Tuesday, February 9, 2010

Chicken Piccata

Tonight was my first attempt with Harris Teeter frozen chicken breasts and chicken piccata. I have preconceived notions about frozen meat because I don't want it to taste bad. I think of the chicken you get from subway or a place like that, where you just don't know if it's really chicken. Well, these were real chicken breasts, just frozen by someone else. I think the bag of 5 breasts costs $6 or $7. The recipe had you butterfly them, so I ended up with 12 or 14 of them. I doubled the recipe.

I followed her procedure but then eye-balled the measurements for the sauce. I wanted to have some extra sauce to put over the angel hair pasta, which was not in the recipe. So, I just kept dumping in lemon juice, chicken broth and wine until there was enough liquid. I also added some flour before I added the additional juices to thicken up the sauce.

Next time: More flour and more liquid. Need more sauce to cover the pasta. I served it with corn from the bag ($1). A good meal for the price. And I have plenty of leftovers for lunch.

Side Note: One of my new favorite places is the sad fruit section at Harris Teeter. It's where the old fruit gets put at the end of certain cycles and marked really low. I can get a dozen limes for $.99 and a bag of mismatched apples for the same. Well, I found these huge lemons for $1.25 and purchased them. They're huge! I used them for this recipe and 2 lemons had about 1/2 C of juice. Nice!

Wednesday, January 20, 2010

Oven BBQ St Louis Style Pork Ribs

I'm not sure what makes this St Louis style, but I love St Louis. I also love this recipe. It was easy, tastey and didn't require any fancy ingredients. I did wait till after all the other ingredients were put in before I did the water. That way the sauce wouldn't be too runny.


The ribs were on sale this week and I had the remaining ingredients in my fridge so this cost me about $7 or $8 for the meat. It served me and my husband, so I will wait till they go on sale again and buy a bunch of them so I get more out of it.

I liked the process and the sauce in this recipe, so I'm going to try it will pork chops next time.

Stockpile Recipes

These are the recipes that require items that you stockpile in your kitchen. When I look through a recipe, I want no more than 2 items that I don't have. Sometimes I splurge, but how cost effective is it to purchase 5 or 6 items that aren't on sale and you only use once? So, I'm extremely happy when I find recipes that require ingredients that I have on hand, are fun to cook and are tastey!!

My first stockpile recipe is for Shepherd's Pie. I'll also share a seafood afredo recipe and St Louis Style Pork Ribs recipe. No pictures were taken, because I forgot. But I will do in the future. I'm also looking forward to posting Crock Pot Recipes.

Sunday, October 25, 2009

Chocolate Cake

My sister gave me the site for an incredible chocolate cake. Talk about easy!! I made the cake with the chocolate frosting, but my sister enjoys a cream cheese frosting instead. I hope you enjoy! We did, there was only 1 piece left. Then my husband ate it for breakfast. It did have some coffee in it :)


Thursday, August 20, 2009

Searching for Pork Loin Recipes

I love pork!! I have a few standard recipes, but would love to hear of some new ones. Also, I'm in desperate need of some really good Pork Rib recipes. The kind that make the meat just fall off the bone....

Tuesday, August 18, 2009

The Ultimate Oatmeal Sandwich Cookies

Combine in a small bowl:
1/2 C All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt

In a separate bowl (I use a mixer)combine:
3/4 C Unsalted Butter at room temp (sitting outside the fridge for about an hour)
1/2 C Sugar
1 C Light Brown Sugar

Beat Until light and fluffy.
Add 1 egg and 2 tsp. Vanilla Extract. Mix Well.
Add flour mixture. Mix Well.

Stir in 3 C Old Fashioned oats, 1 cup at a time

Stir in 1 C semisweet choc. chips ( I like to use mini choc chips)

Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 8-10 minutes. Be sure to not overbake.

Cool on cookie sheet for about 10 minutes then move to cooling rack. Cover bowl with plastic wrap to keep it from drying out.


I like to double this recipe.

Mix 1 stick of salted butter, room temp with 1 1/2 C powdered sugar (sifted) and 3 T milk.

Put filling between 2 cookies. I like to put in fridge until ready to eat. Enjoy!

This recipe was given to me by my friend, Jennifer Simpson from one of her cookbooks which I'm not sure the title of.

My Recipes

This blog is dedicated to recipes I've found or been given that we've tested in our household. I will not claim to have made up any of these recipes unless I really have. I think the only recipe I made up by myself is my pasta salad. But I hope you will find some of these recipes as tasty as I do.

Hopefully, I'll have pictures to go along with the recipe, but sometimes there won't be. It would be great if you try any of these recipes, to let me know how they turned out and if you did any variation on it.

Anyways, Bon Appetit!!