Recipes Archives | Living Rich With Coupons®Living Rich With Coupons®

Recipes

Bacon & Tomato Pasta Salad Recipe

 Bacon and Tomato Pasta Salad recipe

Bacon & Tomato Pasta Salad

By: Gigi Howe

This macaroni salad is a little different than the norm.  The bacon and tomato make a nice combo with the pasta.  The dressing is on the milder side so nothing in it overpowers the flavors of your main ingredients.  My vegetarian friends will be happy to know that this pasta salad happens tastes delicious even without the bacon!  I would say this is a good recipe all around.

For the batch of this recipe that I made recently, I used yellow cherry tomatoes and a nice big red tomato.  You coarsely chop the tomatoes, slice the celery, chop the onion and crumble the bacon.  Mix it all together with the dressing and you have a unique salad to serve!

Bacon & Tomato Pasta Salad

Ingredients:

– 8 oz. pasta – elbows, mini penne or rotini
– 8 slices of bacon, cooked well, drained and crumbled
– 1 1/2 cups of coarsely chopped tomatoes (you can mix varieties)
– 1/2 cup sliced celery
– 1/4 cup finely chopped onion
– 1/2 – 2/3 cup mayonnaise
– 1/3 cup sour cream
– 2 tablespoons vinegar
– 1 teaspoon dry mustard
– 1/2 teaspoon sugar
– salt & pepper to taste

Directions:

1. Cook pasta according to package directions.  Rinse with cold water to cool.  Drain and place in large bowl.
2.  Add chopped tomatoes, celery, onion and crumbled bacon to pasta.
3. Whisk together mayonnaise, sour cream, vinegar, dry mustard and sugar.  Pour over pasta and mix well.

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


 Bacon and Tomato Pasta Salad recipe




Beet & Mandarin Orange Salad Recipe

Beet salad

Beet & Mandarin Orange Salad

By: Gigi Howe

Meet my latest food obsession.  I used to hate beets, now I can’t have enough of them.  I think it all has to do with how they are prepared.  Lately I’ve made several recipes using beets.  So far the recipe I am posting today is my favorite.  There are other good ones, like with goat cheese or other cheeses, but honestly I just wanted something lighter so I made this recipe.

This recipe is easy to make.  Boil your beets until tender, peel them and then add all the ingredients together.  If you want to make this recipe even easier, you can buy jarred beets.  But one of the benefits of buying fresh beets is the beet greens!  I have always loved beet greens; they are delicious.  Wash them, chop them up and then saute them in some olive oil and garlic.  Or steam them.  Check out the great bunch of greens with the beets I bought.  It would always amaze me when I would see people purchase beets and throw the greens away!
beet greens copy

Back to our recipe.  Like I said, its easy to put together.  I highly recommend using fresh beets.  They are a bit of a mess to clean, once you boil them, let them cool and remove the thin outer skin.  Your fingers will be magenta for a while, but a little lemon juice will easily remove the color.  Slice up the beets, add in the other ingredients and you’re done.  Another tip I have for you to use a large pot to boil your beets.  I’ve used a smaller pot and it boiled over.. not good!  😉

 

Beet and Mandarin Orange Salad

Ingredients:

– 2 – 3 lbs of fresh beets, scrubbed
– 11 oz can of mandarin oranges, drained except for 2 tablespoons of liquid.
– 2 tablespoons olive oil
– 2 tablespoons vinegar
– 1 teaspoon prepared mustard (spicy brown or dijon)
– salt & pepper to taste
– Lemon zest – optional

Directions:

1. In a saucepan simmer beets until fork tender.  Once beets have cooled, peel off the outer skin.  In a bowl, slice beats into bite-size pieces.  Add drained mandarin oranges.
2.  Combine remaining ingredients, mix well and pour over beets and oranges.

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


beet salad




Marinated London Broil Recipe

Marinated London Broil

Marinated London Broil

By: Gigi Howe

Father’s Day snuck up on me this year, where did the first half of this year go!?  I was thinking of a recipe to post and I remembered this one.  Its actually called “Father’s Day Filet Mignons”, so I thought it was fitting.  I’ve made this recipe numerous times (not just on Father’s Day!) and always used a london broil, but you could also use beef tenderloin or any type of a boneless steak.  With london broil I always marinate the meat overnight.  By the second day, I add some sliced onions to the mix and they are grilled on foil while the meat is grilling.  There is no reason you couldn’t add in some mushrooms too.  This recipe produces a delicious piece of beef.

Berry Cobbler

Ingredients:

– 1/2 cup soy sauce (I use lower sodium soy sauce)
– 1/3 cup oil (vegetable or cannola)
– 3 – 4 garlic cloves, minced
– 1/2 teaspoon ginger
–  London Broil – approximately 2 lbs.
– 4 – 5 medium onions sliced (optional)

Directions:

1. In a shallow dish combine soy sauce, oil, garlic and ginger.  Add steak and pierce with folk.  Turn meat over to coat with marinade and pierce again.  Cover and refrigerate overnight.
2.  The next morning, turn steak in marinate and add sliced onions if desired.  Turn meat occasionally until time to cook.
3. About 30 mins before serving heat grill.  Cook onions on foil.  Cook meat until desired doneness.  Slice meat into thin slices and serve.

If you are using beef tenderloin, this recipe will be enough for 6 steaks, cut 1 – 1 1/2 inch thick.  You will not need to marinate filet mignon overnight but should marinate at least 4 hours.

Enjoy!!  And Happy Father’s Day!

Printable Recipe:

Show More

 

 

gigi bio2

 


Marinated London Broil




Berry Cobbler Recipe

Berry Cobbler

Berry Cobbler

By: Gigi Howe

I love this time of year with all the delicious berries becoming available.  I sometimes wonder how I make it through the winter.  The frozen berries are good, but there is nothing like fresh.  I made this cobbler last weekend.  I used strawberries, blueberries and raspberries. I have to say it was delicious. You can do any combination of berries.  I used one 16 oz. container of strawberries, a pint of blueberries and three six oz. containers of raspberries.  It adds up to about 8 – 10 cups of berries.  If seeds bother you, you might want to limit or omit raspberries from your cobbler.

berry cobbler - berries

 

With this recipe, your topping does not necessarily cover all the fruit.  That’s okay, its the way its supposed to be.  You drop the topping by spoonfuls over the berries.

Of course, you can serve this cobbler with ice cream.. oh yum.

Berry Cobbler

Ingredients:

– 8 – 10 cups of mixed berries
– 2 tablespoons lemon juice
– 1 cup brown sugar
– 3 tablespoons cornstarch
– 1 teaspoon cinnamon

Topping:
– 3/4 cup flour
– 3/4 cup quick-cooking oats
– 3 tablespoons granulated sugar
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 3 tablespoons butter or margarine
– 1/3 – 1/2 cup milk

Directions:

1. Wash and clean berries.  Slice strawberries, if using. Combine berries with lemon juice and place in a 9×15 baking dish sprayed with a non stick cooking spray.
2.  Combine brown sugar, cornstarch and cinnamon.  Mix in with berries.
3. Combine flour, oats, granulated sugar, baking power and salt in a small bowl.  Cut in butter.  Stir in enough milk to moisten.  Drop by tablespoonfuls over berries.
4. Bake at 350 for about 50 mins. until topping is golden brown and the fruit juices are bubbly.

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Berry Cobbler




Strawberry Sorbet Recipe

Strawberry Sorbet

Strawberry Sorbet

By: Gigi Howe

This recipe is so refreshing and its simple to make. Now that the strawberries are coming into season its a great time to make this dessert.

Everything goes into a blender or food processor and then you freeze it. If you have an ice cream maker, that will work best, but if not don’t worry you can still make this recipe without a hitch. Since strawberries will vary on their sweetness, you will have to sample your pureed mixture and adjust the sweetness to your liking.

Strawberry Sorbet

Ingredients:

– 1 lb. container of strawberries
– 3 – 6 tablespoons honey (adjust amount if needed)
– Juice of 1/2 lemon or lime

Directions:

1. Hull and clean strawberries. Place all ingredients in food processor or blender and puree. Taste to adjust sweetness.
2. Optional step (if you don’t like seeds) – Strain pureed mix through a fine sieve to separate and discard seeds.
3. Place mixture in an ice cream maker and follow manufacturer’s instructions.
If you do not have an ice cream maker, place the mixture in a tightly covered container. Place in freezer for 30 mins. Take it out, stir and mix it well. Place in freezer for another 30 mins. and it should be ready to serve. If you want to serve it at a later time, remove from freezer about 10 mins. prior to serving.

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Strawberry Sorbet




Marinated Italian Chicken Recipe

Marinated Italian Chicken Recipe

Marinated Italian Chicken Recipe

By: Gigi Howe

I look through a LOT of recipes each week, especially for our meal planning posts.  I’m always looking for new ways to prepare chicken.  Believe me, there are a lot of chicken recipes out there!  But one recipe I can’t find is one that my mother used to make quite often.  Its simple and tasty.  How can you go wrong!

We always called it “Italian Chicken” and usually had it on Sundays along with some type of pasta and a salad.   I’ve always used chicken with the bone, but I imagine that boneless chicken would work well too.  Basically you marinate the chicken in oil, lemon juice, garlic and herbs, it doesn’t have to marinate for very long.  Then cook it and baste it.  You can grill the chicken or cook it in the oven if you don’t have a grill.

Marinated Italian Chicken

Ingredients:

– 1 1/2 – 2 lbs. chicken (with bones)
– juice of 1/2 lemon – about 3 tablespoons
– 1/4 cup oil – olive oil is my preference
– 1/4 cup chopped fresh parsley
– 2 – 4 garlic cloves, minced
– 4-5 basil leaves, chopped (optional)
– 1/4 teaspoon dried oregano (optional)
– salt & pepper to taste

Directions:

1.  Mix lemon juice, oil, parsley, garlic, optional herbs, salt and pepper in a large bowl.  Combine well.  Place chicken in bowl and toss to coat.  Let marinate for a least 1 hour.  Turn chicken in bowl occasionally.

2. Grill chicken as you normally would until done.  Or cook in 350 oven until fully cooked.  Baste chicken with marinade during the first half of the cooking time.  (Cooking times will vary depending upon the pieces of chicken you are making.)

 

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Marinated Italian Chicken Recipe




Fruit Cocktail Cake Recipe

Fruit Cocktail Cake

Fruit Cocktail Cake Recipe

By: Gigi Howe

I lived in NJ my whole life up until a year and a half ago.  Now I am in the Mid-West!  You just never know where life is going to bring you!  Things are different here where I live.  Its as flat as a pancake.  If someone honks their horn at you, its because they are saying hi.  And some of the food is a little different.  I haven’t found a good bagel here yet, but I have been trying some different recipes.  And I am sharing one of those recipes today.

This cake is unique. My honey made it for me.  It was his grandmother’s recipe.  It is pretty quick to prepare.  And yes, it does have a can of fruit cocktail in it.  Once the cake is finished baking, you prepare the topping by boiling butter or margarine, sugar and evaporated milk. You pour that over the cake, let it cool and then enjoy.  Like I said, this cake is unique and delicious too! You can add coconut and nuts to the topping if you like.  We kept our cake plain and I thought it was great.  A definite tasty Mid-West cake!

Fruit Cocktail Cake

Ingredients:

– 1 1/2 cups sugar
– 2 eggs
– 1/2 cup oil
– 2 cups flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1 can fruit cocktail in juice – 14 – 15 oz. (don’t drain)

Topping
– 1 stick butter or margarine
– 3/4 cup sugar
– 1/2 cup evaporated milk
– 1 teaspoon vanilla
– 1 cup coconut (optional)
– 1 cup chopped nuts (optional)

Directions:

1.  Preheat oven to 350. Beat sugar, oil and eggs. Add flour, salt, baking powder and baking soda. Mix well. Add fruit cocktail, mix and pour in a 9×13 greased baking dish.  Bake for 45 – 50 minutes until cake tester comes out clean.

2. Prepare topping – put butter, sugar and evaporated milk saucepan.  Boil together for 1 minute.  Remove from heat; add vanilla.  Add coconut and nuts if desired. Pour over caked while still warm.

 

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Fruit Cocktail Cake




Chicken Fried Rice Recipe

Chicken Fried Rice

Chicken Fried Rice Recipe

By: Gigi Howe

I make this recipe often.  Its a good weeknight meal because its simple to prepare and tastes good.  We always have some leftover for either lunch or another meal.   I always use regular white rice but it would be real tasty with brown rice.  You could even use Minute Rice if you’d like. And even though the recipe is called Chicken “Fried” Rice, it only uses a few tablespoons of oil which is not bad.

chicken fried rice veggies

Cook the chicken first, then in the same pan you will cook all the vegetables.  Once you combine the vegetables, chicken and rice, you stir in 2 beaten eggs.  When the eggs are absorbed and cooked, your dish is ready to be served.  The eggs seem to keep the whole dish nice and moist.   I let everyone put their own soy sauce on the meal, then everyone is happy.  :)

To make this dish a little simpler, you can used frozen peas and carrots, or even mixed vegetables, rather than shredding fresh carrots.  And if you don’t care for celery, or any of the other vegetables, you can substitute in your own favorites.

Chicken Fried Rice

Ingredients:

– 1 lb. boneless chicken breast, cut into approximately 1 inch pieces
– 2 tablespoons oil
– 1 onion, chopped
– 2 cups cabbage, chopped or shredded
– 2 carrots, shredded
– 1 cup frozen peas
– 2 stalks celery, chopped
– 2 cups cooked rice
– 2 eggs, beaten
– soy sauce to taste

Directions:

1.  In a large non-stick frying pan cook chicken in 1 tablespoon of oil.  Remove chicken from pan; add second tablespoon of oil, onion and cabbage.  Cook for 5 mins.  Add remaining vegetables and cook for approximately 5 more minutes or until desired tenderness.

2. Stir in chicken and cooked rice.  Mix well and add beaten egg.  Cook for 1-3 minutes, stirring in the eggs until eggs are absorbed and cooked.  Serve with soy sauce.

 

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Chicken Fried Rice




Fruit Pizza Recipe

Fruit Pizza

Fruit Pizza Recipe

By: Gigi Howe

I don’t think a dessert can get much prettier than this one.  Its easy to make and tastes delicious.  With all of the berries coming into season, you can create quite a beautiful “pizza”.   Use whatever fruits you prefer and arrange them in any design you would like.  This would be a fun cooking project to get the kids involved.

You used refrigerated cookie dough for the crust which gets pressed into a round pizza pan.  The crust is baked and then you spread a mixture of cream cheese, sugar and vanilla over the crust once its cooled.  Then you arrange you fruit!  Once you arrange the fruit, you brush the fruit with apple jelly.  Have fun with it.  If you make this recipe, send us a picture!  We would love to see your creation.

Fruit Pizza

Ingredients:

– 16.5 oz package of refrigerated sugar cookies
– 8 oz. package cream cheese
– 1/4 cup sugar
– 1/2 teaspoon vanilla
– approximately 4 cups of fresh fruit (sliced strawberries, blueberries, raspberries, sliced kiwi, grapes, etc)
– 1/2 cup apple jelly

Directions:

1.  Preheat oven to 350.  Spray a 12 inch pizza pan with cooking spray.  Break up the cookie dough and press it into the pizza pan to form a crust.  Bake for 16 – 20 mins.  Remove from oven and let cool.

2. Beat cream cheese, sugar and vanilla until light and fluffy.  Spread over cooled crust.  Arrange fruit on top of cream cheese.  Stir jelly until smooth and brush over fruit.  Refrigerate for 2 hours before serving.  Cut into wedges or squares.

 

Enjoy!!

Printable Recipe:

Show More

 

 

gigi bio2

 


Fruit Pizza recipe - verticle




Flan Recipes

Flan

Flan Recipes

By: Gigi Howe

Happy May! I’m posting this recipe today in honor of Cinco de Mayo.  Last year, we posted a recipe for Crock Pot Mexican Soup, which is more of a meal than a soup and we have a Mexican Tortilla Pie which would be tasty to make on May 5 but what is for dessert!?   We are solving that problem by posting a dessert to go along with the soup or the pie, if you decide to make one!

Today we have a recipe for flan.  Actually, I am sharing two flan recipes.  They are very similar, except for the calories!!  One is definitely richer – it has cream cheese, condensed and evaporated milk.   The other uses regular milk.  Both are good.  One will fill you up faster.  There are many different flan recipes out there and I am sure if you did a search you would find one that fits somewhere in between these two recipes.

Both recipes have you caramelize sugar which is really simple.  You put sugar into a sauce pan and melt it.  You don’t stir the sugar, just shake the pan around until its all melted and once it starts to melt, it goes pretty quickly.  You can use a wooden spoon or spatula to scrape the sugar off the sides of the pan.  The sugar will turn into a nice caramel color.

Flan - caramelize sugar copy

As soon as the sugar melts you need to pour it into your baking dish.   This becomes the sauce when its time to invert your flan.  Just a tip.. soak the pan you used in hot water and the hardened sugar will dissolve for an easy clean up!

Once your Flan is ready to serve you can top it with fruit.. blueberries or strawberries are nice, or you can serve it plain.   Let me know if you try one of these recipes!

Creamy Flan

Ingredients:

– 3/4 cup sugar
– 8 oz. cream cheese, softened
– 12 oz. can evaporated milk
– 14 oz. can sweetened condensed milk
– 5 eggs
– 1 1/2 teaspoons vanilla extract

Directions:

1. Caramelize the sugar.  In a saucepan melt sugar over a medium heat.  Do not stir sugar, shake the pan.  Once the sugar starts to melt, reduce heat to low and cook until completely melted and golden brown.

2. Immediately pour the caramelized sugar into a ungreased 2 quart round baking dish or souffle dish, tilting the pan to coat the bottom.  Let cool for 5 -10 mins.

3. Meanwhile in a bowl, beat cream cheese, condensed milk and evaporated milk until smooth.  Beat in vanilla and eggs until the eggs are blended in.  Pour over caramelized sugar.

4. Place dish into a larger baking pan.  Pour very hot to boiling water into the pan around the dish to a depth of approximately 1 inch.  This hot water bath will help to keep your flan creamy.  It helps to even out the heat.  Bake in 350 oven for 55-60 mins, until center is set – it will be somewhat jiggly.   A knife inserted halfway between the center and edge should come out clean.

5.  Carefully remove the dish from the hot water bath and let cool on a wire rack.  Once cool, cover and refrigerate overnight.

6. To unmold the flan, gently loosen edges with a knife or spatula.  Invert onto a large rimmed platter.  Spoon caramelized sugar that remains in the baking dish on top of the flan.  Garnish with blueberries, strawberries, if desired.

 

Flan (lower calorie)

– 1 3/4 cups sugar (separated)
– 8 eggs
– 4 cups milk
– 1 1/2 teaspoons vanilla

Directions:

1. Caramelize the sugar.  In a saucepan melt 3/4 cup of sugar over a medium heat.  Do not stir sugar, shake the pan.  Once the sugar starts to melt, reduce heat to low and cook until completely melted and golden brown.

2. Immediately pour the caramelized sugar into a ungreased shallow 3 quart oval casserole. Tilt and rotate the pan to coat the bottom and sides evenly.  Let cool for 5 -10 mins.

3. Meanwhile in a bowl, beat eggs gradually adding the remaining 1 cup of sugar.  In a saucepan heat milk until mixture bubbles.  Slowly add milk to egg mixture, stirring constantly.  Stir in vanilla.   Pour over caramelized sugar.

4. Place dish into a larger baking pan.  Pour in very hot to boiling water into the pan around the dish to a depth of approximately 1 inch.  This hot water bath will help to keep your flan creamy.  It helps to even out the heat.  Bake in 325 oven for 40 mins or until a knife inserted halfway between the center and edge should come out clean.

5.  Carefully remove the dish from the hot water bath and let cool on a wire rack.  Once cool, cover and refrigerate overnight.

6. To unmold the flan, gently loosen edges with a knife or spatula.  Invert onto a large rimmed platter.  Spoon caramelized sugar that remains in the baking dish on top of the flan.  Garnish with blueberries, strawberries, if desired.

 

Enjoy!!

Printable Recipe:

Show More
Show More

 


 

gigi bio2

 
Flan




1 2 3 26





Recent Comments






Top