Main Course, Salads and Dressings, Sandwiches

Taco Lettuce Wraps

Don’t like break? What the hell is wrong with you. Well that’s okay, here’s a “sandwich” you can make sans le carbs.

Ingredients:

a large piece of lettuce (a leaf? Is that what you call them? I really have no fucking clue. look for them at the burger/condiment station thang)

tomatoes (chop these up or slice in strips)

a slice of cheddar (cut into strips)

chicken (grab some from the buffet line and scrape off whatever sauce is on there, and slice)

chickpeas or kidney beans (or if black beans are available GET THOSE THEY ARE SO YUMMY)

onions (chop them up too)

salsa

guacamole (optional)

Instructions:

Slice up all ingredients that need to be sliced. Place your lettuce on a plate and dump tomatoes, cheese, chicken, beans, onions and salsa all up in there. Make sure you leave enough room to “wrap” the lettuce-taco-thing up. Dip in guacamole if desired.

Note: For a BURRITO wrap, add some rice!

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Sandwiches

Roasted Beets, Cheese, and Honey Sandwich

http://scanwiches.com/. Go look at that. This sandwich is adapted from the June 11 post from scanwiches, The Stalwart Goatherd.

Ingredients:

roughly 6 slices of roasted beets  (oh hai salad bar)

3-4 spoonfuls of crumbled feta or blue cheese (choose blue cheese if possible)

spoonful of honey

spring mix salad or baby spinach

8 raisins (add/subtract to your liking)

multigrain bread (or whatever bread you want)

Instructions:

Lightly toast your bread if you have access to a toaster. In a bowl, mash cheese and raisins together, and spread on one slice of bread. Layer beets on top of cheese spread. Spread honey on top of beets, and layer your leafy greens on top. Close her up and chomp her down.

Notes: Blue cheese will give you a stronger flavor contrast. Use feta if you want a more mild cheese taste. I like the texture of spring mix but baby spinach works well too (stay away from romaine.) If you want a little added warmth to your sandwich, try microwaving the beets for 30 seconds before placing on cheese. You can also stick your sandwich in a panini grill, as long as you add your leafy greens in AFTERWARDS (ew wilted leaves…)

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Salads and Dressings

Potato Salad Two Ways

I fucking love watching Food Network. Here are two potato salads adapted from Food Network family members Ina Garten (Barefoot Contessa) and Tyler Florence.

Potato Salad à la Garten

Ingredients:

diced potatoes (check the buffet line for any kind of cooked potatoes you can find)

chopped onions

chopped celery

2 spoonfuls of mayonnaise

1 spoonful of dijon mustard (the non-neon-scary-yellow kind)

a dash of salt and pepper (optional)

Instructions:

Slice up and put your potatoes, onions and celery in a bowl. In a separate bowl, mix mayonnaise and mustard together. Pour over potato mixture and toss. Add salt and pepper if needed.

Potato Salad à la Florence

Ingredients:

diced potatoes (check the buffet line for any kind of cooked potatoes you can find)

2 hard boiled eggs

chopped onions

2 chopped pickles (or a spoonful of relish)

2 spoonfuls of mayonnaise

1 spoonful of dijon mustard (the non-neon-scary-yellow kind)

a dash of pepper

olive oil

Instructions:

Dice your eggs and potatoes, chop those onions up, and place in a bowl. In a separate bowl, mix pickles/relish, mayonnaise, mustard and pepper. Toss eggs/potatoes/onions in dressing. Drizzle some olive oil on top. Put some fancy pants on and enjoy.

 

 

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Salads and Dressings

Balsamic Watermelon Salad (a twist on Greek Salad)

This is a gourmet blog, so get ready for some gourmet shit. You shouldn’t be afraid to be adventurous with your food.

Ingredients:

cubed watermelon

balsamic vinegar (about 1oz/a shot)

pinch of sugar

feta cheese

Instructions:

In a mug, stir balsamic vinegar and sugar. If available, heat in microwave for 15-20 seconds. Let cool. Put watermelon and feta cheese in a bowl/on a plate. Drizzle balsamic mix on top. Yumm.

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Salads and Dressings

Chickpea Salad

I fucking love chickpeas. They look like little raw chickens. Or butts.

Ingredients:

a bowl of chickpeas

a handful of chopped onions

olive oil

balsamic vinegar

salt & pepper (optional)

Instructions:

Get those chickpeas and onions all mixed up. Drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste. Voi-fucking-la.

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Salads and Dressings

Faux Caprese Salad (Tomato & Spinach)

Love tomato? Great.

Ingredients:

tomato slices (find them at the burger station or at the salad bar)

spinach leaves (NOT WILTED SILLY. You will probably find this at a salad or stir-fry station)

balsamic vinegar

olive oil

salt & pepper (optional)

Instructions:

Lay out those tomatoes on a plate. place a spinach leaf or two atop each tomato. Drizzle balsamic vinegar and olive oil on top. Add salt and pepper if you’re into that. DIG IN.

Note: You can also try adding some cheese, preferably mozzarella (found at the deli/grill) or feta (check out your salad bar.) Put the cheese on top of the spinach before adding your condiments.

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Main Course

Revamped Buffalo Chicken

They’re serving some chicken breast dish. It looks meh. So scrape that sauce off and revamp this shit.

Ingredients:

1 chicken breast taken from a dining hall dish (or whatever cut you want)

5 spoonfuls of hot sauce (Frank’s is great, Tabasco works too)

2 spoonfuls of blue cheese or blue cheese dressing (if you’re salad bar has crumbled blue cheese then you are golden)

Instructions:

Scrape off the chicken’s original sauce with a spoon or dull knife. Slice chicken into strips. In a small bowl or coffee mug, mix hot sauce and blue cheese component. Smother your chicken with hot blue cheese sex.

Note: If you can, heat up your sauce in a microwave for 20 seconds. You can also keep the hot sauce and cheese separated. Douse your chicken in hot sauce, and then either crumble blue cheese on top or use blue cheese dressing as a dipping sauce. You can also replace blue cheese dressing with ranch.

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