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Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

By: Gigi Howe

The weekend is here, the Super Bowl!  Whether you’re a football fan or not, everyone seems to enjoy Super Bowl Sunday.. for the game, commercials, gatherings or the food!  I did a little research and found some interesting recipes to share.. something a little out of the ordinary.  I have a few in mind to make myself.

If you haven’t already, don’t forget to check out some of our recent posts:  Top 10 Super Bowl Appetizers & Snacks, 9 Tips for Saving Money on Your Super Bowl Party and Cindy’s Money-Saving Tips for Your Game Day on the Rachael Ray Show.

Here we go!

  • White Pizza Dip:  This dip is made with grape tomatoes, mozzarella, cream cheese, provolone and Parmesan cheese.  I dare you to visit this page and not drool.
  • Need a complete set of ideas on what to make for Sunday?  Take a look at The Pioneer Woman’s Super Bowl Food article.  She lists appetizers, main dishes and desserts.  Kind of makes you ask, why can’t we have the Super Bowl more than once a  year!  ;)
  • Savory Monkey Bread:  This is right up my alley.  Cut up a loaf of bread, add in some pesto sauce and cheese then bake it.

 

Have fun on Sunday!

Enjoy!!

 

 

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Olive Salad Recipe

Olive Salad

Olive Salad

By: Gigi Howe

I might be an olive freak.  I love them.  :)  I think I will leave it at that but I could go on!  ;)

Anyway, being the olive lover that I am I had to try this recipe.  First of all, it is sooo easy to make, everything goes in the food processor.  Secondly, its delicious and third.. Olives!  If you love olives like I do, you will like this recipe.

What’s great about this recipe is that you can really add whatever else you would like to the mix.  This recipe is simple, but I can see adding a little onion, capers, feta cheese and more.  I made mine a little on the chunky side when I chopped it.  You could chop this real fine, almost into a puree and then using it as a sandwich spread.  I put my olive salad into a tossed salad and also had it on some nice Italian bread.  I think I need to make some more!

Ingredients:

– 1 can (6 oz.) pitted ripe olives, drained and chopped
– 1 jar (5-6 oz) stuffed green olives, drained and chopped
– 2 celery stalks, thinly sliced
– 2 garlic cloves, minced
– 2 tablespoons olive oil

Directions:

1.  Combine all ingredients in a bowl. Mix well. Cover and refrigerate for at least 4 hours.

Yield: 3-4 cups

Enjoy!!

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Three-Bean Turkey Chili Recipe

Three Bean Turkey Chili

Three-Bean Turkey Chili

By: Gigi Howe

I ran the gamut with recipe ideas for this week.  My mind was definitely going from soup to nuts.  But I decided on a crock pot chili recipe.  This recipe is made with ground turkey, but I am sure if you make it with ground beef it would taste just as good.  It calls for 3 different types of beans – garbanzo, kidney and black beans.  I’m not a fan of garbanzo beans so I substitute pinto beans.  You can add whatever type you enjoy.

Ingredients:

–  1 pound ground turkey
–  2 onions, chopped
–  1 bell pepper, chopped
–  2 (14-15 oz) cans diced tomatoes
–  1 can garbanzo beans (or pinto), drained
–  1 can kidney beans, drained
–  1 can black beans, drained
–  1 can tomato sauce (8 oz)
–  1 – 2 tablespoons chili powder
–  1/2 – 1 teaspoon cumin
–  fresh jalapeño pepper, chopped – optional
–  Shredded cheddar cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Cook turkey and onions in skillet until turkey is no longer pink. Drain and pour into crock pot.

2.  Add bell pepper, tomatoes, beans, tomato sauce, spices and jalapeño pepper (if used). Mix well.

3.  Cover and cook on high for 6-8 hours. Garnish with cheddar cheese if desired.

Makes 6 – 8 servings

Enjoy!!

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Chicken Noodle Soup Recipe

Chicken Noodle Soup

Chicken Noodle Soup

By: Gigi Howe

This recipe will be prepared at my house today.  The flu got its hooks in us and knocked us down for a while.  There is nothing like a good bowl of hot chicken soup when you’re under the weather but homemade soup tastes good anytime.  And with these cold temperatures throughout the U.S. soup sounds just about right.

What is great about chicken soup is that you can freeze the broth and save it for cooking or for soup at a later date.  This recipe makes a nice sized pot of soup.  You use about 2-3 pounds of chicken.  You can use a whole chicken or parts.  For the batch that I will make today I am using thighs (its what I have in the freezer).  You can add your own favorites to the broth, or keep it simple.  I’ll give you the basic recipe and then  you can be creative with your own add-ins.

 

Ingredients:

–  2 1/2 – 3 lbs of chicken
–  2 onions, peeled and quartered
–  2 carrots, roughly chopped
–  2 celery stalks (with leaves if possible), roughly chopped
–  a few sprigs of parsley
–  2 cloves garlic, halved
–  1 bay leaf
–  10 whole peppercorns
–  1/2 teaspoon salt
–  6 ounces vermicelli (broken into pieces) or egg noodles
–  salt and pepper to taste

–  Optional add-ins:  grated carrots, chopped tomatoes, sliced scallions, peas, beans, sliced mushrooms

 

Directions:

1.  Put the chicken into a large pot with all the vegetables, bay leaf, peppercorns and salt.  Cover with approximately 10-12 cups of cold water.

2.  Bring to a boil, then turn down heat.  Partly cover the pot and simmer soup slowly for 3 hours.  Turn off heat and let soup cool slightly.

3.   Strain soup into a large bowl or another pot.  Separate the chicken from the bones.  Save some chicken to add back into the soup, rest can be used for sandwiches.  Separate vegetables and puree in food processor.  Discard bay leaf and peppercorns.

4. Let soup cool and carefully remove the layer of fat that will rise to the surface.  If you make this recipe the day before you want to serve it, put the broth in the refrigerator and the fat will be very easy to remove from the soup.

5. Reheat soup in a large pot.  Add pureed vegetables and chicken.  Add optional vegetables.  Add noodles or vermicelli and let simmer for 6 – 8 minutes until pasta is cooked.

Enjoy!!

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Quinoa Tabouli Salad Recipe

Quinoa Tabouli Salad

Quinoa Tabouli Salad

By: Gigi Howe

This has been my latest obsession.  I’ve always enjoyed Tabouli, its such a delicious blend of flavors. Traditionally it is made with bulgur but the recipe I am sharing today calls for quinoa.  Quinoa is a high protein and fiber grain.  It comes in red, black and an ivory color.  I’ve used the ivory and red.  Its become a very popular grain in the past few years.  There are many ways to prepare it.  If you are a quinoa fan, let me know how you make it because I always like to try new recipes :)

Anyway, here’s my recipe for today.  As you’ll see, I have some optional ingredients listed.  Its up to you on what you would like to add or omit and your options are really limitless… I’ve seen beans, corn, zucchini and chicken added to this recipe.

 

Ingredients:

–  1 cup dry Quinoa, rinsed well
–  1/2 teaspoon salt
–  1/4 cup fresh lemon juice
–  1/4 cup olive oil
–  2 cloves garlic, minced
–  4 scallions, minced
–  1 cup fresh parsley, minced
–  10 – 15 fresh mint leaves, minced or 1 -2 tablespoons dried
–  2 medium sized ripe tomatoes or 1 pint of grape tomatoes, diced
–  1 small cucumber, seeded and minced – optional
–  1 medium bell pepper, diced – optional
–  Feta cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Boil 2 cups of salted water and slowly add the rinsed quinoa.  Simmer, cover and let cook for 10-12 minutes until all the water is absorbed.  Let stand for 5 minutes.  Fluff with a fork, transfer to a bowl and let cool.

2.  Whisk lemon juice, oil and garlic, pour over quinoa.   Add in the rest of the ingredients and mix well.  Season with salt and pepper.

3.  Cover and refrigerate for about 30 minutes before serving.  It also tastes great if you wait to serve it the next day.  Sprinkle with feta cheese if desired.

Enjoy!!

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New Years Black-eyed Pea & Tomato Soup Recipe

Black-eyed Pea & Tomato Soup

Black-eyed Pea and Tomato Soup

By: Gigi Howe

Until I met my friend, Barbara, I hadn’t heard of having a meal of black eyed peas and greens on New Years Day.  It seems to be a southern tradition to start the New Year to bring good luck and prosperity.  :)  Black eyed peas are usually cooked with ham or bacon and served with cooked greens such as collards, turnip or mustard greens.

Today, I’m sharing a different take on the traditional meal.  This recipe would work anytime of year, but since it has black-eyed peas, I’ll share it for the new year and also wish you all much happiness and joy for 2015!

Ingredients:

–  1 cup/ 6 oz black-eyed (dried)
–  1 tablespoon olive oil
–  2 onions, chopped
–  4 cloves garlic, chopped
–  1 small bell pepper, chopped
–  1 teaspoon cumin
–  1 teaspoon tumeric
–  diced tomatoes (1) 14.50 oz can or  (2) cups of fresh
–  4 cups chicken or vegetable broth
–  juice of 1/2 lemon
–  2 tablespoons fresh parsley, chopped – divided
–  salt and pepper to taste

 

Directions:

1.  Put the beans in a pan, cover with cold water.  Bring to boil and cook for 5 mins.  Cover and let stand for 2 hours or overnight.

2.  Drain beans and return to pan.  Cover with fresh cold water and simmer for 35-40 mins or until beans are tender. Drain and set aside.

3.  Heat oil in pan, add onions, garlic and pepper.  Cook for 5 mins. or until onion is soft.

4.  Stir in spices, tomatoes, broth, 1 tablespoon parsley and beans.  Simmer for 45 mins. to 1 hour.

5.  Remove from heat, stir in lemon juice and remaining parsley.

Nice served with cornbread and greens.  Happy New Year!!

Enjoy!!

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Lemony Artichokes Recipe

artichoke recipe

Lemony Artichokes

By: Gigi Howe

I know artichokes are not for everyone.  But if you love them like I do or want to try them for the first time, I have a delicious recipe.  Its also an easy recipe, you cook the artichokes in the microwave.  They have a nice lemony flavor and you can dip the leaves in the buttery broth that is left after you cook them.

Artichokes are tricky to eat and I don’t think everyone has the patience for them.  If you have never had fresh artichokes, here’s a link on How to eat an Artichoke.  I suggest you take a look at the article, because if you don’t know what to eat or what not to, you won’t enjoy your artichoke.

Here’s the recipe.  I hope you like it as much as I do.  Let me know if you try it!

Ingredients:

–  2 fresh artichokes (about 8 oz each)
–  8 tablespoons butter or margarine, melted and divided
–  1/2 teaspoon garlic powder
–  1 lemon, halved lengthwise and thinly sliced
–  1/4 cup dry seasoned bread crumbs
–  2 tablespoons Parmesan cheese
–  1/2 teaspoon paprika

Directions:

1.  Combine 6 tablespoons of butter with garlic powder and set aside.

2.  Cut stem off artichoke and trim the tips of leaves, then rinse.

3.  Place lemon slices in between leaves, put as many slices into the artichoke as possible by spreading the leaves and opening the artichoke.

4. Arrange the artichokes in a 1 1/2 casserole.  Pour butter mixture over artichokes.  Cover with plastic wrap.

5.  Cook in microwave on high for 10 – 12 mins or until fork tender.

6.  Combine 2 tablespoons butter with the remaining ingredients.  Sprinkle over cooked artichokes.  Let stand covered for 5 minutes before serving.  Dip leaves into butter mixture left in casserole.

To cook 4 artichokes, double all ingredients and cook artichokes for 14 – 17 mins.

 

Enjoy!!

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Breakfast Strata Recipe

breakfast strata

Breakfast Strata

By: Gigi Howe

I like recipes like this one and its perfect for Christmas morning.  Who wants to miss out on any of the fun and festivities.  I don’t want to spend my time in the kitchen cooking.  This recipe is perfect .. you prepare it the night before and all you have to do in the morning is bake it and its done and delicious!  Last year I posted another recipe like this, where you prepare the dish the night before.  Its a good recipe too – Upside-Down French Toast.   That recipe is meatless and includes apples.  This recipe today, has eggs, sausage, cheese and bread.  Both are delicious dishes and I really have a difficult time picking a favorite, so I won’t!  ;)

Ingredients:

–  1 lb. breakfast sausage (a little less is okay)
–  about 5 cups day old French or Italian bread cut into cubes
–  12 eggs
–  8 oz. cheddar cheese
–  2 1/2 cups milk
–  optional ingredients: sauteed onions, sliced mushrooms, tomatoes
– butter or margarine (to grease pan)
–  salt and pepper to taste

Directions:

1.  Cook sausage in skillet until browned.  Place cooked sausage on paper towels to drain excess fat.

2.  Butter 9×13 baking dish, added cubed bread.  Sprinkle with sausage.  Add any (or none) of the optional ingredients.  Sprinkle with cheese (separate some to add at the end).

3.  Whisk eggs, milk, salt and pepper; pour over the bread, etc layers.  Sprinkle with remaining cheese.

4.  Cover with foil or plastic wrap and refrigerate overnight.

5.  The next morning, remove foil or wrap and bake at 350 for 55 – 60 mins. until firm and browned.    Let cool for 10 minutes before serving.

Serves 8.

Enjoy!!

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Last Minute Holiday Recipes

last min holiday recipes

Last Minute Holiday Recipes

Okay, ‘fess up!  Have you ever realized that you forgot to include a dish at a gathering?  I’ve done it.  As matter of fact as recently as on Thanksgiving for me.  All of a sudden I realized I forgot to make or serve something!  So if you are like me..  with too many things on your mind ;) never forgetful.. :) we’ve put together a list of some last minute recipes.  You might not have everything in-house to make the following dishes, but they all come together pretty quickly.

 

Appetizers:

  • Pepperoni Pizza Bake - this recipe goes together super fast. Pillsbury Grands are the crust.  Just put it all together and bake.
  • 12 Last-Minute Appetizers from the Pantry – From the Food Network.  This is great.  “Turn pantry and fridge staples into quick company-worthy snacks.”  From marinated olives to pita chips.
  • Easy Recipes: Instant Appetizers – These Rachael Ray recipes are very easy and are broken down into categories from “Cheese”, “Meats”, “Veggies”, “Fish and Shellfish” to “Sweets”.

Main Dishes:

  • Fettuccine With Quick Ragu – From FoodNetwork.com this recipe looks good for a quick meal anytime.  It calls for ground turkey or veal but I think I might prefer some italian sausage instead.
  • Beef with Snow Peas – This recipe is from Ree Drummond, The Pioneer Woman.  It takes 10 minutes to prep, and 6 minutes to cook.  And it looks great!
  • Bacon Turkey Scaloppine –  I’m going to make this recipe but I will substitute chicken breasts.   10 minutes of preparation!
  • Foil-Wrapped Steak Dinner – Wow a fast recipe to put together and close to zero clean up time!  Steak, potatoes, carrots and celery all cooked in the oven in a foil pack.

Side Dishes:

Desserts:

 

Merry Christmas and Happy Holidays to all!!

 

gigi bio2




Italian Sprinkle Cookies Recipe

Italian Sprinkle Cookies

Italian Sprinkle Cookies

By: Gigi Howe

I have another cookie recipe for you this week.  This recipe reminds me of my mom, this was her recipe, okay one of her recipes, but was a favorite for everyone.  When I would have my cookie making sprees, she would always ask me to make her Italian Sprinkle Cookies.  They were such a hit, that I kept on making them year after year.

The dough can be a bit tough, its quite thick but these cookies will not disappoint!  Roll the dough into balls, bake them and then toss them into a bowl with the icing, then sprinkle with nonpareils.  The cookies are made with almond, vanilla and lemon extract which give them a great flavor.

Don’t forget to check out our other holiday cookie recipes here on LRWC: Italian Struffoli, Snowball Cookies and German Pecan Brittle Cookies.

I hope you like this cookie as much we do!

Ingredients:

Cookies:
–  6 eggs
–  5 cups all-purpose flour
–  2 cups powdered sugar
–  2 tablespoons plus 1 1/2 teaspoons baking powder
–  1 cup shortening (melted) – I use butter
–  1 tablespoon almond extract
–  1 1/2 teaspoons lemon extract

Glaze:
– 1/2 cup warm milk
– 1 teaspoon almond extract
– 1 teaspoon vanilla extract
– 1 one pound box powdered sugar

Colored nonpareils or sprinkles.

Directions:

1.  With mixer, beat eggs until light and fluffy – about 5 minutes.  Set aside.

2.  In another bowl, sift flour, sugar and baking powder.  Slowly add shortening and extracts until the dough has a bead-like texture.

3.  Gradually add beaten eggs (dough will be stiff).

4.  Roll dough into approximately 1 inch balls and place on ungreased cookie sheet.  Bake at 350 for 12 mins.  The tops of the cookies will not brown but the bottoms should brown very slightly.

4.  For the glaze, combine milk and extracts in a large bowl.  Whisk in powdered sugar, make sure all lumps are gone and the glaze is smooth.

5.  As soon as the cookies are removed from the oven, quickly immerse 3 or 4 at a time into the glaze.  Remove with a slotted spoon and place on wire racks to drain (put wax paper or paper towels under the wire racks for an easier clean up).  Quickly sprinkle cookies with nonpareils before the glaze sets.

6.  Let dry for 24 hours before storing.

Yield:  about 6-7 dozen.

Enjoy!!

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