November 25, 2024

Curried Potato Salad

June 28, 2013 by

Curried Potato Salad

No matter what you think of Martha Stewart, you can’t argue that she doesn’t know what she’s doing in the kitchen.  Sometimes when I’m looking around for inspiration and new recipes, I come across something that I might be on the fence about.  Maybe it sounds unusual, or I don’t know if I can make it right, or sometimes the measurements or directions don’t seem correct.  But when you make a Martha Stewart recipe, you know you’re going to end up with something pretty good.  And that’s what you get with this recipe for Curried Potato Salad!

My husband bought me the Martha Stewart Living cookbook 12 years ago, and we’ve certainly gotten our money’s worth out of it.  This was one of the first recipes we made and it has become a family favorite – my Dad, in particular, requests it.  Every ingredient is easy to find in the grocery store, although you may have to look a little harder for cilantro and curry powder, depending on where you live.  Trust me (and Martha) – this recipe is a keeper!

Curried Potato Salad

(Recipe courtesy of Martha Stewart Living)

Ingredients:

  • 3 pounds baby white potatoes, scrubbed (I’ve used red potatoes, too – just make sure they are small, and all the same size)
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons white wine vinegar (I’ve used red wine vinegar too – it’s fine)
  • 5 large eggs
  • 1/2 cup plus 2 tablespoons homemade mayonnaise, or from a jar
  • 3 tablespoons curry powder
  • 1 medium onion, very thinly sliced
  • 1/4 cup fresh cilantro, finely chopped

Directions:

  1. Place potatoes in a large pot with enough water to cover by several inches.  Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil.  Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes.  Drain into a colander. Using gloves or paper towels to protect  your hands, cut potatoes into wedges while still hot.  Drizzle with vinegar, and set aside to cool.
  2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat.  When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
  3. Place mayonnaise, curry powder, and remaining teaspoon of salt in a large bowl; whisk to combine.  Add potatoes to mayonnaise mixture.  Add eggs, onion, and cilantro.  Stir to combine.  Chill until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Roasted Broccoli and Chicken with Raisin Sauce

June 21, 2013 by

Roasted Broccoli and Chicken with Raisin Sauce

Wait, wait, where are you going?  This isn’t a joke!  Raisin sauce!  It’s real, and it’s delicious!

Let me back up a bit.  We love roasted broccoli at our house.  We eat it two, sometimes three times a week.  And while I enjoy it, I really do, there came a day (last week) when I wanted to add a little something new to our dinner repetoire.  Google is my friend, and I quickly came across several different recipes for Broccoli with Raisin Sauce.  Well, if so many other people thought it good enough to make, photograph, and write about, it must be worth a try.

And it was an unmitigated success!  This simple sauce has it all – sweet and spicy, with a little bite from the vinegar.  I served this with roasted chicken thighs, and the raisin sauce was amazing with those too!  For an easy dinner, roast the broccoli on one sheet pan, chicken thighs on another, and make the sauce when they’re done.  Be bold, try something new, and surprise yourself with a funky, fun new recipe!

Roasted Broccoli and Chicken with Raisin Sauce

Ingredients:

  • 3 large bunches of broccoli, chopped into florets
  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 9 tablespoons olive oil, divided
  • 1/2 cup raisins (I used golden raisins, but use what you like)
  • 2 tablespoons sherry or red wine vinegar
  • 1/2 teaspoon ground cumin

Directions:

  1. Preheat oven to 400*F.  Line two cookie sheet pans with aluminum foil.  On one pan, lay out the chicken thighs, making sure there is room between them; don’t crowd.  Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper (and a little garlic powder is nice too).  Place in the oven on the top rack.
  2. On the second sheet pan, spread out the broccoli florets and drizzle with 3 tablespoons of oil.  Sprinkle with salt and place in the oven on the bottom rack.
  3. While the chicken and broccoli cook, make the raisin sauce:  combine remaining 3 tablespoons of oil, raisins, vinegar, and cumin in a blender or food processor.  Blend until relatively smooth – until the raisins are broken down and saucy.
  4. The chicken is done when a thermometer reads 160*F, and the broccoli is done when it’s getting some crispy brown spots.  Serve both with the raisin sauce!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Asian Pasta Salad

June 14, 2013 by

Asian Pasta Salad

This is a recipe my sister used to make 20 years ago.  I think it came from a cookbook she had, which has since been lost in the shuffle of life.  I replicated as closely as I could when I had to bring a dish for a potluck at my daughter’s school.  This Asian Pasta Salad is great alternative to macaroni salad, especially in the summer, since there’s no mayonnaise to worry about.

Use any small pasta shape you like.  I usually like to use bow-ties, but I was out of them for this go around.  To save time, you can cook the chicken the night before you plan to eat this.  I think next time I make this, I will add pea pods and diced green onion.   Those weren’t in the original recipe, but I bet they’d add some sweet, crunchy interest!

Hoisin sauce is widely available, and if your grocery store has an Asian section, I’m sure you can find it – look for a little jar, next to the soy sauce.  You could substitute a jar of Plum Sauce if you can’t find Hoisin.  Hoisin sauce is great for any kind of stir fry you make at home, so I doubt it will go to waste.  The dressing for the Asian Pasta Salad is also tasty on a more traditional “Chinese chicken salad” with shredded cabbage, diced chicken, green onions, slivered almonds, and mandarin orange segments.

Asian Pasta Salad

Ingredients:

  • 4 tablespoons Hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sesame oil
  • 1 pound box of dried pasta, small shape preferred (macaroni, mini-shells, or bow-ties work well)
  • 2 chicken breasts, cooked, cooled, and chopped
  • 2 bell peppers (try to get at least one red bell pepper), cut into very thin slices
  • 1/2 bunch fresh cilantro, chopped
  • salt and pepper
  • 2 tablespoons sesame seeds

Directions:

  1. Boil the pasta, following the directions on the box.   Don’t overcook!
  2. While the pasta is cooking, in a small container with a lid, shake together the Hoisin, vinegar, and oil.  When the pasta is done, drain and pour into a very large bowl.  Pour the dressing over the pasta and toss well.
  3. Add the chicken, peppers, and cilantro to the bowl and toss to combine.  Taste for seasoning, as you will probably need salt, and may prefer a little pepper.  Sprinkle with sesame seeds and toss again.  Chill for at least an hour, or until ready to serve.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

 

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Sweet Potato Pizzas

June 7, 2013 by

Sweet Potato Pizza

My husband is a big inspiration to me.  He made a resolve to take his fitness seriously, and keeps me on the right track when I am tempted to go off the rails.  As I was searching online for dinner inspiration, he looked over my shoulder and said, “OOH, I want THAT!”  It sounded weird and unappetizing to me, but I humored him and made it anyway.  What was it?  Sweet Potato Pizzas!

And boy am I glad I listened to him!  Whether you are craving pizza or just want a healthy, fun side dish, this is the way to go!  For the sweet potatoes, choose medium-sized ones that are not too skinny.  They should be about the size of your hand.  I recommend using Italian sausage, because the fennel seed adds a fantastic contrast to the sweet potato.  Use any toppings you like – kids love pepperoni!  In the summer, I microwave the sweet potatoes and then finish them in the toaster oven, but you can do the whole thing in your regular oven if you like.

We eat these as a side dish, with a salad and baked chicken breasts.  Take a chance, like I did, and try this tonight!

Sweet Potato Pizzas

(Makes 2 servings)

Ingredients:

  • 2 medium — large sweet potatoes
  • 1 cup tomato sauce, canned or homemade
  • 1/2 pound ground Italian sausage
  • 1 cup shredded mozzarella cheese
  • 1 small can sliced black olives

Directions:

  1. Wash the sweet potatoes.  Scrape off any eyes or weirdness on the outside, then poke several times with a fork.  Wrap in a slightly damp dish towel and microwave until done.  (My microwave takes about 6 – 10 minutes depending on the size of the potatoes.  You’ll know they’re done when you can squeeze them and they yield to your hand – kind of squishy inside.)  Remove from the microwave, unwrap and let cool a bit.
  2. While the sweet potatoes are cooking, crumble the sausage into a frying pan.  Cook until no longer pink.  Drain away any grease, then add the tomato sauce.  Heat over low heat until the sauce is hot.
  3. Slice the sweet potatoes in half lengthwise.  Place them on a foil-lined baking sheet, and mash up the insides.  (I kind of cut-and-fluff them.)  Spoon half the sausage-sauce mixture over each potato.  Cover with shredded mozzarella, then sprinkle with black olives.  Bake or broil until the cheese melts.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Chicken Satay with Spicy Peanut Sauce

May 31, 2013 by


Chicken Satay

Finally, summer is here!  That means lots of grilling at our house.  One of my favorite things to grill are skewers.  You can get so creative with what you thread on those sticks!  Veggie kabobs are a must, with juicy mushrooms, sweet-and-spicy onions, and bell peppers.  Keep the skewers close at hand for this easy recipe:  Chicken Satay with Spicy Peanut Sauce!

I use boneless, skinless chicken thighs here, although you could use skinless breasts instead. Everything else should be easy to procure.  These are best when they’ve had a chance to marinate for at least 2 hours, but don’t let the chicken marinate more than eight hours, or the chicken will start to break down.

If you have any leftover skewers, these mildly spiced chicken bites make a fantastic salad!  Just chop them up and toss with salad greens, lots of cucumber, and red or yellow bell pepper.  Make the peanut sauce into a salad dressing by buzzing in a blender with a little water or more oil. Delightful!

Chicken Satay with Spicy Peanut Sauce

Ingredients:

Chicken Satay:

  • 1 pound boneless, skinless chicken thighs
  • 1 cup plain yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon fresh grated ginger (use powdered if you can’t find fresh)
  • 2 cloves garlic, minced
  • 2 tablespoon minced fresh cilantro
  • juice from 1/2 lemon or lime
  • wooden skewers, soaked in water for 30 minutes, or use metal skewers

Peanut Sauce:

  • 1/2 cup chunky peanut butter
  • 1/2 teaspoon soy sauce
  • 1 clove garlic
  • 3 tablespoon brown sugar
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon Sriracha or hot sauce of your choice
  • juice from 1/2 lemon or lime
  • 1 teaspoon coconut oil or olive oil
  • optional:  a few dashes of nam pla (Thai fish sauce)

Directions:

  1. Slice the chicken thighs into 1″-wide strips
  2. Mix together the rest of the chicken satay ingredients and stir in the chicken.  Cover and refrigerate for two hours (or longer, up to 8 hours).
  3. While the chicken is marinating, make the Spicy Peanut Sauce.  Place all the ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.
  4. When the grill is hot, thread the marinated chicken onto the skewers.  Grill for 5-8 minutes per side.  Serve with Spicy Peanut Sauce and more chopped cilantro.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Bacon and Peach Salad

May 24, 2013 by

 

Bacon Peach Salad

When it’s hot, I crave a nice cool salad.  This Bacon and Peach Salad would be great, with some sweet and spicy barbecued chicken, perfect for your Memorial Day BBQ!  My husband brought home some ripe avocados and sweet little peaches from the farmer’s market this past weekend.  If you can’t find peaches yet, give it a few weeks – this salad is worth the wait!

For the dressing, you can use any mild vinaigrette you have in the fridge, or use my recipe below.  I used romaine lettuce, but I bet spinach, or even arugula, would be tasty too.  This salad is based on an Emeril Lagasse recipe, and he adds feta.  I didn’t have any, but next time I make it, I’ll sprinkle on a little feta or crumbled goat cheese.  And this dish was so delicious, there WILL be a next time!

Bacon and Peach Salad

Makes four small starter salads or two larger side dish salads

Ingredients:

  • 4-5 slices bacon
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • salt and pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 heads romaine lettuce, torn into pieces
  • 1 ripe peach, diced
  • 1 ripe avocado, diced
  • 1 tablespoon crumbled feta for each plate

Directions:

  1. Dice the bacon and cook until crispy.  Drain on paper towels and set aside.
  2. While the bacon is cooking, add the vinegar, honey, mustard, salt and pepper, garlic powder, and olive oil in a small container with a lid, and shake vigorously to combine.
  3. To serve, divide the lettuce among the plates and top with bacon, peach, and avocado.  Drizzle with the dressing and sprinkle with feta.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Balsamic Roasted Chicken by Dana Kim

May 17, 2013 by

Balsamic Roasted Chicken

 

I had a hard time figuring out what to call this recipe.  In my head, I call it “Quarter Cup Chicken,” and you’ll see why when you look at the ingredients; but that wasn’t very descriptive.  This is one of those everyday, basic dishes that you end up falling in love with for its simplicity and ease of preparation.

I didn’t have any on hand this time around, but I like to add in quartered onions and baby potatoes, cut in half.  The onions get soft and smooth, the potatoes get a little roasted crust, and they both play nicely with the chicken.  Feel free to make this recipe with all drumsticks, or all breasts—whatever you like best.  Just make sure you use bone-in, skin-on chicken.  Also, dried rosemary works fine…but fresh rosemary really makes this dish sing!

Balsamic Roasted Chicken

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 tablespoon chopped rosemary needles
  • 1 chicken, cut into pieces (or any combination of bone-in, skin-on chicken pieces)

Directions:

  1. In a large Ziploc bag, add the soy sauce, vinegar, honey, oil, and rosemary.  Squish around to combine, then add the chicken pieces.  Squish around some more, making sure all the chicken pieces are coated in the marinade.  Refrigerate for 1 – 8 hours.  (You could do this in the morning and cook it at night, but I wouldn’t let it marinate overnight, or the chicken might break down too much.)
  2. Preheat oven to 400*F.  In a large Dutch oven or roasting pan, empty the bag – get all the marinade in there too!  You can add quartered red or white onions, halved baby potatoes, 2-inch chunks of regular potato, or even large chunks of sweet potato.  Toss to coat everything.  Bake for 45 minutes, or until internal temperature of chicken reaches 170*F.

That’s it!  I served this with roasted Brussels Sprouts and Korean Pear.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: Strawberry Shortcake (Gluten-Free)

May 10, 2013 by

 

Strawberry Shortcake Whole

Strawberry Shortcake is one of those comfort food recipes that everyone’s Mom or Grandmom makes a version of.  When Spring arrives and berries finally come to the store, what better way to dress up a plain old cake than with sweet, juicy fruit?  I wanted to make a healthier version, so I adapted a recipe for a coconut flour cake, spruced up with orange zest, from Nourishing Days.  Add whipped cream and a basket of berries and you’re in business!

 

Strawberry Shortcake Cut
Strawberry Shortcake (Gluten-Free)

Ingredients:

  • 12 eggs
  • 1/2 cup coconut oil (or butter), softened
  • 1/2 cup coconut milk (or regular milk)
  • 1/4 cup honey (or more, if you like)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoon orange juice
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup strawberries, sliced thin
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • optional – 1 or 2 teaspoons sugar (I didn’t use them, since my berries were really sweet.  If your strawberries aren’t as sweet as you’d like, add the sugar to the whipping cream)

Directions:

  1. Preheat the oven to 350*F.  Grease two 8-inch round cake pans, and then cut a circle of parchment paper for the bottom of each pan, and grease that too.  (You can do this without parchment paper, but you will need to be really liberal with the coconut oil / butter / cooking spray on the bottom of the pan.  The cake stuck the first time I made it, so the next time I used parchment paper, and it was perfect!)
  2. In a very large bowl, using a stand mixer or a hand mixer, beat the eggs until frothy.  Beat in the softened coconut oil and milk, blending well.  Mix in the honey, vanilla, orange zest and orange juice.  Beat until foamy again.
  3. In a small bowl, stir together the coconut flour, baking powder and salt.  Then, a little at a time, blend the flour mixture into the egg mixture.  Mix well, making sure there are no lumps.
  4. Divide the batter between the two prepared pans and bake for 35-40 minutes.  When a toothpick comes out dry, remove from the oven and cool for ten minutes.  Remove from pans, and finish cooling on a rack.
  5. While the cake is cooling, place the beaters of your hand mixer and a metal mixing bowl in the freezer for half an hour.  Slice the strawberries and put back in the fridge until ready to use.
  6. When the beaters and bowl are very cold, beat the whipping cream with the vanilla (and optional sugar) until stiff peaks form.  To decorate:  spread a very thin layer of whipped cream on the top of one cake.  Make concentric circles of strawberry slices (use half the strawberries, saving the other half for the top), then cover with a thick layer of whipped cream.  Place the other cake on top of this, cover with the rest of the whipped cream and the rest of the strawberries.  Refrigerate until ready to serve.

This is not a very sweet cake, since it relies on the berries for sweetness.  If your berries are not sweet enough for your taste, you can add more honey to the cake, and the optional sugar to the whipped cream.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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At Home with GCH: Broccoli Bacon Salad

May 3, 2013 by

 

Broccoli Bacon Salad

Bacon!  Did that get your attention?  (My husband’s ears always perk up when he hears that word.)  This salad is a family favorite.  I love vegetables of every kind, but it’s nice to take a break from lettuce-based salads.  You probably have everything you need for this salad at home already.  If not, pick up some broccoli and let’s get to it!

Broccoli Bacon Salad

Ingredients:

  • one pound small broccoli florets, about 7 cups
  • 1/4 cup minced red onion
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 4 strips bacon
  • 3/4 cup mayonnaise
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 teaspoon sugar, honey, or other sweetener of choice
  • salt and pepper

Directions:

  1. In a large bowl, gently toss together the broccoli, onion, sunflower seeds, and raisins.
  2. Cook the bacon until done – I like it crunchy rather than chewy.  Drain and dice.  Add to the bowl and combine.
  3. Mix together the mayonnaise, lemon juice, sugar, and salt and pepper.  Pour over the broccoli mix and toss to combine.  Taste for seasoning – I usually add a little more lemon juice over the top.  Chill for an hour before serving.That’s it!  This salad is nice the next day, too, since the broccoli softens up a bit.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: Two Breakfasts for Health

April 26, 2013 by

Kale Sweet Potato Eggs

My Mom always said, “Breakfast is the most important meal of the day.”  Yours too?  It’s actually true!  Breakfast is the meal we should pay the most attention to, because it has the most dramatic affect on our bodies.  You haven’t eaten in ten or twelve hours, and your body is in need of fuel and nutrition!  Are you going to give it a danish and a mocha?  No!  That’s the worst breakfast you can have!  You’ll have an insulin spike, a sugar crash, and a deficit of the things your body wants: protein, a little fat, and slow-release carbs.  The best breakfast?  Eggs and vegetables.

Please check out  Coleen’s recipe for a delicious frittata, or consider these two ideas:  Spinach Scramble, and, Kale and Sweet Potato Hash with Eggs.  A frittata can be made for dinner, with the leftovers reheated for breakfast; both the Spinach Scramble and Kale and Sweet Potato Hash can be made ahead of time, and reheated with eggs added at the end.  All of these breakfast ideas are great ways to start your day, with a big dose of protein, a little healthy fat (which helps your body absorb Vitamins A, D, E, and K) and slow-release carbohydrates to keep your energy levels stable.  Plus, if you make them the night before, you won’t have to think so hard in the morning.  And that’s a good thing!

 

Spinach Scramble with Pesto

Spinach Scramble

Ingredients (per person / per serving):

  • 1/4 red or white onion, minced
  • 1 tablespoon butter
  • 4 oz. frozen chopped spinach (from a one pound bag – just estimate a quarter of the bag)
  • salt and pepper
  • 2 eggs
  • optional:  1 ounce cheese (I like feta or goat cheese), 1 tablespoon pesto, or 1/2 an avocado

Directions:

  1. In a non-stick pan, add the minced onion and butter.  Over medium heat. stir and cook for 2 or 3 minutes until the onion turns translucent.  Add the frozen spinach, stir to combine, and cover with a lid.  Cook for 3 minutes.  Remove lid, stir again, and season with salt and pepper.
  2. In a small bowl, beat the two eggs, then add to the pan.  If you are using cheese, add it now.  Turn down the heat to medium-low and stir to scramble.  Cook for two or three minutes until done.  Serve with pesto or half an avocado, sliced, if you like.  Serve with sliced fruit.

To make ahead:  Mince the whole onion, cook like in Step 1 with 2 tablespoons butter.  Add the whole bag of spinach, cover, and cook until done, about 4 or 5 minutes, stirring to break up any frozen clumps.  Hey, you just made four servings!  Put three-quarters of the pan away in the fridge, and eat one-quarter of the pan with the ingredients in Step 2.  Every day, scoop out a serving of spinach and onions, microwave for one minute until hot, then add to the pan and continue to Step 2.

Kale Sweet Potato Hash

 

Kale and Sweet Potato Hash with Eggs

Ingredients:

  • 2 sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1/2 red onion, minced fine
  • 2 tablespoons butter or coconut oil
  • 2 bunches kale, washed, ribs discarded, and torn into small pieces
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • salt and pepper
  • 2 eggs

Directions:

  1. In a large pan with a lid, cook the sweet potatoes and onion in the butter or coconut oil over medium heat.  After 5 minutes, add a few teaspoons of water and cover with the lid.  Stir every few minutes to make sure nothing sticks, adding more water if necessary.  (I’ve found sometimes I only need to add water once, and sometimes I need to add it again.  Not sure why, maybe some sweet potatoes are drier than others?)  
  2. When you can break up a sweet potato chunk with a rubber spatula or wooden spoon, add the kale and spices.  If your kale is still wet from washing, carry on; if not, add another tablespoon of water.  Cover and cook for 3 minutes, then stir.  Continue to cook until the kale is tender, about 5 more minutes.
  3. You just made 5 servings!  From here, you can serve this as a side dish, or use it as a bed for fried eggs.  To eat for breakfast, reheat about one cup of kale and sweet potatoes on a plate in the microwave, and serve with two eggs, sunny-side up.  Break open the eggs so the yolk coats everything and dig in!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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