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The Hangry Girlfriend
The Hangry Girlfriend
The Hangry Girlfriend
Ebook314 pages1 hour

The Hangry Girlfriend

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There is not much scarier than a hangry person in need of some food. Time is limited and you need a solution FAST to get your loved one back from the hangry monster they have turned into... Here is your survival guide - It's like magic. Toss this to your girlfriend, boyfriend, partner, child, spouse, or whoe

LanguageEnglish
PublisherPalmetto Publishing
Release dateJun 9, 2021
ISBN9781649908278
The Hangry Girlfriend
Author

Christine Tulisiak

Christine was born and raised in good ol' Cincinnati! While you can't count on any sports teams bringing home a Championship, you are sure to find some amazing spots to grab a bite to eat - this inspired her to learn for herself! Christine started cooking at 5 years old. She can first remember making French toast and scrambled eggs for her family one Sunday morning after church. Years following, Christine started helping her Mom and Grandmothers prepare a Thanksgiving dinner for over 50 people! Needleless to say, she learned from some of the best! Christine grew up with 3 sisters and am a twin! Her sisters keep her grounded, but they also love taste testing all the recipes. She contributes her passion to joyful moments with her family in the kitchen and her cooking skills to their honest opinions and pushing her potential, earning them a recipe named after them in her book - her dad being the bravest of all, always down to try everything! Christine loves to get creative in the kitchen. Nothing can stop her. Give her any ingredient and she's bound to make something delicious. Cooking has always been her go-to for a mental break from work or life. It's her kind of therapy when she just has too much on her plate (no pun intended)! Her hobbies outside the kitchen include journaling, running to a good Spotify playlist, and a self-confessed coffee snob turned addict!

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    Book preview

    The Hangry Girlfriend - Christine Tulisiak

    GUACAMOLE

    2 medium avocados

    1 tablespoon lime juice

    ¼ cup fresh cilantro, chopped

    ¼ cup red onion, chopped

    ½ teaspoon salt (add to taste)

    Mash the avocados then add lime juice, cilantro, red onion, and salt to the bowl. Mix.

    Tip: Oxygen is what causes avocados to turn brown. The secrets I use to keep my avocados from turning brown are using lemon or lime juice (lime is in this recipe so it helps) or keeping the pit of the avocado to decrease the browning.

    CHICKEN QUESADILLA

    1 tortilla

    ⅓ cup cooked chicken, shredded

    ½ cup cheddar cheese

    2 teaspoons chopped yellow onion

    ½ tablespoon butter (if making in pan)

    Microwave: combine all ingredients on the inside of one half on the quesadilla and fold it in half. Microwave for 30 seconds, flip quesadilla and melt for 30 more seconds.

    Making in a frying pan:

    Melt butter on medium heat.

    Add tortilla and cook for 15 seconds. Then flip the tortilla over. You want the side that will be on the inside of the quesadilla (touching the cheese/chicken) to be golden before flipping the tortilla over and filling it.

    Fill the tortilla with all ingredients on one half.

    Fold tortilla in half and cook on medium heat for 3 to 4 minutes.

    Flip the quesadilla and cook for an additional 3 to 4 minutes.

    Continue to flip it until the quesadilla is golden brown on both sides.

    CAPRESE

    1-2 fresh tomatoes

    1 ball mozzarella cheese

    5 to 10 fresh basil leaves

    Balsamic vinaigrette sauce

    Thinly slice the tomato and mozzarella cheese.

    Layer ingredients as shown in picture.

    Note: When preparing, you can set up the tomato slices, mozzarella cheese, and basil in advance. Do not add the balsamic vinaigrette drizzle until you are ready to serve it.

    Fun fact: the name of that salad comes from the island of Capri, Italy. The colors are the same as the Italian flag.

    GARLIC HUMMUS

    1 can of chickpeas

    ¼ cup tahini

    1 tablespoon lemon juice

    2 tablespoons water

    1 tablespoon oil

    2 medium cloves garlic, minced

    ½ teaspoon cumin

    1 teaspoon paprika

    ½ teaspoon salt

    Drain and rinse the can of chickpeas.

    Place everything into a blender or food processor and stir with a spoon before blending.

    Blend for 30 seconds.

    If necessary, add 1 tablespoon of water at a time and blend again. Try and use the smallest amount of water necessary to obtain a smooth consistency.

    Serve with vegetables or pretzels. If preferred, top hummus with paprika.

    Store in the refrigerator for up to 5 days.

    TRIO PEANUT BUTTER & JELLY

    A flavor to take you back to childhood. Nothing hits the spot like a tasty and fresh peanut butter and jelly (with banana).

    1-2 pieces of bread of choice

    2 tablespoons peanut butter

    2 tablespoons jelly

    ½ banana

    Toast the bread (optional).

    Cover one half with peanut butter and the other half with jelly.

    Place banana on top of the peanut butter.

    Fold bread and create a sandwich.

    CHARCUTERIE BOARD

    Cheeses:

    Cheddar

    Chipotle Gouda

    Aged Balsamic cheese

    Meats:

    Salami

    Prosciutto

    Produce:

    Orange

    Grapes

    Crunch:

    Crackers

    Pretzel thins

    Pepitas

    Chocolate covered pretzel thins

    Nuts

    Start by mapping out where you want the cheeses to go on the board.

    Arrange the meats, make a salami River. Fold the salami in half and then in half again to get a fan shape and put across the board.

    Place the prosciutto near what cheese you think is the best pairing.

    Add the grapes and oranges to the board.

    Fill in the remainder of the board with all the crunchy components until the whole board is covered!

    Pour some wine and enjoy!

    Note: you can get creative and use any cheeses, meats, produce, or crunchies you prefer.

    @beautyofthefoodie

    Hi I'm Coty. A 26 year old foodie/lifestyle blogger from Long Island, NY! Along with my recipes on my instagram page, I also post YouTube videos involving grocery hauls, cooking videos, and more.

    SUMMER LOVE SALAD

    Sunshine and love mixed in a bowl for a fresh and healthy snack to cure hunger.

    2 cucumbers, chopped

    1 medium tomato, chopped

    ½ of a red bell pepper, chopped

    ½ of a yellow bell pepper, chopped

    ½ cup red onion, chopped

    ½ teaspoon salt

    ¼ teaspoon pepper

    2 tablespoons fresh cilantro, chopped

    ¼ cup red wine vinegar

    Chop all vegetables and place into a bowl.

    Add salt, pepper, cilantro, and red wine vinegar.

    Put a lid on the bowl and shake.

    Note: If you do not love the taste of red wine vinegar, you may add sugar to decrease the vinegar flavor in the salad. You may also substitute a different dressing to replace the red wine vinegar.

    Tip: If you are looking to add protein to this snack, you may add one can of rinsed chickpeas.

    CLARE'S GRILLED CHEESE:

    Nothing pairs better with a grilled cheese sandwich than a cup of warm tomato soup.

    Per grilled cheese, 10 minutes

    2 pieces of bread

    2 thick slices of block cheddar cheese (Velveeta)

    ½ tablespoon butter

    Salt & pepper to top

    Optional:

    Pickles on the side

    Can of tomato soup

    If making tomato soup, heat it following instructions on the can.

    On medium heat, melt the ½ tablespoon butter in a frying pan. Place the bread in the melted butter and then flip both pieces so all sides are covered lightly with butter.

    Cook one side of the bread until golden.

    Flip the bread and place the cheese on one piece of the golden bread and place the other piece of bread on top to create a sandwich. You want the golden pieces on the inside of the

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