Thursday, October 10, 2013

Kielbasa and Potato Bake

I am on a pretty tight budget so every week I sit down in front of my computer, pull up all of the local grocery stores web sites and look over their ads for the week. I then create a menu and food budget based on the sales ad. I noticed that one of the stores had a name brand family pack (42 oz.) of kielbasa or smoked sausage for 5.99. As much as I love kielbasa or smoked sausage, I never really get creative with it. Typically we will use it for jambalaya for a quick dinner but I was wanting more of a hearty comfort food with potatoes. I looked around online thinking that I would find something that looked exactly what I was looking for, however I could not. I figured at this price why not just throw together what I think would be good and pray that it is yummy! Well it is yummy!!! This recipe is very easy to throw together. It is extremely versatile. I think next time I make it I will add some mushrooms, some fresh garlic and some fresh green beans!! Enjoy!! This recipe was made for a large family so you can easily cut it down if you need to, however the leftovers are AMAZING!!!




Kielbasa and Potato Bake

1 42 oz. pkg. kielbasa, cut into large pieces 
1 large onion, cut into large pieces
1 large bell pepper, cut into bite sized pieces (I used yellow)
8-10 large red potatoes (about 3 pounds), cut into bite sized pieces (I like to leave the skin on)
1 stick of butter, melted (you can use 1/2 cup oil if you prefer)
2 tbs. garlic powder
2 tsp. black pepper
1 tbs. paprika
3 tbs. sea salt

Preheat oven to 400.
Place potatoes, onion, bell pepper, garlic powder, black pepper, paprika, and salt into a roasting pan. 
Pour melted butter on top and stir well making sure that the spices are sticking to the veggies.
Bake for 20 minutes. 
Take out of the oven, stir well, top with the kielbasa and put it back into the oven for 20 minutes.
Take out of the oven, stir the veggies and the kielbasa well, put back into the oven for 20 more minutes.
Remove the pan from the oven and serve!!!

Thanks!!!



 

Saturday, October 5, 2013

Ultimate Chicken and Rice

A few months ago a friend of mine from high school Cici posted a picture of a dish she had created and it looked super yummy!! Of course I asked immediately what the recipe was but like most people who are creative in the kitchen, she knew all of the ingredients that she had used but didn't know the measurements. Challenge accepted!!! I had the recipe down the first time I made it!! My family loves this recipe. It is warm and comforting. My daughter said it was the ultimate comfort food!!! The best part is that not only is it super easy to make but it is budget friendly!! We always make a bunch because the leftovers are my favorite part!! I hope that you enjoy it as much as we do! Thanks again Cici!!! By the way the picture does not do this dish justice!!




Ultimate Chicken and Rice

4 lb. chicken (I have used leg quarters as well as thighs, you wanna use dark meat)
1 chopped onion
4-6 stalks celery chopped
2 bell peppers chopped 
sea salt (I put 3 tbs)
1 tbs pepper
2 tbs lemon pepper
3 tbs garlic powder
2 tbs adobo seasoning
2 packs 10 oz. yellow rice (we use mahatma. if you can not find the 10 oz just use 4 of the small 5 oz packs)
optional* 1 stick butter (I know it seems like a lot but this is a lot of rice!!)


In a large stock pot (I use 2 dutch ovens) place your veggies, chicken and half of each spice.

Fill the pot with water enough to cover everything (appx 9 cups).
Boil until chicken is just about to fall off of the bone and the veggies are starting to get tender.
If you have to add more water half way through please do so.
Preheat oven to 450.
Remove the chicken from the pot and de bone, throwing away the bones and skin.
Pour uncooked yellow rice in a roasting pan along with the chicken, veggies, the remaining spices and 8 cups of the broth from your pot

Stir well and bake uncovered for 45 mins to an hour stirring every 15 mins until the rice is tender and broth is absorbed.
Serve and cuddle up with a bowl of this ultimate comfort food, your favorite people and an awesome show like my daughter and I did!!




Thanks!!!

Thursday, October 3, 2013

Marinated Pork Fried Rice

Asian food is one of my favorites. Tons of flavor with crisp veggies...soooo yummy!!! Fried rice is one of my favorite dishes. Not exactly the healthiest but so versatile and so yummy. I have been making this dish for many years. I have made it so many different ways using different veggies and different proteins. The possibilities are endless. This is one of our favorite ways of making it. You marinate the meat 24-48 hours ahead of time and it gives such an awesome flavor!! It is not the best looking dish and my picture is horrible but it is delicious! Hope that you enjoy it as much as we do!




Marinated Pork Fried Rice



2.5-3 lbs. pork tenderloin tips (you can use any lean cut of pork or chicken if you prefer) cut into bite sized pieces
2-3 cups cooked cold rice
4-5 carrots peeled and diced
2 small onions diced
8 oz. bag of frozen shelled edamame, defrosted
2 eggs, scrambled
2 tsp. sesame oil
1 tbs. rice vinegar
1/4-1/2 cup low sodium soy sauce, to taste
4 tbs. oil, divided (we use peanut oil for Asian cooking)

for the marinade:
1/2 cup pineapple juice
1/2 cup low sodium soy sauce
1/4 cup brown sugar

Place cut pork into a container or ziplock bag and add ingredients for the marinade. 
Close or cover tightly and place in the fridge for 24-48 hours making sure to stir it around every 12 hours.
After you allow your meat to get happy in the marinade for 24-48 hours, drain completely.
In a skillet heat up 1 tbs. of the oil on med-high and brown the pork until no longer pink, approx. 10 minutes and drain any juice (do not overcook otherwise it will dry out the meat).
Take a larger skillet or wok and heat of the remaining oil on high. Add carrots and onions and toss until they are starting to caramelize yet still crisp. 
Add edamame and toss with the veggies until heated through.
Add sesame oil, vinegar and rice making sure to break up any clumps of the rice and get it nice and toasty, about 5 minutes.
Push the rice off to the side and add your eggs making sure to scramble well then toss it into the rice.
Add soy sauce 1/4 cup at a time, mix well and taste.
If you need more soy sauce add more. 
Once the flavor is right remove from the heat and serve!! 
Thanks!!!


Wednesday, October 2, 2013

Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

As I have mentioned before I am on a tight budget so any way we can save money on our food bill, I am all for! When my local super market advertised pork tenderloin tips buy one package get 3 free, which they do probably once a month I take advantage of it. When I first noticed these deals I did a little research on them. Turns out that this cut of pork is very lean so that makes it even better! Since I started buying it I have come up with many dishes that my family loves. One of course is my healthy pulled pork (http://yumm-yumm-foodie.blogspot.com/2012/08/healthy-pulled-pork-recently-i-have.html). I know pork isn't exactly healthy, however since it is such a lean cut it is the healthiest pulled pork will be.  Another one is my marinated pork fried rice which I will be posting tomorrow! So I wanted to try something different. I have had a large bottle of mojo marinade in my fridge for a while now that I use to marinade chicken with for grilling and it hit me...Cuban pork...YUMM, and what better to go with a Cuban inspired pork than black beans! So this is what I came up with. I hope that you enjoy it as much as we do! 




Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

for the pork:
5 lb. pork tenderloin tips (you can use pork tenderloin or boston butt if you prefer)
3-4 tbs. adobo seasoning (I use the goya brand)
3/4 cup mojo marinade
optional hot sauce

Season the pork with the adobo seasoning.
Place the pork in the crock pot and pour the mojo on top.
Cover and cook on low for 8 -10 hours.
Remove the pork and drain the fluid. 
You can serve as is however I slightly shredded the pork and topped with a little hot sauce!


for the black beans:
2 cans black beans (do not drain)
2 small yellow onions or 1 large spanish onion, diced and divided 
1/4 cup butter
1 tbs. garlic powder
2-3 tbs. cumin powder
salt to taste

Melt butter in a skillet on med-high until melted.
Saute half of the onion in the skillet until translucent.
Take the garlic powder and cumin and mix it into the onion.
Pour in the black beans and turn the heat down to med-low.
Warm up slowly for about 10 minutes until nice and bubbly!
Serve with your pork or on top or rice if you like topping with the rest of the onion!

Thanks!!