Gordon Ramsay: my inspiration

As a hard-ass, determined, and confident person, Gordon Ramsay has, hands down, become the most inspirational person to me, that I have never met. Meeting him would ultimately bring me to tears. 

(picture shown on website: http://www.rickey.org/hotel-hell-season-1-episode-3-recap-cambridge-hotel/ - from "Hotel Hell - Season 1 Episode 3 - Recap - Cambridge Hotel" written by Amy Hyun on Tue August 21, 2012 at 04:00 am)

Watching all of the shows he creates, has made me come to realize just how amazing of a person he really is. Beyond that hard exterior he exudes, he is probably the most caring and giving individual, on television, today.

 Yesterday, I started watching a show he stars in that is almost identical to Kitchen Nightmares. In Hotel Hell, he critiques and helps hotel owners, who are battling with debt, terrible food and bad hotel management, and works with them to create a better atmosphere and way of running things, that will ultimately save the owners from losing it all. 

About 10 minutes ago, I watched the third episode depicting the state of the Cambridge Hotel, in Cambridge NY, and was brought to tears by the ending. My three year old son was saying, "why are you crying?" in his jumbled 3-year old way of speaking. So cute... but in the end of that episode, Gordon Ramsay transforms not only the owner into being able to trust his staff and lose the military-mind set he has thrived from his entire life, but also changed the hotel's entire decor into a more accepting and hospitable place. 

Along with providing the hotel with over $75,000 worth of better linen within the rooms, he approached the kitchen where a main chef and student chef worked and so humbly offered the student chef his email. Scooter, a 19-year old who has battled two heart and back surgeries, explains to Ramsay that he was inspired to cook because he could not do such things like sports, because of  his disabilities. With this knowledge, Ramsay, the hospitable man he is, offers to pay Scooter's entire tuition costs, in hope that he can further fulfill his dreams of owning his own bakery. Watching this, made me automatically tear up. Just note, that I am not usually one to cry, but I am a sucker for such amazing moments like those. The moments you see on television that are so truly life-changing to someone, and you as the audience, are able to witness the emotion in their eyes. See how truly happy and thankful they are. Watching Scooter hold back his tears in absolute disbelief and extreme happiness, is one of those moments that I live to see. 

Gordon Ramsay is my inspiration. His hospitable character and the confident, strong way he carries himself, guides me and pushes me to strive for those things in life that I crave so desperately to achieve. 

Feedback & a little insightful thinking...

Last night before I could even consider trying to fall asleep, I felt compelled to write. After scrutinizing over a blog that I will be soon posting (a How-To piece), I figured I would let my eyes get a little rest with the movie that has inspired the creation of this blog. Although I feel completely in the dark about blogging and how to appeal to readers to create a following, I will continue to write to those who may be listening. Is there anyone out in the blogosphere who considers my blogs a resourceful and compelling source?

< random older picture of the most delicious mussel stew my husband and I made together! :) >

Hoping my posts are not getting lost somewhere in the unknown, I will continue my efforts in aiding anyone who wants to read about my trial and errors and success stories, regarding my experiences in the kitchen.

As a new blogger I hope to inspire others to become more innovative in the kitchen and to also simply help those who repeatedly create the same menus for their family, week after week. Routine menus are pretty common in most households and I offer you my blog in hopes that you don't fall prey to a repetitive menu...

I am 100% open to feedback, criticisms, and any alterations to my recipes that will ultimately make the recipe better. Although positive ones are always preferred, I know constructive criticisms can be just as amazing. Feedback shows me that people are reading my blog and using my ideas freely. This is one of my missions or intentions I wish to achieve. That being said, people who would like me to blog about a specific dish (write about a favorite childhood recipe per-say...), want me to create and then blog about one their own recipes, or want me to create a food trial and error (like my How To Boil An Egg segment) OR TO EVEN create an informative specific How-To piece that they would find helpful, IS highly encouraged TO DO SO!!! 

What appeals to you, my readers? 

I'm initially here for YOU! I do want to learn and master stuff for my own benefits, but this blog is written and intended to help anyone willing to follow or read what I put out. 

Being on a weekly budget, I am confined to a strict spending limit that entails me to either bargain shop or slowly buy ingredients to an expensive recipe . This limitation is what instigated my title of "Cooking on a Budget & Tips."  Someone such as the fictional character Julie (2009 film, Julie & Julia), may have the luxury of cooking lobster one night and duck the next (depending on the recipes presented throughout the Julia Child cookbook, which depicts a character who thrives to challengingly reawaken and expose Julia Child's recipes to the new world of blogging, by dissecting and patiently following each one of her recipes in the book), but I am neither fictional nor  well-endowed.

I am but only the typical at-home mother and wife, who was inspired to blog after watching an incredible movie and ultimately thinking and dreaming about cooking and food, probably way too much... I always loved watching my father (Mark Ryan of Blackstone, MA) cook. He never used measuring tools and he always used the tactic of taste, taste, taste. He had an impeccable pallet and could always invent the most unique, yet scrumptious meals. Precise measurements were not optional. Our favorite meals almost always included at least one red meat, lots of garlic, a ton of butter, and seasonings to taste (preferably McCormick brands).

Plus, he was the best at finding the most fresh, delicious steaks for cheapest local prices. Alike to myself, he also was a bargain food shopper; but always to an extent. Some things do demand that you do not buy the cheapest brands. 

I use multiple grocery stores to purchase the cheapest, but best quality foods. Recently, I have been pretty happy with my shopping experience at a local Norwich, CT grocery store, Starr Wood Grocery. I go there for my meat and fish purchases. And of course, Super Wal-Mart fills all of my other needs! 

My recipes are definitely versatile in that they are sometimes limited with only ingredients that I have on-hand. My blog can be used as sort of a food Bible or a place to grab tips or recipes. And...  ... they are almost always either simple recipes or they contain ingredients that are very commonly used.

I mean think about it. How many cookbooks have you gone through until you finally found that one that you fell in love with? If you're like me, then I bet you found one that essentially excluded those pesky unknown ingredients, that forced you have to google search it, in order for you to find out what it even was? I mean face it, Rachel Ray has the kitchen for a God or Goddess! A lot of her ingredients and the utensils she uses, are not common in most or probably even many households. And I know that I prefer my cookbooks to not have to come with it's own Webster Dictionary. Nor do I believe that anyone should have to make unnecessary trips to the computer, for a google translation, and a description of where it can be found, do you?

Open-Faced Grilled Portabella Sandwich

After talking with a few friends, mainly through my Facebook, I received some feedback about what some people may like to see more of in my upcoming blogs. A close friend, one knowing my desire to consume and almost always have to cook with meat, brought forth the idea of my trying a week of all vegetarian dishes. Yup. That would mean a week where I don't buy or even eat a delicious, mouth-watering steak; that would undoubtedly be cooked to medium-rare and then smothered in mushrooms and sided by A1 Sauce and my infamous Garlic Roasted Mashed Potatoes! I am totally drooling at the thought now. This fantasy needs to stop.

Well anyways, I figured I would try to take him on but maybe for a more reasonable amount of time like 3, maybe 4 days. Another friend of mine also suggested I present a few more healthier dishes. Hearing these two similar ideas, I felt inspired to take up their requests by attempting at least 3-4 days of nothing but healthier vegetarian dishes.  I can't say I'll be completely successful in the complete avoidance of meat, but I'm willing to try and blog about it, for YOU, my readers!

All ingredients listed below are bought at a Super Wal-Mart in Connecticut. Although this isn't the cheapest of meals, it is definitely a healthier one. The substitution of a Portabella mushroom over a greasy burger is actually a quite savory and delectable choice. Creating two of these yummy open-faced sandwiches ran me about $14. Remember though, most kitchens should have most or some of the ingredients below that I may not have had in stock in mine. Some of those things you should always have are the balsamic vinegar, sun-dried tomatoes, olive oil and almost any type of cheese on-hand would probably do the trick.

Ingredients:

Giorgio D'Lightful Portabella Caps (6 oz.)     $2.94

Red Bell Pepper                                                        $1.78 

          (1/2  pepper; sliced)

Great Value shredded mozzarella, Great Value Ricotta Cheese or some other desired cheese  

          (about $2.28 a 2 cup bag of shredded or $1.94 for ricotta)

Mezetta Sun-Ripened Dried Tomatoes           $3.42 

          (only used about 1/8th of the jar)

Asparagus, if desired to top with

          (costs about $2.98/lb.)

Colavita Balsamic Vinegar                                   $3.44 

          (about 3-5 tablespoons)

5-10 tablespoons olive oil

Marketside Italian Loaf                                        $1.68

          (about 2 slices; brushed in olive oil and then baked)

Firstly, I turned the oven on to broil and threw some aluminum foil on half of my broiler pan. 

Next, I started on my Portabellas by extracting the stems and then washing them out thoroughly. Using paper towels, I placed them, stem-side down to drain any excess water. 

In a medium-sized bowl, combine about 2-4 tablespoons balsamic vinegar and approximately 5-8 tablespoons olive oil. If you like balsamic vinegar, add 4+ tablespoons and dilute with some extra olive oil. Mix them well. If you prefer, add some salt and pepper, to taste to the balsamic-oil mixture. Cut the bell pepper in half, discarding the seeds, and then slice one half  into long, thin strips. 

Using a food brush, lather on a few tablespoons of plain olive oil to both sides of the two slabs of Italian bread. Bake for about 2 minutes and then flip and bake for another 2-3 minutes, or until golden brown and crispy. 

Lay the dried mushroom caps, bell pepper strips, and the asparagus tips (if using) on the broiler pan. I placed the mushroom caps on the aluminum foil and the bell peppers across the tall ridges along the pan. Using the brush, evenly coat both sides of the vegetables with the balsamic-oil mixture.

Set the broiler pan into the preheated oven and bake for about 10-15 minutes. Keep an eye on them and flip them midway through. 

On the warm Italian bread slices, cover the top with the desired type and amount of cheese. I used about 3 tablespoons of Great Value Original Ricotta Cheese and a small handful of Great Value Shredded Mozzarella Cheese. I then scooped up half of the broiled bell pepper strips and generously slathered that over the top. The warmth should slightly melt the cheese to that perfect medium. Add a few of the sun-dried tomatoes still saturated in it's juices, then top with the seasoned Portabella. If you are using the asparagus as well, add this vegetable atop the mushroom. 

This is an extremely delicious recipe that I cooked for my husband and a friend of ours!!!  They both devoured the open-faced sandwich creation in minutes, licking their chops in complete delight!  

Hope you Enjoy as well!  

Baked Pasta & Mushroom Sauce Topped with Cheese

Does your child love pasta and sauce and CHEESE as much as mine does? Well here is one way to combine the two and an easy and cheap lunch of about $6!

Baked Pasta & Mushroom Sauce Topped with Cheese
Fiori Pasta          $1.28
Cheese slices      $2
          (maybe 8-10 slices)
Pennsylvania Dutchman Mushrooms
                             $1.36
G.V. Italian Garden Pasta Sauce
                            $1.30

This recipe is simple and just a new way of eating your pasta with the family!

Cook 1/2-1 whole box of pasta until al dente. Add salt and pepper or olive oil to the boiling water. Drain the water and place the cooked pasta into a baking dish. Cover in sauce, mushrooms, and cheese as desired. Place the baking dish in the oven at around 400 degrees F until cheese is crispy and melted through. My son devoured this lunch up today and enjoyed the shape of the Fiori pasta. Although he isn't a fan of the mushrooms, I baked only half of the pasta with a bountiful amount for me. 

Beef Tacos & Chicken Fajitas

I love making tacos for the family and my husband loves his fajitas, so I figured I'd combine the two for a delicious night of Mexican! It only cost me about $13 to create the two large meals!!! Enjoy!

Beef Tacos:
GV Diced Tomatoes              $0.68
1 lb. Hamburger 80/20           $3
1/2 bag of Shredded Cheese  $2.28
Chicken Fajitas:
Boneless Chicken Breast        $2  ($1.99/lb)
1 Green Pepper, sliced           $0.53
1/4 Onion, sliced                    $1
Ortega Fajita Dinner Kit         $2.39
2-4 servings Instant Rice
Cumin, to taste
Salt & pepper, to taste
2 scoops butter or olive oil
Taco seasoning:
Garlic Powder                       Oregano
Onion Powder                      Cumin
Paprika                                Celery Salt
Pepper                                 Chili Powder
Italian Seasoning      

To start, cook the hamburger meat on medium-high heat in a large frying pan. When cooked through, drain the grease and discard. Return the cooked meat into the pan and add 1 cup water and as much of the taco seasonings as needed. Taste, taste, taste is what I do! Turn the stove to low heat. I do like to add more of the cumin, celery salt and garlic powder for my preferences on taco seasonings. Keep an eye on the sauce and meat and always keep enough sauce in the pan, to avoid overcooking the meat.

Cut the boneless chicken breast into slices. Place the chicken strips into another larger frying pan and cook until cooked through. Next, add some oil, water, and the packet of Fajita seasonings (in the Ortega Fajita Dinner Kit) and simmer in juices while keeping some Fajita juices.

-- my son's Chicken Fajita opened --

Cook the rice according to the box directions.

Open the can of diced tomatoes and drain. Place in small bowl. Unless you use fresh tomatoes; which I highly prefer, but did not have on hand. Fresh tomatoes are completely ideal!!! 

Make your tacos as you desire them to be! Mine I stuff with cheese and then topple with meat (so the meat cooks the cheese) and then top with condiments. If you keep the Taco Bell packets of Fire, Hot or Mild Sauces; LOAD a couple of them bad boys on top and Enjoy! 

Chicken Sherry Marsala

My favorite recipe to create and consume is my infamous Chicken Marsala. This is my first time of completely substituting Sherry Cooking Wine with Marsala Cooking Wine, and I completely love it! I use the  brand Holland House that can be purchased at most Grocery Stores, including Super Wal-Mart. This meal should usually run you about $10, $15 maximum, depending on what you have around the house.

Chicken Sherry Marsala
Box of 2 Garlic Cloves (from Super Wal-Mart);         -  $0.68
     about 5-6 cloves, chopped and diced
Great Value Heavy Whipping Cream; about 1/2 cup  -  $1.78
8 oz. Sliced & Clean Mushrooms                              -  $1.98
Boneless Chicken Breast at 1.99/lb.                          -  $1.99
Rolland House Sherry Cooking Wine                        -  $2.62
3 Eggs
1/2 pound thin spaghetti
About 1 cup of Flour
Olive Oil
Celery Salt
Ground Black Pepper
Garlic Powder
Italian Seasoning
Basil

In a deepened plate or a bowl, add 3 eggs with the seasoning of your choice. I used celery salt, ground black pepper, basil, Italian seasoning, and garlic powder.  Whisk together to blend.

In a similar bowl, place about one cup of flour for dredging the chicken into firstly.

Now slice the chicken breasts into a slender stripping, lengthwise. Once sliced, place wedges under wax paper (or plastic wrap if wax paper is not available), and use a cooking mallet (or something as equally resourceful) to pound out the chicken to a thinner cut. 

In a large pot, boil some water. Boil enough that will cook your family a meal of pasta. Add vegetable oil and/or salt and pepper to the water. Once boiled, add the desirable amount of spaghetti and cook until al dente.

After you completely cover the pounded breast in the flour, you want to then smother it in the seasoned egg juices. To ensure that the chicken will have it's miraculous coating, I then dredge it straight back into the flour for one last time. Coat it well and with an abundant prosperity. Then cook on medium-high heat in a deepened pan. Cook until the mushrooms, chopped garlic, and slices of chicken are fully saturated with the olive oil (or vegetable oil), heavy whipping cream, Sherry Cooking Wine, and natural juices that are purged. 

In a large deepened plate or bowl, join the mushroom-garlic-chicken mixture with the cooked spaghetti and serve. Enjoy!

Make sure to comment or add any critiques about any additional ingredients you would like to share with others!!! 

Hamburger & Anchovies Pizza

Cheap Pizzas for the Family Oriented

Reminiscing of times when my mom and I used to visit the Ann & Hope, in a warehouse in Cumberland, Rhode Island, I began to crave an Anchovie Pizza! --Love her! <3

In my most recent quest for groceries at Lisbon Super Wal-Mart, I figured I'd do the risky and buy some pre-made pizza crusts and a jar of some yummy, salt-ilicious anchovies. I knew the all ready prepared pizza crust idea is something that can go terribly wrong just by the brand. To ultimately sway my decision on the better choice, I felt each package of crusts and chose the softest one with the most to give. The brand was by 'Mia' and it included 2 pizza crusts and two packages of pizza sauce for $3.98. Deal! I don't know how you feel about using the usual pizza dough bought in the bakery sections of Grocery Stores, but my ordeal with the goo is everything! I know it's the best way to create a pizza bottom but I just did not want the hassle, the sticky mess, or the unbearable dry hands it causes. Besides, the prepared crusts can save money when you also get the

I felt that making them myself would also be a fun way to let my three year-old son in on the creation as well! He liked adding the cheese and smoothing out the sauce with a spoon. And then eating the cheese too! The two pizzas unexpectedly cost us $15. Well worth the money!

For Two Pizzas:
'Mia,' two pizza crusts and two pkgs pizza sauce  -  $3.98
jar of 'Roland Fillet of Anchovies' in oil (4.2 oz.)   -  $2.98
1 Pound of Hamburger                               about -  $3
4 Cups of Shredded Mozzarella Cheese               -  $4.48
McCormick Steak Seasoning
Cumin
Celery Salt
Ground Black Pepper
Olive Oil

On preparation, I used a brush to oil up both sides of the pizza crust. Draining the package of pizza sauce, that was included, my son and I used a spoon to spread it out evenly across the crust. We then, undoubtedly eating some of the cheese as we went, sprinkled half of the bag of cheese along the top. Then add as much hamburger or anchovies as you desire and cook on 400 degrees F for about 10-15 minutes. Keep an eye on the pizza and the bottom, making sure it doesn't burn. Then, ENJOY!

First Critique: Infinity Palace Chinese Buffet

Infinity Palace Chinese Buffet
77 Salem Turnpike Suite# 115 Norwich, CT 06360

For a late lunch Friday, my husband and I (and son) decided to check out the local buffet on the hopes that it was just as good as my husband once remembered it to be. I definitely was impressed with the cleanliness and spacious dining area. Although the servers were rude, I enjoyed my visit. After tip, lunch only cost us $21.

There were three stands for food containing five rows of hot trays. My first plate, as usual was bombarded with a variety of meats and mushrooms! My favorite! I loved the peppered chicken, the tray of mushrooms smothered in sauce, the delicious beef-kebabs, cold shrimp with cocktail sauce, lo mein which I toppled with their dumpling sauce, the chicken wings, crispy BBQ chicken morsels, and their chunks of boneless pork.

A few things were a bummer like their uncooked green bean, their sandy muscles, the terribly stale cookies, and artificial-flavored chocolate ice cream. My son was especially unhappy when my husband lifted up his mini octopus to eat. The tentacles and long neck of the rubbery creatures really freaked him out! He's three... He would not stop looking for them in fear that they were still alive. Children and their fears haha...

Overall, a great experience! Will be going back there soon! The prices are cheap and the array of foods makes it worthwhile.

Strawberry Tart with a Chocolate Twist Bottom

I am not usually one to enjoy sweets but my husband does love anything loaded in sugar or chocolate, so I made this one for him. Although I do plan on snatching up a small slice before he devours the entire pie...

Because this was my first time creating this recipe, there are a few alterations I will incorporate into the recipe as I go, to make it more accurate for followers. Mainly, the chocolate filling and whipped cream with strawberry mixture had unneeded leftovers. Leftovers I will surely and gladly use on ice cream or espressos. 

I know most bakers have all the necessary baking supplies within their cabinets; but as someone who does not, I will list the prices I paid for the ingredients. I usually buy most of my groceries at Super Wal-Mart and look for the greatest bargain. What's great about baking and creating desserts such as this one, is that you buy a container of a baking product that you use about a teaspoon of, and can save the rest for other recipes. These products you buy once and use throughout at least 10 recipes. So if sweets are your endeavor, then take on the one-time charge of $2-$6 and think of it as an investment! On this recipe, I spent about $12.

Strawberry Tart with a Chocolate Twist Bottom

CRUST:

Great Value Shortbread Pie Crust                                       -  $1.78

CHOCOLATE FILLING:

4-5 oz. semisweet chocolate                                               -  about $2

1/2 cup heavy whipping cream

2 tbs. strawberry liqueur (nip) and/or                                   -  $1.49  OR

           strawberry syrup                                                      -  $2.18

STRAWBERRY FILLING:

1 (10 oz.) pkg. frozen strawberries (I bought a 16 oz. bag)  -  $2.38

2 tbs. strawberry liqueur or syrup

3-4 tsp. unflavored gelatin**                                              -  $1.25

2 cups heavy whipping cream                                             -  $3.08 

4 tbs. sugar

Firstly, you want to place the chocolate filling ingredients in a small pan and melt together on low heat. Pour this chocolate mixture as a layer over the prepared pie crust. Freeze or refrigerate this while preparing the strawberry filling.

Place the thawed strawberries in a food processor or as I did, in a blender (because it's a lot bigger than my food processor.) If the berries do not puree too easily, just add some warm water to help it to get started. With a finely woven strainer and a pot underneath, strain the berry mixture to extract the seeds. 

Spread the gelatin over the strawberry mixture and let it settle and soften for a few minutes. Once settled, cook over medium-low heat for a few minutes. Add 1-2 teaspoons of strawberry liqueur or syrup. It will be warm and the gelatin should be dissolved when it's done. Place the strawberry mixture into a bowl and then place it into a larger bowl of ice water. You can also place the bowls in the fridge. Stir the mixture for about 10 minutes until the mixture starts to jell slightly.

Preferably you will want to grab an electric beater for this next step. Hand beating whipped cream is an exhausting task but is definitely possible if a beater is not handy. Beat 2 cups of cream and 4 tablespoons of sugar; or as much sugar as you desire for sweetness. I like mine sweet. Beat on medium-high speed until peaks begin to form; as shown below. Fold in the strawberry mixture until there is no visible white in the bowl. Spread the mixture into  the pie crust, over the chocolate. 

Lastly, cover the pie and refrigerate for 4 to 12 hours. Enjoy and top with any remaining thawed strawberries!

Shrimp & Pesto Fettuccine

Unknowing what exactly I wanted to make for dinner tonight, I ran into Super WalMart with little time to bargain shop or scan the shelves as I normally do. So on a shortened time frame I grabbed some ingredients for a recipe I have made often. It's simple, filling and delicious. It can easily fill up to 3 to 4 individuals and can be sided with some garlic bread as well. A meal that costs under $10 to create.

Shrimp & Pesto Fettuccine

5 lb. bag of Shrimp                        -  $5

Classico Basil Pesto                       -  $2.78

Fettuccine Pasta                          -  $1.28

a little olive oil

salt & pepper, to taste

Parmesan Cheese, to taste

Boil a large pot of water seasoned with some salt and pepper. Once boiling, add the entire box of fettuccine and cook until al dente. 

In a large cooking pan, add the shrimp, some of the pesto and some olive oil and heat on medium-high. Clean the shrimps and remove any shelling from the tails. 

When the pasta is done, place it into the shrimp pan using a pasta spoon. Add some of the water from the pot and stir. Use as much pesto as desired and if too dry for your tastes, add as much olive oil you feel necessary. Enjoy! 

Jalapeno Burger Stuffed with Cheese

First Food Blog with a story of success! A jalapeno burger with an oozy center of cheese. Although my choice on a roll was later changed to two toasted slices of plain white bread, it was delectable! 

In the creation process of this burger, I used over a half pound of 80/20 Hamburger meat from Wal-Mart; which has my favorite choice of Hamburg. It's cheap but never too fatty like that in a grocery store. I molded the meat around about 4 slices of cheese to make a thick hamburg patty. As shown above. 

To season, I added garlic powder, onion powder, cumin, celery salt, meat tenderizer, black pepper, basil and Italian seasonings. Season both sides with as little or much as desired.

I placed the burger on my stove's setting of 3 or low-medium heat. At first I let it cook about 3-5 minutes and then added a thin layer of water to the pan. Cover as well. Cook for about 7-10 minutes on each side. 
When the burger is done to your liking, throw a few jalapenos in the pan for a minute and then Enjoy! 

I added some coleslaw for my first time and it was far better than I imagined!