Friday, April 29, 2011
We are both out of work but we still like to eat good. We are inspired by the shows on Food Network. We go Thur our sales papers and coupons to get the best deals on staple items for pantry and fridge. Then we hit in store specials (reduced meats,produce,discontinued items). We come up with tasty meals on a limited budget.
Tonight's supper was boneless butterfly pork chops $6.23 for 4 pieces 2 for tonight,2 for tomorrow's breakfast. Zucchini .69,yellow squash .83,whole button mushrooms $1.50.
to prepare pork used 1 tbsp of olive oil from pantry to coat baking dish. Seasoned pork with salt,black pepper,onion powder,garlic powder,and Italian seasoning. Baked at 350 for 1 hour turning after half hour.
Used white potatoes from pantry peeled and quartered 6 potatoes put in oven safe bowl with 1/4 stick of butter sliced white onion and bacon strips on top. Baked with pork for last 45 minutes.
Zucchini and yellow squash sliced in circles steamed in microwave with salt and pepper for 15 minutes. After steaming chopped white onions and shredded cheese were put on top and cover while remaining foods were finished.
Mushrooms were washed and( 6 set aside for tomorrow's breakfast) sliced and sauteed in 1 Tbsp of butter.
Made a lovely tasty supper with ingredients left for the next meal.
Wednesday, April 6, 2011
Tonight we fixed blackened steak. I did not know until today that "Blackening" is a flavor created by a blend of spices and does not refer to burning your steaks. We prepared sirloin steaks with blackening seasoning and served it sliced with a horseradish cream sauce. Until trying this recipe I did not like horseradish. For the sauce you whip together 4oz of whipped cream cheese spread,1/4 cup half-and-half,and 2 Tbsp of horseradish.
The side dishes were roasted potatoes prepared with butter(not margarine) and bacon. A gourmet blend of mushrooms, steamed carrots,broccoli,onions,and red peppers. And we had garlic cheese rolls. Yummy!!
Sunday, March 27, 2011
Randy and I have become hooked on Food Network. So we have begun cooking together and putting our on spin on dishes. Tonight I was the executive chef and Randy was the sous chef. We started with a thick ham steak that I baked in the oven at 350 for 1 hour and 45 minutes uncovered. Our starch for the meal was potato salad my first ever attempt. I peeled and cubed 5 potatoes put them in a pot of water with salt,
pepper,garlic powder and 1/2 cup butter. I boiled them till tender but not mushy. Randy hard boiled 3 eggs peeled and chopped them for the salad. He also chopped 1/4 of a white onion . We added drained potatoes,eggs,onions,2 tbs of pickle cubes,mustard,mayonnaise,and parsley flakes and lightly mixed.
We had spinach cooked in bacon grease with bits of bacon. pinto beans and sliced beets. It was a wonderful supper. And preparing it together was fun.