RSS Feed
0 Comments
 Williams-Sonoma is clearing out all Thanksgiving and holiday merchandise. Items are an extra 20% off. I picked up a 15.5 ounce jar of Butternut Squash and Bacon simmer sauce. The jar recipe recommends 1-1/2 pounds of boneless, skinless chicken thighs for this sauce. The dish serves 4 to 6. Dinner is ready in approximately 18 minutes. The price was originally $14.95, deal of the day $3!
Tomorrow is the last day for the weekly sale specials at Whole Foods. Today, I picked up an Organic Air-Chilled Whole Chicken raised by Bell and Evans at a Prime Member special of $2.29/lb., normally $3.99/lb. Check my recipe page for ideas. I’m preparing a weeknight roast chicken as demonstrated on America’s Test Kitchen. The chicken is served with a tarragon-lemon pan sauce.  As you know, I love a good bargain. I enjoy the anticipation of the weekly sales on the Whole Foods app and I love discovering bargains at Williams-Sonoma. Fortunately for me, I pass a Williams-Sonoma store every time I go to my gym. One of my discoveries was Giada De Laurentiis Braising Sauce - pot roast and porcini mushrooms. The robust sauce contained red wine, porcini mushrooms, onions, garlic and rosemary. The sauce originally sold for $16.95 but I purchased it for only $4.99.
 I am nearing the end of the venison that was given to my husband and I from his friends in Delaware. Tonight I prepared venison backstrap, better known as the tenderloin. I researched the web and found a recipe for seared venison backstrap on cdkitchen.com. The venison recipe was easy to prepare, however, I did flub it a bit. I was to marinate the venison in a mixture of balsamic vinegar, olive oil, salt, pepper and garlic powder. However, I inadvertently used minced fresh garlic and added chopped fresh rosemary. The rosemary was to be added to the sauté of sliced onions, fresh garlic and brown sugar. However, my mistake paid off.
 As I mentioned many times before, I shop the Whole Foods app to see what their weekly specials are. On Prime member special until Tuesday, they have sustainable wild-caught sea scallops, 10/20 count for $12.99/lb. The price really caught my attention. I’ve seen fresh wild-caught scallops for $18.99/lb. in another local food store. When I went to Whole Foods, I saw why the price was so good, they were previously frozen. I decided I’d give them a try.
The next step was preparation. As you can see on my recipe page, I have a decent number of recipes using scallops. However, I didn’t want to repeat myself. I found on the Epicurious app, a recipe for scallops with apple pan sauce. The recipe was developed by Craig Cutler from the Lake Austin Spa Resort in Austin, Texas. It takes only 20 minutes to prepare and a minimal amount of ingredients. You’ll need Granny Smith apples, fresh lemon juice, a pound of scallops, and pantry staples (salt, pepper and butter). The recipe also calls for hearty sprouts (daikon or sunflower) or pea sprouts, but I left those out.  This past Sunday was a lazy day for my husband and me. We had company the afternoon before and wound up staying up late Saturday night, if you can call 11 pm late! For supper on Sunday, I didn’t want to fuss too much. Whole Foods has on Prime Members special until tomorrow, air-chilled boneless and skinless chicken breast for $3.99/lb. I thought chicken paninis would be good for supper.
 Many years ago I found a recipe by Marian Burros for a white chicken chili done with bite size boneless chicken breasts. The other night while channel surfing, I came upon “Sara’s Weeknight Meals” and Sara was preparing white chicken chili with ground chicken. I have never tried ground chicken, but have numerous recipes for ground turkey. Her recipe was quite easy and used pantry staples. The recipe calls for an onion, garlic, all-purpose flour, chili powder, ground cumin, cayenne pepper, chicken stock, white wine, ground chicken, two cans of cannellini beans and either sour cream or yogurt. I’m now counting leftover white wine as a pantry staple for me.
|
|
