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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




How to Prepare Flash Frozen Steaks

steak7

How to Prepare Flash Frozen Steaks

Have you ever come home and realized you forgot to take something out for dinner?  This has happened to me more times then I care to remember.  And, you know what comes next…”Hello, I’d like to place an order for pick up”.  Yep, that last minute meal that inevitably costs you more then you wanted to spend.  Well, I have a solution for those last minute meal ideas and the unexpected company that you have to feed.

Cook your steaks frozen! Yep, frozen solid! When I saw this article on from Business Insider on Never Thawing Steaks Before Cooking I was a little skeptical.  So, I tested it out.  And, I am super happy to report that it worked great and tasted delicious.  Really delicious!

The trick lies in the way you freeze them which, to me, was interesting.  The steaks have to be flash frozen which was something I have never done.  I usually just throw the steaks still in the store packaging directly into the freezer then take them out to thaw and cook.  Sometimes I have good results and sometimes, well, not so good.  But, with this new way of freezing and cooking it’s practically foolproof.

So, without further ado, here is this awesome method of flash freezing steak and cooking them frozen.
steak1First, remove the steaks from the store packing and place on a parchment paper lined cookie sheet.

steak2Next, place the steaks directly into the freezer without any wrapping at all.  Just straight into the freezer naked.

steak3Let them stay in the freezer until fully frozen.  I waited about 3 hours to check them and they were fully frozen at that time.  They may freeze in less time but that was the amount of time I did.

Now, wrap them in plastic wrap and place in the freezer.  You can place the individually wrapped steaks in a bag as well if you like but I did not.

Now, the best part.  When you are ready to cook them, simply remove them from the freezer, unwrap them and get ready to cook.

steak4To cook them, I placed a skillet on the stove on high heat.  I generously brushed it with Coconut Oil because that is my new favorite replacement for olive oil and/or butter.  So yummy!

steak5After the skillet was super hot, I added the steaks.  Make sure to crank up the exhaust fan because it will send up some nice, delicious smelling smoke.  Can you smell it from the picture above?  Yum!

I seared it for 3 minutes on each side.  Then placed the skillet directly into a preheated 275° oven and let it cook in there for 20 minutes.  If you like it more red then I would go for about 17-18 minutes.

steak6The end result was a delicious, juicy steak!  I am now hooked on this new to me method and will never thaw another steak again!

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.

Here are the step-by-step directions on how to Flash Freeze Steak:

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How to Flash Freeze Steaks
 

Here are the step-by-step directions on how to Cook a Frozen Steak:

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How to Cook a Flash Frozen Steak
 

how to flash freeze steaks




Pesto Recipe

Pesto Recipe

Pesto Recipe

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I’ve neglected my gardens over the last couple of weeks.  For one, I’ve been struggling with back pain.  The price you have to pay to get old I suppose.  The other reason is that, every time I walked into the garden, I was overwhelmed with weeds.  Yikes, I’m not sure who invited them in there but they made themselves right at home in my garden. So, this weekend was tackle the weeds weekend.

Yep, I tackled those weeds.  I brought Pat out to the garden and said, these are weeds and these are weeds and these are weeds and he removed them all.  Good man!

 

basilThen it came time to check the basil.  Boy was there a lot of it.  So, it was time to get to work using up the overgrown basil.  And, what better thing to do then make delicious and super easy pesto.

basil2After throwing a large batch of basil into the food processor, I couldn’t decide if I wanted to make the pesto with Almonds, Walnuts or the traditional Pine Nuts.  I had all of them in my pantry.  But, I opted to go the traditional route and use the Pine Nuts.

basil3So, in went the Pine Nuts and then freshly grated parmesean cheese.  No not the stuff from the jar.  You just can’t go that route with pesto.  Break out the kind you have to put a little elbow work into and grate that cheese.  Grate extra so you can take a handful and stuff it in your mouth when no one is looking.  My momma taught me that!

basil4Don’t forget the garlic!  Cause there’s nothing like pesto without a bunch of garlic chopped up in it.  I tend to add more then most pesto recipes call for because I’m Italian like that!  Come to think of it, I add more garlic to most recipes.

basil5Then drizzle in the olive oil.  Then, take a taste.  Yes, it’s important to taste it.  Why?  No clue but it will call out your name and say taste how good I am.

basil6Put your delicious, bright green pesto, that you made sure to taste, right into a mason jar, store in the frig and use it in your favorite recipes.  So delish!

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.

Pesto Recipe

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Zucchini & Tomato Pie Recipe

Zucchini & Tomato Pie

Zucchini & Tomato Pie

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Have you ever made one of the “impossible” pies or quiches made with Bisquick?  I like them, because you can really customize the basic recipe with anything you like to add.  This one I am posting today is pretty much the basics.  You can add more vegetables or add chicken or ham (cook it first).  What made me think of this recipe?  Well, I picked this huge tomato from my garden this week (check it out, its photo is below the recipe).   And with all the nice fresh vegetables this time of year, you can’t beat this quiche for a quick and healthy dinner.  The following recipe is slightly different than the traditional “impossible pie”.  Hope you enjoy it.

Zucchini & Tomato Pie

Ingredients:

-  1 – 2 cups chopped zucchini
-  1 cup chopped fresh tomatoes
-  1 onion, chopped
-  1/2 red pepper chopped
-  1-2 cloves garlic minced
-  4-5 fresh basil leaves, chopped (optional)
-  3/4 cup Bisquick
-  3 eggs
- 1 1/2 cups milk
- 1/2 cup shredded cheese
- salt & pepper to taste

Directions:

1. Preheat oven to 400 degrees. This is optional – saute the zucchini, onions, peppers and garlic before baking.  I do not saute the tomatoes.

2. Grease pie plate or baking dish and spread the vegetables in the dish.  Sprinkle with cheese.

3. Combine the rest of the ingredients – Bisquick, eggs, milk, salt and pepper.  Mix well.  Pour over vegetables and cheese.

4 .Bake for 35-40 mins until knife inserted in the center comes out clean.  Let cool for 10 minutes before serving.

Enjoy!

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Oh and here is my whopper tomato!  :) big tomato

Gigi Howe




Grilled Honey Lime Chicken Recipe

Honey Lime Chicken

Grilled Honey Lime Chicken

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We have a some great lemon chicken recipes on LRWC -  Lemony Chicken and Easy Lemon Chicken.  I’ve always liked the combination of chicken and lemons.

A couple of weeks ago, I said why not try something with limes.  So I did!  A few of the stores currently have good prices on boneless chicken breast – Pathmark has it for $1.88lb, Stop & Shop and Krogers for $1.99.  You can make this recipe with boneless chicken breasts or any chicken pieces.  Its a light recipe and is super tasty!  You will need to marinate the chicken for a few hours or overnight.

Grilled Honey Lime Chicken

Ingredients:

-  1 – 1 1/2 lbs chicken
-  3 tablespoons soy sauce
-  juice of 2 limes
-  2 tablespoon honey
-  1/4 cup vegetable or olive oil
-  2-4 cloves garlic minced
-  salt & pepper to taste

Directions:

Combine soy sauce, lime juice, honey, oil, garlic, salt and pepper.  Pour over chicken in a ziplock bag.  Refrigerate for anywhere between several hours to overnight.  Cook chicken on grill.

Enjoy!

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Gigi Howe




Gazpacho Soup Recipe

Gazpacho soup

Gazpacho Soup

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Gazpacho soup, have you ever had it?  I LOVE it.  If I had to list my five favorite foods, Gazpacho would be in that list.  I’ve made it several times, have ordered it out at restaurants and I, according to me ;), have found one of the best recipes for it.  I make this recipe every summer when the tomatoes are plentiful.  My advice on this recipe is to get good, flavorful tomatoes, which are really only available in the summer.  With a food processor this healthy and flavorful soup comes together quickly.

I hope you love this soup as much as I do.

Gazpacho Soup

Ingredients:

-  4 cups tomato juice (I use lower sodium)
-  1/2 cup finely chopped onion
-  1 clove garlic minced
-  1 bell pepper minced (I use a red pepper)
-  1 cucumber, peeled, seeded and minced
-  juice of 1/2 lemon
-  juice of 1 lime
-  1 teaspoon of basil (fresh is best)
-  2 -3 cups diced fresh tomatoes
-  salt & pepper to taste

Directions:

Combine all ingredients.  Chill and serve cold.

Enjoy!

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Gigi Howe




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!

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Gigi Howe







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