home chef: fake it till you make it pantry staples

So, you’re not a pro chef. Who cares!? Whether you just moved into your first apartment and have no idea how to boil water or feel like every time you step in the kitchen you light something on fire, I’m gonna share some of my sneaky, not so secret, fake it till you make it pantry staples with you guys!

Erin’s “Fake It Till You Make It” Pantry Staples

This isnt’ your every day list of pantry staples and essentials. I’m sharing the stuff I buy and always have in my kitchen. Not the stuff I buy for a specific recipe, just the ingredients I always have. I use these regularly for easy recipes, lazy dinners & “just in case” feast fixes.

FIRST, YOU’LL FIND A LIST OF THE GOODS. KEEP SCROLLING AND I’LL TELL YOU A FEW REASONS I KEEP THEM ON HAND AND HOW I USE THEM.

DON’T WORRY – NONE OF THESE INGREDIENTS ARE OVERLY EXPENSIVE OR HARD TO FINE. I’M NOT SENDING YOU ON A TREK THROUGH AN ALLEY TO FIND A RARE SPICE. YOU CAN FIND EVERYTHING AT YOUR LOCAL GROCERY STORE, WALMART OR WHEREVER YOU SHOP.

THE BASICS

• OLIVE OIL
• NONSTICK COOKING SPRAY
• GARLIC POWDER
• ONION POWDER
• BOUILLON
• BALSAMIC VINEGAR
• HONEY
• SALT
• PEPPER
• NUTRITIONAL YEAST
• TACO SEASONING
• CRUSHED RED PEPPERS
• ITALIAN HERB SEASONING
• SOY SAUCE

FRIDGE

• BUTTER
• PARMESAN CHEESE
• MOZZARELLA CHEESE
• GARLIC
• SPINACH OR KALE
• ARUGULA
• LEMON
• GROUND BEEF OR GROUND TURKEY
• ITALIAN SAUSAGE
• CHICKEN BREASTS, THIGHS OR TENDERS
• BACON
• ONION
• TORTILLAS
• EGGS
• MILK (REGULAR OR UNSWEETENED ALTERNATIVE)

CABINET STUFF

• PASTA NOODLES
• PASTA SAUCE
• RICE
• CHICKEN BROTH
• PINTO BEANS
• ARTICHOKE HEARTS
• GARBANZO BEANS
• RAMEN
• MAC N’ CHEESE
• HOT SAUCE
• SRIRACHA
• OLIVES
• PEANUT BUTTER
• QUICK OATS

FREEZER

• FROZEN GARLIC PODS
• FROZEN ONION PODS
• FROZEN HERB PODS
• FRENCH FRIES
• CHICKEN STRIPS
• PIZZA CRUST OR CHEESE PIZZA
• RICED CAULIFLOWER
• FROZEN PEAS
• FROZEN CORN

FEELIN’ FANCY

• BRIE CHEESE
• CRESCENT DOUGH
• PESTO SAUCE
• PISTACHIOS
• BREAD CRUMBS
• BALSAMIC GLAZE
• BRUSSELS SPROUTS
• POTATOES (SWEET POTATOES ARE MY FAVORITE)
• DIJON OR SPICY MUSTARD
• SESAME OIL
• DELI MEAT
• DELI SLICED CHEESE
• TOMATOES
• FRESH BASIL, MINT, CILANTRO & PARSLEY

THE BASICS

OLIVE OIL: I USUALLY DEFAULT TO EXTRA VIRGIN OLIVE OIL & BUY IT IN BULK FROM COSTCO. THIS IS WHAT I USE TO COOK MOST OF THE TIME. I DON’T ALWAYS USE IT WHEN I’M COOKING MORE SPECIFIC RECIPES, BUT IT’S A GREAT CATCH ALL COOKER.

NONSTICK COOKING SPRAY: I KNOW MOST “REAL CHEFS” ROLL THEIR EYES AT NONSTICK PANS & COOKING SPRAYS, BUT WHATEVER. MOST OF US DON’T COOK WITH A $400 PAN & DEFAULT TO WHAT’S CHEAP AND EASY. I LIKE USING PAM’S ORIGINAL COOKING SPRAY BECAUSE IT DOESN’T CHANGE THE FLAVOR OF WHAT YOU’RE COOKING. MOST STORES SELL A GENERIC VERSION FOR EVEN LESS.

GARLIC POWDER: WHEN IN DOUBT, ADD A LITTLE GARLIC POWDER. I ADD GARLIC TO JUST ABOUT EVERYTHING I COOK WHEN I’M WINGING IT. IT WILL GIVE YOUR FOOD THAT GARLIC FLAVOR WHEN YOU DON’T HAVE THE REAL THING OR ARE TOO LAZY TO CHOP IT UP.

ONION POWDER: SAME AS ABOVE. I LOVE ADDING A COMBO OF GARLIC & ONION POWDER WHEN I’M COOKING UP VEGETABLES. IT’S ALSO A GREAT “FLAVOR BOOSTER” WHEN YOU’RE MAKING MAC N’ CHEESE OR RAMEN.

BOUILLON: ONE OF MY SECRET WEAPONS… MAKING SOUP? USE BOUILLON. WANT TO WHIP UP SOME NOT SO REFRIED BEANS? USE BOUILLON. FOOD TASTING BLAND? ADD BOUILLON! I PREFER CHICKEN BOUILLON, BUT VEGETABLE & BEEF ARE GREAT TOO.

BALSAMIC VINEGAR: I FEEL LIKE THIS IS THE EASIEST VINEGAR TO WORK WITH THAT WORKS WITH THE MOST RECIPES. GREAT FOR A QUICK SALAD DRESSING, MEAT MARINADE OR TO GLAZE ROASTED VEGETABLES.

HONEY: NOT JUST FOR YOUR TEA! I USE HONEY REGULARLY FOR MARINADES & DRESSINGS.

SALT & PEPPER: DUH

NUTRITIONAL YEAST: OK, SO THIS SOUNDS SUPER GOURMET, BUT IT’S ANOTHER SECRET WEAPON IN MY COOKING ARSENAL. IT’S A GREAT ALTERNATIVE IF YOU DON’T HAVE PARMESAN CHEESE. BASICALLY, JUST USE IT HOW YOU WOULD GRATED CHEESE, IN SALADS, SOUPS, ROASTED VEGETABLES, PASTA, RICE, ETC.

TACO SEASONING: YES, YOU CAN MAKE YOUR OWN TACO SEASONING, BUT… MOST OF THE TIME I JUST WANT TO THROW SOME GROUND BEEF OR TURKEY INTO A PAN AND HAVE TACO MEAT READY IN A FEW MINUTES. YOU CAN ALSO USE IT TO ADD FLAVOR TO YOUR ROASTED VEGETABLES OR WITH SOME OLIVE OIL FOR A QUICK SALAD DRESSING.

CRUSHED RED PEPPERS: PRO TIP, ASK FOR EXTRA PACKETS WHEN YOU ORDER PIZZA. KEEP THEM ON HAND TO ADD A LITTLE KICK TO YOUR RECIPES, FROZEN PIZZA, CANNED SOUP, MAC N’ CHEESE, ETC.

ITALIAN HERB SEASONING: RATHER THAN BUYING EVERY SINGLE HERB, JUST GRAB A GENERIC ITALIAN BLEND. IF YOU’RE MAKING A SPECIFIC RECIPE, BUY WHAT YOU NEED, WHEN YOU NEED IT. BUT FOR GRAB & GO COOKING, JUST PICK UP SOMETHING “CATCH ALL”.

SOY SAUCE: GREAT TO HAVE ON HAND FOR RICE, RAMEN & OTHER QUICK MEALS. I USE SOY SAUCE IN A LOT OF MY MEAT & VEGETABLE MARINADES BECAUSE IT GIVES THE OTHER INGREDIENTS A LITTLE MORE BANG FOR THEIR BUCK WITHOUT DILUTING!

FRIDGE

BUTTER: MY LIFE MOTTO, BUTTER MAKES IT BETTER. I LIKE SALTED BUTTER FOR COOKING.

PARMESAN CHEESE: FROM PASTA TO VEGETABLES, PARMESAN IS ONE OF MY FAVORITE INGREDIENTS. IT’S ALSO THE KEY TO MY FAVORITE EASY “ROCKET” SALAD – ARUGULA, LEMON, PEPPER & PARMESAN!

MOZZARELLA CHEESE: GOT A TORTILLA? YOU’VE GOT A QUESADILLA! BUT MOZZARELLA IS ALSO… GREAT FOR PASTAS, SALADS, GRILLED CHEESES, PIZZA, ETC. IT’S A GREAT NEUTRAL CHEESE YOU CAN USE IN LOTS OF RECIPES.

GARLIC: BUTTER & GARLIC ARE THE DREAM TEAM OF MY KITCHEN. I LIKE BUYING THE BAGS OF PRE PEELED CLOVES.

SPINACH OR KALE: I LIKE TO BUY FRESH SPINACH AND KALE, THEN FREEZING WHATEVER I DON’T USE. I USE THE FRESH STUFF FOR SALADS & THE FROZEN STUFF FOR COOKING.

ARUGULA: PART OF MY FAVE SALAD I MENTIONED ABOVE. THROW IT ON TOP OF OF A PIZZA OR ADD CHICKEN TO MAKE IT A MEAL.

GROUND BEEF OR GROUND TURKEY: I USUALLY DEFAULT TO GROUND TURKEY BECAUSE IT’S LEANER, BUT EITHER WORK. GREAT FOR MAKING THAT EASY TACO MEAT (REMEMBER, YOU’VE GOT TORTILLAS!), IN SOUPS, PASTAS, ETC.

CHICKEN BREASTS, THIGHS OR TENDERS: FOR MORE SPECIFIC RECIPES, YOU’LL WANT TO GET WHAT’S NOTED. BUT IN GENERAL,IT’S NICE TO JUST HAVE ONE OF THEM ON HAND TO GRILL, ROAST, AIR FRY OR PAN SEAR. WHETHER YOU’RE ADDING IT TO PASTA, MEAL PREPPING FOR SALADS OR USING IT AS THE BASE OF YOUR DINNER.

BACON: #3 ON MY MOST USED LIST. WHEN I’M LAZY, I COMBINE BUTTER, GARLIC & BACON… THEN ADD PASTA NOODLES, MEAT OR A VEGETABLE. YOU REALLY CAN’T GO WRONG. IF YOU’RE PARTICULARLY LAZY, GET THE MICROWAVE KIND, I WON’T TELL ANYONE.

ONION: MAGICAL, ON THEIR OWN OR ADDED TO YOUR RECIPE. SLICE EM, DICE EM, ROAST EM, TOAST EM.

TORTILLAS: OK TECHNICALLY THIS IS A PANTRY FOOD, I PUT MINE IN THE REFRIGERATOR TO EXTEND THEIR LIFE. DON’T FIGHT ME ON IT. IF YOU PLAN ON EATING THE ENTIRE BAG IN A WEEK, LEAVE THEM OUT. IF NOT, PUT THEM IN THE FRIDGE SO THEY DON’T GO BAD.

EGGS: NEED A FAST BREAKFAST? COOK UP SOME EGGS! BUT ALSO, A GREAT “BINDER” WHEN YOU’RE COOKING. EGGS POP UP IN SURPRISING WAYS, BUT I USE THEM REGULARLY IN EASY DISHES LIKE LASAGNA, MEATBALLS, STUFFED SHELLS & IN ALMOST EVERY BAKED DESSERT.

MILK: I’M NOT A MILK DRINKER, BUT I STILL KEEP A SMALL AMOUNT ON HAND FOR RECIPES THAT NEED A CREAMY BOOST. MORE OFTEN THAN NOT, I’LL JUST KEEP UNSWEETENED ALMOND MILK BECAUSE I CAN USE IT IN MY COFFEE TOO.

CABINET STUFF

PASTA NOODLES: PRETTY SELF EXPLANATORY. DOESN’T MATTER THE BRAND OR THE SHAPE. EVEN IF YOUR SHELVES ARE PRETTY EMPTY, IF YOU HAVE BUTTER, NOODLES & SOME SALT & PEPPER… YOU’VE GOT A MEAL (THROW IN SOME PARMESAN OR BACON IF YOU’RE FEELING FANCY)!

PASTA SAUCE: I ALWAYS HAVE A FEW TYPES OF PASTA SAUCE IN MY CABINET. ASIDE FROM THE OBVIOUS USES, I’LL USE THEM IN SOUPS (HELLO BOUILLON), & TO SIMMER CHICKEN BREASTS IN.

RICE: I CALL RICE MY “IN CASE OF EMERGENCY” FOOD. I ALWAYS HAVE A BOX OF MINUTE RICE IN CASE I CAN’T FIGURE OUT WHAT TO MAKE. IT’S A GREAT SIDE DISH, BUT ALSO GREAT FOR STIR FRYS, SOUPS & FILLING UP DISHES.

CHICKEN BROTH: KIND OF REPETITIVE WHEN YOU’VE GOT BOUILLON, BUT I LIKE HAVING A BOX OF BROTH TO ADD A SPLASH HERE AND THERE WHEN COOKING.

PINTO BEANS: RATHER THAN BUYING CANNED REFRIED BEANS, I USE CANNED PINTO BEANS. I COOK THEM WITH A LITTLE BOUILLON & POP THEM IN THE BLENDER FOR A HEALTHIER OPTION THAT HAS WAY MORE FLAVOR.

ARTICHOKE HEARTS: MORE OFTEN THAN NOT, I’LL THROW TOGETHER AN EASY ANTIPASTO-ISH SALAD THAT I CAN EAT FOR A FEW DAYS USING ARTICHOKE HEARTS, GARBANZO BEANS & OLIVES. IF I HAVE THEM, I’LL ALSO ADD SLICED ONION & DELI MEAT (I LIKED SLICED SALAMI), A LITTLE SALT AND PEPPER AND SOME BALSAMIC VINEGAR.

RAMEN: YEA I’M TALKING READY TO GO INSTANT RAMEN. EAT IT ON IT’S OWN. OR GO GOURMET AND ADD AN EGG & SOME BUTTER. DRAIN IT & FRY IT UP WITH SOME PEANUT BUTTER & SRIRACHA… THE POSSIBILITIES ARE ENDLESS.

MAC N’ CHEESE: KRAFT MAC N’ CHEESE (OR ANNIE’S) IS A PANTRY STAPLE. IF YOU’RE SLEEPY, LAZY, TIRED, HUNGOVER, SICK OR GRUMPY… IT CAN’T BE BEAT. YOU CAN ALSO USE THE NOODLES AS IS IF YOU RUN OUT. OR UPGRADE THEM WITH SOME VEGETABLES, MEAT, OR MORE CHEESE. YOU CAN EVEN BAKE IT WITH MORE CHEESE TO GET THAT HOMEMADE MAC CRISPINESS.

HOT SAUCE: IN ADDITION TO SRIRACHA, GRAB A MEXICAN HOT SAUCE.

QUICK OATS / OATMEAL: I’VE NEVER BEEN A HUGE OATMEAL PERSON, BUT IT’S A GOOD “JUST IN CASE” FOOD. PLUS YOU CAN USE THE OATS IN A MORE SAVORY WAY AS A RISOTTO SUBSTITUTE. IF YOU’VE GOT SOME PEANUT BUTTER & HONEY, YOU CAN ALSO MAKE AN EASY PROTEIN BALL!

FREEZER

FROZEN GARLIC & ONION PODS: YOU CAN MAKE YOUR OWN IN AN ICE TRAY, OR BUY THE READY TO GO CRUSHED ONION OR GARLIC PODS IN THE FREEZER SECTION.

FROZEN HER PODS: THE SAME AS ABOVE, YOU CAN FREEZE YOUR OWN HERBS WITH A LITTLE WATER OR OLIVE OIL IN A TRAY, OR BUY THE READY TO GO ONES.

FRENCH FRIES: I THROW FROZEN FRIES IN THE AIR FRYER ON A REGULAR BASIS AS A LATE NIGHT SNACK OR AN EASY SIDE DISH. YOU CAN EAT THEM AS IS, SEASON THEM WITH POWDERED GARLIC, MAKE FRY NACHOS…

CHICKEN STRIPS: JUST A GOOD BACKUP PLAN IN MY BOOK. JUST LIKE THE FRIES, YOU CAN EAT THEM AS IS, TOSS THEM IN SOME WING SAUCE OR ADD THEM TO A RECIPE. THEY MAKE A GREAT ADDITION TO ALFREDO PASTA OR ON TOP OF YOUR ARUGULA SALAD IN A PINCH.

PIZZA CRUST OR CHEESE PIZZA: I LIKE HAVING BASIC FROZEN PIZZA CRUST TO MAKE MY OWN PIZZAS WITH SOME PASTA SAUCE & CHEESE, OR JUST A LITTLE OLIVE OIL, GARLIC & PARMESAN TO SERVE WITH MY ARUGULA SALAD. BUT ANY KIND OF FROZEN PIZZA IS A GREAT STAPLE IN MY BOOK. YOU CAN ALWAYS ADD MORE TOPPINGS OR YOUR OWN SEASONING.

RICED CAULIFLOWER: ONE OF MY FAVORITE SECRET WEAPONS, IT’S GREAT STIR FRIED INTO VEGETABLES, BUT I USE IT ALL THE TIME FOR MAKING MASHED CAULIFLOWER, VEGAN ALFREDO SAUCE & WITH REGULAR RICE TO LIGHTEN THINGS UP.

FROZEN PEAS AND CORN: I REGULARLY ADD FROZEN PEAS TO PASTA WITH ALFREDO SAUCE & EITHER BACON OR ITALIAN SAUSAGE. BUT PEAS & CORN MAKE A GREAT COMBO ADDED TO RICE AND RAMEN.

FEELIN’ FANCY

THESE ARE ITEMS I’LL BUY WHEN I KNOW I’M COOKING AND EATING AT HOME A LOT. THEY’RE FUN UPGRADES I’LL PICK UP TO TAKE MY REGULAR RECIPES TO THE NEXT LEVEL.

BRIE CHEESE: MMM… BRIE CHEESE. GREAT WITH SOME DELI MEAT AND CRACKERS AS AN EASY CHARCUTERIE. WHEN I’M FEELING FANCY, I’LL MAKE THINGS LIKE STUFFED BACON & BRIE BREAD, USE IT AS A PIZZA TOPPING, TOSS IT INTO SOME PASTA, WRAP IT IN CRESCENT DOUGH & BAKE IT, ETC.

CRESCENT DOUGH: KIND OF A MAGICAL ITEM… YOU CAN BAKE THE ROLLS LIKE THE PACKAGE SAYS AND THEY’RE AMAZING. BUT I ALSO USE THEM IN A LOT OF RECIPES, LIKE MY FAMOUS CHEESY PIGS IN A BLANKET & STUFFED BAGEL BOMBS. ANOTHER PRO TRICK: USE IT AS PIZZA DOUGH!

PESTO SAUCE: MOST OF THE TIME WHEN IM STOCKING UP ON PASTA SAUCES, I DEFAULT TO MARINARA AND ALFREDO. BUT PESTO SAUCE IS A UNIVERSALLY GOOD IDEA. YOU CAN USE IT IN PASTAS, PIZZAS & SOUPS. BUT IT ALSO MAKES AN AMAZING MARINADE FOR MEAT & VEGETABLES.

PISTACHIOS: GREAT TO ADD TEXTURE AND FLAVOR TO SALADS, PASTAS & GRILLED VEGETABLES.

BREAD CRUMBS: I LIKE TO KEEP A CAN OF ITALIAN BREAD CRUMBS IN CASE I WANT TO MAKE MEATBALLS OR MEATLOAF. BUT I’LL ALSO USE THEM IN A LOT OF CHICKEN RECIPES (AKA TO MAKE THEM CRISPY) & TO TOP MY PASTAS & VEGETABLES.

BALSAMIC GLAZE: I ACTUALLY USE BALSAMIC GLAZE MORE OFTEN THAN BALSAMIC VINEGAR. IT’S MY GO TO FOR SALADS. MY FAVORITE IS SLICED TOMATOES, OLIVE OIL, SALT & PEPPER WITH FRESH MOZZARELLA OR BURRATA.

BRUSSELS SPROUTS: THESE ARE MY FAVORITE EXTRA VEGETABLE TO HAVE IN MY REFRIGERATOR. I LOVE TO SAUTE, ROAST & AIR FRY THEM. ON THEIR OWN OR WITH BACON. THEY’RE ALSO A GREAT ADDITION TO RICE, PASTA & OTHER VEGETABLE COMBOS LIKE SWEET POTATOES, KALE & RICED CAULIFLOWER.

POTATOES: I USUALLY BUY A SWEET POTATO EVERY WEEK AND USE IT WITH OTHER VEGETABLES, OR WILL SLICE IT UP AND GRILL IT WITH OTHER MEATS & VEGETABLES. ANY POTATOES WORK THOUGH!

MUSTARD: I LIKE USING SPICY OR DIJON MUSTARD. GREAT FOR MAKING MARINADES & DRESSINGS.

SESAME OIL: I USUALLY HAVE SOME SESAME OIL ON HAND IN CASE I’M WHIPPING UP SOME MEAT, RICE OR VEGETABLES WITH ASIAN FLAVORS.

DELI MEAT & CHEESE: I CALL IT “CHARCUTERIE”, BUT REALLY IT’S JUST A LAZY WAY TO USE MEAT & CHEESE AND CALL IT A MEAL. ALSO GREAT FOR SANDWICHES, SALADS, QUESADILLAS, ETC. I USUALLY BUY SALAMI BECAUSE I CAN USE IT IN SALADS, ON PIZZAS, ETC AS WELL.

FRESH HERBS: I ONLY BUY FRESH HERBS WHEN I KNOW I’LL BE COOKING AT HOME A LOT. IF NOT, I KNOW THEY’LL END UP GOING BAD. I USE MINT AND PARSLEY IN THE JENNIFER SALAD (WHICH I MAKE IN BATCHES REGULARLY). FRESH BASIL IS GREAT FOR ANTIPASTO SALADS, PASTA & FROZEN PIZZA. CILANTRO IS GREAT IF YOU’VE GOT AN ONION TO TOP TACOS OR COMBINE WITH AN AVOCADO FOR GUACAMOLE!

SHOPPING LIST

YOU CAN CLICK THE PRINT BUTTON BELOW TO PRINT EVERYTHING OUT LISTED ABOVE. OR, CLICK ON THE “GET INGREDIENTS” BUTTON. IT WILL GIVE YOU THE OPTION TO PICK A GROCERY STORE NEARBY FOR PICKUP OR DELIVERY. FROM THERE, YOU CAN ADD OR REMOVE ITEMS FROM YOUR CART AND CHECK OUT!

MUST HAVE KITCHEN STUFF