Monthly Archives: March 2014

5 Dolla Pie

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So lately because my friends are all snooty cheese mongers my grocery bills have been astronomically high, buying all the real imported quality jazz. Plus, you all know about our truffle obsession and how that sh*t isn’t cheap either. Anyway, my dilemma was to eat good for you, tasty food, for a reasonable price. Not everything has to be gourmet! Not everything has to be full of fat & sugar to be yum! You can have a tasty dessert that doesn’t taste like cardboard & won’t break the bank. Check out this no-bake, super inexpensive pie. I debuted it for dinner when my parents were in town & it was a hit! Hope you enjoy it as well.

  • 1 box sugar free Jello (I kept as sugar free as my dad is diabetic, but if you don’t like the after taste some sugar free stuff has regular works as well).
  • 1/4 cup of boiling water
  • (2) 8 oz. containers of Greek yogurt (I used strawberry*)
  • 8 oz. low fat or fat free cool whip
  • (1) 9 inch low fat graham cracker crust (I used store bought/pre-made so sue me! I needed to save time for cooking the rest of the meal).

Dissolve the Jello in the boiling water. Cool slightly & then stir in yogurt. Fold in the cool whip & pour into crust. Chill before serving.

*Note: you can do it in a plethora of different flavors, just make sure the Greek yogurt flavor matches the Jello flavor. (Original recipe was for key lime pie).

*For a fancy tip: Add sliced fruit on top. Since I did strawberry, slicing some of those up will add a nice flair to the pie.

*P/S its called $5 pie because that’s how much the ingredients cost! So affordable I could make it every week 🙂

Breakdown: $ 1.52 for the pie crust; $1.00 each for the Greek yogurt; $ .82 for the Jello; $1.40 for the cool whip. Totaling: $5.74 (whatever I rounded down, relax math police).

photo

Happy Eating, XO.

Sherry Vinegar Hanger Steak

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Thanks to Zach for submitting this sultry savory steak recipe! It’s a great compliment to the green bean fries or any of our sidekicks.
  • 2 hanger steaks
Marinade
  • 1/2 cup Worcestershire sauce
  • 1 cup sherry vinegar
Reduction
  • 1/2 cup sherry vinegar
  • Pinch of salt
Mix the marinade ingredients in a plastic bag then put in the steaks. Seal the bag and let them sit for at least 30 minutes. While they’re marinading, preheat the grill on high heat. In the mean time, put the reduction ingredients in to a hot pan for 10 minutes. Continuously stir to get the reduction.
When the steaks are ready, remove them from the marinade but don’t throw it away just yet. Season the steaks with salt and pepper on both sides and toss on to the grill. Cook each side for 3-4 minutes (keep a close eye on them as they can get really tough if overcooked). Note: they’re best served rare.
Remove the steaks from the grill and top them off with the reduction.
Happy Eating, XO

Homemade Ice Cream

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Remember that healthy kick I told you about in the green bean fries post? Well I’m still on it! But as you all probably know by now, I also have a real sweet tooth. I couldn’t stay away from it for long! The solution? Homemade ice cream. What’s even “sweeter” about this recipe is that it’s only three ingredients! (Get it?! Sorry…I can’t help myself sometimes.)

  • 2 Bananas
  • 1/2 cup of cocoa powder (I promise we’ll give you more recipes with cocoa powder in it since it’s probably not something you use very often.)
  • 3 spoonfuls of creamy peanut butter

Freeze the bananas for at least an hour (the longer you freeze them, the thicker the ice cream will be). When they’re “done” drop them in to a food processor or magic bullet (the thing for food people!), along with the peanut butter. Once the bananas and PB are blended, slowly mix in the cocoa powder.

I suggest serving it immediately. But if you have leftovers like I did (score!), you can store them in the freezer for later. I put them in individual cups so I could “grab them and go”.

Homemade Ice Cream

Happy Eating, XO

The “good for you” fries

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I don’t know about all of you, but with the amazing weather we had the other day it made me realize how close summer, and bathing suit, season is! [Insert expletive here.] Because of that, I’ve been trying desperately to come up with some healthy alternatives, ie. these “good for you fries” – green bean fries. Thank god they’re much healthier, because guys, these came out better than real fries! #addicted (Bonus: I didn’t use all of the green beans I bought, so I used the remaining fresh beans with some hummus. Delish!)

  • 1lb fresh green beans (ends snapped off)
  • 1/4 cup olive oil
  • 1 tsp of salt and pepper
  • 1 pinch of paprika
  • 1/2 cup grated or shredded Parmesan cheese (Save a few pinches to top off the fries)

Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Mix together the oil, salt, pepper, paprika and cheese. Toss in the beans and coat completely. Spread out on the baking sheet and sprinkle a little extra cheese on top. Bake for 15-20 minutes/until brown and crispy.

I served this with a sherry vinegar hanger steak (recipe coming soon from one of our awesome contributors!).

Parm green beans

Happy Eating, XO

Winner, Winner, Chicken Dinner

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I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.

  • 3-4 boneless chicken breasts
  • 4 tomatoes, cubed
  • 1 large can of artichoke hearts
  • Salt & pepper to taste
  • 1 cup mozzarella

Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.

Chicken bake

Happy Eating, XO.