COOKING ON A BUDGET - 04/01/21


COOKING ON A BUDGET 04/01/21

GREG’S FOOD OF THE WEEK:

Market Basket - Poland Springs Water - $2.99 (28 pack!!!)

KELLY’S BEER SALE FOR THE WEEK:

Shaw’s – Sam Adams - $10.99 (I love deals like this)

Hannaford – Blue Moon - $12.99 (12 bottles, 15 cans)

Market Basket – Lord Hobo, VooDoo Ranger, UFO - $12.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket - Boston Coffee Cake - $5.79 (Apple, Marble, Blueberry, Walnut)

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HANNAFORD (SALES END SATURDAY) –

Shank portion ham – 69 cents lb. (If you still need one for Easter)

Cream Cheese - $1.46 (If you don’t have Aldi - Cream Cheese Brioche French Toast Bake)

Chicken Stock - $1.97 (Ham Tetrazzini)

Sour cream - $1.50 (Double Baked Ham and Cheese Potatoes)

ALDI (SALES END ON SATURDAY) -

Spiral Sliced Half Ham – 95 cents lb. (still on sale if you need one)

Butter - $1.89 (Cream Cheese Brioche French Toast Bake)

Cream Cheese – 69 cents (Cream Cheese Brioche French Toast Bake and Double Baked Ham and Cheese Potatoes)

Sliced Brioche Loaves - $2.99 (Cream Cheese Brioche French Toast Bake)

Brown Sugar - $1.29 (Cream Cheese Brioche French Toast Bake)

Pecan Halves $5.15 (Cream Cheese Brioche French Toast Bake)

Crescent rolls – 79 cents (Stuffed Crescent Rolls)

Russet Potatoes - $2.99 (10lb bag – Double baked ham and cheese potatoes)

Eggs - $1.79 (Cream Cheese Brioche French Toast Bake)

Flour - $1.15 (Cream Cheese Brioche French Toast Bake)

SHAW’S (SALES START FRIDAY)

Crescent Rolls – $1.49 (Fab 5 deal - If you don’t have Aldi – Stuffed Crescent Rolls)

Signature Select Pasta – 79 cents (Fab 5)

Lucerne Bar, Shredded or sliced cheese - $1.88 (grab your shredded cheddar for the potatoes, sliced Swiss for your sandwiches)

OTHER GOOD DEALS:

Beef Large End Roast or N.Y. Boneless Roast - $4.97lb (Just 4 U – 3 day sale. Even though I bought an extra last week at Market Basket to freeze, it looks like I am buying another one!)

Jimmy Dean Bacon - $2.97 (Just 4 U – 3 day sale – great price)

Spiral Sliced Ham or Traditional Half Ham – 97 cents lb. (Just 4 U – 3 day sale – great price)

MARKET BASKET (SALES START SUNDAY)-

Virginia or Honey Ham - $3.99lb (Missouri Gerber Sandwich)

Hoffman’s Super Sharp Cheese - $4.49lb (Slices for Gerber Sandwich)

Galbani Provolone Cheese - $4.49lb (Slices for Gerber Sandwich)

OTHER GOOD DEAL:

Chicken thighs and drumsticks – 89 cents lb.

IDEAS FOR COOKING THIS WEEK – Easter is this weekend so I have some great delicious breakfast ideas for Easter morning, plus a dessert that I will try after making those air fried Oreos, ideas on what to do with your leftover ham and of course our sandwich of the week.

CREAM CHEESE BRIOCHE FRENCH TOAST BAKE

Butter your casserole dish, and then put slices of brioche bread slices to line the bottom of it (leaving no gaps). Cut your cream cheese into cubes and place them all over your bread, and then you can add chopped pecans and raisins (we only did the nuts), and then top with more slices of brioche bread. In a bowl, mix eggs, milk, and brown sugar, vanilla, cinnamon, nutmeg and ground cloves and whisk together and then pour on top of your bread. Make sure your bread is absorbing the liquid.In another bowl mix some brown sugar, flour, cinnamon and then fork in some cold cubed butter to make a crumble and then put on top of your bread. Cover this and let it sit in the fridge for at least 4 hours or overnight. When ready to cook, you can take it out 20 minutes before to get to room temperature and then cook covered with aluminum foil for 20 minutes and then uncover and cook for another 20 minutes or until the liquid is gone from the bottom of dish.Drizzle the top with melted butter and serve with maple syrup and powdered sugar.

HAM TETRAZZINI

Usually I make with chicken, but when you have leftover ham, why not change things up.Cook your pasta according to the package (al dente) and set aside.I like using fettucine, but most recipes call for spaghetti.In a pan sauté mushrooms in butter and when browned set aside.In the same pan, put more butter and then start making your roux by adding flour and stir on a lower heat and then start whisking in your milk (or light cream) until it thickens and add in chicken stock to make your sauce. Season with nutmeg, fresh chopped thyme, pepper and continue to simmer and then add in your mushrooms, chopped leftover ham, some sherry and then keep tasting to see if you want any more salt, pepper and nutmeg.Combine your sauce with your pasta and put in a greased casserole dish and top with fresh shredded parmesan cheese. Bake for 400 degrees for 30 minutes or until bubbly and golden on top.

DOUBLE BAKED HAM AND CHEESE POTATOES

Poke holes in your potatoes and rub with olive oil, salt and pepper and bake for an hour at 350 or until soft. Once done, let cool for a bit and then slice your potatoes in half and scoop the flesh out of the skins and put in a bowl and mash with softened cream cheese, milk, butter, salt, pepper, Spud Fixin (camp mix seasoning – it’s the best: http://www.campmix.com/spices/P.html), shredded sharp cheddar cheese and some chopped scallions and your leftover ham cubed. Once everything is blended and mashed well spoon the mashed potatoes in the skin, top with cheddar cheese and bake for another 15 minutes. Garnish with chives and serve with sour cream.

STUFFED CRESCENT ROLLS

Last week I had posted the video of the air fried Oreos and then I made them for the guys in studio and they were a hit! This week I am going to try to make an Easter dessert and put a lot of things in crescent rolls and air fry and see how they come out. I haven’t tried any of these things yet, but will definitely let you know.I am going to try peanut butter eggs, strawberries and cream cheese, apple and brown sugar, mini snickers and any other mini candies I can think!All you need for these are crescent rolls (original or honey) and use the triangle to wrap around what you choose.Once you have sealed the dough, brush with melted butter and air fry at 320 for 6 minutes and then you can top with powdered sugar or drizzle some honey on top!

SANDWICHES!

Delish.com put out a list “The Classic Sandwich to Order in Every State”So I went through the list and boy do some of those sandwiches look and sound so good!I will try to post a different sandwich each week from the list. (These will not be the recipes from the restaurants, but I will be trying to recreate them from the description.)

MISSOURI’S GERBER SPECIAL

Well, it’s been a ham week so why not an open faced ham sandwich from Missouri!Take French bread loaf and slice, and put on a baking sheet. Cut each loaf half in half. In a small bowl mix soft butter and crushed garlic and mix into a paste and smear on each slice of bread, and then top with ham slices (deli slices) but I am sure if we use our leftover ham it will still be good and then add cheese. The recipes I have found said Provel Cheese is a white processed cheese popular in St. Louis. It is a mix of provolone, cheddar and Swiss so I think we should just add a slice of each on top of that ham, sprinkle with paprika and bake for 15 minutes at 350!