COOKING ON A BUDGET 12/17/20


COOKING ON A BUDGET 10/15/20

There are a lot of roasts and hams on sale at all the stores this week for the holidays. Best deal on large end rib roast is Shaw's with your Just 4 U app - $4.85. Best deal for ham spiral sliced is at Aldi for 95 cents lb. If you are looking for a shank portion ham then starting Sunday 69 cents lb at Hannaford. Hannaford is also doing Sea Scallops for $9.99lb starting on Sunday which is a great deal! Hope you enjoy your holiday.

GREG’S FOOD OF THE WEEK: Shaw's: Friendly's Ice Cream - $1.95 with Just 4 U!

KELLY’S BEER SALE FOR THE WEEK:

Market Basket –Heineken •Corona •Samuel Adams •Stella Artois •Blue Moon •Harpoon •LongTrail •Lagunitas •White Claw •Truly •Smirnoff Seltzer •Bud Light Seltzer - $12.99 (12 packs)

ROADKILL’S SWEET OF THE WEEK:

Market Basket - Mini cupcakes - $1.99 (12 pack vanilla and chocolate)

Cream Pies - $6.49 (•Banana •Chocolate •Coconut Cream •Chocolate Caramel Sea Salt)

Shaw's: Brownie Platter - $12.99

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HANNAFORD (SALES END SATURDAY) –

Atlantic Salmon - $5.99lb (Salmon with creamy lemon risotto)

Pork Butt Roast - 89 cents lb 

Yellow Potatoes - $1.88 (4lb bag) (Side with your pork butt roast)

ALDI (SALES END ON SATURDAY) -

Rack of Lamb - $9.99lb (it's a Christmas Eve special in my house!)

Vegetable stock - $1.69 (Salmon with creamy lemon risotto)

SHAW’S (SALES START FRIDAY) - (If you still don't have a roast for Christmas best deal here this week.)

Rib Roast or NY Boneless Roast- $4.85lb (Just 4 U)

MARKET BASKET (SALES START SUNDAY)- (Remember this is the 2 week flyer.) 

Eggplant - 99 cents lb (Eggplant Towers)

Galbani Ricotta/Mozzarella - 2 for $5 (Eggplant Towers)

Poultry Blend Seasonings - $2.99 (Rosemary, Thyme, Sage ) (rack of lamb)

IDEAS FOR COOKING THIS WEEK -

SALMON WITH CREAMY LEMON RISOTTO –Salmon might make you think summer but why not enjoy it in a winter comfort food, especially when it's on sale! In a skillet heat oil and cook chopped onions and minced garlic. And cook until soft. Turn up the heat to high and add in your risotto rice and cook for a couple minutes and add in some white wine and cook out some of the alcohol for a few minutes and then turn down the heat to a medium and start to add in your vegetable stock (do it in batches while continuing to stir so the rice is absorbing the stock. The rice should be cooked through but not mushy when you pull it off the heat and set aside. For your salmon, heat your oil, season your salmon with salt and cook on a high heat for about 3 minutes on each side and once cooked add some more stock to the risotto, some butter and lemon juice and zest and stir until it gets really creamy. Top with your salmon, fresh chopped parsley and season with pepper.

PORK BUTT ROAST -Cut slits in your pork roast and place garlic cloves in the slits. Rub worcestershire sauce all over it and let sit out for an hour to get it at room temperature. Once you are ready to cook it season with salt and pepper and rub brown sugar, cumin, paprika, garlic powder, onion powder, salt and pepper all over it. At the bottom of your roasting pan pour some apple juice. Cover the roast with tinfoil tightly. Preheat your over to 425 for 15 minutes and then put in your roast and lower temp to 200. Let cook for 4 hours - check at 4 hours to make sure it is falling apart. If you want a nice crust at the end you can cook on a high heat at the end with no tinfoil. Serve up with some mashed potatoes!

CHRISTMAS RACK OF LAMB –I know that lamb isn't everybody's favorite but on Christmas Eve I do a prime rib and lamb. Here is my recipe! In a food processor put a lot of garlic cloves (12 will work), fresh rosemary, fresh parsley, red pepper flakes and olive oil. Season your lamb with salt and pepper, and then coat with your marinade and let sit out for an hour to get to room temperature. Set your oven to 450 and put the fat side up on your pan and cook for 15 minutes and then flip and cook for 5 minutes. Let the lamb rest for about 10 minutes with tinfoil on top. you don't want over cooked lamb so you can pull it out at 125 and that will be medium rare and it will continue to cook when you pull it out. 

EGGPLANT PARM APPETIZER TOWERS –Jeff's favorite is chicken parm and mine eggplant. I make these apps all time and I will be starting my Christmas eve dinner off with these! Slice your eggplant and season each slice with italian seasoning and then coat in flour, egg wash then bread crumbs (I season my bread crumbs with oregano, grated parm cheese, garlic powder). Cook your eggplant in olive oil until golden brown on each side then put on paper towels to get out the extra grease. On a large baking sheet I put one eggplant round, add on some of my homemade marinara, a slice of plum tomato, a basil leave, a spoonful of ricotta cheese and then a bit of shredded mozzarella. I continue to stack until I get to the third eggplant and top that with marinara and a piece of fresh slice mozzarella. Bake until all the cheese is gooey, for the last 30 seconds I broil to get the top a golden brown. Top with more fresh basil and serve on a spoonful of your sauce. 

Easy meal of the week –– CALZONES! Easy because you can get pre-made dough from the deli section and add in leftovers from the week or stick to the basic and just load with cheese, sauce, salami and pepperoni.

CHRISTMAS EVE MEAL PLAN IN MY HOUSE - I know a lot of you will not be with family this holiday season. My family still coming over and although I know I will be criticized they are in my "circle" of people that I have been regularly seeing throughout this madness.

APPETIZERS -

Seared scallops, shrimp cocktail, maple bacon brussel sprouts, prosciutto wrapped asparagus, cranberry brie pinwheels, eggplant parm towers, Charcuterie: cheese, crackers and deli meat, olives, nuts and apple slices.

DINNER -

Prime rib roast, rack of lamb, mashed potatoes, gravy, brown sugar butternut squash, green beans and rolls.