Monthly Archives: August 2010

Katsu Culture

Posted by meredithfoster in Asian, Chicken, Entree, Moderate Recipes

I have always been intrigued with cultures. I love how the way people eat, live, talk, pray, etc. is so highly influenced by where they grew up. I grew up in Georgia and my parents in North Carolina. Our culture is southern. We eat fried food, love front porches, drink sweet tea and spend a lot of time together on Sundays.

Blake grew up in Georgia too but his mom is from Michigan. She has lived in the south for a long time, but it is interesting to see how Blake and I are different just because his mom was from Michigan. You know the stuff inside the turkey on Thanksgiving? Blake calls it stuffing. I call it dressing. Bratwurst’ were a part of Blake’s childhood where I only knew of hot dogs. They are just little things, but they are interesting to me.

In Japan, slurping your soup and noodles is a compliment to the chef. This has started some pretty heated conversations in the Foster household.

Me- “Blake STOP slurping!”

Blake- “I am trying to compliment you, babe.”

Me- “I am not Japanese, so stop!”

Blake- “Still.”

“Still.” will always win an argument. Be the first to say it!

Anyway, the point about cultures is that we all have comfort food based on our likings, upbringings and cultures. Chicken Katsu with Tamago Omelets and Miso soup is definitely a Japanese comfort food for us. Every time we make this for friends, they ask for it again and again. Enjoy

Chicken Katsu and Tamago Omlete

Serves 2

Total Price- $2.11

Total Price per person- $1.06

Average Retail Price- $4.91

Total Savings- $2.30

Chicken Katsu and Miso Soup

-5 eggs

-2 tbsp mirin (see photo)

-1 tbsp soy sauce

-2 tsp sugar

-2 tsp rice wine vinegar

-1 tbsp oil

-2 tbsp white Miso (see photo)

-2 tsp Dashi powder

-3 cups water

-1/2 cup cubed tofu

-2 green onions diced

-2 chicken breasts, butterflied/pounded to 1/2 inch

-1 cup Panko breadcrumbs

-1 sheet dried seaweed

-Katsu Sauce (see photo)

1. Mix eggs, Mirin, soy sauce, sugar, and rice wine vinegar

2. Set aside about 1/2 cup of the egg mixture.

3. Heat 1/2 the oil large sauté pan over med-high heat

4. Add 1/6 the egg mixture to the pan and spread thin across the saute pan

Step 1

5. Fold/roll the egg mixture in 1 inch portions and continue to roll until 1 inch thick

Step 2

6. Add another 1/6 of the egg mixture to the pan and spread thin

7. Fold/roll the 1 inch portion of rolled egg, pausing for 10-15 seconds each fold to allow it to cook.

Step 3

8. Add another 1/6 of the egg mixture and repeat until it is completely rolled and about 1 inch thick and 1 inch tall

Step 4

9. Set aside.

Complete Tamago Omelet

10. Add the remaining oil to the pan and repeat for the 2nd Tamago Omelet.

11. Cut Tamago Omelet into 1/2″ portions and wrap with strips of dried seaweed if preferred.

12. Heat water in medium sauce pot or microwave

13. Add white Miso, Dashi powder, tofu, and green onion to the water and serve.

14. Preheat the oven to 375 degrees, or heat 1/2 inch of oil in sauté pan over high heat.

15. Dip the chicken in the 1/2 cup egg mixture that was set aside, and then coat in Panko breadcrumbs.

16. Place on a pan in the oven, or into the oil.

17. If cooking in oven spray with butter spray or drizzle with oil and cook 8-10 minutes per side until chicken is cooked through and bread crumbs are golden brown.

18. If cooking in oil cook roughly 7-8 minutes per side until chicken is cooked through and bread crumbs are golden brown.

Serve with Tamago omelet, Miso soup, a side of Katsu sauce and rice.

SALES USED IN THIS RECIPE

-Boneless, skinless chicken breast- Ingles $1.98/lb

-Tofu- Super H Mart $0.98

-Mirin-Super H Mart $1.00 off

-White Miso- Super H Mart $2.00, and it lasts for a year

Pictures for Reference

Sauce
Mirin

White miso

Don’t Judge a Dinner by It’s Color

Posted by meredithfoster in Asian, Chicken, Easy Recipes, Entree

JAPANESE WEEK

We have had a lot of requests for Japanese food, and we have been craving it which is ideal. Last night we had Japanese Curry. According to www.dictionary.com curry is a pungent dish of vegetables, onions, meat or fish, etc., flavored with various spices or curry powder, and often eaten with rice.

When Blake and I were in Thailand, we learned to make Thai Curry from scratch which was very cool. Granted we were on a two week vacation with no child, so we had time to make curry from scratch. Now, the circumstances are a little different. We have a clingy toddler, full-time jobs, and a marriage to put our time into. Though muddling garlic and other spices is quite fun, it doesn’t quite fit into my weekday evening schedule. This is exactly why I love Asian Markets. We have one in our town called Super H Mart, but almost every city has something similar. Go to your local Asian market and get the premixed curry cubes (We like Golden Curry brand) to make a quick, easy and tasty Japanese style curry dinner that is guaranteed to please the family!

Cheesy eggs are one of Blake and Lottie’s favorite easy egg dishes.  Blake learned to make it from his best friend’s mother who is Japanese.  It is great simply served over rice, but one day we had left over curry and decided to make some cheesy eggs to accompany it and the combination has never been apart since.  The key to cheesy eggs is there 1 slice of American cheese for every 2 eggs, and you have to microwave in intervals and stir often to be sure to end up with gooey, runny, cheesy eggs.

If you can’t find a good Asian Market, buy online. www.asianfoodgrocer.com

Japanese Curry and Cheesy Eggs Over Rice

Serves 6

Total Price- $5.24

Total Price per Person- $0.87

Average Retail Price- $11.40

Total Savings- $6.16

Not pretty, but delicious- Japanese Curry

1 tbsp oil

2 tsp garlic

1 large onion, chopped

3 chicken breasts, cut into chunks

1 tsp pepper

2 potatoes, cut into chunks

3 carrots cut into ½ inch pieces

6 cups water

1 package (8 cubes) of Japanese Curry

8 eggs

4 slices American cheese

2 cups cooked sushi grade rice

1. Heat oil in a large saucepan over high heat.

2. Add garlic, onion, pepper, and chicken and cook until nicely seared stirring often. (Roughly 3 minutes)

3. Add potatoes, carrots, and water and bring to a boil.

4. Reduce heat to a simmer and cover until potatoes are cooked through.  (Roughly 15-20 minutes)

5. Remove from heat and break the curry cubes into the pot and stir until it is thickened.

6. Return to heat over low.

7. In a bowl combine eggs and cheese

8. Heat in microwave for 2 minutes.

9. Stir eggs thoroughly.

10. Heat in microwave for 1 minute.

10. Heat in 30 second intervals stirring thoroughly after each interval.

11.The eggs should be juicy and cheesy when served.  Do not overcook or they will become dry.  It usually takes 2-3 intervals.

12. Spread rice across a plate and place eggs over one portion and curry over the other.  13. Enjoy!!

Sales used in this recipe:

Golden Curry (Super H Mart BOGO. $2.99/2)

Onions- (Ingles $0.99/lb)

Carrots- (Ingles 2 for $0.88)

Chicken Breasts (Ingles $1.48/lb)

Japanese Cooking Staples:

Japanese Cooking Staples


Deck the Halls with Balls of Risotto

Posted by meredithfoster in American, Appetizer, Italian, Moderate Recipes, Vegetarian

I often find myself naming foods based on their shape. It makes sense to me, but at times makes the food sound less appetizing. For example, we made “Risotto Balls” before we knew they had a name; Arancini.

My best friend, Jenny, and I love Stoney River. We love their “Stoney Balls”. Our favorite bartender of all times , Ken, HATES when we call them that. “They are Stone Pups”, Ken tells us. I guess people like to use words like “pups”, “fritters”, “bites”, etc for things that are round. Where did the love for shape descriptors go?

Have fun, and try some variations.  Blake loves jalapeno and ham filled Risotto Balls with a pineapple cheddar sauce.  You can also make them any shape you want.

FRIED RISOTTO BALLS

Serves 6 (appetizer)

Total Price- $4.23

Total per Person- $0.71

Average Retail Price- $11.29

Total Savings- $7.06

Fried Risotto Balls

1 cup Arborio rice

2 ½ cups chicken stock

½ cup milk

2 tbsp butter

1 tbsp oil

½ cup ricotta cheese

¼ cup sour cream

¼ cup mozzarella cheese

¼ cup Parmesan cheese

1 tsp pepper, garlic powder, oregano

3 cups of oil (olive or olive mixture preferred)

2 eggs

2/3 cup Italian bread crumbs

1/3 cup Panko bread crumbs

½ cup marinara sauce

1. Heat chicken stock and milk to medium heat in a saucepan.

2. Heat butter and 1 tbsp oil to medium-high heat in a large sauté pan.

3. Add Arborio rice to the butter and oil and stir to evenly coat and roast for 2-3 minutes.

4. Add 1 cup of the chicken/milk broth to the rice, bring to a simmer, and stir often until

most of the broth is absorbed into the rice.

5. Repeat with the remaining 2 cups of broth, adding 1 cup at a time and stirring until the

rice has soaked it up.

6. After all of the broth is soaked up the rice should be a rich, creamy texture.

7. Remove the rice from heat and place into a large mixing bowl.

8. You can add the fillings/seasonings that you like at this point.  I will give you the

recipe for a great cheesy risotto ball.

9. Add ricotta, sour cream, mozzarella, Parmesan, pepper, salt, garlic powder, oregano

and mix together while the mixture is hot.

10. Taste the mixture and season to taste.

11. Refrigerate mixture until cold and setup. (Roughly 2 hours)

12. This mixture can be stored for up to 5 days and used to make Risotto Balls as needed.

13. Heat 3 cups of oil in a medium saucepan to high heat.

14. Combine the breadcrumbs and Panko breadcrumbs with a pinch of salt, pepper, and

preferred seasonings.

15. Beat the eggs and set aside.

16. Roll the cold rice mixture into balls roughly 1 ¾ inch diameter.  (The size of a plum)

17. Roll the balls into the egg mixture, and then in the breadcrumb mixture and evenly

coat with breadcrumbs.

18. Place the risotto balls into the hot oil and fry until a dark/golden brown.

(Roughly 5-8 minutes.)

19. Serve immediately with heated marinara sauce or sauce of choice.

20. Enjoy!

Sales used in this recipe:

Olive Oil (Publix BOGO $9.99 for 2)

Ricotta Cheese ($0.75 manufacturers coupon, doubled at Publix making it $0.29)

Jicama Dicama Dock

Posted by meredithfoster in American, Easy Recipes, Other, Random Tips, Vegetarian

SNACKS:  The enemy to anyone who is watching their figure. Sure, you can bring an apple to work, but are you really going to choose that over the chocolate snacks in the break room? I don’t think so!

The snacks that we made are crunchy, salty, refreshing, cheap and low calorie. Talk about a win-win. Snack away my friends!

Jicama Sticks

Jicama Sticks

–          One bulb of Jicama, peeled and cut into sticks

–          1 tsbp lime juice

–          2 tbsp fresh cilantro

–          ½ tsp garlic powder

–          1 tsp sugar

–          ½ tsp salt

–          ½ tsp paprika

–          ¼ tsp chili pepper

  1. Combine salt, sugar, cilantro, garlic powder, paprika and chili pepper into a bowl.
  2. Coat jicama with lime juice
  3. Sprinkle jicama with spice blend.
  4. Snack away!
  5. Keep refrigerated

*The cool thing about Jicama is that they are a blank slate. If you want a sweet snack, try cinnamon and sugar. Feel free to mix up the spices for some variety.*

SALES USED IN THIS RECIPE

Jicama- $1.99/lb at Kroger. Average Retail $2.99/lb

Live Wellington

Posted by meredithfoster in Beef, Difficult Recipes, Entree

We are rednecks; not “T-top rednecks” or the rednecks that use the Confederate Flag in the back of a pick-up truck to make a statement, but just country-classy rednecks. You know the boiled peanut, front porch swing, sweet tea, meat and three type redneck? Well, tonight, we shoved the redneck in us to the side and decided to go upscale.

We love to find coupons and save money on cooking great meals, but that doesn’t always mean we eat cheap food.  This recipe uses a great cut of Filet Mignon, which is costly, but can be found on sale often and is worth every penny.  This is a take on the classic Beef Wellington dropping the liver pate, and replacing it with thinly sliced ham or prosciutto.  It is one of Blake’s favorite and only alterations of tenderloin.  Blake prefers this with no sides so it sits beautifully on a plate or wide bowl all alone, and it gives him an excuse to pig out on appetizers and dessert!

Eating this dish makes you feel like royalty or dining at a 5-star restaurant, and it does take a decent amount of preparation, but it sounds and reads much harder than it is.  It is actually a good deal of fun and a great time in the kitchen.  It is not that hard at all, and once you do it one time you will see how easy it is to cook it for 2 or 8 people with almost no added effort increasing the size and it can be a real crowd pleaser.  Enjoy!!

BEEF WELLINGTON

Serves 4

Total Price- $21.96

Total Price per Person- $5.49

Average Retail Price- $51.60

Total Savings- $29.64

Precut Beef Wellington

1 puff pastry (Phyllo Dough)

4-6” section of tenderloin

7 thin slices of ham or prosciutto

1 ½ cups mushrooms

½ vidalia onion

pinch of salt, pepper

1 tsp coarse salt

4 tbsp butter

1 tsp oil

2 beat eggs

1 can beef stock

3 tbsp red wine

The picture doesn't do it justice

1)      Take out one puff pastry and let it begin thawing, and preheat oven to 400 degrees.

2)      Mince up the mushrooms and Vidalia onion as fine as possible.  A food processor works perfectly.  This will be the consistency of paste so if you lack a food processor feel free to smash it, bash it, and do whatever you can to get it to a paste.  Cooking it and then crushing it up with a blunt object will work fine.

3)      Heat 1 ½ tbsp butter in a medium sauté pan, and add the mushroom and onion mixture with a pinch of salt and pepper.  Saute for 10-12 minutes until a fine paste forms and set aside.

4)      Heat a sauté pan up on high heat with a very thin layer of oil or butter spray.  Add ½ tbsp of butter when the pan is hot and place the tenderloin section into the pan.  Brown on all sides, roughly 1 minute per side.  Add ½ tbsp butter each time you turn it.  Set aside the tenderloin, and set aside the pan off of the heat, but keep the pan drippings in the pan.  DO NOT wash the pan.

5)      Let the beef and mushroom mixture cool to room temperature.

6)      Lay out a portion of plastic wrap on the counter.  Layer it with the thinly sliced ham starting at the left side.  It needs to be a big enough layer to complete surround the meat.

7)      Spread the mushroom and onion mixture thinly on the ham.  It should be roughly 1 cm thick and just a nice spread.  Imagine spreading jelly on a piece of toast.

8)      Place the tenderloin in the center of the ham, and fold the ham all around the filet.  Wrap it in the plastic wrap so that it is nice and tight and place into the refrigerator for 20-25 minutes.

9)      While it is cooling take the sauté pan from earlier and place over high heat.  Add the can of beef broth, and the red wine.  If there was any meat trimmings or some spare onions laying around throw them in there as well.  Thyme sprigs also go well in this.

10)  Bring to a boil and keep at a high simmer until it reduces down about 80% to a nice syrup texture.  If it gets too evaporated and stuff is sticking to the pan add another splash of wine or water and scrape up all the goodies from the bottom of the pan.  Set the sauce aside.

11)  On a floured surface place the puff pastry and roll it out until it is enough to wrap around the tenderloin and about half as thick as it is out of the box.

12)  Take the wrapped tenderloin out of the fridge and remove the plastic wrap.  Place it onto the rolled out pastry in the center.

13)  Brush the pastry all over with the beaten egg yolks, and then wrap it around the tenderloin.

14)  Trim pastry so that there is as little overlap as possible.

15)  Place the pastry wrapped tenderloin seam side down in a pan and brush thoroughly with the beaten eggs.

16)  Sprinkle the coarse salt over the top if you have it.

17)  Score the top of the pastry with a sharp nice, but do not cut all the way through to the meat.

18)  Place in the oven and cook for 25-27 minutes for rare-medium rare, 27-30 minutes for medium rare, etc.  This is based on a 4” portion.  If you have a meat thermometer 125-130 degrees is a good medium rare.

19)  Remove from the oven and let set for 5-10 minutes.

20)  Slice as you would slice the tenderloin, into 1-2” portions depending on size you want.

21)  Drizzle with the beef and red wine sauce and serve immediately.

SALES used in this recipe

Prime Beef Tenderloin- Patton’s Meat Market $8.99/lb for whole loin

Average Retail- $19.99/lb when purchase pound per pound

Pillsbury Puff Pastry- Publix 3/$5.00 plus Manufacturers Coupon for $0.40 doubles

Average Retail- $2.49 each

Mushrooms- Super H Mart $0.38/ container

Average Retail- $2.49/conatiner

Onions- Super H 3lb bag for $0.98

Average Retail- $3.99/3 lb bag

Boar’s Head prosciutto- Publix $11.29/lb

Average Retail- $24.99/lb

Mixed Up Meatloaf and “Sufferin’ Succotash”

Posted by meredithfoster in American, Beef, Entree, Moderate Recipes

One of my friends at work asked me for a good tomato gravy recipe and it had us stumped for a little while. When I think of tomato gravy, I think of big buttery home made biscuits. Blake and I wanted to make something more creative to eat with the tomato gravy. As much as I want to claim the idea, it was all Blake. He wanted meatloaf and mashed potatoes, so why not mix them together? I will claim the Succotash because I love veggies and so many were on sale this week!

We replaced the traditional meatloaf topping of syrup/honey mixed with ketchup with plain honey and let the tomato gravy take the ketchup’s place.  We plated the meatloaf on top of the tomato gravy so the crispy sweet top of the meatloaf was intact and it made for really different bites on the top vs. the bottom of the meatloaf.  It ended up being an amazing combination that Blake loved.  The crisp, sweet honey topping with the more savory tomato gravy really created some great textures and flavors.  The tomato gravy went really well with the succotash also.  This dish went from being a few random ideas to one of the best dishes we have made in a long time.  We will definitely be making this again!

Inside Out Shepherd’s Pie Meatloaf

Serves 4

Total Price- $4.84

Total Price per Person- $1.21

Average Retail Price- $11.70

Total Savings- $6.86

Inside Out Shepherd's Pie

MEATLOAF

-1 lb ground chuck (Kroger $1.98/lb Average Retail $3.99/lb)

-¼ onion chopped (Super H $0.98/3 lb Average Retail $1.99/lb)

-1 tbsp Worcesterschire sauce (Manufacturers coupon $0.75 off Heinz product Average Retail $2.49)

-2 tsp minced garlic (Costco 48 oz/ $3.99 Average Retail 6 oz $2.99)

-1 egg (Costco 36 eggs for $1.18 $0.06/egg Average Retail $2.99/12 $0.25each)

-½ cup breadcrumbs (Kroger $1.00 off from Average Retail $3.99)

-1 tsp salt (BOGO Publix $0.73/2)

-1 tsp pepper (Big Lots)

-1 tsp garlic powder (Big Lots $1.00 Average Retail $3.49)

-½ tsp paprika (Big Lots $1.00 Average Retail $3.49)

-½ tsp cayenne pepper (Big Lots $1.00 Average Retail $3.49)

-1 ½ tbsp honey (Kroger $0.50 off doubled to $1.00 Average Retail $3.99)

1)      Combine ground chuck, onion, Worcestershire, garlic, egg, breadcrumbs, salt, pepper, garlic powder, paprika, and cayenne in a large mixing bowl and mix thoroughly.

2)      Place 2/3 of the mixture into a greased 3 x 9 loaf baking pan. (Just over halfway full)

3)      Place a 2/3-1 inch layer of the mashed potatoes into the baking pan.

4)      Place the remaining meat mixture on the top of the baking pan.

5)      Cook in a preheated oven at 375 degrees for 10 minutes.

6)      Drizzle the honey over the top of the meatloaf and return to the oven for 45 minutes, or until an internal temperature of 155 degrees.

7)      Remove from the oven and let set for 15 minutes.

8)      Serve with succotash and tomato gravy.


MASHED POTATOES

-1 lb Idaho Potatoes peeled and cubed (Super H $0.98/ 10lb bag Average Retail $4.99/10lb bag)

-½ stick salted butter (Costco 5lbs $5.19 Average Retail $2.99/lb)

-½ cup sour cream (Publix Buy one get one free2/$1.99)

-¾ cup whole milk (Costco $1.89/gallon Average Retail $3.49/gallon)

-salt and pepper (BIG LOTS)

  1. Boil potatoes until fork tender.
  2. Add butter and mash.
  3. Add remaining ingredients and mash
  4. Salt and pepper to taste

TOMATO GRAVY

-1 can tomato paste or 6 oz. home made tomato paste (Walmart $0.50/can Average Retail $1.19/ can)

-4 slices bacon (Kroger Meat Mania $2.99 from $4.99)

-3 tbsp flour (Publix BOGO $1.99/2)

-2 tbsp butter (Costco 5lbs $5.19 Average Retail $2.99/lb)

-2 cups water

1)      Cook the bacon over medium high heat until ¼ cup of bacon grease is rendered and set bacon aside.

2)      Add 3 tbsp flour to the hot bacon grease and whisk.

3)      Cook flour until lightly browned into a rue.

4)      Slowly whisk in the water and tomato paste.

5)      Continue to simmer and stir until nicely thickened.  (roughly 10 minutes)

6)      Add 2 tbsp butter and stir, keep hot until ready to serve.

SUCCOTASH

-½ cup shelled edamame beans (Super H $0.78/bag Average Retail $3.99/bag)

-1 tomato diced (Garden FREE Average Retail $2.99/lb)

-2 ears of corn, cut from the cob (Publix 10/$1.00 Average Retail 2/$1.00)

-1 zucchini (Super H $0.38/lb Average Retail $1.99/lb)

-2/3 tbsp olive oil

-1 tsp ground ginger (Big Lots $1.00 Average Retail $3.49)

1)      Heat a sauté pan on medium-high heat with the olive oil.

2)      Add edamame beans, tomato, corn, zucchini, and ground ginger and stir.

3)      Sauté until tender.  Roughly 10 minutes.

‘Tis The Season to be Green and Fried

Posted by meredithfoster in American, Appetizer, Moderate Recipes, Vegetarian

When I was 10, the movie Fried Green Tomatoes was released.  The young actress, who played Idgie Throughgood, in the movies was about my age, and we looked exactly alike.  For one solid year; I was a fake movie star. We had the same color hair, rebellious personality, tomboy mentality and hairy legs.

Iggie in the movie

Me, much younger but as close as I get digitally

Until my adulthood, I thought Fried Green Tomatoes was just a movie.  Now I know it’s a wonderful asset to any meal as a side dish, an appetizer, an addition to a sandwich or  a salad topper.  Right now is the season since all of our tomato plants are starting to ease off and we have the extra green ones that just won’t turn! Tonight, in honor of our own appetizer week, we have made it a wonderful first course. Add a little homemade mustard sauce and voila!

Fried Green Tomatoes

Serves 4

Total Price $0.79

Total Price per Person $0.20

Average Retail Price $3.61

Total Savings- $2.82

Fried Green Tomatoes

Fried Green Tomatoes

Tomatoes-

2 green tomatoes (Garden- FREE Average Retail $2.99/lb)

2 tsp olive oil (Costco $9.99/ 64oz Average Retail $4.99/16oz)

1 cup of flour (Publix BOGO $1.99/2)

¼ cup panko bread crumbs (Super H $.100 off from Average Retail $3.99)

pinch of salt, pepper, paprika, garlic powder, mustard powder, cayenne pepper and powdered sugar (BIG LOTS)

1 egg (Costco 36 eggs for $1.18 $0.06/egg Average Retail $2.99/12 $0.25each)

¼ cup milk (Costco $1.89/gallon Average Retail $3.49/gallon)

Sauce-

2 tbsp Spicy Mustard (BOGO Heinz at Publix $1.99/2)

1 tbsp Mayonnaise (Publix Buy one Get one Free $3.99/2 Average retail $3.99/1)

1tsp lemon juice (Super H 5 lemons/ $0.99 Average Retail $2/$0.99)

1tsp milk (Costco $1.89/gallon Average Retail $3.49/gallon)

dash of worscershire

pinch of paprika, salt, pepper, garlic powder (BIG LOTS)

  1. Mix spicy mustard, mayonnaise, lemon juice, milk, worscershire, paprika, salt, pepper, and garlic powder into a bowl and set aside. This is the sauce, and feel free to spice it up however you want.
  2. Cut Green Tomato’s into thick slices (1/2 inch) and drizzle with olive oil.
  3. In a large Ziploc bag add ½ cup flour, and salt, pepper, paprika, garlic powder, mustard powder, and cayenne pepper.
  4. Place tomato slices into the bag and shake until evenly covered.
  5. Mix egg and milk in a bowl.
  6. Mix the remaining ½ cup flour and panko bread crumbs in a plate.
  7. Heat ½ cup of oil in a sauté pan on med-high heat.
  8. Dip each tomato slice into the egg and milk mixture and then coat in the flour and panko mixture before placing into the sauté pan.
  9. Repeat with each slice and place tomato slices 1 inch apart.
  10. Flip tomato slices so they are evenly browned. (Roughly 2 mins per side.)
  11. Remove from pan and serve hot with the sauce mixture drizzled on the top or served on the side.  Goes great with a bit of fresh chives.

Surprise Me and Appetize Me!

Posted by meredithfoster in Appetizer, Asian, Beef, Easy Recipes

Until I met my husband, I was not very ethnically diverse in my food choices. I often ate steak and potatoes and threw a twist on them with a flavored butter or a different method to preparing the potatoes. Sometimes I would get a wild hair and throw some unique spices on my steak for a blackening. Whoop-de-do!

Blake’s best friend is named Yasuaki. We call him Yas. His family is from Japan. They lived in Norcross when Yas was a young kid. At the end of middle school, Yas’ parents decided to move back to Japan, and Yas moved in with Blake and his mom. Through all of this, Blake learned to cook the most amazing Asian food, and interestingly enough Yas’ favorite food is anything from Paula Deen’s cookbook. Ironic, right?

The appetizer that we made tonight is very easy to make, it just has an intimidating name. Call it Beef Roll-Ups if it scares you too much. This is always a crowd pleaser, and it is easy on the wallet.

GRILLED BEEF NEGIMAKI

Serves 4

Total Price- $2.52

Total Price per Person- $0.68

Average Retail Price- $5.08

Total Savings- $2.56

Beef Negimaki

Beef

– 1/2 lb of thinly sliced ribeye beef (Super H $3.99/lb Average Retail $7.99/lb) 

*Most Asian markets sell this presliced, but if you can’t get it that way, place ribeye in the freezer for one hour and then thinly slice *

– 3 stalks of green onion (Super H 5/$0.99 Average Retail 2/$0.99)
– 2 tsp oil
– 1 tsp pepper (BIG LOTS)
– 1/2 tsp garlic powder (BIG LOTS)

Sauce
– 3 tbsn soy sauce (Costco $3.99 for 64 oz Average Retail $2.99/ 10oz)
– 2 tbsn mirin (Super H $2.00 off coupon. Average Retail $5.49 1 Liter)
– 1 tbsn sugar (Publix Buy one Get one free 2/$3.98)
– 2 tbsn beef/chicken/vegetable stock (Costco 12 cans for $6.99 Average Retail $1.19/can)

Directions
1. Slice the green onion stalks in 1-inch portions.
2. Wrap 2-3 of the 1 inch green onion portions in a rib-eye slice and set aside.
3. Repeat until all of the ribeye slices are rolled.
4. Drizzle with oil, and season with pepper and garlic.
5. Combine all sauce ingredients in a saucepan on high heat.
6. Bring to a boil, then reduce heat to a simmer and simmer until the sauce thickens, roughly 10 minutes. (It should leave a residue on the pan when you tilt it, and be close to a syrup consistency.)
7. Place the rolled ribeye slices onto a high heat grill or sauté pan.
8. Cook until nicely browned/charred, turning often, roughly 1-2 minutes per side depending on the thickness of the rib-eye slices.
9. Drizzle the sauce over the ribeye slices and place the remaining into a small dipping bowl, and serve immediately.

*Money Saving Coupon Tip of the Day:

Want $4.00 free from CVS?

Go to www.cvs.com/email and sign up for Extra Care email and you will get an instand $4.00 coupon for CVS.

Appetizers Make the Stomach Grow Fonder

Posted by meredithfoster in American, Appetizer, Easy Recipes, Fish

I LOVE appetizers! When I get home from work, Blake and I generally work on an appetizer so we have something to munch on until Lottie goes to bed. I feel like appetizers are under-used and under-appreciated in American homes. When people go out to dinner, they normally eat an appetizer, but not so often at home.

For this reason, I am going to post more appetizers on the blog. I used to eat at J. Alexander’s restaurant a lot. For the mere price of $12.95, you and your dining partner can share a smoked salmon dip appetizer. $12.95! What is in it? Saffron? Black Truffles? Johnny Walker Blue?

Anyway, I knew it was time to recreate it at home and that is what we did. It is delish!

SMOKED SALMON DIP

Serves 4

Total Price $3.54

Price per Person $0.88

Average Retail Price $8.07

Total Savings $4.53

Smoked Salmon Dip

6/8oz fresh salmon (Super H $4.99/lb Average Retail $7.99/lb)

1 tsp Liquid Smoke (Publix $0.79 with manufactures $0.50 off McCormick’s spices, doubled to $1.00 off. Average Retail $1.79)

¼ cup red onion, finely diced (Super H $0.79/lb Average Retail $1.99/lb)

1 tbsp capers (Publix, $0.99 with manufactures $0.50 off, doubled to $1.00 off Average Retail $1.99)

1 tbsp fresh dill (FREE Garden Average Retail- $3.99/pkg)

¼ cup mayonnaise (Publix Buy one, get one Free $4.38/2)

1 tbsp sour cream (Publix Buy one get one FREE $2.09/2 Average Retail $2.09/1)

½ loaf French bread, sliced and toasted (Ingles 50% off day old bread- $0.99 Average Retail $2.99)

  1. Bake the salmon in the oven at 425 degrees for 9-11 minutes or until cooked to your liking.
  2. Allow salmon to cool for 30 minutes.
  3. In a bowl, mix all ingredients except bread.
  4. Refrigerate for 30 minutes.
  5. Serve with French bread slices.

Driving Down the Gluten-Freeway

Posted by meredithfoster in Chicken, Italian, Moderate Recipes, Vegetarian

I have mentioned before and I will mention again, I LOVE WHEN READERS COMPLIMENT THE BLOG AND TELL ME WHAT THEY LIKE. One of my dear friends from middle school, Laura, and I reconnected on Facebook. She sent me an email about how she loved the blog. She and her family are gluten and soy free, so Blake and I took it as a challenge to make something that we wanted for dinner, but cater to her family’s diet.

If I ever fulfill my dream of being a professional chef, culinary teacher or TV food personality, I will be sure to incorporate the needs of people who have unique diets. I have a best friend, Kelly, who is a vegetarian. She says she loves to read the blog, but doesn’t cook much from it because we always use meat.  After looking back at our recipes, she was right, and now we are aiming to make more vegetarian-friendly dishes.

So for all of those of you who are steering away from gluten and/or soy, enjoy this dish!

Zucchini-Chicken “Lasagna”

(Eliminate chicken or replace with tofu for a delightful vegetarian dish)

Serves 6

Total Price with Savings- $4.49

Total Price per Person- $0.75

Total Average Retail Price- $12.59

Total Savings- $8.10

Gluten-Soy Free Lasagna

–         2 boneless, skinless chicken breasts, boiled and shredded (Super H $1.49/lb Average Retail $4.99/lb)

–         2 cans of plain tomato sauce (Costco 12/$5.99 Average Retail $0.99/each)

–         1 can diced tomatoes (Costco 12/$5.99 Average Retail $0.99/each)

–         1 tbsp olive oil

–         1 tbsp minced garlic (Costco 48 oz/ $3.99 Average Retail 6 oz $2.99)

–         1 tbsp Italian season (BIG LOTS $1.00 Average Retail $2.29)

–         ½ cup grated Parmesan (Costco $5.99 24 oz/ Average Retail 8 oz $3.99)

–         ½ cup shredded mozzarella (Costco $6.99 5/lb bag Average retail $3.49/1 lb bag)

–         1- 8oz container ricotta cheese (Publix brand $1.09 Average Retail $2.29)

–         1 tbsp fresh basil (FREE Garden Average Retail $2.99/pkg)

–         1 tsp fresh thyme (FREE Garden Average Retail $2.99/pkg)

–         2 medium zucchini, sliced thin lengthwise (Super H $0.38/lb Average Retail $1.99/lb)

–         Salt and pepper (BIG LOTS)

  1. Preheat oven to 350 degrees
  2. Combine tomato sauce, diced tomatoes, olive oil, minced garlic, 1 tbsp Parmesan cheese and Italian seasoning into a pot and cook on low heat for 30 minutes. (If you are in a hurry, use higher heat).
  3. Boil chicken breast for 10 minutes or until cooked through. Shred when cool.
  4. Mix together ricotta, basil, thyme, ¼ cup mozzarella cheese, 1 tbsp Parmesan cheese and salt and pepper in a bowl. Set aside for assembly.
  5. In a 9-inch glass-baking dish, drizzle olive oil in the bottom of the pan.
  6. Add thin layer of tomato sauce.
  7. Top with ½ sliced zucchini to cover surface of pan.
  8. Spread ½ of cheese mixture on top of zucchini.
  9. Top with shredded chicken, evenly dispersed.
  10. Coat chicken layer with more sauce to ensure it doesn’t dry out when cooking.
  11. Top with remainder of zucchini.
  12. Coat with one more layer of tomato sauce.
  13. Top with remaining Parmesan and mozzarella.
  14. Bake covered with foil for 30 minutes.
  15. Uncover and bake at 400 degrees for 20 minutes.
  16. Allow 20-30 minutes for “lasagna” to set.

The whole dish