This week I was really missing my family. Maybe it was the sunny, warming weather, or the upcoming holiday, but I wanted to be in Florida, out by my Dad's pool, chatting with my stepmom Marianne and laughing with my family. Based on that (and my crazy hectic parent-teacher conference schedule) I planned to pick up a rotisserie chicken on the way home Friday. Not because I love roast chicken so much, but because I had a plan for the leftovers!
Marianne's Famous Chicken Salad ~ $5.95 total cost
2 cups chopped cooked chicken (1/3 a rotisserie chicken, $2.00)
1 cup halved seedless grapes (1/4 lb. $0.25)
11 ounces mandarin oranges, drained ($1.00)
1 cup chopped celery ($0.25)
1/2 cup sliced almonds ($1.00)
1/4 cup T. Marzetti's Poppyseed Dressing ($1.25)
1/4 cup mayonnaise ($0.10)
2 tbsp sliced green onion ($0.10)
1. Combine first 5 ingredients in a bowl.
2. Mix dressing, mayonnaise, and green onions in a bowl. Add to chicken mixture, stirring gently.
3. Refrigerate several hours. Toss lightly before serving. Serve over lettuce, with crackers, on toast, or all by itself!
The Verdict
I don't know how many servings this makes. I just know we all love it here and it doesn't last long!
Saturday, April 9, 2011
Monday, April 4, 2011
$1.57 per serving ~ Ham and Cheese Twists
Tonight marks Puttanesca's return to creative cooking!
Ham and Cheese Twists ~ $1.57 per serving, $6.29 total
1 lb. pizza dough (I used storebought today but will share my homemade recipe later) ~$1.79
1 tbsp dijon mustard
Dried minced onion
8 slices deli ham ~ $2.00
8 slices swiss cheese ~ $2.50
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Roll pizza dough out into a large circle. Spread mustard on it, sprinkle with dried minced onion. Cut dough into 8 triangular pizza-style slices.
3. Fold up 1 slice each of ham and swiss and place at the wide end of each slice. Carefully roll up (filling will extend out of sides.) Place on prepared baking sheet, with the narrow tip on the bottom.
4. Bake 20-25 minutes until golden brown.
Makes 4 servings
The Verdict
Both kids really enjoyed this and so did Jim and I. There's barely any leftovers and Jim and I are arguing over who gets to take them for lunch tomorrow! I served these with baby carrots and raw broccoli florets with ranch dressing for dipping. I'm already contemplating all the different combinations to make this again: turkey and cheddar, salami and provolone, barbeque chicken and monterey jack, breakfast sausage with scrambled eggs and muenster... Please comment with other combinations you think would work!
Ham and Cheese Twists ~ $1.57 per serving, $6.29 total
1 lb. pizza dough (I used storebought today but will share my homemade recipe later) ~$1.79
1 tbsp dijon mustard
Dried minced onion
8 slices deli ham ~ $2.00
8 slices swiss cheese ~ $2.50
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Roll pizza dough out into a large circle. Spread mustard on it, sprinkle with dried minced onion. Cut dough into 8 triangular pizza-style slices.
3. Fold up 1 slice each of ham and swiss and place at the wide end of each slice. Carefully roll up (filling will extend out of sides.) Place on prepared baking sheet, with the narrow tip on the bottom.
4. Bake 20-25 minutes until golden brown.
Makes 4 servings
The Verdict
Both kids really enjoyed this and so did Jim and I. There's barely any leftovers and Jim and I are arguing over who gets to take them for lunch tomorrow! I served these with baby carrots and raw broccoli florets with ranch dressing for dipping. I'm already contemplating all the different combinations to make this again: turkey and cheddar, salami and provolone, barbeque chicken and monterey jack, breakfast sausage with scrambled eggs and muenster... Please comment with other combinations you think would work!
Has it really been a year?
I'm not sure why I've been away from this blog for so long. I wonder if I put too much pressure on myself when I started it to update every day, to top myself each time with something newer/more interesting/better.
No matter, Puttanesca is BACK! I'll have more recipes, and also chronicle some of my "adventures in faux-bento" lunches for my son. I hope you all enjoy what's to come. If you do, let me know!
No matter, Puttanesca is BACK! I'll have more recipes, and also chronicle some of my "adventures in faux-bento" lunches for my son. I hope you all enjoy what's to come. If you do, let me know!
Wednesday, May 19, 2010
Hello everyone!
yes, she lives.... I know I owe you all some great recipes! Cola Barbeque Beef, Chipotle Sweet Potato Fries... I promise to get back in the swing. But first, check out my entry in the Paula Deen Real Women of Philadelphia contest!
Tuesday, April 20, 2010
$0.88 per serving ~ Ravioli and Broccoli
This was thrown together on a whim...
Ravioli and Broccoli~ $4.40 total cost, $0.88 per serving
2 packages mini ravioli (I used Seviroli's Mac-a-Roli) $2.00
1 bag broccoli florets $2.00
1 stick unsalted butter, cut up $0.40
grated lemon peel
2 handfuls grated cheese
1. Boil water and cook ravioli according to package directions. Steam broccoli in microwave 3-4 minutes.
2. Drain ravioli. Place butter into hot pot. Return ravioli to pot and add broccoli. Gently stir until butter is melted. Add lemon peel to taste and grated cheese. Toss and serve.
Makes 5 servings
The Verdict
This was ready in about 10 minutes! Jim and I loved it. The kids, not so much. I was bummed because I really thought they'd like these "mac-a-roli" that are filled with cheddar and ricotta. They taste like a less-salty macaroni and cheese dish. But neither of them ate it. I will try this again with regular cheese ravioli, and just do the mac-a-roli in plain butter and garlic.
Ravioli and Broccoli~ $4.40 total cost, $0.88 per serving
2 packages mini ravioli (I used Seviroli's Mac-a-Roli) $2.00
1 bag broccoli florets $2.00
1 stick unsalted butter, cut up $0.40
grated lemon peel
2 handfuls grated cheese
1. Boil water and cook ravioli according to package directions. Steam broccoli in microwave 3-4 minutes.
2. Drain ravioli. Place butter into hot pot. Return ravioli to pot and add broccoli. Gently stir until butter is melted. Add lemon peel to taste and grated cheese. Toss and serve.
Makes 5 servings
The Verdict
This was ready in about 10 minutes! Jim and I loved it. The kids, not so much. I was bummed because I really thought they'd like these "mac-a-roli" that are filled with cheddar and ricotta. They taste like a less-salty macaroni and cheese dish. But neither of them ate it. I will try this again with regular cheese ravioli, and just do the mac-a-roli in plain butter and garlic.
Friday, March 26, 2010
$0.39 oer serving ~ Super Fast Rotini with White Beans
Fridays are hectic in my house. We get home from work around 4:15 and at 5:15 I need to get Josh off to gymnastics. Usually we rely on "breakfast for dinner" but I had an idea for something fast and easy...
Super Fast Rotini with White Beans ~ $0.39 per serving, $2.55 total cost
1 13.25 oz. box whole grain rotini ($1.00)
olive oil
minced garlic
1- 14.5 oz. can diced tomatoes with Italian seasonings, NOT drained ($0.80)
1- 15.5 oz. can cannellini beans, drained and rinsed ($0.75)
oregano
basil
chopped dried onion
parsley
shredded or grated parmesan cheese
1. Boil water, cook and drain rotini according to package directions.
2. While waiting for water to boil/rotini to cook, saute garlic in olive oil until fragrant.
3. Add tomatoes, beans, and spices to taste. Bring to bubbling and cook about 15 minutes or until slightly thickened, stirring occasionally.
4. Serve sauce over pasta, topped with cheese.
Makes 4 servings
The Verdict
Jim devoured this. Julia devoured it. Josh was grumpy and didn't eat at all. I really liked it too, and we have NO leftovers. I will definitely make this again, but I will double it next time! I served it with crusty bread to sop up all the sauce... YUM :)
Super Fast Rotini with White Beans ~ $0.39 per serving, $2.55 total cost
1 13.25 oz. box whole grain rotini ($1.00)
olive oil
minced garlic
1- 14.5 oz. can diced tomatoes with Italian seasonings, NOT drained ($0.80)
1- 15.5 oz. can cannellini beans, drained and rinsed ($0.75)
oregano
basil
chopped dried onion
parsley
shredded or grated parmesan cheese
1. Boil water, cook and drain rotini according to package directions.
2. While waiting for water to boil/rotini to cook, saute garlic in olive oil until fragrant.
3. Add tomatoes, beans, and spices to taste. Bring to bubbling and cook about 15 minutes or until slightly thickened, stirring occasionally.
4. Serve sauce over pasta, topped with cheese.
Makes 4 servings
The Verdict
Jim devoured this. Julia devoured it. Josh was grumpy and didn't eat at all. I really liked it too, and we have NO leftovers. I will definitely make this again, but I will double it next time! I served it with crusty bread to sop up all the sauce... YUM :)
Sunday, March 14, 2010
$0.88 per serving ~ Bottom Round Pot Roast with Onion Gravy, Sheri's Roasted Carrots, and Mashed Potatoes
Every now and then my supermarket runs a bottom round special... a 2-3 lb. roast, a pound of stew cubes, and 2 pounds of sirloin steak at 99 cents a pound!!! That is just too good to pass up, but I rarely get to actually use the roast as is because a good roast takes a long time. It's been dreary, cold, and rainy this weekend, and I'm not going out, so I get to experiment! My girl Sheri, whom I've never met but know online for nearly 5 years, talked about this fantastic recipe for carrots as well, so I decided to try them too!
Bottom Round Pot Roast with Onion Gravy~ $5.00 total cost
1 3 lb. bottom round roast ($3.00)
Kosher salt
black pepper
crushed bay leaves
rosemary
salt-free steak seasoning
1 cup beef stock ($1.50)
1 tbsp white vinegar
2 large onions, sliced ($0.50)
4 tbsp minced garlic
more spices to taste
1-2 tbsp cornstarch
1-2 tbsp water
1. Mix the salt, pepper, and spices together in a small bowl (eyeball it, you need about 1/3 cup of the mixture.) Rub the mixture onto all sides of the roast. Brown the roast on all sides in a dutch oven or deep coverable stock pot.
2. Remove the roast to a plate. Deglaze the pot with stock and vinegar. Add more spices if desired (I added more rosemary and bay), sliced onions and minced garlic. Bring to a simmer over high heat. Place the roast on top of onion mixture, cover and reduce heat to low.
3. Simmer over low heat for 3 hours. Remove roast to platter and tent with foil, let stand 20 minutes. Meanwhile, mix cornstarch into water and then add to pot drippings. Stir until thickened. If desired, use immersion blender to puree onions.
4. Slice roast against the grain and serve topped with pan gravy.
Sheri's Roasted Carrots ~ $1.00 total cost
1 pound baby carrots ($1.00 at the Acme "buck a bag" sale!)
Extra virgin olive oil
Kosher salt
Black pepper
1. Preheat oven to 375 degrees. Toss carrots with olive oil, salt and pepper.
2. Roast at 375 degrees for about 40 minutes, tossing once while cooking.
The Verdict
Josh did not speak until his plate was emptied. Jim pronounced it "fantastic", Jim's mom said it was delicious, and Julia said "yummy", disregarded her fork and proceeded to shovel it into her mouth with her fingers. I served it with Idahoan Four Cheese Mashed Potatoes (they are so good and so fast) for a total meal cost of $8.00! We had at least 4 leftover helpings, so I'm calling this a 9 serving meal though I may use the leftover roast and onions for something else.
Bottom Round Pot Roast with Onion Gravy~ $5.00 total cost
1 3 lb. bottom round roast ($3.00)
Kosher salt
black pepper
crushed bay leaves
rosemary
salt-free steak seasoning
1 cup beef stock ($1.50)
1 tbsp white vinegar
2 large onions, sliced ($0.50)
4 tbsp minced garlic
more spices to taste
1-2 tbsp cornstarch
1-2 tbsp water
1. Mix the salt, pepper, and spices together in a small bowl (eyeball it, you need about 1/3 cup of the mixture.) Rub the mixture onto all sides of the roast. Brown the roast on all sides in a dutch oven or deep coverable stock pot.
2. Remove the roast to a plate. Deglaze the pot with stock and vinegar. Add more spices if desired (I added more rosemary and bay), sliced onions and minced garlic. Bring to a simmer over high heat. Place the roast on top of onion mixture, cover and reduce heat to low.
3. Simmer over low heat for 3 hours. Remove roast to platter and tent with foil, let stand 20 minutes. Meanwhile, mix cornstarch into water and then add to pot drippings. Stir until thickened. If desired, use immersion blender to puree onions.
4. Slice roast against the grain and serve topped with pan gravy.
Sheri's Roasted Carrots ~ $1.00 total cost
1 pound baby carrots ($1.00 at the Acme "buck a bag" sale!)
Extra virgin olive oil
Kosher salt
Black pepper
1. Preheat oven to 375 degrees. Toss carrots with olive oil, salt and pepper.
2. Roast at 375 degrees for about 40 minutes, tossing once while cooking.
The Verdict
Josh did not speak until his plate was emptied. Jim pronounced it "fantastic", Jim's mom said it was delicious, and Julia said "yummy", disregarded her fork and proceeded to shovel it into her mouth with her fingers. I served it with Idahoan Four Cheese Mashed Potatoes (they are so good and so fast) for a total meal cost of $8.00! We had at least 4 leftover helpings, so I'm calling this a 9 serving meal though I may use the leftover roast and onions for something else.
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