The Cheap Gourmet

Balsamic Glazed Chicken over a Bed of Long Grain and Wild Rice

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:

1. Prepare Uncle Ben's rice as per package directions.
2. Rinse chicken and pat dry with paper towel. Cut into 1-inch cubes.
3. Rinse and dry vegetables. Using a clean cutting board and knife, chop vegetables into bite-size pieces.
4. Mix Mrs. Dash, Adobo, and black pepper and sprinkle over chicken.
5. Add olive oil to a 12-inch skillet. Heat oil over medium heat for 2 minutes.
6. Carefully add chicken to skillet; making sure pieces do not overlap. Cook for 3 to 4 minutes and turn.
7. Add chopped vegetables to chicken.
8. Cook for 3 to 4 minutes, or until chicken is done and vegetables are crisp-tender.
9. Reduce heat to low. Pour in balsamic vinegar and gently mix until chicken and veggies are coated.
10. Simmer, uncovered for 5 minutes.
11. Place rice on plates and top with chicken and vegetable mixture. Serve immediately.

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Gourmet Red Beans and Rice Recipe

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's Red 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.

GOURMET RED BEANS AND RICE RECIPE

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

INGREDIENTS:

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:

1. Slice Johnsonville New Orleans Smoke Sausage into 1-inch thick rounds, then slice rounds into halves or quarters, depending on your preference.
2. 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.
3. Add sausage to Zatarain's Red Beans as Rice and cook per package instructions.
4. Place one Toufayan Whole Wheat Flatbread on a plate.
5. Top with red beans and rice and spread mixture to the edges.
6. Top with 1/4 cup shredded Cheddar Cheese and serve immediately.

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Super Simple Summer Salad with Grilled Chicken and Bread with Melted Brie Cheese

Today, I'd like to share a super simple 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:

1. 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.
2. 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.
3. While chicken is cooking, prepare salad mix.
4. Wash and dry vegetables. If using packaged salad mix, empty bag into colander and rinse with cold water. Pat dry with paper towels.
5. Loosely chop romaine and head lettuce. Cut spine out of romaine leaves.
6. Dice celery and carrots.
7. Remove the root from green onions and slice thin rounds.
8. Quarter tomato, remove seeds (if desired) and cut into chunks.
9. Toss ingredients together and place in refrigerator until ready to serve.
10. Slice four 1/2-inch thick bread slices from Artisan Bread.
11. Cut four 1/4-inch slices of Baby Brie and place on top of bread.
12. Remove chicken from broiler or grill and place on plate. Allow to set for 5 minutes.
13. Place bread on baking sheet and place in 350-degree oven. Heat for 3 to 4 minutes or until cheese melts. Remove from oven.
14. Slice chicken into strips or cut into 1/2-inch chunks.
15. Transfer salad to serving plates.
16. Top with grilled chicken and add salad dressing, if desired.
17. Serve with two slices of baked bread with melted brie cheese.

Philly Cheese Steak Quesadilla Recipe - The Cheap Gourmet Original

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!

I hope you enjoy this recipe as much as we do!

Philly Cheese Steak Quesadilla Recipe
Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes

2 medium flour Tortilla wraps
4 slices frozen Philly Cheese Steaks
1/2 green Bell Pepper, diced
1/3 cup Red Onion, diced
1/3 cup fresh Tomatoes, diced (optional)
4 Tablespoons Ragu Cheddar Cheese Sauce

Cooking Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Chop bell pepper, onions and tomatoes.
3. Preheat a 12-inch skillet over medium-high heat for 2 to 3 minutes.
4. Remove frozen Philly Cheesesteak meat from package. Break into bite-size pieces and add to skillet.
5. Add pepper and onion, stirring frequently.
6. Cook 5 to 6 minutes or until beef is thoroughly cooked.
7. Cover each quesadilla with 2 Tablespoons Ragu Cheddar Cheese Sauce. Spread cheese evenly and all the way to the edges.
8. Place half the meat mixture on one half of each quesadilla.
9. Top with fresh tomatoes, if desired.
10. Fold the other half over meat mixture and seal edges using the cheese sauce.
11. Place on baking stone or baking sheet.
12. Bake for 8 to 10 minutes or until tortillas begins to turn light brown.
13. Remove from oven, transfer to plates and serve immediately.

What's Better than Cheap Gourmet Food? Free Gourmet Food!

"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.

Free gourmet food contest rules can be found at http://www.nafood.com/pdf/contest-rules.pdf. Note, this is a PDF file which requires Adobe Reader to view.

Don't delay. Go post your entry at North American Import and Export and if you win, please let me know. Good luck!

Gourmet Bacon Lettuce Tomato Sandwich Recipe: BLT Never Tasted So Good!

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.

Gourmet Bacon Lettuce Tomato Sandwich Recipe
Serves: 2
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes

Ingredients:

4 slices Italian bread
8 slices Bacon
2 slices Deli Ham
2 slices Deli Pastrami
2 slices Deli Salami
1 small Tomato, sliced thin
3 Romaine lettuce leaves, chopped
3 Tablespoons Butter (or margarine)
4 slices Brie cheese, cut about 1/4-inch thick

Cooking Directions:

1. Preheat electric griddle to 400 degrees Fahrenheit.
2. Place bacon slices on griddle and cook for 4 minutes; flip bacon and cook 4 more minutes or until desired crispness.
3. While bacon is cooking, prepare Romaine lettuce and tomatoes.
4. Place butter in microwave-safe dish. Heat in microwave for about 30 seconds or until butter melts.
5. Using a pastry brush, coat one side of each slice of bread with butter.
6. Place 2 paper towels on a plate and transfer bacon from griddle to allow grease to drain.
7. Using a spatula, push bacon grease into the griddle's grease container.
8. Reduce griddle heat to 350 degrees. 
9. Place deli meat slices on one side of griddle. Cook for 1-1/2 minutes per side.
10. Place bread, buttered side down on other side of griddle.
11. Place 2 slices of Brie cheese on bread and allow to melt.
12. Add 4 strips bacon to each remaining bread slice.
13. Top with deli meats.
14. Using a butter knife, spread Brie cheese from edge to edge of the bread.
15. Add lettuce and tomato on top of deli meats.
16. Place brie cheese side of bread on top of the BLT sandwich.
17. Transfer to serving plate. Cut in half and serve immediately.

Serve with seasoned fries, potato chips, potato salad, cole slaw or fruit cup.

Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

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:

1. Trim excess fat from ribs.
2. In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
3. Carefully add ribs and sear for 3 minutes per side.
4. Transfer to slow cooker Crockpot.
5. Place onion slices on top of ribs.
6. Mix sauce ingredient together and pour over onions and ribs.
7. Cover and cook over high heat for one hour.
8. Reduce heat to medium and cook for one hour.
9. Reduce heat to low and cook for four hours.
10. Transfer to serving dish or individual plates and serve immediately.

Gourmet "Souped-Up" Rice-a-Roni

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.

Super Simple Sunday Snack: Gourmet Snuggle Dogs

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.

We used Johnsonville New Orleans Smoked Sausage, but you could substitute with any type of sausage or hot dog you desire.

As a side we used Mrs. T's Pierogies; a delightful pocket of whipped potatoes encased in pasta.

Here's the recipe for creating a super simple Sunday snack that feeds four in under 10 minutes:

Gourmet Snuggle Dogs
Serves: 4
Prep Time: 10 minutes

Ingredients:
4 Toufayan Snuggle Buns
4 Johnsonville New Orleans Smoked Sausage
Mustard, (optional)
Ragu Cheddar Cheese Sauce (optional)

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!

What's for Dessert? - 7 Simple Gourmet Dessert Recipes

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!

What's for Lunch? Seven Simple Lunch Ideas

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! 

Saturday: Spicy Garlic Grilled Chicken Wings: This is my highly regarded "secret" wings recipe. Serve with potato salad, baked beans and fried pickles for a flavorful meal that is certain to please!

Sunday: Grilled Gourmet Sandwiches: Let your imagination run free and experiment with these super simple, exceptionally tasty gourmet sandwiches!

What's for Dinner? ~ Seven Cheap Gourmet Dinner Suggestions

Are you wondering what's for dinner? If so, here are 7 super simple cheap gourmet dinner suggestions:

Monday: Balsamic and Olive Oil Marinated Pork Shoulder Steaks. This entree is perfect with sides of macaroni and cheese and green beans. Add a slice of bread with butter or dipping oil or a hot dinner roll.

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.

Chicken Breast Stuffed with Brie Cheese & Wrapped in Bacon

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.

• Remove from broiler and let sit for 3-4 minutes.

• Remove toothpicks.

• Transfer to serving plate and enjoy!

Super Simple "Leftover" Chicken Pasta Recipe

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 Supper Swap Sweepstakes

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?"

Good Luck with the Sweepstakes. I hope you Win!!

Menu in a Box: Never Worry about Dinner Again!

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
• 20 Dinner Menus
• 20 Shopping Lists
• Tips on how to organize your pantry
• Tips on how to organize your freezer

 

Menus you will find in Menu in a Box Meal Planning Kit:

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

Menu in a Box includes:

• 20 Menu Plans
• 20 Shopping Lists
• 100 Recipes
• How to Organize Your Pantry
• How to Organize Your Freezer
• 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!

CLICK HERE TO ORDER YOUR COPY OF MENU IN A BOX TODAY!

 

Happy Thanksgiving - Healthy Holiday Recipe Collection

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.

Click here to download - Download Healthy Holiday Recipe Collection.

*Please note the recipe collection is a PDF report and requires Adobe Reader to view.

 

The Ultimate Beef Crockpot Recipe

'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:

1. Slice sirloin tip side steak into 2-inch strips
2. Add olive oil to 10-inch skillet and heat to medium.
3. Sprinkle both sides of meat with coarsely ground black pepper and press pepper into meat with the palm of your hand.
4. 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.
5. Slice onion into 1-inch thick rings. Separate rings and place on bottom of Crock-Pot.
6. Slice carrots diagonally into 1-inch chunks and add to Crock-Pot.
7. Cut potatoes into large chunks. I prefer to leave the skin on, but you can remove it if desired.
8. Cut green bell peppers into rings or large chunks.
9. Chop garlic and toss in with the rest of the veggies.
10. Slice jalapeno peppers in half and remove seeds. Mince and add to the Crockpot.
11. 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.
12. Place seasoned meat on top of veggies.
13. Drain diced tomatoes and place on top of the meat.
14. Pour French Onion Soup and 2 soup cans of water over the meat and vegetables.
15. Turn the Crock-Pot on high for 30 minutes, then lower setting to medium or medium-low.
16. Cook for 4 to 6 hours.
17. Ladle into soup bowls and serve with a French Baguette or warm bread with butter or dipping oil.

 

MORE CROCKPOT RECIPES FROM THE CHEAP GOURMET:

Sweet and Sassy Crockpot Chicken

Crockpot Caramel Apples

Crockpot Beef Roast with Burgundy Wine Gravy

Mom's Famous "Just Peachy" Peach Cobbler Recipe

My husband and I recently discovered the Daytona Flea and Farmer's Market. We've developed a relationship with one of the young ladies who works for a produce vendor. A few weeks ago she offered us a sample of peaches. Seems they had an abundance and were selling them for 59 cents a pound.

These were the sweetest peaches I had ever wrapped my lips around.  I love smoothies and since peaches freeze really well, I decided to buy nearly a bushel of my favorite fuzzy fruit. They don't call me The Cheap Gourmet without good reason. I LOVE a great bargain.

As I was preparing the peaches for freezing, I remembered mom's recipe for her famous Peach Cobbler. Considering I had nearly 10 pounds of peaches, I decided to bake a batch of cobbler.

Mom's recipe was a little vague and unfortunately, I can no longer call her up and ask for guidance. My first attempt didn't turn out so great. In fact, it was kind of a disaster.

The edges were black (as in "burnt") and the center was somewhat gooey. Although it tasted pretty good, it was lacking something. I went back to the drawing board and the second batch of peach cobbler came out much better.

It isn't 100% as tasty as mom's, but it is pretty darn close. Considering I still have about 7 pounds of frozen peaches, I will continue to experiment until I figure out what special ingredient mom included which isn't written on her recipe card. When I do, I'll be certain to update the recipe!

BARB'S "JUST PEACHY" PEACH COBBLER RECIPE:

Yield: 12 servings
Prep Time: 10-15 minutes
Bake Time: 35-45 minutes

INGREDIENTS:

1 stick unsalted Butter, sliced into one-inch pats
1 cup whole wheat or unbleached flour (can use all-purpose, if desired)
1-1/2 cups Sugar (can use Turbinado Sugar, if desired)
1 cup Milk (can use Soy, Almond or Rice Milk, if desired)
1 teaspoon Baking Powder
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Allspice
4 cups fresh, sliced peaches (or two 15-1/2 ounce cans)
2-3 Tablespoons granulated Sugar, optional

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.
2. Arrange butter pats on bottom of 9"x12" baking pan.
3. In medium mixing bowl combine flour, sugar, milk, baking power and spices. Stir until ingredients are thoroughly combined.
4. Pour batter over top of butter pats.

 

5. Arrange peaches on top of batter.

 

6. Bake in 400 degree oven for 35 to 45 minutes or until edges and top of cobbler are golden brown.
7. Remove from oven. Sprinkle top of cobbler with granulated sugar, if desired.
8. Let cool for 10 minutes. Serve with whipped cream, scoop of vanilla ice cream or simply "as-is".

 

Other types of fruits can be substituted for peaches. Blackberries, blueberries, mangos, plantains and apples make for mega-yummy cobblers. You can increase or decrease the amount of fruit by up to one-cup. Using less fruit will create a cake-like batter, while more fruit will lessen the amount of pastry surrounding the fruit. It's all a matter of personal preference ;-)

Barb's Fall Harvest Pumpkin Bread

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:

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease and flour two 8"x4"x2-1/2" loaf pans.
3. In large mixing bowl combine sugar and vegetable shortening. Using hand mixer, cream sugar and shortening together on low speed.
4. Add pumpkin and mix on low for about one minute.
5. Add eggs, one at a time. Beat each egg for 20 seconds, then add another egg until all four eggs are combined with batter.
6. Using the low setting on the mixer, add flour 1 cup at a time until all 3-1/2 cups are combined with batter.
7. Add remaining dry ingredients, except for walnuts. Beat on low speed for 30 seconds, or until ingredients are thoroughly combined.
8. Add walnuts and using a rubber spatula or wooden spoon, fold nuts into mixture.
9. Pour half of the batter in each loaf pan and spread mixture evenly.
10. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
11. Remove from oven, place on cooling rack.
12. Cut into 1-inch slices and enjoy!

Cherry Delight Pie

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!

CHERRY DELIGHT PIE
Serves: 8
Prep Time: 10 minutes
Refrigerate Overnight

INGREDIENTS:

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:

1. In medium mixing bowl, add cream cheese, confectioner's sugar and milk. Beat until creamy, about 2-3 minutes.

2. Transfer to graham cracker pie crust and evenly spread mixture.

3. Top cream cheese mixture with an even layer of whipped cream.
4. Top with cherry pie filling.
5. Refrigerate overnight.
6. 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

Prekmurje Slovenia: A cultural experience for your tastebuds

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.

Prekmurska gibanica - Sweet-Poppy-Seed-Walnut-And-Apple-Strudel-Pie-Pastry-Cake

Slovenian Goulash

Potato Soup

Split Pea Soup

Wine Cake

Slovenia Potato Salad

Dessert University: Cook Like a Chef, Even If You Can't Boil Water

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!

Click here to learn more and ORDER your copy of DESSERT UNIVERSITY.

Low-Carb Asiago Minestrone Soup

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.

Asiago Minestrone Soup
Serves 4 (main course) or 6 (appetizer)
Prep Time: 15 minutes
Cook Time: 20-25 minutes

INGREDIENTS:

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:

1. Heat oil in large stockpot over medium heat.
2. Add onion and carrots. Cook until onions are soft and translucent; about 5 minutes.
3. Add chicken broth, water (or white wine), tomatoes, garlic, Swiss chard, herbs and pepper.
4. Bring to a low simmer and cook 7-8 minutes.
5. Add zucchini, green beans and cannellini beans; stir to combine ingredients. Simmer for 3-4 minutes.
6. Add Swiss Chard and cook for 3-4 minutes, or until tender.
7. Add basil leaves, remove from heat and stir well to incorporate ingredients.
8. Ladle into serving bowls and top with  Asiago cheese.

TasteBook: How to Create Your Own Cookbook

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.

FREE Barilla Celebrity Italian Table Cookbook Program

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!

Everything But The Kitchen Sink Vegetable Beef Soup Recipe

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.

Add Barley, stir well and simmer for 30 minutes.

Remove bay leaves from soup and discard.

Transfer to soup bowls and serve immediately.

Vegetarian Chickpea Burgers

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I'm one of them. In fact, I was a Vegetarian for several years. It wasn't until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don't hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

White Bean Soup with Rosemary and Parmesan Recipe

I enjoy all types of cooking; however my two favorite styles are baking and making soups. Maybe it's because my mom was such an amazing baker and maker of soups? I wonder if there is a specific gene that makes one good at cooking??

Last week, I helped my husband clean out our garage. My motivational factor was that I knew I had some old cookbooks and recipes cards stored out there. Imagine my surprise when I discovered two 3-inch notebooks filled with recipes I created (or helped create) at the health food store I worked for back in the early 90s.

That was by far my favorite food service job. My boss was Mother Earth. A total hippie with a love for health food. She had the ability to take any high-fat, calorie-rich recipe and turn it into something good for you. She could make a meatloaf out of tofu and no one could tell the difference. She made an amazing flourless chocolate torte out of carob. Her healthy revisions always tasted as good as, if not better than, the original dish.

Growing up, my mom made the best Ham and Bean Soup and served it with cornbread. She slattered the top of the cornbread with a half stick of butter, then dipped pieces of it in the soup. Talk about heaven! She used the ham bone to season the soup and included generous chunks of ham. I vividly remember her saying, "It's not ham and bean soup without plenty of HAM!"

One day, Leslie (my boss) and I were talking about mom's bean soup. At the time I was practicing Vegetarianism, but had been craving ham and bean soup. It was a slow day, so we decided to do a little experimenting and develop a healthier version.

The following is the concoction we came up with. Cornbread is the perfect accompaniment with this soup; however, I highly recommend eliminating that half stick of butter. A teaspoon will do just fine or if you're adventurous try using organic coconut oil. It adds a wonderful sweet, coconut-y flavor. A crispy, French baugette or whole wheat dinner roll is another option.

Bone Building Strawberry Sorbet

Strawberries are an excellent source of Boron; a micronutrient that protects bone density. By using frozen strawberries, this sorbet is ready to eat without freezing. It's at its peak flavor when it comes directly out of the food processor.

Bone Building Strawberry Sorbet
Serves 4
Prep Time: 5 minutes

Ingredients:

1 pound frozen unsweetened Strawberries
19 ounces Silken Tofu
1/2 cup all-fruit Strawberry Jam
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
12 fresh Mint leaves, optional

Directions:

Place all ingredients in workbowl of food processor or blender.
Process until thick and creamy.
Taste and add more vanilla or lemon extract, if desired.
Transfer to serving bowls, top with 3-4 fresh mint leaves.
Serve immediately.