Roasted Chickpea Tacos

Last night I decided to pretend that I was on Iron Chef instead of doing my work.  In retrospect, this was not the best idea.  I don’t know what it was about last night, but I wanted to do nothing related to law school.  I did everything I could to avoid doing actual work.  That meant washing nearly all the dishes in our dishwasher, which is currently broken.  I then went ahead and made dinner.  Made some random kale.  Cleaned the counters off.  Baked some rainbow sprinkle blondies.  Then it was eight o’clock and I had to watch The Following.

By the way, if you are not watching that show start immediately.  It is SO GOOD.

Anyhoo, then it was nine and I had to face the sad fact that I did, in fact, have work to do and I could not put it off any longer.  I actually ended up being very productive for the next two hours and went to bed without an ounce of guilt.

I mentioned dinner above, and it was one to put in the books.  As you might ascertain from the title of this post, I made roasted chickpea tacos ala Mama Pea.  It’s the perfect weeknight meal that is not only delicious but surprisingly healthy.  Crispy spiced chickpeas are paired with salsa, cheese and soft flour taco shells.  I didn’t even miss the meat in here because the chickpeas were so flavorful.  I have the leftovers on dock for lunch this afternoon, and I am already counting down the hours until lunchtime.

So, the bottom line is you should make these.  But preferably in a week when I am out of leftovers and you can invite me over.  I’ll bring the margaritas.

Roasted Chickpea Tacos

Photo: More tacos is always the correct answer


1 14 oz can of chickpeas

2 tsps chili powder

1 1/2 tsp cumin

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1 tsp salt

1 tbsp lime juice

2 tbsp water

8 taco shells

Taco trimmings:  salsa, cheese, guacamole, sour cream, etc.


Mix together all the ingredients except for the taco shells and taco trimmings and let marinate for 30 minutes.

Preheat oven to 375 degrees.

Roast chickpeas until slightly crispy, 25-30 minutes.  Assemble the chickpeas and trimmings in the taco shells.  

Stuff your face.

Source:  Peas and Thank You

Oreo Cookie Bark

One of the best things that I did this first year of law school was getting involved with the Student Bar Association.  For those not versed in law-speak, SBA is essentially law school student council.  We plan a variety of events – both social and educational – for the college of law.  I have met so many amazing people through it, and the events that I have helped plan or execute have been really rewarding.  Most importantly, though, I found a new group of people that I can force my food on.

I feel like when you become a food blogger it’s almost a requisite step that you begin to force your concoctions on anyone within arms reach.  To furnish the blog you are constantly cooking or baking, and you get to a point where you really don’t need more cookies in your freezer.  Seriously, four bags is enough.

I bake something special for the SBA meeting each week.  It’s usually stuffed with chocolate and portable as to keep me from dropping it.  Funny story — one time I was bringing cookies to a party at one of my old workplaces and I was carrying them in a Ziploc bag that was in another plastic grocery bag.  As I was walking the Ziploc bag slipped out and I didn’t notice until I was about a block away.  I ran back, picked up the Ziploc bag of cookies, and then served them as if nothing happened.

Note for the SBA-ers…I haven’t done this to you.  Yet.

My first SBA baked good was actually this no-bake Oreo Cookie Bark recipe.  I made a Facebook status about it the night before, and there was quite the buzz among the SBA-ers.  Immediately following my talking-it-up, I then began to worry that it wouldn’t live up to the hype and I’d be that person who oversold their cooking.  I overreacted and made my roommate taste test a bunch of the batch because I didn’t want to do it myself.  Based on their reactions – and my own once I finally had some – I think I can go out on a limb and say it turned out well.  Make it and decide for yourself!

Oreo Cookie Bark


16 oz semi-sweet chocolate, chopped and divided in half

14 Oreos, crushed and divided in half

1/2 cup vegetable shortening

1/2 cup butter, room temperature

3 cups powdered sugar


Line a baking sheet with aluminum foil.  Melt the chocolate and mix in the crushed Oreos.  Spread out on the baking sheet and place in the freezer for fifteen minutes.

Meanwhile, get started on the filling.  Cream together the shortening and butter until smooth.  Mix in the powdered sugar gradually until a thick filling is formed. Spread on the hardened chocolate and place in the freezer for another fifteen minutes.

Melt the remaining chocolate and mix in the rest of the oreos.  Spread on the chilled bottom layer of the bark and filling, making sure to spread the chocolate to the edges of the bark.  Freeze until hardened.  Serve chilled.

Source:  Cookies And Cups

Buffalo Chicken Dippers

Last night I had the world’s worst craving for Buffalo Wild Wings.  Up until this year, I had never actually gone to the place, and now I have become an addict.  I was practically shaking for it last night.  If there was a Buffalo Wild Wings Anonymous I would be the president, secretary and treasurer.  It’s that bad.  As I tried to work through practice exam problems, all I could think about was how I really wanted wings and whether or not it would look strange to go there and just order, like, four different types because that’s pretty much what I wanted.

Wings on wings on wings.

But I’ve really been trying to save money lately, along with not ruining my semi-regular workouts with copious amounts of fried foods.  So, I defrosted some chicken and got creative in the kitchen to get my BBW fix.  Miraculously, it worked!

The breaded chicken strips are baked here, so they’re moderately healthy.  After being dredged in buffalo sauce they’re nice and spicy, which is tempered by the ranch dipping sauce.  Pretty much an A+ all around.  And I’m not just saying that because I made the recipe.  Okay, I might be.  Seriously, though, you all should make this.  It’s really simple (because my brain can’t take anything complicated right now) and comes together in less than 30 minutes.  Rachel Ray would be proud and you will be amazed and delighted.  Or maybe just one of the two.  Bottom line – make this pronto.

Buffalo Chicken Dippers


2 chicken breasts, slice into strips

1 egg, beaten

1 cup panko bread crumbs

1/2 cup buffalo sauce

ranch dressing for dipping


Preheat oven to 400 degrees.

Dip the chicken strips in egg, dredge in bread crumbs, and place on a prepared baking sheet.  


Bake for 20 minutes, or until the chicken is cooked through.  

While the chicken is cooking, pour the buffalo sauce into a shallow bowl.  When the chicken is cooked, dredge it quickly in the buffalo sauce and place back on the baking dish.  Serve with ranch dressing for dipping.

Frittata with Fontina Cheese

It’s no surprise that I love feeding people.  It’s the little old Italian grandmother in me that gets a ridiculous amount of satisfaction from making food and sharing it with the people in my life.  My neighbors must love this about me because I feed them about every other day.  Okay, slight exaggeration, but we do get together for dinner every week and one of us cooks.

Last week I invited them over for some pork chops midweek, but had neglected to think of a side dish.  I ALWAYS do this.  Maybe its’ just a weird Liz thing, but I will have the entire main dish planned and then five minutes before I start cooking go, “A side dish!  What the hell do I make for a side dish?!”  Not wanting to go through an entire bag of frozen vegetables, I decided that a frittata was really the only way to go.  When in doubt, go with a frittata.  Words to live by, folks.

For those of you are unfamiliar with frittatas (the horror!) it’s basically an Italian omelette.  Instead of dealing with flipping and all that jazz, though, the added ingredients (i.e. meat, cheese and veggies) are baked right into the egg.  It starts out on the stove and then finishes up in the broiler for a nice golden top.

Btw — any New Girl fans out there?  I pretty much died when Schmidt made the frittata reference last night.

“Are you cooking a frittata in a sauce pan?  What is this, prison?”

You gotta ❤ Schmidt.  Seriously.

Frittata with Fontina Cheese


5 eggs

1 tbsp milk

4 oz fontina cheese, cubed

parmesan cheese


Crack and beat the eggs in a bowl.  Pour in the milk and fontina cheese, and mix until combined.  Meanwhile, heat an oven-safe saute pan over medium heat.  Pour in the egg mixture and top with parmesan cheese.  Cook until the egg is set, 10-15 minutes.  Turn on the broiler and put in the pan for 3-4 minutes, until the top is golden brown.  Cut into wedges and serve.

The Greatest Chocolate Chip Cookies Ever

I have such high hopes for my time spent in the law library.  I go in with my coffee and snacks and imagine all the reading and case briefing I’ll get done.  I’ll be so productive.  I’ll read ahead.  I’ll get all my work done and not have to schlep those eighty-pound casebooks home.

Then I end up on Facebook.

And email.

And this awesome Tumblr page that features famous guys with tiaras.

How is this not the greatest thing you’ve ever seen?!

Three hours later I leave with little accomplished and the usual, “Great, now I have to carry all of these books and commiserate over all the work I could have gotten done if I hadn’t been looking at pictures of men wearing tiaras.”

Then I go home and avoid more work by starting dinner at 4:30 and claiming that I HAVE to bake a batch of cookies.  Because, clearly, having sweets on hand is more important than being prepared for classes where you get called on randomly and potentially berated if you don’t know the answers.

Anyway, despite my waxing and waning on my lack of productivity, I actually do manage to get my work done every night and still have time for cookie-making and cookie-eating.  I made these last week and am just finishing off the batch.

The Greatest Chocolate Chip Cookies Ever

1 3/4 cup flour

1/2 tsp baking soda

14 tbsp unsalted butter

1/2 cup white sugar

3/4 cup packed brown sugar

1 tsp salt

2 tsp vanilla

1 large egg

1 large egg yolk

1 1/4 cup chocolate chips


Preheat oven to 375 degrees.

In a bowl, whisk together the flour, baking soda and salt.  Set aside.  

In a medium saucepan, melt 10 tbsp of butter.  Stir constantly and remove from heat when brown specks form at the bottom of the pan.  The butter will be golden in color and smell nutty.  Pour over the remaining 4 tbsp of butter and let come to room temperature.  

Mix with the sugars.  Add the egg, egg yolk and vanilla and whisk until combined.  Add the flour mixture and mix until just combined.  Don’t over-mix.  Fold in the chocolate chips.  

Drop roughly 3 tbsp of cookie dough for each cookie onto a prepared baking sheet.  Bake 10-12 minutes.  Let the cookies rest on the pan for a few minutes before transferring to a wire rack to cool completely.

Source:  Eat, Live, Run