Bargain Bites

Mini Ice Cream Sandwiches

2012-01-29T19:52:00.002-07:00

OMG! These are super simple and delicious!

Complexity Level: Intermediate

Mini Icecream Sandwiches

What You Need:

Chocolate Crust:

2 cups AP Flour

1/2 cup Sugar

1/4 cup Cocoa powder

1 Egg

2 Sticks Salted Butter

2 tbsp Cream

Filling:

Vanilla Ice Cream

Honey Roasted Peanuts

This tart crust can withstand a lot, so it's great for stuffing or even pies! Today I'm making mini icecream sandwiches!!

To start, mix the flour, cocoa powder, sugar, salt, and butter in a large bowl with either your hands, a dough cutter, or a food processor. Just like traditional flaky butter crust for pies, we need to assure the butter is not mixed, but rather clumpy, to give way for some flakiness to the crust.

Flatten and chill wrapped in plastic wrap at least one hour. If you chill this overnight, just let it sit out at room temp for about 30 minutes before rolling. Trust me, the long time chilling will make it super hard to roll!

After chilling, dust your rolling surface with flour and being to roll out. Today I will be making mini tart shells, so I am going to roll this to about 1/4 inch thick. Using a glass I cut out mini rounds, then baked them at 350 degrees Fahrenheit for 10 minutes.

You can also use this for desserts like Homemade Poptarts, or as a pie crust for your favorite pies!

Let the round chill for 20 minutes while you also let your ice cream come to a warmer temperature by sitting out. Scoop about 1 tsp ice cream onto 1 round, top with the other, then roll in the peanuts! Freeze for 30 minutes and viola! Adorable, delicious, mini ice cream sandwiches!

A good drizzle of caramel or chocolate syrup wou;d be awesome too! I hope you enjoy ;)

Now for rolling the dough... You will get "dusted" so.... remember an apron and learn from my mistakes!

Here's to a great day of tarts!

My husband loved them!!

Aimee Gonzalez

My First Award!

2012-01-29T16:21:00.002-07:00

Today I was talking to my husband about how I wish I could find ways to further promote my blog. Through videos, auditions, cook-offs...

My neighbor is the CEO of Faircourteditorial.com, and we have discussed ways of filming me (my personality is too big for words!) and maybe branching out into competitions. I just want to get my love out there!

But today, although down and out and enjoying a bottle of Chardonnay, I took a moment from my rolling pin and store, and read my email. After many pinterest emails and twitter updates I stumbled upon something wonderful. To my surprise this was in my inbox:

Hi Aimee!

I just wanted to let you know that I awarded you the Liebster award... you can see the post on my blog. I always love reading your blog and your fun and creative recipes are the best! This is awarded to bloggers that have less than 200 followers and are up-and-coming! Hooray!

Now, its your turn to pass this award on to your favorite five up and coming bloggers.

I hope you are having a wonderful weekend!

Maggie

www.kitchie-coo.com

How wonderful! Maggie, I was seriously in my zone covered in flour (see below), tart shells in the oven, and wine in hand... all the while wondering if my blog finds others than myself and neighbors...

And today, you gave me that leap of faith! Thanks so much Maggie, you are a rock star!!

So to all you foodies out there, I'm on the watch, looking to give word to those 5 blogs that deserve that award! You are so adorable, and I love your blog!

My apron was in the Laundry!!! Ohhh Noooo!!!

Thanks for believing in Bargain Bites, and supporting the love of food!

Cheers to many more posts and recipes of yum!

Aimee Gonzalez

Game Day Fans need Game Day Tips!

2012-01-29T14:09:00.001-07:00

Simple and Affordable Game Day Tricks:
These can help YOU focus on the GAME!

I love sports, the game day costumes, the superstitions, the play off beards... I love the tears, the sweat, the pain of watching someone throw the ball in the wrong direction (god it's like you don;t have an HD aerial view or something), the yelling, the screaming, the spread of FOOD!

Baked Hot Wings

That said, I also love to host game day parties, but find myself thinking of ways to let ME watch the game and not the FOOD! So I compiled a few tricks and tips for this years big day.... and who knows, maybe we'll see some Giant success from all of you! ;)

Ok, let's do this:

Simple Trick #1: Get Personal.
Everyone loves dips. Spinach dips, bean dips, hot bubbly cheesy buffalo chicken dip... And with Dip, comes a mess and the feared Double Dipper!!!!!! (please read that with caution!)

To simplify your day of hosting so you can focus on the TV and your friends, why not make your dips single serving? For example, I am in LOVE with spinach dip. It's true. And I LOVE spinach dip in bread bowls.

So, why not buy the mini crusty dinner rolls and make personal sized bread bowls filled with dip?

Everyone can take their own, and enjoy both the game, and their Double (gasp) maybe Triple (yikes) Dip!

If you want to ex the brea idea, another way to spruce up the dip party could be to spoon up some individual servings. While this may seem like more work, it definitely adds a bit of fancy to your snacks, these look ready to be butler passed! (served on melba toast):

Bean dip is a personal favorite. Man I love the beens, the cheese, the sour cream and salsa! But for me, I am always annoyed at the friends that eat al the stuff off the bean layer, leaving a naked and lonely layer of just bean.

Do they not know the dip was layered in perfect harmony? Each layer must work together in proportionate ways to give the best in eating experience!? Why won't they stop!?

Hey! I want my top back!

To avoid all the drama, buy a set of mini plastic cups and build personal sized dips! Another way to save on mess (opps, I missed my mouth!) and to prevent the devastation of the picky eaters (hey are you gonna take some bean with that!?).

For the Cowboy Caviar, I like to serve this in hollowed out avocado shells or tomato cups. No waste, personal sized, and amazing!!:

That shell was going to be thrown out anyways!

To sum up, there are so many options to make life simple. So dip into these personal sized treats and focus on the game!

Simple Trick #2: Use the crock pot.
I know you own one. It's somewhere... maybe in the basement under a sheet? Tucked into the appliance closet behind the waffle iron? Still in the box and is being use as a shelf? Hopefully by now you've remembered where you put it, because these two recipes will melt you to pieces!

Why the slow cooker? Why not! You don't have to worry about the food while it cooks. You don't have to stress over whether or not the food is still warm when the unexpected overtime sneaks up on you.

And top all that off, you're food will be so amazing, no matter the outcome of the game, at least everyone will agree on that!

Here are three game day BBQ recipes that will leave everyone you know, in a happy place:

If you click above you will be taken to the recipes. These recipes not only have minimal clean up, but all you need to do is place them in the slow cooker, turn it on, stir it a few times, then eat. You can work, nap, clean, go for a walk -- and most importantly it will keep everything warm so you don't miss the overtime drama or the opps that's a little right kick!

Warning: Your Keyboard doesn't fair well to heavy falling drool.

So far we've talked about personal sized dips and slow cooking goodness. Now that we have gotten through the first few courses, the last one up is everyones favorite: Dessert!

Simple Trick #3: K.I.S.S.
Keep it simple stupid! No you're not stupid, it's a saying, get over it! But what I mean is, you have done so much already, there is no need for brulee this and creme de that. Desserts that can sit out, need no serving utensils, and can be eaten without a fork are the best for such a party.

If you want sweets, then be sure to choose the kind that need no attention or directions -- unless you did in fact want to be on your feet all night while the group watches the game in the distance. So think about it: Cookies, Candies, Mini Personal Sized Pies, all make for an easier life for you unless you really want to be whipping cream and beating eggs.

Buckeyes -- Little Bite Sized Pieces of Heaven!

Now, I love to decorate things, and sure, you could use the dip idea, make mini mousses and place them in the fridge and bake a gorgeous cake to be decorated in the best of the best in fan attire.... but for me, i've found that even if the cook likes the work, many game dayers prefer simplicity. Which brings us back to the trick itself: KISS!

Personal Sized Apple Pies -- It's the American thing to do!

Here are some of my game day favorites that honestly, once cooked, can sit out for days without needing my attention:

At any rate, the easiest way for you to survive this last portion would be to ask your guests to bring the sweets. But, game day or not, those recipes are delicious!

Thanks for reading! Good luck with your game day events and Go Steelers! (ok so I know it was a rough year, but... I'm from Pittsburgh! So.... Ok.... Go Giants!!!)

Best and Happy simple days ahead!

Aimee Gonzalez

Simple Deviled Eggs

2012-01-28T15:54:00.004-07:00

These are lower in fat than normal... so devilish they truly are!

Complexity Level: Easy

Simple Deviled Eggs
What You Need:
6 Hard Boiled Eggs
2 tbsp Fat Free Mayonnaise
2 tbsp Fat Free Greek Yogurt
1 tsp Garlic Salt
1/4 tsp Ground Black Pepper
1/2 tsp Fresh Thyme, minced
Paprika

Simplicity is the art of this recipe! After you hard boil the eggs, run them under cold water to cool. Let them sit in the cold water for 15-20 minutes before making these.

Cut each egg in half, and gently place the yolks into a mixing bowl. Place the egg whites aside for stuffing. Mix the yolks with all the remaining ingredients, except the paprika.

The next part is one of Bargain Bites super quick fixes for pipetting things: A zippy bag and scissors!! Place the filling into the zippy bag and snip about 1/4 inch of the corner. You my friend now have a fast and cheap bag to delicately squeeze the filling into each egg white. Sprinkle with paprkia and viola!

These are so delicious and fun to change up! I've added curry, cumin, and even basil to some for flavor changers, and they were fabulous!

Follow on Twitter: @bargainbites00
Follow me on Instagram (get photos before the recipe posts!) bargain_bites

I hope you enjoy!

Aimee Gonzalez

Cumin Lime Tilapia

2012-01-27T19:42:00.000-07:00

Cumin and Lime -- A new pair for the taste buds! Yum ;)

Complexity Level: Easy

Cumin Lime Tilapia
What You Need:
2 Tilapia Filets (per person)
Sea Salt
Black Pepper
1/2 cup Flour
1 tsp Cumin
1 tsp Garlic Powder
1 Lime
2 tbsp EV Olive Oil
1 Egg
1 tbsp Cream

To start, heat a large skillet with the 2 tbsp of Olive Oil. While that is heating, whisk the egg and cream in a small bowl and set aside. Next, mix the flour with the cumin, 1/2 tsp salt, 1/2 tsp Black Pepper, and garlic powder.

Sprinkle the tilapia filets with sea salt and lightly dust with the flour mixture. Next, dunk the dusted filet into the egg mixture, then pat it into the flour mixture a second time. Place each filet into the skillet that is now heated and let saute 4 minutes.

Once you flip the filets, squeeze the lime juice over the hot skillet and let the juice cook with the fish. This will only take about 4 more minutes to cook through. Remove from heat once brown and serve! What a delicious kick from the cumin and zest from the lime!

*For a healthier version do not pan fray, bake! Place teh breaded filets on a baking sheet sparyed with cooking spray and bake at 350 degrees Fahrenheit for 8-10 minutes. Squeeze the lime juice over and serve! I tried both techniques and both turned out perfectly juicy!

I hope this recipe finds you well!

Aimee Gonzalez

Mint Chocolate Ganache

2012-01-25T18:30:00.003-07:00

Heaven in a double boiler!

Complexity Level: Easy

Mint Chocolate Ganache
What You Need:
8 oz. Semi-sweet Chocolate Chips
1/2 tbsp Peppermint Flavoring
1/2 cup Heavy Whipping Cream

If you need to, this recipe is able to be doubled! This is enough ganache for a 2 layer 8in cake (middle and top) or to make about 10-14 truffles.

To start, place water into the bottom portion of a double boiler and bring to a simmer. While yo uare waiting for the water to heat, place the chocolate, peppermint, and cream into the top portion of the double boiler and set aside.

When the water is simmering, turn the heat off and place the top portion of the double boiler over the water. Do not let any water get into the chocolate portion -- this would be very bad. Whisk the chocoalte ingredients until smooth and shiny.

Take the top portion of the double boiler off the heat, and you're ready to pour onto a cake to ice (or cookies too). However, if you want to make truffle, scrap this into a bowl and let it cool about 1 hour. The point of cooling is to let the ganache harden. Don't worry, because the cream was added it will not turn too hard, but just hard enough to roll into truffles (or homemade candy bars).

No matter what you use this for, this ganache is sure to turn heads! I created this same recipe (doubled) to fill Homemade Mint Chocolate Chip Poptarts (and they were AWESOME!).

Thanks for stopping by! Happy Cooking!

Homemade poptarts.... yum!

Aimee Gonzalez

Simple Low-Fat Spinach Dip (With Yogurt!)

2012-01-23T17:38:00.003-07:00

Low Fat does not mean Low Flavor. And this my friends, is AWESOME!

Complexity Level: Easy

Simple Low-Fat Spinach Dip

What You Need:

4 cups Fat Free Greek Yogurt (more if the recipe is too salty for you)
1/2 cup Low Fat or Fat Free Mayo
1 tsp Garlic Powder
1 packet Onion Soup Mix (I use "beefy onion" and no there is no beef in it!)

1 package of "Knorrs" Vegetable Soup Mix

2/3 cup Chopped Green Onions

2 cans sliced Water Chestnuts (chopped)

16oz. Frozen Spinach, thawed and drained well*

*never ever ever use canned spinach

In a large mixing bowl, whisk both soup mixes with the yogurt and set aside.

Next, chop the water chestnuts and green onions and mix into bowl. I use about 1 bunch of green onions, and it's normally the best measurement. In fact I use kitchen scissors, cut them into a colander, rinse them, then toss them into the dip mix. Works perfect every time!

Finally fold in the thawed and drained spinach -- if you do not use a colander to press the juice out of the spinach, you will have a soupy not so much a dip consistency... so please drain! It is important to not use canned spinach, because it is mushy and tastes awful! I assure you this would ruin the dip.

Let this chill for 1 hour up to over night before serving. If you cannot find the Knorrs Vegetable Soup Mix (I'd ask someone) you can use the Knorrs Spinach Dip mix, but it will be missing some amazing flavor and texture.

18 1/3 cup servings (if using 1/2 cup lite mayo):

82 Calories

2.2 g Fat

1.1 mg Cholesterol

406mg Sodium

70mg Potassium

7g Carbohydrates

6.1 g Protein

Normal spinach dip is almost 6-7 times the above nutrition per serving! Yikes!!

Serve with veggies, pita, crackers, and bread! My favorite is Melba Toast, Sea Salt. YUM!! Also awesome with big thick slices of cheddar, colby, and swiss...... oh yes triple yum!

Here's to your Health!

Aimee Gonzalez

Homemade Poptarts (Mint Chocolate Chip)

2012-01-23T07:38:00.001-07:00

Kitchen Request: Homemade Poptarts (Mint Chocolate Chip)

Complexity Level: Easy

I love poptarts. I love the fruity, wild berry or blueberry ones with the colorful icing and little burnt edges when toasted. As a child, my father would keep a serious stash of the Strawberry Frosted Poptarts (that we were not allowed to eat) in the pantry next to all our healthy granola bars. He was serious about those poptarts... thad gps been around then like it is now, I think I would have found myself grounded more so than not.

Because we all know, from time to time when you are young, an adult telling you no means I dare you, and I dare you means you're often grounded.

As an adult, my husband love poptarts and like my father, keeps a stash around. Unlike my father however, my husband is obsessed with the poptarts I often hide from (I'm a fruity kinda gal!): Chocolate Chip Sundae, Ice Cream Shoppe, Brown Sugar and Cinnamon.... Man, if only he could jump onto the Wild Berry wagon we'd probably buy poptarts with our weekly groceries.

In all honesty, even in college I never really found a reason to stock up on them, just the occasion road trip breakfast snack (or if in college year -- the after bar convience shop trip). I know, it's a shame to admit, but I am being honest here!

So the reason for this story is that two friends of mine from work, Niki P. and Mike E, have serious obsessions with poptarts. It's to the point that if you even mention the word "Poptart" they will immediately say "Oh great idea!" and start eating one...

So in conversation with them, they told me their favorite tart has been discontinued, and no matter who they know or ask, they are gone for good: Mint Chocolate Chip. Now upon realizing this we all had a moment of catharsis, because instantly they remembered I am a recipe creator, and they are food lovers.

And so the challenge was given. I Aimee Kleer-Gonzalez (Bargain Bites) have been asked to create Chocolate Chip Poptarts to bring back the joy, peace, and love these rectangular treats have once brought to Niki and Mike. And so, the experiments began.

The moment I started making the dough my husband asked "What are you making!?" And when I said "Poptarts" he seriously asked with whole hearted concern, "honey how, when, how do you do these things and why haven't you done this before!?"

I do not like to use other recipes, so I will be trying this experiment, just like the others, with nothing but my kitchenaid mixer, husband, and from time to time I may sneak in a sip of beer (never doubt a genius at work!).

The first and most scary topic: The Poptart Crust

Poptarts have a pie/ cookie like crust. It's like Mrs Fields and Pepperidge Farms joined forces and created this ultimate crust. And so, to try to compete with that, I am going to make a pie like crust with cookie like ingredients. Of course, if you can think back to when the Mint Chocolate Chip Poptarts were around (or do an image search), you will see their luscious dark chocolatey crust, and so this will be taken into account as well.

Experiment Chocolate Poptart Crust
What You Need:
2 cups Flour
2 sticks Salted Butter
1 Egg
1/4 cup Cocoa Powder
1/2 cup Sugar
2 tbsp Cream

To start, mix the flour, cocoa powder, sugar, salt, and butter in a large bowl with either your hands, a dough cutter, or a food processor. Just like traditional flaky butter crust for pies, we need to assure the butter is not mixed, but rather clumpy, to give way for some flakiness to the crust.

Next, mix in the egg and milk, again either with a fork, your hands, or a whisk. Do not use the food processor at this point. The heat from over processing will melt the butter, and lose some flakiness once baked. Yes, this is a dry dough at first. Please, do not add anything else to it! Keep mixing it with your hands, pressing it to knead the wet into the dry. Adding more moisture will, in the end, cause an epic disaster!

Form into two square patties, wrap with plastic wrap, and chill.

Experimental Mint Chocolate Filling (it's a mint ganache!)
What You Need:
16 oz. Semi-Sweet Chocolate Chips
1 cup Heavy Cream
1 tbsp Peppermint Extract

Hold that thought. We'll make this when it's about time to assemble.

Assembly:
After the dough has chilled at least 1 hour, roll into 1/4 inch thick sheets. If you have a ravioli press you can use it to help you form mini-poptarts (genius right! -- how do I think of these!?), if not then you can have the fun of making these however you desire.

I went with a few different sizes, because in all reality it's an experimental recipe and I like to have fun in my lab (kitchen). That, and I'm not a machine so I enjoy imperfections.

Once rolled out I decided I wanted to reduce crust waste and focus on maximizing my poptarts. So like ravioli I was ready to stuff, meaning I had squares of different shapes and sizes ready to be married to their matching counter part.

Experiment Notes: In an ideal world this works perfectly. During the experiment, like many dough recipes, the first roll was too hard. But have no fear, one thing I did was cut thick squares then roll those out even more individually. Of course as you handle the dough it will soften. You can re-roll the scraps to make more tarts!

It's time to melt that chocolate. To start, melt the chocolate chips, heavy cream, and peppermint extract in the top of a double boiler. I like to bring the bottom water to a boil, then set the double boiler on top, and lower the water to a simmer underneath.

Stir often, and continue to melt until smooth and warm consistency. Remove from the heat and let sit 1 minute before spooning into your squares.

Absolute Heaven. And if you have extra ganache, it hardens to a truffle center consistency.... just saying ;)

Place enough ganache into the center to leave 1/2 in on all sides. Place the top layer of dough on top, and press the edges around with your fork. For steam, poke a few holes on the top (think about unfrosted poptarts--you've seen these holes before!). Don't worry, we will make a frosting too after these cool.

Bake at 350 degrees for 20 minutes. Remove and let cool completely. If you try to eat these hot those chocolate chips may burn your tongue off (not good).

Experiment note: If you think your oven is cooking faster, then remove them. No one likes burnt tarts. and you know what, not every tart will look gorgeous, but what may seem like an ugly tart, can soon be masked with frosting! Below is what can happen if your dough is too thin, or you holes to large:

Bakers Sample?! yummmm

Let the tarts cool at least 1 hour at room temperature before frosting. This is only to assure your frosting wont melt off into a messy sugar lake.

Mint Chocolate Chip Frosting
What You Need:
1 cup Powdered Sugar
2 tbsps Heavy Cream
1/2 tbsp Peppermint Extract
Green Food Coloring (about 8 drops)

Place all the ingredients into a mixing bowl and whisk. This is a super thick icing, but keep whisking to get it smooth and consistent in color, I assure you it will happen. If you are struggling ad a few drops of water or more cream, but every drop goes a long way!

Spread onto the cooled tarts and decorate with your favorite flair! I used mini chocolate chips and silver sprinkles (I LOVE glitter ;) )

I hope you enjoy! These are super tasty, and believe it or not, I like the ganache better than normal poptart fillings. In all, I would say this experiment is a great success! After making these, I looked around online for other ideas (i like to share mine where I can). Smitten Kitchen had some awesome ideas to make strawberry and brown sugar poptarts... it's a small world that more than one of us have tried this experiment out!

I hope you enjoy Niki and Mike!

Aimee Gonzalez

Lemon Thyme Salmon over Wilted Garlic Greens

2012-01-21T13:54:00.000-07:00

This kitchen experiment went Awesome!

Complexity Level: Easy

Lemon Thyme Salmon over Wilted Garlic Greens
What You Need:
Salmon
10 oz. Salmon (serve whole or portion)
3 sprigs Fresh Thyme
1 Lemon
1/4 tsp Smoked Sea Salt*
Pinch Black Pepper
EV Olive Oil

Wilted Greens
3 cups Fresh Spinach
3 cloves Garlic, minced
1/4 cup Water
1 Shallot, minced
1/4 tsp Sea Salt
1 tsp Lemon Juice
EV Olive Oil

To start, pre-heat the oven to 350 degrees Fahrenheit. Next, heat a skillet with 1 tsp EV Olive Oil over medium heat. Meanwhile, rub the fresh salmon with juice from 1/2 the lemon, 1 sprig fresh thyme, the black pepper, and the smoked sea salt. If you can't find smoked sea salt (look harder I promise) then you can use 2 dashes liquid smoke and regular sea salt. Either way, get some smokey flavor on that fish!

When the oil in the skillet is hot, place the salmon skin side down and cook 3-4 minutes. This is really to get an awesome caramelized texture and crunch on the skin. After crisping squeeze lemon juice over the salmon. This will begin to bubble, and it's a good thing! Cover the skillet immediately with foil and place the entire thin into the oven.

This will bake in 10 minutes, so while finishing up start your greens. Place the garlic cloves, shallot, and olive oil into a medium skillet and being to sauté. Next, add the water and lemon juice, hen place the fresh spinach leaves into the skillet. It may look like there is too much spinach, but trust me, they will wilt to literally 1/10th the size! Simmer this until wilted.

Remove the salmon after 10 minutes and let sit for 2-3 more. Place the spinach onto a plate (or paltes if not serving family style) and place your salmon portion over. Squeeze once last squeeze over the fish with the lemon, add a touch of zest, and op with fresh thyme.

I also oven roasted mini red potatoes as an additional side, being my husband hides from anything vegetable like, so they are also in the picture. For a recipe for those delicious bite sized rosemary kissed potatoes, click here.

I hope this goes "swimmingly" well for you!

(insert awkward "Aimee" laughter here)

Aimee Gonzalez

Healthy Broccoli Salad (GF, Vegetarian, Low-Calorie, Low-Fat, Low-Carb)

2012-01-20T09:50:00.000-07:00

Words cannot describe how amazing this is..... and I left out the Mayo!

Thank you Mayo for so easily leaving this recipe!

Complexity Level: Easy

Healthy Broccoli Salad (Mayo-Free!)
What You Need:
1 Large Broccoli Crown, chopped (about 3 1/2 cups raw broccoli chopped)
1 cup Chopped or Shredded Carrots
3/4 cup Raisins
1/4 cup Sugar Substitute or 1/3 cup Sugar
1/2 Yellow Onion, finely chopped
1 cup Fat Free Plain Yogurt (use Greek for more Protein!)
1/2 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Black Pepper

In a large bowl, whisk the sugar substitute (or sugar), salt, pepper, and garlic powder until combined.

Place the diced broccoli, carrots, raisins, and onion into the bowl, and mix to coat evenly. This can be eaten right away, or made ahead of time and left to chill.

While thinking about this salad (and enjoying a giant bowl of it) I pondered about variations I could make. Craisins added would be awesome, so would shredded cheddar cheese and even bacon (if your into meat).

But as I thought of these, I couldn't help but also think how delicious and simple this salad was to make. And in using yogurt, fat free yogurt to bet, an entire cup of mayo was cut out. I can't even imagine those pounds it would have added!

I hope you enjoy this too!

Aimee Gonzalez

Cowboy Caviar (GF, Vegan, Low-Carb, Low-Fat!)

2012-01-19T17:33:00.000-07:00

It ain't yo' momma's chip dip, but it's a damn good one!

Complexity Level: Easy

Cowboy Caviar
What You Need:
1 can Black Beans, rinsed and drained
1 can Corn, drained
1 can Black Olives, sliced
1/2 cup Sliced Green Olives (more if you like 'em)
6 Avocados, diced
6 Roma Tomatoes, diced
1/2 Red or White Onion, finely chopped
1 bunch Cilantro, minced
Juice of 1 Lime
2 cloves Garlic, minced
1 cup Low-Fat Italian Dressing OR:
3/4 cup Water*
1 packet Italian Dressing Seasoning*
2 tbsp Olive Oil (optional)*
*Shake together

This is super simple, incredibly addictive, and man it's healthy! What a great dip to dive yourself into no matter the weather!

To start, drain and rinse your black beans and corn. Place them into a large mixing bowl. Next add the diced tomatoes, sliced olives, diced avocado, chopped onions, minced garlic, lime juice, and chopped cilantro.

Pour the italian dressing over the ingredients and stir gently to coat (you just don't want to smash the avocado). You can start eating this right away, but I like to let it chill and hour so the dressing, garlic, and cilantro get all into the toatoes and avocado.

Either way this is FABULOUS! Use it over a bed of lettuce to create a healthy mexican salad (you won't even need to add any more dressing!). I love this with White Corn or Blue COrn Tortilla chips!

We've even used it to make Vegan Burritos! Just add shredded lettuce -- Yum!

I served this in the avocado shells to make adorable personal sized dip cups. No one cares if you double dip your own stash!

I hope you enjoy! Thanks for dippin' on in!

Aimee Gonzalez

Bacon Cashew Caramel Popcorn

2012-01-16T17:20:00.000-07:00

The absolute best caramel popcorn recipe in the world!!

It's even amazing without the bacon... so just imagine how good it is with the bacon....

Complexity Level: Easy

Bacon Cashew Caramel Popcorn
What You Need:
16 cups Popped Popcorn (please remove all unpopped kernels)*
1 cup Brown Sugar
1/2 cup Corn Syrup (dark or light)
1/2 cup Butter (one stick)
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Vanila Extract
1 cup Sliced Bacon (can use turkey or vegetarian!)
1 cup Sliced Cashews
1/8 tsp Cinnamon (optional)
*If using microwave popcorn, this is about 7 bags

To start, pre-heat the oven to 250 degrees Fahrenheit. Pour all the popped popcorn into a large roasting pan that has been sprayed with cooking spray. Place into the oven to warm the popcorn while you prepare the caramel. Also, if you haven't already cook your slices of bacon, then slice them to create small strips. 1 cup will be about 9 strips of bacon.

Turkey Bacon cut into strips (gotta make it somewhat healthy... right?!

Soon this will be turned into a delicious food masterpiece!!!

Next, mix the butter, corn syrup, salt, and brown sugar into a sauce pan. Stir until melted together, then bring to a boil and let cook 5 minutes without interruption or stirring.

After the 5 minutes, remove the pot from the heat, and whisk in the baking soda, cinnamon, and vanilla. Note: this will cause the mixture to rise and bubble, and this is a god thing!

This is what it looks like when boiling

After adding the baking soda, vanilla, and cinnamon.

Finally, sprinkle the bacon and cashews over the popcorn, then pour the caramel mixture over the popcorn, stirring to coat. Place the roaster back into the oven and bake 45 minutes. After the first 25 minutes, stir to evenly coat the popcorn. But other than that, let the oven do all the work!

After baking, pour onto foil to cool for 15-20 minutes. Once cool, break apart and store in air tight containers or bags... of course, thats after you gobble up as much as you can!

Mix it up! Don't fear variations. You can ex the bacon and cashews and add your favorite ingredients such as Hazelnuts, Rosemary, Thyme, Pretzels, etc

Makes about 12 servings.

This recipe goes to friends who just got married, Mr. and Mrs. Daniel and Tonya C. Recently we all were able to meet up for dinner in the snowy mountain of Utah, and discovered 4 things in life that belong together: Bacon, Cashews, Caramel, and Popcorn. And so a recipe was born! How can you go wrong with that!?

I hope you enjoy! Thanks for "popping" by!

Aimee Gonzalez

Healthy Tofu Tikka Masala

2012-01-15T17:46:00.001-07:00

Good food that will honestly lift your spirits and taste buds!

Complexity Level: Intermediate

Note, while the recipes looks long in ingredients,

I made it so they are repetitive throughout, to simplify the meal and shopping list!

Healthy Tofu Tikka Masala

What You Need:

Tofu Marinade

4 Cloves Garlic, peeled

2 inch. piece Fresh Ginger, peeled

1 1/2 tsp Garam Masala*

1/2 tsp Cayenne Powder (more for added heat if desired)

1 tsp Ground Cumin

1 tbp Lemon Juice

1 tsp Salt

1/2 tsp White or Black Pepper

2 cups Plain Greek Yogurt (Use soy for Vegan Recipe)

2 Firm Tofu Blocks, diced

*if you do not have garam masala, you can use cinnamon, cloves, cardamon, and nutmeg

Sauce

1 can Lite Coconut Milk

1/2 cup Fat Free Half and Half (Use more Coconut Milk for Vegan Recipe)

1 cup Plain Greek Yogurt (Use soy for Vegan Recipe)

1 tbsp Fresh Lemon Juice

1 tsp Salt

10 oz. Tomato Paste

1 Jalapeno, minced (only use half if heat sensitive)

1 Shallot, minced

3 cloves garlic, minced

Butter Flavored Cooking Spray

1 tsp Cumin

1/2 tsp Cayenne Pepper

1/2 tsp Black Pepper

Fresh Cilantro (garnish)

Fresh Mint (garnish)

In a food processor, puree the garlic, lemon juice, and fresh ginger until you create a paste.

Scrape the paste into a mixing bowl, and stir in the remaining marinade ingredients (except for the tofu).

Once combined, gently fold the tofu with the marinade and refrigerate for 30 minutes, or for best results over night.

Using the cooking spray, spray a sauce pan generously, and saute the garlic, shallot, and jalapeno for about 1-2 minutes. Next, add the lemon juice and cook 1 more minute.

Now it's time to whisk in the coconut milk, lemon juice, tomato paste, yogurt, cream, and spices and bring to a simmer. Because this sauce will be with the tofu, and tofu is naturally full of water, whisk is a flour slurry made with 1/2 cup flour and cold water whisked in (about 1/2 cup water)At this point you can add in the marinated tofu to a 9X13 baking pan, coat with the coconut sauce and bake covered at 350 degrees for 45 minutes.

In the dish, after baking.

When done, you can serve this alone, or over a grain. I use Quinoa or Rice and serve with a side of Simple Whole Wheat Naan.

No matter how you serve it top the tikka masala with a pinch of freshy chopped cilantro and mint.

I hope you enjoy as much as I.... I had 2 huge bowls!

Aimee Gonzalez

Healthy Chicken Tikka Masala

2012-01-15T17:41:00.002-07:00

Good food that will honestly lift your spirits and taste buds!
Complexity Level: Intermediate

Note, while the recipes looks long in ingredients,

I made it so they are repetitive throughout, to simplify the meal and shopping list!

Healthy Chicken Tikka Masala

What You Need:

Chicken Marinade

4 Cloves Garlic, peeled

2 inch. piece Fresh Ginger, peeled

1 tsp Garam Masala*

1/2 tsp Cayenne Powder (more for added heat if desired)

1 tsp Ground Cumin

1 tbp Lemon Juice

1 tsp Salt

1/2 tsp White or Black Pepper

2 cups Plain Greek Yogurt

3-4 Bonless Skinless Chicken Breasts, diced

*if you do not have garam masala, you can use cinnamon, cloves, cardamon, and nutmeg

Sauce

1 cans Lite Coconut Milk

1 cup Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

1 tsp Salt

10 oz. Tomato Paste

1 Jalapeno, minced (only use half if heat sensitive)
1 Shallot, minced

2 cloves garlic, minced

Butter Flavored Cooking Spray

1 tsp Cumin
1/2 tsp Cayenne Pepper

1/2 tsp Black Pepper

Fresh Cilantro (garnish)

Fresh Mint (garnish)

In a food processor, puree the garlic, lemon juice, and fresh ginger until you create a paste.

Scrape the paste into a mixing bowl, and stir in the remaining marinade ingredients (except for the chicken).

Once combined, fold the chicken into the bowl with the marinade and refrigerate for 30 minutes, or for best results over night.

Now is a point to think "Do I want to Bake or Grill my Chicken Tikka Masala?". I think either or, its fabulous, and let the weather pick for you. If you want to grill it, don't dice the chicken before marinading or have fun with it and skewer the chicken to make little kebobs. In fact, you can bake the chicken on skewers if you want -- you know I never hold back from alterations to my recipes!

I baked this recipe for the sake of my toes (20 degree day today). Either way, the sauce goes as follows:

Using the cooking spray, spray a sauce pan generously, and saute the garlic, shallot, and jalapeno for about 1-2 minutes. Next, add the lemon juice and cook 1 more minute.

Now it's time to whisk in the coconut milk, lemon juice, tomato paste, yogurt, cream, and spices and bring to a simmer. At this point you can add in the grilled chicken to a 9X13 baking pan, cover with sauce and bake.

To bake without grilling the chicken first, add the chicken (with all the marinade) to a greased over safe skillet. Cook this for only about 3-5 minutes, just to start heating up the skillet. Next, add the simmering sauce and stir it into the chicken. Finally cover the skillet with aluminum foil, and bake at 350 degrees for 45 minutes.

Grilling would add a smokey element, so if you are baking, I encourage you mix in 1 tsp smoked paprika to the sauce. But you don't have to, just a thought ;)

When done, you can serve this alone, or over a grain. I use quinoa or rice.

No matter how you serve it top the tikka masala with a pinch of freshy chopped cilantro and mint.

I hope you enjoy. The flavors were bold, not too spicy so if you like heat add more cayenne that called for. But in all, even my picky husband had seconds!

6 Servings:
200 Calories a Serving
3 grams of Fat per serving.

Best,

Aimee Gonzalez

A Guest Request: Healthy Recipe Challenge

2012-01-15T17:38:00.000-07:00

I LOVE a challenge. I LOVE to have nothing on my agenda, and find myself blessed with recipe requests from friends and followers alike.

This week, I was asked to create a few recipes for Holly S. -- a follower and an Old high school Friend. And when I say an old friend, times have taken us apart, and though miles in distance we still share a passion for good healthy eats!

Now, I thrive for this, and so when the requests came in I seriously jumped for joy!

This is weird, I know, but my brain is wired to create recipes from scratch that I often am able to create, visulaize, and taste without even starting. Being a vegetarian I often don't have the chance to try my finishes meals, so I have tons of parties and dinner get togethers..... but then that's another story ;)

And so the task Holly gave was a tall order to fill: To stick to a budget and a Low fat theme, and create recipes for the following:

A Low fat Chicken Tikka Masala
A homemade from scratch low-fat Naan.

For Today's Recipes Only, click here:

Healthy Chicken Tikka Masala

Healthy Whole Wheat Naan

So let's talk about it. Tikka Masala is often prepared with heavy cream and many spices. It is often grilled, and is an absolutely delicious, hearty, and flavor rich dish that, believe it or not, has found it's way to the top of many popular dishes in of all places, British cuisine. But I will attest that there is amazing indian food influence in Britain... and it's awesome!

It is of course an Indian dish, but the recipes and twists on it differ so much from restaurant to restaurant, that the meal is almost like a chameleon -- it changes to fit it's surroundings.

Today I will experiment with a recipe I thought up, using plain greek yogurt for health and protein, boneless skinless chicken breasts for low fat reasons, and no heavy cream but instead lite coconut milk. I know, it's one hell of a ambitious recipe... but that's just how my brain works ;)

Naan is by far one of my favorite breads of all time. It is very persian, has found itself into Indian cuisine, and there are so many types of naan you can't just say one is better than the other. My favorite thoguh is Parantha, which is of Indian background.

My husband and I are super obsessed with making everything Naan: Naan pizzas, naan chips, naan tacos! "There ain't naan we can't do with it!"

So today I want to make an unbleached whole wheat flour naan, but I will not be pan-frying it like my favorite parantha is. Sadly I will sacrifice this step and instead lightly dry pan "fry" the dough to create a light, fluffy, oil-less bread. So as to not compromise the flavors of naan, I will add a few hints of spices... because you can't forget to flavor the flour and you certainly can't just serve leavened wheat flour and call it naan!

And so I went to the store, picked up a few last minute items and began my brainstorming. Note, while the recipes looks long in ingredients, I made it so they are repetitive throughout, to simplify the meal!

Healthy Chicken Tikka Masala

Complexity Level: Intermediate
What You Need:

Chicken Marinade

4 Cloves Garlic, peeled

2 inch. piece Fresh Ginger, peeled (or 2 tsp Ground Ginger Powder)

1 tsp Garam Masala*

1/2 tsp Cayenne Powder (more or less for desired heat)

1/2 tsp Ground Cumin

1 1/2 tbsp Lemon Juice (the juice of 1 lemon)

1 tsp Salt

1/2 tsp White or Black Pepper

1 1/2 cups Plain Greek Yogurt

3-4 Bonless Skinless Chicken Breasts, diced

*if you do not have garam masala, you can use cinnamon, cloves, cardamon, and nutmeg

Sauce

1 can Lite Coconut Milk
1/2 cup Fat Free Half and Half

1 cup Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

2 tsp Salt

10 oz. Tomato Paste

1 Jalapeno, minced (only use half is spice sensitive)
1/4 tsp Cayenne Pepper

2 cloves garlic, minced
1 Shallot, minced

Butter Flavored Cooking Spray

1 tsp Cumin

1 tsp Black Pepper

Fresh Cilantro (garnish)

Fresh Mint (garnish)

In a food processor, puree the garlic, lemon juice, and fresh or dried ginger until you create a paste.

Scrape the paste into a mixing bowl, and stir in the remaining marinade ingredients (except for the chicken).

Once combined, fold the chicken into the bowl with the marinade and refrigerate for 30 minutes, or for best results over night. (Quorn Brand Vegetarian Chicken works AWESOME with this meal. Buy the diced kind)

I baked this recipe for the sake of my toes (20 degree day today). Either way, the sauce goes as follows:

Using the cooking spray, spray a sauce pan generously, and saute the garlic, shallot, and jalapeno for about 1-2 minutes. Next, add the lemon juice and cook 1 more minute.

Now it's time to whisk in the coconut milk, lemon juice, tomato paste, yogurt, cream, and spices and bring to a simmer. At this point you can add the grilled chicken to a 9X13 baking pan, cover with the coconut sauce and bake.

To bake without grilling the chicken first, add the chicken (with all the marinade) to a greased over safe skillet. Cook this for only about 3-5 minutes, just to start heating up the skillet. Next, add the simmering sauce and stir it into the chicken. Finally cover the skillet with aluminum foil, and bake at 350 degrees for 45 minutes.

Grilling would add a smokey element, so f you are baking, I encourage you mix in 1 tsp smoked paprika to the sauce. But you don't have to, just a thought ;)

When done, you can serve this alone, or over a grain. I use Quinoa (because it's awesome and what Holly wanted! -- I wish she were closer to Utah, I could have shared this with her physically).

No matter how you serve it top the tikka masala with a pinch of freshy chopped cilantro and mint.

Man oh man this is so good! I made a tofu version for myself out of jealousy, because my huband was going to super well fed tonight!

Next up to plate (pun intended!) my variation on Naan with Whole Wheat Flour!

Simple Healthy Whole Wheat Naan

What You Need:

2 1/2 cups Whole Wheat Flour + flour for rolling

2 tsp Dry Active Yeast

2 tsp Salt

1 tsp Sugar

1/8 tsp Baking Soda

1 tbsp Cooking Oil

Butter Flavored Cooking Spray

1 1/2 cups Plain Greek Yogurt (or dahi if you want to make it)

1 cup Warm Water

Secret Optional Spices

1/4 tsp Cumin

1/4 tsp White Pepper

To start, activate the yeast by adding the sugar and warm water to a bowl, and stirring in the dry active yeast. This will need to sit for 10 minutes. I like to cover the bowl with a wet paper towel to lock in the temperature and kick start the yeast.

It's alive!!!

While the yeast is sitting to activate, you can start the rest of the recipe. In a large mixing bowl add the flour, baking soda, and salt. Mix well. Next, add the oil and yogurt to the flour. This will crumble the dough. If using the curd or "dahi" the dough will crumble a bit more than the greek yogurt, but for the sake of a simple recipe, I used the greek yogurt and it looked like this:

Now you can add in the water and yeast mixture and if desired my secret optional spices. This will soften the dough a bit, relaxing the crumbled mixture. Knead the dough for 2-3 minutes, or until smooth then sit aside for 3-4 hours in a warm place.

I know that is a large chunk of time and Bargain Bites loves to cut corners, but music, talking, and even jokes won't speed up the yeast. If you really want to try to speed it up, I have found that this works from time to time: Place a pan of water on the lower rack in your oven. Heat the oven to 180 degrees then shut off the oven. Place the dough in an oils dish, covered with a wet towel, onto the top rack. Let this become a proofer to help rise the dough.

At any rate, when your dough is risen it's time for some bread! Heat the oven to 500 degrees fahrenheit with either a tandoor or pizza stone to 500 degrees. If you do not have either of these, most people do not, you can use a baking sheet. In this case keep the oven at 450 degrees. For the sake of simplicity I used a baking sheet.

Lighty grease the baking sheet with the cooking spray (you do not have to do this for the baking stones). If using the baking stones, wet your hands and pat the round of naan between your hands before placing onto the stone.

If using a baking sheet you can skip the wet hand part, just place the dough on the lightly grease pan.

It should only take 2-3 minutes for the stone to bake, 4-5 for the baking sheet. Once golden brown, remove and (optional but encouraged) lightly brush with butter. Allow the naan to sit at least 2 minutes before diving in!

And so wraps up a day of adventure and challenge. What started off as a day with hunger, ended in a healthy feast with my husband and Holly's requests.

I hope everyone has a wonderful week ahead!

Best,

Aimee Gonzalez

Grilled Pork Steaks w/ Grilled Apple Salad

2012-01-15T15:37:00.000-07:00

It's the flavor of a New Year perfectly grilled and seasoned.

Here's to a Good Tasting Healthy Meal!
Complexity Level: Easy

Grilled Pork Steaks w/ Grilled Apple Salad
What You Need:
Pork Chops
4-5 Pork Chops
Sea Salt (For this we used Pink Hawaiian Sea Salt)
Olive Oil
Pinch Black Pepper
1 tsp Lemon Juice

Grilled Apple Salad
3 Apples, halved
Olive Oil
1 tsp Honey
1 tsp Balsamic Vinegar
Garlic Powder (a tiny pinch)
1 tbsp Lemon Juice
1/2 tsp Ground Sage
Pinch Sea Salt
Pinch Black Pepper
1 White Onion, sliced into quarters
Mixed Greens

To start, whisk together the olive oil and lemon juice, and brush over the chops. Sprinkle each side with sea salt and black pepper and set aside.

Halve the apples and rub the fruit with lemon juice. Lightly drizzle the quartered onion with Olive Oil and sprinkle both the apples and the onions with sea salt and ground sage.

Grill the chops, apples, and onions. The chops will take about 18-20 minutes total (if w/ bone in), the apples and onions about 8-10.

Let the pork chops rest while you prepare the grilled apple salad. Dice the apples and onions and set in a large bowl. Whisk together the balsamic, honey, lemon juice, and a pinch of Garlic Powder (a tiny pinch). Toss the grilled apples and onions with the balsamic mixture.

You can toss in the mixed greens or plate the apples over them. Either way this is very tasty and really needs no dressing. You can add a drizzle of olive oil while tossing the apples and onions, if desired.

Here's to a year of good food and health!

A wonderful 2012!

Aimee Gonzalez

Simple Healthy Whole Wheat Naan

2012-01-15T12:23:00.001-07:00

Naan oh Naan... this is some Good Eats!
Complexity Level: Easy

Simple Healthy Whole Wheat Naan

What You Need:

2 1/2 cups Whole Wheat Flour + flour for rolling

2 tsp Dry Active Yeast

2 tsp Salt

1 tsp Sugar

1/8 tsp Baking Soda
1 tbsp Cooking Oil
Butter Flavored Cooking Spray

1 1/2 cups Plain Greek Yogurt (or dahi if you want to make it)

1 cup Warm Water

Optional Spices

1/4 tsp Cumin

1/4 tsp White Pepper

While heating up, it's time to roll out the naan! You can choose your size and shapes, just be sure to flour your surface before rolling, as well as the rolling pin and dough. This is a soft recipe, so it will stick without proper flouring. Also note that if you roll them too thin, you'll create crisp wafers. I like a good 1/4 inch Naan to maintain it's soft doughy texture!

If using a baking sheet you can skip the wet hand part, just place the dough on the lightly grease pan.

It should only take 2-3 minutes for the stone to bake, 5 on the first side, flip, then 3 minutes on the other if baking on the baking sheet. Once golden brown, remove and (optional but encouraged) lightly brush with butter. Allow the naan to sit at least 2 minutes before diving in!

I hope you enjoy!

Try making this dough and in place of the secret optional spices try using herbs and/or garlic for a fabulous flavor changer! Yum yum yum!!

Aimee Gonzalez

Sugar Free Brownies

2012-01-14T17:40:00.003-07:00

A friend of mine named Jimmy requested a Sugar Free Brownie recipe taken to the next level. See, bargain bites is more than jsut a blog and recipe site, but also an opportunity for you to submit requests, so I can use my crazy food driven brain to create, test, and share recipes.

And so I finally made it to the store to buy some sugar substitute and sugar free chocolate chips so I could post pictures to my newly created, and not yet tested, recipe... And now I am so excited that I am seriously blogging right now, while my first ever batch of this recipe bake.... fingers crossed ;)

And so here it is, my recipe, pictures, and happiness all in print and recipe form:

Sometimes, indulgence doesn't have to be a fear.
Complexity Level: Easy

Sugar Free Brownies

What You Need:

1/2 cup Butter (if using salted, skip on the salt in recipe)

1/4 cup Baking Cocoa Powder (unsweetened)

2 Eggs

1 cup Sugar Substitue

3/4 cup All Purpose Flour (I used Whole Wheat)

1/3 cup Milk

1 cup Sugar Free Chocolate Chips (I prefer Hersheys)

1 cup Walnuts (optional)

Pinch Salt

To start, preheat the oven to 350 degrees Fahrenheit. Grease an 8X8 baking pan, and set aside.

In a large bowl, beat the eggs until they are frothy. Meanwhile, in a small sauce pan heat the butter and cocoa powder. Once the butter and cocoa is melted and combined, remove from heat.

Add the sugar subsitute to the eggs, then slowly pour in the cooling butter mixture. Beat in the flour, salt (unless you used salted butter) and milk. If you are adding walnuts and chocolate chips, stir them in now.

Pour the batter into your greased baking sheet and bake for 25-30 minutes.

Remove and let cool, then dust with sugar subsititue powder sugar and viola! What a perfect treat for a low sugar diet ;)

Because my husband is a picky eater, I only used 1/2 cup walnuts, and only mixed them into half the batter once it was poured into the baking dish. In doing this, I created half with and half without walnuts! Genius!

The verdict: These taste AMAZING! I don't recommend the whole wheat flour. This made them slightly dry, but with normal flour, they are perfect!

I hope you enjoy Jimmy!

Aimee Gonzalez

Creamy Brie Mashed Potatoes

2012-01-14T14:52:00.001-07:00

Why did it take so long for me to think do this?
Complexity Level: Easy

Creamy Brie Mashed Potatoes
What You Need:
5-6 Potaotes, peeled and roughly diced
1 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
3/4 cup Heavy Whipping Cream (half and Half or milk works too)
Water
4 tbsp Butter
5 oz. Brie, diced (keep the rind on the brie)

Ok, we all make mashed potatoes. Fromt scratch, from instant flakes, from the drive thru.... But, today I was thinking about how much I love a delicious heap of mashed potatoes and how much I obsess over brie.

And then it hit me! Why not mix the two together!? It's such a simple idea but the rewards of it after... amazing!

To start, peel (you can leave the skins on for a rustic dish), dice, and bring to boil the potatoes in salted water. When tender, drain and beat to a puree by adding the butter, cream, salt, garlic, and pepper.

Once fluffy and seasoned fold in the diced brie. Let the heat of the potatoes melt the brie, and do not beat the potatoes with brie, as it will only be messy and stick to your beaters.

I know it's a simple add, but this was a mind blowing feast for me... I think I ate about 4 potatoes worth to myself!!

I hope you Enjoy! This recipe is a brie-eze to make!

Aimee Gonzalez

Guest Post: College Budgeted Healthy Chicken Stir Fry

2012-01-11T18:39:00.003-07:00

Bargain Bites Presents a post by:

Alicia Kleer, Penn State College

No one said a college budget should prevent good food.

And NO ONE said chicken and edamame can't be friends!
Complexity Level: Easy

Healthy Chicken Stir Fry

What You Need:
1 cup shelled Edamame
2 Boneless Skinless Chicken Breasts, diced
1 cup Cooked Rice (pictures w/ instant microwavable rice added)
2 tbsp Soy Sauce*
1/4 cup minced Yellow Onion
2 tbsp Olive Oil
1 cup Frozen Broccoli

To start, add your olive oil and minced onions to a skillet and heat to saute. After a few minutes, add your frozen broccoli, edamame, and raw chicken. Heat to cook the chicken, about 10-15 minutes. If needed, add 1-2 tbs of water to help steam the frozen vegetables.

Once cooked through, stir in the cooked rice, soy sauce, and if desired duck sauce. To stick to a budget, you can totally reuse the soy and duck sauce packets from previous take out orders.

Heat for 2-3 more minutes then serve hot. This sounds super simple... and it is! But aside from how easy it is, the flavors are amazing and it is rich in protein!

We hope you enjoy!

Best,

Alicia Kleer & Aimee Gonzalez

Whole Wheat Harvest Pasta w/ Pine Nuts

2012-01-09T07:43:00.000-07:00

Vegetable and Flavor Packed Pasta.... No one needs to know it's a high fiber too ;)
Complexity Level: Easy

Whole Wheat Harvest Pasta w/ Pine Nuts
What You Need:
1 lb. Box Whole Wheat FIber Rich Rotini (or your favorite pasta)
2 cloves Garlic, minced
Extra Virgin Olive Oil
Salt and Pepper to taste
Parmesan Cheese to taste
1/2 red Onion, diced
1 cup Sliced Mushrooms
2 Roma Tomatoes, diced
1/4 cup Pine Nuts
1/2 cup Red Pasta Sauce (or substitute alfredo or even 1 tbsp Pesto)
Fresh (or dried) Parsley
3 cups Frozen Vegetables (I used "Normandy Mix)*
OR IN PLACE OF FROZEN USE FRESH VEGETABLES:
1/2 Zucchini, sliced into rounds
1/2 Yellow Squash, sliced into rounds
1/2 cup Broccoli Florets
1/2 cup Cauliflower Florets
1/2 cup Frozen Sliced Carrots

This is fun because you can crest more than one customized pasta with this recipe. For example, I made the harvest one for me (vegetarian) in one skillet, and a rosemary chicken one for my husband. What a fun way to make two meals at once, with the same amount of pasta and pretty much the same amount of work!

To start this recipe, saute 1 tbsp EVOlive Oil in a large skillet. Toss in the minced garlic and diced Red Onion, and saute about 3-4 minutes. Next add the Frozen (or fresh) vegetable blend. This will saute about 10 minutes, but be sure to toss the vegetables (Or stir) so they do not burn or stick.

Meanwhile also start to boil salted water to cook your rotini. When you cook the dried pasta, check it. You do not want it to over cook. It really needs to be al denti. This means cooked, but still maintain it's integrity, texture, and shape. Over cooked means mushy, soft, gooey.... nothing good :(

After the vegetables have thawed, or started to become soft, add the pine nuts, a pinch of salt, and diced tomatoes. I like the tomatoes to slightly reduce into a sauce, so I let this simmer about 8 minutes.

At this point your pasta should be done. Drain it and too the noodles with 1 tsp Olive Oil and a pinch of fresh (or dried) parsley.

Ad the rotini to the skillet and toss with the vegetables. Add the red sauce (alfredo or pesto) and mix to coat and heat through -- about 2 minutes over the heat. Serve hot! I like garlic bread on the side, and parmesan and parsley on top, but we all have our differences ;)

I hope you enjoy! As you can see, this is already super customizable, so don't stop here! Mixing up new pasta ideas are fun, healthy, simple, and delicious!

I hope you have a great week!

Aimee Gonzalez

The Perfect Sugar Cut-out Cookie Recipe!

2012-01-08T09:44:00.000-07:00

Soft, Delicate, Sweet, Simple..... and made on a budget.
Complexity Level: Intermediate

The Perfect Sugar Cut-out Cookie Recipe!

What you Need:

1 cup (2 sticks) Butter

1 cup White Granulated Sugar

1 Egg

2 tsps Vanilla Extract

1 pinch Salt

3 tbsp Cream

3 cups Flour

1 1/2 tsp Baking Powder

This recipe is backwards because we are rolling it into cookies. By backwards, I mean you fold the butter into the dry ingredients when normally we fold the dry into the wet ingredients. The butter should be at room temperature.

We will start by cutting the butter into the flour. Having the small pieces of butter in the dough will make pockets of flakiness when baking. Next, stir in the egg, sugar, vanilla extract, and cream. The dough will appear to be dry. This is ok because the butter is there but not melted, so when it heats up, it flakes the cookies. Cover the dough, and let chill for 1 hour or overnight.

After chilling, pre-heat oven to 400 degrees. Roll the rough no thinner than 1/4 inch. If you want thin crisp bites, go ahead and roll thinner, but the 1/4 inch mark will leave you with a soft and amazing cookie! Cut into shapes and sprinkle with sugar. Bake for about 8 minutes, remove, and let cool. Now it's time to start making art!

You can decorate these any way you want! I mix 1 1/2 cups powdered sugar with 1-2 tsp of creamand 1 tsp vanilla extract for the glaze that lets the cookies glisten and the decor stick. Add food coloring for colorful glazes, and extracts for flavorful hints.

Enjoy!!

Aimee Gonzalez

Quinoa and Goat Cheese Salad

2012-01-03T19:15:00.001-07:00

A light salad with fresh vegetables and goat cheese crumbles!

Another GF and Low Fat Choice for the 2012 books! Yum!
Complexity Level: Easy

Quinoa and Goat Cheese Salad
What You Need:
2 cups Cooked Quinoa
1/4 cup Goat Cheese Crumbles
2 cups Diced Cucumber
1 Roma Tomato, diced
1/2 Red Onion, diced
1/4 cup Chopped Roasted Almonds (I favor the smoked kind!)
Salt and Pepper to Taste

To start, if you haven't already, prepare the quinoa. I cook this like rice, 1 cup Quinoa, 2 cups Water, 1 tsp Salt. Bring to boil, stir, cover, simmer. Let this simmer 15-20 minutes. Turn off heat, stir, cover, walk away. I let this sit 5 minutes then drain and rinse.

Ok, now that you have the quinoa ready to go, the rest is super simple, and you are more than welcome to make changes if needed (aka adding oil or vinegar or even more veggies/ fruits/ nuts). This was, I wil lsay, totally tasty as is:

Mix to gether the quinoa, goat cheese, lemon juice, and diced veggies. Add salt and pepper to your taste preference. I say, let this cool at least an hour, but it's still good at room temperature.

The goat cheese is so flavor rich the quinoa hardly needs much else, but if you want a good drizzle of olive oil and a dash of vinegar may give this that extra bite you desire!

I hope you enjoy!

Quinoa is such a wonderful protein packed gluten free side!

Aimee Gonzalez

Miso Dressed Quinoa Salad (Vegan, GF, and Low Fat!)

2012-01-02T15:20:00.001-07:00

Can life be any better! Everyone can eat this, it tastes AMAZING, and it's Healthy too!!
Complexity Level: Easy

Miso Dressed Quinoa Salad
What You Need:
2 cups Cooked Quinoa (about 1 cup raw)
1 tbsp Miso Paste (I use Shrio -- it's bonito free)
1 tbsp Rice Vinegar
1 tbsp Sesame Seeds
1 tsp Black Vinegar*
3 Green Onions, chopped
1/4 cup Dried Currants
1/4 cup Dried Craisins
4 Clementines, peeled

To start, if you haven't already, prepare the quinoa. I cook this like rice, 1 cup Quinoa, 2 cups Water, 1 tsp Salt. Bring to boil, stir, cover, simmer. Let this simmer 15-20 minutes. Turn off heat, stir, cover, walk away. I let this sit 5 minutes then drain and rinse.

Miso and Vinegar whisked together (above)

Ok, so now we have 2 cups cooked quinoa. Set aside and lets start on the miso dressing. In a small bowl whisk together the miso paste, rice vinegar, and black vinegar. Next, sprinkle a top the sesame seeds. Set aside.

Black Vinegar has a unique, floral, scent and taste. It's worth looking for to have.
Your local Asian Markets should be able to help you find it!

Place the clementines, dried craisins, dired currants (or raisins work too), onions, and quinoa into a large bowl, and toss in the miso dressing.

Cuties, Green Onions, Currants, and Craisins make this Sweet and Crunchy!

I hope you enjoy! It's time for all our New Years Resolutions to make more $$ and get into shape, so what better way than a Bargain Bites Healthy Salad!?

Enjoy ;) I sure did... and guiltlessly too!

You can add nuts if you want! That would make this a complete feast!

Aimee Gonzalez

Spiced Lamb Burgers

2011-12-31T11:31:00.001-07:00

It's the taste of a New Year to Health and Good Food.... and it's epic!
Complexity Level: Easy

Spiced Lamb Burgers
What You Need:
Burger
1 lb. Ground Lamb
1 tsp Cumin
1 tsp Dried Oregano
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Powder
1/2 cup Plain breadcrumbs
1 Egg
1/2 tsp Crushed Red Pepper
Zest of 1 Lemon
Grilled Lemon Juicee* (slice 1 lemon for grilling)

Tatziki (optional)
1 Cucumber
8 oz. Plain Yogurt
2 cloves Garlic
3 tbsp Fresh Dill
Juice of 1/2 lemon
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper (light pinch)

Toppers
Mixed Greens
Olive Oil
Sea Salt
Tomato
Red Onion

Mix the burger ingredients together in a large bowl, then form into 3-4 patties. Chill at least 30 minutes to help the meat absorb the spices.

Next, Heat the grill. Grill each patty about 4-6 minutes on each side, or until desired done-ness. Let sit 5 minutes before serving.

Slice the Lemon and grill it alongside the burgers, as this will serve as a flavor enhance for the burgers when served.

While the meat is resting, squeeze some of the grilled lemon over the burgers to give a smokey lemon zing. This is absolutely delicious on these burgers and will bring a whole new level of flavor!

To make Tatziki (preferred but optional) just add the ingredients to a food processor and pulsate to combine. This is awesome when spread on the bun for this burger. If not using it, I still recommend using a dab of mayo and sliced cucumbers. The cool cucumber matches the lamb and cumin in a wonderful, wonderful way!

The Red Onion also is encouraged, but the list of toppers are also all optional. I encourage tossing the mixed greens with sea salt and olive oil before placing on the bun -- AWESOME!

I hope you enjoy!

Happy New Year and Cheers to Easy Good Eats!

Aimee Gonzalez