Shrimp and grits

I have discovered grits in the last few years.  I grew up "up north" and never even knew what grits were.  When I moved south as an adult, it reminded me of cream of wheat and looked bland and tasteless.  Thanks to my favorite show "Top Chef", I was encouraged to order the shrimp and grits on a menu. 

Thank goodness I did, because they are delicious.  So I finally made my own last week, and it was incredible. I had dinner on the table in less than 10 minutes, start to finish.  Incredible.

I had bought a bag of grits at the store months ago, and accidentally bought quick grits.  I know some of you purists would say that it doesn't count, but I don't know any better and it was nice that they cooked in 5 minutes.

I followed the directions on the grits bag, half milk/half broth and add a handful of grated cheese when it's cooked. 

The shrimp was easy, I cooked 6 pieces of bacon, then I removed and crumpled the bacon.  Into the grease in the pan I added a minced garlic clove and about 1/4 diced onion.  This cooked for a few minutes, then I threw in 3/4 lb jumbo shrimp (de-shelled/tail on).   After the shrimp cooked a few minutes and was almost done, I added about 1/8 C lemon juice and cooked that down a minute.  When the shrimp is done, add the bacon bits back into the pan and remove from heat.  You could hit this with some fresh herbs if you have any (parsley, chives...).

Serve the shrimp over the cheesy grits and I guarantee you'll love it!

Menu Plan Monday

I really stuck to it last week, yay for me!  The only thing I didn't make was the flank steak because 2 of the 3 ingredients were unavailable at my grocery store.  I'll keep a look out, but until then, I guess I won't be able to try that fabulous recipe!  Instead, I got to have sushi for the first time in forever.  My husband is so sweet, he knew how much I craved it when I was pregnant and couldn't have any, so on Friday, he let me order for both of us.  It was delicious.

But here's what I'm planning on cooking this week.  Today is the first day of school, so I'll try to have something good ready for hubby when he gets home.

Monday: Cuban black bean tostadas, Mexican rice
Tuesday:Dijon chicken pasta salad, fried okra, fresh tomatoes
Wednesday: I work late so leftovers or something boring like PB&J
Thursday: Chicken chili, popovers
Friday: hummus, pita chips, olive tapinade, Greek salad
Saturday: go out
Sunday: TBA-let's wait and see what's on sale this week.

Bi Lo Trip

Well, my percentage may not be as good as it was at Publix (even though I did buy fresh shrimp there), but this tally will show you more of what we actually eat!  I feel like I did a good trip...but Bi-Lo...I was disappointed that you didn't even have many of the items I was looking for (flank steak, asiago cheese, red curry sauce, stuffing mushrooms, coffee syrup, bologna, everything bagels).  I felt like I was at the Food Lion for a moment!

Hershey's Caramel syrup (instead of real coffee flavored syrup)
Pringles Sour Cream and Chives
Arnolds Bread
Water Chestnuts
2 Dawn dish soap (free with 2 $.50/1)
La Looks Gel (man $1/1)
2 International Coffee Creamer (2 $.5/1)
cheese slices
turkey lunchmeat
bacon
bag of apples
mushrooms

As you can see, I didn't use very many coupons, but got out pretty cheap.

Total Spent: $24.33
Total Saved: $14.07
Total Percentage Saved: 37%

Publix Trip

I did pretty good at Publix this week.  It would have been a lot better,  but they were out of or I couldn't find a few key items.  I would have had a way better percentage if I had got 2 free soft scrubs (which I really need), and had been able to use my free Qs from joining the Px baby club (free coco butter lotion, hand sanitizer, and alcohol). Oh well, here's what I did get...

2 Cheez Itz colby (2 man .70/1)
1 Beech Nut rice cereal (free baby club Q)
2 Beech Nut mini meals (Px BOGO Q, man $1/3)
1 Ronzoni garden pasta (man $.5/1)
1 Quaker Oatmeal (BOGO)
1 Pita Bread (BOGO)
1 Lysol Kitchen Cleaner (man $1/1)
2 Cutter Bug Spray (Px $2/2, 2 man $1.5/1)
2 Advils (Px $5/2, 2 man $2/1)
2 Cascadian Edamame (Px $2/2, 2 man $.5/1)
1 Benedryl Itch Cream (Px $.75/1, man $2/1)
3/4 lb jumbo shrimp ($6.20)

Total Spent: $24.46
Total Saved: $40.47
Percentage Saved: 62%

Making Eggrolls is Easy!

I'm writing here today to encourage you to try making your own eggrolls.  I used to be intimidated by anything I had to deep fry until I met my husband, whose Mexican roots quickly had me frying tortillas!

I whipped up a batch of these eggrolls on Friday and "fried to order" until today (4 days later) when I cooked up the last two.  I imagine you could cook them all at once, but I prefer freshly fried.  If your filling has been sitting around, you may want to drain some of the liquid out of it.  You don't want liquid in the filling or it makes the eggroll soggy.

Vegetable Filling

• 1.5 C shredded zucchini
• 1.5 C shredded carrots
• .5 C finely diced mushrooms
• 1 C finely diced onions
• .5 C shredded cabbage
• .5 C chopped peanuts
• 3 T soy sauce
• .5 t sugar
• eggroll wrappers (sold in produce section)

Mix everything but the wrappers and let sit at least a few minutes and up to 4-5 days.
I have substituted many of the veggies in this recipe, depending on what I have in the fridge.  As long as you stick to the ration of veggies to other ingredients, it doesn't really matter.  Try adding peppers, sprouts, baby corn, or meat/shrimp.  You could also sustitute or leave out the nuts, I happen to like them with peanuts!

While your oil is heating (I use a small pan and fill about 1 inch with oil), assemble the rolls.  Start by laying a wrapper with a corner facing you and place a few spoonfulls of the filling on it.

Then fold that corner up and the sides in so it looks like a purse.

Then, trying to get out as much air as possible, roll up the rest of the way.

Fry in hot oil about 1-2 minutes per side. The time may differ depending on the heat of your oil. You know the oil is ready when you put a little something in it (I use a carrot from the filling) and it bubbles gently. If it's not hot enough, it may end up greasy and if it's too hot, it may burn. Don't be afraid to expiriment, it's not rocket science!!


Don't forget to flip them!

And serve with a side of sweet and sour sauce. I use the kind out of the jar, but you can make your own, too.

Menu Plan Monday

Well, last week I  "sort of" stuck to my meal plan.  I was able to feed our family for a week with minimal grocery shopping trips though.  I bought mainly veggies and spent around $20...not bad! 

I'm going to try the same sort of thing this week.  We have a lot of food in the freezer and pantry, so it shouldn't be too hard. 

Monday: Zucchini Pancakes, grilled chicken, cottage cheese, broccoli slaw
              (The chicken is from the freezer, cottage cheese (with chives) and slaw are
               leftover, so only the zucchini needs attention!

Tuesday: Pork chops with mushroom soup, mashed potatoes, broccoli
               The pork is from the freezer, I've got potatoes, broccoli and soup, so this
               meal is "free"

Wednesday: I'll work this evening so we'll graze or do leftovers

Thursday: shrimp and cheese grits, salad
               I'll need the shrimp and bacon and salad fixings

Friday: fake rumaki, stuffed mushrooms, homemade crustini with cheese spread
           Marinate chicken pieces and wrap with a water chestnut in bacon, secure with a
           toothpick.  Cover with BBQ sauce and flip occasionally in 350 degree oven,    
           about an hour. For this meal, I'll need water chestnuts & mushrooms
          
Saturday: Italian Flank Steak Pinwheels, whatever sides we have lying around!    
              This will be a new recipe for me.  I'll need to buy the steak, asiago cheese,  
              and spinach, so I may bump this recipe if I can't get a good deal on at least  
              one of these ingredients!

Sunday: go out or leftovers



To buy:  1 lb flank steak
              6 oz asiago
              fresh spinach
              1/2 lb shrimp
              bacon
              can of water chestnuts, whole
              large stuffing mushrooms
              salad stuff
              *milk, bread, cheese slices, lunch meat, fruit,
              *I'll also have to replenish the chicken breasts in the freezer if there's a deal

BBQ Chicken Recipe

I made a delicious oven BBQ chicken platter yesterday for a party I was hosting.  It was cheap, easy, and everyone loved it.  I should have taken pics but I was too busy, but I'll share the recipe with you anyway!

I decided on making this particular entree because I got WONDERFUL looking chicken thighs on sale at Sam's Club for $.99 a lb.  Each thigh (with bone) is about 1/2 lb.

Chicken Thighs (with bone and skin)
BBQ sauce

-Preheat oven to 325 degrees
-Place skin side up on a cookie sheet lined with foil
- Brush generously with BBQ sauce
-Cook for 20 mins
-Pull out of oven, flip, and cover the other side generously with sauce
-Cook for 20 mins
-Pull out of oven, flip, and cover with more sauce
-Cook for 20 mins or until chicken is done and juices run clear                                                                                                       

Menu Plan Monday

Well, it has been quite a week.  We had a ton of people at the house which means we had a ton of food.  I'm now hoping to have a week where we eat good (so we're not tempted to go out) and we don't spend much money (to make up for the ridiculous amount of money I spent on food last month).  I shouldn't have to go to the grocery store for much, except maybe the best deals!

Monday: Taco Salad,  southwest egg rolls
Tuesday: Chicken salad sandwich,  chips, veggies cut up
Wednesday: Potluck at work, I'm bringing potato salad
Thursday: Bruschetta (home made bread), grilled chicken kabobs
Friday: egg rolls, stir fry, rice
Saturday:  Pasta, garlic bread, salad
Sunday: leftovers


All I should really need to buy is whatever produce I need.  Right now, I've got tons of tomatoes and other salad stuff, but it won't last the week.  I'll probably have to hit the produce stand before I make egg rolls and stir fry on Friday.

Pasta and stir fry are two great ways to use a lot of produce.  You can use whatever you like/have lying around, and it tastes great.