Lately, I have been on a wicked chicken kick - I cannot seem to have enough chicken. Well, my craving has really centered around chicken strips, but I really needed to give the standard strip a new twist. I surprised myself with the new take on chicken, combining my love of ginger pad thai with some limes I needed to use up and came up with this recipe.
I served it with fried rice and salad - though for kids, it could pair with a potato and would be awesome served in a tortilla with shredded cabbage or lettuce, chipotle-infused sour cream, and a little cilantro. This recipe is definitely a keeper and doesn't require a lot of money to make.
Ingredients:
1/2 C. flour ($.05)
1 tsp. ginger ($.05)
salt and pepper ($.05)
1/4 C. bread crumbs ($.10)
zest of 2 limes (free)
1 T. parmesan ($.05)
1/2 tsp. each garlic and onion powder ($.05)
pinch of cayene or chile powder, optional
1/2 C. milk ($.10)
1 tsp. soy sauce ($.05)
juice of 2 limes ($.15)
1 T. sour cream ($.05)
2 large boneless skinless chicken breasts ($2.80)
Frying oil - vegetable or canola work well ($1.50)
In a large, shallow dish, combine flour, parmesan, breadcrumbs, with ginger, lime zest, salt and pepper to taste, garlic and onion powder, and cayenne or chile powder. Set aside.
Whisk together milk, soy sauce, lime juice, and sour cream. Set aside.
Cut chicken into strips or bite sized pieces, if you prefer.
Heat oil in a deep skillet (2-3" of oil in the bottom of skillet) to 350F.
In small batches, add chicken to the wet mixture and let set 1 minute.
Transfer chicken to the dry mixture and toss well to coat. Shake of excess breading and add chicken to the hot oil. Fry until golden on both sides, about 1-3 minutes per side. Drain on paper towel.
Repeat until you have fried all the chicken.
Serve hot with your favorite dipping sauce.
Yields: 6-8 servings
Cost: $5.00
Cost per serving: $.63-.94
Monday, August 19, 2013
Tuesday, August 13, 2013
Raspberry White Chocolate Pound Cake
Cake
1 1/2 C. flour ($.15)
1/2 teaspoon baking powder ($.05)
1/4 teaspoon salt ($.05)
3 oz. cream cheese, softened ($.20)
1 stick butter, softened ($.30)
1 1/2 cups sugar ($.15)
1/4 C. slivered almonds ($.15)
4 eggs ($.30)
1 tsp. vanilla ($.05)
1/3 C. white chocolate chips
1/2 cup fresh or frozen raspberries ($.30)
Glaze
1/2 C. powdered sugar ($.10)
1 to 2 tsp. milk ($.05)
Heat oven to 325 F.
Light grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, and salt.
Using a mixer, cream the cream cheese and butter on medium-low speed until well combined, about 2-3 minutes. Add the sugar to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each egg. Mix in the vanilla extract. Slowly beat in the flour mixture until just combined, stir in the white chocolate chips. The dough will be sticky.
Pour half of the batter to the prepared pan, drop in the raspberries evenly, then top with the remaining batter and smooth the top.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached, top should be golden brown. Cool the cake, then transfer to a large plate.
Glaze:
Whisk together all ingredients and pour over cooled cake.
Serve while warm or room temperature.
Yields: 10-12 servings
Cost: $2.05
Cost per serving: $.21
1 1/2 C. flour ($.15)
1/2 teaspoon baking powder ($.05)
1/4 teaspoon salt ($.05)
3 oz. cream cheese, softened ($.20)
1 stick butter, softened ($.30)
1 1/2 cups sugar ($.15)
1/4 C. slivered almonds ($.15)
4 eggs ($.30)
1 tsp. vanilla ($.05)
1/3 C. white chocolate chips
1/2 cup fresh or frozen raspberries ($.30)
Glaze
1/2 C. powdered sugar ($.10)
1 to 2 tsp. milk ($.05)
Heat oven to 325 F.
Light grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, and salt.
Using a mixer, cream the cream cheese and butter on medium-low speed until well combined, about 2-3 minutes. Add the sugar to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each egg. Mix in the vanilla extract. Slowly beat in the flour mixture until just combined, stir in the white chocolate chips. The dough will be sticky.
Pour half of the batter to the prepared pan, drop in the raspberries evenly, then top with the remaining batter and smooth the top.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached, top should be golden brown. Cool the cake, then transfer to a large plate.
Glaze:
Whisk together all ingredients and pour over cooled cake.
Serve while warm or room temperature.
Yields: 10-12 servings
Cost: $2.05
Cost per serving: $.21
Monday, August 5, 2013
Spanish Style Marinade
Ingredients
1/4 C. olive oil ($.10)
1 T. red wine vinegar ($.05)
1/4 C. red wine ($.25)
1 T. water (free)
1 T. lemon juice ($.05)
salt and pepper ($.05)
1/2 tsp. each: paprika, onion powder, and oregano ($.05)
2 tsp. minced garlic ($.05)
1/8 tsp. thyme, optional
Directions
In a medium sized bowl, combine all dry seasonings and add vinegar, wine, lemon juice, and water - stir well. Slowly drizzle in the olive oil, whisking while you drizzle to full incorporate.
Use marinade on:
beef (marinade 4 hours to overnight)
pork (marinade 2-4 hours, less time for thinner or boneless cuts of meat)
chicken (marinade 30 minutes for boneless, 1 hour for bone-in)
seafood (brush with marinade 15-20 before cooking or grilling)
Yields: 1-2 batches of marinade (2-4 pounds of meat for each batch)
Cost: $.60
Tasty Tapas Idea:
Try this marinade on boneless pork chops (cut 1" or thicker).
Marinade 1-2 hours and remove from marinade and fry lightly in a nonstick skillet on medium heat for 3-5 minutes per side. Transfer to the oven (heat to 350F) for 30 minutes or until internal temperature reaches 165F). Cool 5-10 minutes, slice thin and serve on a crusty baugette slice or hard roll wedge with a few spinach leaves and a small piece of munster cheese.
1/4 C. olive oil ($.10)
1 T. red wine vinegar ($.05)
1/4 C. red wine ($.25)
1 T. water (free)
1 T. lemon juice ($.05)
salt and pepper ($.05)
1/2 tsp. each: paprika, onion powder, and oregano ($.05)
2 tsp. minced garlic ($.05)
1/8 tsp. thyme, optional
Directions
In a medium sized bowl, combine all dry seasonings and add vinegar, wine, lemon juice, and water - stir well. Slowly drizzle in the olive oil, whisking while you drizzle to full incorporate.
Use marinade on:
beef (marinade 4 hours to overnight)
pork (marinade 2-4 hours, less time for thinner or boneless cuts of meat)
chicken (marinade 30 minutes for boneless, 1 hour for bone-in)
seafood (brush with marinade 15-20 before cooking or grilling)
Yields: 1-2 batches of marinade (2-4 pounds of meat for each batch)
Cost: $.60
Tasty Tapas Idea:
Try this marinade on boneless pork chops (cut 1" or thicker).
Marinade 1-2 hours and remove from marinade and fry lightly in a nonstick skillet on medium heat for 3-5 minutes per side. Transfer to the oven (heat to 350F) for 30 minutes or until internal temperature reaches 165F). Cool 5-10 minutes, slice thin and serve on a crusty baugette slice or hard roll wedge with a few spinach leaves and a small piece of munster cheese.
Friday, August 2, 2013
Blueberry Almond Pound Cake
Cake
1 2/3 C. flour ($.15)
1/2 teaspoon baking powder ($.05)
1/4 teaspoon salt ($.05)
3 oz. cream cheese, softened ($.20)
1 stick butter, softened ($.30)
1 1/2 cups sugar ($.15)
1/4 C. slivered almonds ($.15)
4 eggs ($.30)
1 tsp. almond extract ($.15)
1/2 tsp. vanilla ($.05)
1/2 cup fresh blueberries ($.30)
Glaze
1/2 C. powdered sugar ($.10)
1/8 tsp. amond extract ($.05)
1-2 tsp. milk ($.05)
Heat oven to 325 F.
Light grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, and salt.
Using a mixer, cream the cream cheese and butter on medium-low speed until well combined, about 2-3 minutes. Add the sugar to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each egg. Blend in the almond and the vanilla extracts. Slowly beat in the flour mixture until just combined. The dough will be sticky.
Pour half of the batter to the prepared pan, drop in the blueberries evenly, then top with the remaining batter and smooth the top.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached, top should be golden brown. Cool the cake, then transfer to a large plate.
Glaze:
Whisk together all ingredients and pour over cooled cake.
Serve while warm or room temperature.
Yields: 10-12 servings
Cost: $2.05
Cost per serving: $.21
1 2/3 C. flour ($.15)
1/2 teaspoon baking powder ($.05)
1/4 teaspoon salt ($.05)
3 oz. cream cheese, softened ($.20)
1 stick butter, softened ($.30)
1 1/2 cups sugar ($.15)
1/4 C. slivered almonds ($.15)
4 eggs ($.30)
1 tsp. almond extract ($.15)
1/2 tsp. vanilla ($.05)
1/2 cup fresh blueberries ($.30)
Glaze
1/2 C. powdered sugar ($.10)
1/8 tsp. amond extract ($.05)
1-2 tsp. milk ($.05)
Heat oven to 325 F.
Light grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, and salt.
Using a mixer, cream the cream cheese and butter on medium-low speed until well combined, about 2-3 minutes. Add the sugar to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each egg. Blend in the almond and the vanilla extracts. Slowly beat in the flour mixture until just combined. The dough will be sticky.
Pour half of the batter to the prepared pan, drop in the blueberries evenly, then top with the remaining batter and smooth the top.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached, top should be golden brown. Cool the cake, then transfer to a large plate.
Glaze:
Whisk together all ingredients and pour over cooled cake.
Serve while warm or room temperature.
Yields: 10-12 servings
Cost: $2.05
Cost per serving: $.21
Thursday, August 1, 2013
Italian Style Chicken Drummies
2.5 lbs. chicken drummies, skin on (6-10 drummies) ($.1.75)
2/3 C. fat free Italian salad dressing (free after coupons)
2 T. Italian seasoning ($.20)
1 T. flour ($.05)
2 plum tomatoes, chopped ($.35)
2 medium onions, quartered ($.15)
8 cloves of garlic, crushed ($.30)
2 T. olive oil ($.20)
Marinade the chicken drummies in the salad dressing for 2-4 hours.
Remove the chicken drummies from the marinade (do not discard the marinade) and lightly pat dry. Combine the Italian seasoning with the flour. Toss the chicken with the seasoning to coat well.
Heat oven to 375F. Drizzle 1 T. olive oil in the bottom of a 13x9" baking pan (with 2" sides or higher).
Add tomatoes, garlic, and onion to the bottom of the pan and place the chicken on top. Drizzle chicken with final tablespoon of olive oil.
Place uncovered in oven and bake for 45 minutes to an hour, or until meat temperature reaches 180F.
Serve with rice or potato of choice and a spinach salad topped with orange wedges and parmesan.
Yields: 3-5 servings
Cost: $3.00
Cost per serving: $.60-$1.00
Leftover Makeover Ideas:
1. Top a mixed green salad with shredded chicken
2. Remove skin and de-bone 2-3 chicken drummies, chop chicken and stir in 1/2 tsp. Italian seasoning, 1/4 C. light mayo, 1 T. sundried tomatoes, and 1 tsp. parsley for a chicken salad filling for sandwiches.
3. Serve in a warmed corn tortilla with shredded cabbage and cheddar cheese and 1 T. salsa.
4. Stir into an alfredo sauce.
5. Serve in a hard roll with havarti cheese, spinach, and 1 T. mayo with a pinch of basil.
6. Stir into your favorite rice dish.
2/3 C. fat free Italian salad dressing (free after coupons)
2 T. Italian seasoning ($.20)
1 T. flour ($.05)
2 plum tomatoes, chopped ($.35)
2 medium onions, quartered ($.15)
8 cloves of garlic, crushed ($.30)
2 T. olive oil ($.20)
Marinade the chicken drummies in the salad dressing for 2-4 hours.
Remove the chicken drummies from the marinade (do not discard the marinade) and lightly pat dry. Combine the Italian seasoning with the flour. Toss the chicken with the seasoning to coat well.
Heat oven to 375F. Drizzle 1 T. olive oil in the bottom of a 13x9" baking pan (with 2" sides or higher).
Add tomatoes, garlic, and onion to the bottom of the pan and place the chicken on top. Drizzle chicken with final tablespoon of olive oil.
Place uncovered in oven and bake for 45 minutes to an hour, or until meat temperature reaches 180F.
Serve with rice or potato of choice and a spinach salad topped with orange wedges and parmesan.
Yields: 3-5 servings
Cost: $3.00
Cost per serving: $.60-$1.00
Leftover Makeover Ideas:
1. Top a mixed green salad with shredded chicken
2. Remove skin and de-bone 2-3 chicken drummies, chop chicken and stir in 1/2 tsp. Italian seasoning, 1/4 C. light mayo, 1 T. sundried tomatoes, and 1 tsp. parsley for a chicken salad filling for sandwiches.
3. Serve in a warmed corn tortilla with shredded cabbage and cheddar cheese and 1 T. salsa.
4. Stir into an alfredo sauce.
5. Serve in a hard roll with havarti cheese, spinach, and 1 T. mayo with a pinch of basil.
6. Stir into your favorite rice dish.
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