Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook time: 12-16 min.
Difficulty: 2
A tasty sandwich that is good for lunches and dinners. Sometimes we really just want to take it easy, have something that tastes great but takes no time to make. This is a simple throw together meal that requires little time in front of the stove.
Ingredients:
1 14.75 oz can of pink salmon (I have also used a 1lb of fresh salmon that I grilled.)
1 tbsp fresh ginger (minced)
3 cloves garlic (diced)
1-2 green onion (chopped filling about 1/2 cup)
1 1/2 tbsp fresh cilantro (chopped)
1/4 tsp red Hawaiian salt (can substitute kosher salt)
1 1/2 tbsp white grapefruit juice
2 tbsp low sodium soy sauce
1 tbsp wasabi horseradish
1 1/2 cup Vivanti crackers (crushed into crumbs, Italian bread crumbs can be substituted)
2 large eggs
Fresh crack pepper to taste
olive oil for cooking
Blend all ingredients in mixing bowl, cover and let sit for 25 minutes in refrigerator. Heat enough olive oil to just barely coat the bottom of a medium skillet over medium high heat. Make six patties and cook three at a time in heated olive oil. Cook 3-4 minutes per side until golden brown. Sit on a paper towel covered plate and crack fresh pepper over them.
Serve on a hamburger bun or toasted sourdough (pictured.) Both our Citrus Soy sauce topping and Wasabi Tartar sauce (check sauce toppings label) taste great on this sandwich with a little shredded smoked Gouda (pictured) or your favorite cheese.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook time: 0 min.
Difficulty: 1
Need a quick refreshing spring salad to go with dinner or to tote to a picnic? Well look no further. This salad is easy to make, easy to take with you on the go, and goes down real easy too boot! It pairs well with a main dish of pork or fish.
Ingredients:
3/4 of a large English cucumber (thinly sliced)
1/4 jalapeno (seeded and diced)
1/4 of a medium sweet onion (Julienned)
2/3 cup rice wine vinegar
1 tbsp soy sauce
1 tbsp Mirin (rice cooking wine)
(Optionally you can add 1/3 cup shredded carrots for added flavor and color.)
Combine all ingredients and let sit for 10-15 minutes. Drain before serving.
Serves: 4
Prep Time: 10-15 min.
Cook time: 3 hours
Difficulty: 2
Cooking for Fran... WHAT?!? This is a special edition of Cooking for Zo. She made these great ribs for me a few months back and I really wanted to have them again. So Zo put on her apron and whipped up these delicious ribs.
Ingredients:
1 rack of meaty spare ribs (4 lbs)
1/4 cup Chinese 5 spice powder
1/2 tsp Kosher salt
1/2 tsp Crack pepper
1/2 cup cilantro (chopped)
1 green onion (chopped)
1/2 cup low sodium soy sauce
3/4 cup orange juice
1/4 cup Hoisin sauce
1/8 cup ketchup
2 tbsp rice wine vinegar
1/8 cup brown sugar
1 fresh Jalapeno (split lengthwise and seeded)
1 garlic clove (smashed)
1 inch piece of ginger (whacked open)
Preheat oven to 300 degrees.
In sauce pan whisk together Orange juice, vinegar, ketchup, hoisin sauce, jalapeno, ginger, garlic, sugar and soy sauce over medium heat. Bring to simmer and whisk for 20 minutes or until a thickened glaze has formed (consistency of honey.) Be careful to not let sauce carmelize to pan.
While sauce is getting ready rub ribs with 5 spice powder, salt, and cracked pepper into ribs. Place on roasting rack on baking sheet and roast for 2 hours. After 2 hours remove ribs from oven and baste with sauce. Return to oven and bake an additional 30 minutes. Remove from oven and baste ribs one last time and broil for 5-8 minutes, until crisp and brown.
Before eating pour the remaining sauce over ribs and top with cilantro and green onions.
Use a sweet and sour sauce to dip!
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook time: 10-15 min.
Difficulty: 1
1 1/2 pounds large shrimp (peeled, detailed and deviened)
1/3 cup unsalted butter (melted)
4-5 garlic cloves (minced)
1/2 small sweet onion (chopped)
3 green onions (thinly sliced)
1/4 cup dry white wine (Chardonnay)
2 tbsp Italian volcanic lemon juice
2 tbsp fresh Italian parsley (chopped)
2 pinches of essence
kosher salt
Crack pepper to taste
3-4 garlic extra virgin olive oil
In a medium skillet pour 2-3 tbsp (enough to just coat bottom) olive oil and heat over medium-high heat. Season shrimp with salt and pepper, add to skillet and saute till shrimp are just starting to turn pink (you do not want to cook through.) Remove shrimp from skillet and sit aside.
In the same skillet (you may need to add a little more olive oil) add sweet onion and saute till softening (3-4 minutes.) Now add the garlic and cook an additional 30 seconds. Add the lemon juice, essence, white wine and let cooking down for about 5-6 minutes.
Now add green onions and shrimp then immediately drizzle the butter evenly over the scampi. Add parsley and gently fold until shrimp are cooked through.
Serve over seasoned or plain rice. A lemon garnish adds a layer of gourmet.
Taste Level: VG
Serves: 3-4
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1
Yummy quesadillas that are great for snacking or lunch company.
Ingredients:
2/3 cup soyrizo (or beef chorizo sausage)
1/4 small sweet onion (chopped)
20-22 medium shrimp (peeled, deveined and detailed)
3 8 inch flour tortillas
1/3 cup chipotle cheddar (grated)
1/2 cup white cheddar (grated)
1 tablespoon extra virgin olive oil
fresh crack pepper pepper
Over medium high heat pour olive oil into a medium skillet and heat. Saute onion and brown Soyrizo (or beef chorizo) together for 5-6 minutes. Add shrimp and season with a few turns of your pepper cracker. Cook shrimp until bright orange and pink, 3 or 4 minutes.
Drizzle a little oil into medium skillet and heat over medium high heat. Place quesadillas one at a time into pan and cook both sides for a minute or two covered until the cheese is fully melted. Every now and then press down gently with a spatula to flatten.
Once cooked move to plastic or glass cutting board and cut into 3-4 equal slices.
Repeat Until all three are finished and serve on plates with guacamole or our smokey citrus avocado dip (found in sauces and toppings label.)
Taste Level: VGR
Cost: $20 and under
Serves: 8-10
Prep Time: 35-40 min.
Cook time: 1 hour
Difficulty: 2
Need a meal that is going to feed a troop (or in our case a party?) Or want a meal that you can make and have for lunch all week? This is the meal to make! It tastes great, it is pretty easy to make and it is good for dinner or lunches. Zo and I really love the ways our mothers made meat loaf. So much so that we almost got in an argument over how a meat loaf should be made. In the end I took ideas from both of our mothers prized meatloaf recipes, threw in some of my own and created this testament to our meatloaf love.
Ingredients:
Loaf
1 1/4 lb extra lean ground beef
1 lb hot Italian ground turkey sausage
2 tsp Worcestershire
1 egg
1/2 cup Italian bread crumbs
1/4 cup chipotle cheddar (grated)
pinch of nutmeg
2 pinches essence
Filling
1 package chopped frozen spinach (thawed and drained)
1 cup fresh Italian Parsley (coarsley chopped)
1 egg
1/2 cup Italian bread crumbs
pinch of essence
1 tsp fresh crack pepper
3/4 of a sweet onion chopped
4 cloves garlic (finely chopped)
1 cup Bella mushrooms (sliced)
1/4 cup chipotle cheddar (grated)
1/2 cup Colby cheddar (grated)
Sauce
1/4 of a sweet onion (Julian)
4-5 tbsp ketchup
2-3 tbs white wine mustard
pinch of cumin
1/4 tsp Habanero Chile hot sauce
1/4 tsp sriracha (Japanese hot sauce)
Additional ingredients:
1 tbsp garlic extra virgin olive oil for sauteing
1 tbsp butter for greasing pan
Preheat oven to 350 degrees.
In a frying pan heat 1 tbsp garlic olive oil over medium heat. Once heated saute onions, garlic and mushrooms. Sit aside to cool once sauteed.
Sauce
In a small mixing bowl mix sauce ingredients and let sit.
Filling
Loaf
On a large piece of wax paper take loaf mixture and form into an evenly flat rectangular shape that is almost as wide as the loaf pan you will be using. One side will most likely be wider, this is OK and desired.
Spread filling mixture evenly over loaf mixture creating another layer.
(This step can be skipped but I recommend due to it making the roll easier.) Take another piece of wax paper that is a little bit longer than the meat loaf and place over top. Making sure to go from wider side to skinner side, roll the two layers into a spiral using the wax paper to help shape the loaf. Unroll the loaf, remove the top wax paper and re-roll into Pinwheel Meat loaf. (The first roll with the wax paper gives the meatloaf the spiral shape and makes the second roll much easier.)
Put loaf in greased pan and then pour sauce evenly over loaf. Cover with aluminum foil and bake 45 minutes, then remove aluminium foil and bake uncovered for 15 more minutes.
Cut into slices and serve.
Additional uses for this recipe:
1. Use slices of loaf on your favorite sliced bread with your favorite condiments for a hearty sandwich.
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 8-10 min.
Difficulty: 1
I was playing on of my favorite games where I go to the grocery store with a goal to spend under 10 dollars and see how much food I can buy. I ended up at $11.13 but had missing ingredients for 3 different meals I have been planning to make and this fresh red snapper. Zo and I are not going to be able to have dinner today so I figured lets have delicious fish and chips for lunch! *Updated 07/15/2010 Changed recipe for ease of purchasing ingredients, new photo and gave better directions for cooking*
Ingredients:
Snapper
2 Garlic cloves (minced)
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1/2 tsp red pepper flakes
1/2 tsp Louisiana hot sauce
Egg Wash
Snapper
De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.
Squeeze about a 1 tsp per fillet of fresh lemon juice (or malt vinegar) over fish and you are ready to eat. Serve with our Wasabi Tartar Sauce. Pair with your favorite chips or fries.
(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
Here are some simple pork chops to whip up for a quick dinner. Zo worked late tonight and when I got home I had a fish tank problem so I just threw these ingredients together. I knew they would taste good because I made a pork tenderloin a year or so ago with similar ingredients. Enjoy these pork chops with a great lemon taste!
Ingredients:
2 boneless pork loin chops (I meat hammered mine to make them extra tender.)
1 tbsp Italian volcano lemon juice (regular lemon juice is fine)
1 tbsp soy sauce
1/2 tsp fresh ginger (minced)
1/2 tsp honey Dijon
1 tbsp fresh parsley (leafs)
1/4 tsp rosemary
crack pepper to taste
Mix everything but pork and pepper in small bowl. Put pork and mixture into a small sealable container or ziploc bag. Shake and make sure pork is covered evenly. Put in refrigerate for 45 minutes to an hour. (The longer you marinate the stronger the flavor.)
Preheat grill to medium hot. Once heated cook chops on grill for 3 minutes, flip and pour mixture over chops and cook for another 2-3 minutes until done. (I had to cook in a frying pan as I found out we are out of propane.)
Serve alone or with some sauteed onions on top!
Additional uses for this recipe:
1. Slice pork loin chop into thin strips after finished cooking and place on sourdough with greens, horseradish wasabi spread and Swiss cheese for a tasty lunch.
2. Slice pork chop into thin strips and roll in tortilla with fresh tomato's, green onion and mayo.
Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 2
Ingredients:
2 Yukon Gold Potatoes (2 large ones)
3 tbs-1/4 cup Marsala cooking wine
1/2 small sweet onion (chopped)
1/8 of a large red bell pepper (chopped)
1/2 cup Bella mushrooms (sliced)
4 tsp sour cream
1/3 cup Asiago Rosemary and olive oil
2/3 cup white cheddar
3 pinches of kosher salt
8 fresh cracks of pepper
1 tbs olive oil
2 tsp white truffle oil
Over medium heat add truffle and olive oil. Once heated saute onions, red bell pepper and mushrooms 5-6 minutes. Add Marsala wine and let cook down.
Cook potatoes in a potato crisper bag in microwave (my microwave has a potato button, I just have to hit it two times for two potatoes.) Allow to cool. (Alternately if you do not have a potato bag you can bake potatoes in oven at 400 degrees for on hour.)
Preheat the oven to 400 degrees F.
When the potatoes are cool enough to handle, cut a boat into top of potatoes and scoop out pulp leaving 1/4 of potato (Yukon golds have a thin skin.)
In a mixing bowl, combine Cheese, sour cream, onions/red bell/ mushroom mix, salt, and pepper and mix well. Add pulp to the cheese mixture and mash. Stuff potato shells.
Place in a baking dish or on a cookie sheet and bake for 12 minutes, or until heated through.
These can also be frozen and then baked another time. But thaw out before baking.
Sauteed Jalapeno and Onion Chow-Chow (served on hot links for picture)
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook time: 10-15 min.
Difficulty: 1
Ingredients:
1 medium sweet onions (Julienne)
1 medium jalapeno (seeded and diced)
1/4 cup champagne vinegar
2 tbsp brown sugar
2 tbsp stone ground mustard
2 tbsp honey Dijon or spicy Cajun mustard (depends on if you want spicy or sweet)
2 tsp mediterranean white wine (or water)
2 pinches of kosher salt
crack pepper
2 tbsp extra virgin garlic olive oil
Heat olive oil in small skillet over medium heat. Add onion, jalapeno, a few cracks of pepper and salt sauteing for (5-7 min.)
In a small bowl mix vinegar, sugar, mustards and wine. Pour over onions and jalapeno and let cook 5-7 minutes or until thickened.
Serve hot! We had it on hotlink on garlic buttered buns with seasoned curly fries.
Additional uses for this recipe:
1. serve on grilled chicken, pan seared steaks, pork chops, tofu and hot sandwiches.
Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
My mother loves chicken, she loves it so much she states time and time again that she would eat chicken everyday if my dad would let her. She had a cookbook when I was younger that was just chicken recpies. In it was the orgin for this meal. When you first read the ingredients you may be put off but give it a try. The flavor is so good when I told Zo I was making this tonight she got very excited! Remember? She use to hate chicken.
Ingredients:
1 cup picante sauce or salsa (I use Pace or 505 southwestern)
1/4 cup Dijon mustard (I use Henry Winard's Honey Dijon or Bever hot cajun dijon)
3 green onions or 1/2 small sweet onion
2-4 chicken breasts (depending on how many you are serving, same amount of sauce for both)
3 tbsp garlic olive oil
Mix all ingredients except for chicken and olive oil in a medium mixing bowl. Coat chicken in mixture, crack 2 twists of fresh pepper and then let sit in the fridge for 15- 30 minutes flipping chicken every so often (you can cook right away without letting the chicken marinate but I like to let it sit in the refrigerator for and hour or two.)
In a large skillet heat olive oil over medium high heat. Pour chicken and sauce into skillet and cook chicken for 5-7 minutes, flip and then cook for another 5-7 minutes.
Serve with sauce from skillet on top or with a little avocado butter. A small slice of garlic bread to sop up the sauce is highly suggested (really the sauce is that good!)
Additional uses for this recipe:
1. Makes a great sandwich on sourdough bread with avocado and your favorite cheese and iceberg lettuce.
2. Slice chicken into strips and roll in tortilla with sauce from meal and some cheddar cheese for a fast wrap.
Taste Level: VG
Cost: $20 and under
Servings: 8
2 small to medium avocados (ripe and soft, peeled and pitted)
1 tbsp lemon juice
1 tsp white truffle oil
2 oz unsalted European butter (softened)
2-3 cloves garlic (minced)
1 tbsp fresh cilantro (coarsely chopped)
2 tsp cumin
1 pinch essence
kosher salt to taste
crack pepper to taste
In a mixing bowl mush avocados with a fork. Once mushed stir in softened butter. Mix in the rest of the ingredients till smooth. Serve on fish, tofu, chicken, or steak.
Stores in freezer well if you make sure there is not much air in the storage container (a ziploc works well here.)
Taste Level: GR
Cost: $20 and under
Serves: 2-4
Prep Time: 15-20 min.
Cook time: 15-20 min.
Difficulty: 2
Ingredients:
2 flank steak strips 1 1/2"-2 1/2" wide(cut along the grain, ask your butcher)
1/3 cup fresh baby spinach (stems removed and chopped)
1/4 cup Gorgonzola (crumbled)
1/4 cup feta (crumbled)
1/4 cup milk
1 green onions (chopped)
1/4 tsp kosher salt
1 tbsp olive oil
In mixing bowl fold in cheeses, milk, red bell pepper and onion till mixed well. Lay out your flank strips with sides touching. Salt and pepper steaks and then evenly spread out a layer of filling and then a layer of spinach but leave about an inch at the end furthest away from you empty.
Start heating your grill or frying pan to high.
Separately roll steaks tightly towards the end furthest from you that was left clean. Once rolled you may need to secure with a toothpick or skewer. Brush both sides of steaks with olive oil and immediately cook each side for 7 to 10 minutes (you are looking for the steak to just be turning grey all they way through) or until desired doneness. Top with left over filling and serve hot!
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
Tonight we are bee-bopping over to our friend's place for dinner so I thought I would throw up a simple side dish that can also be used to make an interesting salad.
Last summer we had just been to the farmer's market and snagged some gorgeous green and yellow string beans. I usually like to salt my green beans but my sister was coming over for dinner the same evening and she was on a no sodium diet. I checked out the internet and read that green beans paired well with dill and rosemary. So Zo and I hopped in the car headed to the store to pick up some fresh rosemary and dill. We were not sure how much to use of each so we went with a tbsp of each and what do you know these green beans were amazing.
Ingredients:
1/2 lbs Yellow string beans (washed with ends removed)
1/2 lbs Green string beans (washed with ends removed)
1 tbsp fresh rosemary (diced)
1 tbsp fresh dill (diced)
3 tbsp olive oil
3 cloves garlic (diced)
In a large frying pan warm olive oil over medium-high heat. Mix in beans to get covered in oil, add garlic and cook 5 minutes covered, stirring frequently. Add seasonings and cook uncovered for an additional 3 to five minutes, stirring frequently. Serve hot.
Additional uses for this recipe:
1. Mix these green beans with a 1/2 cup chopped leaks and 1 cup chopped vine tomatoes with a little fresh crack pepper for an interesting cold salad. This can be easily brought along to a picnic.
Taste Level: VGR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook time: 55-60 min.
Difficulty: 2
Ingredients:
8 spears asparagus cut into 1 inch pieces
2 tbsp garlic olive oil
½ cup Bella mushrooms (chopped)
3 green onions (chopped)
1/3 cup sun-dried tomato in oil (drained and diced)
¾ cup Havarti
¾ cup Swiss
1 and 1/2 tsp Parmesan reggiano (over top)
¼ cup sharp cheddar over top
3 large eggs (for vegetarian substitute 1 and 1/2 more tsp flour and 1/4 cup heavy creme)
1 and 1/4 cup milk
¼ tsp kosher salt
crack pepper
Dash of nutmeg
Dash of essence
1 and 1/2 tsp flour
1 tsp fresh basil (finely diced)
1/8 of each green, red, yellow, orange Bell peppers (Julianed for garnish)
Heat oven to 375 degrees. Use a little garlic olive oil to coat inside of 9-10 inch baking dish and then line with pie crust (I used a Pillsbury ready made brand.) Bake at 375 degrees for 8 minutes. Remove pie crust from oven and reduce temperature to 350 degrees.
While crust is baking use a medium frying pan to heat oil over medium heat and saute mushrooms (4-6 minutes) and asparagus with a crack of fresh pepper. Once mushrooms are sauteed add green onions and cook for 1 minutes. Remove from heat and set aside.
Mix Havarti and Swiss cheeses. Pour asparagus, green onion and mushrooms into pie crust and try to smooth out even. Make a thin layer of cheese and then pour in the sun dried tomatoes (alternately you can spread them over the top of the quiche after baking is complete), then cover with remaining Havarti and Swiss cheese.
Whisk together the eggs milk, Parmesan and seasonings. Pour mixture over the vegetables. Top with sharp cheddar cheese and give it 2 or 3 cracks of fresh pepper.
Place quiche on a medium baking sheet and then put in oven and bake 4o minutes. Remove from oven and place bell peppers on top. Put back into oven and bake for another 1o-15 minutes until a butter knife can be inserted into middle of quiche and comes out clean.
Ingredients:
2 cups chicken broth
4 tbsp Chili Powder
1 tsp ground cumin
2 -3 garlic cloves (minced)
3/4 tsp salt
1 pinch ground cinnamon
1/3 tsp sugar
5 tbsp cold water
5 tbsp white flour
Taste Level: VGR
Cost: $20 and over
Ingredients:
10 oz prawns (after peeling and detailing)
1/2 tsp lemon zest
1 tsp lemon juice
1/4 cup sun-dried tomatoes in oil (drained and finely chopped)
1/4 of each orange and yellow bell peppers (Juliane and then half)
3-4 large cloves of garlic (minced)
1 green onion (chopped)
1/2 sweet white onion (chopped)
3-4 oz sugar snap peas (12-15 depending on size)
7-8 spears of asparagus (sliced into 1 inch pieces)
2/3 cup Mediterranean white wine
1/2 cup garlic extra virgin olive oil
2 tbsp unsalted butter
1 large pinch of essence
1 tsp oregano
1/2 tsp dried of basil
1/4 tsp thyme
1/4 tsp pinches rosemary
1/2 tsp garlic powder
1/4 tsp garlic salt
1 bay leaf
1/4 cup mozzarella (shredded)
2 tbsp white cheddar (shredded)
2 tsp Parmesan reggiano (grated)
In small frying pan lightly saute garlic, bell peppers, and green onion in butter. Season with a couple of turns of fresh cracked pepper to taste. Turn off heat to burner and let sit. In a separate medium frying pan over medium heat add olive oil and a few turns from your pepper cracker. Once heated (you will hear its little pops starting) add white onion, sugar snap peas, sun dried tomatoes and asparagus, sauteing until onions are caramelizing. Immediately add all seasonings and stir well. Add wine, lemon zest and lemon juice letting simmer uncovered over medium low eat for 10-15 minutes, stirring occasionally. (This is a good time to cook your pasta.)
Taste Level: G
Cost: $20 and under
Serves: 4-6
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 2
Does this look like a repeat? That is because it is of sorts. I have decided to split up meals so that there is one recipe per post making it easier to find what you are looking for :)
Ingredients:
1 globe eggplant
kosher salt
1/2 cup low sodium balsamic vinaigrette dressing
1 tsp garlic powder
dash each of dried sweet basil, thyme, rosemary, paprika and oregano.
Peal eggplant with potato peeler in strips (it should look zebra striped.) Slice into thin pieces (1/4 inch is fine but shoot for 1/8 inch.) Sprinkle salt on both sides of every strip with Kosher salt and then let sit in colander 20-30 minutes. This will remove bitterness and help with keeping eggplant from absorbing oils.
Rinse off eggplant very well under cool water trying to remove all salt and then gently squeeze dry and sit aside.
In ziploc or Tupperware container add dressing and seasonings mixing together evenly. Add eggplant to container and seal. Shake to get all coated (30 seconds.) Immediately remove (you don't want the eggplant soaking up all the oil) and cook in a medium to medium-hot frying pan for 5-7 minutes each side or until golden brown and tender. Sit on plate with paper towels to absorb extra oils, crack pepper to taste.
Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook time: 35-40 min.
Difficulty: 1
When I was in college and working full time I did not have a lot of time to cook. I came up with a few easy to make go to recipes when I wanted a great tasting meal that I could throw together and then leave in the oven while I was doing homework. When Zo first started eating meat again I asked her if she liked chicken. She said, "I have never really liked chicken." I said, "I think I can change your mind." This has to be the easiest chicken Parmesan in the world.
Ingredients:
1/3 cup Grated Parmesan (Add Parmesan Romano blend for added flavor)
3/4 cup Italian bread crumbs
4 tbsp Brummel and brown or butter
1 teaspoon sweet basil
dash of essence
crack pepper (a few cracks for desired taste)
mozzarella (optional)
Parmesan-reggiano (optional)
Sun dried tomato pesto marinara sauce (can be found in the sauce/topping label)
Sit chicken out to defrost. Once defrosted melt Brummel and brown in a microwave safe bowl (microwaves will vary.) Mix seasonings, bread crumbs and Parmesan in plate or bowl. Remove melted Brummel and brown from microwave.
What you want to do is roll the chicken around in the Brummel and brown, then roll in bread crumbs and finally place in baking dish.
Once all breaded chicken breasts are in baking dish cover with aluminum foil and bake in a preheated oven at 375 degrees for 35-40 minutes. For the last five minutes remove aluminum foil and bake uncovered. Best served over a bed of sun-dried tomato pesto marinara sauce (or your own favorite tomato sauce) with a mix of grated mozzarella and Parmesan-reggiano topping. Is also tasty served plain.
Additional uses for this recipe:
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
After a fun event filled Easter weekend road trip, Zo and I were tired and starving. All day we had been talking about the fact we would be BBQing because summer was fast arriving. We dropped off our friends and were headed home when Zo said, "I really want BBQ." I told her, "We really did not have anything we can thaw out quickly. What about some BBQ sliders?" I explained my idea for them and she said, "I really want BBQ but OK." These were quick, easy and you can make them with what ever fixings you like.
Ingredients:
2 filet mignon steaks (or four small beef patties)
1/4 red onion (chopped)
2 slices Colby cheddar cheese
4 Hawaiian sweet dinner rolls
1 slice bacon
BBQ sauce
Essence
Mustard
1 tsp butter
In a frying pan melt butter over medium heat and saute onions. Move onions to small plate and then fry one slice of bacon cut into four even pieces. Once crisp move bacon to the same plate onions are being kept on.
While onions and bacon are cooking. Cut dinner rolls in half to make slider buns. Cut steaks in half making four thinner steaks, meat hammer both sides (inside of a ziploc to make less mess) 1/2 thickness and then rub with a few dashes of essence.
As soon as the onions and bacon are done turn up the heat to medium high and throw all four steaks in. Cook both sides for 4-6 minutes or until done. Toast rolls in toaster oven or conventional oven at 300 degrees until browning.
Layer your cheese, onions, bacon and steak your preferred way, smear a little BBQ and mustard on your slider bun and you are ready to go!
We paired with an Orange blossom cream beer and some chipotle BBQ kettle chips. It may not have been BBQ but it sure hit the spot.
Taste Level: VGR
Cost: $20 and under
Serves: 6-8
Prep Time: 30-35 min.
Cook time: 10-15 min.
Difficulty: 1
This meal is a childhood favorite of mine. My dad made it with 100 percent vegetable spiral noodles he bought from a health food store. There was a recipe on the side of the package for antipasto salad. From that recipe my dad came up with his own version after looking through our cabinets and refrigerator. I have changed it up a bit through the years and it remains one of my favorite meals. It stores easy and the longer it sits the better it tastes. I call it my Not so Antipasto Salad or my anti-antipasto salad because I have never come across those 100 percent vegetable noodles. This is great during the summer for lunch, dinner, picnics and roadtrips.
Ingredients:
1 12 oz package of garden spiral pasta
3/4 cup Italian dressing (I usually use an off brand but sometimes use a fancy name brand, tastes good either way)
1/2 cup either Sun-dried tomatoes in oil (drained and Juliane) or 1 pt cherry tomatoes (halved or quartered.)
6 oz can of black olives (sliced, save 1 tbsp juice from can)
7 oz jar of green olives (sliced, save 1 tbsp juice from can)
1 large carrot (grated)
1/2 pound Bella mushrooms (sliced)
1 large jalapeno (diced)
1/2 of each green, red, yellow and orange bell pepper (Juliane and then halved or you can use just two green bell peppers, I like the color.)
1/4 of a medium red onion (diced)
2 green onions chopped)
2 16 oz jars of marinated artichoke hearts (do not drain, remove artichoke hearts and chop. pour remaining marinade into a 2 and a 1/2 cup measuring cup.)
pinch or two of Kosher salt
1/4 tsp Crack Pepper
Cook pasta according to package. Strain noodles in sieve and run cold water over them till cooled. Sit aside in sieve to dry.
In a large salad bowl (preferably plastic with a sealable lid) fold all vegetables by hand together till mixed well. Add in cooled pasta and gently fold in so as not to break noodles.
Pour in both olive juices to measuring cup with artichoke heart marinade. Fill up to the 2 and a 1/2 cup mark with Italian dressing. Stir well with a spoon or fork. Pour this evenly over Salad mixture. Cover and shake for 1-2 minutes (this is why a plastic sealable salad bowl container is preferable although I have had success pots, pans and glass salad bowls with an aluminum foil cover as well.)
Crack pepper and kosher salt to taste. (Shake or stir everytime before serving.) Serve right away or for best taste refrigerate for 2- 24 hours (24 hours makes it so much better!)
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 30-35 min.
Cook time: 55 min.
Difficulty: 2
This meal came about last year when we were shopping and the grocery store had the prettiest eggplants. We had to buy one but did not know what we were going to do with it. I had been talking about having lasagna and Zo thought it sounded yummy. When I opened the pantry we were out of noodles. I looked at the eggplant and decided that I could use the eggplant as noodles if I prepared it like eggplant Parmesan.
Ingredients:
1 large globe eggplant (I used Japanese)
1 3/4 cups flour
2 1/2 cups Italian bread crumbs
1 tbsp Parmesan-reggiano (finely grated)
Crack pepper
5 large eggs
1/2 cup milk
1 small red onion (Juliane)
Peel eggplant in zebra pattern and then slice into 1/4 inch pieces. In a bowl whisk 3 eggs with 1/2 cup milk till smooth. Dip eggplant into bowl of flour, then dip into the egg/milk mix and finally dip them into a Italian bread crumbs/Parmesan-reggiano mixture (I use a plate for them.) Lay breaded eggplant on a cookie sheet, then move to refrigerator and allow to sit for 30 min.
In a small to medium sauce pan saute saute onion and mushrooms. Once sauteed mix in sauce and turn heat to low for 10 minutes and then turn heat off completely.
While the eggplant is in the fridge and the sauce is on low go ahead and whisk remaining eggs till smooth in a medium bowl. Mix in remaining cheeses,a little crack pepper and then sit aside.
In a frying pan heat up olive oil. Fry eggplant for 3 minutes on each side or until golden brown place on plate with paper towel to drain.
Preheat oven to 350 degrees.
In a 9 x 9 baking dish we are going to make layers of sauce, cheese and eggplant. Start out by spooning in enough sauce to just barley cover the bottom of the baking dish. Then make a layer of eggplant tyring not to overlap too much. After this layer you will make a layer of sauce, then cheese then eggplant until even with baking dish. On the top layer crack a little pepper and sprinkle remaining cheese. Bake for 40 minutes uncovered at 350 degrees on your ovens center rack. Remove and allow to cool for 15 minutes before serving.
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
Taste Level: VG
Cost: $20 and over
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
Ingredients:
Steaks
2 slices of bacon
2 fillet steaks
olive oil for brushing
crack pepper
Steaks
After steaks are room temperature wrap a single slice of bacon around the outside (may need to secure with toothpick.) Brush lightly with olive oil and then dust with fresh cracked pepper.
In a medium-high heated pan place both steaks and cook 3-5 minutes each side until medium rare. (If you are unsure if they are ready take a look at the bacon, if it is cooked then the steaks are ready to eat.)
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 25-30 min.
Difficulty: 1
This is a great meal for when you want something quick and easy. Some of Zo's family is in town visiting and while she is having fun with them I have been dead on the couch with allergies (bummer I know.) I wanted to make something that said, "Glad to have you home," without having to put too much effort into actually getting up and moving around. As an added bonus my sinuses cleared up a bit as I cooking with all the seasonings!
Ingredients:
1 ¼ lbs defrosted King crab legs (2 large claws, 2 large legs)
1 large sweet onion (quartered)
5 small to medium red potatoes
1 bag Zatarian’s Crab boil (powder form highly recommended over seasoning bag)
2-3 tbsp Essence
3/4 stick unsalted butter
3-4 tbsp lemon juice
¼ cup cheddar cheese
In large pot or sauce pan place potatos, onion and crab. Do not add water yet, you are only checking to see if your pot is large enough. What you are checking for is if you are going to have 2-3 inches depth to spare once all the main ingredients will be completly submerged, if you do not get a larger pot. Take note of where the water level is going to have to be.
Remove crab legs leaving potatoes and onion. Fill with cold water to previously noted level. Add crab boil, butter, lemon juice and Essence. Cover pot and turn burner on to highest heat setting.
Once the water has started to boil add the crab legs. Bring back to boil, cover and let boil 5 minutes (watch closely to prevent from boiling over. If it appears this is going to happen, remove lid and stir gently.) Turn heat to burner off and let sit covered for 20 minutes.
Strain pots contents, place crab legs on plate, slice potatoes and place next to crab, crack pepper over potatos and then lightly sprinkle with cheddar cheese.
I served this meal with a toasted cheddar jalapeno loaf and lemon butter dipping sauce. To drink Zo had a glass of Sacred Stone Old World Style red wine and I had an orange/pineapple juice with a shot of Captian Morgan's Spiced Rum.
Zo was glad to be home :)
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 1
An easy meal that will have your fellow campers mouths watering! Zo took me camping for my birthday and the first thing I planned was what we were going to eat. I have always felt that just because you are camping doesn't mean you have to resort to the hamburger and hot dog routine. Sure everything tastes good when you are camping but doesn't that mean a good meal will taste even better? Find out for yourself next time you are roughing it.
Ingredients:
1 large zucchini
1 large yellow squash
1 small red onion
4 Cajun Andouille Sausages or Spicy Italian Sausages
1 pound medium shrimp (pealed and detailed)
1-2 tbsp unsalted butter
dash of essence
dash of dried parsley flakes
black pepper
kosher salt
1/4 cup medium dark beer
In small bowl mix shrimp with 1/4 beer (we used a micro brewer called great white,) essence and parsley flakes. Cover (remember you are camping) and let sit.
Chop onion, squash and zucchini in half. Lightly dust all sides of veggies with black pepper and salt. Puncture sausage in three different places with fork.
Get your campfire grilling pit or portable BBQ fire going. You want to only be able to hold your hand near the grill for 4-5 seconds.
Place sausage and vegetables on grill surrounding the center of heat. The sausages should be nearest the center of heat with the vegetables farthest away. (Try to avoid the the area of the grill that is hottest so as not to burn anything.) Grill 5- 7 minutes and then flip all veggies and Sausage continuing to grill till done (another 5-7 min.)
After flipping sausages and vegetables place a medium frying pan on grill in the center of heat with handle facing away from heat.
This next part takes a watchful eye so as not to burn yourself or the shrimp. Shrimp cook really fast and nothing is worse than dry chewy shrimp! Place butter in pan and as soon as it is melting use a hot pad to swirl around in pan till butter covers the bottom completely. Remove shrimp from bowl by hand (leaving liquid behind) and place in frying pan. You may want to hold the pan off the grill to slow the cooking process. I was able to rearrange the grill in order to have room away from the fire but depending on your campsite or BBQ you will have to make your own suitable adjustments. Stir constantly until shrimp are bright orange on all sides.
Remove all items from grill. Being careful not to burn yourself slice up the zucchini and squash. Juliane the onion and mix all together in large container. Serve with warm dinner rolls that you can heat on the grill wrapped in aluminium foil (we had some cheddar jalapeno rolls.) Our medium dark micro brewed beers went great with this meal.
Taste Level: VGR 
Cost: $20 and over
Serves: 8-10
Prep Time: 10-15 min.
Cook time: 25-30 min.
Difficulty: 2
I really wanted clam chowder awhile back but we were having movie night with a friends that is allergic to all things seafood. A crying shame I know but we still love her! So I took a peek at what we had in the freezer (that wasn't seafood darn it) and saw we had some ground spicy Italian sausage and some turkey tenders I had been reluctant to cook. As soon as I took out the turkey Zo gave me the evil eye... We both hate turkey but I reassured her, "Babe, just trust me it is not going to taste like turkey when I'm done." She said, "Alright," but I could see the disbelief in her ever so (I love you but I hate turkey) eyes. It came out better than I expected that is for sure! Everyone who had a bowl loved it. So try this different spin on corn chowder and see what you think.
Ingredients:
2-3 cloves garlic (chopped)
1 small Vidalia onion (Juliane then halved)
1/4 of each red, green and yellow bell pepper (Juliane then halved)
3 tbsp flour
1/2 teaspoon essence
sprinkle of thyme
3 cups potatoes (chopped. I like to use this colorful blend Trader Joe's has. It is a mix of purple, red and regular potatoes but any potato should do.)
2 cups of roasted corn (I use a Trader Joe's brand)
1 cup heavy cream
1 lb spice ground Italian sausage (If you have sausage links just remove the skin.)
1/2 - 3/4 lb turkey (You can use whatever you want really, I just shredded some tenders but I believe ground turkey would work just the same.)
2 cups chicken bullion
4 green onions (chopped)
crack pepper (to desired taste)
2 tbsp fresh parsley (coarsely chopped)
1/2 cup white wine (I just used a cheap chardonnay)
1/2 cup White cheddar (shredded)
Posts
