Cooking On A Budget

Summer Pasta with Shrimp

2023-08-03T10:53:00.000-04:00

Summer Pasta with Shrimp has become one of our favorite go to meals. It's light yet filling and packed with flavor. The dish is bright and acidic with a touch of heat. It's easy to make too and not as expensive as you might think.

This recipe feeds four people.

1/2 box angel hair pasta (cook to box directions - el dente)
14 oz. bag 26-30 CT shrimp
1 pint cherry tomatoes
1/2 cup white wine
1/2 cup minced onion
2 tbsp. fresh lemon juice
2 tbsp. minced garlic
1 tbsp. granulated garlic
2 tbsp. fresh chopped parsley or 1 tbsp. dried parsley flakes
1/8 tsp. crushed red pepper flakes
2 tbsp. butter
2 tbsp. olive oil

Start the recipe by doing all your mis en place.

In a bowl add your defrosted shrimp and the granulated garlic. Mix well and set aside.
Mince your onion and fresh garlic and set aside.
Get the juice from your lemon.
Measure out the rest of the dried spices.
Cut the cherry tomatoes in half.

Now you are ready to start cooking. It's a fairly fast process which means you'll have more time with your family or guests!

In a large skillet over medium high heat melt the butter and the olive oil. Add the shrimp and cook for about 30 seconds on one side, then 30 seconds on the other. Remove the shrimp from the skillet with a slotted spoon and place in a waiting bowl.
Next add in your onion and sauté over medium low heat until the onions begin to soften. Then add in the garlic and stir. Cook the onions and garlic together and when you they become fragrant, add in the wine.
Let the wine reduce by half and add in the lemon juice, the red pepper flakes and the cherry tomatoes. Add a lid to the skillet and cook for about 20 minutes.
While the tomatoes are cooking get your pasta cooked.
Add your shrimp back to the skillet and cook for about 5 minutes.
When the pasta is ready add it in the skillet, toss together and dress with either fresh parsley or parsley flakes. You are ready to serve!

I got most of my ingredients at Walmart Grocery and here is the recipe cost: $13.17 feeding four people at just $3.29 each!

Grilling Sauces & Marinades

2021-05-06T09:30:00.003-04:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

If you are looking for the best Grilling Sauces & Marinades you have landed at the right place. I have been developing and testing my sauces and marinades since the mid 90's. All are packed with flavor, and have been tested on various proteins as well as lab tested for shelf life.

Grilling season is upon us and who doesn't love a backyard barbecue with family and friends, a picnic at your church social, or a barbecue at your social organization? Any of these Grilling Sauces & Marinades will add so much flavor to whatever you decide to grill. They all work on a variety of proteins - beef, chicken, pork or lamb and use many ingredients you already have in your pantry.

If you click on the photographs below, it will open the recipe post in a new window.

GREAT NORTHERN BARBECUE SAUCE

Great Northern Barbecue Sauce is one of the first sauces I created. It has great depth of flavor and is a ketchup based sauce. The vinegar and spices round it out and everything in it balances out perfectly. It's especially great on chicken, and pork ribs but will definitely be good on beef ribs as well. This makes about 2 1/2 cups and with my shopping at super Walmart for pantry staples the cost is $1.85. Shelf life when stored in an air tight container is 6 months.

CARIBBEAN MARINADE

My Caribbean Marinade is fast becoming one of the most popular posts here at Cooking On A Budget. This favorite of ours is excellent on shrimp, chicken and pork tenderloin and can certainly add some zing to fish. The recipe makes about 2 1/2 cups and the cost is $3.34 to make. It has a six month shelf life when stored in the refrigerator.

LONDON MARINADE

When I created London Marinade it was designed for the Top London Broil. At the time that is about the only steak we could afford and I needed to come up with something to tenderize the steak and add flavor. Well it worked beautifully and this caught on with friends that used it on other cuts of beef as well. The recipe for London Marinade makes about 2 and 1/2 quarts and the cost is $15.72. It has a 6 month shelf life when stored in the refrigerator. You get a lot of applications out of this one marinade.

CATTLEMAN'S BEEF MARINADE

I am in love with Cattleman's Beef Marinade - it is the bomb! It has such a balance of flavor and makes any cut of beef you grill smell and taste amazing! The recipe makes about 3 1/2 cups and costs $4.24 to make. You can easy double the recipe - you just may want to! Store any unused marinade in the refrigerator.

PLUM AND JALAPENO BARBECUE SAUCE

I am particularly proud of Plum and Jalapeno Barbecue Sauce. I developed the sauce in 2015 and now I am seeing a number of versions out there. It's a tangy, acidic sauce with a little bit of sweet and some heat to round out the flavor. It is fabulous on chicken or pork. The recipe makes about 3/4 of a quart of sauce. The cost is $3.89.

HONEY BARBECUE SAUCE

Honey Barbecue Sauce is a sweet, spicy slightly smoky barbecue sauce that is fantastic on chicken or pork. I actually re-created a honey barbecue sauce from a vendor with whom we could not get the sauce at the time. My husband and I thought this was a better version and I am glad I have the recipe here at Cooking On A Budget.

SWEET AND SOUR SAUCE

Sweet and Sour Sauce is so incredibly easy to make from items you probably have in your pantry! It is that wonderful combination of sweet and sour that makes this sauce so fantastic for ribs or chicken and as a dipping sauce for egg rolls. You can store any left over sauce in the refrigerator and has a shelf life of about 3 months. The cost is $3.45.

I love when family gatherings go into the evening and we sit around a play a game of cards. One thing that "bugs" us are the mosquitos. Nasty buggers and a real pain. You don't have to let the mosquitos ruin your picnic! Get this Rechargeable Repeller from Amazon.

It's been rough going through this pandemic.

This summer we need to celebrate life

with our family and friends!

Make your picnic, party special by using these

sauces and marinades on your proteins.

Your guests will be asking you for the recipes.

Enjoy,

Patty

Cole Slaw

2021-04-25T10:47:00.002-04:00

AS AN AMAZON ASSOCIATE I MAY EARN FROM QUALIFYING PURCHASES

Cole Slaw is one of those sides you almost expect to see at every picnic. It's cool, it's crunchy and with the right dressing, downright delicious!

The dressing for this recipe is from my Aunt who was also my Godmother. Even if pre-bagged cole slaw mixes were available back then, I doubt she would have used it. Every time she made cole slaw she painstakingly shaved the cabbage really thin - it was kind of her trademark. She even painstakingly would French green beans. What I loved about her slaw was the dressing and luckily I watched her make it one time and have created this cole slaw dressing from memory ever since.

The cole slaw dressing has a bit of tang to it which comes from the apple cider vinegar and the sour cream. There's no sugar either, and that's a plus for me as I can't stand overly sweet salad dressings. Flavor wise it's very tasty and can also be used as a dressing for garden salad.

1 - 14 oz. - 16 oz. bag cole slaw mix
2 tbsp. finely grated onion
2 tbsp. apple cider vinegar
1/2 cup mayonnaise
1 cup sour cream
2 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. salt
1/2 tsp. black pepper

Mixing the dressing on the side means you have equal distribution of all the spices and other ingredients. I find using a wire whisk makes the job easier than mixing with a spoon. It's a lot faster. As you know if you've been following my blog, I just love my kitchen gadgets. I own a number of whisks from teeny tiny to larger restaurant style whisks as I once had a sauce and food to go company. There's a wide array of stainless steel whisks out there and if you want to check them out you can go here to Amazon to see which one(s) fit your need.

In a bowl whisk together all the ingredients except the slaw mix.
Pour over your slaw. Stir to incorporate.
Refrigerate covered until ready to use.

How easy was that?

It's been cold or cool and windy as all get out here when it's supposed to be Spring! Yesterday I did a picnic meal which we enjoyed indoors. Fried Chicken, this cole slaw and some of my classic red potato salad. We can't wait for the first outdoor picnic. How about you?

The cost for the Cole Slaw was $3.29 and feeds about 8 people. That 41¢ per serving making it a super budget friendly recipe!

Pork Chops with Apple Dijon Sauce

2021-04-22T11:22:00.002-04:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Pork Chops with Apple Dijon Sauce - the robust rub on the pork chops helps turn the Apple Dijon Sauce into something that lights up your palette.

We tend to eat pork chops often because of their versatility and because of the price. Pork chops to me are like chicken - just a blank canvas waiting to be created into something savory, sweet, or spicy. They can be broiled, baked, grilled, braised, breaded and fried or glazed. The possibilities are endless!

What I've done with these Pork Chops with Apple Dijon Sauce was create a rub, pan seared the chops then braised them until tender and put the finishing touches on the sauce at the end. Let's get started with the recipe and the cooking instructions.

FOR THE RUB:

You will need:

4 - 1/2 inch thick loin pork chops (bone in)
1 tbsp. olive oil, canola or vegetable oil (for searing the pork)
1 tbsp. paprika
1 tbsp. granulated garlic
1 tbsp. granulated onion powder
1 tbsp. dry mustard
1 1/2 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper

Add the spices to a bowl and whisk together until fully incorporated.
Heavily season each chop with the spice rub and allow to marinate for at least a 1/2 hour.

Slightly fiery, and robust, this rub would be great on pork tenderloin or as a rub for grilling chicken.

FOR THE SAUCE:

1 1/2 cups apple juice
1/4 cup Dijon mustard
1 tbsp. Worcestshire sauce
1 tbsp. tomato paste
2 dashes hot sauce
1/3 cup heavy cream

Heat a large skillet (large enough to cook 4 chops) over high heat and add in the oil to coat the bottom of the pan. Let the oil heat up for a minute or so.
Turn the heat down to medium, add the chops to the skillet and sear the chops for about 3 minutes per side and then move to a waiting plate.
Deglaze the pan with the apple juice, whisking up all the good bits from the skillet.
Add in the Dijon mustard, Worcestshire, tomato paste and hot sauce, whisking to full incorporate.
Turn the down to low and add the chops back to the skillet.
Simmer the chops covered until tender, about an hour - longer if necessary. The internal temperature of pork when checked near the bone should be 140° and at the end of the resting time will come up a few more degrees.
Pull the chops out at the end of the cooking time.
Add the heavy cream to the sauce in the skillet and whisk until incorporated.
Serve the chops with that beautiful sauce.

The recommended temperature for pork fully cooked is 145°.

I use my instant read thermometer to check the temperature on any protein I cook. For this recipe I used my non-stick 12 inch skillet, however you can use a cast iron skillet as well. The non-stick makes clean up a breeze! Just be sure that you use plastic and not metal utensils on your non-stick cookware. You can go to the highlighted links and check out the various instant read thermometers and skillets to make your choice.

For other great pork chop recipes, check these out:

Braised Pork Chops with Onions

Apricot Glazed Pork Chops

Paprikash Pork Chops

Apple Cider Pork Chops

Blackberry Cheesecake Pie

2021-04-19T13:25:00.000-04:00

Blackberry Cheesecake Pie is an easy baking recipe that anyone can make. Despite how easy this is and with few ingredients, Blackberry Cheesecake Pie is a decadent dessert.

It was really fun making this Blackberry Cheesecake Pie. I took the same cream cheese filling from my recipe for Peachy Cream Cheese Cake and switched it out for the blackberry. My husband is eating it for breakfast and for dessert - he absolutely loves it!

I love the contrasting textures between the crust and the super soft filling of the Blackberry Cheesecake Pie. The blackberry preserves are a combination of sweet and a little bit tart. All in all this easy pie recipe is one I'll be making over and over.

2 - 8 oz. bars cream cheese (softened)
1 cup white sugar
1 1/4 tsp. vanilla
2 eggs
1 pre-made graham cracker crust
1 - 18 oz. jar Blackberry preserves

Preheat oven to 350°.
Place the contents of preserves in a small sauce pot. Heat over medium low heat just to loosen up the preserves.
In a good size bowl using an electric mixer, beat the cream cheese until light and fluffy.
Add in the vanilla and beat again.
Add 1/2 of the sugar and beat until incorporated, scrapping the bowl as necessary. Add the rest of the sugar and beat on high until incorporated, scrapping the sides.
Add in the eggs, one at a time beating after each addition.
To the graham cracker crust add in an even layer of the blackberry preserves. Pour the cream cheese filling over the top.
Put some dollops of the preserves on the top and using a toothpick or knife, make some swirls.
Bake for about an hour until firm. Check at 55 minutes by inserting a toothpick in the center of the pie - if it comes out clean it is done.
Let the pie cool completely then refrigerate for an hour and it will slice better.

This is the consistency of the batter:

You should be able to get 6 or 8 slices depending on the size you cut when completely cooled.

Mother's Day will be here before you know it and if Mom has a sweet tooth Blackberry Cheesecake Pie is definitely a simple blackberry dessert she will love.

There is another reason to absolutely love this Blackberry Cheesecake Pie: The cost to make this is a mere $7.43. Six slices for $1.23 each and eight slices for just 92¢!

I could not wait to get all the photos taken so I could sit down and enjoy a slice of Blackberry Cheesecake Pie with a cup of tea!

For other easy baking recipes check out the Dessert section here at Cooking On A Budget.

Tuscan Cannellini Beans With Sausage

2021-04-09T13:26:00.002-04:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES.

A Tuscan inspired recipe where savory notes come from the garlic and sage and sings with the flavor from the tomatoes. The cannellini beans are the backbone to the dish and the sausage imparts its' own flavor and makes this a very hearty family meal.

My love of Tuscany started many years ago in 2007 when I received the "Essentials of Italian" cookbook. Williams-Sonoma takes you through the regions of Italy giving you information on the food and customs of the regions. Then I watched Under The Tuscan Sun with Diane Lane - late to the party as it was released in 2003. It further sparked my love affair with Tuscany and was most recently reinforced with Stanley Tucci's "Search for Italy".

That all brought me back to the cookbook where I actually had some recipes tagged for making "someday". One of the recipes in the book which I had tagged inspired me to make this easy budget friendly meal. The recipe was Cannellini Beans with Garlic and Sage. I knew this was the one I needed to make and blog here at Cooking On A Budget while putting my own spin on it.

2 - 15.5 oz. cans cannellini beans
1 lb. ground Italian sausage
1 - 14.5 oz. can diced tomatoes
1 - 8 oz. can tomato sauce* (see note in direction number 3)
1 tbsp. garlic, minced
4 fresh sage leaves, minced
2 tbsp. olive oil, split
salt and black pepper to taste

In a large skillet or Dutch oven over medium high heat add one tablespoon of the olive oil. Add the sausage to the pan and break it up into smaller pieces. Sauté sausage until it browns a bit then transfer to a waiting bowl.
Turn down the heat to medium low and add in the last tablespoon of olive oil. Add in the minced garlic and sage, stir and cook until the garlic becomes fragrant.
Add in the diced tomatoes, sausage and cannellini beans. Stir to combine and cook covered over medium low heat for about 20 minutes. Keep an eye on it and if there is not enough liquid* add in the can of tomato sauce.
Continue to cook covered for about 15 more minutes or until the beans are cooked through.

I like serving dishes like this family style as I imagine they would do in Tuscany. Family and food is everything in Italy and to share the food with friends is a blessing to them. That is one of the things that drew me liking "Under The Tuscan Sun" so much. It was about family. It was about food. It was about friendships.

Tuscan cooking makes perfect sense - it is all about preserving the quality of the ingredient. The herbs that are primarily used in Tuscan cooking are fresh parsley, sage, basil, bay leaves, rosemary and oregano. Most of the sausage is dry cured and they thrive on beans, bread, cheese, tomatoes and even the bounty from the sea as Tuscany is located along the Italian coastline. Using cannellini beans was a way of making a hearty meal for not a lot of money. So with a few additions to the cannellini beans the Tuscans could marry their limited funds and make a hearty meal for their families.

Here at Cooking On A Budget you can find other Tuscan recipes: Tuscan Pork Roast, Ribollita and Tuscan Soup recipes. I love cooking with my Dutch Oven - it's wide, it's deep and perfect for making Tuscan Cannellini Beans, the Ribollita or even the Tuscan Soup! If you don't have one and want to get one, you can follow this link and take a look.

There you have it: Tuscan Cannellini Beans with Sausage. So easy to make, not a long cooking time and most definitely a cheap meal for your family. My cost for all ingredients was $5.44. There is enough to serve six people which comes out to:

If you have limited grocery funds I highly recommend you try this Tuscan Cannellini Beans with Sausage. Remember, it is kid-friendly too. By the way while I was eating this dish I also watched "Under The Tuscan Sun"! Buon Appetito.

Swedish Coffee Cake

2021-04-06T17:10:00.000-04:00

Swedish Coffee Cake is a hearty cake topped with delectable streusel that goes perfectly with a cup of coffee or tea. It's an easy baking recipe that even a novice baker can master.

My husband talked often of an apple cake his Swedish grandmother made and how delicious it was. He remembered the smell and the taste and particularly in the Fall when apples are being harvested he would speak of that cake and how he wished he could find the recipe. So many years ago in our marriage I searched the internet and could not find a recipe.

Lo and behold as I was going through our combined collection of cookbooks to organize, I found a cookbook titled "Cakes, Cookies & Bread from Sweden". I don't think he knew or remembered he had it from his first marriage. As I went through each page I found the recipe! Swedish Cinnamon Apple Cake (Kanelappelkaka). He was thrilled and has been making it ever since (his specialty). I blogged the recipe for the Apple Cake and you can find it by following the link.

Every time he made it I kept thinking the base cake would make a great coffee cake, hence this Swedish Coffee Cake recipe was born.

FOR THE CAKE:

4 eggs
1 cup sugar
2 sticks butter melted
1 tbsp. softened butter for greasing the cake pan
plain bread crumbs
1 1/2 cups sifted all purpose flour
1 tsp. baking powder

Start out by greasing a 9" pie plate - the sides and bottom.

Next, line the sides and bottom with plain bread crumbs, shaking off excess. Then preheat your oven to 350°.

In a bowl combine the sifted flour and baking powder. Mix well.

In another larger bowl beat the eggs and sugar until thick and pale. They will look like this:

Add the melted butter to the egg and sugar mixture and mix well.

Last, add in the flour to the egg, sugar and butter mixture. Mix with a hand mixer until combined.

Pour the batter into your greased and crumbed pie plate.

FOR THE STREUSEL TOPPING:

This streusel recipe comes from my dear blogging friend Mary over at Bunny's Warm Oven.

1/4 cup white sugar
1/3 cup light brown sugar
1 tsp. cinnamon
1 stick melted butter
1 1/3 cups all purpose flour

Place the white and light brown sugar and cinnamon in a medium bowl. Stir to combine.
Add the melted butter to the bowl, stirring to incorporate, then add the flour and mix well.
Break apart the streusel and distribute on the top of the cake
Bake in a preheated 350° oven for about 45-55 minutes or until a toothpick inserted in the center comes out clean.

I doubled the streusel because it's the best part right? I used about half or so and the rest put in a zip lock freezer bag for a later date when I make this again. As long as the zip lock bag has the air let out and sealed well it will last for up to 3 months. Beyond that you could get ice crystals building up which will make your streusel slightly less crisp on your next baking project.

Also, I used my hands to mix the streusel and combine it after I added the flour - it was just easier.

It comes out all together like this photo and you just break it up as you put it on your unbaked cake.

I loaded mine with streusel!

Swedish Coffee Cake is hearty, buttery, sweet and ever so delicious! And just look at all that streusel goodness on top!

This recipe for Swedish Coffee Cake is one you'll want to make over and over. So set yourself to baking, hunker down on the weekend with a good book and your favorite coffee while enjoying this absolutely scrumptious coffee cake.

Many thanks to all the grandma's out there cooking and baking traditional recipes that can be handed down from generation to generation.

Under Ten Dollar Family Meals

2021-03-29T09:07:00.000-04:00

Are you looking for under ten dollar quality meals to feed your family? You've come to the right place. These five meals cost under ten dollars to make and taste like a million.

To get to the recipes, just click on the photos!

Costs have been updated since the date of the original posts.

CHICKEN PICCATA - $9.94

This dish is so simple to execute. The capers give the dish a salty and tangy flavor while the lemon cuts through the richness from the butter. White wine balances out all of the flavors so that you get a really tasty mouthful.

There's not much wine in the dish and is fine for kids too.

This dish is served on so many wedding buffets so you can be sure that it's elegant enough to serve your guests.

The chicken piccata was served with rice and zucchini for that easy cheap dinner.

PORK CHOPS MARSALA WITH APRICOT SAUCE - $7.89

I really love cooking with marsala wine. It imparts such a nice flavor to any dish. In addition to this pork chop recipe I have added it in chicken dishes and it's fantastic!

The sauce in this dish is lovely. The flavors from the apricot and marsala work harmoniously into a wonderful sauce.

We served the Pork Chops Marsala with mashed potatoes and sweet baby peas. This tasty recipe is a budget-friendly dinner idea.

BROWN RICE PILAF - $3.66

For those who want a quick, easy and cheap meal and don't mind not having a protein, this Brown Rice Pilaf recipe is just so perfect!

A boxed rice mix with a few other simple ingredients makes for a great weeknight dinner as it takes so little time to go from stove top to table.

EASY ZUCCHINI, SAUSAGE, AND PEPPERS STOVE TOP CASSEROLE

$8.14

Who doesn't love sausage and peppers? This family favorite was made with tri-colored tortellini pasta.

Zucchini was added in as an extra vegetable to the dish. Zucchini is so inexpensive, has great flavor when dressed up and is available year round. Those of you with gardens know how plentiful it is so here's another way to use it up.

This is a very family friendly dish as well as being a cheap dinner idea.

CHICKEN THIGHS MARSALA - $9.34

We served the dish with rice and sweet baby peas. As I said above, marsala wine imparts such great flavor to whatever you are making. It's always nice to keep it on hand.

Chicken thighs offer both dark and lighter meat and they taste really good. The fact that you can purchase thighs at a very reasonable price per pound they definitely make for a budget meal.

The mushrooms impart their earthy flavor and the they also soak up the marsala making them so delicious!

Best Blueberry Buttermilk Pancakes

2021-03-23T09:20:00.003-04:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Best Blueberry Buttermilk Pancakes - light, fluffy, full of berries - the best buttermilk blueberry pancakes you and your family will thoroughly enjoy whether it's weekend brunch or weeknight meal time.

Who doesn't love pancakes? There are so many ways to make them with all sorts of ingredients added in, but my favorite is blueberry pancakes. I had some blueberries in the refrigerator that needed to be used so making blueberry pancakes made perfect sense.

My husband loves them too and he was beyond thrilled when I told him I was making him Blueberry Buttermilk Pancakes. The original buttermilk recipe was given to me by a good blogging friend Mary. Her website is Bunny's Warm Oven and she bakes the most delicious treats! I've tweaked the recipe just a tad as I need to watch sugar and sodium intake. I hope you and your family enjoy the Best Clueberry Buttermilk Pancakes!

3 cups all purpose flour
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter - melted
2 tbsp. white sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh blueberries
oil

In a large bowl whisk together the flour, white sugar, baking powder, baking soda and salt.
In a separate bowl whisk together the eggs, butter milk and melted butter.
Heat a lightly oiled griddle or frying pan over medium low heat. Lightly oil the surface.
Mix the wet ingredients in with the dry ingredients and stir with a whisk to blend. Stir until it's just blended together. Don't over mix. Fold in the blueberries.
Scoop 1/2 cup of batter onto your griddle and cook the first side until the edges and center bubble and the cake is browned. Flip over and cook for another minute or so until the second side is browned and the pancake is cooked through.
Serve hot with some butter and maple syrup.

The recipe makes about a dozen pancakes. I used my 4 ounce ladle to scoop out the batter onto my trusty non-stick Calphalon Griddle. You can find a ladle by following the link. The griddle holds more than a skillet and is great for applications like making pancakes, French toast or latkes. If you are looking for a griddle you can check out the griddle that I have been using for years. Just follow this link to the griddle.

Don't these blueberry buttermilk pancakes look scrumptious?

They were so delicious I ate more than I normally would.

Feeding your family on a budget isn't easy and I understand that all too well. We raised three kids and lived (and still do) paycheck to paycheck. However these Best Blueberry Buttermilk Pancakes won't break the bank. My total cost was $6.73 and my yield was a dozen pancakes. Please enjoy this recipe!

Easy Side Dish: Asparagus Fries

2021-03-18T08:35:00.003-04:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Easy Side Dish: Asparagus Fries goes with seafood, beef, pork or poultry meals. Asparagus are baked with a crunchy coating of Parmesan-Reggiano and panko bread crumbs for a delicious side dish recipe.

We are big asparagus fans in our house. I have steamed them, roasted them with olive oil and salt and pepper adding some parmesan or gruyere cheese at the end of the cooking time. My new love are these Asparagus Fries - they are so tasty and so easy to prepare. I love the slight crunch on the outside because of the panko and the flavor from the Parmesan-Reggiano cheese.

Luckily Asparagus is readily available year round. You don't have to wait for Spring or early Summer to find them. It's a good thing that we now have the ability to make Asparagus Fries all year long.

This easy side dish recipe will become one of your favorites as they bake in 10 minutes and the prep time isn't long either which makes it great for weeknight cooking. The other plus is that asparagus pairs well with any protein, fish or shellfish and makes a great side for a holiday meal.

1 lb. fresh Asparagus
2 eggs and 1 tbsp. water
1-1/2 cups panko breadcrumbs
3/4 cup Parmesan-Reggiano cheese
2 tbsp. olive oil
salt and black pepper to taste.
optional: parchment paper and zip lock bags

Preheat your oven to 425°.
Prep your asparagus. Remove the tough ends by snapping the asparagus as it will break naturally. Once you find that you can just cut the rest of the bunch with a knife as you have your guide.
Blitz the panko bread crumbs in your food processor to make them finer.
In a bowl, dish or zip lock bag add the asparagus, the olive oil and a liberal amount of salt and pepper. Toss to coat.
Set up a breading station: beaten eggs and water in one dish and the panko mixed with the cheese in another dish or a zip lock bag.
Dip the oiled asparagus in the egg wash letting excess fall off.
Roll in the panko and cheese mixture.
Lay the asparagus on a parchment lined baking sheet. Bake for 8-10 minutes.

COOKS NOTE: We prefer thin, young asparagus so the time here is great for that. For a thicker stalk you may want to go a few minutes longer baking time.

THIS IS THE TEXTURE OF THE PANKO

Over the years I have evolved as a cook and haven't lost the joy in it. To bring tasty recipes like this one to life and see folks enjoy what I cook gives me immense pleasure. The Asparagus Fries were the side dish to our Ham with Orange Glaze dinner that included steakhouse potato gratin. The crispy texture, the delicious salty zip from the cheese made this side dish recipe one that I'll make over and over again.

In order to cook everything and have it coordinated, I needed to use my toaster oven to bake the asparagus as the ham and potato gratin baked at a much lower temperature. We use the toaster oven quite a bit and it's super handy especially in the summer when we don't want to fire up our regular oven. They now make a toaster oven/air fryer version which could very well be my next kitchen acquisition! This toaster oven is really similar to the one we have and it's great for anything from reheating pizza to roasting or baking.

I hope you enjoy these asparagus fries - and as always I'll appreciate your comments and feedback.

Ham With Orange Glaze

2021-03-15T11:39:00.005-04:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Baked Ham with Orange Glaze is an easy recipe. The glaze is made with orange marmalade, mustard, sherry and orange juice. You are going to love the ease of preparation and mostly the results. This easy baked ham is going to be the standout on your holiday buffet.

I absolutely love my collection of Williams Sonoma cookbooks. They give me great inspiration for dinners, side dishes, desserts - just about anything I want to cook. That's where the inspiration came from - their recipe with a spin of my own. This truly is the best method for baking ham. The glaze has a nice tang and zip from the mustard and a mellow sweetness from the marmalade and pineapple juice.

Easter is just around the corner. I like to plan ahead and you probably do too. When I think about the protein I always come back to ham as my store generally starts them on sale a few weeks before the actual holiday. Since ham is cryovac it keeps in the refrigerator for quite a while - just ask your butcher what he thinks for time. Also you can freeze the ham. It's one protein that does freeze well and doesn't loose flavor. I paid $1.00 per pound for this ham which is super budget-friendly. At that price I picked up this one and one for Easter.

The ham used in this recipe is the Shank portion of the ham. Shank ham is a wet-cured ham meaning it has been soaked in brine or injected with it. It is our go to ham because of the flavor and also that it often goes on sale for a really good price. Williams Sonoma strongly recommends using the shank ham and not a dry cured ham for this recipe and I wholeheartedly agree.

Bone-in Shank Ham (8-10 lbs.)

FOR THE GLAZE:

1 cup orange marmalade
2 tbsp. orange juice
1/4 cup sherry
1/4 cup yellow mustard
1 small can pineapple slices (save the juice)

Optional - whole cloves for studding the ham

Preheat the oven to 350°.
Remove the skin from the ham leaving a layer of fat about 1/4 inch thick.
Set the ham fat side up in a large enough roasting pan to accommodate it. Liberally oil the pan or spray it with cooking spray. Add in the pineapple slices along with the juice.
While the oven is heating up - make the glaze. Add the marmalade and orange juice to a small sauce pot and over low heat melt the marmalade, stirring often.
When the marmalade is melted take off the heat and add in the sherry and mustard. Stir to combine. Set aside.
Roast the ham in the preheated oven for 1 hour. Remove from oven. Score the fat in a diamond shape and add cloves if desired. Brush glaze all over the ham and return to the oven.
Roast one more hour - basting at least twice during the last hour and a final baste when it comes out.
Internal temperature of ham should be 160°. Move to a cutting board to rest for 10 minutes. Place the pineapple slices on a waiting platter.
Add about a half cup or so of water and place your roasting pan on the stovetop. Set your heat to medium high and using a whisk, try and get some of the good caramelized bits of the bottom.
Use a fat separator to trap the oil and any little chunks and pour the liquid into a small sauce pot. Add the rest of the glaze and cook on low, stirring until incorporated. If you don't have a fat separator you can find one here.

Transfer ham to a platter and garnish with orange slices and serve with the sauce.

This Ham with Orange Glaze is the best ham. Hands down the best I have ever had and I believe that the method to bake it is the trick. It was so tender and juicy and that glaze is just amazing! And the pineapple? It gets so caramelized it tastes like candy. Unfortunately I didn't get a photo of that - it looked as amazing as it tasted!

I baked this ham in my nonstick Calphalon roasting pan that I have had forever and is in really, really great shape - still looks new. When making something like this where you have a sticky glaze it definitely helps using nonstick cookware. The clean up is so much easier. If you are looking for one like mine you can find the roasting pan here.

Here's a photo of the ham with some slices off. Again, most tender best baked ham ever! By the way the brand of ham is an Alexander and Hornung product.

I served our Ham with Orange Glaze dinner with asparagus and potato gratin. The next day my husband and I could not wait for dinner so we could dive into this again. For my gratin recipe follow the link to Steakhouse Potato Gratin. The asparagus recipe isn't perfected yet so that will be a recipe for another day.

WANT TO KNOW WHAT TO DO WITH LEFT OVER HAM?

Here are some of my go to recipes.

Brown Rice Pilaf

2021-03-11T17:08:00.002-05:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Brown Rice Pilaf works well as a side dish, however it can also be a meal all by itself. It's healthy, it's delicious and it is so inexpensive!

I've taken a simple box of store bought rice and elevated it into a wonderful side dish. Brown Rice Pilaf has carrots and peas and instead of the sodium laden flavor packet I've used chicken broth and my own dry spices. If you want a vegetarian side dish or meal, simply substitute vegetable broth in place of the chicken broth.

A while back I wasn't feeling well and a good friend brought me a goodie basket and the Near East rice was included among the other sweet things she had in the basket. I've been wanting to try the rice but I didn't want all the sodium. The packet is loaded with sodium - so my advice is get rid of that packet and make this simple recipe!

I found a nifty and handy product while shopping at my super Walmart grocery store. Delmonte has fully cooked brunoise carrots that come in four 4 ounce plastic containers so that is what I used for this side dish along with frozen baby peas. I highly recommend using a timer for this dish. We have had a digital timer with a probe for checking the temperature of meat forever it seems and use it almost every day when we are cooking or baking. It's a good investment for a kitchen tool and you can find a digital thermometer very similar to mine here in this link.

2 cups chicken or vegetable broth
1 - 6.17oz. box Near East Brown Rice Pilaf
1/2 cup diced carrots
1/2 cup baby peas
1/4 cup finely diced onion
1 tbsp. butter
1 tbsp. olive oil
1 tsp. chopped garlic
1 tsp. dried parsley
1/4 tsp. granulated garlic
salt and black pepper to taste

Over medium low heat melt the butter and olive oil. To that add the onion and garlic. Sauté the onion and garlic about 30 seconds until the garlic becomes fragrant.
Next add in the contents of the box - MINUS the packet of seasoning. Stir to coat all the rice.
Add the chicken stock, the parsley, granulated garlic, salt and black pepper. Stir.
Bring the heat up to high and when it reaches a boil, cover, turn the heat down to low.
Set your timer for 30 minutes and add in the peas and stir. Put the lid back on.
When the liquid is absorbed at about 34 minutes add the carrots and stir.
Turn the heat off and allow the carrots to get warm and you are ready to serve!

I love that this recipe for Brown Rice Pilaf cost just $3.66 to make and feeds 4 as a side dish for 91¢ or a dinner for 3 at $1.22 each.

How To Cook Corned Beef

2021-03-06T10:45:00.000-05:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

If you've never cooked a corned beef or even if you have, this informative post is for you!

It's taken me a number of years to master the art of cooking corned beef. The two cuts of corned beef come from the brisket which is located above the front leg on the cow.

There are two cuts: point cut and flat cut. The point cut is a bit more round than the flat and has more marbling and fat. The flat cut which is also round is leaner and easier to slice. I've cooked both and both are delicious but I tend to go for the point cut as it is generally less expensive than the flat cut.

How much to buy? For the two of us I get a 3 pound or so corned beef. There is a lot of shrinkage when cooking so this is perfect for us - we have a bit left over for sandwiches. For a family of four I would go for 5 pounds when you consider how much they shrink.

Figure 3/4 pound per person as a rule of thumb - 1 pound per person if you want left overs.

I've cooked corned beef three ways:

1. CROCK POT - Since I am home I set my crock pot to high and the corned beef is ready in about 3 1/2 - 4 hours. You can set yours to low while at work and by the time you come home it will be ready. If you have a crock pot with timer figure 50 minutes per pound and have the timer go off at the appropriate length of cooking time. Otherwise you risk a stringy piece of meat.

2. ROASTED IN OVEN WITH SOUR KRAUT - For roasting I used sauerkraut but you can use cabbage if you prefer. Water is added and the corned beef is covered and slow roasted in the oven at 325° for about 4 hours or until the internal temperature is 185°.

3. STOVE TOP - To an 8 quart stainless steel pot I add the seasoning packet and extra mustard seed and bay leaves. The water should cover the corned beef. Bring your pot up to a boil, then immediately turn down to low. Place the lid so it is half off and then the corned beef will be at a simmer. Time varies depending on how many pounds, but the rule of thumb is COOK FOR 50 MINUTES per pound.

Cooking for 50 minutes a pound with any cooking method assures a tender corned beef that also is easier to slice and not overcooked.

The cooking on this is perfect!!!

Blueberry Bundt Bread

2021-03-03T10:15:00.001-05:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Blueberry Bundt Bread is scrumptious. Studded with fresh blueberries and nuts it's the perfect have your girlfriends over for coffee type of dessert bread.

Blueberry Bundt Bread gets a crispy top and the inside is moist and tender. You get the flavor of the bananas, the berries and the crunch of the nuts all in one delicious bite after bite.

I'm having my girlfriends over for cards so I decided that I would make this bread to have with a cup of coffee or tea prior to getting down to the card game. Trust me it will be a welcome addition to the table.

This recipe is easy to make and you probably have most all of the ingredients in your pantry. I love making this when I can get my berries or nuts on sale too. If you don't have access to fresh berries for some reason, use frozen. This bakes in a Bundt pan (found via the link). If you don't have a Bundt pan, you can use a standard bread pan or a tube pan works well too. I love the look of the Bundt and that you get even slices as it has lines to guide you.

2 medium ripe bananas
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup chopped pecans (or walnuts)
2 lrg. eggs
1/2 cup sour cream
1 tsp. pure vanilla extract
1/2 cup unsalted butter, melted and extra for greasing the pan
1 heaping cup of fresh or frozen blueberries

Preheat the oven to 350° and grease your pan or spray your muffin tins.
Mash the ripe bananas with a fork or coarsely puree them in a food processor.
In a bowl stir together the flour, sugar, baking soda, salt, cinnamon and nuts.
In another bowl whisk together the eggs, sour cream, vanilla, melted butter and 1 cup of the mashed banana puree.
Make a well in the dry ingredients and pour in the banana mixture.
Stir together the wet and dry ingredients until combined. The batter may be slightly lumpy.
Gently fold in the blueberries.
Pour the batter into the greased pan. Bake about 1 hour and 15 minutes. The top should be firm to the touch and using a cake tester or wooden skewer see if the middle comes out clean.
Let cook on a rack for 30 minutes before unmolding the loaf.

We are all set to dive in and have a slice of this delicious, homey comforting dessert bread. It smells incredible in my house! It's easy to make - I had this done in 2 hours from mixing to baking to cooling to serving!

Please enjoy this recipe and if you make it let me know what you think!

Vegetable Egg Rolls

2021-02-28T11:26:00.001-05:00

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Homemade Vegetable Egg Rolls are super simple to make. Because the filling marinates and isn't pre-cooked, the vegetables maintain their crispness. These will be a huge hit as an appetizer at your next gathering with family or friends.

With simple ingredients that aren't hard to find and not expensive to boot, you have to try this Vegetable Egg Roll recipe. I made these for a club I belong to and everybody thought they were absolutely delicious and said they were so much better than any local Chinese takeout place they had ever ordered from.

Some of the things I have learned in making these is: make sure you wrap tightly, seal the edges properly, refrigerate them so they firm up before frying and keep your oil temperature a consistent 350°! To do that I highly recommend a fryolator. I've had mine for years now and just love it. We do French Fries, homemade Onion Rings, chicken tenders and shrimp to name some of the things we use the fryolator for.

1 pkg. egg roll wrappers
1 head Napa cabbage - shredded
1 10 oz. bag shredded carrots
1 14 oz. can bean sprouts - drained and rinsed
1 bunch scallions - small dice (green and white parts)
oil for frying
2/3 cup dark soy sauce
3 tbsp. mirin
2 tbsp. rice wine vinegar
3 tbsp. chopped garlic

In a large bowl add the shredded cabbage, carrots, bean sprouts and scallions. Mix well.
In another container mix together the soy sauce, mirin, rice wine vinegar and chopped garlic.
Add the liquid mixture to the vegetables and toss to coat. Let marinate for about an hour until the cabbage wilts down - mixing occasionally.
When you are ready to fill the egg rolls, follow the egg roll wrapper directions. Be sure to seal them well and roll them up tight.
Place rolled egg rolls on a parchment lined baking sheet and place them in the refrigerator. They fry better when cold so leave them in the refrigerator with a cloth covering for at least two hours.
Heat your oil to 350°. Fry the egg rolls in small batches for about 2-3 minutes or so, turning once while frying. Move them to a wire rack to drain.
Serve with your favorite Asian sauce, like Duck Sauce.

The mixture made enough to fill all 20 wrappers in the package with just a little filling left over.

Bring out a platter of these Vegetable Egg Rolls and I guarantee they will be the first appetizer to get eaten off of the snack table!

I had a blast making these Vegetable Egg Rolls and was so happy that my husband who had never had an egg roll gave them two thumbs up! You can't beat the cost either - they cost just .51 cents a piece to make. Life is good when the pocketbook doesn't take a beating and even better when it's husband approved!

Just look at those vegetables - crisp, tender and full of flavor from the marinade. Delicious.

Spicy Beef Teriyaki

2021-02-15T12:43:00.000-05:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES.

Spicy Beef Teriyaki: a healthy, filling meal the whole family can enjoy!

What's not to love about an Asian inspired stir-fry? It's a healthy way to eat, definitely feeds a number of people and if there are any left-overs it warms up nicely the next day. I tend to make them more when fresh vegetables are available at the local farm markets or from our garden, however any time of the year is a good time for stir-fry.

I keep a few Asian condiments in my pantry which come in handy when making a good sauce. Those are soy sauce, mirin and rice wine vinegar. Also I always have garlic on hand and keep ginger in the freezer. Another ingredient on hand are dried chilies - they last forever! For more adventurous cooking there are other ingredients that are common to Asian cuisine: Sesame oil, fish sauce, oyster sauce and hoisin sauce to name a few.

Last, but not least is a wok and kitchen tool they call a spider. A spider is a long handled gadget with a circular strainer if you will on the end. I don't only use the spider for stir-frying - it's a very hand tool to have in the kitchen. The wok I have is an electric wok that I love. You can control the heat better with an electric wok just by dialing the heat up or down.

1 lb. beef sirloin tips - sliced against the grain horizontally, then into strips vertically
1 head bok choy - sliced
1 medium green, yellow and red bell pepper - cut into strips
1- 8 oz. package cremini mushrooms - stems removed and sliced
2 cups Chinese sno peas
3/4 cup chicken broth
1/2 cup onion - small dice
3 dried chilies
1 tbsp. mirin
1 tbsp. garlic - minced
1/2 tsp. grated fresh ginger
1 cup + 2 tbsp. teriyaki sauce - your favorite
oil for stir frying
salt and black pepper to taste
cornstarch and water to make a slurry (1 part cornstarch 4 parts water)

Prepare your beef and get it in the marinade. Let this marinate for about 20 minutes.
While the meat is marinating, prep all your vegetables and measure out the rest of the ingredients.
Heat up your wok with a little bit of oil and stir-fry the beef - then move to a waiting bowl.
To the wok add the onion, garlic, chilies and ginger with a touch more oil if needed. Stir-fry for about 30 seconds.
Add in all of your vegetables and stir-fry for a couple of minutes.
Add the beef back in the pan along with the chicken broth, mirin and 1/2 of the marinade.
Stir and cook for a couple of minutes and then if you want a thicker sauce add in the slurry and cook on high heat until the sauce thickens.

Serve with your favorite rice recipe.

The other very nice thing is that stir-frying doesn't require a lot of cooking time. The most time is in the marinating of a protein and preparing vegetables, but even vegetable prep is pretty quick. So to make a stir-fry on a week night brings everyone together at the dinner table in 40 minutes or less.

This recipe will easily feed six people and when I priced it out it came to $3.34 per serving.

Pork Chops with Beef Balsamic Reduction

2021-02-11T12:52:00.001-05:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES

Pork Chops with Beef Balsamic Reduction is perfect for family meals or entertaining friends.

Pork Chops with Beef Balsamic Reduction is so easy to make and certainly will be a family pleaser as it is kid-friendly as well. The reduction sauce tastes amazing. It's what makes this dish so special that you can not only wow your family but serve it as a main course for entertaining friends.

Plus, this recipe is easy on the pocketbook. At $2.91 per serving, it's definitely a Cooking On A Budget meal. The prep time is minimal for the chops and reduction. If you serve with a starch and vegetable, it's not much longer. All in all you can get this on the table in under an hour!

4 bone in Pork Chops - about 3/4 - 1 inch thick
1/2 cup balsamic vinegar
2 cups Campbells beef broth
1/4 cup onion - finely chopped
1 tbsp. butter
4 tbsp. olive or vegetable oil
salt and black pepper to taste

In a saucepot set to medium high heat add in 1 tablespoon of oil and sauté the onion until slightly golden - about 3-4 minutes.
Next add in the balsamic vinegar and raise the heat to high and cook the balsamic vinegar until it is reduced by half, 4-5 minutes.
Add in the beef broth and cook until reduced by half, about 10-12 minutes. Keep the reduction warm.
Brush both sides of the chops with the 1 tablespoon of oil and season both sides to taste with salt and black pepper.
In a cast iron skillet add the remaining oil and the butter. Let this heat up then sear the pork chops about 4-5 minutes per side* and move to a waiting plate. Pork should be at 140-145° safety standard. 135-140° for medium doneness.
Divide the pork chops to individual plates and spoon the sauce over the chops and serve with polenta or your favorite potato and a vegetable.

*COOKS NOTE: You will also want to turn the chops on edge to brown the outer fat. Makes for better presentation - and later the fat can be trimmed when eating.

I couldn't wait to dive in and begin eating! Just look at the lovely sear on the chop. That searing is best achieved in a cast iron skillet. If you don't have one, please do yourself a favor and get one; you won't regret it.

To go with the Pork Chops I made some mashed sweet potatoes and asparagus. I figured in the cost for what I chose as sides and it came out to $4.05 per person. You can bring the cost down by serving a less expensive vegetables. I do a lot of my pantry and vegetable shopping at my super Walmart to save money on our meals. I prefer to hand pick my meats.

When choosing pork for a recipe, be sure there is a nice white marbling throughout the chop - that will produce a more flavorful and tender piece of pork.

My pork is cooked to 145° prior to resting. The temperature of meat goes up as it rests. When you factor in another 2-4 degrees after cooking, you'll want to take the chops out of the skillet at 140°. To assure that you have correct temperatures, always use an instant read thermometer.

Feeding your family well on a budget doesn't mean you have to eat pasta every night and this Pork Chops with Beef Balsamic Reduction is just one example of how you don't.

Original recipe inspiration from Williams-Sonoma.

Stewed Chicken

2021-02-09T10:04:00.005-05:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES

Stewed Chicken was a comfort dish from my childhood. I've taken my mother's basic recipe and elevated the dish to another level of deliciousness and as always kept the cost to cooking on a budget!

My mother had a knack for home cooking. Most every single dish she made from my childhood was absolutely delicious - except for the ginger chicken dish she made which was pretty awful, so naturally we never let her live it down. One of the comfort dishes she made was stewed chicken. She only made stewed chicken during the winter months and I looked forward to it every time she made it. Now as an adult I loved slow braised dishes like stewed chicken.

I have not made her stewed chicken recipe for years. I decided to not only make the dish but recreate it to fit the style of cooking today. Instead of the dried herbs that she would use, I opted for fresh herbs: aromatic sage, rosemary and thyme, all of which go splendidly with chicken. I made a more loose broth than she but kept the basic techniques the same. The broth came out amazing! What incredible flavor it got from the chicken and herbs.

You can use any or all parts of the chicken; however I chose the thighs for their flavor and value. One of the kitchen gifts I received many years ago now and is so valuable to me in the kitchen and gets lots of use in the winter, is my Dutch Oven. A Dutch Oven can be used on the stove top or in the oven and is worth every penny.

4-6 chicken thighs
5 1/2 cups chicken broth
1/2 cup flour (reserve 4 tbsp.)
1 1/2 cups celery - sliced
1 1/2 cups onion - diced
2 cups (or more) carrots - sliced
12 medium sized sage leaves
6 sprigs thyme
1 tsp. rosemary leaves
2 tbsp. olive oil
salt to taste
black pepper to taste
cheese cloth, butchers twine

The fresh herbs are used in a bouquet garni which is why you need the cheese cloth and butchers twine.

Wash the chicken under cold water. Be sure to pat it dry with paper towels.
Season the chicken on both sides with salt and black pepper to taste.
Prep all of your vegetables as above directions- celery, onion, carrots.
Have the chicken broth ready.
In a cheese cloth add the herbs and close up with some butchers twine.
In a pie plate add the flour and salt and black pepper to taste. Mix well. Reserve about 4 tablespoons for making a roux later on.
Dredge the chicken in the flour, shake off excess and place on a clean plate or platter.
In a Dutch oven or other deep wide pot add in the olive oil and turn the heat up to medium high. Let the oil get hot - takes a minute or so.
Add in the chicken skin side down. Sear to render the fat and brown the skin. This takes about 5 minutes. Be sure to adjust the heat down a touch if necessary.
Turn the chicken over and sear the other side for 2 minutes. Remove to a waiting plate.
Turn the heat off. Pour off the fat that has accumulated (save it) in a Pyrex measuring cup or other dish that can take the heat.
Next, VERY CAREFULLY using paper towels and tongs wipe out the extra dark brown bits.
Add about 3 tablespoons of fat back to the pan. Turn the heat to medium and add in the onions, celery and carrots. Season to taste with salt and pepper and sweat the vegetables for 6-8 minutes to release their juices.
Remember the flour you reserved? Add that to the pan and stir to incorporate. Cook for a minute or two to cook out that raw flour taste. You can almost smell the flour go to nuttiness when the flour taste has cooked off.
Add in 5 1/2 cups of chicken broth to cover the chicken. Place your bouquet garni in the broth and submerge.
Bring the liquid up to a boil, then immediately set the heat to simmer.
Don't totally put the lid on, cock it to one side, or in the case of the Dutch Oven, you can turn it so that some of the steam escapes.
Simmer for 45 minutes to an hour. The chicken should read 165° to be considered cooked safely.
Remove the bouquet garni and you are ready to serve.

COOKS NOTES:

When you place the fat in a Pyrex container, the dark bits settle and you are left with chicken flavored oil which is so helpful in flavoring this dish.
By cocking the lid slightly you are allowing some steam to escape so that the flavor is concentrated.
Making the bouquet garni: place the herbs on the cheese cloth and pull up all sides. If you want to tie the bouquet garni to the pot, use enough string to knot the cloth and tie to your handle. Otherwise just submerge the whole thing in the pot and remove when the dish is finished.
I can't stress enough how an instant read thermometer is important in a home kitchen - they are not just for restaurants. With an instant read thermometer you can accurately get the temperature of meats, poultry and fish. The link is to an inexpensive one (like I have) at Amazon.
It's important to dry the chicken well before searing. If you don't you get splattered and the chicken won't brown as well.
Serve with your favorite dumpling recipe, egg noodles or mashed potatoes - all for a few pennies more than my costing below.

The chicken is succulent, tender and coupled with

the herbaceous broth this an unbeatable family

comfort dinner for not a lot of money.

The total cost for the dish was $7.20, feeding four for $1.80

or six for $1.20.

SUPER Super Bowl Snacks

2021-02-03T11:10:00.000-05:00

It's that time of year - Super Bowl Sunday is almost here. Are you ready for some good eats?

Buffalo Wings - What would Super Bowl be without some tasty Buffalo Wings. Made with my signature wing sauce, these are sure to please.

Garlic Herb Cream Cheese Dip

Tastes just as good and it's less expensive then the store bought

garlic herb spread.

Artichoke Dip and Homemade Garlic Pita Chips

The homemade pita chips are so good and so worth the time to do. This is one of our go to snacks and will add some great snacking to your Super Bowl festivities.

The Italian Stallion Grilled Cheese Sandwich is definitely a must if you are planning on a sandwich. Forget the boring grinder - make these instead.

Crab Meat Dip

This is a recipe from my mother. It's tried and true and delicious. I love it served with potato chips, however crackers

work too.

Ribollita

2021-02-01T16:01:00.002-05:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES

Ribollita originates from the region of Tuscany in Italy. With peasant origins it starts out as a hearty vegetable soup.

The next day this soup is then layered in a casserole dish with stale bread to make what the Italians call zuppa di pane (bread soup). The layered bread soup if there are left-overs is baked again until hot and drizzled with olive oil: it is then called ribollita. Ribollita in Italian means re-boiled. For our purposes here we will be making the hearty vegetable soup and serving it with crusty bread.

A host of vegetables, beans, broth and fresh herbs is what gives this soup its' heartiness and flavor. It's easy to put together and budget friendly. My version will easily feed 6 people a hearty and wholesome meal for $2.32 per person and that includes the bread!

The inspiration for the Ribollita came from my Williams-Sonoma Essentials of Italian Cooking. I did not follow the recipe 100% as I did not use cauliflower and I added fresh garlic. I mean hey, what's an Italian dish without a bit of garlic? Also I used more swiss chard than their recipe called for because I like it - hence the green color of the stock!

6 cups chicken stock
1 - 32 oz. container vegetable stock
1 sweet onion - medium dice
2 carrots - peeled, sliced 1/4"
1 long celery stalk (or 2 hearts of celery stalks) - ribs removed and sliced 1/4"
1 bunch kale or swiss chard - coarse chop
2 small zucchini - sliced length wise then 1/2 inch dice
1 boiling potato (red skin or Yukon gold) - peeled (or not) and cut into bite size pieces
1 clove garlic - finely chopped
2 15.5 oz. cans cannellini beans
1/4 cup mix of: chopped flat leaf or curly parsley, rosemary and sage
2 tbsp. olive oil or canola oil
salt and black pepper to taste
rustic country bread (optional)
parmesan cheese - grated (optional)

You will need a large stock pot for making the Ribollita - at least a 6 quart stock pot. If you prep all your vegetables and herbs first, putting this together is a breeze!

Prep all your vegetables and herbs.
Heat your stock pot over medium heat and add in the olive oil.
Begin with the onions, celery and carrots. Add those to the pan, season with salt and pepper and sauté for about 8 minutes.
Next, add in the potato, zucchini and kale and the broths.
To the broth add in the herbs and the cannellini beans.
Bring to a boil and then let simmer on low uncovered for about 1 1/4 hours.
Taste for additional salt or pepper.
When the soup is ready, serve with a rustic bread like sourdough.

The weather here in Connecticut has been a beast. The temperatures have ranged below 20° with an even greater wind chill. And today as I write this it's snowing and we are expecting up to 12 inches of snow! I am so glad we have this tasty and hearty soup to warm us. I loved making it as it was so easy to put together. And the taste - well the Italians believe in simplicity with their food and let the ingredients shine. Ribollita does not disappoint. Be sure to soak up the broth with your bread and get every last bit!

This recipe did call for quite a bit of chopping and if you use a knife with a dull blade, you can easily cut yourself as the knife will slip. If you cook often and have invested in decent knives for the kitchen it is important to keep an edge on those knives. We use our steel that came with our knife set for everyday touch ups. For a complete overhaul to sharpen all the knives, we invested in an electric knife sharpener. Because we do cook a lot we tend to sharpen our knives with this handy tool about every 30 days or so.

I have a host of soups on this blog that are delicious and hearty enough for a main meal. You can find the soup recipes here.

Creamy Chicken and Mushrooms with Thyme

2021-01-29T10:59:00.002-05:00

AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES

Chicken and mushrooms simmer in a luscious creamy and slightly tangy sauce laced with the wonderful flavor of thyme.

Creamy Chicken and Mushrooms with Thyme is not only delicious; it's budget friendly as well. I served ours over egg noodles with baby peas as the side. You can serve over rice and still keep the dish as budget friendly. Just the Creamy Chicken and Mushrooms with Thyme (based on a family of four), is $2.25 per person. Adding in the egg noodles and peas it is $2.61 per person.

I noticed a number of photos on Google of creamy chicken and mushrooms so I knew I was on the right track in thinking of what to make with my chicken and mushrooms. My husband was super impressed with the flavor and so was I! Also, it cooks in one pan on the stove top and between prep and the various stages can be on the table in about an hour or so.

4 bone-in, skin on chicken thighs
8 oz. pkg. cremini (baby bella) mushrooms
3/4 cup onion - diced small
1 clove garlic - minced
2 tbsp. fresh Thyme leave
1 1/2 cups chicken broth
1/4 cup sour cream
2 oz. cream cheese
3/4 cup half and half
1 tbsp. butter
1 tbsp. oil (regular olive oil, canola or vegetable)
salt to taste
black pepper to taste
granulated garlic to taste
1 1/2 tbsp. cornstarch
1/2 cup water

Wash chicken in cold water. Dry well with paper towels. If you don't dry it well the skin doesn't brown as well.
Season the chicken on both sides to taste with salt, black pepper and granulated garlic.
Clean and slice your mushrooms. Save stems for vegetable stock or discard.
Heat butter and oil in your pan over medium high heat. Add in the sliced mushrooms and sauté until golden brown. Move them to a waiting bowl.
Next, add the chicken to the skillet and render the chicken skin over medium to medium low heat, adjusting the heat until it's a deep golden brown. This takes about 5 minutes.
Turn the chicken over and brown the other side for about 2 minutes and move the chicken to a waiting plate.
Add in the onions and garlic and sauté on medium low heat until soft - about 4 minutes.
De-glaze the pan with chicken broth, stirring to get up all the good bits.
Add in the sour cream and whisk well to incorporate.
Add in the cream cheese and whisk well to incorporate.
Make your slurry mixture. Bring the liquid up to a bubble and slowly pour in the slurry mixture until you achieve the thickness of sauce you want.
Add the mushrooms and chicken back to the pan, cover and simmer for about 40 minutes until the internal temperature of the chicken reaches 165° minimum.

I think it's important for every kitchen to have an instant read thermometer so you can take the temperature of all your meats. I've had one (the same one) for over 20 years and use it all the time. Among all of my kitchen gadgets (and I have lots), it's one of my favorites.

To say I am pleased with how good this tastes would be an understatement. I definitely will be making this again and although I loved it with egg noodles I am sure it will be marvelous with rice.

As I stated above, rendering the chicken skin is important. You don't want flabby uncooked chicken skin. Besides drying the chicken well, I have found that my cast iron skillet is great for searing and browning and if you don't have one, it's a good investment. We use it to make our indoor cheeseburgers too and they come out so good. The cast iron skillet is an item that has never "gone out of style" and they last forever and ever.

Please enjoy this budget friendly chicken recipe and let me know what you think in the comments!

Asian Chicken, Vegetables and Rice Casserole

2021-01-16T10:56:00.006-05:00

Asian Chicken, Vegetable and Rice Casserole requires very little prep time, is baked in the oven and feeds a family of four for $1.76 per person.

Procuring on sale chicken, using a frozen stir-fry vegetable blend, my go to spices from my pantry and Asian ingredients I always have on hand (soy sauce and mirin) - was key to keeping the cost of this meal down. The stir-fry blend I used has sugar snap peas, broccoli, green beans, yellow squash, red and yellow peppers, carrots and water chestnuts.

Clean up is a snap as you place all the ingredients in a 9x 13 casserole dish then pop it in the oven.

2 boneless/skinless chicken breasts
1 bag frozen stir-fry vegetables
1 cup long grain white rice
2 cups water or chicken broth
3 tbsp. soy sauce
1 tbsp. mirin
1/3 cup onion - diced small
salt to taste
pepper to taste
granulated garlic to taste
onion powder to taste

COOKS NOTE: If you can't find mirin in your local grocery in the international aisle, then you can find mirin here.

PREP THE CHICKEN:

Wash your chicken under cold water then pat dry.

Using this graphic as a guide:

Cut the chicken against the grain into 1" long strips.
Then cut the strips into 1" pieces and place in a medium sized bowl.
Season the chicken (to taste) with salt, black pepper, granulated garlic and onion powder. Toss to coat.
Add in the 3 tbsp. soy sauce and 1 tbsp. mirin, stir and let marinate for at least 20 minutes.

For the rest of the dish

Add the 1 cup of rice and 1/3 diced onion to your casserole dish along with 2 cups of either water or chicken broth. Add in salt, pepper, granulated garlic and onion powder to taste.
Place the marinated chicken pieces throughout the dish.
Add the frozen stir-fry vegetables on top and season those with salt and pepper.
Cover with aluminum foil and bake in a preheated 350° oven for approximately 50 minutes.

COOKS NOTE: If you are using water to cook the rice instead of chicken broth be sure to season the water well. If using broth you can dial back the amount of salt.

There you have it. A complete, well balanced meal for your family that cost just $7.04 to make! I hope you enjoy this as much as we did.

Blueberry Muffins

2020-08-22T16:19:00.002-04:00

Blueberry Muffins are a wonderful snack, a great breakfast item with coffee - and these are so easy to make and ever so delicious!

One of the things that I like about going through family recipes is the fond remembrance that speaks to you. I was working full time when my children were small and wanted to make something special for the kids. So I decided I would make some homemade muffins. My mother had always made hers using a Bisquick recipe. Instead, my husband pulled out a recipe he had from his first wife who was deceased. He said that this blueberry muffin recipe was the best he ever had and I have to agree.

1/2 cup butter - softened
2 eggs
2 tsp. baking powder
1/2 cup milk
2 1/2 cups blueberries
1 cup sugar
2 cups all purpose flour
1/2 tsp. table salt
1 tsp. vanilla
sugar for sprinkling on top

In one bowl combine the flour, baking powder and salt.
In a large bowl with mixer at medium speed cream the softened butter and 1 cup sugar until light and fluffy.
Add in the eggs one at a time beating after each addition. Add the flour mixture and the milk and vanilla - alternating after each addition.
Crush 1/2 cup of blueberries and fold into the batter. Fold in the remaining whole blueberries.
Place paper muffin cups in the muffin pan. Fill about 2/3 of the muffin mix in each cup. Bake in a preheated 375° oven for about 30 minutes.
Test with a toothpick and if the toothpick comes out clean they are done.
For an added touch sprinkle the tops with a little sugar while still warm.

Summer Saute

2020-08-19T10:26:00.002-04:00

Summer Saute is the easy and perfect side dish to any grilled or roasted summer meal.

This dish I credit my wonderful sister-in-law. She made summer sauté for a gathering many years ago and I have made it a number of times through the years since I first got her recipe. It's incredibly easy and takes about 20-25 minutes to cook. I use yellow squash, however, zucchini or a combination of yellow and zucchini would work as well.

2-3 summer squash (or zucchini, or combo of)
1 lrg. green bell pepper
1 lrg. onion
2 large fresh tomatoes
1 tbsp. butter
1 tbsp. olive oil or canola or vegetable oil
salt and pepper to taste
1/4 cup water

Start by prepping all of your vegetables: I peel my yellow squash but you don't have to. Then I cut it in rounds.
Peel your onion. Slice it in half then make half moon slices for the whole onion.
De-seed and devein your bell pepper and cut into strips.
Cut the tomato in wedges. (See cooks note.)
In a large, deep skillet melt the butter and oil over medium low heat.
Add in the onions first and sauté for a few minutes before adding in the bell pepper.
Season those veggies with salt and black pepper to taste and let them cook for 3 more minutes.
Add in your squash and tomatoes and again season with salt and pepper to taste.
Add 1/4 cup water and simmer over medium low heat until soft and tender and all the flavors meld together - about 25 minutes.

That's all there is to this recipe. Easy, delicious, very affordable.

COOKS NOTE: If you don't want the skin of the tomato, cut an X at the bottom and place tomatoes in boiling water until you see some skin break away. Remove them from the water and peel the skin before cutting in wedges.

Prep time: 10 minutes

Cook time: 20-25 minutes

Feeds: 4-6

Tuscan Pork Roast

2020-08-01T17:20:00.003-04:00

Tuscan Pork Roast is so flavorful and incredibly delicious that you'll want to make it again and again.

The Tuscan pork roast comes out juicy and succulent and has the best flavor! It's so easy to do as well. Here are some keys to having the roast come out perfect.

Use a rotisserie oven if you have one. (Although this will roast in a regular oven too at 350°).
Be sure to use all fresh herbs as the recipe calls for.
Roast to a temperature of 140-142 degrees. Most roasts have a pop up timer set for 145 degrees, however I like to take my pork out earlier and let it rest well.
Be sure and let it rest for at least 10 minutes so the juices circulate and don't run out when you slice it.

2 3/4 lb. pork loin with a good fat cap.

To start the recipe you need to make an herb paste for the roast.

6 cloves garlic (good sized bulbs)
1/2 cup fresh parsley leaves (not curly parsley)
2 tbsp. fresh thyme
1 tbsp. fresh sage
2 tsp. salt
1 tsp. pepper
2-3 tbsp. olive oil (regular or use extra virgin if that is what you prefer)

Take all of the above ingredients and add them to a food processor and process into a paste for the roast.
Score the top of the roast in several places.
Schmear the roast all over with the herb paste.

Roasting instructions:

Roast the loin to an internal temperature of 140-142°, approximately 1 hour. Use an instant read thermometer to check the internal temperature.
Take your Tuscan pork roast out of the oven or rotisserie oven and let rest for at least 10 minutes.

I hope you and your family enjoy this beautiful Tuscan pork roast. Tender, juicy and flavorful. A great idea if you are having guests for dinner and you want to wow them.