Good Recipes
Okay, okay...I know this isn't Cooking with Justin Wilson..(used to love that show by the way), but I just wanted to ask you guys to help me with one of my I.am.going.to.try.to.start.this.and.keep.it.up.the.whole.year type things...I absolutely refuse to say "New Year's Resolution"...LOL
One of those things was to try and save some cash by cooking at home instead of always eating out all the time. I actually did the math on the amount of money I wasted eating out last year and that shit will amaze you!!!
Example:
Average Lunch: @ $7.00
Average Work Week @ 5 Days
Average Weeks Worked per Year @ 45
Total Spent Eating Out @ $1600.00
....$$1600...per year just eating lunch at work!! That's crazy as hell!! in my honest opinion and those figures are just rough estimates. Don't count the outings outside of work, miscellaneous outings to ball games and what-not. I think it would be safe to say that in an entire year's worth of food consumption that wasn't cooked at home, but rather bought while outside the home, would be around 3 or 4 thousand dollars maybe!?!
So I am asking all of you to either email or post for others to see any good recipes you have for simple, fast, home cooked meals (that don't contain BACAN)..LOL
and see if we can get a pretty good list compiled. mmmkay?
...In other news..
What the HELL is this about!!
C'mon man...I mean seriously. I read the article and sympathize with his plight, but please man. Give him a chance to play in the NBA again? Why, just because he is Jayson Williams? Would my black ass get another chance at just a normal life if I shot my damn limo driver? HELL NAH!!! Maybe its just me, but I can't sympathize with you shooting a man in cold blood and then trying to cover the shit up. What I can understand is that he probably has legal fees out the ass and probably got shook after hearing about Ricky Williams and the 8 or 9 million he had to pay back to the NFL for reneging on his contract to smoke blunts and shit!! LOL
Well that's all for today folks...be sure to get at me with those recipes...brotha trying to work on that whole retirement at 50 thing and every penny saved helps!!
later ya'll
One of those things was to try and save some cash by cooking at home instead of always eating out all the time. I actually did the math on the amount of money I wasted eating out last year and that shit will amaze you!!!
Example:
Average Lunch: @ $7.00
Average Work Week @ 5 Days
Average Weeks Worked per Year @ 45
Total Spent Eating Out @ $1600.00
....$$1600...per year just eating lunch at work!! That's crazy as hell!! in my honest opinion and those figures are just rough estimates. Don't count the outings outside of work, miscellaneous outings to ball games and what-not. I think it would be safe to say that in an entire year's worth of food consumption that wasn't cooked at home, but rather bought while outside the home, would be around 3 or 4 thousand dollars maybe!?!
So I am asking all of you to either email or post for others to see any good recipes you have for simple, fast, home cooked meals (that don't contain BACAN)..LOL
and see if we can get a pretty good list compiled. mmmkay?
...In other news..
What the HELL is this about!!
C'mon man...I mean seriously. I read the article and sympathize with his plight, but please man. Give him a chance to play in the NBA again? Why, just because he is Jayson Williams? Would my black ass get another chance at just a normal life if I shot my damn limo driver? HELL NAH!!! Maybe its just me, but I can't sympathize with you shooting a man in cold blood and then trying to cover the shit up. What I can understand is that he probably has legal fees out the ass and probably got shook after hearing about Ricky Williams and the 8 or 9 million he had to pay back to the NFL for reneging on his contract to smoke blunts and shit!! LOL
Well that's all for today folks...be sure to get at me with those recipes...brotha trying to work on that whole retirement at 50 thing and every penny saved helps!!
later ya'll
posted by DaKelzz | 1/13/2005 07:41:00 AM
12 Comments:
Bruh, I got the shit for ya! Make a big ass pot of spaghetti... It only takes an hour to make, but you can eat that shit for three days man....
Spaghetti, Prego, ground beef, and italian sausage is all you need playa...
Hiya Kelvin...well being the domestic diva...a great cookbook to invest in is anything by southern living, but something easy to start off with is kraft.com or allrecipes.com. They have a bunch of recipes that you can choose from. Now, here is how you save cash because being all these intricate ingredients for individual recipes can be expensive...Let's say you see a chicken and fish recipe you like. Look for a common theme in both of them..let's say they both require thyme or basil...cook those 2 in one week, so that way you use that spice twice and you don't buy 10 spices at like $3 a pop and never use them again. Also, buy things in multiples...if you have chicken on Monday, have it again on Thurs but served a different way...like Chicken Tenders then later Chicken Parmesean. That way it doesn't feel like you're eating chicken everyday? lol Make sense?
Here are some good staple recipes:
Title: Taco Soup
Description:
My aunt gave me this recipe during Christmas. I've already made it four times. It's quite a healthy and hearty soup. Real good too!
Ingredients:
*YOU WILL NEED A LARGE CROCKPOT
1 can navy beans (plain, without bacon, etc.)
1 can kidney beans
1 can black beans (Tim likes the kind with jalapenos)
1 can ranch style beans (original flavor)
1 can diced tomatoes
1 can rotel tomatoes
3/4 to 1 cup chicken broth
1 lb. ground beef or turkey, browned and seasoned to taste
1 medium onion, chopped
1 bell pepper, chopped
olive oil or cooking spray
1 pkg. taco seasoning
1 pkg. ranch dressing mix (DRY MIX not salad dressing)
Directions:
Saute bell pepper and onion in about 1 tablespoon olive oil or use cooking spray. Set aside. Brown and season ground beef or turkey. Drain fat. Dump everything into the crockpot. Mix it up real good. I cook mine on high for 2-1/2 to 3 hours. Serve it up!
I think this would be great with a salad and buttered rolls/bread.
Mom turned me on to adding redpepper flakes to soup. I use it along with seasoned salt, onion powder and ground pepper to season my meat. At hubby's request, I go really heavy on the onion powder.
Number Of Servings:enough lunch for you and yours for a week
Preparation Time:20+ minutes
Title: Enchilada! Casserole
Description:
My aunt used to make this for us when we were kids. Now, those who were kids at the time are still serving up this dish to their own families. The great thing about this dish is you can make it ahead of time. It's hearty enough to eat alone or serve it with a
simple tossed salad
Ingredients:
Chili Powder (about 1 tablespoon to each pound of meat)
4 lbs. Ground Beef or Turkey
2 cans Cream of mushroom soup (10.5-11 oz can depending on brand)
2 cans Cream of celery soup (10.5-11 oz can depending on brand)
1 10 oz. can Old El Paso enchilada sauce (yellow and red can)
2 cups Cheddar cheese, shredded
1 large bag Tostitos tortilla chips
sour cream (optional)
picante sauce (optional)
Directions:
In a large pot, brown ground beef (or turkey), drain, return to pot. Over low-medium
heat, add soups and chili powder, stir until evenly combined and soup is warmed all
the way through. Use a 13x9x2 pan (or anything close in size). First layer is crumbled
chips, then meat mixture. Alternate layers of chips and meat mixture (3 to 4 layers).
Last layer is meat mixture. Pour enchilada sauce over the last layer. Top with
cheese. Bake at 375-400 degrees until the cheese melts and begins to slightly
bubble. Let casserole sit 10-15 minutes before serving.
Serve with:
a dollop of sour cream
a spoon or two or three of picante sauce
* Notes*
FIRST: If you are using ground turkey, I highly recommend you add at least one more can of soup to the meat mixture. Why? Because it will be dry, Dry, DRY otherwise. The turkey really seems to soak up the soup more than the beef.
SECOND: IF YOU CAN, search high and low for the Old El Paso brand enchilada sauce. My mother and I have tried another brand; it just wasn't the same.
and lastly:
Title: Spicy Oven-Fried Catfish
Description:
I got this recipe from Ebony magazine while waiting for hubby in the barber shop (about 2 years ago).
Ingredients:
4 dressed farm-raised catfish fillets (about 7 ounces)
1/4 cup YELLOW cornmeal
1/4 cup dry bread crumbs
1/2 teaspoon salt, optional
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground thyme
1/2 cup skim milk
1/4 cup margarine, melted
cooking spray
Directions:
Move oven rack to position slightly above middle of oven. Heat oven to 450 degrees.
Combine cornmeal, bread crumbs, salt, paprika, garlic powder, cayenne pepper and thyme. Dip fish into milk; coat with cornmeal mixture. Place in 13x9x2-inch
rectangular pan coated with cooking spray. Pour margarine over fish. Bake uncovered until fish flakes very easily with fork, about 15 to 20 minutes.
*Notes*
- I've prepared this fish in both a gas and electric oven. The electric oven seems to
work better. The fish turns out more crispy.
- I use a cookie sheet instead of a baking pan (I like heat the pan up in the oven before placing the fish on it).
- As soon as the fish is done, I cut the broiler on it for about 15-20 seconds; it turns
out alot more crispy
Number Of Servings:
Preparation Time:25-30 minutes
Hope these help. My hubby has gained about 15 lbs since we've been married. That's a good thing, he was a skinny thang when we met lol. I am old school, I fix breakfast lunch and dinner.
Too much to type. Call me later and I'll give you the jump off.
Well I did my part by posting about the beef stew on my blog. *Yawn* Man, is this a long ass week or what? It seems like Saturday will never get here.
All those recipes sound awesome - especially that Taco Soup. Hmmmm.
Jayson Williams - Wow. I don't know about that dude. Although his attitude is like a lot of other athletes, above the law.
Bacon Wrapped Shrimp w/ Rice Meka
~Peel & de-vein a 1/2 lb of shrimp
~Take thick sliced pepper bacon and cut the strips
in half
~Wrap each shrimp in a half strip of bacon, use toothpicks to secure
~Heat 2 table spoons of olive oil or butter in skillet
~Sear shrimp on both sides, then place in the oven for 10 minutes, until bacon is cooked and shrimp are pink
~Put baked shrimp back in an oil-less pain on high heat to seer again
Rice Meka:)
~Cook two cups of plain rice according to package directions but instead of plain water use chicken broth
~Fry three slices of bacon chop and sit to the side
~Chop 1 large or two small shallots (may substitute with red or green onion)
~Mince 1/2 clove of garlic
~salt/pepper
~Sautee the onion and garlic, salt & pepper in the bacon drippings
~Add all ingredients into rice and stir
Lay bacon-wrapped shrimp over rice. I usually serve this with pico de gallo, which is tomato, cillantro, red onion, and jalepeno. The cold pico with the hot shrimp and rice is sooooo good.
Good eats
Here's an idea. . .if you have a George Foreman grill buy some chicken breasts and some Dale's seasoning. Poke holes through the chicken breasts soak them in the Dales for a minute then throw them on the grill. .and BAM (as Emeril says) you have some of the juciest chicken breasts ever. . .you can do rice a roni with it. . . and maybe steam some broccoli or heat up a can of green beans. . . it's a nice little meal that doesn't require much preparation.
Hi Kelvin,
Check out recipezaar.com. They have any and everything you need. I'll email you some also.
Just had to respond to Shana's comment. My George Foreman is one of my best friends. You can marinate chicken breasts in Italian dressing, do some rice and saute some zucchini, squash and onions--you have a meal.
***Note: These recipes were sent to me by Belle and I thought that I would share them with you guys:***
Cheddar Chicken Chowder
2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces (try Rotisserie chicken in deli section)
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4-1/2 cups fat-free chicken broth
1-3/4 cups diced peeled red potatoes
2-1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cook bacon in a with cooking spray over medium-high heat in large pot until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
Pepper Sirloin Steak
Serves 6
1 (2 ½ lb) sirloin steak, 1 ½” thick
½ c butter or margarine
¼ c chopped fresh parsley or 4 tsp dried parsley
¼ c minced onion
2 tbsp Worcestershire sauce
1 tsp freshly ground pepper
½ tsp dry mustard
Lightly score edges of steak at 1” intervals. Preheat grill or broiler.
Combine butter parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat stirring continually, over low heat, until butter melts. Reserve ¼ of the mixture.
Place steak on grill or broiler pan. Brush steak w/ butter mixture. Cook, basting frequently w/ butter mixture, about 6 min/side for medium.
Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.
*Sprinkle fresh herbs on hot coals while grilling to enhance the flavor of the meat.
Oriental Steak-so good fixed it again last night
4-6 servings
¾ c light Italian dressing
3 tbsp. soy sauce
3 tbsp firmly packed brown sugar
½ tsp ginger
1-1/2 lb, flank, top round or sirloin steak
In small bowl, combine all ingredients except steak.
In plastic bag, pour ½ c marinade over steak. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3-24 hrs. Refrigerate remaining marinade.
Remove steak. Discarding marinade. Grill or broil steak, turning once and brushing frequently w/ reserved marinade, until steak is desired doneness.
Dayuuuum Kel $1600.00. LOL. WOW! Well, I have some recipes in mind. I'll email ya. :)
**The following were sent in by Dayrell**
Say-My-Name Smothered Chicken and Gravy: (got this from my girl Patti Labelle)
1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.
Pizza Lasagna:
Ingredients:
9 uncooked lasagna noodles
1 (15-oz.) can pizza sauce
1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
8 oz. (2 cups) shredded mozzarella cheese
2 (3 1/2-oz.) pkg. pepperoni slices
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (2 1/4-oz.) can sliced ripe olives, drained
1/2 cup chopped green bell pepper
2 tablespoons grated Parmesan cheese
Preparation Directions:
1. Cook lasagna noodles to desired doneness as directed on package. Drain.
2. Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
4. Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
5. Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.
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