Monthly Archives: July 2011

Pasta Salad Goes Bowl-Less

Posted by meredithfoster in American, Appetizer, Easy Recipes, Italian, Random Tips, Vegetarian

Pasta salad is just an easy, versatile and well-liked food. Personally, I like the oil based pasta salads over those that are based in mayonnaise. Pasta salad would be such a fun thing to make for party, but the delivery of it is such a hassle. You either need a bowl or a plate and a fork. You basically have to be sitting at a table or the pressure of the fork on the plate while its being supported by only one had can end up in a disaster on the entertainer’s floor.

As I was shopping at Costco, I found another “must share” deal: Three pounds of dry cheese tortellini for $5.99!!!

What a steal!

I knew I had to have it. Lottie eats it for dinner with butter and parmesan, and I love it in a salad. After buying this great deal, I was determined to find a way to make tortellini pasta salad easy and accessible for a party or a tennis match.

I decided to go with Antipasto Salad Kebabs; easy to eat, simple to prepare, inexpensive to make and taste wonderful! Happy Eating!

Antipasto Salad Kebabs

Makes: 30 kebabs

Antipasto Salad Kebabs

Ingredients

-½ lb uncooked cheese tortellini

– 30 large green and/or black olives

– 1 block of your choice of cheese, cubed

– 1 cup of your favorite Italian salad dressing

– 1 package of hard salami cut into fourths and folded in half

Directions

  1. Cook pasta as recommended on package.
  2. Add ingredient in any order to the bamboo skewer
  3. Coat in Italian dressing for 30 minutes
  4. Chill in refrigerator and serve

If You Roll It, They Will Eat

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

Lottie ate anything I put in front of her until the day she turned two. I think a lot of it is her developing the cognitive skills she needs to make a decision based on taste. She will still eat some broccoli and she is ok with beans, but that is about it as far as healthy goes. We do make her mac ‘n cheese home-made with wheat pasta and parmesan, but I am still not putting that in the healthy category.

My best friend’s nieces are the cutest things in the world. Their mama, Janice Hudgins, is always making them these wholesome, food pyramid meals that they actually eat. Every time Lottie plays with them, she scores one of these meals, and she does eat them.  The one component of the meal that I loved was Janice’s rice balls.

Rice is a healthy grain, and Lottie really likes it. Here is the problem: My OCD and rice don’t mix. It sticks to everything and when Lottie ate it, she was covered head to toe in it. Then I discovered…the rice ball. Now I like to add a few fun and healthy surprises in her rice balls, and we are good to go. Making them into small balls makes them fun to eat and mess free!

Rice Balls

Serves one toddler for 5 meals

Rice that Kids Love

 

 

 

 

 

 

 

 

 

 

Ingredients

–          1 cup of rice

–          1 cup of water

–          1 tsp salt

–          1 tsp soy sauce (optional)

–          Anything you want to add to the balls

Directions

  1. Cook rice in rice cooker as directed (sushi rice works best)
  2. Make a bowl of warm salt water.
  3. Dip hands in warm salt water.
  4. Grab a little rice, roll it into a ball.
  5. Put on plate and top with soy sauce and anything else you want to try.

 

Money Saving Tip: Buy rice in bulk. It lasts forever. Go to an Asian market and get a big bag so you always have it!

 

Once Upon a Time in Mexico…

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

Going to a Mexican restaurant is always something I have done for Blake. I don’t like the smell of the frying tortilla chips, margaritas or the taste of melted cheese. I don’t mind cheese slices or cheese platters, I just don’t like it melted. The hard part is I love Mexican ingredients, tomatoes, beans, cilantro, cumin, corn, etc.; I just don’t like the saucy and cheesy execution.

The last time I was “taking one for the team” at a Mexican restaurant, Blake and I were waiting at the bar for our table. In this particular restaurant, the kitchen door was right next to the bar. Blake and I were engaged in a conversation when something caught my eye. I noticed one of the employees carrying a 5 gallon paint bucket. As he walked behind the bar to grab a dish cloth, he set down the bucket. Guess what was in the bucket? LARD, 5 gallons of it. Needless to say, we didn’t wait for our table, and we left determined to use the amazing ingredients that Mexican food offers in a lardless way.

The cool thing about this dish is it’s versatility. You can top it with avocado

Disclaimer: I do love seeing all of the new trendy, fresh Mexican restaurants popping up all over the place. They are a whole different ball game.

Black Bean and Chicken Casserole

Serves 6

Black Bean Chicken Casserole

Ingredients

  • 3 tablespoons butter or oil
  • 1 large onion, sliced (more if you are an onion fan)
  • 3 chicken breasts, cut into 2 inch pieces
  • 1-1/2 cans diced tomatoes, undrained
  • 1-1/2 cans black bean, drained
  • 3 ounces green chile peppers, diced
  • 3 tablespoons chopped fresh cilantro or 1 tbsp dried cilantro
  • 1 ½ tablespoon ground cumin
  • 3/4 cup uncooked instant rice
  • ¾ cup frozen corn (optional)

Directions

  1. Preheat oven to 350 degrees
  2. Heat butter in a large skillet over medium heat.
  3. Stir in onions, and cook until soft and translucent.
  4. Stir in chicken; cook until golden on all sides. (this may take two rounds in the pan)
  5. Pour onions and chicken into a casserole dish.
  6. Stir in tomatoes, black beans, corn, chile peppers, cilantro, cumin, and rice.
  7. Bake in preheated oven for 45 minutes.
  8. Allow 10 minutes to cool and enjoy
  9. Serve with sour cream.

Sales used in this recipe: Black beans- buy one get one free- Kroger, cilantro free from the garden, chicken from Costco.

Dress Me Up and Take Me Out

Posted by meredithfoster in American, Beef, Easy Recipes, Entree, Moderate Recipes, Other, Random Tips, Spanish

Anyone else in the grilled meat, fresh vegetable, no creativity, summer cooking slump? I absolutely love summer food, but the meat choices are becoming boring to me. I was looking for a way to dress up my steak, without losing it’s flavor.

Until recently, I have been a salad-dressing -mariander. The idea of making my own marinade had never crossed my mind. Blake headed out to work the other day and took some filets out of the freezer. As he was walking out the door he said, “steaks on the grill OK, babe?” “Sure” I replied dropping my shoulders and thinking about the monotony of another grilled steak dinner.

Right then, I knew it was time to give my steak a boost, and I got to work.  I have always liked the flavors in a Chimichurri Marinade, but I never knew how easy it could be. I got the meat marinating, threw a little cilantro spin on our potatoes and took the corn off the cob and added black beans. Soon, we had a transformed dinner packed with flavor and ready to hit the grill.

Chimichurri Marinade

(We used on Filet Mignon, but would also be delicious and tenderizing on skirt steak, flank steak, hangar steak, London broil, lamb blade or lamb chop)

Makes 2 cups- MUST use fresh herbs, not dried!

Chimichurri Marinated Steak

Ingredients

– ½ cup red wine vinegar

– 1 tsp coarse sea salt

– 4 cloves of garlic sliced thin (if you don’t have a mandolin, try using the long side of a cheese grater)

– 1 shallot chopped finely

– 1 red jalapeno, finely chopped

– 2 cups of minced fresh cilantro (use a food processor if you have one)

– 1 cup of minced flat leaf parsley

– 1/3 cup chopped oregano

– ¾ cup extra virgin olive oil

Directions

  1. Combine vinegar, shallots, garlic and jalapeno in a medium mixing bowl.
  2. Let stand for 10 minutes.
  3. Stir in FRESH herbs.
  4. Whisk in olive oil using a fork.
  5. Remove ½ cup of marinade and put aside as a sauce.
  6. Put meat in a glass dish and cover with remaining marinade.
  7. Allow to sit in refrigerator for at least 3 hours or overnight for more tenderness.
  8. Remove meat, pat dry and grill as usual.
  9. Top meat with reserved sauce.

Curry in a Hurry

Posted by meredithfoster in Asian, Beef, Easy Recipes, Entree, Fish, Indian

I rarely cook. Typically, I buy the groceries and bring them home for Blake to use. He is just a million times better than me at cooking. He is the “a little of this a little of that” type of chef. I am the OCD type that reads the entire recipe, measures everything out and puts in into little bowls, prechops everything and THEN I start cooking. It’s definitely an ordeal.

The other night I was flipping through Cooking Light when I found a healthy and fast Indian Curry dish. It said 20 minutes. I begged to differ knowing my cooking style. I made a few changes to suit our tastes, and believe it or not, had it done in 27 minutes flat!

Be warned, it is pretty spicy, but you can alter the amount of crushed red pepper that you choose to add. Blake loves it miserable-hot, so I took one for the team. Happy Eating!

Bombay Indian Curry with Shrimp and Filet Mignon

Serves 4
Total Cost- $8.80
Total Cost per person- $2.20

 

 

 

 

 

 

 

Sales used in this recipe-

Spices from Big Lots, Filet at Costco, frozen shrimp from Costco, Frozen veggies $0.50 off

Ingredients

–  1/4 cup Canola oil

–  1/2 lb peeled a deveined shrimp

–  1/2 lb steak- cubed

–  3/4 tsp salt

–  1/4 tsp black pepper

–  1 1/2 small onion chopped (buy prechopped to save time)

–  1 1/2 tbsp curry powder

–  1 tbsp mustard seed

– 1/4 tsp ground cinnamon (don’t overdo this)

– 1/8 tsp ground red pepper (more or less to heat liking)

– 1 1/3 cup hot water

– 1 cup frozen mixed veggies

Directions:

1. Heat 2 tsp canola oil in Dutch at medium high heat.

2. Salt and pepper shrimp and cook on both sides until just underdone.

3. Remove from pan and repeat process with steak. Remove from pan.

4. Reduce heat to medium, add remaining oil.

5. Add onion and cook until translucent.

6. Add remaining salt, curry powder, cinnamon, mustard seeds and red pepper. Cook one minute. Stir constantly.

7. Add hot water and frozen veggies and bring to a boil.

8. Cover and reduce heat to medium-low and simmer for 4 minutes.

9. Add shrimp and steak back to pan and cook one minute.

10. Enjoy!

*** Serve with rice***

FUN TIP: When you cook your rice, replace some of the liquid with light coconut milk for a more authentic Indian flavor.

Put a Little SPICE is Your Night

Posted by meredithfoster in Easy Recipes, Moderate Recipes, Random Tips, Spanish

I wish I liked  margaritas. I think they are so fun to make and so fun to drink. I have just never just found a liking for the flavor of the sour mix. Even when I add orange juice, it still just doesn’t do much for me. I decided that I was going to find a way to take the idea of a margarita and tweak it a bit more to my liking.

I read a magazine article about a restaurant owner in Mexico who spiced up his tequila with peppers and used other juices to make margaritas. I decided to swipe his idea. Swiper no swiping.

Be prepared: they are spicy!!! If you are not a big fan of spicy, be sure to reduce pepper steeping time or dilute tequila with more juice.

Spicy Grapefruit Margarita
Serves 8

Ingredients

– 2 cups of tequila (I buy cheap for this drink because it is diluted anyway)
-1-2 Habanero peppers, halved (the more you use, the spicier the tequila gets)
– 2 tbsp sweetened lime juice
– juice of one lime
– 5 cups grapefruit juice
– 1 cup of sour mix
– Sea salt

Directions

1.Combine tequila and Habanero peppers in a pitcher and allow to steep for 2-4 hours depending on spice desire (this can be done up to one month ahead).
2. Rub the rim of each glass with a lime to moisten it.
3. Pour sea salt onto a plate and dip rims of the glass into it to coat the rims.
4. Combine remaining ingredients and mix with tequila. Stir.
5. Serve on the rocks and have fun!

Just a little tip… Take it or leave it

Posted by meredithfoster in Random Tips

I have never been a big advocate of Walmart. The one by my old house was typically filled with people with far too many children who seems to cough constantly. I know how much money I could save by going there, but not having to go there was worth the $10 extra I paid in groceries per week. There is nothing worse fighting my way through the people who think no one else exists and park their carts perpendicular in the aisle just enough that no one can move through, being coughed a gazillion times, and then seeing the light at the end of the tunnel, only to be discouraged by a 17 minute check out time with all of the same people that irritated you along the way.

I will admit now that it is not all Walmarts, just the one by my old house. Since we moved to Suwanee, I have been going to the Walmart quite frequently. In fact, I think it is going to be where I do my grocery shopping. The Kroger by me is far to hard to get out of. It requires waiting for an opening to get across three lanes to the turning lane just to be able to make a U-turn to go in the direction of my home. The Publix by me is nice, but quite a hike. I will likely go there once a week because the mail out $5 off of $30 every week. I will not pass that up, but the rest of my grocery shopping will be in Walmart.

Anyway, I promised a tip, and here is it: WALMART MATCH ANY COUPON OR ADVERTISED PRICE. I thought I would see if they would match my Super H coupon book prices on the produce which is incredibly cheap. They did!!! I got cucumbers for $0.29/lb, Horizon Organic whole milk for $2.99, broccoli for $0.39/lb, Sriracha for $1.79 for the big bottle, and Morton salt three for $0.99. They had no problem matching the prices. So grab a Super H coupon book or just the flier from the paper and shop away!

Great Prices!

Sincerely,

New Walmart Shopper