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What’s for dinner Wednesday: A new recipe and a new Cave Tools cooking tool

8 Aug

This was a favorite new meal of ours, thanks to our new Cave Tools BBQ Grill Pan, and I can’t wait to have it again.

Happy August!

This summer seems to just be flying by. We had just finished the whirlwind couple of weeks surrounding graduation when I last wrote a blog post, and that was followed by two weeks of vacation. We came back from that and went right into the final days of planning and then hosting our second daughter’s 16th birthday party here, a sunflower-themed Sweet Sixteen on a beautifully sunny day. Now that we’re back into a regular routine again, albeit a summer routine, we’ve been trying out some new recipes and even a brand new Cave Tools product.

We were asked to try out a newly launched product, the Cave Tools BBQ Grill Pan in July, around the same time that I kept seeing a recipe go by on social media for Sheet Pan Chicken, which consisted of oven-roasted veggies and chicken all tossed together in a homemade marinade and cooked in the oven. When we agreed to try out the BBQ Grill Pan, we opted to use the inspiration from the recipe we’d seen online, but to do it our own way, utilizing our new pan. It seemed to be made for such a meal because it had a slotted side and a flat side, with the slotted side designed to allow the BBQ flavors and smoke to come up through the grill pan while excess grease falls through, keeping our grill grates clean.

One pan cooking is my favorite, especially for clean up.

We tossed our chicken in some bottled Italian dressing for a quick marinade, and sliced up our veggies: asparagus, zucchini, squash, Brussels sprouts and carrots. We weren’t sure if we had more veggies and chicken than space, but it was a perfect fit, with the veggies on the flat side and the chicken on the slotted side.  We also liked that the stainless steel pan had grips on three sides so that it was easy to handle.

The new Cave Tools BBQ Grill Pan is designed to cook more than just chicken and veggies, though. It’s perfect for other types of meals, including breakfast, which we’d like to try out next. Cave Tools suggests using the griddle side for sautéing peppers, onions, eggs, bacon, cheesesteaks and any other food that would typically fall through the grill grates, but the idea of eggs and bacon really appeals to us, having never cooked like that on the grill before.

Cave Tools 3

This stainless steel grill pan features a flat side and a slotted side, with grips on three sides.

I’m sure you’d like to know how you can get this great new product!

To order your own Cave Tools BBQ Grill Pan, you have two options:

  1. You can order from Amazon
  2. You can order directly from Cave Tools and use the code GRILLPAN15 to receive an additional 15% off your purchase.

As I always say, the Cave Tools products have a 100% money back guarantee, but I’d be surprised if you ever needed it. Their products are second to none. We also saw this post in the information on the grill pan’s website that we thought was worth noting, and that also speaks to the value that Cave Tools puts on the quality of their products for their customers:

A Note From The Manufacturer

We specifically designed this grill pan after seeing the popularity of PTFE (Teflon) Grill Mats. At normal grilling temperatures we concluded that the grill mats were in fact extremely toxic and potentially cancerous. Your health is more important us than the money we could make selling grill mats which is why we designed this safe stainless steel grill mat alternative.

As always, I encourage you to try out this great new product and to enjoy the fun of cooking outdoors. The cleanup is easy, especially with the Cave Tools products, and the food is flavorful.

Have a great rest of your week and keep enjoying this beautiful summer!

*I was given a free product in exchange for my review.

However, as always, my thoughts and opinions are honest and my own.*

Just in time for the long weekend: beer can chicken and a new Cave Tools product

26 May

This was such a fun meal to make!

It’s Memorial Day weekend this weekend, a time to remember all those who have given the ultimate sacrifice to their country, and to remember their families as well. Over the years I have had the opportunity to cover many Memorial Day remembrances for our local newspaper, and I am cognizant of the fact that this weekend is not just a long weekend made for cookouts and good times, but rather it is a time to remember and be thankful for our service men and women who lost their lives for our country. To them I am grateful.

While I take some time to reflect today, I thought I’d share a new product with you that we tried from Cave Tools. We are big fans of their products and have never tried one that we didn’t like. Although we are given the products to try for free, our opinions and experiences are our own and are not influenced in any way by the company. This product is a great one and I couldn’t wait to share it this weekend.

Recently we had the opportunity to try out the Beer Can Chicken roasting rack and vegetable spikes. We were very excited to give this new product a try, as the method of cooking a chicken over a can of beer was intriguing to us. When we opened the box, we learned that we could either cook the chicken on the grill or in the oven. We opted to try the oven method this time and to utilize the grill method the next time- and I can tell you, there will definitely be a next time!

It said to choose your favorite beer, so our local Narragansett beer was our first choice.

The directions instructed us to choose our favorite beer which we’d be pouring into the can-shaped container that came in the box. We have a great local beer, Narragansett, so that was our chosen beer.

My husband found a recipe online for a rub which he rubbed all over the chicken after he put it on top of the beer can. That recipe consisted of: 1/4 cup paprika, 2 tablespoons salt, 2 tablespoons white sugar, 2 tablespoons brown sugar, 2 tablespoons ground cumin, 2 tablespoons chili powder, and 2 tablespoons freshly ground black pepper.

Ready to eat!

We cooked our chicken in the oven until the temperature reached or exceeded 165 degrees, about an hour and a half. We opted to add baked potatoes to the stands which were included with the product and we were thrilled that there was absolutely no mess in our oven. We had placed the whole thing on a baking sheet covered in tin foil, just in case, but the tray included in the box contained any slight dripping that may have occurred.

The end result was amazing: fully cooked, tender, juicy chicken that was delicious and easy to make. This was such a different way for us to cook a chicken, and we would definitely do it again in the future. The entire product is dishwasher safe, so after dinner we loaded it in and cleanup was a breeze.

In my personal opinion, this would make a great Father’s Day gift for the men in your lives who seem to have everything and are looking for something fun to try over the summer months. I hope you’ll give it a try.

The mess was self-contained.

You can order this product two ways: through Amazon by following this link. or through the Cave Tools Website, utilizing the coupon code BEERCAN15 for an extra 15% off.

As with all Cave Tools product, they are high quality products that come with a lifetime guarantee. The product is made from stainless steel and the spikes can be used to hold ears of corn or potatoes, or anything else you can think of. The canister can be used for Beer, Wine, Cider, and any other liquid or herb combination you’d like to try.

Fully cooked!

Tender and juicy.

DONE!

Happy Birthday Don and Alexandra!

23 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

***********************************************************************************

LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

THE BIRTHDAY TWINS CELEBRATING THEIR SPECIAL DAY IN 2016

 

 

What’s for Dinner Wednesday: a couple of new-ish recipes for you

14 Feb

Dinner is cooking!

Happy Wednesday and Happy Valentine’s Day!

As I mentioned recently in one of my posts, the past few weeks have been challenging and therefore, a little bit of a blur for me. If you asked me what was for dinner yesterday, there’s a good chance I can’t remember and if you ask me what’s for dinner tomorrow, I’m pretty sure I don’t know yet. We have shopped, we have a list of meals, but we’ve been a little less planned out than we normally are and I’m trying to keep a lot of balls in the air at the moment. Everyone has hectic weeks and months though, so I’m sure you can all relate.

That said, we’ve had a couple of surprisingly delicious meals in the past couple of weeks and I did want to share them with you. They’re kind of new, but not really. New-ish, I guess. One I have posted about before, and one I never have, but we’ve eaten it before.

First, I will share with you the recipe we’ve had before but not for so long that I have never posted about it on my blog before. It is the one shown here to the left, and to the right and it might make a perfect Valentine’s Day meal for you!

It was so good to have this meal again. I hope we don’t wait another two decades to make it again in the future!

Many years ago when we lived out of state and in apartments, we used to make a pasta dish that we loved. It had a pink tomato cream sauce and pasta, along with chicken or shrimp and sun-dried tomatoes. For some reason we fell out of the habit of making it, for about 20 years. A recent new meal that we tried out sparked a memory of that recipe, and we put it on the list of meal requests for the following weeks’ menu. We didn’t have a specific recipe for it, and my husband put it together as he went, but this recipe from Allrecipes.com is a similar one. Some use vodka in their sauce, making it a true Pink Vodka sauce, but  we did not and we enjoyed it just as much.

Next, I will share with you another rediscovered recipe, but this one was made a little bit more recently, but not by much!

This meal was so delicious and even better the second day as the flavors settled in.

Last week my daughter was asking me how chicken could be made with brown sugar. It was something she had seen (I think on television), but the two ingredients didn’t seem to go together in her mind. I told her that they did in fact, go well together and that I was pretty sure I’d made at least one brown sugar and chicken recipe in the past. I was pretty sure I would find it on my blog, and sure enough….I had two! When I looked them up this week, they both looked so delicious that I decided to scrap any meals that I might’ve pulled from our Two Weeks of Meals choices, and make one of them instead. One of my other daughters was home at the time and I let her choose the one she wanted. She ended up choosing this Brown Sugar and Lemon Chicken recipe that I’d last made in 2012. I had everything for it except a real lemon. Instead I had a bottle of lemon juice that I felt would suffice. It would mean no lemon zest on top, but I felt that we would still enjoy the meal either way. I was right. This chicken was so incredibly most and delicious, it melted in my mouth. I could not believe I hadn’t remembered this recipe sooner, although I was glad that I’d remembered it sooner than the tomato cream pasta recipe above.

I could not wait to eat this for lunch again the next day!

I served this meal with rice and a veggie saute that our oldest daughter loves, just a simple mix of zucchini and squash cooked in the cast iron skillet. It was a hit with everyone except the daughter who originally asked about chicken and brown sugar, who really only likes chicken on a wing or in a nugget, but I’m still glad our conversation sparked this memory for me.

In case you’re wondering, here is the other brown sugar and chicken recipe, it’s also from 2012. It’s one I’m hoping to try again in the near future and it also calls for garlic, which is another favorite of ours.

I hope that these blast-from-the-past meal memories have provided you with some meal memories of your own and that you find an old recipe you’d forgotten all about. If not, feel free to give our recipes a try! I can promise you won’t be disappointed.

Have a wonderful rest of your week!

 

A new Cave Tools product review: Stainless Steel Wood Smoker Box

28 Jan

My husband ranked these ribs as being some of the best he’s ever had in his entire life.

We recently had the opportunity to try out another product from one of my favorite companies, Cave Tools. This time, my husband was very excited to review the new tool because it was something he’d been wanting to try for a long time. The Large Capacity Stainless Steel Smoker Box allows you to smoke meat and fish on the grill and it was a cooking method we’d never tried but had always wanted to.

Smoking is an interesting method of cooking, and it takes some time, so you need to make sure you can devote the time you need in order for everything to cook properly. Because we live in an area of the country that gets cold and snowy, and it’s wintertime, we also had to make sure we were going to use our grill on a day when there wasn’t a blizzard and it was above freezing. Finally, this past weekend was the perfect day. We chose Saturday as our day to smoke a rack of ribs.

This box was a great size and fit well between our grill grates.

The Stainless Steel Smoker Box is very typical of Cave Tools’ superior product quality. Their products are always solidly made and durable. Cave Tools notes that this particular product has several features that make it stand out from the rest: Its stainless steel is 25% thicker so that it prevents warping. It has a hinged lid and large wood chip capacity for thicker smoke. There are no bottom holes, so the wood chips smolder and don’t catch fire, and its thinner profile fits perfectly between the grill grates and flavorizer bars, if you choose to use them.

As our Saturday dawned bright and sunny, Don spent the early afternoon hours preparing the rack of ribs. He created a dry rub consisting of a cup of brown sugar, a quarter cup of kosher salt, a teaspoon of garlic powder and half a teaspoon of pepper (approximate measures). He rubbed it all in and refrigerated it for four hours. When he took it out at 4:00, he rinsed it off, patted it dry and then placed it on the grill.

Following the directions that were contained in the box, he filled our smoker box with 100% natural hickory wood chips and set it on the grill over the heat, and waited for it to start smoking. He then placed the rack of ribs on the opposite side. It took approximately 15 minutes for the box to start smoking. He never flipped the ribs over, but rather rotated them every so often to make sure they were cooking evenly.

After two hours, barbecue sauce was added to the meat for the final 20 minutes.

 

 

 

As the cook time neared the end, barbecue sauce was added to the meat for the final 20 minutes of cook time.

Throughout the evening, we could smell the smoker cooking the meat outside, and the aroma was heavenly. We could not wait to try the ribs. The anticipation was exciting and we were very much looking forward to our dinner.

As we dug into dinner, we were thrilled with our results. The ribs were incredibly good. My husband ranked them as being among the top five best rib meals he’s had in his lifetime, and that’s saying a lot, as we’ve had a lot of ribs in our time!

The meat came right off the bone and the flavor was just delicious. We savored every bite and we each had seconds. When we finished eating, I was so glad that there were still more ribs left on the tray for leftovers later this week, as I wasn’t ready to say goodbye to them just yet.

If you’re looking to try out smoking on your grill, I highly recommend the Cave Tools Stainless Steel Smoker Box. If you choose to buy it from Cave Tools directly, you can use the code SMOKERBOX15 to get 15% off your purchase and order here. Should you choose to go through Amazon.com, instead, you can use this link.

Like all the Cave Tools products, this product has a lifetime warranty, should you have any issues with it. I know we can’t wait to use ours again!

The meat came right off the bones of the ribs, just as it should.

*Although I was compensated for this review with a free product, all thoughts and opinions are my own.*

Fun Friday: Gluten Free Cherry Cobbler

26 Jan

20180120_194842Each year in January, I try to make my parents a cherry dessert, reminiscent of the cherry pie my dad always says stole his heart when he first tasted it, made from scratch by my mom for one of their very first dates. Hers was much more decadent than my cherry desserts ever are, with a criss-cross woven pie crust to boot. However, it’s the thought that counts.

Earlier in the week, I wrote about the dinner recipe we tried out when they visited for dinner before leaving for the winter, and I promised to share the dessert recipe we tried out for them as well.

I have made cobblers before, a peach cobbler and a blueberry cobbler, but I was looking for an easy cherry cobbler recipe. I was “cheating” and using canned pie filling rather than fresh cherries, as many recipes call for, but I really just needed the recipe for the cobbler topping.

One of my go-to cookbooks on my shelf here at home is the Better Homes and Gardens New Cook Book. I have had it forever, and it always has what I need in it. Sure enough, I found a quick and easy Cherry Cobbler recipe inside. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour instead of All-Purpose Flour in order to make it safe for everyone to eat, and I offered whipped cream, French Vanilla ice cream and Chocolate ice cream for toppings.

20180120_165459The dessert was a hit, and I was pleased with how easily it came together. Since there were seven of us, I doubled the original ingredients list and used two large cans (21 oz.) of cherries.

Here is the Better Homes and Gardens recipe:

Fruit Cobbler

Desired Filling
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional, I included it)
3 tablespoons margarine or butter
1 beaten egg
3 tablespoons milk

Preheat oven to 400 degrees.

Prepare filling, keep hot. (I put my two cans of cherries into the Pyrex dish and put it in the oven for a little while so that the cherries were hot when I took it out.)

For topping, mix flour, sugar, baking powder, and if desired, cinnamon. Cut in margarine till mixture resembles course crumbs. Combine egg and milk. Add to flour mixture, stirring to just moisten.

Transfer filling to 8x8x2 inch baking dish (mine was already in my baking dish). Drop topping into six mounds atop hot filling.

Bake in a 400 degree oven for 20 to 25 minutes or till a toothpick inserted into topping comes out clean. Serve warm with ice cream if desired. Serves six.

New week, new recipes

22 Jan

We broke the “never try a new recipe for company” rule, and we were so glad we did!

Welcome to a new week! It’s a new week of work, school, weather and here on The Whole Bag of Chips, I have several new recipes for you!

This weekend we hosted company for dinner, my parents, and we were struggling with the question of what to make. It would be the last time we would be seeing them until spring, and therefore, we wanted to make it extra-special.

As we went down our list of the usual meals, nothing seemed to spark my taste buds. It seemed we’d had it all recently or that the meals we were thinking of were ones we typically made for them whenever they came.

Normally there is an unofficial rule that says you shouldn’t try out a new recipe when you’re having company, but I decided that since my parents were always up for trying something new, I’d do an internet search for a new dish to make for them. I Googled “Sunday Dinners” even though it was going to be a Saturday night, to see what kinds of dinner recipes would come up. Sure enough, my wish was granted and I found this dish from Cafe Delites for Creamy Garlic Parmesan Mushroom Chicken and Bacon, which seemed to be a perfect dish to try. It had all things we liked, it was already gluten free, it was inexpensive to make, and it had the option to use light cream, heavy cream or milk, which would make it lower in fat, which we also like. It seemed like something everyone would enjoy and we decided to give it a try and serve it over pasta with a salad and bread on the side.

We chose to use a bag of frozen chicken tenderloins for this dish, rather than the chicken thighs, and we doubled the recipe.

The new chicken dish received rave reviews from everyone, even the kids. They especially loved the sauce, and having the pasta on the side made for a perfect combination. Everyone had seconds, and by the end we had just a couple of servings left to be used as leftovers later this week. I already had a couple of the kids asking when we would be having the leftovers this week.

I would definitely recommend breaking that old rule about new recipes and company again in the future, if our guests are game for trying something new, and I’m glad we took the risk this time around.

Additionally, we tried a new dessert recipe for cherry cobbler, turned gluten free, and I will post that recipe later on this week.

In the meantime, be sure to check out the new recipe from our weekend dinner and see what you think. A big thanks to Cafe Delites, for saving the day because it’s definitely a keeper at our house!