Margherita Pizza (Dining Hall)

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Why spend your cash when you could simply use your meal swipe to eat a better-quality pizza? Lately I’ve been trying to recreate dishes at the dining hall that I’ve previously eaten at restaurants, seen on TV or even on Instagram. Yes, I know it sounds silly, but it’s a sort of challenge I’ve induced upon myself. So far it’s been fun and I’ve been surprised by the results!

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Spinach-Mushroom Alfredo Pizza (Dining Hall )

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For this pizza, I used the pasta station at my dining hall to sauté the vegetables and put them on panini bread, which tastes similar to pizza dough. Since the staff at the dining hall makes the alfredo sauce fresh, I’m more inclined to go for this pizza than the ready-made pizza at the dining hall. No matter how many times I’ve eaten this, the staff’s alfredo sauce is always en point! Shout-out to staff ❤

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Sriracha-Mushroom Pasta (Dining Hall)

 

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Ever since the blizzard hit the northeast region, all I’ve been craving is spicy comfort food.

With about 16 inches of snow, the Rutgers campus comes quite close to looking like arctic tundra and convinced me to hibernate in my room…that is, until I realized I had no food left in my fridge. So I trekked to the dining hall today and decided to make a sriracha-mushroom pasta tossed with zucchini and spinach at my university’s dining hall. The sriracha sauce really hit the spot and I recommend this recipe to anyone battling the cold weather!

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Homemade “Crunchwrap” (Dining Hall)

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One day I was really craving Taco Bell’s Crunchwrap, so I decided to recreate it in the dining hall! This recipe is different from Taco Bell’s since it includes more vegetables, some of them being sauteed so that this dish is a mix between an enchilada and a crunchwrap. You could add a little more olive oil to the vegetables when sautéing, but just be careful otherwise the taco shell will turn soggy!

My main motivation to make this was because no one could drive me to TBell :/

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Spicy Pesto Pasta (Home)

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Tired of constantly adding hot sauce to your pasta? Simply add a little heat to your sauce instead! This past weekend I worked on making a spicy pesto sauce, which sat perfectly on the ridges of rigatoni when baked in the oven and of course tasted delicious with some melted mozzarella cheese.

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