Welcome to the first edition of "Freebie Friday!" I'll take this opportunity each week to set you up with a great food deal I have heard about whether it happens to be something free or deeply discounted! Exciting no?
This week's "freebie" is.....(brought to you by my sis!)
Check out the Modesto website to become a "Modesto Amigo" and receive a free tapas the next time you visit! Remember you can also visit the bar area M-F from 5-7 for happy hour (Tuesday it's all night!)
Wanna hear about more great deals and freebies everyday? Check out STL Meal Deals! You can even follow her on twitter (STLMealDeals)...tell her Lauren's Leftovers sent you! :)
Friday, May 21, 2010
Thursday, May 20, 2010
Red, White, and....Pasta!
Bet you thought I was gonna say "blue." :)
Last night I had thawed a couple turkey brats (a new discovery at Schnucks) but I wasn't really feelin cooking them on the grill...strange, I know. Even after having Italian Tortellini Soup on Monday and gnocchi on Tuesday, I was ready for pasta last night. (I really need to get off this carb kick.) I wanted something different so I took inventory of the refrigerator and came up with this oh-so-tasty pasta dish!
Red and White Pasta with Turkey Sausage
2 turkey sausage links (I used turkey brats but really you could use any sort of sausage or turkey sausage)
EVOO
1/2 lb. shell pasta
Cook sausage links through in pan with EVOO (just a couple times around the pan with it.) I sliced mine up just before it was finished cooking and through it back in the pan to finish up so it wasn't too done on the outside before being done on the inside. Boil a pot of water and cook pasta while you make the sauces.
Red Sauce
1/2 shallot, chopped
1/2 jar Schnucks chunky garden veggie sauce
red pepper flakes, to taste
Italian seasoning, to taste
In the same pan you cooked the sausage in, add a little more EVOO if needed and the shallot. Cook about 2 minutes, until soft. Add sauce, red pepper flakes, and Italian seasoning and turn heat to low to simmer. Add sausage to this sauce for the last minute or so before topping the pasta.
White Sauce
1/2 stick butter
minced garlic (I used about 1/2 tsp I would guess)
1/2 pint heavy whipping cream
1/2 cup grated parmesan cheese
pepper, to taste
California onion powder, to taste
Melt butter in a pan and add garlic. Add cream and bring to a simmer, stirring occasionally. Add pepper and onion powder and stir. Add cheese just before serving to thicken.
To plate, scoop desired amount of pasta into a shallow bowl. Top with white sauce. Top with red sauce and sausage. Top the whole thing of with fresh grated parmesan cheese if you have it. (or just use a little extra from the shaker) Enjoy with some crusty bread!
The hubby and I really enjoyed this one so I'll have to make it again sometime! Check it out!
Last night I had thawed a couple turkey brats (a new discovery at Schnucks) but I wasn't really feelin cooking them on the grill...strange, I know. Even after having Italian Tortellini Soup on Monday and gnocchi on Tuesday, I was ready for pasta last night. (I really need to get off this carb kick.) I wanted something different so I took inventory of the refrigerator and came up with this oh-so-tasty pasta dish!
Red and White Pasta with Turkey Sausage
2 turkey sausage links (I used turkey brats but really you could use any sort of sausage or turkey sausage)
EVOO
1/2 lb. shell pasta
Cook sausage links through in pan with EVOO (just a couple times around the pan with it.) I sliced mine up just before it was finished cooking and through it back in the pan to finish up so it wasn't too done on the outside before being done on the inside. Boil a pot of water and cook pasta while you make the sauces.
Red Sauce
1/2 shallot, chopped
1/2 jar Schnucks chunky garden veggie sauce
red pepper flakes, to taste
Italian seasoning, to taste
In the same pan you cooked the sausage in, add a little more EVOO if needed and the shallot. Cook about 2 minutes, until soft. Add sauce, red pepper flakes, and Italian seasoning and turn heat to low to simmer. Add sausage to this sauce for the last minute or so before topping the pasta.
White Sauce
1/2 stick butter
minced garlic (I used about 1/2 tsp I would guess)
1/2 pint heavy whipping cream
1/2 cup grated parmesan cheese
pepper, to taste
California onion powder, to taste
Melt butter in a pan and add garlic. Add cream and bring to a simmer, stirring occasionally. Add pepper and onion powder and stir. Add cheese just before serving to thicken.
To plate, scoop desired amount of pasta into a shallow bowl. Top with white sauce. Top with red sauce and sausage. Top the whole thing of with fresh grated parmesan cheese if you have it. (or just use a little extra from the shaker) Enjoy with some crusty bread!
The hubby and I really enjoyed this one so I'll have to make it again sometime! Check it out!
Wednesday, May 19, 2010
Never Pokey Gnocchi
So last night I had a dinner dilemma (aka...I forgot to thaw anything...oops). I had had a similar problem the night before but was able to redeem myself with the last batch of the Italian Tortellini Soup in the freezer. Instant dinner. Glorious. However, my freezer is now lacking in the "instant dinner" department. In fact, it's just plain lacking in general. Schnucks trip anyone?
Where was I? Ah yes...so dinner. Well I at least had enough sense to buy a jar of Schnucks Chunky Garden Pasta Sauce the last time I was at the store so I figured a little pasta with marinara was in order. Until I opened the cabinet that hold the pasta and realized I had a package of fresh potato gnocchi! I've never made gnocchi before but the package recipe said to just top with sauce and parmesan cheese...done and done. Now you know me, of course I had to doctor up the sauce a bit with some Italian seasonings, but after letting that simmer on the stove for a few minutes and popping some rolls in the oven, the gnocchi only took about 3 minutes in a pot of boiling water to be ready! How cool is that? Top with sauce and parm and serve. No dinner to dinner in less than 10 minutes. Gotta love a meal like that!
Now I'm on the hunt for more gnocchi recipes...I have a feeling this is gonna be good! :)
Where was I? Ah yes...so dinner. Well I at least had enough sense to buy a jar of Schnucks Chunky Garden Pasta Sauce the last time I was at the store so I figured a little pasta with marinara was in order. Until I opened the cabinet that hold the pasta and realized I had a package of fresh potato gnocchi! I've never made gnocchi before but the package recipe said to just top with sauce and parmesan cheese...done and done. Now you know me, of course I had to doctor up the sauce a bit with some Italian seasonings, but after letting that simmer on the stove for a few minutes and popping some rolls in the oven, the gnocchi only took about 3 minutes in a pot of boiling water to be ready! How cool is that? Top with sauce and parm and serve. No dinner to dinner in less than 10 minutes. Gotta love a meal like that!
Now I'm on the hunt for more gnocchi recipes...I have a feeling this is gonna be good! :)
Tuesday, May 18, 2010
Crab Cakes!
Here are two of the recipes I received in response to the crab cake post over the weekend...hope you enjoy them! I plan to! Special thanks to my mother-in-law for sharing these!
Crab Cake Appetizer
1/3 cup cream cheese, softened
1/4 cup crab meat, drained, flaked, and cartilage removed
2 Tbls. chopped green onions
1 pkg (1.9 oz) frozen mini phyllo tart shells
Combine cream cheese, crab meat, and green onions in a bowl. Place phyllo shells on an ungreased cookie sheet and fill each with 1 Tbls. crab mixture. Bake in 375 degree oven for 12-15 minutes or until heated through. Makes 15.
Crab Cakes
1 can (6oz) crab meat, drained, flaked, and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 egg, lightly beaten
1 Tbls. melted butter
1 tsp. minced fresh parsley
1 tsp. mayo
3/4 tsp. Worcestershire sauce
1/4 tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper
Combine all ingredients in a bowl. Shape into 4 patties. Cover and refrigerate at least 30 minutes. Bake on a greased baking sheet in a 350 degree oven for 25 minutes or until golden brown.
Crab Cake Appetizer
1/3 cup cream cheese, softened
1/4 cup crab meat, drained, flaked, and cartilage removed
2 Tbls. chopped green onions
1 pkg (1.9 oz) frozen mini phyllo tart shells
Combine cream cheese, crab meat, and green onions in a bowl. Place phyllo shells on an ungreased cookie sheet and fill each with 1 Tbls. crab mixture. Bake in 375 degree oven for 12-15 minutes or until heated through. Makes 15.
Crab Cakes
1 can (6oz) crab meat, drained, flaked, and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 egg, lightly beaten
1 Tbls. melted butter
1 tsp. minced fresh parsley
1 tsp. mayo
3/4 tsp. Worcestershire sauce
1/4 tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper
Combine all ingredients in a bowl. Shape into 4 patties. Cover and refrigerate at least 30 minutes. Bake on a greased baking sheet in a 350 degree oven for 25 minutes or until golden brown.
Monday, May 17, 2010
Still Waiting for Summer
Anybody else wondering where all the awesome weather we had in April went? We were on the verge of summer and now we're back in the grips of spring again. Hopefully this will help hold you over...
Beer-garitas
2 cans of beer (Bud Light or Bud Select work great)
8 oz. tequila
1 can frozen limeade concentrate
Lime wedges or slices
margarita salt
ice
Mix beer, tequila, limeade, and ice in a pitcher. Rim glasses with salt, pour beergarita and garnish with lime wedge or slice. Enjoy!
Beer-garitas
2 cans of beer (Bud Light or Bud Select work great)
8 oz. tequila
1 can frozen limeade concentrate
Lime wedges or slices
margarita salt
ice
Mix beer, tequila, limeade, and ice in a pitcher. Rim glasses with salt, pour beergarita and garnish with lime wedge or slice. Enjoy!
Sunday, May 16, 2010
Enchiladas...Step by Step
I promised I'd give you a step-by-step tutorial for these bad boys and I'm a lady of my word. Enjoy!
So here goes...garlic, green onions, and butter simmering away. Piece of cake, no?
Then you add your tomato sauce (remember to use 2 cans!), spices, salt, and sugar...ah yes, and the chiles.
Fifteen minutes of simmering will make quite a mess if you don't have a splatter guard ready to go.
Mmmmm...cheese. Hard not to eat straight out of the bowl. Save it for the enchiladas! It will be worth it, trust me on this one, k?
Next, dip your tortillas in the sauce. Careful, you have to work fast cause it's hot, hot, hot!
Flip it over and dip the other side too. Anybody else's mouths watering yet? I thought so.
Oops...I forgot to take a picture of mixing the chicken and sour cream. Use your imagination...put the chicken in a bowl and mix in about 4 oz. of sour cream. Stir with a spoon. You get the idea.
Then you can put some chicken down the center of your tortilla (it's actually easier to roll if you put it closer to one side or the other.)
Then add the cheese...feel free to be generous. I've never had a dish where more cheese was a bad thing and this is definitely not the exception to the rule!
Line em up in a pan...I squeezed 10 into my 9x13 pan.
Mix remaining sour cream with remaining sauce (I ended up only using 8 oz. of sour cream total...4 oz. mixed with the chicken and 4 oz. in the sauce.) Pour sauce over enchiladas in the pan.
More cheese! See...told you more cheese is always good! Then 30-45 minutes in a 350 degree oven.
I really hope that if you are an enchilada lover you will try this recipe. It is by far my favorite...I would probably eat them every week if I could. Yumm! I'd love to hear how they turn out for you!
Saturday, May 15, 2010
Top Five Food Magazines
Now folks, before anyone gets all "You have got to be kidding me...I can't believe that's her top five" (do people really think that?!) please realize that I haven't read every food magazine out there. These are just the ones that I love enough to subscribe to...or to steal from my sister, who subscribes to them. Thanks sis. :)
Top Five Food Magazines
5. Taste of Home (I have at least one of their cook books too...maybe two)
4. Real Simple (So much more than just food!)
3. Everyday With Rachael Ray
2. Food Network Magazine
And my number one favorite food magazine...
1. Cooking Light! (Come on people...don't tell me you didn't see that one coming)
Look...I'm not the only one who picked Cooking Light as their number one choice!
Have any favorites you think I should be taking a look at??
Top Five Food Magazines
5. Taste of Home (I have at least one of their cook books too...maybe two)
4. Real Simple (So much more than just food!)
3. Everyday With Rachael Ray
2. Food Network Magazine
And my number one favorite food magazine...
1. Cooking Light! (Come on people...don't tell me you didn't see that one coming)
Look...I'm not the only one who picked Cooking Light as their number one choice!
Have any favorites you think I should be taking a look at??
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