This article is written by guest writer Kenneth Haynes. The interesting history of nacho cheese sauce sounds anecdotal but is verified to be true. Some army wives were shopping in Mexico and arrived at a restaurant too late for lunch. The chef used his imagination and assembled the only ingredients available, tortillas, cheese, and a few seasonings, into the first ever nachos. You can easily make your own nacho cheese sauce, and it’s healthier and nicer than that stuff that comes in a jar. It’s also much less expensive. Continue reading
For decades, humanity has headed straight for the freezer to get a bowl of ice cream whenever our sweet tooth has ached. But the modern-day cost of ice cream can inflate our grocery bill and ruin our budget. There’s a more affordable way to satisfy your sweet tooth – just make your own ice cream! Continue reading
This is a guest post from our blogger friend, Lita over at QuickEasyCook.com
It is extremely necessary to have the right cooking tools to make your cooking task a breeze. Whether you are an expert chef or a novice, you have to ensure that the food you are preparing is high quality. Therefore, you need some effective kitchen tools; the most important tool being a high-quality chef’s knife.
This recipe comes from our friend Emma over at Cook Novel. She’s an amazing cook on top of being a mother and she’s able to keep food costs low by maximizing ingredients for maximum nutritional value. Keep reading for the article and recipe and get cooking!
Anyone who’s ever had a good salad, knows they’re one of the most delicious things out there. Unfortunately, most of them seem to have been made with only lunches in mind.
If you’re looking for a delicious and filling salad that’s perfect for dinner during any time of the year (but especially in Autumn) this is it!
Time and money are two things that most people have a shortage of. Thankfully, we can cut down our grocery bill and spend less time in the kitchen with one fell swoop. These simple meals are delicious, incredibly cheap to make and can be prepared with an ordinary household blender or immersion blender.
Kebabs are a summer staple on our grill. You can dress them up this way and that with herbs from the garden, sweeten them up with different veggies and fruit, and never go wrong when you’re using a meat thermometer. Marinade, skewer, grill and eat.
I can’t seem to get off of my Food and Wine kick lately. Someone left a recent travel issue in the office that had an intriguing looking tostada dish on the front. There’s nothing more interesting to me than adding differently worldly flavors to the dinner plate, which is why I picked up the magazine and thumbed through it. Quite a few recipes caught my eye, but one in particular seemed super-easy but also combined quite a few unique flavors. Sausage always adds a lot of flavors to dishes and when layering in pasta, I kind of knew it would be a win.
Our latest cheap dinner recipe comes on a Friday night with the bare bones left from the last grocery shop. We had andouille sausage, a bag of potatoes and a yellow onion. I contemplated mashed potatoes, which is always a solid go-to side dish. We use a potato ricer to mash and it makes some of the smoothest mashed taters I’ve known. But, this post isn’t about mashed potatoes.
One of our latest outings to the St Pete Saturday Morning Market resulted in a purchase of habañero jelly, something I never thought I would like, let alone, love. We were plucked from the passers-by after being enticed by free samples (duh, who doesn’t love free samples of food!) and tried almost all the gourmet jellies this guy had to offer. We jumped from pineapple to berry to jalapeño before finally landing on the habañero flavor. The salesmen called the sample we had an adult PBJ since it was on a pretzel square with peanut butter and the spicy habañero jelly to top it off. We loved it. There was a great kick to my favorite classic peanut butter pretzel and did taste like a PBJ. We were sold.
We are just a few days after Halloween and haven’t gotten around to carving our pumpkin. It’s tough in Florida because once you carve the pumpkin, you might have two or three days of a jack-o-lantern before it turns black and rots. So, waiting until the last few days before Halloween is crucial. This year, we let the holiday pass us by without carving the thing so I made sure to have a back up plan for it.
It just so happens that I was invited to a girls night at a friends house with an all-pumpkin theme. At the ladies-only shindig there was pumpkin turkey chili, pumpkin cheesecake, pumpkin spiced sangria, and we made pumpkin biscuits to go with the chili and roasted pumpkin seeds as a snack. We needed 1 1/2 cup of pumpkin puree for the biscuits, so onward with the home made kind! We ended up with 10 cups of pumpkin puree using a medium-large pumpkin. There are smaller pumpkins that might work better, but this is what we had already.