Simple recipes reheat spring break fun


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It’s the third day of classes after spring break, and students might start to feel nostalgic for a time not so long ago when their meals consisted of light beer, corn chips, guacamole and salsa. They might drag their heels and begrudge that the California sunshine is not promising much more than additional midterms and five weeks until finals. If this is the case, then nothing will be more refreshing than recipes that could transport diners all the way back to their spring break locales.

Grilled Cheese and Apple Sandwich with Sriracha Butter

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Went home? Try this comfort food favorite. It’s rich and cheesy with a dash of crunch and a pinch of spice. It’s got a little bit of home in it for everyone, and it is warm and indulgent just like a hug from grandma.

Ingredients:

1 tablespoon of softened butter, plus more for the bread

1 tablespoon of srirarcha

1 teaspoon of chili flakes

4 slices of white bread

Cheddar and Parmesan cheese

Brie (optional)

½ of an apple, cored and sliced

Instructions:

1. Mix together one tablespoon of butter with the sriracha in a small bowl.

2. Butter one slice of bread with sriracha butter. Add the cheese, apple slices and more cheese. Place the other piece of bread on top.

3. Butter the outside of each slice of bread.

4. Heat a small frying pan over low or medium heat, as it’s always better to be safe than sorry and not burn the bread. Add the sandwich and cover. Cook for about two to three minutes on each side or until the cheese is melted and the bread brown.

5. Try not to call home in tears.

Spaghetti Carbonara

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Yields: About four servings (The best-kept roommate secret)

Went to Europe? Try this Italian dream. It only takes 15 minutes, and it will taste just like it did under the nip of the Florence early spring breeze.

Ingredients:

8 ounces of spaghetti

2 large eggs

¾ cup grated Parmesan

4 slices of bacon, diced

4 cloves of garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons of chopped fresh parsley leaves

Instructions:

1. Cook the pasta in a large pot of boiling salted water. Serve ½ cup of water and drain well.

2. In a small bowl, whisk together eggs and Parmesan; set aside.

3. Heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy or for six to eight minutes. Save all the extra bacon fat.

4. Stir in the garlic until fragrant or for about one minute. Reduce the heat to low.

5. Quickly stir in the pasta and the egg mixture and gently toss to combine. Season it with salt and pepper to taste and add the reserved ½ cup water until the desired consistency is reached.

6. Garnish with parsley and serve immediately.

7. Immediately reopen the hashtag #Europe2015.

Salmon Filet topped with Avocado Salsa 

Prep time: About 20 minutes

Cook time: About 10 minutes

Yields: Enough for four people

Went to Cabo? Try this Mexican-inspired dish. It’s healthier than anything that was consumed on spring break, but just as refreshing.

Ingredients

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

½ tsp ancho chili powder

1 tsp black pepper

For the Avocado salsa:

1 avocado, slices

½ small red onion, sliced

Juice from two limes

1-2 tbs finely chopped cilantro

Salt to taste

Instructions:

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together. Rub the salmon fillets with olive oil and this seasoning mix.

2. Refrigerate for at least 30 minutes.

3. Pre-heat the grill.

4. Combine the avocado, onion, cilantro, lime juice and salt in a bowl and mix well. Chill until ready to use.

5. Grill the salmon for about five minutes or until fully cooked.

6. Top with avocado salsa and enjoy.