I love a good spinach dip, however I find that the spinach dips at restaurants never really live up to my expectations. They are either too spicy, too oniony, or not enough spinach. This baked Parmesan spinach dip combines all the flavors I love, and is not shy on the spinach! The trick in this one is actually dicing the block of Parmesan cheese, not just using a bag of shredded cheese.
This week was an amazing week for couponing. Harris Teeter was doubling any coupon under $1.98. I went to Harris Teeter twice, and Publix once. Here’s what I got:
-3 boxes Lipton tea
-3 tubes Colgate toothpaste
-1 Satin Care lotion
-1 Bic Soleil razor
-2 Axe body spray
-3 bags Birds eye frozen broccoli
-3 bags Birds Eye frozen corn
-4 tubs Dean’s french onion dip
-2 tubs Philly cooking creme
-2 bags Kraft Colby Cheese
-1 bag Kraft Mozz cheese
-1 bag Kraft Cheddar cheese
-2 bags Martha White muffin mix
-3 bags Idahoan mashed potatos
-1 bottle Arm & Hammer laundry detergent
-1 jar Classico pasta sauce
-2 bottles French’s worcestshire sauce
-1 box Ritz pretzel munchables
-3 bags Friskies cat treats
-4 bottles Propel fitness water
-1 bottle McCormick’s garlic salt
-2 bottles McCormick’s parsley
-2 packs Jello Temptations
-2 bottles Bailey’s coffee creamer
-2 tubs Smart Balance butter spread
-2 boxes Gusher’s fruit snacks
-2 blocks Kraft cheddar cheese
Total Spent: $32.69 Total Saved: $124.72
Brownies are my ulitmate weakness. It doesn’t matter what time of day it is, I can always enjoy a delicious chocolate brownie. When I was little and baking with my mom, I always wanted to lick the bowl. I’d complain if I thought she wasn’t leaving enough batter for me to have. I’d tell her that when I was old and living on my own, I would eat the whole bowl of raw batter! Now, I realize that if I do that I’ll have to work out for hours to prevent it from sticking to my stomach and thighs.
Normally brownies are characterized by either being cakey or fudgey; however I don’t think these brownies really fit 100% into either of those groups. They are too moist to be considered cakey, but not heavy enough to be considered fudgey…but absolutely delicious. The batter is so chocolatey, I really had to force myself to bake the batter, and not just eat the whole bowl raw. Mom would be proud.
*I used the Perfect Brownie baking pan for these, which is how I actually managed to get perfectly shaped brownies. (Thanks Mom!)
I originally made a meatball parm recipe back in March. I was a little disappointed with the outcome because I felt like I could taste the breadcrumbs….not how I want my meatball to taste! Since I had some ground beef leftover I want to give this another go. Luckily, my Italian Cooking cookbook had a recipe that called for no breadcrumbs!!! I only added a pinch when I was mixing since it seemed to need just a tad to absorb some of the moisture from the egg. They turned out exactly how I wanted!
The spaghetti sauce was also a pleasant surprise. The cookbook said to add some red wine to the sauce, and boy that was a really great addition! I can’t wait to have the leftovers for lunch!
1 pound ground beef
1 teaspoon Italian bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried Oregano
2 Tablespoons parmesan cheese plus slices for sandwich
1/2 tsp black pepper
1 tsp garlic powder
1/2 teaspoon garlic salt
2 tablespoons red wine
1 cup jarred spaghetti sauce (I use Classico or Bertolli)
1. Pre-heat oven to 350
2. Combine beef, basil, oregano, bread crumbs, cheese, pepper, garlic salt, garlic powder, and egg. Form into balls. Place onto lighted greased baking sheet and back for 10-12 minutes.
3. In a sauce pan, combine jarred sauce and red wine. Bring to boil, then simmer until needed.
4. To finish the sandwich, place cooked meatballs on the bread, cover it with red sauce and sliced cheese. Broil for 6 minutes until cheese is melted.
Source: Betty Crocker’s Italian Cooking
I love combining citrus and fruit flavors for a main course. This recipe for Orange BBQ Sauce chicken is a modification on a Rachael Ray recipe I have (her recipe calls for orange zest and pecans but I didn’t have any of those this time.)
– 2 boneless chicken breasts
-1/2 cup orange juice
– 1 Tablespoon teriyaki sauce
– 3/4 cup BBQ sauce (I used KC Materpiece Brown Sugar)
– 2 Tablespoons brown sugar
-1/4 tsp garlic powder
1. Prehreat oven to 350 degrees
2. In a bowl, combine BBQ sauce, orange juice, brown sugar, teriyaki sauce, garlic powder, and a dash of salt.
3. Place chicken breasts in baking dish and pour BBQ sauce mixture over top.
4. Bake at 350 for 30 minutes, or until chicken is fully cooked.
I started couponing as of January of this year. Every Sunday, I buy 3 papers for the coupon inserts, clip them all and organize them in my coupon binder.When I first started, I was skeptical about how much money I’d really save, or if I’d even have coupons for items I want to buy. Couponing has changed how I grocery shop and has saved me hundreds of dollars already! Not only am I spending way less each month on groceries, but I’m getting way more products for my money. I normally go to two stores: Publix and Harris Teeter. My budget is $30/week. This is what I got:
This is one of the easiest and fastest side dishes you can throw together. I work full-time and as much as I love to cook, sometimes I’m so exhausted when I get home that I want something thats cheap and easy, yet delicious, that I can feed to my husband. Soupy Rice was something my mom used to make, and now my husband is addicted!
-1 bag of Boil-in-a-bag rice
-1 can of Campbell’s condensed cream of chicken soup
1. Cook rice
2. Heat cream of chicken soup over medium heat. Stir in rice; salt & pepper to taste.
Yes it’s that easy, and no it’s nothing overly special, but its a great little recipe for a busy workday night! I like to serve mine it individual ramikens.
So for my first food blog post I have a Balsamic and Rosemary Pork Tenderloin. This is a very easy recipe and has a really interesting flavor. The balsamic can be very strong, so no need to put too much on the plate for dipping. This is definitely a case where a little can go a long way.
-1 pork tenderloin (mine was just a Harris Teeter grocery store brand)
-2/3 Cup of Balsamic Vinegar
-2 Tablespoons of Soy Sauce
-2 Tablespoons Olive Oil
-4 1/2 teaspoons packed brown sugar
-1/2 Cup of finely chopped rosemary ( I didnt have fresh rosemary so I used 1 Tablespoon of Rosemary seasoning from my spice rack, it still gives a strong rosemary flavor)
-5 cloves of garlic, chopped
-Pepper for seasoning
1. Preheat oven to 375 degrees.
2. In a food processor (blender works too) combine the balsamic vinegar, olive oil, soy sauce, brown sugar, and pepper. Pulse until blended. With the motor running drop the rosemary and garlic in. Continue until fairly smooth.
3. Place tenderloin in a baking dish and pour marinade over. Bake for 40 min or until tenderloin is cooked through.
Hi all and welcome to Kut’s Kitchen! Here I’ll be posting about my many cooking endeavors…the good, the bad, and the ugly! My husband is a meat & potatos guy, only eating one vegetable: corn. I had a recent break through with him in which he now eats Angel Hair pasta….success! So as you can see, I have to be creative about coming up with new recipe ideas and be very selective in my ingredients.
Here at Kut’s Kitchen, I can’t stand when recipes call for an endless amount of ingredients that cause my grocery bill to skyrocket! Kut’s Kitchen meals will use everyday ingredients and be cost effective.
Thanks for visiting Kut’s Kitchen and check back soon for recipe updates!