Once or twice a year, I am able to get sausage super cheap at Publix by pairing coupons with a sale (BOGO). I have been using http://www.southernsavers.com to match coupons with sales for years now. I think the website/app is a wonderful tool to help save lots of money. It certainly helps me stick to my grocery budget.
By getting the sausage for a steal, I was able to make this batch of Jambalaya with Sausage for under $5. Thrifty. It’s a super easy recipe that makes plenty to have again another day.
Using the frozen vegetable seasoning blend is very convenient and helps get dinner on the table in about 30 minutes. Great for a weekday meal.
Jambalaya with Sausage
12 ounce package rope sausage (I used Hillshire Farms Beef Smoked Sausage, but Andouille sausage would be perfect)
10 ounce package frozen vegetable seasoning blend (I used Publix brand with onions, celery, sweet red & green peppers, and parsley)
4 cups (32 ounces) chicken broth
14.5 ounce can diced tomatoes (with their juices)
2 cups long-grained white rice
2 teaspoons Worcestershire sauce
1 teaspoon your favorite Cajun seasoning mix (homemade or store-bought)
1/8 teaspoon ground cayenne, or to taste
Slice the sausage into 1/4-inch slices. Cook over medium-high heat in a large soup pot until evenly browned. Remove the sausage and drain on paper towels. Set aside.
Add the frozen vegetable seasoning blend to the hot sausage drippings. Cook, stirring often, until heated through, about 5 minutes. Add the chicken broth, diced tomatoes, rice, Worcestershire sauce, Cajun seasoning mix, and cayenne to the pot. Stir well and bring to a boil. Cover the pot and reduce the temperature to low. Cook 20 minutes or until rice is tender and all the liquid has cooked out. Fluff with a fork and serve.
This is a dangerous recipe because it is so quick and easy. I find that once I open a can of sweetened condensed milk that I’m more likely to make this recipe several times over a week or so to use it up. No one complains in my house when I do. My boys love this stuff!
As written, this recipe is simple. Feel free to jazz up your caramel popcorn. You could add nuts, pretzels, dried fruit, or various cereals (like Chex or Cheerios).
Microwave Caramel Popcorn
8 cups air-popped popcorn
1 tablespoon butter
1/4 cup brown sugar (packed)
1 tablespoon corn syrup
2 tablespoons sweetened condensed milk
Line a cookie sheet with foil or waxed paper. Set aside.
Place popcorn in a large microwavable bowl.
In a small microwavable bowl, microwave the butter, brown sugar, corn syrup, and sweetened condensed milk on high in 30 second intervals until mixture is boiling. This takes about a minute. Pour the hot mixture over the popcorn and stir to coat.
Microwave the popcorn on high for 3 minutes in 1 minute intervals, stirring well each minute. Spread the caramel popcorn onto the foil or waxed paper. Let cool completely. Store in an airtight container.
Valentine’s Day Dinner
.Pork Chops with Raspberry-Chipotle Sauce
.Garlic Orange Spinach
.Chocolate and Coconut Cream Fondue
Pork Chops with Raspberry-Chipotle Sauce
4 pork chops, trimmed of fat
1 T. oil
salt and pepper to taste
2 T. finely chopped shallots
2 cloves garlic, finely chopped
1 12 oz. bag frozen raspberries
1 cup dry red wine
2 cups chicken stock
1 canned chipotle chile in adobo sauce, minced
2 T. butter
salt and pepper to taste
Rinse pork chops and pat dry. Season with salt and pepper. Heat 1 T. oil in a skillet over medium high heat until hot, but not smoking. Add the pork chops to the skillet and cook, turning once until browned and cooked through, about 8 minutes. Remove pork chops to a plate and cover with foil; set aside.
Add shallots and garlic to skillet and saute for about 30 seconds (you may have to add a dash of oil). Add the raspberries and cook, stirring for another 30 seconds. Add the red wine, scraping any bits on the bottom of the pan. Reduce the mixture over high heat until about 3/4 cup liquid remains. Add the stock and chipotle. Reduce over high heat until about 2 cups of liquid remains. Strain the mixture into a clean saucepan and heat to boiling. Remove from heat and whisk in the butter and season with salt and pepper to taste.
Spoon some of the sauce onto a plate and place a pork chop over it.
Garlic Orange Spinach
1 10 ounce bag of spinach leaves, washed with stems removed
1 clove garlic, thinly sliced
2 T. olive oil
3 T. fresh orange juice
1 T. orange zest
salt & pepper to taste
In a large pot heat oil over med. high heat, add garlic and cook stirring constantly until it begins to brown, about 30 seconds. Add orange juice and cook until reduced about 30 seconds. Add spinach and orange zest and saute until spinach wilts. Remove from heat and season with salt & pepper.
My dad concocted tor-pea-does many years ago. Hot black-eyed peas topped with shredded cheese and salsa, wrapped up in warm corn tortillas. In addition to the cheese and salsa, I like to add pickled jalapenos and sour cream to mine. Tor-pea-does are such a comforting dish. Simple, quick, inexpensive, and a delightful mesh of flavors.
Tor-pea-does bring back good memories from my childhood….my family sitting around the table playfully boasting about how many tor-pea-does we could eat. I can eat 4! Well, I can eat 5! Oh yeah, I can eat 6! Fun times. Tor-pea-does are an all-time favorite and a dish that I hold dear.
I make sure to keep a few cans of black eyed peas and fresh corn tortillas in the pantry for this quick meal.
You don’t really need a recipe for tor-pea-does…just heat up some black eyed peas, throw them in a warmed corn tortilla (you can zap it in the microwave for 15 seconds or toast in a hot pan), and then top with cheese and salsa (add sour cream, cilantro, jalapenos, or anything else you would like). Don’t overfill or the whole thing will fall apart (if that happens, just bust out the fork).