rosemary crackers

"Why are crackers so 'spensive?" (read that with attitude)

That's what runs through my head every time I wander down the cracker aisle. I rarely buy crackers, but when you're entertaining and you've got four or five different dips, they're kind of required. Sure, you can have pita wedges, vegetables, or pretzels, but nothing beats a cracker.

I'm really excited about this recipe. Not because they're the best cracker that I've ever had (admittedly, they're not), but because it's a really fun project and there are so many ways to alter and expand the recipe. I seriously can't wait to try more!

These crackers did turn out pretty tasty (I polished them off in just a couple days, thanks in part to a yummy batch of hummus). They had just the right amount of crunch without being too hard. I didn't taste the rosemary or cracked pepper as much as I'd like, though, and next time I'll also add a sprinkle of salt to the top of the crackers before baking. That being said, I definitely think you should try making your own crackers. It was surprisingly easy and definitely fun! ...I'm going to try a whole wheat olive oil version next!

Read more »

banh mi bowls

Oh the mighty banh mi. It's one of my favorite foods in the entire world. It's truly the perfect sandwich. If you're unfamiliar with banh mi (Vietnamese submarine sandwich), check out this excellent little write up Viet World Kitchen for a little history and explanation as to why they're so freaking amazing.

This is (obviously) not a traditional banh mi recipe. I was feelin' a little creative, so I decided to try putting all of the flavors of banh mi into a bowl... because I love anything in "bowl" form. Of course, if you wanted, you could just stuff all of these ingredients into a baguette (or even better yet, a Vietnamese baguette) and make a real banh mi. I have a picture of that version at the end of the post.

Banh mi can be filled with any sort of meat (cold cuts, char siu, liver pate, chicken, meatballs, whatever), but I decided to use the yummy meatballs that are in my Teriyaki Meatball Bowls. I made a couple small changes to the meatballs to account for the fact that they're not drenched in teriyaki sauce, but you could drench them in teriyaki sauce and still put them on the banh mi!

Also, I didn't have any daikon (radish), so I added some onion to my pickled carrots. I know, I know... not traditional, but "tastes good" trumps "traditional" in my book.

You'll want to add some sort of sauce to the bowls for moisture, but I didn't add that into the price because A) I don't know what kind you want to use and B) I don't know how much you'll want to use. Here are some suggestions: sriracha, soy sauce, sriracha-mayo, or teriyaki sauce. If you are making an actual banh mi sandwich, make sure to slather the bread with mayo and a sprinkle of soy sauce because that's just how it's done.

Okay, let's go already!

Read more »

sriracha caramel corn

Okay, this one was kind of a candy making FAIL, but I'm still posting it because even in its failed state it was so good that I couldn't stop munching on it.

Why was it a candy fail? Because my caramel re-crystalized. Instead of being a glossy, glass-like coating, it turned a little grainy and dull. Does it taste bad? No way. Do I know what caused this? Probably. Apparently, if there are any grains of unmelted sugar left anywhere (like on the spoon that I used to stir with), it can set off a chain reaction that causes re-crystalization throughout all of the candy. That's exactly how they make rock candy, in fact, and that's probably what happened here. I burned my finger and was so happy eating the crystalized caramel corn that it wasn't even worth it to make a second batch! So, I'll leave the experimenting up to you. I had no crystalization when I made my previous batch of caramel corn.

Speaking of that previous batch of caramel corn, I used the same exact technique and the same recipe minus some salt and plus some sriracha. Super easy. Oh, and I didn't use any nuts, but I bet they would be AWESOME in this.

The flavor is totally unique. It's sweet (obviously), salty (a little more so than expected), spicy, and garlicky. If you're unsure of whether or not you'd like something that combines sweet and garlicky, you might want to skip this one. It took me a second to warm up to it, but in the end I thought it was addictive. I can definitely say that not everyone will agree. Sriracha-heads, though, probably will.

So here it is!! SRIRACHA CARAMEL CORN!

Read more »

chunky beef stew

As I was sitting at work last night all hungry and tired, I read an email from Ashlee, a reader who had recently had some out of this world beef stew. She was writing to ask if I had a recipe, which I didn't, but her description of the beef stew that she had tasted made my mouth water, so I knew I had to make some ASAP.

This beef stew knocked my socks off. Okay, so maybe I was really hungry and really in the mood for red meat, but it is still undeniably good. Not to mention, it was seriously easy to make.

I'm a firm believer that any time beef and tomatoes come together, red wine should join the party, but I made this stew sans red wine just to make sure that it would still be delicious for those who didn't want to use wine. I have to say, it was surprisingly good even without the wine, but if you want to use wine, just sub one cup of the beef broth with whatever red wine you have on hand.

My pot made about 8 cups, which could be anywhere from 6-8 servings. In the south we put anything with any sort of gravy over rice, so I suggest stretching this beef stew even further by serving it over some inexpensive rice. You'll get 8 big servings that way.

Read more »

vegetable pot pie

I've wanted to make this for a LONG time and in this cold, bleak weather it was just calling my name!

I deviated slightly from a traditional pot pie recipe in that I topped the pie with a big biscuit rather than using a pie crust. I liked the idea of having a fluffy biscuit to soak up the flavorful filling. It didn't disappoint.

The ingredient list is long for this recipe because I used mostly fresh vegetables. If you want to cut down on prep time, you can certainly use a bag of mixed frozen vegetables. I won't look down on you. Frozen vegetables are my best friend. I probably would have used them too, but I knew I was going to need carrots and celery for some other recipes this week, so I went ahead and bought them.

If you wanted to make this into a chicken pot pie, it would be super simple. Just get a rotisserie chicken, pick the meat off, and mix it in. Or cut up a chicken breast into small pieces, saute it up really quick in a skillet, and then add it in. Very easy.

Once you get through the chopping, this recipe is a breeze!

Read more »

caramelized onion & mushroom white pizza

This recipe was a true labor of love. Sometimes food just taste better when you know you've put a lot of time into it.

It's not that this recipe was at all difficult, it just takes time. Between the fermenting dough and caramelized onions, you need to plan ahead for this one. But most of the time is spent letting the ingredients do their own thing while you go paint your toe nails, do your laundry, or watch Law & Order. So, don't be scared off by the length of it.

This pizza is truly awesome with it's garlicky cream sauce, sweet caramelized onions, and earthy sauteed mushrooms. Everything just goes together. And after calculating the cost, I have to say I was quite surprised. I expected the total to be twice as much and to have to explain that I was simply trying to use up a bag of onions that have been sitting on my counter for a couple weeks and a half pound of mushrooms that were starting to get wrinkly in my fridge. I guess I don't have to make excuses after all! It's an all around winner!

So, plan ahead to have a pizza night this Friday and mix up your dough the night before... you WON'T be disappointed!

Read more »

ranch chops

Are you team "fry" or team "bake"?

I'm team "it's all good." Sometimes I go for the fry because it creates unparalleled texture, but sometimes I go for the bake because I'm just not in the mood for oiliness and the smell of fried food kinda makes my stomach turn.

I tried these chops both ways, and although my cooking technique may have left a little bit to be desired, the flavor was SO OMG GOOD that all texture shortcomings were forgiven. I mean, these were the juiciest, most flavorful pork chops that I've ever eaten. Hands down.

I fried the first two chops briefly on each side to get a nice golden crispness, but then finished them in the oven because they were thick and they needed to be cooked through. They were nice and juicy, but maybe a tad oily for my liking. The second two chops I baked from start to finish, but had to give them a few minutes under the broiler because they were so moist that the crumbs didn't brown even after AN HOUR. Some of the bread crumbs never did achieve golden brown crispness, but it was all good because the flavor was so amazing that my stomach kept saying "GIMMEEEE!"

True story. My stomach really said that.

So, you might want to experiment with baking/frying techniques to get them just right for you, but the marinade and breading are 100% delicious. If you're an experienced pork chop cooker (which I admittedly am not), feel free to share you tips in the comments below! We'll all be very thankful!

Read more »

apple pie baked oatmeal

Seriously, who needs those autumn themed Glade plug-ins when you've got apple pie oatmeal baking in the oven? NO ONE.

So this, the latest installment in my baked oatmeal series, is an absolute winner. It is a little more involved than the other versions, but still very worth the effort to have this ready waiting for you every morning. Apples are still strangely expensive here, but many of you are being flooded with the fall bounty of fresh apples, so I did this for you. It's a gift to you. Okay, it's a gift to me too because I get to eat it every morning.

I've made a couple of small tweaks to the basic baked oatmeal recipe, which I think make a much better texture. It's not quite as dense and cooks more evenly overall. Basically, it's baked at a higher temperature, no foil for the first half, and there is more baking powder. It makes a noticeable difference.

So, put on a wool sweater, a cozy scarf, and dive straight into the fall season with this Apple Pie Baked Oatmeal. You won't be sorry!

Read more »

chicken & lime soup

It's soup season and I couldn't be happier. Soup is tasty. Soup is filling. Soup freezes well. Soup is where it's at.

This is kind of a remake of my old caldo xochitl recipe, but better. A recent trip to a Mexican restaurant made me want to redo this recipe and add more lime, among other things. What we have here is the perfect mix between spicy, salty, and sour - that same famous combo that makes Chinese hot & sour soup so delish. I highly suggest adding a few cubes of avocado because the creaminess perfectly balances the other sharp flavors. If avocados aren't affordable, try sour cream or some cheese.

This soup really doesn't need a whole lot of chicken because it's shredded, which means that you'll have a little chicken in every spoonful. I used only one chicken breast that was about .75 pounds. And before you ask, I bought the chicken breast on special for $1.87 per pound. These sales aren't always around, but when they are you have to take advantage and just stock up your freezer. Keep your eyes peeled for deals, they're out there!

Read more »

baked spaghetti with sausage

I never really understood the point of baking spaghetti... it just seemed like an extra step that stood between me and eating it. But, there's something about a hot, cheesy casserole straight out of the oven that is extra comforting.

Now that I've baked my spaghetti, I totally get it. Baking it in the oven not only lets the cheese get all gooey, but it lets the spaghetti soak up some flavor from the sauce and get all deeeelicious. It's worth the extra 30 minutes.

I made a quick meat sauce using Italian sausage, which is heavily seasoned and provided all of the herbs and spices that were needed to flavor the sauce. If you want to make a vegetarian version of this (with say, mushrooms and green peppers) be sure to add a good tablespoon or so of Italian seasoning blend to make up for the missing spices in the sausage.

This recipe is perfect for freezing, so pack up half of it and save it for a rainy day when you want something warm and comforting!

Read more »

shrimp & rice salad

Sometimes I get in the mood for something really light, fresh, and full of vegetables. I definitely felt like that today. It probably has something to do with that pizza I made yesterday that was piled high with all sorts of Italian salamis and pepperonis. Yummm.

...but I digress.

I decided on shrimp because it's lean, light, and fresh. Just what I wanted. I know I'm lucky because I live in Louisiana and shrimp is always super fresh and priced fairly low. If you aren't so lucky, check out your freezer aisle for the best prices. Shrimp thaws quickly under cool running water and I suggest rinsing it anyway, so you can kill both birds with one stone.

I was also lucky because I scored a bunch of red bell peppers 10/$10. You don't have to use red bell peppers, or the exact mix of vegetables that I used. Choose your add-ins based on what is available to you at a good price and what you enjoy. Some other great add-ins for this salad are: peanuts, sliced almonds, cashews, edamame, avocado, cucumber, mango, or mandarine oranges.

Oh, one more thing. I used beans that I had cooked from dry and then froze in place of canned beans. That definitely saved some money and helped make up for the (relatively) high cost of the shrimp.

Read more »

roasted vegetable burritos

So, I broke down last week and bought a burrito from the hospital cafeteria for lunch. It was SO good, but at $5.50 for the least expensive option, I knew I could do better.

I just finished tallying my cost for this recipe and I have to say, I'm sure I could have done much better. To be fair, I didn't do any comparison shopping, I just ran in, got what I needed, and ran out. So, you might be able to make these for far less than I did. I did, however, make my own black beans instead of buying cans. That saved me a dollar or two. Oh, and I lucked out with the red bell peppers - on sale 10/$10! That's a SUPER good price.

I seasoned up some regular old white rice, added my black beans (you can season those too, if you'd like), and then topped those with some amazing roasted vegetables. Roasting vegetables intensifies their flavor, and when you add herbs like I did, they become even more amazing. I suggest using whatever vegetables you can get for a good price (I was a bad example here), but the mushrooms really did make this special. So, get the mushrooms if at all possible!

Now I have 8 awesome burritos in my freezer just waiting to be grabbed for lunch in the morning. The recipe is enough for 10, but I already ate one burrito and I had previously used one of the tortillas for something else. To reaheat just place in a microwavable dish and nuke until hot.

Read more »

vegetable tamale pie

Do you want evidence that this recipe is good? How about the fact that I've been eating it for lunch AND dinner for the past three days straight, and I still wanted a piece for breakfast this morning. Seriously.

There are a million and two ways to make tamale pie, some being more like actual tamales than others. This one is not so much like a real tamale, but it's amazing all the same. I decided to go with a cornbread crust instead of polenta because A) I'm in love with corn bread and B) I wanted something that could soak up yumminess from the bottom of the pan. It definitely worked.

I originally intended to make this a beef tamale pie, but I bullied myself into doing a vegetarian mix because I felt like I needed more beans and vegetables in my life. If you did want to do beef (or chicken or pork), simply switch it out for the sweet potatoes, beans, and peppers... or add them all in there together! It's very flexible.

P.S. I know the ingredients list looks long, but it's really quite simple to make. Promise!

Read more »

honey balsamic chicken tenders

Funny story - I was going to make this recipe with chicken thighs, but they were $3.49/lb. and the boneless, skinless chicken breasts were on sale (again) for $1.99/lb... so... yeah. Chicken tenders it was!

Obviously not everyone will catch this $1.99/lb. chicken sale as often as I do, so go with whatever cut is the best deal. To make this recipe with something like chicken thighs, just brown the thighs in the skillet (just like I did with the breasts) and finish cooking them in the oven for about 20-30 minutes at 375 degrees. Prepare the sauce in the skillet in the same manner as listed below. The sauce should be enough for four medium sized chicken thighs.

This chicken is bursting with flavor from the tangy balsamic vinegar, sweet honey, and rich butter. I seasoned mine simply with salt and pepper, but if you want a more herbal flavor you could always add a pinch of dried basil or thyme.

I've been eating my Honey Balsamic Chicken Tenders with the Jewel Pasta from earlier this week and they're a perfect pair!!

Read more »

how to: make yogurt

If there's one thing that I know how to do, it's grow bacteria. After all, that's what I do 40 hours a week when I'm not making delicious food and crunching grocery numbers. I work in lab where we have big fancy incubators and special nutrient rich agar to give the bacteria the perfect environment to grow. But guess what? It's not really that complicated.

To make yogurt, you just need to complete a few simple steps:

1. Heat some milk to 180 degrees Fahrenheit to kill any rogue bacteria.
2. Let the milk cool down to a temperature that bacteria like (115 degrees Fahrenheit).
3. Inoculate the milk with the bacteria that you want (lactobacillus).
4. Let the milk incubate and a nice warm, cozy temperature while the bacteria reproduce and work their yogurt magic.

As the lactobacillus feeds on the lactose (milk sugar) it produces acid, which not only gives the yogurt it's nice tangy flavor, but it also denatures the proteins in the milk, which solidifies the mixture (just like when heat denatures the protein in egg whites and they turn solid).

There are many methods for heating, cooling, and incubating milk to make yogurt and the method I'm describing here is just one.

Some people like to heat, cool, and incubate all in their slow cooker, but that can add about 5 or 6 hours to the process, so I heated my milk on the stove top. I used the slow cooker solely as an incubator (not plugged in) because it has a nice, thick ceramic lining that holds heat well. All in all, it was super easy and I think I will be doing it again!

And does it save money? Yep! A regular six ounce cup of yogurt usually costs around $0.60 each. When I buy a 32 ounce container, that same 6 ounce portion costs me about $0.41 cents. When I make it from fresh milk, a six ounce portion costs me $0.29. Not bad!

Read more »

chili cheese beef n mac

WARNING: Comfort food ahead! This dish contains pasta, beef, and cheese. It's hearty and delicious. Proceed at your own risk! ;)

Say you grew up on Hamburger Helper (no shame), but now that you're an adult and all classy and stuff, you just can't bring yourself to buy one of those cardboard boxes with the mystery powdered cheese sauce. THIS recipe is your grown up "I actually know how to cook now" substitute!

This recipe is still really easy, really fast, and only requires one pot. Like Hamburger Helper, it's hearty and rich, so I would suggest serving it with a sizable side of something green. I'm going for some simple steamed broccoli with just a pinch of salt and pepper. Broccoli pairs famously with both beef and cheese, so it's a natural.

If this recipe is still too rich and cheesy for your tastes, stay tuned. I'm sure that by the weekend I'll be in the mood for something super light, fresh, and uber healthy! It's the yin and the yang y'all!

Read more »

spinach artichoke lasagna

I love lasagna, but I rarely, rarely ever make it. Why? Because it just seems like so much work. You've got to cook the ingredients, put them together, and then cook them again! Nah, that's too much work.

But then I threw together this really super simple spinach lasagna last weekend and I've changed my tune! Why was it so much easier? I used "no boil" noodles, homemade marinara sauce that I had in my freezer, and a meatless filling required no pre-cooking. I literally just mixed it, layered it, and then just threw it in the oven. Sure, it still needed to bake for an hour, but it was totally worth the wait.

Of course, if you don't have homemade marinara sauce waiting in your freezer, you can use a jarred sauce from the store (and then be sure to make some homemade marinara so you're prepared next time). Also, some people don't like the texture of no-boil lasagna noodles because they tend to be a bit gummier, so you can certainly boil some regular lasagna noodles and use them instead.

Oh, and if you do want meat in your lasagna, I would suggest browning some Italian sausage or ground beef in a skillet, and then adding it to the marinara sauce before beginning the layering process.

Read more »

teriyaki meatball bowls

I don't know what it is with me and meatballs lately... but here we go again!

These are ridiculously easy and when you serve them over a bowl of hot jasmine rice, they're pure heaven. The ingredient list might look long, but don't let that scare you. They're EASY. Many of the ingredients are just listed twice - once for the meatballs and then again for the glaze.

I used ground pork for this recipe but you could certainly use ground turkey or chicken instead. The bulk of the flavor comes in the potent teriyaki glaze that coats the meatballs. You can also make these into an appetizer by skewering them on a toothpick with a chunk of pineapple.

So, are y'all ready to party teriyaki meatball style? Lets get started!

Read more »

chicken piccatta

Need a main dish that's full of flavor but only requires a few ingredients? I've got you covered. This dish is simple, flavorful, yet elegant enough to impress a date or your in-laws. When garlic and lemon come together with a little butter and fresh parsley, you just can't lose.

Chicken piccatta is traditionally made with white wine in the sauce, but I didn't have any around (I know, I was shocked too) so I subbed it with chicken broth. The sauce was still finger-lickin' good so I didn't feel like I was missing out. But, if you have wine around, by all means, use some of it for this dish!

The serving size might seem small (each piece is about the size of a deck of cards), but you can bulk it out by serving the chicken over pasta, or if you want something fancier, try this lemon parsley pasta. Or, just serve it with a green side salad and some garlic bread for a classic meal.

And, as always, I get great prices on my chicken breasts by buying a large pack (5 lbs.) and freezing them in recipe sized portions (2-3 breasts per freezer bag). When purchased this way, the price is often at least $1 less per pound. You can double up on the savings buy keeping an eye out for sales as well.

Read more »

(not) meatballs & marinara

I didn't set out to make (not) meatballs, in fact, I just wanted to make one of my favorite recipes again with a slightly different twist. What is this favorite recipe of mine? FALAFEL! Say it with me now - FALAFEL! yum.

Anyway, since I wanted to pair the falafel with a marinara sauce, I decided to switch up some of the ingredients to make them a little more Italian. I added parmesan, nixed the cumin and cilantro, and added some bread crumbs and egg for binding purposes. Then I thought, "Wait, what? These are just meatballs minus the meat..."

Well, let me just tell you - any meatball would be jealous of all of the flavor packed into these special little chickpea (not) meatballs. Seriously, this stuff is so good that I kept eating the chickpea mixture straight out of the food processor (before I added the raw egg, btw).

One word of warning, though. They are quite soft in texture. And the longer they sit in the sauce, the softer they get. So, I suggest topping the (not) meatballs with sauce just prior to serving. If you're keeping them for leftovers, keep the sauce in a separate container. Sure, I doused mine in sauce and they're in the fridge right now mingling and getting softer by the moment... but they tasted so good at lunch today that I didn't give a second thought to the texture. But, I know some people have texture issues, so a fair warning is in order.

Read more »