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Honey of a Hen Recipe

honey of a hen recipe

Honey of a Hen

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Do you like chicken?  Keep reading if your answer is yes :)

I have made this recipe numerous times.  Its always good.  The chicken is tender, juicy and full of flavor.  Personally I think its one of the best recipes for cooking a whole chicken that I know.   I’ll give you one HUGE tip if you do make this recipe.  Line your baking pan with foil.  The honey sticks to the pan and it can take a long time to clean it.  So experience has taught me to use foil ;)  And that tip has pretty much made this recipe perfect!

I know some people who don’t cook a whole chicken, I’m not sure why.  Its easy, economical and like I said, this recipe is near perfect ;)

Honey of a Hen

Ingredients:

-  1 whole chicken – about 2 -3 lbs.
-  2 lemons, thinly sliced
-  1 cup fresh mint leaves or 2 sprigs of rosemary
-  4 tablespoons honey
-  2 tablespoons fresh lemon juice

Directions:

1.  Preheat oven to 400.  Rinse chicken with cold water and pat dry.  Place chicken upside-down on your work surface.
2.  Gently separate the skin from the meat using your fingers.  Insert 1 lemon slice on each side of the backbone.
3.  Turn chicken over and carefully loosen the skin from the breast and thighs.  The thighs will be a little tricky so do the best you can.  Insert slices of the lemon under the skin to cover as much of the meat as possible.
4. Place remaining lemon slices and mint or rosemary in the cavity.  Close both ends of the chicken with metal skewers.
5. Place chicken on a rack in a foil-lined baking pan.
6. In bowl, combine honey and lemon juice – use to baste the chicken occasionally while its cooking.  Bake chicken for approximately 1 1/2 hrs, until juices run clear when pierced with a fork.

Enjoy!!

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Gigi Howe




How to Dry Herbs in the Microwave

Dry Herbs in Microwave

How to Dry Herbs in the Microwave

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Its that time of year for some of us that our gardens start to disappear.  Every year I plant a bunch of herbs.  There’s nothing like having fresh herbs when you need them.  But the weather is turning cold and most of my herbs will not survive a frost.  I harvest them, freeze some but I also dry some of them.

I’ve tried hanging them to dry.. but it takes a long time and I’ve never had a whole lot of luck doing that.  But you can dry them in the microwave!  Even if you buy a bunch of herbs from the store, you may use a little for a recipe but what do you do with the rest?  Here’s your answer!  Dry them.  Its fast, its easy and the herbs keep their flavor.

I have dried parsley, basil, tarragon, rosemary, oregano, chives… and yes, catnip for my kitties.  Have to keep them happy too :)

Drying Herbs in the Microwave

Directions:

1.  Place a few sprigs or 1/2 – 1 cup of leaves between two paper towels.
2.  Place in microwave and heat on high for 1 – 1 1/2 mins. or until herbs are dry and crumbly.  Timing may vary with different herbs.
3.  Store dried herbs in labeled jars.

Enjoy!!

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Gigi Howe




Red Beans and Rice Recipe

Red Beans & Rice recipe

 

Red Beans and Rice

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Here’s a dish that is terrific in a few different ways.. its economical, healthy, easy to prepare and tastes good!!  And its made in the crock pot.  Personally, I love crock pot recipes.  You can spice it up, or keep it mild.  If you want to make it a meatless meal omit the turkey sausage and add another can of beans, doesn’t have to be kidney beans, you can do a mix.

Red Beans and Rice

Ingredients:

-  1 can of red kidney beans
-  1 cup onions, chopped
-  1 cup green pepper, chopped
-  3/4 cup celery, chopped
-  7-8 oz turkey sausage
-  1 bay leaf
-  1 teaspoon paprika
-  1 teaspoon dried thyme
-  5 cloves of garlic, minced
-  1/4 cup scallions, chopped for garnish
-  salt & pepper to taste

Directions:

1.  Put all ingredients except scallions and salt and pepper to taste in crock pot.  Cover and cook on low for 5-7 hours.
2.  Discard bay leaf and stir in salt and pepper.  And a little red pepper or Tabasco sauce if you want to spice it up.
3.  Sprinkle with chopped scallions.  Serve with rice (which is cooked separately).

Enjoy!!

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Gigi Howe




White Walnut Pesto Recipe

white walnut pesto

 

White Walnut Pesto

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I’m so excited, I have been looking for this recipe for weeks.  I knew it was somewhere…  Pretty much gave up hope and then I was looking through one of my recipe boxes and there it was!  Guess it doesn’t take a whole lot to make me happy ;)  But anyway, this is a good recipe – a nice change from a tomato sauce and a traditional pesto sauce.

When I was growing up we had many meals with pasta mixed with ricotta.  You can put a little sauce on it or leave it plain.  Its a simple dish that was a staple in my house as a kid.  This recipe takes that simple dish a little further.

You can toast the walnuts before you add them to the recipe, but I’ve never done that.  Depending upon your “garlic meter” you can add as much garlic as you dare.  I’m a big fan so I usually put more in that what it says in the recipe.

White Walnut Pesto

Ingredients:

-  3/4 cup walnuts
-  6 tablespoons olive oil
-  4 cloves of garlic, minced
-  15 large fresh basil leaves
-  1 1/2 cups ricotta
-  1/2 teaspoon grated lemon rind
-  1/4 cup milk (might need a little more)
-  4 tablespoons Parmesan cheese
-  salt & pepper to taste

Directions:

1.  Saute garlic in 2 tablespoons of olive oil until light brown.
2.  Scrape sauteed garlic into food processor and add the rest of the ingredients.  Blend until completely mixed and somewhat smooth.
3.  Spoon over cooked pasta and mix until combined.  Serve immediately.

Enjoy!!

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Gigi Howe




Black Bean Chili Recipe

Black Bean Chili recipe

 

Black Bean Chili

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A few weeks ago, Cindy posted an article – 10 Things You Should Not Buy at the Grocery Store.  Check it out if you haven’t already.  One thing that really caught my eye was the section about beans.  I always buy the canned but the dried beans peaked my interest.  I’ve made a few soups with a mix of dried beans.  I always liked it.  My mother used to used dried beans for a few recipes.  Anyway, I wanted to try something new.

Today, I am sharing a recipe for Black Bean Chili.  Using the dried beans is simple.  You have to let them soak, then cook them until tender and then they are ready for this recipe.  The biggest mistake you could make with this recipe is not letting the beans cook long enough after their overnight soak, so be sure to make certain that they are tender.

This is a meatless chili.  I’ve found that when I make a vegetarian chili that 99% of the time no one notices that I don’t add the meat.  It does taste good without the meat!  If you want, you can add meat to this recipe (browned ground beef or turkey).

Give this recipe a try and see if you can taste a difference with the beans.  Maybe you will be hooked on using the dried beans vs the canned.   Let us know!

Black Bean Chili

Ingredients:

-  4 cups dried black beans
-  3 onions, chopped
-  6 cloves of garlic, crushed
-  1 bell pepper, chopped
-  2 teaspoons cumin
-  1 1/2 tablespoons chili powder
-  2-3 tablespoons olive oil
-  28 oz can of crushed tomatoes (or use fresh)
-  Crushed red pepper to taste or chop up a jalapeno pepper if your family likes spice foods
-  Shredded cheese and/or sour cream for topping (optional)

Directions:

1. The day before:  Prepare the beans to be soaked.  Sort through them on a plate and get rid of any twigs, leaves or whatever else does not belong.  Some brands of bagged beans are cleaner than others.  Put the beans in a colander and rinse with cold water.  Soak the beans in plenty of water overnight.
2. Drain the beans and cook in fresh boiling water until tender (could take about 2 hrs).  Check the water level during cooking and add more if needed.
3.  Transfer the beans to a large pot, include about 2-3 cups of their cooking water.
4.  Saute garlic, onions, pepper and seasonings in oil for 10 mins.  Add sauted mixture to the beans.  Add tomatoes and crushed red pepper.
5.  Simmer, covered for 1 hour.
6.  Serve with cheese and sour cream.  Nice with rice or use with taco shells or serve with salsa and chips.

This recipe makes 6-8 servings.

Enjoy!!

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Gigi Howe




Peach Cobbler Recipe

peach cobbler recipe

Peach Cobbler

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I should call this “Mike’s Peach Cobbler”.  Its my guy’s recipe :)  He doesn’t cook much but when he does, you know its going to be good.  This recipe is really pretty easy.  The hardest part is peeling the peaches.  Mike has made this for company.. friends and relatives.  When he tells everyone that he has made it they don’t believe him.  I don’t know if that’s a reflection on him or on the cobbler!!

You use ready-made pie crust for this recipe.  Mike puts a bottom layer of crust down first, then adds the peaches, then sprinkles the other ingredients and last, another layer of pie crust on top.  Personally, I am not a big fan of pie crust.  If I were to make this recipe I think I would only put on the top layer… don’t tell him that.  I figure if he wants to make a peach cobbler, he can make it any way he would like!!!!  ;)

Ladies, challenge your hubby to see if he can make this peach cobbler too!!!  :)

Peach Cobbler

Ingredients:

-  Ready-made Pie Crust
-  Peaches – about 2 – 3 lbs, peeled and sliced
-  3 – 4 tablespoons flour
-  1/2 – 2/3 cup sugar
-  2 tablespoons butter

Directions:

1. Put 1 pie crust sheet at the bottom of a baking dish.  We usually use a 9×9 pan.  The pie crust may not fit exactly, work it in the best you can.
2. Place sliced peaches on top of the bottom pie crust.  Sprinkle flour and sugar on top of peaches.  Dot with butter.
3.  Put 2nd pie crust on top.  Do your best to fold edges over.  Cut off excess crust if there is any.  Poke a few air holes for venting in top crust.
4. Bake for 1 hour at 350.

Enjoy!!

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Gigi Howe




Pesto Mayonnaise Recipe

pesto mayo recipe

Pesto Mayonnaise

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Cindy has shared some of her awesome recipes for basil in the past few weeks – Basil Vinaigrette Dressing Recipe and her Pesto Sauce Recipe… delicious!  I love basil.

I’m lucky that I am able to grow a few basil plants each year which give me nice harvest.  I use some of the basil during the summer but I also freeze quite a bit (just the leaves).  In the winter months when I want to make some tomato sauce, I can grab some of the basil from the freezer and throw it in the pot.

One of my favorite summer basil recipes is a pesto spread.  If you like pesto sauce, you will like this.  You use mayonnaise, olive oil, grated cheese and garlic.  I am a huge fan of garlic and with this recipe you can add as much garlic as you think you can handle!  I have a few friends who are as much of a garlic freak as I am, I’ve made this recipe for them and I can really load up on those cloves.  We never have to worry about vampires ;)

I love this Pesto Mayo with grilled vegetables.  You can put the mayo on some Italian bread or French bread, then add some grilled vegetables and you really have a great meal.  I like using grilled eggplant and red peppers.  Its not a meal for meat-lovers but its just about one of my favorite suppers.  I’m sure it would taste good on any kind of a sandwich, but my preference is with vegetables.

Pesto Mayonnaise

Ingredients:

-  Basil leaves – about 10 – 20
-  1/4 cup Mayonnaise
-  1 – 2 tablespoons Olive Oil
-  1/4 cup grated Parmesan or Romano cheese
-  Garlic – depends on your love for garlic.  ;)
-  Salt and pepper to taste

Directions:

1. Put all ingredients in food processor and blend until smooth.  If the mixture seems too thick, you can add more olive oil.
2. Spread on bread.  Nice with grilled vegetables.

Enjoy!

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Gigi Howe




Basil Vinaigrette Dressing Recipe – Easy & Delicious!

Basil Vinaigrette Dressing Recipe

Basil Vinaigrette Dressing Recipe

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Using up the last bit of my basil with this super delicious Basil Vinaigrette Dressing Recipe.  So yummy, so easy it will make you never want to buy bottled dressing again.

If you have a ton of basil to use up make sure to make yourself a batch of Pesto.  I did that last week and have used it on Gluten Free Pasta, Salmon.

basil 1

You start with about a cup of loosely packed Basil.  Turns out to be about 20 – 25 leaves.  Add the basil, 1/2 of a small yellow onion finely chopped, 1/4 cup white wine vinegar, juice from 1/2 a lemon, 2 tablespoons honey, 1/2 teaspoon each of sea salt and black pepper to a food processor and pulse until it’s finely chopped.  Then slowly add 1/2 cup olive or avocado oil until blended.

Super easy…super delicious!  Add to a bed of arugula with goat cheese and pine nuts.  Throw in grilled chicken for a meal!  Yummo!

Be sure to visit me on Instagram for more of the recipes I’m cooking up as well as some of my shopping trips and deals.

Basil Vinaigrette Dressing

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Chicken Satay Recipe

chicken satay

Chicken Satay

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I’ve had chicken satay out many times but why not make it at home.  Its very easy to prepare.  I like the different flavors that come through.  This recipe has a peanut sauce that you prepare separately then serve it with the chicken.  Its tasty, give it a try!  You make this recipe with boneless chicken breasts which are on sale at a few of the stores.

Chicken Satay

Ingredients:

-  1 lb. boneless chicken breasts, pounded slightly and cut into 1 inch wide strips
-  1/4 cup soy sauce
-  1 tablespoon vegetable oil
-  1 tablespoon brown sugar
-  1 garlic clove minced
-  1/4 teaspoon crushed red pepper (optional)
-  4 tablespoons fresh lemon juice (split)
-  1/2 cup creamy peanut butter

You will also need (12) 8 inch long bamboo skewers (metal ones are fine too).

Directions:

1. In a bowl, mix soy sauce, vegetable oil, brown sugar, garlic, red pepper and 2 tablespoons of lemon juice.  Add chicken strips and let marinate for 2 hours, stirring occasionally.
2. Soak bamboo skewers in water for at least 20 mins. to prevent charring when cooking.
3. Thread chicken on skewers and either place chicken on grill or you can broil them.
4. In bowl mix peanut butter, the remaining 2 tablespoons of lemon juice and 1/3 – 1/2 cup of hot water until smooth.  If you want to give your sauce some more flavor, you can add some minced garlic and a touch of soy sauce.  Be creative, sample the sauce and make it to your liking!
5. Brush chicken with peanut sauce before serving.  Serve with remaining sauce on the side.  Also this is nice served with rice and a tossed salad.

Enjoy!

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Gigi Howe




Zucchini Slaw Recipe

Zucchini Slaw LRWC

Zucchini Slaw

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Shhh… I’ve made this recipe and no one knows its zucchini.  They think its the traditional slaw with cabbage.  ;) Sometimes vegetables are not real popular at my house.  I love them, but I can only speak for myself!  ;)

Summers are wonderful with all the delicious fruits and vegetables available.  I don’t know if you have a vegetable garden but zucchini seems to be a staple for many backyard gardens.  Anyway, I’ve made this recipe for years.  I just serve it, don’t always say what it is.  Everyone likes it.  It makes up quickly with a food processor and is a nice colorful summer salad.  You have to make sure you let the shredded zucchini drain for a while, otherwise the slaw will turn out watery.. but it still tastes good.

Zucchini Slaw

Ingredients:

-  6 medium zucchini, shredded
-  1 tsp. salt
-  1 large carrot, grated
-  1 small onion, minced
-  1 stalk of celery, minced
-  1 red pepper, chopped or thinly sliced
-  2 tablespoons chopped fresh parseley
-  2 tablespoons chopped fresh dill
-  1/2 – 3/4 cup mayonnaise (low fat is fine)
-  2 tablespoons red wine vinegar
-  2 tablespoons dijon mustard
-  1 tablespoon olive oil
-  1 tablespoon honey
-  1 teaspoon prepared horseradish
-  salt & pepper to taste

Directions:

1. Combine zucchini and salt.  Place in colander and let stand for 30 mins.  Rinse under cold water, drain and squeeze out excess moisture.
2. Put zucchini in bowl.  Add carrots, onion, celery and red pepper.  Toss well.
3. Combine the remaining and stir into zucchini and vegetables mixture.
4 . Refrigerate until ready to serve.

Enjoy!

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Gigi Howe











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