I guess one of the reasons my Mom's food was so delicious was because she always kept things simple....
One of the most popular items on our family's Thanksgiving menu is the Sweet Potato Casserole. My sister has to make 2 of them just to have enough! It's is delicious, cheap, and oh, so easy to make!
Showing posts with label autumn meals. Show all posts
Showing posts with label autumn meals. Show all posts
No rise Beer Bread...Super Easy!
Crusty no-knead Bread Yummy!
So, I made 2 loaves of this, and 2 loaves of Beer Bread for the annual Halloween Party and they ate all of it! The first time I made it, I used self rising flour by mistake - epic fail! You have to use all purpose or bread flour.
Here is the recipe:
Here is the recipe:
Mom's Super Easy Chili
Homemade Chili is probably the 1st thing Mom taught me to cook. Most of her recipes were quite simple...When you are feeding 11 people every day, you have to be able to stretch those dollars and also save time. I made this meal for my family for a little over six dollars. I know there are tons of Chili recipes out there with all kinds of different ingredients and types of meat, but this recipe has always been a real crowd pleaser, and I always get compliments!
I also made the yummy beer bread which set me back a little over a dollar! I will be posting this recipe up too!
I also made the yummy beer bread which set me back a little over a dollar! I will be posting this recipe up too!
Chili:
Prep time - 5 minutes
Cook time - 30 to 45 minutes
1 Lb. Ground Beef
2 - 15 oz. cans tomatoes
(I use the diced, but you can get the whole tomatoes and put them in the blender or use a stick blender right in the can)
2 - 15 oz. cans of chili beans
1 small onion
Cumin, Cilantro, Salt, Pepper
Brown your ground beef. Chop the onion, add to the pot and cook for about 5 minutes. Add the tomatoes and beans. Season to your taste with Cumin, Cilantro, Salt & Pepper (probably about a teaspoon of each to start). Simmer for about 30 Minutes.
I bought the ground beef in the 3 lb. chub and cut it into 3/1 lb. hunks and froze the other 2, so 2.66 for the meat. My local market had all of their canned goods on sale for .68, so I stocked up on those and used 4 of them - 2.72. I got 6 onions for .99 on the produce managers special rack and used 1 - .17. The bread cost me about 1.29 and we used 1/2 of it, so - .65. Total for meal - $6.20 and I have leftovers.
Where's the Beef? Another yummy 6 dollar meal!
Gone are the days when we used ground beef to stretch our food dollars...It's almost cheaper to buy steak!
One of my favorite go-to meals for autumn is a big pot of homemade chili, but these days it's not very budget friendly, so I decided to make white chili using chicken instead. My local market had chicken breast on sale for .99 a lb. (one third the cost of ground beef). I got a 3 lb package for 3.21, and used 2 lbs. for the chili. They also had their canned beans on sale for .68 a can.
I asked my friend for her white chili recipe. It called for 2 cans of chicken broth, but I decided to use the stock from boiling the chicken with some bullion added instead. It tastes the same at a fraction of the cost. A jar of 25 bullion cubes costs 1.99, I used 4, so around .32 compared to 3.00 for 2 cans of chicken broth. NOTE: I also used more than 28 oz. of liquid because I thought it was too thick, so another benefit of not using the canned broth.
Last, but not least, I bought a loaf of pre-sliced french bread that was marked down to .78, and used half of it and froze the other half to use for another meal.
$2.14, for the chicken, 2.72 for the beans, .32 for the bullion, .33 for the onion, and .39 for the bread. Total for the meal $5.90, I fed my family of 3, plus my daughter had a friend for dinner, and I have half of it left over. (I made a double batch)
Here is the recipe for a double batch:
2 Tbsp. Olive oil (more or less...I used a little more. I just eyeballed it. You need enough to saute the onions)
2 small onions
6 Tbsp. flour
4 tsp. Cumin
I added a pinch of garlic powder, a pinch of cayenne, some salt and a sprinkle of ground oregano
2 - 14.5 oz. cans of chicken broth
3 c. chopped cooked chicken ( I didn't measure, I just used the meat off of 2 chicken breasts
4 cans Great Northern or Navy beans
Optional:
2 - 4 oz. cans chopped green chiles (I only say these are optional because I didn't have any, and the chili was delicious)
Garnishes - Monterey Jack Cheese, sour cream, salsa
Saute your onions in olive oil until they are transparent. Add your flour and cumin to make a roux. Slowly whisk the chicken broth into the roux. Stir in your un-drained beans, chicken, and any other spices you like in your chili. Simmer on low for 15-20 minutes, but keep an eye on it and stir frequently. Serve it with crackers, garlic bread, or anything else you may like.
One of my favorite go-to meals for autumn is a big pot of homemade chili, but these days it's not very budget friendly, so I decided to make white chili using chicken instead. My local market had chicken breast on sale for .99 a lb. (one third the cost of ground beef). I got a 3 lb package for 3.21, and used 2 lbs. for the chili. They also had their canned beans on sale for .68 a can.
I asked my friend for her white chili recipe. It called for 2 cans of chicken broth, but I decided to use the stock from boiling the chicken with some bullion added instead. It tastes the same at a fraction of the cost. A jar of 25 bullion cubes costs 1.99, I used 4, so around .32 compared to 3.00 for 2 cans of chicken broth. NOTE: I also used more than 28 oz. of liquid because I thought it was too thick, so another benefit of not using the canned broth.
Last, but not least, I bought a loaf of pre-sliced french bread that was marked down to .78, and used half of it and froze the other half to use for another meal.
$2.14, for the chicken, 2.72 for the beans, .32 for the bullion, .33 for the onion, and .39 for the bread. Total for the meal $5.90, I fed my family of 3, plus my daughter had a friend for dinner, and I have half of it left over. (I made a double batch)
Here is the recipe for a double batch:
2 Tbsp. Olive oil (more or less...I used a little more. I just eyeballed it. You need enough to saute the onions)
2 small onions
6 Tbsp. flour
4 tsp. Cumin
I added a pinch of garlic powder, a pinch of cayenne, some salt and a sprinkle of ground oregano
2 - 14.5 oz. cans of chicken broth
3 c. chopped cooked chicken ( I didn't measure, I just used the meat off of 2 chicken breasts
4 cans Great Northern or Navy beans
Optional:
2 - 4 oz. cans chopped green chiles (I only say these are optional because I didn't have any, and the chili was delicious)
Garnishes - Monterey Jack Cheese, sour cream, salsa
Saute your onions in olive oil until they are transparent. Add your flour and cumin to make a roux. Slowly whisk the chicken broth into the roux. Stir in your un-drained beans, chicken, and any other spices you like in your chili. Simmer on low for 15-20 minutes, but keep an eye on it and stir frequently. Serve it with crackers, garlic bread, or anything else you may like.
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