My September BIRCHBOX came today! Lots of great samples like the new nail polish applique, mineral powder, and hand cream to name a few. It’s $10 a month, includes shipping and you can cancel anytime. You will receive a box of samples each month and by reviewing products you can earn credits/discounts to purchase products off the website. Check it out: Join Birchbox
Great cooking appliance deals over at Aldi. If you are near Frisco Texas you can stop by the Aldi’s at Preston and Rolator/Stonebrook
3 in 1 grill sandwich/waffle maker ( I have great recipes for savory dinner waffles) $19.99
7 qt Slow cooker (crockpot) $19.99
6 cup food processor $19.99
Smartwater $.50 each
Hefty zip bags $1.49 ( some have the coupon peelies for $.55 off)
Buitoni pasta $2.99
Kraft BBQ sauce $.50 each
Organic 100% grass fed beef $3.99/lb
Baby carrots and bunch spinach $.99 each
Progresso Soup $.98
Gold Medal Flour 2 for $5
5.3 oz Oikos Yogurt 5 for $6
Capri Sun $1.49
If you go to Tom Thumb Jennio Ground Turkey buy one get one free and there is a 30% off coupon for any frozen items
(Almost) MEATLESS MONDAY: Pasta Fagioli
1 slice pancetta (or 2 slices bacon) diced
1 can northern beans (white beans) not drained
1/2-3/4 c. chicken broth
2 cloves garlic, minced
1 box shaped pasta (like rotini)
1/2 c. parmesan
Cook pasta according to directions. In a large skillet brown pancetta or bacon. Add garlic and cook for 2 minutes. Dump in pasta and chicken broth and can of beans. Stir/ toss till most of broth is absorbed. Sprinkle parmesan over and serve!
TUESDAY: Breakfast for dinner
1 can cresent rolls
1/4 c. milk
Cooked crumbled breakfast sausage
1 package shredded cheddar cheese
In a 9×13 pan unroll cresents. Sprinkle cooked meat over cresents. In a bowl wisk eggs and milk and a little salt and pepper. Pour over cresents and sprinkle cheese over top. Bake at 350 for about 25-30 minutes till done.
- 1 1/2 cups sushi rice (I buy the frozen INNOVASIAN rice at Walmart, so good and cooks in microwave in 4 minutes)
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon peeled, minced fresh ginger (I buy a tube at Kroger and keep minced ginger in my fridge)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 2 teaspoons chili-garlic paste (such as Sriracha)
- 1 zucchini, cut into matchsticks
- 2 cups shiitake mushroom caps (1/4 pound), thinly sliced
- 1 cup shredded carrots
- 1 pound ground beef (I used ground turkey)
- 4 large eggs (optional)
1. Prepare rice: Combine 2 cups water and rice in a medium, lidded saucepan. Bring to a soft boil. Cover and simmer over medium-low heat, 20 minutes. Remove from heat and let stand 10 minutes.
2. Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.
3. Coat a large nonstick skillet with nonstick cooking spray. Add vegetables and 3 tablespoons water. Cook over medium-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.
4. Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.
5. Meanwhile, in a second skillet, fry eggs, if using: Coat skillet with nonstick spray; heat over medium to medium-high heat. Crack 2 eggs into skillet. Cook 1 minute, then flip. Cook 1 more minute. Transfer to a plate. Repeat with remaining 2 eggs. Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.
- Salt and pepper
- 1 pound ground beef chuck
- 1/4 teaspoon ground cloves
- 2 pounds beets, well-scrubbed (peeled if large) and shredded
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 pound whole wheat linguine
- 2 tablespoons chopped fresh dill, plus additional for garnish
- Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
- Heat 12-inch skillet on medium-high until hot. Add beef, 1/8 teaspoon cloves, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring and breaking beef into very small pieces.
- Add beets, 1/4 cup water, and 1/4 teaspoon salt. Cook 10 to 12 minutes or until beets are tender, stirring occasionally. Stir in vinegar.
- Meanwhile, add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.
- Add beet mixture, dill, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining cloves to pot. Cook on medium 2 minutes or until pasta is al dente and well coated, tossing and stirring. If mixture seems dry, toss with additional cooking water. To serve, garnish with dill.
- 1/4 cup garlic infused olive oil
- 3 tablespoons unbleached all-purpose flour
- 4 cups chicken stock
- 2 cups grated extra-sharp Cheddar
- 1 cup dark beer
- Salt and freshly ground black pepper
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
- 6 large potatoes, peeled and cut into large chunks
- Kosher salt
- 1/4 savoy cabbage, thinly shredded (looks wrinkly and veined)
- 6 large good quality pork sausages
- 1 large purple or red onion, thinly sliced
- Freshly ground black pepper
- 2 tablespoons whole-grain Dijon mustard
Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.
Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.
Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish.
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar, plus more for muffin tins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, or semi sweet melted
- Confectioners’ sugar, for dusting
- Whipped Cream, for serving
- Preheat oven to 400 degrees. Spray 6 ramekins ( I like to buy the small aluminum set or cut up an aluminum disposable muffin tin- easier clean up). Dust with granulated sugar, and tap out excess. Set aside.
- With an electric mixer, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared cups/ramekins.* This is where you can freeze them. I like to make these ahead and freeze them and I have a nice dessert anytime I need one. All you do is place them on the baking sheet at 400 and bake for about double the time 16-20 minutes. Just keep an eye on them so they don’t get over done.
- Place on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.