Friday, July 31, 2009

Chipotle Chicken & Tomatoes with garlic

If you like it tangy - this is the place for you. This is a fun take on Mexican cooking, using oodles of low-cost ingredients. You can make enough to feed the family on less than $5!

4 lbs. chicken leg quarters ($.59 lb. = $2.95)
2 T. oil ($.10)
1 C. Baja Chipotle marinade ($.25)
2 14 oz. cans diced fire roasted tomatoes ($.65)
2 cloves garlic, minced ($.40)
1 cube chicken bouillion ($.06)
24 count tortillas ($.60)

Remove skin from chicken, and rinse thoroughly. In a large skillet, add oil and chicken. Cook on medium-high til the chicken is golden on each side. Add remaining ingredients to pan and simmer over a medium low heat for 20 minutes or til chicken is fully cooked. Serve pieces whole or lightly shred chicken throughout the sauce.

Serve with warm tortillas, sour cream, rice, beans, lettuce, and cilantro.

Yields = 6-8 servings

Smoky BBQ Burgers with Provolone

2 lbs. ground chuck
0.5 lb. ground turkey, chicken, or sirloin
2 tsp. cumin
1 tsp. paprika
4 T. A-1 steak sauce, any variety
1 tsp. each pepper, season salt, onion powder, and garlic
1/2 C. bread crumbs
1/4 C. BBQ sauce
8-10 slices of provolone cheese

Mix well all ingredients, except cheese and BBQ sauce.
Form meat into patties - should yield 8-10 patties.

Over a medium high heat (grill or pan) cook burgers 4-5 minutes per side. Top with brush with BBQ sauce last 2 minutes of cooking. Top with cheese, remove from heat.

Serve atop buns/rolls with lettuce, tomato, pickles, mustard, mayo, BBQ sauce/catsup.

Yield = 8-10 sammies

Teriyaki Skewers

1 1/2 C. teriyaki
1.5 lbs. boneless skinless chicken or boneless pork cutlets
1 can pineapple chunks (16 oz.) drained
salt & pepper
1 clove garlic

12-15 wood skewers (soak in water 1 hour before using).

Rub pork or chicken with garlic and season with salt & pepper, then cut meat into 1/2" wide by 4-6" long pieces.
Thread meat and pineapple, alternating between the two until all the skewers are filled and no ingredients remain.
Soak in 1 C. teriyaki sauce for 30 minutes.

Grill over a medium-high heat for 4-7 minutes or til meat is cooked through. Baste with remaining teriyaki sauce during last 2 minutes of cooking.

Yield = 6 servings.

French Dip, French onion soup

3.5-5 lb. beef boneless rump roast
3-4 cloves garlic
3-4 C. water
3-4 C. beef broth
2 large onions, chopped very fine
salt & pepper
1 pkg. hoagie rolls/buns (8 count)
6-8 slices of cheese, provolone or your favorite variety

Peel garlic, and cut each clove into slivers. Make small cuts into the meat to insert the garlic slivers - do this through the cut of meat. It will infuse the flavor into the meat without making the broth taste strongly of garlic. Rub meat with salt and pepper to taste.
Add water, broth, and onion to crockpot, top with meat. Heat over low for 6-8 hours, til meat is tender and full cooked. Remove meat from broth, let rest 15 minutes before cutting. Slice very thin - serve on a hoagie roll with au jus (broth mixture) for dipping.

Take any remaining broth, add one additional onion finely chopped and sauteed in butter (1 T.).

Ladle into bowls, top with slice of hearty crusty bread and a slice of provolone (or your favorite cheese), bake at 325 for 5-10 minutes or until cheese is melted.

Top with finely chopped green onion if desired.

Yield (French dip) = 6-8 servings
Yield (French onion soup) = 4-6 servings

Making 2 meals from one recipe - priceless.

Ice Cream Sammies

1 pkg. - 12 count soft cookies (sugar work great, as do chocolate chip)
1 pint ice cream (complimentary flavor to the cookies)
1/2 C. chocolate sprinkles, toasted coconut, chocolate chips (minis), finely chopped nuts - any, or colored sugar/candy sprinkles

Slightly soften ice cream in refrigerator for 1-2 hours, til soft but not runny

On a cookie sheet, lay 6 cookies face down. Top with a scoop of ice cream eat, top with another cookie (face up). Roll in sprinkles/chocolate/nut. Freeze on cookie sheet for 1-2 hours. Bag individually, return to freezer.

Yields = 6 servings

Tuesday, July 28, 2009

Blueberry Almond Bars

1 box butter recipe cake mix
1/4 C. each unsweetened applesauce, milk, and brown sugar
2 eggs
2 tsp. almond extract
1 1/2 C. blueberries, rinsed
1 C. sliced almonds

Preheat oven to 375.
Grease a 13x9" baking dish.

Mix well ingredients except chips. Stir in blueberries and top with almonds.

Spread evenly into prepared baking dish.

Bake for 24-27 minutes.

Yield = 24-30 bars

Friday, July 24, 2009

Chicken Stew

I've been thinking of different soups/stews that I enjoy while looking for a way to make them low cost. I've listed my recipe for chicken stew below, but feel free to add any veggies you may happen to have on hand - this is a great, low cost meal, bursting with flavor, and lean on your wallet, too!

2 lbs. chicken leg quarters, skin removed
6 C. chicken broth (made with bouillion)
2-3 T. corn starch
2-3 T. margarine or butter
4 cloves of garlic, crushed/minced
1 medium onion (any variety)
1/2 medium red bell pepper
2-3 C. cooked carrots
1 rib of celery
2 large cooked potatoes, peeled
* 1 C. canned/frozen peas
* 1 small zucchini
* 8 oz. mushrooms, fresh any variety
2 T. basil
2 tsp. black pepper
3 bay leaves
* 1 tsp. rosemary or thyme

In a crockpot, add chicken and broth and cook over low for 6-10 hours, or until chicken falls off the bone.

In a large skillet, melt margarine and whisk in cornstarch. Over a medium-low heat, drain broth into skillet, whisking as its added. Mixture will thicken slightly. Return liquid to crockpot, de-bone chicken, and return meat to crockpot.

For a thicker broth, finely dice all veggies, for a hearty (chunkier) stew, rough chop all veggies. Add to crockpot. Add in seasonings, stir and cook over low for 4-8 hours.

Remove bay leaves before serving.

Yield = 12 servings.

If you prefer beef, simply replace chicken with beef and chicken broth with beef broth. Add in 2 14 oz. cans diced tomatoes and add in 2-3 extra cloves of garlic.

Thursday, July 23, 2009

Pork Stirfry

1/4 medium onion, finely diced
3 cloved garlic, minced
1 tsp. minced ginger (or 1 tsp. dry ginger)
3/4 C. soy sauce
1 tsp. paprika
1/2 tsp. cayenne pepper
2 large pork steaks, cut into 1" cubes
8 oz. fresh mushrooms, any variety - quartered
1 small red bell pepper, julienned
1/4 C. green onion, finely chopped
2 tsp. oil

Whisk together onion, garlic, ginger, soy sauce, paprika, and cayenne. Pour half of this over the pork steaks - let marinade for 15 minutes.

In a large, preheated skillet, add oil, pork, mushrooms, and bell pepper. Cook until pork is no longer pink and veggies are fork tender. Pour remaining sauce over the stirfry, serve over rice.

Yield = 4 servings

Apple-tizing Pork Steak

4 pork steaks
1 C. apple juice/cider
1/4 C. brown sugar
1 T. honey
1 T. olive oil
2 tsp. each cumin and garlic
1 tsp. black pepper
dash of salt

In medium bowl, whisk together all ingredients except pork steaks. Marinade pork in the mixture for 6-24 hours.

Over a medium heat, grill pork steaks for 5-8 minutes per side. Steaks are done when middle is no longer pink.

Serves = 4

Thursday, July 16, 2009

Havana Dip with Lime

Looking for a flavorful twist on a creamy dip for veggies, chips, crackers, etc.? Give this one a try!

1 16 oz. container light sour cream
2-3 limes, zested
1 small orange bell pepper, diced fine
1 small bunch cilantro, chopped fine
2-3 T. minced onion
2-3 T. minced garlic
1/2 tsp. cayenne pepper
dash of cumin
1/2 tsp. salt
1/4 tsp. white pepper

Mix well all ingredients. Store in an airtight container, refrigerate. Let set 24 hours before serving.

Optional: top with thinly sliced green onions to taste.

Yield = 24-36 servings

Wednesday, July 15, 2009

Sweet Ginger Garlic Chicken

8 cloves garlic, minced or crushed
2 tsp. ginger
1/2 C. soy sauce
1/4 tsp. paprika
2 T. honey
2 T. brown sugar

Meat & Veggies
2 lbs. chicken breast, cut into bite sized pieces
1/4 medium white onion, chopped fine
1 medium red bell pepper, julienned
optional 8 oz. cremini mushrooms, sliced very thin

Top with:
1/2 C. green onions - finely chopped

In a mixing bowl, whisk together garlic, ginger, soy sauce, paprika, honey, and brown sugar. Marinate chicken in this mixture for 30 minutes.

In a large skillet, add 1 T. oil to skillet, turn to a medium-high heat. Add chicken and all the veggies. Cook over a medium heat, stirring often for about 7-10 minutes. When chicken is lightly golden and veggies are fork-tender, remove from heat. Top with green onion. Serve over fried or white rice.

For a simple variation, use cubed pork or beef roast (any type) in place of chicken. Allow to marinate for 2-24 hours.

Amish Friendship Bread - Island Style

1 Amish friendship bread starter

1st batch of ingredients:
1 C. sugar
3 eggs
1 tsp. rum extract
1/4 tsp. coconut extract
1/2 C. each unsweetened applesauce and oil

2nd batch of ingredients:
2 C. flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. ginger
1/2 tsp. nutmeg

3rd batch of ingredients:
1 coconut cream pudding packet
1 C. almonds
1/2 C. dried cranberries
1/4 C. sweetened flaked coconut, if desired.

Heat oven to 325. Spread 2 loaf pans with cooking spray, dust with sugar.

Mix with starter the first batch of ingredients in a mixer. Mix til well blended.

Sift 2nd batch of ingredients together, then add slowly to the mixer, mixing til just combined. Stir in remaining ingredients.

Pour half of mixture into each pan, top with sugar or sugar-spice mixture.

Bake for 1 hour. Coll 10 minutes in pan before removing to a wooden cuttign board to cool.

Yield - 2 loaves per starter.

Monday, July 13, 2009

Rib Rub

Nothing gives ribs that crispy crust like a good spice rub, and here is a favorite basic of mine!

3 parts brown sugar
1 part cumin
1 part cayenne pepper
1 part onion powder
2 parts garlic powder
1 part ginger

Tenderloin Spice Rub

Pork Tenderloin:
2 parts black pepper
1 part garlic powder
1 part brown sugar
pinch of cumin
pinch of salt

Beef tenderloin:
2 parts onion powder
1 part garlic
1 part black pepper
1 part salt

Toss ingredients together, rub directly onto meat.
Cook as desired.

Friday, July 10, 2009

Tenderloin Medallions & Rotini

1.5 lb. beef, chicken or pork tenderloin (half loin works great for this)
6 cloves garlic
1/2 medium red bell pepper, chopped fine
8 oz. fresh mushrooms, sliced thin
2 T. butter
4 T. flour
salt & pepper
2 C. chicken or beef broth (stock is fine, too)
1/4 C. milk
2 T. basil
1/8 C. chopped green onion
2 tsp. parsley
6 sundried tomatoes - chopped
12-16 oz. rotini pasta - uncooked

Rub tenderloin with 2-3 tsp. black pepper & 1 tsp salt. Cut into medallions (should yield 20-25 medallions). Mince garlic.

In a large skillet (coated with cooking spray), add tenderloin medallions and garlic, and cook over a medium high, until meat is cooked through. Add in chopped pepeprs, sliced mushrooms, and cook til veggies are fork tender. Sprinkle with salt and pepper to taste.

Meanwhile, start water boiling for pasta. Follow directions on package of rotini.

Remove meat and veggies from pan, add in butter (over medium-high heat) and stir til it's melted. Add in flour and stir until a thick paste has formed. Add in broth and milk, stirring until broth begins to thicken. Stir until it reaches desired thickness then return meat and veggies to the pan.

Add pasta to the mixture and toss well to coat the noodles. Top with green onion, parsley, and sun dried tomatoes.

Wednesday, July 1, 2009

Cinnamon Apple Streusel Muffins

2 T packed brown sugar
1 T Original Bisquick® mix
1 tsp. cinnamon
1/3 milk
1 egg
1/2 cup applesauce
1 apple, peeled, cored and finely chopped
2 tsp. cinnamon
1 tsp. ginger or nutmeg
2 cups Original Bisquick® mix
2 tablespoons granulated sugar

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In small bowl, mix brown sugar, 1 T. Bisquick mix, and 1 tsp cinnamon; set aside.

In medium bowl, beat milk, egg and applesauce slightly with spoon. Stir in 2 cups Bisquick mix, granulated sugar, apple, and remaining spices just until moistened. Fill muffin cups about half full. Sprinkle with brown sugar mixture.

Bake about 18 minutes or until golden brown. Cool slightly before removing from pan.