Top 9 Recipes of 2013

My much anticipated year end countdown, the Top 9 Recipes of 2013, is here! This is the most difficult blogpost to write as all the recipes are taste-tested and have to meet the high standards of this Cheap$kate Culinarian.

I like to keep it real when choosing recipes, real cheap that is. If you are a frequent visitor, then you know the drill, but for the newbies, I cook with ingredients that cost around 99 cents each. Everything from a huge eggplant for 99.99 cents, to an 8 pound pork butt that sells for 87 cents per pound.

Now, the trick is coming up with tasty recipes using inexpensive ingredients. Well, how does this 2013 Best Of list (in no particular order) sound to you: Soul Food Black-eyed Peas, BBQ Pulled Pork, Denise's Eggplant Burger, Chef Matt's Pecan Crusted Fish, Carnitas (Mexican-Style Pork,) Roasted Salsa Verde (Tomatillo Salsa), Baked Lasagna with Ground Chicken, Coconut Oatmeal, Green Beans & Ground Pork Stir Fry.

*Just click on any above name to see the text, photo and video illustrated blogpost recipe.

I got all the bases covered in my recipe compilation, everything from vegetarian to ethnic, and a full-on BBQ pork dinner to a unique breakfast oatmeal.

And my recipes are both entertaining and handsomely presented like no other food blog. I can't think of a website that uses easy-to-follow photo/text illustrated recipe directions, original cooking videos with family and friends, and even arty, but fun, stop motion recipe videos. Hey, I put everything I've learned in the media world to clearly and cleverly present recipes anyone can make and afford.

So dig in and check out my Top 9 Recipes of 2013, by clicking on the recipe list mentioned above.

And if that isn't enough, here are other 2013 recipes that deserve honorable mention: Ultimate Turkey Sandwich, Egg Salad, Garlic Parmesan Cauliflower Mash, Party Clam Dip, Green Beans & Almonds, and Chiccarones (fried pig skin) Tacos.

Have a great New Year and do come back for more delish, cheap$kate recipes.

Coconut Oatmeal

Take a vacation from your typical boring breakfast and try out The 99 Cent Chef's exotic Coconut Oatmeal. I've added raisins, chopped apple and banana before, but spying an old bag of coconut flakes in the refrigerator door shelf, I knew right away it would pair perfectly with simmering oatmeal.

You can't have a cheaper breakfast than a hot bowl of oatmeal. And I've been seeing plastic bags of coconut flakes at my local 99c only Stores lately. Even if you have to buy it a full price, you will get many Coconut Oatmeal breakfasts out of it. And if you've made my Coconut Crusted Fish & Mango Salsa recipe (click here to check it out) then my new oatmeal recipe will use up any copra leftovers.

Coconut flakes helps the roughage go down. And my recipe couldn't be easier to make. Oatmeal comes many ways, from instant and quick, to steel cut. Just follow the package directions and add some coconut flakes when you start it. You could even add a spoonful to your single serving of packaged oatmeal for the microwave.

 So kick up your oatmeal breakfast with The Chintzy Chef's tropical Coconut Oatmeal, it's a cheap and delicious taste of paradise.

Ingredients (2 servings) 

• 1 cup oatmeal - any type, but make sure to follow package directions. My directions below are for "quick" oats.
• 1/4 cup of shredded coconut - or coconut flakes. I used sweetened coconut, so no sweetener was needed.
• 2 cups of water - okay to use milk. I like to use water and add a little milk (a couple tablespoons) just before serving. You can also use your favorite dairy substitute.
• A pat of butter - optional. Add when serving.

Directions
Simple to do, just add oatmeal, coconut and water to a pot.

Cover and low simmer until oatmeal is soft. Cooking time may vary according to the type of oatmeal you use. I used "quick" oatmeal, so it only takes 3-5 minutes.

Dried coconut flakes will reconstitute and be tender when simmered with oatmeal. I used sweetened coconut, so no sugar or honey was needed. If you have unsweetened coconut then you may need to add a favorite sweetener.

I like to finish up my oatmeal with a splash of milk and a pat of butter.

Hindsight
Simply half the recipe, for a single serving. Add or subtract coconut flakes in my recipe to suit your taste.

If the coconut flakes have been drying out in the refrigerator for too long you can simmer some in water for a minute before adding oatmeal.

Other goodies to add to your oatmeal include: some chopped apple, blueberries, strawberries (or almost any berry,) sliced banana, and dried nuts, pineapple, raisins or cranberries.

Again cooking oats varies by type. Instant is the quickest, while steel cut takes the longest, anywhere from two to ten minutes. Best to check the package directions.

Coconut Crusted Fish & Mango Salsa

This seafood entree is coconut sweet and a breeze to make. If you like Coconut Shrimp then you will love my Coconut Crusted Fish. And you don't need to deep fry it, just saute in a little oil until lightly browned.

If you have a package of shredded coconut left over from my Coconut Rice, or Cranberry, Orange and Coconut Cookies, then my latest chintzy recipe will use up the rest. If the opened coconut flake has dried out from sitting in the refrigerator a couple of months, then add a teaspoon of water, mix well and let it moisten for a few minutes.

Sauteing fish coated with shredded coconut flakes makes any cheap frozen fish fillet sweetly delectable. It is best to go with a firmer fish (I used shark) like: salmon, mahi mahi, wahoo, tuna, cod and tilapia.


Many markets often sell 4-6 ounce packages of fish, in their frozen deli bins, for around a dollar - this is perfect for one serving. Of course, this recipe is great with locally fresh caught fish.

To go with this island themed dish I made a budget, fruity and spicy, salsa using mango, onion, jalapeno and lime juice. However, any salsa you have on hand would go with my entree. And if mangos are too hard to get then use ripe and peeled peaches.

Once you try my Coconut Crusted Fish you will be hooked !

Ingredients (one serving)

• 4 to 6 oz. fish fillet(s) for 99 cents - defrosted and drained of water. Any fish you have on hand will work.
• 1/4 cup coconut - shredded from package.
• 3 tablespoons of cornstarch or flour.
• Salt and pepper to taste.
• 4 tablespoons of oil for sauteing - start with 2, then add more as needed during sauteing.

Mango Salsa

• 1 mango - peeled and diced. Okay to substitute a ripe peach.
• 1/4 cup of chopped onion - red, white or yellow.
• Juice of a lime or lemon - or 2 tablespoons from a jar.
• Jalapeno - to desired hotness, about a teaspoon, chopped.

Directions for Mango Salsa
Mix well: lemon or lime juice, chopped mango, onion and jalapeno (add a little jalapeno at a time and taste for desired heat).

Directions for Coconut Fish
Heat 2 tablespoons of oil in a pan over medium/low heat. Use defrosted fish and drain fillet(s). On a flat plate mix coconut, cornstarch (or flour), and season with salt and pepper. Coat fish well on all sides and place in hot saute pan. 

Let fish cook on one side without turning - look at bottom of fish and wait until edges brown, about 3-5 minutes. 

Add more oil if needed, then turn fish to cook the other side a few minutes more (if fillets are thick, then you might want to also cook sides to take out any raw coating taste).

Depending on thickness of fish, it's done when firm to the touch. If some of the browning coconut coating comes off, just place it on the fish when done. Serve topped with Mango Salsa.

Holiday Cranberry, Orange & Coconut Cookies

This is one addictive holiday cookie! This basic cookie dough is flavored with orange, cranberries (or raisins) and coconut flake, all budget items this time of year. Dried cranberries are cheap at our local Trader Joe's; 99c only Stores carry coconut flake and cheaper raisins; and oranges are inexpensive anywhere.

Bake them for five minutes and they will be chewy, or bake for 10 minutes for a crispy version. The cookies can be made small, so you can have enough to hand-out as holiday treats to all your neighbors -- you will be fielding calls of thanks later. 99 thanks to Amy for this recipe idea. She made them, I loved them, and so did our neighbors!

Ingredients (about 3-4 dozen)
1 1/2 cups of sugar
3 cups flour
1 1/2 cups dried cranberries - OK to substitute raisins
1 cup of sweetened coconut flake
1 cup of soften butter or margarine
1 tbsp. grated orange zest - the grated peel of one large orange.
Juice of one large orange
2 tsps vanilla
1 tsp. baking powder
1/4 tsp. salt

Directions
In a large bowl add softened butter, sugar, vanilla, and orange zest. Mix well with a mixer or potato masher and spoon. Add the rest of the dry ingredients to bowl, including flour, baking powder and salt. This will form a typical soft cookie dough when mixed for 5 - 10 minutes by hand or with a mixer. Add juice squeezed from the orange for additional flavor, and to moisten the dough so it 'makes.' Finally, fold in cranberries (or raisins) and coconut flake.

(For a plumper cranberry or raisin, soak the dried fruit in hot water for 1/2 hour prior to starting recipe).

Preheat oven to 350 degrees. Spray or grease cookie sheet. Form cookie dough into 1 inch balls and arrange on the cookie sheet - leave an inch or two separation between each cookie. Bake for 6 minutes for a soft cookie or about 10 minutes for a crunchy one. (These cookies don't turn brown except along the outside edges). Allow to cool for a few minutes; you can also serve them warm.