Saturday, January 30, 2010
One of the seriously easiest things to make ever are sausage balls. My Memaw, Aunt Sissy and Mom have made these for years. I don't think that there's too much variation in recipes when people make these. Really, how many ways can you make these things? There's just not much to them!
- 1 lb pork sausage
- 2 cups shredded cheddar cheese
- 3 cups bisquick
- 3/4 cup water
Combine all of the ingredients in a large bowl. Mix by hand until all of the ingredients are incorporated. (Prepare to get messy!!) Roll into tablespoon size balls and place on a baking sheet. Bake at 350 for 12 - 15 minutes until golden brown and cooked through. When I make these I typically get around 36 out of a recipe. You can make them smaller if you would like...just decrease the cooking time.
Etc Etc...I have made these with a colby/monterey jack before. If you like spicy foods you can use hot sausage instead of regular. Enjoy!
Here's what we plan on having this week:
Saturday - Chicken Parmesan, Salad and Bread
Sunday - Grilled Barbecue Chicken, Mashed Potatoes and Green Beans
Monday - Fried Pork Chops, Creamy Rice and Broccoli
Tuesday - Clam Chowder, Homemade Bread and Scallded Lettuce
Wednesday - Hamburger Steak and Gravy, Mashed Potatoes and Corn
Thursday - Pineapple Glazed Grilled Ham, Tater Tot Casserole and Steamed Cauliflower
Sunday, January 24, 2010
The original recipe for this called for manchego cheese. I found this cheese while I was grocery shopping the other day and it was $11.99 for enough for a cup! I would have had to spend $24 just for cheese for this recipe!! Any of you that have read my blog in the past know that I am a die hard tight wad and strive to make great recipes with the cheapest ingredients possible. $24 for cheese just wasn't cutting it!!
I did a search online for substitutions for manchego cheese and came up with monterey jack. I can definitely handle that...in fact I already had some so even better!
The recipe makes a creamy cheese sauce that you add sliced pimento's and peas to. To serve it you top it with a sprinkling of some spicy chorizo sausage. The nice thing is that we were able to leave this off for my nieces. One of my favorite aspects of this recipe is the cavatappi (corkscrew) pasta. You could easily make this with rotini or other pastas.
Fancy Mac with Monterey Jack and Chorizo
(adapted from Rachael Ray magazine)
- 1 lb cavatappi pasta
- 1/2 lb chorizo sausage, casings removed and chopped
- 2 TBL olive oil
- 3 TBL butter
- 2 shallots, chopped
- 4 garlic cloves, minced
- 3 TBL flour
- 1/4 cup dry sherry (if you don't have sherry, add more chicken broth)
- 1 1/4 cup chicken broth
- 1 cup whole milk
- 2 cups shredded monterey jack cheese
- 1 small jar pimentos, drained
- 2 cups frozen peas, thawed
Add water to a stock pot and bring to a boil. Cook pasta until al dente. Drain. In a small skillet, add the olive oil and chorizo sausage and cook until done. Crumble the sausage as you cook it. Drain on a paper towel lined plate.
In a stock pot, melt the butter and add the shallots. Cook until translucent. Add the garlic about 30 seconds before you are done with the shallots so that it will not burn. Whisk in the flour and sherry. Add the chicken stock and milk and cook until thickened. Stir in the cheese until melted. Fold in the peas and pimentos. Add the macaroni and coat with the cheese sauce.
Serve with about 1/4 cup of crumbled sausage on top.
Etc Etc...You could add canned mushrooms in addition to the peas and pimentos. You chould also also use pepper jack cheese instead of montery jack if you like spicy stuff.
Well all that I have to say is that it's about time that Kroger ran a good sale! It's been since early November that I really racked up on good deals. This week was excellent! I know that I am such a tightwad, but I seriously get so excited when I save this much money. If anyone wants to argue that the hour that I spent prepping for this isn't worth the almost $200 bucks that I saved then that's fine!
- Rotel Tomatoes - .49 ends up FREE (.30 coupon doubles to .60 (Smart Source 1/24))
- Frank's Hot Sauce (great for Buffalo Chicken Dip) - 1.19 ends up .19 (.50 coupon doubles to $1 (Smart Source 1/24))
- Hunts Tomato Products - .49 ends up .19 (.45 off 3 coupon doubles to .90 making each can .19 (Smart Source 1/24)
- Kraft Cheese - .99 ends up .49 ($1 off 2 coupon (Smart Source 1/24)) Amazing!!
- Daisy Sour Cream 16 oz - 1.49 ends up .49 (.50 coupon doubles to $1 (Smart Source 12/13))
- Solo Cups - 1.49 ends up .49 (.50 coupon doubles to $1 (Smart Source 12/6))
- Ritz Crackers - 1.99 ends up .99 ($1 off coupon (Smart Source 1/24))
- Wheat Thins - 1.70 ends up .70 ($1 off coupon (Smart Source 1/24))
- Kleenex - .99 ends up .66 (.50 off 3 coupon doubles to $1 making each .66 (Smart Source 1/3))
- Snyders Pretzel Pieces - 1.99 ends up 1.24 (.75 off coupon (Smart Source 12/6))
- M&M's large bag - 2 ends up 1.50 ($1 off 2 coupon (Red Plum 1/10))
- Sara Lee Bites - 2.49 ends up 1.49 ($1 off coupon (Red Plum 10/25))
- FiberOne Bars - 1.99 ends up 1.19 ($.40 off coupon doubles to .80 (Smart Source 1/3))
- CoffeeMate Creamer - 2.49 ends up 1.49 ($1 off coupon (Red Plum 11/1))
- Toaster Strudel - 1.49 ends up 1.21 (.55 off 2 coupon (Smart Source 1/3))
- French's Mustard - 1.19 ends up .19 (.50 off coupon doubles to $1 (Smart Source 1/24))
- Chi Chi's Salsa - .99 (no coupon)
- Jello Pudding - .49 (no coupon)
- Kraft Mac and Cheese and Easy Mac - .49 (no coupon)
Saturday, January 23, 2010
Saturday Lunch - Grilled Chicken Pesto Panini's, Pasta Salad
Saturday Dinner - PF Changs Mongolian Beef Copycat, Rice, Egg Drop Soup
Sunday - Meatloaf with Tomato Sauce, Mashed Potatoes, Buttered Corn
Monday - Fancy Manchego Mac and Cheese with Chorizo, Salad, Fried Apples
**This is a recipe that I am trying from Rachael Ray Magazine that I tore out awhile ago.
Tuesday - Baked Fish Fillets, Rice, Broccoli (aka Dinosaur Trees as my nieces call them)
Wednesday - Pasta Alla Betsy, Salad, Homemade Bread
**My weekly recipe attempt from The Pioneer Woman Cooks. Its basically penne pasta with sauteed shrimp and a tomato cream sauce.
Thursday - Baked Turkey Breast, Stuffing, Green Beans
**Our Wal-Mart has been carrying rotisserie turkey breasts. I plan on grabbing one of them on the way home one day this week and trying it out. If they don't have them or carry them anymore it's chicken then. :-)
Friday, January 22, 2010
Yum yum yum ...this bowl of creamy goodness was a big hit at dinner last week. This is yet again another one the recipes by Ree Drummond from The Pioneer Woman Cooks. I have been aiming to make a new recipe from this book each week. This was last weeks and I am just now posting about it.
Ree loves this soup and the way that she described it in her book was that it is amazing and a must try, so I succumbed. It is a sweet (or as sweet as you want to make it) tomato soup with cream added to cut the acid. The addition of the fresh herbs gives it a great flavor. It was perfect with a grilled cheese and would also go well with a salad. Anyone that doesn't like "rich" foods should avoid this recipe at all costs. The thickness and deep flavors make this some major comfort food for a cold day.
You can get the recipe here. I hope that you all enjoy!
Thursday, January 21, 2010
The recipe that I decided to make this week out of The Pioneer Woman Cooks was Chicken Spaghetti. It's technically a casserole and is a combination of chicken, cream of mushroom soup, pasta, veggies and some cheese. Overall it was liked at dinner. Will I make it again? Ehhh maybe not...there are too many other things to try. My folder with recipes that I have cut out of magazines continues to grow by the month! I am seriously going to need to use a shoebox soon.
Saturday, January 16, 2010
Thursday, January 14, 2010
The cupcake was really sweet and had a mild coconut flavor. Next time, I will probably add some coconut extract to the batter as well to make them a little stronger in flavor. The 7 minute frosting was a whole new experience for me. It was so light and fluffy and it actually reminded me of a less sticky version of marshmallow fluff. I would love this frosting piped into something. I couldn't get my hands on coconut flakes so I lightly toasted some shredded coconut.
I hope that everyone enjoyed their cupcakes! I am looking forward to next months Smores Cupcakes!! Thanks Jennifer for a great pick!
Monday, January 11, 2010
My absolute most favorite cookbook right now is The Pioneer Woman Cooks by Ree Drummond. I ordered it and received it last week in the mail and I have read it from cover to cover since then. Ree started out writing a blog and decided to put a lot of her recipes into a book. All of the recipes look absolutely delicious! She also has many of them posted on her website at www.thepioneerwoman.com
We celebrated my Mom's birthday last night and she wanted mexican food. What a good opportunity to try out The Pioneer Woman's Pico de Gallo and Guacamole recipe! I have always struggled with salsa type recipes and even with guacamole. I can just never get the right mix of different flavors. I usually end up with way too much lime juice which honestly ruins it for me and as Ree mentions in the book, she used to end up with a too much tomato in her salsa and I also have also had the same problem.
These recipes could not be more simple. There are no exact measurements either which is even better. For the pico, start out by chopping your tomatoes. I went with 4 roma tomatoes. Now chop an equal amount of onion and an equal amount of cilantro. It ended up about 3/4 a large onion and most of a bunch of cilantro. Add a finely chopped jalapeno with the seeds and ribs removed. I just used one but you could do 2 if you like it real spicy. Squeeze the juice of half of a lime in the pico and add salt to taste. Eat within a day or it will get soupy.
To make the guacamole you take your avacados and mash in a bowl. Leave as chunky or as mushy as you would like. Now put in a bunch of the pico de gallo and stir. Add salt to taste and I also added some pepper. Enjoy!!
Saturday, January 9, 2010
Friday, January 8, 2010
Sunday, January 3, 2010
Well I am way late on this one. I am beginning to feel like all that I bake and cook are cupcakes, but that really isn't the case!! Anyways, Mady and Savannah requested that I make them some Santa cupcakes for Christmas. This is what I came up with.
My favorite thing to eat at Olive Garden is not the pasta dishes or even their famous salad, although the chocolate lasagna is pretty high up there! My favorite dish is actually their Zuppa Toscana Soup. It's a potato soup with crumbled italian sausage and kale. I love love love it! I did some research online and there are all sorts of copycat recipes out there for this soup. After looking over these I came up with my own version of the soup. It's so close that I don't think that I could tell the difference. It's not a very thick soup but the flavors are great! My favorite part is actually the kale. I add a lot more kale than what is in the soup at the restaurant.
My version of Olive Garden's Zuppa Toscana
3 TBL butter
1 onion, chopped
4 cloves garlic, minced
2 TBL flour
6 cups chicken broth
2 cups water
1 TBL sugar
2 tsp kosher salt
1 tsp pepper
3 large potatoes, peeled, quartered and sliced
1 lb italian sausage (I use the sweet)
1/4 tsp red pepper flakes
3 cups chopped kale
1 cup heavy whipping cream
Parm cheese for garnish
Melt the butter over medium - high heat and saute the onion until translucent (about 8 - 10 min). Add the garlic and saute for another minute. Add the flour and cook 1 minute. Gradually add the chicken stock while continuously stirring to incorporate the flour. Add the water, sugar, salt, pepper and red pepper flakes. Add the potatoes and continue to cook over medium high heat.
In the meantime, heat a skillet over medium high heat. Remove the sausage from the casing and cook until sausage is cooked through. As you are stiring the sausage, make sure that it ends up in crumbles. Another hint to use to keep the sausage from burning before cooking all the way through is to add some water to the pan and allow for it to boil off. By the time that the liquid is gone, the sausage will have a little bit of time to brown. Once done, drain.
Add the sausage to the soup once the potatoes are just about done. Turn the heat to medium low. Add the kale and cook for 3 minutes until the kale is good and tender. Add the whipping cream and remove from the heat. Garnish with parm cheese.