Blog Archives

Quick Coleslaw

9/27/2015

Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly. Often, these items are handed out on the expiration date. You can just tell they won't be any good the following day. This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".

1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

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Slow Cooker Pork Chops

9/20/2015

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Using a slow cooker is a great way to save time and still prepare a nutritious meal. Assemble the meal in the morning, put it in the slow cooker, and at the end of the day, dinner is ready -- without much mess or many dishes to clean. The device requires only a small amount of electricity only to do its work -- compared with a standard oven, a slow cooker uses a lot less energy, so it won't heat up an entire kitchen the way an oven does.

Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so traditionally tougher cuts of meat become tender in a slow cooker. And just because you're saving time and money doesn't mean you're sacrificing taste.

3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt blend
1/4 teaspoon seasoned salt
4 pork chops
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.

Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

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Lime Beef Kabobs

9/13/2015

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With the high price of beef these last few years, beef is becoming less and less an option for those on a budget. In fact I once read an article from a cattle rancher who claimed his family once ate beef 3-4 times a week in some form. Now that is reduced to once a week. This is due to the simple fact that he can't afford it to feed his own family as often due to the rising prices.

Don't be fooled though, beef is an important component to the American diet. By avoiding beef, you are over 7 times more likely to suffer a zinc deficiency. Avoiding beef robs you of energy and CoQ10 which is vital to your heart. Here’s the third critical nutrient missing from beefless diets: Vitamin B12 which is needed for brain health and red blood cells.

So don't give up on the beef! Even in less amounts as shown in the recipe below you are still offering your family vital nutrients. Furthermore, check your beef specials. Publix had sirloin beef on sale for $4.99 a pound.

1/3 cup lime juice
2 teaspoons sugar
2 garlic cloves, minced
1 beef top sirloin steak (1 inch thick and 1 pound)
1-1/2 teaspoons pepper
3/4 teaspoon salt
2 tablespoons unsalted dry roasted peanuts, chopped
3 cups hot cooked rice, or brown rice

In a small bowl, mix lime juice, sugar and garlic until blended; set aside. Cut steak into 2x1x3/4-in. pieces; toss with pepper and salt. Thread beef onto four metal or soaked wooden skewers.

Grill kabobs, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until beef reaches desired doneness. Add peanuts to sauce; serve with kabobs and rice.

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Overnight Grilled Pork Chops

9/12/2015

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If you're on a budget, pork finds its way into your diet several times a week. That is especially if you have several men in your house who feel a meal isn't complete without the meat.

I am always on the lookout for great pork recipes to add a bit of diversity to my fare. Pork is always on sale and can be had for as little as $1.99 a pound. Give this one a try when you pull out some pork chops to be defrosted the night before.

3 tab. salt
1/4 cup sugar
2 cups water
2 cups ice water
4 pork chops
2 tablespoons canola oil

BASIC RUB:
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin, and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon red pepper flakes

In a large saucepan, combine salt, sugar, and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.

Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13 x 9-in. baking dish. Refrigerate 8-12 hours.

Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

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Ham and Cheese Muffins

9/7/2015

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Enjoying your Labor Day off? Thinking of all the things that need tending when the week begins tomorrow? I know one of my first thoughts is how can I provide those morning meals in a hurry?

The answer is prepackaged items. I'm not talking about the freezer aisle where precious money is wasted. Not to mention all the by products and fillers that go into this wasteland.

The key is to prepare a few things over the weekend, pop them into your freezer, and with a touch of the microwave breakfast is served!

2 eggs
3 cups pancake mix
1 cup milk
3 tablespoons vegetable oil
1 package (4 ounces) shredded Cheddar cheese (1 cup)
3/4 cup chopped fully cooked ham (1/4 pound)

Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)

2 Beat eggs slightly in medium bowl with fork. Stir in pancake mix, milk, and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.

3 Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and freeze any remaining muffins.

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Labor Day Microwave Corn on the Cobb

9/6/2015

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A video came my way on Facebook a few months ago for a drop dead easy way of cooking corn on the cob. The best part is you don’t shuck the corn first just leave it in its husk. After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and cleanly slip off the husk and silk. Perfectly cooked corn with no mess!

I must admit this has become my sole recipe whenever there is a family get-together. Oh, yes, I once stood over the grill turning each delicate ear with tongs until they had beautiful grill marks on each. Who needs this with all the tidbits going on in our life each day?

Now I throw three ears of corn in the microwave while setting the table and cutting the grilled meats.

3 ears of corn, husk on

Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes.

Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.

Slip off the husk and silk. Repeat with remaining corn.

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Labor Day Macaroni Salad

9/5/2015

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Observed on the first Monday in September, Labor Day pays tribute to the contributions and achievements of American workers. It was created by the labor movement in the late 19th century and became a federal holiday in 1894. Labor Day also symbolizes the end of summer for many Americans, and is celebrated with parties, parades and athletic events.

Don't miss out on this great event to spend time with all those people in your life you love. Plan a quick, thrifty meal that will speak volumes on each bite.

This macaroni salad is a family favorite and can be made a day in advance. Just top with a bit of reserved dressing and your all set.

1 package (16 ounces) elbow macaroni
1 cup mayonnaise
3 to 4 tablespoons water or milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange, or red pepper, finely chopped
1 small green pepper, finely chopped
1 small sweet onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley

Cook macaroni according to package directions. Drain; rinse with cold water and drain again.

In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended.

In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving.

To serve, stir in reserved dressing. Sprinkle with parsley