Frugal In Florida

When I do my meal prep, I always, always, ALWAYS chop up an onion and stash it in a canning jar in the fridge. Just one of those things that WILL save you time during the week, I promise! So, do you want to know HOW I chop these bad boys so dang quick? The Vidalia Chop Wizard . Uh huh. The best $15 I ever spent about 10 years ago! Honestly! Now, a LOT of people I know have issues with this the first few times they use it and say that cleaning it is awful. I dare say, that's just NOT true! Once you understand how it works then I think it will make things a little simpler! 1.  Cut food up in to larger chunks. 2.  Always place fleshy/meaty side away from blade and grID i.e. to the side. 3.  Slap that lid down, don't gently push. 4.  Clean grid when you see it getting full. Check out my cheesy video that I made ... I really need to do some video editing online research ;-) Looking forward to sharing with some of these  GREAT Parties...

I came across the yummy looking recipe over at High Heels and Grills (hurry, go check it out) and decided that this was SO going on the menu plan asap! Hubby and the Boy will both love it, right? It's a manly man meal! Surprisingly, I had everything on hand to make! Yeah! Here's how I did it: 2 1/2 lbs of ground beef (umm, 90/10 is what I used because it's what I had) 2 egg, beaten 2 shallot, chopped (yes, I had one in the fridge!) 2 clove garlic, chopped 6 tbs parsley chopped 1 tsp ground mustard 3 tbs panko (japanese bread crumbs, YES I had them!) 1/4 c plus a dash  flour (I so wanted to try almond meal but will wait til next time) 2 tbs oil 2 tbs butter salt  & pepper to taste Then you need this to make the gravy (this made tons of gravy which was good with the noodles): 4 tbs butter 3 8 oz package of shrooms, sliced 3/4 onion, chopped 1/2 tsp thyme 1/4 c flour 4 c (or 1 carton) beef broth salt & pepper Whew. That was a lot of...