Top 9 Recipes of 2017

As for year end lists, my Top 9 Recipes of 2017 is one you can really sink your teeth into. And all of my top picks are deliciously cheap to make. Just click on any recipe name to see the original 2017 blogpost, or play any embedded video below. The ranking order is random and not by delectability, so go ahead and dig in!

It was the Year of the Legume in the Cheap$kate Cocina with two Top 9 Recipes featuring slow-cooked beans

1. Cuban Black Beans
This could be my favorite recipe in the batch. I've been making these beans for the last few years and have perfected a recipe you will be coming back to for seconds and thirds. In 2017 I finally put the recipe to video, so make sure to bookmark this one!



2. Mexican-style Pinto Beans
This is the recipe I make the most. I grew up eating Mexican-style Pinto Beans and have many recipes that use them for breakfast, lunch and dinner. Anytime I throw a Carnitas Taco Party, you will find a pot of Pinto Beans and my Mom's Mexican Rice warming on the stove - with a line of party guests refilling their bowls.



3. Quick Pizza with Egg
I first had an egg baked, with the yolk still runny, on a pizza in Rome, Italy. Well, this Culinary  Renaissance Cook has come up with a quick and easy way to make your own - try it sometime, I bet you will never look at a pizza the same way! Pizza for breakfast? Sure why not.



4. Roast Chicken with Rosemary 
If you're an urban gardener, or at the very least have a windowsill box with a few herbs, then this recipe is for you. Hey, it's okay if you just get a bottle of dried Rosemary from the local grocery shelf, too. Rosemary needles are pungent, fresh or dried, and go especially well with a Roast Chicken. My recipe is simple and easy, and loaded with earthy herb flavor.



5. Mom's Cajun Potato Salad 
My Mom lives in Louisiana and when we get together the sparks fly. And our video recipes together are always a year-end highlight. This year she shared her Cajun Potato Salad recipe with me, and now my visitors can get all the tasty details.



6. Grilled Fish
Summertime is more than barbecuing burgers and hot dogs. Try grilling a whole fish...the 99 Cent Chef way. All I use is a little olive oil, salt and pepper, that's it, but boy is it flaky fresh.
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7. Fresh Boiled Corn
Everyone knows how to boil corn, right? Hey, if you are a cooking newbie, or just never got around to working with fresh ears of corn, I got your back!



8. Sauteed Crookneck Squash
I like to cook with yellow Crookneck Squash, because you use the whole thing. No peeling or removal of seeds is necessary. No muss, no fuss, just the way I like it.



9. Strawberry Compote
My final recipe is perfect for the Christmas and Thanksgiving holidays. Strawberry Compote is like a homemade jam made with fresh fruit. Use a package of whole cranberries instead of strawberries and you have a Homemade Cranberry Sauce - save the canned stuff for another day. I've poured this fruity topping on ice cream and pancakes.

It has been a fruitfully abundant year of recipes 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.

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 !

Strawberry Compote - Video Recipe

The last time I made pancakes, I reached for the maple syrup only to find the bottle almost empty, and my backup, fruit jam, was starting to form mold in the jar. As a tasty substitute I cooked a fresh Fruit Compote made with strawberries. Plus, this fresh fruit recipe is perfect for homemade Cranberry Sauce during the holidays.

Fortunately I had half of a one pound container of strawberries left from my last 99c only Store run (and I do see them on sale for the same price at my local Latin grocery store.)

Even though they were a few days old and starting to wrinkle just a little bit, I salvaged enough to make a Strawberry Compote. I first rinsed them off, then trimmed the stems and sliced off any soggy spots from the berries.

Next I assembled a few ingredients that make up Fruit Compote, including: apple juice, honey and a little ginger. Finally I added everything to a pot and let it simmer for a few minutes to soften (and mash) the fruit into a fragrant and fruity sauce. That's it.

The consistency of my Strawberry Compote is a little looser than a fruit jam.

This is a versatile sweet topping, and you can use almost any fruit and berries you have on hand - canned, frozen or fresh. Go ahead and try it with pineapple, peaches, blueberries, blackberries, apple, banana, pear - even seedless grapes and cherries. If you use canned fruit, the juice will be sweet enough, so leave out the honey. And you can use this recipe with fresh cranberries for a homemade chunky Cranberry Sauce (compote) for Thanksgiving and Christmas meals.

You can spread my Strawberry Compote over pancakes, waffles, toast, French toast, cereal, and any favorite dessert like ice cream or pie. And store it in the refrigerator, if you have any left.

Strawberry Compote - VIDEO

Play it here, video runs 1 minute 24 seconds.

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

Ingredients (about 2 servings)

• 2 cups fresh fruit - I used strawberries. Okay to use frozen or canned fruit. Some fruit to use include: peach, pineapple, pear, apple (add a teaspoon lemon juice to keep apple from turning brown), and all types of berries. You can leave on some peach and apple skin.
• 2 tablespoons apple juice - okay to substitue with favorite fruit juice like: orange, cranberry or grape juice.
• 1 teaspoon of honey - or favorite sweetener.
• 1/4 teaspoon of ginger - fresh grated or minced, dried powder, or from jar. This is optional, okay to leave it out.

Instructions
 Prepare fruit. I used fresh strawberries and just removed the stem and leaves. Depending on strawberry size, half them or slice them into small sizes. You can use almost any fresh fruit on sale, or that you prefer.

For my recipe I use 2 cups of your favorite fresh fruit. This recipe is easy to half or double the amounts.

Over a medium heat, place fruit in a pot.

Add apple juice, ginger and honey, or favorite sweetener.

Once liquid starts to simmer, reduce heat to low. Use a fork or spoon to muddle and mash the fruit.

Continue cooking over medium-low heat for about 5 minutes, occasionally mashing fruit as it gets soft. Compote is ready when liquid is reduced by half and all the fruit is mushy and soft.

Remove from heat and transfer to a small bowl or jar to cool to room temperature, so it thickens a little more. It is now ready to serve. While Strawberry Compote sets, you can cook up a stack of pancakes.

The consistency of my Strawberry Compote is a little looser than a fruit jam.

Store in the refrigerator. Serve with french toast, waffles, pancakes, oatmeal, ice cream sundaes and more. You can give it a quick microwave (or warm it slightly on the stove top) before serving.

Hindsight
Recipe is easy to double ingredients. You only need to add a little more fruit juice though - about 1/3 cup total.

Use any favorite and seasonal fruit, like: cranberry, peach, pineapple, pear, apple (add a teaspoon lemon juice to keep apple from turning brown), and all types of berries. Obviously remove cherry, apple, pear, and peach seeds. You can remove peach and apple skin, or leave some of it on.

For homemade Cranberry Sauce, use whole berries. You can thicken the sauce by cooking for an extra 5 to 10 minutes until you reach desired sauce texture. Remember, any sauce will continue to thicken as it cools down.