recipe tagged posts

Thanksgiving Inspiration: Recipe #1

November 1, 2013 Bonus Recipes/VegetarianCorresponding RecipesShopping Lists and Home Page Posts  No comments

These herbed fingerling or other small colorful potatoes are are so easy to make, relatively healthy compared to most mashed alternatives, and VERY delicious. Seriously, this is one of my favorite ways to make potatoes these days. The recipe is brought to you courtesy of Mariano’s Grocery Stores.

Herb Fingerling Potatoes
Serves 4
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. Fingerling or small colorful potatoes - 2 lbs, scrubbed and cut-out any bad spots
  2. 1/8 cup olive oil
  3. 1 TBSP. chopped fresh rosemary
  4. 1 tsp. salt
  5. 1 tsp. black pepper
  6. 1/2 TBSP. minced/grated garlic
Instructions
  1. These potatoes will probably take you about 45 mins...
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Looking for Meal Time Inspiration?

September 25, 2013 Shopping Lists and Home Page Posts  No comments

Kraft is offering a free downloadable recipe booklet: 

http://www.couponcabin.com/staff-picks/deal/1305070/?newman=124b4398ba1a49bfa5dfc5133c929617&utm_medium=email&utm_campaign=20130925_DailyNewsflash&newman_link=freebie2link&s_cid=3002324&utm_content=cc&utm_source=email

 

Included within the booklet are recipes for smoky black bean dip, cheddar-jack creamed spinach, and southwest turkey burgers, just to name three.

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Don’t Let Your Salad Go Naked…

August 16, 2013 Bonus Recipes/VegetarianCorresponding RecipesShopping Lists and Home Page Posts  No comments

give it a fig leaf – or at least some fig dressing. 

Grocery Girl Fig Vinaigrette
Serves 2
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 TBSP. Extra Virgin or Virgin Olive Oil
  2. 1 TBSP. Balsamic, White or Red Wine Vinegar
  3. 1 TBSP. Fig Jam
  4. 1/2 tsp. Salt
  5. Dash of Pepper
Instructions
  1. Add all ingredients to a small Ball canning jar or other container (like the jam container, if you're using the last of it) and shake it. Taste the dressing before you serve it. If you're used to dressings that contain more oil, feel free to add up to 1/2 TBSP. more oil to this recipe.
Notes
  1. I made this dressin...
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Grocery Girl Pineapple and Carrot Bread Pudding A.K.A…

June 15, 2013 Bonus Recipes/VegetarianCorresponding RecipesShopping Lists and Home Page Posts  No comments

What that character known as the Easter Bunny eats while visiting Hawaii over Christmas. 

I needed to use up some carrots. Also, I happen to really like bread pudding (If you haven’t noticed.) and pineapple bread pudding is pretty top notch in general in my opinion. Springtime makes me want pineapple. (This is not the case for my husband, Peter, but he stated of this tested recipe, “If it weren’t for the pineapple, I’d give it high marks.”)

This bread pudding does NOT need to rest in the fridge overnight. You can make it right before the meal. Also, for people who don’t care for the soft texture characteristic of most bread puddings, the carrot lends this dish a bit of a bite. Enjoy!

Grocery Girl Pineapple and Carrot Bread Pudding
A sweet and economical dish...
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The Feeding of the 5000 or How to Feed Your Family That’s Visiting from Nebraska, Breakfast

December 3, 2012 Bonus Recipes/VegetarianCorresponding RecipesMake Ahead Madness  No comments

Here’s another recipe I’ve added to in order to improve upon it. You may find after tasting the finished product that the other 4,999 people are going to have to fend for themselves.

A pastry cutter will be useful to you in making the topping.

I recommend eating this dish with a side of bacon.

Baked Apple French Toast

The French toast:

  • 20 slices of French bread (1 inch thick)
  • 1 can (21 oz.) apple pie filling
  • 1 pear – peeled and chopped into small pieces
  • 8 eggs, slightly beaten
  • 2 cups milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Arrange 10 slices of bread in a greased 13X9 baking dish. Spread with pie filling, evenly distribute pear pieces over filling, and top with remaining bread...

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The Test Kitchen A.K.A. You Cooked Something Gross

October 18, 2011 Food Articles/ReviewsShopping Lists and Home Page Posts  No comments

By Regan Olson

Do you ever watch the show America’s Test Kitchen?  If you do, then you know the experts there within show us folks at home how to make a delicious finished product.   For example, this past weekend I watched an episode on how to braise and then broil pork shoulder to give the meat desirable caramelized edges.

However, at some point in between buying groceries at the store and serving a delicious roast, pie, or casserole there is a process that occurs.  You’re probably thinking, “Duh!  It’s the cooking process.”  And you would be right in your thinking. The cooking process though is more often than not a process of trial and error that takes place over days, months, or even years (gasp).  Enter, the test kitchen.

This past week I made a particular egg casserole for...

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Vegetarian Pantry Pizza

October 6, 2011 Corresponding RecipesShopping Lists and Home Page PostsVegetarian  No comments

Recently I had the foresight to make some pizza dough in our bread maker.  I made the dough on a Sunday and then the pizza Monday.  There’s really no the need to make the dough a day ahead of time;  nor does one have to use a bread maker to make it.  (See the “pizza dough” recipe by using the search box.)

My plan was to make the pizza for meatless Monday, (Which I did.) but believe it or not the grocery store was out of zucchini.  (I like to hide shredded zucchini underneath the pizza cheese where my husband doesn’t notice it.)  So, I had to be a little creative.  This is what you’ll need if you’d like to make the pizza I ended up making (It was delicious!):

  • 1 batch of pizza dough – I add a clove of minced garlic and Italian seasoning to mine.
  • 1 medium sized can of tomato sauce
  • ol...
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Roasted Country Style Ribs: Bone-In or Out

September 14, 2011 Corresponding RecipesMake Ahead MadnessShopping Lists and Home Page Posts  One comment

Yes, you can still use your outdoor grill.  I’m all for using it ALL YEAR LONG.  However, as the temperature outside drops, I’m more inclined to turn on the oven.  But I still have a great affinity for bbq.  So what’s a grocery girl to do?  I found this recipe for Oven Barbecued Country Style Ribs on another blogger’s site:

(http://kathdedon.wordpress.com/2010/06/09/oven-barbecued-country-style-ribs/#comment-2219)

and, let me tell you, the method for cooking these ribs is genius!  Feel free to use your favorite sauce when making the ribs.  I used our fave flavor of Sweet Baby Ray’s sauce (Honey flavored) and the ribs were delectable.  Enjoy!

*Hints: Add 1/4 – 1/2 tsp. of liquid smoke to your sauce for smokier flavored ribs...

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Recipes Corresponding to Grocery Shopping List 19: 2011

May 20, 2011 Corresponding RecipesShopping Lists and Home Page Posts  No comments

Vegetable Korma

Vegetarian

Serves 2 to 4 People

  • 1 1/2 TBSP. canola oil
  • 1 small red onion, chopped
  • 1 tsp. minced or grated fresh ginger root
  • 4 clove of garlic, grated
  • 3 red potatoes, cubed
  • 4 carrots, peeled and chopped to be of slightly smaller size than the potatoes
  • 1 fresh jalapeño, seeded and sliced
  • 1/4 cup cashews, ground or broken into small bits using a rolling pin  (see below)
  • 1 (4 oz.) can of tomato sauce
  • 2 tsp. salt
  • 1 1/2 TBSP. curry powder
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup half and half
  • 1 small bunch of fresh cilantro for a garnish
  • white, jasmine, basmati, or brown rice

My husband and I are committed for the time being to having meatless Monday.  That being said I’ve been perusing the web, cookbooks etc...

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