In My Kitchen: Grill Inexpensive Potato Packets

Money Saving Maine-iac

Money Saving Maine-iac

It is freeing to not cook in the kitchen during the summer. Making dinner on the grill keeps the heat out of the house and it seems to entail less cleaning up too.

There’s a  wonderful SAVE $0.75 off 1 Birds Eye Recipe Ready Item coupon available to print right now that let’s you pick up bags of frozen veggies for around $0.30 at Shaw’s after the coupon doubles.  I love the recipe ready line because the veggies are already sliced for you.  Frozen veggies a just as nutritious (or even more so) than fresh.

To make my potato packets on the grill I used:

Yukon Gold potatoes
Birds Eye Recipe Ready Tricolor Pepper and Onion Blend
Extra Virgin Olive Oil
Salt & Pepper
Aluminum Foil

Money Saving Maine-iac

Money Saving Maine-iac

Wash a potato and cut into 1/4 inch slices.  Place in the middle of a square of aluminum foil.

Money Saving Maine-iac

Money Saving Maine-iac

Next add a layer of the frozen tricolor peppers and onions.  Drizzle EVOO over the veggies and add salt & pepper to your liking.  Add a second layer of alumni foil on top and roll/fold the edges tightly to seal in the steam as they cook.

Money Saving Maine-iac

Money Saving Maine-iac

We place the potato packets on the uppermost rack in our grill.  We keep the temperature around 375 degrees and bake them for 45 minutes.

When you open up your potato packet you will find fully cooked, steamy potatoes and veggies.  I just love them grilled this way.  No pots and pans to clean up either!

Buy using the coupon to buy the peppers and onions, and buying the potatoes on sale, I provided a nutritious side dish that cost less than $0.25 a serving for my family of 4.

 

In My Kitchen: Baked Eggs on Tomatoes

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This is a super easy weekend breakfast for Davey Baby and myself:

Ingredients:

4 Extra Large Eggs

1 Can Fire Roasted Diced Tomatoes 14.5 oz. ( I use the variety with green chiles!)

Olive oil

Preheat oven to 400 degrees.

Lightly grease the sides and bottom of your baking pan with olive oil.  Spread the tomatoes (with juices) on the bottom of your baking pan.  Bake for 25 minutes.

Remove pan from oven and very carefully, so you don’t break the yolk, crack the eggs over the tomatoes.  Return to oven and bake for 10-12 minutes more.

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I cannot tell you how delicious these eggs are on a bed of hot tomatoes!  A wonderful start to your day.  🙂

In My Kitchen: Spicy Pickled Carrots

Money Saving Maine-iac

This weekend my mind turned itself off from jam making and turned itself on to pickling.  I truly enjoy pickling more than jam making.  You can pickle just about anything!  Cucumbers, beets, eggs, watermelon rinds, onions………. you name it…………… I’m sure there’s a way to pickle it.   Last year I discovered Put ’em Up! by Sherri Brooks Vinton.  Her Spicy Pickled Carrots, on pages 148 & 149, has become a family favorite.

Money Saving Maine-iac

These pickles live up to their name.  It’s a winning combination of vinegar, garlic, jalapeno pepper and crushed red pepper flakes.

Money Saving Maine-iac

I just love the colors in these pickles!  Don’t you?  Because they are fresh-packed, we’ll have to wait 4-6 weeks before we enjoy them.  It will be hard to be patient for that long!  😉

Have you begun pickling too?

In My Kitchen: Guiness Lamb Stew

Money Saving Maine-iac

When I make this recipe, I usually use left over lamb from a roast we had for Sunday dinner.  Whether you use fresh lamb or left over lamb the process is the same.  This recipe makes a rich tasting and satisfying dinner. 

Tis the season for bountiful gardens and farmer’s markets!  If you can pick fresh herbs from your garden or pick them up at a farmer’s market the flavor will be absolutely wonderful.

Enjoy!

Ingredients:

2 Tbsp. Extra Virgin olive oil
2 large yellow onions chopped
1 Tbsp. chopped fresh Thyme or  tsp. dried Thyme
1 1 /2 tsp. chopped fresh Rosemary or 1/2 tsp. dried Rosemary
3 Tbsp. all-purpose flour
2 1/2 lbs. boneless leg of lamb, trimmed and cut into 1 inch cubes
Freshly ground black pepper
1 12 oz. Bottle Guiness Stout
1 Tbp. tomato paste
3 Cups Beef Broth
1 Bay leaf
2 Cups peeled & cubed potatoes
2 Cups carrots, cut 1 inch thick
1/2 lb. Baby turnips peeled & quartered
1/3 – 1/2 Cup chopped fresh parsley

Heat a large Dutch oven over medium high heat.  Ad the olive oil, swirling to coat the bottom.  Add the onion, thyme and rosemary and sauté for 5 minutes.

While the onions and herbs are cooking, dredge the lamb in flour. Shake off excess flour and add the lamb to the sauteed onions & herbs.  Add a good coating of freshly ground pepper.  Brown meat on all sides.  You may need to add another tablespoon of EVOO if the lamb begins to stick to the bottom of the pan.

Add the beer to the pan, bring to a boil, scraping the pan to loosen the brown bits.  Cook for 5 minutes or so, until the beer has been reduced to 1 cup.  Stir in the tomato paste until combined.  Add the broth and the bay leaf and return to a boil.  Cover and reduce the heat, simmer for 1 hour and 15 minutes, stirring occasionally.  Add the vegetables, cover and simmer for another 1 1/2 hours.

When both the meat and vegetables are tender you can serve it up by ladling it into a bowl and adding a sprinkle of the chopped fresh parsley.

My recipe notes:  I substituted 3 cups water & 1 1/2 cubes Knorr Beef Bouillon cubes for the 3 cups beef broth.  I also substituted Guiness Draught for the Guiness Stout because I couldn’t find the stout at the store when I needed it.  The flavor was still really good.

In My Kitchen ~ Weekend Lunch: Mexicali Quiche

Money Saving Maine-iac

This recipe is a hit at our house.  On the weekend I really try to stay away from sandwiches and do something a bit more special.  The flavor of this quiche is great.  It’s not too spicy and the center is just a bit like custard. 

All the men in my family have seconds when this is served!  This time I served it with cooked baby carrots and a side of fresh cucumber spears.

Mexicali Quiche

Ingredients:

  • 1 single 9″ pie crust dough
  • 5 eggs, beaten
  • 2 cups whole milk
  • 1/4 cup salsa
  • 4 Scallions, both white & green parts, sliced
  • 2 cups grated cheddar or Mexican Blend cheese

Preheat the oven to 375 degrees.  Place pie crust dough in a 9-inch pie plate.  Crimp around the edges and prick bottom with a fork.

Combine the eggs, milk, salsa, scallions and cheese in a large bowl until well mixed.  Pour into the pie shell.  Bake for 50 minutes or until  light golden brown and set in the center.  Let stand 5 minutes before slicing.

Serves 6-8.

Enjoy!

Fresh Blueberry Cake

Money Saving Maine-iac

Our blueberry bushes are yielding 2 quarts a picking every night right now.  Everytime we pass through the kitchen we are scooping up handfuls of them to eat.  So delicious!

The first request from Davey Baby, ‘Could you bake a blueberry cake?”  How can I say no to him?  I can’t.  🙂 

Instead of baking the family recipe from his great Aunt Rose, I went in search of a new cake recipe to try. I think I’ve found a keeper since everyone asked for seconds!

Fresh Blueberry Cake

Money Saving Maine-iac

I thought it was interesting that this recipe didn’t call for cinnamon, instead it calls for nutmeg and allspice.  The cake bakes up so nice with a little bit of a firm outer layer that makes the texture interesting and it helps when serving.  If you try this recipe, I recommend that you not skip the lemon zest.  You can really taste it and it’s delicious with the blueberries.

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