Hey Georgetowners,
We know you love a good Halloween weekend, and while we won't be providing you with delivery service after you return from your escapades on Halloween night, nothing's going to stop us from bringing you some tasty treats the Wednesday before!
This past week, Nightly Noms featured our newest muffin: Pumpkin Apple (maybe we'll name it "The Charlie Brown", which was a huge hit according to people in the Voice office, so we'll be offering those again for the October 27th delivery. Along with those moist apple-packed muffins, we'll be baking up "Halloween Fudge Browns" which will be festively decorated for the occasion (think candy corn accents)! These thick, over sized brownies are fudgey, gooey, and pair wonderfully with a glass of milk! Take a bite out of them this Wednesday and hopefully they'll appear on the menu more often!
So pregame your candy-filled Halloween weekend with a dose of homemade baked goods!
You know you won't regret it....
Happy Baking!
-Nightly Noms
[p.s. if you would really like us to bake up chocolate chip cookies this week, feel free to voice your opinion via comments, our wall, or email, we'll listen :) ]
Blog+Bakery
Hey Readers,
This is the blog for "The Georgetown Foodie" to keep you up to date on the latest from Nightly Noms Bakery/Delivery, simple recipes from our kitchen, and reviews of restaurants across America's college campuses.
A portion of our profits are donated to Operation Smile in efforts to place the same smiles on kids faces that we at Nightly Noms experience from baking! nom nom nom!
This is the blog for "The Georgetown Foodie" to keep you up to date on the latest from Nightly Noms Bakery/Delivery, simple recipes from our kitchen, and reviews of restaurants across America's college campuses.
A portion of our profits are donated to Operation Smile in efforts to place the same smiles on kids faces that we at Nightly Noms experience from baking! nom nom nom!
Thursday, October 21, 2010
Thursday, October 7, 2010
NN Update: Falling into Seasonal Favorites
Hello Nomsters!
I hope everyone on Georgetown's campus is enjoying their Thursday night and are getting ready to relax over the lovely three day weekend! I've returned home to Chicago for the break, but I promised a post about the latest tastes that Nightly Noms has been baking up, so here we go!
With the leaves turning and the fall breeze stirring, we've decided to "spice" up our weekly delivery menu a bit. Two weeks ago we offered Chewy Gingersnap cookies and Pumpkin Brown Sugar Muffins (aka Pumpkin Spice). Both items were a hit and we hope that if you have a moment you'll take a bit of time to leave a comment/review either on this blog or at nightlynoms@gmail.com.
Our gingersnaps are a chewy combination of spicy and sweet goodness that is sure to give you a pick me up after a few hours studying in Lau!
The Pumpkin Brown Sugar Muffins we baked up were a moist mix of pumpkin and cinnamon with a sweet brown sugar coating on top. Maybe you aren't craving pumpkin pie yet, but these muffins are definitely a tasty addition to a Pumpkin Spice Latte or cup of coffee!
And finally, for this past week's delivery Nightly Noms baked up our well-known Banana Chocolate Chip Muffins and our latest seasonal addition: Pumpkin Snickerdoodles. Regardless of being a baker, foodie, eater, or just random enjoyer of baked goods, Snickerdoodles are a fun cookie because of the name itself, not to mention the overall taste of warm, chewy, cinnamon-sugar covered Snickerdoodles is delicious. Adding pumpkin to the mix seemed like a fun alteration and ended up making more than one person say "nom nom."
Anywho, I hope you've enjoyed this quick update on the NN menu, we'll likely be offering these new Noms well into the month of November, along with adding others that we've been tweaking on in the test kitchen and of course the usual favorites!
Remember, we're here to improve your "foodie experience," so feel free to email us requests and questions. And while you're procrastinating on Facebook, we'd really really appreciate if you'd invite your friends to "like" us.
All the best and Happy Baking!
-The Georgetown Foodie
I hope everyone on Georgetown's campus is enjoying their Thursday night and are getting ready to relax over the lovely three day weekend! I've returned home to Chicago for the break, but I promised a post about the latest tastes that Nightly Noms has been baking up, so here we go!
With the leaves turning and the fall breeze stirring, we've decided to "spice" up our weekly delivery menu a bit. Two weeks ago we offered Chewy Gingersnap cookies and Pumpkin Brown Sugar Muffins (aka Pumpkin Spice). Both items were a hit and we hope that if you have a moment you'll take a bit of time to leave a comment/review either on this blog or at nightlynoms@gmail.com.
Our gingersnaps are a chewy combination of spicy and sweet goodness that is sure to give you a pick me up after a few hours studying in Lau!
The Pumpkin Brown Sugar Muffins we baked up were a moist mix of pumpkin and cinnamon with a sweet brown sugar coating on top. Maybe you aren't craving pumpkin pie yet, but these muffins are definitely a tasty addition to a Pumpkin Spice Latte or cup of coffee!
And finally, for this past week's delivery Nightly Noms baked up our well-known Banana Chocolate Chip Muffins and our latest seasonal addition: Pumpkin Snickerdoodles. Regardless of being a baker, foodie, eater, or just random enjoyer of baked goods, Snickerdoodles are a fun cookie because of the name itself, not to mention the overall taste of warm, chewy, cinnamon-sugar covered Snickerdoodles is delicious. Adding pumpkin to the mix seemed like a fun alteration and ended up making more than one person say "nom nom."
Anywho, I hope you've enjoyed this quick update on the NN menu, we'll likely be offering these new Noms well into the month of November, along with adding others that we've been tweaking on in the test kitchen and of course the usual favorites!
Remember, we're here to improve your "foodie experience," so feel free to email us requests and questions. And while you're procrastinating on Facebook, we'd really really appreciate if you'd invite your friends to "like" us.
All the best and Happy Baking!
-The Georgetown Foodie
Friday, October 1, 2010
Simple Recipes and Common Sense: Baked Asiago Chicken-Mushroom Orzo
Hello my foodie friends,
With midterms around the corner, fall sports in full swing, and every club imaginable having events, there's barely enough time to eat a meal let alone "learn" how to cook. So here I am to provide you with a "college friendly" recipe that can require as many or as few ingredients that you have and that'll be sure to satisfy your craving for a home cooked meal.
I tested out a new recipe with my flatmates this week. We had decided we wanted to make dinner, but rather than run to Safeway, I rummage around to see what I had for ingredients already. Among random spices and noodle cups, we had some veggies, pasta, chicken, and cheese. Therefore I'm providing you with my recipe for a simple baked pasta dish, but honestly, you can substitute the type of vegetable, pasta, meat, etc based on what's available. Hence the reason this recipe is "college friendly" so be creative!
Baked Asiago Chicken-Mushroom Orzo
STEP 1: Chicken Prep (NOTE: make sure when you handle chicken you wash (scrub!) your hands, knife, cutting board, etc with soap and waterafter since you are handling raw meat).
-Chicken breast tenders (chopped into small pieces)
-Dash of Cayenne pepper (optional)
-Dash of salt
-Dash of pepper
1. Rinse chicken under cold water and pat dry with paper towels,
2. Chop chicken into small pieces and place into a bowl,
3. Add a bit of cayenne pepper (depending on how spicy you want), salt/pepper to chicken and mix to make sure all pieces have some seasoning,
4. Heat frying pan to high/medium heat, add 1/8 stick of butter (or 1-2Tbs Olive Oil), add chicken and cook thoroughly (until chicken is slightly browned on the outside and no longer pink on the inside)
5. once chicken is cooked, turn off burner and set aside.
STEP 2: Pasta Prep
(roughly 3-6 servings depending on how hungry you are)
-1 cup orzo pasta
-1/4-1/2 cup of diced Asiago cheese (or some other cheese you like)
-pinch of salt (for boiling water)
1. Bring a few cups of water to a boil, while waiting for the boiling point add your salt,
2. Pour orz0 (or your choice of pasta) into boiling water and let boil for 9-11 minutes, until cooked to al dente (a.k.a. slightly chewy).
3. Once pasta is cooked, strain the water, (if you don't have a colander, you can use the pot lid by covering most of the pot but leaving just enough open to let water out but keep pasta in),
4. Add a little olive oil to pasta (so that it doesn't stick to the pot) and set aside.
STEP 3: Mushroom Mix
3 cups chopped mushrooms (about a small package, I used white mushrooms)
1/4 stick butter
2 Tbs breadcrumbs (optional)
Dash of salt
Dash of pepper
1. dice mushrooms into small pieces
2. heat up a frying pan to medium heat, melt 1/4 butter and add mushrooms,
3. Saute mushrooms until most of the butter is absorbed, then cut heat to low, add salt/pepper to taste,
4. add bread crumbs, set aside.
Bringing it all together! Congrats, the worst is over :) However, if you don't want to bake the dish, you can just mix everything together add some cheese and enjoy!
Final Steps
-Oven safe dish
-Pasta, Chicken, and Mushroom mix
-Cheese
1. Set oven @ 350
2. place pasta in the oven safe dish, add chicken and mix, then add mushrooms and mix,
3. Mix some of your diced or shredded cheese into the pasta dish and sprinkle remaining on top
4. Bake for 10-15 minutes (checking every 5 minutes, you want the cheese to be melted!)
To add a veggie as a side, steam your favorite or grab some frozen veggies and put them in the microwave for a quick zap.
All the best and hope this has you saying "nom nom nom."
-The Georgetown Foodie
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