The past few weeks, I've been adding several updates to The Cheap Gourmet blog. Many of these changes have been behind-the-scenes, so I wanted to provide easy access links to help you locate the newly added sections.
First, The Cheap Gourmet has joined forces with Fatigue Be Gone to provide weekly "Fruit and Veggie Day" menu planners. Each Friday through the end of August, we will provide free menu planners consisting of fruit and veggie recipes. Learn more about this exciting (and free!) nutritional program and download the first issue of Fruit and Veggie Day Menu Planner via the "Fruit and Veggie Day" Announcement.
Second, I have added a new "Cooking Contests" section. This will be a work-in-progress and new contests will be added on a frequent basis. The contests are listed alphabetically by expiration date. I am a huge fan of cooking contests and want this section to be easy to navigate so you receive the fullest benefit. Any comments and feedback on the "Cooking Contests" section will be greatly appreciated.
Third, in case you missed it, Easy Bakeware is currently running an awesome special. EasyBakeware offers a wide range of baking and cooking items. Presently, they are offering FREE Bakeware. You can order one item for free, but need to pay the cost of shipping and handling. I ordered the red silicon mini muffing tin and the cost of shipping was $7.95. You can order as many items as you'd like. Upon checkout, Easy Bakeware deducts the cost of the most expensive item, which you will receive for free. Check out the Easy Bakeware post for further details.
Last, but not least, I am working on creating recipe categories. Many readers have commented it has become increasingly difficult for them to locate their favorite recipes and asked if I could arrange them by category. I am happy to accommodate your request and will be working on this throughout the month. At present, The Cheap Gourmet offers nearly 200 recipes, so this project might take a few weeks to complete.
As always, I appreciate your feedback and comments. My goal is to make The Cheap Gourmet your preferred cooking and bargain shopping website. If there is anything you would like to see more or less of, feel free to contact me via the "Contact Me" link or by posting a comment below.
Thank you for your patronage and I look forward to hearing from you soon!
I am excited to announce "Fruit and Veggie Day" ~ a fun way to improve your health. Fruit and Veggie Day is the brainchild of my friend and business associate, Viveca Stone-Berry. Viveca is the founder of FatigueBeGone.com and author of "Fatigue Be Gone Jumpstart Guide"; a step-by-step guide for easy transition into a healthy, energetic lifestyle.
Fruit and Veggie Day isn't some far-fetched diet plan where you are forced to eat nothing but kiwi or strawberries for a week. In fact, it isn't a diet at all. It is simply making a conscious decision to eat nothing but fruits and vegetables for an entire day once a week. Give it a try. You'll be amazed at the difference it makes!
An entire series of events surrounds Fruit and Veggie Day, which you can read about further down in this post if you would like. It's really a great story, but not everyone cares to hear the details. For those of you who like to cut to the chase, this section is for you.
Each Friday, The Cheap Gourmet and Fatigue Be Gone will publish a new Fruit and Veggie Menu Planner. This gives you time to shop over the weekend. On Monday, we commit to eating only fruit and vegetable dishes throughout the day.
We invite you to participate in this energizing nutritional experiment and interact with us. Share your fruit and veggie recipes. Ask questions. Offer feedback and suggestions. Share your results.
In reality, you can't get much cheaper than eating fruits and vegetables and they are far better for your body than fast food or processed garbage. Research shows eating a diet rich in fruits, vegetables and fiber offers a host of health benefits.
This experiment is presented compliments of The Cheap Gourmet and Fatigue Be Gone. There is no fee. We aren't charging for the menu plans. You don't have to interact if you don't want to, but we'd love it if you did.
All you have to do is:
Stop by the The Cheap Gourmet blog each Friday to download your menu plan.
Or, subscribe to The Cheap Gourmet RSS feed (upper right corner) or Viveca's newsletter. It's that simple.
Every week through the end of August we will publish menu plans consisting of two Breakfast, Lunch and Dinner recipes, plus six healthy snacks. Choose one recipe from each category and follow the plan outlined in the guide.
We hope you enjoy the recipes and reap an enormous boost in energy. Feel free to share the Fruit and Veggie menu planners with friends, family, co-workers and neighbors. We look forward to hearing from you and thank you for joining us in our journey toward vibrant health!
Viveca and I met in a health and wellness forum. We both suffered from similar ailments and were sick and tired of being sick and tired. In our quest to feel better we tried a myriad of products, remedies, alternative therapies and nutritional programs.
Viveca has recovered from adrenal fatigue; a little-known disorder that affects nearly 80-percent
of Americans. Throughout her quest to regain her energy, Viveca went to
various doctors and specialists and tried numerous prescription
medications, nutritional products, alternative therapies and altering
her diet. She shares her experiences, along with what worked and what
didn't in "Fatigue Be Gone Jumpstart Guide" ebook.
A few weeks ago, Viveca and I were conversing by phone and she told me that she and a friend visit local food markets each weekend to purchase their fruit and veggie day
menu items. There's nothing better than spending a few hours with a
good friend and discovering a plethora of fresh (and oftentimes
organic) fruits and veggies. If you would like to locate local Farmers Markets visit LocalHarvest.org.
Each Monday Viveca, her husband, Michael, and her friend eat nothing but fresh fruits and vegetables. They juice, create smoothies, make fruit salads, vegetable salads and even desserts! When
she told me this story, I wanted to join in the fun.
Although we live
in different states and can't shop together, we can offer support,
share recipes and feel great together. As we discussed inviting our
friends and family to join us, we were struck with the idea to share
our concept with readers of our blogs. After all, the more the merrier
(and energetic!).
We decided to offer complimentary Fruit and Veggie Day menu planners each week for the rest of the summer. Many of the recipes are extracted from "The Diva Diet"; a cookbook I wrote for people suffering from autoimmune disease.
If you're tired of feeling tired all the time, I HIGHLY recommend Viveca's guide. For less than $10 you can discover simple techniques to help determine if you are suffering from adrenal fatigue. Printable questionnaires can be filled out and provided to your doctor. She even reveals one simple home test that only requires a small glass of water and your spit. It's amazing what your spit can reveal about your health.
*This ebook is sold through Clickbank; the most trusted provider of information products. It's backed by a 30-day 100% money-back guarantee. You have nothing to lose, and a whole lot of energy to gain. I don't mean to come across sounding like a sales pitch. It's just that Viveca's book changed my life and helped me regain my energy. I'm excited to share it with others because it feels great to feel great!
In closing, we are excited to have you join us in Fruit and Veggie Day. If the mood strikes you, please Tweet us, or post a link to Facebook or Myspace, or Stumble us. Our goal is to help people feel better and have plenty of energy to enjoy life!
The first time someone mentioned mahi mahi fish tacos to me, I turned up my nose and thought they had lost their mind. Seriously, fish tacos? Yuck! But, was I ever wrong and I'm certainly glad I was "brave" enough to give them a try.
My first experience with Spicy Mahi Mahi Fish Tacos was at the Ale House over in Daytona Beach, Florida. I was about 3 weeks into recovery from having extensive dental work done and my diet was still limited to soft foods. The only thing that concerned me about the dish was it was served with a red cabbage slaw, but I figured I could scrape if off if my healing gums weren't ready for that much chomping.
It was in love at first bite. I vividly remember the experience because I consumed the entire meal. It was the first "real" food I had eaten in 21 days. I savored every bite and attempted to figure out what spices the Ale House used to create this masterpiece of a taco.
Although the following recipe isn't exactly the same, it has a fabulous kick from marinade which is offset by the mildness of the Iceberg lettuce. My husband doesn't like red cabbage, so we opted for green lettuce instead. Feel free to use either because they both taste great!
1/2 cup fresh Cilantro, chopped 3 Tablespoons Frank's Red Hot Sauce or Tabasco Sauce 1 teaspoon Kosher salt (or 1-2 teaspoons table salt) 1 Lime, juice only 1/4 wedge Iceberg Lettuce or Red Cabbage, shredded 1 medium Tomato, diced 1 cup Cheddar Cheese, shredded (optional) 1 Tablespoon Olive Oil 1 pound skinless Mahi Mahi fillet, cut into two 8-ounce fillets 8 small Flour Tortillas (or 4 large if you prefer to make these into burritos)
DIRECTIONS:
1. For marinade, combine cilantro, hot sauce, salt and lime juice in a medium bowl. 2. Add mahi mahi fillets to marinade and gently toss to cover. 3. Cover bowl with lid or plastic wrap and place in refrigerator for one hour. 4. After fish has marinated, preheat oven to 300-degrees Fahrenheit. 5. Wrap tortillas in foil and place in oven. 6. Add oil to 12-inch skillet and heat on medium setting until oil begins to slightly ripple. 7. Carefully add mahi mahi fillets and cook 4 to 5 minutes per side. 8. Transfer mahi mahi to a plate and separate fillets into bite-size pieces using a fork.
9. Remove tortilla shells from oven and unwrap.
10. Fill center of tortilla with mahi and top with lettuce, tomato and cheese.
11. Fold into a taco or wrap into a burrito and serve immediately.
Rock shrimp stuffed with asiago cheese and jalapenos is the perfect summertime food. This delightful seafood dish can be cooked on the grill, under the broiler, on a flat top griddle or in a skillet. Talk about versatile!
Rock shrimp stuffed with asiago cheese and jalapenos makes a great appetizer and is perfect for entertaining. It also makes a great entree and can be paired with red potatoes, corn on the cob, baked beans, potato salad, green beans, seasoned rice or anything else you enjoy combining with shrimp.
Rock shrimp are deep water crustaceans, harvested in 120 to 240 feet of water. They have a hard exoskelton and taste similar to lobster. When preparing this recipe, you will need to remove the shell by using a pair of sharp kitchen scissors to snip the back of the shell away from the body and tail. Rock shrimp have a sand vein which can be removed by rinsing under cold running water.
NOTE: Prior to preparing the rock shrimp recipe, place 12 toothpicks in a small container filled with water. Soaking the toothpicks prevents them from burning and makes them easier to remove when the shrimp is cooked.You can also use wooden or metal skewers if desired. Place 3 to 4 shrimp per skewer and cook as directed below.
ROCK SHRIMP STUFFED WITH ASIAGO CHEESE AND JALAPENOS Serves: 4 to 6 Prep Time: 15 minutes Cook Time: 8 minutes
INGREDIENTS: 24 Rock Shrimp, peeled and deveined 8 ounces Asiago Cheese, shredded 1 medium Jalapeno Pepper, seeds removed and minced 12 slices Bacon
DIRECTIONS:
1. Place 12 toothpicks or wooden skewers in a container filled halfway with water. 2. Wash shrimp in cold running water. Remove shell and butterfly shrimp by cutting lengthwise along the back, leaving tail section intact. Be careful not to cut all the way through. Pat dry with paper towel. 3. Finely grate asiago cheese. 4. Mince jalapeno pepper and mix with cheese.
5. Cut bacon slices in half. 6. Stuff each shrimp with 1 teaspoon of cheese mixture.
7. Wrap each shrimp with 1/2 slice of bacon and secure with toothpick or place on skewer.
8. Place shrimp on a broiler pan or grill and cook until bacon begins to crisp; about 4 minutes. 9. Turn shrimp and cook until bacon is done; about 4 minutes. 10. Transfer to plate and serve immediately.
The following Balsamic Glazed Chicken over a Bed of Long Grain and Wild Rice is a quick and easy recipe that bursts with flavor and leaves you feeling full and satisfied. It is light enough for a summer dinner, yet hardy enough for a cold winter night.
The balsamic glazed chicken over a bed of long grain and wild rice recipe was developed during our "clean out the pantry" week. I really enjoy engaging in clean out the pantry week because it forces me to be creative and helps reduce our food inventory.
I'm dangerous when it comes to grocery shopping. I'm worse than a shopaholic at the mall. I take advantage of buy one get one free specials and proudly present my fistful of coupons. But, I have a tendency to go overboard in my attempt to save a buck. My spending sprees eventually end up in excessive inventory that gets shoved to the back of the pantry.
Chicken is perhaps one of the easiest meats to cook with because it is so versatile. Did you ever watch, Forrest Gump? If so, you will remember the long list of shrimp ideas that Bubba rattled off. I'm the Bubba of chicken. I can come up with a thousand ways to prepare it.
I hope you enjoy the following recipe and encourage you to take part in your own clean out the pantry week. You might be surprised by the wonderful concoctions you can come up with! If nothing else, you can save yourself some big bucks by not grocery shopping for a week. And, if your meal sucks, you can afford to go out to dinner ;-)
BALSAMIC GLAZED CHICKEN OVER A BED OF LONG GRAIN AND WILD RICE Serves 2 Prep Time: 10 minutes Cook Time: 30 minutes
INGREDIENTS:
1 box Uncle Ben's Long Grain and Wild Rice 2 4-ounce boneless, skinless chicken breasts, cut into 1-inch cubes 1/4 Vidalia Onion, chopped 1/2 Green Bell Pepper, seeded and chopped 2 Tablespoons Extra Virgin Olive Oil 1/4 cup Balsamic Vinegar 1 teaspoon Mrs. Dash Original Seasoning Blend 1/2 teaspoon Goya Adobo seasoning Freshly ground black pepper, to taste
DIRECTIONS:
Prepare Uncle Ben's rice as per package directions.
Rinse chicken and pat dry with paper towel. Cut into 1-inch cubes.
Rinse and dry vegetables. Using a clean cutting board and knife, chop vegetables into bite-size pieces.
Mix Mrs. Dash, Adobo, and black pepper and sprinkle over chicken.
Add olive oil to a 12-inch skillet. Heat oil over medium heat for 2 minutes.
Carefully add chicken to skillet; making sure pieces do not overlap. Cook for 3 to 4 minutes and turn.
Add chopped vegetables to chicken.
Cook for 3 to 4 minutes, or until chicken is done and vegetables are crisp-tender.
Reduce heat to low. Pour in balsamic vinegar and gently mix until chicken and veggies are coated.
Simmer, uncovered for 5 minutes.
Place rice on plates and top with chicken and vegetable mixture. Serve immediately.
I encourage you to click on the hyperlinks in the ingredients list. Each website offers a wealth of cooking tips and yummy recipes. Vidalia Onion is currently hosting "Sweet Times" cooking contest. Grand prize is $1,000 cash!
If you like receiving free stuff, click on the Freefly's banner below. I subscribed less than two weeks ago and have already received a 20-pack of Nicorette gum, a Greenies chew bone for my dog, samples of Bragg's live food products, and samples of Bodycology products through Walmart. I actually enjoy going to the mailbox now :-) Check 'em out. You'll love it!
Tired of the same old red beans and rice recipe? Looking for a way to spice up this protein-packed, high carbohydrate meal? If so, you're going to love today's gourmet red beans and rice recipe. Best, of all, it's easy to prepare and is super affordable.
My husband was raised on red beans and rice. When I suggest making it for dinner, he gives me that "I'll eat it if I have to, but I'd rather not" look. Personally, I could eat red beans and rice at least three times a week. I love it! Did you know that eating a high carbohydrate meal before bedtime can help you sleep better?
I'm an insomniac. Or, maybe I'm a night owl. I've always been one who prefers to stay up 'till the wee hours of the morning and sleep in. That's why I love being self-employed as a writer. I can make my own hours and don't have to crawl out of bed at the crack of dawn. But, I digress...
I haven't been sleeping well lately and really needed a good night of rest. I knew red beans and rice would do the trick, but also knew my husband would prefer something else. So, I decided to get a little creative and see how I could jazz the recipe up to suit both of our tastes.
We were blown away by the results and think you will be too! I used Zatarain'sRed Beans and Rice New Orleans Style box mix. Personally, I think their brand is the best. It doesn't leave an aftertaste in your mouth like some of the other packaged red beans and rice mixes. For those reducing their salt intake, Zatarain's has three new reduced sodium products, one of which is red beans and rice.
By the way, Zatarain's is currently hosting a $2500 Jambalaya Throwdown contest. Original recipes must be submitted no later than July 31st, 2009. Click here to read the complete rules.
In case your wondering, I had a wonderful night of sleep after consuming this meal. If you have trouble sleeping, I hope this recipe can help you get your zzzzz's.
1 box Zatarain's Red Beans and Rice New Orleans Style 1/2 package Johnsonville New Orleans Brand Smoked Sausage (3 sausages, sliced 1-inch thick, then quartered) 2 Toufayan Bakeries Whole Wheat Flatbreads 1/2 cup Cheddar Cheese, shredded
DIRECTIONS:
Slice Johnsonville New Orleans Smoke Sausage into 1-inch thick rounds, then slice rounds into halves or quarters, depending on your preference.
In a 2-quart pot, add sausage and cook over medium heat for 5 to 7 minutes, or until edges start to brown. Place a paper towel on a small plate and place sausage on top to drain.
Add sausage to Zatarain's Red Beans as Rice and cook per package instructions.
Place one Toufayan Whole Wheat Flatbread on a plate.
Top with red beans and rice and spread mixture to the edges.
Top with 1/4 cup shredded Cheddar Cheese and serve immediately.
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Today, I'd like to share a supersimple summer salad with grilled chicken and a side of bread with melted brie cheese. This recipe takes less than 15 minutes to prepare and is packed with protein, calcium, fiber and flavor!
You can make this super simple summer salad using a prepackaged salad mix. However, I prefer to use fresh ingredients. It is actually cheaper to buy the vegetables and chop them your self. The salad will be much fresher and crisp and tends to last longer than the bagged salad mixes.
Perdue Chicken offers prepackaged chicken breasts, which are perfect for adding to salads. They are the perfect portion size and come in a variety of flavors. The Italian marinated chicken works great with this particular recipe. You can also use packaged chicken strips or plain chicken breasts. The possibilities are only limited by your imagination!
Super Simple Summer Salad with Grilled Chicken and Bread with Melted Brie Cheese Serves: Two Prep Time: 10 minutes Cook Time: 14 minutes
Salad Ingredients:
2 6-ounce skinless, boneless Chicken Breasts 1/2 bunch Romaine lettuce, stems removed and chopped 1/4 head Iceberg lettuce, chopped 1 Carrot, diced 1 stalk Celery, diced 2 Green Onions, chopped 1 medium Tomato, chopped Salad Dressing Salt and Pepper, if desired
Bread Ingredients: 1/4 loaf Artisan Bread (found in the bakery of most supermarkets) 1/4 round Alouette Baby Brie, thinly sliced
Directions:
If using regular chicken breasts, add salt and pepper or other seasonings of choice. I like Mrs. Dash because it adds a nice flavor. You could also use McCormick's Roasted Garlic seasoning or marinate the chicken in 1/4 cup of Dale's Seasoning for 10 minutes.
Cook chicken in the broiler or on a gas or charcoal grill. Cook for 6-7 minutes per side or until center is no longer pink.
While chicken is cooking, prepare salad mix.
Wash and dry vegetables. If using packaged salad mix, empty bag into colander and rinse with cold water. Pat dry with paper towels.
Loosely chop romaine and head lettuce. Cut spine out of romaine leaves.
Dice celery and carrots.
Remove the root from green onions and slice thin rounds.
Quarter tomato, remove seeds (if desired) and cut into chunks.
Toss ingredients together and place in refrigerator until ready to serve.
Slice four 1/2-inch thick bread slices from Artisan Bread.
Cut four 1/4-inch slices of Baby Brie and place on top of bread.
Remove chicken from broiler or grill and place on plate. Allow to set for 5 minutes.
Place bread on baking sheet and place in 350-degree oven. Heat for 3 to 4 minutes or until cheese melts. Remove from oven.
Slice chicken into strips or cut into 1/2-inch chunks.
Transfer salad to serving plates.
Top with grilled chicken and add salad dressing, if desired.
Serve with two slices of baked bread with melted brie cheese.
I am excited to share this Philly Cheese Steak Quesadilla recipe with you. A few weeks ago I saw a commercial for a local restaurant offering two new cheese steak sandwiches; one of which was a quesadilla. What was ironic about it was my husband and I had been discussing the concept a few nights before.
To us, a philly cheese steak quesadilla seemed like a perfect fit. It also seemed less messy. I LOVE philly cheese steaks, but always end up wearing half of it. Do you have that problem too?
A few nights ago, my husband was attending an event and I had to fend for myself come dinner time. We had all the makings for cheese steaks sandwiches except for bread.
The light bulb went on and I decided to give the quesadilla concept a try. I am happy to report it was an incredible success. Even better, this recipe is super simple to make. The icing on top is you can make personal quesadillas to accomodate everyone's taste buds.
I love mushrooms on my philly cheesesteaks. My husband isn't too fond of those. I added fresh diced tomoatoes in the quesadilla and it added a nice flavor contrast. We've had cheese steak quesadillas three times in four days -- that's how addicting these things are!
"What's better than cheap gourmet food? Free gourmet food!" That's the subject line of an email I received earlier this week. I receive numerous email requests from companies wanting me to promote their product or service on The Cheap Gourmet blog. I'm very particular about who I allow in because I genuinely care about my readers and don't want to lead them into some scam. So, I conducted a bit of research.
I'm happy to report that the free gourmet food headline is legit. North American Import and Export is giving away one $200 gift certificate to the restaurant of your choice. All that is required for a chance to win is to publish a post on their website telling which restaurant you would choose and why.
The Cheap Gourmet is post #81. My vote went to Flip Flops Chill and Grill in New Smyrna Beach, FL. I love that restaurant! Not to mention it is co-owned by Danny Veltri, the "redneck chef" who made it to the finale on Hell's Kitchen.
If you want a chance to win a $200 gift certificate to your favorite restaurant, go check out the contest at North American Import and Export. Entries must be completed by midnight May 3rd. Only one entry per person! Winner will be announced May 4th.
I am a huge fan of Bacon Lettuce Tomato Sandwiches. As a child, my mom served BLT sandwiches at least once a week. She grew the lettuce and tomato in her garden and mom's BLTs were always bursting with flavor. After moving away from home it was hard to create a sandwich that tasted as good as mom's.
Yesterday, I had a craving for bacon lettuce tomato sandwiches. It's been at least a year since I last ate one and I wanted something spectacular. I'm probably one of the most frugal people you will ever meet and I can't stand waste; especially when it comes to food.
We had a few slices of leftover lunch meat and a tiny portion of Brie cheese. My mind went into overdrive as I concocted the following recipe on-the-fly. Personally, I think it's one of the best BLTs I've ever consumed. I hope you enjoy it too!
I cooked everything using a flat electric griddle. The same results can be obtained by using a skillet and toasting the bread, or by baking the bacon. If you have never baked bacon, it's super easy to do. Simply line a cookie sheet with parchment paper, place the bacon on the sheet and bake at 400 degrees Fahrenheit for about 18 minutes; flipping slices halfway through.
I'm excited to share this gourmet BBQ Country Spare Ribs recipe with you. What began as an experiment turned out to be the best barbeque sauce I've ever tasted. The leftovers yield tastebud-exploding pulled pork BBQ that will leave you begging for more!
Country-style ribs aren't actually ribs. They are pork chops cut from the front of the loin near the shoulder. The attached bone is usually the shoulder blade. Country style ribs are meatier, yet less fatty than other rib cuts.
Packaged country-style ribs typically contain various sizes and thicknesses, making it difficult to cook to an even level of doneness. For this reason it is best to cook spare ribs in the slow cooker. Doing so will yield fall-off-the-bone meat infused with flavor.
The Sweet and Tart BBQ County Spare Ribs were served with homemade garlic, green onion, parmesan mashed potatoes; green beans with Canadian bacon; and Jalapeno corn muffins.
Keep an eye out at the grocery store and stock up on country-style spare ribs. These ribs generally sell for $3 to $4 per pound. Our grocer recently had them on sale for $1.99 pound. We purchased a 5-pound package and divided it in half. The entire meal cost less than $10 for two.
Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe: Serves: 2 Prep Time: 20 minutes Cook Time: 6 hours
Ingredients:
2-1/2 to 3 pounds Country-style Spare Ribs 1 Tablespoon Vegetable Oil 1 onion, quartered and sliced into 1/4-inch strips
Sauce:
1/3 cup Tamari Sauce (can substitute with Soy Sauce) 1/2 cup bottled Ketchup 1 Tablespoon prepared Mustard 2 Tablespoons Balsamic Vinegar 3 Tablespoons Brown Sugar 2 cloves Garlic, minced 1 teaspoon Celery Seed Dash of salt and freshly ground black pepper (optional)
Cooking Directions:
Trim excess fat from ribs.
In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
Carefully add ribs and sear for 3 minutes per side.
Transfer to slow cooker Crockpot.
Place onion slices on top of ribs.
Mix sauce ingredient together and pour over onions and ribs.
Cover and cook over high heat for one hour.
Reduce heat to medium and cook for one hour.
Reduce heat to low and cook for four hours.
Transfer to serving dish or individual plates and serve immediately.
I've been a fan of Rice-a-Roni since I was a kid. It was a staple in our household because it was a cheap food nearly everyone liked. With a husband and four kids to feed, my mom was not only the Cooking Queen, she was also the Queen of Frugality. Who knew her frugality would lead me to my destiny of becoming The Cheap Gourmet ;-).
Last week, our grocer was selling Rice-a-Roni as buy one, get one free. I love BOGO sales, don't you? Considering Rice-a-Roni is still one of my favorite "San Francisco treats", I stocked up. After all, this is probably one of the most versatile and easy-to-prepare dishes on the planet.
Today, Rice-a-Roni is owned by the Quaker Oats Company and offers 18 varieties. Although I haven't tried all of them (Yet!) my favorites include: Chicken, Beef, Red Beans and Rice, Rice Pilaf, Long Grain and Wild Rice, and Fried Rice.
Since I had purchased a total of 20 boxes of Rice-a-Roni, I decided to experiment a bit. I figured if my experiment failed, I would only be out a couple of bucks. But, I had a feeling my idea would work and I'm happy to report that it did!
I added one of my other favorite products, Campbell's French Onion Soup, to a box of Beef flavored Rice-a-Roni. The package called for 2-1/2 cups of water. I replaced the the water with one can of French Onion Soup and about 1 cup of water. It really "souped-up" the flavor and the onion chunks added a new layer of texture.
This dish is "souper" easy to prepare ;-). Did you like my pun, LOL! All that is required is one box of Beef flavored Rice-a-Roni, one can of Campbell's French Onion Soup and one cup of water. Food prep doesn't get much easier than that does it?
Follow the package directions for preparation of the Rice-a-Roni. Instead of using the full 2-1/2 cups water, replace with the French Onion Soup and one cup of water. Within 25 minutes, you will have a yummy side dish bursting with flavor.
Around my house, Sunday is a day reserved for simple snacks and a down-home Sunday dinner. Today, my husband decided to try something new in the snack department. I must confess, if I'm not careful he could very well pass me in the culinary arts game! Of course, I could always claim his improved cooking skills are a direct result of my impeccable food coaching ;-)
This afternoon he treated me to a super simple Sunday snack which can be served for many events. In a sense, this recipe is our version of Pigs in a Blanket, but much simpler and definitely tastier. Just for fun, we'll call them Gourmet Snuggle Dogs.
If you aren't familiar with Toufayan products, you're missing out. Toufayan Bakeries sell a wide range of products including: tortilla wraps, pita breads, bagels, bread sticks, lavash and these amazing hot dogs rolls called Snuggles.
Directions: 1. Preheat grill to 350 degrees or turn oven to 'Broil' setting. 2. Remove Johnsonville Sausage from package. 3. Place dogs on grill, turning frequently and cooking until internal temperature reaches 160 degrees Fahrenheit. 4. During final minutes, place Toufayan Snuggle Buns on grill to warm. 5. Place Sausage inside Snuggle buns. 6. Using a cutting board, slice snuggle buns in 2-inch slices and secure bun with toothpick.
While dogs are cooking, preheat cooking oil to 425 degrees Fahrenheit. Gently place Pierogies into hot oil. Cook for approximately 4 minutes until light golden brown.
Remove from oil and place on paper towel lined plate to absorb excess grease.
Transfer snuggle dogs and pierogies to individual plates. Serve with sides of mustard for dipping the dogs and cheese sauce for dipping pierogies.
This super simple snack is great for tailgate parties, girls-night out, pool parties, and family gatherings. It's perfect finger food and guaranteed to bring a smile to everyone who enjoys sausage and potatoes!
I'll admit it. I have an insatiable sweet tooth. If I don't have some kind of dessert on a regular basis, I get cranky. Just ask my husband. I think it stems from my childhood. My mom always made sweet treats for us. We'd come home from school and the house would be filled with the scent of chocolate chip cookies or a freshly baked cake or pie. No matter how bad our day had been, the desserts always made everything better!
While I love to cook, I love to bake even more. I still hold onto my dream of opening a bakery some day, but for now I am content baking for my friends and neighbors. If I ate everything I baked my cholesterol would be sky high!
Today, I'd like to share my favorite dessert recipes with you. I'll forewarn you -- they aren't low-fat or low-calorie. I highly recommend sharing them with others because they are so tasty you'll find yourself eating way more than you want!
Monday: Mom's Famous "Just Peachy" Peach Cobbler - This stuff is addicting. Even my husband, who isn't a sweets-person at all, enjoyed this dessert. It's tasty served hot, cold or room temperature. It's even better served with a scoop of french vanilla ice cream. Yum!
Tuesday: Cherry Delight Pie - This is probably the easier dessert you could ever make. It requires overnight refrigeration, so if you want to eat it on Tuesday, you'll need to make it Monday night. I have yet to meet anyone who doesn't like this pie and it is always a huge hit with co-workers.
Wednesday: French Toast Bread Pudding - All I can say is WOW! If you like french toast, you are going to love this dessert. This sweet treat requires overnight refrigeration so the bread can soak up the spices. It's well worth the wait and will fill your home with the most tantalizing aroma. Talk about a great way to start your day or end the evening. Magnificent!
Thursday: Fudge Pound Cake - This dessert will satisfy your need for chocolate. It's very versatile. You can serve it in thick or thin slices; eat it plain; frost it; spread cream cheese, preserves or jam on it; break it up and mix it in ice cream; and so much more.
Friday: Banana Split Brownie Pizza - This is the perfect dessert for family TV night, slumber parties, girls-night-in parties, soccer parties, football parties, any kind of party! Be careful though - this dessert is highly addicting!
Saturday: Blueberry Buttermilk Coffee Cake - There is no better way to start your day than with this luscious blueberry buttermilk coffee cake. This is by far one of my favorite weekend desserts. And, it's relatively healthy and uses organic ingredients.
Sunday: Chocolate Covered Cherries - When I was a young girl, my grandmother would give me a box of chocolate covered cherries every year for Christmas. When my daughter was a toddler she was cared for by a woman who was a baker. She taught me how to make homemade chocolate covered cherries. Although these require chocolate molds and are somewhat time consuming, they are definitely worth the time. Once you try these delicious candies you will never be able to eat boxed cherries again. These things are almost sinful!
Are you tired of eating leftovers and fast food lunches? If so, you'll love these easy-to-prepare meals for people on the go! If you plan on brown-bagging your lunch, I recommend making these recipes the night before. That way, you can grab your lunchbag as you head out the door. If you work from home or serve these recipes on weekends, you'll be happy to know all of them can be made in 30 minutes or less! Enjoy and Bon Appetit!
Monday: Sesame Ginger Turkey Salad: For less than $5.00 you can have a wonderful salad that will tantalize your tastebuds. Prepare the turkey the night before and reheat in the microwave before adding to the salad greens. Delicious!
Tuesday: Healthy Lunchmeat Wrap with Fresh Fruit: This is one of my personal all-time favorites! Make the sandwich wrap the night before and wrap it in butcher's paper or plastic wrap. Place the fruit in a Tupperware container and you have a cheap gourmet lunch that is certain to satisfy!
Wednesday: Spring Vegetable Soup: This soup is packed with flavor and super easy to make. I recommend making this soup one or two nights before. The flavors marry to create a burst of fresh flavor in every bite!
Thursday: Caribbean Caesar Chicken Salad: Baked chicken combined with fresh pineapple and mango chunks atop a fresh bed of romaine lettuce provides a delightful island flavor!
Friday: Gourmet Peanut Butter and Jelly Sandwich: This unique twist on a classic favorite is more like dessert than lunch. Dark chocolate peanut butter, raspberry preserves, macadamia nuts and shredded coconut are certain to delight your tastebuds and your sweet tooth!
Tuesday: Baked Mahi Mahi Fish. Mahi is a delightful white fish with mild flavor. If Mahi Mahi isn't available, substitute with Talipia or Cod. Serve with a baked potato and peas or green beans.
Wednesday: Brie Stuffed Chicken Breast. This entree pairs well with roasted potatoes, mashed potatoes or baked potato and a side of corn.
Thursday: Gourmet Meatloaf. Pair with a fresh garden salad, mashed potatoes and green beans, corn or peas, and a hot dinner roll.
Friday: Gourmet Flatbread Pizzas. By the end of the week most people are too tired to cook. Try these indiviual personalized pizzas for a quick, easy meal.
Saturday: Gourmet Crab Legs. This super simple recipe yields scrumptious tasty crab legs so delicious you don't even need melted butter! Serve with a side salad, baked fries and corn-on-the-cob.
Sunday: Herb Crusted Chicken Breast. This is the perfect Sunday meal! Serve with baked sweet potato fries and steamed aspargus or mashed potatoes and green beans.
Last night, I whipped up an amazing chicken breast stuffed with brie cheese and wrapped in bacon. Unfortunately, my digital camera broke and I was unable to photograph my creation. However, it was so amazing I HAD to share the recipe with you. Once I purchase a new camera, I'll make the recipe again and add some photos to this post. In the meantime, I hope you enjoy this delicious entree as much as we did!
Chicken Breast Stuffed with Brie Cheese and Wrapped in Bacon
Ingredients:
2 6-ounce Chicken Breasts
3 strips Bacon
4 slices Brie Cheese
Directions:
Rinse chicken breasts and pat dry with a paper towel.
Place chicken inside a quart-size plastic bag.
Using a hammer, gently pound chicken until it's about 1/2-inch thick. Or, use a meat mallet.
Place two 1/4-inch slices of Brie cheese in the center of the breast.
Fold chicken breast twice, making sure cheese stays tucked inside.
Wrap each breast with 1-1/2 slices of bacon. Secure with toothpicks.
Place on broiler pan, then place in broiler.
Broil for 7 minutes, then turn chicken breast and broil for another 7 minutes.
The following Super Simple Chicken Pasta Recipe was created using leftover chicken and a variety of pastas. Do you ever have boxes with just a little bit of pasta left in them? If so, this recipe is the perfect solution!
Here's what you need to make this tasty dish. Feel free to add or delete spices and veggies to create your own unique pasta dish.
8 ounces Dried Pasta - I used penne, shells and bowtie pasta
1 or 2 Chicken breasts, diced (You could use dark or white meat or a combination)
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1/2 White or Yellow onion, chopped
1 Green Bell Pepper, chopped
1 Jalapeno Pepper, seeds removed and minced
1 Tomato, seeded and chopped
1 ounce freshly grated Parmesan Cheese (optional)
Salt and pepper to taste
Directions:
Using a 6-quart pot, fill about 2/3rd's of the way with water to boil the pasta.
Place the pot on a stove burner and turn on High. Add about 1 teaspoon of salt, if desired and a teaspoon of olive oil (helps to keep the pasta from sticking).
Add pasta to boiling water and cook for 10-12 minutes.
Add 2 Tablespoons Olive Oil to 12-inch skillet. Place on stovetop burner and turn heat to Medium.
Add garlic and onion. Saute until onion becomes translucent; about 4 minutes.
Add green bell and jalapeno peppers and cook for 3 minutes.
Add diced chicken.
When pasta is thoroughly cooked, drain water and add to veggie mixture in the skillet.
Reduce heat to Low.
Add tomatoes and gently toss. Cook all ingredients for 4-5 minutes.
Top with freshly grated Parmesan cheese, if desired.
Feel free to add in additional spices such as Mrs. Dash, basil, oregano or parsley.
Transfer to serving bowl and enjoy!
Add a yummy salad and freshly baked bread (Pillsbury has a fabulous French bread loaf!) for a satisfying meal.
Campbell's (the infamous soup company) is currently hosting the Campbell's Supper Swap Sweepstakes, which ends on February 28, 2009. The Grand Prize winner will receive four (4) Chicago Cutlery 18-piece Knife Sets valued at $720.
The sweepstakes corresponds with Campbell's "Supper Swap Club" -- an innovative way to share food amongst friends. Campbell's offers a free downloadable brochure explaining the idea, along with tips for making your supper swap successful.
In a nutshell, the Supper Swap Club involves preparing monthly meals for other families. Everyone makes a meal (or more), then swaps their meal for another. I think this is a great way to share and have enlisted by neighbors to give this a try for a month or two.
What's exciting is one of my neighbors is on a raw-food diet. Although raw food isn't really on the Campbell's list of food exchange ideas, I am excited to learn more about eating only raw foods. I'm game for anything involving food and am eager to try a raw food meal.
If you enjoy cooking and sharing your recipes with others, give the Campbell's Supper Swap a try. Start by visiting www.CampbellsSupperSwap.com. Enter the sweepstakes to win the Chicago Cutlery Knife Set for you and your friends. Download the Supper Swap Club brochure.
Click on "Get Started" to create personalized evites for potential club members. If you win the Grand Prize, share your knife sets with participants. Be sure to entice them by telling them you will be sharing your prize if they share their favorite dishes! Afterall, a litle bribery never hurts :-)
The Campbell's Supper Swap website provides tasty, delicious recipes for the entire year. If you can't find what you're looking for, then head over to www.CampbellsKitchen.com, where you'll find recipes for breakfast to dinner and everything in between. You can setup your own recipe box to save your favorite recipes and retrieve them whenever you want.
Between these two websites, you should never need to wonder "What's for Dinner Tonight?"
How many times have you been at a loss when it comes time to fix dinner? Are you tired of serving the same meals over and over and over again? Are your children bored with chicken nuggets and spaghetti? Is your spouse craving a good old fashioned homecooked meal?
If you answered "YES!" to any of the above, or if you'd like to have access to 100 easy-to-prepare recipes, The Cheap Gourmet has a solution for you...
Menu in a Box is perhaps one of the best meal planning kits I've ever seen. This super-affordable meal planing kit includes:
100 easy to follow family favorite fast and fresh recipes; along with corresponding shopping lists and meal plans PLUS time-saving, budget and organizational tips
MONDAY: Quick Lasagne served with garlic bread and salad TUESDAY: Chicken Tetrazzini served with steamed broccoli WEDNESDAY: Nachos served with salsa, sour cream and cheese THURSDAY: Roast Chicken served with steamed vegetables and gravy FRIDAY: Fish served with baked potato wedges and salad
MONDAY: Chicken Cacciatore served with salad and warm wholemeal buns TUESDAY: Tomato and Basil penne pasta WEDNESDAY: Teriyaki Stir-fry and rice THURSDAY: Salmon Spaghetti with parmesan cheese FRIDAY: Thai Beef Salad
MONDAY: Marinated Chicken served with vegetables TUESDAY: Pasta Pomodora with garlic bread WEDNESDAY: Vegetable Soup served with Turkish bread and Hummus THURSDAY: Salsa Fish served with steamed vegetables FRIDAY: Beef Noodles
Plus BONUS EXTRAS including: Kids Birthday Party Menu, 3-course Dinner Menu, Fridge Chart Planner and more!
If time is precious and you are looking for affordable, easy-to-prepare meals for your family, there's no better deal than Menu in a Box. This instant download PDF ebook is available for the incredibly-low price of only $17.50. Backed by a 56-day (8-week) 100% Money Back Guarantee!
Happy Thanksgiving! It's hard to believe turkey day is only 2 days away. If you haven't planned your Thanksgiving feast and are looking for healthy alternatives to your favorite holiday fare, I'd like to offer you my FREE "Healthy Holiday Recipe Collection".
This 23-page report includes a complete menu to help you create a healthy holiday meal. Simply choose one recipe from each category, along with two side dishes and you'll be well on your way to creating the perfect holiday feast.
Categories include: Appetizers, Soups, Salads, Entrees, Side Dishes, Beverages and Dessert.
'Tis the season for breaking out the Crock-Pot Slow Cooker! There's nothing better than the aromas that fill your house as your fork-tender meal is cooking. Today I'd like to share the Ultimate Beef Crockpot Recipe which I created for my family last weekend.
Before I share the Ultimate Beef Crockpot Recipe, allow me to explain how it came about. On October 22, I underwent oral surgery for complete dental restoration. I had been living off nutrition shakes and soup. My dentist, Dr. Joseph Valenzi, told me I would need to stay on a liquid and soft food diet for several weeks while my gums healed.
After a week, I could barely stand the thought of downing one more drink or bowl of soup or plate of mashed potatoes. Then it hit me... Bring out the Crock-Pot!! I had been craving beef, which is odd since I don't eat much red meat. I'm assuming my body needed the protein to help me through the healing process.
I gathered my favorite ingredients and began adding items to the Crock-Pot I inherited from my mom, the Cooking Queen. She cooked up some seriously good food and I was in need of something with substance. I'm certain she would have loved this recipe and it has offically been added to my family's list of all-time favorites. I hope you enjoy it as much as we do!
THE ULTIMATE BEEF CROCKPOT RECIPE Serves 6 Cook Time: 4 to 6 hours
INGREDIENTS:
1-1/2 pounds Sirloin Tip Side Steak, cut in strips 1 Tablespoon Olive Oil 1 teaspoon Black Pepper, coarsely ground 1 Onion (yellow or white), sliced into rings 2 medium Carrots, sliced diagonally 4 medium Potatoes 1 green Bell Pepper 4 cloves Garlic, chopped 2 Jalapeno Peppers, minced 2 Tablespoons Dale's Seasoning (or Worcestershire Sauce) 1 Tablespoon Stubb's Moppin' Sauce (or BBQ Sauce) 1 14.5-ounce can Diced Tomatoes 1 10-1/2-ounce can Campbell's French Onion Soup, plus 2 soup cans Water
DIRECTIONS:
Slice sirloin tip side steak into 2-inch strips
Add olive oil to 10-inch skillet and heat to medium.
Sprinkle both sides of meat with coarsely ground black pepper and press pepper into meat with the palm of your hand.
Carefully add meat to skillet and lightly brown on both sides. Remove from skillet and place on plate lined with paper towel to absorb excess oil.
Slice onion into 1-inch thick rings. Separate rings and place on bottom of Crock-Pot.
Slice carrots diagonally into 1-inch chunks and add to Crock-Pot.
Cut potatoes into large chunks. I prefer to leave the skin on, but you can remove it if desired.
Cut green bell peppers into rings or large chunks.
Chop garlic and toss in with the rest of the veggies.
Slice jalapeno peppers in half and remove seeds. Mince and add to the Crockpot.
Mix the Dale's Seasoning (or Worcestershire Sauce) and Stubb's Moppin' Sauce (or BBQ) together in a small bowl. Using a pastry brush, brush the sirloin steak with the sauce.
Place seasoned meat on top of veggies.
Drain diced tomatoes and place on top of the meat.
Pour French Onion Soup and 2 soup cans of water over the meat and vegetables.
Turn the Crock-Pot on high for 30 minutes, then lower setting to medium or medium-low.
Cook for 4 to 6 hours.
Ladle into soup bowls and serve with a French Baguette or warm bread with butter or dipping oil.
Since it is officially fall, I felt there was no better time to share mom's "Fall Harvest Pumpkin Bread" recipe. Mom served this hearty loaf bread throughout the fall and winter season. I remember one time she made the pumpkin bread for the adults attending a Halloween Party. I loved the aromas bursting from the oven and couldn't wait to indulge in a slice. Mom told me the bread was Halloween candy for grown-ups and if there was any left over, I could have it. There was never any leftover!
When I became a mom and my daughter was involved with Girl Scouts, I made mini loaves of mom's pumpkin bread and gave them to the parents. I attached a card that said "Grown-up Halloween Candy" and included the recipe on the back. Everyone loved the idea. With the holidays rapidly approaching, I'd be delighted if you baked mom's "Fall Harvest Pumpkin Bread" and give them away as gifts. Feel free to share the recipe with everyone you love and tell them it is a gift from heaven ;-)
BARB'S FALL HARVEST PUMPKIN BREAD Yield: 2 bread loaves
INGREDIENTS:
3 cups Sugar 2/3 cup Vegetable shortening 1 1-pound can Pumpkin 4 Eggs 3-1/2 cups Flour 1 teaspoon Baking Powder 2 teaspoons Baking Soda 2 teaspoons Salt 1 teaspoon ground Cinnamon 1 teaspoon ground Nutmeg 2/3 cup Water 1 teaspoon Allspice 1/2 cup chopped Walnuts
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two 8"x4"x2-1/2" loaf pans.
In large mixing bowl combine sugar and vegetable shortening. Using hand mixer, cream sugar and shortening together on low speed.
Add pumpkin and mix on low for about one minute.
Add eggs, one at a time. Beat each egg for 20 seconds, then add another egg until all four eggs are combined with batter.
Using the low setting on the mixer, add flour 1 cup at a time until all 3-1/2 cups are combined with batter.
Add remaining dry ingredients, except for walnuts. Beat on low speed for 30 seconds, or until ingredients are thoroughly combined.
Add walnuts and using a rubber spatula or wooden spoon, fold nuts into mixture.
Pour half of the batter in each loaf pan and spread mixture evenly.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
As mentioned in an earlier post, "In Honor of My Mother, the Cooking Queen", my mom passed away on June 26th. She had a love for sharing food with family, friends, neighbors and co-workers. Everyone who indulged in her desserts, casseroles and home cooking always asked for her recipes.
While I intended to present mom's favorite recipes throughout the month of August, I simply wasn't able to bring myself to open her recipe box. Today, is the first time I have been strong enough to peruse mom's recipe collection.
The first recipe in the box was for Cherry Delight Pie. Mom absolutely loved this dessert because it is super simple to make, it's affordable and everyone who eats it goes bonkers for it. I hope it becomes one of your favorites!
1 - 9-inch Graham Cracker Pie Crust 1 - 8-ounce package Cream Cheese (use low-fat, if desired) 1 cup Confectioner's Sugar (powdered sugar) 3 Tablespoons Milk (whole or 2-percent works best) 1 cup Whipped Cream (mom used Cool Whip) 1 - 15-ounce can Cherry Pie filling
DIRECTIONS:
In medium mixing bowl, add cream cheese, confectioner's sugar and milk. Beat until creamy, about 2-3 minutes.
Transfer to graham cracker pie crust and evenly spread mixture.
Top cream cheese mixture with an even layer of whipped cream.
Top with cherry pie filling.
Refrigerate overnight.
Cut into 8 wedges and top with a dollop of whipped cream, if desired
*Cherry Pie filling can be substituted with blueberry, raspberry, strawberry or blackberry. ** Double ingredients to make 2 pies
Grace, a good friend of mine, recently returned from a trip to Prekmurje, Slovenia. When Grace's grandmother passed away, her mother began tracing their family genealogy. They discovered their roots were in the outermost region of Slovenia known as 'The Island of Love'. Since her 10th wedding anniversary was coming up, she decided to book a trip and surprise her husband with an amazing trip.
Come to find out, Prekmurje is the largest agricultural region in Slovenia. It's located in the uppermost eastern area along the Mura River and boasts an abundance of seafood, including shellfish and Adriatic bluefish. Farmers grow a variety of fresh fruits, vegetables and wild mushrooms or raise goats, sheep or cattle. They offer an amazing selection of dairy products and perfectly-aged cheeses. Slovenia also offers some of the world's best wines, with more than 30 varietals grown in 14 wine districts.
During their visit in Prekmurje, Grace and her husband participated in an eating trend known as the 'slow food movement'. They went to a restaurant where all guests arrive at a specific time and are served an eight-course meal. The entire meal consisted of traditional recipes and used locally-grown produce and meats.
Grace said this meal was fit for a Queen and consisted of a variety of culinary delights including Mediterranean, Italian, Croatian, Hungarian, Austrian and European dishes. There were salads, soups, breads, casseroles, stews and Prekmurska gibanica; a pastry filled with cottage cheese, apples, walnuts and poppy seeds.
In addition to the scrumptious food, Grace says Prekmurje is perhaps one of the best-kept travel secrets on the planet. Not only is it breathtakingly beautiful, it's also affordable. Grace chose to stay in one of Prekmurje luxury apartments. I discovered you can rent holiday villas, cottages and farmhouses as well. Personally, I think renting a cottage or farmhouse in Prekmurje would be wonderfully peaceful and relaxing.
Grace took her husband, Bob, on a day trip to Styria, a beautiful province in Austria. Bob is a huge fan of snow skiing and his great-great grandmother is of Austrian descent. Although Bob couldn't take advantage of the multitude of ski chalets in Stryia, he has vowed to take Grace back for a winter holiday. Somehow I think Grace may have had this thought in the back of her mind when took Bob to the chalet ;-)
If Grace and I have piqued your interest, check out the Prekmurje travel guide and learn more about this hidden gem. Click on the links below for recipes of some of the most popular Slovenian dishes.
Dessert University is the coolest thing I've ever seen! This multi-media collection includes over 100,000 recipes and step-by-step videos you can download to your computer and access at any time. The Dessert University package includes chocolate recipes, vanilla recipes, dessert recipes, candy recipes, sweet recipes and cooking lessons.
With Dessert University you can learn how to make any dessert known to man (or woman!). Expert videos will teach you how to make brownies, torts, truffles, cakes, exotic desserts, international desserts, death-by-chocolate desserts, gourmet quality desserts, and even health conscious desserts. You will be the envy of your friends, family and neighbors and everyone will invite you to their pitch-in events. With the click of a button you can quickly and easily become a master in the kitchen!
By now you're probably wondering how much this culinary training course will cost you, right? Believe it or not, Dessert University is currently available for only $34.95. Yes, you read that right -- you can have access to mouth-watering, tantalizing-tastebud sensations for a mere $34.95. There are no limits and no recurring fees. Once you pay the $34.95, you will have instant access to the entire Dessert University program.
This all-in-one package includes:
The complete Dessert University Digital Download System
The official Dessert University eCourse featuring 50 pages of step-by-step directions
1500 downloadable Video Tutorials
Thousands of original recipes perfect for any party or social gathering
Order today and you'll receive Special Bonuses including: Candy Recipes, Unlimited Updates and FREE Membership to Dessert University Members group, which includes Live Personal Support.
If you're like me and LOVE desserts, you are going to go bananas over the Dessert University package. And, if for any reason you aren't completely satisfied with your purchase, it's covered by a 100% Satisfaction Guarantee.
What more can I say? I love Dessert University and think you will too. Dessert University normally sells for $97, but if you hurry you can grab your copy for only $34.95. Don't delay or you'll miss out on this special price!
One of my favorite soups is Minestrone. I love the combination of the vegetables, beans and pasta. However, like many Americans I'm attempting to reduce my intake of carbohydrates. I decided to experiment with my all-time favorite Minestrone Soup recipe. I wanted to create a soup that would be filling, satisfying and full of flavor.
The following Minestrone Soup recipe is a hearty soup, yet offers a light mouth-feel. I added Asiago cheese for a boost of flavor and to replace the substance of the pasta. One ounce of Asiago cheese contains a mere .67 grams of carbohydrates. In comparison, one ounce of macaroni pasta contains approximately 5 grams of carbs. Asiago is relatively low in fat content, with one-ounce containing 8.7 grams.
This recipe will serve four as a main course or six as an appetizer. If you want to further enhance the flavor, make the soup the day before you plan to serve it.
1 Tablespoon Extra Virgin Olive Oil 1 large White or Yellow Onion, chopped 1 cup Baby Carrots, sliced diagonally 3 cups Chicken Broth (use low-sodium if desired) 1 cup Water (add White Wine for a boost in flavor) 1 can (15-ounce) Diced Tomatoes (or use 2 cups fresh, seeds removed) 3 cloves Garlic, thinly sliced 1 bunch Swiss Chard, stems and leaves coarsely chopped 1 teaspoon dried Parsley 1/2 teaspoon dried Oregano 1/2 teaspoon Black Pepper, freshly ground 1 medium Zucchini, chopped into 1-inch cubes 1/4 pound fresh Green Beans, trimmed and cut into 1-inch pieces 1 can (15-ounce) Cannellini Beans (white kidney beans), rinsed and drained 1 cup fresh Basil leaves, chopped 1 cup Asiago Cheese, shredded
DIRECTIONS:
Heat oil in large stockpot over medium heat.
Add onion and carrots. Cook until onions are soft and translucent; about 5 minutes.
Add chicken broth, water (or white wine), tomatoes, garlic, Swiss chard, herbs and pepper.
Bring to a low simmer and cook 7-8 minutes.
Add zucchini, green beans and cannellini beans; stir to combine ingredients. Simmer for 3-4 minutes.
Add Swiss Chard and cook for 3-4 minutes, or until tender.
Add basil leaves, remove from heat and stir well to incorporate ingredients.
Ladle into serving bowls and top with Asiago cheese.
I recently discovered a unique website, TasteBook.com, where you can create your own cookbook. I'm currently working on building my own and am having a blast. With TasteBook.com, you can add your own recipes or upload more than 20,000 recipes from Epicurious, Gourmet and Bon Appetit.
The TasteBook is a hard cover book with a spiral ring inside. I find this design to be perfect for a cookbook, because you can take the recipes out of the book. What I plan to do is remove the recipes, make a copy and then if I slop something on the recipe, I won't ruin my cookbook.
TasteBook offers a variety of pre-made cookbooks. You can open one of the pre-made cookbooks, delete any recipes you don't care for and add recipes from other TasteBook collections. Additionally, you can upload recipes from the three places mentioned above or you can add your own.
TasteBook is setup in sections including Appetizers, Soups, Salads, Entrees, Desserts, Beverages, etc. These sections are separated by tabs, making them easy to locate exactly what you're looking for. No more digging through your recipe index cards ;-)
Another cool feature of TasteBook is the ability to share recipes with friends and family. You can upload contacts from your email account and when you add new recipes to your collection, you can notify your contacts and share the recipes with them as well. The website suggests having family members contribute recipes, then publishing their own TasteBook to give as a gift.
The website is super easy to use. You begin by choosing a cover for your TasteBook. There are dozens of designs to choose from and all are tastefully presented for a highly professional look. After selecting your cover, you can upload your own recipes by using Copy and Paste. The template lets users upload a photo of the recipe and includes sections for the Title, Ingredients, Preparation Instructions and also any personal notes you might want to add.
The cost of each TasteBook is $34.95, which includes 100 recipes. If you don't order 100 recipes, you'll receive recipe credits, which can later be used to order additional recipes. When they arrive in the mail, simply add them to your TasteBook.
Once I have my TasteBook created, I'll let you know more about the process. However, for those of you eager to get started creating your personal Tastebook, go to www.TasteBook.com today. I can't wait to see how my book turns out. If you create a TasteBook, please stop back by and share your experience.
Barilla, manufacturer of exquisite pasta and pasta sauces, is currently promoting "The Celebrity Italian Table Cookbook Program." For each person who downloads the 32-page PDF Cookbook, Barilla is donating $1.00 to America's Second Harvest, the nation's largest charitable hunger-relief organization.
The Celebrity Italian Table Cookbook features recipes from five celebrities: Marisa Tomei, Stanley Tucci, Debra Messing, Natalie Portman and Chris Daughtry.
Leading Italian Chef, Mario Batali recreated the recipes and developed special menus for each. Infamous party planner, David Tutera offers creative and stunning table designs which correspond to each special menu, making each experience unique and special.
This downloadable PDF cookbook is a feast for the eyes and includes beautiful photographs of each dish, along with table settings, decorations and party tips.
Themes include: Romantic Dinner, Celebratory Feast, Girlfriends' Gathering, Family Night, Dinner Party and Babbo (Mario Batali's New York Restaurant).
Recipes include:
Eggplant Involtini with Ricotta and Scallions Rigatoni with Basil and Gorgonzola Mozzarella Sandwiches Penne in Creamy Tomato Sauce Sicilian Chickpea Fritters Penne in Spicy Sauce with Capers and Olives Spaghetti with Italian Tuna Sauce Farfalle with Pancetta, Rucola and Truffle Paste Steamed Cockles in a Habanero Chive Broth Fettuccine with Pumpkin and Bread Crumbs Mixed Fried Vegetables Autumn Vegetables with Goat Cheese and Pumpkinseed Oil Cherry Jam Tart Chocolate Hazelnut Fritters Orange Tart Capri-Style Chocolate Cake from Abruzzo-Parozzo Lemon Tart Saffron Panna Cotta
As you can see, this FREE Celebrity Cookbook is packed with authentic Italian dishes which are certain to please your friends and family. AND, you'll be helping a good cause just by downloading the cookbook. Talk about a great deal!
To grab your copy of "The Celebrity Italian Table Cookbook" go to www.BarillaUSA.com. Don't delay! This offer will end soon and you don't want to miss your opportunity to grab a copy of this amazing cookbook for FREE!
The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as "Everything But The Kitchen Sink Vegetable Beef Soup!"
While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.
I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.
EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP Serves 12 Prep Time: 30 minutes Cook Time: 3-4 hours
INGREDIENTS:
2 Tablespoons Extra Virgin Olive Oil 1 pound Sirloin Steak, cut into 1-inch cubes 1 small Yellow Onion, chopped 2-3 cloves Garlic, chopped 2 whole Bay Leaves 1 (46-ounce) can Tomato Juice 1/2 head green Cabbage, chopped 3 stalks Celery, sliced 2 medium Carrots, sliced 3 medium Potatoes, cut into 1-inch cubes 1 (15-ounce) can Corn, drained 1 (15-ounce) can Peas, drained 1 (15-ounce) can Green Beans, drained 1 (15-ounce) can diced Tomatoes 1 cup quick-cook Barley Salt and Pepper to taste
DIRECTIONS:
Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.
Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.
Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.
Add Bay Leaves and heat for 1 minute.
Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.
Add Tomato Juice.
Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.
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