A great e-book to show you how to reduce your month food budget
Saturday, December 3, 2011
Sunday, April 3, 2011
Marinara Sauce
1/2 cup extra virgin olive oil 2 small onions finely chopped 2 garlic cloves, finely chopped 2 stalks of celery, finely chopped 2 carrots, peeled and finely chopped 1/2 tsp salt 1/2 tsp pepper 1 tsp dried basil 1 tsp dried parsley 2 (32 oz) cabs crushed tomatoes 2 dried bay leaves In a large sauce pot heat oil. Put in onions and garlic and saute until onions are translucent. Add in celery and carrots and 1/2 salt and pepper. Saute until veggies are soft. Add everything else but the rest of salt and pepper. Simmer 1 hour on very low heat. Discard bay leaves and add remaining salt and pepper. Can be made one day ahead. Freezes well
Simple Southern-Style "unfried" Chicken
3 to 3 1/2 lbs chicken thighs, skin removed 1/2 cup ranch dressing 2 pkts shake and bake extra crispy seasoned coating mix remove skin from all chicken. place chicken in large resealable plastic bag. Add dressing. Seal bag turn evenly coat chicken with dressing. Refrigerate 30 min to marinate Preheat oven to 400 degrees. Place coating mix in pie plate or shallow dish. Dip chicken into coating mix, turning each piece over to evenly coat both sides. Place in a single layer on baking sheet. Sprinkle with remaining coating mix. Discard bag and marinade. Bake 40 to 45 min, or until chicken is cooked through (165 F)
Baked Homemade Chicken Nuggets
1 lb Chicken 1 Cup cornflakes crushed 1 Cup bread crumbs 1 TBS flour 1 tsp salt pepper to taste 1/3 cup parmeasan Cheese 1 egg 1 TBS water Preheat oven to 375 degrees. Cut chicken into bite size pieces (approx 1 1/2 inch squared) Mix cornflakes, breadcrumbs, flour, salt, pepper, and cheese together in a bowl. In another bowl mix egg and water together First dip the chicken pieces into the egg wash, then coat them in the breadcrumb mixture. Set them on a nonstick cookie sheet. Bake for 15-20 minutes.
Friday, March 4, 2011
Firehouse Chicken
6 thawed boneless skinless chicken breasts (or 4 if really big)
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through
Wednesday, December 22, 2010
Sausage Cornbread Stuffing
Sausage Cornbread Stuffing
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings
Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings
Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Saturday, December 18, 2010
Lion House Dinner Rolls
Lion House Dinner Rolls
Submitted by Erin ~ The Sisters Cafe
2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour
Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
Submitted by Erin ~ The Sisters Cafe
2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour
Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
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