The Cheap Gourmet

Vegetarian Tamale Pie Recipe

It is believed tamale pie dates back to the early 1900s, when women were encouraged to conserve meat. Nearly all tamale pies contain corn, cornmeal, tomatoes and beans. Some add beef, pork or chicken to the pie mixture, while others include cheese or olives.

The spiciness of tamale pies can be controlled through the use of peppers. The Jalapeno is relatively mild, whereas Habaneras boast the highest level of heat. The pepper rule of thumb is the smaller the pepper, the higher the heat.

When working with hot chili peppers, it's best to wear gloves. If this is not an option, be certain to thoroughly wash hands with soap and water after removing seeds and chopping.

The following Vegetarian Tamale Pie recipe was developed by me when I worked at a health food store. This turned out to be one of the most requested dishes on the menu. I have since altered it with the addition of chile pepper and red pepper flakes. Feel free to adjust the heat by adding more or less of these ingredients.

VEGETARIAN TAMALE PIE
Serves 6
Prep Time: 15-20 minutes
Bake Time: 30 to 40 minutes

Ingredients:

3 Tablespoons Extra Virgin Olive Oil
1 medium Onion, chopped
2-3 cloves Garlic, minced
1 fresh Jalapeno Pepper, seeds removed and minced
1 15-ounce can Black Beans, rinsed and drained
1 15-ounce can Refried Beans
1 15-ounce can Corn
1 15-ounce can diced Tomatoes, with juice
1 Tablespoon Chili powder
1 teaspoon crushed Red Pepper flakes (or Cayenne Pepper)
1 teaspoon Salt
1 cup Cheddar Cheese, shredded
Sour Cream, optional

Topping:

3 cups Cornmeal
2 Tablespoons Honey
1 Tablespoon Salt
2 Tablespoons Extra Virgin Olive Oil
3 cups Water

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) In a small skillet, heat olive oil over medium heat. Add onion, garlic and jalapeno pepper. Saute until crisp tender.

3) In medium mixing bowl, combine black beans, refried beans, corn, tomatoes, spices and sautéed vegetables. Mix well.

4) In separate medium mixing bowl, combine cornmeal, honey, salt, olive oil and water. Mix until smooth.

5) Pour bean mixture into lightly greased 8-inch glass baking dish.

6) Sprinkle cheddar cheese on top of bean mixture.

7) Using a large spoon, place dollops of topping on bean mixture. Spread mixture across bean mixture as if icing a cake.

8) Place inside oven and bake for 30 minutes, or until a knife or toothpick inserted into the cornmeal topping comes out clean.

9) Remove from oven and serve immediately.

10) Top with sour cream, if desired.

Kung Pao Tofu Recipe

Kung Pao Tofu is an excellent Chinese food option for individuals who follow a Vegetarian diet. This recipe can be adapted using chicken for those who cannot stand the thought of tofu. However, before you turn up your nose, give this recipe a try. Tofu takes on the flavor of the ingredients it's cooked with. When properly cooked few people notice any difference in texture or flavor.

Use extra-firm tofu when preparing Kung Pao Tofu; otherwise the tofu will crumble when cooked. And, if you chicken out (no pun intended), instructions for preparing this popular Chinese dish with chicken are listed at the bottom of this recipe. Simply cook the chicken first, then follow the recipe below.

KUNG PAO TOFU RECIPE
Serves 4
Prep Time: 15-20 minutes
Cook Time: 5-8 minutes

Ingredients:

2 Tablespoons Balsamic Vinegar
3 Tablespoons Tamari or Soy Sauce
2 teaspoons Honey
1 teaspoon Arrowroot or Cornstarch
1 Tablespoon Sesame Oil
1 Tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 teaspoon fresh Ginger, minced
2 teaspoons dried Red Pepper flakes
1 green Bell Pepper, seeded, cut into 1-inch chunks
1 red Bell Pepper, seeded, cut into 1-inch chunks
1 small yellow Onion, cut into 1-inch chunks
1 pound Extra Firm Tofu, drained and cut into 1-inch cubes
1/4 cup dry roasted Peanuts
4 cups cooked Rice (white, brown, Jasmine)

Directions:

1) In a small bowl, mix together Balsamic vinegar, Tamari (or soy sauce), honey and sesame oil. Set aside.
2) Mix arrowroot (or cornstarch) with small amount of water until smooth. Add to sauce mixture and stir ingredients until well blended. Set aside.
3) Heat a large, heavy pan or Wok over medium-high heat for 2 minutes.
4) Remove pan from heat and carefully add olive oil. Return to burner and heat oil for about 30 seconds or until it reaches the smoking point.
5) Add garlic, ginger and red pepper flakes. Cook for about 10 seconds and stir frequently.
6) Add green and red peppers and onions. Cook for about 1 minute, stirring frequently until crisp-tender.
7) Add tofu and gently stir to incorporate with vegetables. Cook for 2 minutes.
8) Add sauce and gently stir to incorporate ingredients. Continue stirring and cook until sauce boils and thickens, about 30 seconds.
9) Add peanuts; stir to mix.
10) Remove from heat and serve over rice.

KUNG PAO CHICKEN RECIPE - Option #2

1) Replace tofu with 8-ounces of skinless, boneless chicken breasts cut into 1-inch cubes.
2) In medium saucepan, bring 1-1/2 cups water to boil.
3) Add chicken, stirring constantly to avoid sticking.
4) Reduce heat to low and simmer until chicken turns white and cooked through; about 2 minutes.
5) Drain chicken in colander set over a bowl. Set aside.
6) Reserve 1/4 cup of this cooking liquid and add to the vinegar, soy sauce, honey mixture.
7) Follow directions in the recipe above and replace the tofu with chicken when called for.

KC Masterpiece Southern Style BBQ Chicken

I recently received a bottle of KC Masterpiece Southern Style BBQ Sauce through the FoodBuzz Tastemaker program with KC Masterpiece. I've been a fan of KC Masterpiece for as long as I've been cooking and was eager to try their new sauce.

The KC Masterpiece Southern Style BBQ Sauce is thin-bodied with slightly tangy notes of cider vinegar and a bit of heat from red and black pepper.

I wanted to create a sweet and tangy flavor, so I whipped up a wet rub consisting of dark brown sugar, fresh garlic, onion powder, Beau Monde seasoning, and a splash of BBQ sauce, then brushed the chicken in BBQ sauce during the final minutes of grilling.

The brown sugar rub can be tricky to cook with as it creates a caramel-coating that is sticky and can burn easily on the grill. For this reason, I cooked the chicken on low heat to minimize the black crunch. The end result was a sweet and tangy chicken with just a hint of spicy notes at the back of the throat.

I served the KC Masterpiece Southern Style BBQ Chicken with sides of baked beans, baked garlic cheddar mashed muffins, and yeast dinner rolls. I used a whole cut-up chicken and turned the leftovers into a BBQ chicken salad.

My husband and I absolutely loved the new KC Masterpiece sauce. It's thinner than most of the bottled sauces I've used in the past, which I really liked because it didn't overpower the flavor of the meal. I can't wait to try it on pulled pork, ribs, and my slow-roasted beef brisket.

KC Masterpiece Southern Style BBQ Chicken
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

1 whole Chicken, cut-up
1/4 cup Dark Brown Sugar
2 large cloves Garlic, minced
1 teaspoon Onion Powder
1 teaspoon Beau Monde seasoning
2 teaspoons dry Chicken Rub
1/2 cup + 2 teaspoons KC Masterpiece Southern Style BBQ Sauce

Directions:

1. Preheat gas grill to 300 degrees Fahrenheit.
2. Rinse whole chicken with cool water and pat dry. Cut into pieces.
3. In small bowl, combine dark brown sugar, garlic, onion powder, Beau Monde seasoning, dry chicken rub, and 2 teaspoons KC Masterpiece Southern Style BBQ Sauce.
4. Gently massage rub onto chicken pieces.

5. Place on grill and cook for 25 minutes, turning chicken pieces half-way through cooking.
6. Brush chicken pieces with remaining 1/2-cup of BBQ Sauce during final 5 minutes of cooking.
7. Remove from grill and serve immediately.

Baby Lamb Chops with Garlic and Rosemary

Today, I'd like to share a delightful Baby Lamb Chops with Garlic and Rosemary recipe. This was my first experience eating lamb chops. I don't know why, but I've always had an issue with eating baby lambs and could not bring myself to try it.

Last year, I entered the Baby Lamb Chops with Garlic and Rosemary recipe in the Foodbuzz Project Food Blog Challenge. Although I did not progress through the contest, I discovered I actually enjoy lamb chops and this recipe has become one of our favorites.

It is very easy to prepare and the roasted garlic and rosemary topping adds a ton of extra flavor. I hope it becomes one of your favorites as well!

BABY LAMB CHOPS WITH GARLIC AND ROSEMARY

Adapted from Michael Chiarello's Lamb Chop recipe
Prep Time: 15 minutes
Cook Time: 10-12 minutes

INGREDIENTS
1/4 cup Extra Virgin Olive Oil (use 1/8 cup for marinade and 1/8 cup for cooking lamb chops)
2 cloves Garlic, thinly sliced lengthwise
2 Tablespoons fresh Rosemary leaves
1 Lemon, zested
4 Baby Lamb Chops
Sea Salt and freshly ground Black Pepper

DIRECTIONS:
1. Heat 1/8 cup olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until light golden brown. Add rosemary leaves and cook until crispy.
2. Remove from heat and cool for 5 minutes.
3. Transfer to small bowl, add lemon zest, and mix well.
4. Heat remaining olive oil in skillet over medium-high heat.
5. Season both sides of lamb chops with salt and pepper.

6. Cook lamb chops in skillet 4 minutes per side for medium-rare.
7. Transfer to serving platter and spoon rosemary-garlic marinade on top.

Do Fish Cooking Techniques Really Matter? Research Advises This Way

Eating fish full of omega-3 essential fatty acids have been associated with a reduced risk of stroke. A new paper suggests it’s not merely how much fish you take in that matters, but exactly how it’s prepared.

Dr. Fadi Nahab of Emory University led a team that studied the role of race and geography in stroke incidence, with a particular increased exposure of the "Stroke Belt" inside southeastern United states of America, where stroke death rates are higher than the remaining country.

For the study, a lot more than 21,000 people answered a telephone survey about their fish consumption. African-Americans ate more fish each week than Caucasians. However, African-Americans were also 3-1/2 times more prone to eat at least two servings of fried fish a week. Fried fish consumption was 30-percent higher inside Stroke Belt compared to the remaining country.

Consuming fried fish may lower health benefits in two ways, the study said. First, lean fishes, including cod or haddock, are more likely to be deep-fried than Omega-3-rich salmon, herring, or mackerel.

Second, frying fish is thought to reduce natural omega-3s and replace all of them with cooking oils. Finally, the research claimed that consuming more fried fish could possibly be in connection with higher incidence of stroke.

CAUTIONS: The food surveys were a snapshot, so they really didn't take into account dietary changes with time that could be crucial in stroke risk. More studies are required to establish whether those who eat fried fish are actually prone to have strokes. How do you normally prepare fish? Here's is a healthy way to prepare fish to maximize Omega-3 consumption.

MEDITERRANEAN FISH FILLETS

Serves: 6 portions

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

1-1/2 pounds firm White Fish fillets, such halibut, striped bass or orange roughy

1 Tablespoon Extra Virgin Olive Oil

1/2 cup Onion, finely chopped

1 can (14-1/2 ounces) diced Tomatoes, drained

1/2 mug pitted Kalamata, green or black olives, cut in half lengthwise

2 Tablespoons White Wine

1 teaspoon Basil

1/2 teaspoon Garlic Powder

1/4 teaspoon Thyme

Salt and Pepper

Directions:

1. Preheat oven to 375 degree Fahrenheit. Lightly coat baking dish with nonstick cooking spray. Position fish in single layer in baking dish. Delicately salt and pepper the fish. Bake 12 minutes. Increase cooking time to 15 minutes if fish is over 1-inch thick.

2. Meanwhile, heat oil in medium saucepan over medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

3. Remove fish from oven. Spoon sauce over fish. Return fish to oven; bake 5 minutes longer or until fish flakes easily using a fork. Serve immediately.

Dietary Information per serving size:

Calories: 201 Fat: 9g, Carbohydrates: 5g, Cholesterol: 37mg, Sodium: 477mg, Fiber: 1g, Protein: 25g

Pamela Robinette writes for the Mediterranean Diet Recipes website, her personal hobby blog devoted to suggestions to help people eat healthy following a Mediterranean style diet.

Baked Chicken with Turkish Figs and Walnuts

The following baked chicken with Turkish figs and walnuts recipe was inspired by a dish served at one of my favorite local restaurants, Flip Flops Grill and Chill. The owner is Danny Veltri, winner of the popular show, Hell's Kitchen and they serve some amazing food there!

The first time I tried Flip Flops baked chicken with figs entrée I knew I had to try to recreate it. The flavor is so rich and robust and the fig seeds add an additional flavor profile that pulls everything together. Even my husband, who isn't a fan of figs, enjoyed this recipe and encouraged me to add it to our list of favorite recipes.

I served the baked chicken with Turkish figs with a side of homemade chicken risotto and fresh steamed green beans. If you've never made risotto, check out my article, How to Prepare Homemade Risotto published at Associated Content.

BAKED CHICKEN WITH TURKISH FIGS AND WALNUTS
Serves: 2
Prep Time: 15 minutes
Bake Time: 30 minutes

INGREDIENTS:

2 boneless, skinless chicken breasts
3 cloves Garlic, minced
1 teaspoon Beau Monde Seasoning
1 teaspoon ground Ginger
1 teaspoon Sea Salt
1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 cup dried Turkish figs, chopped
2 Tablespoons light Brown Sugar
1/4 cup Cabernet Sauvignon Wine
1/4 cup Walnuts, chopped
Zest of 1 Lemon, optional

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Rinse chicken breasts and pat dry. Place in large resealable plastic bag.
3. Add garlic, Beau Monde seasoning, ginger, salt, red wine vinegar, olive oil and figs. Gently massage to incorporate ingredients into chicken. If desired, allow to marinate 20 to 30 minutes in refrigerator.
4. Place chicken breasts and marinade in glass baking dish.
5. Sprinkle with brown sugar and pour Cabernet Sauvignon between each breast.


 
6. Cover with aluminum foil and bake for 20 minutes.
7. Remove foil and bake for 10 minutes, or until juices run clear.
8. Remove from oven and let sit for 5 minutes.
9. Transfer to serving plate and top with chopped walnuts and lemon zest.

Brie Cheese and Bacon Stuffed Chicken in Phyllo

This recipe for brie cheese and bacon stuffed chicken in phyllo came to me after making my Greek Feast for Two Dinner Menu. I had plenty of leftover phyllo dough and wanted to try something besides dessert recipes.

The process for making brie cheese and bacon stuffed chicken in phyllo is relatively simple, but does require extra organization. The chicken breasts need to be flattened out for ease of rolling them up. I place the chicken breasts in a resealable bag and flatten with a rolling pin. Take the phyllo dough out of the refrigerator as you begin to prepare the chicken. Cook the bacon ahead of time so it is cool enough to break into small pieces. 

Brie Cheese and Bacon Stuffed Chicken in Phyllo
Yields: 2 servings
Prep Time: 20 minutes
Bake Time: 35 to 40 minutes

INGREDIENTS:

2 (6-oz) boneless, skinless Chicken Breasts
2 slices Bacon, cooked extra crispy, chopped
2 ounces Brie Cheese
8 Phyllo Pastry sheets, thawed
3 Tablespoons unsalted Butter, melted

DIRECTIONS:

1. Cook bacon slices in medium skillet over medium-high heat. If desired, cut bacon into small chunks prior to cooking. Turn bacon slices or stir bacon bits until extra crispy. Transfer to paper towel lined plate to drain excess grease.

2. Preheat oven to 350 degrees Fahrenheit.

3. Place chicken breasts, one at a time, in quart-size resealable plastic bag. Using a rolling pin or heavy glass bottle, gently pound and roll chicken breasts to 1/2-inch thickness.

4. Cut brie cheese into 2-inch slices. Place 1-ounce of cheese approximately 2-inches from the narrow end of the breast. Top with crumbled bacon.

5. Fold chicken over cheese and bacon and roll twice; making certain ends are closed. Secure with toothpicks. Set aside.

6. Use 4 sheets of phyllo dough per chicken breast. Melt butter in microwave. Using a pastry brush, lightly brush each phyllo sheet with butter. Place buttered sheets on top of one another.

7. Place chicken breast in center of phyllo dough. Carefully remove toothpicks. Wrap sides of phyllo, than wrap ends; making a package.

8. Transfer chicken breasts to oven-safe glass baking dish. Bake for 35 to 40 minutes or until phyllo dough is medium-golden brown.

9. Let sit for 5 minutes. Slice chicken breasts open. Transfer to serving dish and enjoy!

Greek Feast for Two Dinner Menu: Project Food Blog Challenge #2

I am excited to share my Greek Feast for Two Dinner Menu with you, but first want to extend my gratitude for voting The Cheap Gourmet blog through to Round Two of the FoodBuzz Project Food Blog Challenge. It means a lot that you are taking time to read my cooking blog and submit your votes and to that I say, Thank You!

This week's challenge is to "tackle a classic dish from another culture" and as you can see, I chose Greek food. I've been enchanted by the Greek Islands for as long as I can remember. A few weeks ago I watched the Greek Islands episode of Anthony Bourdain's show, No Reservations. I found myself fixated on the food and realized I knew very little about the classic Greek dishes.

Greek foods consist of local ingredients and include tons of fresh produce, fragrant herbs, olives, and olive oil. Research revealed lamb, pork, and seafood are the most common proteins. I based my menu selections on foods often served during Greek festivals.

The Greek Feast for Two dinner menu includes: Greek Salad with Vinaigrette Dressing, Greek Paidakia, Baby Lamb Chops with Garlic and Rosemary, Roasted Vegetables, and Cheese and Honey Filo Rounds.

This was, by far, one of the best meals I have ever prepared. My husband and I were intoxicated by the cooking aromas and the savory, salty, earthy flavors of the foods. Everything about this meal was fun and I am proud to share the recipes with you today.

The Greek Feast is relatively easy to prepare, but does require about 2-1/2 hours of time. Step-by-step directions are provided for ease in preparation. I think you will find the end result well worth the effort.

Preparing the Greek Feast for Two Dinner Menu

 
Start by preparing the Greek Paidakia. Marinate for 2 hours to achieve ultimate tenderness and intense flavor. Prep time is 15 minutes. Chops are broiled for 15 minutes. Total prep and cooking time is 2-1/2 hours.

Greek Paidakia
Adapted from Grilled Lamb Chops at GreekHomeRecipes.com

I was attracted to this dish because the original recipe stated, "Paidakia is to the Greeks as baby back ribs are to Southerners." Since I live in the South and LOVE baby back ribs, I figured I couldn't go wrong with Greek Paidakia.

The original recipe uses lamb, but I substituted with pork. This recipe is super easy to make and uses minimal ingredients. The flavor is incredibly savory and the meat melts in your mouth.

Ingredients:
1-1/2 pounds Pork Rib Roast, frenched and cut into 4 to 6 individual chops. Frenched means the meat and fat is removed from the upper bone; providing a handle for ease in eating.
2 Tablespoons Dried Basil
2 Tablespoons Dried Parsley
1 Tablespoon Sea Salt
2 teaspoons freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil
1 Lemon, cut into wedges

Directions:
1. In a small bowl, combine basil, parsley, salt and pepper.
2. Rinse pork chops and coat each side with herb mixture.
3. Lightly brush each side with olive oil.
4. Chill in refrigerator for 2 hours.

5. Broil pork chops 8 minutes per side.
6. Transfer to serving platter and garnish with lemon wedges.
7. Squeeze lemon juice over pork chops and devour!

Next, prepare the Greek Salad. The Vinaigrette dressing should chill for at least 1 hour prior to serving.

Tip: I bought the Kalamata Olives from the Olive Bar at my local grocer. It was less expensive than jarred olives and I could pick the best olives.

Greek Salad with Vinaigrette Dressing
Adapted from www.GreekSaladRecipe.net.

Greek Salad Ingredients:
1 head Romaine Lettuce, washed, dried, and loosely chopped
10-ounce bag Baby Greens
1/4 Red Onion, thinly sliced
2 Roma Tomatoes, diced
1/2 English Cucumber, diced
4 ounces pitted Kalamata Olives
4 ounces Feta Cheese, crumbled

Greek Salad Vinaigrette Dressing Ingredients:
1/2 cup Extra Virgin Olive Oil
Juice from 1 whole Lemon (use the zest of this lemon for the Baby Lamb Chops)
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 Tablespoon Dijon Mustard
1/2 cup Red Wine Vinegar

Directions:
1. Gently toss vegetables and olives together in a salad bowl. Top with Feta cheese. Cover with plastic wrap and store in refrigerator until ready to serve.
2. In a small bowl, combine Vinaigrette dressing ingredients and briskly whip together using a wire whisk. Transfer to serving container and refrigerate for one hour.
3. Transfer to salad plates and add desired amount of dressing.

Now, it's time to work on the Cheese and Honey Filo Rounds. This recipe was the most challenging dish to prepare due to the delicacy of the filo (phyllo) dough. The original recipe cut the dough into rounds. I didn't have much luck with that method and ended up cutting the sheets into quarters. This dish is intended to be served at room temperature. Makes 16 rounds. Prep time is 15 to 20 minutes and bake time is 12 to14 minutes.

Obtain the original Cheese and Honey Filo Rounds recipe and watch a preparation video at www.Greek-Recipe.com.

Ingredients:
8 sheets refrigerated Filo dough, cut into quarters
4 ounces Pecorino-Romano cheese, finely grated
1/4 cup Extra Virgin Olive Oil for basting
1-1/2 Tablespoons Honey

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place filo dough on large cutting board. Carefully cut sheets into quarters and stack into a pile.
3. Use 2 sheets of filo dough for each cheese-stuffed round. It is important to work quickly so the dough doesn't dry out.
4. Place 2 sheets of dough on cutting board and lightly brush with olive oil. Place 1/2-teaspoon of cheese near the end of the square. Gently roll and lightly baste with olive oil. Carefully roll one end toward the center to create a snail shell. As you can see, I need more practice.

5. Place on baking sheet and lightly baste each round before placing in oven.
6. Bake for 12 to 14 minutes, or until light golden brown.
7. Remove from oven and immediately transfer to serving platter. Drizzle with honey. Serve at room temperature.

Next, prepare the roasted vegetables. These require 10 minutes to prep, 30 minutes to marinate, and 16 minutes to cook.

Roasted Vegetables
Adapted from Rachel Ray's Lamb Chops with Roasted Vegetables and Spring Pea Risotto

The original recipe roasts the vegetables in the oven for 15 minutes. I marinated the vegetables for 30 minutes and broiled them with the Greek Paidakia.  Either method will provide great results.

Ingredients:
1/2 pound fresh Green Beans, cut into 1-inch lengths
1 dozen Cherry Tomatoes, quartered
2 Green Onions, thinly sliced diagonally
1 Tablespoon Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
Sea Salt and freshly ground Black Pepper
1/4 cup Pecorino-Romano cheese, finely grated

Directions:
1. Line baking sheet with aluminum foil. Toss green beans, tomatoes, and onions with balsamic vinegar, olive oil, salt and pepper.
2. Chill in refrigerator for 30 minutes.

3. Broil at 500 degrees Fahrenheit on lower oven rack for 16 minutes. The Greek Paidakia should be placed on the top oven rack while veggies are roasting.
4. Transfer to serving dish and sprinkle with cheese.

Finally, it's time to prepare the Baby Lamb Chops with Garlic and Rosemary. It is recommended to serve lamb chops medium-rare. This recipe requires 15 minutes prep time and 8 minutes to cook. Start preparing the marinade 5 minutes before placing the veggies and Greek Paidakia in the broiler.

Adapted from Michael Chiarello's Lamb Chop recipe

Ingredients:
1/4 cup Extra Virgin Olive Oil (use 1/8 cup for marinade and 1/8 cup for cooking lamb chops)
2 cloves Garlic, thinly sliced lengthwise
2 Tablespoons fresh Rosemary leaves
1 Lemon, zested
4 Baby Lamb Chops
Sea Salt and freshly ground Black Pepper

Directions:
1. Heat 1/8 cup olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until light golden brown. Add rosemary leaves and cook until crispy.
2. Remove from heat and cool for 5 minutes.
3. Transfer to small bowl, add lemon zest, and mix well.
4. Heat remaining olive oil in skillet over medium-high heat.
5. Season both sides of lamb chops with salt and pepper.
6. Cook lamb chops in skillet 4 minutes per side for medium-rare.

7. Transfer to serving platter and spoon rosemary-garlic marinade on top.

This is my Greek Feast for Two dinner menu. I hope your family and friends enjoy the meal as much as we did. I welcome and appreciate your votes. Each one helps launch me to the next level of the Project Food Blog Challenge. Voting is open from 6 a.m. PT Monday, September 27th through 6 p.m. PT Friday, September 30th. Thank you for your support!

P.S. If you missed the first challenge, click here to read, Defining The Cheap Gourmet Blog

 

Chevilotta Cheese Stuffed Sausage and Bowtie Pasta with Tomato Sauce

I recently discovered Chevilotta cheese stuffed sausage through my local butcher, Gaff's Quality Meat and Specialty Food in Port Orange, FL. This tasty carnivorous treat consists of sweet Italian sausage, herbs, spices, mozzarella and parmesan cheese. It is wrapped in a coil and held together by two wooden skewers. 

Unfortunately, there aren't many Chevilotta cheese stuffed sausage recipes available online. It seemed logical to create a pasta dish, although I think this sausage would be fantastic with pancakes or waffles.

My first cooking adventure with Chevilotta involved pan frying the sausage in olive oil, but I imagine it would be great on the grill, broiled, or baked. I added sautéed green and red peppers, onion, and garlic, along with penne pasta. I tossed the mixture in olive oil, added fresh basil and parsley, and topped with grated Parmigiano-Reggiano cheese. It was quite delicious and very filling!

Last night, I prepared a similar dish, but this time used bow tie pasta and added chunky tomato pasta sauce. The tomatoes really brought out the distinct flavor notes of the cheeses and sweet sausage. This sausage-pasta dish is super easy to prepare and can be ready in less than 30 minutes. It's great for those nights when you don't feel like cooking or have a hectic schedule and little time to cook.

Chevilotta sausage can sometimes be hard to locate by that name. If there's a local butcher in your area ask if they sell cheese stuffed sausages. Some specialty shops carry it as well. If you're feeling adventurous make your own Chevilotta sausage using the recipe provided at Epicurious.com. 

CHEVILOTTA CHEESE STUFFED SAUSAGE AND BOWTIE PASTA WITH TOMATO SAUCE RECIPE
Serves: 2
Prep Time: 10 minutes
Cook Time: 10-12 minutes

Ingredients:
1 pound Chevilotta cheese stuffed sausage
6 ounces Bow Tie pasta, cooked
1-2 Tablespoons Olive Oil
1 teaspoon Sea Salt
1 medium green Bell Pepper, seeds removed and chopped into bite-size pieces
1/3 medium white or yellow Onion, chopped into bite-size pieces
3 to 4 medium Garlic cloves
1-1/2 to 2 cups Pasta Sauce
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Salt and pepper to taste, optional


Directions:

1. Fill 2-quart saucepan two-third full of water. Add 1 tablespoon olive oil and 1 teaspoon sea salt. Bring water to boil over high heat. Add pasta, stir and cook for 10 to 12 minutes until al dente (soft to the tooth). Drain and set aside.

NOTE: If you can multi-task, prepare sausage and veggies while pasta is cooking.

2. Add 1 tablespoon olive oil to 12-inch skillet and preheat to 350 degrees Fahrenheit. When oil begins to smoke, carefully place sausage coil in skillet and cook for 3 to 4 minutes. Using tongs, flip sausage and cook for 3 to 4 minutes. Reduce heat to medium and cook sausage for 2 minutes.

3. Transfer sausage to a paper towel lined plate to absorb excess grease.

4. Add vegetables to remaining oil and sauté for 3 to 4 minutes. If necessary, add one teaspoon of oil. Salt and pepper veggies, if desired. Vegetables should still have a bit of crunch. If overcooked they will become mushy.

5. Remove wooden skewers from Chevilotta sausage and slice into bite-size pieces. Return to vegetable mixture and gently stir to combine ingredients.

6. Add pasta and pasta sauce to sausage ingredients. Gently stir to incorporate ingredients.

7. Simmer for 3 to 4 minutes. Transfer to serving dish. Top with grated Parmigano-Reggiano cheese and serve immediately.

Bon Appétit!

Homestyle Beef Manhattan Sandwich

Homestyle Beef Manhattan sandwiches are one of my all time favorites. Stuffed with juicy meat, creamy mashed potatoes, a soft Kaiser roll and tons of gravy, beef manhattan's make a complete meal. Well, almost. It's always a good idea to serve with a side of veggies, a yummy salad or tasty slices of fruit.

I've enjoyed homestyle beef manhattan sandwiches for as long as I can remember. I recently discovered a decadent recipe for Marlboro Man's Favorite Sandwich at The Pioneer Woman Cooks blog. After making it according to the recipe, I realized this sandwich was perfect for making Beef Manhattan sandwiches. It was a huge hit and today, I'd like to share the recipe with you.

I'm a huge advocate for copyright laws and refuse to publish another food blogger's recipe. So, you will need to obtain the Marlboro Man's Favorite Recipe and then follow the remaining cooking instructions.

HOMESTYLE BEEF MANHATTAN SANDWICH
Serves 4
Prep Time: 30 minutes

INGREDIENTS:

Marlboro Man's Favorite Sandwich Recipe

Mashed Potatoes Recipe:

2 large Idaho Potatoes, washed and chopped into 1-inch cubes
2 quarts water
1 teaspoon Sea Salt
1/4 cup whole milk or half-and-half
2 tablespoons butter
4 Kaiser Rolls
1 jar Homestyle Beef Gravy

DIRECTIONS:

1. Cook Marlboro Man's Favorite Sandwich recipe according to directions.
2. In 3-quart saucepan, add potatoes and salt. Bring to a boil. Cook uncovered for 12-15 minutes or until potatoes are fork-tender.
3. Drain potatoes in colander. Transfer to mixing bowl. Add butter and milk or half-and-half.
4. Using hand mixer, mash potatoes until creamy. Add additional milk if desired.
5. Slice Kaiser buns in half. Top with meat mixture. Add 1/2 cup mashed potatoes. Top with gravy and top of Kaiser roll. Serve with veggie side dish, tossed salad or fruit slices. Enjoy!

Grilled Pork Rib Roast Recipe

Grilled pork rib roast is a great entree for special occasions, holiday parties, and Sunday dinners. It requires about two hours of grilling time using indirect residual heat to yield a moist rack of pork chops, but is well worth the wait.

This was my first attempt making grilled pork rib roast. During a grocery shopping trip, I spotted the rib roast which looked like a rack of lamb. The nearly 3-pound roast was on sale for $2.59 a pound, which was too good of a deal to pass up.

After returning home, I searched recipe databases to find out the best way to prepare it. The following recipe is a combination of three different recipes which all sounded good. I pulled the ingredients I had on hand and hoped for the best. Fortunately, it turned out great and has officially moved to the top of my Favorite Foods list. I hope you enjoy it as well!

GRILLED PORK RIB ROAST
Prep Time: 10 minutes
Serves: 3-4

INGREDIENTS:

2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil

DIRECTIONS:

1. In a small bowl, mix together seasonings.
2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side.
3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning.

 

4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill.
5. Turn heat off on one side of gas grill or move coals to outer edges using tongs.
6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees.
8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.

9. Transfer to serving plate and serve immediately.

Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
5. Remove chicken from oven and let rest for 5 minutes.
6. Slice chicken breast and place on salad.
7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $23.49 at Lulu.com.

Sinfully Delicious Baked Salmon Recipe

The following Sinfully Delicious Baked Salmon recipe is packed with heart-healthy essential fatty acids and offers a light flavor that pairs well with the Green with Envy Tossed Salad and a side dish of potatoes. Feel free to grill the salmon, if desired. Just be certain to use a grill basket to avoid sticking or wrap in aluminum foil before placing on a hot grill.

SINFULLY DELICIOUS BAKED SALMON

Serves 2
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 60 minutes

INGREDIENTS:

2 cloves Garlic, minced
6 tablespoons Extra Virgin Olive Oil
1 teaspoon Basil, dried
1 teaspoon Sea salt
1 teaspoon Black pepper
1 tablespoon Lemon juice
1 tablespoon Parsley, freshly chopped
2 Salmon fillets (6 ounces each)

DIRECTIONS:

1. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
3. Preheat oven to 375 degrees Fahrenheit.
4. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Tired of the same ole' potato recipes? Check out Cooking with Potatoes 101 for exciting new ideas!

The Diva Diet, by Kathy Browning

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Quick and Easy Homemade Chicken and Dumplings Recipe

One of our family favorite meals is homemade chicken and dumplings. Unfortunately, making chicken and dumplings from scratch can be a time-consuming process; making it a difficult dish to serve during the work week. I recently discovered a few tricks which reduce the cooking time by half without compromising the flavor.

Last week I made the following quick and easy homemade chicken and dumplings using my new Emeril Lagasse cookware. I love cooking even more now that I have a high-quality set of pots and pans! It's hard to believe what a difference there is. Everything cooks faster and clean up is a breeze!

Before sharing the homemade chicken and dumplings recipe, I'd also like to share a money-saving tip. When my husband and I became empty nesters, I began making my chicken and dumplings using chicken breasts. However, I was robbing us of the flavor infused from the bones and skin of the bird. This time, I purchased a whole cut-up chicken because it was on sale, but I received three extra bonuses.

First, I didn't have to cut-up the chicken. Second, I was able to use both dark and white meat and obtain the flavor from the bones. Third, there was enough leftover chicken that we were able to enjoy two meals! Using one breast, one leg, one thigh, one wing and the chicken back, I was able to achieve the robust flavor I desired.

Additionally, I normally cook the chicken first to create the chicken broth for the dumplings. After the chicken is cooked, I remove it from the broth and allow it to cool while the dumplings are cooking. I was running short on time and decided to cook the dumplings in salted water, while the chicken cooked in boxed chicken broth.

This technique cut the cooking time in half. Why didn't I think of this sooner? Using this method allows everyone to enjoy a good old fashioned bowl of homemade chicken and dumplings throughout the busy work week. I hope you enjoy the recipe!

QUICK AND EASY HOMEMADE CHICKEN AND DUMPLINGS RECIPE
Serves 4
Prep Time: 15minutes
Cook Time: 35-40 minutes

INGREDIENTS:

1 whole cut-up chicken divided into 1 breast, 1 leg, 1 thigh, 1 wing and chicken back. Freeze remaining parts for another meal.
1 32-ounce box Chicken Broth
½ white or yellow Onion, diced
2 cloves Garlic, chopped
2 Celery stalks, diced
1 Carrot, diced or shredded
1 teaspoon Adobo seasoning
¼ package Mary B's Dumplings Open Kettle

DIRECTIONS:

1. Wash and pat dry chicken parts.

2. Add chicken broth to a large stockpot and warm over medium-high heat.

3. Add chicken pieces, onion, garlic, celery and carrots to broth and bring to a boil. Reduce heat to medium, cover and cook for 25 minutes.

4. In a large sauce pan, add 8 cups water and Adobo seasoning. Bring to a boil.

5. Cut Mary B's dumplings into six slices per strip.

6. Add dumplings, one at a time, to boiling water. Reduce heat to simmer and cover. Stir frequently and cook for 30-35 minutes, or until tender.

7. Remove chicken pieces from chicken broth and transfer to a cutting board. Allow to cool for 10 minutes.

8. Once chicken is cool to touch, remove skin and pull chicken meat from the bones. Shred or chop into bite size pieces. Do not use the meat from the chicken back. This piece is used for flavoring purposes only.

9. Place chicken meat in the broth.

10. Drain water from dumplings using a colander.

11. Add dumplings to chicken broth and simmer for 5 to 10 minutes.

12. Transfer to serving bowls and serve immediately. 

Copyright © The Cheap Gourmet and Kathy Browning. All rights reserved. This article is protected by copyright and intellectual property rights. Reproducing or electronically submitting this article without written permission from the author is prohibited by law. Govern yourself accordingly. Violators will be prosecuted to the full extent of the law.

Baked Mahi Mahi Dinner for Two for Less Than $12

Baked Mahi Mahi is one of my favorite fish. I could eat mahi every day and never get tired of it. There are hundreds of ways to prepare it – baked, broiled, grilled, blackened, pan fried. Mahi mahi is also great for making fish tacos. I always pick up extra so I can have leftovers for mahi mahi tacos.

Baked mahi mahi is a great holiday meal. I plan to serve a mahi dinner for friends later next week and wanted to develop a festive salsa. While mahi tastes great on its own, fruit or veggie salsas compliment and accentuate the flavor.

The experimental dinner turned out so well that I had to share it with readers of The Cheap Gourmet blog. The salsa was a huge hit with my husband. Considering he is primarily a meat-and-potato kind of guy, it's not always easy to get overly creative in the kitchen. If he loves something, I know it is really, really good.

Living in Florida gives me year-round access to mahi mahi. If you are unable to find Mahi Mahi in your area, substitute with Wahoo, Tilapia, Amberjack or Chilean Sea Bass. The recommended serving of fish is 4 to 6 ounces. One pound will serve four people.

The following recipes will provide a baked mahi mahi dinner for two for less than $12. As much as I hate to admit it, I cheated and used canned green beans. Although I prefer fresh green beans, the selection at the store was pretty sad looking and I opted for the canned variety.

BAKED MAHI MAHI DINNER FOR TWO

FESTIVE HOLIDAY SALSA
Serves: 2
Prep Time: 15 minutes
Marinade Time: 30 minutes

INGREDIENTS:

½ Cucumber, finely diced
1 medium Tomato, seeds removed and finely diced
1/8 cup Red Onion, finely diced
2 cloves Garlic, finely diced
½ small Jalapeno Pepper, seeds removed and finely diced
5-6 sprigs fresh Cilantro, stems removed and loosely chopped
Juice of 1 Lime
1 Tablespoon Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste

DIRECTIONS:

Combine all ingredients in a small bowl, mix well, cover and place in refrigerator to marinate for 30 minutes.

BAKED POTATO POCKETS
Serves 2
Prep Time: 10 minutes
Bake Time: 30 minutes

INGREDIENTS:

2 medium white Potatoes, sliced
¼ White Onion, sliced
2 cloves Garlic, sliced
2 Tablespoons Extra Virgin Olive Oil
Mrs. Dash Seasoning, to taste

DIRECTIONS:

These potatoes are baked in a foil pocket. Prepare two 18-inch sheets of foil and place ingredients on top of one another. Pull sides together and create a flap that can be sealed by folding excess foil. Fold ends to create a seal.

1. Preheat oven to 450 degrees Fahrenheit.
2. Wash potatoes and dry. Slice into ¼-inch slices. Place potato slices in the center of each foil.
3. Thinly slice onions and garlic and place on top of potatoes.
4. Drizzle 1 tablespoon of olive oil over each mound of potatoes, onions and garlic.
5. Sprinkle with Mrs. Dash seasoning.
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened, so keep fingers away from direct heat.
8. Transfer potatoes to serving bowl or place on individual plates.

 

BAKED MAHI MAHI FISH

Serves 2
Prep Time: 20 minutes
Bake Time: 10-12 minutes

INGREDIENTS:

2 4 to 6-ounce Mahi Mahi fish fillets
¼ cup Dale's Seasoning Reduced Sodium

DIRECTIONS:

1. Wash mahi fillets under cold water and pat dry with paper towel.
2. Add Dale's Seasoning to baking dish.
3. Place mahi mahi fillets, meat side down into baking dish and let marinate for 20 minutes. If the skin has been removed, flip mahi fillets after 10 minutes so each side soaks up marinade.
4. Place mahi mahi fillets in oven (skin side down) during the last 10 to 12 minutes of baking potato pockets.
5. Mahi fillets are ready when the meat is flakey and internal temperature is 145 degrees. Fish should not be cooked beyond 160 degrees, as it will become dry and chewy.
6. Remove mahi fillets from oven and transfer to individual plates.
7. Serve with festive holiday salsa on the side or placed on top of the mahi fillet.

Getting the Timing Right

The reason I am sharing this is because I did NOT get the timing right and was scrambling to make the salsa at the last minute. The festive holiday salsa can be made a day ahead if desired. The longer ingredients have to marinate, the more flavor you will achieve. At minimum, the salsa should marinate for 30 minutes.

1. Prepare festive holiday salsa.
2. Prepare mahi mahi fillets and let marinate in refrigerator for at least 20 minutes, but no longer than one hour.
3. Prepare potato pockets.
4. Prepare green beans. If using fresh green beans, allow ample time to clean, snap and cook. Fresh green beans can be steamed or grilled. Steaming takes between 15 and 18 minutes, while grilling takes about 8 to 10 minutes. Canned green beans only require 5 minutes to cook.

Other Mahi Mahi Recipes You Might Like

Gourmet Spicy Mahi Mahi Fish Tacos

Baked Mahi Mahi Fish Recipe

Homemade Corn Chip Meatballs with Spaghetti Recipe

The following homemade corn chip meatballs with spaghetti recipe occurred as a fluke. It wasn't until after I assembled my regular meatball ingredients that I realized I had no bread crumbs in the cupboard. As I searched for a substitute, I noticed a container of corn chips stashed at the back of the pantry.

I thought, what the heck… why not grind the corn chips in a food processor and improvise? The corn chips I used were pretty stale, which may or may not be the key to the recipe. I've yet to try these meatballs using fresh corn chips.

The meatballs were quite tasty, with just a hint of corn chip flavor. I imagine kids would really like these meatballs. You could easily substitute ground beef with ground turkey, chicken or pork, or use half pork and half ground beef. Feel free to experiment and create your own version of corn chip meatballs!

 
Homemade Corn Chip Meatballs with Spaghetti Recipe
Serves: 4 (16 meatballs)
Prep Time: 20 minutes
Cook Time: 10-12 minutes

Ingredients:
1 pound lean Ground Beef
¼ cup Red Onion, finely chopped
¼ cup Green Pepper, finely chopped
2 cloves Garlic, minced
½ cup Corn Chips, finely ground
2 teaspoons dried Oregano
1 teaspoon dried Basil
½ teaspoon Red Pepper Flakes
1 Egg
Salt and Pepper, to taste
2 Tablespoons Extra Virgin Olive Oil
8 ounces shredded Mozzarella Cheese, optional

Directions:

1. In a large bowl, combine all ingredients, expect olive oil and mix with hands to incorporate all ingredients.
2. Using a cookie dough scoop, or hands, make 16 one-ounce meatballs.
3. Add olive oil to 12-inch skillet and heat over medium-high heat for 2-3 minutes.
4. Reduce heat to medium and gently place meatballs in skillet and cover with a lid.
5. Cook meatballs for 2-3 minutes per side.
6. Cook each side of meatballs for 1 minute.
7. Line a plate with paper towels and transfer meatballs to plate to absorb excess oil.
8. Serve on top of cooked spaghetti and add your favorite sauce.
9. Top with mozzarella cheese, if desired.

Side Note: Cook spaghetti according to package directions. I used regular spaghetti, which takes 10-12 minutes to cook. Start water prior to cooking meatballs. Once it comes to a rapid boil, add spaghetti and stir occasionally to prevent sticking. Drain in a colander and serve immediately.

This recipe pairs well with garlic bread or garlic toast and a fresh salad.

Looking for homemade pasta sauce recipes? Check out my Associated Content article ~ Homemade Sauces: Three Easy-to-Prepare Pasta Sauces

Thank you for shopping with our affiliates. The Cheap Gourmet earns commissions when visitors purchase from our carefully selected merchants. Affiliate earnings help offset business expenses and allow us to continue providing free recipes, giveaways, product deals and other fun stuff!

Baked Spicy Macaroni and Cheese with Ground Beef and Bacon Casserole

Baked spicy macaroni and cheese with ground beef and bacon casserole is one of our family favorite recipes. This one-dish meal is a cheap gourmet version of America's all-time favorite comfort food. It pairs well with a fresh salad and piping hot dinner rolls.

Baked spicy macaroni and cheese with ground beef and bacon casserole is a great dish to take to pitch-in parties and cook-outs. It can be served for lunch or dinner, as an entrée or side dish, and makes a great leftover meal that can be taken to work and reheated in the microwave.

This Mac' and Cheese casserole can be transformed into a healthier version by using whole wheat pasta, substituting ground beef with ground chicken or turkey, and using turkey bacon instead of pork. I have used low-fat cheddar cheese in the past, but found it to be a bit too rubbery in this particular recipe. I hope you, your family and friends enjoy this macaroni and cheese recipe as much as we do!

BAKED SPICY MACARONI AND CHEESE WITH GROUND BEEF AND BACON CASSEROLE
Serves: 6
Prep Time: 20 minutes
Bake Time: 10 – 12 minutes

INGREDIENTS:
1 to 2 Tablespoon Olive Oil
1 pound lean Ground Beef, Chicken or Turkey
6 slices Bacon, (Pork or Turkey)
1 16-ounce box Corkscrew Pasta (or Elbow Macaroni, Penne or Bowtie)
1 or 2 Jalapeno Peppers, seeds removed and diced
2 medium cloves Garlic, minced
1 16-ounce jar Ragu Cheddar Cheese Sauce
1 cup shredded Cheddar Cheese
1 teaspoon dried Oregano
1 teaspoon dried Basil
Salt and pepper, as desired

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place bacon strips in large skillet and cook over medium heat approximately 4 to 5 minutes per side. Bacon should be crisp on both sides for ease in breaking into smaller pieces.
3. Transfer cooked bacon to a plate lined with paper towels to soak up grease.
4. Crumble ground beef into skillet, allowing it to cook in the remaining bacon grease. Stir frequently and break up any large pieces using a spatula. 

5. Using a 3-quart pot, add 2 quarts of water, pinch of salt and a splash of olive oil. Bring to a boil, add pasta and cook as per package instructions.

6. While ground beef and pasta are cooking, wash jalapeno peppers, remove seeds and dice. If you prefer super spicy, chop entire pepper including the seeds.
7. Remove skin from garlic cloves and mince.
8. Break bacon into bite-size pieces and add along with jalapeno peppers and garlic cloves to ground beef during the last 3 to 4 minutes of cooking.
9. Lightly grease a 9x12 baking dish with olive oil.
10. Drain pasta using a colander and transfer to baking dish.

11. Drain hamburger mixture in colander and rinse with water to remove excess grease.
12. Add hamburger mixture and Ragu Cheddar Cheese Sauce to pasta. Gently stir to incorporate ingredients.

13. Top casserole with shredded Cheddar Cheese. Evenly sprinkle with dried Oregano and Basil.

14. Place Mac' and Cheese in the oven and bake for 10 to 12 minutes, or until cheese melts and begins to turn brown on top. 

15. Using oven mitts, remove casserole from oven. Allow to sit for 3 to 4 minutes. Transfer to dinner plates and serve immediately.

What's for Dinner? ~ Seven Cheap Gourmet Dinner Suggestions

Are you wondering what's for dinner? If so, here are 7 super simple cheap gourmet dinner suggestions:

Monday: Balsamic and Olive Oil Marinated Pork Shoulder Steaks. This entree is perfect with sides of macaroni and cheese and green beans. Add a slice of bread with butter or dipping oil or a hot dinner roll.

Tuesday: Baked Mahi Mahi Fish. Mahi is a delightful white fish with mild flavor. If Mahi Mahi isn't available, substitute with Talipia or Cod. Serve with a baked potato and peas or green beans.

Wednesday: Brie Stuffed Chicken Breast. This entree pairs well with roasted potatoes, mashed potatoes or baked potato and a side of corn.

Thursday: Gourmet Meatloaf. Pair with a fresh garden salad, mashed potatoes and green beans, corn or peas, and a hot dinner roll.

Friday: Gourmet Flatbread Pizzas. By the end of the week most people are too tired to cook. Try these indiviual personalized pizzas for a quick, easy meal.

Saturday: Gourmet Crab Legs. This super simple recipe yields scrumptious tasty crab legs so delicious you don't even need melted butter! Serve with a side salad, baked fries and corn-on-the-cob.

Sunday: Herb Crusted Chicken Breast. This is the perfect Sunday meal! Serve with baked sweet potato fries and steamed aspargus or mashed potatoes and green beans.

Chicken Breast Stuffed with Brie Cheese & Wrapped in Bacon

Last night, I whipped up an amazing chicken breast stuffed with brie cheese and wrapped in bacon. Unfortunately, my digital camera broke and I was unable to photograph my creation. However, it was so amazing I HAD to share the recipe with you. Once I purchase a new camera, I'll make the recipe again and add some photos to this post. In the meantime, I hope you enjoy this delicious entree as much as we did!

Chicken Breast Stuffed with Brie Cheese and Wrapped in Bacon

Ingredients:

2 6-ounce Chicken Breasts

3 strips Bacon

4 slices Brie Cheese

Directions:

• Rinse chicken breasts and pat dry with a paper towel.

• Place chicken inside a quart-size plastic bag.

• Using a hammer, gently pound chicken until it's about 1/2-inch thick. Or, use a meat mallet.

• Place two 1/4-inch slices of Brie cheese in the center of the breast.

• Fold chicken breast twice, making sure cheese stays tucked inside.

• Wrap each breast with 1-1/2 slices of bacon. Secure with toothpicks.

• Place on broiler pan, then place in broiler.

• Broil for 7 minutes, then turn chicken breast and broil for another 7 minutes.

• Remove from broiler and let sit for 3-4 minutes.

• Remove toothpicks.

• Transfer to serving plate and enjoy!

Super Simple "Leftover" Chicken Pasta Recipe

The following Super Simple Chicken Pasta Recipe was created using leftover chicken and a variety of pastas. Do you ever have boxes with just a little bit of pasta left in them? If so, this recipe is the perfect solution!

Here's what you need to make this tasty dish. Feel free to add or delete spices and veggies to create your own unique pasta dish.

8 ounces Dried Pasta - I used penne, shells and bowtie pasta

1 or 2 Chicken breasts, diced (You could use dark or white meat or a combination)

2 Tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 White or Yellow onion, chopped

1 Green Bell Pepper, chopped

1 Jalapeno Pepper, seeds removed and minced

1 Tomato, seeded and chopped

1 ounce freshly grated Parmesan Cheese (optional)

Salt and pepper to taste

Directions:

Using a 6-quart pot, fill about 2/3rd's of the way with water to boil the pasta.

Place the pot on a stove burner and turn on High. Add about 1 teaspoon of salt, if desired and a teaspoon of olive oil (helps to keep the pasta from sticking).

Add pasta to boiling water and cook for 10-12 minutes.

Add 2 Tablespoons Olive Oil to 12-inch skillet. Place on stovetop burner and turn heat to Medium.

Add garlic and onion. Saute until onion becomes translucent; about 4 minutes.

Add green bell and jalapeno peppers and cook for 3 minutes.

Add diced chicken.

When pasta is thoroughly cooked, drain water and add to veggie mixture in the skillet.

Reduce heat to Low.

Add tomatoes and gently toss. Cook all ingredients for 4-5 minutes.

Top with freshly grated Parmesan cheese, if desired.

Feel free to add in additional spices such as Mrs. Dash, basil, oregano or parsley.

Transfer to serving bowl and enjoy!

Add a yummy salad and freshly baked bread (Pillsbury has a fabulous French bread loaf!) for a satisfying meal.

Menu in a Box: Never Worry about Dinner Again!

How many times have you been at a loss when it comes time to fix dinner? Are you tired of serving the same meals over and over and over again? Are your children bored with chicken nuggets and spaghetti? Is your spouse craving a good old fashioned homecooked meal?

If you answered "YES!" to any of the above, or if you'd like to have access to 100 easy-to-prepare recipes, The Cheap Gourmet has a solution for you...

Menu in a Box is perhaps one of the best meal planning kits I've ever seen. This super-affordable meal planing kit includes:

• 100 easy to follow family favorite fast and fresh recipes; along with corresponding shopping lists and meal plans PLUS time-saving, budget and organizational tips
• 20 Dinner Menus
• 20 Shopping Lists
• Tips on how to organize your pantry
• Tips on how to organize your freezer

 

Menus you will find in Menu in a Box Meal Planning Kit:

MONDAY: Quick Lasagne served with garlic bread and salad
TUESDAY: Chicken Tetrazzini served with steamed broccoli
WEDNESDAY: Nachos served with salsa, sour cream and cheese
THURSDAY: Roast Chicken served with steamed vegetables and gravy
FRIDAY: Fish served with baked potato wedges and salad

MONDAY: Chicken Cacciatore served with salad and warm wholemeal buns
TUESDAY: Tomato and Basil penne pasta
WEDNESDAY: Teriyaki Stir-fry and rice
THURSDAY: Salmon Spaghetti with parmesan cheese
FRIDAY: Thai Beef Salad

MONDAY: Marinated Chicken served with vegetables
TUESDAY: Pasta Pomodora with garlic bread
WEDNESDAY: Vegetable Soup served with Turkish bread and Hummus
THURSDAY: Salsa Fish served with steamed vegetables
FRIDAY: Beef Noodles

Menu in a Box includes:

• 20 Menu Plans
• 20 Shopping Lists
• 100 Recipes
• How to Organize Your Pantry
• How to Organize Your Freezer
• Plus BONUS EXTRAS including: Kids Birthday Party Menu, 3-course Dinner Menu, Fridge Chart Planner and more!

If time is precious and you are looking for affordable, easy-to-prepare meals for your family, there's no better deal than Menu in a Box. This instant download PDF ebook is available for the incredibly-low price of only $17.50. Backed by a 56-day (8-week) 100% Money Back Guarantee!

CLICK HERE TO ORDER YOUR COPY OF MENU IN A BOX TODAY!

 

Happy Thanksgiving - Healthy Holiday Recipe Collection

Happy Thanksgiving! It's hard to believe turkey day is only 2 days away. If you haven't planned your Thanksgiving feast and are looking for healthy alternatives to your favorite holiday fare, I'd like to offer you my FREE "Healthy Holiday Recipe Collection".

This 23-page report includes a complete menu to help you create a healthy holiday meal. Simply choose one recipe from each category, along with two side dishes and you'll be well on your way to creating the perfect holiday feast.

Categories include: Appetizers, Soups, Salads, Entrees, Side Dishes, Beverages and Dessert.

Click here to download - Download Healthy Holiday Recipe Collection.

*Please note the recipe collection is a PDF report and requires Adobe Reader to view.

 

The Ultimate Beef Crockpot Recipe

'Tis the season for breaking out the Crock-Pot Slow Cooker! There's nothing better than the aromas that fill your house as your fork-tender meal is cooking. Today I'd like to share the Ultimate Beef Crockpot Recipe which I created for my family last weekend.

Before I share the Ultimate Beef Crockpot Recipe, allow me to explain how it came about. On October 22, I underwent oral surgery for complete dental restoration. I had been living off nutrition shakes and soup. My dentist, Dr. Joseph Valenzi, told me I would need to stay on a liquid and soft food diet for several weeks while my gums healed.

After a week, I could barely stand the thought of downing one more drink or bowl of soup or plate of mashed potatoes. Then it hit me... Bring out the Crock-Pot!! I had been craving beef, which is odd since I don't eat much red meat. I'm assuming my body needed the protein to help me through the healing process.

I gathered my favorite ingredients and began adding items to the Crock-Pot I inherited from my mom, the Cooking Queen. She cooked up some seriously good food and I was in need of something with substance. I'm certain she would have loved this recipe and it has offically been added to my family's list of all-time favorites. I hope you enjoy it as much as we do!

THE ULTIMATE BEEF CROCKPOT RECIPE
Serves 6 Cook Time: 4 to 6 hours

INGREDIENTS:

1-1/2 pounds Sirloin Tip Side Steak, cut in strips
1 Tablespoon Olive Oil
1 teaspoon Black Pepper, coarsely ground
1 Onion (yellow or white), sliced into rings
2 medium Carrots, sliced diagonally
4 medium Potatoes
1 green Bell Pepper
4 cloves Garlic, chopped
2 Jalapeno Peppers, minced
2 Tablespoons Dale's Seasoning (or Worcestershire Sauce)
1 Tablespoon Stubb's Moppin' Sauce (or BBQ Sauce)
1 14.5-ounce can Diced Tomatoes
1 10-1/2-ounce can Campbell's French Onion Soup, plus 2 soup cans Water

DIRECTIONS:

1. Slice sirloin tip side steak into 2-inch strips
2. Add olive oil to 10-inch skillet and heat to medium.
3. Sprinkle both sides of meat with coarsely ground black pepper and press pepper into meat with the palm of your hand.
4. Carefully add meat to skillet and lightly brown on both sides. Remove from skillet and place on plate lined with paper towel to absorb excess oil.
5. Slice onion into 1-inch thick rings. Separate rings and place on bottom of Crock-Pot.
6. Slice carrots diagonally into 1-inch chunks and add to Crock-Pot.
7. Cut potatoes into large chunks. I prefer to leave the skin on, but you can remove it if desired.
8. Cut green bell peppers into rings or large chunks.
9. Chop garlic and toss in with the rest of the veggies.
10. Slice jalapeno peppers in half and remove seeds. Mince and add to the Crockpot.
11. Mix the Dale's Seasoning (or Worcestershire Sauce) and Stubb's Moppin' Sauce (or BBQ) together in a small bowl. Using a pastry brush, brush the sirloin steak with the sauce.
12. Place seasoned meat on top of veggies.
13. Drain diced tomatoes and place on top of the meat.
14. Pour French Onion Soup and 2 soup cans of water over the meat and vegetables.
15. Turn the Crock-Pot on high for 30 minutes, then lower setting to medium or medium-low.
16. Cook for 4 to 6 hours.
17. Ladle into soup bowls and serve with a French Baguette or warm bread with butter or dipping oil.

 

MORE CROCKPOT RECIPES FROM THE CHEAP GOURMET:

Sweet and Sassy Crockpot Chicken

Crockpot Caramel Apples

Crockpot Beef Roast with Burgundy Wine Gravy

Everything But The Kitchen Sink Vegetable Beef Soup Recipe

The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as "Everything But The Kitchen Sink Vegetable Beef Soup!"

While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.

I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.

EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP
Serves 12
Prep Time: 30 minutes
Cook Time: 3-4 hours

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, cut into 1-inch cubes
1 small Yellow Onion, chopped
2-3 cloves Garlic, chopped
2 whole Bay Leaves
1 (46-ounce) can Tomato Juice
1/2 head green Cabbage, chopped
3 stalks Celery, sliced
2 medium Carrots, sliced
3 medium Potatoes, cut into 1-inch cubes
1 (15-ounce) can Corn, drained
1 (15-ounce) can Peas, drained
1 (15-ounce) can Green Beans, drained
1 (15-ounce) can diced Tomatoes
1 cup quick-cook Barley
Salt and Pepper to taste

DIRECTIONS:

Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.

Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.

Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.

Add Bay Leaves and heat for 1 minute.

Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.

Add Tomato Juice.

Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.

Add Barley, stir well and simmer for 30 minutes.

Remove bay leaves from soup and discard.

Transfer to soup bowls and serve immediately.

Vegetarian Chickpea Burgers

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I'm one of them. In fact, I was a Vegetarian for several years. It wasn't until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don't hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

White Bean Soup with Rosemary and Parmesan Recipe

I enjoy all types of cooking; however my two favorite styles are baking and making soups. Maybe it's because my mom was such an amazing baker and maker of soups? I wonder if there is a specific gene that makes one good at cooking??

Last week, I helped my husband clean out our garage. My motivational factor was that I knew I had some old cookbooks and recipes cards stored out there. Imagine my surprise when I discovered two 3-inch notebooks filled with recipes I created (or helped create) at the health food store I worked for back in the early 90s.

That was by far my favorite food service job. My boss was Mother Earth. A total hippie with a love for health food. She had the ability to take any high-fat, calorie-rich recipe and turn it into something good for you. She could make a meatloaf out of tofu and no one could tell the difference. She made an amazing flourless chocolate torte out of carob. Her healthy revisions always tasted as good as, if not better than, the original dish.

Growing up, my mom made the best Ham and Bean Soup and served it with cornbread. She slattered the top of the cornbread with a half stick of butter, then dipped pieces of it in the soup. Talk about heaven! She used the ham bone to season the soup and included generous chunks of ham. I vividly remember her saying, "It's not ham and bean soup without plenty of HAM!"

One day, Leslie (my boss) and I were talking about mom's bean soup. At the time I was practicing Vegetarianism, but had been craving ham and bean soup. It was a slow day, so we decided to do a little experimenting and develop a healthier version.

The following is the concoction we came up with. Cornbread is the perfect accompaniment with this soup; however, I highly recommend eliminating that half stick of butter. A teaspoon will do just fine or if you're adventurous try using organic coconut oil. It adds a wonderful sweet, coconut-y flavor. A crispy, French baugette or whole wheat dinner roll is another option.

Writing Awards and New Recipes

As you may already know, I am a Content Producer for Associated Content. My current portfolio contains 117 articles on a wide variety of topics, but until recently I had never posted any recipes. Last week I received an email from another AC writer, congratulating me on my reward. Funny thing is, I didn't know I had won an award.

I logged in to my account and lo and behold, what do I see but a shiny star with "Top 1000" printed on it. Rumor has it that AC has around 100,000 content producers. If this is fact, that places me in the top one percent. Not bad for a girl who barely graduated from high school, eh?

Associated Content recently brought back one of my favorite features, known as Call for Content (C4). The staff requests articles on specific topics, which makes it much easier to know what type of material they want. This past week they had several requests for various types of recipes. You can bet I was all over that!

I submitted three of my favorite recipes:

Napa Valley Chicken Salad ~ A tender chicken salad perfect for people who don't like mayonnaise. Moistened with a poppyseed dressing, this chicken salad includes sweet red grapes and crunchy pecans for a sweet and savory flavor combination. It's excellent wrapped in lettuce leaves, stuffed inside a tomato or as a topper for crackers or gourmet breads. Once you try this recipe, you'll never want regular chicken salad again!

Vegetarian Boca Burger Salisbury Steak ~ This tastes so much like "real" meat that even the meat lovers in your family will have a hard time telling the difference. Boca Burgers are a soy based product and have the texture of hamburger. The flavors of the gravy, onions and pepper infuse into the Boca Burger, giving them an authentic salisbury steak flavor. This dish screams for mashed potatoes, green beans and dinner rolls.

Dark Chocolate Peanut Butter Crunch Patties ~ My grandmother made these no-bake cookies for me when I was a young girl. She never baked and rarely cooked, so this was a big treat for me. I recently updated the recipe by using dark chocolate instead of unsweetened cocoa. You can whip up a batch of these cookies in less than 15 minutes. They are super rich and will definitely satisfy your sweet tooth.

Associated Content provides you with the option to email these recipes to yourself or a friend. You can also print them directly from the screen. Please take a moment to vote for the recipes or post a comment. If you'd like to be notified when I post new articles, click on the Subscribe button under my photo.

Bon Appetit!

Penne Pasta with Spicy Peppers Recipe

I'm a huge fan of penne pasta. I love the flavor and texture and find it to be one of the most versatile pastas on the market. Below is one of my all-time favorite Penne Pasta recipes. If desired, you can add grilled shrimp or chicken to this dish. I've also added thinly sliced strips of London Broil and chunks of Italian sausage. No matter what you add, it all tastes good!

Penne Pasta with Spicy Peppers can be served as an entree for either lunch or dinner. My family enjoys this dish along with a tasty crisp salad and homemade garlic bread or breadsticks. I hope your family enjoys it too!

PENNE PASTA WITH SPICY PEPPERS
Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes

INGREDIENTS:
1/4 cup Extra Virgin Olive Oil
3 Red Bell Peppers, cut into 3/4-inch strips, seeds removed
2 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Salt
1 cup Chicken Broth
1 cup frozen Peas
1 teaspoon Frank's Hot Sauce or Tabasco Pepper Sauce
1/2 cup heavy Cream or Half-and-Half
16 ounces Penne Pasta, cooked according to package directions
3/4 cup Parmesan or Romano cheese, grated

DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add red peppers, onion, garlic, and salt; cook and stir 5 to 8 minutes or until vegetables are crisp tender.
Add chicken broth, peas and hot pepper sauce. Bring to a boil; reduce heat to low and cook, uncovered for 5 minutes or until vegetables are tender. Stir occasionally.
Spoon half of red pepper mixture into container of food processor or blender; process until smooth and return to skillet over low heat.
Stir in cream and heat through.
Remove from heat and stir in pasta; tossing well.
Spoon into individual pasta bowls and top with cheese.

Sweet and Sassy Crockpot Chicken Recipe

The following Sweet and Sassy Crockpot Chicken recipe is the most amazing dish I have ever tasted. The flavors are a cross between Bourbon Chicken and Sweet and Sour Chicken. This recipe is super easy to adapt. While it calls for a whole cut-up chicken, you can also use either bone-in or boneless chicken breasts, but will need to adjust the cooking time.

Before you start cooking Sweet and Sassy Crockpot Chicken, allow me to share a few tips with you.

• If you use chicken breasts, reduce the amount of brown sugar to between 1/2 and 3/4 cup.
• Reduce the cooking time by 75 percent by using breast meat cut into chunks. This method only requires a 2 hour cooking time over low heat.
• Last, but not least, you can also cook this recipe on the stovetop by using boneless chicken breasts cut into strips or chunks.

SWEET AND SASSY CROCKPOT CHICKEN RECIPE
Serves 8
Prep Time: 10 minutes
Cook Time: 6-8 hours crockpot; 45 minutes stovetop

INGREDIENTS:

1 whole Chicken, cut-up
1 cup Brown Sugar, packed
2/3 cup Red Wine Vinegar
1/4 cup Lemon-Lime soda
4 Garlic cloves, minced
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper, freshly ground
2-3 Green Onions, sliced, optional

DIRECTIONS:

1. Wash and pat dry chicken. Place in Crockpot.
2. In small bowl, mix together remaining ingredients and pour over chicken.
3. Turn heat to low and cook chicken for 6 to 8 hours.
4. Carefully remove from Crockpot using large tongs.
5. Transfer pieces to serving bowl. Top with fresh green onions if desired and serve immediately.

This chicken tastes heavenly when served over rice or noodles. Add a fresh salad and hot dinner rolls for a satisfying meal on a cold winter night.

Crockpot Beef Pot Roast with Burgundy Wine Gravy Recipe

During the holidays, I went home to visit my family in Indiana. Pretty much everything I know about cooking was taught to me by my mom. She is the Queen of putting together a scrumptious, melt-in-your-mouth meal with her ever-present Crockpot.

When I arrived, the aromatics of mom's Beef Pot Roast filled the air. I could smell it the instant I opened my car door. The moment I crossed the threshold, my salivary glands went into overdrive and I was instantly drawn to the Crockpot sitting on the counter.

As I approached the Crockpot, it took every ounce of energy to not stick a fork in and grab a morsel. Mom informed me I would have to wait one more hour before diving into her famous concoction of beef, onion soup, burgundy wine and mushrooms. The wait was excruciating!

It wasn't easy prying this recipe from mom. But, she's a passionate foodie and with a little persuasion from her favorite daughter (sorry Sis!) she agreed to share her divine recipe with The Cheap Gourmet readers. I am honored to pass along this tried-and-true Crockpot recipe to you and hope that you and your family enjoy it for years to come!