Single Cooking - Pancakes and Crepes

Ah, the joys of cooking for one (or maybe two).  I have been cooking for almost 40 years, and when I first started cooking, it was for a family of six.  Through the years, I have cooked for a range of numbers, including large gatherings with thirty or more.  The most challenging part of cooking has been cooking for one.  Some food just does not keep well as leftovers

This morning, I craved pancakes, and I knew I didn't want to put in the work for just two pancakes; so I decided to make enough batter for six.  This will allow me to make crepes for the coming week.

Crepes

Make the pancake batter according to the package or recipe directions.  Then, add extra milk.  Notice the consistency of the batter before you add the extra milk.  Then, slowly add extra milk until the batter becomes noticeably thinner.

Cook according to package or recipe directions.

Fill your crepe with something yummy and then roll.

Here is a list of my favorite fillings:

orange marmalade with chocolate chips
peanut butter with banana slices
bakes cinnamon apples with raisins
chocolate chips

I then put 2 crepes in a zip bag and store in the refrigerator.

It only takes 30 seconds in the microwave to warm the crepes for breakfast later in the week.

Singles Cooking - The Smaller Meals

Good Tuesday everyone...............I wanted to write this earlier today, but it was the first day students came back to class, and I have been swamped with those duties.  I'm also awaiting the birth of my first grandchild.  Time is so very limited lately, so having some explicit plans helps me stay on track with eating healthy.

The "smaller meals" are breakfast and lunch.  I work 9 - 10 hour days, mostly on my feet.  I am literally on-stage and on task all day long.  High protein foods and fresh fruits are vital.

Breakfast today was scrambled eggs and sausage.  Lunch was hummus with fresh veggies and orange slices.

The sausage was left over from a gumbo I made last week.

4 meals with 1 lb of ground sausage

Divide the tube in half.  Shape 4 patties with 1/2 pound.  Brown the remaining half pound in a skillet.  Use 2 patties for one breakfast and the other 2 for another breakfast.  I put each 2 patty serving in a snack sized zip bag and freeze.

Once the gumbo is completed, I divided it into 2 meals.  This is how 1 lb of ground sausage makes 4 meals.

Hummus and Crudite Lunch

Even though I had planned on having hummus and crudites for dinner with an antipasta platter, I took a small snack size version in my lunch to work.  I also peeled an orange and put it in a zip bag.

I ate 1/2 of the my orange with my lunch and the other half as a mid morning snack with a 1/3 cup serving of plain almonds.

For those used to eating larger meals, this may sound like not enough food.  What I want you to realize and trust is that eating high protein and fresh fruits will actually fill you up.  It's healthier for you.

Singles Cooking - 1st prep day

Due to New Year's being on Friday and this being my last weekend before school resumes, I will do my 1st full prep day tomorrow.  If you are following my menu exactly, you just need to follow my steps; however, I want to explain what a prep day means and how it will actually save you a lot of time in the long run.

Today, I went to the grocery store and bought everything I will need for the week.  My weekly menu actually is:

Fri - Black Eyed peas with smothered beef
Sat -  Orange caramelized pork and onions
Sun - bean and meat chili
Mon - antipasta and crudite platter w/ hummus
Tue - Pork sandwhiches w/ veggies and / or chili
Wed - Black eye pea salad w/ fruit
Thur - meatloaf
Fri - chili w/ chips or cornbread chili pie
Sat - pork stir fry w/ leftover pork and pre chopped veggies

For the prep day, rinse all veggies and cut.  I got bell peppers, cucumbers, carrots, celery and cauliflower.  Also, peel and chop a whole onion.  I sorted out all the meats I will need for the week.  Pork roast was on sale, so I bought a 5 pound one and then cut and divided for 4 meals.

I already had beans and chickpeas, so I didn't need to purchase those.

On Thursday, I will rinse and cook all the beans I will need this week.  Since I already have chickpeas cooked, I won't need to cook those, but I will cook the red beans and the black eye peas.  I will also prep and cook the orange caramelized pork roast w/ onions so that I won't have to cook on Saturday.  I will prepare the meatloaf and then freeze.

I always use dried beans, and here is how I cook them.
Measure out the beans you will use.  For my chili, I use 2 cups of red beans.  For the black eye peas, I will use only 1 cup because I am the only one who eats these.  Rinse the beans thoroughly.  Add to a saucepan and cover with water.  I add salt and pepper.  Bring to a boil.  Once it comes to a boil, reduce heat and cover.  Cook on low for about 2 hours, checking the water level and stirring often

Once the beans are a bit soft, remove the lid, add 1/3 cup oil (or fat) and simmer on medium for 30 minutes.  When using the beans for chili or salads, I do not allow the beans to make a thicker gravy.

Smothered Beef

1 lb ground beef
1 lb ground turkey
1/2 chopped onion
salt, pepper, paprika and garlic

Mix the meats, onion and seasonings.  Divide into 2 portions.  With 1 portion, brown in skillet and crumble.  With the other portion, make into 8 small patties.  The crumbled portion and the drippings will go into the chili.  Once cool, move to a container, cover and store in the refrigerator.

For the patties, saute in a skillet turnin
g often until browned and cooked almost through.  Remove from pan.  Add flour to drippings and stir well, cooking on low.  Once the flour is well mixed, add 1.5 - 2 cups of water to get to the consistency you want for the gravy.  Stir often and add more water if needed.  You can use milk instead of water to get a creamier consistency.  Once the gravy is ready, return the patties to the gravy and simmer on low to coat.

Singles Cooking - Planning your 1st Month

The New Year is virtually days away, and it's time to begin thinking about January's menu.  Even though these plans are aimed at one person, a family could easily adjust portion sizes and use the planning steps.

First step . . . write in any special days, celebrations, etc.  For me, all I have is MLK and New Year's Day.

Second step . . browse through your freezer and pantry and see what you  actually have on hand.

Third step. . . . start jotting down menu ideas.  For each item cooked, plan on using it again at least twice either in the same fashion or in a different way.  For example, if you make meatloaf with veggies, you might have a meatloaf sandwich and then make a stew.

Fourth step . . . consider menu items that can compliment and overlap.  For example, if you make red beans, you can use beans as a compliment with a grilled meat and also make soup or bean dip out of those beans later.

Here is the beginning of my month.

I will make adjustments to it, especially if things go on sale during the month or as opportunities present themselves.  These are also just my dinner plans.  What I pack in my lunch will be similar, but not exactly the same.

Singles Cooking: Weekly Menu Planning

The new year is upon us, and I have decided to begin a series of posts aimed specifically at singles.  My last child will graduate in a year, and I will be finally alone.  It frightens and intrigues me at the same time.

I have spent over 30 years cooking for a crowd.  The prospect of cooking just for me is a bit daunting.  I don't want to give up all the homecooking.  Frugality and time saving are two words that must exist.  To begin this series, I am posting the weekly menu form.  Download and begin to use.

Stay tuned for my own January menu.

Weekly Meal Planner by Stacci Slayton Hamilton

Frugal Kitchen: Chicken and Chickpeas

Oh, the weather outside is......

The weather here in Austin is warmer than normal.  It's beautiful.  As Christmas quickly approaches, I spend my days wrapping up paperwork for the Fall semester and getting ready for my first grandchild.   For many reasons, my cooking / eating has been a bit off, and I long to return to my Susie Homemaker mode to putt about in the kitchen.  I miss cooking.

I have posted several other chicken ideas, and today, I wanted to share a couple more.  I bought 5 pounds of chicken thighs on sale.  I froze 1/2 of the package.  With the other thighs, here is what I prepped.

Chicken fajita baked potatoes
Chicken stock for loaded baked potato soup

I also finally made the Buffalo Ranch Hummus I had prepared for over the weekend.

Here's the preparation instructions:

With 3 chicken thighs, carefully trim the meat from the bone.  Also trim the skin from the meat.  Don't worry about cutting all the meat from the bone.  Put the skin and bones in a saucepan and cover with water.  Add 1/2 cup chopped onion, 1/2 cup chopped celery and salt / pepper to the water.  Simmer on low for about 20 minutes.

With the bulk of the thigh meat, cut into small strips.  Add to a heated skillet with 3 Tab. oil, chopped garlic and onion.  Season with cumin, chili powder, salt and pepper.  Simmer and stir until meat is cooked through.

Once the chicken stock has cooked and then cooled, remove any meat pieces from the bones.  Discard the bones and skin.  Save the stock and chicken pieces until you are ready to make the loaded baked potato soup.


For the chicken ranch hummus.....................and this stuff is really good, you will need 2 cups of cooked and cooled chickpeas.  I make my own chickpeas.  It is much less expensive and less wasteful.  I am the only one in my family who eats hummus, so I need to make small portions.

In my food processor, I added 2 cups of cooked chickpeas, 1/4 cup buffalo hot sauce and 1/4 cup ranch dressing.  Blend well together.  I ate mine with gluten free crackers, carrots and celery.  It was wonderful.

Frugal Kitchen: Leftover Turkey

Many many years ago, I got a holiday planning guide from Kraft for purchasing the required number of items.  This was way before the internet.  I still a few of these idea cards around the holidays, but I have not seen the holiday planning guides in several years.

My favorite recipe from this guide is the Turkey Enchiladas.  I have made them many times over the years.


These are so simple to make and are delicious.



Turkey Enchiladas Con Queso

1 cup chopped turkey
1 8 oz package cream cheese, softened
1/4 cup chopped green onion
8 corn tortillas
oil
3/4 lb. cheese spread
1/2 cup chopped tomato
1/4 cup milk

Mix together turkey, cream cheese and onion until well blended.  I use my hands to mix them.

Brush tortillas lightly with oil.  Stack 4 on a plate and microwave on High for 30 seconds or until soft.  Repeat with remaining tortillas.

Fill each tortilla with 1/4 cup turkey / cheese mixture.  Roll up; place, seam side down in a 12x8 inch baking dish.

Microwave process cheese spread, chopped tomatoes and milk on High for 2-4 minutes or until process cheese spread is melted, stirring after each minute.  Pour cheese sauce over tortillas in the casserole dish.  Microwave on High for 12-14 minutes or until thoroughly heated, turning dish after 6 minutes.

Garnish with cilantro, if desired.

Chicken Meal Planner

Chicken Meal Planner

Frugal Kitchen: Pasta Bake

For lunch today, I took a few bits and pieces and threw together to make a yummy pasta bake.  Fazoli's has an item on their menu that gave me the inspiration:  oven baked pasta.  If you have not tried these, they are so yummy.  Since eliminating gluten, I have missed them.

Here is why this is a bits and pieces recipe.  I had only about 1.5 cups of gluten free pasta, about 20 pepperoni left from a pizza recipe and the ingredients to mix up some spaghetti sauce.  Lacking any mozzarella cheese, I improvised with some white American instead.  The results.............amazing.

I need to back up a bit and talk about the spaghetti sauce.  Stop buying the jars or cans of pre-made.  These are major convenience items that are often full of hidden sugar and fat.  Instead, buy the spaghetti seasoning package for about $.30 and a can of tomato paste for about $.40.  Here is what I do with mine.

Spaghetti Sauce

In 2 tablespoons olive oil, heat 1/2 chopped onions, 2 wedges of garlic and 1/2 chopped mushrooms if desired.  Stir well while  heating.  While that is simmering, add the package of seasoning, 1 cup water and the can of tomato paste to a mason jar.  Add an air tight lid and give it a thorough shake.  Add to the sauteed veggies and stir on low.  At this point, I add salt, pepper and basil.  Leave on low.  The secret to great sauce is to add liquid from cooking pasta.  Seriously.  I add 1 - 2 cups of pasta liquid to my sauce.  You can add meat if you want, but it increases the cost.

I have enough sauce for 2 meals, so 1/2 of what is simmering goes back into the mason jar, sealed and stored in the refrigerator until next time.

Back to the Pasta Bake

In a casserole dish, spread a small amount of sauce.  Layer drained, cooked pasta over the sauce.  Then, layer the pepperoni over the cooked pasta.  Add some shredded cheese, about 1/2 cup only. You can add more cheese if you want.   Then, sprinkle 1 cup of sauce over the the pasta / pepperoni mixture.  Cover with plastic and cook in the microwave for 8 minutes; or, cover with foil and cook in the oven for about 20 minutes.  The pepperoni should start to shrink and curl.

Once cooked, remove from oven or microwave and let cool slightly. At this step, you can also sprinkle more shredded cheese over the mixture and cook just a bit longer, if desired.  Remove the covering and serve.  You can sprinkle some Parmesan cheese over it, if you want.

Leftover Version

If you are using a leftover pasta, you just need to add a couple of ingredients and warm through.  You can use any leftover marinara based pasta:  lasagna, spaghtetti, ziti.  If you want to experiment with alfredo based pastas, the results may not be as good as you want.  I do something different with these.

If using lasagna or spaghetti, cut into bite sized pieces to begin.  Spray a casserole dish with non stick spray.  Arrange the leftover pasta in the casserole dish and drizzle with about 1/4 cup water (or ketchup); sprinkle with 1/2 cup shredded cheese; layer with pepperoni slices.  Cover and warm through.

There are many other leftover recipes on the internet.  As I researched them, I added a couple to my "try this later" list, especially the zucchini spaghetti pancakes.   The main idea is to use leftovers and to remain frugal.

Seafood - Crab Cakes and Gumbo

Imitation Crab was on sale, so I purchased a package knowing I would find a recipe for it later.  At only $1.50 for 12 ounces, the imitation crab was a good purchase and much cheaper per pound than most other meat choices.

Looking through my "thrifty seafood planner", I wondered what all I could cook this week.  I also did a search on Pinterest.   What I have decided to make this week are crab cakes with salad.  I will save a bit of the imitation crab to add to a gumbo recipe since I have some left over tilapia in the freezer.

Just to spice it up a bit, I will also make a cucumber sunomono.  It looks and sounds yummy.

My planners have been by far one of the best things I've created because the planners allow me to focus my attention (and money) to maximize time and planning.   

The only things I will need to purchase are cucumbers and bagged gumbo veggies.  I have the rest of these things on hand already (or left over).  Now all I need to do is fill in the rest of my weekly menu, complete my shopping list and get going.

Not only will I make cucumber sunomono, I will also make cucumber humus and a fresh diced cucumber / onion salad.  Yummy!!!

It takes very little extra work to eat healthy and frugally.  You can't leave things to chance until you retrain your mind and habits.  Until that, spend the extra time planning.

Frugal Kitchen

Due to some situations out of my control, my family's cash flow has drastically declined.  As I continue to hope for an improvement and search for a 3rd job, the urgent need to slash spending takes it toll on our food budget.  Luckily, I can do this.  Because I need to feel that something purposeful emerges from this situation, I decided to get serious about sharing frugal kitchen tips and techniques.  Many of the conveniences in the kitchen almost double the price.  What this means is that we pay double for something that is a convenience.  Think about instant oatmeal and pre-cooked meats.  Similarly, snack size packages are often 3 times more expensive as buying in bulk.  I have bought those snack size packages before if my weekly budget allowed.  I have also not always been discriminate with much of my weekly food purchases.  Until now.................

The $60 I used to spend on groceries weekly has been slashed in half, so my money must go very far if I want to feed my family.  Because I don't have time to search for the best deals and clip coupons, I have found other ways to make every penny count.

• No packaged / convenience foods
• Some of the items that tend to cost money (and have hidden sugars and fats) are things like condiments.  Here are a few other convenience foods:  single serve, snack sized, bag salads, protein bars, packaged lunch meats, shredded cheese, yogurt cups, instant oatmeal, flavored rice or pasta packages, canned beans.
• Meatless meals
• Reduce the amount of meat used in dishes like spaghetti, soups, chili, etc.  When using ground beef, switch to ground turkey which is half the cost.  Or, skip the use of meat completely.  Meals with beans or nuts are a good way to replace meat.  Avoid buying "steak" meats. This means reducing things like chicken breast, pork chops, ribs or beef steak.  These whole cuts of meat are more expensive than ground versions.  Be careful though.  A ground meat with too much added fat may actually cost more per pound than its whole cut counterpart.  Buy meats when on sale and then find ways to stretch the whole cuts.  A whole chicken is less expensive than cut up chicken, but if you are not going to utilize the whole chicken, it will not save you money.  One of my favorite meatless meals is crudities and humus with sliced fresh fruit and cheese.
• Bulk purchases
• Peanut butter freshly ground at the store saves almost $.50 a pound, plus it has no added sugar.  It is extremely healthier.  Things like Nutella and peanut butter may seem cheaper alternatives, but they are also full of sugar, so that the amount of good protein is reduced.  Avoid these.  Also, pre-chopped veggies and bag salad are 4-5 times more costly than purchasing the greens and veggies in bulk.  One of the most drastic price increases comes from those fruit salads.  For the same amount of money spent on fruit, you could make 4 times the fruit salad.  Oatmeal, including steel cut oats, are less expensive in bulk.  Avoid the instant packaging or smaller containers.  Instead, buy in bulk.  I mix my own "instant" oatmeal.  Similarly, don't throw out any cooked oatmeal that isn't eaten.  Bulk purchase nuts are a huge savings.
• High protein items
• Nuts, beans, quinoa..................add as many high protein items to your diet as possible.  I add nuts, flaxseed, chai, or quinoa to my smoothie, peanut butter to my oatmeal, and cooked beans to my salad.  I am gluten free, so much of my diet revolves around fruits and veggies.  Humus is a normal snack item for me, as is no sugar yogurt dip.  
• Throw nothing away
• And I mean nothing....................not one thing.  Even a store bough rotisserie chicken can be salvaged for one more meal before its final disposition. It seems silly, but I made a tortilla soup out of left-over nachos from a restaurant once.  It can be done.  We are a nation of over indulgence.  I cringe at the amount of food thrown away.  My freezer has two bowls I use for leftovers.  Once is for soup and the other for smoothies.
• Create a weekly menu
• The best way to stick to a tight food budget is to create a weekly menu.  I have done this many times in my adult life, and each time, I am able to maximize the money I spend on food.  The most effective use of the weekly planner is to cut down the time spent preparing and cooking foods.  If I make a pot of beans, I figure in how many times I will use beans that week and make enough to carry the whole week.  Then, stick to the menu.

Blueberry Lemonade: Leftover Soup

Just for fun, I decided to do a search on the history of soup.  I have this idea in my mind about the origins of soup, and a preliminary search did not reveal anything of value.  I had to do a bit of digging, changing up my search terms to find something close to what I was looking for.

In my mind, soup originated from poverty.  One small rabbit and a few almost rotten vegetables thrown into a pot with some roots and herbs would go much farther than the rabbit and vegetables cooked like a roast.  According to one article I found, soup originated to serve invalids.  I hadn't thought about that.  Regardless of its origins, soup continues to be popular in all socio-economic circles.  In our family, it provides a way to use every small piece of food.  We live on a very tight budget, and waste cannot exist.

Some items naturally make great soup.  Others do not.  Similarly, finding the combination of items that work best takes some practice.  I make various types of soup from leftovers, and over the years through trial and error, I have established a standard 3 recipes that I only slightly vary.

Fish
Vegetable (chicken, pork, beef)
Taco

Today, in the crockpot, is the vegetable soup.  I had the ingredients in the fridge and had not moved them to the freezer soup bowl.  The freezer soup bowl is a plastic container I put all leftover vegetables into and then use to make soup once the bowl is full.

In the crockpot is:  a few potatoes and carrots from a roast, a small piece of grilled pork chop, leftover green beans, a small amount of leftover au gratin potatoes, 1/2 chopped onion and a cup of frozen mixed vegetables.

Warm a tablespoon of butter in a skillet and add chopped onion.  Stir and cook until onion just becomes tender.  Add the leftover vegetables from the roast and heat slightly.  Add 1 cup of water and stir well, allowing the ingredients to mix well.  Pour into the crock pot.  Add a tablespoon of butter to the skillet and melt.  Add 2 tablespoons flour and mix well.  Heat through.  Add 2 cups of water to the flout mixture and stir to make sure no lumps exist.  Add to crock pot.

Add the other ingredients.  Add salt and pepper to taste.  I like to add some rosemary and thyme. Turn the crockpot to low and cook for about 1 - 2 hours.

I hope you can find some tips and techniques to help expand your food use.  Check back often as I will post more frugal chef recipes.

Hodge Podge Chili

Hodge Podge Chili is one of the easiest recipes to make because all of the ingredients can be frozen ahead of time.  That's what makes it a hodge podge.  In the pot today are:

leftover taco filling
cooked red beans
leftover hamburger patty
leftover sausage patty

What "leftover" means is that once the meal was over, there was something not eaten.  I have a special bowl in my freezer to put the ingredients for Hodge Podge Chili.  I add to the bowl until it almost full, and then I throw the ingredients together for chili.

The cooked red beans are new.  I made a pot of these a few days ago.  The first meal we had from these was red beans and rice.  The other meal (besides the chili) I will make will be tostadas.

In the simmer pot, I added 1/2 cup chopped onion, 1/2 chopped bell pepper, 1 sausage patty (crumbled), 1 hamburger patty (crumbled), 1/3 cup taco filling and about 2 cups of the new red beans.  Add ground cumin, salt, pepper, garlic and chili powder to taste.  Bring to a boil.  Lower heat and simmer on low for about 30 minutes.

Serve with cornbread or crackers.

Bits and Pieces Fruits and Nuts

This recipe is just a fruit salad made with bits and pieces of leftover fruit.  Ok, ok, not that the fruit is actually left over, but the salad contains fruit that is the last of something.  I had 6 strawberries left in the container, so I chopped those up and put them in the freezer.  I also had 2 slivers of an apple left from a fruit plate.  I chopped those up and added them to the salad.

In my "bits and pieces fruits and nuts" are:

1/2 a banana, sliced
6 strawberries, chopped
1/4 and apple, chopped
1/2 a canned pear (this I added from the can and will use the rest of it for another project)
1/4 cup raisins
1/4 chopped pecans
ground cloves
ground cinnamon
honey (about 1/4 cup)

Mix all the fruit and nuts in a bowl.  I have a bowl that holds about 2 cups, so I use it so that I can gauge how much fruit salad I have.  Sprinkle with cloves and cinnamon.  Drizzle with honey.  I used about 1/4 a cup.  Stir gently.

Divide the fruit salad equally between 3 - 4 (1/2 cup) airtight containers and store in the refrigerator.

Uses:

Add 1 container of fruit salad to oatmeal, yogurt or low-fat pudding..  One of my favorite recipes is to add 1/3 cup half/half to the fruit and simmer in a pan on the stove.  Stir often.  When heated through, sprinkle granola over it\

Blueberry Lemonade: Remnants

I have always been intrigued by remnants...............the lil' bits and pieces leftover.  Maybe it comes from being one of seven kids, growing up poor or having a parent who grew up during the Depression.  I honestly have not thought about it too much until this morning as I was stretching the coffee grounds in my pot.

Have you ever done this?  Stretch the grounds?  I had heard about this being done all my life, usually in regards to poor people.  You can also stretch tea bags.  I think I may have even seen this in one of the Harry Potter movies???  Used coffee grounds are a type of remnant............something left over.  When I had a yard, I used my old grounds in my compost.

When I started learning to sew, I was given a box of remnants.............bits of fabric, thread, lace and leftover notions.  I was 12, and I would make dresses and furnishings for my dolls.  As I would imagine different ways to put the remnants together into something new, I often dreamed of being a designer.  I got a certain thrill from making something out of nothing.

My love for making something out of nothing continues in the quilts I make, the re-fashioning of items in my home such as hand towels and pot holders.  I was waiting for my spaghetti squash to cook in the microwave, the coffee to brew while I finished washing up dishes.  The word "remnant" wafted through my mind as strongly as the smell of cooked squash and coffee.

Today I am doing some cleaning and planning.

I will finish sewing my Shabby Chic quilt top, and I am experimenting with some new recipes in the kitchen.

The removal of sugar and wheat products from my diet has caused me to seek new recipes and adjustments to some of my standard recipes.  I have searched several Paleo sites, and a few ideas have simmered in my mind for the last couple weeks.  I want to make some spaghetti squash with creamy marinara.  I also have some mushrooms to stuff, but I have to stuff them with something other than bread crumbs.

Also, I put my beans in water to make my own sprouts.  I am truly fascinated with the idea of making my own salad fixins.   I will at least give it a try.  Salads have become a big part of my diet recently, and a plain side salad gets really old.  Some of the things I've found or created to enliven my salads are:  bbq dressing, shredded cabbage, canned black beans with doritos pieces, creamy avocado dressing, mandarin oranges, tapenade.  Not all together, of course.  I am actually pretty well known for my salads.

I understand the need to re-work my menus with foods that ensure nutrition.  Proteins are valuable.  Further, I need foods that promote heart health and strong bones........ I am at the big M -- menopause.

Stay tuned for more.  I will post recipes later.

Pink Lemon Chiffon - Store Bought Rotisserie Chicken 4 Meals

It's been a while since I've done any Budget Menus.  I am using them, just not taking the time to record any of them.  Life has settled down for me lately, and my mind has time to dwell on many, many (I mean, many) things, so I have began the process of recording again, in earnest.

My doctor put me on an elimination diet about 10 days ago to try to find out why I've had some allergy reactions recently.  I am pretty excited actually because taking out refined sugar and wheat first should really help motivate some profoundly needed lifestyle changes for me.  To this end, I am now re-imagining many recipes while finding some new ones that will satisfy my previous sugar / wheat addiction.

Last nite, I bought a rotisserie chicken for dinner, so today I need to conquer the leftovers.  I never, and I mean, never, throw out anything.  The $7 price for the cooked chicken is about 4x what an uncooked hen would've cost me, so I need to get as much for my money as possible.  Just in case you're curious, each recipe will feed 2 persons.

Meal 1:  rotisserie chicken with vegetable crudities and sliced cheese.  Yummy.

I call this my "carpet picnic" menu.  I put all the yummies together on a tray.  I had to leave off chips / dips.  I would normally add a glass of white wine, but for now, alcohol is out of my diet, too.


Meal 2:  buffalo chicken / egg bites  

I had about 1/3 the rotisserie chicken left over, so I pulled it from the bone.  I sauteed the chicken pieces with some onion on low heat.  I took 1 cup of this and ran it through the food processor.

1 egg for each cup
peppers, onions, or vegetables
red pepper, salt

Depending on how many egg souffle cups you want to make, you made to adjust the ingredients.   I made 6 cups.

Use half eggs and half egg whites.  This means that for every whole egg, use 1 egg white.  I had 3 whole eggs and 3 egg whites.  Beat in a bowl and season.

Spray each up with non stick spray.

Process to crumbles the 1 cup chicken and any vegetables you want to use.

Layer in a cupcake pan:  1 Tab. vegetable, 1 Tab. chicken and 1/2 cup beaten egg.

Bake at 350 until eggs are cooked.

When you remove from the oven, drizzle with buffalo sauce.

Meal 4:  chicken / potato soup 

Take all the bones from the rotisserie chicken and add to a 3 qt saucepan.  Cover with water and simmer on low about 15-20 minutes.  Add any seasoning you want.  Remove from heat and allow to cool slightly.

Strain all the chicken bones and pieces from the water.  Save any meat pieces.

Add 1 cup chopped slightly cooked potato, chopped onion to the chicken broth.

Simmer on low for about 5 -10 minutes.

Remove from heat and add 1/2 cup milk and 1/2 shredded cheese (any kind).


Meal 3:  chili relleno w/ refried beans and corn chips

Use the remaining sauteed chicken for this recipe.  I had about 1/2 a cup left.
1 fresh Anaheim pepper
1/2 cup chopped onion
1/2 block cream cheese or 1 cup shredded cheese
1 can enchilada sauce (or 1 package dry enchilada sauce).  Chose red or green sauce.

Flake the chicken and add to a mixing bowl.  Add the cream cheese or shredded cheese, chopped onion and salt / pepper to taste.

Cut off the top of the Anaheim pepper and de-seed.  Rinse well.  Stuff with the chicken / cheese mixture.

Put the pepper in a microwave safe bowl.  Cover well with the enchilada sauce.  Cover with plastic wrap and cook in the microwave about 4 - 5 minutes.  Check that the pepper is cooked.  Once cooked, sprinkle some shredded cheese and let cool slightly.

Either make re-fried beans or use a can of re-fried beans.  Warm the beans in a microwave safe bowl.  Add enough water to make the beans the consistency of a dip.  Serve with corn chips.

Weekly Planner - Hot Dogs

Hot Dog Weekly Menu by Stacci Slayton Hamilton

Pink Lemon Chiffon: Carrot Sweet Potato Cake

When I was a young adult, I stumbled upon a 1987 Southern Living Annual Recipes cookbook that became my favorite very quickly.  I had often seen Southern Living magazines on the shelf or at the library and was always so impressed with the very genteel and sophisticated version of life the beautiful pages presented.  Each month is essentially a chapter and represents food indicative to the south such as pecan pie for November.  Each month, I would read through the pages and fantasize about hosting an elaborate dinner party.  The recipes were not exotic like those found in Julia Child's French cookbook, and the ingredients were found easily in the south.  Think Paula Deen 26 years ago.  At my recent visit to the Goodwill Blue Hanger store, I found a 2001 version.  It is in pristine condition, and I have been itching to try out some new recipes.

I had a bag of carrots in the fridge that needed to be used......too many for afternoon snacking.  I also had 2 sweet potatoes left from the holiday.  I found recipes for Carrot and for Sweet Potato cakes but not for both, so I improvised.  The result was amazing.

1 1/2 cups brown sugar
1/2 cup butter
2 large eggs
2 teaspoons lemon extract
1 1/2 cups flour  
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1 1/2 cups chopped carrots
3/4 cup mashed, cooked sweet potato


Beat brown sugar and butter until creamy.  Add eggs and lemon extract, beating well.
Stir in flour, baking soda and salt until just moistened.  Stir in raisins, carrots and mashed sweet potato.  Spread evenly into a lightly greased 13 x 9 inch pan.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in middle comes our clean.  Cool on a wire rack.  Top with cream cheese frosting.
Garnish with shaved carrot curls.

Scrapbooking for Beginners

Scrapbooking for Beginners by Stacci Slayton Hamilton

Shab Couture - Giveaway #1

I have been fairly busy with lots of holiday gifts / decorating / entertaining lately.  Even though I have wanted to blog more, I have spent the last 6 months getting the FB page up and going.  I have a small following right now, and I hope to increase that in the next 6 months.  It takes some time  - and patience.  I majored in the liberal arts, after all.  All this business stuff seems like a foreign language.

Back to the important stuff.

I chose the name "Shabby 'Round the Corner", and when I am asked why, I just smile.  The teacher in me wants to make others develop good research skills.  Why give the answer away?

I will be giving away a  book-page flower tag for the first person to correctly answer a riddle.

Thanks to Stephanie Lynn for the inspiration.

What classic is 'Round the Corner an allusion to?

Post your answer as a comment here on the blog.  Only comments on the blog will be considered.

Good luck..........!