asian sticky wings $5.07 recipe / $1.27 serving

asian sticky wings

$5.07 recipe / $1.27 serving

Wow. Just, WOW. I'm usually not a fan of eating chicken off the bone because of all of the connective tissue and other weird bits but this sticky Asian sauce makes all wrongs RIGHT. It's just the right amount of salty, sweet and spicy plus a little dash of "fresh" thanks to the ginger. The sticky gooey sauce is so good that using wet naps to clean your fingers is just a sin. Lick it all off... Don't waste a drop!

Throwing these wings together and getting them in the oven was so quick and easy which makes them perfect for a week night dinner. Pair it with a cold ramen salad and you're golden. I used two pounds of wings but I think this amount of sauce could have held up to three pounds of chicken. Any more and you'll want to make more sauce. Also, feel free to use boneless pieces if you're afraid of all the nasty bits... just know that it will be more expensive.

I worked off of this recipe from the Food Network but I didn't have any oyster sauce so I subbed it with the left over teriyaki sauce that I had in the fridge. I also added a little rice vinegar for a touch of zing. You can adjust the chili garlic sauce to your heat preference but the one tablespoon that I used gave it just a little bit of spice without feeling like my tongue was burning off. Taste the sauce before you add the chicken and adjust it to your liking.

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cold ramen salad $1.97 recipe / $0.99 serving

cold ramen salad

$1.97 recipe / $0.99 serving

In case you haven't been following along, I bought a bunch of salad supplies earlier this week to satisfy a salad craving. After eating one salad, the craving went away and now I have a fridge full of vegetables that I'm determined not to throw away. This cold ramen salad is the perfect way to use up extra vegetables.

This salad was inspired by this blog post that highlighted cold ramen salads that other bloggers have posted about (recipe ideas run like falling dominos across the internet). I used the vegetables that bought for the salad, some ham that I had in the freezer (left over from breakfast pizzas) and an egg for some substance. I whipped up my own basic Asian sauce with four basic Asian ingredients that can be bought at almost any major grocery store for just a few dollars. This is one of those great recipes that is completely customizable to what you have in your fridge.

I've always scoffed at the "two servings per package" listed on the nutrition label of ramen packets. I really don't know anyone who just eats half but once you transform it into this veggie packed salad, it really does turn into two servings. The vegetables bulk it up quite a bit and will keep your belly full for quite a while. Promise.

To see the original post about all of my salad goods and the other way I used them, click here.

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salad on a sandwich $1.54 each

salad on a sandwich

$1.54 each

This post is not so much a recipe as it is a lesson in creativity and not letting things go to waste. But it's a good lesson and a delicious one, so stick around.

You know how you always use that excuse about not wanting to buy fresh vegetables because they'll just go bad in your fridge? Even I've caught myself thinking that before. Well, the key to using up fresh vegetables is creativity. If you keep eating them the same way (salad), you'll get sick of them and pass them up every time you open the fridge.

This week I had a serious craving for salad. I walked my little behind to the store and picked up a BUNCH of salad stuff, brought them home, washed, cut and packed everything up so it would be easy to just throw together a salad on a whim. Well, I had one salad then lost my taste for them. I haven't wanted a salad since. Big surprise, right? I now had about $9 worth of salad goods that needed to be eaten... the list included:

• 1 bunch of lettuce, $1.59
• 3 roma tomatoes, $1.25
• 1 bag shredded carrots, $1.89
• 1 can chick peas, $1.09
• 1 medium cucumber, $0.69
• 1 bunch green onions, $0.75
• 1 medium bell pepper, $1.49

TOTAL: $8.75

Not bad considering this was a normal grocery store and not the produce market. Of course, I bought only what was in season and selling at a good price (although that bell pepper was more than expected...)

When the salad craving went MIA, it apparently got replaced by a sandwich craving. So, I put my salad on a sandwich. Yeah, I know, you're thinking, "thats just a veggie sandwich..." But, it's better. It's like having one of those little deli salads stuffed inside a huge piece of french bread. Just follow along...



In addition to some of the veggies, I used a loaf of french bread I had bought ($1.49), and eggs, cheese and salad dressing that were already in my refrigerator. Here is the cost break down for the super duper salad sandwich:

INGREDIENTS		COST
1/6th large loaf	french bread	$0.25
1/4 cup	salad dressing (any type)	$0.25
1 medium	hard boiled egg	$0.10
1/2 sliced	roma tomato	$0.21
1 oz.	cheddar cheese	$0.23
1/8th med	cucumber	$0.08
1/6th med	bell pepper	$0.05
1/6th head	leaf or romaine lettuce	$0.27
TOTAL		$1.54

YEAH, ONLY $1.54.
How much does a huge beautiful sandwich like this cost at the corner deli? $3.75? $4? More? With the vegetables I bought and the stuff I already had, I can make 6 of these sandwiches or 6 salads or...(insert recipe that I'll be posting tomorrow) ... or any mix of them. Fresh veggies all week without getting sick of them, without them sitting in the bottom of the refrigerator getting all soft and juicy. That's the way you do it.

Here is how to build the sandwich:

STEP 1: Cut your segment of french bread off of the loaf and then slice it in half. Drizzle salad dressing over the open face on each piece and let it soak in (it will do this as you build the sandwich).

STEP 2: Peel the hard boiled egg and slice it up. Place the slices on the sandwich followed by the tomato, cheese, cucumber, bell pepper and lettuce (in any order you like). Close up the sandwich and marvel at it's beauty.

STEP 3: If you'll be taking the sandwich with you for lunch, wrap it very tightly in plastic wrap. Having the sandwich wrapped up tight like it's in swaddling helps everything stick together and lets it all marinate in the dressing and vegetable juices. Then it's even better than right after you make it.

Step By Step Photos

Start by cutting off your segment of bread. I used about 1/6th of the loaf. Then, cut it in half horizontally.


Drizzle the insides of the bread with salad dressing. I used an Italian-like vinaigrette.


Slice a hard boiled egg and place it on the sandwich. FYI: bread knives don't make for a cleanly sliced egg :P


I like the tomato next to the egg because tomato and egg were just made for each other.


And then the cheese because tomato and cheese were made for each oth... wait... menage a trois!


Cucumber next, no reason.


Green pepper next because I was hoping the lettuce on top would hold the awkward bell pepper pieces in.


And lettuce last because I have this weird thing about lettuce being on top... wow, disregard.

Are you particular about the order of your sandwich ingredients? If so why? Can the cheese touch the mayo or does it have to be next to the bread? Peanut butter on both slices to seal out the jelly? Or is it all just OCD?

Stay tuned tomorrow for another (more creative) use for the salad vegetables!

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polvorones $2.21 recipe / $0.09 each

polvorones

$2.21 recipe / $0.09 each

To balance all of the spicy Mexican food I made this week (Fire Roasted Salsa & Caldo Xochitl), I needed something sweet. I did a quick google search for "Mexican desserts" and found this little gem of a cookie.

I actually remember having these cookies when I was a child but was always under the impression that they were an Italian cookie... probably because we decided the name was fun to say in an over exaggerated Italian accent while running around the house with our mouths stuffed full of cookies. I think we did that for a straight. My poor mother.

I digress.

These yummy little crumbly cakes are somewhat similar to pie crust but a little cakier and a little crumblier. They are pretty much balls of butter, flour and sugar flavored with a little bit of cinnamon and vanilla. They crumble when you bite into them then melt on your tongue. What more could you want?

I worked off of this recipe that I found on Allrecipes.com. I needed to add quite a bit more flour to achieve a dough that could be shaped into balls. So, I would suggest starting with 1.5 cups and add 1/4 cup more at a time until the dough is dry enough for you to handle without them melting butter all over you and greasing up your hands.

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fire roasted salsa $3.85 recipe / $0.64 serving

fire roasted salsa

$3.85 recipe / $0.64 serving

What would life be like without salsa? I don't know and I don't care to imagine it that way. I'm a salsa lover through and through. I could eat it straight with spoon, I love it so much. I know that you can buy a big 'ol jar of generic red salsa for a buck fifty at the grocery store but sometimes you want a little more. This salsa will no doubt leave you wanting more... and more... and more.

I think I can get away with calling this "fire roasted" since I use a gas oven, right? Besides, "oven roased salsa" just doesn't have the same ring to it. You can make this salsa with a gas or electric stove, so worry not - no real flames required.

Make sure you wait until tomatoes are at their peak and selling for a good price before making this recipe. If you get tomatoes out of season, the cost can quickly add up. I was lucky enough to find roma tomatoes on sale for $0.99/lb.

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caldo xochitl (mexican hot flower soup) $7.24 recipe / $1.21 serving

caldo xochitl
(mexican hot flower soup)

$7.24 recipe / $1.21 serving

Long ago, while going through one of those "watch what you eat" phases, I tried an unfamiliar dish at a local Mexican restaurant in attempt at being calorie conscious. I had no idea what it was, nor could I come even close to pronouncing its name (Caldo Xochitl). I did know that, being soup, it was probably healthiest option on the menu full of cheese laden and deep fried dishes.

As it turns out, the soup was not only very healthy but it was also extremely delicious! Not to mention, I'm kind of a sucker for any dish that comes with it's own plate of garnishes (like Vietnamese Pho). I love being able to customize the flavor of each bowl with fresh herbs, vegetables and sauces. Thanks to this happy accident of an experince, Caldo Xochitl has been on my "to cook" list for a long time. This weekend its number came up.

This soup was incredibly easy to make, is full of bright flavors and is the perfect light dinner for the summer months (just eat it inside where there is AC).

I used bone-in chicken breast for the soup because they are relatively inexpensive and because the bones and attached tissues give more flavor to the broth. If boney, connective tissue filled meat scares you boneless, skinless chicken breast will work but will also be twice as expensive. I also used frozen celery left over from another recipe that I had cleaned, chopped and frozen so it would be ready to use later... like today.

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glazed pork chop dinner $16.04 / serves 4+

glazed pork chop dinner

$16.04 / serves 4+

I was in the mood for some down home soul food last week so I cooked up some of my favorites. While the glazed pork chops aren't exactly a soul food classic, pork chops in general are definitely a staple.

Both the Collard Greens and Potato Salad make huge batches that serve anywhere between 6-8 people. If you wanted to double the pork chop recipe and just make single batches of the greens and potato salad you can feed 8, rather than four. If you just make four pork chops you'll have plenty of left over greens and potato salad for the rest of the week!

This meal includes:

Glazed Pork Chops $6.55
Southern-Style Potato Salad $3.63
Collard Greens $5.06
Fresh Tomato (optional) $0.80
Total: $16.04

Serves: 4 plus left over greens and potato salad

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grits 'n greens $0.66 each

grits 'n greens

$0.66 each

If you've made a batch of Collard Greens and you just can't get enough, here's just one more way you can eat them. Plus, nothing makes you feel like a nutritional super star more than eating greens for breakfast (just ignore the butter and egg and all that).

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glazed pork chops $6.55 recipe / $1.63 serving

glazed pork chops

$6.55 recipe / $1.63 serving

I love getting my hair done. It's great to just chill for a couple of hours and cut up with the salon folks. Obviously, food is always a topic of conversation (because who doesn't like food) and my stylist, Amy, has given me some inspiration for recipes in the past. As always, she filled me in on what she had cooked that week and I got inspired. She hinted heavily that she wanted to be mentioned in the blog again so: this one is for you, Amy!

I made a basic rub out of brown sugar and spices. The brown sugar turns into a nice sweet glaze when it's cooked and you can pretty much season it with whatever herbs and spices you like. I went for spicy with cayenne and black pepper then rounded it out with paprika and garlic powder. A little salt for good measure and it was good to go! Super easy and very tasty. This is a great week night main dish!

I probably over paid for these pork chops but I'm still steaking out the good grocery stores and markets in my new city. Hopefully soon I'll be in the groove!

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collard greens $5.06 recipe / $0.84 serving

collard greens

$5.06 recipe / $0.84 serving

Today I learned to love the ham hock.

They used to scare me. Well, scare me and fascinate me all at the same time. I remember seeing them in the grocery store as a child and being in complete awe that people actually ate those nasty looking knuckle things. Then, throughout the years, I learned that they were used to flavor some of my most favorite dishes. I've looked at them in curious temptation a few times over the past year and finally decided to take the leap this week. I bought the ham hocks. Smoked ham hocks, specifically.

They're ugly and inexpensive but will give your soups, stews and broths the most incredible, deep flavor that you've ever tasted. It's just one of those things you have to get over. They come in packs of two and I only needed one so I wrapped the other tightly in plastic wrap, threw it in a freezer bag (labeled of course) and will use it to make an incredible split pea soup in the future.

Today's ham hock was used to make an incredible batch of collard greens. If you've never had collard greens (I never had before moving to the south), you MUST try them. The best greens I had ever tasted were at Zea's restaurant and I quickly put them on my "to cook" list after that. I knew I had succeeded when I wanted to eat the entire pot.

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lemon blueberry scones $2.16 recipe / $0.27

lemon blueberry scones

$2.16 recipe / $0.27

It is time, once again, for me to give in to my cravings... I've been craving something cakey, something flakey, something sweet but not too sweet... I've been craving a scone!

After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn't be wasted).

Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you'd like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they're made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW!

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coconut rice pilaf $7.22 recipe / $0.90 serving

coconut rice pilaf

$7.22 recipe / $0.90 serving

Why serve plain white rice with your meal when you can sneak in some veggies and a ton of flavor? I was originally going to make this dish a coconut (not) fried rice but then decided to make it a bit more simple and therefore more versatile. The only difference between it being a (not) fried rice and a pilaf is that I didn't add an egg or any type of sauce. I decided to leave the "saucing" up to the individual eater.

The pilaf makes a great bed for just about any Asian style meat. I've been piling my Teriyaki Pulled Pork on top and it makes a perfect sponge for all of the yummy gravy. It would also go great with Sriracha Chicken Strips or Coconut Chicken Strips.

If you feel like eating a bowl on it's own, make sure to sauce it up with a little soy sauce and a dab of sriracha sauce. I added both to the recipe costing because it really needs them if you're not pairing it with another saucy dish. A little dribble of sesame oil would also be tasty!

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teriyaki pork sandwiches $13.40 recipe / $1.68 each

teriyaki pork sandwiches

$13.40 recipe / $1.68 each

Hindsight is 20/20.

One of the main ingredients in this mouth-watering teriyaki pulled pork is the teriyaki sauce. The entire ten minutes that I stood in the Asian foods aisle trying to decide which teriyaki sauce to buy, not once did it occur to me that I had ALL of the ingredients to make teriyaki sauce at home, for pennies on the dollar. Ouch. It's finals week, I'm distracted, that's my excuse and I'm sticking to it!

Anyway, this recipe is ridiculously easy, almost guilt-inducingly delicious and has summer written all over it. Just load the slow-cooker up before you head out to work in the morning and let machine do it's magic. Even the smell is enough to impress anyone who might walk into your house.

This recipe makes a ton but it freezes really well. I like to spoon single sandwich sized portions into freezer bags so that I can make one sandwich at a time later. Just be sure to label and date the bags so they don't get lost and go to waste! The frozen meat/gravy mixture thaws easily in the microwave. Even left over buns can be frozen and thawed in the toaster when ready to eat!

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peach quesadillas $0.55 each

peach quesadillas

$0.55 each

I'm under the impression that just about anything is better when stuffed inside of a tortilla with some cheese and cooked to a crisp in a hot skillet (aka "quesadilla-ed"). So, just after I whipped up my Chipotle Peach Salsa, I quesadilla-ed it for lunch. It was PERFECT. A nice, light yet satisfying lunch. I only had small "fajita size" tortillas on hand so that is what I based my pricing on. They're pretty small so two quesadillas might be a more realistic lunch (I was snacking/taste testing during the salsa making process so one quesadilla did me good).

If you're the carnivorous type, stuff a couple slices of ham or grilled chicken in there with the salsa and cheese. Smokey, salty ham seems like it would be absolutely perfect with the sweet, spicy salsa!

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