My husband has what I have seen in my life as “expensive” tastes. You know the restaurants that serve the nice warm hot artichoke-spinach dip? He absolutely loves that. It’s not a favorite of mine, but I like to see him happy. I have made it for him. When we feel like splurging or being fun, I write in on our menu plans, our own special phrase: Bachelor Night.
There’s a story about this…when we got together and I moved in with DH, he lived with his best friend at the time. Paul, his friend, would go grocery shopping and come back with those little pizza bites, or hamburger helper “singles” or other little mini appetizer type things and microwave them and that was lunch and/or dinner. I am not kidding, he would even buy that microwavable bacon. I shudder just thinking about it! So after Paul’s apparently eternal bachelor-hood, we named it Bachelor Night.
So, without further ado…for Hot Artichoke-Spinach dip you need…
1 cup chopped artichoke hearts (canned, or frozen than thawed)
½ c frozen, chopped spinach, thawed
8 oz cream cheese
½ c grated parmesan cheese
½ t crushed red pepper flakes
¼ t salt
1/8 t garlic powder
Dash of pepper
Boil spinach and artichoke hearts in 1 cup of water over medium heat until tender. Drain.
Heat cream cheese in small bowl in microwave. Add vegetables to cream cheese, stir well. Combine rest of ingredients, serve with tortilla chips.
Enjoy!
Showing posts with label Monday's Recipes. Show all posts
Showing posts with label Monday's Recipes. Show all posts
Monday, May 3, 2010
Monday, April 26, 2010
Monday's Recipes- Cheese Balls
Have you ever been to a party and seen those awesome cute little cheese balls, then fell in love with the taste. Next you go to the grocery store and get all excited when you see them…and then looked at the price and put it back down. I have. Many a time. This last holiday season, despite the sales, I still could not bring myself to pay the price of those things, no matter how good it sounded.
So, I searched recipes and found this one. We all loved it, though it almost made TOO much for our small gathering of 5 adults and one toddler. It was my first time trying it though so we just used the leftovers through the week.
Here’s what I did:
2 (8 oz) packages cream cheese, softened(you can soften cream cheese either by leaving it out a few hours or microwaving it in small intervals)
1 (1 oz) package ranch dressing mix (dry)
2 ½ cups shredded cheddar cheese
1 ½ c chopped pecans
In medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into cream cheese.
Shape into a ball.
Roll in nuts. Refrigerate covered for at least 2 hours, until ready to serve.
Don't forget about our SURPRISE Giveaway!
So, I searched recipes and found this one. We all loved it, though it almost made TOO much for our small gathering of 5 adults and one toddler. It was my first time trying it though so we just used the leftovers through the week.
Here’s what I did:
2 (8 oz) packages cream cheese, softened(you can soften cream cheese either by leaving it out a few hours or microwaving it in small intervals)
1 (1 oz) package ranch dressing mix (dry)
2 ½ cups shredded cheddar cheese
1 ½ c chopped pecans
In medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into cream cheese.
Shape into a ball.
Roll in nuts. Refrigerate covered for at least 2 hours, until ready to serve.
Don't forget about our SURPRISE Giveaway!
Monday, April 19, 2010
Monday’s Recipes: Slow Cooker Salsa Chicken
I absolutely love the concept of a slow cooker. I use mine as often as possible. When we know that we’re going to be out and busy most of the day, I usually try to plan a slow cooker meal. One of the favorites for my family is this salsa chicken. Even my toddler loves this.
So, how to make them…
4 chicken breasts
1 cup salsa (when I have my homemade, I prefer mine, but store bought will work)
1 package taco seasoning
1 can cream of mushroom soup
½ cup reduced fat sour cream
1 can black beans (drained)
Frozen corn
1 cup rice
2 cups water
Add chicken, salsa, taco seasoning, woup, sour cream, beans and corn to crock pot. Cook on low 6-8 hours.
Shred chicken (if you are looking for a product to make this easy, Pampered Chef sells a “Mix & Chop” for under $10, I have one and LOVE it), cook rice.
Add rice to crock pot when ready to serve.
So, how to make them…
4 chicken breasts
1 cup salsa (when I have my homemade, I prefer mine, but store bought will work)
1 package taco seasoning
1 can cream of mushroom soup
½ cup reduced fat sour cream
1 can black beans (drained)
Frozen corn
1 cup rice
2 cups water
Add chicken, salsa, taco seasoning, woup, sour cream, beans and corn to crock pot. Cook on low 6-8 hours.
Shred chicken (if you are looking for a product to make this easy, Pampered Chef sells a “Mix & Chop” for under $10, I have one and LOVE it), cook rice.
Add rice to crock pot when ready to serve.
Monday, April 12, 2010
Monday's Recipes-Sausage N Peppers
This is another slow cooker favorite. It can be done as a very spicy dinner or very mild.
3 lbs Italian Sausage in casings (we buy it very hot)
3 cloves crushed garlic
2-3 red bell peppers and 2-3 yellow peppers (green, if cheaper or more in your budget are also acceptable to cover all peppers)
2 cans tomato sauce
1 can tomato paste
Italian seasonings
Salt
Cut links into approximate 3 inch chunks.
Brown in pan with olive oil, turn heat down, add rest of ingredients, slow cook at least 2 ½ hours (I have been known to just toss it all into the slow cooker uncooked and let it cook all day)
We usually serve this with noodles or rice.
3 lbs Italian Sausage in casings (we buy it very hot)
3 cloves crushed garlic
2-3 red bell peppers and 2-3 yellow peppers (green, if cheaper or more in your budget are also acceptable to cover all peppers)
2 cans tomato sauce
1 can tomato paste
Italian seasonings
Salt
Cut links into approximate 3 inch chunks.
Brown in pan with olive oil, turn heat down, add rest of ingredients, slow cook at least 2 ½ hours (I have been known to just toss it all into the slow cooker uncooked and let it cook all day)
We usually serve this with noodles or rice.
Monday, February 22, 2010
Monday's Recipes- Fajitas
Fajitas are a favorite in my family. When we want a cheap, out to eat, sit-down meal, we often share a single order of fajitas and walk out full. I love it. Recently, I took to making our own fajitas. It's really quite simple.
We use (for the three of us):
either 1/2 lb of steak or a single chicken breast cut into strips
2 bell peppers, usually green because they're cheaper but if other colors are on sale, we'll toss those in. Cut these into strips as well
1/2 medium purple onion, cut into strips
Fajita seasoning (we do not buy those individual packets. At our grocery store they have an area with fresh seasonings, for about $1.50, I get one of these and it goes about 5 rounds of fajita dinners, someday, maybe I'll try making my own blend but it's not expensive so I don't see it as an immediate thing to play with)
extra (optional) toppings for us often include just sour cream. We use light, but you can use whatever you prefer.
The Directions
Our particular style of fajita mix requires you to marinade your meat in it for 1 hour. I can't lie, I often forget to do this in time so I find myself just sprinkling it onto the meat as I cook it.
I usually use my 10" skillet to saute the meat first. I put a hint of cooking oil (never a lot) and sprinkle the seasoning over the meat, I cook until done. For steak, for us, we like a wee tiny bit of pink. Chicken must be cooked until no pink though!
I than remove the meat into a covered dish to keep it warm. I use these little casseerole dishes my aunt gave us at my bridal shower. They are small and perfect (and make a nice display) Next, I saute the onions and bell peppers together. I usually like to put a little of that fajita seasoning on there as well.
Next, I move those to another covered container.
I set it all on the table with some tortillas...in the past we've been using store bought, but tonight, I intend to try to make our own from the recipe offered by our follower, Penniless Parenting. I'll let you know how it goes tomorrow!
Andrew and I than sit down, I cut some of the veggies and meat up even smaller for our daughter, and we make each fajita as we're ready for it!
We use (for the three of us):
either 1/2 lb of steak or a single chicken breast cut into strips
2 bell peppers, usually green because they're cheaper but if other colors are on sale, we'll toss those in. Cut these into strips as well
1/2 medium purple onion, cut into strips
Fajita seasoning (we do not buy those individual packets. At our grocery store they have an area with fresh seasonings, for about $1.50, I get one of these and it goes about 5 rounds of fajita dinners, someday, maybe I'll try making my own blend but it's not expensive so I don't see it as an immediate thing to play with)
extra (optional) toppings for us often include just sour cream. We use light, but you can use whatever you prefer.
The Directions
Our particular style of fajita mix requires you to marinade your meat in it for 1 hour. I can't lie, I often forget to do this in time so I find myself just sprinkling it onto the meat as I cook it.
I usually use my 10" skillet to saute the meat first. I put a hint of cooking oil (never a lot) and sprinkle the seasoning over the meat, I cook until done. For steak, for us, we like a wee tiny bit of pink. Chicken must be cooked until no pink though!
I than remove the meat into a covered dish to keep it warm. I use these little casseerole dishes my aunt gave us at my bridal shower. They are small and perfect (and make a nice display) Next, I saute the onions and bell peppers together. I usually like to put a little of that fajita seasoning on there as well.
Next, I move those to another covered container.
I set it all on the table with some tortillas...in the past we've been using store bought, but tonight, I intend to try to make our own from the recipe offered by our follower, Penniless Parenting. I'll let you know how it goes tomorrow!
Andrew and I than sit down, I cut some of the veggies and meat up even smaller for our daughter, and we make each fajita as we're ready for it!
Saturday, January 30, 2010
Tortillas-From Scratch
One our family's favorites is taco night. It is funny in a way because growing up, I liked tacos, but didn't have to have them a lot.
When I was pregnant with Miss Lorelei, many many things changed in my eating habits. This was one of them. I craved tacos a lot. I got mad (we're talking almost crying) because Taco Bell got rid of the Grande Soft Taco. I loved this thing, it was a taco with an extra tortilla. Between the two tortillas was nacho cheese. And it was cheap-Dollar menu cheap. I walked in one day and it was gone. Since than, Taco Bell just isn't what it was for me.
Anyhow, so we find ourselves having tacos sometimes as frequently as once a week. Now tortillas are fairly cheap, until you start going through them like we were. Let me tell you, tacos once a week, plus I came to like to experiment making wraps in the last few months...we've been averaging buying 5 "bags" of flour tortillas a month, minimum!
Tonight, was taco night. Some of you may know the blog Under $1000 Per Month. I know some of you chastise it, and may think poorly of her for how she does things, but she's at least got a start at some good frugality. She also stands by her beliefs. Anyhow, she makes her own tortillas.
Independently, one day, my husband began to comment on making our own tortillas. Really, it's him that comes up with most of the from scratch ideas.
I grew up using flour tortillas, so when I found a recipe in Betty Crocker's cookbook (you know the one, it's the one EVERY mother seems to own.) I was excited and started mixing ingredients. I was going to make a tortilla! My husband came over to help and makes the comment-without even realizing anything- "Oh, we're making corn tortillas?"
Oops. Yeah, you'd think cornmeal being an ingredient, I would have figured it out. Nope. It snuck past me. We tried anyhow.
Made one, it wouldn't flip. Scraped it into the garbage.
Andrew fried a second after spraying our pan with Pam. Tried it. Blech! Not my style!
So I remembered Emily had a post. I checked it out, and used her recipe for a starter.
I whipped up
1/4 cup shortening
1/2 cup water
2 cups flour
and 3/4 tsp of salt.
The flour sucked up the water, but still left a lot of flaky. Being that I would want a dough to make a ball out of, than to roll out, this didn't seem right. So I kept adding water until it worked. I'm honestly not sure how much water I added. If I had to guess though, I'd say maybe 1/4-1/2 cup more.
I than continued on in the directions and divided the dough, rolled them out, than threw them on a plate. Andrew fried them. Side one: Fry until it first starts bubbling. Flip, fry about thirty seconds than done.
It was easy.
Would I make this recipe again? I probably will. Honestly, they don't taste like store bought, but they aren't bad. We would like to try a few more recipes, and see if we can possibly get healthier and closer to store bought.
But really? The cost came out near $0.50 for a dozen or so tortillas.
And I am a believer that every penny counts. If this were the recipe we'd start using, I would say we would save a minimum of $5 per month, or $60 per year. Not bad!
When I was pregnant with Miss Lorelei, many many things changed in my eating habits. This was one of them. I craved tacos a lot. I got mad (we're talking almost crying) because Taco Bell got rid of the Grande Soft Taco. I loved this thing, it was a taco with an extra tortilla. Between the two tortillas was nacho cheese. And it was cheap-Dollar menu cheap. I walked in one day and it was gone. Since than, Taco Bell just isn't what it was for me.
Anyhow, so we find ourselves having tacos sometimes as frequently as once a week. Now tortillas are fairly cheap, until you start going through them like we were. Let me tell you, tacos once a week, plus I came to like to experiment making wraps in the last few months...we've been averaging buying 5 "bags" of flour tortillas a month, minimum!
Tonight, was taco night. Some of you may know the blog Under $1000 Per Month. I know some of you chastise it, and may think poorly of her for how she does things, but she's at least got a start at some good frugality. She also stands by her beliefs. Anyhow, she makes her own tortillas.
Independently, one day, my husband began to comment on making our own tortillas. Really, it's him that comes up with most of the from scratch ideas.
I grew up using flour tortillas, so when I found a recipe in Betty Crocker's cookbook (you know the one, it's the one EVERY mother seems to own.) I was excited and started mixing ingredients. I was going to make a tortilla! My husband came over to help and makes the comment-without even realizing anything- "Oh, we're making corn tortillas?"
Oops. Yeah, you'd think cornmeal being an ingredient, I would have figured it out. Nope. It snuck past me. We tried anyhow.
Made one, it wouldn't flip. Scraped it into the garbage.
Andrew fried a second after spraying our pan with Pam. Tried it. Blech! Not my style!
So I remembered Emily had a post. I checked it out, and used her recipe for a starter.
I whipped up
1/4 cup shortening
1/2 cup water
2 cups flour
and 3/4 tsp of salt.
The flour sucked up the water, but still left a lot of flaky. Being that I would want a dough to make a ball out of, than to roll out, this didn't seem right. So I kept adding water until it worked. I'm honestly not sure how much water I added. If I had to guess though, I'd say maybe 1/4-1/2 cup more.
I than continued on in the directions and divided the dough, rolled them out, than threw them on a plate. Andrew fried them. Side one: Fry until it first starts bubbling. Flip, fry about thirty seconds than done.
It was easy.
Would I make this recipe again? I probably will. Honestly, they don't taste like store bought, but they aren't bad. We would like to try a few more recipes, and see if we can possibly get healthier and closer to store bought.
But really? The cost came out near $0.50 for a dozen or so tortillas.
And I am a believer that every penny counts. If this were the recipe we'd start using, I would say we would save a minimum of $5 per month, or $60 per year. Not bad!
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