Christmas Cheap$kate Recipe Roundup!

It's the most busy and overwhelming 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 Christmas season. So read on and take a few tips from the grinchiest tightwad around.

Below is everything you need to serve a sumptuous and cost-saving dinner table feast. And make sure you bookmark this page because Christmas is right around the corner -- yikes!

First up, if you live in Los Angeles, the Cheap$kate Chef would recommend getting fruits and veggies at any Superior Grocers -- just click here to see the great deals to be had, it's incredible. They cater to Latin clientele, but everyone is welcome.

In the recent past Superior Grocers have sold yams at 5 pounds for 69 cents, russet potatoes 8 pounds for 99 cents, tomatoes 4 pounds for 99 cents, yellow onions 7 pounds for 99 cents, green bell peppers 5 for a dollar, and collard greens for 69 cents per pound - oh boy!

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.

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 Banquet Turkey Dinners? That really is the cheapest way to go.

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 click away here.

But seriously, I posted my version of a Turkey with Stuffing recipe, and click here to read all about it. My blog post also features my Mother-in-law's decedent Sausage Stuffing. I shot a video below for you, and it's done in my movie technique of stop-motion animation to boot.



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 and often cheaper to bake a whole Turkey Breast.

Last time I cooked a Turkey Breast 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 your own family recipe way.

Check with a thermometer for a reading of 165 degrees. I usually just slice into a thick part of the Turkey Breast 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.

Same goes for Turkey Legs. They may cook a little quicker though, so start check for doneness after an hour and a half. For a change of pace, I made a tasty recipe called Turkey Carnitas. I just cover and braise a couple of Turkey Legs for about 2 to 3 hours in water with herbs. You can see how I do it in the video below.



To add some South of the Border Christmas tradition serve a steaming bowl of pork, chile and hominy stew called Pozole. Along with tamales, Pozole is a Mexican culinary holiday tradition.



Setting out a platter of plump Tamales 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 Tamales Alberto. If you are in the 'hood do get a dozen.

My recipes are stuffed with cooking tips and cheap shopping sources like my local 99c only Store that carries boxes of stuffing and Hormel Bacon & Pork Sausage Links for, you guessed it, 99.99 cents. Right now they are selling everything but the bird!

And my local Dollar Tree has stepped up their holiday food deals as well.

Click on any photo to see larger

Come take a walk on the wild sides with The 99 Cent Rebel With a Cause Chef. And you can be sure the following links will go over big with your hungry family and visiting neighbors. You've never seen stuffing made like this: Stuffing Cupcakes with Cranberry Topping & Gravy.

To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe click here. It's easy and quick to make, all you need (to borrow) is a cupcake pan. Stuffing Cupcakes 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.

Stuffing Cupcakes

Make your own Homemade Cranberry Sauce 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.

Everyone knows how to make Mashed Potatoes, right? Well if you are a newbie to pulverizing tubers, I got your back! And you gotta have gravy to go with Mashed Potatoes. My Turkey with Dressing link has a Homemade Gravy recipe, too.

Mashed Potatoes

Boring Creamed Spinach is a typical Thanksgiving side, but I have a Hindi twist. One of my favorite India restaurant side dishes is Saag Paneer, 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 Saag Paneer, you won't go back to Creamed Spinach. And the recipe is a click away, here.

If you are looking for traditional sides I have the old school French Fried Onions and Green Bean Casserole, that is right out of the 1960's themed Mad Men TV series. Yeah, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe were Betty Crocker has it right -- creamy, crunchy and so satisfying. Click here to see the Cheap$kate Chef's version.

Roasted Brussels Sprouts 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 with salt and pepper. It couldn't be simpler to do and here is my stop motion animated video to prove it.



Of course, I have some more sides for you, just click on any of the following names: Green Beans with Almonds,  Whiskey Yams with Brown Sugar Pumpkin Seeds, Squash, Tomatoes and Onions, Brussels Sprouts in Sour Cream, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, Collard Greens with Molasses, Asparagus and Red Potato Salad,  Pear and Spinach Salad with Creamy Dressing, Fresh Fruit Salad.

Green Beans & Almonds

And don't forget the appetizers like: Warm Artichoke Dip, Black Olive Tapenade with Crostinis,  Bacon Wrapped Dates with Cream Cheese, and Roasted Asparagus Wrapped in Salami.

Warm Artichoke Dip

And if that isn't enough -- it's dessert time! 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 Cranberry Orange and Coconut Cookies (click on the name for the recipe.)

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 Pumpkin and Mini Pecan Pies.

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.)

Read the recipe details of my Mom's luscious Pumpkin Pie by clicking here. And watch the video below to see how she does it.



Every Thanksgiving holiday I eagerly await a package from Mom of her famous Mini Pecan Pies. 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 is click here.

This is a great Thanksgiving 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 normally exorbitant pecan prices.)



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 Homemade Egg Nog recipe and wacky tree trimming video.

Deal of the Day - Del Monte Fresh Guac

Fresh Guac - Authernic Style Guacamole! Well, that's what's on the cardboard band that covers the plastic bin I got at my local 99c only Store's cold deli case. I had high hopes for my latest Deal of the Day as the listed ingredients are all-natural.

And when I dipped a spoon into the gloopy Del Monte Fresh Guac there were real avocado chunks. The other ingredients are onion, cilantro, jalapeno, garlic, and salt. Oh and so much lime juice that the fresh Guac is ruined to my taste buds.

It is a pity as this Guacamole is mostly creamy avocado. Maybe the avocado choice by Del Monte is deficient in flavor? I suspect it 's just too much lime juice. And I do like lime -- you could put this in the blender and make a green lime smoothie if you like.

Maybe a lot of lime juice is needed to keep the green color, as no preservatives are listed in the ingredients? Or it's just a poorly mixed batch of Guac? Should I give it another try if it cheaply shows up again?

Click on any photo to see larger.

I tried it with tortilla chips and again all I could taste was lime juice in a green paste.

I guess in a pinch this would work, but as I live in Los Angeles and fresh avocados are cheap enough to make your own Guacamole anytime -- so my party guests would have to be pretty buzzed to enjoy this Del Monte Fresh Guac.

Well you know on my Cheap$kate Dining Scale of 1 to 9, 9 being best, this Guac just doesn't cut it. So I give Del Monte Fresh Guac a lowly 3!

The appearance and texture is there, just the avocado flavor is not, and what is left is an overwhelming taste of lime.

Mango Pancakes - Video Recipe

Add some tropical flavor to your breakfast pancakes with my Mango Pancakes Recipe.

A ripe Mango is super sweet fully ripe. They are quite easy to peel, then just slice off the soft flesh into bite-sizes to add to your fave pancake mix. When they make contact with a hot grill they sweetly caramelize like grilled pineapple (ha, another future pancake recipe!)

Mangos are ripe when soft to the touch, kinda like an avocado. I have gotten Mango that goes from green to bad on occasion, sometimes they will not ripen right...oh well. But when they do they have the best flavor.

I peel a Mango by just slicing into the skin, top to bottom about 4 slices per Mango. That is usually enough to then peel each segment of skin to reveal the orange flesh underneath. Then you just slice off the flesh until you hit the large flat/oval seed.

Living in L.A. Mango are easy to get and cheap, too. I get mine at my local Latin grocery store, Superior Grocers.

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.

Start your day right, with my tropical cheap$kate breakfast of Mango Pancakes.

Mango Pancakes - Video

Play it here, video runs 1 minute, 34 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1 mango - roughly sliced or chopped. Depending on the size, one larger size is plenty. Okay to substitute with any fresh seasonal fruit like: blueberry, peach, apricot, strawberry, and even sliced banana or canned fruit like pineapple.
• 1 tablespoon of cooking oil - to grease skillet. Add more when needed, depending on how many pancakes you make.
• Butter and favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.

Start to heat the pan over a medium/low heat.

Peel Mango and slice off flesh from the seed. I slice into skin top to bottom, 4 slices total. Then loosen the top of a slice and peel off the skin. Sometimes it breaks and sometimes it peels all the way off. I do one half at a time so it's less messy to separate the flesh.

I then slice off the flesh of one side. Then I turn over Mango and slice into skin and remove it. Finally slicing off the rest of the flesh.

Mix sliced Mango into pancake batter. Sometimes I will lay out the mango slices directly on the hot pan and pour pancake batter over the slices. It's okay to just mix in the Mango into the pancake batter.

Add oil to pancake pan and pour on the pancake batter with Mango pieces. Brown each side of the pancake. Mine took about 3 minutes for each side. It really depends how hot your pan gets.

The box directions above mentions cooking time to brown each side as 1.5 minutes each....hmmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve hot with melted butter and favorite pancake syrup.

Mushrooms Sauteed in Coconut Oil - Vegan Video Recipe

I like a recipe with just two ingredients and my Mushrooms Sauteed in Coconut Oil fits the bill.

I guess you could call this an anti-recipe video and it's a pretty recipe too, just check out the bright yellow mushrooms I picked up. And while there's nothing to it, you will still like the simple flavors of my latest Cheap$kate Recipe video.

I chose these mushrooms because they showed up at my local 99c only Store. Called Champignon Mushrooms, they have a mild flavor similar to white or brown button mushrooms. I was expecting a more pungent taste like shitake or oyster mushrooms. But that's okay, the more flavorful Coconut Oil shines strongly through.

Click on any photo to see larger.

Normally, I would saute mushrooms in a little butter, but I know my vegan visitors like a budget recipe too.  It's fun to mix it up with flavorful cooking oils.

The mushrooms I got came in a sealed package and as a large root segment. I split the mushrooms into smaller segments for easier sauteing. I used a tablespoon of oil. You only need to cook them until soft and tender - just a couple of minutes on each side.

If you like mushrooms caramelized, then saute on one side without moving them for about 3 minutes, and flip mushrooms once to finish for another minute.

For the last couple of years, Coconut Oil has been showing up at my local 99c only Store and even the Dollar Tree. Like the name says, Coconut Oil has a distinct flavor, so if you don't care for coconut then you can substitute any oil like Olive, Peanut, Walnut or even Avocado Oil. I've noticed Coconut Oil can be semi-solid like butter or it is liquid, I think it depends on the temperature.

I like sauteed mushrooms plain. I could have added them to a hot soup of 25 cents per package ramen with veggies and topped with a boiled egg; or add them to a medley of button mushrooms for an earthy Mushroom Soup (like I did in this recipe, here.) But they don't show up cheaply very often so I just wanted to enjoy them sauteed in Coconut Oil.

My Mushrooms Sauteed in Coconut Oil can be served right out of the frying pan, or add them warm on a fresh green salad or a fave protein. They can also go into your favorite pasta dish.

When you find mushrooms on sale then give them a quick saute in Coconut Oil for a tasty snack or add to a fave entree.

Mushrooms Sauteed in Coconut Oil  - VIDEO

Play it here, video runs 3 minutes 10 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (1 to 2 servings)

• Fresh mushrooms - about 4 to 5 ounces. I cooked with mushrooms I found on sale, called Champignon, but okay to use regular white and brown button mushrooms or any favorite you like.
• 1 tablespoon coconut oil - Okay to use any tasty veggie oil you like.
• Salt and pepper - optional. I did not season this recipe, but you can.

Directions
Prepare mushrooms. If there is dirt then brush or scrape off. Discard dried or old stems from any mushroom cap.

Slice or break apart mushrooms into bite sizes. You can leave whole for smaller button mushrooms. You can also break apart mushrooms after sauteing.

Over a medium-hot pan coconut oil, then add mushrooms.

Depending on the size of mushrooms you can saute each side for a couple minutes each, until soft and slightly browned. Saute about 3-5 minutes total. Time will depend on the temperature of the frying pan and the thickness of mushrooms.

A quick saute is what you want - best not to overcook mushrooms.

Serve warm is best.

Mango Salsa - Video Recipe

This is my favorite Salsa to make at home. Just watch the video below for my Mango Salsa, and see how easy it is to do,  enjoy.

Mango Salsa - Video

Play it here. video runs 1 minute, 53 seconds.

Typical salsas are made with tomato and/or chili, instead of fruit. And I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo, and Peach Salsa.

I first made Mango Salsa with a Coconut Crusted Fish almost a decade ago, and I keep coming back. There is just something about scooping up sweet-tangy salsa on a tortilla chip and chowing down. Light sweetness sure goes with heavy flavored pork Carnitas, or spicy Chicken Tinga, tacos and burritos.

Guests go crazy for my Mango Salsa. Every time I bring a bowl it becomes the favorite dish and the first one to disappear, at a party. It's also an aphrodisiac for date night with your amour.

Mangos used to be as expensive as avocados, and I'm lucky to live in Los Angeles where I can now get them two for a dollar at my local Latin market, Superior Grocers. I know they are expensive in other communities but do try this recipe sometime when they show up on sale at your local grocery store.

Click on any photo to see larger.

In the above photo I show two types of mangos I find, Manila Mangos cultivated in the Philipines, and regular Mangoes.  If you ever find Manila Mangos give them a try, while smaller than a typical Mangoes the flesh is sweeter to my taste.

Try out this recipe with fruit that shows up at your local farmers market or roadside produce stalls. Could you make a Strawberry, Blueberry, Pineapple, Peach, or even Kiwi Salsa? You can only find canned fruit cocktail, peaches and pineapple slices to work with? Sure, go for it!

A mango is ripe when it's slightly soft to the touch. When very ripe they do get messy to work with. Under my Directions below I show you how I peel one.

The other Mango Salsa ingredients are cheap enough. I use purple onion, but you can use cheap white or yellow onion. Cilantro and fresh jalapeno peppers are showing up in most neighborhood groceries these days.

Typical salsas use lime juice but I like to mix it up with lemon juice sometimes (plus I have a lemon tree by the laundry room here, so they are freeeeee!)

I used fresh jalapeño, but you can use it from a jar as well. The jalapeños may have a vinegar taste, but that's okay, just drain them first.

 I also remove the jalapeño seeds, but you can leave them in for a fiery Mango Salsa.

My Mango Salsa travels well to your neighbor or friends party. Just remember to bring a bag of tortilla chips!

Ingredients

• 2  mangos - peeled and diced. About 1 1/2 to 2  cups.
• 1 cup of chopped onion - red, white or yellow. Add more or less to suit your taste.
• Cilantro - 2 tablespoons chopped.
• Juice of a lemon or lime- or 2 tablespoons from a jar.
•  Jalapeño -  about a teaspoon, chopped. Add a little at a time and taste, until the desired spiciness is reached. Okay to use jalapeño from a jar, just drain off pickling vinegar.

Directions

Mangoes are a bit messy and slippery to work with. They should be ripe first, with a slight softness, and yellow or reddish color, depending on the type of mango.

There are a few ways to peel a mango. I've seen them sliced in half, lengthwise around the large seed, and scoop out the flesh with a spoon. Below is how I do it.

I like to peel them this way. First I slice into the skin from top to bottom four times. Make sure to slice intersecting at the top and bottom.

Now just peel each segment to remove half of the skin, at the widest half of mango. The mango seed is flat and wide so you want to slice off the most flesh along the seed. The seed will guide your blade, just follow the seed as you slice.

Once one side is stripped of flesh, then peel the other side and repeat, slicing along the length of the seed. You can keep slicing around the seed to get all the mango flesh. Now just cut the mango flesh into bite sizes.

Chop the onion into small pieces. I used about a quarter of a large red onion. You can add more or less onion to taste. 

Chop enough cilantro leaves to fill 2 tablespoons. Okay to add more or less to taste.

Add cilantro and onion to the bowl with mango.

Squeeze in the juice of one lemon or lime. Normally lime is used for salsa, but I used what I had on hand. Okay to use juice from the jar or plastic. 

A good trick to get lemon or lime extra juicy is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Mix mango, cilantro, and onion with the lemon or lime juice.

Finally, add jalapeño.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a teaspoon when chopped. If you like your salsa hotter then add more chopped jalapeno, or add jalapeño with the seeds.

If you are unsure about how much you spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Serve Mango Salsa with tortilla chips, on a taco, or in a burrito. Keep Mango Salsa in the refrigerator until ready to use. You can make it a day ahead, as it will keep for several days. 

Hindsight
This recipe is easy to double or quadruple for more guests.

You can adjust the ingredients to suit your taste - add more mango or less jalapeño, more cilantro or even leave out the onion.

Another way to peel a mango is to just slice lengthwise against the seed, skin and all. Now you can just scoop out the flesh from half-slices with a spoon. Chop into bite-size pieces.

My YouTube video link for viewing or embedding, just click here.