(Weekly) Daily Dish – Hard Boiled Eggs

Having hard-boiled eggs prepped in the fridge allows me to eat during my busy days. It’s easy to make once you get the hang of it and great to throw on avocado toast, on top of a salad or seasoned with salt & pepper. Shout-out to my mom for coaching me over the phone throughout this one … twice.

Ingredients:

  1. Eggs
  2. Ice cubes

Directions:

  1. Fill a bowl with ice water.
  2. Place 5-6 eggs in medium pot. Cover eggs with cold water. Bring to a boil. 
    Six eggs boiling in water.
  3. When water starts to boil, set a timer for 5 minutes. Turn off stove and place eggs in ice water. Let sit for 5 minutes. Crack and peel eggs.Boiled egg being dropped in ice water.
  4. Enjoy now or store for later!
    Hard boiled eggs in container.

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Story and photography by: Alyssa Bauer, junior public relations major

Prof Style: Michael Buck

Michael outside with pretty pink flowers behind him at Rowan
Michael outside in nature in front of bikes and pretty tree

“One time a friend said my style is ‘athleisure’ (athletic leisure). I am ready to go to a movement class at any time.”

Michael Buck, sophomore theatre major (acting/directing & musical theatre track), from Red Bank (Monmouth County), NJ.

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Story and photography by:
Vanessa Vause, senior public relations and theatre major

(Weekly) Daily Dish – Chicken & Veggie Pasta

I see so many students (especially my roommate) eating plain pasta, which gets old… fast. I always try to add a type of protein and veggie(s) into my pasta to enhance the taste and quality of the meal – it adds a couple of steps but is well worth it!

Ingredients:

  • Pasta
  • Chicken
  • Spinach
  • Mushrooms
  • Pasta Sauce

Directions:

  1. Cook pasta according to labeled directions.
  2. Slice or cube chicken, saute in medium-large sized pan until cooked.
  3. While pasta water is boiling and chicken is cooking, chop mushrooms. Throw mushrooms and spinach into the pan.
    Photo of cooking mushrooms and pasta.
  4. Once pasta is cooked and drained, mix into pan. Add pasta sauce and stir. Enjoy!

    Photo of cooked chicken, pasta, mushrooms and spinach in a pot.
    Photo of the final chicken and veggie pasta meal.

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Parmesan Chicken Cutlets

Ingredients:

  • Seasoned bread crumbs
  • Parmesan cheese
  • Chicken cutlets
  • Eggs

Directions:

  1. Preheat oven to 350 degrees. 
  2. Whisk 2 eggs in bowl. Then pour bread crumb and parmesan cheese in shallow dish. 
    Up-clsoe photo of egg wash (left) and spread out bread crumbs (right).
  3. Dip chicken in egg wash and then in bread crumbs. Place on pan. Cook for 20-30 minutes depending on how thin/thick your chicken is. Plate and enjoy!
    Up-close photo of the baked chicken paired with brussel sprouts and mushrooms.
    I paired the chicken with leftover veggies!

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Story and photography by: Alyssa Bauer, junior public relations major

What Profs Are Listening To: John Alviar

a close up shot of headphones
A vertical close-up portrait of a student listening to music on his phone.

“I have been listening to a mixed playlist consisting of classic rock, modern psychedelic, indie, 80s-90s pop/alternative/indie, modern hip hop, and old rap my favorite artist, or should I say duo King Gizzard & The Lizard Wizard.

My favorite song is in a complete different category — a rap song by Travis Scott ; NO BYSTANDERS. Also my favorite album at the moment is a classic album, ‘Bleach’ by Nirvana.” John Alviar, senior biology major from Stratford, NJ (Camden County).

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Photography by:
Jelani James senior journalism major

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