Frugal In Florida

I remember the first time I made these biscuits ... I had them on my radar to make for a few weeks ... I priced almond flour. All I wanted was one measly cup of almond flour. And it was going to cost me like $10. Yikes. In case you forgot, the name of the blog is FRUGAL in Florida. $10 for one pound of flour is NOT frugal. But a little research, and checking the post over and over and drooling, I finally thought "heck, I've got almonds coming out my ears in this house!" ... and then I found that I could MAKE MY OWN ALMOND FLOUR ! I was so excited so I hopped right to it and got baking! 1 cup almond flour 1/2 cup butter, cut in small cubes 4 egg whites 1 tsp baking powder 1/2 tsp salt In a medium size bowl, mix the flour and butter and mix with fork until you have little pea size crumbles of butter and flour. Add egg, salt and baking powder, mix to combine. Divide in to 4 portions, try to keep them mounded as they will want to spread (thin mixture) and place on

Guaranteed. Juicy Chicken Breast. Yup. Really. I did type that up. Really, I made  that the title. That's how certain I am that this is GUARANTEED to give you juicy chicken breast~ Would you like to come over and see Hubby roll his eyes when I tell him we are having chicken breast for dinner? He's tired of chicken breast. Even more so, tired of the dried out pieces of fowl because Hubby likes ALL his meat well done. Ahem. Might as well drag that chicken breast down the road and back up a few times and do a couple of burnouts over it. Ok. So let's not be so dramatic. However, if this was a Scat Pack, I might even donate a whole chicken or two .. just because ...  OH. Wait. You are here for the yummy, yet simple recipe, not  car tips, huh? S.O.R.R.Y. I love chicken breast. But Hubby, he has this odd notion that flavors need to be concentrated, and the only way you can get that is when you cook something on low heat for a looooong time. 

*I plan to dip with my grain free biscuits in order to stay on track with my eating habits!) I try so very hard to stay away from grains and such, specifically, BREAD ... I love bread but it doesn't necessarily share the same affection for me ... But if I'm going to any Italian restaurant, you better believe I'm eating ALL the bread they bring to the table. Hubby knows that too ... so he grabs his single piece to set aside while I seriously stuff my face. How embarrassing it must be for my table mates ... Take me to Carrabbas and don't worry about feeding me anything BUT the bread and that dipping stuff ... OMG ... I've died and gone to heaven. I make a version of this for parties ... but it's not real heavy on stuff, just a lot of olive oil, a dash of red pepper flakes, a dash of garlic, salt, pepper and Italian seasoning. If I'm up to it and have it, I will also add a small amount of shredded Parmesan cheese, but most of the time, not. All in

Hi hi .... it's that time of the week again! Time to Menu Plan and Meal Prep for the week ahead! I know some of you caught my little ending note on last week's menu about going Paleo ... I've eaten along those lines for a while but still had the occasional dairy and grains mixed in just to be a "part of the group" and well, sometimes, because I just wanted it!  It's not that EASY to give up the stuff that you've eaten for years and years, even if I know that some of it creates the issues I'm dealing with ... it just taste damn yummy ;-) Last week? Went pretty well. The menu plan was NOT followed 100%, or even 80%, truth be told!  BUT, I did have all my meals from home, with the exception of Friday's office lunch out ... and I did fairly well with the eating ... except  for the booze (beer, classic margaritas ) which I know is going to be my downfall. And by the way, for those of you who have not noticed yet: booze leads to horrible eating ... j

A while ago, I ran across these at Bed Bath & Beyond and of course, I had to try them out. No, this is not a paid review or sponsored in any way. I am NO WHERE near that big or on any one's radar (but hey, feel free to send me free stuff to try, but I am brutally honest!) Anyway. Now that we have that out of the way ... here's what I think. These cost a mere $9.99. Of course, I used my 20% off coupon which made them a magical number of $7.99 ;-) ahem, a quick look at Amazon shows me they have them at $7.19 IF you are a Prime Member! *yes, THAT is an affiliate link!* I wasn't really SURE what to expect when I opened the package.  Certainly not this: They reminded me of cable wires ... like what we have on the boat lift. Hmmm... The cool thing was the tabs on the end, although, in the end, I did not use them the way the instructions told me to ;-) So, I had all these peppers that were going down hill fast and I wanted to grill them babies up ... my

Hi hi ... it's that time again, ALREADY! Sunday Funday and time to get ready for the week ahead! Can you believe it, the 2nd week of August. Those of you with school age children have got to be sad that, already, summer is coming to an end way quicker than years past, it seems.  The tax free shopping week is here and that means I need to stay away from the stores, more so than usual, as I don't want to get in the middle of those who NEED to be buying supplies and those who WANT to buy supplies ... hmmm ... it's that Want vs Need thing again ... Hubby's traveling again this week from Tuesday to late Thursday. We've got friends coming in for a week on Tuesday so Friday and Saturday should be fun entertaining nights, hopefully. I need to get seriously get focused on my eating, drinking, living habits. Exercise? Yeah, that too. Doing 50 crunches, 50 squats and 50 walking lunges is nice and all, but not if it's only 1 day a month, you know? The weight is creepi

I still can't believe all those years passed me by where I turned my nose up at chicken wings ... what the heck was I thinking??!! Now, it seems, I can't get enough of them! I made this recipe a while ago when I had a girls night ... they were pretty tasty and I've made them a few times since, but the Salt & Vinegar Wings have made an appearance more often than these. Time to fix that slight snub ;-) I had said the last time, when I posted the recipe, that I would probably skip the "sticky" addition and not baste and cook the wings in the sauce, but you know what, they are called Sticky & Sweet for a reason ... so I still swabbed them and cooked them with the sauce ... Here's who I did it: 30 wings (I took the plunge and learned how to break down the whole wing here ... easy!) 1 tsp salt 1/2 tsp paprika 1 tsp garlic powder 1/2 tsp cayenne pepper (um, I actually did a few shakes and *may* have added a touch too much) For the sauce you

*Hubby's traveling this week so I want to make him something sweet to eat when he comes home on Friday. Since I have everything on hand, I'm making this and wanted to share the recipe again!* We usually watch FoodTV in the morning both Saturday and Sunday as we putz around getting the bedroom cleaned up and in the kitchen doing stuff ... sometimes I get a little inspiration and other times I get a complete recipe ;-) Another keeper that I picked up from  FoodTV's Trisha Yearwood show  ... most of her recipes are super simple to make and use everyday ingredients that you probably already have in stock!  That's what makes this one another winner! I'm trying really hard to NOT buy premade sweet stuff for the house as I have a HARD time saying no ... but if I have to mix up a bunch of ingredients and PREPARE the sweet treat, I'm ok with that ... at least I know exactly whats in there! This recipe is really simple, and chances are,  you have everything t

It's been a while since I've done a Frugal Tip ... so here you go! I bought a large loaf of UDI's gluten free bread from Costco a while ago knowing full well that no one but ME would most likely be eating it ... and of course, I try not to eat a whole lot of bread ... so what's a girl to do? Freeze it! But, oops, have you seen the insides of my freezers? No way a whole loaf was going to get squished in any of them, not to mention, I sort of wanted to protect this pricey bread from freezer burn AND be able to use a little as I go along ... not the whole loaf. Brainstorm! Remember those sandwich bags I picked up to freeze the chicken breast? Remember the concept behind  freezing the chicken breast individually ? Yup, applied the same thought process to freezing the bread. I simply froze 2 slices in each baggie. Folded them close and stuck them in a LARGE freezer style ziploc bag and stored that bag in the door of the garage freezer. Sweet. So now, when I g

Ugh. Can you believe it's AUGUST?? I mean, seriously, where has the time gone?? The week ahead should be an easy week ... Hubby travels on Tuesday and comes back Friday night. I'm dealing with allergies which is new to me but now I realize it's not the onset of a vicious cold, just a serious allergy to something ... I've no clue what but seems that whenever we get a sprinkle of rain, the flood gates for the sinuses open up. Must be pollen related, I'm sure. Food prep was a slight miss this weekend ... I boiled 10 eggs. Cleaned a head of butter lettuce. That's it. Whoops. Blame the sinuses. I'd like to stay out of the store this week after breaking the Pantry / Freezer Challenge with a stop at Costco ... and, quite honestly, I should be able to feed whoever is around this week with what we have on hand (mental note to self: cook green beans!) Here's what I'm looking at: Sunday - Flat Bread Pizzas on the grill ... the boy and Hubby found

We love sausage and peppers and I try to always remember to have some italian sausage links in the freezer ... AND because we are in the Pantry/Freezer Challenge, it's time to pull out the last package of sausage and cook it up! Just a note, I buy mine from Costco, they come in these four packs and cost about $12 or so for xx pounds.  I would much rather buy fresh made links but haven't been able to find an affordable source to do so, which means, for now, it's Costco. Anyway. The sausage and peppers.  The sausage typically will flare up on the grill at some point, usually when we've strolled back to the bar to get a drink and that means charred links. Not so very bad except that if it happens more than twice, they are toast. The onions and peppers are generally spread out on a baking sheet and cooked on the grill.  These will inadvertently get a little charred too, which again, is fine, but I H A T E cleaning that pan when we are done cooking. So ... whe