I guess this week’s theme is “oreos” since last night I made these white chocolate dipped oreos, and tonight I made this delicious oreo cookie cake. I used to make a similar kind with my mom, but sometimes we used cool whip for the frosting and we would freeze it. Other times we made it this way, with traditional vanilla frosting and crushed oreos…yum!
After a long day studying and working, I couldn’t wait to wind down in the kitchen. This may be weird to some, as working in the kitchen is probably the last place some people would want to be after a long day. Being in the kitchen takes my mind off of all of the other things going on right now with school and work, so I find it really relaxing! Sometimes I randomly have really weird cravings…today at work I was craving white chocolate dipped oreos, which I haven’t had since I was like 12! I just so happened to have white chocolate laying around, and since I am not a huge fan of it I decided to coat some Trader Joe’s “oreo imitation cookies” called Joe-Joe’s (I can’t tell the difference!) in melted white chocolate…yummmm. The best part is that if you have a Little Dipper or a fondue pot, melting the chocolate is really easy and they freeze in 5-10 minutes so it makes a really quick snack or dessert when you don’t feel like spending a lot of time in the kitchen.
The other night I was craving chicken fingers, so I made these baked Italian chicken fingers with Italian and Panko bread crumbs. They are so crunchy and delicious! Lately I have been trying “quick and easy recipes” like this one because I get home from work around 7pm and I hate eating really late. It only took a few minutes to defrost some frozen chicken breasts, cut them into strips and toss them in the seasonings and into the oven. This recipe is really healthy because it contains NO OIL. I use an egg in place of vegetable oil. These would make a great lunch dish too, with a side of fries of course! If you have more time, a wonderful side would be these baked garlic fries. You can also try topping with a marinara sauce and fresh grated Parmesan cheese…yum!
In college one of my favorite restaurants was called Silvergreens and they had these amazing garlic fries that I would always get as a side. I don’t like to make fries often because of the huge amount of fat and the acrylamides that form when baking/frying the potatoes, but they are SOO good sometimes I can’t resist. I adapted this baked garlic fries recipe from Ellie Krieger on the Food Network.
This cauliflower soup is one of my favorite soup recipes, because it is packed with veggies and low in sodium. I love making soups when its cold outside. This recipe makes a lot of servings, so its great to have in the refrigerator for lunch or dinner on those days during the week when you are too busy to cook a full meal. Cauliflower isn’t very flavorful by itself, so the carrots, onion, garlic and sour cream add a lot of flavor to this comforting soup. I remember when I first started cooking I had no idea how to cut up a cauliflower, so I added in some photos below that should be helpful to you. Just remember to remove all of the foliage first before chopping away! *I used almost all organic ingredients for this recipe, but I know in some places it is hard to find access to many organic products.