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Cream of Scallion Soup Recipe

cream of scallion soup

Cream of Scallion Soup

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Soup?!  Summer?? Yup!  This soup is good all year actually.  It doesn’t need to be served hot, its good hot or cold.  What motivated me to make this soup was my neighbor.  They have a nice big vegetable garden and have planted onions this year.  They gave me some of their green onions and for some reason, when I looked at the onions I thought of soup!  Go figure.  I looked through some recipes, found a few good ones, so I combined what I liked and came up with a nice, tasty soup.  I used chicken broth in my recipe, but you can use vegetable broth to make this a vegetarian recipe.  You could substitute the scallions with leeks too if you prefer.

I hope you like it!

Cream of Scallion Soup

Ingredients:

-  2 tablespoons butter
-  1 small onion chopped
-  2 cups scallions/green onions chopped
-  1 potato (about 8 ounces) chopped
-  4 cups chicken or vegetable broth
-  1 1/2 cups milk or light cream
-  salt & pepper to taste
-  chopped scallion greens to garnish

Directions:

1.  Melt butter in a large pan; add chopped onion and scallions. Cover and cook over a very low heat until softened (about 10 mins).
2.  Add potato and broth. Bring to a boil, then cover and simmer for 30 mins.
3.  Puree mixture in blender or food processor. Return mixture to the pan and add milk or cream.
4.  Reheat, if serving hot. If serving cold, chill soup for at least one hour.  Sprinkle with chopped scallion greens.

Enjoy!

Printable Recipe:

Gigi Howe




Tandoori-Style Grilled Chicken Recipe

Tandoori-Style Grilled Chicken

Tandoori-Style Grilled Chicken

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Now don’t get me wrong, I lived in NJ up until 10 months ago, maybe I got spoiled but there was pretty much every type of restaurant nearby.  I was lucky and got to try may different types of foods.  Now, I’m in Ohio.  No offense but where I am right now, is not exactly international restaurant row!  ;)  But that’s okay!  I was able to sample many times of foods in NJ and now I can try to bring a my own version of them here to my home in Ohio.

One type of cooking that I’ve always liked is Indian.  I love the combination of spices.  I found this recipe for grilling Tandoori chicken, which is not the traditional way to make Tandoori chicken but it is good.  I can’t say it tastes 100% authentic but its a good substitute for this relocated NJ gal!  ;)

This recipe is made on the grill. You marinate the chicken prior to grilling. Try it and see how you like it!

Tandoori-Style Grilled Chicken

Ingredients:

-  3 lbs chicken
-  1 pint plain yogurt
-  1 tablespoon lemon or lime juice
-  1 tablespoon grated ginger
-  4 cloves garlic, minced
-  1 tablespoon paprika
-  1 teaspoon ground cumin
-  1 teaspoon ground turmeric
-  1/4 teaspoon salt
-  1/2 teaspoon cayenne pepper or 1 teaspoon Tabasco sauce (optional)
-  1 onion thinly sliced
-  1 lemon or lime thinly sliced

Directions:

1.  Remove skin from chicken and randomly poke chicken with the tip of a sharp knife. Place chicken in resealable bag or bowl.
2.  Combine all ingredients except the onion and lemon slices and mix well. Pour mixture over chicken. Seal bag or cover bowl and refrigerate for 1 hour or overnight.
3.  Place chicken on heated grill. Reserve marinade and use to baste the chicken while its cooking. Grill chicken until no longer pink.
4.  Serve chicken on platter with sliced onions and lemon. Discard unused marinade.

Enjoy!

Printable Recipe:

Gigi Howe




Crumb-Topped Blueberry Cake Recipe

crumb topped blueberry cake

Crumb-Topped Blueberry Cake

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In mid-May we posted one of my favorite blueberry recipes – Blueberry Pound Cake.  At the time, I said I had two favorite blueberry cakes.  Today is the day where I am writing up the recipe for the second cake.  Its a crumb-topped blueberry cake, more like a coffee cake rather than the pound cake from May.  Its delicious, I made it yesterday.  The recipe says its similar to light blueberry muffins and its nice for breakfast.  I serve it for a dessert too but I happened to have some for breakfast this morning.  ;)

Crumb-Topped Blueberry Cake

Ingredients:

-  2 cups all-purpose flour
-  2/3 cup sugar
-  3  tsp. baking powder
-  1/2 tsp. baking soda
-  1/2 tsp. salt
-  2 eggs
-  1 cup milk
-  1/2 cup butter or margarine, melted
-  2 Tbsp. lemon juice
-  2 cups blueberries
-  Crumb topping (recipe follows)

Crumb Topping:  In small bowl combine 2/3 cup sugar, 1/2 cup flour. 1/2 tsp. cinnamon, 4 Tbsp. butter or margarine (melted) and 1 cup chopped walnuts.   Stir until mixture is evenly blended and crumbly.

Directions:

1.  In large mixing bowl add flour, sugar, baking powder, baking soda and salt.  Stir well to blend.
2.  In large measuring cup combine eggs, milk, butter and lemon juice.
3.  Stir liquid ingredients into dry ingredients until blended.  Turn into buttered 13×9 baking dish.
4.  Sprinkle blueberries evenly over batter.
5.  Sprinkle with Crumb Topping.  Bake at 375 for 40 – 45 mins.

Enjoy!

Printable Recipe:

Gigi Howe




Old Fashioned Potato Salad Recipe

Old Fashioned Potato Salad

 

Old Fashioned Potato Salad

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This recipe has been in my family for years.. and years.  I don’t know if its anything all that special but everyone who eats it, loves it.  I’m always asked to make this recipe over and over.  I suppose that makes it special ;)  Its a big hit here and always has been.  I hope you like it too!

Old Fashioned Potato Salad

Ingredients:

-  4 cups sliced or cubed cooked potatoes (peeled)
-  1 1/2 cups sliced celery
-  1/2 chopped scallions or 1/4 chopped onion
-  1/4 grated radishes (optional)
-  1 cup mayonnaise
-  1 tablesp. vinegar
-  2 teaspoons prepared mustard
-  3 hard boiled eggs chopped
-  salt & pepper to taste

Directions:

Combine all ingredients.  Refrigerate for 2 or more hours before serving.

Enjoy!

Printable Recipe:

Gigi Howe




Beef & Pasta Casserole Recipe

Beef and Pasta casserole

Beef & Pasta Casserole

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Most days I am motivated to cook; I have a full plan in mind of what our supper will be.  But sometimes I have no clue.  Those are the nights we have a “surprise” for dinner.  There are times its even a surprise for me, even thought I’m the one cooking!  ;)  Go figure.

I made this recipe this week.   It was a “surprise”.  I didn’t have much in the house and not a whole lot of time to cook because it was late.  This is what I made and we liked it.  I’ll definitely make it again.  Hope you like it too!

Beef & Pasta Casserole

Ingredients:

-  1 lb of pasta – Rotini or Farfalle would work best.  I used Orecchiette because I had it on hand.
-  2 tablespoons olive oil
-  1 onion chopped
-  2 cloves garlic chopped
-  1 lb ground beef – browned and drained (you could use ground turkey)
-  28 ounces of chopped tomatoes
-  1/2 teaspoon dried oregano
-  1 1/2 cup shredded cheese (I used mozzarella)
-  1/2 cup bread crumbs – can be either dry or fresh
- 1/3 cup Parmesan cheese
-  salt & pepper to taste

Directions:

1. Cook pasta as directed on package.
2. Saute onions and garlic in olive oil for about 5 mins.  Add browned ground beef, tomatoes and oregano.  Cook 4 more mins.
3. In small bowl combine bread crumbs and Parmesan cheese.  Set aside.
3. Pour the combined beef, onion, tomato mixture into a large baking dish.  Add pasta and grated cheese and mix well.
4. Sprinkle the top of the pasta with the bread crumb mixture.
5. Cook under broiler for 2 mins to give the bread crumbs/Parmesan mix some color.   Serve with tossed salad.

Enjoy!

Printable Recipe:

Gigi Howe




California Chicken Recipe

California Chicken

California Chicken

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This past week we finished up the work on our patio so I couldn’t use our grill for a few days.  I love grilling and its definitely my preferred way to cook but I had to resort to Plan B.  I wanted to make some chicken and remembered this recipe that I used to make before my move from NJ.

I don’t know why this recipe is called “California” Chicken, I’m guessing because you use a lemon.  Who knows.  :)  All I know is that it is super yummy, no matter what state its called.  I used to make this recipe a lot so when grilling wasn’t an option this week, I thought of this recipe.  I think you could make it on the grill if you put the chicken in a foil pan.  I will have to try that.  Anyway I’m glad I found the recipe again because this was always a favorite.  Its quick to prepare and tastes good…  a great combo!  The chicken stays nice and moist.

Hope you like it!

California Chicken

Ingredients:

-  Approximately 3 lbs of chicken (I used chicken thighs)
-  2 tablespoons oil
-  2 teaspoons minced garlic
-  2 teaspoons grated lemon rind
-  4 tablespoons lemon juice
-  1 tablespoon honey
-  1 teaspoons dried oregano
-  1/2 teaspoon dried thyme leaves
-  salt and pepper to taste

Directions:

1. Cut off excess fat from chicken.  Place chicken skin side down in a baking dish, large enough to hold the chicken in one layer.
2. Combine remaining ingredients. Pour over chicken.
3. Bake at 400 for 30 minutes.
4. Turn pieces and bake for another 20 mins. Baste the chicken during the last 20 mins.
5. Remove to a serving dish.  Serve with pan drippings if desired.

If you prefer to use chicken breasts – shorten the cooking time by 10 minutes.

Enjoy!

Printable Recipe:

Gigi Howe




Father’s Day Recipes

Father's Day Recipes

Father’s Day Recipes

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I was trying to think of a special recipe to post for Father’s Day.  I was thinking .. brunch … barbecue … snacks…  dessert… But instead of picking one recipe, I decided to look on the web and find some good recipes for each of these categories.   I founds some unique recipes ranging from breakfast burgers to bacon chocolate chip cookies.  I can’t say those cookies would be a hit with me, but I know someone in my house who will love them!

  • Food Network – Probably has more recipes than you will ever need listed on “Make Dad a Father’s Day Feast”.  They have main dishes, side dishes, desserts, breads.. you name it.  You will find the recipe for the bacon chocolate chip cookies here.
  • Martha Stewart also has a bunch of Father’s Day recipes on her site.  She has a whole section on cooking with beer which includes a scrumptious looking Chocolate-Cherry Stout Cake with Dark-Chocolate Glaze.
  • Kraft has a lot of recipes, all set into different categories for Father’s Day - Father’s Day breakfast,  appetizers, entrees, side dishes and desserts.
  • Southern Living’s Father’s Day Brunch Menu has some tasty ideas.  One being sausage gravy which was something I was not used to having when I lived in NJ.  When I hear people talk about “gravy” here in Ohio, I first thought they were talking about tomato sauce for spaghetti since I know some people call tomato sauce “gravy” but nope!  Its sausage gravy for “biscuits and gravy”.
  • Rachael Ray has some great recipes for Father’s Day.  After looking at her recipes, I say these can be made any day!  I’m thinking of making one of these recipes soon for myself – the No-Cook Avocado Bisque.   ;)

Let me know if you make any of the recipes on these sites and how they turn out.

Enjoy!  And Happy Father’s Day to all the Dads out there!

 

Gigi Howe




Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

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The strawberry season is starting! You can even check out a couple of Strawberry Festivals in NJ this weekend.  Some of the stores are also having good deals on strawberries.   You can get a $0.50/1 Strawberries rebate through Checkout 51 and there is the $0.50/1 Driscoll’s Product printable coupon if your store has the Driscoll berries included in the sale.  This week at Meijer, I was able to pick up strawberries – 5 containers for $5.   The raspberries were also on sale for that price, so I bought 5 of those too.  I put most of the raspberries in the freezer.

Anyway, the strawberries looked beautiful and tasted great.  They looked so good that they motivated me to bake something.  My mom used to make a strawberry rhubarb pie, that I loved, and she also made a rhubarb crisp that was delicious.  I wanted to make a strawberry rhubarb crisp and that is what I did!  The rhubarb can be tart and tangy.  This recipe has a little tartness to it, but its not like eating a lemon.  ;)  If you think you would like it sweeter, add a little more sugar.   I hope you enjoy this crisp as much as we did.

Strawberry Rhubarb Crisp

Ingredients:

-  1 pound rhubarb stalks (do not use any leaves), sliced 1/2 inch thick
-  2 16 oz containers of strawberries (I used a little more, closer to 2 1/2 containers)
-  1 1/4 cups sugar
-  1 teaspoon fresh lemon juice (optional)
-  1 teaspoon vanilla extract
-  4-5 tablespoons cornstarch (depends on if you add more berries)

Topping:
- 1 cup flour
- 1 cup brown sugar
- 1 cup old fashioned rolled oats
- 1/2 c. butter, melted
- 1/4 teaspoon nutmeg (optional)

Directions:

1. Preheat oven to 350. In a large bowl, combine rhubarb, strawberries and sugar. Let sit for 10 mins.
2. In the meantime, combine flour, brown sugar, oats and nutmeg. Mix well. Add butter and blend.
3. Add lemon juice, vanilla and cornstarch to the rhubarb/berry mixture. Mix well and then pour into a greased 9×13 baking dish.
4. Evenly sprinkle the topping over the fruit.
5. Bake for approximately 40-45 mins.

Enjoy!

Printable Recipe:

Gigi Howe




Rice Salad Recipe

rice salad

Rice Salad

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I’ve been searching for a rice salad recipe for a while.. you have your pasta salads, potato salads, why not rice?!   I’ve tried a few but they have been bombs.  This one was good.  I made it for the first time this week.  The recipe does not call for asparagus but I had some leftover, so I added it.  I tend to like to tweak my recipes.  You can add whatever vegetables you like.  I can see adding some shrimp to this recipe and turning it into a nice summer meal.  But right now, I will give you the basic recipe.  Add whatever you like.  I served it as a side dish and also had it for lunch one day.  Its tasty and refreshing!

Rice Salad

Ingredients:

-  1 cup uncooked rice (I used white)
-  1/2 cup mayonnaise
-  1/2 cup sour cream
-  2 cloves of garlic minced
-  1/2 cup celery diced
-  1 1/2 cups diced fresh tomatoes
-  1/3 cup chopped pepper (I used red)
-  2 scallions chopped

Directions:

1. Cook rice as directed and let cool.
2. Combine mayo, sour cream and garlic.
3. Mix prepared vegetables, rice and dressing together in a large bowl. Refrigerate at least an hour before serving.

Enjoy!

Printable Recipe:

Gigi Howe




Colorful Pasta Salad Recipe

colorful pasta salad

Colorful Pasta Salad

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Happy Memorial Day weekend!  Am I the only one who feels like this year is racing by?  Not much we can do about that, but I am totally enjoying the warmer weather (and I’m sure I am not alone).

I’m sharing a recipe today for a pasta salad.  I like to make this one every once in a while as a change from the traditional mayo based salads.  What’s nice about this recipe is you can be creative and add more (or less) to the basic recipe.  My recipe just includes vegetables which I shred and slice with my food processor (makes it a lot easier).  I like this recipe because it tastes good and it also looks “pretty” with the different colors of the vegetables.   You can add cheese, ham, beans, pepperoni, more vegetables.. whatever you like.  And you can turn this recipe into a meal.  If you don’t care to make the dressing, you can add any bottled vinaigrette.

Colorful Pasta Salad

Ingredients:

- 1 lb box of pasta – spirals or farfalle work best
-  1 – 1 1/2 cups of cherry tomatoes – halved
-  2 carrots shredded
- 1 red, orange or yellow pepper cut into thin strips
- 1 cup or 1 can of black olives
- 1/2 small red onion chopped

Dressing:

- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon dried oregano
- 1 minced garlic clove
- salt & pepper to taste

Directions:

1. Cook pasta as directed, drain and let cool.
2.  Combine prepared vegetables, olives and pasta in a large bowl.
3. Whisk together ingredients for dressing or put through blender.  Pour dressing over pasta and vegetables and mix well.

Enjoy!

Printable Recipe:

Gigi Howe







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