Frugal In Florida

Sometimes when I get home late from work, all I want to do is scrounge up a bag of chips and make a plate of nachos ... although, we all know that is NOT the smartest move ... Of course, when I'm running behind schedule, I have a tendency to NOT follow the recipe, but as always, things turn out right, just depends on what you expectations may be at that very moment! Either way, these were good, and it was an excellent way to use up the bag of coleslaw I got for 25 cents from Aldis... Ready to find out what you need and how to do it? 2 cans black beans, drained 2 tsp cumin (definitely use more) 1 bag of coleslaw mix 1 lime 2 tsp olive oil 2 wedges Laughing Cow Queso & chipolte 8 corn or flour tortillas cilantro, finely chopped, optional Empty the beans into a small bowl and add the cumin. Lightly mash beans and set aside. In another bowl, add lime and oil, lightly mix. Dump the bag of coleslaw and toss (with clean hands) to coat. Set aside. Tak...

I love capers, which means I love Chicken Piccata. AND so does Hubby and Princess. As Princess was home Saturday night, and I had just picked up some chicken ($1.49/lb for b/s breast), I had everything I needed for piccata. Except. WINE. Well, that's not true. But I didn't want to use the $40 bottle that my boss had given me recently. That's for sippin baby, not cooking. And yes, I know, you shouldn't cook with wine you wouldn't drink, but there are some $5 bottles I'd drink! Anyways ... off to Pinterest to find myself a new recipe to try! And of course, I found one ... and it's a keeper. So much so that Hubby asked me to use THIS recipe from now on. Huh. 4 chicken breast, sliced in half (so you have 8 pieces now) salt and pepper flour for dredging 12 tbs of butter (slice each tbs off a stick and set on plate) 10 tbs olive oil (just have tbs and oil handy) 2/3 cups lemon juice (yup, I squeezed the lemons, 2 1/2) 1 cup chicken stock (I us...

I live in South Florida and we pretty much grill all year long. Except of course, when there's a hurricane coming (we do that like the DAY the warning comes out to cook up all the meat 'just in case') ... but I guess because we both grew up in the Midwest, Summertime definitely equates to more grillin'. Lately, it seems every Friday, I am making the same thing, which is not to be confused with the same 'old' thing ... because most of us (ahem, with the exception of one boy) enjoy it and we eat it all up. Chicken and grilled veggies. Specifically, boneless, skinless chicken thighs AND onions, peppers and mushrooms. Uh huh. And if I'm really on top of my game, I go for the skewers ... because everything taste better on a stick, don't you agree? Oh wait, do we need a recipe? Really? Ok. Here it is: Boneless skinless chicken thighs, cut into about 2 inch pieces Handful of mini sweet peppers, sliced in 3 pieces (cuz they are small) Onion,...