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July 8, 2010
Cool recipes for a hot weekend

Things will be heating up again this weekend so we asked recipe researcher Sheila Kern to come up with some cool ideas that utilize ingredients that are on sale this week. What we have is a bounty of good ideas that will last all summer long. ENJOY!

Grilled Peaches with Brown Sugar Balsamic Glaze


Serves 4


4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)

Balsamic vinegar, to taste, about a tablespoon

Brown sugar or honey, to taste

Light olive oil

4 leaves fresh basil, chopped, optional

Ice cream (optional)


Preheat grill.

Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (I like to do this about an hour before grilling so the flavors soak in, but they'll be delicious either way.)

Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.

Garnish with basil on and around peaches. Serve with ice cream or by themselves.

Healthy Oat Peaches and Cream Muffins


Makes 12 servings


1 cup flour

3/4 cup quick oats

2/3 cup plus 1 tablespoon firmly packed brown sugar, divided

1/3 cup oat bran

2 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup low-fat cream cheese

1 cup peeled, chopped peaches, divided

1 cup skim milk

3 tablespoon vegetable oil

2 teaspoon vanilla extract

1 egg

1/3 cup toasted, chopped walnuts


Preheat oven to 350°F and spray 12 muffin tins with non-stick cooking spray. Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside. Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and walnuts. Spoon 3/4 of the mixture into prepared muffin tins. Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Peachy Pork


Serves 10 to 12


10 to 12 fresh peaches, unpeeled

1/4 cup lemon juice

1/4 cup soy sauce, reduced sodium

1/3 cup honey

1 clove garlic, finely minced

1/8 teaspoon ginger

1/8 teaspoon pepper

4 to 6 pound pork loin roast


Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.

Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.

Bing Cherry Lemonade

From (California Cherry Advisory Board)

Makes 2 quarts


1 cup sugar

1 cup water

1 pound fresh bing cherries, washed and pitted (about 2 cups)

1 cup fresh lemon juice

6 cups cold water

Mint sprigs for garnish


Heat sugar and 1 cup water in a small pot until sugar dissolves. Add 1 cup bing cherries, bring to a boil and boil until the cherries begin to soften, about 2-3 minutes. Set aside to cool.

Strain cooled bing cherry syrup into a large pitcher, pressing on the cherries to release their juice. Add lemon juice and cold water. Stir in remaining cherries. Pour over ice and garnish with fresh mint.

Bing Cherry Chocolate Cupcakes

From (California Cherry Advisory Board)

Makes 1 dozen


8 ounces butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1 1/3 cups pitted cherries, halved


Preheat oven to 400 degrees F. Cream together the butter and sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds. Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove and let cool 10 minutes before unmolding.

Bing Cherry Chicken Salad with Toasted Pecans



Poached Chicken

1 1/4 pounds skinless, boneless chicken breasts

1 rib celery, cut in half

1/2 onion, peeled

1 slice lemon

1 bay leaf

1 teaspoon kosher salt


1 cup pecan halves, toasted

Poached chicken (from recipe) cut into bite-size pieces

1/2 cup diced Vidalia onion

1 rib celery, diced small

1/2 pound fresh cherries, pitted

3/4 cup mayonnaise

Kosher salt and freshly ground black pepper, to taste


For the poached chicken:

Place the chicken in a 4 to 6-quart pot. Add enough cold water to cover the chicken by 1 inch. Add the celery, onion, lemon slice, bay leaf, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the chicken is cooked through. Using tongs or a slotted spoon, remove chicken from the pot. Cool completely and chop before making the salad.

For the salad:

Preheat the oven to 350 degrees. Line a baking sheet with foil or parchment paper. Place the pecans in a single layer on the baking sheet. Bake for 5 to 7 minutes, removing once to stir, until fragrant and toasted. Watch carefully to avoid burning.

In a medium mixing bowl place the chicken, onion, celery, cherries, and pecans. Add mayonnaise and gently stir so that all contents are lightly covered in mayonnaise. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

ABC Pie - Almond Bing Cherry


Makes 8 servings


1 box Pillsbury refrigerated pie crusts, softened as directed on box

4 cups fresh halved pitted or frozen (partially thawed) dark sweet cherries (2 lbs)

1 T lemon juice

1/2 teaspoon almond extract

3/4 cup sugar

3 tablespoons cornstarch

1 tablespoon cold butter, cut into small pieces

2 tablespoons milk

2 tablespoons sugar

1/4 cup sliced almonds


1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

2. In large bowl, mix cherries, lemon juice and almond extract. In small bowl, combine 3/4 cup sugar and the cornstarch; stir into cherries. Spoon into crust-lined pan; dot with butter.

3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.

4. In small saucepan, place milk, 2 tablespoons sugar and the almonds. Heat to boiling; cook over medium heat, stirring constantly, 2 minutes. Brush over lattice strips.

5. Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.

This recipe by Lola Nebel of Cambridge, Minnesota, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Minnesota State Fair.

Berry Banana Smoothie


Makes 2 8-oz servings


1 small banana, peeled, cut up, and frozen

1/4 cup fresh or frozen assorted berries (such as raspberries, blackberries, and/or strawberries)

1 cup orange juice

3 tablespoons vanilla low-fat yogurt

Fresh mint (optional)

Fresh berries (optional)


In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange juice, and yogurt. Cover and blend until smooth. To serve, pour into glasses. If desired, garnish with fresh mint and additional berries.

Peach Berry Smoothie


Serves 2


1 cup nonfat peach yogurt

3/4 cup peach nectar

1/2 cup raspberries

1 1/2 cup ripe medium peaches, diced


Combine the yogurt and nectar in a blender.

Add the raspberries and peaches. Blend until smooth.

Lemon Berry Smoothie


Makes 4 servings


1 (8 ounce) container blueberry nonfat yogurt

1 1/2 cups skim milk

1 cup ice cubes

1 cup fresh blueberries

1 cup fresh strawberries

1 teaspoon powdered lemonade mix


Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. Pulse until smooth and creamy.

Four-Berry Smoothie


Southern Living, July 1997

Yield: 4 1/2 cups


2 cups vanilla ice cream, softened

1 cup fresh or frozen strawberries, sliced

3/4 cup fresh or frozen blueberries

1/2 cup fresh or frozen raspberries

2 tablespoons sugar

1/2 cup cranberry juice

1 tablespoon lemon juice

Garnishes: fresh blueberries, raspberries, mint sprigs


Process first 7 ingredients in a blender. Add ice cubes to 4 1/2-cup level; process until smooth, stopping once to scrape down sides. Garnish, if desired; serve immediately.

Green Beans with Creamy Garlic Dressing


EatingWell: May/June 2009

Yield: 4 servings, about 3/4 cup each


1 pound green beans, trimmed and cut diagonally into 1-inch pieces

1 small clove garlic, minced, or 1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup nonfat plain yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley, (optional)

Freshly ground pepper, to taste


Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.

If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

Lemon-Dill Green Beans


EatingWell: May/June 2009

Yield: 4 servings, about 1 cup each


1 pound green beans, trimmed

4 teaspoons chopped fresh dill

1 tablespoon minced shallot

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon whole-grain mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Parmesan Chicken II


Servings: 6


12 chicken drumsticks

2 cups grated Parmesan cheese

1 egg

1 teaspoon ground black pepper

1 teaspoon salt


In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Garlic Roasted Chicken Leg Quarters


Serves 4


4 cloves garlic, finely minced

1 teaspoon dried leaf oregano

1/2 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon ground cumin

dash freshly ground black pepper

2 tablespoons olive oil

4 chicken leg quarters

1/2 cup chicken broth (part dry white wine, if desired)


Heat oven to 425°

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.

Stuffed Chicken Legs


Makes 8 servings


2 Tbsp. olive oil

2 cups shredded zucchini (about 2 medium zucchini)

1 medium onion, finely chopped

3/4 cup water

1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix

1 cup KRAFT Finely Shredded Italian Five Cheese Blend

8 bone-in and skin-on chicken legs


Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.

Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.

Bake 45 to 50 minutes or until chicken is cooked through.

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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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