Home Grown Country Girl

I am a cold weather person. I don’t like hot weather, but if there is one thing that makes hot sunshine and high temperatures worth it, it is home grown vegetables and fruits. We live in a house that doesn’t get much sunshine. Even after taking down 15 pine trees from the front yard, we still only have one area of the yard that gets 6-8 hours of sun/day. So Blake built me a terrace in that area which became our garden. As any of you farmers out there know, you need tons of sun to grow veggies and fruit.

We plant our garden in March or April. We make it an Easter Saturday tradition. The crops require quite a bit of water and we are believers in composted soil and additional fertilizer (the kind that promotes the growth of fruiting, not foliage). Don’t cut corners on the stakes. We did that this year, but next year we will get the taller and sturdier stakes, so the plants have more support when they begin to bloom.

A neat tidbit that we learned this weekend was about blueberry bushes; ours is not doing very well at all, in fact, it is quite pitiful. We went to visit Blake’s uncle Brian this weekend. He lives out in the country and grows a ton of produce. He has a blueberry bush that is the size of a storage shed. I could not believe it! He told me that the trick is to plant at least two or three together to encourage cross-pollination. I never knew this tip, so we are picking up a buddy for our friend, Mr. Blueberry on My Shoulder this weekend.

This year, we are growing tomatoes, jalapenos, banana peppers, green/red/yellow peppers, blueberries, okra and cucumbers. In retrospect, I would have opted for one extra tomato plant, some beets and one less jalapeno plant. I LOVE Beets! We have way too many peppers. One good pepper plant of each type would be enough for us.

NOW IS THE TIME TO PLANT YOUR WINTER GARDEN!!!

Here is a little shot of the crops we picked YESTERDAY! Looks like I am due to make a few tomato pies!

A day in the garden

A few tips to a prosperous garden:

1. Leave plenty of space (at least 18 inches) between the plants when you plant them.

2. Plant them around Easter weekend.

3. Be sure to bury the bottom 6 inches of the plant you are planting. It seems like you are covering up a lot of the foliage, but that is ok.

4. For tomatoes, pinch back the little leaves that grow in the joints of the plant. Go easy on pruning anywhere else.

5. Water regularly. We prefer in the morning. In the evening, the water can create bacteria from not having the sun and in the afternoon, it is pointless.

6. Plant cucumbers, squash and melon in the spot where your compost pile was.

7. Steer clear of planting vegetables in clay. Sandy or Sandy loam are your best bets.

8. The easiest crops to grow (in my opinion) are onions, peas, beets, rutabaga and zucchini squash.

9. Put some type of guard around you garden (mesh nets or chicken wire work well) to keep the precious, but hungry rabbits and deer away from your salad!

10. Don’t be afraid to grow a garden in the winter. Salad greens, carrots, beets, radishes, cabbage, collards, broccoli, cauliflower all take well to the cold weather.

Just What the Doctor Ordered

Yesterday my mom had her dreaded rotator cuff surgery. I knew that after fasting the night before, she would want to come home and have something good to eat, but I also knew that it couldn’t be too greasy or spicy.

When I was growing up, fried chicken and mashed potatoes were a weekly event in my house. My grandparents owned a southern cooking restaurant in High Point, North Carolina called The River Road Inn. Both my mom and my dad worked there when they were younger, so they know how to cook southern specials. In fact, when we fry chicken at home these days, my dad still uses one of the cast iron pans from The River Road Inn. He also uses the same recipe.

Since my mom couldn’t have anything fried, I decided to make her mock fried chicken done with breadcrumbs and potato chips and baked in the oven. It was quite a hit! We also made a cucumber and onion salad from the garden and sliced some homegrown tomatoes.

I WANT TO KNOW:

WHAT DOES COMFORT FOOD MEAN TO YOU?

SHARE A STORY

“Fried” Chicken, Collards, Mashed Potatoes and Corn Bread

Serves 4

Total Cost- $4.32

Total Per Person- $1.08

Total without Sales- $14.60

Total Savings- $10.28

Comfort food

CHICKEN

~ 4 Boneless Skinless Chicken Breasts Super H $1.48/lb Average Retail $4.99/lb)

~ 3 tbsp mayonaisse (Publix Buy one, get one free $2.99 for 2)

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

~ 1 tsp hot sauce of choice (BIG LOTS)

~ dash of paprika, cayenne pepper, salt and pepper (BIG LOTS)

~ ½ cup milk (Costco $1.89/gallon Average Retail $3.49/gallon)

~ 1 cup Panko bread crumbs (Super H Buy one, get one free. 2/$2.99)

~ ½ cup crispy potato chips (Walmart Great Value $0.99 each Average Retail $3.99 each)

***You can use Saltines, Ritz Crackers, Corn Flakes or regular bread crumbs in place of potato chips if you prefer***

~2 tbsp flour

  1. Preheat oven to 375 degrees
  2. In a mixing bowl, mix eggs, milk, hot sauce, paprika, cayenne, salt and pepper.
  3. In another mixing bowl, mix Panko breadcrumbs, crushed chips, flour, salt, pepper and paprika.
  4. Transfer dry mix to a large plate.
  5. Dip chicken breast into the wet mixture, then coat with the dry mixture.
  6. Transfer coated chicken to a greased baking pan or a cookie sheet.
  7. Cook for 20 minutes.
  8. Flip chicken breasts over.
  9. Cook for 20 more minutes.
  10. Spray chicken breasts with butter spray and broil for 2-4 minutes until crispy.

COLLARDS

~ 1 bunch of fresh collards (chopped) or one bag of prechopped collards (Super H $0.99/bunch Average Retail $3.99/bunch)

~ 1 can chicken stock (Costco 12 cans for $6.99 Average Retail $1.19/can)

~ 1 ¼ cup water

~ 4 slices bacon (Publix Buy one get one Free $3.99/2)

1. In a large pot, cook 4 pieces of bacon on medium high heat for about 5 minutes and    leave them (and their grease) in the pot.

2. Add chopped, cleaned collards, add chicken stock and water and bring to a boil.

3. Reduce heat to a simmer and simmer for 1- 1 ½ hours.

4. Salt and pepper to taste.

MASHED POTATOES

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

~ 1/2 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.

Everything Tastes Better with Fresh HERB!

I had the coolest experience last night. For those of you who follow my blog, you know that The Stars on Food Network are some of my favorite people. They are my pop stars! I would love to meet any or all of them in real life. Well, last night, I was invited to a dinner in Highlands with Herb Mesa, one of the finalists in this season’s Next Food Network Star.

It was such a fun night. It is so cool to meet the people you cheer for on TV in real life, and I will tell you this, HERB is hilarious! He has the best personality and would make such an amazing host for his own show. He really worked the room and made sure everyone was having fun at all times.

After dinner, we all went downstairs to watch the show together with Herb. That was cool too! And he made us the flan he made on last night’s show.

I got several photos with him and he took a lot of time to explain to me how the entire process worked for The Next Food Network Star, and for that I was very appreciative. I made him blush a few times when I smashed on his biceps and took every chance I could to roll up his sleeves (Sorry Herb), but for those of you who know me, you know that’s the way I roll!

Herb Mesa (and his muscles)

Herb watching Herb- Pretty Cool

Where is Ashton? I must be getting “Punk’d”

So just the other day my friend Christy, Ashley and I were talking on Facebook about using coupons. I was explaining to them that I definitely use coupons, but I am more of a “sale shopper”. This is not because I don’t like coupons or don’t take the time to find them or clip them, it is simply because we generally buy fresh produce and meat. When was the last time you saw a coupon for asparagus?

Anyway, I told them that someone needed to invent coupons for fresh produce and meat. That night, I went by my mom’s house to let her spend some time with Lottie, when I saw a coupon book about 15 pages long for Super H. The coupons books that I get in the mail from Super H generally include coupons for sauces, dry goods, cleaning supplies, rice, and other packaged goods. Nothing fresh.

I sat down expecting to see the same thing. I was floored when I saw what the coupons were. The booklet was filled with over 60 coupons for FRESH PRODUCE AND MEAT ONLY. These were absolutely, unbelievable prices!!!

Seriously, I got this the same day as I talked on FaceBook with friends about how they don’t exist.

The coupons are the best I have ever seen. Super H already has very low prices, but these seriously took my breath away. I felt like Ashton Kutcher was going to pop out and tell me I had been “Punk’d”

Here are a few examples of what is included:

4 Mangos for $0.98

10 Kiwi for $0.98

$0.68/lb for red or green seedless grapes

1 lb asparagus $0.88 (Unbelievable)

8 oz container of whole mushrooms $0.48

Whole Pineapple $0.98

Live Lobster $5.98/lb (seriously?)

Fresh Scallops $3.98/lb

10 lb bag of Idaho Potatoes $0.98

3 lb Vidalia Onions $0.78

Cauliflour $0.78 each

Hass avocado 4/$0.98

I could go on forever. The coupons are good from August 6- August 19, so be looking for some fun recipes that week.

No Knead to Buy Bread

One of the best and most flavorful ways that we save money with by making our own bread. I know exactly what you are thinking. What a hassle! Well, it is super simple and super cheap if you buy a bread machine. Then all you do is add the ingredients and press a button. It makes the most wonderful bread and your house smells great for a week.

There are several kinds of bread that you can make, some are easy and some are more difficult. Blake’s mom, Jeannie, is the master at making bread, and she shares all of her tips with us. Now, we make all different loaf breads, French bread, bagels and pizza dough. A loaf of homemade bread makes for a great housewarming or Christmas gift as well! The good quality bread at the average grocery store runs you about $3.99. That can really add up!

The bread machine recipes are endless on the Internet and once you get the hang of you, you can create your own. Bread Flour was buy one get one free the other day at Publix, so I went ahead and bought 6 bags of it. We are stocked for a few months now!

This is the bread machine we have. Blake’s mom bought it for us when it was on sale at Walmart for around $40. I highly suggest it. Our Bread Machine

This is the loaf that Blake made this morning for Yas and his dad. Yas’ dad lives in Japan, so it is always a treat when we get to see him. He loves Blake’s Onion Dill Bread. He says it is the best bread he has had in is whole life.

Homemade Onion Dill Bread- 2lb loaf

Hot and Fresh

Blake and Jeannie's Asiago French Bread and Plain French Bread

Here Fishy Fishy

Blake had his best friend, Yas, and his dad come over for lunch today. We made fish tacos. We had some Tilapia in the freezer and our garden provided most of what else we needed. Yesterday at Super H mart, the whole wheat tortillas were not on sale, but I knew they were at Publix. I really hate going to a store for one item, so I asked if they would give me the $0.50 off so I didn’t have to go to Publix, and sure enough they did. I buy all of my seasonings at BIG LOTS for $1.00 each. They are just as good as the name brands. For this recipe, you can buy the premixed blackening seasoning to simplify it, but I like making my own. Whoot!

Blackened Fish Tacos and Black Beans

Serves 4

Total price for 4- $8.02

Total price per person $2.00

Total price without sales- $16.49

Total savings- $8.47

Blackened Fish Tacos with Black Beans



3 filets of tilapia (Super H $2.99/lb from Publix $6.99/lb- recipe used about 1.5lbs $4.49)

3 tbsp of blackening seasoning (mixture of cumin, paprika, salt, pepper, sugar, oregano, thyme, onion powder, garlic powder, and nutmeg) This recipe uses about $0.50 worth of seasonings

2 tomatoes (Garden- FREE)

½ onion (red or sweet) (Super H $0.69/lb from Kroger $1.99/lb- used 1/5 of  pound $0.14

3 tbsp of fresh cilantro (Garden- FREE)

juice of one lime (Super H 7/$1.00 from Publix 3/$1.00 total $0.14)

2/3 cup of sour cream (Super H $0.99 from Publix $1.99. Used $0.50 off coupon)

1 fresh jalapeno- seeded (Garden FREE)

1 can of black beans (Buy one Get one Free at Publix last week. $0.49 each from $0.99)

6 flour tortillas (Super H- $1.99 to match Publix. Was $2.99)

¼ head chopped green cabbage (Super H $0.49/lb from publix $1.29 per lb- used 1/5 of head $0.07 total)

Before starting the fish tacos, you need to make the pico de gallo and the cream sauce. Cut 2 tomatoes into 1 inch chunks and remove seeds. Dice half of onion and add to tomatoes. Add 2 tbsp of fresh cilantro coarsely chopped. Dice ½ seeded jalapeno and combine. Add juice of ½ lime and 1 tps of salt and pepper. Mix. Refrigerate for 30 minutes, strain and serve to top tacos.

To make the cream sauce, add juice of ½ lime, 2/3 cups of sour cream, 1 tbsp chopped fresh cilantro and ½ diced jalapeno- seeded. Mix and refrigerate and serve on top of tacos.

Heat black beans in pot for 10 minutes on medium high.

Combine all seasonings together to create blackening. Cut each tilapia filet in half and pat dry with paper towel. Bring to room temperature. Put 2 tsp of butter  and 1 tsp of oil in a large pan and bring up to very high heat. Roll tilapia in seasoning and when the pan is hot, place filets in pan. Cook on high heat until cooked through and crispy (about 3 mins per side depending on thickness of filet.

Wrap tortillas in foil and put in the oven on 300 degrees for 5 minutes to heat before serving.

Serve like a salad bar and allow guest to top with what they choose. For me, sauce, fish, pico, more sauce, cabbage- black beans on the side. YUMMY!

How to Eat Fried Cow.

Tonight we were planning on capitalizing on the low price of the chicken breast tenders again, BUT I happened to be in Super H Mart looking for some veggies for Lottie’s veggie blend pasta sauce, when I saw my dinner! Manager’s Special: 1.12 lbs of Flank steak for $2.23 total! I grabbed it and tried to decide what to do with it. I have been craving Cuban lately, so I decided on an authentic Cuban dish called Vaca Frita. Vaca Frita means, “fried cow”. Can’t really beat that can you? Basically it is shredded, garlicky flank steak cooked in a pan for extra crispiness. It’s quick, easy and tasty. Have a try! Also I had a few Russet Potatoes left from my $2.99 5lb bag, so I decided to use those. Normally, Cuban dishes come with Yuca, but I checked at Super H, and Yuca was not on sale. Potatoes it is. I came across avocados (that were ripe) that were 2/$1.19 so I knew I needed those. Here is what came out of the shopping trip (ALL AT ONE STORE- my favorite way to shop).

Blake and I had this meal at our favorite Cuban spot. I know it sounds intimidating, but it is really simple.

Vaca Frita with Mock Yuca Spears and Avocado Salad

Serves 4

Total price – $5.00 (BEST DEAL YET)

Total price per person -$1.25 Seriously, thank you Super H Mart manager

Total Price without sales- $17.49

Total savings $12.49

Vaca Frita with "mock yuca" potatoes and Avocado salad

Vaca Frita

1 ¼ lb Flank Steak (Super H Mart $2.23 compared to $8.99/lb Publix so $11.24)

2 small sweet onions-one halved and one thinly sliced (Super H Mart $0.99/lb from Kroger $1.99/lb)

1 Bay leaf (BIG LOTS $1.00/bottle includes about 50 leaves)

2 cloves of garlic (Super H Mart $0.99/lb from Publix $2.99/lb)

salt and pepper

¼ cup fresh lime juice (Super H Mart 7/$1.00 or $0.14 each- used 3 from Kroger 2/$1.00)

2 tbps Extra Virgin Olive Oil (Publix Buy one get one free- $5.00 each)

dash of cumin (BIG LOTS $1.00)

Avocado Salad

2 ripe avacados (Super H Mart 2/$1.19 from Publix 2/$3.00)

1 tomato (GARDEN- FREE)

1 tbsp lime juice (Super H Mart 7/$1.00 or $0.14 each from Kroger 2/$1.00)

coarse salt and pepper

I tbsp coarsely chopped cilantro (GARDEN FREE)

Mock Yuca aka Potatoes

2 medium russet potatoes (Publix 5lb bag $2.99 – $0.35 total from Publix normal price of $5.99/lb $0.70 total)

4 roasted garlic cloves (Super H Mart $0.99/lb from Publix $2.99/lb)

1 tbsp olive oil (Publix Buy one get one free- $5.00 each)

In a large sauté pan, add the halved onion, the mean, one bay leave, and salt and pepper. Add enough water to cover the meat. Simmer on medium heat for 20 minutes. Remove the meat from the pan to another working surface to cool. Allow meat to cool and then shred into thin pieces.

Mash 2 cloves of fresh garlic with 2 tsp of coarse salt with a muddle or the flat side of a knife until it becomes a paste. Kneed the garlic paste into the cooled meat along with the olive oil, cumin, and limejuice. Let stand at room temperature for 30-90 minutes

This is what the meat should look like when marinating after being simmered and shredded.

While you are simmering…

Peel potatoes and cut into large spears. Boil until al dente and stain. Coat in olive oil and crusted, roasted (to roast garlic- cut tip of root side of bulb until each garlic clove is exposed a little bit. Coat with olive oil and wrap tightly with aluminum foil and bake at 350 degrees for 35 minutes until fork tender) garlic and keep warm until serving.

Cut tomato (seeded) and avocado into ½ inch cubs and put into a bowl. Add juice of one lime, salt, pepper and cilantro and mix together. Refrigerate until serving.

Thinly slice and caramelize one small onion and keep warm for serving

Then…

Heat a large flat griddle (you can use large sauté pan if you don’t have a griddle) to high heat. Spread the shredded meat into a thin layer on the hot grilled and sprinkle with coarse salt and pepper. Cook over high heat flipping once until crispy coating appears, about 5-7 minutes per batch.  Top with carmaleized onions and serve with a slice of lime. Happy Eating!

Cheesy with a Cherry on Top

My best friend Jenny and I love to watch the Food Network. One of our favorite texts to send is informing each other that Ina Garten (Barefoot Contessa) just made a classic fake phone call to set up an exquisite dinner party on her patio in The Hamptons. For some reason, we think the fake phone calls are so fun!

Jenny texted me a few days after we both realized how much we loved Ina Garten, and asked me what I was up to. I told her that I was clipping coupons for some food to use on dinner that night and planned to go and redeem them and get back to the kitchen. A few minutes later, she texted me with the most wonderful idea of a Food Network show. Cook with Coupons: Because full flavor should never be full price. I would clip coupons, Blake or I would cook and we would call Jenny over to eat with us. The perfect recipe to the perfect show.

When I saw that The Next Food Network Star was accepting audition videos for season 7, I went for it and auditioned. Wish me luck! I hope they will pick me!

Basmati Hottie

Last night we had Jenny over for dinner. She and Blake have both been dying to have Chicken Vindaloo, so when the chicken breast tenders and the potatoes went on sale, I knew it was time. Blake LOVES Indian food. Vindaloo is to Indian food like Spaghetti and Meatballs is to Italian food~ simple, common and delicious.

Here is what we had:

Chicken Vindaloo with Poached Eggs and Basmati Rice

Serves 4

Total Price for 4- $8.27

Total price per person- $2.06

Total Savings for 4- $11.17

Chicken Vindaloo with a poached egg on Basmati rice

  • 3 large Vidalia onions chopped  (Publix $1.29/lb from $1.99/lb)
  • 4 medium tomatoes chopped and seeded (Garden FREE)
  • 2 1/2 tablespoons distilled white vinegar (Manufacturer’s Coupon $0.50 off- $0.89 total)
  • 2 tsp vegetable oil. (Kroger $0.50 off total $0.94 for 48oz bottle)
  • 2 small garlic clove, chopped (Publix 5/$0.99 from $1.99/lb)
  • 1 teaspoon ground turmeric (Big Lots $1.00 per bottle)
  • 1 teaspoon minced fresh ginger (Big Lots $1.00 per bottle)
  • 1 teaspoon tomato paste (Costco $2.25 off case- whole case $4.75- $0.39/can)
  • 1 teaspoon ground cumin (Big Lots $1.00 per bottle)
  • 1/2 teaspoon ground coriander (Big Lots $1.00 per bottle)
  • 1/2 teaspoon paprika (Big Lots $1.00 per bottle)
  • 1/2 teaspoon (depending on taste) cayenne pepper (Big Lots $1.00/ bottle)
  • 8 skinless boneless chicken breasts tenders or 4 boneless chicken breasts , cut into 1- to 1 1/2-inch pieces (Ingles- tenders on sale for $1.98/lb from $3.98/lb- Total $3.96)
  • 1 pounds russet potatoes, peeled, cut into 1-inch pieces (Publix 5lb bag $2.99 – $0.59 total)
  • 1 1/2 cups low-salt chicken broth or water (Costco $1.75 off of case $6.25 total for case- one can $0.52)
  • 2 cups of steamed rice (Super H $9.99 for 10 lb bag from $12.99 for 10 lb bag- total for recipe $1.00)
  • 4 eggs (Costco- 36 eggs for $1.99 or $0.05/each)

Add onions, tomatoes, vinegar, garlic and spices to a food processor (or blender if you don’t have a processor) and blend. Heat two teaspoons of vegetable oil in a large sautee pan, then add the paste. Stir occasionally for 3-4 minutes. Add the chicken and potatoes and cook for 7-9 minutes. Then add chicken broth or water and bring to a boil. Once it boils, reduce the heat to medium-low and simmer. Break 4 –5 eggs on top of the mixture and cover in order for eggs to poach and chicken to fully cook (approximately 5 more minutes). Garnish with 2 strips of crispy bacon and a few sprigs of parsley. ENJOY!

A Fish out of Water

Blake started his new job last week, and I tried to have him an inexpensive prize at the end of each day when he got home. Today, I got him cedar planks that were on sale from Whole Foods. We put them to use on this dish. We both knew we wanted some kind of white fish, and Mahi Mahi and mango were on sale, so we went with that. I love the combination of mango and tomato~ especially when both are ripe!

Cedar Plank Mahi Mahi with Mango and Homegrown Tomato Salsa

(Serves 2)

Total Price for 2 people- $8.63 ($4.32 each)

Total Savings for 2 people- $14.28 ($7.14 each)

Cedar Plank Mahi Mahi with Mango/Tomato salad and polenta


2 Frozen Mahi Mahi Filets ( Whole Foods/Paycheck $6.99/4 filets from $11.99)

2 Ripe Mangos chopped(2/ $3.00- Publix from $1.99 each)

1 small red onion- diced small ($1.29/lb from Publix from $1.49/lb)

½ Jalapeno- seeded and diced small(FREE- garden)

2 tbsp Cilantro coarsely chopped (FREE- garden)

1 ½ Homegrown tomatoes diced and seeded (FREE- garden)

Juice of one lime (5/$1.00 Publix from 3/$1.00)

Salt, pepper, cumin, cayenne pepper

1/2 roll of polenta ($3.19 Whole Foods from $3.69)

Soak Cedar Plank in water for one hour. Marinate the Mahi filets in lime and lemon juice, salt, pepper, cayenne and melted butter in a Ziplock bag (buy Ziplock bags in bulk when you have a coupon from Costco, BJ’s or Sams. Generally coupons range from $2.00-$5.00 off depending on quanity).

In a bowl, add mango, onion, tomato, cilantro, lime, cumin, cayenne, salt and pepper and mix. Refrigerate for 30 minutes. Strain excess juice.

Turn heat of grill to medium high and allow cedar planks to get hot. Once hot flip the hot side up and apply Mahi to cedar plank and grill for 7-8 never turning.  (If you want crispy Mahi, place straight on grill or broil for 4 minutes per side).

Cut prepared polenta into ½ inch discs and grill for 2 minutes on each side alongside the cedar planks.

Serve Mahi on top of three discs of polenta and top with Mango salsa. Garnish with fresh dill (FREE from garden)