The Bored Girl's Kitchen

{March 27, 2012}   Casserole Salad Sandwich

Verdict: Pretty Damn Good

This is yet another one of those ever subjective and customizable recipes in that it’s less a recipe and more me being bored and throwing stuff together.  I was in the mood for something like chicken salad, but have never made any official chicken salad recipe before, and didn’t even know if I had everything needed to make an “official” chicken salad.  So I perused the kitchen and got together a whole bunch of stuff and started making food.

To follow my “recipe” you’ll need the following:

– 1 carrot

– 2 small stalks of celery

– 1 can of salmon (but you can use a can of chicken or tuna or whatever else, or not add it at all)

– Any seasonings you want.  I used steak seasoning, garlic powder, freeze dried onion/garlic (didn’t have any fresh stuff around), and some taco seasoning

– lime juice and Worcestershire sauce

– Miracle Whip

– elbow noodles

(Not pictured: Bread or Worcestershire sauce, because I forgot to grab them when taking the picture)

Step 1: Start your water boiling, and then cook the noodles.

Step 2: While the water is boiling and the noodles are cooking, prepare all of your additives.  This is where you would chop up your celery and carrot and any other choppable veggie you want to add.  You’ll want to make sure you get as close to diced as you can.  I’m lazy and easily influenced and love my Slap Chop, so that’s what I used to get my veggies chopped up nicely.

Step 3: Once the noodles are done, drain them and put them in a bowl.  Open the can of whatever meat you’re adding and drain it as well as you can then add it to the bowl as well.  Add enough Miracle Whip to coat everything evenly, and mix it all up.

Step 4: Add the chopped up veggies and all your seasonings to taste.  I had a splash of lime juice and Worcestershire and just a pinch of taco seasoning and steak seasoning, and I was pretty liberal with the onion and garlic.   Stir it all together and  continue to season to taste.

Step 5: You can either add it to bread to make a sandwich, or chill it and serve it as a side.  I chose bread for sandwiches. I estimate there was enough for about 6 sandwiches, but I got 3 1/2 and had tasty bowl eating leftovers. Enjoy!

I know, it might have been easier if I had given you specific measurements.  Wait, no, it wouldn’t have.  Because this way you don’t have to take extra time to measure anything out! Another reason I don’t have any specific measurements is because I like just experimenting with things, and just add dashes and pinches until I like the way it tastes.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!


Verdict: Success

When you’re hungry but not enough for a whole meal, a snack is perfect.  There are a whole host of things you can whip up for a snack, and today I opted for a classic: cheese and meet on crackers. This is another one that you can put a whole bunch of spins on depending on your mood or preferences.

I like hot dogs, even if people sometimes remind me what’s in them.  Sue me.  I also like cheese (and especially the hot dogs with cheese in them).  Cheese goes good on crackers right? It can’t suck too bad if I put them all together right? Ooh, you know what would make them even better? Toasting them!

Prep time: Less than 5 minutes, depending on how slow you move.

Cook time: As long as it takes for the cheese to melt.

To make this particular cheese and meat on crackers you’ll need a few things:

– Any thick cracker of your choosing.  I’m using Melba Snacks because that’s what I had available, but any thick or stable cracker will work.

– A single hot dog (works best if you’re working your way through leftovers)

– Enough slices of cheese to put some on all of the crackers.  I think I ended up using a total of two slices.

– A small cookie sheet.  To cut down on dishes (boo dishes!!!) some tinfoil comes in handy.

Since I’m just feeding myself right now, there isn’t much.  But this is one of those recipes that you really don’t need to be too careful with specifics.

To start: If you want to toast everything, set your oven to broil and move the top rack to be right under the broiler. If you’re not planning on toasting everything, all of this can be done on a plate or paper towel. Lay down some tinfoil on your pan, then lay out your crackers.










Break up your cheese into smaller pieces and lay them on the crackers.  Eat the one cracker you decided didn’t fit in and make it an even 8.

Next, bust out your hot dog.  To save on dishes, you can cut it up right in the middle of the tray.  Be sure to use more of a chopping motion though, a cutting motion cuts the foil but a chopping motion can cut the hot dog and leave the foil intact.   Feel free to eat the ends or any other pieces that just aren’t cutting it for you.  I didn’t care if mine had equal numbers on them, but if you do, then enjoy you some hot dog pieces.











The next step is to put them in the oven to melt the cheese and heat everything up.  If you want to add some extra seasonings, now would be the time to do it.  At the last minute I decided I wanted to add some garlic powder and just sprinkled it on before popping it into the oven.  Don’t go far, because there’s a fine line between “deliciously melted” and “oh crap it’s so burnt!”

When everything has been toasted to your desired level of meltiness, carefully remove the tray from the oven and plate your tasty toasted treats!










And there you have it! It seriously took me 10 times as long to write this as it did to make it.  There’s no right or wrong way to make cheese and crackers.  I was just really bored, and wanted to start using up some of the leftovers from a recent cookout.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{March 23, 2012}   Ramen with a teakettle

Verdict: Success

Oh Ramen noodles.  The staple of every stereotypical college student’s diet, the pinnacle of just starting out on one’s own, and the perfect quick meal if you’re broke, in a hurry, or too hungover to really cook.  Believe it or not, I just learned how to cook Ramen myself only a few weeks ago.  Ok, that’s a bit wrong, I always knew how to make it.  Boil water, add noodles, eat.  But until just a few weeks ago I never made it by myself.  I always either had it made for me (thank you, best husband ever), or I ate it straight  out of the package.

What? I know I’m not the only one to do that.  You can put your judging eyes away now.

So one day I’m hungry and in a hurry.  I decide I’m making myself some Ramen noodles because they’re delicious.  I walk into the kitchen and remember that oh right, nobody has done the dishes yet.  (Sorry, mom!)

So not wanting to do enough dishes to clear a spot on the stove for a pot to boil water in, and not wanting to wait the … *checking package* … 3 minutes for the noodles to cook after already waiting for the water to boil I looked around.  My eyes fell upon the teakettle and a light bulb went off over my head.  I turned off the light because well, it was the middle of the day and the kitchen was bright enough as is.

Prep time:  However long it takes the teakettle to boil.

Cook time:  However long it takes the hot water to cool enough to not burn you.

To make Teakettle Ramen you need just a few things:

– A teakettle.  I have this handy dandy one that my mom uses all the time.

– However many packages of Ramen you want to cook.

– A bowl big enough to hold the noodles, the water, and leave you enough room to do a bit of stirring.

Today I’m just feeding myself, so I have this bowl here.  In reality it’s more of a mixing bowl, but my favorite Nightmare Before Christmas bowl just doesn’t cut it when I also need room to stir.

Step 1:  Make sure there’s water in the teakettle.  Put it on the stove and start the heat underneath it.

Step 2:  Open your packet of noodles.  Put the noodles in the bowl.  You can break the noodles up if you want, or leave the block whole, it’s really up to you and your personal preference.  Open up the seasoning packet if you want that, and pour it on top of the noodles.

Step 3:  Go play some solitaire or something while you’re waiting for the water to finish boiling.


(This is me sucking at Spider Solitaire)

Step 4: Water’s boiling? Ok good.  Turn off the heat, and pour the boiling water over the noodles in the bowl. I know the directions call for two cups, but you really just need to make sure that there’s enough in there that you can cover all of the noodles.

As the noodles begin to soften, keep stirring.  By the time they’re “fully cooked,” they should be cool enough to eat.

I know, that sounds soooo complicated.  But I have faith that you can do it too. This recipe is awesome because you get tasty, tasty Ramen without the additional wait time for cooking, and with even less dishes to wash when you’re done! Because if you’re anything like me, you hate dishes too. To celebrate your newfound awesome, go ahead and make yourself a cup of tea.


If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{March 22, 2012}   Hello everybody!

So there’s a bit of information in the “about me” section, but I wanted to take the time to explain myself a little more.

I’ve recently come into a whole lot of free time which has left me quite bored.  After futzing around in the kitchen one day, I figured out how to make Ramen using just a teakettle.  I was inspired to keep messing around, and the idea morphed into what you see here: The Bored Girl’s Kitchen.  The kitchen isn’t mine, but I can use pretty much everything that’s in it.

I have a bit of a problem with ADD.  I like to start projects but don’t always finish them or see them through.  I’m hoping this will be different, but who knows and we’ll see.  I don’t have any real specific goal here, other than to chronicle my successes and failures whilst experimenting with random things in the kitchen.  I do expect some of my friends to help me with some of these experiments, and maybe even contribute some of their own while we’re at it.

The above mentioned ADD problem will also determine how often I post.  Ideally I’d love to have something new coming out all the time, but I make no promises.  If you’re stumbling across this and have an idea for something, or would like to submit a recipe to me, please email me at and let me know!

So for now, I thank you for reading my little introduction, and let the experimenting begin!

et cetera
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