Monday, June 18, 2018

88¢ Grilled Frozen Cauliflower with Curry Powder, Lawry's Seasoned Salt and Lime Juice

On today's episode of Frugal Living-Squeeze that penny til it squeals...
Here's the deal folks, I love cauliflower... But I don't love $3+ per head. On a whim I checked the frozen foods isle of Walmart and found a 12 oz bag for 88¢ -whhaaat??? Needless to say, I brought some home and have a couple ideas for it. First up, Grilled Frozen Cauliflower with Curry Powder, Lawry's Seasoned Salt and Lime Juice. It cooks from frozen to plate in 15 minutes and is truly a little different than our normal grilled side dishes. I also like the hearty bite, and look at that great color and yummy char!

Grilled Frozen Cauliflower with Curry Powder, Lawry's Seasoned Salt and Lime Juice
12 oz bag frozen cauliflower
drizzle of olive oil
1 tsp curry powder, divided
1 tsp Lawry's Original Seasoned Salt, divided
juice of half of a lime
  1. Light grill on high, place grill wok/pan on grates while grill heats up.
  2. Pour frozen cauliflower into bowl and drizzle with olive oil, toss to coat.
  3. Sprinkle with 1/2 tsp curry powder and 1/2 tsp Lawry's Seasoned Salt, toss well.
  4. Sprinkle with last 1/2 tsp curry powder and 1/2 tsp Lawry's Seasoned Salt, toss well.
  5. Grill frozen cauliflower over high heat for 15 minutes, stirring/turning half way through.
  6. Remove from heat, squeeze lime juice over cauliflower, toss and serve.
Eat well, economically, and have a happy day:@)

Saturday, June 16, 2018

Saturday Snippets -Junkin' Battery Operated Cookie Press, Pool Noodle Cushions and Sunny Days

I was so glad we stopped by the thrift store this morning! This Hamilton Beach Super Shooter Battery Operated Cookie Press has been on my wish list for a long time. While my fingers were crossed it would still work with the batteries (and yep, it does:@) I figured I could always push the dough out manually if need be. One of the things I really like about this press is, the cookies are a little bigger than standard spritz, the discs are 2 1/4" across.

 Another reason I wanted this set...
I ~love~ that little car disc!
Big plans for that later this year... Stay tuned:@)

I have a metal yard swing under my carport and it's my favorite shady seat during nice weather. I purposely keep it as simple and understated as possible, easy to hose off and the only upkeep is to paint it every five years or so. (As well as the cinder blocks behind it I'm scraping now...) I've been kicking around the idea of cutting a Dollar Tree Foam Pool Noodle to size, adding a slit long ways and sliding it over the arm and head rests. Such a small change but it really feels nice! Gonna keep my eyes open for white noodles...

Now, I'm not saying this is going to be featured in Better Homes and Gardens, but then, 
that's not what Pig In Mud is about... 
We're all about a cheap, easy 5 minute project and a comfortable seat!

It's a gorgeous weekend here in Philly!
Nasturtiums begging to be added to a beautiful salad...
Gonna fire up the grill and futz around the yard:@)

I hope it's nice where you are too!
Have a happy day:@)

Friday, June 15, 2018

*Houston*... We have zucchini!

My planters are starting to grow and the first zucchini are getting big! Sounds like Shish-Ka-Bob season is about to start:@)
Goldbar Squash, aka Yellow Zucchini
From Specialty Produce: Gold Bar squash is a long, slim summer squash aptly named for its bright, golden yellow skin. Its exterior is shiny and smooth, oftentimes with subtle pale yellow striping running the length of the squash. The ends of the squash are capped with bright green at both its blossom end and stem. Its interior flesh is creamy white with a firm yet succulent texture and moist seed cavity. Its thin skin is tender and need not be removed prior to consumption particularly since most of the squash's nutrients are located in it. Its flavor is nutty, grassy and subtly sweet both when raw and when cooked. 

Happy Weekend Everyone:@)

Wednesday, June 13, 2018

Fried Battered Zucchini Using Bisquick Type Baking Mix

Oh, this was naughty folks:@) It's very rare that I deep fry something and this Fried Battered Zucchini was a nice little treat! The baking mix batter makes a soft puffy breading surrounding tender, yet still has some bite, zucchini sticks. I enjoyed them as is, any ideas what might be a good dipping sauce? Ranch maybe? Que the ominous music... Much like shark week during the summer, zucchini season is coming! Let's start saving recipes to use it up.

Half of the recipe is more than enough for one large 10"-ish zucchini. 

 In my world this counts as eating my vegetables...
Please just humor me:@)

Fried Battered Zucchini-adapted from jiffymix.com
~printable version~
Zucchini cut into approx 3" long sticks about 1/2" thick
Batter:
1 C baking mix-either Jiffy or Bisquick type mix-I used the Aldi brand
1 egg
1/4 C plus 1 Tblsp milk-I used Half and Half
1 tsp lemon pepper seasoning or your favorite seasoned salt
oil for frying
salt
  1. Add baking mix, egg, milk and seasoning to bowl. Mix well.
  2. Dip zucchini in batter, allow excess to drip off, and fry at approximately 375 degrees until nicely browned. Turning occasionally as needed.
  3. Remove from fryer to paper towel lined plate and sprinkle with salt.
  4. Serve immediately and enjoy.
Eat well and have a happy day:@) 

Monday, June 11, 2018

Sour Cream Spritz Cookies

I saw this old hand written recipe for Sour Cream Spritz Cookies on Pinterest and just had to try it. What makes these cookies a little different, besides the sour cream, is that the only spice called for is nutmeg. If you want them to be a bit more summery, you could sub lemon zest for the nutmeg. But I do have to say, and my crew agrees, the nutmeg is very good! Some red, white and blue sprinkles or stars would be perfect for the 4th of July. Yep... Spritz aren't just for Christmas any more folks:@)

This dough might feel a little thick and dense, if it does, add a little more sour cream, just until it feels like play dough.

I used this fun disc from a set I found on Ebay:




Enjoy a cookie and have a happy day:@)

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Wednesday, June 6, 2018

Sweet Thai Red Chili Sauce Chicken and Rice Stuffed Jalapenos

Oh this was fun folks! But it's not for people that don't like heat... I didn't hesitate to mix these flavors up because peppers are a big component of Thai food. If you're looking for something a little hot and tingly, yet still sweet... Whip up some of these Sweet Thai Red Chili Chicken and Rice Stuffed Jalapenos. I usually scrape the seeds and membranes out of my jalapenos, but if you really like heat, this combination is perfect, leave some of the membrane in.
I made the rice in my pressure cooker, for each 1/2 C long grain rice add 3/4 C water and 2 chicken bullion cubes. Tips:
  • To avoid some of the rice being bright yellow, dissolve bullion cube in water for a few minutes and stir before adding rice. 
  • Can easily sub pork for chicken.
  • Grilling out? Add peppers to a disposable pan and grill over medium heat,with grill lid down, for 15 minutes.
Sweet Thai Red Chili Sauce Chicken and Rice Stuffed Jalapenos
Cleaned jalapenos, sliced in half lengthwise
Equal amounts shredded cooked chicken and cooked rice
Sweet Thai Red Chili Sauce, enough to wet the mixture
  1. Mix everything and stuff jalapenos.
  2. Bake at 375 degrees for 12 minutes.
  3. Serve with extra sauce if desired.
Eat well and have a happy day:@)

Monday, June 4, 2018

50¢ Canned Biscuit Garlic Knots

My Walmart sells little cans of biscuits for 50¢ so I usually keep one in the fridge for Sundays when I'm not making bread or rolls from scratch. I've wanted to try Canned Biscuit Garlic Knots for a while and we all agreed, they turned out well! Very easy and very tasty:@) There are lots of variations, you can add Italian Seasoning or some grated Parmesan. I also think a little garlic powder or Lawry's Seasoned Salt might be nice. Actually, I'd lightly sprinkle the seasoned salt right over the top of the rolls after brushing them with the butter mixture.

How to turn plain biscuits into cute garlic knots:@)

Canned Biscuit Garlic Knots-adapted from Pillsbury
~printable version~
7.5 oz can of biscuits
1 Tblsp butter
1 Tblsp olive oil-can use all butter
1 clove garlic, minced
2-3 tsp fresh parsley, minced
pinch of salt
few grinds of pepper
  1. Place butter, olive oil and garlic in microwave safe bowl. Microwave for a few seconds until butter melts.
  2. Mix in parsley, salt and pepper.
  3. Cut biscuits, straighten dough slightly, twist into a knot and tuck the loose end under the roll.
  4. Place on baking sheet and brush with butter mixture.
  5. Bake at 400 degrees for approximately 12-15 minutes, or until golden brown.
  6. Remove from oven, brush with more butter mixture and serve hot.
Eat well and have a happy day:@)

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