I've recently started a recipe blog as well, so I don't end up spamming this one with recipes. You can check the new one out at http://beckysrecipeblog.blogspot.com/ and hopefully follow that one as well. Though I will probably post shorter links to any great Frugal recipes.
Summer Savings: Save on charcoal
Lump charcoal, which is made from hard wood burned in high heat and low oxygen until only pure charcoal remains. Lump charcoal lights faster, burns hotter, and leaves very little ash compared to briquettes.
However briquettes (which are compressed wood by-products) burn longer, are easier to maintain a consistent temperature and most importantly are almost always a lot cheaper!
Chicken Schnitzel
Click here for more Photos!
One of my favorite ways to make chicken stretch is to make Chicken Schnitzel. As my mother wants me to teach her how I make mine tonight, I figured I would post my Recipe, so here it is! (The Recipe is for 6-8 servings)
What you need for the Meal:
3-4 Chicken Breasts, Cleaned and cut butterfly style, and then cut to make two thing breasts each. (Can also use Chicken Thighs.)
2 Eggs (mix the eggs together, as if you were making scrambled eggs, can thin with either milk or water. I prefer water)
1/2 cup of flour
1-2 cups of bread crumbs
2-4 teaspoons of olive oil (regular oil can be used as well.)
Preparing the Chicken:
Lay the chicken on a cutting board and cover losely with plastic wrap (I usually just lay it over the chicken). Take a meat pounder and pound out the chicken as thin as you can. (1/8 to 1/4th of an inch thick). I usually let the chicken rest a few minutes while I prepare the eggs, flour, and bread crumbs into different bowls used for the breading process.
The Breading Process: (Easiest to do with your fingers, though it can be a bit messy.) First I coat the chicken with the flour, making sure to get rub it into all the little tiny cracks that might have appeared in the slicing & pounding stages, I do this with all the breast, then I dip it in the eggs, making sure it's fully coated. Then I take the chicken breast and do the same with the bread crumbs, making sure to push in as much extra bread crumbs as I can to get a really full coating.
Cooking! I heat my frying pan up before putting anything in it, I pour the oil in and then put the chicken in right away. Fry on each side for about 4-5 minutes depending on how thin you manage to pound down the chicken. Turning only once. The less you turn, the better your breading sticks.
After both sides are cooked, remove from the pan, and set on paper towel to drain any excess oil and grease off. Serve with Apple Sauce or a Chicken Gravy.
A bit of a Vanity Post...
Last night I got the cutest picture of my little baby and I didn't get thumped at! But here he was finishing off his nightly salad.
How to Understand Food Experation Dates at the Store
http://www.hulu.com/watch/71574/howcast-how-to-understand-food-expiration-dates-at-the-grocery-store
I've seen multiple stories like this lately. It had a few good tips and things I didn't know. Very much worth Checking out!
Extra Hair Shine Treatment
I saw this come across my email, and thought it was a great way to save a little cash! Hair Treatments can be super expensive these days. Here is a great way to get some shine back into your hair.
What You Need:
2 tea bags (chamomile, a golden mix for blondes; rooibos, a rich orange for redheads; or black tea, dark for brunettes)
2 cups water
1. Once a week -- or whenever you feel you could use a shine boost -- steep tea bags in boiling water for 10 minutes. Let the liquid cool to room temperature. (In a rush? Refrigerate it.)
2. Pour the mixture over wet, just-washed hair, rubbing it through the way you would shampoo.
3. Leave the rinse on for 10 minutes; wash and condition to seal in the silky, glossy results.
Beauty Benefit "Tea lowers the pH of hair, closing the cuticle for extra shine, softness, and manageability," Tea's natural pigments can also neutralize brassiness for more flattering color.
Beef Recalls
Was watching CNN, and saw this, they say it's real hard to tell which beef it actually is, since it's been repackaged. But if you bought ground beef around 4/21 you might want to becareful when you cook it. (guides for cooking and news story about it below)
PREPARING GROUND BEEF FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov
Wash hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.
http://www.google.com/hostednews/ap/article/ALeqM5iMC6NXcYwx69vXhgNTnA9JVceahQD993PTQ03
JBS Swift Beef Co. expands beef recall
1 day ago
GREELEY, Colo. (AP) — JBS Swift Beef Co. of Greeley, Colo., is voluntarily expanding its beef recall to include about 380,000 pounds of products because of possible E. coli contamination.
A recall earlier this week involved about 41,000 pounds of products.
The U.S. Department of Agriculture said Sunday that all the beef products were produced April 21 and are in boxes bearing "EST. 969," a package date of "042109" and a time stamp ranging from "0618" to "1130."
The USDA says an investigation by its Food Safety and Inspection Service of 24 illnesses in multiple states prompted the company to re-examine its food safety system. The department says 18 of the illnesses appear to have the same cause, and the company is conducting the recall "out of an abundance of caution."
http://www.fsis.usda.gov/News_&_Events/Recall_022_2009_Release/index.asp
Illinois Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-022-2009 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Bryn Burkard
WASHINGTON, May 21, 2009 - Valley Meats LLC, a Coal Valley, Ill., establishment is recalling approximately 95,898 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include:
http://www.fsis.usda.gov/images_recalls/022_2009.pdf
Additionally, each product bears the establishment number "EST. 5712" inside the USDA mark of inspection. The (2-1), (3-1), (4-1), (5-1) and (6-1) markings refer to the number of portions per one-pound.
These ground beef products were produced on March 10, 2009, and were distributed to various consignees nationwide.
The problem was discovered through an epidemiological investigation of illnesses. On May 13, 2009, FSIS was informed by the Ohio Department of Health of a cluster of E. coli O157:H7 infections. Illnesses have been reported in Ohio, Pennsylvania, and Illinois. Individuals concerned about an illness should contact a physician.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.
Media and consumers questions regarding the recall should be directed to the company spokesperson at (309) 799-7341.
Free Cooking Booklet For Using Stocks.
Cooking with A stock (Brooth) can add so much flavor to a meal. I stumbled accross this link and am looking forward to checking it out!
Free "Cooking with Stock, 6th Edition" Its a full color booklet with over 50 recipes.
http://www.kitchenbasics.net/recipebooklet.htm
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