Hello All,
I am almost through no spend January. It feels like it’s been three months, not one. Luckily, tax returns are just around the corner. This week’s recipes are so good you may want to do a no spend February so you can keep using them and eat in.
Enjoy yourselves this week. I’m trying to keep a cherry outlook despite the horrific devastation that’s all over the news. I’m praying daily for the Haitian people and their government that change will come and rebuilding will begin. This is such an extreme example of how truly lucky we are to be in America, recession and all.
Day 1 – Chopped Salad - HIIIYAA!
I had some good friends in Tampa introduce me to the chopped salad. If you’ve never had one it takes some getting used to but its well worth it. All you do is chop all the veggies about the same size, think marble size. You top it with your favorite dressing. I use my better than crack dressing and a little strong cheese like feta or bleu.
2 zucchini
2 squash
2 tomatoes
1 small onion
2 bell peppers
1 large cucumber
Chop and combine in a large bowl. In a jar combine 2 parts olive oil and balsamic vinegar and 1 part honey and Dijon mustard. Shake well and pour over salad. Top with cheese if desired.
Day 2 – Black and Bleu Pizza
I am in love with the black and bleu burgers. This is my attempt at making it into a pizza. It is wonderful and you can control how much spice you put on. I only “blackened” one half of the pizza so the girls could also enjoy it.
1 refrigerated pizza dough, prepared to package directions
3-4 T. steak sauce (I used A-1.)
½ sweet or red onion, thinly sliced
1/3 lb. ground chuck or sirloin
2 T. blackened seasoning or Old Bay
4 oz. crumbled bleu cheese
Brush dough with steak sauce, scatter onions, and sprinkle ground meat on top. Sprinkle Old Bay over meat and crumble cheese all over pizza. Bake as directed on dough. I had to add 5 minutes to make the bleu cheese well melted and slightly brown.
Day 3 – Baked “Grilled” Cheese with Soup
I love tomato soup with grilled cheese but don’t love all the fat in the butter and enriched flour in the bread. This method cuts out a lot of that but adds in a ton of crunch. I use the new tomato soup in a box.
Whole wheat bread
Sliced extra sharp cheddar
Mayonnaise
Make sandwich as usual. Set oven to broil. Line baking sheet with tin foil and place sandwiches on top. Broil until top is brown and flip sandwiches. Broil other side. Enjoy with soup.
Day 4 – Taco Salad
This is a go to meal made popular in these parts by Wendy’s. I don’t even think they make it anymore but I still crave it. Its simplicity is the secret.
1 lb. ground meat browned, taco seasoning packet added
1 bag shredded lettuce
1 tomato, diced
1 bag shredded cheddar cheese
1 (8 oz.) container sour cream
1 canned red kidney beans, drained and rinsed
1 bag tortilla chips, crushed
Line plate with crushed chips and top with meat and cheese. Top with beans, lettuce, tomato and sour cream.
Day 5 – Teriyaki Chicken Legs
If you have been trying to watch your spending and eating in, this recipe will make you think you are in the fanciest restaurant. Even if you’ve never really thought you were a great cook, you’ll be pleasantly surprised.
http://www.rachaelrayshow.com/food/recipes/teriyaki-chicken-legs/
Day 6 – Party Pockets!!!
I was looking for a fun appetizer for the girls for New Year’s Eve. I came across this idea and had to share it. It is so easy and you can use almost anything. This would also be a great thing to make for watching the big playoff games coming up. This is more of a process than an actual recipe. Change it up any way you like.
1 refrigerated pie crust, rolled out 2 inches larger
¾ lb. ground beef, browned and drained
1 egg, beaten
Any kind of sauce that you like
1 cup cheese, shredded
Sour cream, ranch, or salsa for dipping
Preheat oven to 350 degrees. Roll out pie crust super thin. Cut 2-4 inch circles using a cookie cutter or glass. Put parchment paper on a cookie sheet to eliminate sticking and clean up. Brush egg around pie crust rounds. Place a teaspoon of ground beef in center of circle, top with salsa, marinara, soy sauce, or really anything you would eat with meat. Sprinkle a pinch of cheese on top. Fold circles in half and pinch closed. Brush with egg wash. You could sprinkle on sesame seeds or sea salt for a pretty look. Bake until golden brown. Serve with sour cream, ranch, salsa or soy sauce for dipping.
Day 7 – Day of Rest
Make a leftover buffet and let your family make their own plates. This is your day to chill. You may want to make the drink below as your special treat.
Drink of the Week – Tiramisu, the drink
If you love tiramisu cake, you’ll love this drink.
1 shot Frangelico
1 shot Bailey’s
1 shot cream
½ tsp. instant coffee granules
1/3-1/2 cup hot water
In a large mug, combine all ingredients. Enjoy responsibly!
Dessert of the Week – Fake-out Tiramisu
This is a Rachael Ray no cook recipe. It is really impressive and delicious.
http://www.rachaelrayshow.com/food/recipes/five-minute-tiramisu-fake-out/
With gourmet food and a shoestring budget,
Brooke
Wednesday, January 20, 2010
Sunday, January 10, 2010
Let's all be better people this year!
Hello All,
I’m sure all of you, like me, are trying to be better this year as a result of your new year’s resolution. I am working on the same ones I do every year, eating better, saving money, spending more quality time with family and friends. I have already been working on eating better this year. You’ll see even more recipes using quality healthful ingredients and cooking in a way that uses less oil and more flavor.
Speaking of flavor, the topic of the right way to make potato salad came up at lunch this week. We all have a different opinion of right. I decided to pick my top three ways to prepare potato salad and let you choose which one you like best.
I preparing for my first book signing with a lot of excitement and little anxiety. My book order is running late and won’t arrive until the day of the signing. It’s a little too close for comfort for this control freak. Just pray that I keep my sanity. I hope to see you all there.
Day 1 – Meatless Huevos Rancheros
I found this great meal in my Real Simple magazine. I love these people and their super easy meals.
http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-huevos-rancheros-00000000027548/index.html
Day 2 – White Chicken Stew
My family, both sides, make their own version of this wonderful stew. It is very different from what most people think of when they think of stew but you try it once and you’ll be hooked!
4 chicken breasts with bones and rib meat
6 bone-in chicken thighs
Salt and pepper
Water
1 T. hot sauce
1 quart milk
Saltine crackers
Dill pickle slices
Place chicken seasoned with salt and pepper the largest pot you have. Cover chicken with water, about a gallon, and boil chicken for an hour. Take out chicken, reserving water in the pot, and debone it and take off any skin that remains, discard bones and skin. You can either shred the chicken or grind it. My dad’s side shreds while my mom’s grinds. Return chicken to pot and add milk and 1 T. hot sauce. Taste it. Add more salt and pepper if needed. Serve with crackers, pickles, and hot sauce on the side.
Day 3 – Potato Salads
You will ultimately be the judge of which is best. Please come back to the blog to vote once you’ve tried them.
#1 – This is classic salad made with roasted potatoes.
http://allrecipes.com/Recipe/Roasted-Red-Potato-Salad/Detail.aspx
#2 – This is what most people think of when they hear the words potato salad.
http://allrecipes.com/Recipe/Classic-American-Style-Potato-Salad/Detail.aspx
#3 – This one is for those that don’t like mayo or who have an Omi that made this when they were younger.
http://allrecipes.com/Recipe/Hot-German-Potato-Salad-III/Detail.aspx
Day 4 – Super Simple Lemony Chicken Cutlets with Broc-n-Caul
This is my rendition of a fancy chicken recipe. It is perfect for beginning cooks and those people who don’t like to touch chicken.
1-2 lbs. chicken cutlets
½ cup flour
Salt and pepper, 1 tsp. each
½ stick of butter
2 lemons, one juiced, one thinly sliced
¾ cup chicken stock
1 head of broccoli and cauliflower, florets cut off and stems discarded
Olive oil
Preheat oven to 400 degrees. Place broccoli and cauliflower on cookie sheet. Sprinkle with olive oil, salt and pepper. Bake 20-40 minutes shaking occasionally until cauliflower starts to brown.
Combine flour, salt and pepper on a plate. In a large skillet, melt half the butter over medium heat. Dredge the chicken in flour mixture. Place chicken in butter and reduce heat to medium low and cook slowly to make sure chicken doesn’t brown. Turn after two minutes. Add the juice of one lemon and ¼ cup stock. Simmer 3 minutes. Remove chicken to a platter. Add remaining stock and raise heat to medium high until boiling. Add butter and keep bubbling until sauce is reduced by half. Place lemon slices on cutlets and pour sauce over chicken.
Day 5 – Florentine Penne from Rachael Ray
This is an amazing recipe full of veggies and wonderfully delicious!!! Use whole wheat pasta and it will be perfect.
http://www.rachaelrayshow.com/food/recipes/florentine-vegetable-sauce-penne/
Day 6 – Date Night with Rosemary Skewered Shrimp with Roasted Asparagus
These shrimp are wonderful and look so fancy. Make a pretty little asparagus raft for them to float on and you’ll impress everyone!
http://today.msnbc.msn.com/id/31211354/ns/today-today_food_and_wine/page/2/
Asparagus – cut off woody bottoms, about an inch. Smear asparagus with olive oil, salt and pepper. Roast in 375 degree oven until tender.
Drink of the Week – Blue Moon
Ok, it’s a beer. Ok, a beer with a wedge of orange. But this beer is really special. I am not much of a beer drinker but this is a really great beer. And the orange makes me feel like I’m back in Florida.
1 Blue Moon beer in a glass with a wedge of orange
Dessert of the Week – Almost Good for You Ice Cream
This is another easy but delicious idea to satisfy your sweet tooth with the bonus of blue berry antioxidants. You could even serve this to guests.
1 pint of coconut pineapple ice cream
1 pint frozen blue berries
Divide blueberries in to bowls, scoop half cup of ice cream on top of berries. Enjoy!
With warm pasta and a cold beer,
Brooke
I’m sure all of you, like me, are trying to be better this year as a result of your new year’s resolution. I am working on the same ones I do every year, eating better, saving money, spending more quality time with family and friends. I have already been working on eating better this year. You’ll see even more recipes using quality healthful ingredients and cooking in a way that uses less oil and more flavor.
Speaking of flavor, the topic of the right way to make potato salad came up at lunch this week. We all have a different opinion of right. I decided to pick my top three ways to prepare potato salad and let you choose which one you like best.
I preparing for my first book signing with a lot of excitement and little anxiety. My book order is running late and won’t arrive until the day of the signing. It’s a little too close for comfort for this control freak. Just pray that I keep my sanity. I hope to see you all there.
Day 1 – Meatless Huevos Rancheros
I found this great meal in my Real Simple magazine. I love these people and their super easy meals.
http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-huevos-rancheros-00000000027548/index.html
Day 2 – White Chicken Stew
My family, both sides, make their own version of this wonderful stew. It is very different from what most people think of when they think of stew but you try it once and you’ll be hooked!
4 chicken breasts with bones and rib meat
6 bone-in chicken thighs
Salt and pepper
Water
1 T. hot sauce
1 quart milk
Saltine crackers
Dill pickle slices
Place chicken seasoned with salt and pepper the largest pot you have. Cover chicken with water, about a gallon, and boil chicken for an hour. Take out chicken, reserving water in the pot, and debone it and take off any skin that remains, discard bones and skin. You can either shred the chicken or grind it. My dad’s side shreds while my mom’s grinds. Return chicken to pot and add milk and 1 T. hot sauce. Taste it. Add more salt and pepper if needed. Serve with crackers, pickles, and hot sauce on the side.
Day 3 – Potato Salads
You will ultimately be the judge of which is best. Please come back to the blog to vote once you’ve tried them.
#1 – This is classic salad made with roasted potatoes.
http://allrecipes.com/Recipe/Roasted-Red-Potato-Salad/Detail.aspx
#2 – This is what most people think of when they hear the words potato salad.
http://allrecipes.com/Recipe/Classic-American-Style-Potato-Salad/Detail.aspx
#3 – This one is for those that don’t like mayo or who have an Omi that made this when they were younger.
http://allrecipes.com/Recipe/Hot-German-Potato-Salad-III/Detail.aspx
Day 4 – Super Simple Lemony Chicken Cutlets with Broc-n-Caul
This is my rendition of a fancy chicken recipe. It is perfect for beginning cooks and those people who don’t like to touch chicken.
1-2 lbs. chicken cutlets
½ cup flour
Salt and pepper, 1 tsp. each
½ stick of butter
2 lemons, one juiced, one thinly sliced
¾ cup chicken stock
1 head of broccoli and cauliflower, florets cut off and stems discarded
Olive oil
Preheat oven to 400 degrees. Place broccoli and cauliflower on cookie sheet. Sprinkle with olive oil, salt and pepper. Bake 20-40 minutes shaking occasionally until cauliflower starts to brown.
Combine flour, salt and pepper on a plate. In a large skillet, melt half the butter over medium heat. Dredge the chicken in flour mixture. Place chicken in butter and reduce heat to medium low and cook slowly to make sure chicken doesn’t brown. Turn after two minutes. Add the juice of one lemon and ¼ cup stock. Simmer 3 minutes. Remove chicken to a platter. Add remaining stock and raise heat to medium high until boiling. Add butter and keep bubbling until sauce is reduced by half. Place lemon slices on cutlets and pour sauce over chicken.
Day 5 – Florentine Penne from Rachael Ray
This is an amazing recipe full of veggies and wonderfully delicious!!! Use whole wheat pasta and it will be perfect.
http://www.rachaelrayshow.com/food/recipes/florentine-vegetable-sauce-penne/
Day 6 – Date Night with Rosemary Skewered Shrimp with Roasted Asparagus
These shrimp are wonderful and look so fancy. Make a pretty little asparagus raft for them to float on and you’ll impress everyone!
http://today.msnbc.msn.com/id/31211354/ns/today-today_food_and_wine/page/2/
Asparagus – cut off woody bottoms, about an inch. Smear asparagus with olive oil, salt and pepper. Roast in 375 degree oven until tender.
Drink of the Week – Blue Moon
Ok, it’s a beer. Ok, a beer with a wedge of orange. But this beer is really special. I am not much of a beer drinker but this is a really great beer. And the orange makes me feel like I’m back in Florida.
1 Blue Moon beer in a glass with a wedge of orange
Dessert of the Week – Almost Good for You Ice Cream
This is another easy but delicious idea to satisfy your sweet tooth with the bonus of blue berry antioxidants. You could even serve this to guests.
1 pint of coconut pineapple ice cream
1 pint frozen blue berries
Divide blueberries in to bowls, scoop half cup of ice cream on top of berries. Enjoy!
With warm pasta and a cold beer,
Brooke
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