Shop Cheap

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

July 22, 2010
Shop the sales, then start cooking

From Mango Salsa to Blueberry Muffins and Tilapia tacos, we have recipes that will save you time and money this week. And don't forget, corn on the cob is 8/$2 at Safeway. Recipe researcher Sheila Kern checked out the Shop Cheap recipe book and came up with recipes coordinate with what's on sale. Enjoy!

Mango Salsa


Servings: 8


1 mango - peeled, seeded and chopped

1/4 cup finely chopped red bell pepper

1 green onion, chopped

2 tablespoons chopped cilantro

1 fresh jalapeno chile pepper, finely chopped

2 tablespoons lime juice

1 tablespoon lemon juice


In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Peach Salsa with Lime Juice and Honey


Makes 1 1/2 to 2 cups


4 small peaches, peeled and diced

Juice of 2 limes, about 1/4 cup juice

2 teaspoons honey

2 to 3 tablespoons diced red bell pepper

1 tablespoon finely minced jalapeno pepper, or to taste

1 heaping tablespoon chopped cilantro

1 small clove garlic, finely minced

2 tablespoons finely chopped red onion or sweet onion


Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.

Blueberry Coffee Cake Muffins


Yield: 16 muffins


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems


Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Ricotta Pancakes with Blueberries


Servings: 6


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

3 large eggs, separated

1 3/4 cups plus 2 tablespoons milk

6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)

1/4 cup sugar

1 tablespoon pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving


In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.

In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.

Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Make ahead:

The batter can be refrigerated overnight. Bring to room temperature and whisk briefly before cooking.

Fresh Corn and Tomato Salad


Serves: 4


4 ears fresh corn (for about 2 1/2 cups kernels)

2 medium-size (about 1 pound) ripe tomatoes

3 scallions (for 1/4 cup chopped)

1/2 cup loosely packed fresh cilantro leaves

1/2 lime

Salt and black pepper to taste


Pour water to a depth of 2 inches in a large deep skillet. Place it over high heat, cover, and bring to a boil. While the water is heating, shuck the corn and remove the silks.

When the water reaches a boil, add the ears of corn (they don't need to be completely covered with water), cover the pot, and bring it back to a boil. Cook the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes.

Remove the corn from the skillet and place it in a colander in the sink. Run cold water over the corn until it is cool enough to handle. Carefully slice the kernels from the corncobs into a shallow dish, such as a pie plate. Scrape the cobs with the back of the knife to remove any remaining kernels and milk, adding them to the dish as well.

Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.

Grilled Corn on the Cob with Cayenne Butter



1/4 pound unsalted butter

1-2 tablespoons cayenne pepper

Juice of 2 limes

8 ears corn, husked, silk removed



Melt the butter over low heat in a small saucepan. Add the cayenne and lime juice and mix well.

Brush the butter on the corn and place on grill. Baste and turn occasionally until corn is cooked, about 12 minutes.

Add salt to taste.

Roasted Corn and Edamame Salad


From SELF | May 2007

Yield: makes 4 servings


2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels

1/2 cup shelled edamame

1/4 cup chopped red onion

1/4 cup small-diced red bell pepper

1 tablespoon finely chopped fresh cilantro

1 tablespoon light mayonnaise

1 tablespoon lemon juice

1 1/2 teaspoons finely chopped or grated ginger

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper


Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

Baked Red Snapper with Garlic


Serves 2


2 red snapper fillets, about 6 to 8 ounces each

4 tablespoons butter

1 medium clove garlic, pressed or minced

3 or 4 drops Worcestershire sauce

1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt

1/8 teaspoon fresh ground black pepper

1 to 2 teaspoons minced fresh parsley

1 teaspoon snipped fresh or frozen chives, optional

3 to 4 tablespoons plain or seasoned bread crumbs

2 tablespoon freshly grated parmesan cheese, optional


Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette


Bon Appetit | July 2003

Yield: makes 4 servings


6 tablespoons olive oil

5 tablespoons chopped fresh cilantro

3 tablespoons fresh lime juice

1 1/2 teaspoons grated lime peel

4 5- to 6-ounce red snapper fillets

1 large mango, peeled, cut into thick wedges

3/4 teaspoon cumin seeds

8 large red-leaf lettuce leaves


Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.

Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

Tilapia Lemon Parmesan


Serves 6


2-1/2 lbs. Tilapia fillets

2-4 tsp. butter or margarine, softened

2 tsp. fresh lemon juice

Lemon-Parmesan Sauce

1 cup mayonnaise

2 T fresh lemon juice

1/2 cup grated Parmesan cheese


2 lemons, sliced fresh parsley


Rinse the tilapia fillets in cold water and drain thoroughly.

Top with butter or margarine and lemon juice.

Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.

Top each portion with 1-2 T of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.

Place fillets on serving plate; garnish with lemon slices and fresh parsley.

Recipe from Rainforest Aquaculture

Grilled Fish-and-Slaw "Tacos"


June/July 2010

Makes 4 servings


12 ounces tilapia fillets

1 red onion, sliced 1/4 inch thick

2 tablespoons vegetable oil

1 small savoy cabbage - cored, 4 outer leaves left whole and 3 cups finely shredded

1 carrot, shredded

Juice of 1 lime

3/4 teaspoon sugar


1/4 cup jarred salsa verde


Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, sugar and remaining 1 tablespoon oil; season with salt and toss well.

Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the salsa verde.


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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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