Easy College Recipes, the Rachel Ray Way

I have always loved cooking and baking, but I have never been great at throwing random ingredients into a dish and making it delicious.

Luckily, I know how to read! People think I’m great at cooking but honestly I just know how to read recipes. My favorite recipes come from Rachel Ray’s cookbook called “Look + Cook.” Dank

I have the habit of modifying all of the recipes in Rachel Ray’s cook book because I don’t have all of the required ingredients. One of the most common things I use in my cooking is garlic salt. You can season chicken with it, add flavor to your omelets and scrambled eggs, or mix it in with mashed potatoes.

I’m going to share three of my favorite recipes with you from “Look + Cook”

Pesto-Presto Chicken

The recipe has ingredients for Pesto; I usually just buy pre-made pesto.

1 round (5.4 oz) of Boursin Garlic and Herb soft cheese
(if you can’t find, substitute with plain or herb cream cheese)

½ cup grated Parmigiano-Reggiano cheese

Salt & Pepper

4 pieces of boneless skinless chicken breast

2 medium tomatoes sliced

2 tablespoons of olive oil

  • Pre-heat the oven to 450 degrees. In a medium sized bowl combine the soft cheese, pesto and ¼ cup of the Reggiano cheese and stir until it’s a smooth mixture.
  • Butterfly each chicken breast so that it’s in half but not split as if you’re opening a book. With a meat mallet pound the chicken to about ¼ inch thickness
  • Season both sides of the chicken with salt and pepper and divide the cheese and pesto mixture among the four pieces of chicken, then fold the chicken back over. (close the book)
  • Transfer the chicken to a nonstick baking pan and put two-three slices of tomato over each piece of chicken. Drizzle the stuffed chicken breast with the olive oil and sprinkle the remaining parmigiano-reggiano over it.
  • Bake until the chicken is cooked through and light golden brown, about 20 minutes
  • ENJOY!

Cherry Tomato & Ravioli Soup

2 tablespoons olive oil

2 pints cherry tomatoes

2 garlic cloves, crushed or chopped

Salt and Pepper

1 quart chicken stock

1 pound fresh cheese ravioli

1 cup fresh basil leaves

2 scallions, white and green parts chopped

A chunk of Parmigiano-Reggiano cheese

Bread for dunking!

  • In a large deep skillet or dutch oven heat the olive oil over medium heat
  • Add the cherry tomatoes, garlic, salt and pepper to taste. Cover the pan and cook for 7-8 minutes shaking occasionally until the tomatoes burst and form a sauce.
  • Add the chicken stock and 2 cups of water, bring it to a boil for a couple of minutes
  • Add the ravioli and cook until the ravioli is tender, about 4 minutes
  • Turn off the heat, wilt the basil leaves and add the chopped scallions
  • Serve with grated cheese and bread for dunking

Fondue with Apple Brandy

1 ¾ cups of dry white wine

1 tablespoon lemon juice

¾ pound Gruyere cheese shredded

¾ pound Emmentaler cheese shredded

1 ½ tablespoons cornstarch

1/3 cup apple brandy

Freshly grated nutmeg

1 to 2 pinches of cayenne pepper

  • Pour wine in fondue pot or large saucepan, bring to bubble over medium heat
  • Reduce to simmer, add lemon juice, then add the cheese in handfuls stirring in a figure eight with a wooden spoon
  • When the cheese is fully melted, stir the cornstarch into the brandy until smooth THEN add to the cheese mixture (if you add the cornstarch to the cheese it won’t mix and you’ll ruin the fondue)
  • Season with nutmeg and cayenne pepper to taste then serve in the fondue pot over a warming station

Cut up pieces of meat such as chicken or steak make great dippers for fondue, as well as raw or cooked vegetables and bread.

“The Rachel Ray Way”

If you’re looking for a great cookbook with fast and easy recipes, I highly recommend “Look + Cook.” There are 100 main courses that have step by step pictures as well as 125 other recipes that can give you a delicious meal in 30 minutes!

You don’t have to be an iron chef to be acknowledged as a good cook, you just need to know basic kitchen safety and how to read a recipe. If I can do it, you can do it! Happy Eating!

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Bryanna Maty

Bryanna Maty

Bryanna Maty is a Senior at the University of California, Davis. After graduating in June she hopes to find or invent a career that will utilize her love for writing, spending money and making people laugh. In her spare time you can find her crafting things off of Pinterest, swimming, line-dancing or watching re-runs of “Friends.”