tag:blogger.com,1999:blog-25643506250517029662024-03-18T03:24:15.270-07:00The 99 Cent ChefI take the haute out of cuisine, developing tasty recipes that anyone can afford to make. I use food ingredients for my recipes that cost around 99 cents, or 99 cents per pound. I create yummy photos, fun GIFS and clever videos with a food theme. So, just scroll on down to see all the cheap$kate deliciousness I've come up with.99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.comBlogger1105125tag:blogger.com,1999:blog-2564350625051702966.post-9604152007729806242024-03-18T03:09:00.000-07:002024-03-18T03:09:00.127-07:00National Sloppy Joe Day - Recipe Video<p> <span style="color: #3d85c6;"><span style="font-size: large;"><span><b>This is the leanest Sloppy Joe you will ever eat.</b></span></span> </span>On this auspicious day in celebration of <b>National Sloppy Joe Day</b>, I have my version that is for the diet-conscious who uses ground chicken or turkey. And ground poultry seems to be a buck cheaper than ground beef these days.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1mKSlqFAeCw/TpHpeN_1gnI/AAAAAAAAEVo/C49zoPgRryM/s1600/sloppy+plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://1.bp.blogspot.com/-1mKSlqFAeCw/TpHpeN_1gnI/AAAAAAAAEVo/C49zoPgRryM/w446-h312/sloppy+plated.jpg" width="446" /></a></div><p></p><p><b>Sloppy Joe's</b> are typically made with ground beef, and depending on the fat content, you will have a gallon of grease after browning the beef. So, not only is my homemade poultry<b> Sloppy Joe Burger</b> delicious, but it fits into almost any dietary regimen.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5K4lbgUkhzeWccj4U_-GhcAXHC3tWMv-ppSK3Gtkzfbc7NkiNB-NfychbW09mQ_rm6uHihjYRakb5JzWcSjt_CRqtAvKf1f9znXd_qqzNA4kt20IIyqqyc1VehWR4nDRgNNKymOm75GOMBulCxGTSPsvXATDW-MLsHvpSQGZPIdw2JiPYsB3A5mMOZw/s720/20230219_160918%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="500" height="503" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5K4lbgUkhzeWccj4U_-GhcAXHC3tWMv-ppSK3Gtkzfbc7NkiNB-NfychbW09mQ_rm6uHihjYRakb5JzWcSjt_CRqtAvKf1f9znXd_qqzNA4kt20IIyqqyc1VehWR4nDRgNNKymOm75GOMBulCxGTSPsvXATDW-MLsHvpSQGZPIdw2JiPYsB3A5mMOZw/w349-h503/20230219_160918%20b.jpg" width="349" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I found a package on sale!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzJSQAMf3CM7TpYHYYDQxbc8L0sU6o_UuOWi4ar76lOBRGVL3m2GFDfz2PwoxCx-j4usGt8k4s4zInkmnXFwpxnjqjCRszQCH3Q4iM-K8FAgKpJ2jYC1srgGLTfJl-nBN3EDzPdFQGeuNEDTutLzYvgi2JVf8ER7gAVkZfhJujAclzcYM3fIeMvz3_Q/s911/20230220_135828%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="911" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzJSQAMf3CM7TpYHYYDQxbc8L0sU6o_UuOWi4ar76lOBRGVL3m2GFDfz2PwoxCx-j4usGt8k4s4zInkmnXFwpxnjqjCRszQCH3Q4iM-K8FAgKpJ2jYC1srgGLTfJl-nBN3EDzPdFQGeuNEDTutLzYvgi2JVf8ER7gAVkZfhJujAclzcYM3fIeMvz3_Q/w450-h356/20230220_135828%20b.jpg" width="450" /></a></div><div style="text-align: center;"><br /></div>Hi, I am <b>The 99 Cent Chef</b> and I am a tightwad. I seldom cook with ground beef anymore. Since I created <a href="http://the99centchef.blogspot.com/2007/11/blueberry-pancakes-wga.html">this blog in 2007</a>, I've weaned myself off this artery-clogging but oh-so-tasty protein and learned to love ground poultry. <div><br /></div><div>The kind I use is mechanically separated and typically found in the frozen deli case. It's more watery than fresh ground chicken (or turkey,) but I've found that it firms up fine during baking or sauteing. Of course, use your favorite local ground turkey or chicken, mechanically separated or not.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ie7jXSJiMeU/TpHp4HcAPOI/AAAAAAAAEVw/bxZdTPdEZtE/s1600/sloppy+spoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://3.bp.blogspot.com/-Ie7jXSJiMeU/TpHp4HcAPOI/AAAAAAAAEVw/bxZdTPdEZtE/w448-h298/sloppy+spoon.jpg" width="448" /></a></div><br />My <b>Ground Chicken Sloppy Joe</b> <b>Burger</b> is loaded with flavor, using sauteed fresh veggies, pungent chili powder, ground cumin, and brown sugar -- all in a thick sauce of tomato and ketchup. </div><div><br /></div><div>Upon the first bite of my homemade <b>Sloppy Joe</b>, you will flashback to your childhood: when Mom put the steaming meaty bowl of goodness on the dinner table, and you piled on the sloppy mess between a bun -- then dribbled it all over your fingers, while staining the front of your tee shirt, as you scarfed it all down as fast as you could.<br /><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjTWAdjqo5UKUvUCt8RCIEcoRArmgbo_2aAXgO5TqBic7YuIh00_EMJhxOM5hsKKduYP6vRjrBA22AxR-oGod8EfxI0T51-edbgU_bkSUdQBk5WcZVl4GFuKro7_VLN2Hxbl_LqzUr-E8jJXfAXQZkpsQOpZEjcT7tPvxbbAfmii_fQEzFTetXajDxA/s1095/sloppy%20sauce%20&%20buns%202023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1095" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjTWAdjqo5UKUvUCt8RCIEcoRArmgbo_2aAXgO5TqBic7YuIh00_EMJhxOM5hsKKduYP6vRjrBA22AxR-oGod8EfxI0T51-edbgU_bkSUdQBk5WcZVl4GFuKro7_VLN2Hxbl_LqzUr-E8jJXfAXQZkpsQOpZEjcT7tPvxbbAfmii_fQEzFTetXajDxA/w471-h310/sloppy%20sauce%20&%20buns%202023.jpg" width="471" /></a></div><br />I used a pound of ground chicken for this recipe, so the end result will easily, and cheaply, feed your hungry brood -- just make sure to lay out extra napkins. Prices have increased since I originally made the recipe 10 years ago.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RHjpjQVnxdM/Tpm2VGGqGgI/AAAAAAAAEWQ/vhcxYo6lj1M/s1600/sloppy+99c+chick.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://3.bp.blogspot.com/-RHjpjQVnxdM/Tpm2VGGqGgI/AAAAAAAAEWQ/vhcxYo6lj1M/s400/sloppy+99c+chick.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Condiments like Worcestershire sauce, ketchup, and chili powder still show up cheaply.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxW4Llrn9SMJLf38v8kfD9juGYhYhyPev9RxlnQdc9QvGOrS0r1Gnw2Yw3DJKQiIeZic4FtBZmEvgFys8JaZk7a_8c3ZwxtxICzYStoQdZn72TGOETGujDexyaEo3pvyouiKeLKg3e_T3WXazh_VfvVwIHbi8rd8udptDWfA8loQeMRr9C8lvcBP_Sg/s1006/00%20chili%20worchester%20ketchup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1006" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxW4Llrn9SMJLf38v8kfD9juGYhYhyPev9RxlnQdc9QvGOrS0r1Gnw2Yw3DJKQiIeZic4FtBZmEvgFys8JaZk7a_8c3ZwxtxICzYStoQdZn72TGOETGujDexyaEo3pvyouiKeLKg3e_T3WXazh_VfvVwIHbi8rd8udptDWfA8loQeMRr9C8lvcBP_Sg/w475-h340/00%20chili%20worchester%20ketchup.jpg" width="475" /></a></div><br />You could conveniently buy a couple of cans of Sloppy Joe sauce, but you will still have to fry up some meat, so you might as well go the extra step and make my much more delicious homemade <b>Poultry Sloppy Joe</b>. </div><div><br /></div><div>And like two of my earlier video recipes, <a href="http://the99centchef.blogspot.com/2011/09/beanie-weenies-video.html"><b>Beanie Weenies</b></a>, and <a href="http://the99centchef.blogspot.com/2011/10/chicken-stroganoff-video.html"><b>Chicken Stroganoff</b></a>, I used stop motion animation -- it makes following cooking directions so much more fun!<br /><br /><div style="text-align: center;"><b>Poultry Sloppy Joe's - <span style="color: #741b47;">Video</span></b><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/HtCyoBivEVs" width="515"></iframe></div><div style="text-align: center;"><b><span style="color: #741b47;">Play it here</span>.</b> The video runs 3 minutes 18 seconds. </div><div></div><br />To view or embed from YouTube, <a href="https://youtu.be/HtCyoBivEVs">click here</a>.<br /><br /><b>Ingredients</b> (about 6 - 8 servings, depending on how sloppy you like it!)<br /><ul><li><b>1 pound of ground chicken</b>, turkey, or beef - I used packages of cheaper, frozen (and thawed,) mechanically separated, ground chicken.</li><li><b>1 whole small onion </b>- chopped</li><li><b>1 stalk of celery</b> (optional) - chopped</li><li><b>1/2 bell pepper</b> - green, red or yellow, chopped.</li><li><b>1 tablespoon of garlic </b>- chopped, from a jar or fresh.</li><li><b>1 can of tomato sauce</b> (about 15 oz.) - okay to use crushed, whole, or chopped tomatoes. Just break apart into smaller chunks when sauteing.</li><li><b>1/4 cup of ketchup</b></li><li><b>1 tablespoon of Worcestershire Sauce</b></li><li><b>1 tablespoon of brown sugar</b> - or your favorite sweetener (may need less, depending on sweetener potency.)</li><li><b>1 tablespoon of chili powder</b></li><li><b>1 teaspoon of ground cumin </b>(optional)</li><li><b>2 tablespoons of oil</b> - 1 tbsp. for sauteing chicken, and 1 tbsp. oil for sauteing veggies.</li><li><b>Salt and pepper</b> to taste.</li></ul>Serve on hamburger buns<br /><br /><b>Directions</b><br />In a large pan or pot, add a teaspoon of oil over medium heat, then add ground chicken. I spread out the chicken to cover the bottom of the pan and just sit back and let one side brown. You don't need to brown both sides. It should take about 7-10 minutes. </div><div><br /></div><div>Turn over meat and break apart into bite-sized pieces -- like you would for a spaghetti meat sauce. Remove from pan and set aside.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2JBOmsO6PFc/TpH07XnDwbI/AAAAAAAAEV0/jKHrSMdXP0w/s1600/sloppy+brown+meat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://1.bp.blogspot.com/-2JBOmsO6PFc/TpH07XnDwbI/AAAAAAAAEV0/jKHrSMdXP0w/w477-h223/sloppy+brown+meat.jpg" width="477" /></a></div><br />Add another teaspoon of oil to the pan. You can add chopped celery, bell pepper, onion, and garlic to the same pan -- or you could have been sauteing the veggies, at the same time as the chicken, in another pan -- it's up to you. Stir and cook veggies for about 5-10 minutes, until onions begin to turn light brown and caramelize.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UpN3eV3BrJE/TpH1SUqSjgI/AAAAAAAAEV8/cc4L5x_caZM/s1600/sloppy+veggies+saute.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://2.bp.blogspot.com/-UpN3eV3BrJE/TpH1SUqSjgI/AAAAAAAAEV8/cc4L5x_caZM/w460-h306/sloppy+veggies+saute.jpg" width="460" /></a></div><br />When veggies are done, add cooked ground chicken. Pour in a can of tomato sauce, and a 1/4 cup of ketchup, and mix well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2WbeO3Cggzs/TpH1DzsrQsI/AAAAAAAAEV4/pfUWQk90UIM/s1600/sloppy+sauce+ketchup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://4.bp.blogspot.com/-2WbeO3Cggzs/TpH1DzsrQsI/AAAAAAAAEV4/pfUWQk90UIM/w477-h218/sloppy+sauce+ketchup.jpg" width="477" /></a></div><br />The final additions are the seasonings, including Worcestershire Sauce, ground cumin and chile powder, brown sugar, salt, and pepper to taste. Mix the <b>Poultry Sloppy Joe</b> sauce well.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lgMghbzXSGY/TqmZzen3lII/AAAAAAAAEaQ/Nm3QDZLn24g/s1600/sloppy+seasonings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://1.bp.blogspot.com/-lgMghbzXSGY/TqmZzen3lII/AAAAAAAAEaQ/Nm3QDZLn24g/w471-h262/sloppy+seasonings.jpg" width="471" /></a></div><br />Bring to a simmer, then reduce heat to low. Cover and cook for 10 - 15 minutes. Check during the last five minutes and stir. You want a thick chili consistency -- not too watery. Uncover and let sit a couple of minutes, and the sauce will thicken even more.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NdvkJD8hxpA/TpH2DZw2k5I/AAAAAAAAEWA/D834frsiRUE/s1600/sloppy+pan+done.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://1.bp.blogspot.com/-NdvkJD8hxpA/TpH2DZw2k5I/AAAAAAAAEWA/D834frsiRUE/w478-h395/sloppy+pan+done.jpg" width="478" /></a></div><br />Get out the hamburger buns and load them up -- but don't forget the extra napkins!</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-71045885216398190632024-03-15T02:09:00.000-07:002024-03-15T17:46:33.797-07:00The Best St. Patrick's Day Recipes <p><span style="color: #38761d;"><b><span style="font-size: large;">St. Patrick's Day is the time to dress in green and put on your yarmulke?</span></b></span> That's if you're combining the cuisines of the Emerald Isle and the Promised Land. And you'll feel like you've found that leprechaun pot o' gold at the end of the <a href="http://en.wikipedia.org/wiki/Western_Wall">Western Wall</a> when you try my luscious Jewish recipes using Irish <b>Corned Beef</b>, that's now on sale this week, just like the loaded deli classic <b>Corned Beef Sandwich</b> pictured below.</p><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rnpOlFm9cIo/UyKStIWTORI/AAAAAAAALUw/mSldIVWLV_s/s1600/corned+beef+sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://4.bp.blogspot.com/-rnpOlFm9cIo/UyKStIWTORI/AAAAAAAALUw/mSldIVWLV_s/w472-h313/corned+beef+sandwich.jpg" width="472" /></a></div><br />I like traditional Irish <b>Corned Beef and Cabbage</b> and it's easy enough to make, but for the money, I like my <b>Corned Beef</b> between 2 slices of rye and topped with a cabbage<b> Coleslaw</b>, Jewish deli-style. So just keep on reading to see my tasty recipes below for <a href="http://the99centchef.blogspot.com/2012/03/homemade-deli-style-corned-beef.html"><b>Deli Corned Beef</b></a> and <a href="http://the99centchef.blogspot.com/2012/07/homemade-deli-pastrami-video.html"><b>Homemade Pastrami</b></a>.<div><br /><div style="text-align: center;"><b>Easy Corned Beef Recipe - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/6xksNOC7Opk" width="525"></iframe><br /><br /><div class="separator" style="clear: both; text-align: center;"></div>If you didn't notice, this week offers up cheap hunks of <b>Corned Beef </b>at half the normal price! I usually clear out my freezer for this<b> St. Patrick's Day</b> beef celebration and stock up on a few <b>Corned Beef </b>briskets. They freeze well and I like to smoke them during my patio summer cookouts.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMqnftYDs_DUWVS1_V76G3QJkJcAw35aphE-91YEZREEVta0eCpKWyyZXLFShepT46P3BLMwB6uwCxk2wcbOs6z8bQxpvNEWUZXhJrhKY_bpM-YLOTNHLk2s_8s_eOpmPZWSiGNeFfc0bjXtPl4Yclx7i_iLX8MO4pIa3YS_DgbLcXF4ITx5gA_SSObce/s720/20240314_123257%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="515" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMqnftYDs_DUWVS1_V76G3QJkJcAw35aphE-91YEZREEVta0eCpKWyyZXLFShepT46P3BLMwB6uwCxk2wcbOs6z8bQxpvNEWUZXhJrhKY_bpM-YLOTNHLk2s_8s_eOpmPZWSiGNeFfc0bjXtPl4Yclx7i_iLX8MO4pIa3YS_DgbLcXF4ITx5gA_SSObce/w358-h500/20240314_123257%20b.jpg" width="358" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31IAl9biLm-Rbr85Qw2c00ohhY8E9yTt2a80cxFsiGH_7cAegjDRsGwfzfbqCGe3raFs4KqatijhcB3KfLM_-7N7Lm3y7a7xYyRlO3hU8pd8q7429e-YnIv-hh_FJcKVZPVdDKhTSWab84-bDrFMq9A7_e6QsXv74IZ5q1psVfL-q-JRrZEeh1W9EzVgA/s876/20240314_123019%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="876" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31IAl9biLm-Rbr85Qw2c00ohhY8E9yTt2a80cxFsiGH_7cAegjDRsGwfzfbqCGe3raFs4KqatijhcB3KfLM_-7N7Lm3y7a7xYyRlO3hU8pd8q7429e-YnIv-hh_FJcKVZPVdDKhTSWab84-bDrFMq9A7_e6QsXv74IZ5q1psVfL-q-JRrZEeh1W9EzVgA/w473-h389/20240314_123019%20b.jpg" width="473" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzx9vE7EMQCwZBEeAxCkp5U588dKWMGhwZYvQHp11DNa15t1OdnpxGno9neumBCP0Kej4wu71WSHkJQcxnuGkSL16Hz-6J0RnVvJl-5AZQp1c-RS6VnOh1sfIvayfty7KZ-ZroxSDvIkvKINvf2dtCIS_jZYJ7f20yCdc5zLpm0PIZYNInQI2Q_SfbG5Ab/s1209/20240312_190656%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1209" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzx9vE7EMQCwZBEeAxCkp5U588dKWMGhwZYvQHp11DNa15t1OdnpxGno9neumBCP0Kej4wu71WSHkJQcxnuGkSL16Hz-6J0RnVvJl-5AZQp1c-RS6VnOh1sfIvayfty7KZ-ZroxSDvIkvKINvf2dtCIS_jZYJ7f20yCdc5zLpm0PIZYNInQI2Q_SfbG5Ab/w473-h283/20240312_190656%20b.jpg" width="473" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Traditional Irish <b>Corned Beef and Cabbage </b>are easy to make. Boil the whole<b> Corned Beef</b> brisket for about 3 to 4 hours until the meat is tender. Next, remove the corned beef and cook chopped cabbage, carrot, and potatoes in the salty broth. I like to dump half the brine/broth as it's very salty and replace it with regular water. When the veggies are tender, return the corned beef to the pot to reheat. That's it, just pile on your plate a thick slice of <b>Corned Beef </b>with tender veggies. Check out my video below.<br /><div style="text-align: center;"><b>Easy Homemade Corned Beef with Cabbage - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/k0KRs6yKKio" width="525"></iframe><br /><br />You'll want a batch of <b>Coleslaw </b>to go along with my<a href="http://the99centchef.blogspot.com/2012/03/homemade-deli-style-corned-beef.html"> <b>Homemade Deli-Style Corned Beef Sandwich</b></a>. Especially when cabbage is selling for pennies a pound this week. Just <a href="http://the99centchef.blogspot.com/2012/03/delicatessen-coleslaw.html">click here</a> to get a cheap$kate <b><a href="http://the99centchef.blogspot.com/2012/03/delicatessen-coleslaw.html">Deli Coleslaw</a></b> recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div>Our most famous deli in Los Angeles is <a href="http://www.cantersdeli.com/home">Canter's Deli</a> on Fairfax Boulevard. They are especially known for <b>Pastrami</b> and <b>Corned Beef Sandwiches</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-A0pktRKwUz8/VuYb7KIDiiI/AAAAAAAAPfw/2dR7f96b_5E3cIbpUKgs_Az4QimRx3tMg/s1600/Canter%2527s%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://3.bp.blogspot.com/-A0pktRKwUz8/VuYb7KIDiiI/AAAAAAAAPfw/2dR7f96b_5E3cIbpUKgs_Az4QimRx3tMg/w475-h315/Canter%2527s%2B2.jpg" width="475" /></a></div><br />For their 60th Anniversary at this location, they served <b>Corned Beef on Rye Sandwiches</b> for 60 cents! If you don't believe me, then just watch the video below as proof positive.<br /><div style="text-align: center;"><b>Canter's 60c Corned Beef Sandwich- <span style="color: #741b47;">VIDEO</span></b></div><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/b5nDc6CoYiM" width="515"></iframe><br /><br />Last summer I threw a <b>Pastrami Sandwich Party</b> that featured a <b>Rueben</b> and <b>Rachel Sandwich</b>. What takes these sammies over the top is that they are grilled in butter on rye bread grilled with melty <b>Swiss Cheese</b>...sooo gooood.<br /><br />A <b>Reuben Sandwich</b> is stacked with<b> Pastrami</b> or <b>Corned Beef, Swiss Cheese, Sauerkraut</b>, and <b>Russian Dressing </b>(of course you can substitute with mustard). Sour to the nth degree, <b>Sauerkraut </b>ignites smokey <b>Pastrami </b>and pungent <b>Swiss Cheese </b>on <b>Rye Bread </b>into an explosive flavor bomb.<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Reuben Sandwich- <span style="color: #741b47;">VIDEO</span></b></div></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/5Ipe0O4poPc" title="YouTube video player" width="525"></iframe></div><div><br /></div><div>A <b>Rachel Sandwich </b>is toasted the same as a <b>Reuben</b> but substitutes Sauerkraut with Coleslaw. Both sandwiches share Russian Dressing, which is easy enough to make - just a mix of mayo and ketchup.</div><div><div><br /><div class="separator" style="clear: both; text-align: center;"><b>Rachel Sandwich- <span style="color: #741b47;">VIDEO</span></b><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/hXaT8w5igaQ" width="525"></iframe></div></div><div><br /></div><div>And if you have any meaty leftovers then add them to a caloric breakfast scramble of <b>Eggs and Pastrami or Corned Beef </b>(my recipe is a <a href="http://the99centchef.blogspot.com/2012/07/pastrami-and-scrambled-eggs.html">click away here</a>).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-V8JHxAYejzk/VuYig3C0umI/AAAAAAAAPgA/1duDICRGAGYNVX3HCJ5JRoqFTLjosqAfA/s1600/pastrami%2Bon%2Bspoon%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://2.bp.blogspot.com/-V8JHxAYejzk/VuYig3C0umI/AAAAAAAAPgA/1duDICRGAGYNVX3HCJ5JRoqFTLjosqAfA/w464-h308/pastrami%2Bon%2Bspoon%2B2.jpg" width="464" /></a></div><br />Now, if you really want the wildest use of leftover<b> Pastrami</b> then go no further than the next video, on the making of an <b>Oki Dog</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-yXr98IeK_BE/Uebfa1fSzNI/AAAAAAAAJtM/MTCu2R2lCz8TWHj9gEwbS1mXDn1_BbTJg/s1600/oki%2Bdog%2Bslicing.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://3.bp.blogspot.com/-yXr98IeK_BE/Uebfa1fSzNI/AAAAAAAAJtM/MTCu2R2lCz8TWHj9gEwbS1mXDn1_BbTJg/w446-h251/oki%2Bdog%2Bslicing.gif" width="446" /></a></div><br />It is basically a<b> Burrito </b>with hot dogs, cheese, chili, and pastrami. Yes, it's a cholesterolic artery-clogging tortilla-wrapped depth charge that will literally take your breath away. Just watch the video below to see it being assembled (and <a href="http://the99centchef.blogspot.com/2013/07/cheapkate-dining-review-oki-dog-video.html">click here</a> to read its Japanese origin story).<br /><br /><div style="text-align: center;"><b>Oki Dog with Pastrami - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/DkVrkScgPDc" width="525"></iframe><br /><br />In my <b>Homemade Pastrami Recipe Video</b> <a href="http://the99centchef.blogspot.com/2012/07/homemade-deli-pastrami-video.html">link here</a>, I show you how to brine a beef brisket in the refrigerator for a week. But if you buy a package of <b>Corned Beef</b>, you can skip that stage and go right to cooking it like in the video below.<br /><br />So keep scrolling down to see my <b>Corned Beef</b> and <b>Pastrami </b>recipes (you can also <a href="http://the99centchef.blogspot.com/2012/07/homemade-deli-pastrami-video.html">click here</a> to see more <b>Pastrami Recipe</b> photos and text).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-llNak9GPKqY/UyKYkX9jLhI/AAAAAAAALVI/ox5ORxp5Q68/s1600/slice+whole+cu.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://3.bp.blogspot.com/-llNak9GPKqY/UyKYkX9jLhI/AAAAAAAALVI/ox5ORxp5Q68/w465-h263/slice+whole+cu.gif" width="465" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Keep an eye out for that yarmulke-wearing<a href="https://en.wikipedia.org/wiki/Leprechaun"> leprechaun </a>with a<a href="https://en.wikipedia.org/wiki/Jewish_religious_clothing"> tzitzit</a> under his green jacket. If you catch him make sure one of your 3 wishes is one of my delish dishes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This <b>St. Patty's Day </b>post is all about the beef. So stock up on <b>Corned Beef</b> and get to cooking. You can be sure that the <b>Blarney Chef</b> is not full of it this time - these are some of my best and favorite recipes.</div><div class="separator" style="clear: both; text-align: center;"></div><br /><div style="text-align: center;"><b>Easy Homemade Deli Pastrami - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/QZY_jVRWVgY" width="515"></iframe><br /><div style="text-align: center;"><b style="color: #741b47;">Play it here.</b> Video runs 2 minutes 42 seconds.<br /><br /></div><div><b>Ingredients for Corned Beef and Cabbage</b></div><ul style="text-align: center;"><li style="text-align: left;"><b>1 corned beef</b> - I use cheap point-cut corned beef on sale. They usually weigh 3 to 5 pounds. You can follow package directions for cooking corned beef. </li><li style="text-align: left;"><b>1 whole cabbage</b> - chopped. They have a tough root stem you can remove, but it will tenderize. I only remove if it's discolored brown and extra tough. </li><li style="text-align: left;"><b>1 carrot chopped </b>- You can add another carrot or two, depending on the size. Sometimes I like more veggies.</li><li style="text-align: left;"><b>2 red potatoes</b> chopped - You can boil the red potatoes whole, but they will take an extra half hour to cook. Okay to use white or russet potatoes. Also, add more potatoes if you like.</li><li style="text-align: left;"><b>Water</b> to cover corned beef - When corned beef is cooked, taste broth for saltiness, if too much then replace half the broth with freshwater and taste again. </li></ul><div><br /></div><div><b>Directions for Corned Beef and Cabbage</b></div><div><b>Corned Beef</b> is a thick and tough piece of meat, so you need to low boil it for about 3 to 4 hours until tender. Time will vary depending on the size of the whole <b>Corned Beef</b>. Mine was about 4 pounds. Cheaper cuts of <b>Corned Beef </b>can be fatty, is so it's okay to trim off some of the fat.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--TEnGOj-kZc/XIr7Q4SGdAI/AAAAAAAATlI/NlAmZnQRN48K-Xld1Ms2ZI_lX_6JRWFMgCEwYBhgL/s1600/corned%2Bbeef%2Bfat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="909" height="366" src="https://1.bp.blogspot.com/--TEnGOj-kZc/XIr7Q4SGdAI/AAAAAAAATlI/NlAmZnQRN48K-Xld1Ms2ZI_lX_6JRWFMgCEwYBhgL/w463-h366/corned%2Bbeef%2Bfat.jpg" width="463" /></a></div><div style="text-align: center;"><br /></div></div><div>You can follow<b> Corned Beef</b> package cooking directions. Usually, you cover<b> Corned Beef </b>with water, about 5 cups worth. Most times you have a small packet of spices and herb included, so open and empty the contents into the water.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-nw-sHJjVJBs/XIr7T2qGEfI/AAAAAAAATlM/X-BbP_j7SIsfGcNACm86X_WTnJOqypjEACEwYBhgL/s1600/corned%2Bbeef%2Bspice%2Bpack.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1082" height="307" src="https://2.bp.blogspot.com/-nw-sHJjVJBs/XIr7T2qGEfI/AAAAAAAATlM/X-BbP_j7SIsfGcNACm86X_WTnJOqypjEACEwYBhgL/w464-h307/corned%2Bbeef%2Bspice%2Bpack.jpg" width="464" /></a></div><div style="text-align: center;"><br /></div></div><div>In a large pot, bring the<b> Corned Beef </b>in water to a boil, lower to a low simmer or low boil and cover the pot. Cook for about 3 to 4 hours. Check on the pot every hour or so to make sure the liquid does not cookout, and add more water if needed. It's okay if the liquid cooks out by half, this will make an intense broth for the veggies.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-IsPTnP8u9MA/XIr7TTQ4q3I/AAAAAAAATlQ/Svo_1emwOoYYgOR6ZK2ecMAF9v5PZqplQCEwYBhgL/s1600/corned%2Bbeef%2Bsimmer%2Bbeef.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1082" height="317" src="https://4.bp.blogspot.com/-IsPTnP8u9MA/XIr7TTQ4q3I/AAAAAAAATlQ/Svo_1emwOoYYgOR6ZK2ecMAF9v5PZqplQCEwYBhgL/w479-h317/corned%2Bbeef%2Bsimmer%2Bbeef.jpg" width="479" /></a></div><div style="text-align: center;"><br /></div></div><div>After about 3 hours you can chop the cabbage, carrot, and potatoes.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-efu1Wh4r8bg/XIr7RexitUI/AAAAAAAATlI/5eP3Mz2VmJsqSZtmADGAgB8Ij9SZsBXcgCEwYBhgL/s1600/corned%2Bbeef%2Bingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1115" height="362" src="https://2.bp.blogspot.com/-efu1Wh4r8bg/XIr7RexitUI/AAAAAAAATlI/5eP3Mz2VmJsqSZtmADGAgB8Ij9SZsBXcgCEwYBhgL/w473-h362/corned%2Bbeef%2Bingredients.jpg" width="473" /></a></div><div style="text-align: center;"><br /></div></div><div>When the<b> Corned Beef </b>is done, remove it and set it aside. Taste the broth to see how salty it is. More than likely it's too salty, so pour out half the broth and add an equal amount of freshwater. Now taste to see if the broth is milder. Repeat this step if necessary to reach your desired flavor.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GkREFxyeLyE/XIr7Q_k3zEI/AAAAAAAATlM/NiUUhxEom-gB9YPEuwcG6NO6-9ZdM_GVQCEwYBhgL/s1600/corned%2Bbeef%2Bbroth%2Breplace.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1046" height="319" src="https://1.bp.blogspot.com/-GkREFxyeLyE/XIr7Q_k3zEI/AAAAAAAATlM/NiUUhxEom-gB9YPEuwcG6NO6-9ZdM_GVQCEwYBhgL/w463-h319/corned%2Bbeef%2Bbroth%2Breplace.jpg" width="463" /></a></div><div style="text-align: center;"><br /></div></div><div>Once the broth meets your tastes, then add the chopped veggies. Bring to a low simmer, cover the pot and cook veggies for about 20 minutes.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-anXrfnRaD-M/XIr7UaU8jQI/AAAAAAAATlI/iiAJvd3YMIgyxY3GvvFcdwyUdE-fRkQsgCEwYBhgL/s1600/corned%2Bbeef%2Bveggies%2Baimmer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="1082" height="298" src="https://3.bp.blogspot.com/-anXrfnRaD-M/XIr7UaU8jQI/AAAAAAAATlI/iiAJvd3YMIgyxY3GvvFcdwyUdE-fRkQsgCEwYBhgL/w454-h298/corned%2Bbeef%2Bveggies%2Baimmer.jpg" width="454" /></a></div><div style="text-align: center;"><br /></div></div><div>If you like crunchy cabbage, then cook carrot and potato first, about 15 minutes, then add chopped cabbage. Cook until cabbage reaches desired crunchiness, usually 10 minutes or so.</div><div><br /></div><div>Finally, return the cooked <b>Corned Beef </b>to the pot with veggies and let it reheat for about 5 minutes.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-fHMjcvHFaLQ/XIr7S2U9lAI/AAAAAAAATlE/BPgXhGO425wFXeDAQFSuWCmm4lrq-5RXwCEwYBhgL/s1600/corned%2Bbeef%2Breheat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="296" src="https://4.bp.blogspot.com/-fHMjcvHFaLQ/XIr7S2U9lAI/AAAAAAAATlE/BPgXhGO425wFXeDAQFSuWCmm4lrq-5RXwCEwYBhgL/w445-h296/corned%2Bbeef%2Breheat.jpg" width="445" /></a></div><div style="text-align: center;"><br /></div></div><div>This is a one-pot meal, so just slice off hunks of<b> Corned Beef</b> and serve with the cooked veggies.</div><div><br /></div><div class="separator" style="clear: both;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cjSo6EKT73Q/XIr7SCTI_CI/AAAAAAAATlQ/6ULW7ygdp8on5zCSPfmT6aLkjZZ8x9IhACEwYBhgL/s1600/corned%2Bbeef%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1113" height="288" src="https://1.bp.blogspot.com/-cjSo6EKT73Q/XIr7SCTI_CI/AAAAAAAATlQ/6ULW7ygdp8on5zCSPfmT6aLkjZZ8x9IhACEwYBhgL/w449-h288/corned%2Bbeef%2Bplated.jpg" width="449" /></a></div></div><br />When slicing the <b>Corned Beef</b> for sandwiches make sure to cut across the grain of the meat. Of course, you'll want to try out a slice to see how yummy it is. Notice the lean meat and its rosy color inside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VbU3o6hITnc/T2gt6NEUDzI/AAAAAAAAFa8/eKgiYfq_TIk/s1600/corned+beef+plated+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://2.bp.blogspot.com/-VbU3o6hITnc/T2gt6NEUDzI/AAAAAAAAFa8/eKgiYfq_TIk/w443-h294/corned+beef+plated+2.jpg" width="443" /></a></div><br />For a <b><a href="http://the99centchef.blogspot.com/2012/03/homemade-deli-style-corned-beef.html">Deli-style Corned Beef Sandwich</a></b> just add mustard to rye bread. Layer on your favorite cheese, corned beef, and coleslaw. From a 2.67 pound of corned beef brisket, I made 3 sandwiches. I served them to my ex-NYC neighbor Deb and she raved about how delicious it was. I hope you will like it too!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sisr-tIIziY/T2guB0iSXyI/AAAAAAAAFbE/NopCSEKZYGs/s1600/corned+sand+building+515.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-sisr-tIIziY/T2guB0iSXyI/AAAAAAAAFbE/NopCSEKZYGs/s1600/corned+sand+building+515.jpg" /></a></div><br /><br /><div style="text-align: center;"><span style="font-size: large;"><b>Directions for Cooking Easy Pastrami Recipe</b></span></div>Remove<b> corned beef</b> from the package and follow the cooking directions.<br /><br />Typically you add <b>corned beef </b>to a large pot with a cover and fill it with water to just above the meat. Bring to a boil, reduce to a low simmer, cover and simmer for at least 3 hours. Check on it from time to time to make sure the water doesn't cook out (the water can cook out by a third, and that's okay, as the meat will continue to steam).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QpUP3y2WLLo/T9T9M-7dqEI/AAAAAAAAGJI/uMkefhT7-sU/s1600/pastrami+3+hours+simmer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://2.bp.blogspot.com/-QpUP3y2WLLo/T9T9M-7dqEI/AAAAAAAAGJI/uMkefhT7-sU/w467-h311/pastrami+3+hours+simmer.jpg" width="467" /></a></div><br />When finished boiling, remove the meat and set it to drain. Make a dry rub to coat the meat for smoking. Mix the pepper and coriander and coat all sides of the brisket.<br /><br /><b>Dry Rub Ingredients for Smoking</b><br /><ul><li>1 tablespoon ground coriander - they are the tan brown seeds in the herb package that normally comes with corned beef. You can sometimes find ground coriander in grocery spice racks, too.</li><li>2 tablespoons of ground black pepper - okay to use less. Sometimes black pepper can overpower everything, but I like my pastrami that way.</li><li>Wood chips for smoking the pastrami on a BBQ grill -- about 4 cups.</li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qB0JSi2XtBw/UyKfgG2qhyI/AAAAAAAALVY/-qIZZ3dEivc/s1600/pastrami+coriander+seeds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://1.bp.blogspot.com/-qB0JSi2XtBw/UyKfgG2qhyI/AAAAAAAALVY/-qIZZ3dEivc/w452-h354/pastrami+coriander+seeds.jpg" width="452" /></a></div><br />Now time to smoke it. You mainly need an outdoor grill with a cover. I have a 2-burner gas grill. The object is to smoke the meat with indirect heat. That is, place the meat as far away from the flame as possible. The meat is already cooked, so you just want to smoke it at this stage. If you have a simple outdoor charcoal bbq grill then build a fire way off to one side.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7aM3Hx7vqiY/T9T9kKIpfAI/AAAAAAAAGJQ/dmj_HvIuwj4/s1600/pastrami+bbq+fire.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://2.bp.blogspot.com/-7aM3Hx7vqiY/T9T9kKIpfAI/AAAAAAAAGJQ/dmj_HvIuwj4/w466-h310/pastrami+bbq+fire.jpg" width="466" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0TGlXHdHBMM/T9YRsQWVkWI/AAAAAAAAKHM/1z7BC5_iJu0/s1600/pastrami+wood+chips+99c.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://2.bp.blogspot.com/-0TGlXHdHBMM/T9YRsQWVkWI/AAAAAAAAKHM/1z7BC5_iJu0/w301-h410/pastrami+wood+chips+99c.jpg" width="301" /></a></div>The flame is under a pan of wood chips. You could even loosely wrap a large handful of chips in aluminum foil and place them over hot coals or a gas flame.<br /><br />Depending on how large and hot the flame source is, the wood chips should start smoking in a couple of minutes. When the smoke starts, place the boiled brisket as far away from the flame as possible and cover the grill tightly.<br /><br />Check every 10 minutes or so and replace the wood chips with fresh ones as they cook away if needed. I smoked my pastrami for an hour. Even a half-hour of smoking will give the <b>Corned Beef</b> great flavor and create a crunchy crusted <b>Pastrami</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Fs2uUdfVa18/T9T9t8erDSI/AAAAAAAAGJY/V65xN26xWIQ/s1600/pastrami+smoke+hour.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://3.bp.blogspot.com/-Fs2uUdfVa18/T9T9t8erDSI/AAAAAAAAGJY/V65xN26xWIQ/w492-h327/pastrami+smoke+hour.jpg" width="492" /></a></div><br />In the hour of smoking, I had to replace the blackened wood chips a couple of times. The meat will still heat up and brown, even away from the heat.<br /><br />If you are using a coal-burning grill your smoking time may be shorter, as they often burn hotter than a more controllable gas grill (about half an hour of smoking?). The length of time it takes for the wood chips to stop smoking is all the time you really need.<br /><br />After the pastrami is smoked, place it on a cutting board, slice across the grain, and make a big fat <b>Pastrami Sandwich</b> - your way!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GWROF5LCpHM/T9T9-83pzKI/AAAAAAAAGJg/keC8mNmFTkw/s1600/pastrami+mustard.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://2.bp.blogspot.com/-GWROF5LCpHM/T9T9-83pzKI/AAAAAAAAGJg/keC8mNmFTkw/w465-h273/pastrami+mustard.jpg" width="465" /></a></div><div><br /></div></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-16464257155767882532024-03-08T02:09:00.000-08:002024-03-11T10:25:00.006-07:002024 Oscar Party - Recipes<p><span style="color: #b45f06;"><span style="font-size: large;"><b>And the Best Oscar Entree goes to...YOU!</b></span></span> Come and accept your award-winning chow and pass it around to your party guests so everyone has a taste of Oscar. Sit back and watch the <b><a href="https://www.oscars.org/oscars/ceremonies/2020">Best Picture Oscar</a>-</b>nominated movie trailers below paired with my <b>Best Oscar Entrees</b> which are a feast for your eyes.</p><p>And click on any <b>Best Oscar Entree </b>nominee<b> </b>names to be directed to the original blog post for all the award-winning recipe prose and cinematic culinary imagery.<br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BwEycbedMBM/Xj9OLLzlb5I/AAAAAAAAUj4/cpCorujykwEoddt7h1gciU84eZfXTnkdwCLcBGAsYHQ/s1600/oscar-chef-cu-2020.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="500" height="303" src="https://1.bp.blogspot.com/-BwEycbedMBM/Xj9OLLzlb5I/AAAAAAAAUj4/cpCorujykwEoddt7h1gciU84eZfXTnkdwCLcBGAsYHQ/s400/oscar-chef-cu-2020.gif" width="400" /></a></div><p><b><span style="color: #cc0000; font-size: large;">Do try out any of my Oscar Party Entrees </span></b>- you're sure to get a Standing O. So have your acceptance speech ready because the golden statuette for <b>Best Entree at an Oscar Party</b> belongs to you, the host with the most.</p><div><b><span style="font-size: large;">The first <span style="color: #bf9000;">Best Oscar Entree</span></span></b> nominee is a New York City Broadway dressing room favorite nosh. Check out the trailer for <b>"Maestro."</b></div><div><b><br /></b></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gJP2QblqLA0?si=T2GFhP_z_DXX9x6F" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: medium;">1. <a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html">"Maestro" Bagel Spread with Cream Cheese & Salmon</a></span> - </b>The biopic flick of New York Philharmonic and Broadway musical conductor/composer Leonard Bernstein is loaded (with high drama) like my latest <b><a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html">Bagel Spread</a> </b>recipe. </div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_-NVDBDu8xo?si=558boq0-uQtrbRYd" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;">The second <span style="color: #bf9000;">Best Oscar Entree</span></span></b> is a <a href="https://the99centchef.blogspot.com/2008/06/wedding-day-cupcakes-civil-rights.html">sprinkles-filled dessert and a topping</a> so fresh like the movie <b>"Barbie."</b></div><div><b><br /></b></div><div><b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pBk4NYhWNMM?si=pEkySoNlmTfEiaYl" title="YouTube video player" width="525"></iframe><br /></b></div><div><br /></div><div><b><span style="font-size: medium;">2. <a href="https://the99centchef.blogspot.com/2008/06/wedding-day-cupcakes-civil-rights.html">"Barbie" Cupcakes with Pink Strawberry Frosting</a></span> - </b>From plastic to fresh fruity Technicolor sets and costumes, Barbie is a bustier of a blockbuster musical with a feminist spin. My <a href="https://the99centchef.blogspot.com/2008/06/wedding-day-cupcakes-civil-rights.html">cupcakes with homemade pink frosting</a>, the color scheme of the movie.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/AEk6FFZRaRU?si=_MrYa_Yy5gp75sEZ" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;">The third <span style="color: #bf9000;">Best Oscar Entree</span></span></b> sees previous Oscar winner Martin Scorsese helming a tragic historical story on the Great Plains. </div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/EP34Yoxs3FQ?si=gYdw9Q_vDqfpL93O" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: medium;">3.</span></b><a href="https://the99centchef.blogspot.com/2014/07/indian-frybread-video-recipe-indian.html"><b><span style="font-size: medium;"> "Killers of the Flower Moon" Frybread</span></b> </a>- My late wife, Amy, and I vacationed on a few Indian reservations one summer. The sights were majestic and the natives enlightened us to their culture and food. A local Indian was generous enough to show us his version of <a href="https://the99centchef.blogspot.com/2014/07/indian-frybread-video-recipe-indian.html">American Indian-style<b> Frybread.</b></a></div><div><br /></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FJUzZbQUY8M?si=C5l79revGSGQMcgd" title="YouTube video player" width="525"></iframe><br /></div><div><br /></div><div><b><span style="font-size: large;">The fourth <span style="color: #bf9000;">Best Oscar Entree </span></span></b>took the Palm d'Or at the Cannes Film Festival in France last year. I have a favorite <a href="https://the99centchef.blogspot.com/2023/03/cassoulet-beans-veggies-chicken-sausage.html">French entree</a> I know you will devour.</div><div><br /></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FUXawkH-ONM?si=M5Kn8YLeDQvc9vK6" title="YouTube video player" width="525"></iframe><br /></div><div><br /></div><div><b><span style="font-size: medium;">4. "<a href="https://the99centchef.blogspot.com/2023/03/cassoulet-beans-veggies-chicken-sausage.html">Anatomy of a Fall" Cassoulet</a></span></b> - A murder mystery at a chilly mountain chalet in France calls for a toasty warm dish of baked beans with sausage and chicken. Check out the movie in the comfort of your warm living room with a steaming plate of <b><a href="https://the99centchef.blogspot.com/2023/03/cassoulet-beans-veggies-chicken-sausage.html">Cassoulet</a>.</b></div><div><b><br /></b></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/D-FnAsytrks?si=No2nCS0ZWTgWEGz8" title="YouTube video player" width="525"></iframe><br /></div><div><br /></div><div><b><span style="font-size: large;">The fifth <span style="color: #bf9000;">Best Oscar Entree </span></span></b>stars Jeffery Wright, who is always worth watching. </div><div><br /></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/i0MbLCpYJPA?si=8F1bworNqludb3dH" title="YouTube video player" width="525"></iframe><br /></div><div><br /></div><div><b><span style="font-size: medium;">5. <a href="https://the99centchef.blogspot.com/2009/03/chef-marilyns-soul-food-express-99c-up.html">"American Fiction" Soul Food</a></span></b> - This pitch-black satire on "Black" books takes elite academia to task. There is nothing elite about a visit to <b><a href="https://the99centchef.blogspot.com/2009/03/chef-marilyns-soul-food-express-99c-up.html">Chef Marilyn's Soul Food Express</a></b> in my neighborhood. It's all good. </div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uxGF5mBmkdc?si=cJnjbd3XqGT4TojO" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;">The sixth <span style="color: #bf9000;">Best Oscar Entree</span></span></b> is the bomb!</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bK6ldnjE3Y0?si=ajjZU_S_X4lMzoxr" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><span style="font-size: medium;"><b>6. <a href="https://the99centchef.blogspot.com/2023/05/tuna-melt-sandwich-recipe.html">"Oppenheimer" Tuna Melt</a></b></span> - My sandwich recipe fuses <a href="https://the99centchef.blogspot.com/2023/05/tuna-melt-sandwich-recipe.html">Cheese and Tuna Salad</a> into one powerful atom-splitting core of molten goodness. I think my wide-screen recipe video would make the film director Christopher Nolan quite pleased as an accompaniment to his Imax operatic bio of Robert Oppenheimer, the father of the atomic bomb.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FomMkoMzmt8?si=pA0D8F8ecbORSyTp" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;">The seventh <span style="color: #bf9000;">Best Oscar Entree</span></span></b> takes place in a New England boarding school and stars scene-chewing Paul Giamotti. </div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/AhKLpJmHhIg?si=IbwAodCjr4J_53vd" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><span style="font-size: medium;"><b>7. <a href="https://the99centchef.blogspot.com/2022/08/hoagie-sandwich-recipe-salami-pepperoni.html">"The Holdover" Hoagie</a></b></span> - I had my first<a href="https://the99centchef.blogspot.com/2022/08/hoagie-sandwich-recipe-salami-pepperoni.html"><b> Hoagie Sandwich</b> </a>when I visited my wife's family on the East Coast. Like the movie, it has a crusty Professor of bread with a volatile Student filling of Italian deli meats.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/E3rc0IbV1uQ?si=ffEMdmIPTok4H--g" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;">The eighth <span style="color: #bf9000;">Best Oscar Entree</span></span></b> time-shifts between childhood in Korea and adulthood in New York City.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/kA244xewjcI?si=FTPcS7QNSxDTWI7E" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: medium;">8. <a href="https://the99centchef.blogspot.com/2024/02/national-pizza-day.html">"Past Lives" Pizza</a></span></b> - The bittersweet story is about unrequited love, so you will want something soothing and satisfying to dine on. I always grab a toasty $1.50<a href="https://the99centchef.blogspot.com/2024/02/national-pizza-day.html"> Pizza Slice or two </a>when visiting the Big Apple. Linda and I saw this film while staying in NYC and we happened to hang out at the foot of the Brooklyn Bridge exactly where some scenes in the film were filmed.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/aEQaKwYYxjI?si=Udmq55p8amV6Cxgi" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><div><b><span style="font-size: large;">The ninth <span style="color: #bf9000;">Best Oscar Entree</span></span></b> is my kind of flick. A twisted tale based on a novel that is a riff on the classic Frankenstein story.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/0JdlYZ8vPkA?si=0aAg5qsIkdvsxUcJ" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: medium;">9. <a href="https://the99centchef.blogspot.com/2023/10/fried-baloney-sandwich.html">"Poor Things" Fried Baloney Sandwich</a></span></b> - I was fed this sandwich as a child, and like the movie's main character played by Emma Stone, we follow her from adolescence to enlightenment. With eccentric visuals and characters in extremis (Willem Dafoe, Mark Ruffalo). This<a href="https://the99centchef.blogspot.com/2023/10/fried-baloney-sandwich.html"> recipe</a> and movie are not for the faint of palate.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1B6i6MIr6vo?si=kc230EZQ0g7VSIUh" title="YouTube video player" width="525"></iframe></div></div><div><br /></div><div><b><span style="font-size: large;">The final <span style="color: #bf9000;">Best Oscar Entree</span></span></b> is a WWII antiseptic chilling story that takes place in a Nazi family's villa next to the concentration camp of Auschwitz.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/r-vfg3KkV54?si=E3BK2JS7NKH3LiXn" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: medium;">10. "Zone of Interest"</span></b> - There is really no recipe that can accompany this tragic tale. </div><div><br /></div><div><div><b><span style="color: #cc0000; font-size: large;">Do try any of my Oscar Party Entrees </span></b>- you're sure to get a Standing O. So have your acceptance speech ready because the golden statuette for <b>Best Entree at an Oscar Party</b> belongs to you, the host with the most.</div><div><br /></div>I'll leave you with a video I made a while ago when the Academy of Motion Pictures had an exhibit with a podium on which a real Oscar stood. All you had to do was stand in line and take a picture with it -- well you can be sure I showed up for that! Just check out the video below:<div class="separator" style="clear: both;"><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/CH-f5LwZQdo" title="YouTube video player" width="525"></iframe></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>May the <span style="color: #e69138;">Best Entree</span> win!!</b></span></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-26321324460905275112024-03-06T17:09:00.000-08:002024-03-07T15:26:12.220-08:00National Oreo Cookie Day<p><b><span style="font-size: large;">Oreo is the best-selling cookie brand in the U.S.A.</span></b> and I loved them as a kid and I still do. I get mine in 2 or 4 Packs at my local <b><a href="https://www.dollartree.com/">Dollar Tree </a></b>for $1.25. I invite you to celebrate <b>National Oreo Cookie Day </b>with me.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhCvr0HggY65ffMK7fQ-xX2B19RKeGlhXDPfCoskWH6DI1e6vOXLfD3EbHnrWXbzPD34yGb5WcW67KUgsuch80opBwM7QIcTjTHeN1TEH22DbOYB_owojfezzxkK_AEl51TTIzIjYIPpvAUZGlqCWk2z1TlNb4TDsOFEIxmGnYk7FV76DzznEWF01S9Zs/s1202/20221115_153559%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1202" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhCvr0HggY65ffMK7fQ-xX2B19RKeGlhXDPfCoskWH6DI1e6vOXLfD3EbHnrWXbzPD34yGb5WcW67KUgsuch80opBwM7QIcTjTHeN1TEH22DbOYB_owojfezzxkK_AEl51TTIzIjYIPpvAUZGlqCWk2z1TlNb4TDsOFEIxmGnYk7FV76DzznEWF01S9Zs/w365-h219/20221115_153559%20b.jpg" width="365" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Oreo Cookie Interloper</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAtZYSOn5QQTc18x1_nO1IWlrhLPnDcpYzfuh873g3_BYkvEE1lA84PVc-upZAj0c7o7mNaamUembIJN7v5LUoYgSW95X5EelQWD6hCW3VnukeWg4Kg3irM2_gZySHFgWJjT3q_jUeWpovqOYJq2JeVrXR1aoj3LxJRXW4TBSXlBhzhrg-hAG4sE9LQIC/s999/20221113_154808%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="999" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAtZYSOn5QQTc18x1_nO1IWlrhLPnDcpYzfuh873g3_BYkvEE1lA84PVc-upZAj0c7o7mNaamUembIJN7v5LUoYgSW95X5EelQWD6hCW3VnukeWg4Kg3irM2_gZySHFgWJjT3q_jUeWpovqOYJq2JeVrXR1aoj3LxJRXW4TBSXlBhzhrg-hAG4sE9LQIC/w367-h265/20221113_154808%20b.jpg" width="367" /></a></div><p>I like these cookies of crunchy sweetness in small packages, I mean at my age eating half a normal-sized package of 30 is a bit much (the cookie count continues to drop from 45 to 30).</p><p>While the crème filling is super-sweet, the chocolate cookie is dry and almost bitter, it's a great combination that is attractive to all ages. </p><p>The first<a href="https://en.wikipedia.org/wiki/Oreo"> <b>Nabisco Oreo</b> </a>consisting of two cookies with a crème filling was introduced in New York City on March 6, 1912. They were originally called <b><a href="https://en.wikipedia.org/wiki/Oreo">Oreo Biscuits.</a> </b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIfC5BifZiuj-CHrXKhiVgX55VbOwJ8WuVXwAJIexXIfw7nYHQ7xTxliqTQZlbuoBu5Mr6iKDOoeUhQZlXRUTDoiuUyk8sq6vd_LJELRMEQ6JGTTNc662Y-ErOsKeDy7XW0wWuMTJJUsETM7QOauWZsrlW4qf7BGSWt3FdyU_Q4vXh0btgu5BeMlMdg/s731/oreo%20biscuit%20box%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="625" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIfC5BifZiuj-CHrXKhiVgX55VbOwJ8WuVXwAJIexXIfw7nYHQ7xTxliqTQZlbuoBu5Mr6iKDOoeUhQZlXRUTDoiuUyk8sq6vd_LJELRMEQ6JGTTNc662Y-ErOsKeDy7XW0wWuMTJJUsETM7QOauWZsrlW4qf7BGSWt3FdyU_Q4vXh0btgu5BeMlMdg/w391-h456/oreo%20biscuit%20box%20b.jpg" width="391" /></a></div><p></p><p>The original crème center was made with animal lard, but now the filling is partially hydrogenated vegetable oil, so it's vegan (if you're a stickler it is said that there is a bit of dairy cross-contamination at the factory). The other main ingredients are sugar, flour, and cocoa.</p><p>I enjoy how<a href="https://en.wikipedia.org/wiki/Nabisco"> <b>Nabisco </b></a>continues to introduce different configurations of the <b>Oreo</b> that reflect the times. They seem to have fun with their brand, always tweaking the filling colors and packaging for the holidays, special events, and passing fads -- and why the heck not? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFk-aGKKPeuSyfLg-QoxhtdqoHT3729bCej3tY3k7CAgs19h-U4ZaTlfhkTHCqKvkRHW0fabZLFQoh7yzs0UuwqvTvE1vvNykZnM20r9sb8TBlOakq8d6OoWzCPbZyw-QNVcmPoI2qTiRB20OJhBiz7oOiNT6Y6lVUQx5utkkqt_UYvWyU7wHoPpbGTw/s1458/20210202_132927%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1458" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFk-aGKKPeuSyfLg-QoxhtdqoHT3729bCej3tY3k7CAgs19h-U4ZaTlfhkTHCqKvkRHW0fabZLFQoh7yzs0UuwqvTvE1vvNykZnM20r9sb8TBlOakq8d6OoWzCPbZyw-QNVcmPoI2qTiRB20OJhBiz7oOiNT6Y6lVUQx5utkkqt_UYvWyU7wHoPpbGTw/w439-h217/20210202_132927%20b.jpg" width="439" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Oreo Cookie Cupcakes? I'm in!</span></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DMECIfCD0wUD6UjSWitoZf-w_MGIPpUfH7dbX7N4UrU0atYgnqAIGQmBevjpi11N_aQuiXuglRsklXbcZYnVlcMWqjk3XJYDTd3cRTsPh5zUVaBuQMSwL24mGSnNWLOXQR2yuRAYOSyg25OCiKLa-AOCwo8Hxb-6a7BS3ccyhDQendepIpCFCztHdooe/s720/20221009_164804%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="499" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DMECIfCD0wUD6UjSWitoZf-w_MGIPpUfH7dbX7N4UrU0atYgnqAIGQmBevjpi11N_aQuiXuglRsklXbcZYnVlcMWqjk3XJYDTd3cRTsPh5zUVaBuQMSwL24mGSnNWLOXQR2yuRAYOSyg25OCiKLa-AOCwo8Hxb-6a7BS3ccyhDQendepIpCFCztHdooe/w332-h479/20221009_164804%20b.jpg" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven't seen Oreo Ice Cream at dollar stores yet, but they look pretty good, even at full price.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ML76_5Py9m_IklUcdgyscMqgTQHGoG6ojfeuev43iOzndAvo5PZcVGnlbR7zMEKVoQvlTyosrTgLRF7sBOE327JkCwuwelkO6iPUHBJSgFdWygf4n6mpeCUYZLjEPp60Dr4O1JJBXMQUdUP8wQVLO9tH1nmnJIShnwXUhciN4BsDBsBFWCqf4yD4nO_9/s850/20240307_104728%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="850" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ML76_5Py9m_IklUcdgyscMqgTQHGoG6ojfeuev43iOzndAvo5PZcVGnlbR7zMEKVoQvlTyosrTgLRF7sBOE327JkCwuwelkO6iPUHBJSgFdWygf4n6mpeCUYZLjEPp60Dr4O1JJBXMQUdUP8wQVLO9tH1nmnJIShnwXUhciN4BsDBsBFWCqf4yD4nO_9/w476-h403/20240307_104728%20b.jpg" width="476" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw90TF4rCKS0l5ECxVltU6S2RVJqhql-YcfFq2k7iwiZeeUiMWmEDS-GeNe-u3srWvRAe85VJon7QOluGXLc5rKvVX8fwtWmcPmc2fpQqe_Bbo3S9ea0R5izwRkfaI6TEgEtEMbiNBuNEL3THIQEHva_vbiemN1QHNPm333wJmCwg0fRelI2vhNaVTTX5V/s1083/20240307_104815%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1083" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw90TF4rCKS0l5ECxVltU6S2RVJqhql-YcfFq2k7iwiZeeUiMWmEDS-GeNe-u3srWvRAe85VJon7QOluGXLc5rKvVX8fwtWmcPmc2fpQqe_Bbo3S9ea0R5izwRkfaI6TEgEtEMbiNBuNEL3THIQEHva_vbiemN1QHNPm333wJmCwg0fRelI2vhNaVTTX5V/w478-h318/20240307_104815%20b.jpg" width="478" /></a></div></div><p>I especially like the <b>Oreo </b>Halloween skull design, totally kool. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDLvdS-ytQ0XRizVPsC_sllknGX-OE23s4IYEKZj9aoe_YZresNlXYk75iauLoZzHtnCtFSvWd9cfjW7MF31K2ntJFPHs7G4Yc6-cw-xzq71ROWbxhKD9Y0Pu7Rz_nMxMlZ27Jh67xrS42rkdrSzv6W7Gq2gqvU5PyKnTNe4tfO5OYwo1Ef9PS3y2Yw/s515/oreo-skull-reverse.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDLvdS-ytQ0XRizVPsC_sllknGX-OE23s4IYEKZj9aoe_YZresNlXYk75iauLoZzHtnCtFSvWd9cfjW7MF31K2ntJFPHs7G4Yc6-cw-xzq71ROWbxhKD9Y0Pu7Rz_nMxMlZ27Jh67xrS42rkdrSzv6W7Gq2gqvU5PyKnTNe4tfO5OYwo1Ef9PS3y2Yw/w443-h249/oreo-skull-reverse.gif" width="443" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I like the <b>Oreo Halloween Pumpkin</b> design, too.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJsbkanQvAB-kE32XbFGzAeyLdR1mrXnQg6rYs__gi8a6DwvBoLTP4V3Uhms5SlZgGfP2D__x6DKZIEpiBwzcYHRQHyjKz1thKFJWgsisXA2DK7IVjeyIH5tmclVBdRc0Lb42uev6PuZofUl-Tdgu7hSY1G6Eim_1eH_-o417aEw26sKpaqxRms9KYQ/s640/pumpkin_1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJsbkanQvAB-kE32XbFGzAeyLdR1mrXnQg6rYs__gi8a6DwvBoLTP4V3Uhms5SlZgGfP2D__x6DKZIEpiBwzcYHRQHyjKz1thKFJWgsisXA2DK7IVjeyIH5tmclVBdRc0Lb42uev6PuZofUl-Tdgu7hSY1G6Eim_1eH_-o417aEw26sKpaqxRms9KYQ/w447-h251/pumpkin_1.gif" width="447" /></a></div><p>I like the <b>Oreo </b>Olympics cookie so I picked up a few packages during its last winter run.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCQ2wLNECJarOa0IcczjzO-ckHS6o3cIdiRd-bcncnu3lDlqSSyzEdEiGPh66FFBM67SX6RFvyuNGfeE6E8kFqgCAXX5gfAS9kKleKgdcKUF2j0_gUS2U1vUQkI9-9_XGY1Yv_0j2COs-F1jPVDAb9vyOXw1PZ5f_OiLxfXzQUjLagGaUyue8x-2qbQ/s640/package_olympics-2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCQ2wLNECJarOa0IcczjzO-ckHS6o3cIdiRd-bcncnu3lDlqSSyzEdEiGPh66FFBM67SX6RFvyuNGfeE6E8kFqgCAXX5gfAS9kKleKgdcKUF2j0_gUS2U1vUQkI9-9_XGY1Yv_0j2COs-F1jPVDAb9vyOXw1PZ5f_OiLxfXzQUjLagGaUyue8x-2qbQ/w444-h250/package_olympics-2.gif" width="444" /></a></div><p>All the colorful fillings taste the same, but there are editions with wild flavors you can<a href="https://www.brit.co/oreo-flavors/"> read about here</a>. I'll be on the lookout for any of them from now on.</p><p style="text-align: center;"><b><span style="font-size: medium;">Check back next year to see new editions of Oreo Cookies I find.</span></b></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-20694905172848965632024-02-28T00:09:00.000-08:002024-02-28T00:09:00.348-08:00National Pancake Day - Fruity Recipes!<p><b><span style="color: red; font-size: large;">How I loved pancakes as a kid.</span></b> And on this delicious<b> National Pancake Day</b>, I have it covered featuring a cheap$kate spin on the traditional pancake with the addition of fresh fruit. Just check out my video below to see how easy it is to do.</p><p></p><div style="text-align: center;"><b><a href="http://the99centchef.blogspot.com/2016/09/strawberry-pancakes-video-recipe.html">Strawberry Pancake</a> Recipe - Video</b></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/R26nWJy0pzw" title="YouTube video player" width="525"></iframe><div><br /></div><div>Fluffy browned flour pancakes would jumpstart my day with a sugar blast of maple-flavored syrup. Hey, I grew up in the South in a small town so we didn't have access to real New England maple syrup, but what we had was fine. </div><div><div><p>Of course, now I buy real maple syrup. I don't have pancakes as often as I used to, but when I do I make it a special occasion with the addition of fresh fruit that I add to the frying pan and then pour on the pancake batter. </p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UOaUzYtv0ytLY7qs1NsZW0wghAeU2T1jJ-5--iqFam4m4zW34dWPw5GSP7b8IW0EUhxIawpszYYIuzS65AXPK6boh_8NQuqs5gVYJVSIBNR5hxHwixbcWXbwuhvG-MweurXMMd4QWSzUcRdS6-mb7fYlOGo_dwVsNVg1anv85f_4lzUq8YQvJC7U6w/s1357/syrup%20ingredients%202023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1357" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UOaUzYtv0ytLY7qs1NsZW0wghAeU2T1jJ-5--iqFam4m4zW34dWPw5GSP7b8IW0EUhxIawpszYYIuzS65AXPK6boh_8NQuqs5gVYJVSIBNR5hxHwixbcWXbwuhvG-MweurXMMd4QWSzUcRdS6-mb7fYlOGo_dwVsNVg1anv85f_4lzUq8YQvJC7U6w/w475-h252/syrup%20ingredients%202023.jpg" width="475" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">That way I don't need as much syrup since fresh and in-season fruit adds a layer of natural sweetness. And you'll never get bored with plain pancakes again if you try my versions of <b>Fruity Pancakes, </b>and I bet the kids will eat them up, too!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XlqRgx7WlVU/YUz1g93Q_LI/AAAAAAAAWfg/cbvHld3TyXAA7le1a_LteP3aZv49c5K2ACLcBGAsYHQ/s1080/01%2Bcooked%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="316" src="https://1.bp.blogspot.com/-XlqRgx7WlVU/YUz1g93Q_LI/AAAAAAAAWfg/cbvHld3TyXAA7le1a_LteP3aZv49c5K2ACLcBGAsYHQ/w474-h316/01%2Bcooked%2Bcu.jpg" width="474" /></a></div><p>What fruit can you add? Just about any type you can find, really - fresh, canned, or frozen. Start with an easy-to-get banana, then move on to peach, and more exotic ripe slices of mango. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t2dxIHUUQis/YVHwhhjelwI/AAAAAAAAWhY/xKofKGxZ3qEWvLuKrsFYYputN4rfMEa5gCLcBGAsYHQ/s640/peel-2-.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="266" src="https://1.bp.blogspot.com/-t2dxIHUUQis/YVHwhhjelwI/AAAAAAAAWhY/xKofKGxZ3qEWvLuKrsFYYputN4rfMEa5gCLcBGAsYHQ/w472-h266/peel-2-.gif" width="472" /></a></div><p>It's easiest to use small whole fruit that is ready to add, like blackberries, blueberries, strawberries, and raspberries. Scroll on to see the fruity variations I've tried and pick a favorite to try yourself.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZrH7nMkeRhQ_U2Y7b-Bb2vBRW98sXTR7AkLnMU9p9MvCDpsPuyL1AbcS_Z_ZnSx6LocpOZcpa2HTQGCwoUyz12kYJlfQ2ql4oQEvKMB5vSMHkIRwrdFArFSaLdjmaDIaw5IzghJ1oiG7cZc37KQcqOQ-27TMis_LVDAFKUut5siIMdDPqcov2nIrDA/s720/20230215_090104%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="606" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZrH7nMkeRhQ_U2Y7b-Bb2vBRW98sXTR7AkLnMU9p9MvCDpsPuyL1AbcS_Z_ZnSx6LocpOZcpa2HTQGCwoUyz12kYJlfQ2ql4oQEvKMB5vSMHkIRwrdFArFSaLdjmaDIaw5IzghJ1oiG7cZc37KQcqOQ-27TMis_LVDAFKUut5siIMdDPqcov2nIrDA/w435-h518/20230215_090104%20b.jpg" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fDefxIofib8mf5Trht557spqJuaMn2yH1hh-GWPhkSz27sbNQuQ8YKLw_u-UkIkxE0RyLPZLfHK95Zmo1H7EiJDgo2ViEhyYF0lrj7u-8sFxJEbO9g4I2BG3HHs6vuNt1XoFNEWitNy9GMtWm6DOkQ3dEkruxHdeHDy5GvO-xPOH3IKnUsblfuomgQ/s813/20221010_172502%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="813" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fDefxIofib8mf5Trht557spqJuaMn2yH1hh-GWPhkSz27sbNQuQ8YKLw_u-UkIkxE0RyLPZLfHK95Zmo1H7EiJDgo2ViEhyYF0lrj7u-8sFxJEbO9g4I2BG3HHs6vuNt1XoFNEWitNy9GMtWm6DOkQ3dEkruxHdeHDy5GvO-xPOH3IKnUsblfuomgQ/w436-h386/20221010_172502%20b.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jmWnYCRlO_K91njDJT8-hfy85WoyJLsnmEmgylbNBk-e7ijZJo1YQ8wfUrg7Mku_xyBrEvd09tzv4V7TYgyavSqwR2H6au_wsQvKTqFXcPkFeMuySOX7Iq7KQY1eGwplLiJYQJacskJhkatafMuS4akemCeyFXGfZ5BU65Ccz1Z3s7S7Oe50LaBcCA/s804/20221010_172704%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="804" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jmWnYCRlO_K91njDJT8-hfy85WoyJLsnmEmgylbNBk-e7ijZJo1YQ8wfUrg7Mku_xyBrEvd09tzv4V7TYgyavSqwR2H6au_wsQvKTqFXcPkFeMuySOX7Iq7KQY1eGwplLiJYQJacskJhkatafMuS4akemCeyFXGfZ5BU65Ccz1Z3s7S7Oe50LaBcCA/w435-h390/20221010_172704%20b.jpg" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAQr9mOcQxqpxSc0OdbHIISLXl6HfgpK7w9KaCG2VDsJZm3caDa9rL7DPEC044zSGrrZgpO6MpDmWRQi6UPrlbDaTzanw_eYr3B44UZ5MU6ELsxjj5TdJR8w4l-OjLYHXj62DAvQM08W95qM4EHxbBsPlXaT-1sbkBT7NN6WOtTZRekQKKGAaNUDF8w/s1280/20221026_142208%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAQr9mOcQxqpxSc0OdbHIISLXl6HfgpK7w9KaCG2VDsJZm3caDa9rL7DPEC044zSGrrZgpO6MpDmWRQi6UPrlbDaTzanw_eYr3B44UZ5MU6ELsxjj5TdJR8w4l-OjLYHXj62DAvQM08W95qM4EHxbBsPlXaT-1sbkBT7NN6WOtTZRekQKKGAaNUDF8w/w437-h246/20221026_142208%20b.jpg" width="437" /></a></div><div><br /></div><div>My recipe is basic, I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally you just add water. You can use your own favorite mix or even a homemade mix. If price is no object then get organic from Whole Foods or from your fave health food market.</div><div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC_TMkqGutc5gpmHLESMZb7qQPqskEGKRgxK1L4KqiuA7024SK9ob6aIWNm69xsHottrocn9I6JeTUObRDa_ccpZ-s5srngQ3tVfvqKPIO_xu2a_naDdoXnG5T6ioZtF966XjF-XiKuk95tbJNKxy4xgJjVRIajgJuUl_zI07XE7qKGqMA45WlDu7ig/s720/20230208_095928%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="645" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC_TMkqGutc5gpmHLESMZb7qQPqskEGKRgxK1L4KqiuA7024SK9ob6aIWNm69xsHottrocn9I6JeTUObRDa_ccpZ-s5srngQ3tVfvqKPIO_xu2a_naDdoXnG5T6ioZtF966XjF-XiKuk95tbJNKxy4xgJjVRIajgJuUl_zI07XE7qKGqMA45WlDu7ig/w390-h435/20230208_095928%20b.jpg" width="390" /></a></p><p>I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3aLtdgUAcOA/YUz1xfy8RaI/AAAAAAAAWfo/LLoUD7oY_EYGOiwBHMKxKM2U-11ahgc3ACLcBGAsYHQ/s640/cook-2-fork.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="640" height="309" src="https://1.bp.blogspot.com/-3aLtdgUAcOA/YUz1xfy8RaI/AAAAAAAAWfo/LLoUD7oY_EYGOiwBHMKxKM2U-11ahgc3ACLcBGAsYHQ/w471-h309/cook-2-fork.gif" width="471" /></a></div><p><span style="color: #2b00fe; font-size: x-large;">Here is my basic <b>Pancake Recipe</b></span> using a box of mix and fresh blueberries. I like to make one large pancake, but you can make them any size you and your family or friends like including small dollar-sized. </p><p>Blueberries are ready-to-go, just a quick rinse and put them right on a lightly oiled hot griddle or pan -- no peeling or seeds to remove. Next pour on the pancake batter and cook until browned on both sides.</p></div></div><div style="text-align: center;"><b><a href="http://the99centchef.blogspot.com/2020/08/blueberry-pancakes-video-recipe.html">Blueberry Pancake</a> Recipe - Video</b></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/n9_7hxOTmNM" title="YouTube video player" width="525"></iframe><div style="text-align: center;"><b>Play it here, v</b><span>ideo runs 1 minute, 32 seconds.</span></div></div><div><div style="text-align: center;"><p style="text-align: left;">My YouTube video link for viewing or embedding, <a href="https://youtu.be/n9_7hxOTmNM" target="_blank">just click here</a>.</p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ChY4f1Xy_0A/X2gHdjZ2NcI/AAAAAAAAVgA/iQ-fcbYikbsTAQ0w8W18_dB1o6Vun2pogCLcBGAsYHQ/s1004/ingredients%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1004" height="342" src="https://1.bp.blogspot.com/-ChY4f1Xy_0A/X2gHdjZ2NcI/AAAAAAAAVgA/iQ-fcbYikbsTAQ0w8W18_dB1o6Vun2pogCLcBGAsYHQ/w478-h342/ingredients%2B2.jpg" width="478" /></a></div><div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Ingredients</b> (2 servings, using a pancake mix)<br /><ul><li><b>1 cup pancake mix </b>- any favorite</li><li><b>3/4 cup water</b> - okay to use milk for a richer pancake batter.</li><li><b>1/4 cup blueberries</b> - add as many blueberries as you like per pancake, about a dozen or so.</li><li><b>1 tablespoon of cooking oil </b>- to grease skillet. Add more when needed, depending on how many pancakes you make.</li><li><b>Butter </b>and favorite pancake <b>syrup </b>- add as much as you like.</li></ul><b>Directions</b><br />Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Op7tWj25y84/XOoftGiQ_5I/AAAAAAAAT6k/PI8immi41mwze78WlNIxDLFt8PVs8ABlACEwYBhgL/s1600/mango%2Bflour%2Bwater.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="1220" height="249" src="https://1.bp.blogspot.com/-Op7tWj25y84/XOoftGiQ_5I/AAAAAAAAT6k/PI8immi41mwze78WlNIxDLFt8PVs8ABlACEwYBhgL/w484-h249/mango%2Bflour%2Bwater.jpg" width="484" /></a></div><br />Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.</div><div class="separator" style="clear: both;">(If you are using frozen blueberries it's okay to add right to the batter. Defrosted or not, as they will warm up during pancake cooking).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MsjCWLZAIlI/XOofrgSq46I/AAAAAAAAT6c/ooqI5rNBU7wD-UfsM02YqEbHOIvTosPMQCEwYBhgL/s1600/mango%2Bbatter%2Bmix.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="323" src="https://1.bp.blogspot.com/-MsjCWLZAIlI/XOofrgSq46I/AAAAAAAAT6c/ooqI5rNBU7wD-UfsM02YqEbHOIvTosPMQCEwYBhgL/w486-h323/mango%2Bbatter%2Bmix.jpg" width="486" /></a></div><br />Add a teaspoon of oil to pan or griddle. Heat the pan over medium heat.</div><div class="separator" style="clear: both;">Rinse fresh blueberries and arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-wmnwgrfaw3M/X2gZyGccqBI/AAAAAAAAVgI/G0ocTHK3Mh479wcN2o9whz3CibJh2knzgCLcBGAsYHQ/s1253/add%2Bberry%2Bbatter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1253" height="270" src="https://1.bp.blogspot.com/-wmnwgrfaw3M/X2gZyGccqBI/AAAAAAAAVgI/G0ocTHK3Mh479wcN2o9whz3CibJh2knzgCLcBGAsYHQ/w471-h270/add%2Bberry%2Bbatter.jpg" width="471" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Brown pancakes for 2 to 3 minutes on each side, depending on pan heat. When you see air pockets then check the bottom of the pancake to see how it's browning.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3cO5_Fkm7IU/X2gcSGTVt-I/AAAAAAAAVgQ/hI0ezmkDzH0RU0FONgBbVpV2Q-lvC8ceQCLcBGAsYHQ/s720/pancake%2Bbubbles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="685" height="425" src="https://1.bp.blogspot.com/-3cO5_Fkm7IU/X2gcSGTVt-I/AAAAAAAAVgQ/hI0ezmkDzH0RU0FONgBbVpV2Q-lvC8ceQCLcBGAsYHQ/w404-h425/pancake%2Bbubbles.jpg" width="404" /></a></div><p>The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EqZd50aBxfA/XOofsr2aK2I/AAAAAAAAT6k/ENXWJFFM0RMH5IQ-W4zacgYwJGKe9zyIACEwYBhgL/s1600/mango%2Bdirections.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="757" height="337" src="https://1.bp.blogspot.com/-EqZd50aBxfA/XOofsr2aK2I/AAAAAAAAT6k/ENXWJFFM0RMH5IQ-W4zacgYwJGKe9zyIACEwYBhgL/s400/mango%2Bdirections.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><div style="text-align: left;">If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.</div><br /><img border="0" data-original-height="720" data-original-width="726" height="405" src="https://1.bp.blogspot.com/-RuVxRXJc5y4/X2gdIhLRoFI/AAAAAAAAVgY/SJHC5K7itFQfXlLBABPCttfMUTGs6VKUQCLcBGAsYHQ/w409-h405/brown%2Bbutter.jpg" width="409" /><br />I serve hot with melted butter and favorite pancake syrup. </div></div><div class="separator" style="clear: both;"><br /></div></div></div><div class="separator" style="clear: both;"><span style="color: red; font-size: x-large;"><b>Cherry Pancakes are at the top</b></span><span style="color: red; font-size: large;"> </span>of my fave fruit-filled breakfast. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QbCkRVO0Pk8/YU4RGNNIwHI/AAAAAAAAWgA/Q8GvBmtcxC4uapUYijlilo_1SXPrL5eQQCLcBGAsYHQ/s569/cherry-pit-3-fast.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="569" height="261" src="https://1.bp.blogspot.com/-QbCkRVO0Pk8/YU4RGNNIwHI/AAAAAAAAWgA/Q8GvBmtcxC4uapUYijlilo_1SXPrL5eQQCLcBGAsYHQ/w465-h261/cherry-pit-3-fast.gif" width="465" /></a></div><br /><div class="separator" style="clear: both;">You do need to remove cherry seeds, but it's worth the effort and since cherry season only lasts a couple of months, you won't be making these too many times anyway, so give my <b><a href="http://the99centchef.blogspot.com/2018/08/cherry-pancakes-video-recipe.html">Cherry Pancake</a> </b>recipe a try.</div><div class="separator" style="clear: both;"><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/0mqmqhi-rAw" title="YouTube video player" width="525"></iframe><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="color: #b45f06; font-size: large;"><b><a href="http://the99centchef.blogspot.com/2021/04/fig-pancakes-video-recipe.html">Fig Pancakes</a> are another favorite.</b></span> I have a fig tree a few blocks away so I can get them for free when the tree starts bearing sweet fruit.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IH69_ywUYWo/YDAfp3HWzII/AAAAAAAAWEw/LbuQNs2VEM4wUpyv3Fx3to0EEkdOnpe5QCPcBGAYYCw/s640/window-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="250" src="https://1.bp.blogspot.com/-IH69_ywUYWo/YDAfp3HWzII/AAAAAAAAWEw/LbuQNs2VEM4wUpyv3Fx3to0EEkdOnpe5QCPcBGAYYCw/w444-h250/window-3.gif" width="444" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">When store-bought they are on the expensive side, but I've found packages of cheaper dried figs that work just fine.</div><div class="separator" style="clear: both;"><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ZGNnSsYxRAM" title="YouTube video player" width="525"></iframe><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><span style="font-size: large;">Blackberries often show up at my local 99c Only Store</span></b>, so they will end up in my <b><a href="http://the99centchef.blogspot.com/2021/01/blackberry-pancakes-video-recipe.html">Blackberry Pancakes</a>.</b> They are often quite large so I slice them in half before pouring on the pancake batter. </div><div class="separator" style="clear: both;"><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/J6mU4f64eUY" title="YouTube video player" width="525"></iframe><div><br /><div class="separator" style="clear: both;"><b><span style="color: #e69138; font-size: large;"><a href="http://the99centchef.blogspot.com/2019/10/mango-pancakes-video-recipe.html">Mango Pancakes</a> may be the sweetest fruit pancakes.</span> </b>You do have to wait for them to reach ripeness until they are soft to the touch like a peach. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Uk4vOsrKL_o/YU4YPLjqoGI/AAAAAAAAWgI/pkG_uzrYV1UwDttNwPRTbssIk2RO4VddQCLcBGAsYHQ/s640/mango-slicing.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="266" src="https://1.bp.blogspot.com/-Uk4vOsrKL_o/YU4YPLjqoGI/AAAAAAAAWgI/pkG_uzrYV1UwDttNwPRTbssIk2RO4VddQCLcBGAsYHQ/w473-h266/mango-slicing.gif" width="473" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">And they are well worth the wait. Check out your local ethnic market to get a good deal on them.</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/rmg6E8fn1uY" title="YouTube video player" width="525"></iframe></div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><span style="color: #cc0000; font-size: large;">Raspberries are the most delicate berry.</span></b> Handle with care and they will reside in your pancake batter to impart sweet and tangy pancakes.</div><div class="separator" style="clear: both;"><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ZCqNC3DcXQc" title="YouTube video player" width="525"></iframe></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">So stir it up, I mean the pancake batter and grill a stack for a delicious <b>National Pancake Day</b>. And check back next year for more fruit-filled <b>Pancakes</b> in the works!</div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-76405951267108837262024-02-23T00:00:00.000-08:002024-02-23T00:00:00.134-08:00Vegan Chorizo & Scrambled Eggs Taco - Video Recipe<p><b><span style="color: #cc0000; font-size: large;">Vegan Soy Chorizo is really good! </span></b>I first noticed this <b>Soy Chorizo</b> one day at the <a href="https://99only.com/">99c only Store </a>in Hollywood. I did a double-take and thought, "Why not try it?" When I spied it next to the <b>Beef </b>and <b>Pork Chorizo</b>, I read "Soy" as the Mexican word for "I am," as in "Soy Mexican" (I'm Mexican), not "Soy" as in vegetarian.</p><p>Since I originally made this video, recipe prices for <b>Chorizo</b> have increased 99.99 cents to $1.29. It's still a steal and the right price for this <b>Chintz Chef</b>. Corn tortillas and egg prices have also increased a bit.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZNxoawTu21XaTyYuPnfxI-Zigk-Vzms1vnR-otZpZIzDwuzt3iWnSt-HsnOvi8SmuyXiDPRoHS3jdTO8sgFUPq2oOcYhDvXO4iD0F_McyHhtnLj3gS4FAWwcSZ5eusQfBA0Ze-9bqN60uo25jQZatL_DsP218Gd05CYpDHoGqpi7VP_Fan2vdiBhibfk/s1378/20230927_151233%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1378" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZNxoawTu21XaTyYuPnfxI-Zigk-Vzms1vnR-otZpZIzDwuzt3iWnSt-HsnOvi8SmuyXiDPRoHS3jdTO8sgFUPq2oOcYhDvXO4iD0F_McyHhtnLj3gS4FAWwcSZ5eusQfBA0Ze-9bqN60uo25jQZatL_DsP218Gd05CYpDHoGqpi7VP_Fan2vdiBhibfk/w473-h247/20230927_151233%20b.jpg" width="473" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvNoZeT9LL2sfKEVlZ_djDJcF_a1yQoNnGQxDZf1u9G6U3thwKAopQ3Xfuemvgw2l72r3y5ofWuu2FEipFLJXrvn6Kb6maV5-n1qxYG6zSxEx1querRYhX-20lqBrlzXIzJna1PwPhu9vK5EFkKs8ZiHQXDPjk27VnqhrSeqzTgqOpuV2aVCovBDErXyT/s912/20230522_144341%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="912" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvNoZeT9LL2sfKEVlZ_djDJcF_a1yQoNnGQxDZf1u9G6U3thwKAopQ3Xfuemvgw2l72r3y5ofWuu2FEipFLJXrvn6Kb6maV5-n1qxYG6zSxEx1querRYhX-20lqBrlzXIzJna1PwPhu9vK5EFkKs8ZiHQXDPjk27VnqhrSeqzTgqOpuV2aVCovBDErXyT/w474-h374/20230522_144341%20b.jpg" width="474" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNO0VdHUlCEbDNCPYXbOrHkeVbu2D_9Zg9xKmrEdR929MhyhUcz5KbZ1eg1h2S34fhlTp7fsJv1ZTrUmiFJdwZbvmUaNLDKxkF2XuUBGvvF8ZSwK9_LZ3YE0KzHl-TOgVUWLM2OANXBga4hrpYoxzMJateBShWim0OW_SKPYrv-vhcC5xmoQrouyt7G2wC/s1280/00%20125%20tortilla%20flour%20corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNO0VdHUlCEbDNCPYXbOrHkeVbu2D_9Zg9xKmrEdR929MhyhUcz5KbZ1eg1h2S34fhlTp7fsJv1ZTrUmiFJdwZbvmUaNLDKxkF2XuUBGvvF8ZSwK9_LZ3YE0KzHl-TOgVUWLM2OANXBga4hrpYoxzMJateBShWim0OW_SKPYrv-vhcC5xmoQrouyt7G2wC/w474-h267/00%20125%20tortilla%20flour%20corn.jpg" width="474" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">Typical Mexican-style pork or beef Chorizo is soft like raw ground meat. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd85BRsSqHAZYwedlfrv8bW6RU46AUQ4YPH5k15ybxsn-DhPocDF6svx5kex3KPN9__vw1XIorWAZ0n5cfbAUUe2yvnNu6D1axyUTPW1Yh-j49V1oy8br8LGXGJBZkglF9ncSnwBqUbt57iITbUIj7aYN1CFmVwgVTbwn0HEzXknMuaXa-NjKNOHp26dD5/s1583/20230803_123411%20b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1583" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd85BRsSqHAZYwedlfrv8bW6RU46AUQ4YPH5k15ybxsn-DhPocDF6svx5kex3KPN9__vw1XIorWAZ0n5cfbAUUe2yvnNu6D1axyUTPW1Yh-j49V1oy8br8LGXGJBZkglF9ncSnwBqUbt57iITbUIj7aYN1CFmVwgVTbwn0HEzXknMuaXa-NjKNOHp26dD5/w496-h227/20230803_123411%20b.jpg" width="496" /></a></div><div class="separator" style="clear: both; text-align: left;">This <b>Soy Chorizo</b>, by <b><a href="https://www.caciquefoods.com/products/">Cacique</a></b>, is similar, but with a cooked ground beef crumbly texture. I would still saute <b>Soy Chorizo</b> for a few minutes to get some crunchy texture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaZnpksY058kzhrZfQM2VnbV66n_urzSfU7w8xeYzK1LagU7T4-AhHT_2a6vvqNL2eCPZ4jHca8Y0NJYr6Iiq1NpNalZ14kwt0kE5nBjtnhUIL-a0_u2fPTtzCZb4Ov6IyCK21dLoVnMDD8XTZOhv__gk7ky2U1GD53vvVMlCvekznJzf9JW_sMe6mZRO/s787/chorizo%20raw%20cu.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="586" data-original-width="787" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaZnpksY058kzhrZfQM2VnbV66n_urzSfU7w8xeYzK1LagU7T4-AhHT_2a6vvqNL2eCPZ4jHca8Y0NJYr6Iiq1NpNalZ14kwt0kE5nBjtnhUIL-a0_u2fPTtzCZb4Ov6IyCK21dLoVnMDD8XTZOhv__gk7ky2U1GD53vvVMlCvekznJzf9JW_sMe6mZRO/w426-h317/chorizo%20raw%20cu.JPG" width="426" /></a></div><p>Spice-wise you would be hard-pressed to tell the difference between regular meat <b>Chorizo</b> - it's chile flavored and spicy hot. Since there is no meat, or fat, you need to add a splash of oil if you are using a regular pan.</p><p>I guess what I miss the most is the grease that is rendered when a meat chorizo is browned -- it's so pungent and very flavorful. But, for calorie watchers, <b>Soy Chorizo</b> is a great alternative.</p><p>The ingredient list is short, unlike meat <b>Chorizo</b> which has organ meats like lymph nodes and salivary glands. Read the package to see for yourself, or go to <a href="https://www.caciquefoods.com/products/soy-chorizo/"><b>Cacique's</b> website here.</a></p><p>The best way to try out a new food product, I've found, is to use it in an egg scramble. This also works well if you don't know how a particular spice tastes and want to try it out cheaply and quickly.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOL6Tza4wgnQIyDdD5yNz2CZxA2L88_XRuxhRtijvoEj-5gjLd1fXjL743D0Q0C7lrrmM2KC-LCXJ-A09T8MJHXCyxODDJ2XG-_2Upd5BxrgkZTr5HjLxrMJ8bwqo9x0-lWvRZ-qDOUPESDeIYwOLeIyk7qGkXHSQB3KwFbNyqV38_druCbJWz3V7p_hR/s1052/chorizo%20scramble%20cu.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="1052" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOL6Tza4wgnQIyDdD5yNz2CZxA2L88_XRuxhRtijvoEj-5gjLd1fXjL743D0Q0C7lrrmM2KC-LCXJ-A09T8MJHXCyxODDJ2XG-_2Upd5BxrgkZTr5HjLxrMJ8bwqo9x0-lWvRZ-qDOUPESDeIYwOLeIyk7qGkXHSQB3KwFbNyqV38_druCbJWz3V7p_hR/w468-h262/chorizo%20scramble%20cu.JPG" width="468" /></a></div><p><b>Soy Chorizo</b> squeezes out of the plastic skin easily. I used about a third of the 8 ounces, and added a tablespoon of oil, as soy chorizo sticks to the pan, unlike meat chorizo which has some fat and greasy bits in the mixture.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs0hF1IS7QvDVJI46adsuZFPn1as9b-F1sZw_uYyILnEOPBEqPzZF2mcxiu9GEm3FMIE1ZnE03bQySyO7YAYab1NPh1VO8ET2e6D1kgF3VjHmk3IdpIPb8qkGbwzBC6x0WlXm6U-FLWMzvlb1qAvEcT5iNziL0VUhCrrKI58Wj_nVUPoNKqdccxMhB6Hw/s1123/00%20chorizo%20package.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1123" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs0hF1IS7QvDVJI46adsuZFPn1as9b-F1sZw_uYyILnEOPBEqPzZF2mcxiu9GEm3FMIE1ZnE03bQySyO7YAYab1NPh1VO8ET2e6D1kgF3VjHmk3IdpIPb8qkGbwzBC6x0WlXm6U-FLWMzvlb1qAvEcT5iNziL0VUhCrrKI58Wj_nVUPoNKqdccxMhB6Hw/w475-h304/00%20chorizo%20package.jpg" width="475" /></a></p><p><b>Soy Chorizo</b> is already cooked, so you just need to heat it through to bring out the flavors in the chile and spice paste. After about three minutes of stirring, I added two eggs to scramble.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_18L3hwR4BMmZr82OWt1znGLgqZozTRber4WrOJGfAw6Lk_tPTGsAIbX65p2xw13T_DiW2jvc6ggz58rxV5ObLy4_lgH3fzt1QcNhLHsuYiLdVf9iN47DzD0TkcBlyz39bGKLK9_OaT0NGDBl1-z2cndABCECS48vYFZ_izlI3szZW-fUJDH4HgRSnoA/s562/scramble-&-fork.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="562" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_18L3hwR4BMmZr82OWt1znGLgqZozTRber4WrOJGfAw6Lk_tPTGsAIbX65p2xw13T_DiW2jvc6ggz58rxV5ObLy4_lgH3fzt1QcNhLHsuYiLdVf9iN47DzD0TkcBlyz39bGKLK9_OaT0NGDBl1-z2cndABCECS48vYFZ_izlI3szZW-fUJDH4HgRSnoA/w437-h280/scramble-&-fork.gif" width="437" /></a></div><p><b>Soy Chorizo and Eggs</b> are tasty on their own. For my recipe, you can use regular corn or flour tortillas. </p><p>This spicy breakfast taco will snap you out of a foggy-headed morning if you had a little too much Cerveza the night before. If you want spicy, chili-infused scrambled eggs, as a tasty change to typical breakfast, my <b>Soy Chorizo & Eggs Breakfast Tacos</b> pack a lot of South of the Border flavor.</p><p style="text-align: center;"><b>Vegan Chorizo & Scrambled Eggs Taco - <span style="color: #a64d79;">Video </span> </b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1762OoKxhIo" title="YouTube video player" width="525"></iframe> Play it here, video runs 1 minute, 45 seconds.</p><p>My YouTube video link for viewing or embedding, <a href="https://youtu.be/1762OoKxhIo">just click here.</a></p><p><b>Ingredients </b>(2 or 3 tacos)</p><p></p><ul style="text-align: left;"><li><b>Soy Chorizo </b>- about 3 ounces, and remove the plastic wrap!</li><li><b>2 eggs </b>- I used medium size.</li><li><b>Tortillas </b>- 2 or 3 flour or corn tortillas. Heat a couple of minutes to soften.</li><li><b>Vegetable Oil </b>- 1 tablespoon for sauting<b> Soy Chorizo</b>. Add more if needed when scrambling eggs.</li></ul><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ5QMksbbLH89ImRiVEiIjtzxsXMP1YJvfySg6oSL_C977uTWD0p1crXLgRJNGE7Wm0ywv1-H5wKkw7rwRQCGXj34ydwjQEEtVfgzCExG-yac3iInEtlbKlEywicUMJX4lyqxtiKyIrj4jAVHHot0rzM4eYav14fjFQEOCliJ5kGquVo69wWUW7owKdE7/s1185/00%20ingredients%204.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1185" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ5QMksbbLH89ImRiVEiIjtzxsXMP1YJvfySg6oSL_C977uTWD0p1crXLgRJNGE7Wm0ywv1-H5wKkw7rwRQCGXj34ydwjQEEtVfgzCExG-yac3iInEtlbKlEywicUMJX4lyqxtiKyIrj4jAVHHot0rzM4eYav14fjFQEOCliJ5kGquVo69wWUW7owKdE7/w472-h286/00%20ingredients%204.jpg" width="472" /></a></p><p><b>Directions</b></p><p>Add a tablespoon of vegetable oil to a medium heating pan. <b>Soy Chorizo</b> has no fat like meat <b>Chorizo</b>, so some oil is needed to prevent sticking to the pan.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS52rS-TrPVxqfDzaCVzqi-GmiukK2yniBGtvDXnGYToFWLThUudv0VCPw3jW5OKXZ3pobHA8-SjK9jLpXhvuRewRIANHxIypODCRC-oOJviAoQZc37p4GfhmUs0gnETCJSk7lM_qyipYZ_2dXwDycepXlozG7KrTjpXobaBxbIjAYOzCeGG_-BpAxRLGL/s965/00%20oil%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="965" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS52rS-TrPVxqfDzaCVzqi-GmiukK2yniBGtvDXnGYToFWLThUudv0VCPw3jW5OKXZ3pobHA8-SjK9jLpXhvuRewRIANHxIypODCRC-oOJviAoQZc37p4GfhmUs0gnETCJSk7lM_qyipYZ_2dXwDycepXlozG7KrTjpXobaBxbIjAYOzCeGG_-BpAxRLGL/w431-h322/00%20oil%20add.jpg" width="431" /></a></p><p>Saute <b>Soy Chorizo</b> for 3 to 5 minutes, depending on the heat of the pan.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs0hF1IS7QvDVJI46adsuZFPn1as9b-F1sZw_uYyILnEOPBEqPzZF2mcxiu9GEm3FMIE1ZnE03bQySyO7YAYab1NPh1VO8ET2e6D1kgF3VjHmk3IdpIPb8qkGbwzBC6x0WlXm6U-FLWMzvlb1qAvEcT5iNziL0VUhCrrKI58Wj_nVUPoNKqdccxMhB6Hw/s1123/00%20chorizo%20package.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1123" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs0hF1IS7QvDVJI46adsuZFPn1as9b-F1sZw_uYyILnEOPBEqPzZF2mcxiu9GEm3FMIE1ZnE03bQySyO7YAYab1NPh1VO8ET2e6D1kgF3VjHmk3IdpIPb8qkGbwzBC6x0WlXm6U-FLWMzvlb1qAvEcT5iNziL0VUhCrrKI58Wj_nVUPoNKqdccxMhB6Hw/w475-h304/00%20chorizo%20package.jpg" width="475" /></a></div><p>Soy Chorizo is mushy so sauting will firm it up and allow the wet spicy mixture to render more flavor. I leave out salt and pepper as <b>Soy Chorizo</b> has plenty of seasonings.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS3n-rzxmkUU0KwZaOYPAONP_VUtLcp6ebCnQz9R87zpAKv9l3WZyYX2VraZFzbXalWTcryP7poEdwbx0C4gL_Oc3Rb0PNoOKedVEaIx2F7hyNfjpCQ3gEalhzAIZKWhzrKpurdxMdg1TFcU-cg9KDEIO4fBtNl4xzfCcXL7wbNARxNadIBzUkwE3dGs1/s1541/00%20chorizo%20saute.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1541" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS3n-rzxmkUU0KwZaOYPAONP_VUtLcp6ebCnQz9R87zpAKv9l3WZyYX2VraZFzbXalWTcryP7poEdwbx0C4gL_Oc3Rb0PNoOKedVEaIx2F7hyNfjpCQ3gEalhzAIZKWhzrKpurdxMdg1TFcU-cg9KDEIO4fBtNl4xzfCcXL7wbNARxNadIBzUkwE3dGs1/w474-h222/00%20chorizo%20saute.jpg" width="474" /></a></p><p>*Regular<b> Pork</b> and <b>Beef Chorizo </b>has raw meat so it needs to be cooked through.</p><p>You can start to heat up the tortillas over low heat in another pan, grill, or microwave.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h0mnrcsjPO0RbjpGcRdTa3IaQJrW7AoSs83PUxruBJOq7i2cK1OurFWwhqDNkY8zPW9tms-AReajO0E8tjiv1d_utWyQLSlALdAmkNAYspSV83ZzzuYb63arVm8MZ1N-eU65VHnFWSmeQ0mlT4lp625txjWl7hzr3uJfvDZFO6fb_F8DM9MHQmX7Y3uw/s755/00%20tortilla%20heat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="755" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h0mnrcsjPO0RbjpGcRdTa3IaQJrW7AoSs83PUxruBJOq7i2cK1OurFWwhqDNkY8zPW9tms-AReajO0E8tjiv1d_utWyQLSlALdAmkNAYspSV83ZzzuYb63arVm8MZ1N-eU65VHnFWSmeQ0mlT4lp625txjWl7hzr3uJfvDZFO6fb_F8DM9MHQmX7Y3uw/w408-h388/00%20tortilla%20heat.jpg" width="408" /></a></p><p>When the <b>Chorizo</b> has some brown crunchy bits, push it to the side of the pan and add eggs. Mix the scrambled eggs any way you like. I add eggs directly to the pan but you can blend the eggs first then add to the pan.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_XNHm_cBngAjRp-wq263ByGlKZpJeL5uqb35jB7DpILfCkzGGNSJDiHYoplZyD7IvcwniIefG5p8q-N-lZ7hvo73o-0_-2fejzSZ1sXOArJzg7bbilEuOB5eZLv1FB5KGGgSveggSKSAsaBJTw1sVqiTM6P93hgz_9fz2GbCHdxzqXxFiCpkBQaBH_o3/s1137/00%20eggs%20scramble.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1137" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_XNHm_cBngAjRp-wq263ByGlKZpJeL5uqb35jB7DpILfCkzGGNSJDiHYoplZyD7IvcwniIefG5p8q-N-lZ7hvo73o-0_-2fejzSZ1sXOArJzg7bbilEuOB5eZLv1FB5KGGgSveggSKSAsaBJTw1sVqiTM6P93hgz_9fz2GbCHdxzqXxFiCpkBQaBH_o3/w475-h301/00%20eggs%20scramble.jpg" width="475" /></a></p><p>Once the eggs start to firm up after a minute, mix in the sauteed <b>Soy Chorizo</b>. It is ready to eat when the eggs are done.</p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDC5TTSJxgPLWppK4pTNpuDh7OiE_AjhrSTRcsPrNunZRMQFgL7voSXUuvDYPyrsfh3rHZg2nlKETdqB1fHR3LzCe1OIq6bSlwq5sS81oR6eZQl9VyxjE_gN4Bsa1YxJizeASW5qksGsf9P2I2OGNy6OQPiopH9dKHhxtck5U18tTCFjrLoIRQVYo8WDq/s1100/00%20tacos%20burritos%20make.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1100" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDC5TTSJxgPLWppK4pTNpuDh7OiE_AjhrSTRcsPrNunZRMQFgL7voSXUuvDYPyrsfh3rHZg2nlKETdqB1fHR3LzCe1OIq6bSlwq5sS81oR6eZQl9VyxjE_gN4Bsa1YxJizeASW5qksGsf9P2I2OGNy6OQPiopH9dKHhxtck5U18tTCFjrLoIRQVYo8WDq/w476-h312/00%20tacos%20burritos%20make.jpg" width="476" /></a></p><p style="text-align: center;">Serve chorizo and eggs in a warm tortilla -- plain or with salsa!</p><p><br /></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-61846640509597435682024-02-17T23:09:00.000-08:002024-02-17T23:09:00.129-08:00Gumbo with Leftover Turkey<p><span style="color: #38761d; font-size: large;"><b>I always have leftover Turkey</b></span> after a Thanksgiving or Christmas feast. Scrape meat off the bones and make my <b>Gumbo </b>with <b>Leftover Turkey</b>. <b>Gumbo</b> is a Southern soup with veggies and meat. A <b>Gumbo</b> also has darkened flour as its base flavor called a <b>Roux</b>.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBSdRcL3lRGnLY-7W-IcjtHn1mD_P_MjW-VmOsZe9OrBvCQ-nJi90yfuTunAQ8Bi3G5Aj4O7ZK7Ftgt9fIue5NndOfgnMisCaPuZBwqg5Y0YbrYyu1YaPqeDsPTuwh7krR3ee-AmOXWSh35ha4hBbpc_KO0ak1HnjzC_Y5o4nLe6QA3vxus0RoU3tytsa/s1080/00%20spoon%20gumbo.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1080" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBSdRcL3lRGnLY-7W-IcjtHn1mD_P_MjW-VmOsZe9OrBvCQ-nJi90yfuTunAQ8Bi3G5Aj4O7ZK7Ftgt9fIue5NndOfgnMisCaPuZBwqg5Y0YbrYyu1YaPqeDsPTuwh7krR3ee-AmOXWSh35ha4hBbpc_KO0ak1HnjzC_Y5o4nLe6QA3vxus0RoU3tytsa/w473-h315/00%20spoon%20gumbo.jpg" width="473" /></a></p><p>A <b>Cajun Gumbo</b> uses almost any kind of meat. I keep it simple by using cooked holiday turkey pieces.</p><p>Don't throw away the turkey carcass, I've peeled a lot of meat just from the turkey's back. Use any leftover part of the bird for this recipe. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvx7sdutxeNE_pLQjhfbLLGDzY0Id4Y50uIRbLO1y-CTRyw1A_nH_NczeEqWNFsVgtCBtM4zQGYBLR9eGiGhTGjkUyCLMN8qC2158cXqHqGK6Go5TqQILPkjZZCVgGVjeukItbx6B-aYDP55vd81ld92kAf9JkuzBVmDINNIbZujUckoX6pRf6PJjNKUT/s640/back-meat_remove.gif" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="360" data-original-width="640" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvx7sdutxeNE_pLQjhfbLLGDzY0Id4Y50uIRbLO1y-CTRyw1A_nH_NczeEqWNFsVgtCBtM4zQGYBLR9eGiGhTGjkUyCLMN8qC2158cXqHqGK6Go5TqQILPkjZZCVgGVjeukItbx6B-aYDP55vd81ld92kAf9JkuzBVmDINNIbZujUckoX6pRf6PJjNKUT/w475-h267/back-meat_remove.gif" width="475" /></a></p><p>Go right to making a<b> Roux</b> out of flour. While the Roux is browning chop the Cajun Trinity of onion, bell pepper, and celery. For my Gumbo, I like to add garlic and okra, too. </p><p>The most complex part of a <b>Gumbo</b> is the <b>Roux</b>. Usually, plain raw flour is cooked until a medium to dark brown, this gives<b> Gumbo</b> its unique nutty flavor and color. Back in the day an equal amount of oil was used to brown the flour. These days I leave oil out. As long as you scrape and stir the flour it will brown fine. It usually takes 20 to 30 minutes.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcBTE3D7G7lFrizwMbpODXoaPJkzuYJ1XQof46RRxnjLoDrog6KzhRtfmsLzklnvYdDQJ0apYe7lBOpr76JScfl_cyQJDIiaH7aO89kCZmeDa1gYMhYjEosW80Ccaxt-UPMpcJOI5v17SVoQs8MXXZxphNHUUwHIarPjhobtSDcJ955L5jqVY6GR0ZqlA/s640/roux_browns.gif" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="360" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcBTE3D7G7lFrizwMbpODXoaPJkzuYJ1XQof46RRxnjLoDrog6KzhRtfmsLzklnvYdDQJ0apYe7lBOpr76JScfl_cyQJDIiaH7aO89kCZmeDa1gYMhYjEosW80Ccaxt-UPMpcJOI5v17SVoQs8MXXZxphNHUUwHIarPjhobtSDcJ955L5jqVY6GR0ZqlA/w474-h266/roux_browns.gif" width="474" /></a></p><p>Grocers are starting to carry <b>Roux </b>that is pre-cooked and brown, so you can go right to sauting veggies, then add the pre-cooked <b>Roux</b>. I've made <b>Gumbo</b> using the shortcut grocer method and the long homemade browning version.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjduHpenBLM617SL6g-VejGZyMm8UAB0xLiMA5IW8ugGf0niaOWsB_glgOTdDeFLOiY-YEFUHFmbNYkjIS0EU1RhTx0Fc_1dxcXQWO4DBVxLDGgzi1uXb_ev_cZgBuguqZ6SNdLV07ymQpTJFNNJVMbvaMT-DleJXQ_Me1tMsK7Jojl2Hx1wT3XLY6uUZ/s963/00%20roux%20grocer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="963" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjduHpenBLM617SL6g-VejGZyMm8UAB0xLiMA5IW8ugGf0niaOWsB_glgOTdDeFLOiY-YEFUHFmbNYkjIS0EU1RhTx0Fc_1dxcXQWO4DBVxLDGgzi1uXb_ev_cZgBuguqZ6SNdLV07ymQpTJFNNJVMbvaMT-DleJXQ_Me1tMsK7Jojl2Hx1wT3XLY6uUZ/w476-h356/00%20roux%20grocer.jpg" width="476" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZf1sHlI6HFD9ZISpj6RC8L9TodcM6dZ1RbSWrfAu_JlbrdsuYxlXCgdD7eben3zgPaug6smYCVE54JaxbOGyY5A6S2PjLxDEObn7TdYgkbxQQGb4HavXTRqp2XLHWcQvM51PD1xHonffAfgri4jgEVj4mhHB2aXD6yzXvmH1NntBTCeYlAqU6FXyO4pR/s720/20231112_110907%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="445" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZf1sHlI6HFD9ZISpj6RC8L9TodcM6dZ1RbSWrfAu_JlbrdsuYxlXCgdD7eben3zgPaug6smYCVE54JaxbOGyY5A6S2PjLxDEObn7TdYgkbxQQGb4HavXTRqp2XLHWcQvM51PD1xHonffAfgri4jgEVj4mhHB2aXD6yzXvmH1NntBTCeYlAqU6FXyO4pR/w359-h580/20231112_110907%20b.jpg" width="359" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgAcglXZF97vRmXHjMyb6vV730m2eyQbMUl8sOCmVbC9fFls5QpuJgGLghZE8cqYN-ocXjNdxI_-SpNb2BrrggJcuMRt5LwGcTym9xEOErMaZr25q4-CDfdjGzcHAlmSEO4n5ftlwkeFB89MrcQy_L5YgfozijBka6VFzJBcdqbaINc6xlB5N_UX4oGEb/s720/20231112_110549%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="467" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgAcglXZF97vRmXHjMyb6vV730m2eyQbMUl8sOCmVbC9fFls5QpuJgGLghZE8cqYN-ocXjNdxI_-SpNb2BrrggJcuMRt5LwGcTym9xEOErMaZr25q4-CDfdjGzcHAlmSEO4n5ftlwkeFB89MrcQy_L5YgfozijBka6VFzJBcdqbaINc6xlB5N_UX4oGEb/w356-h548/20231112_110549%20b.jpg" width="356" /></a></p><p>A couple of hard-to-find ingredients in my <b>Gumbo with Leftover Turkey</b> can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIuk8xpOox0a9mPrJ70y6SF-p68BvH4sRvuXThZ5KO1Px7Mi2fSu4x2mOvL-UQ8xYaHmjB35lcgO61X3076TPFVy832XvRrVmhlY3VC-j7ZuN0xJIToxts1_0JVMmIKStsRR7XwLENJu85pEafnU1UhA-8HZClhVBKgy8bk4j-u5pHifrzaFlmB_tCWW7/s956/00%20cajun%20spices.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="956" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIuk8xpOox0a9mPrJ70y6SF-p68BvH4sRvuXThZ5KO1Px7Mi2fSu4x2mOvL-UQ8xYaHmjB35lcgO61X3076TPFVy832XvRrVmhlY3VC-j7ZuN0xJIToxts1_0JVMmIKStsRR7XwLENJu85pEafnU1UhA-8HZClhVBKgy8bk4j-u5pHifrzaFlmB_tCWW7/w480-h361/00%20cajun%20spices.jpg" width="480" /></a></p><p>The Cajun <b>Trinity,</b> comprised of bell pepper, celery, and onion, is used in many Southern recipes. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEqxEJzIsY-vwaBl-j6et4nfl1ZUsb2p17KYWjW5JJeqXOU4Q6XwAFy8CDITtVyyuvEp0CdD-P___TsZRHQ_oKyUGtblfqP5ed_Xt825qDs9N5DNeqUifZl8_En1sKEWaFInUMxrIwhinZ6u_A9nt4RIh7vZZpjH_e0d744y4Uqs_3tI4LbYayJXh-yc3/s1059/00%20trinity%20veggies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1059" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEqxEJzIsY-vwaBl-j6et4nfl1ZUsb2p17KYWjW5JJeqXOU4Q6XwAFy8CDITtVyyuvEp0CdD-P___TsZRHQ_oKyUGtblfqP5ed_Xt825qDs9N5DNeqUifZl8_En1sKEWaFInUMxrIwhinZ6u_A9nt4RIh7vZZpjH_e0d744y4Uqs_3tI4LbYayJXh-yc3/s320/00%20trinity%20veggies.jpg" width="320" /></a></p><p style="text-align: center;">I still get these veggies frequently on sale for less than a dollar.</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaJlqgyLWxvSH7FOLYGkElvZ2xSOe595i-mhdsN_4FKmE8MRDEbf6aCPoTjvDgW6dKWQ2aWeyvGEZMOcjBPP1MAVnHftAepQJtmfm0BGBTX2dYOhto1Kz2ttWuAjaUi4I-n5eARj8_LhhyjDyilL9sJL3RhX09VDc77FYPrGlmjorhyyFV4k2nMMp5d07/s720/20221015_154727%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="504" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaJlqgyLWxvSH7FOLYGkElvZ2xSOe595i-mhdsN_4FKmE8MRDEbf6aCPoTjvDgW6dKWQ2aWeyvGEZMOcjBPP1MAVnHftAepQJtmfm0BGBTX2dYOhto1Kz2ttWuAjaUi4I-n5eARj8_LhhyjDyilL9sJL3RhX09VDc77FYPrGlmjorhyyFV4k2nMMp5d07/s320/20221015_154727%20b.jpg" width="224" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM85FpwpdhWv7v3L9rP1f_XoBNsciT-nyYabtPW_i5AeT06QKhxUL4LWQ-JH9PjN0E4_mP8rU3gBi7HSYJcx_BZyWaI_6ZL_Qmj_ahM-S7gPH8754ahYNw3n1RuceLJUX5c1M55ngxclR9FxYFVeXMNkYUm-PHlk8uMSC5VY9Jb-mmsEYninO7vA4npCow/s867/00%20celery%2079c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="867" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM85FpwpdhWv7v3L9rP1f_XoBNsciT-nyYabtPW_i5AeT06QKhxUL4LWQ-JH9PjN0E4_mP8rU3gBi7HSYJcx_BZyWaI_6ZL_Qmj_ahM-S7gPH8754ahYNw3n1RuceLJUX5c1M55ngxclR9FxYFVeXMNkYUm-PHlk8uMSC5VY9Jb-mmsEYninO7vA4npCow/s320/00%20celery%2079c.jpg" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9Tqpbdq1UtEM5Jzge7A_t8SUOPxqXgkedoeZ8bJRb-wuFpf3a18cxA2GTKU3zhBY4fOojsC9-QmG88SEce5FivRHsmAsiYJ-PHqPMoLFudrwqtk78ucnRjytd6iHqTaPTKteuCqQhlx1bzcQ6CgeTCZ89jMs1L9xwCckvOGWZCZccWGUFobF4UsrUmT4/s1020/00%2099%20onion%20brown.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1020" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9Tqpbdq1UtEM5Jzge7A_t8SUOPxqXgkedoeZ8bJRb-wuFpf3a18cxA2GTKU3zhBY4fOojsC9-QmG88SEce5FivRHsmAsiYJ-PHqPMoLFudrwqtk78ucnRjytd6iHqTaPTKteuCqQhlx1bzcQ6CgeTCZ89jMs1L9xwCckvOGWZCZccWGUFobF4UsrUmT4/s320/00%2099%20onion%20brown.jpg" width="320" /></a></div><p>Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3gUT59EEcGk5vAfOVyC2dOm-pWfvGBNdMiGd4QVtGpTZ-nKnWoEqygqFs_e-c6ow2SPptJyCbJZnmgzVihTUQGJy1Z9NZ0b8oxU9XaPlTEU2pj7bz89oFmszO92lnos4hI526LcrxvMiUqr9pjh-uqS3fnkSFeqSzW6dUQuHw1vmO0Id9q4W9FD5TI4U/s1080/00%20okra%20cu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3gUT59EEcGk5vAfOVyC2dOm-pWfvGBNdMiGd4QVtGpTZ-nKnWoEqygqFs_e-c6ow2SPptJyCbJZnmgzVihTUQGJy1Z9NZ0b8oxU9XaPlTEU2pj7bz89oFmszO92lnos4hI526LcrxvMiUqr9pjh-uqS3fnkSFeqSzW6dUQuHw1vmO0Id9q4W9FD5TI4U/w414-h275/00%20okra%20cu.jpg" width="414" /></a></p><p>Cajuns serve their<b> Gumbo</b> over white steamed rice. I've had it over brown rice and even quinoa.</p><p>My <b>Gumbo with Leftover Turkey</b> is best served hot on a cold day. If you are tired of <b>Leftover Turkey Sandwiches</b> or a plate of reheated dried-out sliced turkey with soggy sides, then go for my satisfying and filling <b>Gumbo with Leftover Turkey</b>. </p><p style="text-align: center;"><b>Gumbo with Leftover Turkey - <span style="color: #a64d79;">VIDEO</span></b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gLYQFSMhX7A?si=u-TlgcJTXD67KdPt" title="YouTube video player" width="525"></iframe> Play it here, video runs 4 minutes, 31 seconds.</p><p>My YouTube video link for viewing or embedding, <a href="https://youtu.be/gLYQFSMhX7A?si=u-TlgcJTXD67KdPt">just click here.</a></p><p><b>Ingredients</b> (4 to 6 servings)</p><p></p><ul style="text-align: left;"><li><b>3/4 Cup Flour</b> - for a Roux. Takes about 20 minutes to brown.</li><li><b>Leftover Turkey</b> - about 2 pounds. I used a wing plus a mix of dark and white meat.</li><li><b>1 Onion</b> - chopped</li><li><b>Garlic </b>- 1 tablespoon.</li><li><b>1 Bell Pepper</b> - chopped.</li><li><b>Celery</b> - about 2 chopped ribs.</li><li><b>Okra</b> - about 12 pieces. I slice okra depending on how large they are. Okay to leave a few whole.</li><li><b>Creole Seasoning</b> - 1 teaspoon. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion. </li><li><b>Black Pepper</b> - 1 teaspoon. Creole Seasoning has enough salt for my tastes.</li><li><b>Filé powder </b>- 1 teaspoon, optional. Filé is dried sassafras leaf powder.</li><li><b>Water </b>- 8 cups. Okay to add the extra cup while cooking to reach a thinner <b>Gumbo</b>. For a thicker <b>Gumbo</b> simmer uncovered about 15 to 30 minutes. </li><li><b>Steamed Rice</b> - I usually steam a cup or two of rice. Add to the bottom of the bowl when serving Gumbo - white or brown rice. </li></ul><p></p><p>*A large raw turkey leg can be used if you don't want to cook a whole holiday bird. You should cook a raw turkey leg for about 2 hours in the <b>Gumbo</b> broth until tender. Then remove the leg and peel off the meat, finally return it to the <b>Gumbo</b> to reheat.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcjjkKc72JXfOln1kZ7fUDtJg07TtDSqCFvhAnPKEyzbBt6hrS7DYFO9kfLFHHX-8hM3R9PuwvrmX2Q1DXfKOZLALAGQ2Du_WuEZd4R8ZYTdRjw9Zpf9SXVZE287oPQrRDy1crmULkT3Z0u9x95V6KhZ-u2GZE3pg2p2WjIcg07Klb05Qpnxe7PSBIzVC/s1133/00%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1133" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcjjkKc72JXfOln1kZ7fUDtJg07TtDSqCFvhAnPKEyzbBt6hrS7DYFO9kfLFHHX-8hM3R9PuwvrmX2Q1DXfKOZLALAGQ2Du_WuEZd4R8ZYTdRjw9Zpf9SXVZE287oPQrRDy1crmULkT3Z0u9x95V6KhZ-u2GZE3pg2p2WjIcg07Klb05Qpnxe7PSBIzVC/w474-h301/00%20ingredients.jpg" width="474" /></a></p><p><b>Directions</b></p><p>Add flour to a large pot over medium saute to make a <b>Roux</b>. This gives Gumbo its brown color and nutty flavor. I use a non-oil method. Most <b>Roux</b> recipes call for an equal amount of oil to flour. </p><p style="text-align: center;"></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiFk4Sjdd717j6gjTB1pACo3QGRr61nZ_Rc59RR8mGR1i75Gnkg7YxrsiYUF0qZ2FEO0BfTSNqxY3hxS1nU70vktLD2Lk3rZlQRhwu9f-l-4KSKwMwnzf0r6y_kiJtC6BtDgsIRPNn7kLvk4AiA1FbArzqwV2ZOcRPDUIZuhUaWan2VDxERcLNdqHTe3C/s1080/00%20flour%20cup.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1080" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiFk4Sjdd717j6gjTB1pACo3QGRr61nZ_Rc59RR8mGR1i75Gnkg7YxrsiYUF0qZ2FEO0BfTSNqxY3hxS1nU70vktLD2Lk3rZlQRhwu9f-l-4KSKwMwnzf0r6y_kiJtC6BtDgsIRPNn7kLvk4AiA1FbArzqwV2ZOcRPDUIZuhUaWan2VDxERcLNdqHTe3C/w474-h315/00%20flour%20cup.jpg" width="474" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsDu6mpUjCj4DDtbdPSX1BBcSSwo4fzArSUBoUmECuiX3feUQ4EQctBAUoMQfqH2gNj7mkJXPDOA3d7FCJ8vZrX4IBUWNw6fax5kyX3Ve7CZIN06nhcr8Ink42c2VCMbPtdYNWvze2IbH7CQgbJSOsTjPQx3oeNjItN1lFCLQ1xFU-HSaPJeuPsmSL4CE/s1440/00%20flour%2020%2030%20min.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1440" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsDu6mpUjCj4DDtbdPSX1BBcSSwo4fzArSUBoUmECuiX3feUQ4EQctBAUoMQfqH2gNj7mkJXPDOA3d7FCJ8vZrX4IBUWNw6fax5kyX3Ve7CZIN06nhcr8Ink42c2VCMbPtdYNWvze2IbH7CQgbJSOsTjPQx3oeNjItN1lFCLQ1xFU-HSaPJeuPsmSL4CE/w477-h239/00%20flour%2020%2030%20min.jpg" width="477" /></a></p><p></p><p>You need to stir the flour until it is medium to dark brown, about 20 minutes.</p><p>(And if you want to speed things up then buy a pre-made Roux from the grocery store.)</p><p>You can chop onion, bell pepper, celery, okra, and garlic while <b>Roux</b> is browning.</p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEqxEJzIsY-vwaBl-j6et4nfl1ZUsb2p17KYWjW5JJeqXOU4Q6XwAFy8CDITtVyyuvEp0CdD-P___TsZRHQ_oKyUGtblfqP5ed_Xt825qDs9N5DNeqUifZl8_En1sKEWaFInUMxrIwhinZ6u_A9nt4RIh7vZZpjH_e0d744y4Uqs_3tI4LbYayJXh-yc3/s1059/00%20trinity%20veggies.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1059" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEqxEJzIsY-vwaBl-j6et4nfl1ZUsb2p17KYWjW5JJeqXOU4Q6XwAFy8CDITtVyyuvEp0CdD-P___TsZRHQ_oKyUGtblfqP5ed_Xt825qDs9N5DNeqUifZl8_En1sKEWaFInUMxrIwhinZ6u_A9nt4RIh7vZZpjH_e0d744y4Uqs_3tI4LbYayJXh-yc3/w477-h325/00%20trinity%20veggies.jpg" width="477" /></a></p>Add all the veggies including onion, bell pepper, celery, okra, and garlic.<p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEF5ecaLNNdq7IqBFY2yOz_baXiVHDdUS8Lp_tG7vu-bb2Bh2pMhDrWRGBOA862mF-bfsK721JptvdpN_8Lc9rTqYCytjB3qdFaLvE3fzn5i1y9IE8GNMJFQrinejFCZbfRuP6MYsLr4ZjLiaM-Mcj1TDAKHhUxEF3pTABphloBY65fOlMmxfeYVmu2WA/s1704/00%20veggies%20add.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1704" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEF5ecaLNNdq7IqBFY2yOz_baXiVHDdUS8Lp_tG7vu-bb2Bh2pMhDrWRGBOA862mF-bfsK721JptvdpN_8Lc9rTqYCytjB3qdFaLvE3fzn5i1y9IE8GNMJFQrinejFCZbfRuP6MYsLr4ZjLiaM-Mcj1TDAKHhUxEF3pTABphloBY65fOlMmxfeYVmu2WA/w474-h200/00%20veggies%20add.jpg" width="474" /></a></p><p>Sprinkle on Cajun Seasoning (or salt), and black pepper. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwb1DJH8RN8vKt4W2wJjDVTGODVFNswYO4sUBXYamxof7Th6nRBxpWkgQscKBIDWOjITzY0nSzM9BdZbaiR9ULC8TTzkHNGe7RTsLcBun6s4mjYSE95FwB8t1UHa8LsSGHgfLX972P4UyxhTVhTraBUkaaEFV8uP5MSmjh-srA9TrqKQASU8-Zk9jHf1pN/s1708/00%20file%20cajun%20garlic%20pepper.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1708" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwb1DJH8RN8vKt4W2wJjDVTGODVFNswYO4sUBXYamxof7Th6nRBxpWkgQscKBIDWOjITzY0nSzM9BdZbaiR9ULC8TTzkHNGe7RTsLcBun6s4mjYSE95FwB8t1UHa8LsSGHgfLX972P4UyxhTVhTraBUkaaEFV8uP5MSmjh-srA9TrqKQASU8-Zk9jHf1pN/w470-h198/00%20file%20cajun%20garlic%20pepper.jpg" width="470" /></a></p><p>Add <b>Gumbo Filé</b>, which are dried sassafras leaves ground into powder. Okay to leave this out as it may be hard to find.</p><p>Now add the cooked turkey. Add 8 cups of water. Mix well and bring to a boil. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3T4DXSi_iurA58mmCch0kKbKfRviGAPm9a4X55U0i_hVcBdAqeCD3IswEMvRjhnePxTD2OPcz1-7qCNdjt1RexEMqy-cYOCoG_TiHbG-nuYuxK_5c-XzLyRshxuDhezS2FGd3o6CwIew29V911MFJQFHWu3j8L3U0Ao1eYZrxDTPrrQC4fneIbsyEw_DQ/s1027/00%20turkey%20add.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1027" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3T4DXSi_iurA58mmCch0kKbKfRviGAPm9a4X55U0i_hVcBdAqeCD3IswEMvRjhnePxTD2OPcz1-7qCNdjt1RexEMqy-cYOCoG_TiHbG-nuYuxK_5c-XzLyRshxuDhezS2FGd3o6CwIew29V911MFJQFHWu3j8L3U0Ao1eYZrxDTPrrQC4fneIbsyEw_DQ/w467-h327/00%20turkey%20add.jpg" width="467" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTdjRsD4m_zfecfr53TgCf8U8d6HVXhR990UfBKaZgXtUNHgW-z5Mp7DyF0oIUwLRfARQnHZyl8Rc9C8T7s-rPFlxZGn2A_mZul5h8YZgiNEIgJufxMU4yDdXwKzu5NSRUFVCmiwQIoYFo4SwCGHdpaHUeCvlcQAk-bge6I-yFWomvk5-bBkdRC5GxhMJ/s1010/00%20water%208%20cups.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1010" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTdjRsD4m_zfecfr53TgCf8U8d6HVXhR990UfBKaZgXtUNHgW-z5Mp7DyF0oIUwLRfARQnHZyl8Rc9C8T7s-rPFlxZGn2A_mZul5h8YZgiNEIgJufxMU4yDdXwKzu5NSRUFVCmiwQIoYFo4SwCGHdpaHUeCvlcQAk-bge6I-yFWomvk5-bBkdRC5GxhMJ/w467-h333/00%20water%208%20cups.jpg" width="467" /></a></p><p>Reduce heat to a simmer or low boil, then cover and cook for 1 hour. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpLeV-kpy4brRl7G-zUwDwz256FbgyH1Ztv1jertSpQHlId_-eEhtDOsL0w6reTAmsKm8pQMkwFHce39upDH0PHFpMbHpigUWo4dnHLUxxIz6im-dpf8RVymBsS_HZu58D_OqljjBL5wINBjM0VQo7uX4PFEbVJiI93zd_2xTdL6f2vztr_TRp7Ciwblk/s1649/00%20simmer%20cover.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1649" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpLeV-kpy4brRl7G-zUwDwz256FbgyH1Ztv1jertSpQHlId_-eEhtDOsL0w6reTAmsKm8pQMkwFHce39upDH0PHFpMbHpigUWo4dnHLUxxIz6im-dpf8RVymBsS_HZu58D_OqljjBL5wINBjM0VQo7uX4PFEbVJiI93zd_2xTdL6f2vztr_TRp7Ciwblk/w478-h209/00%20simmer%20cover.jpg" width="478" /></a></p><p>*If you are using raw Turkey, increase cooking time to about 2 hours or until Turkey is tender.</p><p>*If you are using cooked whole Turkey pieces then remove skin and bones after simmering, and shred Turkey into bite-size pieces. Return Turkey to <b>Gumbo</b> to reheat before serving.</p><p>If you like a thicker <b>Gumbo</b> broth, simmer it uncovered for about half an hour.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx_tFymU9rwfxJ33sqDWHaLK_MTQRM1BXxph8BkWvqYt-hWJqcoJLe1ZYFoOS0FCg2N7aHeRS3yBAVo3bjx2sVgy1RcDAxbB6Xr5wxiOZQw7QUFpk_9CFndHXbRPW_Vl3vzH_EufNLTjnpCiHrttosvqDXZN8ASHbj-wcOhZ2xAbSdxQ-ADtvBeyPiyKi/s640/boil-cu.gif" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="403" data-original-width="640" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx_tFymU9rwfxJ33sqDWHaLK_MTQRM1BXxph8BkWvqYt-hWJqcoJLe1ZYFoOS0FCg2N7aHeRS3yBAVo3bjx2sVgy1RcDAxbB6Xr5wxiOZQw7QUFpk_9CFndHXbRPW_Vl3vzH_EufNLTjnpCiHrttosvqDXZN8ASHbj-wcOhZ2xAbSdxQ-ADtvBeyPiyKi/w473-h299/boil-cu.gif" width="473" /></a></p><p>I like to serve cooked rice with <b>Gumbo</b>. During the last half hour of cooking, you can start your rice. Cook according to package directions.</p><p>When <b>Gumbo with Leftover Turkey</b> is ready add cooked rice to a bowl or plate and spoon on the Gumbo.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZPmENDXH4dHlrcTw-tV7BujEnr3p8dh4CfMvsWg4pKQOtYm1BWSDeKXKsTY9t9Xl9PMC-YlM8dVrAALkApFm1ywpPBVF0-FEtFLH-C9Gb16hqkHSo07uBcnFgD1HR6dNd83EZDCCI-GMkgrSau8-Ai4VGpmf-Mbp3TTHzrOFTzcsDAdj7bmPfeiOZNZm/s1088/00%20bowl.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1088" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZPmENDXH4dHlrcTw-tV7BujEnr3p8dh4CfMvsWg4pKQOtYm1BWSDeKXKsTY9t9Xl9PMC-YlM8dVrAALkApFm1ywpPBVF0-FEtFLH-C9Gb16hqkHSo07uBcnFgD1HR6dNd83EZDCCI-GMkgrSau8-Ai4VGpmf-Mbp3TTHzrOFTzcsDAdj7bmPfeiOZNZm/w469-h310/00%20bowl.jpg" width="469" /></a></p><p></p><p><b>Gumbo with Leftover Turkey</b> can simmer on the stovetop for extra time, as the longer it cooks the better. </p><p>Okra falls apart after an hour, but that's okay as it will help thicken the <b>Gumbo</b>. It's okay to add the okra during the last half hour of cooking if you like it less mushy.</p><p>My <b>Gumbo with Turkey Leftovers</b> can be made with regular chicken pieces, too.</p><div style="text-align: center;"><b><span style="color: #cc0000; font-size: large;">And don't forget the Hot Sauce!</span></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQESA0cAeYEi8HG9wygCh97flcoGjLYKs5cjAJRcNJJHJGC7cSV5SiQ7gvY48kJK78x0qW7m7LnWo-9nWS4cOFZ8EaPLqKRBHGmdHqNXvp_Nj75YnQ2DmWa3oyF7pQhXQkSnPjyAonAGOpht5e62oM-rlm-nXcu-UEf_i7MHDkFeDYYb2zeEYJ5Spz77i6/s640/tabasco_eating.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="640" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQESA0cAeYEi8HG9wygCh97flcoGjLYKs5cjAJRcNJJHJGC7cSV5SiQ7gvY48kJK78x0qW7m7LnWo-9nWS4cOFZ8EaPLqKRBHGmdHqNXvp_Nj75YnQ2DmWa3oyF7pQhXQkSnPjyAonAGOpht5e62oM-rlm-nXcu-UEf_i7MHDkFeDYYb2zeEYJ5Spz77i6/w433-h284/tabasco_eating.gif" width="433" /></a></div><div style="text-align: center;"><br /></div><p></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-77245456488023823142024-02-14T00:09:00.000-08:002024-02-14T00:09:00.127-08:00Valentine's Day Recipes - Videos & Photo Story<p><b><span style="font-size: large;"><span style="color: #a64d79;">Please sit down and have a glass of wine,</span></span></b> and how about a back rub? Kindly allow this <b>Amorous Culinarian </b>to hold your hand and guide you through a luscious menu of <b>Valentine's Day Recipes</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDCxpKBfTYR4QqP2xtBavtOdIc5WT_zIii-3IthQ5oIcQ-ulQfjdwViGQtrKpShRnx2dtrqGf7USzfGIwJ6lFMp6-jkDyuVJtQfls7464fWnnC6tXbJdFS5DWew57y6UFFzFmUOQZBZGwoXj0XwGs-DrdqyRfaBr2R7yPfPo7v_eTYbjMd9dGz6MUiOA=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="1280" height="228" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDCxpKBfTYR4QqP2xtBavtOdIc5WT_zIii-3IthQ5oIcQ-ulQfjdwViGQtrKpShRnx2dtrqGf7USzfGIwJ6lFMp6-jkDyuVJtQfls7464fWnnC6tXbJdFS5DWew57y6UFFzFmUOQZBZGwoXj0XwGs-DrdqyRfaBr2R7yPfPo7v_eTYbjMd9dGz6MUiOA=w445-h228" width="445" /></a></div><br />Well, you are in the right place for a romantic read. If the following recipes look enticing to you then click on any name and you will be directed to my food blog recipe pages filled with tempting, tender prose, and pulse-quickening GIFs, photos, and video.<br /><br />Let's set the mood with the most decadently sexy of confections, a <b>Chocolate Covered Cherry.</b> Here, I'll feed it to you, Mon'Amie....<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zCgbhzNoAts/WoRke9Q-rdI/AAAAAAAASHY/qgHegQJ3GJ4LmLTKP1KtV3mq2KaqUxK_gCLcBGAs/s1600/chocolate-cherry.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="475" height="363" src="https://1.bp.blogspot.com/-zCgbhzNoAts/WoRke9Q-rdI/AAAAAAAASHY/qgHegQJ3GJ4LmLTKP1KtV3mq2KaqUxK_gCLcBGAs/w456-h363/chocolate-cherry.gif" width="456" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Click on any photo or gif to see larger.</div><div style="text-align: center;"><br /></div>First up is a video of the <b>Amorous Epicurean</b> on the prowl for budget aphrodisiac ingredients to create a perfect romantic dinner date. Allow me to adjust your seat cushion -- there, lean back, and watch the show.<br /><br /><div style="text-align: center;"><span style="color: #741b47;"><b><span style="color: black;">Shopping for a Romantic Recipe - </span>VIDEO</b></span></div><div style="text-align: center;"><span style="color: #741b47;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ZYpgu7ZO2t0" width="525"></iframe></span></div><div><br /></div><div><b><span style="color: #cc0000; font-size: large;">You will want to start your romantic evening meal</span></b> with an appetizer - a plump and pleasing <a href="http://the99centchef.blogspot.com/2012/06/steamed-artichoke-with-garlic-mayo-dip.html"><b>Steamed Artichoke</b></a> is the perfect dish to share with each other. Just swipe a steamed artichoke leaf into my creamy <b>Ginger Mayo Dip</b> and feed the tender petal end to your amour. Your appetite will surely build as you get to the delicately delicious artichoke heart. My <a href="http://the99centchef.blogspot.com/2012/06/steamed-artichoke-with-garlic-mayo-dip.html"><b>Steamed Artichoke</b></a> appetizer is just a tease.<br /><div style="text-align: center;"><b>Cooking & Eating an Artichoke - <span style="color: #741b47;">VIDEO</span></b></div><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/Wg51Dxhzwzc" width="515"></iframe><br /><br />A lovely <a href="http://the99centchef.blogspot.com/2011/10/pears-and-spinach-with-herb-cream.html"><b>Pear and Spinach Salad with Creamy Herb Dressing</b></a> looks good on the plate and will impress your true love with its lightness and fresh flavors. And it's the perfect prelude to the main course.</div><div><br /></div><div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-jpEn3PTVqcc/URfoMcLZT_I/AAAAAAAAIi8/57XruGGB8hw/s1600/pear+adding+dressing.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="511" src="https://1.bp.blogspot.com/-jpEn3PTVqcc/URfoMcLZT_I/AAAAAAAAIi8/57XruGGB8hw/w340-h511/pear+adding+dressing.jpg" width="340" /></a></div><br /><span style="color: #a64d79; font-size: large;"><b>I think Italian food is the sexiest of cuisines.</b></span> Tender swirling ropes of pasta sliding through a rich creamy sauce will soften any hardened heart. Click on any recipe name below to see my luscious photos and read my tender prose.<br /><br />There's nothing like a creamy warm egg yolk stoking the fires of desire, and the<b> </b><b><b>Flirty Chef's</b> </b> <a href="http://the99centchef.blogspot.com/2010/04/spaghetti-alla-carbonara-with-bacon.html"><b>Spaghetti alla Carbonara</b> </a>is the perfect mood-setter. With the first bite, your date will swoon with pleasure. Sprinkling crumbled bacon over the pasta is gilding the lily, but sometimes you need to go all the way!<br /><br />In my <a href="http://the99centchef.blogspot.com/2010/04/spaghetti-alla-carbonara-with-bacon.html"><b>Spaghetti alla Carbonara Video</b></a> below I took a couple of cheap shortcuts. I used bacon bits, but you could substitute real bacon or kick it up a notch with sauteed pancetta. Also, freshly shaved parmesan cheese will be more pleasing than the dried brand I used.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KoIZnkihpSs/URfpYK02E5I/AAAAAAAAIjA/wha9xE7gRtI/s1600/egg+yolk.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://2.bp.blogspot.com/-KoIZnkihpSs/URfpYK02E5I/AAAAAAAAIjA/wha9xE7gRtI/w463-h260/egg+yolk.gif" width="463" /></a></div><br />And finally, I added a blended raw egg -- for a more romantic presentation, just gently place the egg yolk on a mound of steaming pasta.<br /><br /><div>Oh, is it time for another sweet confection? Of course, I have more, the apple of my eye...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4qtCKAcB3xIMPd2pSAqOKIwb3RlCXJUUcIQ6looCDstfWqN1d49cw6jzQ80aFWNIP5sZJwtplT6PdcgTuthPzApC0cU_-pJ32hj3a7WZvQc-r7P-vUR_spzfS7Ex_lP_aHKm8lc8qR9JpVI8Tyf_KXwjX1SYWGsW8R1be8Xf8xkdQYN62pXoJ84vmg/s640/heart-choc-2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="640" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4qtCKAcB3xIMPd2pSAqOKIwb3RlCXJUUcIQ6looCDstfWqN1d49cw6jzQ80aFWNIP5sZJwtplT6PdcgTuthPzApC0cU_-pJ32hj3a7WZvQc-r7P-vUR_spzfS7Ex_lP_aHKm8lc8qR9JpVI8Tyf_KXwjX1SYWGsW8R1be8Xf8xkdQYN62pXoJ84vmg/w454-h330/heart-choc-2.gif" width="454" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Would you like another glass of wine before you watch my <b><a href="http://the99centchef.blogspot.com/2010/04/spaghetti-alla-carbonara-with-bacon.html">Spaghetti alla Carbonara</a> </b>recipe video below? Oh, don't worry about driving - I'll call Uber for you.<br /><br /><div style="text-align: center;"><b>Spaghetti alla Carbonara Recipe - <span style="color: #741b47;">VIDEO</span></b></div><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/cZzKFZ1rPR0" width="515"></iframe><br /><br />There, wasn't that edifying? Staying on the creamy theme, I can also recommend my <a href="http://the99centchef.blogspot.com/2010/10/fettuccine-alfredo.html"><b>Fettuccine Alfredo</b></a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3rSLeszMfYU/URftoTlGWBI/AAAAAAAAIjI/G0wNWogCu7Y/s1600/alfredo+tongs+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="https://4.bp.blogspot.com/-3rSLeszMfYU/URftoTlGWBI/AAAAAAAAIjI/G0wNWogCu7Y/w282-h424/alfredo+tongs+2.jpg" width="282" /></a></div>It's pasta with butter and cream -- simple and direct. You could mix in some fresh steamed veggies like broccoli for color and crunch -- just see how easy it is to do by clicking here on my <a href="http://the99centchef.blogspot.com/2012/08/veggies-in-cream-with-pasta.html"><b>Veggies in Cream with Pasta</b></a>.<br /><br />For something lighter, lose the cream and serve my stripped-down pasta recipe of <a href="http://the99centchef.blogspot.com/2011/03/john-cassavetes-red-pepper-olive-oil.html"><b>John Cassavetes Red Pepper, Olive Oil, and Garlic with Spaghetti</b></a>. It's a spicy tongue-tingler any tough guy can knock out.<br /><br />Of course, a Latin lover would challenge any Italian Casanova for Lotherio's scepter. And my Mexican<b> <a href="http://the99centchef.blogspot.com/2015/05/chicken-tinga-mexican-chicken-stew.html">Chicken Tinga</a> </b>spicy stew will send chills down the spine and tingle any lady all the way to her toes.<br /><div style="text-align: center;"><b>Chicken Tinga - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/XwhveWSyhd8" width="515"></iframe><br /><br />What? Another? You really do have a sweet tooth, well I do too, I think we are two peas in a pod. Let's share this one...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-d_KSwKwAc2I/WoRj2LOHAfI/AAAAAAAASHU/fTibjATB3_YcPk5dn7qq681ZKqCZvZxOwCEwYBhgL/s1600/eating-2-b.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="500" height="294" src="https://2.bp.blogspot.com/-d_KSwKwAc2I/WoRj2LOHAfI/AAAAAAAASHU/fTibjATB3_YcPk5dn7qq681ZKqCZvZxOwCEwYBhgL/w461-h294/eating-2-b.gif" width="461" /></a></div><br />Your love will fall under a lusty voodoo spell after sipping a couple of my homemade rum and sugar cane <b><a href="http://the99centchef.blogspot.com/2008/01/99-cent-mojito-video-short.html">Cuban Mojitos</a></b>. And if you and your lover are nursing a hangover the next morning, I have a hangover cure: a bowl of <a href="http://the99centchef.blogspot.com/2015/03/pozole-recipe-video-pork-red-chiles.html" style="font-weight: bold;">Pozole</a>. It's a rich red broth of hominy, chiles, and pork.<br /><div style="text-align: center;"><b>Cuban Mojito - <span style="color: #741b47;">VIDEO</span></b></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/v4EVqyHlHew" width="515"></iframe><br /><br />Black and white, yin and yang -- all inhibitions will drop with the sweet and sour flavors of my vegan <b><a href="http://the99centchef.blogspot.com/2017/01/cuban-style-black-beans-video-recipe.html">Cuban Black Beans</a></b> served over <b>White Rice</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-t6dIdBhl10g/V4ayFIDYgDI/AAAAAAAAQKI/VukECggkRjUwY4QlskdMlzjurVCiamUzgCPcBGAYYCw/s1600/yin%2Byang.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="261" src="https://3.bp.blogspot.com/-t6dIdBhl10g/V4ayFIDYgDI/AAAAAAAAQKI/VukECggkRjUwY4QlskdMlzjurVCiamUzgCPcBGAYYCw/w464-h261/yin%2Byang.gif" width="464" /></a></div><br />If you want to channel your inner domestic goddess, then tie on the apron, get out the potholders, and bring in a hot casserole dish of my luscious <a href="http://the99centchef.blogspot.com/2011/11/baked-pasta-with-cauliflower-cheese.html"><b>Baked Pasta with Cauliflower & Cheese</b></a> to the dining room table. Just check out the tempting short animated video below to see the yummy and gooey details.</div><div><br /><div style="text-align: center;"><b>Baked Pasta with Cauliflower & Cheese - <span style="color: #741b47;">VIDEO</span></b></div><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/DNFbpkBdC9E" width="515"></iframe><br /><br />I have a recipe that will get any <a href="https://en.wikipedia.org/wiki/Lady_Godiva">Lady Godiva</a> off her high horse. Let's get tough guy <a href="https://en.wikipedia.org/wiki/Stanley_Kowalski">Stanley Kowalski</a>, but with a mushy heart. My chef nephew's <b>Shrimp and Grits</b> will take your date on a one-way streetcar to desire. All aboard to check out the video below of two lunkheads hanging out and cooking.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/e_pp8S6yKOo" title="YouTube video player" width="525"></iframe><br /><div style="text-align: center;"><b>Shrimp & Grits - <span style="color: #741b47;">VIDEO</span></b></div><div style="text-align: center;"><b><span style="color: #741b47;"><br /></span></b></div>A close second to the most sensuous of nibbling is a tender fish fillet on rice or <a href="http://the99centchef.blogspot.com/2014/03/spicy-tuna-hand-roll.html"><b>Sushi</b></a>. Raw seafood will quicken a lover's pulse, and if you chase the sushi down with a few warm cups of sake the temptation to stay the night may be overwhelming.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-2W6F5noVkqg/UoBhHVEW-uI/AAAAAAAAKjY/qpY9uK98Q30/s1600/sushi%2Brotate.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://3.bp.blogspot.com/-2W6F5noVkqg/UoBhHVEW-uI/AAAAAAAAKjY/qpY9uK98Q30/w477-h269/sushi%2Brotate.gif" width="477" /></a></div><br />My Sushi recipes are quite easy to do when you follow my directions. I even have a recipe for those averse to raw fish, a <b><a href="http://the99centchef.blogspot.com/2014/05/california-roll-sushi-recipe-video.html">California Roll</a></b> (in the hay,) that's made with cooked fake krab, creamy avocado, and sliced cucumber. <a href="http://the99centchef.blogspot.com/2014/03/spicy-tuna-hand-roll.html"><b>Seafood Rolls</b></a> and <a href="http://the99centchef.blogspot.com/2014/03/tuna-nigiri-sushi-video-series.html"><b>Sushi</b></a> are handheld bites meant to be shared with your true love.<br /><br /><div style="text-align: center;"><b>California Roll </b><b>-<span style="color: #741b47;">VIDEO</span></b></div><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/9QgYfYFuKig" width="515"></iframe><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><b><span style="color: #6aa84f; font-size: large;">Hawaii is the destination for romancing the palate.</span></b> Make your own romantic Hawaii-themed date night with my exotic Island classic: <a href="http://the99centchef.blogspot.com/2015/09/mainland-lau-lau-with-pork.html"><b>Lau Lau</b></a>. It's a banana leaf-wrapped package of deliciousness.<br /><br /><div style="text-align: center;">Oh look honeybunch, I have one left. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnlm9HX03PWIechxtXNanhwGriDf9WyyMt_CrzEzfbpw89gWJ01jkh-CmlVlcSII8OE5hjVlnu0N_Scz2koCJKMJnSMSANdzWCVj9CQZbQnMlMbcvZqe0J3S67vnpK9kgpttXLhy3Zi2Tn9qPo92l2lptLpx_TEa_kQcKOZpN3JdQzdlaZNhbsXytEVw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="261" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnlm9HX03PWIechxtXNanhwGriDf9WyyMt_CrzEzfbpw89gWJ01jkh-CmlVlcSII8OE5hjVlnu0N_Scz2koCJKMJnSMSANdzWCVj9CQZbQnMlMbcvZqe0J3S67vnpK9kgpttXLhy3Zi2Tn9qPo92l2lptLpx_TEa_kQcKOZpN3JdQzdlaZNhbsXytEVw=w464-h261" width="464" /></a></div><div style="text-align: center;"><br /></div>The aroma of slow roasting pork, Hawaiian-style will fill the kitchen and dining room, stoking the appetite of desire. Slowly unwrap the package of tender <b>Lau Lau</b> for your beloved. You won't need a <a href="https://www.hawaiiflowerlei.com/leitradition.aspx">Lei of plumeria flowers</a> to steal a kiss when you serve my savory dish. So <a href="http://the99centchef.blogspot.com/2015/09/mainland-lau-lau-with-pork.html">click here</a> to see the luscious photos and easy-to-follow recipe text. And aloha to love.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Mb1ngU5UZ3s/VeH_cunf3rI/AAAAAAAAOoY/XlNqna6-olQ/s1600/lau%2Blau%2Bunwrap.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://3.bp.blogspot.com/-Mb1ngU5UZ3s/VeH_cunf3rI/AAAAAAAAOoY/XlNqna6-olQ/w460-h259/lau%2Blau%2Bunwrap.gif" width="460" /></a></div><div style="text-align: center;"><b>Hawaiian-style Lau Lau</b></div><br />Of course, you can't have a romantic dinner date without sweets. And I have a simply delicious deconstructed dessert that I call <a href="http://the99centchef.blogspot.com/2009/02/mini-banana-puddings.html"><b>Mini-Banana Puddings</b></a>.<br /><br />It's the perfect finger food to woo your loved one. All you need is to lay out some vanilla wafers and stack them with a spoonful of pudding and banana slices, finally topped with Hersey Chocolate Kiss. You could also drizzle on any sweet topping like chocolate syrup, caramel, and other favorite candy pieces or sprinkles.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fRZ0mvSyIRk/URgwv-iqqwI/AAAAAAAAIm8/m5qwYQh32G8/s1600/banana+pud+3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://4.bp.blogspot.com/-fRZ0mvSyIRk/URgwv-iqqwI/AAAAAAAAIm8/m5qwYQh32G8/w461-h307/banana+pud+3.gif" width="461" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Pssst...don't let your date see this next video, so you can tell them the next confection is from a fancy chocolatier. Slip a <b>Chocolate-Covered Cherry </b>in your date's hand and a heart may melt. Just between you and me, I got the confections at my local <b><a href="https://99only.com/">99c only Store</a></b>. Go ahead and watch my cheap$kate video review and see how a five-count box for 99.99 cents rate on my <b>Cheap$kate Dining Scale</b> of 1 to 9, 9 being best.<br /><br /><div style="text-align: center;"><b>Chocolate Covered Cherries</b> - <b><span style="color: #741b47;">VIDEO</span></b></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/RBGXsEPek6E" width="515"></iframe><br /><br />After a ravenous night, you will need a replenishing morning meal. And the <b>Don Juan Gourmand's</b> palate-pleasing <a href="http://the99centchef.blogspot.com/2012/06/fried-egg-on-breadcrumbs-with-asparagus.html"><b>Fried Egg on Breadcrumbs with Asparagus</b></a> will satiate any food lover.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-G6gLx397P8w/URfud4CthDI/AAAAAAAAIjY/SkM5CdYZk0o/s1600/asparagus+plated+yoke+3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="460" src="https://3.bp.blogspot.com/-G6gLx397P8w/URfud4CthDI/AAAAAAAAIjY/SkM5CdYZk0o/w331-h460/asparagus+plated+yoke+3.jpg" width="331" /></a></div>It looks good on the plate, but be sure to make plenty, as your sweetheart will ask for seconds!<br /><br />Another morning after meal is my <a href="http://the99centchef.blogspot.com/2015/03/french-style-cheese-omelette-video.html"><b>French-style Omelet</b></a>. It's a labor of love that you may want to practice making a couple of times to get right. Like lovemaking, the more you do it the better you get! And I have all the right moves <a href="http://the99centchef.blogspot.com/2015/03/french-style-cheese-omelette-video.html">a click away</a>.<br /><br />Here are a few more romantic entrees you can try (just click on any name): <a href="http://the99centchef.blogspot.com/2012/10/chef-zakks-cajun-style-tuscan-primavera.html" style="color: #3d85c6;">Chef Zakk's Tuscan Primavera - Cajun Style</a>, <span style="color: #0b5394;"><span style="color: #741b47;"><a href="http://the99centchef.blogspot.com/2011/10/chicken-stroganoff-video.html">Chicken Stroganoff</a></span>,</span> <a href="http://the99centchef.blogspot.com/2009/08/julian-julia-crepes-suzette-recipe.html" style="color: #a64d79;">Julia Child's Crepes Suzette</a>, <a href="http://the99centchef.blogspot.com/2012/12/baked-chicken-with-grapes.html">Baked Chicken with Grapes</a>, <a href="http://the99centchef.blogspot.com/2012/11/shepherds-pie.html"><span style="color: #38761d;">Shepherd's Pie</span></a>, <a href="http://the99centchef.blogspot.com/2010/10/portabello-crab-rockefeller.html" style="color: #bf9000;">Portabella Crab Rockefeller</a>, <span style="color: #674ea7;"><a href="http://the99centchef.blogspot.com/2010/07/coconut-crusted-fish-mango-salsa.html">Coconut Crusted Fish & Mango Salsa</a></span>, <a href="http://the99centchef.blogspot.com/2010/03/pork-bourguignon-with-apologies-to.html" style="color: #6fa8dc;">Pork Bourguignon</a>, <a href="http://the99centchef.blogspot.com/2008/10/gamblers-breakfast-egg-benedict.html">Vegas Eggs Benedict</a>, <a href="http://the99centchef.blogspot.com/2008/10/french-cassoulet-baked-white-beans.html" style="color: #7f6000;">French Cassoulet</a>, <span style="color: #3d85c6;"><a href="http://the99centchef.blogspot.com/2008/03/stuffed-poblano-chiles.html">Stuffed Poblano Chiles</a></span>, and <a href="http://the99centchef.blogspot.com/2008/12/pollo-en-mente-or-mint-chicken-chef-art.html" style="color: #6aa84f;">Roasted Mint Chicken</a>.<br /><div><br />My go-to confections purveyor is right down the street and it's old school to the max, <b><a href="https://www.sees.com/">See's Candies</a></b>. And they hand out free samples...Wow!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MKtjcGWhBx8/XkdosMvTkVI/AAAAAAAAUkU/sy3kW5P-efUFIIzJSphCHWYlaI1IMqbzgCLcBGAsYHQ/s1600/see%2527s-box-opens.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="569" height="298" src="https://1.bp.blogspot.com/-MKtjcGWhBx8/XkdosMvTkVI/AAAAAAAAUkU/sy3kW5P-efUFIIzJSphCHWYlaI1IMqbzgCLcBGAsYHQ/w473-h298/see%2527s-box-opens.gif" width="473" /></a></div><br />Finally, it's <b>99 Shades of Cheap!</b> Allow me to leave you with my most outrageous Valentine Day photo story called:</div><div style="text-align: center;"><br /><div class="separator" style="clear: both;"><a href="https://4.bp.blogspot.com/-xi0FrpQQkwc/WoHzDU0ErtI/AAAAAAAASG8/Y9nifISbqikFCAXhTkh6snmNjrVE9YsLACLcBGAs/s1600/99%2Bcent%2Blover%2Btitle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="640" height="244" src="https://4.bp.blogspot.com/-xi0FrpQQkwc/WoHzDU0ErtI/AAAAAAAASG8/Y9nifISbqikFCAXhTkh6snmNjrVE9YsLACLcBGAs/w454-h244/99%2Bcent%2Blover%2Btitle.jpg" width="454" /></a></div><a href="https://3.bp.blogspot.com/-hcpykGJnZTQ/WnjZDYjnBaI/AAAAAAAASFk/57YUKp6gp10N9NfEUaxSL2ErWkgwekirwCLcBGAs/s1600/small%2B99cent%2Bstore%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-hcpykGJnZTQ/WnjZDYjnBaI/AAAAAAAASFk/57YUKp6gp10N9NfEUaxSL2ErWkgwekirwCLcBGAs/w451-h300/small%2B99cent%2Bstore%2B2.jpg" width="451" /></a><div class="separator" style="clear: both;"><a href="https://3.bp.blogspot.com/-YGbQfGIbi8g/WnjXrH_bfvI/AAAAAAAASFI/pL4TT52E_z8vHUmGzCGeOkppRcrybZpsQCEwYBhgL/s1600/small%2Bpasta%2Bwith%2Bsalmon%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="302" src="https://3.bp.blogspot.com/-YGbQfGIbi8g/WnjXrH_bfvI/AAAAAAAASFI/pL4TT52E_z8vHUmGzCGeOkppRcrybZpsQCEwYBhgL/w455-h302/small%2Bpasta%2Bwith%2Bsalmon%2B2.jpg" width="455" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="post-body entry-content" id="post-body-7599104601724846036" itemprop="description articleBody"><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-oYqZyM9GXII/WnjXqlZJ3rI/AAAAAAAASFU/tdEtgDZdqC4jtE8ENEqSouQ-HwOHjMm3gCEwYBhgL/s1600/small%2Bcream%2Bsauce%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="302" src="https://3.bp.blogspot.com/-oYqZyM9GXII/WnjXqlZJ3rI/AAAAAAAASFU/tdEtgDZdqC4jtE8ENEqSouQ-HwOHjMm3gCEwYBhgL/w455-h302/small%2Bcream%2Bsauce%2B2.jpg" width="455" /></a><a href="https://2.bp.blogspot.com/-dMc6NwkWmYs/WnjdQXiMfjI/AAAAAAAASF8/FPFPjYxAULsS3aDmkXJFF-mqI6f4D_1zgCLcBGAs/s1600/small%2Bhow%2Bromantic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="306" src="https://2.bp.blogspot.com/-dMc6NwkWmYs/WnjdQXiMfjI/AAAAAAAASF8/FPFPjYxAULsS3aDmkXJFF-mqI6f4D_1zgCLcBGAs/w461-h306/small%2Bhow%2Bromantic.jpg" width="461" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-q7xRHaqY1xk/WnjXqdULbKI/AAAAAAAASFY/AE2qf1hJaGg4bS-mXy1Ru8QohVFWGxWSACEwYBhgL/s1600/small%2Bchocolate%2Brose%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="496" src="https://3.bp.blogspot.com/-q7xRHaqY1xk/WnjXqdULbKI/AAAAAAAASFY/AE2qf1hJaGg4bS-mXy1Ru8QohVFWGxWSACEwYBhgL/w330-h496/small%2Bchocolate%2Brose%2B2.jpg" width="330" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-nmVQ5JAbjt0/WnjdZPIznTI/AAAAAAAASGA/xKdSHmOLfjIll8_V8aij3_u8TzbrWkGKgCLcBGAs/s1600/small%2Bpanties.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-nmVQ5JAbjt0/WnjdZPIznTI/AAAAAAAASGA/xKdSHmOLfjIll8_V8aij3_u8TzbrWkGKgCLcBGAs/w451-h300/small%2Bpanties.jpg" width="451" /></a></div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-l1_iRPaY1qI/WnjXqjNL9kI/AAAAAAAASFU/GYZe5Q8nx_sYOc_UV-dzQ6WF3MdkV6V8QCEwYBhgL/s1600/small%2Blove%2Bcuffs%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="640" height="449" src="https://1.bp.blogspot.com/-l1_iRPaY1qI/WnjXqjNL9kI/AAAAAAAASFU/GYZe5Q8nx_sYOc_UV-dzQ6WF3MdkV6V8QCEwYBhgL/w357-h449/small%2Blove%2Bcuffs%2B2.jpg" width="357" /></a><br /><a href="http://2.bp.blogspot.com/_B6LDT7h6ArY/R7NCIue65oI/AAAAAAAAAT0/AWaNdLoobxs/s1600-h/small+ohh+chef.jpg"><img alt="" border="0" height="236" id="BLOGGER_PHOTO_ID_5166545915208197762" src="https://2.bp.blogspot.com/_B6LDT7h6ArY/R7NCIue65oI/AAAAAAAAAT0/AWaNdLoobxs/w465-h236/small+ohh+chef.jpg" style="display: block; margin: 0px auto 10px;" width="465" /></a><div class="separator" style="clear: both;"><a href="https://4.bp.blogspot.com/-RC7v4azzWOc/WnjXrrSlpDI/AAAAAAAASFY/UBVrIobmzBAvrZnic1r90f7y8RQ44CrbgCEwYBhgL/s1600/small%2Bpopeye%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="877" data-original-width="640" height="455" src="https://4.bp.blogspot.com/-RC7v4azzWOc/WnjXrrSlpDI/AAAAAAAASFY/UBVrIobmzBAvrZnic1r90f7y8RQ44CrbgCEwYBhgL/w331-h455/small%2Bpopeye%2B2.jpg" width="331" /></a></div><div class="separator" style="clear: both;"><a href="https://4.bp.blogspot.com/-OxSP2MiOr_I/WnjapqOeCXI/AAAAAAAASFw/bqBWkWVbXPgGrsSkUn45AapOnUoZsw2igCLcBGAs/s1600/small%2Bhome%2Brun%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="305" src="https://4.bp.blogspot.com/-OxSP2MiOr_I/WnjapqOeCXI/AAAAAAAASFw/bqBWkWVbXPgGrsSkUn45AapOnUoZsw2igCLcBGAs/w459-h305/small%2Bhome%2Brun%2B2.jpg" width="459" /></a></div><div class="separator" style="clear: both;"><a href="https://2.bp.blogspot.com/-FNcGeQW7nRk/WnjXr6_n83I/AAAAAAAASFc/-fw1CAvxxxkHTM3jKbJ9NFUEqmqSpcMeQCEwYBhgL/s1600/small%2Bpregnancy%2Btest%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="633" data-original-width="640" height="456" src="https://2.bp.blogspot.com/-FNcGeQW7nRk/WnjXr6_n83I/AAAAAAAASFc/-fw1CAvxxxkHTM3jKbJ9NFUEqmqSpcMeQCEwYBhgL/w464-h456/small%2Bpregnancy%2Btest%2B2.jpg" width="464" /></a></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://2.bp.blogspot.com/-xLCgxvz-rIk/WnjiJNPBfmI/AAAAAAAASGU/YG00REOramEsaLSOSNp0yVx10hJG40k9QCLcBGAs/s1600/small%2Bexcederin%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="552" data-original-width="640" height="404" src="https://2.bp.blogspot.com/-xLCgxvz-rIk/WnjiJNPBfmI/AAAAAAAASGU/YG00REOramEsaLSOSNp0yVx10hJG40k9QCLcBGAs/w471-h404/small%2Bexcederin%2B2.jpg" width="471" /></a></div><div class="separator" style="clear: both;"><span style="font-size: large;"><b>All items cost 99 cents.</b></span></div><div><span style="font-size: large;"><b><br /></b></span></div></div></div></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com1tag:blogger.com,1999:blog-2564350625051702966.post-60462268666124401992024-02-12T00:09:00.000-08:002024-02-12T18:44:42.795-08:00Mardi Gras Cuisine with the 99 Cent Chef<p><span><span style="font-size: x-large;"><b><span style="color: #351c75;">You are in for a </span><span style="color: #bf9000;">movable feast</span></b></span></span><span style="color: #f1c232;"> </span>during this Cajun holiday called<b> <a href="https://en.wikipedia.org/wiki/Mardi_Gras" target="_blank">Mardi Gras</a></b>. The real partying is underway and continues through<a href="https://www.mardigras.com/"> </a><b><a href="https://www.mardigrasneworleans.com/when-is-mardi-gras/">Fat Tuesday</a>, </b>February 13. Usually, everyone lines the streets for the parades and floats with masked bead throwers. This is the time of year when New Orleans lets its freak flag fly -- almost all month long! </p><p>Hang out and I'll show you how locals have a tasty time, even in these plague years.</p><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E8jhqduQyuU/TjDVQeIHiXI/AAAAAAAAEB4/hxRcOKCzHXo/s1600/bourbon+street.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://2.bp.blogspot.com/-E8jhqduQyuU/TjDVQeIHiXI/AAAAAAAAEB4/hxRcOKCzHXo/w477-h262/bourbon+street.jpg" width="477" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhP8lx_kUa5ALWR4wp_6bwb1JZ3-RYvdAmKTAcCkDCS2uNldpdAiHVVdJYAK6l_1GrR1m-njmde0u-A-We1n-FeeLzETjxJk3Je7r2d5RWq_G8xEX5UaKPix6pevTu01T2HPk8nbXcPHzJ7uJe2KleVAMmCwuBhi-IIMRGi34fsOiOv8KFkQAzTXI_4kA=s1535" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1535" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhP8lx_kUa5ALWR4wp_6bwb1JZ3-RYvdAmKTAcCkDCS2uNldpdAiHVVdJYAK6l_1GrR1m-njmde0u-A-We1n-FeeLzETjxJk3Je7r2d5RWq_G8xEX5UaKPix6pevTu01T2HPk8nbXcPHzJ7uJe2KleVAMmCwuBhi-IIMRGi34fsOiOv8KFkQAzTXI_4kA=w480-h300" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtW63qk89qwxAQztCR7ooiZvNBYTZfLA5l7sl6FR-UgJTJxN4nXFxaR92eIl0i2CMiER-rSwZ11l6HoppBXCnXnzpYBhpoXVHeYrje1J1YUA8soDIQt45B6IJAZ-2t4yt9mXgpujfBRax_ScrWhbWRuCjgiV62mGWZqkhcjxcDUSawrt3SibpQgnNinw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="640" height="331" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtW63qk89qwxAQztCR7ooiZvNBYTZfLA5l7sl6FR-UgJTJxN4nXFxaR92eIl0i2CMiER-rSwZ11l6HoppBXCnXnzpYBhpoXVHeYrje1J1YUA8soDIQt45B6IJAZ-2t4yt9mXgpujfBRax_ScrWhbWRuCjgiV62mGWZqkhcjxcDUSawrt3SibpQgnNinw=w479-h331" width="479" /></a></div><div style="text-align: center;"><b>Click on any photo to see larger.</b></div><p>Mardi Gras is more than plastic beads and <b><a href="https://en.wikipedia.org/wiki/King_cake">Kings Cake</a></b>. So read on and watch my videos to see some delish Cajun recipes, plus I'll even give you a personal <b><a href="http://the99centchef.blogspot.com/2011/08/big-easy-poboy-tour-cajun-cuisine.html">Po'Boy Sandwich Tour</a></b> of New Orleans. So scroll on down.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-_GXrZyXyB6E/XHiUTfhx96I/AAAAAAAATjo/6OERR22aURACeRC2GhgaN9oDojlb8FlZgCLcBGAs/s1600/eating-reverse.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="520" height="357" src="https://3.bp.blogspot.com/-_GXrZyXyB6E/XHiUTfhx96I/AAAAAAAATjo/6OERR22aURACeRC2GhgaN9oDojlb8FlZgCLcBGAs/w467-h357/eating-reverse.gif" width="467" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-buXDaxPlUmhYgjuqUHyScyZqYm9MHAzSF0lU9CK5zpI7aZsPobvIDUIoxk-waWHzF3HJwQhv4PDW7ilDzPdNJ6-4AUuWI4npCxzSeLE9Avo0cCQZHY0l3IUW9J0ZCSRnxt_hdFBrPpP4Yj7dlp4zoKnVzD--9Ilx4eIOODJotSHLEmiai1toTkENHg=s1080" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="311" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-buXDaxPlUmhYgjuqUHyScyZqYm9MHAzSF0lU9CK5zpI7aZsPobvIDUIoxk-waWHzF3HJwQhv4PDW7ilDzPdNJ6-4AUuWI4npCxzSeLE9Avo0cCQZHY0l3IUW9J0ZCSRnxt_hdFBrPpP4Yj7dlp4zoKnVzD--9Ilx4eIOODJotSHLEmiai1toTkENHg=w469-h311" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>King Cake </b>is similar to a Cinnamon Roll with pecans.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Alright, let's get this party started! Walking the French Quarter in New Orleans, revelers carry drinks spiked with knee-buckling<b><a href="https://en.wikipedia.org/wiki/Everclear_(alcohol)"> Everclear</a></b> spirits. I always make a stop at the local drive-thru <b><a href="https://www.nolaoriginal.com/" target="_blank">New Orleans Original Daiquiris </a></b>for a boozy slushy beverage<b>. </b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-1Ddh1LV4HnA/WnyrU8RpRDI/AAAAAAAASGo/EPNAqmNwr_YhFrV6XOugLs3FosGRtMJswCKgBGAs/s1600/daiquiris%2Bdrive%2Bthru.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="574" height="462" src="https://3.bp.blogspot.com/-1Ddh1LV4HnA/WnyrU8RpRDI/AAAAAAAASGo/EPNAqmNwr_YhFrV6XOugLs3FosGRtMJswCKgBGAs/w411-h462/daiquiris%2Bdrive%2Bthru.jpg" width="411" /></a></div><p>Yep, you heard right, that's the way we roll in Cajun country. Watch the video below to see how we get away without getting a ticket for an open container violation!<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/TtAg0cW_auE" width="525"></iframe> <b>Daiquiri Drive-Thru - Video</b></p><p>Here's another of my patented GIF stories about a<a href="http://the99centchef.blogspot.com/2020/01/louisiana-vacation.html"> <b>Cajun Happy Hour </b></a>that has a chilling finale featuring my <a href="http://the99centchef.blogspot.com/2020/08/on-road-road-tripping-into-outer-limits.html">girlfriend (now, wife) </a><b><a href="http://the99centchef.blogspot.com/2020/08/on-road-road-tripping-into-outer-limits.html">Linda</a>.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zWbpU94E1i4/YC1zEOWcXhI/AAAAAAAAWD0/woud6DsBLY8Irbvjj--17aaZ9IgKO1wNACLcBGAsYHQ/s560/cajun-happy-hour-2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="560" height="355" src="https://1.bp.blogspot.com/-zWbpU94E1i4/YC1zEOWcXhI/AAAAAAAAWD0/woud6DsBLY8Irbvjj--17aaZ9IgKO1wNACLcBGAsYHQ/w474-h355/cajun-happy-hour-2.gif" width="474" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>A Cajun Happy Hour</b></div><p>If buzzy spirits are too much for you, then settle down within view of the Mississippi River in New Orleans for a chickory-flavored cup of Joe and sugar-powdered beignets at the world-famous <b><a href="https://shop.cafedumonde.com/" target="_blank">Cafe du Monde</a>.</b> After the caffeine and sugar rush, you will be ready to take in New Orleans and the outrageous French Quarter, just a few steps away.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/F4mguZpjIHI" width="525"></iframe> <b>Cafe du Monde - Video</b></p><p>I <a href="https://en.wikipedia.org/wiki/Gonzales,_Louisiana">lived in Gonzales, Louisiana </a>during my high school daze. I didn't know what to expect when our family moved there from Texas. I did some wild stuff over the next four years and ate a lot of down-home Cajun cooking. The video below takes place in a local flea market, so check it out to get the flavor of the place.<br /></p><div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/yC1-KP7ZKu4" width="525"></iframe></div><div><b style="text-align: center;"> Cajun Flea Market Eats - Video</b></div><p></p><div>I hitchhiked with my high school buddy<b> Marvin </b>(featured in the <b><a href="http://the99centchef.blogspot.com/2011/08/big-easy-poboy-tour-cajun-cuisine.html" target="_blank">Po'boy Sandwich Tour</a></b> below) to New Orleans for Mardi Gras during the school break. Back then it was all about grabbing a <b><a href="http://the99centchef.blogspot.com/2008/01/muffaletta-sandwich-bobby-flay.html" target="_blank">Muffaletta</a></b>, listening to street <a href="https://www.youtube.com/watch?v=v8xIHjcZo88" target="_blank">Brass Bands</a> and Rock and Roll, catching some beads thrown down by inebriated revelers perched behind <b>French Quarter</b> iron-wrought balconies and <a href="https://www.google.com/search?q=mardi+gras+floats&client=firefox-a&rls=org.mozilla:en-US:official&tbm=isch&imgil=5SesgTjbMIhA9M%253A%253B-5_BqmGLuQfjuM%253Bhttp%25253A%25252F%25252Fimggood.com%25252Fmardi-gras-beads-clip-art.html&source=iu&pf=m&fir=5SesgTjbMIhA9M%253A%252C-5_BqmGLuQfjuM%252C_&biw=1540&bih=1013&dpr=0.9&usg=__QiTRxFpRww9NDv5NqWX_uTaNzr4%3D&ved=0ahUKEwiQnb-IjenKAhUK6GMKHdLqCfkQyjcIMA&ei=ZAe5VpDbKIrQjwPS1afIDw#imgrc=5SesgTjbMIhA9M%3A&usg=__QiTRxFpRww9NDv5NqWX_uTaNzr4%3D">Mardi Gras parade floats</a>, and getting a good buzz (we were underage, so no booze, but we found other natural ways).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-XB-3wG3g57g/VrrQ6IZHooI/AAAAAAAAPcY/9L8kr2Bo3WY/s1600/marvin%2Bdennis%2Bbilly%2Bslow.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://2.bp.blogspot.com/-XB-3wG3g57g/VrrQ6IZHooI/AAAAAAAAPcY/9L8kr2Bo3WY/w477-h323/marvin%2Bdennis%2Bbilly%2Bslow.gif" width="477" /></a></div><div style="text-align: center;"><b>Chef, Marvin & Dennis</b> - high school buddies</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div>We knew no fear and locals were friendly enough - even picking up a couple of hitchhiking long-haired teenagers like us. One memorable ride was in a hand-painted hippie Volkswagon van where the college-aged, tie-dye-wearing driver, and cool chicks in tight bell-bottom jeans, on the backbench seat, passed around a doobie, before dropping us off in the city.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQC21p57NOHJEHIIjWpCizaOJtGW2lrnywGc6mP85UhQalikJOJRqKQAOxZGtQHOU9_aKtVVdpLnYfO6iTzVIld6vEpkjQ0b82XspGyyBSiw-sUapOsx9tB0IiSVkZEisQ4G9js4J-PUnkSfDdJukZATWrdJJu7IqPszfa4Zcn-duMhSLdHNVyS9nnyQ=s1707" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1707" height="277" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQC21p57NOHJEHIIjWpCizaOJtGW2lrnywGc6mP85UhQalikJOJRqKQAOxZGtQHOU9_aKtVVdpLnYfO6iTzVIld6vEpkjQ0b82XspGyyBSiw-sUapOsx9tB0IiSVkZEisQ4G9js4J-PUnkSfDdJukZATWrdJJu7IqPszfa4Zcn-duMhSLdHNVyS9nnyQ=w493-h277" width="493" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ggC-kEdlI7s/VrGvErEg-nI/AAAAAAAAPZ8/BsMOd1s_G_E/s1600/pot%2Bchef.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://2.bp.blogspot.com/-ggC-kEdlI7s/VrGvErEg-nI/AAAAAAAAPZ8/BsMOd1s_G_E/w492-h277/pot%2Bchef.gif" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div>Looks like Red State Louisiana has agreed with Blue State California in <a href="https://kushtourism.com/louisiana-marijuana-information/">legalizing marijuana for medical use</a>. I guess we can all get along if there's a peace pipe to share.<br /><br />I've kept in touch with my high school buddy <b>Marvin</b> and like to look him up when I land in New Orleans. Check out the video below to see how I (dinner) roll these days, when I tour the <a href="https://www.nola.com/">Crescent City</a> in search of a delicious <b>Po'Boy Sandwich</b> with my high school bud - all the tasty details are in my <a href="http://the99centchef.blogspot.com/2011/08/big-easy-poboy-tour-cajun-cuisine.html">original blog post here</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-0wjwI3jjrio/Vrk4g1w5dwI/AAAAAAAAPbg/DKH1rS7X0MQ/s1600/short%2Bstop%2Bpo%2Bboy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://3.bp.blogspot.com/-0wjwI3jjrio/Vrk4g1w5dwI/AAAAAAAAPbg/DKH1rS7X0MQ/w477-h348/short%2Bstop%2Bpo%2Bboy.jpg" width="477" /></a></div><p>You will get a street-level experience of the <a href="https://en.wikipedia.org/wiki/The_Big_Easy_%28disambiguation%29">Big Easy</a> and the eccentric locals from my documentary short below.</p><div><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/CiFyDZzmJOo" width="515"></iframe></div><div><div style="text-align: center;"><b>New Orleans Po'Boy Tour - Video</b></div><br />Recently I met up with my long-lost brother from another.....daddy, aka the <b>Swamp Chef</b>! He showed up on Mom's doorstep one day and she welcomed him back into the family, and I must say he's a chip off the cypress tree block. He'd fit into a rockin' <b>Cajun<a href="https://www.zztop.com/"> </a><a href="https://www.zztop.com/">ZZ Top</a></b> lineup, slinging a wooden stirring spoon instead of a guitar.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xaFS2PhUl0Y/XHCrlgG63ZI/AAAAAAAATgk/zHLMC2EP4X8ygOTLUlmnfi2N0gweTu4zACLcBGAs/s1600/mom-chef-swamp-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="347" src="https://1.bp.blogspot.com/-xaFS2PhUl0Y/XHCrlgG63ZI/AAAAAAAATgk/zHLMC2EP4X8ygOTLUlmnfi2N0gweTu4zACLcBGAs/w463-h347/mom-chef-swamp-3.gif" width="463" /></a></div><div style="text-align: center;"><b>99 Cent Chef, Mom, and Swamp Chef</b></div><br />When the <b>Swamp Chef </b>shows up there is always a delicious celebration -- and this time it's a <b>BBQ Sausage Po-Boy Party</b>!! Here in <a href="https://en.wikipedia.org/wiki/Gonzales,_Louisiana">Gonzales, Louisiana</a>, it's all about the bread when making a Po-Boy, or as it's also known, a <b>Poor Boy </b>(I can't figure out how to spell Po' boy as I've seen it all kinda ways!) Just watch the video below to see how the<b> Swamp Chef </b>grills locally made sausages by <a href="https://www.iverstinefarms.com/"><b>Ivderstine Farms Butchers</b> </a>and stuffs them into a loaf of <b><a href="http://www.nolacajun.com/reisings-french-bread">Reisling's French bread</a></b>.<br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/NyxwT9e711o" title="YouTube video player" width="525"></iframe><br /><div style="text-align: center;"><div><b>Sausage Po-Boy Recipe - Video</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://1.bp.blogspot.com/-6FuVFJp7sRU/YA8FP-oQMvI/AAAAAAAAV-M/DT99FtJG4rg2DiJ6W6vo279zKAuryNMQACLcBGAsYHQ/s640/zak-eats-longer.gif" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="384" data-original-width="640" height="285" src="https://1.bp.blogspot.com/-6FuVFJp7sRU/YA8FP-oQMvI/AAAAAAAAV-M/DT99FtJG4rg2DiJ6W6vo279zKAuryNMQACLcBGAsYHQ/w475-h285/zak-eats-longer.gif" width="475" /></a></div><div><br /></div><div>The <b>Swamp Chef & Zak </b>gets gooey and spicy with <b><a href="http://the99centchef.blogspot.com/2021/01/swamp-chef-cajun-nachos-with-zak-video.html" target="_blank">Cajun Nachos.</a></b></div><div>To quote Zak: "Uncle Swamp Chef for the win, these <b>Cajun Nachos</b> are lit."</div><div style="text-align: left;"><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/cky8_Ii3S5U" width="525"></iframe><span style="text-align: left;"></span><div><b>Swamp Chef Cajun Nachos - Video</b></div></div></div><div><br /></div><div>The <b>Swamp Chef</b> knows the lay of the land around here and he recommends all you Mardi Gras tourists who need a pitstop, to park here in <a href="https://en.wikipedia.org/wiki/Gonzales,_Louisiana">Gonzales, Lousiana</a> for a big lunch plate of <b><a href="http://the99centchef.blogspot.com/2018/10/jambalaya-shoppe-swamp-chef-cheapkate.html">Jambalaya</a></b>. Just check out the <b>Swamp Chef</b> giving you the lowdown in the video below. And it's dirt(y rice) cheap of course!<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/c7UaBViQo00" width="525"></iframe><br /><div style="text-align: center;"><b>Jambalaya Plate Lunch Review - Video</b></div><br />I know you are here for the recipes, too, and boy do I have a <a href="http://www.unclejohns.com/boat/photos%2000000.htm"><i>pirogue</i> boat full</a>. Between <b>Mom</b> and my Cajun line-cooking nephews,<b> Matt</b> and<b> Zak</b>, I got that covered.<br /><br />If you hang out in Louisiana for any amount of time you will inevitably eat spicy steamed mudbugs, crayfish, or as the locals call them,<a href="https://en.wikipedia.org/wiki/Crayfish" target="_blank"> <b>C</b></a><b><a href="https://en.wikipedia.org/wiki/Crayfish" target="_blank">rawfis</a><a href="https://en.wikipedia.org/wiki/Crayfish">h</a></b>. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SG2YP_FX4RU/YCwsMOvQY2I/AAAAAAAAWDs/mSKq7-2RP3wfd3K1oQz9UpK4yYr2saAQwCLcBGAsYHQ/s612/crawfish-peel-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="612" height="289" src="https://1.bp.blogspot.com/-SG2YP_FX4RU/YCwsMOvQY2I/AAAAAAAAWDs/mSKq7-2RP3wfd3K1oQz9UpK4yYr2saAQwCLcBGAsYHQ/w465-h289/crawfish-peel-3.gif" width="465" /></a></div><div><br /></div><div>They are milder in seafood flavor than shrimp and are about the size of a small bay shrimp. <span style="text-align: center;">If you've never had them then watch my video below to learn how to eat one.</span></div><div><br /></div><div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/syy_PyK2K-w" width="525"></iframe><br /><div style="text-align: center;"><b>How to eat a Crawfish - Video</b></div><br />It quickly becomes a party when I visit Gonzales, Louisiana to see my Cajun family with nieces, nephews, and their kids galore</div><div><br /></div><div><a href="https://1.bp.blogspot.com/-avRmYNPF5_8/WxhhGtLcJsI/AAAAAAAASf4/KFAeKGTEg0EQfm3QQmLxSwKBtuUYa6gJACPcBGAYYCw/s1070/shrimp%2Brice%2Bmom%2Bcandyse.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="595" data-original-width="1070" height="269" src="https://1.bp.blogspot.com/-avRmYNPF5_8/WxhhGtLcJsI/AAAAAAAASf4/KFAeKGTEg0EQfm3QQmLxSwKBtuUYa6gJACPcBGAYYCw/w484-h269/shrimp%2Brice%2Bmom%2Bcandyse.JPG" width="484" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tjqwiHkJCR0/YCwmtYhNGJI/AAAAAAAAWDk/yrRrvye4bBwGNGxQs1Nmt0pzSe9axda7QCLcBGAsYHQ/s960/billy%2Bava.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="441" src="https://1.bp.blogspot.com/-tjqwiHkJCR0/YCwmtYhNGJI/AAAAAAAAWDk/yrRrvye4bBwGNGxQs1Nmt0pzSe9axda7QCLcBGAsYHQ/w331-h441/billy%2Bava.jpg" width="331" /></a></div><div><br /></div><div>And this first recipe is made with a beer-flavored sauce. Warning, in the video we had to go through a <a href="https://abita.com/brews/abita-party-pack">Party Pack of Abita Beer</a> to find just the right flavor!</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-n0MKnnq6qWM/VrkPjIr7UNI/AAAAAAAAPbQ/Fb00TLmCtcU/s1600/girts%2Babita%2Bbilly%2Bmatt.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://4.bp.blogspot.com/-n0MKnnq6qWM/VrkPjIr7UNI/AAAAAAAAPbQ/Fb00TLmCtcU/w476-h215/girts%2Babita%2Bbilly%2Bmatt.jpg" width="476" /></a></div><br />My nephew <b>Cherf Matt</b> has been cooking for years now and has some major culinary skillz. I'll let him give you the low down on a Southern classic <b>Shrimp and Grits</b> video recipe (<a href="http://the99centchef.blogspot.com/2011/07/chef-matts-shrimp-cheese-grits-cajun.html">click here for recipe</a><a href="https://www.blogger.com/null"> photos and text</a>).<div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/e_pp8S6yKOo" title="YouTube video player" width="525"></iframe></div><div style="text-align: center;"><b>Chef Matt's Shrimp & Grits - Video</b></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sx6giQ8onaY/TfEXwk9VCXI/AAAAAAAADv4/tyLGSfD0Dog/s1600/14529628910_bkZxK.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="475" src="https://1.bp.blogspot.com/-sx6giQ8onaY/TfEXwk9VCXI/AAAAAAAADv4/tyLGSfD0Dog/w331-h475/14529628910_bkZxK.jpg" width="331" /></a></div><b><span style="color: #cc0000; font-size: large;">The cheapest Cajun entree</span></b> is <b>Red Beans and Rice</b> -- made by my Southern friend <b>Miss Patti</b>. She is a vegetarian with a menagerie of critters she keeps on her property just outside the city of New Orleans.<br /><br />For real <b>New Orleans-style Red Beans</b>, you should use the brand of beans called <a href="http://www.camelliabrand.com/"><b>Camellia</b></a>. But if you can't find them, it's okay to use any cheap red kidney beans.<br /><br />We always have a good time together and you will too watching us cook together. Recipe details are <a href="http://the99centchef.blogspot.com/2011/06/miss-pattis-red-beans-rice.html">a click away, here</a>.<br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/0GlfRI5pdo8" width="525"></iframe><br /><div style="text-align: center;"><b>Ms. Patti's Vegan Red Beans and Rice - <span style="color: #741b47;">Video</span></b></div></div><p> <b><span style="color: #6aa84f; font-size: large;">Mom knows Cajun cuisine best.</span></b> And she is here to share a few with you right now.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-8dypNOmIpF4/VnMQs8UCNzI/AAAAAAAAPIo/q7DA1teHYC8/s1600/mama%2Bkitchen%2B2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://3.bp.blogspot.com/-8dypNOmIpF4/VnMQs8UCNzI/AAAAAAAAPIo/q7DA1teHYC8/w488-h275/mama%2Bkitchen%2B2.gif" width="488" /></a></div><p>It's best to start at the beginning and here's the first recipe we did,<b> Mom's</b> <b>Jambalaya</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-OS2r9t_XuFI/VrmgbeJ1vyI/AAAAAAAAPb4/LBuPTTotmZ0/s1600/mom%2527s%2Bjambalaya.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://4.bp.blogspot.com/-OS2r9t_XuFI/VrmgbeJ1vyI/AAAAAAAAPb4/LBuPTTotmZ0/w484-h309/mom%2527s%2Bjambalaya.jpg" width="484" /></a></div><p>I make this recipe the most. Nothing to it<b>:</b> just brown chicken pieces and sausage with a whole chopped onion. Finally, add rice and water to make the best comfort food ever. This is my Mom's version of <b>Jambalaya</b> (<a href="http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html">click here</a> to read all about it).<br /><br /></p><div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FET_VALgHrk" width="525"></iframe> <b style="text-align: center;">Mom's Jambalaya - Video</b></div><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span>Mom also makes a killer </span><b>Chicken and Sausage Gumbo</b><span>. The trick is all in the deep chocolate-colored roux - actually just flour that's slowly browned in oil.</span></div><div style="text-align: left;"><span><br /></span></div><a href="https://2.bp.blogspot.com/-6aS8tEeOESo/Tg456pbOtnI/AAAAAAAAD3Y/er1Y6-O_qBg/s1600/gumbo%2Bplated%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://2.bp.blogspot.com/-6aS8tEeOESo/Tg456pbOtnI/AAAAAAAAD3Y/er1Y6-O_qBg/w484-h346/gumbo%2Bplated%2B3.jpg" width="484" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I'll let Mom explain in the video below (the <a href="http://the99centchef.blogspot.com/2011/07/cajun-cuisine-diaries-moms-gumbo-flea.html">recipe text is here</a>).</div><p><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/GyBfRaTQWag" width="515"></iframe> <b style="text-align: center;">Chicken and Sausage Gumbo - Video</b></p><p>Lately, when <b>Mom</b> makes hot and spicy <b>Gumbo</b> she adds a scoop of cool <b><a href="https://the99centchef.blogspot.com/2017/06/moms-cajun-potato-salad.html">Cajun Potato Salad</a></b>. The last time she was here in Los Angeles I got her to make some, and my cute niece Maranda dropped by to help. This recipe is a family affair you can check out below.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/cVzYB4UWZdI" width="515"></iframe> <b style="text-align: center;">Mom's Cajun Potato Salad - Video</b></p><p>Next to <b>Gumbo</b>, a rich and creamy <b><a href="https://en.wikipedia.org/wiki/%C3%89touff%C3%A9e">Étouffée</a></b> made with local <a href="https://en.wikipedia.org/wiki/Crayfish">crawfish </a>is another decadent stew. Check out local <b>Chef Tony's</b> take on <b><a href="https://the99centchef.blogspot.com/2011/08/crawfish-etouffee-recipe-cajun-cuisine.html">Crawfish Étouffée</a></b>.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/w8LMp25xuGw" width="525"></iframe> <b>Chef Tony's Crawfish Etouffee - Video</b></p><p>My other line-cooking nephew,<b> Zak, </b>knows how to blacken fish the Cajun way. And boy does he do a skillful job at it, as my <a href="https://youtu.be/K-unJfVlnLc">video below</a> will attest. He also throws in a mind-blowing side of <b>Sweet Potato Hash</b>, and yes, it's loaded with bacon.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-1p3IQz9nZok/VroUMOCG-8I/AAAAAAAAPcI/0J8ibtOdvhw/s1600/black%2Bblacken%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://2.bp.blogspot.com/-1p3IQz9nZok/VroUMOCG-8I/AAAAAAAAPcI/0J8ibtOdvhw/w325-h414/black%2Bblacken%2B2.jpg" width="325" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-divfZKks8OE/Tht4YKaXxTI/AAAAAAAAD8g/pohNYroMf0w/s1600/black%2Bhash%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://4.bp.blogspot.com/-divfZKks8OE/Tht4YKaXxTI/AAAAAAAAD8g/pohNYroMf0w/w486-h323/black%2Bhash%2Bplated.jpg" width="486" /></a></div><p> <b>Zak's </b>recipe gets everyone in on the action including his Mom and my sister, Brenda, who make noshing appearances. So do check out his delicious Cajun recipes below and <a href="http://the99centchef.blogspot.com/2011/07/blackened-fish-with-sweet-potato-hash.html">click here</a> for all the written details.<br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/K-unJfVlnLc" width="515"></iframe> <b style="text-align: center;">Zakk's Blackened Fish with Sweet Potato Hash - Video</b></p><div>The South's favorite nut, next to peanuts, is the pecan. And my nephew<b> Chef Matt</b> has the best <b><a href="http://the99centchef.blogspot.com/2013/05/chef-matts-pecan-crusted-fish-spinach.html">Pecan Crusted Fish </a></b>recipe this side of the Mississippi River. And he throws in a vegan <b><a href="http://the99centchef.blogspot.com/2013/05/chef-matts-pecan-crusted-fish-spinach.html">Spinach Salad </a></b>with a creamy <b><a href="http://the99centchef.blogspot.com/2013/05/chef-matts-pecan-crusted-fish-spinach.html">Strawberry Vinaigrette</a></b>. Now that's a mouthful.</div><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/dyIR-9opv4w" title="YouTube video player" width="525"></iframe> <b style="text-align: center;">Pecan Crusted Fish and Spinach Salad with a Strawberry Vinaigrette - Video</b></p><p>My most outrageous Cajun recipe is an <b><a href="https://the99centchef.blogspot.com/2012/02/fried-alligator-poboy-video.html">Alligator Po'Boy</a></b> sandwich made by my nephew <b>Chef Matt</b>. They say alligator tastes like chicken -- to me, it is close to the texture of a pork chop and tastes somewhere between chicken and shrimp. Just check out the recipe video and make sure to watch all the way to the end, where the relatives go hog wild over the <b><a href="https://the99centchef.blogspot.com/2012/02/fried-alligator-poboy-video.html">Alligator Po'Boy</a></b>.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/x1s128mFY6Y" title="YouTube video player" width="525"></iframe> <b style="text-align: center;">Alligator Po'Boy - Video</b></p><p>How low can one recipe go? Well, check out the <b>Swamp Chef</b> and nephew <b>Chef Matt's<a href="http://the99centchef.blogspot.com/2019/01/deep-fried-frog-legs-with-swamp-chef.html"> Deep-Fried Frog Legs</a></b>...not for the faint of palate! This recipe goes from a swamp frog hunt to the deep fryer.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/UbcaJmqZkoI" width="525"></iframe> <b style="text-align: center;">Frog Legs Recipe - Video</b></p><p>If you are not in New Orleans attending the glittery and debauched Mardi Gras festivities, you can still have a tasty good time - if you remember to bookmark this page and come back to make any of my <b>Cajun Mardi Gras </b>meals. So <span class="st"><a href="http://french.lovetoknow.com/french-phrases/let-good-times-roll-french"><i>Laissez</i> les </a><i><a href="http://french.lovetoknow.com/french-phrases/let-good-times-roll-french">bons temps rouler</a>!</i></span><br /><br /><span style="font-size: medium;"><b>New Orleans Po'Boy Dining</b>:</span><br /><b>Short Stop Po-Boys</b> - 119 Transcontinental Drive (near New Orleans Airport)<br />Metairie, Louisiana 70001<br />Phone: (504) 885-4572<br />Website: <a href="http://www.shortstoppoboys.com/">http://www.shortstoppoboys.com</a><br /><br /><b>Mother's Restaurant</b> - <span class="style1">401 Poydras<br />New Orleans, Louisiana 70130</span><br /></p><div class="block-contact">Phone: <span class="style2">(504) 523-9656</span></div><p>Website: <a href="http://www.mothersrestaurant.net/">http://www.mothersrestaurant.net</a><br /><br /><b>Parasol's</b> <b>Bar and Restaurant</b> - 2533 Constance Street<br /><span class="style1">New Orleans, Louisiana 70130</span><br />Phone:(504) 302-1543<br />Website: <a href="http://www.parasolsbarandrestaurant.com/">http://www.parasolsbarandrestaurant.com</a><br /><br />For a tasty local Los Angeles <b>Po' Boy</b> try <b>The Gumbo Pot </b>in the Mid-City located Farmer's Market. I order the Shrimp or Oyster Po' Boys and $15. For the menu <a href="http://www.thegumbopotla.com/">click here</a>. Warning, the seafood <b>Po' Boys</b> have a sour bite because of inserted sliced lemon -- I usually take the slices out.<br /><br />Another local food find for <b>Cajun Cuisine</b> is a restaurant and deli store called <b><a href="http://littlejewel.la/">Little Jewel</a>,</b> in downtown LA's Chinatown. It's the real deal too. Listen in as you get all the tasty details in my special <b>Restaurant Nocturne</b> arty video below. (BTW, the chef/owner drops an F-bomb at 1:53 minutes.)<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/8RiyxH-HTnk" width="515"></iframe><br /></p><p><br /></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-64534672099968955582024-02-09T23:00:00.000-08:002024-02-14T12:12:03.893-08:00Super Bowl Recipes - Touchdown!<p><span style="font-family: verdana;"><span style="color: #009900; font-size: 20.8px;"><span style="font-weight: bold;">Head to the end zone for a long pass</span></span> </span>of recipes from <b>The Culinary Quarterback</b>. Are you ready for <b><a href="https://en.wikipedia.org/wiki/Super_Bowl_LIV">Super Bowl LVIII </a></b>Sunday? <b>The Fried Pig Skin Lovin' Chef</b> has some tasty football food that will leave enough green in your wallet to buy an extra keg for your tailgate party.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-76vPPmwYIt4/XENLY-IacUI/AAAAAAAATeA/WUw166_EzkohoUwqgSYJ1XkJvzJrmNATgCPcBGAYYCw/s1600/99c%2Bchef%2B5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="956" height="466" src="https://4.bp.blogspot.com/-76vPPmwYIt4/XENLY-IacUI/AAAAAAAATeA/WUw166_EzkohoUwqgSYJ1XkJvzJrmNATgCPcBGAYYCw/w369-h466/99c%2Bchef%2B5.jpg" width="369" /></a></div><div style="text-align: center;"><b>Click on any recipe name</b> to see the original recipe blog post.</div><br />The NFC Conference Champions, <a href="https://www.49ers.com/"><b>San Francisco 49ers</b></a>, are up against the AFC Conference Champs, <b><a href="https://www.chiefs.com/">Kansas City Chief</a> </b>for <b><a href="https://en.wikipedia.org/wiki/Super_Bowl_LIV">Superbowl 54</a></b>. My recipe list below has local food spins according to both cities. The lineup for <a href="https://www.49ers.com/"><b>San Francisco 49ers</b></a><b> </b>features seafood, and for <b><a href="https://www.chiefs.com/">Kansas City Chiefs</a> </b>it all about the beef and pork!<br /><br /><b><span style="color: #3d85c6; font-family: verdana; font-size: medium;">Before I get to the recipes here is a short</span></b> I made in Las Vegas, home to this year's <b><a href="https://en.wikipedia.org/wiki/Super_Bowl_LIV">Super Bowl LIV</a></b>. I made<a href="https://youtu.be/XpvSC-2F6DI?si=A1GUQQDPfU_bNWVt"> the video </a>a while ago. The video starts with a quick food tour (man, have prices changed in a dozen years) then on to a gold nugget gambling story, oh boy! <div><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/XpvSC-2F6DI?si=A1GUQQDPfU_bNWVt" title="YouTube video player" width="530"></iframe><div><br />So if you are looking for regular eats for your <b>Superbowl Party</b>, I got your halfback, I mean back. There are no fumbles in this recipe list! 99 Thanks go to my local<b> <a href="https://99only.com/">99c only Stores</a> </b>and <b><a href="https://www.dollartree.com/">Dollar Trees</a></b>. Hey, I even find 99 cent deals at regular <a href="https://www.ralphs.com/"><b>grocery stores</b></a> and<a href="https://superiorgrocers.com/"> <b>ethnic markets</b></a>, so all the bases, I mean, the whole field are covered.<br /><br /><div><b><span style="color: #cc0000; font-size: medium;"><a href="https://www.49ers.com/">San Francisco 49ers</a> fans are all about seafood </span></b>in the <b>City by the Bay</b>. And boy do I have a cheap$kate sammie for you I call a <b><a href="http://the99centchef.blogspot.com/2011/05/scallop-roll.html">Scallop Roll</a></b>. This recipe is so scrumptious it was featured on the Huffington Post website! <a href="http://www.huffingtonpost.com/2012/06/13/lobster-rolls_n_1593526.html?slideshow=true#gallery/232317/3">Click here</a> to see the write-up. Lobster meat breaks the bank, while scallops are tender and a tasty cheap substitution I find in the frozen deli case. One small 4-ounce package is enough for a <b><a href="http://the99centchef.blogspot.com/2011/05/scallop-roll.html">Scallop Roll</a> </b>or two.<br /><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nFg73fVLNjA/Xi894Jxki7I/AAAAAAAAUi4/ccSeks2zYYgDcZXKt01GS9_6SVaaQ_ZOQCKgBGAsYHg/s1600/scallop%2B%25241%2Bscallops.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="720" height="238" src="https://1.bp.blogspot.com/-nFg73fVLNjA/Xi894Jxki7I/AAAAAAAAUi4/ccSeks2zYYgDcZXKt01GS9_6SVaaQ_ZOQCKgBGAsYHg/w464-h238/scallop%2B%25241%2Bscallops.jpg" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rmQ_qIcDL68/TcdpLzTyp_I/AAAAAAAADsA/vqsTtKVu5DU/s1600/scallop+plated+cu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://3.bp.blogspot.com/-rmQ_qIcDL68/TcdpLzTyp_I/AAAAAAAADsA/vqsTtKVu5DU/w463-h308/scallop+plated+cu.jpg" width="463" /></a></div><div style="text-align: center;"> <span style="color: #b45f06;"> <b>Scallop Roll</b></span></div><br /><b><span style="color: #a64d79; font-size: medium;">I love BBQ and so do <a href="https://www.chiefs.com/">Kansas City footballers</a></span></b>. And the local BBQ sauce is tomato-based just the way I like it, too. If you have a fave BBQ sauce recipe then use it - Out here in L.A. we have <b><a href="https://www.newmansown.com/food/type/barbecue-sauce/">Newman's Own</a></b> that was carried in my local<b> <a href="https://www.dollartree.com/">Dollar Tree</a></b> - talk about a big score!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V-Qj_vJVgN0/Xgj5YgTdQ7I/AAAAAAAAUgs/bQNNJ00DrlopJ9U6TML7YErjgEI515j5gCPcBGAYYCw/s1600/2019%2Bnewmans%2Bbbq.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="695" height="462" src="https://1.bp.blogspot.com/-V-Qj_vJVgN0/Xgj5YgTdQ7I/AAAAAAAAUgs/bQNNJ00DrlopJ9U6TML7YErjgEI515j5gCPcBGAYYCw/w441-h462/2019%2Bnewmans%2Bbbq.jpg" width="441" /></a></div><br /><b><span style="color: #741b47; font-family: verdana; font-size: medium;">A baked <a href="https://the99centchef.blogspot.com/2019/06/easy-baked-ribs-video-recipe.html"><span>Rack of Ribs</span></a> is easy and extra succulent</span></b> the 99 Cent Chef way. All I do is season them with a dry rub or coat in a fave <b>BBQ sauce</b>, wrap in foil then bake for 3 to 4 hours until fall-apart tender, that's it. You can smoke them your way once they are baked tender <a href="http://the99centchef.blogspot.com/2019/07/easy-smoked-ribs-video-recipe.html">like I do right here</a>. My recipe below uses<a href="https://the99centchef.blogspot.com/2019/07/easy-smoked-ribs-video-recipe.html"> <b>Pork Spareribs</b></a>, but meaty<a href="https://the99centchef.blogspot.com/2019/07/easy-smoked-ribs-video-recipe.html"> <b>Beef Ribs</b> </a>can be used as well.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/fqX2kOcrLhQ" width="525"></iframe><br /><div><br /><div style="text-align: center;">Serve the <b><span style="color: #783f04;"><a href="https://the99centchef.blogspot.com/2019/06/easy-baked-ribs-video-recipe.html">Rack of Ribs</a> </span></b>with a classic but simple <b><a href="https://the99centchef.blogspot.com/2019/08/classic-potato-salad-recipe-video.html"><span style="color: #b45f06;">Potato Salad</span></a></b> or <b><a href="https://the99centchef.blogspot.com/2019/08/coleslaw-video-recipe.html"><span style="color: #38761d;">Coleslaw</span></a></b>.</div><div style="text-align: center;"><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/-45GMVoygdc" width="525"></iframe><br /></div><div><br /></div><b><span style="color: #3d85c6; font-family: verdana; font-size: medium;">King Crab rules in San Fran.</span></b> Now I can't afford to use crab in my recipes, but I've found that imitation crab does the job for this <b>Bottom Feeder Chef. </b>Krab, or imitation crab, is a cooked fish blend that has the texture and taste of lump crabmeat. It may not be for the pescatarian purist, but I've grown to love it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZM-AJX52gCA/VvX4qu7iIDI/AAAAAAAAPkI/1My0iRmb5zoaf3v8boKFWLqtzbkKFLjhACPcBGAYYCw/s1600/cali%2Broll%2B99c%2Bkrab%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="1355" height="212" src="https://1.bp.blogspot.com/-ZM-AJX52gCA/VvX4qu7iIDI/AAAAAAAAPkI/1My0iRmb5zoaf3v8boKFWLqtzbkKFLjhACPcBGAYYCw/w451-h212/cali%2Broll%2B99c%2Bkrab%2B2.jpg" width="451" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FtwSHF21BvY/VvX4sLQOXvI/AAAAAAAAPkI/hqobwWrjZkAosYVld7MN2MDD5kA9ipUBgCPcBGAYYCw/s1600/krab%2Bshredding.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="256" src="https://1.bp.blogspot.com/-FtwSHF21BvY/VvX4sLQOXvI/AAAAAAAAPkI/hqobwWrjZkAosYVld7MN2MDD5kA9ipUBgCPcBGAYYCw/w454-h256/krab%2Bshredding.gif" width="454" /></a></div><div style="text-align: center;"><b> Fake Crab</b></div><span style="color: #38761d; font-family: verdana;"><b>I offer to my <a href="https://www.49ers.com/">49er</a> comrades the mighty <a href="http://the99centchef.blogspot.com/2015/11/fake-crab-louis-salad.html">Krab Louis </a></b></span><b><a href="http://the99centchef.blogspot.com/2015/11/fake-crab-louis-salad.html"><span style="color: #38761d; font-family: verdana;">Salad</span></a> </b>made with fantastic fake krab of course. Originating in San Francisco (or Oregon as some claim) this king of salads also has asparagus, plus cheap iceberg lettuce, tomato, a hard-boiled egg, and topped with my <a href="https://the99centchef.blogspot.com/2015/11/fake-crab-louis-salad.html"><b>Homemade Thousand Island Dressing</b></a>. Of course, use real lump crab...if you can afford it!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fUxpiBzmhiw/WVq_RO51I6I/AAAAAAAARIA/GoAxeIVNQgQlDoVj5xn5EpGYf__31b0VgCPcBGAYYCw/s1600/krab%2Blouis%2Bplating%2Bwide.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="255" src="https://1.bp.blogspot.com/-fUxpiBzmhiw/WVq_RO51I6I/AAAAAAAARIA/GoAxeIVNQgQlDoVj5xn5EpGYf__31b0VgCPcBGAYYCw/w453-h255/krab%2Blouis%2Bplating%2Bwide.gif" width="453" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LQFg6W0gyY0/XijKP-Z1-2I/AAAAAAAAUik/TjN_bk1uahYg3Y8NvoewVo8Bjj6MNu7ogCLcBGAsYHQ/s1600/chef%2Bcrown.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="520" height="337" src="https://1.bp.blogspot.com/-LQFg6W0gyY0/XijKP-Z1-2I/AAAAAAAAUik/TjN_bk1uahYg3Y8NvoewVo8Bjj6MNu7ogCLcBGAsYHQ/w449-h337/chef%2Bcrown.gif" width="449" /></a></div><br />This West Coast fan favorite is a<b> <a href="http://the99centchef.blogspot.com/2014/05/california-roll-sushi-recipe-video.html">California Roll</a></b>. Like a stadium wave, this California spin on Japanese sushi has traveled to grocery deli cases all around the country. And I substitute cheap imitation crab so you will save big bucks on usually expensive crabmeat.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/9QgYfYFuKig" width="525"></iframe><br /><br /><span style="color: #b45f06; font-family: verdana; font-size: medium;"><b>Another meaty meal is a big bowl of Kansas-style Chili.</b></span> Simple is best and if a hot bowl of<a href="http://the99centchef.blogspot.com/2016/05/homemade-beef-and-beans-chili.html"> <b><span style="color: #783f04;">Homemade Chili</span></b></a><span style="color: #783f04;"> </span>and a mug of icy cold beer are what you crave on game day then you've come to the right place. What's great about <b>Chili</b> is it can be made a day or two ahead and stay on the stovetop on low heat the whole gameday! Go ahead and add a can or two of black, pinto or red beans to the chili pot at the end of cooking for a more filling chili bowl. I like to top mine with chopped onion, shredded cheese, and crunchy<b><a href="https://www.fritolay.com/brands/fritos-corn-chips"> Fritos Corn Chips</a></b>!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JKoJD5xBKQw/Vx_NlvTqBCI/AAAAAAAAPtU/9cAw75EvyOw2mgLv3YEqpZHnLqIDeQbeACPcB/s1600/bowl%2Bchili%2Bspoon.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://1.bp.blogspot.com/-JKoJD5xBKQw/Vx_NlvTqBCI/AAAAAAAAPtU/9cAw75EvyOw2mgLv3YEqpZHnLqIDeQbeACPcB/w455-h256/bowl%2Bchili%2Bspoon.gif" width="455" /></a></div><br /><span style="font-family: verdana;"><b><span style="color: #cc0000;">Anybody can make a Hot Dog right?</span></b></span> If you have a fave <b>Kansas City</b> frankfurter, set out the toppings while the weenies steam or saute and let the grandstanders build their own. Here is a favorite of mine in the video below. I use chili from the can and sauerkraut from a jar -- use what you got or can easily get.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/EAThG_pC1kY" width="525"></iframe><br /><br />If game day is foggy and cold in San Francisco, then throw another log on the fire and gather in front of the big screen with a steaming bowl of my cheap$kate <a href="http://the99centchef.blogspot.com/2010/11/clam-chowder-new-england-style.html"><b><span style="color: #b45f06;">Clam Chowder</span></b></a>. <b><a href="https://www.49ers.com/">49er</a></b> fans will throw off their warming blankets, peel off their gloves, and line up for a big bowl. And serve it in a hollowed-out loaf of sourdough bread for extra points!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-9IeQDPw0vrs/TL5WO2NQyMI/AAAAAAAADEU/BLLqREDMfhUUpzxzMn5evdA8qP2538yJACPcB/s1600/chowder%2Bcooking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://3.bp.blogspot.com/-9IeQDPw0vrs/TL5WO2NQyMI/AAAAAAAADEU/BLLqREDMfhUUpzxzMn5evdA8qP2538yJACPcB/w440-h292/chowder%2Bcooking.jpg" width="440" /></a></div></div><br />You gotta serve BBQ Pork if you are a <b><a href="https://www.chiefs.com/">Chiefs</a> </b>fan, right? I have the perfect recipe for you, a succulent and smoky <b>BBQ Pulled Pork</b> sandwich recipe. I usually just add pickle and sliced onion, but my <b><a href="https://the99centchef.blogspot.com/2019/08/coleslaw-video-recipe.html">Homemade Coleslaw</a></b> goes on it, too, or as a side dish. <span style="text-align: center;">My</span><span style="text-align: center;"> recipe is easy and cheap to make, of course. Just check out the video below or </span><a href="http://the99centchef.blogspot.com/2013/10/bbq-pulled-pork.html" style="text-align: center;">click here to see</a><span style="text-align: center;"> all the tasty recipe details.</span><br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/_bj-7O70C-k" width="515"></iframe><br /><br /><b><span style="color: #b45f06; font-family: verdana; font-size: medium;">Also, you can start with a reverse flea-flicker</span></b> of a recipe called, <a href="http://carnitas./"><b>Carnitas</b>.</a> Hours of braising reduce a pork shoulder to a tender and succulent Mexican-style taco or burrito filling. <b><a href="http://the99centchef.blogspot.com/2013/03/20-tacos-carnitas-mexican-style-pork.html"><span style="color: #990000;">Carnitas</span></a></b><span style="color: #b45f06;"> </span>are what I order for late-night noshing at a taco truck.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bbzdjEqc1iY" width="525"></iframe><br /><br />Weave through the living room backfield with a pile of <b><a href="http://the99centchef.blogspot.com/2013/03/20-tacos-carnitas-mexican-style-pork.html"><span style="color: #674ea7;">Mexican Carnitas Tacos</span></a></b> (slow-cooked pork) and you'll be lucky to make it through without being sacked!<br /><br />And here are more recipes for Game Day, just read on and click on your faves, some familiar and some, like the next one, uniquely a <b>99 Cent Chef</b> game changer.<br /><br />Serve my most outrageous <b>Hot Dog</b> recipe, a the<b><a href="http://the99centchef.blogspot.com/2010/08/the-la-street-dog-recipe-video-6.html"><span style="color: #6aa84f;"> LA</span></a></b><b><a href="http://the99centchef.blogspot.com/2010/08/the-la-street-dog-recipe-video-6.html"><span style="color: #6aa84f;"> </span><span style="color: #cc0000;">Street</span> <span style="color: #b45f06;">Dog</span></a></b><span style="color: #b45f06;"> </span>-- a freeway pileup of flavors that make an end-run around any foot long out there.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/JvWu9zIN9sM" width="525"></iframe><br /><br />Of course, the simplest is best and I like a hot dog with just mustard and pickle relish. One trick I learned watching local wiener wranglers work and that is to steam the bun like I show below.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/TIDZhNvgaDE" width="525"></iframe><br /><br />When your guests rush through the patio gate, have a bowl of<span style="color: #783f04;"> </span><b><span style="color: #783f04;">C<span style="color: #783f04;">hips </span></span>and <span style="color: #cc0000;">Salsa</span></b> to greet them. Now you can just set out a jar of cheap Pace Chunky Salsa or go for extra points with my <b><a href="https://the99centchef.blogspot.com/2019/09/mango-salsa-video-recipe.html"><span style="color: #bf9000;">Mango Salsa</span> Recipe</a>.</b><br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/6kfnfne5A6s" width="525"></iframe><br /><br />Make a simple chopped <a href="https://the99centchef.blogspot.com/2012/06/pico-de-gallo-chunky-salsa.html"><b><span style="color: #cc0000;">Pico de Gallo</span></b></a> salsa or get a package of dried chilis for an intense <b><span style="color: #990000;"><a href="https://the99centchef.blogspot.com/2012/09/chile-salsa-from-dried-chiles.html"><span style="color: #990000;">Ancho and Red Chili</span></a> </span></b>Salsa. I also like a tangy <a href="https://the99centchef.blogspot.com/2013/07/roasted-salsa-verde-tomatillo-salsa.html"><b><span style="color: #38761d;">Salsa Verde </span></b></a>made with green tomatillos.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ifIpIyIXowc/XhDzmrZYimI/AAAAAAAAUhw/pzDi2S6YF7khaT6f5A1G6NkfktVbcc3_ACKgBGAsYHg/s1600/taco%2B4%2Bsalsas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="308" src="https://1.bp.blogspot.com/-ifIpIyIXowc/XhDzmrZYimI/AAAAAAAAUhw/pzDi2S6YF7khaT6f5A1G6NkfktVbcc3_ACKgBGAsYHg/w464-h308/taco%2B4%2Bsalsas.jpg" width="464" /></a></div><br /><span style="color: #cc0000; font-family: verdana; font-size: medium;"><b>All football fans love <a href="http://the99centchef.blogspot.com/2017/02/pizza-with-egg-video-recipe.html">Pizza</a> on game day.</b></span> You can avoid the long lines at Domino's or Shakey's Pizza and make your own cheaply with my recipe that uses pre-made cooked pizza crusts from the <b><a href="https://www.dollartree.com/">Dollar Tree</a></b> store.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Qflf-rhR0iA/V73UYipgXGI/AAAAAAAAQeI/TcodTA0wrwI86W-61lGWWul40xFpvh3JQCPcBGAYYCw/s1600/dollar%2B%25241%2Bpizza%2Bdough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="617" height="453" src="https://2.bp.blogspot.com/-Qflf-rhR0iA/V73UYipgXGI/AAAAAAAAQeI/TcodTA0wrwI86W-61lGWWul40xFpvh3JQCPcBGAYYCw/w433-h453/dollar%2B%25241%2Bpizza%2Bdough.jpg" width="433" /></a></div><br />What's great about making <b><a href="http://the99centchef.blogspot.com/2019/02/national-pizza-day.html">Individual Pizzas</a></b>, is everyone can add the ingredients they favor. I like<a href="http://the99centchef.blogspot.com/2017/02/pizza-with-egg-video-recipe.html"> anchovies and an egg</a> on mine -- I know no one else would order that one!<br /><br />Just set out a stack of individual store-bought pizza crusts and bowls of pepperoni, shredded cheese, black olives, fresh basil leaves, cooked Italian sausage, a fave jar of marinara sauce -- you get the picture. And it only takes 10 minutes or so in a hot oven and they are done! <a href="http://the99centchef.blogspot.com/2019/02/national-pizza-day.html">Click here</a> to see how I make them.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/SHFZWKQeeDk" width="515"></iframe><br /><br /><b><span style="color: #b45f06; font-family: verdana; font-size: medium;">Next to pizza and hot dogs, Fried Chicken</span></b> is a favorite finger food, and no one fries chicken better than this <b>Cheap$kate Game Changer</b>.<br /><br />I've come up with a crunchy coating that will empty the bleachers and have fans storming the kitchen! Get Superbowl Sunday going with my <b><a href="http://the99centchef.blogspot.com/2014/10/fried-chicken-sandwich-video-recipe.html">Fried Chicken Sandwich Recipe</a>,</b> or use my special flour and spice mix for regular bone-in chicken pieces. Fry up a batch of chicken to handoff when the coin is tossed to start the game.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/d_4LG3R6iOc" width="515"></iframe><br /><br />Bring more Southern flavor to your kitchen, no matter what State you are in. Fans will take a half-time break and huddle around your cast iron pot of my fragrant and spicy <b><a href="http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html" style="color: #993399;">Chicken & Sausage Jambalaya</a></b> and <b><a href="http://the99centchef.blogspot.com/2011/07/cajun-cuisine-diaries-moms-gumbo-flea.html" style="color: #a64d79;">Cajun Gumbo</a></b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6aS8tEeOESo/Tg456pbOtnI/AAAAAAAAD3Y/er1Y6-O_qBg/s1600/gumbo+plated+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://2.bp.blogspot.com/-6aS8tEeOESo/Tg456pbOtnI/AAAAAAAAD3Y/er1Y6-O_qBg/w460-h329/gumbo+plated+3.jpg" width="460" /></a></div><div style="text-align: center;"> <b>Mom's Chicken and Sausage Gumbo</b></div><br />In Louisiana, we put a dollop of <a href="http://the99centchef.blogspot.com/2017/06/moms-cajun-potato-salad.html" style="font-weight: bold;">Cajun Potato Salad</a><b> </b>on our <b><a href="http://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html">Gumbo</a></b>. If you don't believe me just check out the video below.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/cVzYB4UWZdI" width="515"></iframe><br /><div><br /></div><div>Or go straight up the middle with a tray of <span style="color: #cc0000;"><a href="http://the99centchef.blogspot.com/2015/10/teriyaki-spam-musubi-video-recipe.html"><b>Teriyaki Spam Musubi</b></a></span>. This Hawaiian specialty combines good old American canned spam with Japanese sushi. And does it really work? My easy-to-follow recipe will have your guests eating out of your hands...down!<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/CeBiICwltlw" width="525"></iframe><br /><div><br /></div></div>While everyone's watching the pre-game show send in any of my delicious sideline sides and appetizers, including: <b><a href="http://the99centchef.blogspot.com/2010/07/bacon-wrapped-dates-with-cream-cheese.html" style="color: #3d85c6;">Bacon Wrapped Dates</a> </b>and<b> <a href="http://the99centchef.blogspot.com/2015/06/bacon-wrapped-brussels-sprouts-video.html"><span style="color: #3d85c6;"><span style="color: #3d85c6;">Brussels Sprouts</span></span></a>, <a href="http://the99centchef.blogspot.com/2012/08/tomato-basil-bruschetta-video-recipe.html" style="color: #3d85c6;">Tomato & Basil Bruschetta</a>, <a href="http://the99centchef.blogspot.com/2008/10/devilish-deviled-eggs.html" style="color: #3d85c6;">Deviled Eggs</a>, <a href="http://the99centchef.blogspot.com/2012/09/portabella-mushroom-fries-recipe-video.html" style="color: #3d85c6;">Portabella Mushroom Fries</a>, <a href="http://the99centchef.blogspot.com/2011/04/fried-sweet-plantains-tostones.html" style="color: #3d85c6;">Sweet Fried Plantains</a>, <a href="http://the99centchef.blogspot.com/2008/08/summer-ceviche-with-black-beans.html" style="color: #3d85c6;">Ceviche with Avocado and Black Beans</a></b>, and <b><a href="http://the99centchef.blogspot.com/2010/01/chicken-satay-with-peanut-sauce.html" style="color: #3d85c6;">Chicken Satay with Peanut Sauce</a></b>.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/aA4RmfoIqQo" width="515"></iframe><br /><br />Football zealots are not just meat-eaters, but potato fanatics too. I like mine grilled, how about you? Well, I got <a href="http://the99centchef.blogspot.com/2017/11/grilled-yellow-sweet-potato-video-recipe.html"><b>Grilled Yellow</b></a> and <a href="http://the99centchef.blogspot.com/2017/08/grilled-sweet-potato.html"><b>Orange Sweet Potato</b></a> recipes for you to try.<br /><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/H8E0W7-WNYY" width="515"></iframe><br /><br />And just <a href="http://the99centchef.blogspot.com/2009/05/diary-of-frittata-maker-photo-story.html">click here to see</a> my <b>Veggie Frittata</b> recipe that will feed all your hungry team players (go ahead and add some ham pieces to fill out the frittata.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-poxDJDCR2Eg/VrJW-wrTiUI/AAAAAAAAPaM/vtx8gnhfzm0/s1600/frittata%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://1.bp.blogspot.com/-poxDJDCR2Eg/VrJW-wrTiUI/AAAAAAAAPaM/vtx8gnhfzm0/w469-h290/frittata%2Bplated.jpg" width="469" /></a></div><br />Start <b><a href="https://en.wikipedia.org/wiki/Super_Bowl_LV" target="_blank">Super Bowl Sunday</a></b> with a couple of omelet recipes, including my <a href="http://the99centchef.blogspot.com/2015/03/french-style-cheese-omelette-video.html"><b>French-style Cheese Omelette</b></a><br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/F5B1IU8sUIg" width="515"></iframe><br /><br />And, everyone will huddle around sandwich plates of gooey, cheesy <b><a href="http://the99centchef.blogspot.com/2012/02/patty-melt-video-sandwich-month.html">Patty Melts</a></b>, hearty <b><a href="http://the99centchef.blogspot.com/2010/09/meatball-sub.html">Meatball Subs,</a> <a href="http://the99centchef.blogspot.com/2012/07/homemade-deli-pastrami-video.html">Homemade Deli Pastrami</a>, <a href="http://the99centchef.blogspot.com/2012/02/falafel-pita-sandwich.html">Falafel Pitas</a>,</b> and steaming <b><a href="http://the99centchef.blogspot.com/2011/10/poultry-sloppy-joes-video.html">Sloppy Joe's</a></b>.<br /><br /><div style="color: #b45f06; text-align: center;"><div class="separator" style="clear: both;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/QZY_jVRWVgY" width="515"></iframe><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">If you're looking for one-pot meals, so you don't miss any action on the field, just check out my <b><a href="http://the99centchef.blogspot.com/2010/03/pork-bourguignon-with-apologies-to.html">Pork Bourguignon</a>, <a href="http://the99centchef.blogspot.com/2008/10/french-cassoulet-baked-white-beans.html">French Cassoulet</a>, <a href="http://the99centchef.blogspot.com/2015/05/chicken-tinga-mexican-chicken-stew.html">Chicken Tinga Stew</a>, <a href="http://the99centchef.blogspot.com/2011/06/miss-pattis-red-beans-rice.html">Mr. Patti's Red Beans & Rice</a>, <a href="http://the99centchef.blogspot.com/2011/11/baked-pasta-with-cauliflower-cheese.html">Baked Pasta with Cheese and Cauliflower</a>, <a href="http://the99centchef.blogspot.com/2013/02/baked-lasagna-with-ground-chicken.html">Baked Lasagna with Ground Chicken</a>, <a href="http://the99centchef.blogspot.com/2012/11/shepherds-pie.html">Shepherd's Pie</a></b>, or <b><a href="http://the99centchef.blogspot.com/2010/02/sausage-sauerkraut-with-beer.html">Sausage & Sauerkraut with Beer</a></b> recipes.</div><br /><div style="text-align: center;"><div class="separator" style="clear: both;"><a href="http://3.bp.blogspot.com/-vGp-jL-YPXo/UuwhnDVHiBI/AAAAAAAALNk/Amt6_JKpG0A/s1600/eating+lasagna+2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://3.bp.blogspot.com/-vGp-jL-YPXo/UuwhnDVHiBI/AAAAAAAALNk/Amt6_JKpG0A/w462-h306/eating+lasagna+2.gif" width="462" /></a></div><b><span style="color: #38761d;">Baked Lasagna with Ground Chicken</span></b></div><br /> Looking for a sneak-play recipe? How about a different twist on Buffalo Wings with my <b><a href="http://the99centchef.blogspot.com/2009/03/african-spiced-water-buffalo-wings.html" style="color: #6aa84f;">African Spiced Water Buffalo Wings</a></b>? This original recipe features chicken legs, but you can substitute wings.<br /><br /><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-aTxnhbX3WEk/Vrd4gwP85iI/AAAAAAAAPao/QvG3jceg4e4/s1600/buffalo%2Bwings%2Bx2b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://1.bp.blogspot.com/-aTxnhbX3WEk/Vrd4gwP85iI/AAAAAAAAPao/QvG3jceg4e4/w466-h289/buffalo%2Bwings%2Bx2b.jpg" width="466" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/_B6LDT7h6ArY/S235oBDLZ5I/AAAAAAAACcI/FiU9XWr0JLg/s1600-h/corndog+plated+2.jpg"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5435274791177906066" src="https://3.bp.blogspot.com/_B6LDT7h6ArY/S235oBDLZ5I/AAAAAAAACcI/FiU9XWr0JLg/w300-h400/corndog+plated+2.jpg" style="float: right; height: 320px; margin: 0px 0px 10px 10px; width: 240px;" width="300" /></a>Tired of stale, soggy stadium hot dogs? I have a great and easy <b><a href="http://the99centchef.blogspot.com/2008/10/corn-dog-party-video.html" style="color: #3333ff;">Corn Dog Recipe</a></b> made with Vienna sausages -- but you can use regular wieners. Your hungry guest will not be offsides dipping these crunchy coated pig skins into my tasty <b>Honey-mustard Sauce</b>.<br /><br />Since you have the fryer going you might as well make a batch of my <b><a href="http://the99centchef.blogspot.com/2009/05/krispy-kreme-doughnut-recipe-video.html" style="color: #3333ff;">Krispy Kreme Doughnuts</a></b>. They're as light and airy as the Goodyear blimp.<br /><br />So get your backfield in motion and <span style="color: #3d85c6;"><b>click on any of my tasty treat names</b> <b>above</b></span> to watch an instant reply of recipes from my blog. Your guest will be cheering you on -- from their cheap seats!</div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-3277272533207579282024-02-09T00:09:00.000-08:002024-02-09T09:16:19.843-08:00National Pizza Day<p> <span><span><b style="color: #cc0000; font-size: x-large;">Hallelujah, </b></span></span><b><span style="font-size: large;">it's</span></b><b><span style="font-size: large;"> National Pizza Day! </span></b>Heck, every day should be <b>National Pizza Day</b>. Check out my pizza celebration below with quick and easy<b> Pizza Recipes,</b> and a couple reviews of frozen <b>Pizzas</b> -- go ahead, dig in!</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcu7wY5tN4lkOPxjcLTIEee1jU6fhY9ML8gAWBMhwakKWsNhdNGgpPgoncN7eJT75TNce8y7F2wMv44udQIVnwEFq_0akKilrM1nptd7HiuFImK3IqrxHgAIaX3VRgaAp3dNtkvpbassFi4B2r1JkoChXKdaPoPJuiUKcBUGlMT8HWEyALKHYbni2MQ/s720/dollar%20pizza%20slice%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="623" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcu7wY5tN4lkOPxjcLTIEee1jU6fhY9ML8gAWBMhwakKWsNhdNGgpPgoncN7eJT75TNce8y7F2wMv44udQIVnwEFq_0akKilrM1nptd7HiuFImK3IqrxHgAIaX3VRgaAp3dNtkvpbassFi4B2r1JkoChXKdaPoPJuiUKcBUGlMT8HWEyALKHYbni2MQ/w391-h452/dollar%20pizza%20slice%202.jpg" width="391" /></a></div></div><p><span style="font-size: large;"><span style="color: #38761d;"><b>Pizza for breakfast? </b></span></span>Yeah! Or if you are a late breakfast eater like I am, then this goes down deliciously mid-morning after a second cup of joe. So check out my video recipe below for a <b><a href="http://the99centchef.blogspot.com/2017/02/pizza-with-egg-video-recipe.html">Quick Pizza with Egg</a></b> to see how fast it all comes together.<br /></p><div style="text-align: center;"><b>Quick Pizza with Egg - <span style="color: #a64d79;">VIDEO</span></b><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/SHFZWKQeeDk" width="515"></iframe></div><div style="text-align: center;">Play it here, video runs 1 minute, 24 seconds.</div><p>I'm surprised egg is not used more often on fast-food pizza. Like the first slice into a <b><a href="http://the99centchef.blogspot.com/2016/07/huevos-rancheros-video-recipe.html">Mexican Huevos Rancheros</a></b> where the runny egg mixes with salsa and refried beans, or a Southern breakfast of sunny-side-up eggs with biscuits and gravy, it's all about mixing in a creamy egg yolk. And you have it all with a hot pizza right out of the oven.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vPExFnE3LlQ/V8xWKVDEEbI/AAAAAAAAQjI/0JvxHGr-olAOv6JhdJE3KIiuc4FYmpF8wCEw/s1600/yolk-break-2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-vPExFnE3LlQ/V8xWKVDEEbI/AAAAAAAAQjI/0JvxHGr-olAOv6JhdJE3KIiuc4FYmpF8wCEw/s400/yolk-break-2.gif" width="400" /></a></div><p>It's a rich eating experience hitting all the right savory pleasure points with egg yolk, melty cheese, and pungent basil with tomato sauce.<br /><br /><b><span style="color: #e69138; font-size: large;">Using pre-cooked pizza crust</span></b> speeds up getting your meal to the table on time. Lately, I get precooked pizza crust cheaply at the<a href="https://www.dollartree.com/Food-Snacks-Drinks/1149/index.cat"> Dollar Tree</a> store a couple blocks away. While not the best pizza crust I've tried, the added toppings help make up for any dough deficiencies. If you find tasty pre-cooked pizza dough, do leave a comment and tell us all about it.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOfq9lRY1vjwGMFFuH6fYsZrW9tJzuf06h6gf8FhTFi_kA_gi46Kso9tEiGVrdKBMKWeQS65EjF4yKtdXbhJV-38dgWJ-AyZm2WMaw1NXIKZhtAgE5L61NBTazNzhDszoeGyK4McIT6W8kJO3XLORkX7YRULOimzyPGCcjvhE25g8oYUxQJ-NixUm3w/s720/20230121_141832%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="670" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOfq9lRY1vjwGMFFuH6fYsZrW9tJzuf06h6gf8FhTFi_kA_gi46Kso9tEiGVrdKBMKWeQS65EjF4yKtdXbhJV-38dgWJ-AyZm2WMaw1NXIKZhtAgE5L61NBTazNzhDszoeGyK4McIT6W8kJO3XLORkX7YRULOimzyPGCcjvhE25g8oYUxQJ-NixUm3w/w405-h435/20230121_141832%20b.jpg" width="405" /></a></div><p>The trick to using a precooked pizza crust is to not overcook it, or it will dry out like a cracker. I cook my <b>Pizza with Egg </b>for about 10 minutes at 400 degrees in a preheated oven. As soon as the whites of the egg are solid and cooked, and the egg yolk is still runny, I immediately remove the pizza. Of course, be careful taking that first hot bite!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/--hbAktaZjfI/V8xpbfBALHI/AAAAAAAAQjc/7UsGVL1WAAwB_ByUNDBi_GfbyL3bIldFQCLcB/s1600/pizza-baking-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/--hbAktaZjfI/V8xpbfBALHI/AAAAAAAAQjc/7UsGVL1WAAwB_ByUNDBi_GfbyL3bIldFQCLcB/s400/pizza-baking-3.gif" width="400" /></a></div><p>You could use fresh pizza dough from the deli case too, just backtime it, that is, if it takes 20 minutes to cook the dough, then top the pizza with an egg during the last 10 minutes of baking.<br /><br />If you can't find individual pizza crusts then slice a whole pizza crust to the size you like and work with that. It's easy enough to use the other half later, that is if you can stand the wait. Or make a whole regular-size pizza and add 2 or 3 eggs to the toppings.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CQi8mMF6GvU/V73UcM6grkI/AAAAAAAAQeQ/nO69iU4mHQ4A81PINr9AQYmfnWtpMrNowCPcB/s1600/dollar%2Bpizza%2Bdough%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-CQi8mMF6GvU/V73UcM6grkI/AAAAAAAAQeQ/nO69iU4mHQ4A81PINr9AQYmfnWtpMrNowCPcB/s400/dollar%2Bpizza%2Bdough%2Bcu.jpg" width="400" /></a></div><p>I find many types of tomato sauce at dollar stores. Everything from portabella mushroom to meat-flavored, and chunky eggplant to just plain tomato sauce. There are even jars of "Pizza Sauce."<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Hb2CpZ4XDtM/V73q3Ol-ilI/AAAAAAAAQfk/Pd8Mz5xzh5gf9iJJm4EJGIp-duPPwGEoACPcB/s1600/dollar%2Bsauce%2Bpouring.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://3.bp.blogspot.com/-Hb2CpZ4XDtM/V73q3Ol-ilI/AAAAAAAAQfk/Pd8Mz5xzh5gf9iJJm4EJGIp-duPPwGEoACPcB/s400/dollar%2Bsauce%2Bpouring.jpg" width="400" /></a></div><p>Get what you like in the can or jar, although I find a jar of tomato sauce easier to refrigerate and spoon from.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdVzXd8vLO_PJOKY4Q1c9uG_QmyYiYUl_8OzRq8S_QjJQD_hKU4KXlJJvN5i0LfnONgnUpLZ9FD5cxuRkQksoU3velEao8ZecK4ANmF-bVYTLsgEV5f0QL17GM_3BomMsKiMwh1w7oQjkLPJZ0BjBvx2LAvGh6NSzd6LSS2uUFA-knssxXHNmXkiSeg/s1124/00%20pasta%20sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1124" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdVzXd8vLO_PJOKY4Q1c9uG_QmyYiYUl_8OzRq8S_QjJQD_hKU4KXlJJvN5i0LfnONgnUpLZ9FD5cxuRkQksoU3velEao8ZecK4ANmF-bVYTLsgEV5f0QL17GM_3BomMsKiMwh1w7oQjkLPJZ0BjBvx2LAvGh6NSzd6LSS2uUFA-knssxXHNmXkiSeg/w428-h274/00%20pasta%20sauce.jpg" width="428" /></a></div><p>If you have a couple of cans of plain tomato sauce it's easy enough to make an<b> <a href="http://the99centchef.blogspot.com/2015/02/easy-marinara-sauce-tomato-video-recipe.html">Easy Homemade Marinara Sauce</a></b> that does double-duty as a <b>Pizza Sauce</b> and <b>Pasta Sauce</b>. My recipe video below is easy to follow.</p><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/iI7AjJCLiZM" title="YouTube video player" width="525"></iframe></div><div><div><br /></div><div>I kicked my <b>Quick Pizza with Egg</b> up a notch with fresh leaves of basil. I like to have a basil plant on my windowsill to pull leaves off. They go great in a <b>Thai-style Basil and Chicken Stir Fry</b> (my recipe is a <a href="http://the99centchef.blogspot.com/2016/02/chicken-basil-stir-fry.html">click away here</a>) and mixed into any favorite spaghetti dish.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-YKHpvz4VLXI/V8xvYRnxMHI/AAAAAAAAQjo/-534Pgb0zTEPt51Hh7gs_vI5d-cRcpFnQCLcB/s1600/basil-bush-reverse.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-YKHpvz4VLXI/V8xvYRnxMHI/AAAAAAAAQjo/-534Pgb0zTEPt51Hh7gs_vI5d-cRcpFnQCLcB/s400/basil-bush-reverse.gif" width="400" /></a></div><br />You only need a few leaves as they are much more pungent than dried basil. But it's okay to sprinkle on a favorite Italian dried herb into any pizza tomato sauce you use.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-QGlTwkp6zRs/V82vXcd49MI/AAAAAAAAQkA/GA5zgdDfaUkZCUuRxFrPGYnY_lII5DYIACLcB/s1600/egg%2Bpizza%2Bbasil%2Bwide.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://3.bp.blogspot.com/-QGlTwkp6zRs/V82vXcd49MI/AAAAAAAAQkA/GA5zgdDfaUkZCUuRxFrPGYnY_lII5DYIACLcB/s400/egg%2Bpizza%2Bbasil%2Bwide.jpg" width="400" /></a></div><br />I like Anchovies on my pizza, how about you? When I buy a frozen pizza I drape a few on top. The deal is not to add too many as the tiny salty fillets can overpower the other toppings. I recently get small tins of Anchovies with Capers at 99c only Stores, still a great deal. My quickie <b>Pizza with Anchovies</b> is below.</div><div><br /></div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/aEQaKwYYxjI?si=41yR7rakU-gn7frb" title="YouTube video player" width="525"></iframe><br /></div><div><br /></div><div>Canned Anchovies once opened will keep in the refrigerator covered for a month since they are cooked and salted for long reservation. And small single-serving Pizzas are the perfect price and size for a couple of Anchovies. </div></div><div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9TmLMS952f78Bt3FuyHvaghJiONSibdiUpWpMdf3PbGiConw7i885NSCXNEo9m3yYiViFdeKDrada3H5c8TFBCHKDQyY6XQqTTFCK9yMoUJ5-aC3UbhM_TKC60awP9ZSXbOIKsX5hfUvfwZUEkK0UvDWiI-Qq6-Y_FKzcsNq_h_82_6B_leIjthWwWy0/s640/can_open.gif" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="425" data-original-width="640" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9TmLMS952f78Bt3FuyHvaghJiONSibdiUpWpMdf3PbGiConw7i885NSCXNEo9m3yYiViFdeKDrada3H5c8TFBCHKDQyY6XQqTTFCK9yMoUJ5-aC3UbhM_TKC60awP9ZSXbOIKsX5hfUvfwZUEkK0UvDWiI-Qq6-Y_FKzcsNq_h_82_6B_leIjthWwWy0/w473-h315/can_open.gif" width="473" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiDNC-hJMnELbvT-dUHm0GA9X9I1ktKhwHQNRGYHlN10b8S0TkVr5mW_6aWq_UPq68RScBy1T6IxxPs88WvsB1djB_SaTWC0gaJIweUtuhJzFOxmBXbpLw0Avwj1zbKhFZfVUnaB57jVQYyzPsLtNc4o9lkgASSrw9KuuWnVCmEL5wEvL0uU1c9_gYy8T/s1232/20230724_144142%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1232" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiDNC-hJMnELbvT-dUHm0GA9X9I1ktKhwHQNRGYHlN10b8S0TkVr5mW_6aWq_UPq68RScBy1T6IxxPs88WvsB1djB_SaTWC0gaJIweUtuhJzFOxmBXbpLw0Avwj1zbKhFZfVUnaB57jVQYyzPsLtNc4o9lkgASSrw9KuuWnVCmEL5wEvL0uU1c9_gYy8T/w484-h283/20230724_144142%20b.jpg" width="484" /></a></div><div><br /></div><div>Mozzarella and Parmesan are the preferred cheeses for pizza toppings and I get small containers and packets from <a href="http://99only.com/">99c only Stores</a> and <a href="https://www.dollartree.com/Food-Snacks-Drinks/1149/index.cat">Dollar Tree</a> stores. Can you use other cheeses for pizza toppings? All you have to do is try and see for yourself.<br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjcaf7gZ3rsZQafg9xz7YQxtdfxlXigcIR4dlE3bPDg_64Rc-k2qtySiU00uiUsn8eO2Wa5gdL2yLQvVFa2DHCeP4a7hlBLj0aoi3MvIrczQQN5zdVTgvojapXE37d3BPPxK7hzMuovia999lrvHCnMVH_-EmhlqWClZvF4K6hh4lsjq1zyiOqY3cXw/s720/20220930_110538%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjcaf7gZ3rsZQafg9xz7YQxtdfxlXigcIR4dlE3bPDg_64Rc-k2qtySiU00uiUsn8eO2Wa5gdL2yLQvVFa2DHCeP4a7hlBLj0aoi3MvIrczQQN5zdVTgvojapXE37d3BPPxK7hzMuovia999lrvHCnMVH_-EmhlqWClZvF4K6hh4lsjq1zyiOqY3cXw/w424-h424/20220930_110538%20b.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAudnV3QCzwZxSFwgKpigZ7TYioyfi2vJhiYsdHlbblBqx2vRDjd0L2Jbji0KDsohEiHBQyAlbaZjmwdDun1qy9XC4BdK-asS1E3_Psvq7m7L2wSFEZL-UuKoABjZMeB6wlfOvjJK_gUdjuMNZA37eH7Oml56V1BkEJHRAd6XEZXp9FoE4cjQeDdMNRQ/s1093/20221031_105202%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1093" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAudnV3QCzwZxSFwgKpigZ7TYioyfi2vJhiYsdHlbblBqx2vRDjd0L2Jbji0KDsohEiHBQyAlbaZjmwdDun1qy9XC4BdK-asS1E3_Psvq7m7L2wSFEZL-UuKoABjZMeB6wlfOvjJK_gUdjuMNZA37eH7Oml56V1BkEJHRAd6XEZXp9FoE4cjQeDdMNRQ/w429-h283/20221031_105202%20b.jpg" width="429" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N1BAkmG7XGlqG-3FIB_aUNN7FIk0cR_ytCZdxPYnGTeTL1upt0uAqlYkm1LghMoY4K4nNvbrEPT9Fv41Jc_yYxjirglkTC6GZ6acIutbn1__-chL0gUNbQk-HWHdXDy9NHr-TvsUrtMn1e0gXTh6ineUvFByCKPKfOPr0xAm8Cv6CXlqtG-A4oUqyw/s1035/20221009_164616%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1035" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N1BAkmG7XGlqG-3FIB_aUNN7FIk0cR_ytCZdxPYnGTeTL1upt0uAqlYkm1LghMoY4K4nNvbrEPT9Fv41Jc_yYxjirglkTC6GZ6acIutbn1__-chL0gUNbQk-HWHdXDy9NHr-TvsUrtMn1e0gXTh6ineUvFByCKPKfOPr0xAm8Cv6CXlqtG-A4oUqyw/w430-h300/20221009_164616%20b.jpg" width="430" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQER41WKeLeCdX6w3rNudCWbs4I9bDWo15pBHznDWUo4CZRSI3pmmdVhbv2JCzdg8lX8Jyl5Wyhu-pafQsxXsWPbyWZqwzZAc4zo1vG-EBmjpZwOMdb7jjdQeCphHNoZyM3UuqfrixK7cLpXrox-LrnnZNLQeWX90Bes4XaW-EC-ILohZgoGXZBjfBg/s1079/20221009_164601%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1079" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQER41WKeLeCdX6w3rNudCWbs4I9bDWo15pBHznDWUo4CZRSI3pmmdVhbv2JCzdg8lX8Jyl5Wyhu-pafQsxXsWPbyWZqwzZAc4zo1vG-EBmjpZwOMdb7jjdQeCphHNoZyM3UuqfrixK7cLpXrox-LrnnZNLQeWX90Bes4XaW-EC-ILohZgoGXZBjfBg/w429-h287/20221009_164601%20b.jpg" width="429" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I also find dried parmesan in a shaker container but it's not as good as dried wedges you find in a typical grocery deli case.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-g7TpeZOZY_E/V82wl8JGLfI/AAAAAAAAQkI/Ox_nw3gyclE-nPjDem6BzxxF0RbBo7W2QCLcB/s1600/egg%2Bpizza%2Bcheese%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://2.bp.blogspot.com/-g7TpeZOZY_E/V82wl8JGLfI/AAAAAAAAQkI/Ox_nw3gyclE-nPjDem6BzxxF0RbBo7W2QCLcB/s400/egg%2Bpizza%2Bcheese%2Bcu.jpg" width="400" /></a></div><br />Eggs aren't as cheap as they used to be, especially if you use cage and are hormone-free. I used to get a dozen, but now I'm lucky to find 6 for $1.25.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWFY7A-QftPIgGNr7onKlX7eKxeVkIhJfKmZT0PhpVNAPIeC_3mske_4cCxgM_DfRfkf0-8DjYEwFeW0T54nxyJ-bgXKFX2PluL4ZgcXyaR2pVdnK6zrpaLPTaBWPsZZwiR8HjBBbC1aNb5k6oY2YysjEX0lQ6gRTA_LIQGdm6RGYXeIc2BJSv-Ph6A/s817/20220614_172923%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="817" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWFY7A-QftPIgGNr7onKlX7eKxeVkIhJfKmZT0PhpVNAPIeC_3mske_4cCxgM_DfRfkf0-8DjYEwFeW0T54nxyJ-bgXKFX2PluL4ZgcXyaR2pVdnK6zrpaLPTaBWPsZZwiR8HjBBbC1aNb5k6oY2YysjEX0lQ6gRTA_LIQGdm6RGYXeIc2BJSv-Ph6A/w421-h371/20220614_172923%20b.jpg" width="421" /></a></div><br />Top the pizza with one egg, or add a couple of them if you like. I like my egg yolks runny, but you can cook it a few minutes more, until similar to a soft-boiled texture.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ys9HDSJ7nCU/V8xwsWiwlOI/AAAAAAAAQjw/YepByL_b-aE0FK_46NrSyGewoQpvA_huwCLcB/s1600/egg%2Bpizza%2Bassembed%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-ys9HDSJ7nCU/V8xwsWiwlOI/AAAAAAAAQjw/YepByL_b-aE0FK_46NrSyGewoQpvA_huwCLcB/s400/egg%2Bpizza%2Bassembed%2Bcu.jpg" width="392" /></a></div><br />And what's great about making your own mini-pizza is you can add as much cheese and tomato sauce as you like (or can afford).<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HdGT0zJdlVM/V8xWRR2rXPI/AAAAAAAAQj4/AnSTAdM2HTwjVWM3oM5pL8h3LW_OqwEXACPcB/s1600/pizza-assemble-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-HdGT0zJdlVM/V8xWRR2rXPI/AAAAAAAAQj4/AnSTAdM2HTwjVWM3oM5pL8h3LW_OqwEXACPcB/s400/pizza-assemble-3.gif" width="400" /></a></div><br />Tangy tomato sauce with pungent fresh basil leaves and melty cheese is the perfect platform for a fried egg. And it's so easy to do if you use packaged single serving sizes of pizza crust that are precooked like I do. Or if you have a leftover slice then break an egg over it, and heat the slice in a toaster oven.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Dbqv0i3Xs4Y/V8xWQWDh0wI/AAAAAAAAQjM/XqAL5crqXm88xub3vh-EnUF_feoTBt_aQCEw/s1600/pizza-slice-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-Dbqv0i3Xs4Y/V8xWQWDh0wI/AAAAAAAAQjM/XqAL5crqXm88xub3vh-EnUF_feoTBt_aQCEw/s400/pizza-slice-3.gif" width="400" /></a></div><br />Give my latest cheap$kate recipe a try, I know you will like it --<i> ciao</i> and<i> buon appetite</i>!<b><span style="color: #cc0000; font-size: large;"><br /></span></b></div><div><br /></div><div><b><span style="color: #cc0000; font-size: large;">You can make a traditional pizza too</span></b> with this pre-cooked pizza crust. How about a <b>Black Olive and Sausage Pizza</b>?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vvOlYjL05Qc/V73hezASfGI/AAAAAAAAQeo/fUWifZ4KqZE5QIhOLSudl3gSbm6ILBtbgCLcB/s1600/baking%2Btomato%2Bsauce%2Bcu.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://1.bp.blogspot.com/-vvOlYjL05Qc/V73hezASfGI/AAAAAAAAQeo/fUWifZ4KqZE5QIhOLSudl3gSbm6ILBtbgCLcB/s400/baking%2Btomato%2Bsauce%2Bcu.gif" width="400" /></a></div><br />All the ingredients are super cheap of course, everything from a can of olives to ground breakfast pork.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6qToXYXLU2mZCGPN2DECZeND0JN3p4jAuCgsI0O6bbxk7ckqJNnXKH01r7yWsN1jk3mHXf5TvIyM2l7QattIvcrqDwWnnjfKbFQpBxNTIZPatL3O__qKYzqUerid7ArI4glpp32xL55LK1wVHGdUaDSSwPsiDAG2EMSMDJm73xUaS0IY_BJvUE36qA/s881/125%20sausage%20package.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="881" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6qToXYXLU2mZCGPN2DECZeND0JN3p4jAuCgsI0O6bbxk7ckqJNnXKH01r7yWsN1jk3mHXf5TvIyM2l7QattIvcrqDwWnnjfKbFQpBxNTIZPatL3O__qKYzqUerid7ArI4glpp32xL55LK1wVHGdUaDSSwPsiDAG2EMSMDJm73xUaS0IY_BJvUE36qA/w401-h328/125%20sausage%20package.jpg" width="401" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qYiVuNZHXdCxz4WT-WzNIDd0eQL6X7E84BE0386k0gkgYiBJca2RLOGMYojaklobA0PzrjKbGsV9JR_KQiT7yc8jYguSj0CnZwzUUe7nbC1rTNiK97TYf1hrkt_qLBZz00PhiSCqQPG48684kpbGI_p7XtRS2PcGdVqBYCpaUF33sQ_57gKtyT7djg/s950/20221113_160945%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="950" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qYiVuNZHXdCxz4WT-WzNIDd0eQL6X7E84BE0386k0gkgYiBJca2RLOGMYojaklobA0PzrjKbGsV9JR_KQiT7yc8jYguSj0CnZwzUUe7nbC1rTNiK97TYf1hrkt_qLBZz00PhiSCqQPG48684kpbGI_p7XtRS2PcGdVqBYCpaUF33sQ_57gKtyT7djg/w401-h305/20221113_160945%20b.jpg" width="401" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>While breakfast pork is not Italian, you can make it pretty close by mixing in a teaspoon of dried Italian herbs, again easily found at Dollar Tree or the 99c only Stores.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5zGg7hWSMP8AtSwHqKb_xJ2ZthlBTlvgiapv0DnBOEEmVvwISMlGCouhQi9pfzkEvAQBXzhFSm5TeCVXjcguMZ1DrcrfERs4J0C1Ybx-0_gTQsvrq8lq7GSBEwfttae1LsIdlxzOqmfFxSvZZAiXENg9ktT7mdQhkd5zXuzgYm1Y3nmWGbnGHNRjoA/s731/00%20italian%20herbs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="731" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5zGg7hWSMP8AtSwHqKb_xJ2ZthlBTlvgiapv0DnBOEEmVvwISMlGCouhQi9pfzkEvAQBXzhFSm5TeCVXjcguMZ1DrcrfERs4J0C1Ybx-0_gTQsvrq8lq7GSBEwfttae1LsIdlxzOqmfFxSvZZAiXENg9ktT7mdQhkd5zXuzgYm1Y3nmWGbnGHNRjoA/w399-h393/00%20italian%20herbs.jpg" width="399" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>So for about 6 bucks, I got enough Dollar Tree ingredients to make 4 individual pizzas (adding dried herbs I have at home,) with leftover pizza sauce, sausage, and plenty of olives.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Oiky_KmpC5Q/V73UbVAbomI/AAAAAAAAQeQ/_gArz_RcngYREbSFaEwInzw5iEBpinLDgCEw/s1600/dollar%2Bolives%2Bsliced.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://1.bp.blogspot.com/-Oiky_KmpC5Q/V73UbVAbomI/AAAAAAAAQeQ/_gArz_RcngYREbSFaEwInzw5iEBpinLDgCEw/s400/dollar%2Bolives%2Bsliced.jpg" width="400" /></a></div><br />What's nice is being able to add as much sauce, olives, and sausage as I wanted on each pizza. I had just enough mozzarella though, so could not go overboard with that.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CS7O6JN074c/V73q3aqrfAI/AAAAAAAAQfU/EuzLH8m0I9MsLpVD3AgfefMoONIw1DkKACLcB/s1600/dollar%2Bcheese%2Badding.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-CS7O6JN074c/V73q3aqrfAI/AAAAAAAAQfU/EuzLH8m0I9MsLpVD3AgfefMoONIw1DkKACLcB/s400/dollar%2Bcheese%2Badding.jpg" width="303" /></a></div><br />I find that may budget premade individual pizzas lacking, mainly they are skimpy with the meat and cheese. Using fresh pork sausage is so much tastier and I can crumble it into any size I like.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-x3ytUrm7_cw/V73UaFXUIHI/AAAAAAAAQeI/xiylqhS2ergUn8MDexClWO9hzfWENOsQQCPcB/s1600/dollar%2Bdough%2Bsauce%2Bsausage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://4.bp.blogspot.com/-x3ytUrm7_cw/V73UaFXUIHI/AAAAAAAAQeI/xiylqhS2ergUn8MDexClWO9hzfWENOsQQCPcB/s400/dollar%2Bdough%2Bsauce%2Bsausage.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>I use a pre-cooked crust, so the baking time is only about 10 minutes at 400 degrees, just enough time to heat all the ingredients and melt the cheese -- that's it!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-qVYF2v-GnSI/V73Ubu6xIhI/AAAAAAAAQeQ/uvMw-Sa_wGMLBASts7ZH73pInQp8ZDidwCPcB/s1600/dollar%2Bpizza%2Bdone%2Bwide.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://2.bp.blogspot.com/-qVYF2v-GnSI/V73Ubu6xIhI/AAAAAAAAQeQ/uvMw-Sa_wGMLBASts7ZH73pInQp8ZDidwCPcB/s400/dollar%2Bpizza%2Bdone%2Bwide.jpg" width="400" /></a></div><div><br /></div><span style="color: #0b5394; font-size: large;"><b>My first seafood-topped pizza</b></span> was from a small side-street restaurant during a Rome, Italy vacation. Some may blanch when served calamari, clams, and shrimp on a pizza, but how can you resist when it's paired with melted mozzarella and artichoke hearts? Read my recipe post from a decade ago below. Some prices have changed, but the flavors remain as delicious.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_B6LDT7h6ArY/SRd3UtJIsCI/AAAAAAAABSo/GA0ycM1VnWo/s1600-h/pizza+cooked.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="315" id="BLOGGER_PHOTO_ID_5266809486832087074" src="https://4.bp.blogspot.com/_B6LDT7h6ArY/SRd3UtJIsCI/AAAAAAAABSo/GA0ycM1VnWo/w418-h315/pizza+cooked.jpg" style="display: block; height: 247px; margin: 0px auto 10px; width: 328px;" width="418" /></a></div><a href="http://2.bp.blogspot.com/_B6LDT7h6ArY/SRd1Sxzl0GI/AAAAAAAABSY/DdOFT_fIew0/s1600-h/pizza+99c+clams.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5266807254700904546" src="https://2.bp.blogspot.com/_B6LDT7h6ArY/SRd1Sxzl0GI/AAAAAAAABSY/DdOFT_fIew0/s320/pizza+99c+clams.jpg" style="cursor: pointer; float: left; height: 268px; margin: 0pt 10px 10px 0pt; width: 242px;" /></a>I simplify things by using a 99.99 cent can of chopped clams. One can is enough for three small individual pita pizzas; all other ingredients are often found in local 99c only Stores, including pita bread (although regular local markets often have sales on canned minced clams and shredded mozzarella.<br /><br />And pita bread is reasonably priced), you get eight pitas per package - talk about a great deal! These pita pizzas are delish with or without clams - make it your own by adding any favorite topping.<br /><br />These budget pizzas are easy to make and are perfect for a party or as a late-night cramming snack for all you overextended, financially strapped college students. All you need is a dorm buddy with a toaster oven!<br /><br /><a href="http://4.bp.blogspot.com/_B6LDT7h6ArY/SRd2_HBW00I/AAAAAAAABSg/qI4xsQNQH8E/s1600-h/pizza+olive+oil.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5266809115821658946" src="https://4.bp.blogspot.com/_B6LDT7h6ArY/SRd2_HBW00I/AAAAAAAABSg/qI4xsQNQH8E/s320/pizza+olive+oil.jpg" style="cursor: pointer; float: right; height: 320px; margin: 0pt 0pt 10px 10px; width: 240px;" /></a><span style="font-size: small;"><span style="font-weight: bold;">Ingredients</span> (for 3 pita pizzas)</span><br /><ul><li><span style="font-size: small;"><b>3 pita bread rounds</b></span></li><li><span style="font-size: small;"><b>1 can minced or chopped clams</b> (6.5 oz.)</span></li><li><span style="font-size: small;"><b>1 package shredded mozzarella</b> (4 oz.)</span></li><li><span style="font-size: small;"><b>3 tbsp. dried parmesan cheese</b> (optional)</span></li><li><span style="font-size: small;"><b>1 small 8 oz. can of tomato sauce</b> or your favorite pasta sauce.</span></li><li><span style="font-size: small;"><b>1 small jar of marinated artichoke hearts</b> (6oz.) in oil or water, drained.</span></li><li><span style="font-size: small;"><b>3 tablespoons of 99.99 cent olive oil blend</b></span></li><li><span style="font-size: small;"><b>1 teaspoon dried herbs including </b>- parsley, oregano, and sage (a pinch per pita)</span></li></ul><span style="font-size: small;"><span style="font-weight: bold;">Directions</span><br />Preheat oven to 400 degrees. Layout 3 pita rounds and top each with 3 tbsp. of tomato sauce and a small pinch of dried herbs, then cover with a layer of mozzarella cheese.</span><br /><span style="font-size: small;"><br /></span><span style="font-size: small;"> Drain artichoke heart and minced clams; evenly distribute over pita pizzas and add a sprinkle of dried parmesan cheese. Finish with a drizzle (about a tablespoon) of olive oil.</span><br /><span style="font-size: small;"><br /></span><span style="font-size: small;"> Bake for about 10 minutes -- cheese will melt, while the pita edge becomes crisp and just starts to brown.</span><br /><span style="font-size: small;"><br /></span><span style="font-size: small;">And don't forget to mix it up with different toppings for a party. Just set out a plate of salami, cheese, cooked sausage, tomato sauce, olives, and any other favorites.</span><br /><span style="font-size: small;"><br /></span><span><b><span style="color: #a64d79; font-size: large;">Time for a few Pizza Deal of the Day reviews.</span></b> Many are adequate, and some are even quite tasty, that is if you sprinkle on some extra mozzarella!</span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">When you think of Oprah Winfrey, pizza does not come immediately to mind. Well, she's jumped on the celebrity food product bandwagon. She has a line of frozen pizzas and I got one at my local<a href="https://99only.com/"> 99c only Store</a>. Don't know how it ended up there but I'm not complaining. </span></div><div><span style="font-size: small;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjwLrlntYq_yrqi-zs4T7MWrtvATXbMmr3ff-0vEZ65K6prgnu0oPzDjH7qNPXGrUyEpQxP-CBKrYGj0ZkcTajUbMqTUfPPqRpFl8ZVOcyQ7sZmI6JVl6CQuN8zTCnx6FHYaD0GPDLRCcCtsaybw8_3AGOHLJS-zgU42FCpq9kDYNTECA0JEgCaunad2Q=s811" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="811" height="379" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwLrlntYq_yrqi-zs4T7MWrtvATXbMmr3ff-0vEZ65K6prgnu0oPzDjH7qNPXGrUyEpQxP-CBKrYGj0ZkcTajUbMqTUfPPqRpFl8ZVOcyQ7sZmI6JVl6CQuN8zTCnx6FHYaD0GPDLRCcCtsaybw8_3AGOHLJS-zgU42FCpq9kDYNTECA0JEgCaunad2Q=w427-h379" width="427" /></a></div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">It's a full-sized large pizza with a thick crust and loaded with pepperoni. So how does it rate on my <b><a href="http://the99centchef.blogspot.com/2019/05/oprah-pepperoni-pizza-cheapkate-review.html">Cheap$kate Dining Scale</a> </b>of 1 to 9<b>, </b>9 being best? Just check out my video below to get all the tasty details!</span></div><div><span style="font-size: small;"><br /></span></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FYrKE3cFiGI" title="YouTube video player" width="525"></iframe><div><br /></div><div><div><span style="font-size: large;"><span style="color: #cc0000;"><b>Unfortunately, this Deal of the Day is bleh.</b></span></span> I mean it's not bad, just mediocre. And that goes for both <b>Atkins Stone Fired Pepperoni </b>and<b> Cheese Pizza</b>.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xpilN0cJuAs/VlQBRxD9UWI/AAAAAAAAPCs/f2_F3IDO-jk/s1600/atkins%2Bpizza%2Bpepperoni%2B99c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-xpilN0cJuAs/VlQBRxD9UWI/AAAAAAAAPCs/f2_F3IDO-jk/s400/atkins%2Bpizza%2Bpepperoni%2B99c.jpg" width="376" /></a></div><br /></div><div>I know it's hard to find a tasty frozen pizza for a buck. One day I'll find what I'm looking for, just not yet.</div><div></div><div><br />In general, I like Atkins frozen meals that show up in my local <a href="https://99only.com/"> 99c only Store</a>'s frozen case, like this one <a href="http://the99centchef.blogspot.com/2014/01/italian-sausage-primavera-by-atkins.html">a click away, here.</a> </div><div><br /></div><div>I first tried the <b>Stone-Fired Pepperoni Pizza. </b>This one had 3 slices of pepperoni, not the four slices shown on the box cover - better supervision is needed at the Atkins pizza plant.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VokDCQpU0H8/VlQA-pCr7iI/AAAAAAAAPCY/cj0IVNqrOlM/s1600/atkins%2Bpizza%2Bpepperoni%2Bfrozen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://1.bp.blogspot.com/-VokDCQpU0H8/VlQA-pCr7iI/AAAAAAAAPCY/cj0IVNqrOlM/s400/atkins%2Bpizza%2Bpepperoni%2Bfrozen.jpg" width="400" /></a></div><br /></div><div>The main problem was the lack of tomato sauce and the lack of cheese. I guess to keep the price down they cut the cheese when adding pepperoni. I don't need a lot of tomato sauce, but this single serving had the tiniest smear. You would think since cans of tomato sauce are so cheap that they would ladle it on.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DeZmXON7FUg/VlQA-7A7JqI/AAAAAAAAPCg/sLZq7vnueRw/s1600/atkins%2Bpizza%2Bpepperoni%2Bslice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-DeZmXON7FUg/VlQA-7A7JqI/AAAAAAAAPCg/sLZq7vnueRw/s400/atkins%2Bpizza%2Bpepperoni%2Bslice.jpg" width="400" /></a></div><br /></div><div>I thought the pepperoni slices were fine. Thin but spicy and pungent just like pepperoni should be. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AgfF2AbgsAw/VlQA_L9SOuI/AAAAAAAAPCk/qjXlz5ofuZA/s1600/atkins%2Bpizza%2Bpepperoni.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-AgfF2AbgsAw/VlQA_L9SOuI/AAAAAAAAPCk/qjXlz5ofuZA/s400/atkins%2Bpizza%2Bpepperoni.jpg" width="400" /></a></div><br /></div><div>And the cheese was flavorful with mozzarella and parmesan. Like I said earlier, it could have been used more. </div><div><br /></div><div>And finally, the pizza crust is medium thick and blistered. I prefer thin, but the dough is tasty enough -- Chicago and New York-style crusts have nothing to worry about here. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QdQs8oC_LJw/VlQCN6Ea17I/AAAAAAAAPC0/m2oDYVoqzPM/s1600/atkins%2Bpizza%2Bdough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-QdQs8oC_LJw/VlQCN6Ea17I/AAAAAAAAPC0/m2oDYVoqzPM/s400/atkins%2Bpizza%2Bdough.jpg" width="400" /></a></div><br /></div><div>So on the 99 Cent Chef's <b>Cheap$kate Dining Scale</b> of 1 to 9, 9 being best, I give <b>Atkins Stone Fired Pepperoni Pizza </b>a <b>4</b>!<b><br /></b></div><div><br /></div><div><b><span style="color: #6aa84f; font-size: large;">So on to the next Deal of the Day</span></b>, <b>Atkins Stone Fired Cheese Pizza</b>. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUZbNhgKx5SRHFPPAv1pxZIu1eBIetSkFTBgwhVSnwy-u_CjxMvU3POnTg-seaNHuCMW36h5gCN8GUNUL0EephjlAkhz6cDOjWkTnTWuWXg8ZccKh8fU6MZ40iveVH1Q--nYzTympsQGBwfC1Zww9vOnj-HFrz3LLc3jo2cpTzHGbz3tQ2Zk_m20CnuA=s466" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="466" height="399" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUZbNhgKx5SRHFPPAv1pxZIu1eBIetSkFTBgwhVSnwy-u_CjxMvU3POnTg-seaNHuCMW36h5gCN8GUNUL0EephjlAkhz6cDOjWkTnTWuWXg8ZccKh8fU6MZ40iveVH1Q--nYzTympsQGBwfC1Zww9vOnj-HFrz3LLc3jo2cpTzHGbz3tQ2Zk_m20CnuA=w399-h399" width="399" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x-KIOUBy_WU/VlQA9ohxSvI/AAAAAAAAPCo/aQD3LD1_fLA/s1600/atkins%2Bpizza%2Bcheese%2Bfrozen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://4.bp.blogspot.com/-x-KIOUBy_WU/VlQA9ohxSvI/AAAAAAAAPCo/aQD3LD1_fLA/s400/atkins%2Bpizza%2Bcheese%2Bfrozen.jpg" width="400" /></a></div><br />Now, this is more like it. This pizza has plenty of melty, gooey cheese, just the way I like it! It still has too little sauce, but the cheese amount almost makes up for it. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Fb6x2z3fLt4/VlQA-LwrYeI/AAAAAAAAPCc/Q2aAa1XwIdw/s1600/atkins%2Bpizza%2Bcheese%2Bslice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://1.bp.blogspot.com/-Fb6x2z3fLt4/VlQA-LwrYeI/AAAAAAAAPCc/Q2aAa1XwIdw/s400/atkins%2Bpizza%2Bcheese%2Bslice.jpg" width="400" /></a></div><br />While not the most flavorful mozzarella and parmesan, it's fine. I think an extra shaving or two of parmesan cheese would do the trick.</div><div><br /></div><div>And it has the same crust. I tried frying this frozen pizza on a George Forman-like grill for a better crust, but due to the thick dough it still did not crisp up enough, before the cheese started melting all over the place, and the too little tomato sauce almost evaporated away.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ThGIK3Hum7Q/VlQA9yMep7I/AAAAAAAAPCE/gVXGJVBRIuk/s1600/atkins%2Bpizza%2Bforeman%2Bgrill.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-ThGIK3Hum7Q/VlQA9yMep7I/AAAAAAAAPCE/gVXGJVBRIuk/s400/atkins%2Bpizza%2Bforeman%2Bgrill.jpg" width="400" /></a></div><br />The ingredient list is too long for both pizzas, but that could be preservatives in the pepperoni and cheeses.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oYc8HA89THU/VlQA-bTM2vI/AAAAAAAAPCQ/dGXdtZ5gJUo/s1600/atkins%2Bpizza%2Bingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://1.bp.blogspot.com/-oYc8HA89THU/VlQA-bTM2vI/AAAAAAAAPCQ/dGXdtZ5gJUo/s400/atkins%2Bpizza%2Bingredients.jpg" width="400" /></a></div><div style="text-align: center;"> Click on any photo to see larger.</div><br /></div><div></div><div>So on the 99 Cent Chef's <b>Cheap$kate Dining Scale</b> of 1 to 9, 9 being best, I give <b>Atkins Stone Fired Cheese Pizza </b>a <b>6</b> ! It's a little better than bleh.</div><div><b><br /></b></div><div>While I shouldn't complain too much about single-serving pizzas for a buck, I would recommend the <b>Cheese Pizza</b> over the <b>Pepperoni</b>.</div><span style="font-size: small;"></span><br /><div><span style="color: #cc0000;"><span style="font-size: large;"><b><span style="color: #444444;">Welcome to the real</span> <a href="http://www.youtube.com/watch?v=4S9a5V9ODuY">Hunger Games</a></b></span></span>, with a <a href="http://www.youtube.com/watch?v=SIuRjqcpuGQ">battle royale</a> between 2 pizza purveyors, Geno's and Celeste. In my latest <b>Deal of the Day,</b> it's mini pizzas going mano-a-mano and the winner gets the <b>Chintzy Award </b>for Best Cheap Pie. This is a cuisine made for dorm room keg parties and minimum-wage workday lunches.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2xZRJj3C2o8/UJDCbzSTV8I/AAAAAAAAHYw/MleM2ji2JEI/s1600/pizza+99c+jeno+&+celeste.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://4.bp.blogspot.com/-2xZRJj3C2o8/UJDCbzSTV8I/AAAAAAAAHYw/MleM2ji2JEI/s400/pizza+99c+jeno+&+celeste.jpg" width="400" /></a></div><br />I picked up each single-serving pie from the frozen deli case at <a href="http://99only.com/applications/locator/results_details.php?id=2&dist=5.51973687202315">this 99c only Store</a> for 99.99 cents (or $1.) The pizzas are the perfect size for lunchtime appetites. I got the same toppings of cheese, pepperoni, and sausage on both. Normally I like a pizza hot from the oven, but for this meal showdown, I am going with the quicker microwave preparation. -- following the box directions.<br /><br /><b>Celeste</b><br />There is more tomato sauce and chunkier meat topping -- so you can really taste the Italian sausage and pepperoni. -- Celeste is a winner in the meat category. Also, larger lashings of mozzarella cheese make individual bites varied, as the ingredients are larger but spread out more. And the tomato sauce, while plain, binds all the flavors together. There is a silver crisping plate included<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7Dtl4rMvBhQ/UJDC2-9YzvI/AAAAAAAAHY4/7ZuLnnb1no8/s1600/pizza+celeste+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://3.bp.blogspot.com/-7Dtl4rMvBhQ/UJDC2-9YzvI/AAAAAAAAHY4/7ZuLnnb1no8/s400/pizza+celeste+slice.jpg" width="400" /></a></div><br /><b>Jeno's</b><br />Italian herbs shine through in the tomato sauce. But the meat toppings are hard to discern, due to the small sizes. While Jeno's has a uniform flavor profile as all the parts are almost blended together in a pleasing way.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BXyDzYYYeAg/UJDEEoDUxZI/AAAAAAAAHZQ/6UQKwEdRB7Y/s1600/pizza+jeno+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-BXyDzYYYeAg/UJDEEoDUxZI/AAAAAAAAHZQ/6UQKwEdRB7Y/s400/pizza+jeno+slice.jpg" width="400" /></a></div><br />Funny, but Jeno's did not have a silver microwave crisper, so I used Celeste's.<br /><br />I'm sure both single-serving pizzas would benefit from oven baking, but at my job (and most dorm rooms) there is only a microwave oven. So this is a test in real-world conditions. In both cases, the crust is a little mushy as expected, but they share a pleasing yeasty dough flavor.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ki8OupWEBSw/UJDC9L8gtvI/AAAAAAAAHZA/f-i07YfXNFc/s1600/pizza+jeno+&+celeste.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-ki8OupWEBSw/UJDC9L8gtvI/AAAAAAAAHZA/f-i07YfXNFc/s1600/pizza+jeno+&+celeste.jpg" /></a></div><br />Both pies are the same size and thickness. Jeno's looks like it has more toppings, but looks are deceiving. So on a scale of 1 to 9, 9 being best, I give the <b>Chintzy Award</b> to Celeste, with a 6 rating. I preferred the chunkier sausage topping and larger treads of cheese. I also liked the simple tomato sauce flavor.<br /><br />While Jeno's is the loser, I give them higher marks for a more intense overall Italian herb flavor. And I would buy both again for a cheapie lunch. But I am always on the lookout for a better single-serving chintzy pizza. If you know of one, then do leave a comment about it and I'll look for it.</div></div></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-81767321731939357202024-02-04T01:09:00.000-08:002024-02-04T10:42:07.724-08:00Roast Duck - Video Recipe<p><b><span style="color: #b45f06; font-size: large;">If you can roast a chicken then you can roast a Duck.</span></b> The only difference in preparation is a <b>Duck</b> has a thick fat layer under the skin so you should pierce or slice into the skin. This will cause the fat to render and drain, therefore less fat when you bite into the duck pieces plus the <b>Duck</b> skin will be crisper.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl-6mIPhYiFlvSuEMQDJuAPiERENgAeosFwMnGhkKJ5ZAEVThkIc0sHMWV9sLxnQfaKiuBx0h8Uzp2xobmSYrlgFxHrmt7muyb1fEibI2cdzwlyxvDRaVE4UuFdoc72KkNW0uWeLme45vphhz4HslH56jeK2mKL28PJaSG_OMejVbNJbJxMoEGE1qUjvt/s1280/00%20baked%20duck.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1280" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl-6mIPhYiFlvSuEMQDJuAPiERENgAeosFwMnGhkKJ5ZAEVThkIc0sHMWV9sLxnQfaKiuBx0h8Uzp2xobmSYrlgFxHrmt7muyb1fEibI2cdzwlyxvDRaVE4UuFdoc72KkNW0uWeLme45vphhz4HslH56jeK2mKL28PJaSG_OMejVbNJbJxMoEGE1qUjvt/w471-h265/00%20baked%20duck.jpg" width="471" /></a></p><p>Some recipes call for pouring boiling water over the raw <b>Duck</b> for even more crispy skin. I haven't tried that yet. </p><p>Cooked<b> Duck</b> is more intense in flavor than chicken - it's like having all dark meat.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWfL5Nq5rUMxbby0yQNt9v1qVhUKJ8PaalJqO7AALpKv_440b0Io_G1x3RvFn3RKR1gSG6muLVBQIsmBysjh1MJyiz3qVuJiOOB7dEL7u7UtqJ6-rFjov-Lv8RwSERuLAspwiR6MoK-cNiEfA77NE8HHaZ_fe5bmF-ZIvA4dX69IGmkuBZlj7EA7YlUw_/s948/00%20breast%20leg%20cooked.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="948" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWfL5Nq5rUMxbby0yQNt9v1qVhUKJ8PaalJqO7AALpKv_440b0Io_G1x3RvFn3RKR1gSG6muLVBQIsmBysjh1MJyiz3qVuJiOOB7dEL7u7UtqJ6-rFjov-Lv8RwSERuLAspwiR6MoK-cNiEfA77NE8HHaZ_fe5bmF-ZIvA4dX69IGmkuBZlj7EA7YlUw_/w471-h358/00%20breast%20leg%20cooked.jpg" width="471" /></a></div><p><b>Duck</b> is more expensive than chicken, so I seldom buy it. I do like a change of pace roasting <b>Duck</b> instead of turkey during the Thanksgiving and Christmas holidays when <b>Duck</b> prices drop a little bit.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_WNjoZYRU5r9aFl55SE9qELHu1GRTkOVZH5-0fF6zrK6nqZgEV8e1uK1S0cDdUVDkZqi5u12ljAzaXDqshpVfJhsuZQjvOZBuESTVqw-uz6mQ0hRnsUjR-HPU8EODZA4uH30L5g9l7Vbzj95iBQcdS9yFjFnTI1A2wJIJemAENaOyTTgXYDfIEHhp_Gu/s1313/00%20xmas%20plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1313" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_WNjoZYRU5r9aFl55SE9qELHu1GRTkOVZH5-0fF6zrK6nqZgEV8e1uK1S0cDdUVDkZqi5u12ljAzaXDqshpVfJhsuZQjvOZBuESTVqw-uz6mQ0hRnsUjR-HPU8EODZA4uH30L5g9l7Vbzj95iBQcdS9yFjFnTI1A2wJIJemAENaOyTTgXYDfIEHhp_Gu/w465-h340/00%20xmas%20plate.jpg" width="465" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLjYBGXJB-r_fvsiKxjPtiwAq7olpxI07BiMeOK5H3wVtypSvyTooClP3LzPrLJ6f6G9yqT-1cqiw8uxSWBvAbca01vqg-p3LRsi5IlZ2GBGBEBZxmVL0er9XeBynZ2og9Lwg06UBpOkDBEcwSkiqTbtR8UdYCKTyLJ_hHF7CzTKLZS-MRXs-ADiCeo4F/s720/20221117_162758%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="475" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLjYBGXJB-r_fvsiKxjPtiwAq7olpxI07BiMeOK5H3wVtypSvyTooClP3LzPrLJ6f6G9yqT-1cqiw8uxSWBvAbca01vqg-p3LRsi5IlZ2GBGBEBZxmVL0er9XeBynZ2og9Lwg06UBpOkDBEcwSkiqTbtR8UdYCKTyLJ_hHF7CzTKLZS-MRXs-ADiCeo4F/w344-h522/20221117_162758%20b.jpg" width="344" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxXLSx0imARULlRe_RyIfb_a0uG81BW4n9kjysYpt-j1Xh5tdjtkjoP9gTJNeuj7q2Luvux6JAlhnbVEPoKhMlv_pKbuzLVIkTPvsbRysGe_gdnm503NSFFOEURDHZ01pjVRTybZOXJztT8InaUSS6j-uLHj428lmNjV2ykk5oivdNeShwOxHFkd3TGrM/s905/20221117_162758%20bb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="905" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxXLSx0imARULlRe_RyIfb_a0uG81BW4n9kjysYpt-j1Xh5tdjtkjoP9gTJNeuj7q2Luvux6JAlhnbVEPoKhMlv_pKbuzLVIkTPvsbRysGe_gdnm503NSFFOEURDHZ01pjVRTybZOXJztT8InaUSS6j-uLHj428lmNjV2ykk5oivdNeShwOxHFkd3TGrM/w385-h308/20221117_162758%20bb.jpg" width="385" /></a></p><p>All I do to cook a <b>Duck</b> is to pierce the skin, sprinkle on salt and pepper then roast it for about an hour and a half at 350 degrees. Of course, slice into the thigh to check for doneness and no red juices. If you have a thermometer the temperature should be around 180 degrees in the thickest part of the thigh meat, where it connects to the duck carcass.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XCmSrD0n_911mj3QxHNAtetUU7TCo4Zkv2F2xqshzV-HPQ7cjZ2pSgGkC1OX84smPwiOnzJ44sVXx8VTFXSjl33SU2EA2MvcqjaJZHVDu9toODb63SPWA53J-0BJLCjkyw_XFjN1XXmHkY9n9amHHs-PmrB50Eu5B-wmeO3BkTsow9T5t_D3yAfCzCa8/s640/duck-baking.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XCmSrD0n_911mj3QxHNAtetUU7TCo4Zkv2F2xqshzV-HPQ7cjZ2pSgGkC1OX84smPwiOnzJ44sVXx8VTFXSjl33SU2EA2MvcqjaJZHVDu9toODb63SPWA53J-0BJLCjkyw_XFjN1XXmHkY9n9amHHs-PmrB50Eu5B-wmeO3BkTsow9T5t_D3yAfCzCa8/w437-h246/duck-baking.gif" width="437" /></a></div><p>Finally allow the <b>Duck</b> to rest outside of the oven for 5 or 10 minutes. This allows the juices to redistribute into the flesh for a moist bird. </p><p>For a delicious <b>Duck Gravy</b>, click here for my <b>Chicken Giblet Gravy</b>, it's the same recipe using the neck, heart, liver, and gizzard.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkCmOpNAiycK4aBG5-JgyEbxrlBHXkSCEIj2JCYguFrJejyNO5_rogI1DRQK8GxELClhsBPDqXc2XAKaONf6exXuMryEC4HSidL8SJAH3Un-1n2fWUXaui_wzgyMT4UUzTcASUbkde1pMsmgzo4Lmhw2s6PkgZds8z5HQrJod_jUJlfjFuoPbc8hSBplO/s1047/00%20giblets.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1047" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkCmOpNAiycK4aBG5-JgyEbxrlBHXkSCEIj2JCYguFrJejyNO5_rogI1DRQK8GxELClhsBPDqXc2XAKaONf6exXuMryEC4HSidL8SJAH3Un-1n2fWUXaui_wzgyMT4UUzTcASUbkde1pMsmgzo4Lmhw2s6PkgZds8z5HQrJod_jUJlfjFuoPbc8hSBplO/w475-h327/00%20giblets.jpg" width="475" /></a></p><p>Orange Sauce packages are often included. Follow package directions to make it. My recipe does not have an Orange Sauce. </p><p>Check out my simple <b>Roast Duck </b>recipe video below. And don't forget to save the <b>Duck</b> fat, it is a flavorful oil for making amazing French Fries.</p><p style="text-align: center;"><b>Roast Duck - <span style="color: #a64d79;">VIDEO</span></b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/NBcM9LdF_YE?si=zGxMhfFkxd1E250Z" title="YouTube video player" width="525"></iframe> <b>Play it here</b>, <span style="text-align: left;">video runs 1 minutes, 43 seconds.</span></p><p>My YouTube video link for viewing or embedding, <a href="https://youtu.be/NBcM9LdF_YE?si=zGxMhfFkxd1E250Z">just click here</a>.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>1 Whole Duck</li><li>Salt and Pepper - about half a teaspoon. Add as much as you like.</li></ul><p></p><p><b>Directions</b></p><p>Remove from the <b>Duck</b> cavity any giblets and a plastic orange sack.</p><p>Poke or slice breast skin with a knife or fork.</p><p>Season <b>Duck </b>all over with salt and pepper to taste. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauODRap9GHRbMeUMbzm5T8amLtx2POd4jhhTauRzlT8AKRc3Mmke-7u1BTA00ukwJHXAj4m_ITGz7oQg3izcA0cvmYjz8DTEo_B9I5vI8ReV8SZ14CDWcRVwHdabR0o8RrF1tI3sZiuvy1esbGmEX_g0E8HHb66qFVVtECuSEOCP54RXyIY8vy2nuvzcR/s1080/00%20salt%20pepper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauODRap9GHRbMeUMbzm5T8amLtx2POd4jhhTauRzlT8AKRc3Mmke-7u1BTA00ukwJHXAj4m_ITGz7oQg3izcA0cvmYjz8DTEo_B9I5vI8ReV8SZ14CDWcRVwHdabR0o8RrF1tI3sZiuvy1esbGmEX_g0E8HHb66qFVVtECuSEOCP54RXyIY8vy2nuvzcR/w449-h299/00%20salt%20pepper.jpg" width="449" /></a></p><p style="text-align: left;">es. <b>Duck </b>will render out a lot of fat and the fat will splatter when hot. </p><p>Bake <b>Duck</b> at 350 degrees for about an hour and a half to reach desired doneness. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwGWMhfr5-67hZSgmtz1KMfjFD0OHl3lwmvxl2RHCnHp1K0c3GRy7e8rMpGYg94p6gamKyU-PDmvr9EDeEfOvxQtBVoawbYpuQPauiCe1ntshPvjPP0srdvjsKYw5HnE6YdY5LxzsmfHTdc1puZ36oGEMkbvfJ-b7fHMlf8bzbH2bgh57oNBpo7_TElVd/s763/00%20roast%20duck%20350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="763" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwGWMhfr5-67hZSgmtz1KMfjFD0OHl3lwmvxl2RHCnHp1K0c3GRy7e8rMpGYg94p6gamKyU-PDmvr9EDeEfOvxQtBVoawbYpuQPauiCe1ntshPvjPP0srdvjsKYw5HnE6YdY5LxzsmfHTdc1puZ36oGEMkbvfJ-b7fHMlf8bzbH2bgh57oNBpo7_TElVd/w383-h361/00%20roast%20duck%20350.jpg" width="383" /></a></div><p>The internal temperature should be about 180F at the thickest part of the leg and thigh joint.</p><p>Let the <b>Duck</b> rest for about 5 to 10 minutes then serve. This will give time for the juices to redistribute for a moist roasted bird.</p><p>When the roasting pan has cooled you can remove the <b>Duck</b> fat - it makes delicious French Fries (recipe, here).</p><div><br /></div><p></p><p></p><p></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-90385058005030757382024-01-30T01:00:00.000-08:002024-01-30T01:00:00.142-08:00National Croissant Day - Videos<p><span style="color: #b45f06; font-size: large;"><b>I prefer a heated plain Croissant</b></span> with coffee in the morning. When I have them in bed it's a flakey affair. I usually have the L.A. Times newspaper laid out underneath my chin to catch the crumbs. That's how I like to start<b> National Croissant Day</b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2f4KAy57CxThA9if3x-YM0j7IwoOJ-Wh6fWuARkpicmjqSBha9U2PqMJDtfUmtYS6wKCkW4pW50smjktxJXlIipc8yDCu12s514vReZd3JlzxBwkn0qPz95XeSUcmYzo9NhIzh234RM64Hk75REsmxkLQKHVHm8uC0RNycOVN08JYOb_dZkEIiapt1A=s985" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="985" height="342" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2f4KAy57CxThA9if3x-YM0j7IwoOJ-Wh6fWuARkpicmjqSBha9U2PqMJDtfUmtYS6wKCkW4pW50smjktxJXlIipc8yDCu12s514vReZd3JlzxBwkn0qPz95XeSUcmYzo9NhIzh234RM64Hk75REsmxkLQKHVHm8uC0RNycOVN08JYOb_dZkEIiapt1A=w467-h342" width="467" /></a></div><p><b>Croissants</b> can be filled with chocolate or feta cheese and spinach along with many other sweets or savories. Usually associated with the French, <b>Croissants</b><a href="https://en.wikipedia.org/wiki/Croissant"> originated in mid 1800s Austria</a>. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5l2h2HcPi9Nj4LtiedgVkFIKzpYjl9bBVQl1eIAe7V81J0ceb6a3gXlIOMgCbcXfU-NuvjtQcPAxCoIImwUsdW1TO2X92Ui6R3DzxyJAp1uTiGCrptt59mT1_8qRieE8GFkNgurnqGPRcKEpTPLyzJvuVmPcZnnNiHshtgXlHYqI-VUmaexr_zDPGRw=s1080" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5l2h2HcPi9Nj4LtiedgVkFIKzpYjl9bBVQl1eIAe7V81J0ceb6a3gXlIOMgCbcXfU-NuvjtQcPAxCoIImwUsdW1TO2X92Ui6R3DzxyJAp1uTiGCrptt59mT1_8qRieE8GFkNgurnqGPRcKEpTPLyzJvuVmPcZnnNiHshtgXlHYqI-VUmaexr_zDPGRw=w454-h302" width="454" /></a></div><p>While not the same by any means, <b>Flakey Biscuits </b>and <b>Crescent Rolls </b>in the can/cardboard roll give you a rough idea if you have never had a<b> Croissant.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2Nfsbo49JzUGIBEtTHwhjXbtcxgUw0e_MLmLuJvd-w-zf86D_BZxW3N83h6Fmrib01LXeROF40H-KHAS5Otaud_cORa2mUmYKEiv0Iy-Eq4NbcdXDEYR97gT97yz6ds5ocYLQltCf9TPM3aehE28lKlgRupHCjUtTzZYMFeUx1AVLteRE-D6dIu03g/s1308/20221031_105621%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1308" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2Nfsbo49JzUGIBEtTHwhjXbtcxgUw0e_MLmLuJvd-w-zf86D_BZxW3N83h6Fmrib01LXeROF40H-KHAS5Otaud_cORa2mUmYKEiv0Iy-Eq4NbcdXDEYR97gT97yz6ds5ocYLQltCf9TPM3aehE28lKlgRupHCjUtTzZYMFeUx1AVLteRE-D6dIu03g/w451-h248/20221031_105621%20b.jpg" width="451" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAedGhsDuzKHicZ9tLx1U8JMuCoS02IOFZZgz0UgZy-HZERPEgPX6cG-xfrbMRYW4GBoolIXIY2qbBCw_hsHyP1oZFU1Rtvi5iRB-JKOWvTBxy297nnRE3HMrt5SZiB5tQLN6GshlSKm7YNl-iqPR6m38atWCY6NLhSG80Di3f4bwzi-jkXSkJwGW7VA/s1273/20221031_105758%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1273" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAedGhsDuzKHicZ9tLx1U8JMuCoS02IOFZZgz0UgZy-HZERPEgPX6cG-xfrbMRYW4GBoolIXIY2qbBCw_hsHyP1oZFU1Rtvi5iRB-JKOWvTBxy297nnRE3HMrt5SZiB5tQLN6GshlSKm7YNl-iqPR6m38atWCY6NLhSG80Di3f4bwzi-jkXSkJwGW7VA/w450-h255/20221031_105758%20b.jpg" width="450" /></a></div><p><b>Croissants</b> are now featured on many breakfast menus, even in fast food joints like a <a href="http://the99centchef.blogspot.com/2013/03/jack-in-box-99-cent-tacos-cheapkate.html">Jack in the Box</a> <a href="https://www.jackinthebox.com/food/breakfast/supreme-croissant"><b>Supreme Croissant</b> </a>made with scrambled eggs, cheese, ham, and bacon, and they are pretty tasty, too. If you are staying at a vacation B & B (Bread and Breakfast) they often serve a Continental Breakfast that includes <b>Croissants. </b>But <b>Croissants</b> are best fresh from a bakery deli case. </p><p>Lately, I get mine cheaply from my local<a href="https://www.ralphs.com/search?query=croissants&searchType=default_search&fulfillment=all"> Ralphs</a> supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, crunchy on the outside, and buttery soft on the inside. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcG6UjQcqJlL_5hsq6evW4y2wU00qlbaTSMDf47rGBhkendl7JiVsWDtLSB1ioYGxJa3n44LKzzSke6AMBxLnhIGmMMXfUT6s-T6oTvAcZlp5gHrqwZKP6hLQxQ1dSptPbO2TbnH3cczZhYRHGTpL-9-zuDTsdK410cNp4nJTtnNaX_GA8UNc4OU3wRQ/s1021/discount%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1021" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcG6UjQcqJlL_5hsq6evW4y2wU00qlbaTSMDf47rGBhkendl7JiVsWDtLSB1ioYGxJa3n44LKzzSke6AMBxLnhIGmMMXfUT6s-T6oTvAcZlp5gHrqwZKP6hLQxQ1dSptPbO2TbnH3cczZhYRHGTpL-9-zuDTsdK410cNp4nJTtnNaX_GA8UNc4OU3wRQ/w437-h309/discount%20bread.jpg" width="437" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk69RDurYsXK9hCSYvun__om8UGZJ4ZJ_bVoBHiNvuL-vg_oxUmR78mgSpFm4bBn_ppZyELTKj0epnE3-rYGJT9kCiEH9WruGLfCOFkcscGZVd_oa_oM98U4F8P5o3mf_qbrZEi0bFBaCpHF66R2oeB6a9pMQsunrcuupZIlc61_-S_Hdk9MkwY1NoOw/s1135/20210814_162000%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1135" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk69RDurYsXK9hCSYvun__om8UGZJ4ZJ_bVoBHiNvuL-vg_oxUmR78mgSpFm4bBn_ppZyELTKj0epnE3-rYGJT9kCiEH9WruGLfCOFkcscGZVd_oa_oM98U4F8P5o3mf_qbrZEi0bFBaCpHF66R2oeB6a9pMQsunrcuupZIlc61_-S_Hdk9MkwY1NoOw/w423-h269/20210814_162000%20b.jpg" width="423" /></a></p><p>I like to buy a container or two at a time as they freeze and defrost fine. Since I get a great deal there is no reason to make my own...maybe one day I'll give it a shot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2PpHXbxPrD52jdBY_1zbBNbMrihsABFhWuq-Nhw4t-htR1ieCmfSrQZgppmbo5RvezOErZcz8688yh_zRDXcQ6UchW-TmaYh6_ppSZYTFWCVPnFwma1-wfs6Zm0GJOTLbPhMk076rHgbIP3BYnMry5yvf9iSNFBgM3BXsk3vYHCSK89ACuiV3y8iaFQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="250" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2PpHXbxPrD52jdBY_1zbBNbMrihsABFhWuq-Nhw4t-htR1ieCmfSrQZgppmbo5RvezOErZcz8688yh_zRDXcQ6UchW-TmaYh6_ppSZYTFWCVPnFwma1-wfs6Zm0GJOTLbPhMk076rHgbIP3BYnMry5yvf9iSNFBgM3BXsk3vYHCSK89ACuiV3y8iaFQ=w445-h250" width="445" /></a></div><p>I reheat them on the stovetop in a pan, just for a minute on each side. A toaster oven works quite well, too. If I am heating up a few <b>Croissants</b> then I will heat them in the oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGMkuGTI-sGoOEGlSndjjvJZQsY4foNyaltG1Z2HMtvtbUVzBCulmPv93TaGHP6K_QbGPvKd5MR3drGj96Hds7xghxB_PZA_z-tdKqPKwxvMeeDkMUpVYV4uE-AejWRkXQbvJdWOERJx9l4R30Xr24uB3Gh3kd5QOA8ihFQ36hdgc72C45VbFEnpasog=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="242" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGMkuGTI-sGoOEGlSndjjvJZQsY4foNyaltG1Z2HMtvtbUVzBCulmPv93TaGHP6K_QbGPvKd5MR3drGj96Hds7xghxB_PZA_z-tdKqPKwxvMeeDkMUpVYV4uE-AejWRkXQbvJdWOERJx9l4R30Xr24uB3Gh3kd5QOA8ihFQ36hdgc72C45VbFEnpasog=w430-h242" width="430" /></a></div><p>I like my<b> Croissants </b>warm and plain, but lately, I've been making stuffed <b>Breakfast Croissant Sandwiches</b>. Check out my <b><a href="http://the99centchef.blogspot.com/2022/10/croissant-with-scrambled-eggs-sandwich.html">Scrambled Egg Croissant Sandwich</a></b> video below. Nothing to it really just scrambled eggs anyway you like it, then load them into a sliced-open <b>Croissant.</b> I finally heat the <b>Croissant</b> for about a minute on each side.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/PYvaL6vkm7I" title="YouTube video player" width="525"></iframe></p><p>For my next recipe video, I add cheese on top of the scrambled eggs. I use American cheese, but you can use any favorite cheese. Again, nothing to this simply delicious<a href="http://the99centchef.blogspot.com/2022/09/croissant-with-scrambled-eggs-cheese.html"> <b>Scrambled Egg and Cheese Croissant Sandwich</b></a>, it's so quick and easy to do!</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_Uz2LqwACJc" title="YouTube video player" width="525"></iframe><br /></p><p>My last <b><a href="http://the99centchef.blogspot.com/2022/10/croissant-with-scrambled-eggs-cheese.html">Breakfast Croissant Sandwich</a></b> is the most decadent with not only scrambled egg and cheese but add a slice of ham -- check it out below.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/5SJdcQfzNrc" title="YouTube video player" width="525"></iframe><br /></p><p>I'll celebrate <b>National Croissant Day</b> any day of the year, and when you try my above <b>Croissant Breakfast Sandwiches</b> you will, too.</p><p><br /></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-72430112696825160032024-01-25T02:00:00.000-08:002024-01-28T08:29:47.370-08:00Giblet Gravy - Video Recipe<p><b><span style="color: #b45f06; font-size: large;">Giblets are those extra parts of the turkey</span></b> you don't roast on Thanksgiving or Christmas Day. But don't throw out the heart, gizzard, liver, and neck before you read my <b>Giblet Gravy</b> recipe. But the question is <b>"Can you handle it?"</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqaVVhPxDZxlE1foAemvxzFBhK6egHqXV-voX8VD2estcs1gNWyq2MGJVcwyKobIky-3wgU6C9pybDsbbCiqOTYHd_ovwZprZJ1EgCfqlyKf-UD0uoTbE6iKFiQcjdmo7o-UrR6qIbIIrfEpkY2OLCsJtk8nJVrk0OfvOEbAdVLfT54ZbV_hAeS9h1-V3/s1280/00%20gravy%20spoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqaVVhPxDZxlE1foAemvxzFBhK6egHqXV-voX8VD2estcs1gNWyq2MGJVcwyKobIky-3wgU6C9pybDsbbCiqOTYHd_ovwZprZJ1EgCfqlyKf-UD0uoTbE6iKFiQcjdmo7o-UrR6qIbIIrfEpkY2OLCsJtk8nJVrk0OfvOEbAdVLfT54ZbV_hAeS9h1-V3/w386-h217/00%20gravy%20spoon.jpg" width="386" /></a></div><p>Liver, heart, and the gizzard are textures that go from mushy and chewy to tough. Organ meat is not like dark or white meat, stringy and tender. My recipe is not for the faint of palate.</p><p>I used to make my Holiday gravy with pan-roasted drippings but lately, I've added cooked giblets and neck meat for the most pungent <b>Giblet Gravy</b>.</p><p>Giblets come in a pouch buried in the cavity of a store-bought whole bird. The long neck is usually separated but in the cavity as well. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4rjOSgEGdTVuJiDhKZNrsFCeOCMsHA8MszVmj5isYRlkf7FNn5DE_pBriV4WEpHNJMVSy45a44zvLlU7JKA9Cgw_x4IDhNQE9T-lAvYtLYxxLv4tviLxq9gEjT36uVR8CNTo_-iYl3xvBZS7LEl9pC4vzd16edX1tAJu6e1LW6icU0p-MEUvm0rCYDQU/s1031/00%20giblets%20bag.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1031" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4rjOSgEGdTVuJiDhKZNrsFCeOCMsHA8MszVmj5isYRlkf7FNn5DE_pBriV4WEpHNJMVSy45a44zvLlU7JKA9Cgw_x4IDhNQE9T-lAvYtLYxxLv4tviLxq9gEjT36uVR8CNTo_-iYl3xvBZS7LEl9pC4vzd16edX1tAJu6e1LW6icU0p-MEUvm0rCYDQU/w369-h257/00%20giblets%20bag.jpg" width="369" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR0kEEy0QyBZOz2-1fuQpazxpCkFqpOmoJThbqgtlJCWjkSc3ng2WX2p8aePbLe93aSOfhexGHWOZtxqLxL5zDl-Pf2XUHuLPgs8ABK4CVVktKdNJcPT9lpHM0uWMWp1WQRuX0t6eNoZGmbYgfyHprV_jrDAY90VPwHH4aHFSlP0bbyGqqPY0149Cv3Rk/s1127/00%20neck%20raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1127" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR0kEEy0QyBZOz2-1fuQpazxpCkFqpOmoJThbqgtlJCWjkSc3ng2WX2p8aePbLe93aSOfhexGHWOZtxqLxL5zDl-Pf2XUHuLPgs8ABK4CVVktKdNJcPT9lpHM0uWMWp1WQRuX0t6eNoZGmbYgfyHprV_jrDAY90VPwHH4aHFSlP0bbyGqqPY0149Cv3Rk/w370-h236/00%20neck%20raw.jpg" width="370" /></a></p><p>I usually saute or roast the liver and eat it when I bake a turkey or chicken. It's tender when cooked. The heart and gizzard are chewy and take an hour or two of boiling to tenderize. Japanese restaurants grill giblets on skewers while in the South they are deep-fried. </p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIw5Hxzn-xG7WRXgR-A52VKgAoX7ZU2j8Q58nQjPSiC9bYXg5IFimYWrngPoGxD6c9JqzErec2Pe0S2dJ1h84Uv_3zvWroxLC9EY0aLif8H8Br1t4i-dkVTLExfz1b6G2oqOrA59ArGVaREhIJaqe0BzLFEvq7b_ZcqBmAqxYGwGmjoIFb2yZDKF8xQHt/s1270/00%20giblets%20names.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1270" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIw5Hxzn-xG7WRXgR-A52VKgAoX7ZU2j8Q58nQjPSiC9bYXg5IFimYWrngPoGxD6c9JqzErec2Pe0S2dJ1h84Uv_3zvWroxLC9EY0aLif8H8Br1t4i-dkVTLExfz1b6G2oqOrA59ArGVaREhIJaqe0BzLFEvq7b_ZcqBmAqxYGwGmjoIFb2yZDKF8xQHt/w470-h266/00%20giblets%20names.jpg" width="470" /></a></p><p>The neck appears all bone, but it holds quite a lot of meat when cooked and peeled. </p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBWOx5WytnRjGlXwKh8ZZrMQo_n5hGRhNPGUwKujHdGwWlQDb8vH_UN5R3x3rqDFc57jb5gOY3iV3rQ-wpAlauKbeI3oOLmyAU74MqrRN6juUTxd648K0FXOe74JYmvUxUkHcfgo-0KwWRSwjEURooEuMM9CIlIJDRHWSX88dAsrShzLuaOZQhHx4Xr5Y/s1240/00%20neck%20chopped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1240" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBWOx5WytnRjGlXwKh8ZZrMQo_n5hGRhNPGUwKujHdGwWlQDb8vH_UN5R3x3rqDFc57jb5gOY3iV3rQ-wpAlauKbeI3oOLmyAU74MqrRN6juUTxd648K0FXOe74JYmvUxUkHcfgo-0KwWRSwjEURooEuMM9CIlIJDRHWSX88dAsrShzLuaOZQhHx4Xr5Y/w473-h274/00%20neck%20chopped.jpg" width="473" /></a></p><p>For a <b>Giblet Gravy</b>, I will boil the giblets and neck in water for an hour with a little salt and pepper. I then chop them up and peel off the neck meat. Finally, I make a gravy with the giblet broth and flour then add the chopped and shredded meat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgl8PGm-YustYWgfhZA2W2LY4SbAKMsPmmuHnri6Fr1VpztSFoxNPbMFbWdx2OFowzgm43znZEufa992W6ewTpIsFPLDqpq-3GjFRIYZcP3JvVIKLe80dnredWiNWY5PcpSkgbXt7M5-9vKFNYg5wn6bPd9YBSozeE_VsdZu180EUL_a4tWqdgDnU2ybtq/s640/gravy-spoon-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="640" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgl8PGm-YustYWgfhZA2W2LY4SbAKMsPmmuHnri6Fr1VpztSFoxNPbMFbWdx2OFowzgm43znZEufa992W6ewTpIsFPLDqpq-3GjFRIYZcP3JvVIKLe80dnredWiNWY5PcpSkgbXt7M5-9vKFNYg5wn6bPd9YBSozeE_VsdZu180EUL_a4tWqdgDnU2ybtq/w402-h253/gravy-spoon-3.gif" width="402" /></a></div><p><b>Giblet Gravy</b> is intense in flavor and may not appeal to sensitive palates. When I make a holiday turkey I just go for it, guests can always pour in the gravy liquid and leave out the chunky giblets.</p><p>So on your next Thanksgiving or Christmas Day, you can make a plain Gravy or my meatier and pungent <b>Giblet Gravy</b>.</p><p style="text-align: center;"><b>Giblet Gravy - <span style="color: #a64d79;">VIDEO</span></b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_FYJFVX0DHM?si=5aBLCw5_hj4qlzga" title="YouTube video player" width="525"></iframe> Play it here, video runs 4 minutes, 23 seconds.</p><p>My YouTube video link for viewing or embedding, <a href="https://youtu.be/_FYJFVX0DHM?si=5aBLCw5_hj4qlzga">just click here</a>.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li><b>Giblets</b> - 1 neckbone of meat, heart, gizzard, and liver. I get the giblets from buying a whole chicken or turkey. Look for the giblets package in the cavity of the raw bird. The neckbone also comes from the bird cavity. If the neck is not included then it's okay to just use the giblets package.</li><li><b>Water</b> from boiling giblets - 3 cups. Okay to use favorite broth or a bouillon cube.</li><li><b>Flour</b> - 1/4 cup. Add an extra tablespoon if gravy is too thin for your tastes. Or add extra water to thin the gravy.</li><li><b>Salt and Pepper</b> - to taste or about half a teaspoon. I add the salt and pepper to boiling giblets. No salt to the gravy as water from boiling giblets is salty enough to me, but I do add half a teaspoon of extra pepper to the gravy.</li></ul><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiU54O-pVwM4j2hpLYuRUFJxATlh3_pQjySUdKjcYbfp8x9RypUYJvVcEMrd1gTpm4EVMtkTf47eLyXQh6BnV8Zn-hTNAtYMTheShdcOeYv85CkgTafZI_x5f7MJGsxw-icYilbJE-oPEfGxjEVeX1ySMi6SuAVyIU_ByjJo8gUebOEB445QbhP1DiH-r/s1058/00%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1058" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiU54O-pVwM4j2hpLYuRUFJxATlh3_pQjySUdKjcYbfp8x9RypUYJvVcEMrd1gTpm4EVMtkTf47eLyXQh6BnV8Zn-hTNAtYMTheShdcOeYv85CkgTafZI_x5f7MJGsxw-icYilbJE-oPEfGxjEVeX1ySMi6SuAVyIU_ByjJo8gUebOEB445QbhP1DiH-r/w470-h321/00%20ingredients.jpg" width="470" /></a></p><p><b>Directions</b></p><p>Place giblets plus neck bone into a pot. Add 3 cups of water. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hgDhWfTKmR_QQp9jM2J27K8Ahu8SWkrWBCW8CyRI4ophQXn0VvXqS6X34V2GV_MbHdeTWuHkauGSpoDHmPKg_YaVOThkHD_S7txvtYllm0_DISK15paQBbMM7973cs4qOfCM3r_IAeNIwtQW8gXZAFXZlwX3fMIga7aLZQkl2teq2GZpiIOAReLfEvgl/s2030/00%20simmer%20hour.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="2030" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hgDhWfTKmR_QQp9jM2J27K8Ahu8SWkrWBCW8CyRI4ophQXn0VvXqS6X34V2GV_MbHdeTWuHkauGSpoDHmPKg_YaVOThkHD_S7txvtYllm0_DISK15paQBbMM7973cs4qOfCM3r_IAeNIwtQW8gXZAFXZlwX3fMIga7aLZQkl2teq2GZpiIOAReLfEvgl/w471-h166/00%20simmer%20hour.jpg" width="471" /></a></p><p>Bring to a boil then reduce heat to a low simmer and cover the pot. Simmer giblets plus neckbone for one hour. If you do not like organ meat it's okay to strain the liquid and make a flavorful gravy.</p><p>I find that the heart and gizzard are too tough and chewy if you do not cook long enough. They will still have a bit of chew, but that's just the normal cooked texture. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_51erieazzKHyxV5fJtWVLpQMz-pbdKGVd0Bjdc4IrqII9b_YYY4GijhyJLIJnMl0FzgXLaFrUcT5U-NchTuKj1ll9LaGNGg5rDzimMIMEwrIJ2pairfCjxiM8Qs5MMbWUQ_n4wJ1f0zvfAjI0TwGZYpCM2aHrgZ0pLHF51gerBBaYWS-cJ9Yxh-9n8fp/s1409/00%20heart%20chopped.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1409" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_51erieazzKHyxV5fJtWVLpQMz-pbdKGVd0Bjdc4IrqII9b_YYY4GijhyJLIJnMl0FzgXLaFrUcT5U-NchTuKj1ll9LaGNGg5rDzimMIMEwrIJ2pairfCjxiM8Qs5MMbWUQ_n4wJ1f0zvfAjI0TwGZYpCM2aHrgZ0pLHF51gerBBaYWS-cJ9Yxh-9n8fp/w473-h242/00%20heart%20chopped.jpg" width="473" /></a></p><p>The gizzard will have a tough clear connective tissue right in the middle where the two sides meet. You can slice this away when cooled as it will be rubbery. But, it's okay to just leave it as that is what giblets are all about, a chewier texture.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhTnmeIVN66GWjFQvjFCBLDknwOuD06U2jL9mCD9NNSTRY76-tPPrzv9WanZPGX23usCk1d78Ykujko-fXEKnba2I8ztHdV4bSTYZcX-E6RlKLWnOkpXTBX1HrRQ9OsyV_eAxZD3WQG1n_7r_73UIkllPGpITZ37DryOT5reBpqrKDemmFPZe8VEwD_n6/s1320/00%20gizzard%20chopped.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1320" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhTnmeIVN66GWjFQvjFCBLDknwOuD06U2jL9mCD9NNSTRY76-tPPrzv9WanZPGX23usCk1d78Ykujko-fXEKnba2I8ztHdV4bSTYZcX-E6RlKLWnOkpXTBX1HrRQ9OsyV_eAxZD3WQG1n_7r_73UIkllPGpITZ37DryOT5reBpqrKDemmFPZe8VEwD_n6/w468-h255/00%20gizzard%20chopped.jpg" width="468" /></a></p><p>When giblets are done, remove them and allow them to cool down so you can roughly slice them. It's up to you how chunky the giblets are chopped. The liver is extra soft and may crumble a bit.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7LMEVV6E2pyUk8JL1_JTLm6_l5MqCGGo2U6KI7J6YNNowMBSBt_4PWgDeJkjesCdyWmkVAJ3529xdM6gKLYqT5TubfUeKUeprokmSOsAy0fRTLuUzGciWGdfKL_tDKPyl0UF0NddRh6B2ttVgDJEp3XCHXP0kYnw4Lpt77bavL_t6Dhwvm5Dlw8GIFlD/s1280/00%20liver%20chopped.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1280" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7LMEVV6E2pyUk8JL1_JTLm6_l5MqCGGo2U6KI7J6YNNowMBSBt_4PWgDeJkjesCdyWmkVAJ3529xdM6gKLYqT5TubfUeKUeprokmSOsAy0fRTLuUzGciWGdfKL_tDKPyl0UF0NddRh6B2ttVgDJEp3XCHXP0kYnw4Lpt77bavL_t6Dhwvm5Dlw8GIFlD/w465-h261/00%20liver%20chopped.jpg" width="465" /></a></p><p>The neckbone takes the most work. I find a fork is the best way to scrape off the meat. You may need to get your fingers dirty because some of the meat will cling to crevices in the neckbone.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBWOx5WytnRjGlXwKh8ZZrMQo_n5hGRhNPGUwKujHdGwWlQDb8vH_UN5R3x3rqDFc57jb5gOY3iV3rQ-wpAlauKbeI3oOLmyAU74MqrRN6juUTxd648K0FXOe74JYmvUxUkHcfgo-0KwWRSwjEURooEuMM9CIlIJDRHWSX88dAsrShzLuaOZQhHx4Xr5Y/s1240/00%20neck%20chopped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1240" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBWOx5WytnRjGlXwKh8ZZrMQo_n5hGRhNPGUwKujHdGwWlQDb8vH_UN5R3x3rqDFc57jb5gOY3iV3rQ-wpAlauKbeI3oOLmyAU74MqrRN6juUTxd648K0FXOe74JYmvUxUkHcfgo-0KwWRSwjEURooEuMM9CIlIJDRHWSX88dAsrShzLuaOZQhHx4Xr5Y/w473-h274/00%20neck%20chopped.jpg" width="473" /></a></p><p><span style="text-align: center;">You should get a cup or so of neck meat and chopped giblets. </span>Now it's time to make the gravy. Heat a pan or pot with medium heat.</p><p>Add a quarter cup of flour to the pan. Allow the flour to heat, and stir for a couple of minutes. This will take out some of the raw flour taste and make fewer lumps in the gravy.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP8LlJ1wosGeJk5PKigf8VWRYS9pEdhryz7Ns-9T-0hE2HQdZPIKCvdO5Ekqn5irUQ99lC5oOnP91HYOzkWMdoETcI01MtsfW4UbYq87azaHtNar4fGY4C8LJTaJ_J6KBMbtMAqwWdVlLVkNV_2Jkw7FiKoEAem1GrcvF1yozgjFQMdjvThd82J_p8DVz/s1402/00%20flour%20saute.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1402" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP8LlJ1wosGeJk5PKigf8VWRYS9pEdhryz7Ns-9T-0hE2HQdZPIKCvdO5Ekqn5irUQ99lC5oOnP91HYOzkWMdoETcI01MtsfW4UbYq87azaHtNar4fGY4C8LJTaJ_J6KBMbtMAqwWdVlLVkNV_2Jkw7FiKoEAem1GrcvF1yozgjFQMdjvThd82J_p8DVz/w475-h244/00%20flour%20saute.jpg" width="475" /></a></p><p>Pour in the giblets broth, about 3 cups. If less than 3 cups it's okay to add some water. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkJ7aKX-vWQYvbi1ttBjOGlPAmFQ283wiXlFHsPZUeey-FGGJMmdURod_jMdD3hp3qbs9D26wUqsjg5Z8kccgHDhe6UJXWVbyjFEhw1VNH511bvg-2m98hhU8bY2OrvpB933mNRS36zXetWOEHX_5O_u9zCxbUx3aMiBG9iBjJDAsi8TS4zfOFKqQgD_5/s1346/00%20gravy%20dissolve%20stir.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1346" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkJ7aKX-vWQYvbi1ttBjOGlPAmFQ283wiXlFHsPZUeey-FGGJMmdURod_jMdD3hp3qbs9D26wUqsjg5Z8kccgHDhe6UJXWVbyjFEhw1VNH511bvg-2m98hhU8bY2OrvpB933mNRS36zXetWOEHX_5O_u9zCxbUx3aMiBG9iBjJDAsi8TS4zfOFKqQgD_5/w472-h253/00%20gravy%20dissolve%20stir.jpg" width="472" /></a></p><p>Stir water and flour making sure to scrape the bottom of the pan to release all the flour that may stick and clump. Heated flour should dissolve in the water. Look for clumps of flour to break up and stir. It may take a minute or two to dissolve all the flour. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIHRK8NfWjqsvCguKGAjEzRaO1q32_CkPD1fo-oSVbhgjdqxPzZplbrRTQleLTpJoF3sVYfxif4ip5FmXhDp2BnXUmfEuzs5crzfAZvnKc_bJFRFgTk2zFS3a6mceY4C1DUrGLyKN5MHVddO5tef1-Y9nzif2qh6tKrIthuI08VR8EBhdsJJ-sPo792Gw/s973/00%20pepper%20extra.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="973" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIHRK8NfWjqsvCguKGAjEzRaO1q32_CkPD1fo-oSVbhgjdqxPzZplbrRTQleLTpJoF3sVYfxif4ip5FmXhDp2BnXUmfEuzs5crzfAZvnKc_bJFRFgTk2zFS3a6mceY4C1DUrGLyKN5MHVddO5tef1-Y9nzif2qh6tKrIthuI08VR8EBhdsJJ-sPo792Gw/w377-h279/00%20pepper%20extra.jpg" width="377" /></a></p><p>The gravy will thicken the longer it cooks. You can serve this as your <b>Giblet Gravy</b>, but to make my intense version you have to add the meat.</p><p>Add the cooked giblets and neck meat. Stir to blend. I like extra black pepper in <b>Giblet Gravy</b>, but it's okay to leave it out. I add about half a teaspoon of extra black pepper.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85pEM7_2hXxmkhYOyW1xl3CnhREJsPgldE7MFjToQex1k42bxCqelTu6yDleAqt-BsGUb6utG9TObvQ6Ged-m_ES4uRfvYtMnqZ_Bs41xQdA2PQcsDVjCUDF44KFWtWhPR2759mMwVP0a_5R2lq5vbCjReqeE-P2Nz2fd7KfIkN1WftEUmjsE-Qs1_gx1/s1394/00%20gravy%20meat%20add.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1394" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85pEM7_2hXxmkhYOyW1xl3CnhREJsPgldE7MFjToQex1k42bxCqelTu6yDleAqt-BsGUb6utG9TObvQ6Ged-m_ES4uRfvYtMnqZ_Bs41xQdA2PQcsDVjCUDF44KFWtWhPR2759mMwVP0a_5R2lq5vbCjReqeE-P2Nz2fd7KfIkN1WftEUmjsE-Qs1_gx1/w471-h243/00%20gravy%20meat%20add.jpg" width="471" /></a></p><p>As <b>Giblet Gravy</b> thickens taste to see if you like more salt. I leave it out as the Giblet broth is salty enough for me.</p><p><b>Giblet Gravy</b> will thicken as it heats up to a simmer or low boil, it may take two or three minutes. Keep stirring from time to time. The longer you simmer the gravy the thicker it will get. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCrqnuyI3yrm6Jk0aDY71kw57WxYJY3xq0efPerPj7JM942nb6Tg13ccgMbMSJU7Bs0M9wtOkjQhS79g48cTVKU9QE_36ffut3XnYyrq4AEHSTex9q07RNXbhSDm-JKL39Ifunyel41t3PiiSm4DmavZx6m3JjDxOFYSvViQUFu7TrLLDPewKp12GBjaV/s1635/00%20gravy%20simmer%203.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1635" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCrqnuyI3yrm6Jk0aDY71kw57WxYJY3xq0efPerPj7JM942nb6Tg13ccgMbMSJU7Bs0M9wtOkjQhS79g48cTVKU9QE_36ffut3XnYyrq4AEHSTex9q07RNXbhSDm-JKL39Ifunyel41t3PiiSm4DmavZx6m3JjDxOFYSvViQUFu7TrLLDPewKp12GBjaV/w475-h209/00%20gravy%20simmer%203.jpg" width="475" /></a></p><p>I like <b>Giblet Gravy</b> poured over sliced turkey, stuffing, and mashed potatoes, how about you?</p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-10057028604575131892024-01-21T04:00:00.000-08:002024-02-01T18:43:14.409-08:00National Squirrel Day - Composting & Squirrels Video<p><span style="color: #b45f06;"><span style="font-size: large;"><b>In the acting world, you shy away</b></span></span> from performing with children and animals. Why...because, after all those years of distilling your experiences into being spontaneous and natural in front of an audience, there is nothing worse than being upstaged by cuteness.</p><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kgpZ8dj5Hcc/Uc8LE7vYGrI/AAAAAAAAJog/DR1E6YP3C54/s515/squirrel+cleaning.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://3.bp.blogspot.com/-kgpZ8dj5Hcc/Uc8LE7vYGrI/AAAAAAAAJog/DR1E6YP3C54/w466-h262/squirrel+cleaning.gif" width="466" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><span style="color: #6aa84f;">It's all in the wrist</span> </b></span>if you want to compost like The 99 Cent Chef. With shovel in hand, the <b>Chintzy Composter</b> shows you a simple method that reduces the garbage you throw away by about half - so that means fewer trips to the dumpster. Plus, if you have a small garden you will never have to buy potting soil again. Just hit the play button below to see my <b>Composting Video</b>.</div><br /><div style="text-align: center;"><b>Composting, Squirrels, and the 99 Cent Chef - <span style="color: #a64d79;">VIDEO</span></b></div><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/AsPsH8L7ucc" width="525"></iframe><br /><div style="text-align: center;"> <b>Play it here,</b> video runs 3 minutes, 17 seconds.</div><div><br /></div><div>In The 99 Cent Chef's latest video you'll see birds and squirrels upstage the <b><a href="http://en.wikipedia.org/wiki/Anthropomorphism">Anthropomorphic</a> Chef</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/Leyen4EDhCE" width="515"></iframe><br /><br />My neighbor feeds the birds and squirrels every morning. So I got the idea to set out some seeds and have animals do the work of making an opening title sequence for me. Only a nut would let squirrels and birds do the typography for my videos...well, I'm that<b> Chintzy Nut</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lgjG4onc0pc/Uc4xSpTJ4wI/AAAAAAAAJoQ/R8ZfanlKOdQ/s515/squirrel+running+2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://3.bp.blogspot.com/-lgjG4onc0pc/Uc4xSpTJ4wI/AAAAAAAAJoQ/R8ZfanlKOdQ/w472-h265/squirrel+running+2.gif" width="472" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">And my front yard critters will work for 99 cent peanuts and birdseed.</div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2-N6qERHqXE/Uc8kUeCZn4I/AAAAAAAAJpQ/n_yl3t_NdPA/s720/compost+99c+seed+peanuts.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://4.bp.blogspot.com/-2-N6qERHqXE/Uc8kUeCZn4I/AAAAAAAAJpQ/n_yl3t_NdPA/w462-h306/compost+99c+seed+peanuts.jpg" width="462" /></a></div><br />For the final video scene, it's a squirrel feeding frenzy when The <a href="http://en.wikipedia.org/wiki/Doctor_Dolittle">Doctor Doolittle</a> of chefs scatters lettuce in the most unique way for the tree-dwelling rodents.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9nwPdssPSnU/Uc4oc6bpSSI/AAAAAAAAJnI/Wrx530U0ckc/s720/chef+&+bat+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://1.bp.blogspot.com/-9nwPdssPSnU/Uc4oc6bpSSI/AAAAAAAAJnI/Wrx530U0ckc/w454-h377/chef+&+bat+copy.jpg" width="454" /></a></div><br />There are many techniques for <b>Composting</b>. Just <a href="https://www.google.com/search?q=composting&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">Google the word</a> and you'll see what I mean. It really just depends on how much you want to deal with. You can start a giant compost pile with everything from veggie table scraps to lawn trimmings, and even newsprint and paper. I live in the city, so composting is best not seen or smelt!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5e3mPzjxrMw/Uc4o0GnlcOI/AAAAAAAAJnQ/98FtQkN9GKE/s720/compost+plastic+bin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://1.bp.blogspot.com/-5e3mPzjxrMw/Uc4o0GnlcOI/AAAAAAAAJnQ/98FtQkN9GKE/w456-h304/compost+plastic+bin.jpg" width="456" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EZuhYDyBXSw/Uc8RrShy0YI/AAAAAAAAJow/Eg8Q-42UUUY/s789/compost+4x4+c.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="390" src="https://4.bp.blogspot.com/-EZuhYDyBXSw/Uc8RrShy0YI/AAAAAAAAJow/Eg8Q-42UUUY/w356-h390/compost+4x4+c.jpg" width="356" /></a></div>I've come up with an easy-to-do method. Every day my girlfriend and I collect the veggie and fruit scraps, coffee grounds, and eggshells into a small container with a top. I live in a condo complex with a lot of land per unit and there is an outdoor common area in the corner that is not used. So every 2 to 4 days I take my full compost bin and bury the scraps in a 4 by 4-foot square area. Nobody complains and some of my neighbors offer encouragement, even compliments.<br /><br />With a minimal amount of compost area to work with, I find it's just enough. I bury my small scrap amounts and a couple of days later dig a new hole. If you roughly chop up the scraps with the shovel and mix in a little dirt, the decomposition is complete in less than 2 weeks.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_FbW4_RHuzY/Uc4sVGjwZ2I/AAAAAAAAJno/U5XLUu9ooFk/s720/compost+hole+add.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://3.bp.blogspot.com/-_FbW4_RHuzY/Uc4sVGjwZ2I/AAAAAAAAJno/U5XLUu9ooFk/w470-h321/compost+hole+add.jpg" width="470" /></a></div><br />So by the time I've filled my 4 food square, it's ready for a new round of veggie scraps. (You'll see black nutrient-rich-looking compost clumps as you work your way around.) It takes a month or so until the compost is ready for my garden -- just in time for Fall and Spring planting.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iIWNVJ7ZI5E/Uc4sj45vYZI/AAAAAAAAJnw/Wpw0dg9Ym5U/s720/compost+chop+bury.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://4.bp.blogspot.com/-iIWNVJ7ZI5E/Uc4sj45vYZI/AAAAAAAAJnw/Wpw0dg9Ym5U/w461-h330/compost+chop+bury.jpg" width="461" /></a></div><br />A quick gardening note: composting veggies with seeds, like cucumbers, squash, and tomatoes, means you will get sprouting seedlings popping out all over. I'll prune out most of them as they come up, but I like to keep a few plants just to see how they do. Every year I get some type of squash plant that yields a bouquet of edible squash blossoms -- just type "squash blossoms" into the "Enter Ingredient or Recipe Keyword(s)" search window located at the top right side of this page to see <a href="http://the99centchef.blogspot.com/2011/06/stuffed-squash-blossoms-with-herbs.html">all the recipes</a> I use them for.<br /><br />The trick is to keep the compost area clean and odorless. Instead of a smelly compost pile, I bury mine. Now, that means I can't compost everything, but it's good enough for big city living.<br /><br />So, check out my <b>Composting with The 99 Cent Chef </b>video below. As I mentioned earlier, "It's all in the wrist," and I don't just mean how you handle a shovel, as you will see during the video's outrageous ending.</div><div><br />My YouTube video link for viewing or embedding, just<b> </b><a href="https://youtu.be/AsPsH8L7ucc">click here</a>.</div><div><br /><div style="text-align: center;"><b><span style="color: #0b5394; font-size: medium;">And 99 thanks to Bob McGuinness, and Amy for shooting the Chef.</span></b></div></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-58139735691932974582024-01-15T00:00:00.000-08:002024-01-20T07:20:52.336-08:00National Bagel Day - Recipes<p style="text-align: center;"> <b style="text-align: center;"><span style="color: #e69138; font-size: large;">Time to get Schmeared </span></b><span style="text-align: center;">on</span><b style="text-align: center;"> National Bagel Day!</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDQdMR-LT3QfpRqG8uanC7l8B8e2wUzJeeUdkx8fN5T8wv0NQXxXfCLlalHYxSBnPvG7VM-8HimSj3NvZrNM6-AiqkrfjLR4QjJnddKcR03xtusESMwqxk8Do8TcK_ofFSMzSuUeFD6zZsvnwP--EN7oDM7NmKPPWba0F9c6lrWPf0UEuXupSCYun1g/s1118/bagel%20toaster.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1118" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDQdMR-LT3QfpRqG8uanC7l8B8e2wUzJeeUdkx8fN5T8wv0NQXxXfCLlalHYxSBnPvG7VM-8HimSj3NvZrNM6-AiqkrfjLR4QjJnddKcR03xtusESMwqxk8Do8TcK_ofFSMzSuUeFD6zZsvnwP--EN7oDM7NmKPPWba0F9c6lrWPf0UEuXupSCYun1g/w439-h283/bagel%20toaster.jpg" width="439" /></a></div><p></p><p>I never had a<b> Bagel </b>when I lived in Louisiana and Texas as a youth, but now you can get them in almost any coffee shop and larger grocery stores. Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the<a href="https://en.wikipedia.org/wiki/Bagel"> 17 century in Jewish communities of Poland.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_mbz34Amb_y1A61Q1wQll45wXkk6SuMzA4H4MX70ugQKTuy5BZsyrbg2X14XxPnk7MrhhjVcGxZzd-69ZQN5pH8S8ULQ8mvI4KJxleWtCkZzoKIdUa_byvyuFHGJEiKzZDF90QwxCOksRXI_6yJLMOzXFlV2fcO_BDGZNz3XuZWLRIJCA0UDuuvw-GQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="437" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_mbz34Amb_y1A61Q1wQll45wXkk6SuMzA4H4MX70ugQKTuy5BZsyrbg2X14XxPnk7MrhhjVcGxZzd-69ZQN5pH8S8ULQ8mvI4KJxleWtCkZzoKIdUa_byvyuFHGJEiKzZDF90QwxCOksRXI_6yJLMOzXFlV2fcO_BDGZNz3XuZWLRIJCA0UDuuvw-GQ=w328-h437" width="328" /></a></div><p>My wife, Linda, grew up a half-hour from New York City, the capital of<b> Bagels</b>. I got a crash course there when we visited her family. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYi9IPYeAt4rrS_cVNV44q5QIEOWHAHu9LQ1C9XtFk7yQg2f6CjN9rfUe3jTMBDxgMMtJ_5X9D00MJ4skg16kblrPqzs1IaqtUckg-BD4IJypqI-W64vnyq02nOX7BxZFhxdx3otuL6fASHqDHiGvPzfH3SU0wVVEsocf63C4vN38OoAQIXP5fCNQyRg=s507" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="507" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYi9IPYeAt4rrS_cVNV44q5QIEOWHAHu9LQ1C9XtFk7yQg2f6CjN9rfUe3jTMBDxgMMtJ_5X9D00MJ4skg16kblrPqzs1IaqtUckg-BD4IJypqI-W64vnyq02nOX7BxZFhxdx3otuL6fASHqDHiGvPzfH3SU0wVVEsocf63C4vN38OoAQIXP5fCNQyRg=w431-h306" width="431" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">I never realized the different types of <b>Bagels </b>out there. Just look at the list from an NYC bagel shop. Can't say I really have a favorite, but I do lean toward an <b>Onion Bagel.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOdJvkI-U0KMG2B3WJIVosyC_VV1iexhIXOWIIW62LUdLt9aDRsLetcOB3hmntpufrnGLwiPy4oN6rA-AAyhdflbdClMlO3AiQGgOyUC5xczJFlYYXbsMKALEexxXjDGD7PX9kflsNcDwcGLaUh7rVtgdzxJxrx_s9LNgSnaY7kIJoQ0GHUXSMTGlmw/s1280/00%20bagels%20list%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1074" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOdJvkI-U0KMG2B3WJIVosyC_VV1iexhIXOWIIW62LUdLt9aDRsLetcOB3hmntpufrnGLwiPy4oN6rA-AAyhdflbdClMlO3AiQGgOyUC5xczJFlYYXbsMKALEexxXjDGD7PX9kflsNcDwcGLaUh7rVtgdzxJxrx_s9LNgSnaY7kIJoQ0GHUXSMTGlmw/w344-h409/00%20bagels%20list%202.jpg" width="344" /></a></div><p>The Bagel I had no idea about is the<b> Everything Bagel</b>, like, what makes it "Everything?" Well, I found "Everything" can come in a plastic shaker at the<a href="https://www.dollartree.com/"> Dollar Tree.</a> for $1.25.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXdlJznBQzTwGAHPn3oI-nPOs96x4uFLlQr5C8fni_KR5lp3Cylpuu0JLU2ZLF6U5nKnYn2xhGtHCzcEVBGqjM22xdMb00d_xhXAgVxyqLxQRcmhmMahYCibSlpjc1HZ26pA4McMEDwNnpw5bRq66GdyAGWuenEz-C24lNPX7-Hxo1FDHmGQAM8Bb-IQS/s720/20230731_150138%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="368" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXdlJznBQzTwGAHPn3oI-nPOs96x4uFLlQr5C8fni_KR5lp3Cylpuu0JLU2ZLF6U5nKnYn2xhGtHCzcEVBGqjM22xdMb00d_xhXAgVxyqLxQRcmhmMahYCibSlpjc1HZ26pA4McMEDwNnpw5bRq66GdyAGWuenEz-C24lNPX7-Hxo1FDHmGQAM8Bb-IQS/w293-h572/20230731_150138%20b.jpg" width="293" /></a></div><p style="text-align: left;">Reading the ingredients list, it's comprised of poppy and sesame seeds plus other dried seasonings like salt, garlic and onion. I guess you can make anything "Everything" with this shaker, Hmmm...Everything Scrambled Eggs, Everything Pasta, and Everything Tacos?</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa2RjnI60RnS2l_yQJpmHktaSVYJ8_KPWBYpS9VDpWjLmd195Y2D7c2TUhesERsEi9UolfmsD5reEhShBnQS3QltLAavJhZ5EJSaBInYLl-wgElLuELlD2EFnJWCZywbWfxCgxHI9EyadFAFPUsp5CC0wk2hDHDrzzCwQ2Ptc22Y_MRFaokUSKwbJVJGn/s1383/20230731_150156%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1383" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa2RjnI60RnS2l_yQJpmHktaSVYJ8_KPWBYpS9VDpWjLmd195Y2D7c2TUhesERsEi9UolfmsD5reEhShBnQS3QltLAavJhZ5EJSaBInYLl-wgElLuELlD2EFnJWCZywbWfxCgxHI9EyadFAFPUsp5CC0wk2hDHDrzzCwQ2Ptc22Y_MRFaokUSKwbJVJGn/w476-h248/20230731_150156%20b.jpg" width="476" /></a></div><p>Check out our breakfast video below at <a href="https://www.ess-a-bagel.com/"><b>Ess-a-Bagel</b> </a>restaurant in NYC where they are baked on the premises and serving a dozen varieties of amazing <b>Bagel Sandwiches</b>!</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKjJhPQMVtgDmrsyVr7IEHfpJ6ld_7p3W1JQQvOQFaIoI_pM-QKO78ehm2gPNz_9opn0FZX3Nlh4PXsxsreiOlBAUFU_n30J7N2o7OYhl4m__524DI66KpScn4-l7iwPfoD4wPUWn7cbRyWmJdSjduUjO90XBMyju3xQSsb2gzVjs291r-oxsD1uxoxA=s510" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="510" height="344" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKjJhPQMVtgDmrsyVr7IEHfpJ6ld_7p3W1JQQvOQFaIoI_pM-QKO78ehm2gPNz_9opn0FZX3Nlh4PXsxsreiOlBAUFU_n30J7N2o7OYhl4m__524DI66KpScn4-l7iwPfoD4wPUWn7cbRyWmJdSjduUjO90XBMyju3xQSsb2gzVjs291r-oxsD1uxoxA=w463-h344" width="463" /></a></div><div class="separator" style="clear: both;"><b>Ess-a-Bagel -<span style="color: #a64d79;"> Movie</span></b></div></div><div class="separator" style="clear: both;"><p>I do love a toasted <b>Bagel</b> in the morning, usually as a sandwich with a fried egg, lettuce, tomato, and mayo. Also, you should try a simple breakfast recipe of <b><a href="https://youtu.be/tEuzuc4Srhc">Scrambled Eggs & Caramelized Onions</a></b> served on a slice of toasted <b>Bagel</b>. A <b>Bagel</b> for breakfast gets the job done to get you out the door...or at least out of bed.</p></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv9p8VWDzTlP3iU33v2k-HbjjAW5P8D_-ClDx79laBSXTUbB0UpjfH6QmsDoIKTYLKp35ybwV9u3CfB79XSMeKVTIE-uGtdL78ILuCCbSfeFsNpwGBZfYHv_CBDg_wPUsIF5kBR32EmS7FMdGIvzB7T0PgztRWa7KjmrjeHIgCXrEMPMoXIb92BXq0Jw=s1213" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1213" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv9p8VWDzTlP3iU33v2k-HbjjAW5P8D_-ClDx79laBSXTUbB0UpjfH6QmsDoIKTYLKp35ybwV9u3CfB79XSMeKVTIE-uGtdL78ILuCCbSfeFsNpwGBZfYHv_CBDg_wPUsIF5kBR32EmS7FMdGIvzB7T0PgztRWa7KjmrjeHIgCXrEMPMoXIb92BXq0Jw=w450-h267" width="450" /></a></div></div><div class="separator" style="clear: both;"><p>In past film commercial shoots the <b>Non-kosher Cameraman /Chef</b> was quick to line up for a catered breakfast; going past the multitude of sugary pastry confections and heading straight for <b>Bagels</b>, cream cheese,<b> Lox </b>(cured salmon), sliced red onion, and tomato to build a Jewish deli kosher classic. </p><p>You<a href="http://the99centchef.blogspot.com/2011/01/loxaco-jewish-taco-video-recipe.html"> should click here</a> to see my <b>Homemade Lox </b>recipe. It's really easy to do, just coat a thick slice of raw salmon in equal parts of sugar and salt, wrap in plastic, or seal in a glass container, and let it cure in the refrigerator for a couple of days (unwrap and drain liquid during curing). Finally, rinse and pat dry, that's it.</p></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLY7XATrbtrCyqmke70O19onRpCNYdKtkcVZRmaK8vSkuJKsmvuD0TR375KD4wpiE-DuSegsZMIDaU15WOW7CVMWgmiGKSiXvAvvPHREh67enrAlmvP58tn-6RhRa-n7_7bFFwesB3cBWLW3VXcfMFi9klvLBVUUOXnEcZFLtzeV0DP-kfLv-XHTyZew=s720" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="720" height="168" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLY7XATrbtrCyqmke70O19onRpCNYdKtkcVZRmaK8vSkuJKsmvuD0TR375KD4wpiE-DuSegsZMIDaU15WOW7CVMWgmiGKSiXvAvvPHREh67enrAlmvP58tn-6RhRa-n7_7bFFwesB3cBWLW3VXcfMFi9klvLBVUUOXnEcZFLtzeV0DP-kfLv-XHTyZew=w461-h168" width="461" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7vNfwUubkkBTNdj58bMdpGGCQSg-BoPdoAdl2aNG7fbqYHhsdpaXoWJfFRdDSckc3HZmvjD57I7hCcBckl8vyGsG-pNggCrxHQunrZVQAYQYeVhqa3_Emzsi6nqkcYqewVftnz28Xg3ijRDWaA6bQfQYRWXUEbTQDdZBw3aBMcj7GZVAIAVZ0nfw_Gg=s712" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="712" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7vNfwUubkkBTNdj58bMdpGGCQSg-BoPdoAdl2aNG7fbqYHhsdpaXoWJfFRdDSckc3HZmvjD57I7hCcBckl8vyGsG-pNggCrxHQunrZVQAYQYeVhqa3_Emzsi6nqkcYqewVftnz28Xg3ijRDWaA6bQfQYRWXUEbTQDdZBw3aBMcj7GZVAIAVZ0nfw_Gg=w462-h306" width="462" /></a></div><p>Now <b>Lox</b> (mildly brined, cold-cured raw salmon) is too expensive for this <b>Chintzy Chef </b>but canned, or soft packaged cooked salmon is a fine inexpensive substitute for a <b>Homemade Salmon Schmear </b><a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html">(original blog post recipe is here.) </a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidDd2maWBzykmey1ce8d0iZGQmOJoHs3-TXJ2sJfWgF_Dn70U_RT8iDghgplZm8knTjOzT_9GEy1qEXGx_x8xf3Lj43FZlP9gRsJDSy0Sv31qmxXBCDHrPcFgqjxlGpF423ZTvqT788JPps1eCQFLTBhjqP5T7QsXeldAJMY0pWvMSvghRtqqTHlkXfQ=s720" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="629" height="462" src="https://blogger.googleusercontent.com/img/a/AVvXsEidDd2maWBzykmey1ce8d0iZGQmOJoHs3-TXJ2sJfWgF_Dn70U_RT8iDghgplZm8knTjOzT_9GEy1qEXGx_x8xf3Lj43FZlP9gRsJDSy0Sv31qmxXBCDHrPcFgqjxlGpF423ZTvqT788JPps1eCQFLTBhjqP5T7QsXeldAJMY0pWvMSvghRtqqTHlkXfQ=w404-h462" width="404" /></a></div><p>Drain and fold it into room-temperature softened cream cheese, lightly mix with some lemon juice and you have a spreadable feast - a<a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html"><b> Cheap$kate</b> <b>Salmon Schmear</b>.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0Ntne3a9NDLZKlw60EtrAMjpjTwkMC249QaSlzVccuikFNxDOstOtuXAreDGASrk5z3UaEMSoYeaqw2qEynvYTTGXs5nLGHh7bWSsALGlr4doLa_WB1Ztvt7xIrCsXuHEPrgdMRw3s5zpC5-NC3Zo9g7ZMHK7lsUhYEE8IuEPdHtQCRMoaeSdLgRHWw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="640" height="275" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0Ntne3a9NDLZKlw60EtrAMjpjTwkMC249QaSlzVccuikFNxDOstOtuXAreDGASrk5z3UaEMSoYeaqw2qEynvYTTGXs5nLGHh7bWSsALGlr4doLa_WB1Ztvt7xIrCsXuHEPrgdMRw3s5zpC5-NC3Zo9g7ZMHK7lsUhYEE8IuEPdHtQCRMoaeSdLgRHWw=w425-h275" width="425" /></a></div><p>I find small tubs and packages of cream cheese in the 99c only Store cold cases quite often; bagels, as well as small cans of cooked salmon, are usually stocked.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27iczINdiN-5YQKzdDzeH5CqOi9vTehCkNP5myZGifH41w-UFFnFce99yBVc7lVx8Gmgh7BfdT1QD4HIaJX1-gDGhnEtRmR7YQvmxU4-z7B6-DF7ml1UvzSz-EM3h-8XF4ZSarmhdluCyuBtDJ-t_b4FfhYXsf5D7S0PBEniTgPl1yFMkEa2rtjuEAQ/s1377/20221031_110143%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1377" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27iczINdiN-5YQKzdDzeH5CqOi9vTehCkNP5myZGifH41w-UFFnFce99yBVc7lVx8Gmgh7BfdT1QD4HIaJX1-gDGhnEtRmR7YQvmxU4-z7B6-DF7ml1UvzSz-EM3h-8XF4ZSarmhdluCyuBtDJ-t_b4FfhYXsf5D7S0PBEniTgPl1yFMkEa2rtjuEAQ/w410-h214/20221031_110143%20b.jpg" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WiMcy-EYBhrwEkJ_h1D-qprIZnzDuwXP4WOhx9pahpfQaQY_K8MGUO3VkhXAD5LCzf-B88UoFIbI0J4BgnBN-MVi2iyTmUoXGmRJfn0MM7Paf2j6dzWfnBIBJr5f-ddYyQz8lfvqw2qQF8v7zYY8jnTwzq8Z5xSCeSHerswGgePTbKfpI29zfu7RfQ/s854/20221031_105512%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="854" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WiMcy-EYBhrwEkJ_h1D-qprIZnzDuwXP4WOhx9pahpfQaQY_K8MGUO3VkhXAD5LCzf-B88UoFIbI0J4BgnBN-MVi2iyTmUoXGmRJfn0MM7Paf2j6dzWfnBIBJr5f-ddYyQz8lfvqw2qQF8v7zYY8jnTwzq8Z5xSCeSHerswGgePTbKfpI29zfu7RfQ/w404-h341/20221031_105512%20b.jpg" width="404" /></a></div><p>Here's my cheap$kate <b>Salmon Schmear </b>video below. I use salmon from the can or soft pack. Drain and blend it with room-temperature cream cheese. Couldn't be easier and cheaper to do.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_-NVDBDu8xo" title="YouTube video player" width="525"></iframe></p><p>Bagels still turn up in bargain bins at chain grocery stores, while <a href="https://99only.com/">99c only Stores</a> and <a href="https://www.dollartree.com/">Dollar Tree</a> have them from time to time, too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjT6yRqR8sgaA8PY_0ZQ0pMssPE78Hnzr6vTsBSpseie1m17DvmY7Yt-TW123kr44V8j8frE_FuvUcG9kTKnt2udrXiV4xt75ZQldlPkFxGRVZpma2eVcWStYVL836VdUrk-Gar_FETFuAMTs2aQpNhHyRzdB0MI5QFdHEPPiWm-VsVRZMkANOgyA59zw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjT6yRqR8sgaA8PY_0ZQ0pMssPE78Hnzr6vTsBSpseie1m17DvmY7Yt-TW123kr44V8j8frE_FuvUcG9kTKnt2udrXiV4xt75ZQldlPkFxGRVZpma2eVcWStYVL836VdUrk-Gar_FETFuAMTs2aQpNhHyRzdB0MI5QFdHEPPiWm-VsVRZMkANOgyA59zw=w444-h266" width="444" /></a></div><p>A <b>Salmon Schmear</b> is also a delicious party dip, just set out your preferred cracker, pita, or toasted wedges of bagel. This kosher morning starter is a Chef's favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich <a href="https://www.mcdonalds.com/us/en-us/product/bacon-egg-cheese-mcgriddles.html">"<b>McGriddle</b></a>".</p><p><b>Ingredients</b> (serves 2 - 4)</p><p></p><ul><li><b>8 oz. package of cream cheese</b> (Philadelphia Cream Cheese is kosher.)</li><li><b>3 oz. small package or can of cooked salmon</b> (Pillar Rock salmon brand is kosher.)</li><li><b>Sliced tomato and onion</b> (preferably red onion - for this recipe I used a yellow onion.)</li><li><b>1 teaspoon lemon or lime juice </b>(optional.)</li><li><b>Bagels</b></li></ul><p></p><p><b>Directions</b></p><p>Allow cream cheese to reach room temperature. Drain salmon and mix it into cream cheese. You can use less cream cheese for a fishier version.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbRGPFVVXGtSulo63DKDfoEClpX3vZxdIhTXUHjXmL7nYJWODY0HFVlLzf0MkRNQVrr7Axwz62WPJvnz9IA-jrGm_XAl5lyLRYAEycLcjL4kPaJ_rypoYQR_UtLc7iyOV5KB1akEUK5QSVXsGmJGMv00gbqJPl8Xs6Hihk94_qSOW3O8bOZ-l7a5xP_Q=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="640" height="342" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbRGPFVVXGtSulo63DKDfoEClpX3vZxdIhTXUHjXmL7nYJWODY0HFVlLzf0MkRNQVrr7Axwz62WPJvnz9IA-jrGm_XAl5lyLRYAEycLcjL4kPaJ_rypoYQR_UtLc7iyOV5KB1akEUK5QSVXsGmJGMv00gbqJPl8Xs6Hihk94_qSOW3O8bOZ-l7a5xP_Q=w445-h342" width="445" /></a></div><p style="text-align: center;">Add a teaspoon of lemon or lime juice. Mix lightly for a chunky spread.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFB9cAPxWPD2bX2ZEehi1sCyatpRhmOVlaaLP7C7s6rMVC30-OAVGYTMKRcm24tZTrFFZrimyeULb1FtQ7EGVBlwB8sPegw1mhMvmzI95uBm77Mw-qG0lfiYZ5L-LRDWNXsiFy2GRewPQGQKIGjQdS14I3_KcZyV4R0RZVqaDuvc8p8PzoBOx_ZLVpVA=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="640" height="362" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFB9cAPxWPD2bX2ZEehi1sCyatpRhmOVlaaLP7C7s6rMVC30-OAVGYTMKRcm24tZTrFFZrimyeULb1FtQ7EGVBlwB8sPegw1mhMvmzI95uBm77Mw-qG0lfiYZ5L-LRDWNXsiFy2GRewPQGQKIGjQdS14I3_KcZyV4R0RZVqaDuvc8p8PzoBOx_ZLVpVA=w442-h362" width="442" /></a></p><p style="text-align: center;">Toast bagel then add <b>Salmon Schmear </b>with tomato and sliced onion.</p><p>A classic <b>Bagel and Cream Cheese</b> is just that. I also like them with a thin slice of onion and a fat slice of tomato. Nothing to it really as my video below will show.</p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/xAhfHL1ZfzI" title="YouTube video player" width="525"></iframe><p><b><span style="color: #3d85c6; font-size: large;">Blueberry Bagels are somewhat<a href="https://nypost.com/2018/09/11/these-gross-bagel-orders-would-make-even-cynthia-nixon-gag/"> controversial.</a></span></b><a href="https://nypost.com/2018/09/11/these-gross-bagel-orders-would-make-even-cynthia-nixon-gag/"> </a>I like them but Linda despises them - won't go near them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlV_dUq6Wr3lfdOBMgzxGH-UA8JYSpnnpodwzT7mLbz2fzoVQXk2NgNjFV2lyos2zvtGqg6eUnDRBmr9PyGL_LUEImN8pmK-f1mXko5vsv2i71OxdPDuELHQo54Fl_IYsj-mIGcDm36GZoQmVNBWy9fO4yP0Te9RWp6wFuZ9T1HVnCh4W7pF3ZfVoD0A=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="640" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlV_dUq6Wr3lfdOBMgzxGH-UA8JYSpnnpodwzT7mLbz2fzoVQXk2NgNjFV2lyos2zvtGqg6eUnDRBmr9PyGL_LUEImN8pmK-f1mXko5vsv2i71OxdPDuELHQo54Fl_IYsj-mIGcDm36GZoQmVNBWy9fO4yP0Te9RWp6wFuZ9T1HVnCh4W7pF3ZfVoD0A=w433-h318" width="433" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Hey, we have to agree to disagree, I like them toasted with a smear of butter.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjwO6hjnZMi-PZSXZBGsjYeZKl9m8nNPLWzcO-V6YRKbt0S2Lbe0XAdRYwYoZiSLHd-XRxpQxx18agt4rFwCoZiJ2nDcWbDaT-SVbNE-oxq3fQeImHf2iAsT1tNbQr8TGbzwAmxQ_BVQmcwjzvvXiosIV-M1sheWPPRkiMjE04iHoHEEDxrIQ-Ec18kiQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="241" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwO6hjnZMi-PZSXZBGsjYeZKl9m8nNPLWzcO-V6YRKbt0S2Lbe0XAdRYwYoZiSLHd-XRxpQxx18agt4rFwCoZiJ2nDcWbDaT-SVbNE-oxq3fQeImHf2iAsT1tNbQr8TGbzwAmxQ_BVQmcwjzvvXiosIV-M1sheWPPRkiMjE04iHoHEEDxrIQ-Ec18kiQ=w428-h241" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-82040543890656962652024-01-12T23:09:00.000-08:002024-01-15T06:46:21.567-08:00Best Cheap$kate Food Finds of 2023<p><b><span style="color: #38761d; font-size: large;">It's back to basics</span></b> in this roundup of my<b> Best Cheap$kate Food Finds of 2023</b>. That doesn't mean you won't find a few outrageously one-of-a-kind cheap deals that I crow about. Prices are slowly going down this year. So go ahead and read 'em and reap (the savings, that is!).</p><div style="text-align: right;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDR3M3GBI6vOV5iUJizPqGHuDBUvj5OMx-GIV1L_gTWq6Bfn5UNMXlJsErO9hguMI1OO_jmqYiMnsYNP0swN9kQZinflru0l7FZ35x9QLN4ETdu954LWDenxSVKd9RpKAXTbF297kCeFfuN1gb9MMLwjdLuWnhdEBgRFm8nEiDBNrFOvA4SdTKSTKoc_Y/s720/20231213_150740%20b.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="355" height="569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDR3M3GBI6vOV5iUJizPqGHuDBUvj5OMx-GIV1L_gTWq6Bfn5UNMXlJsErO9hguMI1OO_jmqYiMnsYNP0swN9kQZinflru0l7FZ35x9QLN4ETdu954LWDenxSVKd9RpKAXTbF297kCeFfuN1gb9MMLwjdLuWnhdEBgRFm8nEiDBNrFOvA4SdTKSTKoc_Y/w281-h569/20231213_150740%20b.jpg" width="281" /></a></div></div><p></p><p><span style="text-align: right;">I scour grocer mail flyers for weekly specials at chain grocery store</span><b style="text-align: right;"><a href="https://www.ralphs.com/"> Ralphs</a></b><span style="text-align: right;">, especially during holidays when I stock up on for-sale meat to freeze, and visit my local</span><b style="text-align: right;"><a href="https://superiorgrocers.com/"> Latin Market</a></b><span style="text-align: right;"> for cheaper produce like avocados, tomatoes, onions, potatoes, and fresh Salsa. </span></p><p>I luckily have a<a href="https://www.dollartree.com/"><b> Dollar Tree</b></a> within walking distance and a <a href="https://99only.com/"><b>99c only Store</b></a> a short drive away. It's not easy being a cheap$kate, I do work at it and enjoy sharing my frugal finds with you, and maybe giving my visitors a few recipe ideas using everyday discount food.</p><p>And be sure to <b><span style="color: #990000;">click on any highlighted recipe name</span></b> to see the original tasty blog post recipe.</p><p>Let's start with <b>Breakfast</b>. I still get 6 eggs for $1.25 at<a href="https://www.dollartree.com/"> <b>Dollar Tree</b></a>, although they do not show up every month, but when they do I grab a few cartons.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlWJoeO6Wz0VaEsgp6uR28CquEtfip7MW752kHne8D1b2vRyhn61W52ZWaWRnYSDsjZRltuT6FeN2i71M08a1P9PGNXJuiPx6l7b_RvsDmGxS-Rl8nRJ2jKkjTIyvQQqkaADg_stEDgafMLb5DqhurHkzd5_e3NEvZ8GNG6TuYp09DLko8K1GXEykwwjq/s912/20230522_144341%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="912" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlWJoeO6Wz0VaEsgp6uR28CquEtfip7MW752kHne8D1b2vRyhn61W52ZWaWRnYSDsjZRltuT6FeN2i71M08a1P9PGNXJuiPx6l7b_RvsDmGxS-Rl8nRJ2jKkjTIyvQQqkaADg_stEDgafMLb5DqhurHkzd5_e3NEvZ8GNG6TuYp09DLko8K1GXEykwwjq/w386-h305/20230522_144341%20b.jpg" width="386" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNwPrh2V-QenHg1rnjxCfu96kdLmct1AWap2-8ZdIiWsZfq2P3esa_dMhlG_CtKSSKwMDWnAMQhFgjtlumk1QE_cBZ_zr4dvOAfvJdDK-SpZVZGVj0OWzwFITqo7dDxvP97M8uCw2wxQ_YnXwFh_mn4BXtTsq81egH2Pk_qS9xo3wT-W8aBv-LXipTyXT/s923/00%203%20coffees.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="923" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNwPrh2V-QenHg1rnjxCfu96kdLmct1AWap2-8ZdIiWsZfq2P3esa_dMhlG_CtKSSKwMDWnAMQhFgjtlumk1QE_cBZ_zr4dvOAfvJdDK-SpZVZGVj0OWzwFITqo7dDxvP97M8uCw2wxQ_YnXwFh_mn4BXtTsq81egH2Pk_qS9xo3wT-W8aBv-LXipTyXT/w475-h371/00%203%20coffees.jpg" width="475" /></a></p><p style="text-align: left;"><b><span style="color: #bf9000; font-size: medium;">I like to add</span><span style="color: #cc0000;"><span style="font-size: medium;"> </span><span style="font-size: medium;">fruit</span></span><span style="color: #bf9000; font-size: medium;"> to pancake batter</span><span style="color: #990000; font-size: medium;"> </span></b>when I grill them. <a href="https://the99centchef.blogspot.com/2023/02/national-pancake-day-fruity-recipes.html"><b>Click here</b></a> to see how I do it.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqnS9ayrqsS8R1Gt_UQZKDpZaxTFmHF0m05M6UTjgv4NoBkQ-y7L6FahVZEMN_wmhKU4uW8C-xKtAsZp9UyKEmJgwt6NJQqfd-3E5jxcbBskoKtvStMcI4UyN2-nnJ_kwaRhNjbvEABV62p1mS5U0Jukz7lsxrYKUlaD3Y4Mz-fgZGuW26OuXKv-rIM0y/s720/20230208_095928%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="645" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqnS9ayrqsS8R1Gt_UQZKDpZaxTFmHF0m05M6UTjgv4NoBkQ-y7L6FahVZEMN_wmhKU4uW8C-xKtAsZp9UyKEmJgwt6NJQqfd-3E5jxcbBskoKtvStMcI4UyN2-nnJ_kwaRhNjbvEABV62p1mS5U0Jukz7lsxrYKUlaD3Y4Mz-fgZGuW26OuXKv-rIM0y/w382-h426/20230208_095928%20b.jpg" width="382" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj679QQNTMUSd4DH2035UCE5BuYA1vU03rv1JLXsJMVSdDjO6XpupxOnIlNtiai66Tj0zefCzwpmFOkDiCJCh47W1O0OAFoYpO9o8EGbv1YRFIQc5qZGFbpoNebIypfgNy9WfUQP5lufjhlOg_mPrJPGkgN7HNhqViHkRE8liNM66692Q4P8Qj8I18S5U9M/s1029/00%20milk%20substitute.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1029" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj679QQNTMUSd4DH2035UCE5BuYA1vU03rv1JLXsJMVSdDjO6XpupxOnIlNtiai66Tj0zefCzwpmFOkDiCJCh47W1O0OAFoYpO9o8EGbv1YRFIQc5qZGFbpoNebIypfgNy9WfUQP5lufjhlOg_mPrJPGkgN7HNhqViHkRE8liNM66692Q4P8Qj8I18S5U9M/w476-h333/00%20milk%20substitute.jpg" width="476" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R3hOXbGDwuxyQfvAZxznK3BgxJZHr10-rXwlVdB4NV7TMzdzejniurglAcvkg9T70eWy3hXL1NtVQIQuYUtQ1Wq4OOmTvT-qEXr6C2NsxmA65YwzxQhlyJJfzx507W4wvRuKzt_RP5u4H-0iFUJ1ttfZ22IU02VLtv2ohgvKuhkLV92WyXUCQAXjOMZJ/s720/dairy%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="557" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R3hOXbGDwuxyQfvAZxznK3BgxJZHr10-rXwlVdB4NV7TMzdzejniurglAcvkg9T70eWy3hXL1NtVQIQuYUtQ1Wq4OOmTvT-qEXr6C2NsxmA65YwzxQhlyJJfzx507W4wvRuKzt_RP5u4H-0iFUJ1ttfZ22IU02VLtv2ohgvKuhkLV92WyXUCQAXjOMZJ/w309-h399/dairy%209.jpg" width="309" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje5NLujogDkbtstzf7DziPc9dxPxgGcybsiYEinHvQaRA9YVUpCFfLwh_Z7N3eHZpTkLf62iNKESsGz0qpGWmNyRf4p7LktMWsB6HBHYauafQibZWD76pCNjKkDRW6rsnxGE-VfmdaBJmJRILXzGl27eHOdH9tpxIS76BChLclPm9Pduzp9MX_gI6apGo/s1100/20230723_155957%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1100" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje5NLujogDkbtstzf7DziPc9dxPxgGcybsiYEinHvQaRA9YVUpCFfLwh_Z7N3eHZpTkLf62iNKESsGz0qpGWmNyRf4p7LktMWsB6HBHYauafQibZWD76pCNjKkDRW6rsnxGE-VfmdaBJmJRILXzGl27eHOdH9tpxIS76BChLclPm9Pduzp9MX_gI6apGo/w477-h312/20230723_155957%20b.jpg" width="477" /></a></p><p style="text-align: left;"><b><span style="color: #a64d79; font-size: medium;">Most yogurt with added fruit </span></b>is way too sugary to my taste. Try adding fresh sliced fruit to plain yogurt<a href="https://the99centchef.blogspot.com/2023/11/national-greek-yogurt-day-recipes.html"><b> like I do here.</b></a></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVF8iwNX5GfmS0BrjcnyQDMFU0NFgPmK8FDbgQYTMhnYRsNU8knqfNpUst3qOaEEQK7sOMdB0EVrb6EVVKW1NW8sYBnO32oTXgoSxJouC0DpfdSCWJpHY7APMH3xqIT_vQMRvUcMW52ikY9VDNRdsBeYIXhWwDPjpT5fMHaiI710B87DFn00Z-68ZEkMS/s720/20230404_143337%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="569" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVF8iwNX5GfmS0BrjcnyQDMFU0NFgPmK8FDbgQYTMhnYRsNU8knqfNpUst3qOaEEQK7sOMdB0EVrb6EVVKW1NW8sYBnO32oTXgoSxJouC0DpfdSCWJpHY7APMH3xqIT_vQMRvUcMW52ikY9VDNRdsBeYIXhWwDPjpT5fMHaiI710B87DFn00Z-68ZEkMS/w299-h378/20230404_143337%20b.jpg" width="299" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZZ4FEsn3R77JWoGPCgMjgsI_YceQNLWDEO1J8yVTITQTF5xmZxRnK3ARZLU47lDiq6f5YIdZosRRHKwav4afBqwJLzDOy8LGOW62d669cLbDxqqNa9OUp_5buNeHJziICvQsupjE-i2-I_1aLqR436HaDhwOE2Ff-aKwZaRl9mQVA5Pp0e92uUgrrVPa/s724/dairy%208.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="724" height="499" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZZ4FEsn3R77JWoGPCgMjgsI_YceQNLWDEO1J8yVTITQTF5xmZxRnK3ARZLU47lDiq6f5YIdZosRRHKwav4afBqwJLzDOy8LGOW62d669cLbDxqqNa9OUp_5buNeHJziICvQsupjE-i2-I_1aLqR436HaDhwOE2Ff-aKwZaRl9mQVA5Pp0e92uUgrrVPa/w502-h499/dairy%208.jpg" width="502" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT7khWykI212cn9O7oybjG4Yj6rYXwoyPAb5MpI756IMbSYqf8a3VGw2Liwm9bAYdQfCk2iodRUQdMfcm-UxoLT4B49ejWKZd0at5iRzAoQ85zpEt_6rs5Z3x4zjjQ9L3QmKRYB8f3NFgx9tusqy12-PpjiU5xRi0xg6O0ajba2kFLWEM7viUoBqoJ5J-/s980/00%20oatmeal%20cocpuffs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="980" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT7khWykI212cn9O7oybjG4Yj6rYXwoyPAb5MpI756IMbSYqf8a3VGw2Liwm9bAYdQfCk2iodRUQdMfcm-UxoLT4B49ejWKZd0at5iRzAoQ85zpEt_6rs5Z3x4zjjQ9L3QmKRYB8f3NFgx9tusqy12-PpjiU5xRi0xg6O0ajba2kFLWEM7viUoBqoJ5J-/w447-h328/00%20oatmeal%20cocpuffs.jpg" width="447" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpzQOmC5Ufi9J6FCWvKd0kyFiJBgU19CixnezPfeddloDLMOafM4C69AoAwz4fJb3jO1-1h_WJKuaqu4XMB1fVlG-_NYM-AVBUGS9P33ADqYy2vfCwzjoIeFKHyHznfnu6T2-1omiHqVmRAlHKOK3dk1Iiz75QRRtlAgqwbYmD7PXrillU1KdVYbj2-a9/s1496/20230723_155543%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1496" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpzQOmC5Ufi9J6FCWvKd0kyFiJBgU19CixnezPfeddloDLMOafM4C69AoAwz4fJb3jO1-1h_WJKuaqu4XMB1fVlG-_NYM-AVBUGS9P33ADqYy2vfCwzjoIeFKHyHznfnu6T2-1omiHqVmRAlHKOK3dk1Iiz75QRRtlAgqwbYmD7PXrillU1KdVYbj2-a9/w451-h218/20230723_155543%20b.jpg" width="451" /></a></p><p style="text-align: left;"><b><span style="color: #b45f06; font-size: medium;">Breakfast Sausage</span></b> is the main ingredient for my food coma-inducing <b><a href="https://the99centchef.blogspot.com/2023/02/dollar-tree-country-breakfast.html">Country Breakfast with Cream Gravy</a></b>.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tm4VOjQFoOfiulbPaiZDyRSrKielkjYYenCRwKznZjmBh6TM3CKb_QV4hjI9bm6xd8WxwqhC_3G998h7JbLtIDsg5P6WY60fz3CatmFaJLMEXykC9kBv1QEcK2PYyhYMPZ5QaNbh3PlpyfkD0uZO8_wPtceBneNs_gaCbGBemmFxlp0KIcnoZBJFhbAL/s797/20230510_143229%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="797" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tm4VOjQFoOfiulbPaiZDyRSrKielkjYYenCRwKznZjmBh6TM3CKb_QV4hjI9bm6xd8WxwqhC_3G998h7JbLtIDsg5P6WY60fz3CatmFaJLMEXykC9kBv1QEcK2PYyhYMPZ5QaNbh3PlpyfkD0uZO8_wPtceBneNs_gaCbGBemmFxlp0KIcnoZBJFhbAL/w354-h319/20230510_143229%20b.jpg" width="354" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc_cMjdR-R5NIJzE_vW9fmMFUccjNFS4RsRGN0HoDsnJUljdDOi912FFP6l_it8dD4TxxZxgTMhXLUIFmU_RC5rdCBoXCT_69sUbqYlEyBWICO4MoQBR4x4NVeROPn_gaoCvKeCK4bJG57bu4bmCMaCh-wm-1sgaCyoEqemtZBgwgkx-kKHMttPqMi1rl/s720/meat%2018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="583" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc_cMjdR-R5NIJzE_vW9fmMFUccjNFS4RsRGN0HoDsnJUljdDOi912FFP6l_it8dD4TxxZxgTMhXLUIFmU_RC5rdCBoXCT_69sUbqYlEyBWICO4MoQBR4x4NVeROPn_gaoCvKeCK4bJG57bu4bmCMaCh-wm-1sgaCyoEqemtZBgwgkx-kKHMttPqMi1rl/w357-h441/meat%2018.jpg" width="357" /></a></p><div class="separator" style="clear: both; text-align: left;"><span style="color: #b45f06;"><span style="font-size: medium;"><b>I do like a plain buttery Croissant</b></span> </span>in the morning. I still get 4 Croissants for about a dollar or two from the Bargain Bin (week-old bread) at my local supermarket <a href="https://www.ralphs.com/">Ralphs</a>. <a href="https://the99centchef.blogspot.com/2022/10/croissant-with-scrambled-eggs-cheese.html"><b>Click here to see</b></a> how I sometimes load it with eggs, ham, and cheese. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gXZfOnBAAq7rfybT3SejMjXXZdIXuqd2zgxNpyQxLwXioy8LRhE-5YEgoKd2NBHW4gtJkitAfv1VzN3SDiz5k1PCDG6iyuh58XtNrB4goeCquvmFxsJ8NKGrjwcQ1LWpCbA2OD1Bnf35CgFJNE4ohFfCpfAIZ0B-JurfkXYNE83eswNOE97mksupavGr/s720/grain%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="710" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gXZfOnBAAq7rfybT3SejMjXXZdIXuqd2zgxNpyQxLwXioy8LRhE-5YEgoKd2NBHW4gtJkitAfv1VzN3SDiz5k1PCDG6iyuh58XtNrB4goeCquvmFxsJ8NKGrjwcQ1LWpCbA2OD1Bnf35CgFJNE4ohFfCpfAIZ0B-JurfkXYNE83eswNOE97mksupavGr/s320/grain%203.jpg" width="316" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><b><span style="color: #3d85c6; font-size: large;">I like to cook <a href="https://the99centchef.blogspot.com/2023/10/national-pasta-day-recipes.html">Italian Pasta</a></span></b><span style="font-size: large;">, <b><a href="https://the99centchef.blogspot.com/2021/02/cheapest-stir-fry-chicken-carrot-cabbage.html">Asian Stir fry</a></b>, and <a href="https://the99centchef.blogspot.com/2017/10/national-taco-day-reviews-recipes.html"><b>Mexican Tacos</b></a> </span>with <b><a href="https://the99centchef.blogspot.com/2014/09/breakfast-salsa-tacos-leftovers-series.html">Salsa</a></b>. Dollar stores may not carry everything but they have many ingredients I keep a lookout for.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0R2k1WPYJ5rpUXP4_kRTC8pfWnoifC376sZa4_T6SUxrHSSs4VrcgmyKZ4tkeW6TYRDOn94SSvfk0EsY6CSdg4YdUXNXamMt_VOwwxa2y7Q_Y1VcOPniqRnnZxzAGgvT0uneImqXU7jDqBruZX3lWb7A18ObqARBvNCPkvdpoJbUqIVLPXw3GCp2-ee_/s720/20230121_141832%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="670" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0R2k1WPYJ5rpUXP4_kRTC8pfWnoifC376sZa4_T6SUxrHSSs4VrcgmyKZ4tkeW6TYRDOn94SSvfk0EsY6CSdg4YdUXNXamMt_VOwwxa2y7Q_Y1VcOPniqRnnZxzAGgvT0uneImqXU7jDqBruZX3lWb7A18ObqARBvNCPkvdpoJbUqIVLPXw3GCp2-ee_/w364-h391/20230121_141832%20b.jpg" width="364" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYutwdfvp2Pmrj3Lzj03T4py_HFxIaypn85TF8H-5vQQhQNeg034FmP8EbcnRI97L3aRp_Mw0BuRQVZ1_xNu8OB52Op4NeQhoW2PMVIIgxFu4ve0UEJ1PAyb77ooL9ISu4YWC97QUZiRokDQfHxl_urCW9HVlv5y19omESJHu61SqpnOp80NhJOHzeuS81/s1335/20230909_105549%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1335" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYutwdfvp2Pmrj3Lzj03T4py_HFxIaypn85TF8H-5vQQhQNeg034FmP8EbcnRI97L3aRp_Mw0BuRQVZ1_xNu8OB52Op4NeQhoW2PMVIIgxFu4ve0UEJ1PAyb77ooL9ISu4YWC97QUZiRokDQfHxl_urCW9HVlv5y19omESJHu61SqpnOp80NhJOHzeuS81/w478-h257/20230909_105549%20b.jpg" width="478" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQhLBa-u81ne3auqBNU-zZoAOh9Dde8Tfyj7eQmT0a0Ra4zYkPSbjM-pM1bnYONQeUuPKQWKzyrEz_6B0u1_x0UAe1tA5ipI9M0ves2ysVsS9ttuykyw4LH_xw8UU8s4A88eAMRTOLVtTWfLv_9tikVRKbjLFGjqAz3FHkmjrP0r8E5ICNg7nrQkKDE54/s1843/italian%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1843" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQhLBa-u81ne3auqBNU-zZoAOh9Dde8Tfyj7eQmT0a0Ra4zYkPSbjM-pM1bnYONQeUuPKQWKzyrEz_6B0u1_x0UAe1tA5ipI9M0ves2ysVsS9ttuykyw4LH_xw8UU8s4A88eAMRTOLVtTWfLv_9tikVRKbjLFGjqAz3FHkmjrP0r8E5ICNg7nrQkKDE54/w477-h186/italian%204.jpg" width="477" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqPXPdLri3yWLiJUmSWtnS3NibtKg3mEgq-aGk17wV4zoadypUf5WV7Xucwk1S8HSWjy36YBpf5ygavyg72vHKV5YEiQXH0awUuztBGO5sgQAST9z5LVGLgG_9PJUllXAM77tHd0svESho2dVzr2KorEOMmo4TDEJXsGX2LIWvl6_hAZG_SYyzI0EQ6Dp/s720/italian%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="522" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqPXPdLri3yWLiJUmSWtnS3NibtKg3mEgq-aGk17wV4zoadypUf5WV7Xucwk1S8HSWjy36YBpf5ygavyg72vHKV5YEiQXH0awUuztBGO5sgQAST9z5LVGLgG_9PJUllXAM77tHd0svESho2dVzr2KorEOMmo4TDEJXsGX2LIWvl6_hAZG_SYyzI0EQ6Dp/w331-h457/italian%206.jpg" width="331" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9F4ySYRxvzZ5hfxecRp1guGGPH_75hWTQmSGdlpKsQyjnoLLNZv5-wXUYuV3-QUiJq-OqvdEBclM_4ZQGep1wRCU8Mj4seIgz3ceZAonG9-WVWQIxJ9ALRQ58a7t10ojaUJLrJ9L53EN_SdrPvFoNn8m8esMi7O5yW1RdWn-0X4TlDY4r0SS2MWrB4TwS/s1033/20230306_130014%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1033" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9F4ySYRxvzZ5hfxecRp1guGGPH_75hWTQmSGdlpKsQyjnoLLNZv5-wXUYuV3-QUiJq-OqvdEBclM_4ZQGep1wRCU8Mj4seIgz3ceZAonG9-WVWQIxJ9ALRQ58a7t10ojaUJLrJ9L53EN_SdrPvFoNn8m8esMi7O5yW1RdWn-0X4TlDY4r0SS2MWrB4TwS/w469-h327/20230306_130014%20b.jpg" width="469" /></a><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI_tjrHXcl4QqBCwVL-QX-yC2shQMUPiyGEVftFNcjwO_D-CiLgxT_eVTingnZOcSOyBprMUH6oW81950oaGplwrEwPw02F4AtRxZczLHdBIFY9SY4bPTdRgFfBJX7-Tvaq462f7-vZS9JgAB3gbZoW1GwIx_NMq2ch3BBLgZfKKKW7b8bNsj3LwQ26Z4/s1232/20230724_144142%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1232" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI_tjrHXcl4QqBCwVL-QX-yC2shQMUPiyGEVftFNcjwO_D-CiLgxT_eVTingnZOcSOyBprMUH6oW81950oaGplwrEwPw02F4AtRxZczLHdBIFY9SY4bPTdRgFfBJX7-Tvaq462f7-vZS9JgAB3gbZoW1GwIx_NMq2ch3BBLgZfKKKW7b8bNsj3LwQ26Z4/w469-h275/20230724_144142%20b.jpg" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_xrQDa-0kSO0AL1xHAaLNfL4YKnnM678wYuThrwRw-mEDzmiMHK2ynk_dPnd6iBOhGyVSdoJRErASxfPbtakBoEnhnxZCEGLov05EZT_37eCdSYndVVD_3zzgu1spHtGJf16_GkKiC77h8nr_C2kLk0wgdypKiu-0ET4Dx7NXfOR21k3vbuOBrddS5Jo/s720/20230206_170241%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="514" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_xrQDa-0kSO0AL1xHAaLNfL4YKnnM678wYuThrwRw-mEDzmiMHK2ynk_dPnd6iBOhGyVSdoJRErASxfPbtakBoEnhnxZCEGLov05EZT_37eCdSYndVVD_3zzgu1spHtGJf16_GkKiC77h8nr_C2kLk0wgdypKiu-0ET4Dx7NXfOR21k3vbuOBrddS5Jo/w303-h426/20230206_170241%20b.jpg" width="303" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>Some Mexican Food Deals</b></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCCaEkh4dTI55liEQwbHZq-mPV8oIprDqaPEdjUmMB6Dq49KiuYpQDDcy_wf6lGShq07MaVrqzwb2OGq16_SxvxUfFazBBAmaAYOoS5rKdWZaQMofgYClezexBVXoI1IX5ZsM_bP-mOpAsrXyy_vMusO4PIIo4-lTG0-6n9BpkoJE63W9kUt5s2-sGfe8/s1048/20220930_111544%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1048" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCCaEkh4dTI55liEQwbHZq-mPV8oIprDqaPEdjUmMB6Dq49KiuYpQDDcy_wf6lGShq07MaVrqzwb2OGq16_SxvxUfFazBBAmaAYOoS5rKdWZaQMofgYClezexBVXoI1IX5ZsM_bP-mOpAsrXyy_vMusO4PIIo4-lTG0-6n9BpkoJE63W9kUt5s2-sGfe8/w464-h319/20220930_111544%20b.jpg" width="464" /></a><div><br /></div><div><b><span style="font-size: medium;">Pinto and Black Beans </span></b>are the stars of my most delicious <b><a href="https://the99centchef.blogspot.com/2016/07/huevos-rancheros-video-recipe.html">Huevos Rancheros Breakfast</a></b>. You can even use canned beans instead of fresh made.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDGTqST4jZpm4wy3hKbDLjvzUXfslxdLfZ_m91AuMwNSTa5-OWSuftYDr4RJcjCM8zPzCCyMkW-2RUCeavjwsXz3fMle0cDWIlk_7B53R_R92h1CJZ04QaspKMggOSgswcSY90jET32LHYGBqS8FuJ7cdBC4FpF6VF_mq9BRoxNtYzYqnwk71tK_ynBf6/s1220/20220122_100336%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1220" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDGTqST4jZpm4wy3hKbDLjvzUXfslxdLfZ_m91AuMwNSTa5-OWSuftYDr4RJcjCM8zPzCCyMkW-2RUCeavjwsXz3fMle0cDWIlk_7B53R_R92h1CJZ04QaspKMggOSgswcSY90jET32LHYGBqS8FuJ7cdBC4FpF6VF_mq9BRoxNtYzYqnwk71tK_ynBf6/w394-h233/20220122_100336%20b.jpg" width="394" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFvFZ8HMXazDhWBZ4Vr2pban4u-Ovwo2AqIDOPjmXrbkBb5G6avWJ43JSNUcmETCszG8_HnAWqs2vjDK_OZbIKCHwTULQ5NYoEn6N82Uhfe3eqigk7OWd2lIXvFnXrygTtNRacnIdJaMH5VWCOqC_dLw15Fn-n1rQu4VXahl3Z3aIKAOoKzwA5D-GXuzz/s1253/20220610_111317%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1253" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFvFZ8HMXazDhWBZ4Vr2pban4u-Ovwo2AqIDOPjmXrbkBb5G6avWJ43JSNUcmETCszG8_HnAWqs2vjDK_OZbIKCHwTULQ5NYoEn6N82Uhfe3eqigk7OWd2lIXvFnXrygTtNRacnIdJaMH5VWCOqC_dLw15Fn-n1rQu4VXahl3Z3aIKAOoKzwA5D-GXuzz/w395-h227/20220610_111317%20b.jpg" width="395" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-h9bKG0_qhzUl0Bkfn0i8RhQ0lDvW68kY34NTJq9_r7SkX2VHrP0rtJfECDJg1n9Uej2LtBCq9z-5Bk7xOe1gPRaNavV0uI1_uZGJRoBteV2MpoJdfEVNEOgmRHkyy0X8_RYIcNG5jnzc2RkcPYDEU_gMh4cLKkMw8CFIcnZo_DteMA8tU1YeoDfrCHY/s1583/20230803_123411%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1583" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-h9bKG0_qhzUl0Bkfn0i8RhQ0lDvW68kY34NTJq9_r7SkX2VHrP0rtJfECDJg1n9Uej2LtBCq9z-5Bk7xOe1gPRaNavV0uI1_uZGJRoBteV2MpoJdfEVNEOgmRHkyy0X8_RYIcNG5jnzc2RkcPYDEU_gMh4cLKkMw8CFIcnZo_DteMA8tU1YeoDfrCHY/w395-h180/20230803_123411%20b.jpg" width="395" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN92q_Fj8hGJBrvJDZf79EtToZ5RBLS5FZj30m2MkjpVO9MViB8mLjChCUjKJNjAeNDPLD1ZjShJOjeqkEKiVGR35Ek9-gYwpTTBZrSckLRXgUiqEvTr5VrrV4bp-tzp4scqZD7EtBuf7xIguzNIAgerlyJQgDKWA_nq__KDc71kXKuFmONgGuyA5unY8M/s1231/latin%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1231" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN92q_Fj8hGJBrvJDZf79EtToZ5RBLS5FZj30m2MkjpVO9MViB8mLjChCUjKJNjAeNDPLD1ZjShJOjeqkEKiVGR35Ek9-gYwpTTBZrSckLRXgUiqEvTr5VrrV4bp-tzp4scqZD7EtBuf7xIguzNIAgerlyJQgDKWA_nq__KDc71kXKuFmONgGuyA5unY8M/w474-h276/latin%201.jpg" width="474" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ylc9mG8U_O2a5JiSpb4LtrtaBuxwfrXyPEobKjA_5ETFmb9p6kAHTaxgcORKnxuvI6-VWmo6WOnQLOTM5P4EXxnl14GDT-O3Ro_HvE3fLsNcux1YzkM3T4egRMK0psu6ZFB3fC5eK_orqOeA3LOc4xp0VQtUbLJpy97qK46iyuL1I-mSsEvDveRsnbQp/s1280/latin%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ylc9mG8U_O2a5JiSpb4LtrtaBuxwfrXyPEobKjA_5ETFmb9p6kAHTaxgcORKnxuvI6-VWmo6WOnQLOTM5P4EXxnl14GDT-O3Ro_HvE3fLsNcux1YzkM3T4egRMK0psu6ZFB3fC5eK_orqOeA3LOc4xp0VQtUbLJpy97qK46iyuL1I-mSsEvDveRsnbQp/w388-h218/latin%202.jpg" width="388" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDysXMAn3PJ2usMprv7TV3dwmgvHWr51EbJ9s28-fhrrbS8y_2lJG04pkVECYdl-BquGWIJbcnAX0iRUT2pPuuKV2rvQoudqnGuLSkP8ph37UkVnQs2lFoJAeYA04qVl3LQUFQKDyuiKPO10zfEODXDtI0rVjMo6c0N6ZKzOoCXWFazKKhyChbiACfJLb/s952/latin%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="952" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDysXMAn3PJ2usMprv7TV3dwmgvHWr51EbJ9s28-fhrrbS8y_2lJG04pkVECYdl-BquGWIJbcnAX0iRUT2pPuuKV2rvQoudqnGuLSkP8ph37UkVnQs2lFoJAeYA04qVl3LQUFQKDyuiKPO10zfEODXDtI0rVjMo6c0N6ZKzOoCXWFazKKhyChbiACfJLb/w384-h291/latin%204.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_-cSaPQTTpozVIt6PTkWgVI54b48muy52n7OEIQaiavbwtCHn6pSvEx_zOEdQBbCtZtF05iDd8dompS9ap22Kgna9QA2Jju92hwptcCIL3kvnK8KHHlW62VFo2TfyI2JaV05y8MnSyzQBl7mtqtz1ezrT7GmAlNlbGMMIi6NSUHn3-qvZflHEsQNN7q6/s1280/latin%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_-cSaPQTTpozVIt6PTkWgVI54b48muy52n7OEIQaiavbwtCHn6pSvEx_zOEdQBbCtZtF05iDd8dompS9ap22Kgna9QA2Jju92hwptcCIL3kvnK8KHHlW62VFo2TfyI2JaV05y8MnSyzQBl7mtqtz1ezrT7GmAlNlbGMMIi6NSUHn3-qvZflHEsQNN7q6/w473-h266/latin%206.jpg" width="473" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PNU-nKj6kChji_barqT0hrsSa-h_rJBsBFuHmF5U_gJnp4TLCkkzboRTKoCoDOc6vxVMFozWMfcvA_Fkf-DBKVQVe6vinHJ3Ie87l9lkcbr2ZnrhvDdBtT64bIvoXMvmXHTkTc9KUq2rC2TTe9olAnrsbamV8TQN2lZAIgKcRYoHlknMndbxUS7-c1gR/s720/latin%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="441" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PNU-nKj6kChji_barqT0hrsSa-h_rJBsBFuHmF5U_gJnp4TLCkkzboRTKoCoDOc6vxVMFozWMfcvA_Fkf-DBKVQVe6vinHJ3Ie87l9lkcbr2ZnrhvDdBtT64bIvoXMvmXHTkTc9KUq2rC2TTe9olAnrsbamV8TQN2lZAIgKcRYoHlknMndbxUS7-c1gR/w269-h439/latin%207.jpg" width="269" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #cc0000; font-size: large;">A<a href="https://the99centchef.blogspot.com/2012/03/beef-and-broccoli-stir-fry.html"> Chinese-style Stir Fry</a> </span></b>is a favorite of mine. It's quick to do and only takes a few cheap$kate ingredients to pull it together.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wch3t91EGisl7r3G1Hbuv8DwPG09DBhKNlkOszEAIKBnE2eGFfUwCifQsFh2MOtvNa9kK7DLjvWwoIfHiA8bmp-bfMuv4wlcV_PRFAHqXGUhXSbf3P8cfdy0wK4TGq4q0vL0AX61vwx9t77-dj5KIsTH4FMhq8djqovt1Jwl8n3LU8698q7uQgy9uCrG/s961/20230725_100808%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="961" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wch3t91EGisl7r3G1Hbuv8DwPG09DBhKNlkOszEAIKBnE2eGFfUwCifQsFh2MOtvNa9kK7DLjvWwoIfHiA8bmp-bfMuv4wlcV_PRFAHqXGUhXSbf3P8cfdy0wK4TGq4q0vL0AX61vwx9t77-dj5KIsTH4FMhq8djqovt1Jwl8n3LU8698q7uQgy9uCrG/w378-h284/20230725_100808%20b.jpg" width="378" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoflK-hRHD0fKywG1PngTWfKSyeS58ncL_Pxq6H1kVRlKNSe-gOlGio1RVKM8HLnmpi6uXwjxeKH6QnARSXw-17HpHdKwvl8W7Gc8tDT11cefx3Yie6-N7vUcutn5B1SEynIrOZ5T2_P_43Pop1c30ItGLGJoGp59fCrfSrTg8vAsGzDjLqZN40s0ynMrs/s1027/asian%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1027" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoflK-hRHD0fKywG1PngTWfKSyeS58ncL_Pxq6H1kVRlKNSe-gOlGio1RVKM8HLnmpi6uXwjxeKH6QnARSXw-17HpHdKwvl8W7Gc8tDT11cefx3Yie6-N7vUcutn5B1SEynIrOZ5T2_P_43Pop1c30ItGLGJoGp59fCrfSrTg8vAsGzDjLqZN40s0ynMrs/w477-h333/asian%201.jpg" width="477" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvFamOEFTuLceL0SzzqmEQMunlXviZGRa8G-TacQj3n1ShGuWaTTTeZDKHjIUPwEl3E03QeDhGBd7gYpMK3YlRVEf6lW7DSLbg6vZCNsBaeaD6ROGL0B_ucFnGqKW5rkvHMnLWKBnWEwzvVqImAly1BDweKu5_apup01qcRRezpjsZ7pbEYXfBRzYBgjs/s720/asian%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="645" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvFamOEFTuLceL0SzzqmEQMunlXviZGRa8G-TacQj3n1ShGuWaTTTeZDKHjIUPwEl3E03QeDhGBd7gYpMK3YlRVEf6lW7DSLbg6vZCNsBaeaD6ROGL0B_ucFnGqKW5rkvHMnLWKBnWEwzvVqImAly1BDweKu5_apup01qcRRezpjsZ7pbEYXfBRzYBgjs/w350-h391/asian%202.jpg" width="350" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgIn4zlPD6u4Y-fRcT2lVhsJoqxZLIxvbbuzCTnPO7IBoEqL6KnheQfJP-KZHajkmyrNkGX1kp4DCdiYsZ-RC3a9MessLX0ZyikaT84cm40nBil2ymYHjJ12jqmZHI4jxpNL8JDA8Az2j7QmXwvf7yV_eWEetR6HnHr9HaT_jGKjTi772SEYE-3tItxeJ/s1225/asian%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1225" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgIn4zlPD6u4Y-fRcT2lVhsJoqxZLIxvbbuzCTnPO7IBoEqL6KnheQfJP-KZHajkmyrNkGX1kp4DCdiYsZ-RC3a9MessLX0ZyikaT84cm40nBil2ymYHjJ12jqmZHI4jxpNL8JDA8Az2j7QmXwvf7yV_eWEetR6HnHr9HaT_jGKjTi772SEYE-3tItxeJ/w402-h236/asian%204.jpg" width="402" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4eOgiqwULwuoOGShonX5D2o7zH2AMI4aNi8CcaPxYbmSnNT7MO1io1XumWX_xOJclFN_8gkqmM9NLE9UgaX9X9x50a-ANmkh2tK5KwcIeA3lp7J85SyGLpRVjvBxSadn_5Cmo66KReI_bhmynQXdIjm6y2G5LgYV3RqxK1zCd-24MBiYI-gk8oTlQlnT/s720/asian%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="505" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4eOgiqwULwuoOGShonX5D2o7zH2AMI4aNi8CcaPxYbmSnNT7MO1io1XumWX_xOJclFN_8gkqmM9NLE9UgaX9X9x50a-ANmkh2tK5KwcIeA3lp7J85SyGLpRVjvBxSadn_5Cmo66KReI_bhmynQXdIjm6y2G5LgYV3RqxK1zCd-24MBiYI-gk8oTlQlnT/w299-h427/asian%205.jpg" width="299" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1YlIoxhLL-P8EuaSMSdLAs9LEVoRYGHAoEnC-zr3sqEffy5s4rLcPcWkgfrB8CSU3fp5K_k1wV3Pwm25tCyJbqI2hKLR3HR9pclXp3yG273-l4aKYb2LOXqJtCVtrxwE7IJVDhKiH9Z208ennolFXcr4kFcIM-B71GyZUHh-2qVy5Qw1Asrwef8G1UDx/s906/asian%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="906" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1YlIoxhLL-P8EuaSMSdLAs9LEVoRYGHAoEnC-zr3sqEffy5s4rLcPcWkgfrB8CSU3fp5K_k1wV3Pwm25tCyJbqI2hKLR3HR9pclXp3yG273-l4aKYb2LOXqJtCVtrxwE7IJVDhKiH9Z208ennolFXcr4kFcIM-B71GyZUHh-2qVy5Qw1Asrwef8G1UDx/w368-h292/asian%206.jpg" width="368" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #6aa84f; font-size: large;">I still found good veggie and fruit deals in 2023. </span></b>Potatoes, tomatoes, onions, and apples are around a dollar a pound when on sale (at least here in Los Angeles.) So listen to your Mom and eat your all veggies and fruit!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY2rD2oXxg1H-rxUx7Qbp8yJDxVsiW1p-OaiisCwP7c2eZRcw6rSUcKqm2dZhKmJAGdYxzDqKoqcT8lhXQTrwiV9XjMp0BZna-NtdKSVJKgFLClHuwDXDh7Qypi9YOEWQhUiiXRos0kJyUqxwkVbznTie-Ev0A00v8xHLxGtlUYGMXL9NPd3Yxh2wa3cT/s824/00%20onion%20potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="824" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY2rD2oXxg1H-rxUx7Qbp8yJDxVsiW1p-OaiisCwP7c2eZRcw6rSUcKqm2dZhKmJAGdYxzDqKoqcT8lhXQTrwiV9XjMp0BZna-NtdKSVJKgFLClHuwDXDh7Qypi9YOEWQhUiiXRos0kJyUqxwkVbznTie-Ev0A00v8xHLxGtlUYGMXL9NPd3Yxh2wa3cT/w385-h337/00%20onion%20potato.jpg" width="385" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sVpMONLW2j_aflCQusxnvAB3F19w8eUpAmdR3HXnkQJ3wTxPYreIV-Vt5nSw3Xi_SMS1Goa_Rmyr-TV6RQ-n-GKu3cPZGdRUdu59dR6gBZGUabiXeyrWW-4R_GFlhOkkEx3bypl5emrUdVCS4j8xQe6l4S_FPg0LE3xRb1jyzlvHMrgd13DKTHDz1U9v/s1105/20230808_110132%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1105" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sVpMONLW2j_aflCQusxnvAB3F19w8eUpAmdR3HXnkQJ3wTxPYreIV-Vt5nSw3Xi_SMS1Goa_Rmyr-TV6RQ-n-GKu3cPZGdRUdu59dR6gBZGUabiXeyrWW-4R_GFlhOkkEx3bypl5emrUdVCS4j8xQe6l4S_FPg0LE3xRb1jyzlvHMrgd13DKTHDz1U9v/w386-h252/20230808_110132%20b.jpg" width="386" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdlqi5YYzLsQOpppffH-rnsM3E-A5iIE1UpKscGR8crMNtZ-HYB06Ttv8_-0XixK-ahyphenhyphenlALckuAHK05S0a_mqIQWemcySIInGqcwIuJphtMNSTXq_B6iO6Am4Hu2lM4A_0T0FepBBJdBGm7RgXYCzdGT8EY3HRD1zBvhLB0GlWVbnPVO_QcSK2cTwLmgR/s1564/00%20squash%20shrooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1564" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdlqi5YYzLsQOpppffH-rnsM3E-A5iIE1UpKscGR8crMNtZ-HYB06Ttv8_-0XixK-ahyphenhyphenlALckuAHK05S0a_mqIQWemcySIInGqcwIuJphtMNSTXq_B6iO6Am4Hu2lM4A_0T0FepBBJdBGm7RgXYCzdGT8EY3HRD1zBvhLB0GlWVbnPVO_QcSK2cTwLmgR/w392-h180/00%20squash%20shrooms.jpg" width="392" /></a></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1122" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAqeUAEYerclIPC8X4fhtvD4gIZmdFfr2RdoB-wT1YJef_Zeo5vIxo9a-S9j7qaM3CLY85xy6Uo1DQpcIALP4t3JyTziAwdby1Alyqd79HycnlrEMi0PngjA_pLMfO4MzrLAyroxHCXQWtji6-ExDmUHn54BFiW5_W-a2r6xJbOInOjO0VypZeZdwkuHe/w389-h249/fruit%207.jpg" width="389" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAREL8D8EtvxSXz8V1Az26LP5cL6PBLW0k4gBu3tcmoRG03eVDHsYSoFwHyasPdFFdiUc7xCNflgqOAe3imdir9FOfJA4DL7r298W9GUc7vM3C6t3nUC83Ox_sL53i7pAp-SZl5OhAhytvxRkq_B4kgdAWdFFd3rmSfh0QNWR8xhDcKj_0FkvxcRP9x-b/s1284/papaya%20pineapple%20cherry.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1284" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAREL8D8EtvxSXz8V1Az26LP5cL6PBLW0k4gBu3tcmoRG03eVDHsYSoFwHyasPdFFdiUc7xCNflgqOAe3imdir9FOfJA4DL7r298W9GUc7vM3C6t3nUC83Ox_sL53i7pAp-SZl5OhAhytvxRkq_B4kgdAWdFFd3rmSfh0QNWR8xhDcKj_0FkvxcRP9x-b/w475-h265/papaya%20pineapple%20cherry.jpg" width="475" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>This is the main ingredient for <b>Pumpkin Pie</b> --<a href="https://the99centchef.blogspot.com/2022/11/moms-thanksgiving-pumpkin-pie-video.html"> <b>click here to see how</b> </a>my Mom makes hers.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gpW6UxT3I1dH8YylK-PP4AbtsxpvInL5fETYoP6fsUUCsg-PZUjPzKWpjWoksckNYd1ZnXoEpqQHb3bNqAUDQcqsH5VoBEyk1qnnzoPOYOgK5uCZBsLyzrvbkqEohiMVaU6m7a3XglPn4WuyfBlvZYQZ85itsYITnKBJaph7i03tZmDGc_ADhPnMANTz/s1018/veggies%2017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1018" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gpW6UxT3I1dH8YylK-PP4AbtsxpvInL5fETYoP6fsUUCsg-PZUjPzKWpjWoksckNYd1ZnXoEpqQHb3bNqAUDQcqsH5VoBEyk1qnnzoPOYOgK5uCZBsLyzrvbkqEohiMVaU6m7a3XglPn4WuyfBlvZYQZ85itsYITnKBJaph7i03tZmDGc_ADhPnMANTz/w381-h269/veggies%2017.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #3d85c6; font-size: large;">I like canned seafood.</span></b> I add a few <b><a href="https://youtu.be/aEQaKwYYxjI?si=6fLh4npH1BqAjqXc">Anchovies on my Frozen Pizza </a></b>and <b><a href="https://the99centchef.blogspot.com/2012/03/sardines-in-tomato-sauce-with-olive-oil.html">Sardines in Tomato Sauce over Spaghetti.</a></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8xoLkJ1MG8PQUtwapr2nnjIlxUskWv1IbjYwcYJ8VbNXGVgEqeqolduWUOwHiHpu-3Is8fic-1ziZs1UNE2LT2daiRmKg0F59eOHMCppGGz70732eGQj_II8rhVFu5S1lLOEuk4q3uXpdAH6DxwUrp1LMeAGUOuXIYqMIVwMrVluXA6G4a4REF3dahNo/s923/seafood%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="923" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8xoLkJ1MG8PQUtwapr2nnjIlxUskWv1IbjYwcYJ8VbNXGVgEqeqolduWUOwHiHpu-3Is8fic-1ziZs1UNE2LT2daiRmKg0F59eOHMCppGGz70732eGQj_II8rhVFu5S1lLOEuk4q3uXpdAH6DxwUrp1LMeAGUOuXIYqMIVwMrVluXA6G4a4REF3dahNo/w420-h328/seafood%205.jpg" width="420" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGbgmmReY3hjv5XpTKJxvUk0t5_jXBNI6IBDo-sqp1u-oHhimcXmnH67TUDbNdzX2jHqQ_ALia-ZIcgCIDjbHMHUQDopOxGKC9xqL456SZWZMGL_g0gWCbEUlcgjfesJgepeCwpwrUFPtvHgTucZblINBa666n4wNbtfjxMZtcolW9aiSEQJFmtCg_HB7/s1578/seafood%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1578" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGbgmmReY3hjv5XpTKJxvUk0t5_jXBNI6IBDo-sqp1u-oHhimcXmnH67TUDbNdzX2jHqQ_ALia-ZIcgCIDjbHMHUQDopOxGKC9xqL456SZWZMGL_g0gWCbEUlcgjfesJgepeCwpwrUFPtvHgTucZblINBa666n4wNbtfjxMZtcolW9aiSEQJFmtCg_HB7/w478-h218/seafood%201.jpg" width="478" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKljs-_yXHz01qJB3e9ve4oF7RT7p0cgyLtZzIGy7CFl_KT4ZOYrhBD68RZlnb_Nw9mj-3OpBTZKp5XE0AJuxnu2XGfGPzbm0VGnCS6YKpxZKETapW4UhlAZ68r3y7DmpoJLEV6kisz5GxrM23hxkbsMwTlowJP8iBS5VYhBqmloC9iOyL6X20cTxY0ynN/s815/seafood%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="815" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKljs-_yXHz01qJB3e9ve4oF7RT7p0cgyLtZzIGy7CFl_KT4ZOYrhBD68RZlnb_Nw9mj-3OpBTZKp5XE0AJuxnu2XGfGPzbm0VGnCS6YKpxZKETapW4UhlAZ68r3y7DmpoJLEV6kisz5GxrM23hxkbsMwTlowJP8iBS5VYhBqmloC9iOyL6X20cTxY0ynN/w389-h344/seafood%202.jpg" width="389" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2GAZBA0gLCWuwEzVQueMz37tNOsr5he9N58k1bQn4WBAoavPghAmlnkqDjkngO-9An019n7VBkP1tooleKlEWpvBOZ9CdzR1bALij4Ghyphenhyphenw4ypptAkJNcne-9LW65QCoVLpu-yRcyWSJwZDeYi5E5F8O4fiHWtFJ0COFxRGYPRcl1NMa5S1MSM4Hm5Dwk/s720/seafood%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="692" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2GAZBA0gLCWuwEzVQueMz37tNOsr5he9N58k1bQn4WBAoavPghAmlnkqDjkngO-9An019n7VBkP1tooleKlEWpvBOZ9CdzR1bALij4Ghyphenhyphenw4ypptAkJNcne-9LW65QCoVLpu-yRcyWSJwZDeYi5E5F8O4fiHWtFJ0COFxRGYPRcl1NMa5S1MSM4Hm5Dwk/w389-h405/seafood%203.jpg" width="389" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8R-MQ0-JWpohaLETQAxonl230SX1FoPR5gDuszOIhuFpOoeooSM-Um9UsOAWoeEwk_2suTaIMeMRtSItORrzmr_BeK78pxVbJRfEEMdDwfjiKRsRF_ZI4l66m6Waz0w2mcvVbwg6R6IlmIwuZzAkFPSR5pHnkd6q7zihu1K1RbAkCwB2gWATpQ2fAjTQ9/s891/seafood%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="891" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8R-MQ0-JWpohaLETQAxonl230SX1FoPR5gDuszOIhuFpOoeooSM-Um9UsOAWoeEwk_2suTaIMeMRtSItORrzmr_BeK78pxVbJRfEEMdDwfjiKRsRF_ZI4l66m6Waz0w2mcvVbwg6R6IlmIwuZzAkFPSR5pHnkd6q7zihu1K1RbAkCwB2gWATpQ2fAjTQ9/w392-h318/seafood%204.jpg" width="392" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5e1KXWvTKAc6DP6zmZjzn0QKO5zKAa0kLNJbWXQFMBah_Js5H2KRNBwqt_2WFEJIYrXzzjhNSTxGa6BJKxJgiG8Vbs9WWQhtLyhz-gNkiM7dlNQhO6lYyEez5b2ui_-TkH4dewKAGkAnUg2_DZdn-61saY3RBexART9DDtFSBDHhYbGMnDt03Vo6xt5L/s720/seafood%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="661" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5e1KXWvTKAc6DP6zmZjzn0QKO5zKAa0kLNJbWXQFMBah_Js5H2KRNBwqt_2WFEJIYrXzzjhNSTxGa6BJKxJgiG8Vbs9WWQhtLyhz-gNkiM7dlNQhO6lYyEez5b2ui_-TkH4dewKAGkAnUg2_DZdn-61saY3RBexART9DDtFSBDHhYbGMnDt03Vo6xt5L/w391-h426/seafood%206.jpg" width="391" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #bf9000; font-size: large;">Chicken is still the cheapest meat.</span></b> Pork is a close second and Corned Beef is around $3 per pound during the week leading up to St. Patrick's Day. </div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww54Ixw4LXGCDhiUEPWMPrZHvMSvUPWBR2SSsVCJSrvJGlVTxlKBBCRo8SsH4WFq9aeaSf5hTh0xIr4Fux0yuvT1q3E4r9WLNKq1TD7IgvGbedg9eIHEDxN-YKDCynCXpJHLhuh4xXSwKVmTQMHbKVyIy1nH4Z_zgDyWGFP3bKGly014Gaq7MSkByxBOc/s720/meat%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="690" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww54Ixw4LXGCDhiUEPWMPrZHvMSvUPWBR2SSsVCJSrvJGlVTxlKBBCRo8SsH4WFq9aeaSf5hTh0xIr4Fux0yuvT1q3E4r9WLNKq1TD7IgvGbedg9eIHEDxN-YKDCynCXpJHLhuh4xXSwKVmTQMHbKVyIy1nH4Z_zgDyWGFP3bKGly014Gaq7MSkByxBOc/w381-h397/meat%204.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAinPFFcF_wQEx_4e7TFtHAeYF0x7DqmgS5WuZAQlsEJFo6VKKuBeVoN5qMFRV0F8pZMEOLm3mfUpuKfIDZ1-OGUdqJSHB9-qsrSD0rxztjSSBrftKW4vCjJYvTcfeMiQxC8fx7klsmMd5JB4k6lUDqa9pcUZeFT3exIutnoczwqwS6wt3DliLOc2j3jcC/s896/meat%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="896" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAinPFFcF_wQEx_4e7TFtHAeYF0x7DqmgS5WuZAQlsEJFo6VKKuBeVoN5qMFRV0F8pZMEOLm3mfUpuKfIDZ1-OGUdqJSHB9-qsrSD0rxztjSSBrftKW4vCjJYvTcfeMiQxC8fx7klsmMd5JB4k6lUDqa9pcUZeFT3exIutnoczwqwS6wt3DliLOc2j3jcC/w379-h305/meat%203.jpg" width="379" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000; font-size: medium;"><b>November and December</b></span> are the months I buy turkey at it's cheapest. I have a basic<a href="https://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html"><b> Roast Turkey</b> <b>Recipe</b> </a>here, but check out my Latin version using turkey legs (or any pieces) for a <b><a href="https://the99centchef.blogspot.com/2022/08/mexican-cola-turkey-carnitas-recipe-for.html">Turkey Carnitas</a></b>. It's a succulent take using Coke and Mexican spices. Throw a <b><a href="https://the99centchef.blogspot.com/2022/08/mexican-cola-turkey-carnitas-recipe-for.html">Turkey Taco Party</a></b> during the holidays!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCreBO9hraxOTh_LvJAkLt-6tnmAvR4MPPEAfcOIwlTem6u9YG66d2LJc7BSRgP2C0MUfEZmIOtt7oPkJnr1T0qYnFu4dgPAaD62MVIn4Xdshf33ZPu6RdIjIc3Cq7L8-RTIbbMdjs-92n03569XDmPIzPXKSJaB9R9gE8PK-NWOu1snGsvc_LHHvPIlRm/s994/meat%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="994" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCreBO9hraxOTh_LvJAkLt-6tnmAvR4MPPEAfcOIwlTem6u9YG66d2LJc7BSRgP2C0MUfEZmIOtt7oPkJnr1T0qYnFu4dgPAaD62MVIn4Xdshf33ZPu6RdIjIc3Cq7L8-RTIbbMdjs-92n03569XDmPIzPXKSJaB9R9gE8PK-NWOu1snGsvc_LHHvPIlRm/w476-h345/meat%2011.jpg" width="476" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnXkUcBwCb1H7ay75rwdhqKZ46kiYWKfUbsim9LaXKnHkzR3IXqAaHkJpf0q7cgGbrixCTQOYBoS1pu-uAyibo3cq9VT6knfd5ReoOK3kRFu9XLKzFBT6APNuSEwZDQfceG5MrNpNURVS61LihWu0k6A9v0Pz6VbmmOpZA8DxUiupp72Cw5SRcvVP4v4a/s720/meat%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="484" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnXkUcBwCb1H7ay75rwdhqKZ46kiYWKfUbsim9LaXKnHkzR3IXqAaHkJpf0q7cgGbrixCTQOYBoS1pu-uAyibo3cq9VT6knfd5ReoOK3kRFu9XLKzFBT6APNuSEwZDQfceG5MrNpNURVS61LihWu0k6A9v0Pz6VbmmOpZA8DxUiupp72Cw5SRcvVP4v4a/w332-h494/meat%205.jpg" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #b45f06; font-size: medium;">I always buy 3 or 4 whole Corned Beef </span></b>around St. Patrick's Day to freeze. I make an <b><a href="https://the99centchef.blogspot.com/2021/01/national-hot-pastrami-sandwich-day.html">Easy Homemade Pastrami </a></b>during summer patio parties. I also make a mean <b><a href="https://the99centchef.blogspot.com/2019/03/corned-beef-and-cabbage-video-recipe.html">Corned Beef and Cabbage</a></b>, too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOASQoLEZue3b0qD-vEDN0qTgI4PuKFUa-e_UrOMsrKzGg_NknFG8hR8F2FUIFVhj-eQmt6qe02o5Erx42R9kpE-AVCG2ANvLp8oTQ_5LX4jXvNomqJdnkPfXNRlRrGN9aE0z7BrgCJ590YHvT9OjHe3t77CO1rEacWx8us-s63dmWTVAASlAZH-v2T6c3/s823/meat%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="823" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOASQoLEZue3b0qD-vEDN0qTgI4PuKFUa-e_UrOMsrKzGg_NknFG8hR8F2FUIFVhj-eQmt6qe02o5Erx42R9kpE-AVCG2ANvLp8oTQ_5LX4jXvNomqJdnkPfXNRlRrGN9aE0z7BrgCJ590YHvT9OjHe3t77CO1rEacWx8us-s63dmWTVAASlAZH-v2T6c3/w404-h354/meat%207.jpg" width="404" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTLvkY10OaAdEaTWvC1eYfPoEEa8xclYHD8hSlGeVpSrLLHbjc0-ZtMshLWaDDU5iuxx5QvjXD5gZeTLgLdWXhdaXFm8PNpkCNzC5i2k9qCkGzNsngZZkHghDXTI0XSsNQMb08vdGjIwIAG_lNKy5-waaCcDZNJM9zLiIWd10efAM6UeYW2AR8ZIWWjGo/s1088/meat%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1088" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTLvkY10OaAdEaTWvC1eYfPoEEa8xclYHD8hSlGeVpSrLLHbjc0-ZtMshLWaDDU5iuxx5QvjXD5gZeTLgLdWXhdaXFm8PNpkCNzC5i2k9qCkGzNsngZZkHghDXTI0XSsNQMb08vdGjIwIAG_lNKy5-waaCcDZNJM9zLiIWd10efAM6UeYW2AR8ZIWWjGo/w407-h269/meat%208.jpg" width="407" /></a></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dWEsagaIaLWH5dgFY_dxFMsxbcHEiw0J3o86RCPVZvboNEI3-e1e-XR7IBeEFKsZcfQqymaUQc5D5nT9yIqNyfYprFyYkCgxCLRwndHhKYXmbA4gZWMn6dih-vQsWHgEpntug21PjuUe6bAx_ki8gPDmme7ppXCZnmTSTY8_0_B6y0JT0kaVafZJad57/s1136/meat%2010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1136" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dWEsagaIaLWH5dgFY_dxFMsxbcHEiw0J3o86RCPVZvboNEI3-e1e-XR7IBeEFKsZcfQqymaUQc5D5nT9yIqNyfYprFyYkCgxCLRwndHhKYXmbA4gZWMn6dih-vQsWHgEpntug21PjuUe6bAx_ki8gPDmme7ppXCZnmTSTY8_0_B6y0JT0kaVafZJad57/w475-h302/meat%2010.jpg" width="475" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #a64d79; font-size: large;">I toast my bread when I make a sandwich</span></b>, mainly because I buy day (week) old bread from the bargain bin at my local Ralphs Grocer.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbPedwmahIhocMdvOHscLfDz3P4qVe0Vw9AQhndOE1SROYWO0VIfFuF4VmLkj3W1TQVXeIJ1DJMxBG5axDgMqFkBBwUmmS7BneZVIzGtYJZDAAQWMyX-zXdBlPv9pcjWC1pqunIx6pyd1lWm1hMtwgYZC4Uf_yQf3wPiyWeC569cZJLmkMiIhbi6mR2tO/s952/20230426_143807%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="952" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbPedwmahIhocMdvOHscLfDz3P4qVe0Vw9AQhndOE1SROYWO0VIfFuF4VmLkj3W1TQVXeIJ1DJMxBG5axDgMqFkBBwUmmS7BneZVIzGtYJZDAAQWMyX-zXdBlPv9pcjWC1pqunIx6pyd1lWm1hMtwgYZC4Uf_yQf3wPiyWeC569cZJLmkMiIhbi6mR2tO/w437-h330/20230426_143807%20b.jpg" width="437" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvb5WYegVutoHxYGfGEzX0U2rgB1Jz69LtanD3O8txbCC0jSOGoSQod4k8mh6JeW0BptWfSx3L0ZHyBciRZ399QI-m2nKcUo_ntUvEqFURhHwigc7BOF_7jCK68sSIoPgKUjcCCU-Vd9knQdlFUhzLKu9enN6QxU8II3m2XqazhW9PcOabG_4YnoE3vckE/s1210/dairy%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1210" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvb5WYegVutoHxYGfGEzX0U2rgB1Jz69LtanD3O8txbCC0jSOGoSQod4k8mh6JeW0BptWfSx3L0ZHyBciRZ399QI-m2nKcUo_ntUvEqFURhHwigc7BOF_7jCK68sSIoPgKUjcCCU-Vd9knQdlFUhzLKu9enN6QxU8II3m2XqazhW9PcOabG_4YnoE3vckE/w436-h259/dairy%204.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9DXh-GeDOiZ_W19WbEjEXQ12UJNgPe4USke1v65bEoKiNMn2Xe15pYEvUTHjqTaH5LaNIVtT4QPQgiwJc34AbXjeGco_GaY-eDqIWGbrMj6aI56oKaPT6ujeuTElpmySjuCn7GrsHAwje6p1j5NYD4maGr1xaSyBlJ1apSWlvGUt2uXkravRoZg26HZR/s1300/dairy%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1300" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9DXh-GeDOiZ_W19WbEjEXQ12UJNgPe4USke1v65bEoKiNMn2Xe15pYEvUTHjqTaH5LaNIVtT4QPQgiwJc34AbXjeGco_GaY-eDqIWGbrMj6aI56oKaPT6ujeuTElpmySjuCn7GrsHAwje6p1j5NYD4maGr1xaSyBlJ1apSWlvGUt2uXkravRoZg26HZR/w436-h241/dairy%205.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #3d85c6; font-size: medium;">I've been making recipes with Cream Cheese</span></b> lately. Check out my recipes of<b><a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html"> Bagel with Salmon and Cream Cheese</a>, <a href="https://the99centchef.blogspot.com/2010/07/bacon-wrapped-dates-with-cream-cheese.html">Bacon Wrapped Dates with Cream Cheese</a>,<a href="https://the99centchef.blogspot.com/2013/02/clam-dip-party-appetizer.html"> Clam Dip</a></b> made with cheap canned clams, a warm <a href="https://the99centchef.blogspot.com/2010/09/artichoke-dip-with-cream-cheese.html" style="font-weight: bold;">Articoke with Cream Cheese Dip</a>, and perhaps the most outré entree of my invention, a Jewish taco called <a href="https://the99centchef.blogspot.com/2011/01/loxaco-jewish-taco-video-recipe.html"><b>The Loxaco</b></a>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK92gdk5gdBhhJetqaBCmvr20THrOiLQg4OgdKKTdHUL2lzQm1R3SgtH4Y4Ks2oZTl6yM0CkYOCxlefjRaCwQylmhKQQyBCyfE_Thj4_JaNBO8HL1Arkb6gME0SYZJXeyAkZItiNu7r6d7v1dtNY-cfVOTYubWl4g0nBQ4K12uyRQN8xiBqDV9ITpIhcYx/s720/dairy%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="635" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK92gdk5gdBhhJetqaBCmvr20THrOiLQg4OgdKKTdHUL2lzQm1R3SgtH4Y4Ks2oZTl6yM0CkYOCxlefjRaCwQylmhKQQyBCyfE_Thj4_JaNBO8HL1Arkb6gME0SYZJXeyAkZItiNu7r6d7v1dtNY-cfVOTYubWl4g0nBQ4K12uyRQN8xiBqDV9ITpIhcYx/w353-h401/dairy%2011.jpg" width="353" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVitrh8GFds7WILdvAL2NUZXqO7BeInDHucNiiooT5oZnJoaXtUAM6Takg_7VnAbc4uyo2jqN6FngcOyf-r2i6GKAoL-9JFcFMaQEm6_bagBeeiVx9kcwjrq26PzxfqiEfCrrpIsREIO7-Cm278YK0qZ0cYAvZMyJrcdaIP4mxJrXXIpg2BV24IDWzozn/s720/dairy%2010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVitrh8GFds7WILdvAL2NUZXqO7BeInDHucNiiooT5oZnJoaXtUAM6Takg_7VnAbc4uyo2jqN6FngcOyf-r2i6GKAoL-9JFcFMaQEm6_bagBeeiVx9kcwjrq26PzxfqiEfCrrpIsREIO7-Cm278YK0qZ0cYAvZMyJrcdaIP4mxJrXXIpg2BV24IDWzozn/w310-h414/dairy%2010.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWIIwomKr6zRZ72dg60UpYME0rLfFI9QInMMdJ7zGE_2NQ8QWX9bgfuSwmgGSLpZ34IeGuAIGpIHhFa_KNZTfg6kls98hj0hUQN1-DGGTU4NaoJGF6KfdBvodqYQ9mMkjoYWBkRzKSETc0KD_JpTsPwdbFPTH5FoHlXSxzEtqGVwBaHsDcvBMTB3EIOWQ/s1439/meat%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1439" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWIIwomKr6zRZ72dg60UpYME0rLfFI9QInMMdJ7zGE_2NQ8QWX9bgfuSwmgGSLpZ34IeGuAIGpIHhFa_KNZTfg6kls98hj0hUQN1-DGGTU4NaoJGF6KfdBvodqYQ9mMkjoYWBkRzKSETc0KD_JpTsPwdbFPTH5FoHlXSxzEtqGVwBaHsDcvBMTB3EIOWQ/w434-h217/meat%202.jpg" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpOR0l8dlU6EENg7YS8NjflWZR9fbLhXPlLOPRCfKyHGbsvsJ8mwgglrdsuQub6_U0npOJkV3eoUeGNdGiTVYpyBAqV1tIzlDxBTIBy_NYAuaNUZc7V_HNnnErWtRv9azWldoB5s5wyz_W9Dwu5Uk_zEWVuI9V2Ut8bwXCXT2yyEsZz16ijjEjlLzUk3N/s833/meat%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="833" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpOR0l8dlU6EENg7YS8NjflWZR9fbLhXPlLOPRCfKyHGbsvsJ8mwgglrdsuQub6_U0npOJkV3eoUeGNdGiTVYpyBAqV1tIzlDxBTIBy_NYAuaNUZc7V_HNnnErWtRv9azWldoB5s5wyz_W9Dwu5Uk_zEWVuI9V2Ut8bwXCXT2yyEsZz16ijjEjlLzUk3N/w435-h377/meat%209.jpg" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #b45f06; font-size: medium;">Are you ready to revisit</span></b> a childhood school lunch specialty, <b><a href="https://the99centchef.blogspot.com/2023/10/fried-baloney-sandwich.html">Fried Baloney Sandwich</a></b>? Well, I don't blame you if you give this recipe a pass, but I had to try it again...oh boy,<b> <a href="https://the99centchef.blogspot.com/2023/10/fried-baloney-sandwich.html">check it out here</a>.</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkLV-0cIeBc9dOwBMlpqcyActfMk6LFJ9nVrnIju9SOqIiKxb70jX-_eRyr4FqJzvPRF6-f6hJ-gaC3l8vVIsqg2SmVnE_KfCo-TxFWwmEVH3y7doj2f_GDiO6eiw5cpEMohUqaaHWVElUCldpuYkRGH514GyOBUtszSfiAS63gOmZ1m3Y-LOQW7hXhh7/s734/20231025_124857%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="734" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkLV-0cIeBc9dOwBMlpqcyActfMk6LFJ9nVrnIju9SOqIiKxb70jX-_eRyr4FqJzvPRF6-f6hJ-gaC3l8vVIsqg2SmVnE_KfCo-TxFWwmEVH3y7doj2f_GDiO6eiw5cpEMohUqaaHWVElUCldpuYkRGH514GyOBUtszSfiAS63gOmZ1m3Y-LOQW7hXhh7/w435-h427/20231025_124857%20b.jpg" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsTc6EKMjxPt109WdLyCyV59_UKcJh-qnLFUDTLUzlIpzAMeVjZrw61IlFEpdfVRncvt_vLkIFbby3SJ2-gb8jWjIC9DJIET8kGmu0PN0BdisKU94Y41Y2uchqUOyQ-pst49dWRFTQsOhI85hpEgq9tGf7C_grsg0KtzELUPVtD3PGvF1rd45pBhrgvWY/s720/meat%2016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="599" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsTc6EKMjxPt109WdLyCyV59_UKcJh-qnLFUDTLUzlIpzAMeVjZrw61IlFEpdfVRncvt_vLkIFbby3SJ2-gb8jWjIC9DJIET8kGmu0PN0BdisKU94Y41Y2uchqUOyQ-pst49dWRFTQsOhI85hpEgq9tGf7C_grsg0KtzELUPVtD3PGvF1rd45pBhrgvWY/w342-h411/meat%2016.jpg" width="342" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtajJnViKKrpDN4WOHm6FyCFkQF4BAgyFEHYnHOnOLkUnzqxjkgQhHGySS-vW25KPuCB0i63flU-31-wKrl1w_YHXbHTtpdAkKxEoLCJkUaLFDGBICo6J7qbGvSKuyk20JRylPfHtPwNCki_6Fr73nF2ADjQCkP-_2rMjeB_VpChKv68Fyjhyphenhypheng9nTcYXkd/s884/meat%2017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="884" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtajJnViKKrpDN4WOHm6FyCFkQF4BAgyFEHYnHOnOLkUnzqxjkgQhHGySS-vW25KPuCB0i63flU-31-wKrl1w_YHXbHTtpdAkKxEoLCJkUaLFDGBICo6J7qbGvSKuyk20JRylPfHtPwNCki_6Fr73nF2ADjQCkP-_2rMjeB_VpChKv68Fyjhyphenhypheng9nTcYXkd/w411-h335/meat%2017.jpg" width="411" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7-LGytLjWOOV7Fx8KUZ8-qr5FGeDOlCkqLp7gsD_STdBaYo2F0sMgHb87Y4nxnJ8i1qZoeJB60PsE8Qwu1f-lrUPjfVEojMHbsWG3paBTLQDI6yIKNI7UnNyxtgOxPu68GZS_AA59yUADfJzemx5SXcq3BkaabWhYmd-whe_yF77f5Jib5fRvJ9F61Fn/s856/condiments%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="856" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7-LGytLjWOOV7Fx8KUZ8-qr5FGeDOlCkqLp7gsD_STdBaYo2F0sMgHb87Y4nxnJ8i1qZoeJB60PsE8Qwu1f-lrUPjfVEojMHbsWG3paBTLQDI6yIKNI7UnNyxtgOxPu68GZS_AA59yUADfJzemx5SXcq3BkaabWhYmd-whe_yF77f5Jib5fRvJ9F61Fn/w413-h348/condiments%201.jpg" width="413" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR9snniwa5_PJYbHVDumNhB8xoSnZUcyj9Eo8X_hACD2Y_ttRKTMMgX_swuAA6HYm3XNsdWe-T3h3ZfTk2cQMRy2oDL6z4-r5-4_HEWP7KWaOWiJLa_77J_QuUmJqGJgCRzU21ar7FYbxstHVsubtbrnVJoNgG1gDsKhWP3GGKP53EY05Fdsk-xpBGvRw/s720/condiments%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="491" height="605" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR9snniwa5_PJYbHVDumNhB8xoSnZUcyj9Eo8X_hACD2Y_ttRKTMMgX_swuAA6HYm3XNsdWe-T3h3ZfTk2cQMRy2oDL6z4-r5-4_HEWP7KWaOWiJLa_77J_QuUmJqGJgCRzU21ar7FYbxstHVsubtbrnVJoNgG1gDsKhWP3GGKP53EY05Fdsk-xpBGvRw/w412-h605/condiments%203.jpg" width="412" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #cc0000; font-size: large;">You're never too old for <a href="https://the99centchef.blogspot.com/2023/07/national-hot-dog-day-recipes-reviews.html">Hot Dogs</a>!</span></b> Well, I should be at 69 years old. Oh, what the heck, I'm going out swinging when I watch the Boys of Summer hit home runs and steal bases during baseball season. Hot Dogs seem to be inflation-proof. I like mine with <a href="https://the99centchef.blogspot.com/2020/10/chili-kraut-dog-video-recipe.html">sauerkraut and chili </a>from the can, how about you?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_lbGSXYAtluuTknowXYSoRjEYkdel5IRJ5Sr2dG3OuzIR_iFl2ZMhyphenhyphentcX-XHIb6r1evyNYU4NRmuRrGcZ9nvcWNuR-pj8jwA3HgWZ6VuXgF5FCHiqtOoYuTduCWGiY54xgJM5wb2XALdHQPrHVuBSgfMxMM4hbqnYaaAPbFE8FphJ22IunxZVz7sVwUX/s1438/meat%2014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1438" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_lbGSXYAtluuTknowXYSoRjEYkdel5IRJ5Sr2dG3OuzIR_iFl2ZMhyphenhyphentcX-XHIb6r1evyNYU4NRmuRrGcZ9nvcWNuR-pj8jwA3HgWZ6VuXgF5FCHiqtOoYuTduCWGiY54xgJM5wb2XALdHQPrHVuBSgfMxMM4hbqnYaaAPbFE8FphJ22IunxZVz7sVwUX/w473-h237/meat%2014.jpg" width="473" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBgq5sY3jAqpBqDNFVyk1xA47wmS6dTAhxLlNvqTnRWp_mRqRQOGP_JkjezflsQ_tHSSMZGo7l3iiK74nY8z6U3fc_D8Jdkkn355E6wJ2lxPcpVC8RINEiWYjnBHOycUboOz58UYFpEsSt1ousfrsjbTx-geECljA2TVvplDzVg9aJY0JaqHfbKZ4CwWX/s968/meat%2015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="968" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBgq5sY3jAqpBqDNFVyk1xA47wmS6dTAhxLlNvqTnRWp_mRqRQOGP_JkjezflsQ_tHSSMZGo7l3iiK74nY8z6U3fc_D8Jdkkn355E6wJ2lxPcpVC8RINEiWYjnBHOycUboOz58UYFpEsSt1ousfrsjbTx-geECljA2TVvplDzVg9aJY0JaqHfbKZ4CwWX/w474-h353/meat%2015.jpg" width="474" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPbV23jMJof82u_z3nIU_pKxmPTROx-JdDeFLDyH7jZqMn6WEeINeqGbrszaOBexuSoNHsqw16dNO_gyDHAyBi-PhBAmzK0XeSgEMGdzzz9qgA1yxlwO-QzQgREZ4JDVwMGbULU6p63hi88vX450B6y9-l3rLrmZH8EtUdN6bmyJJr4qwcmB10cKRgL2j/s1143/grain%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1143" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPbV23jMJof82u_z3nIU_pKxmPTROx-JdDeFLDyH7jZqMn6WEeINeqGbrszaOBexuSoNHsqw16dNO_gyDHAyBi-PhBAmzK0XeSgEMGdzzz9qgA1yxlwO-QzQgREZ4JDVwMGbULU6p63hi88vX450B6y9-l3rLrmZH8EtUdN6bmyJJr4qwcmB10cKRgL2j/w454-h287/grain%202.jpg" width="454" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0MHwHrhy5FT-eEMsQBOJqwiTKpsUTlxPj_m2TL-caKTvgtPRU5UqZMSB767eqGBz997n96BYwmi8xJtaM8xYMUeusEydJljxJ4VYyMw74ier2nADTm3WBcYN4v4r9658lJcC_QMRXPQsYnOjuoS8Tg5parQOtleJHvvfBvXGk6y-0GAkXRYL10I0L7IY/s720/grain%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="566" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0MHwHrhy5FT-eEMsQBOJqwiTKpsUTlxPj_m2TL-caKTvgtPRU5UqZMSB767eqGBz997n96BYwmi8xJtaM8xYMUeusEydJljxJ4VYyMw74ier2nADTm3WBcYN4v4r9658lJcC_QMRXPQsYnOjuoS8Tg5parQOtleJHvvfBvXGk6y-0GAkXRYL10I0L7IY/w350-h444/grain%204.jpg" width="350" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQQc2n75IIJad5zzR1YNQO6P3KR1E5C3UY225-UCH-k0UgfGhmlSWqNDJVqM4HffIOwNkMQ6FX5BJxNdiUtUIYPrTWP-2RKHd0rHbPK3FKh5mHz1BjjNLdUUHoj4LgBCTUk1bq_1qBbIL1BEIGt_fMVwUpRDGTPp30q3_SEZtYH4LBXSBoMY9a79CbQcj/s720/20230731_150043%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="536" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQQc2n75IIJad5zzR1YNQO6P3KR1E5C3UY225-UCH-k0UgfGhmlSWqNDJVqM4HffIOwNkMQ6FX5BJxNdiUtUIYPrTWP-2RKHd0rHbPK3FKh5mHz1BjjNLdUUHoj4LgBCTUk1bq_1qBbIL1BEIGt_fMVwUpRDGTPp30q3_SEZtYH4LBXSBoMY9a79CbQcj/w349-h469/20230731_150043%20b.jpg" width="349" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Here are a few odds and ends.</span></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVzq9GmruNwU1_Thl3LU4e3EU0dh8PYrQrZPQGbGpM467OfiAzhjKjiX5PR9iFz-mzn4Yi6TAqcDRzP1iZrI_7VyBnRNEH62NchFRdGqzbkATzVNwnJpqoLJOs60m6Kq8pxSZNtT7W1qH3r6rzWKPx7srh2QzEpo4VLrn1-ydfcgCvtHNTjo8KZMvbGIZ/s1012/frozen%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1012" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVzq9GmruNwU1_Thl3LU4e3EU0dh8PYrQrZPQGbGpM467OfiAzhjKjiX5PR9iFz-mzn4Yi6TAqcDRzP1iZrI_7VyBnRNEH62NchFRdGqzbkATzVNwnJpqoLJOs60m6Kq8pxSZNtT7W1qH3r6rzWKPx7srh2QzEpo4VLrn1-ydfcgCvtHNTjo8KZMvbGIZ/w448-h319/frozen%201.jpg" width="448" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_Mbj8_aIv5AkoK8lRtqgux6RKPMOQyvwER5eTwhrjasDCTzDbJh_9vjS_rC51a_qLxf2Es0kO26572h3yOXYwYwCKKAsWnMSNWo5Tv9nFO0wOKx2fnnv6Wgt3aMfArYXGXKgY4zwM0DPJq734srtlBvE_mKaYP0x_hWcpihCMjLVz0sl8UoYWMpKYbY5/s1271/20230724_144016%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1271" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_Mbj8_aIv5AkoK8lRtqgux6RKPMOQyvwER5eTwhrjasDCTzDbJh_9vjS_rC51a_qLxf2Es0kO26572h3yOXYwYwCKKAsWnMSNWo5Tv9nFO0wOKx2fnnv6Wgt3aMfArYXGXKgY4zwM0DPJq734srtlBvE_mKaYP0x_hWcpihCMjLVz0sl8UoYWMpKYbY5/w451-h255/20230724_144016%20b.jpg" width="451" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrMQLCEZ7p1VE_Vc9vGrF0ElPY9eYTNQi3pnyT0by3ghBsrU57BtviHnNPg3QckHfVhs8Ex5VqE1Rp3f-1W79buDB_n_BAs5dSK4SnRWNjCrsO1Y7DEpyCRMVYnx3Fi4FEPijuYJAQMJbqsg7usFq4cF4D4rt3T1Q5X0slm__2JbVVjnefynj9jcD7Mys/s720/20230315_141503%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="659" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrMQLCEZ7p1VE_Vc9vGrF0ElPY9eYTNQi3pnyT0by3ghBsrU57BtviHnNPg3QckHfVhs8Ex5VqE1Rp3f-1W79buDB_n_BAs5dSK4SnRWNjCrsO1Y7DEpyCRMVYnx3Fi4FEPijuYJAQMJbqsg7usFq4cF4D4rt3T1Q5X0slm__2JbVVjnefynj9jcD7Mys/s320/20230315_141503%20b.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwsU4wUJJu4VS8RIcRtegXLggI7Z1wtYFJzHFUOHdy-o2UnVv4JNIHfqLoNIrM0LMrVt8pIzaG93rJveLUtg9ZIpReSYxZ7qvUkBF2F-SYgmxCZTHhgI9fRNGGAdD7tSY9O9iv6DQZAO0ETW77IGCdH6xNG4f2UuH3cgknwI_G-0dlLATtZXGX6M4j746/s960/20230324_143642%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="589" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwsU4wUJJu4VS8RIcRtegXLggI7Z1wtYFJzHFUOHdy-o2UnVv4JNIHfqLoNIrM0LMrVt8pIzaG93rJveLUtg9ZIpReSYxZ7qvUkBF2F-SYgmxCZTHhgI9fRNGGAdD7tSY9O9iv6DQZAO0ETW77IGCdH6xNG4f2UuH3cgknwI_G-0dlLATtZXGX6M4j746/w294-h480/20230324_143642%20b.jpg" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogFwAAr4OOM-kBYDeR5HzrHbkkUsY2EWTwJA0y8JfF18S9PeRg17ihCwJ5oztkb3cY9FZvVPgOW0z96bRyH2xqw2pmwgPG0cSCR-jHbgXMCFZGpuai2RWbA_bnM07zXXbw1TAo_LvjMRtY_gEdJ5R1-u_AmpMTNvGYrcW4TPituSLYUxJMbz19G3gfJGf/s960/20230324_143705%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="496" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogFwAAr4OOM-kBYDeR5HzrHbkkUsY2EWTwJA0y8JfF18S9PeRg17ihCwJ5oztkb3cY9FZvVPgOW0z96bRyH2xqw2pmwgPG0cSCR-jHbgXMCFZGpuai2RWbA_bnM07zXXbw1TAo_LvjMRtY_gEdJ5R1-u_AmpMTNvGYrcW4TPituSLYUxJMbz19G3gfJGf/w294-h570/20230324_143705%20b.jpg" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPMoKFGUI1OKaZRzRAFS4KHoY4H5ye-nM-jNmbbVHXzdvZYRmA4Dce6qkZAJnn45ZSzhRlTnbj3Mz-_7MXBhlJ3pbHWDnlVQrz7DeWCJ3lSIeVCyFY8lCRX_xMQE8buvUCi4B5FUOWfwtOKSIEKIDnKBbYsOMaaiLwPBjTEdOD6tym5iQG3j0gN5DZGFW/s913/condiments%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="913" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPMoKFGUI1OKaZRzRAFS4KHoY4H5ye-nM-jNmbbVHXzdvZYRmA4Dce6qkZAJnn45ZSzhRlTnbj3Mz-_7MXBhlJ3pbHWDnlVQrz7DeWCJ3lSIeVCyFY8lCRX_xMQE8buvUCi4B5FUOWfwtOKSIEKIDnKBbYsOMaaiLwPBjTEdOD6tym5iQG3j0gN5DZGFW/w424-h334/condiments%202.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiklq6BP_9i1DHVIqOK38ZyLomQmzs-OrwxXM4Z0iYJLZS_5CvLKSQVPLxq94EAJSswHZhsipOvkGN7tZoGY-LNPNfRYMVN9t30WUN_CcbhnJxhxIpFeX08-Dn9HNfZtwxYpPRgZ0ksxmq6QQ0IAmKPgHLzbAd9jTShY5zquO60FNDuUBondLbvOaJAJPi/s720/grain%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="549" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiklq6BP_9i1DHVIqOK38ZyLomQmzs-OrwxXM4Z0iYJLZS_5CvLKSQVPLxq94EAJSswHZhsipOvkGN7tZoGY-LNPNfRYMVN9t30WUN_CcbhnJxhxIpFeX08-Dn9HNfZtwxYpPRgZ0ksxmq6QQ0IAmKPgHLzbAd9jTShY5zquO60FNDuUBondLbvOaJAJPi/w335-h439/grain%205.jpg" width="335" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #cc0000; font-size: medium;">I use boxed stuffing</span></b> for my basic <b><a href="https://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html">Turkey Stuffing</a></b> recipe. I do add extra ingredients and even came up with a wild <b><a href="https://the99centchef.blogspot.com/2009/11/thanksgiving-stuffing-cupcakes-with.html">Stuffing Cupcakes with Cranberry Frosting Recipe</a></b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoPdzZHQgS6_Nt7NxpSJxxv0UeCaICGU9PSll1I6ljgDhVqU0_Ht2lAaTaPP52TqSxu6Fv0TiYp9E3ox5mdxVlTLTT6iQXy07LvhY8oUmCxcuv7CCx5wOAf6h6Js-dZzJiO8JOU7tnUW7wJrElgLStP0M-iMyNSC93aI6jxXQnqcg9rvxA31p4arVoi8s/s720/grain%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="565" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoPdzZHQgS6_Nt7NxpSJxxv0UeCaICGU9PSll1I6ljgDhVqU0_Ht2lAaTaPP52TqSxu6Fv0TiYp9E3ox5mdxVlTLTT6iQXy07LvhY8oUmCxcuv7CCx5wOAf6h6Js-dZzJiO8JOU7tnUW7wJrElgLStP0M-iMyNSC93aI6jxXQnqcg9rvxA31p4arVoi8s/w360-h459/grain%206.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRZth_w5QWhwTN1wiLjx35P7m6Esz3Kd8jqgurx3FRfh9hvUkIzxhLvLz1ozor76UqDjxYSja2G_2wp7xncWtt5OqIbVQwjZFlQPK3Nwa0iy6l_1-owqRzvlN6JlQQHFjozRo_li7qvsQTZ4GN0Y5R9UXzZtFePsxR1aVSYz3P4GfTVq6L6UPOTaoy2EI/s1141/grain%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1141" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRZth_w5QWhwTN1wiLjx35P7m6Esz3Kd8jqgurx3FRfh9hvUkIzxhLvLz1ozor76UqDjxYSja2G_2wp7xncWtt5OqIbVQwjZFlQPK3Nwa0iy6l_1-owqRzvlN6JlQQHFjozRo_li7qvsQTZ4GN0Y5R9UXzZtFePsxR1aVSYz3P4GfTVq6L6UPOTaoy2EI/w421-h265/grain%207.jpg" width="421" /></a></div><div><br /></div><b><div style="text-align: center;"><b>The cheapest wine I found in 2023.</b></div></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPJ1ODm30AqZVeTFKVpe_K7gTpuOX01FilbqsUfVw0cM5XfZ2APCBGx-vNsBL6ZAHpilLDH6Vnx-pesv-7Sn4S_m1hR9F81iKzUVwSc7uHb4_DSXZatYgARX9Tpex4-gEeyO4QgIVqmTH5mpX0AG69z0fNXjyDLdl4BjgqCaC7rMgNoDPDooxTGBvuYlh/s792/wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="792" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPJ1ODm30AqZVeTFKVpe_K7gTpuOX01FilbqsUfVw0cM5XfZ2APCBGx-vNsBL6ZAHpilLDH6Vnx-pesv-7Sn4S_m1hR9F81iKzUVwSc7uHb4_DSXZatYgARX9Tpex4-gEeyO4QgIVqmTH5mpX0AG69z0fNXjyDLdl4BjgqCaC7rMgNoDPDooxTGBvuYlh/s320/wine.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b><span style="color: #3d85c6; font-size: large;">Whew, that's a lot to digest, </span></b>how about a reward of ice cream? I found a few tasty treats just for you.</div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERKJ-Hv5czyxAEfOHtfOSfGFE-xV2GjuHDZk9KfZ62aLy8LWBIvOsSwJKrMGHiYtiLJKBQ1YiRV_Q1djiMlaAghOfwlA0TC5Xr-vGlDYVbsNn0PX86tuAihpde3p-CclMHWVkr1uhbOCoQD3tqN25loXkb-ex60CNi9KsyNcNtH3tHIb9_yuj_nluUzmS/s1225/dessert%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1225" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERKJ-Hv5czyxAEfOHtfOSfGFE-xV2GjuHDZk9KfZ62aLy8LWBIvOsSwJKrMGHiYtiLJKBQ1YiRV_Q1djiMlaAghOfwlA0TC5Xr-vGlDYVbsNn0PX86tuAihpde3p-CclMHWVkr1uhbOCoQD3tqN25loXkb-ex60CNi9KsyNcNtH3tHIb9_yuj_nluUzmS/w471-h276/dessert%201.jpg" width="471" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVafXH7R5jk9oYEwKcgCvRj-16-fWLMyL6rvB6AdLpaeejs583braXpo4YbYk-dGRP0rD5FVUlmkJjwgDJZWILIh54ayWFfuFAYGE49_IIFOuO6G8GJrtJVkdt7raji3dDmp9bbbDwxOBgEHWV_uqj0XGE51bMu8bPz9KfYCPIPBbxLJOCnmKYnNtqoV2/s731/dessert%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="731" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVafXH7R5jk9oYEwKcgCvRj-16-fWLMyL6rvB6AdLpaeejs583braXpo4YbYk-dGRP0rD5FVUlmkJjwgDJZWILIh54ayWFfuFAYGE49_IIFOuO6G8GJrtJVkdt7raji3dDmp9bbbDwxOBgEHWV_uqj0XGE51bMu8bPz9KfYCPIPBbxLJOCnmKYnNtqoV2/w402-h395/dessert%203.jpg" width="402" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9W38URTUNq7JWTB5CSnraTkm_I5T3boMqioNVAyyB5QKsp6Ym3KEhxCB3S3fzoZbZQn8QxNIwcu5r9m4vjKUldupG-b8uQe1b6V9Z2xe_dCfrDhnQnr3r4VPqNxZHWxj-kqOB1H_MN5n9eNwjMVNDgCqH8jK3FU1SGhUgsAeu24-YsO4aMFYdfDrkuUK/s1402/dessert%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1402" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9W38URTUNq7JWTB5CSnraTkm_I5T3boMqioNVAyyB5QKsp6Ym3KEhxCB3S3fzoZbZQn8QxNIwcu5r9m4vjKUldupG-b8uQe1b6V9Z2xe_dCfrDhnQnr3r4VPqNxZHWxj-kqOB1H_MN5n9eNwjMVNDgCqH8jK3FU1SGhUgsAeu24-YsO4aMFYdfDrkuUK/w476-h244/dessert%204.jpg" width="476" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMKxNjVF-Zh5Xz_i2aILNoBDYo6Igoj4I6pZGZsKXJz80cjydeqT0cXfYdGQqFb9nhZH85nPAgSF5473_7rtk2ceCSIHddxz5h4e8Gcc2ZJLxgHHCg84WEU4dS3iNXoHRHc8I2br58Ls0Tcu5tADuGLiJg9PmdOwUhhJTwz3CjZ0GDxPvFaiRHdWXme5j/s922/dessert%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="922" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMKxNjVF-Zh5Xz_i2aILNoBDYo6Igoj4I6pZGZsKXJz80cjydeqT0cXfYdGQqFb9nhZH85nPAgSF5473_7rtk2ceCSIHddxz5h4e8Gcc2ZJLxgHHCg84WEU4dS3iNXoHRHc8I2br58Ls0Tcu5tADuGLiJg9PmdOwUhhJTwz3CjZ0GDxPvFaiRHdWXme5j/w437-h341/dessert%205.jpg" width="437" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Keep checking back for my great cheap$kate finds in the new year.</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #cc0000; font-size: large;">Happy bargain hunting in 2024!</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #cc0000; font-size: large;"><br /></span></b></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-46174359102397464812024-01-09T01:09:00.000-08:002024-01-09T11:09:52.683-08:00Top 9 Recipes of 2023<p><b><span style="color: #674ea7; font-size: large;">As year-end recipe lists go, </span></b>my<b> Top 9 Recipes of 2022</b> is one you can really sink your incisors into. And all of my top picks are deliciously cheap to make. <b>Just click on any recipe name</b> to see the original 2022 blog post for tasty photos and my money-saving tips, and be sure to play any embedded videos below. The ranking order is random and not by delectability, so go ahead and dig in! </p><p><b><span style="font-size: large;">1. <span style="color: #e69138;">Country Breakfast</span></span></b></p><p>Let's start with breakfast, a cheap$kate <a href="https://the99centchef.blogspot.com/2023/02/dollar-tree-country-breakfast.html"><b>Country Breakfast</b> </a>with ingredients from the<a href="https://www.dollartree.com/"> Dollar Tree</a>. <a href="https://the99centchef.blogspot.com/2023/02/dollar-tree-country-breakfast.html">Click here</a> to see bacon to biscuits that I scrounged up.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1745XGoSFzw?si=7eSCAlrc_aGO8WVf" title="YouTube video player" width="525"></iframe></p><p><b><span style="font-size: large;">2.<span style="color: #38761d;"> <span>Quail Egg & Avocado Crostini</span></span></span></b></p><p>Ever had a quail egg? They are very small and speckled. A quail egg is harder to break as there is a thick membrane just underneath the shell. Use a knife to pierce it and the yolk comes right out. I didn't notice a real flavor difference from a chicken egg. They are just cool to cook with. Check out my <b><a href="https://the99centchef.blogspot.com/2023/10/quail-egg-avocado-crostini.html">Crostini with Quail Egg & Avocado.</a></b></p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/tVlo5h1lSO4?si=BBSovjJ58xxfh94P" title="YouTube video player" width="525"></iframe></p><p><b><span style="font-size: large;">3. <span style="color: #a64d79;">Cauliflower Vegan Soup</span></span></b></p><p>I like a fresh vegan soup and mine can be served chilled or warm. I use a head of steamed cauliflower and almond milk as the main ingredients. My <b><a href="https://the99centchef.blogspot.com/2023/03/cauliflower-vegan-soup.html">Cauliflower Vegan Soup </a></b>is quick and easy to do.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/IWjeZvV0UaE?si=QxHj8XVu-wCQbhAO" title="YouTube video player" width="525"></iframe></p><p><b><span style="font-size: large;">4. <span style="color: #cc0000;">Cassoulet - Beans, Sausage, and Chicken</span></span></b></p><p>I make this recipe the most during winter days. It's a one-pot dish loaded with white beans, veggies and meat. I boil the beans until tender then finish the dish topped with chicken and sausage roasted in the oven Make my version of the French dish <b><a href="https://the99centchef.blogspot.com/2023/03/cassoulet-beans-veggies-chicken-sausage.html">Cassoulet</a></b>, this recipe makes enough to last the next day.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/D-FnAsytrks?si=xaoBn38l3Jp62Unu" title="YouTube video player" width="525"></iframe><br /></p><p><b><span style="font-size: large;">5. <span style="color: #0b5394;">Tuna Melt</span></span></b></p><p>A <b><a href="https://the99centchef.blogspot.com/2023/05/tuna-melt-sandwich-recipe.html">Tuna Melt </a></b>is so satisfying. It may seem strange to grill a <b><a href="https://the99centchef.blogspot.com/2023/05/tuna-melt-sandwich-recipe.html">Tuna Salad Sandwich with Cheese</a></b>, but it works deliciously. I use cheap canned tuna and American cheese of course. I make a simple <b><a href="https://the99centchef.blogspot.com/2018/09/loaded-tuna-salad-video-recipe.html">Tuna Salad</a></b> as the main ingredient. Try it out!</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FomMkoMzmt8?si=FXSb8ubd6Smn2gOv" title="YouTube video player" width="525"></iframe><br /></p><p><b><span style="font-size: large;">6. <span style="color: #bf9000;">Mom's Sugar-Free Cupcakes</span></span></b></p><p>My Mom's brother has diabetes and every time she visits him she likes to bring a container of<b> <a href="https://the99centchef.blogspot.com/2023/01/moms-sugar-free-cupcakes-video-recipe.html">Sugar-Free Cupcakes</a></b>. She uses a box mix and frosting that is labeled sugar-free, so anyone can make these, and they taste just like regular sugary <b>Cupcakes</b>. My Mom is 89 years old and does not cook anymore, so enjoy the last video I may make with her? </p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/yzD0bkKPBvg?si=N80RCnDqUBDUMfGr" title="YouTube video player" width="525"></iframe><br /></p><p><b><span style="font-size: large;">7. <span style="color: #a64d79;">Fried <span>Baloney Sandwich</span></span></span></b></p><p>I never thought I would have a <b><a href="https://the99centchef.blogspot.com/2023/10/fried-baloney-sandwich.html">Fried Baloney Sandwich</a></b> again. I guess you can call this a return to childhood recipes and how they hold up. And it was quite a tasty sandwich. Now you can get baloney with minimum preservatives and made with low-fat turkey. Check out my flashback recipe below, it ended up being my most popular YouTube video of the month.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1B6i6MIr6vo?si=13bPEixFGVIe0My1" title="YouTube video player" width="525"></iframe><br /></p><p><b><span style="font-size: large;">8. <span style="color: red;">Huevos Rancheros with Tortilla Chips</span></span></b></p><p>I make breakfast <b><a href="https://the99centchef.blogspot.com/2023/06/huevos-rancheros-with-tortilla-chips.html">Huevos Rancheros</a></b> the most. Beans, cheese, tortillas, salsa, and a fried egg, what's not to like? When I serve Salsa for a party I usually have tortilla chips left over. I usually make <b><a href="https://the99centchef.blogspot.com/2023/06/huevos-rancheros-with-tortilla-chips.html">Huevos Rancheros</a></b> with heated soft corn tortillas, but one time I ran out and had a partial bag of tortilla chips - Wow, what a great substitution tortilla chips make! The crunchy texture elevated the recipe. Anytime I have tortilla chips I make my <a href="https://the99centchef.blogspot.com/2023/06/huevos-rancheros-with-tortilla-chips.html">Huevos Ranchos</a> with them.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uywmpEmZLnA?si=LmX2nbKFCUmN7o4x" title="YouTube video player" width="525"></iframe><br /></p><p><b><span style="font-size: large;">9.<span style="color: #ff00fe;"> Shrimp, Jalapeño & Egg Tacos</span></span></b><span style="color: #ff00fe;"> </span></p><p>Tex-Mex cuisine is familiar to the 99 Cent Chef as I grew up with it in Texas. I lived in a seaside small fishing town called Port O'Connor where shrimp is king. Seafood and eggs go together, especially with a spicy jalapeño kick. Every time I return to Port O'Connor I get them from <a href="https://www.facebook.com/p/Josies-Mexican-Food-Cantina-100063564341643/">Josies Mexican Food and Cantina.</a> Lucky you, just click on my recipe link for <b><a href="https://the99centchef.blogspot.com/2023/04/shrimp-jalapeno-egg-tacos-video-recipe.html">Shrimp, Jalapeño & Egg Tacos</a></b> to make them right in your own kitchen.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/d5jGlwKyK0w?si=5W203J6aFCLsRCVA" title="YouTube video player" width="525"></iframe><br /></p><p>Here are some <b>Honorable Mention Recipes of 2023</b>, just click on the recipe name to check it out: <a href="https://the99centchef.blogspot.com/2023/04/bagel-with-salmon-and-cream-cheese.html"><b>Bagel with Cream Cheese & Salmon Spread</b></a>, <b><a href="https://the99centchef.blogspot.com/2023/06/easy-coleslaw-with-pineapple-video.html">Easy Coleslaw with Pineapple</a></b>, <a href="https://the99centchef.blogspot.com/2023/05/egg-salad-video-recipe.html"><b>Egg Salad</b></a>, <b><a href="https://the99centchef.blogspot.com/2023/07/kiwi-salsa-video-recipe.html">Kiwi Salsa</a></b>, <b><a href="https://the99centchef.blogspot.com/2023/07/persimmon-pancakes-video-recipe.html">Persimmon Pancakes</a></b>, <b><a href="https://the99centchef.blogspot.com/2023/08/scrambled-eggs-with-caramelized-onions.html">Scrambled Eggs with Caramelized Onions</a></b>, <b><a href="https://the99centchef.blogspot.com/2023/08/easy-pineapple-cobbler-video-recipe.html">Easy Pineapple Cobbler</a></b>, <b><a href="https://the99centchef.blogspot.com/2023/08/pretzel-egg-sandwich-recipe.html">Pretzel Egg Sandwich</a></b>, <a href="https://the99centchef.blogspot.com/2023/08/blueberries-and-yogurt-video-recipe.html"><b>Blueberries and Yogurt</b></a>, <b><a href="https://the99centchef.blogspot.com/2023/09/shepherds-pie-video-recipe.html">Shepherd's Pie</a></b>, <b><a href="https://the99centchef.blogspot.com/2023/09/cottage-pie-video-recipe.html">Cottage Pie</a></b>, and <b><a href="https://the99centchef.blogspot.com/2023/10/dirty-rice-with-chicken-liver-video.html">Dirty Rice with Chicken Liver</a></b>, </p><p><b><span style="font-size: medium;"><span style="color: #38761d;">It has been a fruitfully abundant year of recipes</span> </span></b>here at the Cheap$kate Chateau. I did the heavy lifting for you, so now all you have to do is pick a recipe link and save yourself some hard-earned cash by trying out any of the above. And if you have a favorite recipe of mine, then leave a comment to share.</p><p>And make sure to keep checking in here from time to time. I create yummy-looking blog posts with a dollop of humor, and while my tastes are cheap, my recipe flavors are top-shelf !!</p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-27990928012854566462024-01-05T01:09:00.000-08:002024-01-05T01:09:00.241-08:00National Spaghetti Day<p><b><span style="color: #cc0000; font-size: large;">Twirling spaghetti strands is such a satisfying way to eat.</span></b> On <b>National Spaghetti Day</b> you can twirl away with my many tasty recipes. Be sure to<b> click on any recipe name </b>to be redirected to the original recipe blog post for all the budget ingredients of yore and yummy details.</p><p>You know how cheap spaghetti is to buy and quick to boil. I like mine al dente, so I shave off a minute or two of the cooking time. My recipes go from creamy to filled with fresh veggies and tins of seafood.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMQLcvi8myfhoNAcKIs_T4NMr2O-jwyPFnLLKrUAJMjswK9E7tcHM2bHnIEChvXuJ-cnDX9dYNwzI2ctulamFbNGQOmQHVJ3JKyG8RElMjnCLjnD4lMhNpXjBi2V5XdMu-99dun_nPlbVd4WlK-jTd6rmzXOG9-2cD1AI_Vzb4NwWrHYM5TpzU_Kjzw/s1050/20221015_150105%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1050" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMQLcvi8myfhoNAcKIs_T4NMr2O-jwyPFnLLKrUAJMjswK9E7tcHM2bHnIEChvXuJ-cnDX9dYNwzI2ctulamFbNGQOmQHVJ3JKyG8RElMjnCLjnD4lMhNpXjBi2V5XdMu-99dun_nPlbVd4WlK-jTd6rmzXOG9-2cD1AI_Vzb4NwWrHYM5TpzU_Kjzw/w430-h294/20221015_150105%20b.jpg" width="430" /></a></p><div class="separator" style="clear: both;"><b><span style="color: #3d85c6; font-size: large;">In the second month of my blogging</span></b> way back in 2007, one of my first cheap$kate meals was <b><a href="http://the99centchef.blogspot.com/2007/12/spaghetti-baby-clams.html">Baby Clams & Spaghetti.</a></b> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://1.bp.blogspot.com/-_gtmqS7oR-Y/YaF9ecfCuqI/AAAAAAAAWws/O0u8NyFWZMwNIgdsOyzkyS3HBOLLOMDHACPcBGAsYHg/s640/clams%2B%2Bfrom%2Bcan.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="345" src="https://1.bp.blogspot.com/-_gtmqS7oR-Y/YaF9ecfCuqI/AAAAAAAAWws/O0u8NyFWZMwNIgdsOyzkyS3HBOLLOMDHACPcBGAsYHg/w460-h345/clams%2B%2Bfrom%2Bcan.jpg" width="460" /></a><br /><p>They still sell small cans of Chopped Clams at my local<a href="https://99only.com/"> 99c only Store</a> and<a href="https://www.dollartree.com/"> Dollar Tree</a>. They also sell cheap Parmesan or a close facsimile.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fArONx2J1B8/YaGA7uqmDXI/AAAAAAAAWw0/-QUU05LVtsI_qeAHZLev7YVM_cFwKm-NACLcBGAsYHQ/s960/20210925_112527%2Bb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="957" height="442" src="https://1.bp.blogspot.com/-fArONx2J1B8/YaGA7uqmDXI/AAAAAAAAWw0/-QUU05LVtsI_qeAHZLev7YVM_cFwKm-NACLcBGAsYHQ/w441-h442/20210925_112527%2Bb.jpg" width="441" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8nqJal1Q5cw8vcp1gbDIPTWQz5TEgdACbpQ3a7LVzVA-wV7LaWMTMOIQdPxFpqSdpZe9tK3EJ64J0szpZag39zwIe6M1YSatnyuyhZIEdoMKgB3gYkJ49DHx-Yzoj-Je5bBpQHJ3eSeHZM6-DuKW9oOVxsNKMXbDaTtEKsWU2Ba4mg4sfdfHHtXLow/s841/20221115_154507%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="841" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8nqJal1Q5cw8vcp1gbDIPTWQz5TEgdACbpQ3a7LVzVA-wV7LaWMTMOIQdPxFpqSdpZe9tK3EJ64J0szpZag39zwIe6M1YSatnyuyhZIEdoMKgB3gYkJ49DHx-Yzoj-Je5bBpQHJ3eSeHZM6-DuKW9oOVxsNKMXbDaTtEKsWU2Ba4mg4sfdfHHtXLow/w439-h377/20221115_154507%20b.jpg" width="439" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1m_daoPJNDM3aBSNq-IU7bFOSxecf3UXtd-1qZzkMGBrgpHbpO5sxBuVkQfMF-v7OB-9Z6W24SgF8Beirga4sLA9pPUi19uxkiopkXkOLGHrNXq69mXFgtj6Id-uML8o0jHR2exqHZFCdwN25wD5fWfYycVQicL10bJtbaLxPK0MSQwamngkMFJVOw/s720/20221219_152425%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="457" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1m_daoPJNDM3aBSNq-IU7bFOSxecf3UXtd-1qZzkMGBrgpHbpO5sxBuVkQfMF-v7OB-9Z6W24SgF8Beirga4sLA9pPUi19uxkiopkXkOLGHrNXq69mXFgtj6Id-uML8o0jHR2exqHZFCdwN25wD5fWfYycVQicL10bJtbaLxPK0MSQwamngkMFJVOw/w359-h566/20221219_152425%20b.jpg" width="359" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbEm9t4oOqRmP0vzsZ7YTkhAjLDJE0WuHyVUccF1YTSbghlB3VtQJ_nf-H_B0jNMFvA_etJ7vd1aRDd236Shr0sfiiAt66qKzcIbA37tbFkMHcvyOXl8MIhNHpnmDMzGMLIWVab0E2tbdIMf1zJs9WIg7IULZ9vDrlOBsIYjTEL5gC150Mn_JruEz-g/s1093/20221031_105202%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1093" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbEm9t4oOqRmP0vzsZ7YTkhAjLDJE0WuHyVUccF1YTSbghlB3VtQJ_nf-H_B0jNMFvA_etJ7vd1aRDd236Shr0sfiiAt66qKzcIbA37tbFkMHcvyOXl8MIhNHpnmDMzGMLIWVab0E2tbdIMf1zJs9WIg7IULZ9vDrlOBsIYjTEL5gC150Mn_JruEz-g/w405-h267/20221031_105202%20b.jpg" width="405" /></a></div><p>I kick the pasta sauce up a notch with the addition of sauteed bacon and some veggies then finish it off with white wine and the baby clams -- all inexpensive ingredients (you only need a splash of wine - I used to get <a href="https://www.youtube.com/watch?v=_jfnKuy9AEU">bottles for 99 cents</a> when I created this recipe over a decade ago!)</p><p><a href="https://1.bp.blogspot.com/-9_TU_EoeTlA/YaF9eWtwOSI/AAAAAAAAWws/GKegjhKFtjwPJXxwcnoszQoZMc4Q3R2dQCPcBGAsYHg/s640/clams%2Bfork%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="349" src="https://1.bp.blogspot.com/-9_TU_EoeTlA/YaF9eWtwOSI/AAAAAAAAWws/GKegjhKFtjwPJXxwcnoszQoZMc4Q3R2dQCPcBGAsYHg/w465-h349/clams%2Bfork%2Bcu.jpg" width="465" /></a></p><p><b><span style="font-size: large;">Next, I have to say <a href="http://the99centchef.blogspot.com/2010/04/spaghetti-alla-carbonara-with-bacon.html">Pasta all Carbonara</a></span></b> is near the top of the <b>Spaghetti</b> list. Swirling bacon, parmesan, and creamy egg yolk through al dente spaghetti is my favorite pasta pastime. </p><p><a href="https://1.bp.blogspot.com/-e_6Dm2KZmL8/YaFS0vN7UEI/AAAAAAAAWwU/M3QHLx7DTqI-NhUrNXekrhm5DWwBphoHQCPcBGAsYHg/s515/egg%2Byolk.gif" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="290" data-original-width="515" height="260" src="https://1.bp.blogspot.com/-e_6Dm2KZmL8/YaFS0vN7UEI/AAAAAAAAWwU/M3QHLx7DTqI-NhUrNXekrhm5DWwBphoHQCPcBGAsYHg/w464-h260/egg%2Byolk.gif" width="464" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJH9yDviITuNZSRdguir6tSvAalOYon4oEkyQ_5UPCKuwlrC-GmD_NCcNJFQpJc3mSrDJJp1Yi3a0iZXUaWwOrSjDI1MguOGnASfQGZuazPy8nqrfqbo2rl3c9EBxYswEFAG_pnb1rA_87QxF7Q5qmweR-HgnBho0SgK1UupOpb6mYvzjWN8Vs13boQ/s841/125%20eggs.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="841" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJH9yDviITuNZSRdguir6tSvAalOYon4oEkyQ_5UPCKuwlrC-GmD_NCcNJFQpJc3mSrDJJp1Yi3a0iZXUaWwOrSjDI1MguOGnASfQGZuazPy8nqrfqbo2rl3c9EBxYswEFAG_pnb1rA_87QxF7Q5qmweR-HgnBho0SgK1UupOpb6mYvzjWN8Vs13boQ/w461-h395/125%20eggs.jpg" width="461" /></a></p><p>And my version uses cooked <b>Bacon Bits </b>from a small bag. You can use fresh sauteed bacon or pancetta if you like. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jm4xEfWSvK0/YaKDzzMBZeI/AAAAAAAAWxE/R1Byk0K9LCMN0dce3njPQLA4xzJ1QD_VACLcBGAsYHQ/s600/bacon-bits-package.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="600" height="294" src="https://1.bp.blogspot.com/-jm4xEfWSvK0/YaKDzzMBZeI/AAAAAAAAWxE/R1Byk0K9LCMN0dce3njPQLA4xzJ1QD_VACLcBGAsYHQ/w464-h294/bacon-bits-package.gif" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoDCXNFW-i5nhhrPVgBRZM5O8KRiuFzdbZS4GbnjE2eELfDIAOK7LeOhk7V0IRGuqN8tJPhUHXldftnCF_Sx2IOWP6KSCx8anMZoCsCGyzBfF1eh4adIqzldG04ve5aPTFOp2fsqx_9qKKaPZO44K3ngZAJi1ie--57q3gne_GZ6GXrcTm_ll-LYAtw/s1143/20221026_134454%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1143" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoDCXNFW-i5nhhrPVgBRZM5O8KRiuFzdbZS4GbnjE2eELfDIAOK7LeOhk7V0IRGuqN8tJPhUHXldftnCF_Sx2IOWP6KSCx8anMZoCsCGyzBfF1eh4adIqzldG04ve5aPTFOp2fsqx_9qKKaPZO44K3ngZAJi1ie--57q3gne_GZ6GXrcTm_ll-LYAtw/w464-h293/20221026_134454%20b.jpg" width="464" /></a></div><p>If you mix the egg yolk into hot pasta the yolk thickens and cooks, maybe not enough to satisfy egg salmonella purist, but so far I have not had a problem. I gotta roll the dice sometimes for this decadent entree.</p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/cZzKFZ1rPR0" title="YouTube video player" width="515"></iframe></p><p><b><span style="color: #6aa84f; font-size: large;">Mushroom and pasta </span></b>belong together and my next Spaghetti dish has it all. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZyALU2kBwbHotu7zSQ3pqH4Q-k1oSDSxDOERzAz8nplOqq5G0ghOg40RVa-zmfRhCrJfKQIp_A3WmFWFhKQqPMuJJly0XkEv1Oa4wTaXKxHfIO6ouCvVqXcwH8fDgXYf2OObs-f_JpN52soThbU7lm62Q25gC4ma1wSfZiaAxk7zcgnAhtrA-6hJfg/s720/20221031_105549%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="694" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZyALU2kBwbHotu7zSQ3pqH4Q-k1oSDSxDOERzAz8nplOqq5G0ghOg40RVa-zmfRhCrJfKQIp_A3WmFWFhKQqPMuJJly0XkEv1Oa4wTaXKxHfIO6ouCvVqXcwH8fDgXYf2OObs-f_JpN52soThbU7lm62Q25gC4ma1wSfZiaAxk7zcgnAhtrA-6hJfg/w409-h425/20221031_105549%20b.jpg" width="409" /></a></div><p>I made mine with inexpensive sour cream instead of heavy cream and it turned out fine, so give my <b><a href="http://the99centchef.blogspot.com/2016/03/creamy-mushrooms-pasta.html">Creamy Mushrooms and Spaghetti </a></b>a go.</p><p><a href="https://1.bp.blogspot.com/-w1S9l20UYqo/VoRIRof3mrI/AAAAAAAAPPw/CrrP4VKXgpQ-_SYwWh1AyuD9i7bb1oJFACPcBGAYYCw/s961/creamy%2Bshroom%2Bherbs%2Bmedium.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="961" height="321" src="https://1.bp.blogspot.com/-w1S9l20UYqo/VoRIRof3mrI/AAAAAAAAPPw/CrrP4VKXgpQ-_SYwWh1AyuD9i7bb1oJFACPcBGAYYCw/w483-h321/creamy%2Bshroom%2Bherbs%2Bmedium.jpg" width="483" /></a></p><p><b><span style="color: #a64d79; font-size: large;">My Nephew Zak is one hell of a cook</span></b> working in kitchen joints since high school.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h_H6siD_0xg/YaFS0mioK-I/AAAAAAAAWwU/mIB_T8od188fL6M9QWJPuJ_4SLxQeIy2gCPcBGAsYHg/s515/zakk%2Bpan.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="292" data-original-width="515" height="256" src="https://1.bp.blogspot.com/-h_H6siD_0xg/YaFS0mioK-I/AAAAAAAAWwU/mIB_T8od188fL6M9QWJPuJ_4SLxQeIy2gCPcBGAsYHg/w454-h256/zakk%2Bpan.gif" width="454" /></a></div><div><br /></div><div>Pine nuts, mushrooms, artichoke hearts, and angel hair pasta or thin spaghetti, and you have the makings of a heck of a pasta dish to show off. <a href="http://the99centchef.blogspot.com/2012/10/chef-zakks-cajun-style-tuscan-primavera.html">Cajun-style Tuscan Primavera Pasta</a> is a mouthful worth seconds.</div><div><br /></div><div class="separator" style="clear: both;"><b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/RYTivR8rKu0" title="YouTube video player" width="525"></iframe></b></div><div class="separator" style="clear: both;"><b><span style="color: #b45f06; font-size: large;">Look at the Salami choices</span></b> I still find for 99.99 cents! So you know I'm gonna come up with some cheap$kate recipes and <a href="http://the99centchef.blogspot.com/2013/09/salami-spaghetti.html"><b>Salami & Spaghetti</b></a> is a winner.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Pcpd-EVMGkXvZZOa_H9dAIglbampc6jTNggY7p-P2OqG3oC2z4TgPZ4xhrrH780CzlOOP-Bl9MJKPwcx_smyKn0HS7Iig2JK-4oA4_ZazJKUvqEX3E9C-0CD3chw3mfPdkoYc81tikwQOb_bBHZ61coSKDTiOSsRfY-ekiqOw7I9hElp_rU5UUdng/s1000/20220930_105937%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1000" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Pcpd-EVMGkXvZZOa_H9dAIglbampc6jTNggY7p-P2OqG3oC2z4TgPZ4xhrrH780CzlOOP-Bl9MJKPwcx_smyKn0HS7Iig2JK-4oA4_ZazJKUvqEX3E9C-0CD3chw3mfPdkoYc81tikwQOb_bBHZ61coSKDTiOSsRfY-ekiqOw7I9hElp_rU5UUdng/w420-h301/20220930_105937%20b.jpg" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzNCNj67LVBmVagSybGQ9aH3mOMYIoszV3HMyPblc0lt5Lh9mxIdnO4LouxzsiWe9c02zVSOTbmbK3QJ8Hy5quDsBYHVk5oxaO4W5zKbybpJexV7TuEjoUt18xqzHmktsuTY0Fq_LTECBI2E-6xF41RAAdwRyhPZOsuTIaxUKceA1Bkx6HkugYYBoiQ/s720/20220930_110014%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="642" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzNCNj67LVBmVagSybGQ9aH3mOMYIoszV3HMyPblc0lt5Lh9mxIdnO4LouxzsiWe9c02zVSOTbmbK3QJ8Hy5quDsBYHVk5oxaO4W5zKbybpJexV7TuEjoUt18xqzHmktsuTY0Fq_LTECBI2E-6xF41RAAdwRyhPZOsuTIaxUKceA1Bkx6HkugYYBoiQ/w418-h469/20220930_110014%20b.jpg" width="418" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Of course, the recipe is deliciously simple to make by heating a little onion, garlic, and salami then mixing in the cooked spaghetti with a little pasta water.</div><div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fSBfF_ujr3s/YaFS0pAZI5I/AAAAAAAAWwU/KFhl8DeoLYYKrSLv3gikq1r2sxB72EK8QCPcBGAsYHg/s720/salami%2Badd%2Bsalami%2Bspaghetti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="720" height="354" src="https://1.bp.blogspot.com/-fSBfF_ujr3s/YaFS0pAZI5I/AAAAAAAAWwU/KFhl8DeoLYYKrSLv3gikq1r2sxB72EK8QCPcBGAsYHg/w474-h354/salami%2Badd%2Bsalami%2Bspaghetti.jpg" width="474" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both;"><span style="color: #6aa84f; font-size: large;"><b><a href="http://the99centchef.blogspot.com/2015/01/pasta-with-kale.html">Pasta with Kale</a></b></span> and that's about it. I saute the kale with a little garlic in olive oil.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F6q06yv_5dU/YaFRVZzI2WI/AAAAAAAAWwI/L0-c50n_TigqDTfnYUiT9plZJuCeF9IHwCPcBGAsYHg/s2048/kale%2Bpasta%2Bplated%2Bmedium.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="319" src="https://1.bp.blogspot.com/-F6q06yv_5dU/YaFRVZzI2WI/AAAAAAAAWwI/L0-c50n_TigqDTfnYUiT9plZJuCeF9IHwCPcBGAsYHg/w480-h319/kale%2Bpasta%2Bplated%2Bmedium.jpg" width="480" /></a></div><div><br /></div><div><b><span style="color: #bf9000; font-size: large;">You can't get creamier than a plate of</span></b> <b><a href="http://the99centchef.blogspot.com/2015/01/fettuccine-alfredo.html">Fettucini Alfredo</a></b>. And this recipe is a ripoff of the <b>Olive Garden. </b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wgkMF6Jwzvk/YaFRVchhIbI/AAAAAAAAWwI/U68IpgQfx8IydUvPr_hO0ylv9JlqL4c_QCPcBGAsYHg/s515/pasta%2Bcream%2Bmixing.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="272" src="https://1.bp.blogspot.com/-wgkMF6Jwzvk/YaFRVchhIbI/AAAAAAAAWwI/U68IpgQfx8IydUvPr_hO0ylv9JlqL4c_QCPcBGAsYHg/w483-h272/pasta%2Bcream%2Bmixing.gif" width="483" /></a></div><div><br /></div><div>All it is is heavy cream, half and half, or whipping cream, any way you pour it. It is made with fettuccini, but you know it's easy enough to replace with spaghetti.</div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/fLQLoPyQZOk" title="YouTube video player" width="525"></iframe></div><div><br /></div><div><b><span style="font-size: large;"><span style="color: #cc0000;">On the Cheap$kate</span><span style="color: white;"> Dining Scale</span><span style="color: #3d85c6;"> of 1 to 9</span></span></b>, 9 being best...well,<a href="http://the99centchef.blogspot.com/2015/05/shrimp-angel-hair-pasta-deal-of-day.html"> click here </a>to read what a perfect 9 tastes like.</div><div><br /></div><div><a href="https://1.bp.blogspot.com/-efIWC6qOFtM/YaFRVU14_XI/AAAAAAAAWwI/sKNMOzXCXQMBDxgx0Znb2TUTKuEd3aOSQCPcBGAsYHg/s961/shrimp%2Bpasta%2Bfork.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="961" height="319" src="https://1.bp.blogspot.com/-efIWC6qOFtM/YaFRVU14_XI/AAAAAAAAWwI/sKNMOzXCXQMBDxgx0Znb2TUTKuEd3aOSQCPcBGAsYHg/w480-h319/shrimp%2Bpasta%2Bfork.jpg" width="480" /></a></div><div><br /></div>And I got it for a buck. You don't run across <b>Cheap$kale Deals</b> like this these days, so this is a flashback recipe review. Hey, if you have to pay full price, it still a decent deal.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uB57eC10dTM/YaFRVXO-6gI/AAAAAAAAWwI/0OgyLn55oxI1UHGjB-V7f_RjOsWS68oNQCPcBGAsYHg/s681/shrimp%2Bpasta%2B99c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="681" height="454" src="https://1.bp.blogspot.com/-uB57eC10dTM/YaFRVXO-6gI/AAAAAAAAWwI/0OgyLn55oxI1UHGjB-V7f_RjOsWS68oNQCPcBGAsYHg/w483-h454/shrimp%2Bpasta%2B99c.jpg" width="483" /></a></div><br /><div class="separator" style="clear: both;"><b><span style="color: #6aa84f; font-size: large;">I used to hate Brussels Sprouts </span></b>but now I love them, even mixed into pasta.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-kq8A9dt_lHE/YaFRVX9bo6I/AAAAAAAAWwI/YFYR-Rh7w1UqXngMrPEOIfb4UpF10OqLQCPcBGAsYHg/s956/butter%2Bsprouts%2Bslice%2Bhalf.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="956" height="312" src="https://1.bp.blogspot.com/-kq8A9dt_lHE/YaFRVX9bo6I/AAAAAAAAWwI/YFYR-Rh7w1UqXngMrPEOIfb4UpF10OqLQCPcBGAsYHg/w466-h312/butter%2Bsprouts%2Bslice%2Bhalf.jpg" width="466" /></a></div><div><br /></div><b><a href="http://the99centchef.blogspot.com/2015/05/buttery-brussels-sprouts-pasta.html">Brussels Sprouts in Pasta</a></b> holds up well when sauteed soft in butter, but you can keep it vegan using olive oil instead.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s1Z4oP09j9k/YaFRVesB3HI/AAAAAAAAWwI/MFtCkVvhl5Y6P1twtDBCVcEUd17RcLgDwCPcBGAsYHg/s861/butter%2Bsprouts%2Bpasta%2Bwater.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="861" height="355" src="https://1.bp.blogspot.com/-s1Z4oP09j9k/YaFRVesB3HI/AAAAAAAAWwI/MFtCkVvhl5Y6P1twtDBCVcEUd17RcLgDwCPcBGAsYHg/w475-h355/butter%2Bsprouts%2Bpasta%2Bwater.jpg" width="475" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="color: #cc0000; font-size: large;">My next Flashback Deal of the Day</span></b> gets a high rating and it's Lean Cuisine again.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3vFutO-luSc/YaFRVSuZU6I/AAAAAAAAWwI/eKzINomkVHAqfACN7nxJHDlINv2QZfXywCPcBGAsYHg/s976/spaghetti%2B99c%2Bnutrition.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="976" height="293" src="https://1.bp.blogspot.com/-3vFutO-luSc/YaFRVSuZU6I/AAAAAAAAWwI/eKzINomkVHAqfACN7nxJHDlINv2QZfXywCPcBGAsYHg/w447-h293/spaghetti%2B99c%2Bnutrition.jpg" width="447" /></a></div><div><br /></div><div>You can't get more basic than <b><a href="http://the99centchef.blogspot.com/2015/07/lean-cuisines-spaghetti-with-meat-sauce.html">Spaghetti with Meat Sauce</a></b>. And it's got the right stuff in it.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0_j7ZMZorWk/YaFRVcnVFlI/AAAAAAAAWwI/l96-mj4Gj2kopJCBvZVOm0Dlw4-mEdttACPcBGAsYHg/s961/spaghetti%2Bfork%2Bwide.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="961" height="294" src="https://1.bp.blogspot.com/-0_j7ZMZorWk/YaFRVcnVFlI/AAAAAAAAWwI/l96-mj4Gj2kopJCBvZVOm0Dlw4-mEdttACPcBGAsYHg/w442-h294/spaghetti%2Bfork%2Bwide.jpg" width="442" /></a></div><div class="separator" style="clear: both;"><br /></div></div></div><div class="separator" style="clear: both; text-align: center;">It's not a lot but every bite is spot on...for a cheap frozen meal.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b><span style="color: #6aa84f; font-size: large;">A most decadent Spaghetti entre</span></b> is my meaty<b> Pasta all Genovese. </b>It is a wild combination of French Onion Soup and hearty meat sauce. Just cook the heck out of a pile of sliced cheap onions and a budget cut of beef. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaf6HPvuhz-CTlKS2T6ce83OvSuCmW30YTQ03dLugQ86JDnQ4UzhRVhl-qOahvB79yEu0N4ffTAGumTxyeGwQzP-T6xqcJiKZbRPHKQtsprLjeucOZhdoyZN1sZDQEBKUBnjjZzwmPzkMTR26CByuk0IPD1kjbB1SAHhryjq0UA9G5DnnaELcvEQA21Q=s515" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="264" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaf6HPvuhz-CTlKS2T6ce83OvSuCmW30YTQ03dLugQ86JDnQ4UzhRVhl-qOahvB79yEu0N4ffTAGumTxyeGwQzP-T6xqcJiKZbRPHKQtsprLjeucOZhdoyZN1sZDQEBKUBnjjZzwmPzkMTR26CByuk0IPD1kjbB1SAHhryjq0UA9G5DnnaELcvEQA21Q=w469-h264" width="469" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I like beef shank as it braises beautifully. My original recipe finished with penne pasta, but you can use spaghetti, of course.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/H6I4iJDZp70" title="YouTube video player" width="525"></iframe></div><div class="separator" style="clear: both;"><br /></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-103306195414910812023-12-31T01:09:00.000-08:002023-12-31T01:09:00.120-08:00 Black-eyed Peas & Collard Greens for New Years Day - Videos<p><b><span style="font-size: large;">Starting the New Year with</span></b> <b>Black-eyed Peas</b> and <b>Greens</b> is a Southern tradition signifying good luck and prosperity. I'm not superstitious but what the heck, might as well just in case?</p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-jL6I1EjNtXI/X-_eZu9QB4I/AAAAAAAAVzI/5TTCVnW34AAu5agcO3lJEeXXbb9-SSHkACPcBGAsYHg/s858/black%2Bpeas%2Bspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="858" height="321" src="https://1.bp.blogspot.com/-jL6I1EjNtXI/X-_eZu9QB4I/AAAAAAAAVzI/5TTCVnW34AAu5agcO3lJEeXXbb9-SSHkACPcBGAsYHg/w430-h321/black%2Bpeas%2Bspoon.jpg" width="430" /></a></p><p><b>Peas </b>represent coins and <b>Collards </b>are the green color of money. And you are visiting the right place, this <b>Internet Chef </b>likes cooking for cheap so you will save mucho dinero following my recipes. <b>Black-eyed Peas </b>and <b>Collard Green</b> have a lot of flavor the way I make them, so read on and see how much bang for the buck I deliver...free of charge!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t2K2b3UG9Wg/X-_UmLx-U6I/AAAAAAAAVyw/iWDWPdi8ev8LSV1egcUl71hvrVO_q5U3wCPcBGAYYCw/s569/leaf-slice-1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="569" height="264" src="https://1.bp.blogspot.com/-t2K2b3UG9Wg/X-_UmLx-U6I/AAAAAAAAVyw/iWDWPdi8ev8LSV1egcUl71hvrVO_q5U3wCPcBGAYYCw/w469-h264/leaf-slice-1.gif" width="469" /></a></div><p>I can honestly say I did not care for<b> Black-eyed Peas</b> as a kid as they were usually heated up right out of the can, but over time I have grown to savor them, especially when they are homemade. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtF5ei3Hd-o-9L9FyC9SWfDpOghwlAjFd9wWvolonYLMHRxmgxLlhku9quU2u0CPUAhUfP83K0UQ-_Rdc1PALztZOiPtaxk0KGKJqx2GYKi1i9J1JZK1aK85yjrZFJbeRb0XNyJRmM5gi3qUvFfJuc3_GdNr6mAXs23Ze2_NReZIEmS9vgXvLpFC36MA/s720/20221223_164756%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="453" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtF5ei3Hd-o-9L9FyC9SWfDpOghwlAjFd9wWvolonYLMHRxmgxLlhku9quU2u0CPUAhUfP83K0UQ-_Rdc1PALztZOiPtaxk0KGKJqx2GYKi1i9J1JZK1aK85yjrZFJbeRb0XNyJRmM5gi3qUvFfJuc3_GdNr6mAXs23Ze2_NReZIEmS9vgXvLpFC36MA/w362-h576/20221223_164756%20b.jpg" width="362" /></a></div><p> My <b>Black-eyed Peas </b>video recipe below has the addition of a leftover hambone or ham hock. Ham is still cheaper than a buck a pound, but make sure to get it bone-in so you can add it to the <b>Black-eyed Peas</b>. Ham hock is more expensive but you are buying a small cut of pork.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EmJk8uQXP2M/X-_eZmxsHyI/AAAAAAAAVzI/P9HbHYmzIcUsSV2dnSgEhsu9YMK8BDK5QCPcBGAsYHg/s515/ham%2Bpeeling.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="269" src="https://1.bp.blogspot.com/-EmJk8uQXP2M/X-_eZmxsHyI/AAAAAAAAVzI/P9HbHYmzIcUsSV2dnSgEhsu9YMK8BDK5QCPcBGAsYHg/w478-h269/ham%2Bpeeling.gif" width="478" /></a></div><p>The main vegetable additions are onion, garlic, and celery. If you are vegan it's easy enough to leave out the ham and add extra veggies like carrot and bell pepper. And for that smokey ham flavor add a few drops of Liquid Smoke. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3j0BncsGk4UPpVPWvVjQkWlkpgS34BwTXx9kxh5wK0QGgnK830VlXVZbnXaTQVQ9_5HOSTVjPnag-vzciCdOmhiR0khvAFgo6W9MslMIUufpHb8LCStHRbBblQ-4usy-DbYn0IEdKt7TXQMwn6Is-PQ13RA4SL-jirOsDZ9oScOsNhbL87VA1daZRIA=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="640" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3j0BncsGk4UPpVPWvVjQkWlkpgS34BwTXx9kxh5wK0QGgnK830VlXVZbnXaTQVQ9_5HOSTVjPnag-vzciCdOmhiR0khvAFgo6W9MslMIUufpHb8LCStHRbBblQ-4usy-DbYn0IEdKt7TXQMwn6Is-PQ13RA4SL-jirOsDZ9oScOsNhbL87VA1daZRIA=w464-h267" width="464" /></a></div><p>And for the New Year's Day Celebration, my <b>Black-eyed Peas</b> just need some rice to make the Southern traditional <a href="http://en.wikipedia.org/wiki/Hoppin%27_John"><b>Hoppin' Johns</b></a>. You can cook some rice (about 20 minutes of simmering, covered) with the finished <b>Black-eyed Peas</b> or steam the rice separately and add the <b>Black-eyed Peas</b> when you are <a href="http://www.star-telegram.com/opinion/opn-columns-blogs/bud-kennedy/article192309964.html">ready to celebrate</a>.</p><p>Check out my easy-to-make<b> Black-eyed Peas</b> video recipe below and<a href="http://the99centchef.blogspot.com/2013/11/southern-style-blackeyed-peas-with-ham.html" target="_blank"> click here to see my original blog post's</a> step-by-step directions with yummy photos and tasty text. </p><p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/21k6fVpyXiA" width="525"></iframe></p><p><b><span style="color: #38761d; font-size: large;">As for Collard Greens,</span></b> I never had them until I started High School in Louisiana. We'd get them sometimes in the cafeteria for lunch and if you went to a local country-style restaurant or BBQ joint they were on the menu somewhere and they were always loaded with bacon or ham, of course.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-11bjvn1sUC8/X-_OLVApxjI/AAAAAAAAVyc/6hQ56gUv14cNevleKeSh6HuP3WTkaSU9QCPcBGAYYCw/s1280/greens%2Bcu%2Bfocus.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="255" src="https://1.bp.blogspot.com/-11bjvn1sUC8/X-_OLVApxjI/AAAAAAAAVyc/6hQ56gUv14cNevleKeSh6HuP3WTkaSU9QCPcBGAYYCw/w454-h255/greens%2Bcu%2Bfocus.jpg" width="454" /></a></div><p>My late wife Amy found a recipe she would make all the time and I fell in love with it, too. What makes the recipe over the top is the addition of a bottle of beer, a tablespoon of molasses, and a small splash of vinegar. Bacon is included, too but you can substitute it with a few drops of liquid smoke and make this a vegan entree. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h4Il4x_nBDg/X-_T94tbCjI/AAAAAAAAVyk/ofLbWcQPMbkzrZ5k24mtlIGG83f7kkVRQCPcBGAYYCw/s1464/99c%2Bgreens.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1464" height="268" src="https://1.bp.blogspot.com/-h4Il4x_nBDg/X-_T94tbCjI/AAAAAAAAVyk/ofLbWcQPMbkzrZ5k24mtlIGG83f7kkVRQCPcBGAYYCw/w454-h268/99c%2Bgreens.jpg" width="454" /></a></div><p>I get <b>Greens</b> here for about a dollar per bunch -- that's still a good and cheap deal. So check out my recipe video below and <a href="http://the99centchef.blogspot.com/2009/09/collard-greens-with-molasses.html" target="_blank">click here to see my original blog post </a>and all the yummy details. </p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bMhFodvb4uc" width="525"></iframe><div><br /></div><div>Simplest to serve <b>Black-eyed Peas</b> and <b>Collard Greens </b>with white rice, and a hotlink, or <b><a href="http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html">Mom's Jambalaya</a>!</b></div><div><br /></div><div><span style="color: #38761d; font-size: x-large; font-weight: 700;">How about combining Black-eyed Peas with Collard Greens. </span>I came up with this tasty combo and it works! This is a recipe for all my vegan visitors. I even throw in some okra for extra Southern Cuisine flavor. Check out my recipe video below for all the delicious details.</div><div><br /></div><div><b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/KVwua-osNTg" title="YouTube video player" width="525"></iframe></b></div><div><b><br /></b></div><div style="text-align: center;"><span style="color: #cc0000; font-size: large;"><b>! HAPPY NEW YEAR !</b></span></div><div><span style="color: #cc0000; font-size: large;"><b><br /></b></span></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-89732165445433748932023-12-26T03:09:00.000-08:002024-01-08T11:10:37.440-08:00Christmas Leftovers Recipes<p> <b><span style="color: #cc0000; font-size: large;">Hold on a sec, don't throw out that baked ham bone</span></b> or turkey carcass yet! It's leftovers time at the <b>Cheaps$kate Chateau </b>so read on for flavorful recipes I like to make that use up every tasty morsel of your holiday meal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-8AYw5ozWUTk/XCPBTfD83hI/AAAAAAAATWY/lMbJjRYs0fcrLiKKwBYvZ417UfuxeXjHwCLcBGAs/s1600/ham%2Bpeeling.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="268" src="https://2.bp.blogspot.com/-8AYw5ozWUTk/XCPBTfD83hI/AAAAAAAATWY/lMbJjRYs0fcrLiKKwBYvZ417UfuxeXjHwCLcBGAs/w476-h268/ham%2Bpeeling.gif" width="476" /></a></div><div style="text-align: center;"><b>Click on any recipe name for the recipe.</b></div><br />If you are the <b>Christmas Baked Ham</b> type, soup is the best way to use up any ham pieces and the ham bone too. <b>New Year's Day</b> is right around the corner so it's time for traditional <b><a href="http://the99centchef.blogspot.com/2013/11/southern-style-blackeyed-peas-with-ham.html">Black-eyed Peas</a></b> made my cheap$kate way using the leftover Christmas ham bone for extra flavor.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0SXhm_S82gDnUXTx2uM-dmeu3fRRgDhZAKygfw9IbnKfBzkPuChIab9LtL0U28Et9BpQvN3HiQkWKfWCBie6ivu7lLvI3xXbUzKBob-9dY60SgsrnRkx0SB6EYIT02LR2HC0UyFnYaY_QuBe117hkQrWCd_-ZO2d5_Quz3H4MW-6NhbcUBKNaJiiww/s720/20221223_164756%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="453" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0SXhm_S82gDnUXTx2uM-dmeu3fRRgDhZAKygfw9IbnKfBzkPuChIab9LtL0U28Et9BpQvN3HiQkWKfWCBie6ivu7lLvI3xXbUzKBob-9dY60SgsrnRkx0SB6EYIT02LR2HC0UyFnYaY_QuBe117hkQrWCd_-ZO2d5_Quz3H4MW-6NhbcUBKNaJiiww/w362-h576/20221223_164756%20b.jpg" width="362" /></a></div><br />What I especially like about a pot of <b><a href="http://the99centchef.blogspot.com/2013/11/southern-style-blackeyed-peas-with-ham.html">Black-eyed Peas</a></b> is they cook in half the time of regular pinto, red or white beans. So you can serve them in just a couple of hours.<br /><br />Do check out my recipe video below to see how quick and easy you can make your own and ring in the New Year with a fragrant bowl of legumes, and don't forget to make some rice too, for a <a href="https://en.wikipedia.org/wiki/Hoppin%27_John">Hoppin' John</a> version.<br /><br /><iframe allow="encrypted-media" allowfullscreen="" frameborder="0" gesture="media" height="343" src="https://www.youtube.com/embed/21k6fVpyXiA" width="515"></iframe><br /><br /><b><span style="color: #38761d; font-size: large;">GreenSplit Pea Soup is next up</span></b>, and it cooks quickly as well. I like to add a lot of extra veggies to my version including carrots, celery, and onion. Cook <b><a href="http://the99centchef.blogspot.com/2015/04/split-pea-soup-with-ham.html">Green Split Pea Soup</a></b> with a few extra chunks of ham and even your most picky kid will go for this recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-YnPu3T0fxRE/WkPnHYa7Y0I/AAAAAAAARzY/j9qa2naZH0o2AlzGEzmmUVJs5dW21y9mwCKgBGAs/s1600/soup%2Bsimmers.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="265" src="https://3.bp.blogspot.com/-YnPu3T0fxRE/WkPnHYa7Y0I/AAAAAAAARzY/j9qa2naZH0o2AlzGEzmmUVJs5dW21y9mwCKgBGAs/w471-h265/soup%2Bsimmers.gif" width="471" /></a></div><br />Other legume recipes you can ham bone-size are <b><a href="http://the99centchef.blogspot.com/2017/08/mexican-style-pinto-beans-video-recipe.html">Pinto Beans</a>, <a href="http://the99centchef.blogspot.com/2017/01/cuban-style-black-beans-video-recipe.html">Cuban-style Black Beans</a>, <a href="http://the99centchef.blogspot.com/2010/04/mexican-charro-beans.html">Mexican Charro Beans</a>, </b>and<b> <a href="http://the99centchef.blogspot.com/2015/06/texas-style-beans.html">Texas-style Beans</a>.</b><br /><br />Adding a slab of ham is always a welcome addition to any sandwich. One of my favorites is called a <b><a href="http://the99centchef.blogspot.com/2011/04/cuban-sandwich-99-cent-mojito-video.html">Cuban Sandwich</a> </b>which is comprised of ham, roast pork, Swiss cheese, and a slice of pickle. And it's served pressed, hot off the grill, all melty and warm.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-6Zt26V4x75w/WkPsOtAdVfI/AAAAAAAARzo/s5i7qsHYZEgXzd7MlGAlwPzegiP0aXRZgCKgBGAs/s1600/sand%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="640" height="311" src="https://3.bp.blogspot.com/-6Zt26V4x75w/WkPsOtAdVfI/AAAAAAAARzo/s5i7qsHYZEgXzd7MlGAlwPzegiP0aXRZgCKgBGAs/w449-h311/sand%2Bplated.jpg" width="449" /></a></div><div style="text-align: center;"><b>Cuban Sandwich</b></div><b><span style="font-size: large;"><span style="color: #cc0000;">A <a href="http://the99centchef.blogspot.com/2011/08/picnic-sandwiches-with-aimee-mann-video.html">French Ham Sandwich</a></span><span style="color: #a64d79;"> </span></span></b>is simply made with ham slices, real butter, and crunchy French Bread. It's perfect for a picnic. I did one once, but cheaply, with margarine instead of butter. If you have the extra bucks do use real butter, especially at a picnic party.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-jH84bDY-HjI/WkP1kQJ6EfI/AAAAAAAARz4/u5PVkmDnN3YGka-mB266BvPTFpUZaiEuwCLcBGAs/s1600/sand%2Bbutter%2Bpick%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="640" height="376" src="https://4.bp.blogspot.com/-jH84bDY-HjI/WkP1kQJ6EfI/AAAAAAAARz4/u5PVkmDnN3YGka-mB266BvPTFpUZaiEuwCLcBGAs/w453-h376/sand%2Bbutter%2Bpick%2B3.jpg" width="453" /></a></div><div style="text-align: center;"><b>French Ham Sandwich</b></div><br />Ham with pasta? You bet, just try out my <b><a href="http://the99centchef.blogspot.com/2015/02/ham-peas-cream-with-pasta.html">Ham, Peas, and Cream with Penne</a></b>. And lately, I've been adding cubed ham, instead of sausage, to my <b><a href="http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html">Mom's Jambalaya</a></b> recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nee-crfRdNA/WkVQJXDCVFI/AAAAAAAAR0k/m0KLMTC_arUdLJvjzUkUxafNDKvlNfLYwCLcBGAs/s1600/mom%2527s%2Bjambalaya.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="720" height="299" src="https://1.bp.blogspot.com/-Nee-crfRdNA/WkVQJXDCVFI/AAAAAAAAR0k/m0KLMTC_arUdLJvjzUkUxafNDKvlNfLYwCLcBGAs/w469-h299/mom%2527s%2Bjambalaya.jpg" width="469" /></a></div><div style="text-align: center;"><b>Mom's Jambalaya</b></div><br />I grew up with ham added to my plate of fried eggs with <b><a href="http://the99centchef.blogspot.com/2013/01/breakfast-potatoes.html">Breakfast Potatoes</a></b>. Diced ham adds heft and flavor to a <b><a href="http://the99centchef.blogspot.com/2016/01/portabella-mushroom-string-cheese-herb.html">Cheese Omelet</a></b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-_ohUoz_PUtQ/WkVC1Gn6rvI/AAAAAAAAR0I/fZ_Dh_xzNeYbrGkJbezKKJK46QwYSyE_QCLcBGAs/s1600/potatoes%2Bplated%2Beggs%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1002" height="315" src="https://2.bp.blogspot.com/-_ohUoz_PUtQ/WkVC1Gn6rvI/AAAAAAAAR0I/fZ_Dh_xzNeYbrGkJbezKKJK46QwYSyE_QCLcBGAs/w445-h315/potatoes%2Bplated%2Beggs%2B2.jpg" width="445" /></a></div><br /><b><span style="color: #cc0000; font-size: large;">A McDonald's <a href="http://the99centchef.blogspot.com/2012/02/homemade-egg-mcmuffin-sandwich-video.html">Egg McMuffin</a></span></b> uses Canadian Bacon, which is very similar to ham. I am so cheap that I've come up with an inexpensive <a href="http://the99centchef.blogspot.com/2012/02/homemade-egg-mcmuffin-sandwich-video.html">homemade one</a>. Check out the video below to see what I mean.<br /><br /><iframe allow="encrypted-media" allowfullscreen="" frameborder="0" gesture="media" height="343" src="https://www.youtube.com/embed/f3rymg3BHws" width="515"></iframe><br /><br />When I'm on a roll, that is with dice, I head for the Vegas buffet table for a gambler's <b><a href="http://the99centchef.blogspot.com/2008/10/gamblers-breakfast-egg-benedict.html">Eggs Benedict</a></b>, made with poached eggs, ham, and creamy Hollandaise sauce over a toasted English muffin. You've hit the jackpot when you try my cheap$kate version.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-_H6fC8nBCMo/WkVFoDgOB7I/AAAAAAAAR0U/W7gubF228DcTw1SCY6380kHcw5ebJz9eQCLcBGAs/s1600/eggs%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="352" src="https://3.bp.blogspot.com/-_H6fC8nBCMo/WkVFoDgOB7I/AAAAAAAAR0U/W7gubF228DcTw1SCY6380kHcw5ebJz9eQCLcBGAs/w469-h352/eggs%2Bplated.jpg" width="469" /></a></div><div style="text-align: center;"><b>Eggs Benedict</b></div><br /><b><span style="color: #b45f06; font-size: large;">The easiest and quickest</span></b> use of a <a href="http://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html"><b>Leftover</b> <b>Christmas Turkey</b></a> is to just pile them between 2 slices of bread or bread roll. I like mine with stuffing, cranberry sauce, warm gravy, and turkey.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-4wp6mSfhbxg/Whm0TXzNI2I/AAAAAAAARvw/odgje31qmv0SMPl3cvijABeNq5IaMpUmgCKgBGAs/s1600/sandwich%2Bassemble.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="1600" height="186" src="https://4.bp.blogspot.com/-4wp6mSfhbxg/Whm0TXzNI2I/AAAAAAAARvw/odgje31qmv0SMPl3cvijABeNq5IaMpUmgCKgBGAs/w479-h186/sandwich%2Bassemble.jpg" width="479" /></a></div><div style="text-align: center;">Click on any photo to see larger.</div><br />But to kick the sandwich up to an <a href="http://the99centchef.blogspot.com/2016/11/thanksgiving-recipe-week-ultimate.html"><b>Ultimate Turkey Sandwich</b></a>, just crisp up in the frying pan some of that uneaten soggy turkey skin.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-qI4vqQGfnX4/WhmzfJq7IVI/AAAAAAAARvo/TwsXprAeIw06gcuOldKCJ6u2jRN1XQ4pACKgBGAs/s1600/skin%2Bfry%2B2.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="262" src="https://4.bp.blogspot.com/-qI4vqQGfnX4/WhmzfJq7IVI/AAAAAAAARvo/TwsXprAeIw06gcuOldKCJ6u2jRN1XQ4pACKgBGAs/w466-h262/skin%2Bfry%2B2.gif" width="466" /></a></div><br />It is a decadent and tasty addition to a classic <b><a href="http://the99centchef.blogspot.com/2016/11/thanksgiving-recipe-week-ultimate.html">Turkey Sandwich</a></b>. Check out my recipe video below for a little culinary decadence.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/RXs9CLB_2sg" width="525"></iframe><br /><br /><div>A most popular leftover for the coldest days of winter is a warm and soothing <b><a href="https://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html">Turkey Soup</a></b>. I hope you saved the poultry carcass?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-XnsT5HJAxqw/Whm5MPM6U0I/AAAAAAAARwA/1scCXlgzI54akFSjY-Z5CAR37kp_UX1_ACLcBGAs/s1600/turkey%2Bcarcass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="878" height="379" src="https://4.bp.blogspot.com/-XnsT5HJAxqw/Whm5MPM6U0I/AAAAAAAARwA/1scCXlgzI54akFSjY-Z5CAR37kp_UX1_ACLcBGAs/w464-h379/turkey%2Bcarcass.jpg" width="464" /></a></div><br /><a href="https://4.bp.blogspot.com/-EAhogrNkhXo/Whm79Uba4WI/AAAAAAAARwM/wqugvJotYKscZCvhmiKxtDqvxZA1zWyqACKgBGAs/s1600/soup%2Bpot%2Bcooked.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="535" height="432" src="https://4.bp.blogspot.com/-EAhogrNkhXo/Whm79Uba4WI/AAAAAAAARwM/wqugvJotYKscZCvhmiKxtDqvxZA1zWyqACKgBGAs/w358-h432/soup%2Bpot%2Bcooked.jpg" width="358" /></a><b><span style="color: #e69138; font-size: large;">For the tastiest soup,</span></b> it's best to boil leftover roasted turkey bones and turkey bits in a pot of seasoned water. Once the water is simmering on low, just step away for an hour, and meanwhile, do a little veggie and leftover turkey chopping to add with strained turkey broth.<br /><br />My <a href="https://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html"><b>Turkey Soup</b> recipe link here</a> is based on a typical <b><a href="http://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html">Chicken Soup</a></b>, so just substitute it with cooked leftover turkey.<br /><br />My <b><a href="http://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html">Chicken Soup</a></b> recipe starts with uncooked chicken, so this <b><a href="http://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html">Turkey Soup</a></b> spin-off will be done in less time -- just simmer long enough to tenderize the chopped carrot, onion, and celery. This soup is easier with cooked turkey.<br /><br />If you feel a bit more ambitious, then rustle up a Cajun classic <b><a href="https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html">Chicken and Sausage Gumbo</a></b>, but with leftover turkey instead of chicken.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDI04EC-QWcmrBtRq-jM_yGYDipqrW5AJ6cqASRsB7UHKetO7zA25yQln4R1ozbl3r_BpzrpJWMhGoEn_IJUJgcx3MsqAgBEdXjM5y0TDqYRyG3UBDgsHEjntcT48EMi1n3fmIL6g2_cY9MqQ50hZgjEQmo4NqilFnyVSgfC6707iMYlTS-81BFKu4g/s640/gumbo-bowl-1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="640" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDI04EC-QWcmrBtRq-jM_yGYDipqrW5AJ6cqASRsB7UHKetO7zA25yQln4R1ozbl3r_BpzrpJWMhGoEn_IJUJgcx3MsqAgBEdXjM5y0TDqYRyG3UBDgsHEjntcT48EMi1n3fmIL6g2_cY9MqQ50hZgjEQmo4NqilFnyVSgfC6707iMYlTS-81BFKu4g/w420-h303/gumbo-bowl-1.gif" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="color: #6aa84f; font-size: large;">My Mom lives in Louisiana </span></b>and she sure knows how to do a <b><a href="https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html">Gumbo</a></b>. This is another cold-weather dish. Serve <b><a href="https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html">Mom's Turkey and Sausage Gumbo</a></b> over rice. Again you can reduce the prep time because the leftover turkey is already cooked. And another shortcut is using a <a href="https://www.tonychachere.com/Instant-Roux-Mix-P79.aspx">pre-made Gumbo base called a roux</a>, which is often stocked in regular grocery stores.<br /><br /><div style="text-align: center;">Check out my video below for all the tasty details.</div><br /><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/GyBfRaTQWag" width="515"></iframe><br /><br /><span style="color: #e69138; font-size: large;"><b>A pot pie is the most soothing</b></span> of winter meals, and my <b><a href="http://the99centchef.blogspot.com/2015/12/thanksgiving-christmas-leftovers-pie.html">Turkey Pot Pie</a> </b>made with Christmas leftovers<b> </b>will have you returning for seconds and thirds!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrimjscCoLqaFxXFJQIWQODyHQr3RoSd-qMqCa6igN-I2fO01FHRIk4oV3NntO_d7GQsn_NGr74PfeHDLt20fbc1vBaKkJ7V_f254v6e0IfMSgYBkCKqcoTSdyqdcSuh8TO8OHSBKWPD7eWr0rIhT9F2Rgo3ryyAl0qKp9sCo5rFBoWGm6TNURfxzsQ/s640/pie-spoon-3.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="640" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrimjscCoLqaFxXFJQIWQODyHQr3RoSd-qMqCa6igN-I2fO01FHRIk4oV3NntO_d7GQsn_NGr74PfeHDLt20fbc1vBaKkJ7V_f254v6e0IfMSgYBkCKqcoTSdyqdcSuh8TO8OHSBKWPD7eWr0rIhT9F2Rgo3ryyAl0qKp9sCo5rFBoWGm6TNURfxzsQ/w453-h285/pie-spoon-3.gif" width="453" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>For my simple recipe, I used a grocery store frozen pie crust that covers the leftovers. And all you do is load up a deep baking dish like you would a lasagna - layering mashed potatoes or yams, veggies, stuffing, turkey, and gravy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Old10ZynYDg/WhnChY_lJiI/AAAAAAAARwg/e0uq7tSrV488zO5KyFTKRUfFBes92s1lACKgBGAs/s1600/leftovers%2Bingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="718" height="400" src="https://2.bp.blogspot.com/-Old10ZynYDg/WhnChY_lJiI/AAAAAAAARwg/e0uq7tSrV488zO5KyFTKRUfFBes92s1lACKgBGAs/w449-h400/leftovers%2Bingredients.jpg" width="449" /></a></div><br /><div style="text-align: center;">My video below lays it on thick, that is, with plenty of delish leftovers.</div><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/F8v0gppCNuA" width="525"></iframe><br /><br />I hope you had a great gathering of family and some friends for Christmas. And do check back for more 99 cent cheap$kate deliciousness.</div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-12321489936690946292023-12-22T01:09:00.000-08:002023-12-22T01:09:00.125-08:00Christmas Cheap$kate Recipe Roundup!<p> <span style="font-size: x-large;"><span style="color: #6aa84f;"><span><span><span><b><span>It's the </span><span>busiest</span></b></span></span></span></span><span> <span style="color: red;"><b>and most overwhelming</b></span></span></span> cooking day of the year -- well don't fret, The 99 Cent Chef wants to take the stress out and make it a bit easier for you. I got it all here: my holiday recipes, along with a cupboard full of money-saving tips for you during this <b>Christmas Season</b>. So read on and take a few tips from the grinchiest tightwad around.</p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8I-74Gw6bFU/VlczdStHnWI/AAAAAAAAPDI/ST7W2Y8PBD4/s1600/chef%2B%2526%2Begg%2Bnog.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://1.bp.blogspot.com/-8I-74Gw6bFU/VlczdStHnWI/AAAAAAAAPDI/ST7W2Y8PBD4/w467-h348/chef%2B%2526%2Begg%2Bnog.gif" width="467" /></a></div><div><br /></div><div>Below is everything you need to serve a sumptuous and cost-saving dinner table feast. And make sure you <span style="color: #38761d;"><b>bookmark this page</b></span> because Christmas is right around the corner -- yikes!</div><p>First up, if you live in Los Angeles, the <b>Cheap$kate Chef</b> would recommend getting fruits and veggies at any Superior Grocers -- <a href="http://www.superiorgrocers.com/Ad1/tabid/95/Default.aspx">just click here</a> to see the great deals to be had, it's incredible. They cater to Latin clientele, but everyone is welcome.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mscafm3KSY8/UKwnd0LGdbI/AAAAAAAAHqI/5dZnQSpPTh8/s1600/superior+grocery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://4.bp.blogspot.com/-mscafm3KSY8/UKwnd0LGdbI/AAAAAAAAHqI/5dZnQSpPTh8/w473-h333/superior+grocery.jpg" width="473" /></a></div><p>In the recent past Superior Grocers have sold yams and sweet potatoes at 1 pound for 79 cents, squash for 99 cents per pound, and yellow onions at 2 pounds for 99 cents - oh boy!</p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2djtLMQYOSP0XlQiFy9icP3n7EX9icRZESX6aDlet9H7LQ65Or5F8DiXgXOwl9QdUo_wYgGMlvcGp9zbqFhR8ojfyVOy6xh994ofW-cjQKO5bkyix07N0oYFsvFSBcNDcPMoGbj64rjODY-q3_nou2H8WydgOgKF9B16KL5zBrucXMBK6piRhZdn7Kz47/s844/20231117_152645%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="844" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2djtLMQYOSP0XlQiFy9icP3n7EX9icRZESX6aDlet9H7LQ65Or5F8DiXgXOwl9QdUo_wYgGMlvcGp9zbqFhR8ojfyVOy6xh994ofW-cjQKO5bkyix07N0oYFsvFSBcNDcPMoGbj64rjODY-q3_nou2H8WydgOgKF9B16KL5zBrucXMBK6piRhZdn7Kz47/w368-h314/20231117_152645%20b.jpg" width="368" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMfhX1YWTKEUMlZSkSInocHfJhe2fpGwsdygHC1ZDfjjZkuQrBfbOeVZk-17xmW5swj-3B7C0ML-q0zcFLNzIZw9CD6XMCL4CMCC0q1EdaKv2AjsEDJjjqUmxxC1TAJjQdbwaILGMtO5vTdzAG8i4Ve_RVsjHNuU_axnCVpJUGQTXmAYWHv582WwSHNZj/s1105/20230808_110132%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1105" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMfhX1YWTKEUMlZSkSInocHfJhe2fpGwsdygHC1ZDfjjZkuQrBfbOeVZk-17xmW5swj-3B7C0ML-q0zcFLNzIZw9CD6XMCL4CMCC0q1EdaKv2AjsEDJjjqUmxxC1TAJjQdbwaILGMtO5vTdzAG8i4Ve_RVsjHNuU_axnCVpJUGQTXmAYWHv582WwSHNZj/w371-h242/20230808_110132%20b.jpg" width="371" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fwv1364xsMCuMsZW8vQV0pP31cJRo8ThyFNh-NJZoOk-o2Bhbc94n28qJPVVkOusjwcHfSGiN9LURA2VK1IopIBT2G4WL9fVRNBf3uiIn129-wlbNukDAgHPvNhnJs2UZGsXV8j0gpoRsEDWuVwuk9OAFAO7mVr_mHdrU2g_FJE-0o8VE6dBrMRoSV-r/s824/00%20onion%20potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="824" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fwv1364xsMCuMsZW8vQV0pP31cJRo8ThyFNh-NJZoOk-o2Bhbc94n28qJPVVkOusjwcHfSGiN9LURA2VK1IopIBT2G4WL9fVRNBf3uiIn129-wlbNukDAgHPvNhnJs2UZGsXV8j0gpoRsEDWuVwuk9OAFAO7mVr_mHdrU2g_FJE-0o8VE6dBrMRoSV-r/w369-h323/00%20onion%20potato.jpg" width="369" /></a></div></div><p>I'm sure there are turkey deals to be had wherever you are during the holiday, so this week check out those grocery flyers in the mail before you give them the heave-ho.<br /></p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOxiDn4ZsEw3VXz5pSKO_KMUfb8NVha5WaHj2LUE_W9MSku94BKXkmQYY3N-t_WJ30Eh0jMytAc9xM92f1fDhURzW-96ivkbjAjWEGZk8I8TqoY90VzBiWxymdmuXAOvppKtoYW_G-OzYSeBtrmsr99QTlzS2sDGkE9_dt3ttoiOt-J4Q_Aplrq9N951o/s994/20231215_152508%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="994" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOxiDn4ZsEw3VXz5pSKO_KMUfb8NVha5WaHj2LUE_W9MSku94BKXkmQYY3N-t_WJ30Eh0jMytAc9xM92f1fDhURzW-96ivkbjAjWEGZk8I8TqoY90VzBiWxymdmuXAOvppKtoYW_G-OzYSeBtrmsr99QTlzS2sDGkE9_dt3ttoiOt-J4Q_Aplrq9N951o/w446-h323/20231215_152508%20b.jpg" width="446" /></a></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RFRlGc9wL-g/Uo-PRRlNzcI/AAAAAAAAKro/FkNYLV-3GgM/s1600/turkey+norman+rockwell+720.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="429" src="https://4.bp.blogspot.com/-RFRlGc9wL-g/Uo-PRRlNzcI/AAAAAAAAKro/FkNYLV-3GgM/w335-h429/turkey+norman+rockwell+720.jpg" width="335" /></a></div><p>The main event is the centerpiece, a fat turkey overloaded with stuffing. Now, wouldn't it be great if you could get away with just setting out a stack of heated <b>Banquet Turkey Dinners? </b>That really is the cheapest way to go.<br /><br />Well I know that won't fly, but one year in my bachelor days I had one. My wacky review of this frozen fiasco poultry dinner is a <a href="http://the99centchef.blogspot.com/2011/12/deal-of-day-saddest-christmas-turkey.html">click away here</a>.<br /><br />But seriously, I posted my version of a <b><a href="http://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html">Turkey with Stuffing</a></b> recipe, and <a href="http://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html">click here to read all about it</a>. My blog post also features my Mother-in-law's decadent <b>Sausage Stuffing</b>. I shot a video below for you, and it's done in my movie technique of stop-motion animation to boot.<br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/ejRrDRQscNs" width="515"></iframe><br /><br />You may find a whole turkey too much to handle, or your guest list is just yourself and maybe one or two other guests. In that case, it is easy to bake a whole <b><a href="http://the99centchef.blogspot.com/2020/11/easy-roast-turkey-breast-video-recipe.html" target="_blank">Turkey Breast</a></b>.</p><p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gPNK0pXpks4oLsZZn3E2ZQEf-_F6C44824j_n0LLsobSW822_Lpo5hC5a83oq78Ms_c3j8LLSlS-1-Xi6-NbmAtzSchxK0KgAigz-f8VfufakNChP34M9qwm4VXlPNfjpdsCznujPNm6QegXRwewURF5-G0CwhvvVpTpT5mhicSWmuvK6iIlamrmLQ/s912/00%20turkey%20breast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="912" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gPNK0pXpks4oLsZZn3E2ZQEf-_F6C44824j_n0LLsobSW822_Lpo5hC5a83oq78Ms_c3j8LLSlS-1-Xi6-NbmAtzSchxK0KgAigz-f8VfufakNChP34M9qwm4VXlPNfjpdsCznujPNm6QegXRwewURF5-G0CwhvvVpTpT5mhicSWmuvK6iIlamrmLQ/w401-h317/00%20turkey%20breast.jpg" width="401" /></a></div><br />The last time I cooked a <b><a href="http://the99centchef.blogspot.com/2020/11/easy-roast-turkey-breast-video-recipe.html" target="_blank">Turkey Breast</a></b><b> </b>it took about 2 hours at 350 degrees to roast. I simply seasoned it with salt and pepper, leaving it uncovered. You can also add some herbs, or do it with your own family recipe way.<br /><br />Check with a thermometer for a reading of 165 degrees. I usually just slice into a thick part of the <b> <a href="http://the99centchef.blogspot.com/2020/11/easy-roast-turkey-breast-video-recipe.html" target="_blank">Turkey Breast</a></b> and make sure there are no pink juices. And when done, remove from oven and let stand for about 5 minutes so juices settle back in the meat.<br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ncP5C9NSJu4" width="525"></iframe><p></p><p><b><span style="color: #b45f06; font-size: large;">The same goes for Turkey Legs. </span></b>They may cook a little quicker though, so start checking for doneness after an hour and a half. For a change of pace, I made a tasty recipe called<b> <a href="http://the99centchef.blogspot.com/2022/08/mexican-cola-turkey-carnitas-recipe-for.html" target="_blank">Mexican Cola Turkey Carnitas</a>. </b>I just cover and braise a couple of Turkey Legs for about 2 to 3 hours in Mexican Cola with herbs. You can see how I make this sweet recipe in the video below.<br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/aVH1tFctZ0Q" title="YouTube video player" width="525"></iframe><br /><br />To add some <b>South of the Border Christmas</b> tradition serve a steaming bowl of pork, chile, and hominy stew called <b><a href="https://the99centchef.blogspot.com/2015/03/pozole-recipe-video-pork-red-chiles.html">Pozole</a></b>. Along with tamales,<b><a href="https://the99centchef.blogspot.com/2015/03/pozole-recipe-video-pork-red-chiles.html"> Pozole</a></b> is a Mexican culinary holiday tradition.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_mWw3hukwsw" width="525"></iframe><br /><br />Setting out a platter of plump<b> Tamales</b> are edible holiday packages of deliciousness. And while I don't have a cheap$kate recipe yet, I can point you to a local L.A. fave purveyor called <b><a href="https://www.yelp.com/biz/tamales-alberto-los-angeles-2">Tamales Alberto</a></b>. If you are in the 'hood do get a dozen.</p><p><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Qk0jHt5pZQI" width="525"></iframe></p><p>My recipes are stuffed with cooking tips and cheap shopping sources like my local <a href="http://99only.com/">99c only Store</a> and <b><a href="https://www.dollartree.com/">Dollar Tree</a>.</b> They have stepped up their holiday food deals as well. <b><a href="https://www.dollartree.com/">Dollar Tree</a></b> items now start at $1.25 Each carries boxes of stuffing and Hormel Bacon & Pork Sausage Links on the cheap. Right now they are selling everything but the bird!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW7RllAg0DMYW7585GB5xtP5Vs1ttlEYxxZGXCUD0hVDMO-eO9rmNOjeGJf8lQSQnhv4TRfEumjWlaWJQWPQy2j3iWP38wSwm7IjLuOduXhLvONJUrR0nkjoORCSmw7-TSzDyxvAEt_PuL9WNGCZli8w5ugSP-yJYKRTXK9AX6tEd3WnJ4JZJoXUqkA/s720/20221004_112045%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="503" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW7RllAg0DMYW7585GB5xtP5Vs1ttlEYxxZGXCUD0hVDMO-eO9rmNOjeGJf8lQSQnhv4TRfEumjWlaWJQWPQy2j3iWP38wSwm7IjLuOduXhLvONJUrR0nkjoORCSmw7-TSzDyxvAEt_PuL9WNGCZli8w5ugSP-yJYKRTXK9AX6tEd3WnJ4JZJoXUqkA/w340-h486/20221004_112045%20b.jpg" width="340" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsCr1cmCCMvCCtXGNT9s6YCXKli5pBMl64AfkNJG92SQGKaN4_FZN5UXZM0VGPxcnnhcFE65wseOSoqjJLIAp28Ee_BYMDPFHhasBY2D3nBVYtB95gHXmO2tg6KT_eX7r1XnppfWZaCtMvnxp2hql4XRlSTRJAwuh3mYN7JPwW1CfWVs129BAaaR8rg/s993/125%20sausage%20link%20maple.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="993" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsCr1cmCCMvCCtXGNT9s6YCXKli5pBMl64AfkNJG92SQGKaN4_FZN5UXZM0VGPxcnnhcFE65wseOSoqjJLIAp28Ee_BYMDPFHhasBY2D3nBVYtB95gHXmO2tg6KT_eX7r1XnppfWZaCtMvnxp2hql4XRlSTRJAwuh3mYN7JPwW1CfWVs129BAaaR8rg/w414-h300/125%20sausage%20link%20maple.jpg" width="414" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQfB5NmZwk9E4uV8eg31XzC-OjYtQj2EQs7G2pn-10OGQo6o_K3orFn3abQXb1nZdIZnUJ53c-DaxjM3oiQbUFvsqdkf3-Tlu2sg2JNOHT6952US2I5dh4vPMDB86KvqxPXwVreKTysaxSSVpB3sBUAjmSaInOs_8SGEYYOK4hWbGSQ3BDTvmJPgiJw/s859/00%20cranberry%20gravy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="859" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQfB5NmZwk9E4uV8eg31XzC-OjYtQj2EQs7G2pn-10OGQo6o_K3orFn3abQXb1nZdIZnUJ53c-DaxjM3oiQbUFvsqdkf3-Tlu2sg2JNOHT6952US2I5dh4vPMDB86KvqxPXwVreKTysaxSSVpB3sBUAjmSaInOs_8SGEYYOK4hWbGSQ3BDTvmJPgiJw/w418-h350/00%20cranberry%20gravy.jpg" width="418" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYauI0cVQR4V3Whv5Wxo0pwaCq3LPqwc2aSR3Y-CYJ8KIVKWcMJpX4I-h9Rq_AEEi8BjCPWXxNx7quasPu4G9NW7r8Eud0186Ai2k_YLEs2NKeOcze0XTPl572GEx70OP203lDy6xiKn-IjAadEUcmm_4fVuTYCU7J_CnCA7Kjr7iTxPt_NHy0t-YkQA/s720/20220614_173317%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="412" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYauI0cVQR4V3Whv5Wxo0pwaCq3LPqwc2aSR3Y-CYJ8KIVKWcMJpX4I-h9Rq_AEEi8BjCPWXxNx7quasPu4G9NW7r8Eud0186Ai2k_YLEs2NKeOcze0XTPl572GEx70OP203lDy6xiKn-IjAadEUcmm_4fVuTYCU7J_CnCA7Kjr7iTxPt_NHy0t-YkQA/w277-h484/20220614_173317%20b.jpg" width="277" /></a></div><div style="text-align: center;"><b>Click on any photo to see larger</b>.</div><p><span style="font-size: large;"><b>Come take a<span style="color: magenta;"> <span style="color: #cc0000;">walk on the wild sides</span></span></b></span> with <b>The 99 Cent Rebel With a Cause Chef</b>. And you can be sure the following links will go over big with your hungry family and visiting neighbors. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzcbWpsKmcA_2n818LMNeQ-J9SrhIkwFp7LJRB7Bno3XAPUyBb4xnUyiva7-hfZLVQnSWv0T4zTFv0KbnQ5_AcZPWA-kv9946-LdzOMYLWUjsmNFTGbSej6QDZSd5U5aErfkv4fVAX5EqMUSKUMv2eCCS9KIvtXPZuLif2K8jIc-lin8pwZRbTM4Mow/s947/20220923_135307%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="947" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzcbWpsKmcA_2n818LMNeQ-J9SrhIkwFp7LJRB7Bno3XAPUyBb4xnUyiva7-hfZLVQnSWv0T4zTFv0KbnQ5_AcZPWA-kv9946-LdzOMYLWUjsmNFTGbSej6QDZSd5U5aErfkv4fVAX5EqMUSKUMv2eCCS9KIvtXPZuLif2K8jIc-lin8pwZRbTM4Mow/w469-h357/20220923_135307%20b.jpg" width="469" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6DWnV65wUC4OUpqSxDMLYP3rEiK6WJr9sq-M8kjJi96IiFxJ_SRIOEuR3b6YCfLk0hsE5UQNSJor6nxgS5uzW4NQVRdqx67U0vQ7l-64_FXLLdM9dkT3fh_bDyIMfCiE5hF5nc6f4qlmpeaAlaf978525Xi0XXdK4t2hE3Wl-Dng3nG_cClnAeYcNA/s902/20220923_135548%20b.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="902" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6DWnV65wUC4OUpqSxDMLYP3rEiK6WJr9sq-M8kjJi96IiFxJ_SRIOEuR3b6YCfLk0hsE5UQNSJor6nxgS5uzW4NQVRdqx67U0vQ7l-64_FXLLdM9dkT3fh_bDyIMfCiE5hF5nc6f4qlmpeaAlaf978525Xi0XXdK4t2hE3Wl-Dng3nG_cClnAeYcNA/w471-h376/20220923_135548%20b.jpg" width="471" /></a> </p><p>You've never seen stuffing made like this: <b><a href="http://the99centchef.blogspot.com/2009/11/thanksgiving-stuffing-cupcakes-with.html">Stuffing Cupcakes with Cranberry Topping & Gravy</a></b>. To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe <a href="http://the99centchef.blogspot.com/2009/11/thanksgiving-stuffing-cupcakes-with.html">click here</a>. It's easy and quick to make, all you need (to borrow) is a cupcake pan. <b><a href="http://the99centchef.blogspot.com/2009/11/thanksgiving-stuffing-cupcakes-with.html">Stuffing Cupcakes</a></b> are portable for an office party or a potluck dinner. If you are like me, stuffing, next to roasted turkey, is the main event for my ravenous taste buds.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CwHAWDCIIHs/UKwtWnZeWqI/AAAAAAAAHrA/Vmr88vziRGs/s1600/99c+chef+stuffing+cupcake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://2.bp.blogspot.com/-CwHAWDCIIHs/UKwtWnZeWqI/AAAAAAAAHrA/Vmr88vziRGs/w475-h329/99c+chef+stuffing+cupcake.jpg" width="475" /></a></div><div style="text-align: center;">Stuffing Cupcakes</div><p><span style="color: #cc0000; font-size: large;"><b>Make your own <a href="http://the99centchef.blogspot.com/2017/12/strawberry-compote-video-recipe.html">Homemade Cranberry Sauce</a></b></span> by simmering two cups of fresh cranberries in a simple sweet syrup. My original recipe uses fresh strawberries but can use almost any fresh fruit, including cranberries.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-yNAT-T0syhs/WXJgk5VdVOI/AAAAAAAARS4/vJ-uTCPjDlwQDvktT7SQQxrh7aeYJcg3wCPcBGAYYCw/s1600/simmer-1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="569" height="258" src="https://4.bp.blogspot.com/-yNAT-T0syhs/WXJgk5VdVOI/AAAAAAAARS4/vJ-uTCPjDlwQDvktT7SQQxrh7aeYJcg3wCPcBGAYYCw/w458-h258/simmer-1.gif" width="458" /></a></div><p>Everyone knows how to make <b><a href="http://everyone%20knows%20how%20to%20make%20mashed%20potatoes%2C%20right/?%20Well,%20just%20in%20case%20you%20are%20a%20newbie%20here%27s%20one%20way%20to%20do%20them%20cheaply%20and%20easily.">Mashed Potatoes</a></b>, right? Well if you are a newbie to pulverizing tubers, I got your back! And you gotta have gravy to go with<b> Mashed Potatoes</b>. My <b><a href="https://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html">Turkey with Dressing</a></b> link has a <b><a href="https://the99centchef.blogspot.com/2012/01/holiday-turkey-post-mortem-video.html">Homemade Gravy</a></b> recipe, too.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9QSWj4Uf6bY/V2gmvH152mI/AAAAAAAAP_E/fNUg1XQ48p8wqjso27i7GKA8LGTWxBwvgCPcBGAYYCw/s1600/potato%2Bmash%2Bspoon.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="269" src="https://1.bp.blogspot.com/-9QSWj4Uf6bY/V2gmvH152mI/AAAAAAAAP_E/fNUg1XQ48p8wqjso27i7GKA8LGTWxBwvgCPcBGAYYCw/w477-h269/potato%2Bmash%2Bspoon.gif" width="477" /></a></div><div style="text-align: center;">Mashed Potatoes</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VlWNaYENxcQ/UKw03Cu6FGI/AAAAAAAAHsM/B0cAQa-yzVs/s1600/saag+spoon.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="433" src="https://4.bp.blogspot.com/-VlWNaYENxcQ/UKw03Cu6FGI/AAAAAAAAHsM/B0cAQa-yzVs/w288-h433/saag+spoon.jpg" width="288" /></a></div><p><b><span style="color: #6aa84f; font-size: large;">Boring Creamed Spinach</span></b> is a typical <b>Christmas</b> side, but I have a Hindi twist. One of my favorite Indian restaurant side dishes is <b><a href="http://the99centchef.blogspot.com/2016/10/mexican-style-saag-paneer-spinach-curry.html">Saag Paneer</a></b>, which is just like creamed spinach, but with cheese and the added spice punch of ground cumin. My version is made with easy-to-get (and lower fat) cottage cheese instead of Indian Paneer (cheese) and Ghee (butter). Once you and your family try my cheesy and creamy <b><a href="http://the99centchef.blogspot.com/2016/10/mexican-style-saag-paneer-spinach-curry.html">Saag Paneer</a></b>, you won't go back to Creamed Spinach. And the recipe is a <a href="http://the99centchef.blogspot.com/search?q=saag+paneer">click away, here</a>.<br /><br />If you are looking for traditional sides I have the old-school <b><a href="https://the99centchef.blogspot.com/2010/11/french-fried-onions-green-bean.html">French Fried Onions and Green Bean Casserole</a></b>, which is right out of the 1960s-themed <a href="http://www.amctv.com/shows/mad-men">Mad Men TV series</a>. Yeah, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe where Betty Crocker has it right -- creamy, crunchy and so satisfying. <a href="http://the99centchef.blogspot.com/2010/11/french-fried-onions-green-bean.html">Click here</a> to see the Cheap$kate Chef's version.<br /><br /><b><a href="http://the99centchef.blogspot.com/2012/11/roasted-brussels-sprouts-video.html">Roasted Brussels Sprouts</a></b> are edible Christmas ornaments that you can add to the oven during the last 30 minutes of your roasting turkey. Just drizzle them with oil and dust them with salt and pepper. It couldn't be simpler to do and here is my stop-motion animated video to prove it.<br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/eqNYowUupks" width="515"></iframe><br /><br />Of course, I have some more sides for you, just click on any of the following names: <span style="color: #674ea7;"><a href="http://the99centchef.blogspot.com/2013/12/green-beans-with-almonds.html"><b>Green Beans with Almonds</b></a></span>, <a href="http://the99centchef.blogspot.com/2008/12/whiskey-yams-with-brown-sugar-pumpkin.html"><span style="color: #3d85c6;"><b>Whiskey Yams with Brown Sugar Pumpkin Seeds</b></span></a>, <a href="http://the99centchef.blogspot.com/2010/02/yellow-squash-cherry-tomatoes-onions.html"><b>Squash, Tomatoes and Onions</b></a>, <a href="http://the99centchef.blogspot.com/2012/05/brussels-sprouts-in-spicy-sour-cream.html"><span style="color: #38761d;"><b>Brussels Sprouts in Sour Cream</b></span></a>, <a href="http://the99centchef.blogspot.com/2010/01/roasted-potatoes-carrots.html" style="color: #741b47;"><b>Roasted Potatoes with Carrots</b></a>, <a href="http://the99centchef.blogspot.com/2008/09/choosing-sides-orange-honey-glazed.html"><span class="Apple-style-span" style="color: #38761d;"><b>Honey Orange Glazed Carrots</b></span></a>, <a href="http://the99centchef.blogspot.com/search?q=greens"><span style="color: #0b5394;"><b>Collard Greens with Molasses</b></span></a>, <a href="http://the99centchef.blogspot.com/2012/08/asparagus-red-potato-salad.html"><b>Asparagus and Red Potato Salad</b></a>, <a href="http://the99centchef.blogspot.com/2011/10/pears-and-spinach-with-herb-cream.html"><span style="color: #b45f06;"><b>Pear and Spinach Salad with Creamy Dressing</b></span></a>, <b><a href="http://the99centchef.blogspot.com/2015/06/fresh-fruit-salad.html">Fresh Fruit Salad</a>.</b><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-KEylxUZWsJ4/WgO_XfVRuUI/AAAAAAAARuQ/1-5k5odsYkkn4-wYhCOTKIo2I87TIgsTACKgBGAs/s1600/almond%2Bcu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="962" height="301" src="https://4.bp.blogspot.com/-KEylxUZWsJ4/WgO_XfVRuUI/AAAAAAAARuQ/1-5k5odsYkkn4-wYhCOTKIo2I87TIgsTACKgBGAs/w454-h301/almond%2Bcu.jpg" width="454" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Green Beans & Almonds</b></div><p>And don't forget the appetizers like: <a href="http://the99centchef.blogspot.com/2015/03/warm-artichoke-dip.html"><b>Warm Artichoke Dip</b></a>, <a href="http://the99centchef.blogspot.com/2009/11/black-olive-tapenade-with-crostinis.html"><b>Black Olive Tapenade with Crostinis</b></a>, <a href="http://the99centchef.blogspot.com/2010/07/bacon-wrapped-dates-with-cream-cheese.html"><b>Bacon Wrapped Dates with Cream Cheese</b></a>, and <b><a href="http://the99centchef.blogspot.com/2008/04/appetite-for-appetizers-roasted.html">Roasted Asparagus Wrapped in Salami</a></b>.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-pusmIjJJ4DM/WgPA4u04jNI/AAAAAAAARuc/lC6IJ8rUo4k00eeu4f8HNgWFgp1_8PwzgCKgBGAs/s1600/dip%2Bcelery.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="515" height="262" src="https://3.bp.blogspot.com/-pusmIjJJ4DM/WgPA4u04jNI/AAAAAAAARuc/lC6IJ8rUo4k00eeu4f8HNgWFgp1_8PwzgCKgBGAs/w466-h262/dip%2Bcelery.gif" width="466" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b>Warm Artichoke Dip</b></div><p><b><span style="color: #cc0000; font-size: large;">And if that isn't enough -- it's dessert time! </span></b>After you push yourself away from the table and waddle to the couch to catch a holiday game on the TV, be sure to grab a handful of my wife's <a href="http://the99centchef.blogspot.com/2009/12/cranberry-orange-coconut-cookies.html" style="color: #b45f06;"><b>Cranberry Orange and Coconut Cookies</b></a> (click on the name for the recipe.)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kRewAr2hW4I/UKw_giwdsjI/AAAAAAAAHtI/qNM6iaWJjqk/s1600/cranberry+cookie+plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://1.bp.blogspot.com/-kRewAr2hW4I/UKw_giwdsjI/AAAAAAAAHtI/qNM6iaWJjqk/w459-h305/cranberry+cookie+plated.jpg" width="459" /></a></div><p>But you can't do better than desserts made by Mom. They know what makes a family happy and mine has been generous enough to show me how she does it. Here are a couple of videos I made of her homemade <b><a href="http://the99centchef.blogspot.com/2011/12/moms-pumpkin-pie-christmas-dessert.html">Pumpkin</a></b> and <b><a href="http://the99centchef.blogspot.com/2011/12/moms-mini-pecan-pies-christmas-dessert.html">Mini Pecan Pies</a></b>.<br /><br />Now is the time to hit up your local grocery for cans of pumpkin or, if you are cheap like me, less expensive cans of sweet potato. You can use either, as the taste is identically delicious (that is when canned yams are in a sweet syrup.)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvoRmFRP562kydS4YFwBTBRpPL75vl6GkGT6MSAGK5VIvEKPQ4tFgf2ZPYAU4e-MUrTEz9neJ7QOrwzldyUSoC93aDKTkal2HWtqNTKj3au3nQDMkCRnCtkOl4FY91ZtTYtUoNOikw9LLmGrNmTU-RrfLe798rXaUqmaSAk4_tyyu-WE8_j7uXQ7pag/s844/00%20pumpkin%20evap%20milk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="844" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvoRmFRP562kydS4YFwBTBRpPL75vl6GkGT6MSAGK5VIvEKPQ4tFgf2ZPYAU4e-MUrTEz9neJ7QOrwzldyUSoC93aDKTkal2HWtqNTKj3au3nQDMkCRnCtkOl4FY91ZtTYtUoNOikw9LLmGrNmTU-RrfLe798rXaUqmaSAk4_tyyu-WE8_j7uXQ7pag/s320/00%20pumpkin%20evap%20milk.jpg" width="320" /></a></div><p>Read the recipe details of my Mom's luscious <b><a href="http://the99centchef.blogspot.com/2011/12/moms-pumpkin-pie-christmas-dessert.html">Pumpkin Pie</a></b> <a href="http://the99centchef.blogspot.com/2011/12/moms-pumpkin-pie-christmas-dessert.html">by clicking here</a>. And watch the video below to see how she does it.<b></b><br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/w8TvVEwppHI" title="YouTube video player" width="525"></iframe></p><p><b><span style="color: #6aa84f; font-size: large;">Every Christmas holiday</span></b> I eagerly await a package from Mom of her famous <b><a href="http://the99centchef.blogspot.com/2011/12/moms-mini-pecan-pies-christmas-dessert.html">Mini Pecan Pies</a></b>. A dozen of them travel well inside a shoebox from Louisiana to Los Angeles. These small pies are the tastiest present one can receive, and I got her recipe for you -- all you have to do <a href="http://the99centchef.blogspot.com/2011/12/moms-mini-pecan-pies-christmas-dessert.html">is click here</a>.<br /><br />This is a great <b>Christmas</b> party dessert, but make sure to give your host a few, as they will disappear way too fast. If you don't believe me, just check out the video I made of Mom setting out a plateful -- and watch my relatives devour them in no time flat! (By the way, I think you will be impressed with how the Chintzy Chef gets around paying typically exorbitant pecan prices.)<br /><br /><iframe allowfullscreen="" frameborder="0" height="343" src="https://www.youtube.com/embed/tg6T9nLCNCs" width="515"></iframe><br /><br />I hope you all have a great holiday. Keep checking back here for more budget recipes and loads of new food videos. And I'll leave you with my <b><a href="https://the99centchef.blogspot.com/2016/11/thanksgiving-recipes-week-homemade-egg.html">Homemade Eggnog</a></b> recipe and wacky tree-trimming video.<br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/s11EBKQkGco" title="YouTube video player" width="525"></iframe></p><p><br /></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-81164637831701074672023-12-20T01:09:00.000-08:002023-12-20T01:09:00.126-08:00 Easy Roast Turkey Breast - Video Recipe<p> <b><span style="font-size: large;"><span style="color: #cc0000;">Roast a whole turkey for Christmas?</span> <span style="color: #6aa84f;">No thanks!!</span></span></b> I'll go the easy route and just roast a turkey breast - it's quick and easy to do my way. Take the pressure off and keep it simply delicious.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1ZE1gK2r8Ps/X69B9c1um6I/AAAAAAAAVn4/-vF2O3YCwC8IlJGUoYudX1GWSp3sxPSVwCLcBGAsYHQ/s640/breast-slice-1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="259" src="https://1.bp.blogspot.com/-1ZE1gK2r8Ps/X69B9c1um6I/AAAAAAAAVn4/-vF2O3YCwC8IlJGUoYudX1GWSp3sxPSVwCLcBGAsYHQ/w460-h259/breast-slice-1.gif" width="460" /></a></div><p>And as a bonus, I add <b>Stuffing</b> under the flap of the breast wishbone skin and I add an extra mound of <b>Stuffing </b>that the turkey breast rests on. So you get it all with my <b>Easy Roast Turkey Breast</b> recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yzN75YUeu74/X69Qe8PYvMI/AAAAAAAAVoA/RvqDuKt1H-ASC5ERSPKEOAdKD_EzkvMTACLcBGAsYHQ/s640/turkey-stuffing.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="254" src="https://1.bp.blogspot.com/-yzN75YUeu74/X69Qe8PYvMI/AAAAAAAAVoA/RvqDuKt1H-ASC5ERSPKEOAdKD_EzkvMTACLcBGAsYHQ/w451-h254/turkey-stuffing.gif" width="451" /></a></div><p>The advantage of only cooking a <b>Turkey Breast</b> is you don't have to worry about dark meat when cooking a whole turkey. Usually, dark meat takes longer to cook than white meat, so often the white meat will dry out even when covered with aluminum foil to help keep it moist.</p><p>I don't know about you but I like a succulent slice of turkey breast, not a dry bite of bird. </p><p>Of course, you have to be a "white meat" person for this recipe, I like both white and dark...can't we all get along?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iztRqerW-PM/X69mseKtmbI/AAAAAAAAVpA/L9WW97MDGG8-iCJk30vYNMulzWMjvlzsgCLcBGAsYHQ/s1080/01%2Bbreast%2Bmeat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="293" src="https://1.bp.blogspot.com/-iztRqerW-PM/X69mseKtmbI/AAAAAAAAVpA/L9WW97MDGG8-iCJk30vYNMulzWMjvlzsgCLcBGAsYHQ/w440-h293/01%2Bbreast%2Bmeat.jpg" width="440" /></a></div><p>Turkey breast comes in many sizes/ weights starting at about 5 pounds, so you will serve 3 or 4 guests easily and there's little waste, without a lot of carcass bones and skin to throw out.</p><p style="text-align: center;"><b>The good old days.</b></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-s4IlExTwl2E/X7RHT5CXjlI/AAAAAAAAVpI/MjA3tGsYXoImLAcE9qh1z4NhrIblpigbQCLcBGAsYHQ/s937/01%2B99c%2Bbreast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="937" height="345" src="https://1.bp.blogspot.com/-s4IlExTwl2E/X7RHT5CXjlI/AAAAAAAAVpI/MjA3tGsYXoImLAcE9qh1z4NhrIblpigbQCLcBGAsYHQ/w449-h345/01%2B99c%2Bbreast.jpg" width="449" /></a></p><div class="separator" style="clear: both; text-align: center;"><b>These days.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEOE9bwUw1teq73VVcF5Xt9M1nonV7aXVAI7Jm-6CFrgWVXAY8E4Yt6DGLHj65et_MoWRzLF1OfB9R5OYtrp2KveB4N2aFYfyaccQgHG5tr1El-tnUlsabNp_HJicpmZ_WqopyXUAdwsl8mG3l0Qr259EoPQHo3D5GFmVsxymoxo6k77cvRgk5JZ5Sg/s912/00%20turkey%20breast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="912" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEOE9bwUw1teq73VVcF5Xt9M1nonV7aXVAI7Jm-6CFrgWVXAY8E4Yt6DGLHj65et_MoWRzLF1OfB9R5OYtrp2KveB4N2aFYfyaccQgHG5tr1El-tnUlsabNp_HJicpmZ_WqopyXUAdwsl8mG3l0Qr259EoPQHo3D5GFmVsxymoxo6k77cvRgk5JZ5Sg/w442-h349/00%20turkey%20breast.jpg" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyLAGc_1fk1UraTID96f1UWBVKt_ELNyJ36YmYpLj-MX50MKMU8qGFNqULE9Nlfx8ndby54DuQM-n9FoybtGacc85YnopOjaWv5B90WntWc7D0NiQDqrMj-UxVsu67cgYz_EbYKZ_Zsg4WTjDbTZOicn0vO4kxFYODRopDFE-hoOwRuPMxVzMTGM9Wg/s1215/20221117_163402%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1215" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyLAGc_1fk1UraTID96f1UWBVKt_ELNyJ36YmYpLj-MX50MKMU8qGFNqULE9Nlfx8ndby54DuQM-n9FoybtGacc85YnopOjaWv5B90WntWc7D0NiQDqrMj-UxVsu67cgYz_EbYKZ_Zsg4WTjDbTZOicn0vO4kxFYODRopDFE-hoOwRuPMxVzMTGM9Wg/w446-h265/20221117_163402%20b.jpg" width="446" /></a></div><p>You could just buy a whole <b>Turkey</b> on sale and break it down. Practice on a whole chicken first. It's economical and you can make separate meals with dark meat and wings later. Defrost a frozen turkey in the refrigerator so it stays cold. It may take 3 to 4 days until the whole turkey is soft enough to slice apart.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8bY3e8jPdaKOUKy2-vhVNC5bJRRQR1H-5ZnwnOdLu-47x-u4vPUbwg_lpOA1UTI1aqdpEVtEKkdRjSAtjJYJ30RTOYvBbTWIUiAjth5kUKaG25UafPaztiheJDq7I2AwFOcFIquvwPQ0EfHtDO3yga9VitlB0FasN6q6x6dztZaKSzoKAuleiUkn0g/s640/turkey-slice_total.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8bY3e8jPdaKOUKy2-vhVNC5bJRRQR1H-5ZnwnOdLu-47x-u4vPUbwg_lpOA1UTI1aqdpEVtEKkdRjSAtjJYJ30RTOYvBbTWIUiAjth5kUKaG25UafPaztiheJDq7I2AwFOcFIquvwPQ0EfHtDO3yga9VitlB0FasN6q6x6dztZaKSzoKAuleiUkn0g/w459-h258/turkey-slice_total.gif" width="459" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">The trick to breaking down a chicken or turkey is to slice into where the poultry leg and wing connect to the main body until you see bone. Next, grab the leg or wing and pull away from the body until you hear a crack - that is the joint separating. Finally, just slice around the round joint and continue slicing until the part is free. You can try to cut through bone, but you need a cleaver or saw for hacking. For a whole breast, I slice easily through the rib cage and break apart the joints just underneath the breastbone.</div><p>Refreeze the dark meat legs, thighs, and wings. The backbone is great for a veggie-loaded <b><a href="https://the99centchef.blogspot.com/2011/01/tea-party-chicken-soup.html">Turkey Soup</a>. </b>Of course, you can roast a breast and a leg or thigh together if you are feeding a few.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9-7b2AbcWpsaBHKfUEj9VKKeON17ePOOTN0mDSXcDg_MMjFh-Uwre8FvFVyviqUahFNiMeryzoO1jx46F57fAhSnjZwZrnWgTQ1WisGXZy-GpGAIC405WVVjRzulgntnshlU9oONsPV8rPqkRTBG5M-oc7CF2L15NRGRvR9sEtUjvdAqjHzABNIq_ozx/s994/20231215_152508%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="994" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9-7b2AbcWpsaBHKfUEj9VKKeON17ePOOTN0mDSXcDg_MMjFh-Uwre8FvFVyviqUahFNiMeryzoO1jx46F57fAhSnjZwZrnWgTQ1WisGXZy-GpGAIC405WVVjRzulgntnshlU9oONsPV8rPqkRTBG5M-oc7CF2L15NRGRvR9sEtUjvdAqjHzABNIq_ozx/w471-h341/20231215_152508%20b.jpg" width="471" /></a></div><p>Usually, figure about 15 minutes of roasting per pound of the breast at 350 degrees. My (about) 5-pound <b>Turkey Breast</b> cooked in an hour and a half - that's half the time of roasting a whole turkey!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--1vYzxEKyeM/X69TVW4t2oI/AAAAAAAAVoI/6oPBwVdyKR4AiB6gz1bEBKLCzphO_OijwCLcBGAsYHQ/s640/baking.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="263" src="https://1.bp.blogspot.com/--1vYzxEKyeM/X69TVW4t2oI/AAAAAAAAVoI/6oPBwVdyKR4AiB6gz1bEBKLCzphO_OijwCLcBGAsYHQ/w467-h263/baking.gif" width="467" /></a></div><p> The skin gets crackly and the meat stays moist. Always allow a few minutes of resting time once the <b>Roasted Breast </b>is out of the oven while setting the table and finishing side dishes.</p><p>I can't resist <b>Bread Stuffing</b> with<b> Roast Turkey Breast </b>and I'm not particular. I use a typical boxed stuffing from my local<a href="https://99only.com/"> 99c only Store</a> and add a few sauteed veggies for good measure. I like cornbread or plain white bread stuffing. </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM41iM6LBxtq_OGwwOzXEA-qyQkNDnGCWJV6WMCcHSUbmQpWMwcDyXjboxJdWZZmcTR9oM7qxL_Xu1V2XUzhKzB1LyN8i4-sy0rRi3pI95VuCpCTvGAsWrse7NZKEfCA7MeSma745yb0EvByQpThTUs5jDHGtjgJLQ4iPouuS3b5_knGOAXI-TFNFEWlI/s1373/00%20stuffing%202023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1373" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM41iM6LBxtq_OGwwOzXEA-qyQkNDnGCWJV6WMCcHSUbmQpWMwcDyXjboxJdWZZmcTR9oM7qxL_Xu1V2XUzhKzB1LyN8i4-sy0rRi3pI95VuCpCTvGAsWrse7NZKEfCA7MeSma745yb0EvByQpThTUs5jDHGtjgJLQ4iPouuS3b5_knGOAXI-TFNFEWlI/w476-h250/00%20stuffing%202023.jpg" width="476" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Click on any photo to see larger.</b></div><p>A chopped stalk of celery and some chopped onion, mushrooms, and garlic all sauteed together, are what I add, then follow the box directions. If I have a small package of breakfast sausage I'll saute that too and mix it all together. My<b> <a href="http://the99centchef.blogspot.com/2016/11/thanksgiving-recipes-week-in-laws.html" target="_blank">Easy Stuffing Recipe</a></b> is a <b><a href="http://the99centchef.blogspot.com/2016/11/thanksgiving-recipes-week-in-laws.html" target="_blank">click away here</a></b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n_AyovLIcB4/X69mKdYVQcI/AAAAAAAAVo4/C18pijsYrJ0oE52iaZbozhQZT8z4QFangCLcBGAsYHQ/s1080/01%2Bplated%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="319" src="https://1.bp.blogspot.com/-n_AyovLIcB4/X69mKdYVQcI/AAAAAAAAVo4/C18pijsYrJ0oE52iaZbozhQZT8z4QFangCLcBGAsYHQ/w480-h319/01%2Bplated%2B2.jpg" width="480" /></a></div><p>Almost everything in the grocery store is on sale this time of year so keep a lookout and click here to see some of my yummy side dishes -- <b><a href="http://the99centchef.blogspot.com/2015/06/bacon-wrapped-brussels-sprouts-video.html" target="_blank">Bacon Wrapped Brussels Spouts</a></b> or a <b><a href="http://the99centchef.blogspot.com/2010/11/french-fried-onions-green-bean.html" target="_blank">Green Bean Casserole with French Fried Onions</a></b>, anyone?</p><p>You don't need the whole bird to make a satisfying Thanksgiving meal, my <b>Easy Roast Turkey Breast</b> will do the job!</p><p style="text-align: center;"><span style="text-align: left;"><b>Easy Roast Turkey Breast</b></span><b> - <span style="color: #741b47;">Video</span></b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ncP5C9NSJu4" width="525"></iframe></p><p style="text-align: center;"><b>Play it here</b>. The video runs 1 minute, 38 seconds.</p><p><b>Ingredients</b> (serves 3-4)</p><p><b>4-6 pound turkey breast </b>- It comes in various sizes so cooking time will vary. But in general, it's about 15 minutes per pound at 350 degrees -- the internal temperature of the thickest part of the breast should be 150-155 degrees. My turkey breast took an hour and a half at 350 degrees. </p><p><b>Salt and pepper</b> to taste - just sprinkle on as much or as little as you like, about a teaspoon total.</p><p><b>Optional</b> - a box of favorite Stuffing. Follow the box directions or see my recipe by clicking here.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u6_pIJnEAXE/X69WWTnl2fI/AAAAAAAAVoY/WmD6J1JTHM4UgRB8mbfG3vHpoq4n8eh_ACLcBGAsYHQ/s1177/01%2Bingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1177" height="290" src="https://1.bp.blogspot.com/-u6_pIJnEAXE/X69WWTnl2fI/AAAAAAAAVoY/WmD6J1JTHM4UgRB8mbfG3vHpoq4n8eh_ACLcBGAsYHQ/w473-h290/01%2Bingredients.jpg" width="473" /></a></div><p><b>Directions</b></p><p>Nothing to this recipe really, just preheat the oven to 350 degrees and sprinkle on some salt and pepper. Okay to put some fresh or dried herbs under the breast skin if you like. Rosemary is a pungent herb, or sage and rosemary, too. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PWFQXnvfHAo/X69lSG_ujMI/AAAAAAAAVog/O1JT7UWmdD4HExTRXuan1r4yNWmKGhBAwCLcBGAsYHQ/s1080/01%2Bsalt%2Bpepper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="321" src="https://1.bp.blogspot.com/-PWFQXnvfHAo/X69lSG_ujMI/AAAAAAAAVog/O1JT7UWmdD4HExTRXuan1r4yNWmKGhBAwCLcBGAsYHQ/w482-h321/01%2Bsalt%2Bpepper.jpg" width="482" /></a></div><p>Place the turkey breast skin side up and let it roast until done, about an hour and a half or until the juices run clear when sliced, or the internal temperature is 150-155 degrees in the thickest part of the breast.</p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/--1vYzxEKyeM/X69TVW4t2oI/AAAAAAAAVoI/6oPBwVdyKR4AiB6gz1bEBKLCzphO_OijwCLcBGAsYHQ/s640/baking.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="263" src="https://1.bp.blogspot.com/--1vYzxEKyeM/X69TVW4t2oI/AAAAAAAAVoI/6oPBwVdyKR4AiB6gz1bEBKLCzphO_OijwCLcBGAsYHQ/w467-h263/baking.gif" width="467" /></a></p><p>If you are a stuffing fanatic then add some to the turkey breast before roasting. I like to stuff the wishbone area which usually has a large flap of skin to enclose the stuffing. </p><p>Turn the breast cavity facing up and lay in the stuffing against the wishbone. Raise up the skin and fasten with a couple of toothpicks. Finally make a mound of stuffing on your roasting pan and place the breast right on top of it, covering it with the breast cavity.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bbNCCicPyKQ/X69lrU6fWaI/AAAAAAAAVoo/YYL0Bghf1kkfcPmFvFsTbaJo8byCArsgwCLcBGAsYHQ/s1798/01%2Bstuffing%2Btoothpicks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1798" height="195" src="https://1.bp.blogspot.com/-bbNCCicPyKQ/X69lrU6fWaI/AAAAAAAAVoo/YYL0Bghf1kkfcPmFvFsTbaJo8byCArsgwCLcBGAsYHQ/w487-h195/01%2Bstuffing%2Btoothpicks.jpg" width="487" /></a></div><p>The turkey juices will flavor the stuffing perfectly. And you get a little crunchy layer of stuffing that cooks against the pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oacwywkIOiQ/X69l664jUHI/AAAAAAAAVos/qYhckPGtnewf1TVwUEixtLWQ8MBU_USwgCLcBGAsYHQ/s1080/01%2Bstuffing%2Bpan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="310" src="https://1.bp.blogspot.com/-oacwywkIOiQ/X69l664jUHI/AAAAAAAAVos/qYhckPGtnewf1TVwUEixtLWQ8MBU_USwgCLcBGAsYHQ/w466-h310/01%2Bstuffing%2Bpan.jpg" width="466" /></a></div><p>If you are looking for a few side dishes to go along with the plump roasted breast then <a href="http://the99centchef.blogspot.com/2019/11/thanksgiving-recipe-roundup.html" target="_blank">click here</a> to see what I recommend.</p><p>Whether you roast the breast with stuffing or without, try my<b> Easy Roasted Turkey Breast </b>for Thanksgiving, or anytime.</p><p><a href="https://1.bp.blogspot.com/-n_AyovLIcB4/X69mKdYVQcI/AAAAAAAAVo4/C18pijsYrJ0oE52iaZbozhQZT8z4QFangCLcBGAsYHQ/s1080/01%2Bplated%2B2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1080" height="319" src="https://1.bp.blogspot.com/-n_AyovLIcB4/X69mKdYVQcI/AAAAAAAAVo4/C18pijsYrJ0oE52iaZbozhQZT8z4QFangCLcBGAsYHQ/w480-h319/01%2Bplated%2B2.jpg" width="480" /></a></p>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-4546850721051849172023-12-17T01:09:00.000-08:002023-12-17T01:09:00.128-08:00Christmas Stuffing Cupcakes With Cranberry Frosting - Video<p><b style="font-size: large;"><span style="color: red;">Check back for a weekly dose of Christmas recipes all this month</span><span style="color: #6aa84f;"> - it's a digital happy hour at the Cheap$kate Chateau!</span></b></p><p><span style="color: #6600cc; font-size: 20.8px;"><span style="font-weight: bold;">Hey, if you can put </span><a href="http://nickeldiner.com/" style="color: #993300; font-weight: bold;">bacon on cupcakes</a><span style="color: #993300; font-weight: bold;">,</span></span> why not <span style="font-weight: bold;">Stuffing Cupcakes</span> with sausage and cranberry frosting? This is the good stuff(ing) -- just ask my skeptical wife; and she has patiently been the recipient of some of my more outlandish culinary creations, like <a href="http://the99centchef.blogspot.com/2008/11/pita-pizza-with-clams-artichoke.html">Pita Pizzas topped with Clams and Artichoke Hearts</a>.<br /><br />This is a fun party appetizer. Too much stuffing for the big bird? Make a few cupcakes with the extra and bring a bowlful to the Christmas table.<br /></p><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WyVdIFGebb4/YZV6OjMerXI/AAAAAAAAWuw/_TjO5NE864kLJw4PlNAEvWa0cfkfwl1zQCLcBGAsYHQ/s456/cupcake%2Bplated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="456" height="294" src="https://1.bp.blogspot.com/-WyVdIFGebb4/YZV6OjMerXI/AAAAAAAAWuw/_TjO5NE864kLJw4PlNAEvWa0cfkfwl1zQCLcBGAsYHQ/w424-h294/cupcake%2Bplated.jpg" width="424" /></a></div><div><br /></div><div>Doesn't that look delicious? <span style="font-weight: bold;">Stuffing Cupcakes</span> need just a little binder - one egg and 1/4 cup of flour to hold it all together. The frosting is regular canned cranberry sauce heated until soft like jelly.<br /><br />Make your favorite chicken or turkey gravy for a dipping sauce (I found a jar of turkey gravy at The 99c Only Store), or, more formally, serve each cupcake in a pool of gravy.<br /><br /></div><div></div><div><a href="http://1.bp.blogspot.com/_B6LDT7h6ArY/Sw6iDGh0-RI/AAAAAAAACSk/RW2W3Av1Pkw/s1600/cupcake+saute+sausage.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408438376694348050" src="https://1.bp.blogspot.com/_B6LDT7h6ArY/Sw6iDGh0-RI/AAAAAAAACSk/RW2W3Av1Pkw/s320/cupcake+saute+sausage.jpg" style="float: left; height: 225px; margin: 0px 10px 10px 0px; width: 320px;" /></a>You can use your favorite holiday stuffing recipe; I used 99 cents packaged cornbread stuffing mix. And you can add anything to stuffing: from sausage to chestnuts and dried fruit, or saute aromatics like onion, bell pepper, celery, garlic, and any fresh herbs you have in your garden.<br /><br /><br />My recipe is adaptable for my vegetarian friends.<br /><br /><div><a href="http://1.bp.blogspot.com/_B6LDT7h6ArY/Sw3pvh8_gLI/AAAAAAAACSM/h7pHopIjRwI/s1600/cupcake+with+bite.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408235730319147186" src="https://1.bp.blogspot.com/_B6LDT7h6ArY/Sw3pvh8_gLI/AAAAAAAACSM/h7pHopIjRwI/s320/cupcake+with+bite.jpg" style="float: right; height: 216px; margin: 0px 0px 10px 10px; width: 289px;" /></a>What's nice about stuffing as a cupcake is you get more crunchy crust than with typical stuffing from a turkey, and you still get a moist, soft center.<br /><br />Why have cranberry sauce on the side, when you can slather it on the cupcake like jam? As for the gravy, it makes a great dipping sauce.<br /><br />All my ingredients come cheap this time of year. Bags of stuffing, cranberry sauce, and breakfast sausage are on sale. Your kids may balk at a <span style="font-weight: bold;">Stuffing Cupcake</span>, but the adults will like it. Hey, pile on enough cranberry frosting and the kids may come around. Pull this recipe out for Christmas, too!<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXXhWba8ySaU4e2B6cPjyQXidOOVi9BuJgV7p5EcVF7Vboc0dhCGPLETF7Zl0-9ck7uTLodpf2653Mjyek14gD7opNpCVZ_Ryn_C2i2vjEiqs6_jz7AeV1jP9j2ZddUc1XpjpNAI-UEW8Qbu225VIzFkK9SLxxLu8alMspuub3f7yHqI3Ky6gOS90YQ/s881/125%20sausage%20package.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="881" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXXhWba8ySaU4e2B6cPjyQXidOOVi9BuJgV7p5EcVF7Vboc0dhCGPLETF7Zl0-9ck7uTLodpf2653Mjyek14gD7opNpCVZ_Ryn_C2i2vjEiqs6_jz7AeV1jP9j2ZddUc1XpjpNAI-UEW8Qbu225VIzFkK9SLxxLu8alMspuub3f7yHqI3Ky6gOS90YQ/w407-h333/125%20sausage%20package.jpg" width="407" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsseO8LmzEiBYAygzRYd2kGngU25XXI6cb0gSbR8ZC1etqArS6uECPhnLcp_ND2Mycy1jt1wfq4BsVyZ6EDS0C8Xs3LfTRxX6R0r_whf4dXgUqEVL15GYiu8N0bpAdx7lpBUk4Lu4p_HkVjQHg_0q30FC-0gEZ-oJ_zSEQa2PhDoD-LH0MLJkr3H5PA/s993/125%20sausage%20link%20maple.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="993" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsseO8LmzEiBYAygzRYd2kGngU25XXI6cb0gSbR8ZC1etqArS6uECPhnLcp_ND2Mycy1jt1wfq4BsVyZ6EDS0C8Xs3LfTRxX6R0r_whf4dXgUqEVL15GYiu8N0bpAdx7lpBUk4Lu4p_HkVjQHg_0q30FC-0gEZ-oJ_zSEQa2PhDoD-LH0MLJkr3H5PA/w407-h295/125%20sausage%20link%20maple.jpg" width="407" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz0QXW7syJT29Bc8MfIB39IAlE7jgwGZ2xEZKQ2C4hjgcYvHVFhVFoA5MHgigxpLn5lUukSOgM2NdY9VhXo8FUfIv8Y86244lehOa4Abl0OWdN1rJbz7oMV_OoRCVvzZ8qXmPdyP4zY_K_Xjjduh3_ztfKJOQuxCLKcjSmt3y7mZcgW2NrfFYGEr5uA/s720/20221004_112045%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="503" height="575" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz0QXW7syJT29Bc8MfIB39IAlE7jgwGZ2xEZKQ2C4hjgcYvHVFhVFoA5MHgigxpLn5lUukSOgM2NdY9VhXo8FUfIv8Y86244lehOa4Abl0OWdN1rJbz7oMV_OoRCVvzZ8qXmPdyP4zY_K_Xjjduh3_ztfKJOQuxCLKcjSmt3y7mZcgW2NrfFYGEr5uA/w402-h575/20221004_112045%20b.jpg" width="402" /></a></div><br /><span style="color: #cc6600; font-size: 20.8px;"><span style="font-weight: bold;">This Bonus Video</span></span> is by Seattle Public TV's <span style="font-weight: bold;">KCTS.</span> Producer Jenny Cunningham put my recipe on video for you, and here it is! (Although, the addition of cooked sausage links is left out?!!)<br /><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/dA3xqHHgWAY" title="YouTube video player" width="525"></iframe><br /></div><br /><div><a href="https://youtu.be/dA3xqHHgWAY">Go here to embed</a> or view on YouTube.<br /><br /><span style="font-size: 13.6px;"><span style="font-weight: bold;"><a href="http://1.bp.blogspot.com/_B6LDT7h6ArY/Sw3rMvSXnPI/AAAAAAAACSc/4Qc1XjB6bOE/s1600/cupcake+dried+stuffing.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408237331626302706" src="https://1.bp.blogspot.com/_B6LDT7h6ArY/Sw3rMvSXnPI/AAAAAAAACSc/4Qc1XjB6bOE/s320/cupcake+dried+stuffing.jpg" style="float: right; height: 164px; margin: 0px 0px 10px 10px; width: 256px;" /></a><span style="font-size: small;">Ingredients</span></span><span style="font-size: small;"> (about 6 cupcakes)</span></span><br /><ul><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>3 cups of stuffing</b> from the package (about 6 oz.) - cornbread or your favorite.</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1/4 cup of flour</b> - white or wheat</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1 egg</b></span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1/4 cup of milk</b></span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>4 breakfast sausage links</b> - about 1/4 pound ground sausage - optional</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1/4 bell pepper</b> chopped</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1/4 onion</b> chopped</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1/4 celery stalk</b> chopped</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>1 teaspoon dried or fresh chopped herbs</b> - parsley, sage oregano; your favorites</span></span></li><li><span style="font-size: 13.6px;"><span style="font-size: small;"><b>8 oz. of cranberry sauce</b>, from the can, for frosting. Whole cranberry sauce works well.</span></span></li></ul><br /></div><div><span style="font-size: small;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408233457719669458" src="https://3.bp.blogspot.com/_B6LDT7h6ArY/Sw3nrP3DctI/AAAAAAAACR0/OqKgBfxe2do/s400/cupcake+egg+flour.jpg" style="display: block; height: 296px; margin: 0px auto 10px; text-align: center; width: 400px;" /><span style="font-weight: bold;"> </span></span><br /><span style="font-size: small;"><span style="font-weight: bold;">Directions for Frosting</span><br />Heat cranberry sauce in a pot for 5-10 minutes. Break it apart as it heats - it will become like soft jelly. Remove from heat, allow to cool, and refrigerate until ready to serve.</span><br /><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408236354945100866" src="https://2.bp.blogspot.com/_B6LDT7h6ArY/Sw3qT43bLEI/AAAAAAAACSU/vez2xoeyV0Y/s320/cupcake+sauce.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br /><span style="font-weight: bold;"><a href="http://2.bp.blogspot.com/_B6LDT7h6ArY/Sw3ooSGJqBI/AAAAAAAACR8/MR0I19AGepY/s1600/cupcake+in+pan+2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408234506291882002" src="https://2.bp.blogspot.com/_B6LDT7h6ArY/Sw3ooSGJqBI/AAAAAAAACR8/MR0I19AGepY/s320/cupcake+in+pan+2.jpg" style="float: left; height: 247px; margin: 0px 10px 10px 0px; width: 193px;" /></a>Directions for Stuffing Cupcakes</span><br />Prepare 3 cups of stuffing according to package directions. Usually, add one cup of hot water to stuffing in a large bowl. Mix until the stuffing is spongy and soft. Saute 4 sausage links and break them into small slices or chunks. Add onion and bell pepper and cook until veggies are soft, about 5 minutes. Add meat, veggies, and a 1/4 cup of flour to the stuffing. In a small bowl, whisk together 1/4 cup of milk and one egg. Add it to the stuffing and mix well.<br /><br />Grease your cupcake pan with butter or oil spray. Scoop in enough dressing to fill each one. Bake in a 350-degree preheated oven for about 45 minutes. When the cupcakes are done, you may need a knife to cut around the top edge of each cupcake, to keep them from tearing when removed.<br /><br />While cupcakes cook, make your favorite chicken or turkey gravy (it's okay to use packaged or from the jar). I have a few gravy re<span style="font-size: small;">cipes, including a </span>delicious mushroom gravy recipe,<a href="http://the99centchef.blogspot.com/search?q=gravy"> just click here</a>.<br /><br /></span><span style="font-size: small;">Top cupcakes with cranberry frosting,</span><span style="font-size: 13.6px;"><span style="font-size: small;"> and warm gravy underneath<span style="font-size: small;"> (</span>or, gravy on the sid<span style="font-size: small;">e</span> as a dipping sauce.)</span></span></div><div><span style="font-size: 13.6px;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-0cS8UpIhLVo/YZV6bQkWw4I/AAAAAAAAWu8/uJuKaFCnvhMVIyICTmRHRN1lXefwxFDlQCPcBGAYYCw/s423/image.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="294" data-original-width="423" height="298" src="https://1.bp.blogspot.com/-0cS8UpIhLVo/YZV6bQkWw4I/AAAAAAAAWu8/uJuKaFCnvhMVIyICTmRHRN1lXefwxFDlQCPcBGAYYCw/w430-h298/image.png" width="430" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><div style="text-align: center;"><span><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #a64d79; font-size: large;">How about a behind-the-scenes video?</span></b> It's actually a lot of fun so just hit the play button and enjoy! (And my dear late wife, Amy, makes an appearance at about 1 minute, 44 seconds.)</div><div class="separator" style="clear: both;"><br /></div></span></div></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/B_PxQ7azij0" title="YouTube video player" width="525"></iframe></div></span></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0tag:blogger.com,1999:blog-2564350625051702966.post-70916623381407050442023-12-14T01:09:00.000-08:002023-12-16T11:01:18.809-08:00Christmas Recipe Month - Homemade Eggnog<p> <b style="font-size: large;"><span style="color: red;">Check back for a weekly dose of Christmas recipes all this month</span><span style="color: #6aa84f;"> - it's a digital happy hour at the Cheap$kate Chateau!</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8eZ4zFIVx8k_ZXanplu-AB1N2BEZNgtC8gFld4RGWZrnmvLB7OUBXKYmS3NjysZRr7t4xvzoaIpycdPmYg7s2sj4KQVkMZooxQfFxfYy5fw9lJ4rKYhXFrfS2DicFga7l5gyug7HJwoEiDz3qr_CJ8GcC0L3bhoZfuN00F5CqEGx4t-4qc73IroRex2-/s636/billy%20&%20airline%20bottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="636" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8eZ4zFIVx8k_ZXanplu-AB1N2BEZNgtC8gFld4RGWZrnmvLB7OUBXKYmS3NjysZRr7t4xvzoaIpycdPmYg7s2sj4KQVkMZooxQfFxfYy5fw9lJ4rKYhXFrfS2DicFga7l5gyug7HJwoEiDz3qr_CJ8GcC0L3bhoZfuN00F5CqEGx4t-4qc73IroRex2-/w458-h342/billy%20&%20airline%20bottle.jpg" width="458" /></a></div><div><br /></div><div><span style="color: #ff9900; font-size: 20.8px;"><span style="font-weight: bold;">Store-bought Eggnog</span></span> is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.<br /><br />This recipe is a simple and festive start-up to your holiday.<br /><br />Grocery stores start selling <b>Eggnog</b> during Thanksgiving and finish during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!</div><div><br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT7O0ixPR-8hbz3xUDEOqwaG5QO2QatbRxdqAzfiBrfVR7qbWM6IktSvw-jciSgzctdTjIam-VL39yIFk45JTslBFsc0G93xioaKDTfWj1pzLabsbl1_SaRUSKGBpIjF0atQ5cjdvvta5P5EA-IzGzeaozYbhJhUoPq3ymuBdEYoJm7ymoVGz4NBU_WH1/s720/20231213_153934%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="572" height="503" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT7O0ixPR-8hbz3xUDEOqwaG5QO2QatbRxdqAzfiBrfVR7qbWM6IktSvw-jciSgzctdTjIam-VL39yIFk45JTslBFsc0G93xioaKDTfWj1pzLabsbl1_SaRUSKGBpIjF0atQ5cjdvvta5P5EA-IzGzeaozYbhJhUoPq3ymuBdEYoJm7ymoVGz4NBU_WH1/w400-h503/20231213_153934%20b.jpg" width="400" /></a></div><br />However be careful and do not get carried away -- those small airline bottles of booze mixed into an <b>Eggnog</b> carry a kick, as the second half of the Chef's Christmas-themed video will attest.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfwulKFNFFtKXVdAO60jTcF2Vi7Wz0qWv1TxVtUJogZWDUb4bnZaXHtwWKF4X5v2c6oAD3YPegV7spBSqh-1hVSrTlOEuuh95q_s9qRt-5VDW5JBK54OfoKMgvhDZ9HDncXYD0U4cPzX1RkxIzzLz-RtmIQ5OKjJqC9U25BABujda5W5aQCJAmzUG9g/s819/00%20milk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="819" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfwulKFNFFtKXVdAO60jTcF2Vi7Wz0qWv1TxVtUJogZWDUb4bnZaXHtwWKF4X5v2c6oAD3YPegV7spBSqh-1hVSrTlOEuuh95q_s9qRt-5VDW5JBK54OfoKMgvhDZ9HDncXYD0U4cPzX1RkxIzzLz-RtmIQ5OKjJqC9U25BABujda5W5aQCJAmzUG9g/w402-h354/00%20milk.jpg" width="402" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ30m6T2FlLLSdi02jrR2bH5z-8dKQEubgdNU0E1SHrLlymLXdroKdW1KXruACkThq-W7CpywMWI2JkFpzbTZQAIpX0GmFwwd4VTSxuGuuvgyFHboJY8muUw0RTwC6FVJMiwMAQff964n80Uqm2uEuQwEE42kHxDnWRydCWLW_yaurBwseG4ysVPc-Q/s788/00%20almond%20oat%20milk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="788" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ30m6T2FlLLSdi02jrR2bH5z-8dKQEubgdNU0E1SHrLlymLXdroKdW1KXruACkThq-W7CpywMWI2JkFpzbTZQAIpX0GmFwwd4VTSxuGuuvgyFHboJY8muUw0RTwC6FVJMiwMAQff964n80Uqm2uEuQwEE42kHxDnWRydCWLW_yaurBwseG4ysVPc-Q/w403-h367/00%20almond%20oat%20milk.jpg" width="403" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyr4dk2k4vV3xbEmmRmCMmI2h3ZLnBsC50yS5FYHcnlXxBx_Mbl_uY6e_WRvrhMCXH6kwaJnry3mZigBl-vokcn4QZJT2QladBvLiLR2Sh8kNbj2KqQW0ybPST2RaJHrjBVPQMT2988op94nHl9QiYyZSiGfEaMFp3Th2Rqknzr9o_j9g2OHwZFG8Ahw/s817/20220614_172923%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="817" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyr4dk2k4vV3xbEmmRmCMmI2h3ZLnBsC50yS5FYHcnlXxBx_Mbl_uY6e_WRvrhMCXH6kwaJnry3mZigBl-vokcn4QZJT2QladBvLiLR2Sh8kNbj2KqQW0ybPST2RaJHrjBVPQMT2988op94nHl9QiYyZSiGfEaMFp3Th2Rqknzr9o_j9g2OHwZFG8Ahw/w401-h354/20220614_172923%20b.jpg" width="401" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. And dried spices are always for sale at local dollar stores and markets.</div><div><br /></div><div>Lately, I've been buying vegetarian <b>Eggnog</b>, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular<b> Eggnog</b> and are<b> </b>creamy, too.</div><div> <br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-tG9v7Ws-MBSrbl7lQhkqAYhXhkiyidtqWPUJss5Ghb5A_jtKvRgnOQBhIJUvvG0pH-oQ5NbqXQKeGBW10A5ysdOsl4DpB3CvA53fARkyOJvAlUskdotd-q4Oh2BMpW0VqvMJTa2mED-e8NgGjnFmn6IA3_3ehK9uBgbM6eL_51O1x3BqNhr98Wy0k-M/s820/00%20oak%20coconut%20nog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="820" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-tG9v7Ws-MBSrbl7lQhkqAYhXhkiyidtqWPUJss5Ghb5A_jtKvRgnOQBhIJUvvG0pH-oQ5NbqXQKeGBW10A5ysdOsl4DpB3CvA53fARkyOJvAlUskdotd-q4Oh2BMpW0VqvMJTa2mED-e8NgGjnFmn6IA3_3ehK9uBgbM6eL_51O1x3BqNhr98Wy0k-M/w475-h418/00%20oak%20coconut%20nog.jpg" width="475" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>But for the real thing check out my recipe for a tasty and lighter version of <b>Eggnog</b>. So pour yourself a 99 cent <b>Homemade Eggnog</b> and enjoy the Chef's new value-added two videos in one.<div><br /><div style="text-align: center;"><span style="font-weight: bold;">Eggnog Recipe and A Tipsy Tree Trimming - <span style="color: #993399;">Video</span></span></div><div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/s11EBKQkGco" title="YouTube video player" width="525"></iframe></div><div style="text-align: center;"><span style="color: #009900; font-weight: bold;">Play it here.</span><span style="color: #009900; font-weight: bold;"> The </span><span style="color: #cc33cc; font-weight: bold;">video</span><span style="color: #009900; font-weight: bold;"> runs 5 minutes 19 seconds.</span></div><div><div style="text-align: center;"><b style="-webkit-text-stroke-width: 0px; text-align: left;"><span style="font-size: 20.8px;"><span><span style="color: #009900;">Happy</span> <span style="color: red;">Holidays</span><span style="font-size: 27.04px;"><span style="color: #006600;">!</span></span></span></span></b></div><div><div style="margin: 0px;"><span style="font-size: medium;"><span style="color: #33cc00;"><a href="https://youtu.be/s11EBKQkGco" style="color: red;">Click here</a> </span><span><span style="color: #6aa84f;">to view or embed the video on YouTube.</span><br /><span style="color: #33cc00;">*</span></span><span style="color: red;">One ornament was broken and two fuses were blown in the making of this video.</span></span></div></div><div><div style="margin: 0px;"><b><span style="font-size: 13.6px;"><br /></span></b></div></div><b></b><b><span>I<span style="font-size: small;">ngredients </span></span><span style="font-size: small; font-weight: 400;">(2 servings)</span></b><br /><ul><li><span style="font-size: small;"><b>3 cups of milk</b> - or 2 cups of milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.</span></li><li><span style="font-size: small;"><b>4 egg yolks</b> - OK to reduce this amount to 2 yolks for an even lighter version.<span style="color: #cc0000;">*</span></span></li><li><span style="font-size: small;"><b>1 tablespoon of sugar</b> - or a sugar substitute.</span></li><li><span style="font-size: small;"><b>1/4 teaspoon each</b> of nutmeg, vanilla extract, and cinnamon.</span></li><li><b>1 airline bottle</b> of Rum, Scotch, or Brandy - about 2 ounces.</li></ul><div><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5280917158606155858" src="https://1.bp.blogspot.com/_B6LDT7h6ArY/SUmWLR78MFI/AAAAAAAABWQ/wFEKB0S3Cn4/w495-h640/nog+pour.jpg" style="cursor: pointer; float: right; height: 270px; margin: 0pt 0pt 10px 10px; width: 209px;" width="495" /><b></b></div><div><span style="font-weight: bold;">Directions</span></div><div>Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.</div><div><br /></div><div>While the milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well. </div><div><br /></div><div>Add one cup of the heated milk to the yolk mixture a little at a time while whisking. </div><div><br /></div><div>After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking. </div><div><br /></div><div>Make sure egg nog does not boil and keep lightly whisking. The <b>Eggnog</b> will thicken slightly after about 10 minutes. The longer you simmer the <b>Eggnog</b> the thicker it will get, as it reduces.</div><div><br /></div><div>Turn off the heat and set aside. If you can enjoy the <b>Eggnog </b>warm - or you can refrigerate it for later. The egg nog mixture will finish thickening as it cools down to a milkshake consistency. </div><div><br /></div><div>Add as much or as little of an airline bottle of booze as suits your taste - my <b>Homemade Eggnog</b> is good with or without alcohol.</div><br /><span style="font-size: 13.6px;"><span style="font-size: small;">Add as much or as little of an airline bottle of booze as suits your taste - my <b>Homemade Eggnog</b> is good with or without alcohol.</span></span></div></div></div></div>99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.com0