Quick and Tasty Meals: Cheat’n Bean Burritos

Filed under: BUDGET MEALS, RECIPES - Main Dish

There is at least one night a week when we are having so much fun playing that we loose track of time and before we know it 6:00 has come and gone. Dinner becomes a bedtime snack after baths and before the kids shuffle off to bed. For this very purpose I always house a can of refried beans in the pantry for a super-duper fast meal. Wash it all down with a nice cold glass of milk.

Tortillas, corn or flour
Refried beans
1/2 cup salsa
Shredded cheddar or Monterrey Jack and cheddar blend
Shredded lettuce
Diced Tomatoes, optional
Diced Onions, optional

For burritos, slather the upper half of a flour tortilla with refried beans. Sprinkle with some cheese and lettuce. Fold the opposite side over like a taco or halfway tucking the sides in before folding once more.

For a tostada: Heat a flour tortilla in a skillet until crispy or use a corn tortilla. Top with beans, cheese, lettuce, tomatoes and onions.

Technorati Tags: bean burritos, cheap meals, cinco de mayo, family, fast meals, food, kids, refried beans, tostadas

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Easy Sweet and Sour Chicken

Filed under: BUDGET MEALS, RECIPES - Main Dish

When I was 16 turning 17 my best friend’s family invited me to join them on a cross country trip. Equipped with R.E.M’s “Out of Time” album and C&C Music Factory’s “Gonna Make You Sweat”, we made our way to Texas to visit Beverly’s Friends the Robinson’s, New Mexico to visit her Aunt, a site seeing trip to the Grand Canyon, up to Utah to pick up my friend’s older sister, back through Arizona to visit another relative or friend (I can’t remember) and finally headed back to Florida. The man we stopped off to visit in Arizona was married to a sweet woman from Korea. We were treated to an endless pot of rice and her homemade sweet and sour sauce. The first thing I noticed was the sauce was not red it was clear. She said that is how it is supposed to be. Whenever I order sweet and sour chicken I always remember the bowl of clear sauce.

Five ingredients is all it takes to make this simple sweet and sour chicken. I usually use precooked left over baked chicken from the night before which cuts the cooking time in half adding the chicken after the sauce has simmered on the stove for 15 minutes.

Source:
6 pieces of chicken
1 cup packed brown sugar
1 (8oz) can pineapple chunks with juice, undrained
1/4 cup soy sauce
1 tsp dry mustard

Preheat oven to 300 degrees.
In a small bowl combine the brown sugar, pineapple, soy sauce, and dry mustard. Place the chicken pieces in a 9 x 13 inch baking dish. Pour the sauce over the chicken. Bake 60 minutes, turning the chicken halfway through. Bake until the juices run clear. To serve spoon the sauce over the chicken.

Variations:
Replace chicken pieces with chicken breasts. The cooking time will be less.
Simmer chicken in a skillet on the stove.
Grill the chicken and pineapple slices. Use the sauce to marinate the chicken in and brush on during grilling.

Technorati Tags: 4th of july, aisan, BBQ, family, food, kids, Memorial Day, summer, sweet and sour chicken, under five ingredients

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French Onion Salisbury Steak with Cheese Bread

Filed under: BUDGET MEALS, RECIPES - Main Dish

French Onion Salisbury Steak is another one of our favorite family recipes. French onion is probably a deceptive word to use because the sauce is nothing like French onion soup. This dish reminds me “Ratatouille” the movie from Pixar. Each part is essential to the whole. The flavors from the sauce meld with the meat and the cheese bread sends everything into over drive. We use whatever bread we have on hand, usually whole grain or this time it was Oroweat Country White. French is probably best but when you are in a pinch regular sandwich bread is fine.

Source: Cuisine At Home
1 1/4 pound ground chuck
1/4 cup minced fresh parsley
2 tbsp minced scallion
1 tsp kosher salt
1/2 tsp pepper
2 tbsp flour

Combine beef, parsley, scallion, salt and pepper. Divide evenly into four portions and shape into 3/4 – 1 inch think patties. Place the flour in a shallow dish; dredge each patty in the flour. Reserve 1 teaspoon flour.

Sauce:
1 tbsp olive oil
2 cups sliced onion
1 tsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
2 cups beef broth
3/4 tsp kosher salt
1/2 tsp dried thyme

Heat oil over medium high heat. Add patties and cook 3 minutes on each side. Remove from pan.

Add onion and sugar to pan, saute until soft; about 5 minutes. Stir in garlic and paste; saute 1 minute until paste begins to brown. Add reserved flour, cook 1 minute. Stir in broth, salt and thyme.

Return patties to the pan; reduce heat and simmer 10 minutes.

Cheese Bread:
4 slices French bread, cut diagonally 1/2 inch thick
2 tbsp unsalted butter, softened
1/2 tsp minced garlic
Paprika
1/2 cup shredded Swiss cheese
2 tbsp Parmesan cheese

Preheat oven to 400 degrees. Place bread on a baking sheet. Combine butter and garlic; spread on one side of each slice of bread. Sprinkle with a dash of paprika. Combine cheese and sprinkle evenly over bread. Bake until crisp and cheese is bubbly, 5-10 minutes.

Technorati Tags: cheap meals, cheese bread, family, food, french onion, frugal, kids, Salisbury, summer

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Fiesta Taco Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they usually made for dinner. A couple ideas I liked were “chicken and rice with peas” and taco salad. Taco salad had never crossed my mind. So I asked, “What do you put on a taco salad?” Her reply, “ground beef, corn, black beans, cheese…” The possibilities are endless I imagine. For now, we will start with the basics.

Meat: ground beed, shredded chicken or pork
Beans: chickpeas, kidney beans, black beans, refried beans
Shredded lettuce
Shredded cabbage
Corn, frozen or canned
Chopped veggies: Celery cucumber, raddish, carrots, zucchini, peppers
Salsa
Sour cream or plain yogurt
Salad dressing (optional)
Nacho chips (optional)

Place a cup full of shredded lettuce on a plate. Top with any combination of toppings.

In the photo, I used left-over filling from my “stacked Mexican pie“. For the dressing, I mixed together some yogurt and salsa.

To flavor the meat:
3 cloves of garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon oregano
Pinch red pepper flakes
Salt and pepper, to taste

Technorati Tags: cinco de mayo, fall, family, food, kids, mexican, Stacked Mexican pie, summer, Taco salad

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Chicken Quesadillas

Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Main Dish

Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture.

This is one of my favorite ways to spice up chicken quesadillas. I got the idea from a friend of mine, Sara Bascom. Her neighbor taught her how to make quesadillas using chicken and salsa. When I tried it at home, it was a failure. Sometimes, things just taste better when someone else makes them. I did a little tinkering and came up with this recipe for chicken quesadillas. Definitely play around with the ingredients to suit your own tastes.

Flour tortillas- two per quesadilla
Shredded cheese- such as cheddar or cheddar and Monterrey jack, 3-4 tbsp per quesadilla
1/2 salsa
2 cans chicken- you can also use cooked chicken breast, shredded. Gauge 3-4 servings per chicken breast
2 tbsp fresh cilantro
1 tsp lime juice
salt and pepper, to taste
1/4 tsp cumin

Mix the shredded chicken, salsa, cilantro, lime juice, salt and pepper and cumin. Lay one tortilla on the griddle. Spread some of the mixture on a tortilla. Sprinkle with cheese. Cover with another tortilla. Cook on both sides until crisp and browned. Cut into wedges and serve.

Technorati Tags: chicken, food, quesadilla, quick

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Homemade Flour Tortillas

Filed under: BUDGET MEALS, RECIPES - Breads

I learned how to make tortillas from a friend, Juanita Sorez, in Freemont, Texas. She is an amazing woman with an enormous heart. Every week, my friends and I would gather at her house to eat, play the guitar and shoot some pool. To be honest, I have never been able to copy hers exactly, making me wonder if she was holding out on me. But, after years of practice I finally figured it out.

Making tortillas is still fun for the whole family. The little kids like to get their hands messy mixing the dough. The older kids can roll or cook the tortillas. Whenever we make tortillas, we share the first one off the griddle with butter and a sprinkle of cinnamon sugar.

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening
about 1 1/4 cups warm water

Mix flour, powder and salt in a large bowl or the bowl of a standing mixer until crumbly.

Cut in shortening using a fork, pastry cutter, hands or dough hook.

Add warm water a little at a time until the dough starts to pull away form the sides of the bowl if using a mixer. Or until the dough is soft but not sticky if using hands.

(do not add too much flour or the dough will be too tough)

Knead the dough for a few minutes until smooth.

Divide the dough into 12 balls. Place back in the bowl. Sprinkle with a little flour. Let sit covered with a cloth for 10 minutes.

Heat dry pan on med-high. When the pan is hot, roll dough on floured surface; turning slightly after each roll until thin enough to slightly see through.

Place tortilla on the heated pan for a few seconds, until small bubbles form. Flip over and cook the other side. (Do not cook too long or the tortillas will become hard and tough.)

Place in a tortilla warmer or a large pot lined with a dish towel to keep warm. Makes 12 tortillas

Technorati Tags: burritos, cinco de mayo, food, mexican, tacos, tortillas

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18th Century Chicken Timbale to Modern Day Pastina Timbales

Filed under: BUDGET MEALS, RECIPES - Main Dish

A few years ago I went on a quest to dig up recipes from the early 1900′s. I was curious to know what types of meals they prepared at the time while living on a strict budget with limited convinences. Timbale was one of the few that intriqued me the most. Surprisingly I discovered that by mid-18thC people were becoming concerned about the added calorie count of baking in crusts and were looking for alternative ways of cooking without having to eat the container.

A timbale is sort of like an eggy souffle or custard that can be made using a variety of ingredients, including the classic timbale of spinach, mushrooms, onions, and breadcrumbs in addition to other types of meats, grains and vegetables. Timbale is usually prepared in individual ramekins cooked partially submerged in a tray of water. The steam created by the water aids in helping the custard to set. Timbale may be served hot or cold in individual ramekins or plated and dressed with a sauce.

I thought I would include the classic version of a Timbale in addition to a more modern flavorful recipe from one of my favorite chef’s Michael Chiarello of Napa Valley.

Chicken Timbale
Source: Unknown – Budget saver meal from the late 1930’s
1 1/2 cups cooked rice
1 1/2 cups diced cooked chicken
1 cup milk
2 eggs, beaten
1/3 cup chicken broth
1 tbsp finely diced onion
1 tsp salt
ground black pepper

Mix all ingredients together. Divide mixture among custard cups or individual baking dishes.

Place cups in pan of very hot water and bake at 350 degrees about 30 minutes or until a knife inserted in the center of timbale comes out clean.

Variations:
Cooked macaroni, spaghetti, or noodles may be substituted for the cooked rice,
Cooked ham, pork, turkey, fish, or rabbit may be used in place of the chicken. If you have less than the 1 1/2 cups of chicken (or other meat) the recipe calls for, stretch the meat with sliced hard cooked eggs and cooked peas.

**When serving to little kids limit the heat by using mild Italian Sausage in the filling and 1 jalapeno pepper in the sauce.
Pastina Timbale
Source: Michael Chiarello
Salt
1 tbsp unsalted butter
6 tbsp extra-virgin olive oil, divided
1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces
2 tsp minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound pastina (tiny pasta)
Pastina Timbale Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.

Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.

Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally. Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds. Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.

While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander. Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes. Invert the molded pastina timbale onto warmed individual serving plates, and serve.

Pastina Timbale Sauce:
3 pounds canned diced tomatoes, drained
2 jalapeno chiles
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 cup minced onion
1 tbsp minced garlic
1 tbsp finely chopped fresh oregano leaves
2 tbsp red wine vinegar
2 tbsp Gorgonzola
1 small jar roasted peppers, julienned (about 1 cup)
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 400 degrees F.

In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.

Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

Technorati Tags: 18th century recipes, budget, chicken timbale, family, food, great depression recipes, michael chiarello, pastina timbale

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Glazed Salmon on Green and Orange Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.

Source: unknown
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, peeled and sliced
1/3 cup chopped unsalted toasted almonds

Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.

Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.

To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.

Technorati Tags: asian glazed salmon, dinner party, food, greens, orange salad, salad, salmon, seafood, spring

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Ham Egg and Cheese English Muffins

Filed under: BUDGET MEALS, RECIPES - Breakfast

Breakfast is one of my favorite meals of the day. I just love breakfast food. My mom used to make these for us all the time even on camping trips. I love my egg with a slightly runny center. It must be a Southern thing like grits.

English muffins
Butter
Cheddar cheese slices
Scrambled, poached or fried eggs
Ham deli slices

Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham.

Variations:
Add a slice of tomato.
Replace ham with bacon.

Technorati Tags: camping, egg ham and cheese muffins, family, food, kids, RECIPES - Breakfast, summer

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Scott’s Cajun Pasta and Beef

Filed under: BUDGET MEALS, RECIPES - Main Dish

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Technorati Tags: budget, cajun, food, ground beef, pasta, quick meals, under $10, winter

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