Hey guys! I’m moving my page back to Blogger…. and I hope to post more frequently! Please come >>>> HERE <<<<< and follow me!
I don’t know about you, but as a kid I lived for Reading Rainbow, Mr. Rogers Neighborhood, and Bob Ross. Check out these remix versions… I’m obsessed!
What were your favorite television shows growing up?
I hope you all had a great weekend… I was off Thursday and Friday, and spent my long weekend celebrating my man’s birthday! We saw The Hobbit in 3d/Imax (amazingggggg, you must go watch!) and then watched Alice in Wonderland and Avatar at home with our 3d tv (such an amazing buy!) We also ate way too many delicious foods and got to see all of our best friends… so life is good
I got a comment over the weekend about what kind of foods I keep in our pantry and how I keep things fresh for when I need them…. so I thought it would be fun today to talk about what I always keep around our house – things that make meals quick and easy. And obviously, budget friendly.
I use breadcrumbs allllll the time! Seriously. They pretty much never go bad, and they can spice up an otherwise boring chicken or shrimp dish in a flash. I like to soak my meat (thawed) of choice in one of the following: butter/garlic, salad dressing (bacon ranch is a favorite), mayonaise, or a 1/2 and 1/2 mixture of mayo and spicy mustard. Then you simply dip in breadcrumbs and bake! (MAKE your own)
2. Fresh Veggies
We always have veggies as a side or mixed up in a stir fry. I like to spend a little extra on the pre-cut ones you can find in the organic section because I keep them frozen and the packaging is perfect for that. I also buy a ton of the frozen bags, because they’re cheap and they’re an easy side dish. We eat a lot of frozen broccoli, and all I do is put 2 servings in a microwavable dish and top with butter and seasonings (like pepper, garlic powder, perfect pinch). I can’t tell the difference to be honest!
3. Frozen Shrimp
This one kind of goes with #6, but I always keep frozen shrimp (and frozen ground turkey) in our freezer for nights that we need a break from chicken. We only eat shrimp maybe one night a month, but the bags usually have zippers on them and they stay fresh for a long time. It’s nice to have things in the freezer that you can keep as options on a whim – so I always pick up a bag, even if shrimp isn’t on the menu for a while.
Cheese. We always have cheese in our house. And milk. Need I say more?
Eggs are a good thing to have. They’re great for breakfast or an addition to a stir fry, and most recipes call for them. So they’re nice to have on hand. Also, if you ever get a craving for something sweet, eggs and sugar are staples and you can usually whip something up with those ingredients and not much else!
We eat chicken almost every week night for dinner. I always buy a frozen bag whenever I’m at the grocery, because we go through it so quickly. Ways to spice it up: bread it, bake it, boil and shred it (hello chicken salad!), or put it in your crock pot along with salsa and taco seasoning for the best tacos you’ll ever taste!
Rice, but I’m also going to add pasta. We usually buy the 10 for $10 specials when it comes to these two things, because they never go bad and they make really easy meals. I use pasta for stir fry, casserols, or just plain with sauce. Rice is another stir fry alternative, and it’s a really filling side.
So as far as our pantry goes, these are 7 things that you will ALWAYS find in our house! Almost everything is either a non-perishable or kept frozen, so nothing ever goes to waste (wasting food is a huge pet peeve of mine). If you have questions about what you can freeze or how long things stay fresh in the freezer, HERE is a really good resource. Also, in the winter months, I make a lot of soups in our crock pot and freeze them in single portion containers. It really helps to save money, and it’s nice to keep options around!
What are some of your staples? Do you like to freeze foods, or do you tend to prefer buying your foods fresh? How do you save money at the grocery?
This week has already turned out to be incredibly stressful. Work is crazy as I try and fit everything in before the end of the month, and there is probably a 200 page rant I could easily write about my frustrations with Gold’s Gym at the moment (hello fraud case!). However, I will spare you.
::deep breath:: Tomorrow is my Friday, and for that I am extremely grateful.
On a happy note, I finally finished a table that I’ve been working on and it turned out even better than I hoped – pics coming soon, and as always it is available for purchase. I put a lot of effort into this piece, and it totally paid off – I can’t wait for you to see it!
Also, I’ve been working on spicing up our dinners. This is an on-going process, and I love to see my recipe book grow and grow. Last night I had the amazing idea of preparing shrimp in a similar way that I prepare breaded chicken – why not, right? I can’t wait to serve it up again, it was a huuuge success!
Garlicky Breaded Shrimp
What You’ll Need:
- Frozen shrimp (I had about 10 left over)
- 1/3 cup butter
- 1 tsp garlic
- 1 cup bread crumbs (any flavor, mine were plain)
- salt & pepper
What You’ll Do:
- Preheat oven to 400 degrees
- In a microwavable dish, melt butter and garlic together
- Peel shrimp (I take the tails off, even though they shrink if you do that), and add to the butter and garlic mixture. Let marinate for 1-2 hours.
- Mix together the bread crumbs, salt, and pepper (I used about 2 tsp of each). Dip the shrimp in the bread crumb mixture and place on a lightly greased baking sheet.
- Drizzle the shrimp with the leftover butter and garlic mixture. Top with extra breadcrumbs and place in the oven for 18-20 minutes.
I’m a huge fan of anything chocolate, and this Thanksgiving was my first time making a classic Chocolate Chess Pie. It was gone instantly. So I thought I would share it with you, you know, so you can impress your family this Christmas!
Classic Chocolate Chess Pie
What You’ll Need:
- 1 1/2 cups sugar
- 5 tablespoons cocoa powder
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 3 large eggs (room temperature)
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 1 partially 9-inch baked pie crust
What You’ll Do
- Preheat your oven to 325 degrees
- Combine sugar, cocoa, flour, and salt.
- Blend in milk. Beat in eggs, one at a time.
- Add butter and vanilla, beat until smooth.
- Pour into a pre-baked shell (or make your own!) and
Bake in 325 degrees for 55-60 minutes.