Tortellini & Olive Skewers

This is one of the finger foods that i always put out when we’re entertaining. The recipe is adapted from Perfect Party Food. It’s not for everyone, but the olive lovers will gobble them down handfuls at a time. Well, at least my husband and our friends do! I especially like making this for parties because it can be made several hours ahead of time … leaving me more time to play with my baby.

Ingredients:

• 3/4 lb fresh cheese tortellini
• 6 oz jar of green olives stuffed with pimentos
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar (you can sub white wine vinegar if needed)
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup fresh chives, chopped

Directions

1. Bring a pot of water to a rolling boil. Add tortellini and cook for one minute. Drain and let cool.
2. Combine the oil, vinegar, rosemary, oregano, salt, pepper, and garlic. Taste & adjust seasonings to your liking.
3. Skewer one tortellini and one olive onto each toothpick & put in a shallow dish.
4. Pour the dressing over the tortellini & olives and turn so they’re all coated.
5. When it’s time to serve, just put the skewers on a serving plate and pour the dressing that’s at the bottom of the dish to remarinate and sprinkle with the chives.

(Serve at room temperature)

 

Warm Crab and Lemon Dip

I am going to make this on Monday night when my husband has his friends over to watch wrestling. I got a great deal on canned crab meat at the can can sale. It’s a great recipe and goes really well with baked tortilla chips! I found the original recipe in Finger Food, but adapted it to my own tastes.

Ingredients:

• 11 oz can crab meat, drained
• 2 tbs lemon juice
• 1/3 cup butter
• 2 cloves garlic, crushed
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper
• 1/2 cup whipping cream
• 2/3 cup cream cheese
• 1/2 cup grated cheddar cheese
• 2 tsp worcestershire sauce
• 1/2 cup breadcrumbs
• 1 tbs chopped fresh parsley (optional)

Directions

1. Preheat the oven to 325 degrees
2. Melt 2 tbs butter in a sauce pan and saute garlic for 2 minutes
3. Add the mustard powder, cayenne pepper, and whipping cream.
4. Bring to a simmer, and slowly add in the cream cheese while stirring, a little bit at a time.
5. Next add the cheddar and allow to cook for about 2 minutes over low heat, stirring frequently, until smooth.
6. Remove from the heat and add the crab meat, lemon juice, and worcestershire sauce.
7. Season to taste with salt & pepper, mix, and transfer to a small baking dish.
8. Melt the remaining butter in a small sauce pan, add the breadcrumbs and chopped parsley, and stir until combined.
9. Sprinkle over the crab dip and bake for 15 minutes.
10. Serve warm.

Makes 2.5 delicious cups of dip.

 

Parmesan Crusted Chicken Tenders in a Lemon Wine Sauce

Peanut and I just got back from shoprite (shocker!). I didn’t see anything yum worthy on sale, so I picked up a 1.25 lb package of chicken fingers and some Holland House “white with lemon flavor” cooking wine. It was on sale for $2.50 and I really love cooking with the stuff. It’s cheap, easy, and tastes really good in this recipe. I picked chicken tenders instead of regular breast (even though it’s a little more expensive) for a reason. The tenders cook more evenly and are easier to distribute to a todder. I really love this recipe. It’s better than the version you’ll get at most restaurants, imho.

Ingredients

• About 1lb Chicken Tenderloins
• 2 Eggs
• 1 Tbs Milk or Water
• 3/4 Cup Flour
• 3/4 Cup Plain Bread Crumbs
• 1/2 Cup Grated Parmesan
• 1 Tsp Garlic Salt
• 1/2 Tsp Pepper
• Olive Oil (for frying)
• 1/4 Cup Holland House White Cooking Wine with Lemon Flavor
• 1/2 Cup Chicken Stock
• 2 Tbs Butter, Softened (and rolled in flour so it’s stuck to all sides)

Directions

1. In a mixing bowl, mix the eggs and milk (or water) until blended
2. In another bowl, mix the bread crumbs, parmesan, garlic salt & pepper
3. In batches, Dredge the chicken tenders in flour, dip in egg mixture, and then coat in the parmesan breadcrumbs.
4. Put 2 Tbs olive oil in a skillet and heat to med/high heat.
5. When the oil is hot, add the chicken tenders to the pan (in batches if need be, so that they aren’t touching) for about 4 minutes per side (breading will be golden).
6. When all of the tenders are cooked, remove them from the pan and set aside.
7. Add the chicken stock and wine to the pan.
8. When it gets hot, add in the butter that’s been coated with flour. Stir for about 3 minutes over med/high heat until the sauce is slightly thickened.
9. Return the tenders to the pan and toss until they are all coated.
10. Serve immediately! (I like this with a simple salad and steamed white rice, personally)

 

Mini Spicy Pork Quesadillas

This makes about 24 mini quesadillas … and there are NEVER any leftover!

Ingredients

• 3 tbs olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic salt
• 1/2 tsp cayenne pepper
• 1 lb ground pork
• 2 chopped jalapeno peppers (the jarred ones that come in a brine)
• 1/2 cup green olives stuffed with pimentos, sliced
• 2 tbs chopped cilantro leaves
• 5 (6 inch) tortillas (i like mission’s restaurant style best)
• 1/2 cup grated mild cheddar
• 1/2 cup grated mozzarella

Instructions

1. Add 2 tbs olive to a frying pan and heat to med/high
2. When the oil is hot, add the cumin, garlic salt, and cayenne pepper. Cook for 30 seconds.
3. Add the ground pork and cook over high heat for 10 minutes.
4. Add the chillies and olives, and cook for 5 more minutes.
5. Remove from the heat and let it cool down for 10 minutes
6. Cut each tortilla in half
7. Fold each half in half
8. Mix the cheeses together
9. put one tbs of the meat and one tbs of the cheese in each tortilla half, fold over the flap, and press down firmly
10. Add 1 tbs olive oil to a saute pan and spread it around. Heat on medium and, when it’s hot, add the quesadillas in batches and fry (about 4 minutes per side) until the tortillas are golden on both sides (adding olive oil as needed)

I usually serve this with sour cream, but once in a while i drizzle them with a balsamic reduction and it’s incredible!

 

Chick Pea Noodle Soup

This is fast and easy to make and my toddler absolutely loves it.

Indredients

• 2 large garlic cloves, chopped
• 3 cups chicken stock or broth
• 1 16-ounce can chick peas, drained
• 1/2 cup small pasta
• salt & pepper to taste

Directions:

Throw everything in a pot, bring to a boil, cover & reduce heat to low. Simmer for an hour. Season with salt & pepper to taste. (this freezes well too)

 

Curry Corn Fritters

When I was a child, my parents sent me to a sleep away camp in PA for a month every summer. One of my fondest memories from there is eating corn fritters for lunch. I absolutely adore these things. So, here’s my (fast and cheap) version…

Ingredients

• 1 can of corn, drained
• 4 scallions, chopped
• 1 clove garlic, crushed
• 1 tsp curry powder (i use madras)
• 2 tbs self rising flour
• 1tsp soy sauce
• 1 egg
• vegetable oil for frying
• sweet chilli sauce (dip)

Directions

1. Mix everything but the vegetable oil and chili sauce in a bowl, cover, and refrigerate for an hour.
2. Add 4 tbs veg oil to a frying pan and heat on medium.
3. drop tablespoons of the mixture into the pan (don’t crowd) and cook for 3 minutes on each side (till golden brown).
4. Serve with a little bowl of sweet chilli sauce for dipping

 

Tonight’s $5 Dinner: Kielbasa, Potato & Saurkraut Casserole

I love manager’s specials. Pretty much every day you’ll find me cruising the aisles of shop rite looking for that pretty orange sticker and spectacular price. Those stickers usually dictate what’s for dinner, tonight included. I love kielbasa, so when i saw a pound of it on sale for $1.85, i jumped up and down. It’s a good thing Joshua isn’t old enough to be embarrassed by me.. because if he was, this reaction probably would have made him scream out “Help! This crazy lady is NOT my mommy!”.

Anyway, here’s my super cheap and delicious version of a german classic.

Ingredients:

• 1 Lb Polish Smoked Kielbasa (1.85 haha!!!) – cut into 1/2 inch rounds
• 1 Can Shop Rite (or any store brand) saurkraut, drained & rinsed (0.85)
• 1 Can Shop Rite (or any store brand) peeled white potatoes, drained, rinsed, and halved
• 1/2 Cup Apple Juice or Cider (0.75)
• 1/2 Onion, Chopped (0.50)
• 2 Tbs Salted Butter, Divided (you MUST have this already, but let’s say 0.25 for fun)

Instuctions

1. Add 1 Tbs butter to a dutch oven on med/high heat
2. Add onion and saute until carmelized
3. Add another tbs butter and the saurkraut. Stir until soft and just a little brown.
4. Add apple juice or cider and reduce heat to low.
5. Add potatoes and kielbasa, stir, and cover.
6. Simmer over low heat for 1 hour
7. Serve with rye bread & butter, if you have any.

That’s all. Everything’s already cooking on the stove and the house smells amazing. I guess I better go take a shower before Joshua wakes up from him nap!

 

Home Made Hummus

Anyone that tells you not to use canned chick peas is out of their mind. I’ve tried making this about a million different ways and I always come back to this recipe. It’s simply the BEST ONE OUT THERE! My version is based on one that i found in Finger Food.

• 2 cups canned (I like Goya) chickpeas with the liquid
• 1/2 cup tahini (sesame paste)
• 1/4 cup olive oil
• 2 cloves garlic, peeled (or more, if you love garlic)
• 1 tbs ground cumin
• 1/2 tsp cayanne pepper
• 1& 1/2 lemon, juiced
• salt & pepper to taste

Put everything in a food processor and process. Add the chickpea liquid as needed so that it’s smooth. Taste and adjust seasoning to your taste!

 

Home Made Marinara Sauce

I usually double this recipe and freezer half of it for another night when I’m not really in the mood (or the baby just won’t let me) spend time cooking. Doubling the recipe will not effect the times. The money you can save by making your own sauce is INCREDIBLE… and it tastes SO much better than the bottled stuff.

 

Ingredients

• 3 Tbs Olive Oil
• 6 Garlic Cloves (sliced thinly)
• 1 Onion, Chopped
• 1/2 Tsp Crushed Red Pepper (dried)
• 1 (28 oz) Can Plum Tomatoes (chopped up, juices reserved) 
• 1 (15 oz) Can Tomato Sauce
• 1 Tsp Sugar
• 1 Tsp Basil (dried)
• 1/2 Tsp Oregano (dried)
• Salt & Pepper to taste

Instructions

 

1. Heat the olive oil in a skillet. 
2. Add the onion and stir until tender.
3. Add the garlic and stir for 1 minute.
4. Add crushed red pepper and tomatoes with juices.
5. Cover, reduce heat to low, and simmer for 20 minutes.
6. Add tomato sauce, sugar, basil, and oregano.
7. Cover and cook for 15 minutes.
8. Uncover and cook until slightly thicker.
9. Add salt & pepper to taste.

 

Balsamic Reduction

A balsamic reduction is only as good as the balsamic vinegar that you use to make it with, so try to pick up a good one for this purpose.

1. Add the balsamic vinegar to a skillet and deglaze by boiling over high heat, scraping up brown bits.
2. Simmer until reduced by half.
3. Remove from heat and whisk in a tablespoon of butter until melted.
4. Season sauce with salt and drizzle away!