COOKING ON A BUDGET 10/22/20

GREG’S FOOD OF THE WEEK:

Shaw's - Hood Ice Cream and Hood Ice Cream Novelities - 2 for $5

KELLY’S BEER SALE FOR THE WEEK:

Market Basket – Tuckerman's - $12.99 (12 pack)

(For Roadkill $9.99 18 pack Pabst)

ROADKILL’S SWEET OF THE WEEK:

Market Basket - Whoopie Pies - 2 for $2.99 (10 varieties)

Shaw's - In Store Baked Cookies - 97 cents (bag) if you have a Just 4 U account! (limit 2)

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ALDI (SALES START ON SUNDAY AND MEAT SALES START WEDNESDAY) -

Fresh Ground Beef - $1.59lb (73% lean) (Freezing this week)

I would buy your shredded cheese, bacon, jalapeno, parm cheese for the recipes below here because their prices are cheaper than the other stores. I also prefer to buy all my spices here because they are less money too.

SHAW’S (SALES START FRIDAY) -

Roast week (Eye of Round, London Broil, 7 Bone Chuck, Bottom Round or Chuck Tender) - $2.37lb (good deal and I am freezing one)

Russet Potatoes, Carrots, Yellow Onions = .97 cents lb (Korean Kimichi Fries)

Raw Jumbo Shrimp - $5.67lb (Buffalo Shrimp Lettuce Wraps)

MARKET BASKET (SALES START SUNDAY)-

Center Cut Boneless Pork Chops - $1.99lb (Pork schnitzel)

Monterey Brown or white pearl mushrooms - $1.29 (Pork schnitzel)

Tote Bag Apples - 89 cents lb (tons of varieties - For the apple fritters)

IDEAS FOR COOKING THIS WEEK -

Pork Schnitzel – If you follow me on facebook then you will see a picture I posted with four different schnitzel recipes that I did this week. It all starts the same with center cut boneless pork pounded out very thin (1/4 inch). In a bowl mix flour, onion and garlic powder, paprika, season salt, pepper. In another bowl, mix your eggs. Third bowl mix bread crumbs and paprika together. Coat your pork in the flour mix, then dip in egg, then in bread crumbs and fry on each side. (Don’t cook all the way through or it will dry out when you bake with the toppings). Make sure your oil is hot to make a nice crispy outside of your pork, then remove from pan and set on paper towel before putting on baking sheet. The four versions I made: One of them I topped with a couple slices of proschitto, roasted red peppers, grated parm cheese, basil and a slice of fresh mozerella. Second version: grated lemon zest on the pork, topped with Kalamata olives, roasted red peppers, chopped parsley and chopped feta. Third version I did a mushroom gravy and parmesan cheese. The last one I did was a brown pork gravy with some crushed red pepper and cheese curds. I baked for 10 minutes or so to finish cooking the pork and then broiled them to melt the cheese. I don’t know if I have a favorite! They all tasted good!

Ramen Noodle Bowl - Put a mix of sesame oil and olive oil in a sauce pan and add in minced garlic and grated ginger and then add in shredded carrots, sliced shiitake mushrooms and simmer until soft. Add in a broth (you can use vegetable, beef or chicken), add in sriracha sauce (depending on how hot you like it), a table spoon of rice vinegar, some soy sauce, mirin and continue to stir and simmer. Add in ramen noodles and simmer for about 3 minutes or until tender. For your ramen toppings: Soft-boiled egg, sliced scallions, sesame seeds, more mushrooms, bok choy, spinach, radishes, bean sprouts, cilantro, jalapeno slices, crushed red pepper, you could also add meat!

Korean Kimchi Fries – I am doing Bahn Mi Sandwiches this week for the Pats and although those are filling I wanted to serve a side dish for the guests. I found this recipe and this weekend will be my first time making it. It sounds yummy! Preheat oven to 450 degrees. Cut the potatoes into fries and place on a baking sheet. Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste. Bake for 45 minutes, tossing the fries a couple times during baking to make sure they brown evenly. After the fries have been in the oven for 30 minutes, prep your toppings. In a pan over medium heat, cook the bacon until crisp. Remove from the pan with a slotted spoon, and set aside. Add chopped kimchi to the bacon fat in the pan (if you want to make the dish vegetarian, just use a tablespoon of oil), along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes. In a baking dish or directly on the baking sheet, sprinkle cheese over the fries. Spread the kimchi mixture over that, and then top with more cheese. Broil for 1-2 minutes until melted and gooey. Hit it with scallions and chopped bacon. Serve!

Parker’s Apple Fritters – I LOVE that my kids cook with me! Parker takes 2 weeks of cooking camp every summer and Dylan got his own kids “knife” set so he is often helping me prep the meals. Anyways, we did some apple picking this weekend so Parker wanted to make his favorite dessert! This is very easy and I only have to do the frying for him. Dice 3 apples (we use a mix of flavored apples) and toss the pieces in a mixture of cinnamon and sugar and squeeze some fresh lemon juice on them (we use the Camp Mix Honey-Cinnamon with the sugar). In a large bowl, combine a cup of flour, 2 teaspoons of baking powder, ¼ cup sugar of sugar, ½ teaspoon of cinnamon and ½ tesaspoon of salt. In another bowl mix 1 egg and 1/3 cup milk. Combine your wet and dry ingrediants together and then fold in your apples. In a frying pan or fry daddy get your oil to 370 degrees and scopp your spoonful into the oil and cook on each side about 2-3 minutes. Remove from fryer and cool on paper towels. My boys like them with powdered sugar but you can make an easy glaze by combining 1 ½ cups of powdered sugar, a splash of vanilla and 1 ½ tablespoons of milk. You can drizzle over you fritters or dunk them in!

Easy meal of the week – Buffalo Shrimp Lettuce Wraps - Make the buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook for a minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp. In a large skillet heat oil and add shrimp and season with salt and pepper. Cook, flipping halfway, until pink on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat. Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

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