Carolina Kitchen in College

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Simple Shrimp Salad July 23, 2010

Filed under: Salad,Seafood — kchrismon @ 7:58 pm


1 lg. avocado, peeled and cut into pieces
1 tbsp. fresh orange juice
1-2 cups fresh spinach
1-2 cups peeled and cooked shrimp (I used cold)
1 orange, sectioned


1/4 cup olive oil
1/8 c. freshly squeezed orange juice
pinch of sugar

1 tbsp. red wine vinegar
1/2 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. honey mustard

Mix the dressing ingredients and top over salad.

Adapted from


Nutritionist in Training: Balanced Meal

Filed under: Beans,Salad,Vegetables — kchrismon @ 2:38 am

With my dad out of town, it was a girl’s night in. This is a full plate, so I included both recipes.

Black Bean and Corn Salad with Cilantro-Cumin Dressing


3/4 tsp ground cumin

1/4 c. Fresh lime juice, plus more for taste if desired

2 Tbsp. Vegetable oil

1/2 tsp salt

1 can Corn kernels (11 ounces), Liquid removed

1 can Black beans(15 ounces), Rinsed and liquid removed

1/2 c. orange bell peppers, cut into 1/4″ dice

1/2 c. Sweet onion, cut into 1/4″ Dice

1/4 c. Minced cilantro


  1. Place the cumin in a small skillet and set over low heat just till the skillet gets hot and the cumin is heated, about 1 minute. Off the heat, add in the lime juice and vegetable oil, plus jalapeno and salt, if you like; whisk to blend.
  2. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or possibly parsley. Add in the lime dressing and toss to coat.
  3. Spoon the salad onto a deep platter or possibly shallow bowl and garnish with sprigs of fresh parsley.

Roasted Sweet Potato with Sesame Seeds


5 Sweet potatoes, peeled

salt and pepper

2 tbsp honey

2 tbsp olive oil

2 tbsp sesame seeds

2 tbsp soy sauce


1 Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

2 Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.


Cupcake Fit For a Princess July 19, 2010

Filed under: Dessert,Uncategorized — mdebaugh @ 3:55 am

Chocolate Devil’s Food Cup Cake with Mocha Butter Cream Frosting

My dad’s office is having a bake sale/baking contest tomorrow and he asked if I wanted to send something it. Duh. Any chance to show off my baking abilities. I decided to make my own interpretation of a recipe from my favorite cup cake cook book.


  • 1 package plain devil’s food cake mix
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups buttermilk
  • 1/2 cup veggie oil
  • 3 large eggs
  • 1 teaspoon pure vanilla or almond extract
  • Fancy topping: chopped hazelnuts dipped in Nutella and put in freezer to harden.


  • Pre-heat oven to 350 degrees F
  • Place cake mix, cocoa powder, buttermilk, oil, eggs, and extract in large mixing bowl. Blend with mixer on low until ingredients are blended.
  • Scrape down sides of bowl, then adjust power to medium and blend for about 2 minutes.
  • Spoon batter into cup cake tins with liners about 3/4 way full.
  • Bake for about 22 minutes. Let cool 5 minutes, then remove from pan to fully cool.

Frosting Ingredients:

  • 1/4 cup milk
  • 1 heaping teaspoon instant coffee granules
  • 1 stick butter at room temperature
  • 2 ounces German’s sweet chocolate grated
  • 3 1/2 cups confectioners’ sugar
  • 1 tablespoon water, if needed


  • Place milk and instant coffee in measuring cup, heat about 30 seconds in microwave, stir until dissolved. Let cool.
  • Place butter, chocolate, and coffe mixture in large mixing bowl. Blend until soft.
  • Add confectioners’ sugar, blend on low speed until well incorporated. Increase speed and blend for another minute until fluffy. Add water if too stiff.

Recipe courtest of the Cake Mix Doctor: Cupcakes


Banana Bread Bonanza! July 14, 2010

Filed under: Breakfast — mdebaugh @ 4:15 am


My Favorite Dinner! Beef Stroganof July 12, 2010

Filed under: Meat — mdebaugh @ 3:59 am

Last night I helped my Dad make dinner. I always love cooking with him. My mom even suggested that my dad and I open a restuarant together. Who knows, maybe it will happen in the future. 

We made my favorite dinner. I always like to have it on my birthday, unless we go out to a Japanese Steakhouse. It is very rich and comforting to me. While it sounds like a fancy meal too, it is very easy to put together.


  • 1 pound beef tenderloin or sirloin steak, about ½ inch thick
  • 2 tablespoons butter
  • ½ mushrooms washed, trimmed and sliced
  • 1 medium onion, minced (about ½ cup)
  • 1 can condensed beef broth (9 ½ ounces plus 1 ounce white wine)
  • 2 tablespoons catsup
  • 1 small clove garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 1 cup dairy sour cream (room temperature)
  • 3-4 cups hot cooked noodles
  • Secret ingredient 😀


  • Cut meat across the grain into ½ inch strips, about 1 ½ inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, catsup, garlic, and salt. Cover; simmer 15 minutes.
  • Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Perfect Pepper Penne Palooza July 11, 2010

Filed under: Pasta — kchrismon @ 4:47 pm

I was in the mood for pasta so I decided to make this. I had never roasted red peppers before, but it was easy! And they’re so yummy. I desperately need a food processor, but I used a mini chopper. It worked just fine.


3 cloves garlic

1/3 cup pine nuts

1/3 cup grated Parmesan cheese

1 cup roasted red bell pepper

1 cup basil leaves

½ tsp. salt

¼ tsp. pepper

1/3 cup extra virgin olive oil

1 lb. penne pasta


Place garlic and pine nuts in a food processor (or chopper).  Pulse until finely chopped.  Add Parmesan, red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Drain and return to the pot.  Add the pesto to the pasta and stir to combine.  Heat until warmed through.  Serve immediately.

Adapted from Annie’s Eats


El Calor del Verano: Quesadillas Verduras

Filed under: Beans,Grain,Mexican,Vegetables — kchrismon @ 4:44 pm

These are delicious veggie quesadillas. I had made quesadillas before, but these were good! And easy!


1 tbsp. olive oil

½ medium yellow onion, chopped

½ bell pepper (any color), chopped

1 jalapeno pepper, seeded and diced

¼ tsp. cumin

¼ tsp. cayenne pepper

½ small zucchini, chopped

1/3 cup fresh corn kernels

1/3 cup black beans

1 small tomato, seeded and chopped

3 flour tortillas

Shredded Mexican cheese


Heat olive oil in a skillet over medium-high heat.  Add onion, bell pepper and jalapeno pepper to the pan and sauté until crisp-tender, about 3 minutes.  Mix in the cumin, cayenne pepper, and fajita seasoning.  Add the zucchini and mushrooms to the pan and sauté about 3 more minutes.  Mix in the corn, black beans and tomatoes and cook 1 minute more.  Remove from the heat.

Lay out tortillas on a work surface.  Brush one side of each tortilla lightly with oil and flip over.  Evenly distribute the vegetable filling between the tortillas, spreading it over one half of each and leaving a ½-inch border clear.  Sprinkle shredded cheese to taste over the veggie filling.  Fold the empty half of each tortilla over the filling into a semicircle.

Heat a lightly oiled skillet or grill pan over medium-high heat.  Cook quesadillas, flipping halfway through, until both sides are well browned and cheese is melted.  Repeat with remaining quesadillas until all have been cooked, and cut into triangular sections.  Serve immediately with salsa and sour cream, if desired.

Adapted from Annie’s Eats