COOKING ON A BUDGET - 06/03/21


COOKING ON A BUDGET 06/03/21

GREG’S FOOD OF THE WEEK:

Market Basket – Dave’s Killer Bread - $3.99 (All variety)

(Cool story about Dave’s Killer Bread - At Dave’s Killer Bread, we believe in Second Chance Employment: hiring the best person for the job, regardless of criminal history. We have witnessed it’s transformative power, and that giving someone who is ready to change their lives a chance – a Second Chance - gives people an opportunity not only to make a living, but to make a life.

KELLY’S BEER SALE FOR THE WEEK:

Market Basket– UFO - $13.99

Hannaford – Founders - $14.99 (15 pack)

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Brownies - $4.99 (Fudge, Walnut, Cream Cheese)

HANNAFORD (SALES END SATURDAY) –

Family Pack Marinated Sirloin Steak Tips - $7.99lb (still on sale!!! I STOCK UP EVERY WEEK!)

Bone-In Strip Steak - $5.99lb (Whiskey Grilled Steak with Blue Cheese Butter)

Shady Brook Farms 85% Lean Ground Turkey – 2 for $6 (If you want leaner go to MB - Turkey Stuffed Peppers)

Georgia Peaches – 79 cents lb. (Ginger Peach Chicken)

Avocados – 99 cents lb. (Turkey Stuffed Peppers)

ALDI (SALES END ON SATURDAY) -

Split Chicken Breasts – 99 cents lb. (Ginger Peach chicken)

Black Beans – 55 cents (Turkey Stuffed Peppers)

Soy Sauce - $1.45 (Ginger Peach Chicken)

Cream Cheese – 89 cents (Stuffed Burgers)

Jalapeno Peppers - $1.09 per 1/2 lb. (Turkey Stuffed Peppers)

Sour cream – 99 cents (Turkey Stuffed Peppers)

SHAW’S (SALES START FRIDAY) Plus they are doing a special 4 day sale for the holiday!

Butter - $1.57 (Just for U – limit 2)

Jumbo Raw Shrimp - $5.97lb (Shrimp and Scallop Foil Pack)

Bay Scallops - $8.99

MARKET BASKET (SALES START SUNDAY)

Red, Yellow, Orange Peppers - $1.99 (Turkey Stuffed Peppers)

California Cauliflower – 2 for $5 (Ginger Peach Chicken)

Fresh Ground Turkey - $3.49 (93% lean – leaner than the Hannaford)

Castello Danish Blue Cheese - $5.99lb (Whiskey Grilled Steak with Blue Cheese Butter)

Cilantro – 99 cents (Turkey Stuffed Peppers)

Little Potato Company – 2 for $5 (Boomer Gold, Dynamic Duo, Terrific Trio, Blushing Bell) (Shrimp and Scallop Foil Pack)

IDEAS FOR COOKING THIS WEEK –

GINGER PEACH CHICKEN –

You can use your oven or use your grill on these hot days. If you are doing the oven your temp should be 450. If you are doing a grill, I cook the chicken in an aluminum pan and put a rack in it and cover with a piece of foil. Put a bag of frozen peaches (thawed) or fresh sliced peaches and sliced red onions and season with salt and pepper, on a baking sheet or on top of foil wrapped rack. On top sprinkle fresh grated ginger, soy sauce, vegetable oil, sesame oil and red pepper flakes. Rub your chicken with salt and pepper and drizzle with olive oil and put the chicken on top of the peach and onions, skin side up. Cook for 25-30 minutes or until cooked through. Serve with rice or cauliflower rice.

TURKEY STUFFED PEPPERS

Cut your peppers in half and remove the seeds and insides and put on a baking sheet or again in your grill. In a skillet cook your ground turkey with some minced garlic in olive oil.Add in a can of black beans, a can of enchilada sauce, red pepper flakes, can of fire roasted tomatoes and fresh cilantro.Put this mixture inside of your peppers, cover with foil and cook for 30 minutes, then add on stop some shredded Mexican cheese and cook until melted.Top with sour cream, avocado, more fresh cilantro, thinly sliced jalapenos!

WHISKEY GRILLED STEAK WITH BLUE CHEESE BUTTER

In a bowl mix your marinade, brown sugar, honey, stone ground mustard, whiskey of your choice, balsamic vinegar, extra virgin olive oil, onion and garlic powder, salt and pepper.Put your steak and marinade in a large Ziploc bag and let sit for up to 24 hours in the fridge. When you are ready to grill make sure you take out and get to room temperature before cooking.Grill the steaks on each side to get to the temp you want.To make your blue cheese butter, mix unsalted butter, crumbled blue cheese, roasted and then smashed garlic, and a minced shallot. Combine it all and then season with salt and pepper. Put on top of your hot steak when you serve.

STUFFED CHEESEBURGERS -

I get Delish magazine and subscription online now and I absolutely love it!I am not one to follow recipes exactly but I love to look at other people’s creations and work with it to make my own.This month they did a whole bunch of burger recipes that you can find around the United States. So I recommend you buy some ground beef and get stuffing! Some of their ideas include: pimentos, cheddar and cream cheese; blue cheese, buffalo sauce, chopped chives, celery seed, cream cheese; garlic, feta, parsley; jalapeno, cheddar, mozzarella, cream cheese and bacon; caramelized onions and gruyere. My thoughts include: pepperoni, red sauce, mozzarella, basil; mushrooms, caramelized onions, cheddar and cream cheese; roasted red peppers, asiago and drizzle with balsamic.So many things you could stuff in there!I saved a large mayo lid years ago, I spray it with pam and then make my patty in it and curve the sides up, put the ingredients on the patty and then form another patty and put on top and seal all the edges. Season both sides with salt and pepper and then grill or skillet them up!

FOIL PACK – SHRIMP AND SCALLOPS -

I may have done this before but I will say doing foil packs are easy for camping or even at home.For camping I like to make them the night before we head out and then when we get to the campground and all the kids want to do is go for a swim and ride bikes I plop these on the grill and when we get back they are done!Another “get creative” recipe like the stuffed cheeseburgers!All you need for this one is chopped veggies: its summer so how about summer so zucchini, eggplant, summer squash, red bliss potatoes and corn on the cob. Pick whatever makes you happy! Slice up your veggies, cut your potatoes into smaller pieces and cut your cobs into about 4 or 5 chunks.Put some butter and when I say some I mean a bunch because mmmm, butter, minced garlic, old bay seasoning (I like the spicy one they sell), some parsley, a squeeze of lemon and then put your deveined and shelled shrimp and scallops in and fold your foil tightly and cook for about 20 minutes.