Recipe: Grilled Honey-Cumin BBQ Pork Packs

Estimated Cost:  $9.50

Prep Time:  20 minutes

Baking Time: 20 minutes

Grilling Time:  20 minutes

Serves:  4

I love foil-packet grilling.  On top of the fact that I love getting outside and throwing down over fire, the foil packets seem to seal in a flavor and deliver an experience quite unique to the grill.  You basically grill, flip, grill, remove, and serve and cleanup is a breeze.  The ease of preparation gives you time to throw back a beer or two as you deliver a delicious meal to your family.  Bonus!

The sauce created in this recipe has quite a bit of depth.  The combination of the cumin, honey, and BBQ sauce smothering the chicken and veggies is nothing short of awesome.  I think you’ll love this one, friends.

1/2 cup barbecue sauce
1/4 cup honey
2 tsp. ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick
2 lg. ears corn, each cut into six pcs. (12 total)
1 cup baby-cut carrots, cut lengthwise in half
2 cups frozen potato wedges, baked
1 tsp. salt
4 green onions, chopped (optional)
cooking spray

1. Prepare frozen potato wedges per package directions.

2. Meanwhile, prepare coals or gas grill for direct heat (how to). Spray half of one side of four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.

3. Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet, and top with 1/4th of the chopped green onions if desired.

4. Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

4. Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Mike’s comments:

To save the baking time on the frozen potato wedges you can substitute refrigerated cooked new potato wedges. Look for the cooked potato wedges in the refrigerated section of the supermarket.

You can also use fresh potatoes for the refrigerated ones. Cut 2 medium potatoes into wedges and place in a microwavable bowl. Cover and microwave on High for about 5 minutes or until crisp-tender. Place potatoes in packet and grill as directed.

Original Recipe Source: Betty Crocker Kitchens

Recipe: Easy Cheese and Onion Potatoes

Estimated Cost:  $5.00

Prep Time:  15 minutes

Cooking Time:  16 minutes

Serves:  4

On occasion I find myself sharing a recipe that scores five stars in each of the three founding principles of Kitchen Survival: ease of preparation, affordability, and super-yummy.  Easy Cheese and Onion Potatoes does this easily.  My family makes a quick lunch or dinner with just these cheesy spuds often.  Don’t let the short list of ingredients fool you, this recipe rocks socks!

1/4 cup butter
4 med. red potatoes, unpeeled and cut into 1/4-inch slices
1/4 cup onion, chopped
2 cloves garlic, minced (how to)
1/3 cup shredded Italian blend OR Mozzarella cheese
oregano, salt, and pepper to taste

1. In a large sauté pan, melt butter over medium heat. Add the potatoes, onion and garlic; toss to coat. Cover and cook for 8 minutes. Turn potatoes cover and cook an additional 8 minutes. Uncover; cook until potatoes are browned, stirring occasionally (2-4 minutes).

2. Top with cheese and sprinkle with oregano, salt, and pepper to taste. Remove from heat; cover and let stand for 2 minutes, or until cheese is melted.

Mike’s comments:

I had forgotten about this recipe and was looking to use up some ingredients this evening. I rediscovered this gem and am now happily full. These truly are delicious.

For my serious bacon-fanatics, and general carnivores, here is a lovely modification. Fry 3 slices of bacon and drain on paper towel; leaving bacon drippings (fat, let’s keep it real) in the sauté pan, reduce butter to 2 tablespoons and follow recipe. After you put on the cheese, crumble the bacon on top of the spuds.

Recipe: Taco Fries

Estimated Cost:  $5.00

Prep Time:  10 minutes

Baking Time:  25 minutes

Serves:  6

Nothing could be easier to make then these oven baked fries.  A packet of your favorite taco seasoning adds just the right zip to these delicious spuds.  One of my favorite “kids of all ages will love” recipes.

3 med. Idaho or russet potatoes (about 1 1/4 lb), peeled
1 Tbs. vegetable oil
2 Tbs. plus 1 tsp. taco seasoning mix (1.25 oz. pkg.)

1. Preheat oven to 450°F. Grease a cookie sheet.

2. Cut potatoes in half lengthwise. Cut each half into 4 wedges (about 1 1/2 inches on the wide side); place cut side down in pan.

3. In a large bowl, combine the sliced potatoes, oil, and taco seasoning mix. Toss until potatoes are evenly coated. Arrange potatoes in single layer in pan.

4. Bake at 450°F, uncovered, for 20 to 25 minutes or until bottoms are crispy. Turn potatoes. Bake about 5 minutes longer or until bottoms are crispy.

Mike’s comments:

These fries are equal parts affordable, easy to prepare, and tasty! I like to get creative with condiments for dipping. Ketchup, taco sauce, salsa, and sour cream are some of my favorites. Sometimes I even sprinkle some shredded cheese over the fries when I turn them in the oven. Mmmmmmmm!

Recipe: Slow Cooker Baked Potato Bar

Estimated Cost:  $5.00 +

Prep Time:  15 minutes

Crock Pot Time:  7 hours

Serves:  6

With the A/C working overtime to fight the heat, cooking in the sweltering months of summer can be a challenge.  Here is an inexpensive, super-easy way to make a meal easily adapted to the tastes of all around the table.  And more importantly, one that will keep you from working over the hot range or oven in  the dog days of summer.

Crock Pot Baked Potatoes:
6 large baking potatoes
aluminum foil

Suggested Toppings:
frozen broccoli cuts, cooked
chunky salsa
shredded Cheddar cheese
sautéed mushrooms
crumbled cooked bacon
sour cream
chili
chopped fresh chives
Sriracha hot sauce
Old Bay horseradish mayonnaise
Quick and Easy Chicken Gravy

1. Wash potatoes; pierce each potato a couple times with fork. Wrap each potato in sheet of foil. Place in slow cooker.

2. Cover; cook on Low heat setting 7 to 8 hours. (If you have smaller potatoes, aim for 7 hours; for super large potatoes, aim for 8 hours.)

3. After potatoes are done, have fun topping your baked potatoes with a variety of toppings.

Mike’s comments:

Granted, we don’t always have the time to bake our potatoes this way. When we do, however, this is my favorite way. It couldn’t be easier, and they come out wonderfully.

What are some of your favorite baked spud toppings? Please share on the comments section of this recipe. I will add them as you share!

Recipe: Easy Sausage and Veggie Bake

Estimated Cost:  $6.50

Prep Time:  20 minutes

Cooking Time:  45 minutes

Serves:  4

This recipe is so delicious and foolproof it should be in every Cooking 101 book.   The sauce it creates while it bakes has to be tasted to be believed.  Try this one, I guarantee you won’t be disappointed!

1 tsp. olive oil OR vegetable oil
1 pkg. (14 oz.) smoked sausage, cut into 2-inch pieces
1 Tbs. olive oil OR vegetable oil
2 lg. potatoes, peeled and thickly sliced
1 green bell pepper, seeded and cut into wedges
1 red bell pepper, seeded and cut into wedges
2 med. onions, cut into wedges
1/3 cup white wine OR vinegar
1/3 cup chicken stock
2 tsp. Worcestershire sauce
1 tsp. oregano
salt and pepper to taste

1. Preheat oven to 400°F.

2. Heat 1 tsp. oil in a large skillet over medium heat. Add the sausage and cook till its browned. Transfer the cooked sausage into a large baking dish (casserole).

3. Pour 1 tbs. oil into the skillet; add potatoes. Cook potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish with the sausage.

4. Add peppers and onions to the skillet. Cook and stir the peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

5. Mix the wine, chicken stock and Worcestershire sauce in a small bowl. Pour liquid over the sausage and veggies into the baking dish. Sprinkle with oregano, salt and pepper.

6. Bake at 400°F until hot and bubbling, about 20 to 25 minutes. Serve hot.

Mike’s comments:

I’ve never had leftovers when I make this yummy and easy meal. I’ve doubled this recipe a number of times with perfect results. Simply double all the ingredients and follow directions as listed.

Recipe: Grilled Herbed Red Potatoes

Estimated Cost:  $2.50

Prep Time:  15 minutes

Grill Time:  25 minutes

Serves:  4

Yum Factor:  TBA

One of my all time favorite way to grill taters.

 

Potatoes:

2 Tbs. vegetable oil
1/2 tsp. parsley flakes
1/2 tsp. dried rosemary leaves, crumbled
1/2 tsp. lemon pepper
1/4 tsp. salt
8 sm. red potatoes, cut in quarters

Sauce:

1/3 cup sour cream
1/2 tsp. dried rosemary leaves, crumbled
1/4 tsp. lemon pepper
1/4 tsp. garlic powder

1. Prepare grill for direct heat. In large bowl, mix oil, parsley, 1/2 teaspoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Wrap potato mixture in heavy-duty aluminum foil and ensure a good seal.

2. Grill potatoes over medium heat 10 to 15 minutes, flipping packet every 3-5 minutes, until tender.

3. In small bowl, mix all sauce ingredients. Serve with potatoes.

Mike’s comments:

I usually make a double batch because everyone LOVES these. Not able to grill today? Preheat the oven to 400°F (200°C) and follow the same directions.

Recipe: Amish Skillet Breakfast

Estimated Cost:  $6.50

Prep Time:  10 minutes

Cook Time:  20 minutes

Serves:  4

My grandmother told me this cheesy potato-and-egg skillet dish was served at midmorning as a second breakfast for the railroad workers in Pennsylvania. I’ve simplified her recipe to ensure a shorter prep time. Also makes for an awesome brunch or dinner dish.

2 strips bacon, chopped
2 1/2 cups frozen potatoes O’Brien with onions and green peppers
5 lg. eggs
2 lg. egg whites
1/4 cup milk
3/4 cup shredded cheese
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper

1. In a 10-inch well-seasoned OR nonstick skillet, cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towel; set aside.

2. Add potatoes to reserved drippings; cook for 8 to 10 minutes or until tender, stirring often.

3. In a large bowl, whisk together the eggs, egg whites, milk, 1/2 cup cheese, thyme, salt, and pepper. Pour egg mixture over potatoes. Cook over medium heat, without stirring, until set on the bottom and around the edge. Use the corner of a spatula to constantly lift the cooked edge so the uncooked eggs flow to the bottom. Cook for 3 minutes more or until the eggs are set but still moist.

4. Sprinkle wit the crisp chopped bacon and 1/4 cup remaining cheese. Let set 1 minute while the cheese melts.

Mike’s comments:

I can’t make an omelet, but this easy dish comes out perfect every time! If I have a little bulk breakfast sausage left in the fridge I will many times brown that with the bacon in step #1 and add to the egg mixture in step #3.