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» Recipes from the Jungle
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Cooking School Recipes
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Recipes from Leigh Barnhart Ochs
Leigh Barnhart Ochs, Cooking School Director
Leigh is the director of The Cooking School at Jungle Jim’s International Market. Her training includes ten years of cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with chefs at the top of the industry. Leigh has worked as both a personal and private chef and owned a café in Cincinnati. She has served in recipe development as well as recipe testing for a James Beard Award winning author. Leigh’s cookbook, Be Your Guest, teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with minimum work. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University of Cincinnati.
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Leigh's Recipes / December 2009
Pesto Alfredo Shrimp with Pasta / December 2009
- 4 tablespoons butter
- 2 cups heavy cream
- 1 cup shredded Parmesan cheese
- 1/3 cup pesto
- 1/2 teaspoon black pepper
- 1-1/2 pounds shrimp, peeled and deveined
- 10 ounces pasta, cooked and drained
Heat butter in a large skillet over medium heat. Add cream, stirring constantly, and cook 5-6 minutes, until hot and beginning to simmer. Add the Parmesan, stirring until it melts. Stir in the pesto and pepper and cook another 3 to 5 minutes, mixture will simmer and thicken. Add the shrimp and cook until they are just done and turn pink, about 4-5 minutes. Serve sauce over hot pasta.
Serves 4
Roasted Curried Sweet Potatoes / December 2009
- 4 small sweet potatoes, about 1-1/2 pounds
- 3 tablespoons butter
- 1 teaspoon curry powder
Preheat oven to 425˚.
Peel potatoes and cut into 1-inch pieces. Melt butter in an 8x11-inch baking dish; stir in curry powder. Add potatoes and toss to coat evenly with butter mixture. Bake 30-35 minutes, stirring twice, until browned and soft.
Serves 4-6.
Leigh's Tip: Prepare early in the day, cover and refrigerate until ready to bake. Substitute chili powder for the curry for a southwestern twist.
Crustless Cream Cheese Quiche / December 2009
- 8 ounces cream cheese, softened
- 6 large eggs
- 1/2 cup milk
- 1 cup (4 ounces) shredded cheese
- 6 slices bacon, cooked and crumbled
- 4 scallions, white and green parts, chopped
- 1 tablespoon chopped, fresh herbs
- 1/4 teaspoon each: salt and pepper
Preheat oven to 350°. Grease a 9-inch pie plate.
Beat the cream cheese in a large bowl with an electric mixer until light, about 1 minute. Beat in the eggs two at a time, scraping down sides of bowl with a spatula occasionally. Add milk and mix well. Stir in shredded cheese, bacon, scallions, herbs, salt and pepper. Pour into prepared pie plate and bake 40-45 minutes, until set.
Leigh’s Tip: Substitute ½ cup chopped, cooked ham or sausage or ½ cup chopped artichoke hearts or roasted red peppers for the bacon.
Serves 4-6
Baked JoJo Potatoes / December 2009
- 1/3 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 5 tablespoons melted butter
- 2 pounds unpeeled russet potatoes, about 4 medium, quartered lengthwise
Preheat oven to 375°. Grease a rimmed baking sheet.
Combine bread crumbs, cheese, salt, pepper, garlic powder, paprika and melted butter in a large bowl. Add potato wedges and toss to coat with
mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake for 50-60 minutes, turning 2-3 times, until golden brown and cooked through.
Serves 4-6
Leigh’s Tip: Use smoked paprika for a slightly smoky flavor. Add 1/4 teaspoon cayenne pepper for a little heat.
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Leigh's Recipes / January 2010
Thai Coconut Chicken / January 2010
- 2 cloves garlic
- 1 small chili pepper
- 1 tablespoon chopped fresh ginger
- 1/4 cup cilantro
- juice and zest of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2/3 cup coconut milk
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
Combine garlic, chili pepper, ginger, cilantro, lime zest and juice, soy sauce and brown sugar in a food processor and pulse several times to chop. Add coconut milk and pulse to combine. Set sauce aside.
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat, add chicken and sauté until just cooked through, 4-5 minutes per side. Add sauce to pan and simmer until thickened, about 5-10 minutes. Serve chicken and sauce over rice.
Serves 4
Leigh’s Tip: If you don’t have a food processor, finely chop sauce ingredients by hand.
Honey Barbeque Shredded Pork / January 2010
- 1-1/4 cups ketchup
- 1/2 cup apple juice
- 1/2 cup honey
- 1 cup finely chopped onion
- 2 tablespoons lemon juice
- 3 tablespoons cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon pepper
- 1 pork shoulder (Boston Butt Roast) 3-4 pounds, excess fat trimmed
Preheat oven to 300°. Lightly grease a Dutch oven with tight fitting lid.
Combine sauce ingredients (ketchup-pepper) in a medium bowl. Place pork in prepared pan and pour sauce over the top. Cover pan tightly with lid or foil and roast for 3 ½ - 4 hours, until fork tender. Shred meat with two forks, discarding bones and fat. Stir shredded meat into sauce in pan. Serve on rolls or in warm tortillas.
Serves 6-8
Leigh’s Tip: Prepare 1-2 days in advance and refrigerate. Warm gently before serving.
Slow Cooked BBQ Beef / January 2010
- 2-3 pounds boneless beef rump roast
- 1 cup strawberry preserves
- 1 large onion, sliced
- 1 yellow pepper, diced
- 2 tablespoons mustard
- 1/2 cup brown sugar
- 1 cup barbeque sauce
Place roast in a lightly greased slow-cooker. Mix remaining ingredients in a small bowl and pour over roast. Cook for 6-8 hours on low heat, until meat is fork tender. Shred beef and stir into sauce; serve on buns.
Serves 6-8.
Artichoke, Ham and Goat Cheese Strata / January 2010
- 8 cups 1-inch cubes sourdough bread
- 2 cups milk
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon herbes de Provence
- 1 1/2 cups ham, small dice
- 12 ounces marinated artichoke hearts, drained, quartered
- 4-5 ounces goat cheese, crumbled
- 1 cup (4 ounces) shredded fontina cheese
- 1 cup grated Parmesan
- 8 large eggs
- 1 1/2 cups whipping cream
- 1 tablespoon finely chopped garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Grease a 9x13-inch glass baking dish. Place bread cubes evenly in prepared dish and pour milk over the top. Let stand until milk is absorbed, about 10 minutes. Sprinkle evenly with the goat cheese, herbs, ham, artichokes, fontina and Parmesan. Whisk eggs in a large bowl until blended; add cream, garlic, salt and pepper and whisk until well mixed. Pour egg mixture evenly over ingredients in baking dish. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, uncovered, for 1 ¼ hours, until browned and firm in the center. Allow strata to rest at least 10 minutes before serving.
Serves 8.
Leigh’s Tip: Substitute cheddar or Swiss cheese for the fontina if you like.
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Leigh's Recipes / February 2010
Roasted Broccoli with Lemon, Garlic and Pine Nuts / February 2010
- 1 large bunch broccoli, about 1 and 1/2 pounds
- 3 tablespoons olive oil
- 1 clove garlic, minced
- salt and pepper
- juice of 1/2 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts
Preheat oven to 400°.
Trim broccoli stalks to 2 inches below the crowns. Cut each crown into large bite-sized pieces. Place broccoli on a large rimmed baking sheet. Combine olive oil and garlic in a small bowl and drizzle over broccoli; sprinkle with salt and pepper and toss to coat evenly. Roast broccoli until crisp-tender and beginning to brown, about 12-15 minutes, stirring once. Remove from oven and sprinkle with lemon juice, cheese and pine nuts; toss to coat.
Serves 4.
Roast Chicken Thighs and Drumsticks with Lemon and Thyme / February 2010
- 2 lemons, divided use
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)
Preheat oven to 450°. Grease a 9x13-inch baking dish.
Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.
Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices.
Serves 4.
Apple Spice Cake / February 2010
- 3 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 1/4 cups vegetable oil
- 3 eggs, beaten
- 2 teaspoons vanilla
- 3 cups chopped, peeled apples
- 1 cup chopped, toasted nuts
Preheat oven to 350°. Grease a 12 cup bundt pan.
In a large bowl, whisk together flour, sugar, soda, salt and spices. Add oil, eggs and vanilla and stir until well combined. Fold in apples and nuts. Pour into prepared pan and bake until a toothpick tests clean, about 1 hour. Cool for 10 minutes, remove from pan and cool completely on a rack.
Serves 12.
Mustard and Herb Roasted Potatoes / February 2010
- 1/4 cup whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise
Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.
In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty.
Serves 4.
Leigh’s Tip: Substitute your favorite dried herbs for the oregano and thyme.
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Leigh's Recipes / March 2010
Baked Cod with Creamy Mustard Dill Sauce / March 1, 2010
- 4 cod fillets, about 1-1/2 pounds
- salt and pepper
- 3/4 cup sour cream
- 1/4 cup Dijon mustard
- 3 tablespoons chopped fresh dill
- 2 tablespoons minced red onion
- 1 tablespoon dry white wine
- 1/2 cup seasoned bread crumbs
Preheat oven to 425°. Grease an 8x11-inch baking dish.
Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4.
Leigh's Tip: Substitute 2-3 teaspoons dried dill weed for the fresh dill.
Potato Gratin with Cheddar, Shallots and Rosemary / March 8, 2010
- 2 cups whipping cream
- 1/2 cup finely chopped shallots
- 1 tablespoon chopped fresh rosemary
- 3 pounds new potatoes, with peel, thinly sliced
- Salt and pepper, to taste
- 8 ounces shredded sharp cheddar cheese
Preheat oven to 400°. Grease a 13x9-inch baking dish.
Combine cream, shallots and rosemary in a medium bowl and whisk to blend. Layer half of potatoes in prepared baking dish. Sprinkle with salt and pepper. Spoon half of the cream mixture evenly over potatoes. Sprinkle with half the cheese. Top with second layer of potatoes and sprinkle with salt and pepper. Pour remaining cream mixture evenly over the top. Sprinkle with remaining cheese. Bake 60 minutes, until bubbly and top is browned. Remove from oven and allow to rest 10 minutes before serving. Serves 8.
Leigh's Tip: Substitute your favorite fresh herb for the rosemary.
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Recipes from Jungle's Demo Department
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Recipes from Rita Heikenfeld
 Rita Heikenfeld, Macy's Cooking Expert
email | website
Rita Nader Heikenfeld, CCP, CMH, is an award-winning syndicated journalist, accredited family herbalist, author, cooking teacher, media personality, Macy's Regional Culinary Professional. Rita writes a syndicated weekly column for the Community Press Newspapers that reaches almost a quarter of a million people in Cincinnati, OH and Northern Kentucky. Rita is also an adjunct professor at The University of Cincinnati.
Rita's herbal expertise is featured in this Country Gardens magazine article: Country Gardens: Herbal Heritage - With a love of herbs passed down from her mother, gardener and cookbook author Rita Nader Heikenfeld is always cooking up something delicious.
CCP (Certified Culinary Professional) - The Certified Culinary Professional (CCP) designation is awarded by the International Association of Culinary Professionals to individuals who have demonstrated and maintain comprehensive knowledge of the culinary arts and sciences. Members include the late Julia Child and Francois Dionot.
CMH (Certified Modern Herbalist) - An intensive program of study focusing on herbal practices and medicinal uses. Focusing on overall wellness through natural methods.
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Rita's Recipes
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Rita's Cooking Tips
Freezing Tomatoes
It’s all the rage right now, freezing tomatoes without peeling or coring or blanching. I’ve frozen the cherry tomatoes for years this way – they usually have more sugar and less water than the larger ones, so they take to freezing well. Blanching tomatoes does two things: it loosens the skin and also kills any enzymes that allow the tomato to continue to ripen in the freezer. But since frozen tomatoes are used in cooked dishes anyway, if you don’t have time to blanch, go ahead and freeze them whole on cookie sheets. When they’re frozen, transfer to suitable containers. To thaw any frozen tomato, place in a colander and run a bit of warm water over it. The skin will peel right off. I like to chop my tomatoes up while they’re still a bit frozen for easier handling.
Freezing Roasted Peppers
After peeling the roasted peppers and cutting the peppers in strips, layer with olive oil in a suitable container. Go ahead and add some garlic cloves and herbs if you want. Freeze. To use, thaw (the olive oil may not freeze hard) and put into soups, stews, pizzas, sandwiches, etc.
Preserving Basil and Oregano in Cheese
Yes, it’s an old fashioned way and yes, it’s back. Take equal amounts of basil or oregano and Parmesan or Romano cheese. The cheese should be shredded and the basil or oregano either julienned or chopped coarsely. Make layers in freezer proof containers starting with the cheese first and adding a layer of cheese last, as well. The cheese and basil flavor each other and are great in soups, stews, pizza, breads, pastas, etc. Don’t thaw before using.
Preserving Dill in Salt
Another heirloom method: in a suitable freezer container, pour in a thin layer of salt – I like to use sea salt. Then take a long sprig of dill with leaves attached and wind it around the base of the jar on top of the salt. Continue layering with salt and dill, ending with salt. This will keep 6 months in the frig. The salt and dill flavor each other. The dill will get limp and turn a darker green. Use in salads, potatoes, soups, breads, whatever.
A Vitamin Pill in a Plant
Cup for cup, parsley has more vitamin C than some citrus, more beta carotene than a large carrot, more calcium than milk, and twenty times more iron than a plateful of liver, plus it’s a gentle kidney cleanser – parsley is a very gentle diuretic which helps clean toxins out of the kidneys. Try Italian (flat leaf) and curly parsley.
Parsley’s flavor is warm with a touch of camphor. Try it in frittatas, omelettes, soups, salads and stir fries. Persillade is the French term for fresh parsley minced with shallots or garlic, and you add that to sautéed fresh veggies right at the end. Gremolata is the Italian form of Persillade: minced fresh parsley, garlic and lemon zest. Great with seafood, in soups, and Gremolata, with its bursting flavor, is a super salt substitute. Hamburg Parsley is a variety that’s raised for its root. It looks like a parsnip. Use as you would parsnips, steamed or in soups.
Pomegrante: The Good Seed
This nutritional darling is packed with Cholesterol fighting Antioxidants. Yes, I know it's the juice in cocktails that is grabbing the headlines, but it's seeds are a cook's treasure. This healthful fruit, mentioned in the Bible, is part of my heritage. Every year for St. Nicholas, we put a pomegranate into each stocking.
» Toss seeds into a green salad with orange sections and sliced fennel
» Sprinkle seeds over a wedge of blue cheese that's been drizzled with honey for an easy appetizer
» Top a sauteed chicken breast with seeds and chopped walnuts that have been added to pan juices at the end of cooking.
» Scatter seeds over a squash casserole.
» Add seeds to your morning yogurt or oatmeal.
» Seeds can be frozen up to 3 months.
To remove seeds, cut fruit in half. Submerge each half in a bowl of cold water, and tea apart the flesh underwater. The seeds drop to the bottom while the membrane rises to the top. Remove the membrane with a slotted spoon and strain water out.
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Recipes from Margie Potts
 Margie Potts, Cooking Expert
Margie Potts, cooking instructor and media personality, is currently authoring her first cookbook in her series of “Hurry Home” cookbooks. The cookbooks are filled with quick and easy recipes with lots of cooking tips and techniques and tons of pictures & fun to get everyone hurrying home to cook!
Margie has been a cooking instructor for over 14 years and currently does cooking segments on local television stations as well as private affairs. She has not only performed “live” television segments for over 10 years, but she has also done “Around the House” Seasonal Specials, Thanksgiving and Christmas Specials from her home, Do It Yourself (D.I.Y.) segments, including 15 taped segments for the Food Network as well as holding the title of Cooking Expert for WCPO for several years.
Margie is married to Dennis Potts and has 7 fantastic children and one adorable grandchild, Aidan. Needless to say, her kitchen is truly the heart of their home!
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Margie's Recipes
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Margie on WCPO
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» Valentine’s Day
A Romantic Dinner for Two on a Budget
Even if you are culinary challenged or short on cash, you can enjoy a romantic, delicious, memorable dinner with your special someone this Valentine’s Day. Consideration is key to showing your valentine that you care. So, take into consideration what type of food or dishes your valentine loves and create a menu around him or her. Make it easy on yourself so that you can enjoy the evening as well.
Keep the evening in your budget by checking your grocery store’s weekly ad – Jungle Jim’s ad is conveniently located on line (you’ll also see that Jungle Jim’s has a dozen fresh roses for $12.99 February 10th to the 17th – how lovely is that?)
So, with everything from shrimp to lobster to steak to beef tenderloin to pork to ready-to-cook entrees on sale, you should be able to come up with a menu that will delight both of you --- and don’t forget all the little special touches --- they add up to one memorable, romantic evening.
Setting the Scene:
Nothing sets a scene for romance like candlelight! No need to go out and purchase candles as any candles will work nicely – in fact, if you have red pillar candles from the holidays, you can wrap those in white doilies with a pretty ribbon, or you can make your own doilies by folding a piece of standard white print paper several times and cutting designs into the paper with a scissor – unfold the paper and you have a lovely handmade design for your special valentine candles. You can also glue candy conversation hearts on a candle for a sweet look. Just remember it’s the soft glow of the candlelight that’s so inviting. And don’t forget to dim the lights. Oh, so romantic!
Choose soft music you both enjoy and play on low so you can talk softly to each other. Make a toast to each other and take time to enjoy some memories of your favorite times together. Even though Jungle has a dozen red roses on sale – if that just doesn’t fit your budget, any fresh flower or flowers will be beautiful on the table, even just one stem! To change it up a bit, choose a room or area where you don’t eat every day -- a study or foyer or right in front of the fireplace -- think coziness and comfort. Use dishes and glasses to set the table that add a little sparkle or pizazz. Sprinkle the table with candy conversation hearts you can read to each other or toss a few chocolate kisses and chocolate hearts on the table to share after dinner. Tie napkins with red or glitzy ribbon – could also be from the holidays – and attach a handmade valentine or valentine day’s menu for two. Purchase an inexpensive box of the type of valentines the children give each other at school --- on the back both of you write what you love about the other person, why they make you happy, etc. Read these to each other during the meal. You can also use these inexpensive valentines as presents by writing things like “Good for one back rub”, ”Good for one long soak in a bubble bath uninterrupted”, etc. Have fun with this. Also at Jungle Jim’s, I purchased these wonderful nice size Belgium chocolate candy bars designed to look like a special package stamped with a heart seal with a love poem tucked inside called “Chocolove xoxox” for only$1.99 – a gift of love under $2. Also, you may want to make up a Valentine’s Day Dinner invitation and leave it on your valentine’s pillow, or put in his lunch bag or taped to the mirror. Taking the time to make this event personal will make it all the more memorable. Even if you’re not “dessert” people, a decadent dessert at the end of a romantic dinner just seems so right, so yummy – such a great ending to a great meal together.
So, the romantic dinner scene is set, and you might just be wondering……What Food Is on My Table this Valentine’s Day for a budget under $20!
I am serving my romantic dinner for two in courses so we can linger over dinner, sharing a fun romantic time together. Most of the meal can be done ahead of time with the exception of the pasta dish, which is so easy you might want to spend these moments cooking together. We will have an appetizer course, a sensual sweetheart salad, a delightful light pasta supper, and a decadent chocolate dessert. Yum!
How did I arrive at my special Valentine Day’s Menu? Well, of course, I checked out my Jungle Jim’s grocery ad for deals, and then I took in consideration all the foods my husband loves to eat, and then I kept it light so we could spend time over the courses without getting stuffed, and last, but certainly not least, I incorporated all five of these known sensual foods:
Five Sensuous Foods for Valentine’s Day!
Here’s a list of 5 foods that are known for their sensuous appeal.
Almonds
Use with cheese/fruit tray or as “nibblers” with a drink before dinner or use them to top a salad or use them in a dessert.
Asparagus
Serve as a side dish with any entrée or toss in a salad or add to a favorite pasta or rice dish.
Avocados
Top a salad or make a salsa for an appetizer or a side dish or create a great guacamole.
Chocolate
Although you could come up with a wonderful mole sauce, I have just one recommendation ---- DESSERT – melted for dipping or poured over ice cream or as an ingredient in cakes, pies, puddings, cookies, brownies – you name it!
Strawberries & Raspberries
Eat them with a cheese tray, drop in a glass of champagne, toss in a salad, or add to dessert.
I am sure you can include at least one of the above sensuous foods in your menu for a romantic dinner for two!
Let’s see how I put these wonderful ingredients to work in my Valentine Day’s Menu. Click here for my 'Romantic Dinner for Two on a Budget' recipes!!
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» A Fantastic Super Bowl Party
Super Bowl XLIV Party Welcome to Miami!!
On February 7th, 2010, Super Bowl XLIV (44) will kick off in Miami Florida between the Indianapolis Colts and the New Orleans Saints.
If you’re looking to give a fantastic Super Bowl Party, we are here to help! To keep in budget and to keep in “football food fashion”, I am presenting to you my “Welcome to Miami Super Bowl Party”! So, bring out the football gear and add a little spice of the tropics – think parrots, dolphins, flamingos and fun!
To represent both teams, you might want to add some black and gold beads from New Orleans and some blue and white racers from Indianapolis!! However, this Super Bowl Menu centers around the favorite foods of Miami – the Cuban Sandwich and Black Bean Chili – served with Mojito and your favorite beer – you will have a Super Bowl Menu with just the right spice of life! Have your guests contribute some appetizers to share and this will be a Super Bowl Party to remember!
KEEP IN MIND THAT JUNGLE JIM’S IS YOUR SUPER BOWL SUNDAY PARTY CENTRAL!!! WE HAVE IT ALL!!
Ok, ok – you may want to serve a dish representing your favorite team, so I have included a recipe for Jambalaya for the Saints and the famous Sugar Cream Pie for the Colts. Still, get in the beat at my Super Bowl Party as I “Welcome to Miami!” --- oh, yeah!
Download Quick and Easy Recipes for your Super Bowl parties at home or even to take with you to a party. { Click Here }
So, pick the recipe that best fits your Super Bowl Party theme; watch your JUNGLE JIM’S weekly ad to take advantage of the sales next week –
Keep in Mind that it’s all about the friends, fun, and food. So have everyone join in contributing food and drink, I guarantee you’ll have a fantastic Super Bowl Party --- even on a tight Budget!!!
Wishing you the best Super Bowl Sunday ever!
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» Satisfying Scrumptious Appetizers
Substituting Satisfying Scrumptious Appetizers for Holiday Supper
Any Holiday season calls for family and friends gathering together whether this time of year you are contemplating get-togethers for Hanukkah, Christmas, Kwanzah, or New Year’s Eve.
In the spirit of the season, I’d like to share ideas with you that make entertaining fun by keeping it all simple and inexpensive. Consider an appetizer party in lieu of a dinner for an informal evening of social mixing and delectable tidbits. A selection of appetizers is as filling as a meal in a fun, informal, relaxed atmosphere. You can choose your selection of appetizers based on your budget, and I am sharing with you recipes for substantial eating while keeping it all in a slim budget. Feel free to add your favorites. And it’s always socially acceptable to give a holiday party where each guest brings a favorite appetizer to round out your table’s bounty, so feel free to make your favorite appetizers and have guests bring theirs!
To enjoy stress-free entertaining, take the time to make a written plan. Depending on your guest list and whether you are making all the appetizers or going potluck, see if you have a good balance of different types of appetizers. Fill in with bowls of crunchy snacks (also on sale) and holiday sweets. Make a plan of what you’ll need to buy, prep ahead of time, and what you’ll make the day of the party. All the recipes below can be made ahead of time and take advantage of items on sale at Jungle Jim’s, namely cream cheese, shredded cheese, sour cream, sausage, bacon, ground chuck, day old bread, and jumbo shrimp. Depending on what staples you have on hand, you can do this appetizer menu for around $50 and there’s something for everyone! Decorating and setting the table ahead of time greatly reduces last minute stress as well. Remember, it is your party, so plan to do what is best for you and please plan to enjoy your party – that’s the most important thing!
Download 8 Quick and Easy Appetizer Recipes for your cocktail parties at home or even to take with you to a party. { Click Here }
From all of us at Jungle Jim’s and my home sweet home,
Have the Merriest, Sweetest Holiday Season!!
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» Sweeten the Holidays on a Budget
Sweeten The Holidays for All Your Family and Friends On a Budget
Multi-tasking is a great way to save time and money this holiday season --- add a little sweetness and you’ve got Holiday Sweet Gifts to share with family and friends --- all on a budget this year.
This year, make some decadent chocolate treasures to share with your loved ones, family, friends, and co-workers. All these recipes are not only quick and easy, but also inexpensive as well. You can create precious memories making this holiday treats with your loved ones to share this season with family and friends. You'll be rewarded with ooohs and aaawws as they bite into these scrumptious, hand-made candies customized to your loved ones' favorite flavors. Stuff them in lunch boxes, leave them on desks, package them up in holiday wrapping and deliver to friends and family, or serve as the grand finale to a delicious holiday dinner.
How sweet it is!
To stay on budget, here are some tips: I checked Jungle Jim’s weekly ad and discovered deals on everything from semi-sweet, milk, and white chocolate to mini-marshmallows, peanut butter, flour, sugars, and even the corn flakes. This enabled me to share some decadent holiday sweet recipes at a very sweet price!! With these Jungle Jim sale prices on all your holiday staples, I was able to make three of these recipes for under $4, one recipe for under $5, three recipes for under $6, and one right at $7 – see below for the tally shopping at Jungle Jim’s pricing. Also, take into consideration all the baking ingredients currently on sale like flour, granulated, confectioner’s, and brown sugar, and butter for all your baking needs. Here’s something not to be missed -- In the baking aisle at the Jungle, there is a extended selection of all kinds of delightful flavorings and toppings for cookies and candies to make all your homemade confections extra special this season – and still stay within your budget. Each recipe I am sharing with you makes dozens of sweets for entertaining, family at home as well as plenty to give as gifts. These holiday sweets taste like a million dollars!
Chocolate dipped pretzel rods are all the rage this holiday season in almost all the stores, but you can easily make them yourself, banking considerable savings. After dipping the pretzel rods in dark, milk, or white chocolate, you can make them festive with holiday sprinkles, jimmies, jewels, nonpareils, or chopped nuts and candies – personalized to your very own taste!
Holiday Chocolate Pretzel Rods
Ingredients
- 1 bag Pretzel Rods
- 2 – 12 oz. ags of Chocolate morsels – semi-sweet, milk, white etc.
- Toppings: Sprinkles, tiny candies, chopped nuts, crushed cookies
Line baking sheet with waxed paper and set aside. Melt chips in double boiler over low heat until melted. Stir until smooth. Remove from heat. Dip half of pretzel rod in chocolate allowing excess to drip off. Sprinkle or roll in selected topping. Set on waxed paper until completely cooled and set. Store in airtight container. (Recipe coming in under $6.) In addition to pretzel rods, you can also dip Nutter Butter or Oreo Cookies, Graham crackers, or the smaller pretzel dipping sticks you can have so much fun coming up with an assortment of your own and packaging these in holiday bags and tins and boxes to share with family and friends.
Here’s a unique chocolate combination that is a huge hit in our house for the holidays! Decadent Chocolate Crunchers
- 12 Oz. Semi-Sweet or Bittersweet Chocolate, chopped
- 6 oz. Milk Chocolate, chopped
- 4 Cups Corn Flakes --- freshest is bestest!
Melt the chocolate in a double boiler until almost melted. Take from heat and stir chocolate just until smooth. Pour half over the cornflakes and quickly stir with rubber or silicone spatula. Add remaining chocolate and fold gently until all of the cornflakes are generously coated with chocolate. Using two teaspoons, scoop the chocolate-covered cornflakes onto a waxed paper lined cookie sheet shaping into clusters. Allow to cool and set. Store in an airtight container for up to two weeks. Makes 3 dozen. (Recipe coming in under $4.)
Peanut Clusters
if your taste leans towards the nutty...
- 12 oz. Semi-sweet Chocolate Chips
- 5 oz. Reese peanut Butter Chips
- 6 oz. Milk Chocolate Chips
- 12.5 oz. Can of Redskin Spanish Peanuts
Line baking sheet with waxed paper or silicone liner and set aside.
Melt all three chips varieties in double boiler over low heat until melted.
Stir until smooth.
Remove from heat and stir in the can of peanuts.
Drop by tablespoons onto wax paper or silicone liner and let stand at room temperature until firm.
Store in airtight container.
This was my grandpa’s and little ones’ favorite!!
Makes 4 dozen.
Recipe coming in under $6.
Rocky Road
- 1 12 oz. pkg. Semi-sweet chocolate morsels
- 1 14 oz. can sweetened condensed milk
- 2 Tabs. Unsalted Butter
- 2 Cups Dry-roasted Peanuts
- 1 10 1/2 oz. pkg. miniature marshmallows
Place chocolate morsels, milk and butter in top of a double boiler. Bring water to a simmer and then reduce heat to low. Cook until chocolate and butter melt, stirring constantly. Remove from heat. Stir in peanuts and marshmallows. Spread mixture into a waxed paper lined 13 x 9 x 2” baking pan. Chill at least 2 hours. Cut into 1–1 1/2" squares. (Recipe coming in under $6.)
Or maybe Peanut Butter is all the rage at your house as it is at mine. This first recipe is so yummy that you will find yourself craving them all year round. The texture is like a moist brownie, but the richness of these bars rivals any candy. They are simple and inexpensive to make and spectacular to share.
Peanut Butter Bars
- 1 Cup Creamy Peanut Butter
- 2/3 Cup Margarine or Butter
- 2 Cups Light Brown Sugar
- 1 Tsp. Vanilla
- 3 Large Eggs
- 1 Cup Flour
Confectioners’ Sugar Glaze:
- 1 Cup Sifted Powdered Sugar
- 1 Tab. Plus 1 Tsp. Milk
- 1/2 Tsp. Vanilla Extract
- Combine all glaze ingredients, stirring until smooth.
- 1/2 Cup Semi-sweet Chocolate Morsels and 1 tsp. Shortening, melted
Combine and beat together at medium speed the first four ingredients. Beat in eggs, one at a time, until mixture is smooth. Add the flour, mixing thoroughly. Spread into a lightly greased and floured 10 x 15” jelly roll pan. Bake in a preheated 350 degree oven for 25-30 minutes. Place pan on wire rack to cool as you make the confectioner’s sugar glaze. Drizzle glaze over still warm peanut butter bars, spreading completely to cover. Melt chocolate with shortening and drizzle randomly in light strokes over sugar glaze. Cool completely and cut into 1 x 1 1 /2” bars. (Recipe coming in under $5.)
Next is a peanut butter recipe to salute the winning Cincinnati Bengal Tigers – great gift for any Bengals fan --- and who isn’t?!!
Tiger Butter
- 1 lb. White Chocolate
- 1 12 oz. jar chunky Peanut Butter
- 1 lb. Semi-sweet chocolate, melted
Combine white chocolate and peanut butter in top of a double boiler. Bring water below to simmer, reduce heat to low, and cook, stirring constantly until chocolate melts. Spread mixture into a wax paper lined 15 x 10 x 1” jelly roll pan. Pour melted semi-sweet chocolate over the white chocolate/peanut butter mixture and swirl through with a knife. Chill until firm. Cut into small squares or rectangles. Can substitute the vanilla candy coating bars sold with the chocolates for the white chocolate if it is priced less, but the white chocolate chips were also on sale this week. (Recipe coming in at $7.)
Another bar recipe utilizing white chocolate that is simply perfect for this time of year...Candy Cane Bark
- 12 oz. White Chocolate or Vanilla Candy Coating
- 3/4 Cup Crushed Candy Canes or Peppermint Candies
Line a baking sheet with foil or waxed paper; set aside. Heat white chocolate or vanilla candy coating in a double boiler over low heat until melted. Stir until smooth. Remove from heat and stir in crushed candy. Pour candy mixture onto prepared baking sheet, spreading to about 1/2" thickness. Can sprinkle bark with additional crushed candy, pressing in lightly. Let candy stand at room temperature for several hours until firm or chill 30 minutes or so until firm. Lift candy from wax paper and break into pieces. Store in airtight container. Naturally, you can make this bark with dark or milk chocolate and top with the crushed candy canes or chopped nuts if you prefer. (Recipe coming in under $4.)
And yet another family favorite with the white chocolate...White Chocolate Sweet 'n Salties
- 12 oz. White Chocolate or Vanilla Candy Coating
- 2 1/2 Cups Pretzel Sticks, broken
Line baking sheets or counter with waxed paper. Melt white chocolate or candy coating in double boiler over low heat until melted. Stir until smooth. Remove from heat and stir in broken pretzel sticks. Drop by tablespoons onto waxed paper and let stand at room temperature until firm or chill until firm. Store in airtight container. (Recipe coming in under $4.)
For a festive look – drizzle clusters with melted red and green colored candy coating, found in Jungle Jim’s in the baking aisle.
Some Candy Making Tips from Margie:
You do not have to invest in a double boiler if you do not have one. I use a stainless steel bowl over a small amount of water in a regular saucepan. You could also use an oven safe glass bowl as well. The water should simmer, not boil, and the bowl should not touch the water. This works beautifully and after the chocolate is melted, you can remove the bowl from the pan – ready to add your ingredients. If you place a towel around the base of the bowl, it will keep it steady as you mix or dip.
Chocolate Tips:
Do not add water to chocolate to thin --- I find shortening works best -- add 1/2 teaspoon at a time until you reach the desired consistency.
Do not overcook chocolate --- it will scorch.
When using a double boiler or a make shift double boiler, do not, in fact, boil the water, causing steam. Simmer water --- water only needs to be hot -- do not let the water touch the pan or bowl holding the chocolate.
Do not over-stir --- chocolate will become grainy.
One last thing………………
I made all these recipes with the Nestle semi-sweet, milk, and white chocolate chips that are on sale at Jungle Jim’s for $1.79 per package --- this price on the chocolate provided delicious sweets at a very low price. In addition, other ingredients such as Jif Peanut Butter, mini marshmallows, corn flakes, flour, sugars, etc. are also on sale at the Jungle. So, if you are on a budget, take advantage of these huge savings. On my total receipt from just these candy ingredients, I saved a whopping $20.83.
However, if you have a few extra dollars in your budget this year and want to try something new, travel to the chocolate section in the rear of the store at Jungle Jim’s and try some of the imported chocolates, cocoa, and chocolate chips – they really are unbelievably decadent, and for your favorite chocoholic worth every penny!!
In this busy world, do not discount the worth of delicious home-made candies and cookies as gifts. The effort and care you take in making these special treats makes all the difference in holiday gift giving and receiving. So, invite your family and friends to help you, and this year, make some wonderful homemade confections for yourself, your family, and your friends – ‘tis the season for sharing!
From all of us at Jungle Jim’s and my home sweet home,
Have the Merriest, Sweetest Holiday Season!!
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» The Best Thanksgiving Ever and on a Budget!!!
The Best Thanksgiving Ever – Yes, On a Budget!!!
The best Thanksgiving ever in tough economic times?!! - you betcha!
If you are worried or stressed that you will not be able to have a nice Thanksgiving this year, don’t be. Jungle Jim’s Margie Potts and Channel 9 are here to help make this year’s Thanksgiving the best ever. All it takes is planning and some minor changes mixed with a large helping of gratitude for all we have and…. wow – the best Thanksgiving ever!
With the help of Jungle Jim’s International Market offering all our Thanksgiving staples and then some on sale for Thanksgiving shopping, I will provide you with Thanksgiving Menu to serve a crowd for under $50.
If your budget is even tighter, I have some suggestions and tips to share with you.
First, why not celebrate in the manner of the very first Thanksgiving --- go potluck! Everyone brought food to the first Thanksgiving to share and give thanks. Tell family and friends that you are going with this earliest tradition and co-ordinate a potluck Thanksgiving Feast. This way you can decide what you can afford to make and have family and friends fill in with their dishes.
If you are the kind of person who loves to cook Thanksgiving dishes, then invite your family and guests to come early Thanksgiving morning to cook the feast together. They can bring the ingredients to make their dishes and you can even share ingredients that are used in more than one recipe. Make this a fun togetherness time, whether you’re toasting with hot cups of coffee or cocoa, comforting mugs of mulled cider, or sparkling Mimosas. You’re not only creating Thanksgiving dishes, you’re creating memories.
However, if you truly want to make the Thanksgiving Feast yourself because you simply love to cook and serve on Thanksgiving Day, or if your guests are too young or too old to cook side dishes, then simply do all your favorite dishes, and have guests bring the wine or the desserts or the bread -- all purchased easily of to fill in the menu. Take a look below at the Thanksgiving essentials on sale at the Jungle these next two weeks to make this Thanksgiving cooking endeavor fun while staying in your budget.
So many choices that I am certain that there is one just right for you!!
Before we move on to our Thanksgiving Menu on a Budget and to changing up some of our Thanksgiving dishes, let’s talk about table décor for Thanksgiving Dinner on a Budget. Here again, you can have everyone join in the fun or do it yourself.
Have a little scavenger hunt in your home and yard to see what you can come up with to decorate your table or tables. Looking around inside, these could include small votive candles, ribbon, fruits, nuts in shells, colorful wrapped candies, gourds, mini pumpkins, fruit, etc. Looking outside, these could include colorful leaves, fronds from grasses, pine cones, twigs, etc. In the Bargain Produce section at the Jungle, I also found greatly reduced price gourds to decorate with.
Children, young and old, can entertain themselves before dinner by creating placemats or a runner of paper on which they draw fall and Thanksgiving scenes and write messages of thanks. This way you can decorate your table or tables for Thanksgiving spending little or no money, but with such wonderful personal touches.
Now, let’s look at our wonderful Thanksgiving Dinner on a Budget. During these next two weeks of Thanksgiving, Jungle Jim’s is keeping prices low on holiday dinner essentials from the turkey to the potatoes to the vegetables to milk and butter and broth. It’s Jungle’s way of saying thank you to all our shoppers, helping your Thanksgiving shopping experience be not only fun and stress-free, but also affordable!
Here is my Thanksgiving Dinner Menu for 15-16 under $50!
Dinner Menu Tally at the Bottom
- Roasted Fresh Amish Country Turkey
- Double Recipe of Classic Stuffing/Dressing
- Mashed Potatoes and Gravy
- Double Recipe of Sweet Potato Souffle
- Fresh Green Beans with Balsamic Glaze
- 2 Kinds of Fresh Cranberry Sauce
- Cinnamon Apple Sauce
- Rolls and Butter
Also, here are some tips to trim your Thanksgiving food costs:
First, as always, watch your Jungle Jim’s weekly grocery ads starting right now, as there are items you can purchase ahead of time – Thanksgiving is only two weeks away. Canned and frozen items plus potatoes and onions that can be stored in cool, dry places are just some of the Thanksgiving Menu ingredients that can be purchased ahead of time. Make up your menu, but be prepared to adapt some of the dishes to take advantage of items on sale.
Here is something to cheer about – you can choose either Frozen Butterball Turkey for $1.29 per lb. or Fresh Amish Country Turkeys for $1.39 lb. --- so whatever your preference, Jungle’s got you covered.
Depending on your preference for potatoes to mash, both Idaho and Red potatoes are only $1.79 for 5 lb. bag, while Southern Sweet Potatoes are only $.29 per lb --- wait until your loved ones taste the Sweet Potato Souffle recipe below - yum!
Ocean Spray Cranberry Sauce in a 14 oz. can is only $.89 for either variety, or you can purchase a 3 lb. bag of fresh cranberries for only $2.99 --- enough for 2 different sauces plus a cranberry dessert (recipes below)!
For Thanksgiving’s very own comfort food – Stuffing/Dressing – of course --- for years I have made my dressing with a variety of Jungle Jim’s bakery breads – made from scratch with loads of great flavor and texture to make your dressing memorable. Guess what I am doing this year? There is a section of Bargain Foods next to the Produce Section in Jungle Jim’s. Here you will find great bargains on produce and bakery items not yet expired, but close. You can find Batard, Pane, Sourdough, Whole Grain, New York Rye, etc. bakery breads in this section at a fraction of the cost. Remember, bread for stuffing is supposed to be day-old bread --- buy this discounted bread, cut into cubes and allow bread cubes to air dry completely and then store in an airtight container until you are ready to put your dressing recipe together --- you will most likely be able to get three delicious different loaves of bakery bread for the cost of one! With celery, onion, broth, and butter on sale --- we’ve got you covered on the dressing/stuffing (recipes below).
Now, how about a few recipes to get you started. We will be giving you tips and recipes now until Thanksgiving Day-along with a Turkey Day timeline for you to follow. Jungle Jim’s and Channel 9 are on your side to help you make this Thanksgiving the best ever!
Basic, Classic Bread Stuffing
Ingredients
- 6 Cups Dried Bread Cubes, 1/4-1/2”
- 1/2 Cup Butter (use 1/4 cup butter or 1/4 cup olive oil if watching your fat intake.)
- 1 Cup Onion, chopped
- 1 Cup Celery, chopped (include leaves)
- 1/2 Cup Veggie or Fruit/s of your choice (see below)
- 1 Tab. Fresh Sage leaves, chopped (1 teas. dried)
- 1 Tab. Fresh Thyme, chopped (1 teas. dried)
- 2 Tab. Fresh Parsley, chopped
- Salt and Pepper to Taste
- 1/2 Cup White Wine, Stock, Broth, Milk, Cider, or Beer
- 1/2 Cup - 1 Cup or more Additional Stock or Broth
*****Meat, Nuts, or other Herbs and spices can be added
++++ Simply DOUBLE this recipe to feed 12-16. This recipe feeds 6-8.
Since bread sets the tone for the dressing, I always use at least 2 different kinds of bread for texture and flavor. I used Jungle Jim’s Own Bakery Sourdough bread, New York Rye and Seven Grain breads for the television segment. Have fun with this, but remember to use GOOD Bread --- taste and texture. To stay in budget, check out the day old bread in the Bargains section in Jungle Jim’s by the produce department. Cut or tear the bread into 1/4 - 1/2” pieces and dry the bread cubes to avoid soggy stuffing. You can dry bread cubes by spreading them out on a baking sheet and leaving them out uncovered overnight or dry them in a low temperature oven at 225 degrees for 30-40 minutes.
In large skillet over medium heat, melt butter and add the onion, celery, any other veggie, and herbs. Cook, covered, until onion is soft and celery is still crisp, about 5-7 minutes. By covering the vegetables, you are “sweating” them to release their flavor without browning. Remove from heat.
(The flavor base for the dressing is the assortment of chopped vegetables, fruits, and seasonings cooked slowing in butter, oil, or rendered bacon fat. The idea is to sauté just enough to release their flavors, but leave some crunchiness -- especially in celery -- to counter the softness of the bread. I cover the vegetables as they cook to trap in all their moisture and flavor.)
In a large bowl, toss the sautéed vegetables in the skillet over the bread pieces. Deglaze (i.e., quickly heating liquid in skillet, stirring to lift particles of food from skillet.) skillet with 1/2 cup wine, stock, or broth, and pour over bread and vegetables. Toss to coat.
(NOTE: In regards to the herbs, I realize you probably know to use more of the fresh than the dried -- an easy way to remember is one tablespoon of fresh to one teaspoon of dried. You are not adding raw eggs to this dressing recipe, so go ahead and taste your dressing and adjust seasonings accordingly. I prefer fresh sage and thyme with the addition of fresh parsley. Rosemary and oregano also work well, but are stronger flavored herbs, so please take this into consideration. Spices like ground cloves, allspice, and nutmeg are wonderful additions if you use these sparingly --- think PINCH. No spices or herbs should stand out in your dressing version. To stay on budget, share spices and herbs with friends – a little goes a long way.)
A little liquid holds it all together -- this could be homemade stock, broth, wine, spirits, milk, or cider. A stuffing ready to be stuffed inside your bird should have just enough moisture to barely cling together mounded on a spoon. Otherwise it will be too moist to soak up all the turkey juices and it may not cook thoroughly. Remember, it needs to be stuffed loosely to accommodate the bread expanding. Dressing baked in a casserole dish in the oven needs a cup or so more of stock to keep it moist during baking. For Dressing, if you want a firmer dressing, you can add one egg to the basic recipe (two if doubling) lightly beaten with the stock at the end. Please taste your stuffing before adding the raw egg and cook the dressing as instructed.
To stuff bird, this stuffing should just hold together when mound on a spoon. Stuff the bird loosely, leaving at least 1/2” space to allow expansion of stuffing during cooking (see above) To the remaining stuffing, add 1/2 to 2 cups of stock or broth 1/4 cup at a time until the dressing looks moist. Place dressing in a greased casserole dish and bake COVERED 1/2 hour in a 350 degree oven. UNCOVER and cook 10-15 minutes more until golden brown. (I had an aunt once who buttered the inside of the foil covering the dressing to create added flavor and crunchiness when dressing was uncovered and allowed to brown those last 15 minutes. Yes, I do it, too!)
VARIATIONS: Make this dressing recipe your own!
BREADS: Peasant, Honey Wheat, Sourdough, Italian, French, Rye, Grain, Cornbread, Pane, Ciabatta, Batard, Seven Grain
MEATS: Italian Sausage, Potato Sausage, Chorizo, Bacon, Ham, Giblets
VEGGIES: Onion, Celery, Fennel, Carrots, Leeks, Mushrooms, Garlic, Red or Yellow Bell Peppers, Spinach
FRUITS: Apples, Raisins, Pears, Dates, Grapes, Cranberries (Lemon and Orange Zest)
NUTS: Chestnuts, pecans, hazelnuts, walnuts, pistachios
HERBS: Thyme, Sage, Rosemary, Savory, Oregano and in my opinion, always Parsley
SPICES: PINCH of Ground Cloves, Allspice, Nutmeg
Stuffing Do’s and Don’ts
DO stuff turkey loosely. As stuffing cooks inside the bird, it absorbs the turkey juices and expands. So leave at least 1/2”space inside the turkey cavity for expansion. Cook any extra stuffing alongside the bird in a casserole dish.
DON’T use too much liquid to moisten stuffing that goes inside the turkey cavity. If it is too moist it will be unable to soak up all the yummy turkey juices and may not cook thoroughly.
DO stuff the bird JUST BEFORE putting in the oven. Stuffing can be made ahead of time and refrigerated until ready to stuff. Bring the stuffing to room temperature before stuffing the turkey because a cold stuffing will slow the cooking. If you want to add egg to your stuffing, don’t add it until just before stuffing the turkey. I personally don’t add egg to mine.
DON’T truss your turkey too tightly --- this may prevent the stuffing from cooking completely.
DO check the temperature of the stuffing when you check the turkey’s temperature. Stuffing should register 160-165 degrees and the turkey 175-180 degrees. If the stuffing is not done and the turkey is, transfer the stuffing to a casserole dish and continue baking at 350 degrees while the turkey is resting.
Sweet Potato Souffle
- 3 lbs. Sweet Potatoes
- 3/4 Cup Granulated Sugar
- 3 Large Eggs, lightly beaten
- 1/2 Cup Butter, melted
- 1 Teas. Ground Cinnamon
- 1/2 Teas. Ground Nutmeg
- 1 Teas. Vanilla Extract
Toppings: Optional
Can Top With Either Toasted Chopped Pecans and Sprinkling of Ground Nutmeg Or Streusel Topping consisting of
- 1/2 Cup Brown Sugar, packed
- 1/2 Cup Chopped pecans
- 1/4 Cup All-Purpose Flour
Mix all ingredients together.
Add 1/2 stick of melted butter until crumbly. Spread on top of mashed sweet potatoes before baking in oven.
Peel sweet potatoes and cut into cubes. Place sweet potatoes in saucepan in water to cover. Bring to boil. Lower heat to medium and simmer 15-20 minutes or until tender. Drain the potatoes and mash.
Combine the mashed sweet potato, sugar and remaining ingredients, with the exception of the toppings ingredients if using, mixing until smooth. If mixture is not as smooth as you make your regular mashed potatoes, add a tablespoon of milk to attain the desired consistency.
Spoon mixture into a lightly buttered 11 x 7 x 1 ½ “baking dish. If adding streusel topping, top sweet potato mixture before baking. If only adding the toasted pecans and nutmeg, top after baking. Bake at 350 degrees for 30-45 minutes or until bubbly.
Can be assembled a day ahead of time, stored in its baking dish covered in the refrigerator.
Serves 8-10 people
Orange Cranberry Sauce
- 2 Large Oranges
- Zest of the 2 Large Oranges
- 1/2 Cup Water
- 1/2 Cup Fresh Orange Juice
- 1 Cup Granulated Sugar
- 2 Cups Fresh Cranberries (12 oz. bag)
- 2 Tablespoons Grand Marnier (optional)
Rinse the cranberries and discard any shriveled or mushy cranberries. Zest the peel from the two oranges. Squeeze the juice from one orange to produce the ½ cup of fresh orange juice. Peel, seed and cut up the remaining orange.
Pour the water and orange juice in saucepan with the sugar, stirring over medium high heat until the sugar dissolves. Add the berries, oranges, and zest. Reduce heat to medium and simmer until the sauce starts to thicken and the cranberries have burst, about 10 minutes. Stir in liqueur, if using, and allow mixture to cool. Chill in refrigerator, covered, until ready to serve.
NOTE: With both cranberries and oranges on sale at Jungle Jim’s, this is a delicious cranberry recipe that you can also use as a topping for waffles, pancakes, French toast, ice cream or Angel Food Cake. It is Delish!
As always, I have variations to this recipe so you can add your favorite flavors!!
VARIATIONS:
You can make this recipe a CranRaspberry Sauce by substituting CranRaspberry Juice for the water, deleting oranges, orange zest, and orange juice. Add the zest of one lemon and after taking the cranberries from the heat, add a cup of fresh or frozen raspberries.
You can substitute apples or pears for the oranges and apple cider for the orange juice and water. Use cinnamon as a spice in lieu of the zest.
To cranberry sauce, you can add mango, pineapple, and pomegranate seeds. You can top finished cranberry sauce with chopped, toasted hazelnuts, pecans, pistachios, almonds, etc.
NOTE: Canned cranberry sauce is also on sale at the Jungle for $.89 a can if you prefer. However, if you are taking advantage of the 3 lb. bag of cranberries for $2.99, you can make two different cranberry sauces plus this scrumptious cranberry dessert below!
Cranberry Caramel Bars
- 1 Cup Fresh Cranberries
- 2 Tab. Granulated Sugar
- 2 Cups All Purpose Flour
- 1/2 Tsp. Baking Soda
- 2 Cups Uncooked Regular Oats (not quick-cooking)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, packed
- 1 Cup Butter, melted
- 1 10 oz. Package Chopped Dates
- 3/4 Cup Chopped Pecans
- 12 oz. Jar of Caramel Sauce
- 1/3 Cup All-Purpose Flour
Stir the 2 tablespoons of sugar in a small bowl with the cranberries that have been rinsed and picked through to discard mushy or shriveled cranberries. Set aside.
Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of the mixture. Set aside. Press remaining mixture into bottom of a lightly greased 13”x 9” baking dish or pan. (TIP- These are gooey good, so try lining the pan with lightly greased aluminum foil that hangs over slightly on the sides so that you can lift these right out to cut after baking and cooling.)
Bake at 350 degrees for 15 minutes. Sprinkle with dates, pecans, and cranberries. Stir the caramel sauce and the 1/3 cup flour together and spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned. Cool on a wire rack. Lift out of pan with foil overhang. Cut into bars – approximately 24.
Traditional Mashed Potatoes
- 5 lbs. Potatoes, peeled, cut into 2” chunks
- 1/2 Cup Butter (one stick)
- 1/2 Cup Half and Half, Milk, or Cream
- 1 Teas. Salt
- 1/4 Teas. Pepper (White Pepper-best appearance)
Place peeled potato chunks in large, heavy pot and cover with cold water. Pour off water and barely cover again with cold water. Add one teaspoon of salt, preferably Kosher salt. Cover pan and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes. Melt butter with Half and Half or Milk -- I usually do this in a glass measuring cup in the microwave for a few seconds before I drain my cooked potatoes. Drain the potatoes and put back into your cooking pot or into a large bowl. Mash the potatoes first by hand with a manual masher. Slowly add butter and milk to mashed potatoes with the salt and pepper and beat with a hand mixer until smooth and the texture you desire. Mashed potatoes should be smooth, but still hold their shape on a spoon. Taste for seasoning with salt and pepper.
Hearty Smashed Potatoes
- 5 lbs. Unpeeled Potatoes, scrubbed and cut into 2” chunks
- 1 Teas. Kosher Salt
- 2-4 Cloves Fresh Garlic, peeled and halved (Two gives a nice hint of flavor; boiling mellows garlic taste.)
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Cooking Liquid from Potatoes
- Salt and Pepper to Taste (Freshly Ground Pepper is Terrific with these Rustic Potatoes)
Scrub potatoes and cut into 2” chunks. Place in heavy pot and cover with cold water. Add the kosher salt and the cloves of Fresh Garlic, peeled and halved. Bring potatoes to a boil over high heat, covered. Reduce to medium heat and simmer until potatoes are fork tender, about 15-20 minutes. Drain the potatoes, reserving at least 1 cup of the cooking liquid.
Return the potatoes to the pot and mash potatoes and garlic cloves with a manual masher. With a wooden spoon or electric hand mixer, stir in the olive oil. Slowly add the cooking liquid until you reach the desired consistency. Season with salt and freshly ground pepper. Taste and adjust seasonings. Just before serving, you can add freshly chopped parsley and chives if you’d like.
Not only are these nutritious and delicious ---- they’re cholesterol free!
If you are on a lowfat or nonfat diet, you can also boil 5 large potatoes, peeled or not, in about 3 1/2 cups of Nonfat or Lowfat Chicken Broth, reserving the broth to mash the potatoes with no added fat. You may want to add two peeled, halved garlic cloves for extra flavor, and watch your seasonings -- you may only need to pepper these potatoes depending on the sodium content of your broth.
Green Beans with Bacon - Balsamic Glaze
- 2 lbs. Green beans, trimmed
- 2 Bacon slices
- 1/4 Cup Shallots, minced
- 1/4 Cup White Balsamic Vinegar
- 2 Tab. Brown Sugar
Cook beans in boiling water 5-6 minutes or just until crisp tender. Drain and rinse with cold water. Drain well. Set aside.
Cook bacon in a small skillet over medium high heat until crisp. Remove bacon from pan, and crumble. Add minced shallots to the bacon drippings in pan; sauté 1 minute. Add vinegar and sugar to pan, and stir until sugar dissolves. Add crumbled bacon.
Pour mixture over steamed beans in serving dish, tossing gently to coat. Yield: 12 – 1/2 cup servings.
Note: On a budget, if you want to substitute finely chopped onion for the minced shallots if desired.
Okay, I did not forget the Turkey --- the Turkey is the star of the show and gets his own segment! That’s next. So, stay tuned. We’re here to help you this holiday season!
Let’s all concentrate on all that we have to be thankful for and most importantly the family and friends gathered together around our table this day. If you can, purchase a couple extra cans of food and drop off at your local food pantry – a little goes a long way --- we are all in this together!
Remember that you not only set the menu and the table, you set the mood. So, this Thanksgiving, stay within your budget, and put the focus on your family and friends coming together to share a special meal.
From All of Us at Jungle Jim’s International Market & Channel 9,
Happy Thanksgiving!!
| Thanksgiving Dinner Tally - Serve 15 for under $50 |
| 15 lb. Fresh Amish Country Turkey |
20.85 |
| |
| Double Recipe Homemade Stuffing Day Old Bakery Bread |
| 2 loaves |
2.50 |
| 1 cup Butter @ 1.88 lb |
0.94 |
| 2 cups onion, chopped |
0.76 |
| 2 cups chopped celery |
0.36 |
| 1 cup apple, chopped |
0.49 |
| 1 1/2 -2 Cups of Broth |
0.49 |
| |
| Double Recipe Sweet Potato Souffle |
| 6 lbs sweet potatoes |
1.74 |
| 1 cup sugar |
0.35 |
| 6 eggs |
0.66 |
| 1 cup butter |
0.94 |
| |
| Fresh Cranberry Orange Sauce |
| Cranberries |
0.99 |
| 2 oranges (4 lbs. @ $1.50/lb) |
0.30 |
| |
| Fresh Apple Cranberry Sauce |
| cranberries |
0.99 |
| apples |
0.25 |
| |
| Mashed Potatoes and Gravy |
| 5 lbs. potatoes |
1.79 |
| 1/2 cup one stick |
0.47 |
| 1/2 cup milk |
0.20 |
| Gravy homemade - 1 jar |
1.19 |
| |
| Fresh Green Beans with Bacon |
| 2 lbs. green beans |
2.98 |
| 2 bacon slices |
0.29 |
| shallot |
0.30 |
| |
| 48 oz. Motts Cinnamon Applesauce |
1.99 |
| |
| Thanksgiving dinner for 15 under $50 |
41.82 |
| |
| Extra money for some extras!!! Like rolls and butter or dessert!!! |
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» Six Simple Spooktacular Treats
A Spookalicous Halloween on a Teeny Tiny Budget!
Halloween is next weekend – funds a little tight??? No need to worry as I have six recipes for Halloween that are not only affordable, but also frightfully fun!!!
The first recipe is for Scary Spider Pumpkin Black Bean Soup. This soup is quick and easy to make and actually tastes better the next day. So, you can make the soup ahead of time and simply reheat it Halloween night --- gives you more time to get ready for “Trick or Treat”! Soup with garnishes comes in under $10 total for 8-10 servings! Wow!
The next five fun recipes are also very affordable – all coming in under $5 a recipe. Whether you’re creating a pumpkin patch of mini pumpkin cakes or whipping up some Scared Silly Cupcakes or handing out Spooky Snack Hands or serving Spootacular Black and Orange BOO! Cups or Googly Red Eye Cakes, you’ll be celebrating a Spookalicious Halloween on a very small budget!
Spooky Spider Pumpkin Black Bean Soup
- 2 Tab. Olive Oil or Canola Oil
- 1 Medium Onion, chopped (approx. 1 1/4 Cups)
- 4 cloves Garlic, minced
- 3 15-16 oz. cans of Black Beans, rinsed and drained
- 1 15-16 oz. can of Mexican tomatoes – diced with jalapeno peppers
- 1 Tsp. Ground Cumin
- 1/2 Tsp. Chili Powder
- 1/2 Tsp. Kosher Salt
- 1/2 Tsp. Freshly Ground Pepper
- 3 Cups No Fat Low Sodium Chicken Broth
- 1 1/2 Cups Pumpkin Puree --- not Pumpkin Pie Filling
Garnishes:
- Roasted Pumpkin Seeds
- Sour Cream
- Chopped fresh Cilantro
- Chopped Green Onion
- Shredded or crumbled Cheese
- Hot Sauce
In 2 tablespoons of oil in a large soup pot or pan, sauté chopped onion until tender, adding minced garlic for the last minute or so. Set aside to cool slightly.
In a blender or food processor, pour 2 cans of the rinsed and drained black beans (reserving one can whole). Add one undrained can of tomatoes with chilies along with the sautéed onion and garlic. Blend until smooth.
Transfer the pureed bean mixture to the soup pan used for sautéing the onion and garlic. Add the seasonings and the chicken broth and stir well or whisk. Stir or whisk in the pumpkin puree. Now, add in the third can of rinsed and drained black beans. Stir.
Bring to a low boil and then reduce heat and simmer for approximately 25 minutes. Taste and adjust seasonings to taste. Serves 8-10
Note: This soup tastes even better the next day, allowing the flavors to meld. If preparing to eat the following day, you may want to wait until you are re-heating it to taste and adjust seasonings.
I have made this recipe as a vegetarian soup, but you can also add ½ pound of chopped ham or smoked sausage if you like. It’s very versatile.
This is an economical, nutritious, low fat soup to serve any time of the year, but if you are looking to serve it garnished for Halloween, here’s how:
Spooky Spider Web Garnish: Place sour cream in a squeezable decorator container or a plastic bag with the end snipped. Ladle the soup in a large flat soup bowl. Pipe the sour cream in a concentric circle on top of the soup. Using a wooden pick or tip of a sharp knife, pull tip through the sour cream from the center to the border to make a web. You can add a dollop of sour cream in the center to add some extra black beans (spider eggs) or just add a plastic spider to the center of the web on the soup. You can also add roasted pumpkin seeds to the center of the web as the spider eggs --- just have fun with it!!!!
If you do not have time to roast your own pumpkin seeds, you can purchase either raw pumpkin seeds or roasted & salted pumpkin seeds at the Jungle across from the Mexican section next to the containers of nuts, rice, and fortune cookies. A tub is only a few dollars --- of course, they’re free if you’re using the ones scooped out of your pumpkin carved for Halloween night --- your choice!!!!
Black and Orange BOO! Cups
Ingredients
- 4 Cups Cold Milk, divided
- 1 (3.9 oz.) pkg. Chocolate Fudge Flavor Instant Pudding
- 1 (3.4 oz.) pkg. Vanilla Flavor Instant Pudding
- Few drops each Yellow & Red Food Coloring to Make Orange
- 12 Oreo Cookies, crushed
- 1/4 Cup Halloween Sprinkles or Additional crushed Oreos
Top:
- Cool Whip, thawed
- mini-chocolate chips
- Gummi Worms
Pour 2 cups of the milk into a large bowl. Add vanilla flavor pudding mix. Beat with a wire whisk two minutes. Stir in a few drips food coloring to tint mixture orange. Spoon orange mixture into 10 to 12 (7 oz.) glasses or clear plastic cups about ½ full.
Pour remaining 2 cups milk into another bowl and add chocolate fudge flavor pudding mix. Beat with wire whisk 2 minutes. Spoon chocolate mixture evenly over the orange mixture. Top with crushed cookies.
Refrigerate at least one hour or until ready to serve.
To serve:
Add a dollop of thawed Cool Whip, forming a shape of a ghost (BOO!) – add two mini chocolate chips for the eyes.
You can also add Gummi Worms to appear to be climbing out of the Oreo dirt on top of pudding (may need to add some more crushed cookies on top or you can simply garnish with Halloween sprinkles.
(Pudding cups can also be served frozen. Prepare in plastic or paper cups (not glass) and freeze 3 hours or until firm.)
Mini Pumpkin Patch Cakes - Quick and Easy Pumpkin Cake
Ingredients
- 3 Large Eggs
- 1/2 Cup Canola Oil
- 1 Cup Canned Pumpkin (not Pumpkin Pie Filling)
- 1-3.4 oz. Package of Vanilla INSTANT Pudding Mix
- 1-18.5 oz. Package of Duncan Hines Spice Cake Mix
- 1 Tsp. Ground Cinnamon
- 1/2 Cup Water
In large mixing bowl, beat at medium speed the eggs, oil, and pumpkin. Gradually add in the cake mix, pudding mix, and cinnamon. Mix well. Add the water and beat for approximately three minutes more.
Bake in greased and floured Mini-Bundt Cake Pan at 350 degrees for 10-15 minutes, depending on the size of the cakes until done when tested with cake tester or pick. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make orange sugar glaze with confectioners’ sugar, water, drops of red and yellow food coloring and a splash of vanilla extract. Make glaze pouring consistency and then pour over the little cakes. Using green colored icing, add little tips of green in the center to finish your mini pumpkins. You could also use black colored icing to make jack-o-lantern faces on the mini pumpkins as well. These are as delicious as they are cute.
(You can use this cake recipe to make a 12 cup Bundt cake, icing it orange and decorating it to be a jack-o-lantern or pumpkin. Use a flat bottom ice cream cone, iced green, placed in the center of the cake upside down as the stem of the pumpkin. Enjoy!)
Spooky Snack Hands
Ingredients
- 6 Cups Popped Popcorn
- 4 Cups Assorted Cereal***
- 100 Candy Corn Pieces – 10 for each glove
- 10 Clear Large Plastic Food Handlers’ gloves (no powder)
- 10 pieces of orange or black ribbon or string or raffia
You can also add:
- Nuts or Peanuts
- Dried Mixed Fruit or Raisins
- M & Ms or such
*** Look for the Haunted Apple Jacks (Green with marshmallow bones , ghosts and masks) or Froot Loops with marshmallow bats, eyeballs and ghosts. Or use Cheerios or Honey Nut Cheerios or your child’s favorite brand and add mini-marshmallows if they like.
Toss the popcorn, cereal, nuts, and any other desired ingredients in a large bowl. You can simply use just popcorn if you so desire.
Place 2 pieces of candy corn with the white tips down in each thumb and finger section of the plastic glove to resemble fingernails. Fill the gloves evenly with snack mix and tie closed with ribbon or raffia.
Kids love making these themselves and make a fun project for children to do at a Halloween or school party.
Scared Silly Cakes
Ingredients
- 1 (18.25 oz.) box Chocolate Fudge or Red Devils Cake Mix
- 1 (16 oz.) tub Dark Chocolate Frosting
- 24 Large Marshmallows
- 1 bag Halloween M & M chocolate candies
Prepare the cake mix according to the package instructions. Pour batter into paper lined cupcake pans and bake at 350 degrees for 19-22 minutes. Remove from oven and transfer to a wire rack and let cool completely.
Reserve a couple of tablespoons of the chocolate frosting in a re-sealable plastic bag. Spread the tops of the cupcakes with the remaining frosting. (If desired, you can sprinkle Halloween sprinkles on top of frosting if you have some.)
Cut the marshmallows in half crosswise, so they look like two big ovals. Using the reserved frosting in the bag (snip the corner with a scissors and squeeze a little out at a time) attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with the frosting and attach a M & M plain chocolate candy for each center of the eye. Then, attach one M & M peanut below the eyes in the center of the eyes with frosting as the big nose. Scared Silly! Makes 24.
Note: You can make this Scared Silly Spiders by cutting 48 red or black licorice laces into four equal pieces. Press four holes into each side of the 24 cupcakes with a toothpick and insert a licorice piece into each of the 8 holes for each spider leg, making eight legs per cupcake.
Googly Red Eye Cupcakes
Ingredients
- 1 (18.25 oz.) box Red Devils Cake Mix
- 1 (16 oz.) tub Vanilla or Cream Cheese Frosting
- 1 bag M & M’s type candy
- 1 6 oz. tube blue decorating icing
- 1 tube red decorating gel
Preheat the oven to 350 degrees. Line cupcake pans with 24 regular size cupcake liners.
Prepare the cake mix according to the package instructions.
Pour batter into paper lined cupcake pans and bake at 350 degrees for 18-21 minutes. Remove from oven and transfer to a wire rack and let cool completely.
To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to make an approximate one inch circle in the middle of each cupcake. Place one M & M candy in the center of each blue circle. Make red squiggly lines using the red gel, starting at the blue circle and going to the edge of the cupcake. Makes 24.
WISHING YOU A HAPPY SPOOOKY DELICIOUS HALLOWEEN!
Have Fun!!
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» Celebrating the Bengals – on a Budget of course!
Cincinnati ‘Who Dey” Chili
Whether you are tailgating at the Bengals’ game or gathered around the TV with family and friends, here is an unique chili recipe created in honor of the Cincinnati Bengals. It’s unique in the fact that it is a pork and black bean chili --- healthier than most chilies, but definitely very flavorful. Since Cincinnati was once known as “Porkapolis”, we are using the half pork loin on sale this week at Jungle Jim’s coupled with black beans and orange bell peppers – the Bengals colors --- it’s definitely a winning combo for a winning team!
In addition to this fabulous Who Dey Chili, you can also enjoy several other delicious meals on a budget this week – just take a look at the Jungle Jim’s grocery ad. Not in the mood for chili, this half pork loin roast is delicious roasted in the oven surrounded by potatoes, carrots, and onions – staying in budget with the Idaho potatoes at 10 lbs. for $1.99, and 2 lbs. of carrots at $1.49, plus a 3 lb. bag of onions at $.69 and frozen peas at $1 – more than enough for everyone with leftovers!
If you’re in the mood for beef, you’re on budget as well. Boneless Chuck Roast at $1.99 per lb. can be a roast in the oven or slow cooker, again surrounded by the potatoes, carrots, onions, and peas priced out above.
Utilizing almost the same ingredients, you can also make the Falcon Stew recipe below --- this beef stew recipe was created for tailgating at my son Brady’s college football game, as he is left offensive tackle for the Bowling Green Falcons.
My daughter Brittany must be following in my footsteps, as she decided to make my recipe for Loaded Baked Potato Soup, since the potatoes, milk, sour cream, bacon, and shredded cheese are all on special at Jungle Jim’s this week ---- a totally different dinner on a budget, but just as yummy! She also took advantage of the low, low price of locally grown apples and made a Caramel Apple Crisp.
So, as you can see, lots of delicious choices this week – all under $15 per family meal, and all just right for the fall season. Keep in mind that by checking the Jungle Jim’s weekly ad, you can come up with all kinds of wholesome, delicious meals for your family while staying on your budget! And, oh yeah,
“Who Dey, Who Dey, Who Dey Think Gonna Beat Those Bengals!!!”
Here are all the recipes:
Cincinnati Who Dey Chili
(Black bean-Orange pepper Porkapolis Slow Cooker Chili)
Ingredients
- 3 lbs. Pork Loin Roast, excess fat removed, cut into 3” strips
- 1 Large Onion, coarsely chopped (about 1 ½ Cups)
- 2-3 Cloves of Garlic, minced
- 1 Orange Bell Pepper, coarsely chopped
- 1 4oz. can of Mild Green Chilies, undrained*
- 2 29 oz. cans of Black Beans**
- 2 14.5 oz. cans of Diced Tomatoes with Jalapeno Peppers
- Cup of Chicken Broth (or ½ cup beer, ½ cup broth)
- 2 Tab. Chili Powder
- 2 Tsp. Ground Cumin
- 2 Tsp. Crushed dried Oregano
- Salt and Pepper to taste AFTER completely cooked
Garnishes for Chili if desired:
- Shredded Cheese
- Sour Cream
- Chopped Cilantro
- Chopped Green Onion
- Hot sauce
Combine all the ingredients above in a slow cooker, with the exception of the salt and pepper and optional garnishes. Cook on low for 8 to 10 hours.
With two forks, shred the pork pieces in the chili to thicken the chili before serving --- this is an important step for the consistency of this chili. Taste and adjust seasonings. Serve with garnishes as desired.
* you can add two orange bell peppers, coarsely chopped, in lieu of one orange bell pepper and one can of chopped green chilies, if desired.
** Add another 16 oz. can of black beans to the 2 – 29 oz. cans, if you prefer more beans in this chili.
Hope you enjoy this wholesome tribute to our fabulous Cincy Bengals – Who Dey!!!
Slow Cooker Beef Roast and Vegetables
Ingredients
- 4 lb. Boneless Beef Roast
- 2 lb. Carrots, peeled and sliced into chunks
- 2 1/2 lbs. Potatoes, peeled and cut into quarters (fourth of the 10 lb. bag on sale)
- 1 Onion, Peeled and cut into quarters
- 1 packet Dry Onion Soup Mix
- 1 can Cream of Mushroom Soup or can of Cola or liquid of choice
- 2 Cups Peas, frozen (also on sale for $1 this week)
- Salt and Pepper to Taste
- Garnish: Chopped Fresh Parsley
Place the roast in the slow cooker with the vegetables (if you desire, you can brown the roast in a skillet before placing in the slow cooker). Sprinkle the packet of dry onion soup mix over all and top with the can of mushroom soup or cola (do not use diet cola) – you can also substitute some wine and water --- whatever liquid you desire -- your choice of liquid will affect the flavor of the sauce for the meat and veggies. Using the undiluted cream soup provides a thickness to the sauce.
Cover slow cooker and cook on low for 8 to 10 hours. Add the frozen peas the last hour of cooking. Can sprinkle with fresh parsley before serving.
Falcon (Beef Stew)
The Falcon Parents have our Tailgate Parties before the game and to salute the Bowling Green Falcons and my son Brady, I came up with this recipe for Falcon Stew. It is quick and easy to do in a slow cooker and it’s delicious. It’ll travel well to the game and is warming and satisfying on chilly football days. The carrots meet up with the beef, as the Falcons’ colors are orange and brown and I added a bottle of Guinness Irish Stout in honor of Brady’s Irish heritage!
This stew is not only the perfect choice for the chilly football days ahead, but is fantastic any night of the week --- nutritious, delicious, and naturally fun --- also budget-wise!
Ingredients
- 3 lbs. Boneless Chuck Roast, cut into cubes
- 1/4 Cup All Purpose Flour
- 3 Tab. Olive Oil
- 2 Cups Thick Slices of Carrots
- 4-5 Large Potatoes, peeled and cubed (approx. 4 Cups)
- 2 Onions, chopped (approx. 3 Cups)
- 1 Tsp. Freshly ground Pepper
- 1 Tsp. Kosher Salt
- 1 Tsp. Garlic Powder
- 1 Tab. Dried Thyme
- 1 Tab. Brown Sugar
- 1 Tab. Worcestershire Sauce
- 1 14 1/2 oz. Can of Beef Broth
- 1 Bottle of Guinness Stout or add l can of beef broth
- 2 Tab. Tomato Paste
- 1/4 Cup Warm water
- 2 Tab. All Purpose Flour
- 1 Cup Thawed frozen Peas
- 1/4 Cup Fresh Parsley, chopped
Place meat in a large re-sealable plastic bag with the ¼ cup flour. Shake to coat.
Heat olive oil in a large skillet over medium-high heat and add stew meat, cooking until evenly browned on the outside. Transfer the browned meat cubes to the slow cooker.
Add the carrots, onions, and potato cubes on top of the meat.
Top the meat and vegetables with the seasonings, freshly ground pepper through Worcestershire sauce. Top with the can of beef broth.
Pour the stout or dark beer into the hot skillet that you have taken the browned beef cubes out of and bring to boil, stirring to loosen the browned bits of food on the bottom of the skillet. Add the two tablespoons of tomato paste to the stout in the skillet and stir to incorporate into the liquid. Remove from heat and pour into the slow cooker. Give the entire mixture a couple stirs.
Cover slow cooker and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours or until meat is fork tender.
In a small bowl or cup, mix together 2 tablespoons of flour with ¼ cup warm water until smooth. Stir into stew, add the peas, and cook on high uncovered for 15 minutes or until thickened. Taste and adjust the seasoning.
Either stir the chopped fresh parsley into the mixture prior to serving or pass at the table.
Last, but certainly not least, my daughter Brittany’s contribution to cooking on a budget utilizing what’s on sale this week – you go, Britt!!
Loaded Baked Potato Soup
- 4 Large Idaho Russet Baking Potatoes
- 1/2 Cup Butter (1 stick)
- 1/2 Cup All Purpose Flour
- 6 Cups Milk
- 1 Tsp. Kosher Salt
- 1/2 Tsp. White Pepper
- 2 Cups Sharp Cheddar Cheese, shredded (8 oz.)
- 8 Slices Bacon, cooked and crumbled
- 4 Green Onions, sliced
- 1 Cup Sour Cream (8 oz.)
Garnish:
- Additional Shredded Cheese
- Additional Crumbled Bacon
- Additional Sliced Green Onion
Scrub potatoes; prick the potatoes several times with a fork. Bake in a 400 degree oven for one hour or until tender when pierced with a fork. You can also microwave the potatoes: again prick the potatoes several times with a fork and cook 10-14 minutes on high, turning once, until tender when pierced with a fork. Cool. Cut potatoes in half lengthwise and scoop out pulp in chunks. Set aside. Use shells for a potato skin recipe or discard.
Melt butter in a large heavy saucepan or Dutch oven over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, to produce a simple, light roux.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.
Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion. Cook until heated through, but do not boil. Stir in the sour cream.
Again, cook until heated thoroughly, but do not boil.
Ladle into bowls and garnish with toppings of your choice. Yields: 10 Cups of Delish
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» A Taste of Mexico on a Family Budget
Carnitas
This week Jungle Jim's has Fresh Pork Boston Butt Roast on sale for $.99 per pound. Slow roasted in the oven, or for a real time saver, in the slow cooker, this juicy flavorful pork makes the best Carnitas. The definition of Carnitas (Kahr-NEE-tahz) is Mexican for "little meats" – the dish is simply small bits or shreds of well browned pork that have previously been cooked in water or liquid until tender and then cooked in fat until nicely browned. (The pork in this healthier version of Carnitas has nice flavor without being browned, but it can be tossed with a little canola oil and browned in a 450 degree oven if you want it to be more authentic but without so much fat).
Know that you know what Carnitas are, let's talk about why this is a great dish for your family eating on a budget. We will flavor and cook our pork roast in the slow cooker - once cooked and shredded, we have the base for more than a half dozen dinner selections and enough carnitas for two separate dinners for a family of four.
You can use Carnitas for tacos, burritos, chimichangas, tamales, quesadillas, pulled pork sandwiches, and even my Chipotle Cha-Cha-Cha Soup. This Carnitas recipe was developed to be healthy and tasty and quick and easy and economical and ready for busy families whenever they are ready for dinner. That said, you can tweak this recipe to make it your own with whatever combination of side dishes or garnishes you want to serve with your Carnitas. My family likes the flavor and ease of taking it directly from the slow cooker to their plates whether they are eating it as a taco, burrito, tostado, or as a pulled pork sandwich. The ingredients you use as your garnishes and sides will add the vegetables you'll want to round out the meal.
Ingredients
- 1 Fresh Pork Boston Butt Pork Roast – 4-5 lbs.
Spice Mixture:
- 1 package Reduced Sodium Taco Seasoning
- 1 Tsp. Ground Cumin
- 1 Tsp. Dried Oregano
- 1 Tsp. Granulated Garlic
- 1 Tsp. McCormick Montreal Steak Seasoning or Seasoned Salt
- 1 Tsp. Chipotle Chili Powder
- 1 large Onion quartered
- 1 can 4 oz. of green chilies, mild
- Juice of one Orange
- 1 Cup No Fat Chicken Broth or Water or can of Coke or Pepsi
Garnishes
- Shredded Lettuce
- Fresh Salsa or Pico de Gallo
- Chopped Tomatoes
- Chopped Green Onions
- Shredded Carrots
- Chopped Fresh Cilantro
- Chopped Bell or Hot Peppers
- Shredded Cheese
- Sliced Avocadoes or Guacamole
- Black Beans, rinsed and drained
- Sour Cream
- Corn Kernels
- Jicama
- Chopped Cucumber or Radishes
- (Some suggestions for sides below.)
Directions:
Combine the ingredients for the spice mixture, taco seasoning through chipotle chili powder. Set aside.
You can either place the whole roast, excess fat trimmed off, rubbed with spice mixture into the 6 quart slow cooker or you can trim excess fat and cut in chunks, then rub with spice mixture and put into slow cooker. Toss the onions and chilies around the roast. Pour the orange juice and cup of liquid around the roast. Cook the pork, covered, in the slow cooker for either 6 hours on high or 10 hours on low. Transfer pork to cutting board and shred with a fork – discard excess fat.
Pour liquid through strainer and reserve. Place the shredded pork back into the slow cooker and place on warm or low. Season to taste with salt and pepper, as the slow cooking sometimes dilutes the flavor. Remove excess fat from liquid and pour enough liquid over pork to keep it moist, but not soupy.
When ready to serve, remove some of the shredded pork with tongs and use to make burritos, tacos, quesadillas, chimichangas --- your own taste of Mexico. Since this recipe serves 10 – if you are a family of four, you will have enough leftover Carnitas to make a second meal – possible pulled pork sandwiches or my Chipotle Cha-Cha-Cha Soup. When serving Carnitas – our taste of Mexico, squeezing a wedge of lime over the meat really makes the flavor “pop”.
This Carnitas recipe is great for busy families with back to school and sports and lessons and tight schedules. The pork can be made ahead of time in the slow cooker, then shredded and placed back in the slow cooker on warm or low – ready to make personalized tacos or burritos or tostados or pulled pork sandwiches. Place garnishes in resealable plastic bags or in a divided covered serving container, and your dinner is ready when you are. All your family will need to do is assemble and eat!
Another tip for healthy eating of Carnitas --- challenge your children – adults can partake, too – in making a taco or burrito with garnishes that represent 5 different colors – just a sneaky way to add more vegetables to their Carnita Creation.
Suggestions for Sides:
Depending on how you design your Carnita Creation, it can be a meal in itself. You could also make Mexican rice as a side dish – take a look of the economical selections in the Mexican section of Jungle Jim’s. You can make a bean side dish or a black bean and corn salad or guacamole salad or any vegetable your family likes – even macaroni and cheese works --- your family’s choice!
What I am showing on TV is Carnita Tacos topped with our garnishes with a side of Goya yellow rice found in the Mexican section of Jungle Jims, to which I have added in some garnishes for extra flavor as well. For our leftover dinner, I am showing the Chipotle Cha-Cha-Cha Soup. You can see the combinations are endless and easy and family friendly --- did I mention economical, too?
Chipotle Cha-Cha-Cha Soup
Chipotle Chile Peppers are smoked jalapeno peppers, which add not only a subtle heat to the dish, but also a fabulous smokiness. They can be found in the Mexican section of Jungle Jim’s in many forms; however, this recipe calls for Chipotle Peppers in Adobo Sauce. These small 7 oz. cans contain enough peppers for a few recipes. You can do as I do and process the can --- the chiles and the adobo sauce --- in a mini-processor or blender, measure out what you need for the amount of soup you’re making and then keep the remainder “chipotle pepper puree” covered in the refrigerator to add a wonderful smoky heat to many recipes including barbecue sauce, baked beans, black beans, chili, cream cheese and mayonnaise. (If you’re not sure how hot you want it, start with a little Chiptole puree and add as much as you want.) Now, for the soup!
Ingredients
- 1 1/2 Cups Onion, chopped
- 3 cloves Garlic, minced
- 1 Tab. Olive Oil
- 1 lb. Carnitas (shredded or cubed)*
- 14 1/2 oz. Can of Chicken Broth
- 2-3 Teas. Chopped canned Chipotle Peppers in Adobo Sauce
- 2 Cups diced Tomatoes or one 14 1/2 oz. can**
- 1/2 teas. Sugar (optional)
- 1/4 teas. Salt or to taste
- 1/4 teas. Freshly ground pepper or to taste
- 1/4 Cup Fresh Cilantro, snipped
* you can also substitute 1 lb. of chicken, cooked, shredded or cubed in lieu of the carnitas
** if you want to kick up heat with fresh jalapenos, use Mexican chopped tomatoes with hot peppers
In a large heavy saucepan, sauté the onion and garlic in oil over medium-high heat for 5-7 minutes or until tender. Add the carnitas, chicken broth, chipotle peppers, fresh or canned tomatoes, sugar, salt and pepper. Bring to a low boil; reduce heat. Simmer, covered, for 15 minutes. Stir in fresh cilantro and serve. Yummy!
Remember, you control the heat --- you can also add more vegetables to this simple soup if you like.
So, easy – make ahead of time – economical – delicious – versatile --- fun – your very own Carnita Creations for a Taste of Mexico on a Budget!
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» Wednesday Cincy School Zone
Tips
Make Breakfast a Meal Your Family Won’t Want to Skip! Don’t just send your kids off to school in the morning -- ENERGIZE THEM!
Grab ‘n Go Breakfasts
Smoothies --- delicious, portable, and ready in minutes --- just freeze fruits in season and have ready to go from freezer to blender! Smoothies boost your protein, vitamin, mineral, antioxidant, and fiber intake at the pulse of a blender. When you add milk or yogurt to Smoothies, you are rewarded with not only a calcium booster, but also the fruit introduces Vitamin A, Vitamin C, potassium, and Folate into your child’s diet. A few Smoothie tips and recipes are included at the end.
Milkshakes --- not the dessert variety! Simply adding a little chocolate or strawberry syrup to a glass of milk and shaking it will make a Milkshake and can be a lot more enticing on a busy morning than a glass of milk! The recommended calcium intake for children ages 4 - 8 is 800 mg per day (about three 8 oz. glasses of milk) and for ages 9 -18 is 1300 mg per day. So, a serving of calcium rich food is a great way to start the day!
Here are some ways to add calcium to the beginning of their day:
- Naturally, the milkshakes and adding yogurt or milk to their Smoothies are 2 ways.
- Add milk to their cold or hot cereal or to their eggs or French Toast.
- Add their favorite fruit to single serving cups of cottage cheese.
- String Cheese and wheat crackers are a great on-the-go breakfast.
- Add cheese to their toast or English Muffins or sandwiches or wraps --- you get it!
- Grilled cheese can be a breakfast meal as well as a peanut and jelly sandwich or a peanut butter and banana sandwich. Think outside the breakfast box.
- Opt for Orange Juice fortified with Calcium and extra vitamins.
- Make a wonderful Yogurt Parfait by layering their favorite light yogurt with fresh chopped fruits or berries and some yummy granola – calcium and fiber!!
Look in Section 6 in Jungle Jim’s (row before the pasta) to find great deals on small packages of bulk nuts, dried fruits, roasted but not salted sunflower seeds, pumpkin seeds, and organic granola – strawberry raspberry, super natural, super nutty, and cherry vanilla – these will add some crunch to your parfaits and snack mixes!
Have your kids Make their own Cereal Snack Mix or Trail Mix. You supply the ingredients. Many of the cereals are now guaranteed made with Whole Grain and are a good source of calcium and vitamin D – check the cereal boxes – skip any with ingredients starting with sugar. Select an assortment of crunchy cereals, low fat cheese cracker squares, popcorn, whole wheat pretzel sticks, dried fruits of all kinds, seeds, and nuts! Jungle Jim’s has a never ending array of choices here, including the huge assortment of dried fruits and veggies, nuts, etc. from Winding Acres as well as the organic selections from Good Sense. Just check out the dried fruit and nut area next to the beginning of the produce. Remember the whole grains, whole fruits --- wholesome!
Fresh Fruit (vitamins, antioxidants, fiber) is a must to have on hand for Grab ‘n Go Breakfasts. Make it easy and fun – cut up fruit in bite size pieces to travel in XS plastic containers with lids to go. (These containers are on sale this week at Jungle Jim as well.) If you plan ahead, you can make these “fruit cups” the night before. Apple or Pear slices are great with peanut butter or softened brie spread on them. Strawberries and other fruits can be dipped in little cups of light yogurt.
Nutty Banana Pop to Go: Cut a banana in half horizontally and stick it onto a popsicle stick. Heat a little peanut butter with honey in the microwave for just a few seconds to make it spreadable and then spread onto one side of the banana. You can sprinkle the peanut butter with some crushed granola for extra crunch and fiber. Breakfast on a stick to go!
Bag some frozen grapes to go --- cool yummy! Star Fruit is on sale in the Asian Produce aisle at Jungle Jim’s --- each slice resembles a star --- let your child know he’s your shining star! Baby Carrots can fit into this category since they’re sweet to taste and ready to go!
Morning Muffins and Quick Breads to Go – Muffins and slices of Quick Bread are delicious portable snacks boasting healthy additions of carrots, zucchini, apples, pineapple, pumpkin, bran, and nuts --- found hidden in a great tasting muffin or quick bread They can also be baked ahead of time and extras frozen. Some recipes follow.
English Muffins are making a healthy comeback with no high fructose corn syrup, no cholesterol, low fat, and no trans fat; some new varieties are made with whole grain and double fiber. Toasted, they make the perfect base for numerous healthy breakfast choices: Spread toasted English Muffin halves with natural peanut butter and top with sliced bananas. Spread them with cream cheese or brie and top with sliced fruits or sliced apples with a sprinkling of cinnamon on top, or make a pizza muffin topped with tomato sauce and shredded cheese browned lightly in the broiler. Have the kids create some new ones!
Wrap ‘n Roll --- Wraps are versatile and come in a variety of flavors. You can simply wrap their favorite deli meat and cheese (and veggies like lettuce, tomato, shredded carrots and cucumber). Wrap sliced fruits arranged on top of cream cheese or peanut butter or look for Nutella at the Jungle (chocolate and hazelnut butter). Peanut Butter is high in fiber and protein, too.
Here’s an Apple Danish Wrap ‘n Roll: On a flour tortilla, place 2 thin slices of mozzarella cheese and top with ½ apple, sliced thinly. Sprinkle with ½ teaspoon of sugar and a dash of cinnamon – wrap. Heat in microwave for 30 seconds -- yum!
Other sandwich or pizza bases for great combinations are:
- Low Fat Cinnamon Graham Crackers with 5g of whole grain per serving and no saturated fat or cholesterol. Fill with cream cheese and thinly sliced apples or peanut butter and banana slices.
- Multi Grain Low Fat Frozen Waffles
- Fat free, cholesterol free, no trans fat Pita Bread Pockets – look for the small ones in the bread section of Jungle Jim’s. (They can even hold scrambled eggs to go!)
Lastly, keep in mind kid-sized servings for kids --- your goal is to get them to enjoy a healthy breakfast – even on the go - that they will look forward to eating and enjoying! And be a role model – explain to your children you are eating a good breakfast to keep strong and healthy just like them! And remember to pack a napkin or two.
Smoothies
Food for thought: The National Cancer Institute estimates that only one in three adults and only one in five children eat the recommended five servings of fruits and vegetables every day (½ cup of fruit equals one serving). In addition, Smoothies utilize ingredients high in Vitamin C, A, and D, potassium, calcium, and fiber. And they taste so good!
I prefer to freeze the fruit in pieces on a lined cooking sheet and then bag and have ready in the freezer. Not only a time saver, this allows you to use fruit in season, and makes a frosty Smoothie so you don’t need to add ice.
Smoothie Instructions:
Pour the juice and yogurt or milk into the blender, if you add the frozen fruit or ice first, the blender tends to ice up. Then, add the partially thawed fruit (take a few minutes to partially thaw the fruit at room temperature while getting out your blender and other ingredients) it allows the fruit to release more natural juice. The iciness of the fruit will give your Smoothie a great consistency without having to add chopped ice. However, if you use fresh fruit, you will need to add at least 1/2 cup of ice to achieve the icy consistency. After placing the lid on the blender, pulse a few times. Stop to stir if necessary. Blend all the ingredients until smooth.
Recipes
Good Morning Smoothie
- 1 Cup Orange Juice, cold
- 2 Cups Strawberries, halved
- 1/2 Cup Vanilla Low Fat Yogurt or Milk
- 1 Cup Raspberries
- 2 Ripe Bananas, sliced
- 1 Tab. Honey (optional)
Blend as directed above.
Berry, Berry Smooth
- 1 Cup White or Red Cranberry Juice
- 1 Cup Blueberries
- 1 and 1/2 Cup Strawberries, halved
- 1 Cup Raspberries
Blend as directed above. Add 1/2 Cup frozen yogurt, low fat vanilla yogurt, or milk for a creamy version.
Tropical Smoothie
- 3/4 Cup Mango Juice or Coconut-Pineapple Juice
- 2 Cups Frozen Pineapple, Diced
- 1 Cup Frozen Vanilla Yogurt
- 1 Banana, sliced
- 2 Tab. Cream of Coconut (such as Coco Lopez)
Blend as directed above.
Morning Glory Muffins
- 2 Cups All-Purpose Flour
- 1/2 Cup Pecans, chopped
- 1 and 1/3 Cups Sugar
- 1/2 Cup Coconut, shredded
- 2 Tsp. Baking Soda
- 1 – 8 oz. can Crushed Pineapple, drained
- 1 Tsp. Cinnamon, ground
- 1 Cup Canola Oil
- 1/2 Tsp. Salt
- 3 Large Eggs, lightly beaten
- 2 Cups Carrots, grated or finely shredded
- 2 Tsp. Vanilla Extract
- 1/2 Cup Raisins
Combine first five ingredients in a large mixing bowl; stir until blended. Stir in carrots and next 4 ingredients. Make a well in center of mixture. Combine oil, eggs, and vanilla, and add to the flour mixture, stirring just until moistened.
Spoon batter into greased muffin tins, filling two-thirds full. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pans immediately. Yield 20 muffins.
- Substitute shredded zucchini for all or part of shredded carrots if desired.
- Bake muffins in cupcake liners if easier for kids.
Apple Streusel Muffins
- 2 Cups All-Purpose Flour
- 1/2 Tsp. Salt
- 1 Cup Sugar
- 2 Eggs, lightly beaten
- 1 Tsp. Cinnamon, ground
- 1 – 8 oz. Carton Sour Cream
- 1 Tsp. Baking Powder
- 1/4 Cup Butter, melted
- 1/2 Tsp. Baking Soda
- 1 Cup Apples, finely chopped
Streusel Topping:
- 1/4 Cup Sugar
- 3 Tabs. All-Purpose Flour
- 1/4 Teas. Cinnamon, ground
- 2 Tabs. Butter
Combine first six ingredients in a large bowl, mixing thoroughly. Make a well in the center of dry ingredients. In small mixing bowl or large measuring cup, mix sour cream with beaten egg and then add the melted butter. Add the wet mixture to the flour mixture along with the chopped apples. Stir just until moistened. Spoon the batter into greased muffin pans, filling them 2/3 full. Make Streusel Topping by stirring the sugar, flour, and cinnamon in a small bowl. Using a pastry blender or two forks, cut in the 2 tablespoons butter until the mixture resembles coarse crumbs. Sprinkle a portion of the topping on each muffin. Bake the muffins in a 400 degree oven for 20 to 25 minutes or until golden brown. Makes 18 muffins.
Family Favorite Zucchini Bread
- 3 Cups All-Purpose Flour
- 1 Cup Canola Oil
- 1 and 1/2 Tsp. Ground Cinnamon
- 2 Cups Granulated Sugar
- 2 Tsp. Baking Soda
- 2 Tsp. Vanilla
- 1 Tsp. Salt
- 2 Cups Zucchini, grated *
- 3 Large Eggs
- 1 Cup Chopped Walnuts or Pecans - Substitute 1 cup Raisins or use both if desired
Preheat oven to 350 degrees. Lightly grease two 9 x 5 x 3” loaf pans. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside. In a large bowl, beat eggs, sugar oil, and vanilla. Stir in zucchini and mix well. Add dry ingredients and stir until well mixed. Add in nuts and raisins. Pour batter into prepared loaf pans. Bake in preheated 350 degree oven for 60 minutes or until a toothpick inserted into the center of the loaves comes out clean. Cool on a wire rack for 10 minutes. Remove bread from pan and cool completely. Slice and serve. Wrapped tightly, freezes beautifully. Makes 2 loaves.
* Since both zucchini and carrots are on sale at the Jungle, you can use a combination of half shredded carrots, half shredded zucchini for a CZ Bread.
* You can make this with or without nuts and/or raisins or dried cranberries.
* You can add drained crushed pineapple and shredded coconut if you like.
This is a very versatile recipe. Hope you enjoy!
WHAT ARE YOU AND YOUR FAMILY HAVING FOR BREAKFAST TOMORROW?!
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Recipes from Nick Tolbert
 Nick Tolbert, The Midnight Gourmet
Chef Nick Tolbert began his career as a chef at the age of sixteen, when he worked part-time as Floor Chef in various hotels in his native city of Cincinnati. He honed his skills at the CIA, graduating in 1977. For fifteen years after graduation, Nick worked as Head Chef at several major gourmet restaurants, pastry shops, hotels and country clubs on the East Coast, developing management skills at the same time that he improved upon his culinary and baking abilities.
In recent years, Nick has been dedicated to teaching others the art of classical cooking. He has been a featured writer for several magazines and newspapers. In 1998, he launched "Denova" - a company that created a popular local cable television program called The Midnight Gourmet. The show was nominated by Access Awards and featured in the Cincinnati Enquirer, the Business Courier, the Cincinnati Post, Herald Newspapers, as well as City Beat, and Everybody's News magazines.
In 2001, The Midnight Gourmet was picked up by BET (Black Entertainment Television) on Jazz to be broadcast nationally and internationally. In 2001, Denova also debuted a popular radio show, "Recipes for Romance" that has the same innovations and high standards of romantic cooking as the "Midnight Gourmet."
Visit Nick's Website: www.themidnightgourmet.com
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Recipes from Nick Tolbert
Grilled Pork Tenderloin with Vegetable Medley
Grilled Pork Tenderloin
2 pork tTenderloins (12 oz each)
1 tbs olive oil
salt and fresh ground pepper
Prepare a medium-hot charcoal or gas grill. Pat dry the 2 pork loins and cut lengthwise. Rub loins with oil season with salt and pepper. Grill tenderloins 4 to 5 minutes on each side, not to over cook. Let stand loosely covered with aluminum foil for about 2 minutes, slice and serve.
Grilled Medley of Fall Vegetables
1/2 cup olive oil (virgin)
1 bunch of asparagus (blanched)
3 medium zucchini
2 red Japanese eggplants
3 medium yellow squash
12 large fresh shitake mushrooms (cooked)
4 ears of corn (soaked 1 hr)
1 each – yellow, red, green and orange bell pepper (quartered lengthwise)
1 large sweet potato (blanch)
Kosher salt and fresh ground pepper
In a bowl, lightly brush each vegetable piece with olive oil. Sprinkle lightly with salt and pepper. Prepare a medium-hot charcoal or gas grill. Place the vegetables directly on the grill grate. Grill the asparagus, zucchini, yellow squash and shitake until tender, 1 to 2 minutes per side flipping frequently. Grill the eggplant 2 to 3 minutes on each side. Grill the corn until golden, about 10 minutes, turning frequently. Grill the bell peppers and sweet potatoes until tender, 5 to 10 minutes, turning occasionally. Serve with soy sauce.
Master Prep List
Ingredients
- 1 bottle virgin olive oil
- 1 bunch asparagus
- 3 medium zucchini
- 2 medium Japanese eggplant
- 3 medium yellow squash
- 12 large shitake mushrooms
- 4 ears corn
- 4 peppers (1 each – yellow, red, green, orange)
- 1 large sweet potato
- 1 bottle soy sauce
- 1 pound butter
- 1 bunch parsley
Equipment
- 4 sets of chops sticks
- Cutting board
- Knives
- Grill pan
- Plates (4 large)
- Monkey dishes (6)
- Paper plate
- Towels
- Steel
Jungle Style Mojo Wings
Marinade
4 large cloves of garlic
1/2 tsp. salt
1 tsp. fresh oregano
1/3 cup fresh lime juice
1/2 cup fresh orange juice
1/4-cup day vermouth
8 small chix wings
With food processor, mash garlic, salt oregano and cumin to a paste. Scrape mixture into a small bowl; combine with lime juice, orange juice, vermouth, and olive oil until well blended. Place wings in baking dish. Cover with marinade. Cover with plastic wrap; Refrigerate 2 hours. Preheat grill to medium high. Remove chicken from marinade and grill wings until done. 8 to 10 minutes.
Grilled Tiger Steak w/Jalapeno Sauce
2 tbs Minced fresh parsley leaves
1 Small Garlic clove, minced and mashed to a paste with teaspoon salt
2 small pickled jalapeno peppers, seeded and minced to a paste (wear rubber gloves)
2 Tablespoons olive oil
3/4 to 1 skirt steak, halved crosswise
In a small bowl, stir together the parsley, the garlic paste, the jalapenos, the oil, and salt and pepper to taste until mixture is well. Grill the steak, seasoned generously with salt and pepper, on an oiled rack. Set about 6 inches over glowing coals for 4 minutes on each side for medium-rare meat. Transfer the steak to a cutting board, let it stand for 5 minutes, and cut it across the grain into thin slices. Divide the steak between 2 plates; top it with some of the parsley jalapeno sauce. Sauce can also be made in a food processor.
Mojo Greens
1 large bunch collards
2 pieces fresh pig tail
1/2 fresh pig's foot
1 ham hock
2 cloves garlic, chopped
1/4 cup diced red pepper
1 large onion, diced
Cut collards into 1 to 2 inch pieces, wash in several changes of cold water, then leave them in water until needed. Rinse pig tail, pig's foot and ham hock in cold water and place in a large pot, two-thirds filled with water. Cover and boil 20 to 30 minutes. Drain the water and add enough fresh water to cover. Cover pot and simmer pork about 11/2 hours.
Drain collards and add to the stockpot with the meat. Add garlic, diced red pepper and onion. Simmer until meat pulls from the bone and greens are tender. Add salt and pepper, to taste. Serve with sliced tomatoes, wine vinegar and corn bread. Makes 4 to 6 servings.
Grilled Lamb Salad with Shrimp, Avocado, Spinach & Fresh Vinaigrette
First, get the grill ready and prepare the lamb chops – Prepare a medium hot charcoal fire or set your gas grill to medium high. For the lamb chops you will need:
8 loin lamb chops
2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. chopped parsley
1 tsp. salt
1 tsp. pepper
Pat lamb chops dry with paper towels. Rub each side of chops with olive oil and sprinkle each side with the herbs and spices (If the grill has not come to temperature, you can make the vinaigrette while you’re waiting). Place chops on heated grill for 2 ½ to 3 minutes each side for medium. Place on a clean plate and set aside to let the meat rest (this allows all the juices to be re-absorbed by the meat and keeps the chops tender and moist).
To make the vinaigrette you will need the following:
¼ cup fresh grapefruit juice (from the extra pink or red grapefruit)*
2 tsp. fresh lime juice*
¼ tsp. chopped or minced garlic
¼ tsp. finely grated ginger root
1 tbsp. olive oil
Whisk all ingredients together in a small bowl. Add salt and pepper to taste - set aside.
*Helpful tip – either roll the lime and grapefruit on the counter under pressure from your hand or microwave each for about ten seconds. This will break down the membranes and the fruit will yield juice more easily.
Now for the main part of the salad – ingredients:
1 pink or ruby red grapefruit
1 white grapefruit
1 cup cashews (lightly toasted)
1 tbsp. unsalted butter
2 firm, but ripe avocados
1 tsp. fresh lime juice
12 peeled and deveined jumbo shrimp (16 to 20 count) – should be about ¾ pound
1 tbsp. olive oil
2 cups baby spinach (firmly packed)
1/4 cup trimmed bean sprouts
Cut the peel from the grapefruits (including all the white pith), utilizing a sharp paring knife. Then cut out each segment from in between each membrane. You should have enough grapefruit segments to make 1 ½ cups.
Melt the butter in a 12 inch non-stick skillet over moderate heat until the foam from the butter subsides. Cook the cashews, stirring periodically until a shade darker. This will take just a few minutes. Transfer nuts to a paper towel to cool, reserving skillet.
Quarter the avocados lengthwise, then pit and peel them. Now cut the quarters lengthwise into ¼ inch slices. Drizzle with the lime juice (coat them evenly as the citric acid keeps the avocados from turning brown) and lightly season with salt and pepper.
Pat the peeled and deveined shrimp dry with paper towels and season with salt and pepper. Heat the oil in the skillet over moderately high heat. It should be hot, but not smoking. Saute the shrimp, turning them once. This will take only about three minutes – remove from heat as soon as they turn firm and opaque.
Toss together the spinach, half of the grapefruit segments and half of the vinaigrette with salt and pepper to taste. Divide on to four plates and artistically arrange the avocados, shrimp, remaining grapefruit segments and sprouts. Top each with two lamb chops and spoon over the remaining vinaigrette. Garnish with a sprinkle of cashews. Serve and enjoy!
Master Ingredient List
- 8 loin lamb chops
- Olive oil
- Salt (preferably sea salt)
- Fresh ground black pepper
- 1 clove fresh garlic
- Garlic powder
- Parsley
- 2 limes
- 2 red or pink grapefruits (1 for juicing)
- 1 white grapefruit
- 1 piece of fresh ginger root
- 1 cup of cashews
- ½ pound of unsalted butter
- 2 avocados (firm, but ripe)
- 12 large shrimp (16-20 count) – will be about ¾ pound
- 1 bag baby spinach
- 1 bag bean sprouts
Suggested Equipment
- Cutting board
- Rasp or grater
- Paring Knife
- French knife
- Towels
- Glass mixing bowls (2 large)
- Grill pan (for indoors if not using outdoor grill)
- 2 saute pans
- 4 large plates
- 8 “monkey” dishes for measured ingredients
- 4 saucers
- 1 steel to sharpen knife
- 1 whip or whisk
- 1 glass mixer with top
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Recipes from the GAMB
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Julie & Julia
Julia Child's Beef Bourguignonne
This recipe has been adapted from Julia Child's "Mastering the Art of French Cooking-Volume 1."
This book from Julia covers the basics of French cooking, striking as much of a balance as possible between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites like boeuf bourguignon, bouillabaisse, and cassoulet are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s.
This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.
INGREDIENTS
Serves 6
- 6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
- 1 tablespoon olive oil
- 3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
- 1 carrot, thinly sliced crosswise
- 1 medium onion, sliced crosswise
- Coarse salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
- 3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
- 1 tablespoon tomato paste
- 2 garlic, crushed
- 1/2 dried thyme, plus 1/4 teaspoon
- 1 dried bay leaf, crumbled, plus 1/2 bay leaf
- 4 fresh parsley, plus more for garnish
- 1 1/2 tablespoons unsalted butter, plus 2 tablespoons
- 1 1/2 tablespoons vegetable oil, plus 1 tablespoon
- 24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
- 1 pound white mushrooms, trimmed and quartered
DIRECTIONS
1. Preheat oven to 450 degrees.with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.
2. Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.
3. Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.
4. Add carrots and sliced onions; cook until browned. Drain excess; discard.
5. Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.
6. Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.
7. Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.
8. In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; sauté until browned, about 10 minutes.
9. Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.
10. Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; sauté, stirring often, until lightly browned. Remove from heat; set aside.
11. Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.
12. Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.
13. Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.
First published October 2005
Courtesy of MarthaStewart.com
Julia & Julie
Nora Ephron adapts Julie Powell's autobiographical book Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen with this Columbia Pictures production starring Amy Adams as an amateur chef who decides to cook every recipe in a cookbook from acclaimed celebrity chef Julia Child (played by Meryl Streep) in order to chronicle it in a blog over the course of a year. Streep's Devil Wears Prada co-star Stanley Tucci re-teams with the actress as Child's husband.
» Visit the movie website
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