Budget Tip
I have another recipe like this one on the blog however this one has 2 ingredients and is not only easy but terribly inexpensive. The healthy factor depends on how much of the oil you can skim off the top. If you want, you can help things by removing the skin, but I find that it dries out the chicken a bit.
Suggested Ingredients
3 - 4 chicken leg quarters (skin and bone in)
3/4 bottle of Sweet Baby Rays Honey Chipotle BBQ Sauce
Suggested Cooking Method
Put the chicken in a crockpot. Pour BBQ sauce over them. Put the crockpot on high for 6 hours.
After the chicken has finished, pull the chicken out of the crockpot, then remove skin, bone and gristle. Skim the top of the sauce in the crockpot. There will be quite a bit of oil on the top so get as much as you can!
Shred the chicken and throw it back into the pot. It's good for sandwhiches or served on top of brown rice. Either way you'll have a hearty meal that is filling for less than a buck a serving.
Monday, March 28, 2011
Monday, March 7, 2011
Corn Pancakes
Budget Tip
This has got to be one of the best and cheapest side items and I bet you already have everything on hand. I used self-rising cornmeal but you could use whatever.
Suggested Ingredients
1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
3 TBSP sugar
1 egg
1/2 cup of milk (more or less)
2 TBSP butter
some vanilla
Suggested Cooking Method
Combine all the dry ingredients and then cut in the butter, mashing it together well with a fork. Beat the egg and add it to the milk. Put in a few drops of vanilla. Add about 1/2 the milk and mix together, then add the rest until it is the consistancy of pancakes. If it's too thick add a teeny bit more milk. Cook on the griddle like you would a pancake. These are the perfect sweet pancake and are wonderful as a side item or for breakfast.
This has got to be one of the best and cheapest side items and I bet you already have everything on hand. I used self-rising cornmeal but you could use whatever.
Suggested Ingredients
1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
3 TBSP sugar
1 egg
1/2 cup of milk (more or less)
2 TBSP butter
some vanilla
Suggested Cooking Method
Combine all the dry ingredients and then cut in the butter, mashing it together well with a fork. Beat the egg and add it to the milk. Put in a few drops of vanilla. Add about 1/2 the milk and mix together, then add the rest until it is the consistancy of pancakes. If it's too thick add a teeny bit more milk. Cook on the griddle like you would a pancake. These are the perfect sweet pancake and are wonderful as a side item or for breakfast.
Tomato-Basil Chicken Sausage over Grits with Corn Pancakes
Budget Tip
The chicken sausage can be expensive but I get it from Costco so it's not too bad: http://www.alfrescoallnatural.com/FlavorDetails.aspx?ID=9778
Are you remembering to save your chicken bones for stocks? I hope so! It's the cheapest way to get some GREAT flavor!
Suggested Ingredients
4 links of Alfresco Sundried Tomato & Basil Chicken Sausage
Olive Oil spray
Chicken Stock
sage, onion powder, celery salt to taste
Grits
Cornbread Pancakes (I'll post a seperate recipe for those)
Suggested Cooking Method
Cut up the links into sausage rounds
Coat a cast-iron skillet with olive oil spray
Saute the sausage rounds on med high heat until they have a light brown (i've just been pan sauteed) look to them
Add the spices and let that cook for just a minute or two.
Pour in the chicken stock and turn the heat down to medium, let this reduce for a while and i'll take a moment to talk about the stock
For this particular recipe I used chicken bones from a roasted chicken that I had stuffed with garlic cloves, lemons and rubbed with italian herbs like basil and oregano. I tossed all of this, lemons and garlic cloves included into a pot for about an hour or so and just let it simmer until all the yummy flavors were well developed. To be honest, I think that the quality of the stock is often what makes the flavor of the dish you are cooking. And, because stocks are rarely made the exact same way everytime you generally get a unique flavor to the dish. So if you aren't getting the robust flavor you want in your recipe, try adjusting your stock.
Once the stock has reduced a bit, you can thicken it up to make it a gravy by adding either a bit of flour water, cornstarch or a little bit of the corn pancake batter. If you choose the batter, just know you'll have some lumps in there that you'll need to stir around until they melt all the way. This is the way I chose :)
Cook up your grits according to the directions, feel free to add cheese. I did not only because I didn't have any on hand but Carter said the sauce was so good, it made up for not adding cheese.
When you serve this dish, put some grits on your place and make a little well to ladle the sausage and gravy. On the side, serve the corn pancakes.
The chicken sausage can be expensive but I get it from Costco so it's not too bad: http://www.alfrescoallnatural.com/FlavorDetails.aspx?ID=9778
Are you remembering to save your chicken bones for stocks? I hope so! It's the cheapest way to get some GREAT flavor!
Suggested Ingredients
4 links of Alfresco Sundried Tomato & Basil Chicken Sausage
Olive Oil spray
Chicken Stock
sage, onion powder, celery salt to taste
Grits
Cornbread Pancakes (I'll post a seperate recipe for those)
Suggested Cooking Method
Cut up the links into sausage rounds
Coat a cast-iron skillet with olive oil spray
Saute the sausage rounds on med high heat until they have a light brown (i've just been pan sauteed) look to them
Add the spices and let that cook for just a minute or two.
Pour in the chicken stock and turn the heat down to medium, let this reduce for a while and i'll take a moment to talk about the stock
For this particular recipe I used chicken bones from a roasted chicken that I had stuffed with garlic cloves, lemons and rubbed with italian herbs like basil and oregano. I tossed all of this, lemons and garlic cloves included into a pot for about an hour or so and just let it simmer until all the yummy flavors were well developed. To be honest, I think that the quality of the stock is often what makes the flavor of the dish you are cooking. And, because stocks are rarely made the exact same way everytime you generally get a unique flavor to the dish. So if you aren't getting the robust flavor you want in your recipe, try adjusting your stock.
Once the stock has reduced a bit, you can thicken it up to make it a gravy by adding either a bit of flour water, cornstarch or a little bit of the corn pancake batter. If you choose the batter, just know you'll have some lumps in there that you'll need to stir around until they melt all the way. This is the way I chose :)
Cook up your grits according to the directions, feel free to add cheese. I did not only because I didn't have any on hand but Carter said the sauce was so good, it made up for not adding cheese.
When you serve this dish, put some grits on your place and make a little well to ladle the sausage and gravy. On the side, serve the corn pancakes.
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