Brookies

I recently hosted a large group of my sorority sisters at my house last weekend and wanted to make some snacks for the girls to munch on.  The usual go-to desserts of brownies, cookies, or rice krispie treats popped into my head.  Boring.  Then I remembered an e-mail I had received about a week ago from a lifestyle website called Daily Candy.  The site features news and tips on fashion, beauty, deals, culture, food and drink, home and garden, travel, and gifts.  It is divided by city, so readers can choose the city that is closest to them to find out the latest trends in their area. 

Of course, I am on the mailing list to receive the latest lifestyle tips for readers in the New York City area.  I’m used to reading up on the latest fashion trends, or the grand opening of restaurants and night clubs on the Upper East Side, but last week I received a recipe for Brookies – a “split personality cookie,” as the e-mail described, that combines the best of a brownie and a cookie!  It is a recipe from the new cookbook Clinton Street Baking Company Cookbook, that includes the moist, fudginess of a brownie and the shape and crunch of a chocolate chip cookie.  It sounded delicious and perfect for my occasion.  

Brownies and cookies are classics that everyone loves, but are often overdone.  Combine the two, however, and you have a fresh new twist on old favorites!

Brookies

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by Clinton Street Baking Company

Makes 18-20 Brookies

• 1 tbsp. canola oil
• 1 tsp. unsalted butter
• 2 cups semisweet chocolate chips
• 2 eggs
• ¾ cups light brown sugar
• ½ tsp. vanilla extract
• ½ cup flour
• ¼ tsp. baking powder
• ¼ tsp. salt

Preheat the oven to 350 degrees.  Melt the butter, oil, and 1 cup of the chocolate chips in the microwave together for about 2.5 – 3 minutes on high heat, stirring at 1-minute intervals.

In a different bowl, whisk together the eggs, sugar, and vanilla extract until combined.  Fold the chocolate mixture into the egg mixture.

In another bowl, mix together the remaining dry ingredients.  Pour the dry ingredients into the wet ingredients and mix until evenly combined.  Add the remaining 1 cup of chocolate chips and mix.

Pour this batter into a shallow pan (such as a pie plate) and place in the freezer for 6-8 minutes.

As this is freezing, spray two cookie sheets with nonstick spray.  Once the batter has set and slightly hardened, take it out of the freezer.  Take tablespoon-sized balls of batter out of the pan and place them on the cookie sheet.  Place the brookies into the oven for 11-12 minutes, until the tops look dry and slightly cracked. 

Take out of the oven and let sit for five minutes before placing on a cooling rack.  Let cool for another five minutes before enjoying!

These were a HUGE hit with everyone.  The outside was slightly crispy and the inside was warm and gooey, like a fudgey brownie.  They were devoured in less than ten minutes.

So, if you ever find yourself stressed about whether to make brownies or cookies for an occasion, bake sale, or lazy Saturday treat, you can now follow this recipe instead and enjoy both in one.  You're welcome.

Total time: 25 minutes

Tortilla-Crusted Broccoli and Sausage Quiche

Quiche is one of my favorite foods.  Ever.  Eggs, cheese, and any kind of savory addition you would like to throw into a buttery, flaky crust…what could be better?  I’ve wanted to try an easy quiche recipe for a while now, and was inspired when I saw this version on Carrots 'N' Cake. The cost and calories were cut down by making the crust out of tortillas, which I was skeptical about, since the crust is always my favorite part.  However, I’m open to trying new things and I always have tortillas on hand, so I decided to give it a shot.

I’m really glad I did, because it came out great!  I changed the recipe a little bit to cater to what I had in my fridge, such as substituting cheddar for feta.  I also substituted sausage for mushrooms, because mushrooms are probably the one food (fungus, really) that I will never learn to love.  Everything was delicious and all the ingredients worked great together.  Surprisingly, the tortilla crust was also really tasty.  It is a perfect solution for when you want to make a quiche without leaving the house, because who has quiche crust lying around in their fridge?  I will admit, however, that although it is an acceptable alternative, the tortilla can’t really compare to the real thing.  If you really want to wow your guests (or splurge on yourself), I would suggest buying the real crust.  Tortillas will work just fine for the penny-pinching college kid, though.

Tortilla-Crusted Broccoli and Sausage Quiche

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by Carrots 'N' Cake

Serves: 7-8

• 4 tortillas
• 1 cup broccoli
• 2 tbsp olive oil
• ½ red onion, finely chopped
• 1 sausage, removed from casing
• ½ cup cheddar cheese (add more if you like it extra cheesy)
• 3 eggs
• ½ cup plain Greek yogurt
• salt and pepper to taste

Preheat oven to 375 degrees.  Heat oil in a skillet over medium-high heat.  Remove the casing from the sausage and form into small balls with your hands.  Place the sausage in the skillet and toss them around so that they cook evenly. 

Steam the broccoli in the microwave for about a minute.  Chop the onion as this is cooking.  Add the broccoli and the onions to the skillet with the sausage and let the mixture sit until the sausage is completely cooked.

As this cooks, overlap the tortillas in a pie plate or deep dish to make a crust.

Pour the sausage, onions, and broccoli into the crust, and top with cheddar cheese.  In another bowl, whisk together the eggs and the yogurt, then season with salt and pepper.  Pour the egg mixture into the crust.

Place in the oven for about 30-35 minutes.  The quiche should be firm and slightly golden brown when it is finished.  Let rest for at least 10 minutes before serving.  Enjoy!

The tortilla crust burnt and folded over a little at the tops, so try to place the tortillas closer to the middle so that there is not too much exposed at the top.

That one slice was the only piece out of the whole quiche that I had.  As soon as my housemates and friends got word that it was in the fridge, it was devoured in a couple of hours. 

One of my good friends had never even had quiche before, so I was afraid that I would turn him away from quiche forever if he didn’t like it.  But, it turned out that there was no need to worry because he ended up loving it.  He does eat pretty much anything, but I like to think that it was my wonderful cooking that turned him on to quiche :)

This is another great make ahead recipe that you can attempt on the weekends and save for the rest of the week.  Perfect for breakfast, lunch, or dinner!

Total time: 45 minutes

Lunch at the Culinary Institute of America

I am excited to announce that I have scratched ONE thing off of my senior bucket list so far – lunch at the Culinary Institute of America.  The Culinary is about four minutes down the road from my campus, yet I never got around to eating in one of their five star restaurants.  This is mostly because reservations book up weeks in advance and the menu is a little pricey, as you can imagine.  However, my parents have been wanting to go every fall for the past three years, as the Hudson River Valley is gorgeous this time of year. 

There are four restaurants: American Bounty, Caterina de’ Medici (Italian), Escoffier (French), and St. Andrew’s Café.  We ate at the American Bounty because it happened to be the only one opened on Saturdays.  The menus change with each season, so ours was full of pumpkin and cranberry flavors.

I started with a bowl of butternut soup with goat cheese and pecans…YUM.  I ate around the goat cheese because I’m not a big fan, but everything else was delicious.  Everyone in my family chose a different entrée, because everything looked too good and we couldn’t decide!  We shared grilled apple and mustard glazed pork chops, sautéed hanger steak, sautéed chicken breast, and roasted lamb chops.  Everything was outstanding and the presentation was remarkable.  I felt like I was a judge on Top Chef!

For dessert, we shared the special of the day: pumpkin cheesecake with raspberry sorbet on the side, and hazelnut ice cream with holiday cookies.  Both were outstanding.

My favorite part of the meal, however, would have to be the warm apple cider.  They had three different flavors of black currant, white peach, and raspberry.  My suggestion – go with the white peach.  I finished it before my entrée came out, it was that good!

Not only was the food incredible, but the ambiance was like nothing I had ever seen before.  Attire is business casual and all the tables and place settings were beautifully arranged.  In the front of the restaurant is a large glass window which allows the diners to watch the chefs in the kitchen preparing their meals.  Talk about pressure on the cooks!

American Bounty Restaurant

We left the restaurant so stuffed that I could barely make the walk to the car.  Everything was delicious and it was a great experience, but I would definitely be prepared to enter a food coma for the rest of the day.  They don't skimp on the butter or strong spices, so if you aren’t used to eating heavy food, like me, I would suggest only ordering one course.

Again, I would definitely recommend dining at any of the CIA restaurants on a special occasion.  It was a great experience, especially during the fall when the view of the Hudson River from the CIA campus is glowing from the orange and yellow leaves. 

If you are worried about the cost, though, and don’t have Mom or Dad stopping by to foot the bill, don't worry.  The Apple Pie Bakery Café is located in the main CIA building and serves yummy pastries, desserts, and café cuisine, without reservations.  The prices are affordable – much like any other café around town, but the quality is outstanding, naturally.  We passed the café on our way out, and the cupcakes on display looked so good that I was almost hungry again.  Almost.

Marist College seniors - add this to your bucket list asap.  Make your reservations today at http://www.ciachef.edu/restaurants/default.asp or stop in to the Apple Pie Bakery Café anytime for a sweet treat!

Apple Pie Sundaes

Is that not the perfect representation of fall?!  It’s like autumn in a bowl!  It tasted just as good as it looks too!  Think of an apple pie a la mode, without the crust and with tons of whipped cream and apple pie spice.  I loved how the warm apples softened the cold vanilla ice cream so it was slightly melted.  My mouth is watering as I type this…

I found the recipe for the warm apples from Bobby Flay’s Caramel Apple Cheesecake recipe, which looks delicious, but is a little too advanced for this blog, and my kitchen, so I decided to use the warm apples in a different way – over ice cream!  I halved the recipe and omitted the vanilla bean and the apple brandy, because I didn’t have them handy and figured most other college kids wouldn’t either.  I used a teaspoon of vanilla extract as a substitute for the vanilla bean.

Apple Pie Sundae

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe for the cooked apples by Bobby Flay

Serves: 7-8

• 3 granny smith apples, peeled and cut into cubes
• 1 cups apple juice
• 1/8 cup granulated sugar
• 1/2 tablespoon cold butter
• 1 tsp vanilla extract

Place the apple juice, sugar, and vanilla extract in a sauté pan over high heat and cook until slightly thickened.  Stir in the butter until melted.  Add the apples to the mixture and stir occasionally. 

Once they are lightly caramelized and soft, take the pan off of the heat and let sit for a few minutes.  Pour over a scoop of vanilla ice cream and add whipped cream and apple pie spice for garnish.  Enjoy!



Eat it fast before it melts!

I made this for our family Thanksgiving dinner and it was the perfect festive ending to the holiday meal.  Make them next time you have company or get together with friends.  There’s no shame in making one for yourself though…I may do that right now :)

Total time: 20 minutes

Thanksgiving - College Style

Apartment 5C minus Trisha and Sydney. Kerry is so photogenic :)

Family dinner was supersized this Sunday, as we had our own mock Thanksgiving to get into the holiday spirit before the upcoming break.  Everyone contributed to our makeshift meal by preparing a dish that they traditionally eat with their own families every Thanksgiving.  We had bruschetta as an appetizer, then a broccoli casserole, green bean casserole, mashed potatoes, biscuits, and rotisserie chickens (because no one knew how to cook a turkey) as the main course.  I was in charge of dessert – apple pie sundaes!  We enjoyed these while watching an Elf marathon on TBS all night.

Here are some pictures of our night, and hopefully they will inspire you to get together with your housemates or friends more often for dinner.  Everyone has busy schedules during the week, so it’s really great to sit down to a nice meal all together, especially during the holiday season.  Find any occasion to celebrate and make a dinner party of it!

Bruschetta with mozzarella - Maddie's contribution

Casseroles, mashed potatoes, and biscuits



Rotisserie chicken - the clueless college student's solution to Thanksgiving dinner



Ravenous



Apple pie sundae mmmm

Check back soon for the apple pie sundae recipe!

Southwestern Chicken Wrap

I was at the supermarket the other day and found myself wandering down the chips aisle.  I’m usually on a tight schedule, so I tend to get into a routine of grabbing the same things on the shelves.  I went to reach for my favorite honey wheat pretzels when ONE jar of salsa caught the corner of my eye.  It was THE salsa that I had been looking for all semester!  It was meant to be, I’m convinced.  I had tried it once at my cousin's house and fell in love, but have been unable to find it ever since.  This amazing creation is a corn and black bean red pepper salsa, and it is the best thing I have ever dipped a chip in. 

Of course, it was ridiculously expensive, as most of the best things in life are.  It was $5.99…waaay more than I was willing to spend on a jar of salsa.  On top of that, I would have to buy chips to go with the salsa.  The thought of passing it up was heartbreaking, so I resolved to buy the salsa but skip on the chips…I could find another use for the tasty dip!  I was forced to be creative, so I came up with a southwestern wrap in which the salsa would be the star of the show!

You can try this with any kind of salsa, but I would recommend the Desert Pepper Trading Company Corn Black Bean Red Pepper Salsa.  It really makes the dish!

Southwestern Chicken Wrap

Original recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Serves 1

• About 3 tbsp salsa
• ½ can chicken breast (yes, they sell other things in cans besides tuna and sardines)
• 1/3 cup cheddar cheese (add more if you want!)
• 1 tortilla
• splash of lime juice to bring out the flavors in the salsa (optional)

Woops, forgot the tortilla!

Mix the salsa with the chicken in a small bowl.  Add more if you prefer.

Place the mixture in the microwave for 1 minute, in 30 second intervals.  Place on the tortilla and top with cheese.

Put the tortilla in the microwave for another 30 seconds, or until the cheese is melted.  Fold the tortilla by folding the ends in first and then rolling the rest accordingly, as show in the picture below.

Cut in half and enjoy!

I love this wrap – it was super easy and full of flavor.  It tasted really authentic, like I was at a real Mexican restaurant!  And the best part is, you don’t have to slave over cooking the corn, tomatoes and beans yourself…it’s all prepared in the salsa!

Total time: 10 minutes 

White Chocolate Pumpkin Muffins

As the fall season is slowly starting to fade into winter (which is hard to believe here in Poughkeepsie, as the weather is almost 60 degrees today), I decided to make one more seasonal recipe with a can of pumpkin puree and white chocolate chips that I had leftover from experimenting for the Today Show contest.  Muffins are the one breakfast food that I had yet to prepare for my morning capping class, so I decided to make pumpkin muffins with a little extra sweetness from the white chocolate chips.  They came out delicious…almost too delicious to eat for breakfast!  Everyone in class loved them and I guarantee you will too!

White Chocolate Pumpkin Muffins

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by For the Love of Cooking.net

Makes 12 muffins

• 1 2/3 cup flour
• 1 cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking soda
• ¼ tsp salt
• ¼ tsp baking powder
• ½ cup unsalted butter, melted
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• ¾ cup white chocolate chips

Preheat the oven to 350 degrees and coat a muffin tin with cooking spray.  You could also use paper muffin liners, if you prefer.

Mix all of the dry ingredients (flour, sugar, cinnamon, nutmeg, baking soda, salt, and baking powder) in a bowl.

In a larger bowl, combine the wet ingredients (melted butter, eggs, pumpkin puree, and vanilla extract).  Slowly add the dry ingredients to the wet ingredients, making sure to mix thoroughly as you go.  Once the dry and the wet ingredients are completely combined, fold the white chocolate chips into the batter.

Fill the muffin cups with batter so that they are ¾ of the way full.  The original recipe called for 15-17 minutes in the oven, but I found that they needed to cook for at least 20 minutes.  Test them yourself by placing a toothpick into the center of a muffin.  If it comes out clean, they are done!

Let the muffins sit in the tin for at least ten minutes before taking them out and letting them cool for an additional 5 minutes on a cooling rack.  Enjoy!

These will definately satisfy your hunger and your chocolate cravings, but if you have a ridiculous sweet tooth that never seems to be completely satisfied, like me, try it with some applesauce, whipped cream, and cinnamon!



Yesterday's breakfast



Make them quick before the pumpkin season is over!

Total time: 40 minutes





Oatmeal-Crusted Chicken Fingers

Chicken fingers are a classic.  Breaded, fried, chicken can never be wrong, especially for college kids.  For this reason, I am giving you a quick recipe for chicken fingers that can easily be made at home.  These are great because all you need is a grand total of FOUR ingredients, besides the basic salt and pepper.  Using oatmeal instead of bread crumbs, and cooking spray rather than oil makes them a lot healthier too!

Sorry in advance for the lack of pictures…my camera is out of commission.

Oatmeal-Crusted Chicken Fingers

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by Cooking Light, September 2006

Serves 4

• 1 cup oats
• ¾ cup grated parmesan cheese
• 1 tsp chopped thyme
• ½ tsp salt
• ¼ tsp pepper
• 1 pound chicken breasts, sliced

Preheat the oven to 450 degrees.  Place the oats in a food processor and pulse until ground.  Add the parmesan, thyme, salt, and pepper, and pulse again to combine.  Pour into a bowl.

Coat the chicken tenders in cooking spray, then place in the bowl of ground oats.  Coat the chicken generously on both sides with the oats.  Place each coated chicken strip on a cooking sheet that has been greased with cooking spray.  After they have all been dredged in the oat mixture, place the sheet in the oven for about 15 minutes.  Flip them over and cook for about 3-4 more minutes on the opposite side.  Remove and let them cool before enjoying!

As you can see from the picture, I reduced the proportions to serve only one person.  The original recipe serves four.

The sweetness from the oats complimented the raisins in the couscous really well- a perfect match!  I also made myself a quick honey mustard dipping sauce using Dijon mustard and honey.  Combine equal parts of each (about a tablespoon of mustard and a tablespoon of honey for one serving) and voila!

Total time: 20 minutes

Chickpea and Raisin Couscous

I know couscous is not typically found in a college setting, as most college kids probably have never even heard of it before.  But that doesn’t mean it can’t be made in a dorm or college kitchen!  Couscous is similar to pastina, or very tiny pasta, for those of you who are still confused.  It originated in North Africa and is now popular in all parts of the world.  There are so many different combinations of vegetables, fruits, and spices that you can add to couscous, which is what makes it so fun to cook with.  Also, it is very easy and quick to make.

I found this particular recipe in one of my mom's old Everyday Food magazines, and decided it was just what I needed to change up my diet a little bit.  I don’t know about you guys, but I find myself making the same meals numerous times throughout the week, so I felt that this was a different, yet not too overwhelming way of deviating from the norm. 

Chickpea and Raisin Couscous

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe from Everyday Food, March 2006

• ½ cup couscous
• 1 can (15.5 oz) chickpeas
• 1/3 cup raisins
• 1 tsp olive oil
• 1 cup water
• ½ tsp salt
• 1/4 tsp pepper

In a small pot, combine chickpeas, raisins, oil, water, salt, and pepper, and bring to a boil.  Once this has reached the desired temperature, stir in the couscous and cover the pot.  After a few minutes (3-4), check on the couscous and stir to make sure that none sticks to the bottom of the pot.  When all water is absorbed and couscous is fluffy, take the pot off of the heat and let it sit for a few minutes to cool.  Enjoy!

Hopefully the fact that this dish is somewhat exotic, compared to most college cooking, doesn’t scare you guys away.  Try something new!  I don’t think this recipe will disappoint.

The recipe makes enough for four, so I saved the leftovers and had a bit each night.  It’s delicious AND keeps you full all week!

Check back soon to see what main course I paired this with…

Total time: 10 minutes

Oatmeal Raisin Breakfast Cookie

Yep, you read right…cookies for breakfast!  This oatmeal raisin cookie is one of the best discoveries I have found while surfing the internet from food blog to food blog.  It’s a healthy, quick, hearty, and delicious dessert that you can eat for breakfast!  I know, it sounds too good to be true, right?  I had my doubts when I was testing it out, too.  But it turns out that it really is that great! Try it out and see for yourself!

Oatmeal Raisin Breakfast Cookie

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by Carrots 'N' Cake

·        1/4 cup oats

·        1/8 cup liquid egg whites

·        2 tsp brown sugar

·        2 tsp flour

·        1/4 tsp vanilla extract

·        1/4 tsp baking powder

·        1 tbsp raisins

·        Cinnamon to taste

Combine all of the ingredients in a microwave-safe bowl.  Flatten the batter at the bottom of the bowl into a cookie shape. 

Place in the microwave for 45 seconds and allow it to cool for a minute or two before enjoying.  Yummmm cookies for breakfast :)

This recipe would also be great if you are looking for a quick snack before heading out to class.  You could even substitute chocolate chips for raisins, if your sweet tooth is acting up!

Total time: 3 minutes

P.S. Here's a recent picture I received from a friend who tried the linguini with turkey sausage.  I'd love to know what everyone thinks of my recipes, so please comment or send pictures!

Direct quote: "Muy delicioso! I can't wait to try another recipe!"  Haha :)

Oreo Ice Cream Sandwiches

I present to you the easiest, most basic recipe that I will probably ever post: Oreo ice cream sandwiches.  As you can most likely infer, this dessert is an Oreo stuffed with ice cream.  Very easy, which is just the kind of treat that college kids want to enjoy after spending the time to cook dinner.

Oreo Ice Cream Sandwiches

Original photos and recipe by Culinary Chronicles of a College Kid.blogspot.com

• Oreos
• Mint chocolate chip ice cream (vanilla or cookies and cream work well too, whatever you prefer!)

Take the ice cream out of the freezer and let sit for at least five minutes so that it is thawed and slightly melted.  Twist open an Oreo (like they do in the commercials) and place a tablespoon sized scoop of ice cream on one half of the cookie.  Sandwich the other half of the cookie on top of the ice cream.  Repeat the process with as many Oreos as you would like to make.  Immediately place in the freezer for at least ten minutes before enjoying.

Sometimes, the simplest treats are the best.  Believe me on this one.  I’m on my way to the freezer now for some leftovers…

Total time: 3 minutes prep plus 10 minutes in the freezer

Recipe of the Week: Linguini with Turkey Sausage, Tomatoes, Mozzarella, and Spinach

Seeing the mall already decorated for Christmas, and advertisements on ABC Family for the “Countdown to 25 Days of Christmas” has really started to get me in the mood for the season’s festivities.  I know that many get annoyed by the premature holiday décor and music, but I’ll admit I can’t get enough of it.  My favorite time of year can’t come soon enough! 

With all of this excitement come thoughts of holiday traditions and, of course, lots of food.  I haven’t had a home-cooked meal in a few weeks, and the anticipation for holiday meals with the family has gotten me a little homesick.  So, I decided to prepare an Italian meal that resembles something exactly like what my mother would make on a Sunday night.  This pasta dish was just what I needed to hold me over until I go back to New Jersey for homecooking over Thanksgiving break.  This is my version of “comfort food,” and hopefully it will cure your homesick cravings too!

Linguini with Turkey Sausage, Tomatoes, Mozzarella, and Spinach

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by For the Love of Cooking.net

Serves 4-5

• 9 oz linguine
• 1-2 tsp olive oil
• 5 turkey sausage, removed from casings
• 4-5 cloves of garlic, minced (finely chopped)
• 1 cup of chicken broth
• 1 tsp dried oregano
• 1 ½ cups of grape tomatoes, cut in half
• 1 ½ cups of spinach (original recipe called for arugula but I had spinach leftover from earlier in the week, and it tasted great!)
• 10-12 mozzarella balls, cut in half
• salt and pepper to taste

First, place a large skillet over medium heat and coat the bottom of the pan with the olive oil.  Then, place a large pot of water over medium heat and wait for it to come to a boil for your pasta.  Remove the casings from the sausage and use your hands to form small balls of meat. 

Cook the sausage balls in the skillet for 4-5 minutes, while constantly turning them with a spatula so that they are cooked thoroughly.  Add the garlic and tomatoes to the skillet and continue stirring for about a minute or so.  Then, add the chicken broth, oregano, and a pinch of salt and pepper to the skillet.  Stir and let sit for about 8-10 minutes. 

Add the pasta into the boiling water.  This should be ready at about the same time as the sausage and tomatoes.  If you aren’t sure whether it is done cooking or not, you can always use the old Italian trick of throwing it against the wall.  If it sticks, it’s done!

Of course, we would never turn down a food fight.  It's cooked!

After your pasta has stuck to the wall, drain the rest of it and place in a large bowl.  Pour the sausage and tomato mixture over the past and mix well.  Add the mozzarella and spinach and mix again.  Enjoy!

As I mentioned earlier, this meal definitely satisfied the Italian in me that has been living off of grilled cheeses and cookies for the past week.  Try it out if you miss your mother’s home-cooking as much as me :)

Total time: 30 minutes