One of the things that I love to do most are to find delicious recipes that I can share with others. I remember as a kid I tried to make malt o meal cocoa wheats. I hope you as my readers remember those. It didn't go so well. I was nine, so I didn't expect to be a pro. But as I got older, I got more experienced with my cooking skills. I am a much better cook obviously now than when I was nine. As for the college student phase, I surprisingly didn't eat a lot of ramen noodles either. I cook more than I ever have, and I created my website and blog to help give recipes that are easy and cheap.
This is a collection of top articles that I have written that are just awesome! This includes awesome ways on how to save money to help make wonderful recipes while on a budget. Please Read!
These are the highlights of my blog-posts that I find are the most helpful for being on a budget. They range from stocking up on a few items that you may buy on a regular basis, restaurant style inspirations, as well as a cookie recipe. They are definitely worth to time to check out and read.
saving money is worth reading about. Read me.
Eating restaurant food has never been cheaper. Click here.
Cookie monster would love to read this
Check this out, it's awesome
There will be more to come so check my blog and websites often.
Thursday, September 29, 2011
Tuesday, September 27, 2011
What to do with your extra salad dressings
I am referring to my previous article, Eating on a Budget Doesn't Have to be Difficult. I had said that I liked to stock up on spaghetti sauce and salad dressings because I know that we will use those items every so often.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Monday, September 26, 2011
A Recipe that Costs Practically Nothing
Have you ever been home, and you feel like baking something because you're having a sugar buzz? However, there's one little problem. You don't have that many ingredients to bake much of anything. Well here's a recipe out of the Better Homes and Gardens Cookbook that you can use to make something out of nothing. It's shortbread, and all it requires are three easy ingredients.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Friday, September 23, 2011
A dip that pops
I recently was talking to a good friend of mine about new recipes that we have made. My friend said that he didn't want to make jalepeno poppers with cream cheese because they involve too much work, so he created a wonderful substitute. Instead of deep-fried jalapenos, he made a dip that can be served with tortilla chips or crackers, and it is baked. He brought the dip to a family gathering, and they all gave their feedback. It was a total success! He was happy to share his recipe with me, and I asked him if I could post it on my blog, givng him the full credit. He wanted to be nice and share it with all of my readers.
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Thursday, September 22, 2011
Labels are Worth Reading
Ever wonder if any recipes you find on soup labels are actually worth making the effort?
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
Wednesday, September 21, 2011
food that has heat
One of my favorite foods that I like to make is hot wings. They are real popular for super bowl parties or just for the occasional get together. I found this recipe online that literally tastes better than the sit-down restaurants. And you can choose the hotness level.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Monday, September 19, 2011
Recipes that make it feel like you're on vacation
I like to try different things in regards to recipes. I like to try new things. Chicken is one of the most inexpensive meats next to pork that you can buy, and you can make it in a ton of different ways.
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
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