calling all cooks! [GIVEAWAY]

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calling all cooks! [GIVEAWAY]

As you hopefully already know, I've been working behind the scenes for the past six months to create a treasure trove of new recipes for my first cookbook! The cookbook will be filled with almost ALL new, easy, delicious, and inexpensive recipes! ...and while I'd like to think that I know what y'all like by now, I'd love to have a handful of Budget Bytes readers test some of the recipes and give me honest feedback.

So, I'm holding a contest/giveaway to choose 10 people at random to participate in the recipe testing process. The chosen testers will get to choose a chapter from the book and then will be able to choose one (or more) recipes from that chapter to test.

What's in it for you?

Wellll...

1. You'll get an exclusive sneak peak at some of the recipe offerings,
2. When the book is published you'll get a FREE copy,
3. Your name will be printed in the book's acknowledgements,
4. My undying love and thanks will be scrawled on the inside cover by yours truly.

Sound like a deal?

How to Enter:

Below you'll see the contest widget that displays the entry options, how much time is left before the drawing, and how many entries you've completed. You'll need to log into the widget to enter, which will also provide me a way to contact you if your name is drawn. Your login info will ONLY be used for this drawing. There are three ways to enter and you can enter once, twice, or all three times if you'd like.

The Details

The drawing will close at 12:00 AM (EST) Saturday, 2/2/2013. I'll select ten random winners Saturday morning and will promptly send them an email. The winners will also be displayed in the contest widget below, once they have been chosen.

I need to hear back from the ten selected testers by the end of the day Sunday, 2/3/2013. My deadline is swiftly approaching, so we'll need to work quickly :)

Let the Games Begin!

a Rafflecopter giveaway

salsa chicken casserole $8.58 recipe / $1.43 serving

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salsa chicken casserole

$8.58 recipe / $1.43 serving

I'm still all about these easy, one dish dinners. This one is very similar to the ultra popular Taco Chicken Bowls, but it's made in the oven and takes about an hour, as opposed to eight in a slow cooker. The directions go something like this: dump, stir, cover, cook, eat, be happy.

One little jar of salsa adds so much flavor to this dish that I almost feel like it's cheating and the little bit of cheddar on top really made it rich and satisfying. Next time I might even try a little dollop of sour cream! Either way, this recipe was a no brainer to make and a definite tummy pleaser!

I used a couple Budget Bytes tricks to make it more affordable. As usual, I used reconstituted bouillon for the broth instead of canned chicken broth. I've also been buying big 2lb. bags of shredded cheese and then dividing them into four freezer bags (2 cups each, the same size as normal bags of shredded cheese) and this really saves me a lot. Then there's the chicken. I still only buy my chicken breasts on sale. I can usually get them for $1.99/lb. (sometimes less!) if I really keep an eye out. I know not everyone will be able to find this deal, but it's worth mentioning and looking out for!

Salsa Chicken Casserole

Total Recipe cost: $8.58
Servings Per Recipe: 6
Cost per serving: $1.43
Prep time: 5 min. Cook time: 1 hr. Total: 1 hr. 5 min.

INGREDIENTS		COST
1 cup	uncooked rice	$0.33
1 cup	frozen corn kernels (thawed)	$0.52
1 (15 oz.) can	black beans	$0.1.39
1 (16 oz.) jar	salsa	$1.99
1 cup	chicken broth	$0.15
1/2 Tbsp	chili powder	$0.10
1/2 tsp	oregano	$0.03
2 large (1.5 lbs.)	chicken breasts	$2.99
1 cup	shredded cheddar cheese	$0.94
2 whole	green onions, sliced	$0.17
TOTAL		$8.58

STEP 1: Preheat the oven to 350 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8x8 inch casserole dish. Stir until everything is evenly combined.

STEP 2: Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they'll go. Cover the casserole dish tightly with foil. Bake for one hour.

STEP 3: Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

NOTE: If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they're both thawed before hand.

Step By Step Photos

Add the rice, beans, corn, and salsa to an 8x8 casserole dish. BUT, drain and rinse the beans first and thaw the corn first. I didn't thaw my corn and it slowed my casserole down.


Add a cup of chicken broth to give the rice enough liquid to cook in (it will also get some liquid from the salsa). I decided after the fact to add a little extra chili powder and oregano, but you don't have to stir the other ingredients together first. Stir those spices right in.


Cut each chicken breast into three pieces. My chicken was still partially frozen (I forgot to put it in the fridge the night before). If it was completely thawed, I would have flattened these pieces out a little bit more.


Push the chicken pieces down into the rice mixture - probably more so than I did here (I learn as I go, too).


Cover the casserole dish tightly with foil to hold all the steam in, and bake it in a preheated 350 degree oven for one hour. After an hour, use a fork to test some of the rice and make sure that it's tender. If it's not, simply recover the dish and bake a little bit longer (10-15 minutes). If your chicken and corn were thawed (unlike mine), you probably won't need to put it back in the oven.


Once you know the rice is fully cooked, sprinkle some cheese over top and pop it back in the oven for just a few more minutes to melt the cheese. Then, when it comes out, add the sliced green onions on top. The end!


Want to look closer? Why not! nom.


Easy dinners make me happy.

nature's candy $2.93 recipe / $0.73 serving

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nature's candy

$2.93 recipe / $0.73 serving

I'm calling this one "Nature's Candy" because my first thought upon tasting it was, "OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!" ... Yep, I thought it in all caps and everything.

This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned...

All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn't require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.

It's sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you'll try this one! I don't think you'll be sorry! :D

Nature's Candy - Roasted Sweet Potatoes & Apples

Total Recipe cost: $2.93
Servings Per Recipe: 4 (about 3/4 cup each)
Cost per serving: $0.73
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
1 large	sweet potato	$1.18
2 medium	apples*	$1.37
2 Tbsp	olive oil	$0.32
1/2 tsp	cinnamon	$0.03
1/2 tsp	dried basil	$0.03
TOTAL		$2.93

*I used Gala apples, which are a nice middle ground between sweet and tart.

STEP 1: Preheat the oven to 400 degrees. Wash and peel the sweet potato. Cut the sweet potato into one inch cubes. Wash the apples and then cut them into one inch cubes as well.

STEP 2: Place the cubed sweet potatoes and apples in a large bowl. Add the olive oil, cinnamon, and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they're in a single layer and not piled up on one another.

STEP 3: Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.

Step By Step Photos

I used one large sweet potato (1.19 pounds) and two medium Gala apples (about 1 lb.). Cut both into one inch chunks. I peeled the sweet potato, but left the apple skins on for color and texture.


Put the cubed apples and sweet potatoes in a large bowl and then add the olive oil, cinnamon, and basil.


Toss until everything is coated in oil and spices.


Spread everything out onto a baking sheet covered in parchment paper or foil. Make sure they're all in a single layer or else moisture can build up and make them soggy.


Roast in a preheated 400 degree oven for 30 minutes, or until they are tender (particularly the sweet potato). They will also look a little shriveled. You may die a little from the amazing smell coming from the oven - just a warning.


And then you can dive in!

Thanks, Rachelle, for sending me this amazing and addictive recipe!!

WATER!

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Healthy skin, improved digestion, more energy and increased fat burning are just a few of the many benefits to drinking plenty of water each day.  Even knowing all the amazing things proper hydration can do for your health doesn't always make it any easier to get in the minimum 64 ounces per day.  Here are a few tips to get your water drinking on track:

• Drink a glass of water first thing when you wake up in the morning.
• Buy a great water bottle and carry it with you wherever you go!  Be sure it's filled when you're getting in your car, at your desk, on your way home - always have it filled and with you!
• Use a sharpie to write a motivational message on your water bottle!
• Add fresh fruit or veggies to your water.  Anything from strawberries to cucumbers and the standard lemon and lime slices are an awesome way to add a splash of flavor.
• Drink before, during and after your workout.
• Drink a full glass when you take your daily multi-vitamin.
• Drink water before, during and after every meal.
• Drink a glass of water before or after drinking anything else (wine, juice, pop, etc.).
• Drink a glass (even if it's just a small one) before bed. 

Once your body gets properly hydrated you will feel great and crave crisp, refreshing H2O!!!

Baked Oatmeal Recipe

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This delicious recipe is a great one to make up ahead of time and eat all week for breakfast or even take to work for lunch.

Ingredients:
2 c. uncooked quick-cooking oats
1/2 c. brown sugar
1/3 c. raisins
1 TBSP chopped nuts
1 tsp baking powder
1 1/2 c. skim milk
1/2 c. applesauce
2 TBSP butter, melted
1 large egg, beaten

Directions:
Preheat oven to 375 degrees.  Combine the first 5 ingredients in a medium sized bowl.  Combine milk, applesauce, butter and egg.  Add milk mixture to oat mixture; stir well.  Pour into an 8 in. square baking dish coated w/ cooking spray.  Bake for 20 minutes.  Serve warm.

Nutrition information:
5 servings (2/3 c. each).  281 calories. 7 grams protein.  7.6 g fat.  3.4 g fiber.  48.8 g carbs.  171 mg sodium.

Optional Variations:
-add a handful of chocolate chips
-spread sliced bananas in a single layer on the bottom of the baking dish
-top with extra nuts and/or berries (blueberries, raspberries, etc.) before baking

Miette's Homemade Graham Crackers

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Miette's Homemade Graham Crackers - ButterYum

How do homemade graham crackers sound?  Irresistible if you ask me.  That's why I ran straight to the kitchen to make them when I came across the recipe in the Miette Cookbook.  I had a lot of fun making them.  Flavorwise they're scrumptious, although the original recipe called for honey which I found to be a bit over powering so I substituted my favorite ingredient, Golden Syrup, which adds a beautiful caramel flavor.  The dough can be made up to 2 days ahead and the baked cookies can be stored for up to 2 weeks in an airtight container..


Roll cookie dough between 2 sheets of wax paper.  I find a ball-bearing rolling pin does the job best.  To ensure all the cookies turn out the same thickness and bake in the same amount of time, use 1/8-inch wooden dowels as a guide when rolling the dough.


 Cut your cookies with your favorite cookie cutters.  I love my set of scalloped cutters and my Williams-Sonoma Message Cookie Cutters.


 The message cutters are so fun to play with.


Transfer wax paper to a sheet pan and chill until dough is very firm.


 When dough is firmly chilled, slide an offset spatula between the cookie dough and wax paper.


 Transfer cookies to a parchment or silicone lined sheet pan.

OR

After making several batches, I discovered I could speed the process along a bit faster if I chilled the cutouts in the freezer for about 5 minutes.


Partially freezing the dough firms it enough to peel the wax paper away easily.


And the partially frozen cutouts are easier to transfer to a prepared sheet pan for baking.


Keep cutouts chilled until it's time to bake them.  Before they go in the oven, sprinkle them with granulated sugar.


 If cutting round shapes, use a skewer or toothpick to poke a few decorative holes - this will help the cookies bake evenly.  This step isn't necessary if you use the message cutters.


Eat 'em plain.


Or turn them into ice cream sammies.  Fun-fun!!

Homemade Graham Crackers
makes two dozen 2 1/2-inch cookies 
adapted from the cookbook Miette: Recipes from San Fransisco's Most Charming Pastry Shop
Printable Recipe

12 tablespoons unsalted butter, softened (6 ounces)
1/2 cup packed light brown sugar (4 ounces)
2 tablespoons Lyle's Golden Syrup (or honey)
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/3 cup whole wheat flour (1 1/2 ounces)
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
granulated sugar for sprinkling

To make the dough:
Sift dry ingredients together; set aside.  In the bowl of a stand mixer, beat butter, brown sugar, and golden syrup together for 5 minutes.  Add dry ingredients and mix just until combined.  Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.

To cut cookies:
Using a rolling pin, roll dough between layers of wax paper to 1/8-inch thickness.  Use 1/8-inch wooden dowels as a guide.  Cut shapes from rolled dough and chill well before transferring to a sheet pan.  I used these scalloped round cutters and these Williams-Sonoma Message Cookie Cutters. 

To bake cookies:
Preheat oven to 350F.  Place chilled cookie cutouts on a cool parchment or silpat lined sheet pan and sprinkle with granulated sugar.  Bake in the center of a preheated oven for 10-13 minutes.  Cool completely.  Store in an airtight container for up to 2 weeks.

My Notes - Measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume so weigh ingredients with a digital scale.for the best results.

This recipe is being shared over at Yvonne's blog StoneGable and Mangia Mondays.

Molded Sparkling Cider

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Molded Sparkling Cider - ButterYum

Each year around this time I purchase a case of pomegranates.  We love eating the arils (seeds), generally eating them straight up, but every now and then I use them in a recipe like this festive molded sparkling cider.  They can be molded in just about anything.  I like to use a silicone mold for easy removal.

Molded Sparkling Cider
makes 8-10 servings
inspired by a recipe from Hello, Jell-O! by Victoria Belanger
Printable Recipe

3 tablespoons unflavored gelatin powder (or 3 packages or 12 sheets)
2 cups cold water
1 cup granulated sugar
1 1/2 cups cold sparkling apple cider (or champagne)
1 1/2 cups cold lemon/lime soda (or ginger ale)
1/2 - 1 cup pomegranate arils (seeds)

In a medium saucepan, sprinkle gelatin over cold water; rest for 2 minutes.  Bring mixture to a boil and stir until gelatin is fully dissolved.  Remove from heat and add sugar; stir until completely dissolved.  Stir in cider and soda.  Pour mixture into a bowl and chill for 1-2 hours, until it thickens but doesn't set completely.  Stir in pomegranate arils and stir to evenly distribute.  Pour into molds or ramekins that have been prayed with nonstick cooking spray.  Chill until firm, at least 4 hours.  Unmold to serve.