Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

January 14, 2009
Recipes go with what's on sale

We have some delicious recipes - thanks to our expert researcher Sheila Kern. Many of the ingredients  - mushrooms, London broil and blueberries - are on sale this week at local supermarkets. Enjoy!

 Garlic, Parmesan Stuffed Mushrooms

Yield 4 to 6 servings


16-20 large white mushrooms

3-4 garlic cloves, pressed or finely minced garlic

1/4 cup dried breadcrumbs (or 1/2 cup fresh)

1/4 cup parmesan cheese, grated

2-4 tablespoons olive oil

1 egg



1. Preheat oven to 400 degrees

2. Remove stems from mushrooms.

3. If you've got a melon baller, scoop out some of the mushroom's insides.

4. Chop all mushroom bits finely.

5. In medium bowl, combine all ingredients and blend well.

6. Add more oil if mixture looks dry.

7. Should look shiny.

8. Lightly oil an oven proof-serving dish

9. Use a spoon to stuff mushroom caps and place in oiled baking dish

10. Bake for 30 minutes or until tops are browned and mushrooms are soft

11. Serve warm or at room temperature.


Sweet and Spicy London Broil: We featured this recipe in October, but it's worth repeating.



1 flank steak (about 1 3/4 pound)

3 T. extra-virgin olive oil

2 T. sweet paprika

2 T. light brown sugar

1 T. kosher salt

2 t. chili powder

1 lime, zested


Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.


The next two recipes make use of the berries that are on sale this week.

Blueberry-Lemon Bundt Cake


Prep time: 20 minutes | Total time: 1 hour 50 minutes


2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

Nonstick cooking spray, for pan

Confectioners' sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Blueberry Lemon Muffins


Yield 12 muffins


1 stick of butter

1 cup sugar

2 tablespoons lemon juice

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons lemon zest

1 teaspoon vanilla

2 cups blueberries, frozen or fresh


1/4 cup brown sugar

2 tablespoons butter


Preheat oven to 350 degrees. Grease muffin tins. In a bowl, cream together butter and sugar. Stir in eggs and milk. Add 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla, and 2 teaspoons lemon zest. Carefully stir in 2 cups blueberries. Divide batter among muffin tins. In a bowl, combine brown sugar, zest and butter and sprinkle on top of muffins. Bake for 20-25 minutes

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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