Veggie Red Curry:

you will need :

1 can coconut milk

2 tbsp red curry paste

1 yellow bellpepper

1 green bellpepper

1 onion

1 clove garlic

salt

Tony’s

2-3 small red potatoes

olive oil

cut up all veggies put into sauce pan and add drizzle of olive oil. sautee. add salt and Tony’s. cover and let these cook on medium heat for about 15 min. Add 1 can coconut milk and 2 tbsp of curry paste. Cover and let simmer on medium for about 20 min. Add sriracha sauce for an extra kick to the spicy!

serve over rice and enjoy!

2 years ago

Grocery Shopping

I just got back from the produce market and for $8 I got :

3 large green bellpeppers

2 large yellow bellpeppers

4 tomatoes

3 super big onions

4 granny smith apples

I say, money well spent

2 years ago

It was brought to my attention

that I should post the total price of the meal. I’ll tell you this :

I’M CHEAP like, insanely cheap. I buy store brand. I buy seasonal. My biggest tip for the budget conscious is to never EVER buy produce from a grocery store. EVER. It’s not as fresh as it could be and it’s always over-priced.

I buy all my produce from farmer’s markets. I can walk in with $10 and walk out with 15 different things. Besides, you’re supporting your local growers. :]

I will say that all my meals cost under $10. All the ingredients I use can be used in several different meals. Such as onions, bellpeppers, and chicken. I can make a million different things. I don’t ever use coupons. I just buy what’s in season.

:]

2 years ago
Sorry I didn’t actually make this one tonight. I did make them last Monday [it’s a New Orleans thing. Red beans are ALWAYS on Monday.] You will need : 1 onion 1 bellpepper olive oil 3 links Andouille sausage 1 can Blue Runner red beans [like in picture] Tony Chachere’s salt Garlic In a pot sautee onion, bellpepper, garlic, and Tony’s. Chop andouille up into 1” pieces. Add to sautee. Add one can red beans plus half a can of water [use the red beans can!] cover and cook on medium until cooked through [10 minutes] make your rice, for the water for the rice, i use the red beans can because they still have some of the juices from the beans in there and it cooks into your rice. Yummy NOLA food for relatively cheap!

Sorry I didn’t actually make this one tonight. I did make them last Monday [it’s a New Orleans thing. Red beans are ALWAYS on Monday.]

You will need :

1 onion

1 bellpepper

olive oil

3 links Andouille sausage

1 can Blue Runner red beans [like in picture]

Tony Chachere’s

salt

Garlic

In a pot sautee onion, bellpepper, garlic, and Tony’s. Chop andouille up into 1” pieces. Add to sautee. Add one can red beans plus half a can of water [use the red beans can!]

cover and cook on medium until cooked through [10 minutes]

make your rice, for the water for the rice, i use the red beans can because they still have some of the juices from the beans in there and it cooks into your rice.

Yummy NOLA food for relatively cheap!

2 years ago

openyourworldintoeverything:

melissacooks:

Chicken Teriyaki

you will need :

chicken [ i got the really cheap cuts since you’ll be cutting them into bite sized pieces]

1 onion

1 clove garlic

1 bellpepper

Teriyaki sauce [ Super cheap from winn-dixie, $1.19 bottle]

Tony’s [sub salt and pepper]

olive oil

Cut up all ingredients into tiny pieces, cut chicken into bite sized pieces

in skillet heat up olive oil. add veggies and sautee. once tender, add chicken, cook until white

add 1 cup teriyaki sauce

turn heat down to medium, cover and let simmer for 10-15 min.

serve over rice and enjoy!

Next do fried rice!

Also this is my tumblr.

never made fried rice..hmm…will do!

2 years ago

Chicken Teriyaki

you will need :

chicken [ i got the really cheap cuts since you’ll be cutting them into bite sized pieces]

1 onion

1 clove garlic

1 bellpepper

Teriyaki sauce [ Super cheap from winn-dixie, $1.19 bottle]

Tony’s [sub salt and pepper]

olive oil

Cut up all ingredients into tiny pieces, cut chicken into bite sized pieces

in skillet heat up olive oil. add veggies and sautee. once tender, add chicken, cook until white

add 1 cup teriyaki sauce

turn heat down to medium, cover and let simmer for 10-15 min.

serve over rice and enjoy!

2 years ago
Ok, so I hardly write down recipes so uh, I’m doing this off the top of my head… This goes out to kctothemaxxx.tumblr.com Stuffed Chicken Wrapped in Bacon : You will need : - Chicken breasts [ I used 3 because it was my boyfriend and myself, he ate 2] - 2 pieces of bacon per chicken breast [ I used maple flavored bacon…OMGGGG] - Garden vegetable cream cheese - olive oil - my best friend, Tony Chachere’s [or salt and pepper] Preheat oven to 375. Take chicken breasts and butterfly [cut down the middle and open] Spread plenty of cream cheese into this newly formed pocket Wrap chicken in two slices of bacon to keep closed on MEDIUM HEAT [you don’t want to burn the bacon and have hardly cooked chicken] start browning your bacon wrapped chicken. Cook for about 8 minutes this way. Grab a sheet pan [ I lined mine with foil as you can see] and drizzle olive oil to keep from sticking. here’s a good flavorful tip for keeping chicken moist - the bacon will create juices while baking in the oven, so i mixed in like a tablespoon of pancake syrup, you heard me pancake syrup, and i would brush onto chicken every 2-3 minutes. let finish off in the oven at 375 for about 15-20 minutes. if you’re not sure, cut down the middle of a breast to check and see if it’s still pink. This is absolutely delicious, I promise :]

Ok, so I hardly write down recipes so uh, I’m doing this off the top of my head…

This goes out to kctothemaxxx.tumblr.com

Stuffed Chicken Wrapped in Bacon :

You will need :

- Chicken breasts [ I used 3 because it was my boyfriend and myself, he ate 2]

- 2 pieces of bacon per chicken breast [ I used maple flavored bacon…OMGGGG]

- Garden vegetable cream cheese

- olive oil

- my best friend, Tony Chachere’s [or salt and pepper]

Preheat oven to 375.

Take chicken breasts and butterfly [cut down the middle and open]

Spread plenty of cream cheese into this newly formed pocket

Wrap chicken in two slices of bacon to keep closed

on MEDIUM HEAT [you don’t want to burn the bacon and have hardly cooked chicken] start browning your bacon wrapped chicken. Cook for about 8 minutes this way.

Grab a sheet pan [ I lined mine with foil as you can see] and drizzle olive oil to keep from sticking.

here’s a good flavorful tip for keeping chicken moist - the bacon will create juices while baking in the oven, so i mixed in like a tablespoon of pancake syrup, you heard me pancake syrup, and i would brush onto chicken every 2-3 minutes.

let finish off in the oven at 375 for about 15-20 minutes. if you’re not sure, cut down the middle of a breast to check and see if it’s still pink.

This is absolutely delicious, I promise :]

2 years ago

An introduction :

Hi guys! My name is Melissa. I’m from New Orleans, Louisiana and I’m 21 years old. Cooking is one of my absolute favorite hobbies. I do consider myself a “foodie” [I get it from my momma] and probably, like you, I’m on a tight budget. I’ve learned to cut corners in all the right places and have been able to make absolutely delicious food [just ask my boyfriend, friends, and neighbors]. I really don’t have a reason to cook since my boyfriend eats only once a day, so I’ll have really random dinner parties. Any chance to make something delicious, I take it. My recipes usually come from my mother and family, and I tweak them to fit my grocery budget. I’ll try to keep up with this thing daily. If you have any requests just ask me!

Here’s my first one, it’s pretty simple.

My mom’s egg salad!

You will need [all measurements are estimated, you can add more or less to taste]

4 hard boiled eggs [cook in boiling water for 20 minutes]

1 cup mayonnaise

1 tbsp Tony Chachere’s [or just salt and pepper if you’re not from Louisiana, add cayenne to give it a kick]

next on the menu

Easy Chicken Teriyaki

Stuffed Chicken Breasts wrapped in bacon

2 years ago