Posts Tagged ‘Recipe’

Eat That Leaf

Posted: October 20, 2012 by jerkmagblog in CRISP -- health
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What’s crisper than a nice crunchy piece of lettuce? Not much. That’s why you should ditch the bread and start using it.

Take those amazingly addictive lettuce wraps at P.F. Changs as an example for a much healthier snack.  You could put your very own at-home spin on them, which is not only healthy but also cheap!

Now I’m a complete advocate for all things lettuce: salad, wraps, toppings and any everything else. I just don’t think people realize how great this is, so here’s a recipe that I love that is healthy, delicious, and doesn’t fill you up so you can eat a few of these and not feel like a fatty.

James Duigan: Ultimate Clean & Lean Lettuce Wrap
(Brought to you by me with help from

4 leaves iceberg lettuce
4 slices roast turkey
½ cucumber, sliced
250g hummus
Sprinkle of paprika

Put the toppings on the lettuce as if it were bread and roll it up! You can place a toothpick in the wrap to hold it together for easy keeping or just while you’re eating. You can also add other ingredients such as: cheese, garlic, seasonings, other meats, no meat, beans, etc.

If you try this out, comment below and let me know how it goes!

-Brooke Leone

Glasses up!

Posted: April 4, 2011 by jerkmag in VAULT -- archives
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While many celebrated on behalf of Relay for Life with kegs this weekend, beer may not be your thing. Perhaps a classy night-in with your friends sounds more appealing. And what better way to honor Relay then with a menu full of purple cocktails and food! Here’s to partying with a purpose! (more…)

As the heat of the oppressive sun rays caused us to break out in a sweat during our childhood outdoor activities, we were often met with a cone or dish of refreshing Italian ice. The colorful and sweet crunch satiated even the worst thirst.

Yet the days of running around playing outdoors have given way to laying out by the pool in hopes of a brazened appearance. But one thing remains: the adoration for Italian ice.

We have grown out of the days of blue raspberry and cherry ice syrup. I now offer you the grown up version of our beloved Italian ice: alcoholic granita. Granita is an Italian term defined by as, a “semi-frozen dessert of sugar, water, and flavorings.”

I was introduced to these recipes by the Food Network’s gorgeous and renowned Italian chef, Giada De Laurentiis. The basic granita recipe can be prepared in matter of minutes, but it’s the grueling wait process that will have your mouth watering. As the spring weather approaches and you find yourself browning and burning within the confines of the Quad, don’t forget to pack this refreshing treat for you and your fellow bronze-goddesses. Warm rays of sun, a vodka slushy, and the prospect of tanned skin is the perfect recipe for a memorable spring day.

Cranberry Granita courtesy of Giada De Laurentiis

  • 2 cups cranberry juice (one 16 oz. bottle from a vending machine will suffice)
  • 1/3 cup of sugar
  • 1/4 cup of fresh lime juice (this can be procured from a half of a lime; perhaps the other half will accompany a buddy’s Corona?)
  • 1/4 cup vodka
  1. In a medium-sized saucepan on medium heat, whisk together the cranberry juice and sugar. Continue whisking the sugar and juice until the juice has been completely incorporated. This should take no more than a few minutes. When the sugar had dissolved, pour the liquid into a freezer-proof container. A baking dish works best, but an elongated dish, bowl, or pan could suffice. The deeper the liquid is in the dish, the longer it will take to properly freeze.
  2. Once the cranberry-sugar liquid has been poured into the dish, add the vodka and lime juice and whisk together lightly. That’s it! Place your dish in the freezer for approximately two hours or until the liquid has become a slushy consistency. The wait is tedious and tempting, but the reward is great!
  3. Once the liquid has become slushy, take the dish out of the freezer and break up the granita with the prongs of a fork. Scoop into small glasses or to-go containers and you’re ready to enjoy!
  4. Looking for another twist? Try the lemon version of this same recipe by using lemon juice opposed to lime juice and limoncello (an Italian lemon liquor) in the place of regular vodka. Two different flavors for you to share and enjoy!

– Jon Gregalis

Mommy would approve.

Did you ever think that you could pre-game and enjoy a piece of cake at the same time? Good news, you can! My mom first introduced this recipe to me last New Year’s Eve and it has become a friend and family favorite ever since. The original recipe comes from Duncan Hines’ website, but I’ve abridged the recipe for you here. Not everyone has time to slave over his or her oven for two hours, so take as much help as you can from the store!
Here’s what you need:
1 loaf pound cake (Freihofer)
1/2 cup Bacardi dark rum (80 proof)
With the prongs of a fork, poke the top of the pound cake at least an inch deep. Do this so that there are many holes covering the surface of the cake. Slowly pour the rum over the cake, making sure to pour it evenly over the entire loaf. The alcohol will seep in through the holes that you created and will make for a moist and delicious treat.
If you’re looking to go one step further, you can make the same glaze found in the recipe as a finishing touch for your no-bake alcohol cake!
This recipe is great for any weekend get-together, or even as a “pick-me-up” after midterms week. No need to raise your glass—it’s all in the cake!
Original recipe here

By Jon Gregalis

Curing the Winter Woes

Posted: February 23, 2011 by jerkmag in VAULT -- archives
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Perfect Comfort Food for a Chilly Day

While the snow and frigid air continues to hang around, beat the chill by baking a belly-warming pasta dish! Check out Martha Stewart’s homemade version of this dish, but realistically, does anyone really have time to slave over their own tomato sauce?