COOKING ON A BUDGET 03/18/21
GREG’S FOOD OF THE WEEK:
Shaw's - Blueberries, Blackberries or Raspberries - $2.49 (mix and match 5 or more items)
Aldi - Strawberries - $1.69
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – Smirnoff Ice •Sierra Nevada •Two Roads •Willie’s Superbrew •Sea Dog •Shed •Otter Creek •Shipyard - $12.99 (12 packs)
Hannaford – Blue Moon - $12.99 (12 pack bottles, 15 pack cans)
ROADKILL’S SWEET OF THE WEEK:
Market Basket - Spring mini cupcakes - $1.99 (12 pack - vanilla and chocolate)
________________________________________________________________
HANNAFORD (SALES END SATURDAY) –
Point Cut Corned Beef Brisket - $1.79lb
Green Cabbage – 35 cents lb
Flour tortillas - $1.49 (In case you don’t have Aldi)
OTHER SALES:
Steak tips - $5.99lb
ALDI (SALES END ON SATURDAY) -
Flat Cut Brisket - $2.99lb (If you didn't have enough last week!)
Flour tortillas - $1.45 (reuben quesadillas)
Frozen shredded hash browns - $1.85 (if you don't have leftover potatoes - hash frittata)
Swiss/Gruyere Shredded Cheese - $3.29 (corned beef and cabbage pot pie)
Pineapple - $1.19 (sauce for scotch eggs)
OTHER SALES:
Chicken breasts - $1.89lb
SHAW’S (SALES START FRIDAY)
Large White Eggs - 77 cents (Just4U - scotch eggs and hash frittata)
OTHER SALES -
Steak tips - $5.97lb
MARKET BASKET (SALES START SUNDAY)-
Russet Potatoes - 69 cents lb (hash and if you don't have leftovers for all these recipes)
Sweet Red Peppers - $1.29lb (hash)
Butternut squash - 99 cents lb (butternut squash and potato hash)
Onions - 99 cents lb
OTHER SALES -
Chicken breasts - $1.99lb
IDEAS FOR COOKING THIS WEEK – I hope you all bought some extra corned beef! It’s one of my favorites but this year I eat it the most because it’s finally on sale! I will give you some stuff to do with corned beef. Dylan and I love hash but you can always put a twist on something to make it even better than the traditional recipes! Hope you enjoy!
CORNED BEEF HASH FRITTATA
In a large skillet, cook chopped vidalia onions in butter until soft, add in either frozen shredded hash brown potatoes or fresh grated potatoes and cook with the butter and onions until brown. Add in chopped red bell pepper, chopped corned beef, pepper, thyme, garlic powder, dry mustard and some cayenne pepper. In a bowl whisk together eggs and some milk, salt and pepper (depending on your skillet size – I did 8 eggs). Pour your eggs over the hash and bake for 50 minutes at 350 then pull out and top with cheddar cheese and bake for 10 more minutes.
REUBEN QUESADILLAS
Very easy and just another way to enjoy corned beef! Spray your frying pan and place down a flour tortilla, layer Swiss cheese, drained sauerkraut (try to get a lot of the juices out of it so your tortilla doesn’t get soggy, add your corned beef, more Swiss cheese, another flour tortilla and brown on both sides until golden and cheese is melted. For your dipping sauce: mix mayo, ketchup, sweet pickle relish, paprika, garlic and onion powder and salt and pepper. I just keep tasting until I like it. (If you want to add some spice to it I put in a squeeze of sriracha).
BUTTERNUT SQUASH AND POTATO CORNED BEEF HASH
Bake your diced butternut squash, diced potatoes, and diced carrots that have been tossed in oil, and seasoned with salt, pepper, onion and garlic powder for up to 45 minutes at 350 or until roasted. In a large skillet cook your chopped onion in butter when soft, add in minced garlic and some salt. When your veggies have been roasted to soft but not mushy and cooled put in your skillet with chopped corned beef and cook until all brown and caramelized. Add in salt and pepper, fresh thyme and then top with an over easy fried egg.
CORNED BEEF SCOTCH EGGS
Cook some hard boiled eggs, peel and set aside (you can do scotch eggs that have a soft yolk or a hard yolk so cook to your preference). In a food processor, chop up your corned beef fine and then season with garlic and onion powder and pepper, add in breadcrumbs, cornstarch and a beaten egg. Roll your hard-boiled egg in flour and then take your meat mixture and cover the egg with it and then lightly roll in some cornstarch, do this with all your eggs and then fry in some vegetable oil until all sides are golden brown, sit on paper towel to get some grease off of them. Sauce: beef stock, ketchup, splash of fish sauce, ginger, pepper, grated pineapple, and some sweet pepper relish, mix together and if you need it thicker use cornstarch slurry. Cut your eggs in half and serve.
CORNED BEEF SHEPHERDS PIE
This is a twist on a classic. (You can add corn if you would like too.) In my version I just use the left over carrots from the boiled dinner and turn the potatoes into mashed potatoes. Make your mashed potatoes and set aside. Cook onions in butter in a skillet and when sauce add in some Worcestershire sauce, ketchup, vegetable stock, fresh parsley and thyme, simmer for it to reduce and then add in chopped corned beef and season with salt and pepper to taste. Once the meat is done, put a layer on top of chopped carrots (cooked leftovers from boiled dinner. Or this is when you can top with your corn/cream corn) and then top with mashed potatoes, and shredded cheddar cheese and then sprinkle with breadcrumbs and bake at 400 for 30 minutes or until golden and bubbly.
CORNED BEEF AND CABBAGE POT PIE
This will be an easy meal if you have all the leftovers from your boiled dinner on Wednesday. Cut your potatoes, carrots and cabbage and put in a large pot with butter and cook for five minutes and then add in some flour and cook into a paste over veggies. Add in some chicken broth, milk, some Dijon mustard, fresh thyme, salt and pepper. Mix and then simmer for 10 minutes (or longer if you are using fresh veggies and not leftovers). Add in corned beef and shredded Swiss/Gruyere cheese and stir until cheese melts and combines with everything else. Taste and season more if you need more pepper. Remove from heat and cool for 20 minutes or so. In individual dishes or skillets or in one big one put your cooled meat mixture and then top with puff pastry (cut if you are using small dishes). Cut slits in the puff pastry and then brush the top of your puff pastry with an egg wash and bake for 20 minutes or until golden brown.