Monday, March 19, 2012
Be sure and print this recipe as its so versatile with any flavor you can think of!
Weight Watchers Yogurt Pie:
* See the linked coupons to SAVE MORE
Serving size: 8 (Weight Watchers points: 3 per slice)
Monday, March 12, 2012
- 1/2 cup BBQ Sauce ($0.50/1 KC Masterpiece BBQ Sauce)
- 2 cups Hamburger, browned and drained
- Hot Sauce of Choice, optional
- (6) Taco Shells or Flour Tortillas, prepared per packaging
- Shredded Cheese
- Shredded Lettuce
- In a skillet mix together hamburger and BBQ sauce and heat through
- Add in hot sauce if you choose to provide the amount of heat you desire
- Take hamburger mixture and fill taco shells
- Top with lettuce, cheese and tomatoes
Total cost when purchasing ingredients on sale and using coupons: $4.00
Thursday, March 8, 2012
(1) Head of Cabbage shredded
(1) Sweet Green Pepper minced
(1) Medium Onion
1/2 cup Sugar
1 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Celery Seed
1/3 cup Oil
1/2 cup Vinegar
- Boil sugar, salt, mustard, celery seed, oil and vinegar
- Allow to cool
- While sugar mixture cools, shred cabbage and mix with onion and pepper
- Pour sugar mixture into cabbage and incorporate well
- Chill until use
Monday, March 5, 2012
With March comes the turning of the season from winter to spring and the firing up of BBQ grills! This week I am going to provide recipes that will help spice up your barbecues this year with some new recipes for rubs to use on meats and some great side dishes, too. Hope you enjoy them. I know this first recipe is one I have previously posted but many of you may have missed it. This is on of my favorite items to grill up and so I wanted to share it again and thought it was perfect to start of "Barbecue Week"
Alright, my Midwestern roots are showing now as I am ready to tell you how I make the most tender and awesome pork steaks. I know many of you may be asking, “Pork steaks what are those?” These are quite common from my hometown of St. Louis and throughout the Midwest but for those not familiar with them they are usually ½” slices of a Boston butt. They have perfect marbling and a great for the grill!
Here is my secret to making the best pork steaks. I smoke mine but even if you don’t have a smoker you can make these and have them just as tasty but you do need a charcoal grill. I have tried grilling pork steaks on a gas grill and even though they turn out they just are not the same. The key is to cook them SLOWLY!
First, though, you need to prepare you pork steaks. I use a dry rub for this and it is the same dry rub I use for all of my pork grilli’n. Most guys hold their rub recipes tight to the vest but I will let you in on mine.
Dry Rub Recipe (Great for all Pork)
- ½ cup Brown Sugar
- ¼ cup Paprika
- 1 Tablespoon Black Pepper
- 1 Tablespoon Salt
- 1 Tablespoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper
Mix all of the dry spices together in a gallon Ziploc bag
Then place your pork steaks into a separate Ziploc bag one at times and add a tablespoon or two to the bag and shake well.
Make sure all of the pork steak is coated with the dry rub.
Take the pork steak out of the bag and place on a plate or cookie sheet lined with parchment paper
Repeat the process for all your pork steaks
Now depending on your time, I like to let my rubbed steaks sit in the refrigerator for at least one hour. Around 24-hours is perfect but I will admit I usually am not thinking enough in advance or get side tracked taking care of the kiddos to accomplish this feat.
Time to Grill!
Ok, I must repeat, the key to perfect pork steaks is to grill them SLOWLY! Nothing is worse than a dried out pork steak and I have had enough of these over the years. As a result, I use to hate pork steaks. I wasn’t until I had them cooked perfectly that I fell in love with them.
Alright, time to head out to the grill or smoker. If you are going to use a charcoal grill try to have the heat situated over on to one side of the grill allowing you to initially start cooking your meat indirectly. You will want to do this for about 30 minutes. After which time, you can evenly spread out the heat and begin to slowly cook the steaks for another 30 minutes or until a meat thermometer reaches 160; however, if you are going to let the meat rest for a few minutes before serving I recommended pulling the meat off the heat when the internal temperature reaches 155.
Smoker (My Preferred Method)
I have basically gotten away from using anything but my smoker anymore when I grill. My family, friends and I just love the added flavor the smoke adds to any meat. When I grill pork I tend to use either hickory or a fruit wood for the smoke flavor. This is dependent on your specific taste. For pork steaks, specifically, I use a mixture of Cherry and Apple woods.
If you are scared about smoking, don’t be! I just began using mine within the last year and have found it very easy. You need to make sure you start off with a heaping amount of charcoal and let it heat to hot coals, about 30 minutes after lighting, before you continue. Once I have a good hot fire, I add about two handfuls each of apple chips and cherry chips and I apply them directly to the hot coals. I DO NOT premoisten the chips. I have found this to be s step that causes my smoking process to step backwards. The added moisture of the chips, when you soak them, cools the fire down and adds additional time to the cooking process. Just after applying the wood chips I add the meat.
Important, close your smoker lid and leave alone for 1-hour! This keeps the smoke in and keeps your smoker temperature up. Also very important, make sure you watch your smoker’s temperature and keep in the ideal range. You don’t want it to be too hot and sear the meat and too cool that your entire day is waiting on your food to be done.
After one hour, I peak in on things. I will flip the steaks over, add a few additional pieces of charcoal and a handful of each wood type. Then I close the lid and let it go for another hour.
Pork steaks can be quite affordable. I typically pay no more than $1.99 a pound for either a Boston Butt or already cut pork steaks. If I have a Walgreen’s Register Reward available I will use it towards the cost of the meat bringing my cost down even further. No, I am not purchasing my meat at Walgreen’s. Don’t be fooled by the wording on a Walgreen’s Register Reward that says, “Redeemable at Walgreens”. This simply means you can use it at Walgreens but it doesn’t mean you can only use it at Walgreens. Look at the top of the Register Reward and you will see it says “Manufacturers Coupon”. This opens your door to savings! Use the Register Reward where Manufacturers Coupons are expected like your local grocery store. The only location I am aware of that has it strictly mentioned in their coupon policy that they don’t except Register Rewards is Wal-Mart
Another tip to help keep the cost down on this is regarding the rub. I usually double or triple the rub recipe and put the mixture in an empty shaken container for future use. This way, I can buy several of the seasonings cheaply at Costco or Sams and I have enough rub to last me an entire grilling season!
Thursday, March 1, 2012
- 1 1/2 cups Shredded Cooked Chicken
- 1 tub Knorr Homestyle Stock (Chicken) ($0.65/1 Printable)
- 2 Tablespoons Vegetable Oil ($0.55/1 LouAna Oil 01/15/2012 SS)
- 1 medium Onion, chopped
- 1 Tablespoon Chili Powder
- 1 can (14.5 oz) Diced Tomatoes (undrained) ($1/4 Hunt's Canned Tomatoes 01/22/2012 SS, $0.50/2 Furmano Tomatoes 01/29/2012 RP)
- 2 cups Water
- 12 crumbled tortilla chips