Shop Cheap

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

February 25, 2010
Need recipes?

Direct from the Shop Cheap Kitchen - recipes that match what's on sale. Researcher Sheila Kern provides all the recipes, you just have to do the shopping. Enjoy.

For the following recipes, the ingredients can be found on sale at Save Mart, Raley's and Safeway.

At Save Mart, asparagus, oranges and chicken are on sale.

At Raley's, Dover sole and chicken are on sale.

At Safeway, Jimmy Dean sausage, chicken and bananas are on sale.

Sauted Sole with Browned Butter and Capers


Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)


4 (6-ounce) sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

3 tablespoons butter

2 tablespoons minced shallots

1 tablespoon drained capers

2 teaspoons fresh lemon juice


1. Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; saute; 1 1/2 minutes or until browned. Carefully turn fillets; saute; 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.

2. Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; saute; 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish.

Baked Chicken


Servings: 6


3 cups Rice Krispies (crushed 3/4 cup)

1/3 cup Parmesan cheese

2 egg whites

1/3 cup fat-free milk

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon thyme

1 teaspoon basil

6 boneless, skinless, split chicken breasts, rinsed and drained (about

1 1/2 lb.)


1. Combine Kellogg's Rice Krispies cereal and cheese in shallow pan or plate. Set aside.

2. In small mixing bowl, beat egg whites and milk slightly. Add flour, salt and spices. Mix until smooth. Dip chicken in batter. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined coated with cooking spray.

3. Bake at 350° F about 55 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

@2008 Kellogg NA Co.

Asian Orange Chicken


Servings: 4



1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water


2 boneless, skinless chicken breasts, cut

into 1/2 inch pieces

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil


1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Breakfast Casserole


Yield 6 servings


1 pkg. Regular Flavor Jimmy Dean Pork Sausage

10 eggs, lightly beaten

3 cups milk

2 teaspoons dry mustard

1 teaspoon salt

6 cups cubed bread

2 cups shredded sharp Cheddar cheese

1/2 teaspoon black pepper

1/2 cup sliced mushrooms (optional)

1 medium tomato, seeded and chopped (optional)

1/2 cup thin-sliced green onions (optional)


Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.

Grilled California Asparagus and Mushroom Salad with shaved parmesean

From (California Asparagus Commission)

Serves: 6


1 lb. California asparagus, trimmed

olive oil, as needed

salt, as needed

freshly ground pepper as needed

2 tablespoons fresh lemon juice

1 clove garlic, chopped finely

1/8 teaspoon crushed red pepper or to taste

2 tablespoons olive oil

1/2 lb. medium crimini or white mushrooms, cleaned

11/2 oz. Parmesan cheese, shaved; pieces


Blanch asparagus, in a frying pan large enough to hold asparagus in one layer.

Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add

asparagus. Cook at a medium boil until slightly underdone, about 3 minutes,

depending on thickness. Drain on paper towel; cool.

To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over

medium-high heat, turning frequently, until lightly browned and fork tender, about

5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in

1-1/2" pieces; reserve.

To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8

teaspoon salt; whisk in oil. Reserve.

Recipe can be made ahead to this point. Refrigerate cooled asparagus and

vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room

temperature before continuing.

Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus

and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over


Sesame Asparagus Salad

From (California Asparagus Commission)

2 lb. California fresh asparagus cut into 1-1/2" pieces.

Cover in salted boiling water. Cook until tender.

Rinse immediately in cold water to stop cooking process. Pat dry.

Mix 4 tsp. soy sauce, 1 tsp. honey, 2 tsp. sesame seed oil, 2 tbsp. toasted sesame seeds and pour over asparagus.

Chill 30 minutes and serve.

Banana Crumb Muffins


Servings: 10


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

February 23, 2010
It's raining bargains

Shop Cheap is getting a little tired of the rain. At least it's raining bargains this week to offset the wet stuff outside.

The best deals this week are at Save Mart and here's why: Avocados, buy 1 get 2 free; asparagus 97-cents a pound; Iceberg lettuce 69-cents a head and oranges 69-cents a pound. In the coupon category, there's Michelina's Lean Gourmet for 88-cents; Progresso soups for 99-cents and Mac & Cheese for 33-cents a box.

Foster Farms chicken breasts are 99-cents a pound; boneless loin pork chops are $1.99lb in the max pak; petite sirloin steak is $1.99lb in the Butcher's Block and Pacific Snapper Fillets are $3.99lb.

Other stuff: Bohemian Hearth bread is $1.79 a loaf; a dozen Sunnyside Farms eggs are $1.50 each; Valu Time peanut butter is $1.50 a jar and Minute Maid OJ is $2.

In the essentials, Sun Burst laundry detergent is $1.99; Aquafresh toothpaste is $1.50 a tube and Ivory soap is $3.99 for 10 bars.

There's also a lot to like at Raley's this week. Boneless skinless chicken breasts are $1.67lb; fresh Dover Sole, Pacific Red Snapper or Catfish Fillets are $3.99lb and Black Angus chuck roast or steak is $2.47lb. Red seedless grapes are 97-cents a pound.

In the coupon corner, clip Pepsi for 88-cents; a case of R Everyday water for $2.99 and Langers Cranberry Juice Cocktail is $1.99 a jug. Get a free pound of Golden Grain pasta when you buy 2 jars of Ragu for $3 and get BOGO coffee cake in the bakery.

For 99-cents you can get Steamfresh veggies; Progresso soups; Minute Maid lemonade; Knudsen sour cream; Soft Soap and Glade Aerosol spray.

In the deli, chicken strips are $5.99lb; and Raley's cooked ham or oven roasted turkey breast is $4.99lb.

Safeway wants us to shop Saturday & Sunday so they are offering coupons for Jimmy Dean sausage or bacon for $1.99; bananas for 48-cents a pound; mac & cheese for 50-cents; Safeway Select frozen pizza for $2.99 and Doritos tortilla chips for $1.79.

Foster Farms whole chickens are BOGO; Waterfront bistro shrimpmeat is $3.99 in the 2lb. bag; and Dungeness crab is $4.99 a pound ($3.99 a pound at the Safeway on Madison in Fair Oaks.).

Safeway brands are on sale. A case of Refreshe water is $2.99; ButterTop breads are $1.50 a loaf; baby carrots are $2 a bag and turkey lunchmeat is $3.99 for 32 ounces.

Want coupons? There's Kellogg's Special K for $2; V8 Red or V-Fusion for $2.49; Prego sauce for $1.50 and Safeway Select party size meals for $6.99

In produce, Eating Right salads blends and grape tomatoes are BOGO; and a 5lb box of Mandarins is $3.97. Lucerne large eggs - 18 count - are BOGO. .

Knorr rice or pasta sides are 88-cents each (must buy 4); Golden Grain Pasta is $1 and Duncan Hines cake or brownie mix is $1.

The Friday only $5 special is Signature Cafe roasted turkey breast or turkey pot roast. Signature Cafe chicken salad is $4.99lb and Safeway variety breads are $1.50 a loaf..

Come back Thursday to see what's cooking in the Shop Cheap Kitchen.


February 17, 2010
The cookin' is easy with these recipes

The Shop Cheap Kitchen is cookin' this week. Recipe researcher Sheila Kern has come up with lots of easy, tasty recipes that use ingredients that are on sale. Here's the skinny:

Get salmon fillets at Raley's, Safeway and Save Mart.

Eggs at Save Mart and Raley's.

For the Savory Lemon Chicken recipe:

Campbell's soup at Raley's

Chicken at Save Mart and Safeway

Red/Green bell pepper at Safeway.

Also, Idaho potaotes at Raleys and strawberries at Save Mart and Safeway.

Salmon Chowder


From EatingWell: September/October 2009

Yield: 6 servings


1 tablespoon canola oil

1/3 cup chopped carrot

1/3 cup chopped celery

4 cups reduced-sodium chicken broth

1 1/2 cups water

1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)

2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped

3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives

1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes

1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon

1 tablespoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper to taste


Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.

Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

Tips & Notes

Notes: Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice.

Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Baked Salmon Fillets Dijon


Yield: 4 servings


4 (4 ounce) fillets salmon

3 tablespoons prepared Dijon-style mustard

salt and pepper to taste

1/4 cup Italian-style dry bread crumbs

1/4 cup butter, melted


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Chili Rellenos Casserole


Yield: 6 servings


2 (7 ounce) cans whole green chile peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

1/2 cup milk

1 (8 ounce) can tomato sauce


Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Savory Lemon Chicken


Makes 4 servings


Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's Healthy Request Condensed Cream of Chicken Soup

2 tablespoon water

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

1 tablespoon lemon juice

1/2 teaspoon paprika

1/4 cup chopped green or red pepper

4 lemon slices


Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the lemon slices.

Basic Twice Baked Idaho Potatoes

From (Idaho Potato Commission)

Yield: 8 servings


4 large Idaho potatoes

1 teaspoon olive oil (optional, for a softer-skinned potato)

1/2 cup reduced-fat ("light") sour cream

Pinch nutmeg

Salt and freshly ground pepper to taste

Milk (as desired, for consistency)


Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.

While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.

Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.

Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.

Low-Fat Idaho Potato Gratin

From (Idaho Potato Commission)

Yield: 12 servings


Cooking spray

2 - 4 large cloves garlic, minced

2 1/2 - 3 pounds Idaho potatoes (8 - 10 medium - sized potatoes) well scrubbed, very thinly sliced

8 ounces shredded light cheddar cheese

3/4 cup nonfat mayonnaise

3/4 cup nonfat evaporated milk

1 1/2 teaspoons dried thyme

1/2 teaspoon white pepper

1 8 -10 ounce zucchini, washed and thinly sliced

1/4 cup freshly grated Parmesan cheese (or 2 tablespoons packaged grated Parmesan)


Preheat oven to 375° F. Coat a 9 x 13-inch baking dish with cooking spray, sprinkle in garlic and arrange half of the potatoes in the dish. Evenly add 1/2 the cheddar.

In a small bowl, mix the nonfat mayonnaise, evaporated milk, white pepper and thyme. Spoon half of this mixture over cheese. Cover with the sliced zucchini. Sprinkle on remaining cheddar cheese, and spoon remaining milk mixture on top of cheese.

Arrange remaining potato slices on top and sprinkle Parmesan over all. Cover tightly with foil and bake 50 minutes.

Uncover and broil 6 inches from heat source 4 - 6 minutes or until golden. Serve hot or at room temperature.

Strawberry and Mozzarella Salad


Yield: 4 servings


2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)

1 8-ounce container of strawberries, hulled and sliced

3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)

1/4 cup fresh basil leaves, cut into ribbons


In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Lemony Strawberry Parfait


Serves 4


1 cup heavy cream

4 tablespoons sugar, divided

2 tablespoons fresh lemon juice, divided

3 cups fresh strawberries, sliced

Lemon zest (optional)


In a chilled medium-size bowl, whip the heavy cream with 2 tablespoons of the sugar and 1 tablespoon of the lemon juice. Gradually add in the remaining sugar and lemon juice, whipping until the cream is thick but not overwhipped.

Alternate layers of whipped cream and sliced strawberries in 8-ounce parfait glasses, then top each treat with a dollop of cream and lemon zest, if you like.

February 16, 2010
Celebrating fruit, veggies and Raley's

The Valentine chocolates and decadent desserts should be long gone by now. It's time to focus on fruit and veggies and a milestone at Raley's. Shop Cheap is going to tell you how.

Save Mart has red seedles grapes for 97-cents a pound and bananas for 39-cents a pound. Fresh Express salads are $2 a bag; green onions, radishes and cilantro are 69-cents a bunch and Roma tomatoes are 97-cents a pound. Driscoll's strawberries are $2.99 a pound and jumbo cantaloupes are $2.50 each.

Other highlights from Save Mart include boneless petite roast for $1.99lb; fresh Pacific snapper for $2.99lb; Atlantic salmon for $4.99lb and raw shrimp for $3.99lb. Boneless, skinless chicken breasts are $1.99lb in the Butcher's Block; country style pork ribs are 99-cents a pound. Thomas' English muffins are BOGO; Sunnyside Farms large eggs are $2.50 in the 18-count pack; Dannon Light & Fit yogurt is 50-cents a carton and Ronzoni Smart Taste or Healthy Harvest pasts is just 99-cents.

Raley's, which is celebrating its 75th Anniversary - Tom Raley opened the area's first store on Feb. 16, 1935, in Placerville - has special offerings for customers. The Raley's 75th Anniversary Cookbook is $4.99; a special blend of Nob Hill Trading Co. coffee is $5.99 a pound and be sure to check out the cupcakes - Red Velvet or Black Tie for $1.49 each.

Sentimental favorites from the deli include Claire's Classic Potato salad for $1.99lb. Claire Raley is said to have made the salad for that first Placerville store. And in honor of Tom Raley's Arkansas roots, there's the Honey Burbon BBQ Pulled Pork Sandwich, $4.99 with the drink included.

Raley's has some other great buys this week including New York steak for $3.87lb; Fresh Express garden salad for 97-cents a bag; Campbell's soups for 89 cents a can and a case of Crystal Geyser spring water for $3.33. BOGOs are big for this celebration. Check out the BOGOs on Green Giant Steamers, Idaho potatoes, Red Barron Pizza, Better Crocker brownies, sushi and Langers juice.

A dozen large eggs are $1.19; a pound of butter is $1.99 and Pillsbury Grands! biscuits are $1.69. Michelina's entrees are 89 cents each; Ronzoni pastas are $1 and Kellogg's cereals are $1.49 a box. You also might want to check out the seafood sale. Salmon fillets are 50 percent off. Lastly, the 8-piece fried chicken meal is $4.99.

Safeway has fruit and veggie deals, too. Strawberries are BOGO; oranges are 3lbs for 99-cents and Braeburn apples are 99-cents a pound. Red or green bells are 99-cents each. Eggplant is 99-cents, too. Be sure to clip the coupons for Oroweat breads $1.99 a loaf; Powerade 60-cents; Kraft singles $1.49 and Pantene products $4.99.

In the meat department, Rancher's Reserve cross rib roast is $1.98lb; Fresh salmon fillets are $5.99lb and Foster Farms split chicken breasts are 99-cents a pound. General Mills cereals are $2 a box and Progresso soups are BOGO.

Saturday and Sunday only sales include Primo Taglio roasted turkey for $5.99lb; BOGO artichokes and Pasta or Rice a Roni for 75 cents a box.

There's an entire 99-cents or less category, which includes Crest toothpaste, SoBe Lifewater, Safeway Select cornbread, Golden Grain pasta and you bake biscuits, crescents or cinnamon rolls.

Come back Thursday for Shop Cheap recipes. .

February 11, 2010
Treat your Valentine to a sweet feast

From Pears with French Toast to lobster and chocolate cake, recipe researcher Sheila Kern has everything you need for a yummy Valentine's Day. Plus, most of the ingredients are on sale this week. Enjoy!

Get pears at Safeway, Raley's and Save Mart

Pillsbury Grands! and Crescents at Save Mart

Lobster tails at Safeway and Raley's

London broil at Safeway


Baked Lobster Tails Recipe


Yield: 6 servings


3 lobster tails (8 to 10 ounces each)

1 cup water

1 tablespoon minced fresh parsley

1/8 teaspoon salt

Dash pepper

1 tablespoon butter, melted

2 tablespoons lemon juice

Lemon wedges and additional melted butter, optional


Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.

Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired.

Grilled Marinated London Broil


Gourmet | May 1994

Yield: Serves 6

Can be prepared in 45 minutes or less but requires additional unattended time.


For marinade

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

a 2-to-2 1/2 pound London broil


Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Maple-Glazed Pears with French Toast

From (The Pear Bureau Northwest)

Serves 4


1 cup maple syrup

4 tablespoons (1/2 stick) butter

2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

Pinch salt

5 firm but ripe Bartlett or Anjou pears, peeled, halved lengthwise, cored, and each half cut lengthwise into 5 wedges

French Toast

3 large eggs

1/3 cup milk

8 thick slices bread

Butter for griddle


In a 10-inch saute pan over medium heat, warm the syrup and then add the butter. Stir until the butter is melted, about 2 minutes. Stir in the cinnamon, nutmeg, and salt. Add the wedges of pear and simmer, basting frequently, until the pears are tender when pierced with a knife, about 10 minutes. Set aside and keep warm To make the Fresh toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high heat. One at a time, dunk a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Dunk as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch. Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately.

Orange Poached Pears


Serves 6


2 cups orange juice

2 cups water

1/2 cup granulated sugar

zest of 1 orange, cut in strips

3 whole cloves

1 cinnamon stick

6 ripe but firm pears, peeled, cored, and quartered lengthwise


In a large saucepan combine orange juice, water, sugar, zest, cloves, and cinnamon stick. Add pears and bring to a boil. Reduce heat; cover and simmer for about 15 minutes, until pears are tender. Put pears and syrup in refrigerator until thoroughly chilled. Serve pears with sauce spooned over, garnished with orange zest. Remove cinnamon stick and cloves, if desired.

Crescent-Chile Rellenos


Makes: 3 servings (2 rellenos and 1/4 cup sauce each)


2 cans (4 oz each) whole green chiles, drained

2 tablespoons yellow cornmeal

4 oz hot pepper-Monterey Jack cheese, cut into 6 strips

4 oz Cheddar cheese, cut into 6 strips

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1 egg, beaten

3/4 cup taco sauce, if desired


1.Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

2.Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

3.Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal. Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

4.Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Grands! Monkey Bread


Makes 12 servings


1/2 cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts, if desired

1/2 cup raisins, if desired

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted


1.Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2.Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

3.In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4.Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Chocolate Nut Bark


Eating Well: January/February 2010

Yield: 3 dozen 1 1/2-inch pieces


2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)

1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish


Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Tips & Notes

Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Flourless Chocolate Cake with Chocolate Glaze


Bon Appetit | January 1999

Serves 10-12


For cake

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated

12 tablespoons sugar

2 teaspoons vanilla extract

For glaze

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves


Make cake:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

February 9, 2010
Shop sweet this week

Want to do something special for your Valentine this weekend? Something that doesn't involve making reservations? Shop Cheap to the rescue. We have all the V-Day bargains and on Thursday we match the sales with some heart-felt recipes. 

We like Safeway best this week because it has everything: good prices, fragrant flowers and lots of clip-worthy coupons. Here's the skinny: London broil at $1.77lb; lobster tails for $5.99 each and colossal sea scallops for $7.99lb. Cube steak is $2.99lb and lean ground beef is $2.29 a pound. (Who says you can't serve a burger on V-Day?) They also have a BOGO mix n' match sale that includes Jennie-O lean ground turkey; turkey breast tenderloins; Hormel fully cooked entrees; Ball Park franks, Johnsonville smoked sausage and Oscar Mayer bacon.

The Saturday-Tuesday sale items include: Gala apples for 78-cents a pound; Starbucks coffee $5.99 for 12 ounces; Haagen-Dazs 2/$5 and Pepperidge Farm cookies $1.88. In the coupon column, be sure to clip Lucerne string cheese for $1.99; Oroweat breads for $1.99; Minute Maid OJ $1.99 and Oreos or Nutter Butter cookies for $1.99. In the non-food coupons, Crest toothpaste is $1.99; Tide is $5.99; Kleenex is $1 a box (in case your Valentine is a no-show); Dawn or Ivory dish detergent $1.99 and Pledge sprays for $2.99.

In produce, asparagus is $1.38lb; Fresh Express salad kits are $1.98 and pears are 99-cents a pound. Organic blueberries are $3 a basket; seedless grapes are $1.99lb and red bell peppers are 99-cents each.

Kellogg's Raisin Bran, Special K bars or Rice Krispie treats are $1.88 a box; Yoplait yogurt is 50-cents; 18-count Lucerne eggs and Whipped Cream are BOGO; and CapriSun drinks are $1.79 a box.

The $5 Friday only special is Chef's recipe 8-piece chicken. Deli counter ham, turkey or American cheese is 4.99lb  and Grab & Go Hoagie sandwiches are $1.99 each when you buy two. Bumble Bee solid white Albacore tuna is 88-cents a can.

Arrowhead water is $3.77 a case; 2-liter jugs of Pepsi or 7-UP are 99-cents each when you buy four and 6-packs of 7-UP bottles are $2 each..

And because it wouldn't be Valentine's Day without something sweet, check out the "Conversation Heart Cake" that you decorate for $1.99; bags of Kisses for $3; chocolate mousse cake for $9.99 or Betty Crocker brownie mix for 69-cents.

You can also find your sweet spot at Raley's where boneless pork chops are $1.88lb (check out the Apricot-Lime pork chop recipe); rib eye steaks are $4.98lb. and lobster tails are $6.98 each.

The Raley's mix n' match sale includes General Mills, Betty Crocker, Progresso, Pillsbury and Green Giant brands so it won't be hard to buy 10 items and pay just $1.50 each.

A case of Nestle drinking water is $3.33; Crystal Geyser sparkling mineral water is 88-cents a bottle and Simply Orange, grapefruit or apple juice is $3 a jug. Keebler cookies or graham crackers are $1.49 each when you buy 4.

In produce, large artichokes are $1.28 each (share one with your Valentine); organic navel oranges and pears are 98-cents a pound.

Now for the fun stuff....The Triple Delight cake in the bakery is $9.99; Valentine cupcakes are $4.99 a dozen; heart-shaped cookies are $3 for 2-dozen; and clip the coupon and get $5 off the Nob Hill "Ultimate Cake," featuring strawberries and chocolate!

.If your sweetie likes chocolate, Ghiradelli squares and Ferrero Rocher hearts are 2/$5.

Save Mart has your Valentine covered with New York Steak for $4.77lb. It doesn't sound very romantic but boneless chuck roast is $1.88lb and boneless, skinless chicken breasts in the max pak are $1.99lb.

The deal of the week has to be the case of Crystal Geyser spring water for $2.98. Clip the coupon and get 2-litre jugs of Pepsi or Dew for 88-cents.

Yoplait yogurt is 50-cents; Pillsbury Grands!, buttermilk biscuits or crescent rolls are 99-cents. Buy two boxes of Krusteaz cookie mix (2/$4) and save $1 on Sunnyside Farms milk. Bayview Farms English muffins are $1.59; Sunny Select oats are $1.50 and instant oatmeal is $2 a box.

In produce, Iceberg lettuce is 47-cents a head; Fresh Express salad kits are BOGO; green leaf lettuce is 79-cents a head; a package of romaine hearts is $1.99 and fresh apples or pears are 97-cents a pound.

Check out the bakery for a dozen Valentine cupcakes for $4.99 or a cherry pie for $3.99.

Come back on Thursday for recipes to woo your Valentine..



February 3, 2010
Spice up your Super Bowl with Shop Cheap recipes

With the Super Bowl on Sunday, recipe researcher Sheila Kern punted this week and went the all-appetizer route. Lots of the ingredients are on sale - and you don't have to be hosting a Super Bowl party to enjoy these tasty snacks. Enjoy!

Here's where you will find the items on sale:

Avocados are everywhere. You just need to decide how much you want to spend. 33-cents each at Save Mart; 50-cents each at Safeway and 60-cents each at Raley's.

Tortillas, smoked sausage, boneless chicken and Jimmy Dean sausage are on sale at Safeway.

Hillshire Farm Lit'l Smokies, whole chicken and Nabisco snack crackers are on sale at Save Mart.

Idaho potatoes and Nabisco snack crackers are on sale at Raley's.


Tortilla Roll Ups



1 (8 oz.) sour cream

1 (8 oz.) cream cheese

1 (2 or 3 oz.) can chopped black olives

1 (2 or 3 oz. can chopped green chilies

1 c. shredded Cheddar cheese

1 pkg. Original Hidden Valley Ranch dressing mix

1 (8 oz.) pkg. tortillas

Salsa for dipping


Mix cream cheese, sour cream and Hidden Valley dressing until smooth. Add black olives, green chilies and Cheddar cheese. Spread a thin layer onto tortillas and roll up. Refrigerate and cut into slices. Dip into salsa.

Daisy Brand Potato Skins



6 small baking potatoes

2 T. butter, melted

2 t. grill steak seasoning or seasoned salt

3 T. grated parmesan cheese

1 1/2 cups shredded cheddar cheese

4 strips bacon, cooked, crumbled

3/4 cup Daisy Brand Sour Cream

2 t. snipped fresh chives


Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees for 45 minutes or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato interior. (Save cooked potato for mashed potatoes or hashed browns). Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top each with a dollop of sour cream and sprinkle with chives.

Spicy Chicken Quesadillas


Makes 12 (2-wedge) servings


2 cups chopped cooked chicken

1 1/2 cups shredded Cheddar cheese

1 cup chopped tomato

2 green onions, finely chopped (optional)

1 1/2 teaspoons McCormick Chili Powder or 1 1/2 teaspoons McCormick Chili Powder, Hot Mexican-Style

1 teaspoon McCormick Cumin, Ground

1 teaspoon McCormick Garlic Salt

1/2 teaspoon McCormick Oregano Leaves

8 flour tortillas (8-inch)


Preheat oven to 350°F. Mix chicken, cheese, tomato, green onions, chili powder, cumin, garlic salt and oregano.

Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil.

Bake 5 to 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.

Crock Pot Lit'l Smokies


Yield: 18 appetizer servings (5 links each)


2 pkgs. Hillshire Farm Lit'l Smokies Smoked Sausage

2 bottles (12 ounces each) regular or non-alcoholic beer

1 cup (packed) light brown sugar

1/2 teaspoon ground cayenne pepper


Open packages of Lit'l Smokies and drain off any liquid.

Combine beer, sugar and pepper in 3-quart slow cooker. Stir until sugar dissolves. Add sausage.

Cover and cook on HIGH for 2 hours.

Tailgater's Cheese Spread


Makes 3 1/2 cups


1 cup Best Foods Real Mayonnaise

1 package (8 oz.) cream cheese, softened

2 cups shredded cheddar cheese (about 8 oz.)

1/2 cup grated Parmesan cheese

1/4 tsp. cayenne pepper sauce

1/2 cup toasted chopped walnuts


In large bowl, with electric mixer, beat mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm.

On serving plate, invert cheese mixture, then form into football shape; press on walnuts to coat. Serve, if desired, with crackers.

Easy Sausage Cheese Balls


Yield 3 dozen


1 pound sausage

4 cups shredded Cheddar cheese

3 cups baking mix


Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.

Bake for 12 to 15 minutes. Serve hot.

Avocado-Corn Salsa



1 medium avocado, diced

3/4 cup frozen corn, thawed

1/2 cup quartered grape tomatoes

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

1/4 teaspoon kosher salt


Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl

February 2, 2010
How you can score at the store this week

When you hit the supermarket this week remember guacamole isn't just for parties and ribs aren't just for half-time. And take a tip from Shop Cheap: Stay away from the store an hour before the game. That hour is saved for the guys who never shop - except on Super Bowl Sunday!

But no matter what you plan to do this Sunday, here's how you can take advantage of what's on sale. Beware, most items are geared toward gathering around the TV and watching football.

We'll kick off our shopping at Raley's. Here's what we like best: Tri tip roast for $2.37lb; avocado 5/$3; 12-packs of Pepsi $2 each when you buy 4 and BOGO Idaho potatoes (two 5lb. bags for $2.99). Other stuff: a case of Arrowhead Spring water for $3.33; Dreyer's ice cream for $2.50 and Nabisco crackers - $1.79 a box when you buy 4. Meaty pork spareibs are $1.77lb; a 16-piece chicken meal is $9.99 and if you buy two deli pizzas, the third one is free.

If Little Smokies are on your menu, Miller's cocktail links are 2/$5; Ball Park franks are 2/$3; 2-liter Pepsi is $1 and fresh Dungeness crab is $4.99lb.

Michelina's meals are $1 each; Gallo sliced Salame is $5.49 and Smart Ones frozen items are $1.75 when buy 4 and you use the coupon.

If you want the party but not the cooking, Prospector's slow cooked ribs are $7.99 in the deli; buy two Nob Hill dips and get a free loaf of King's Hawaiian bread. The cheesecake platter from the bakery is $9.99 To order party platters, go online and save $5.

 Make produce a part of the party with radishes or green onion for 59-cents a bunch; limes are 5/$1 and grape tomatoes are $2.50 a carton. Veggie trays are $4.99 and $8.99.

We're 1st and goal at Safeway with avocado for 50-cents each; boneless skinless chicken breasts for $1.97lb and BOGO Ball Park franks, Hillshire Farm smoked sausage; Lloyd's ribs and Hebrew national franks.

Safeway's 3-day coupons (Friday, Saturday, Sunday) include 12-packs of 7-UP, Dew and Pepsi 3/$7.98; Johnsonville brats $2.99 each; Best Foods mayo $1.99 and Dreyer's ice cream for $2.49. The 5-day coupons (Wed.-Sunday) include Oscar Mayer weiners 99-cents; Francisco sandwich rolls $1.88; Mission flour tortillas 99-cents; Heinz Ketchup $1.79 and Safeway Select artisan garlic bread 99-cents. If you aren't cool with cleanup, clip the coupons for paper plates $2.99 and Hefty trash bags $4.99.

The BOGOs are big time this week, including: fresh mushrooms and grape tomatoes in produce; Tyson chicken, Farmer John sliced bacon, Jimmy Dean sausage and Oscar Meyer bologna in meat. Doritos or Tostitos chips are buy 2; get one free and Wholly Guacamole is BOGO.

Safeway is making it the easiest not to cook with Signature Cafe pizza for $5; Signature Cafe smokehouse ribs for $5 and a trip-tip sandwich for $3.99. Other buy 'em and eat 'em treats include Apple-Cherry pies for $2.99 in the bakery; pre-packed party trays $6.99 each when you buy two and Deli salads for $4.49.

General Mills products (Cheerios and Nature Valley granola bars) are $1.50 each when you buy 4; Quaker instant oatmeal is buy 2, get three free and Lucerne yogurt is 40-cents a carton.

Save Mart wins the coin toss with avocados 3/99-cents; Johnsonville brats or Italian sausage $2.99 a package; country style pork ribs or beef backribs 99-cents a pound and Foster Farms whole chickens 78-cents a pound. Fresh Atlantic salmon fillets are $4.99lb. Gallo Salame and Hillshire Farm Lit'l Smokies are $3.99 a bag; fresh cooked crab is $4.99lb and New York steak is $3.47lb.

Party hearty with Nabisco snack crackers $1.88 a box; BOGO Doritos; $1 Goldfish crackers; and Propel Fitness water 79-cents a bottle. Kellogg's cereal, Pop.Tarts or Nutrigrain bars are $1.50 a box when you buy 4 and Aquafina drinking water is $3.99 a case.

Sunnyside and Sunny Select brand items are a deal at Save Mart. Hot dog or hamburger buns are $1.50 a bag; mustard is $1.49; aluminum foil is 99-cents olives are $1.25 a can and a case of drinking water is $2.98.

Produce scores with BOGO Fresh Express salad blends; large Roma tomatoes for 67-cents a pound; green onions, radishes, cilantro and parsley 50-cents a bunch; fresh asparagus for $1.97lb and oranges for 69-cents a pound.

In the bakery, fresh turnovers are $2.50 and a dozen cupcakes is $4.99. In the deli, wings are $4.99lb and Foster Farms turkey breast is $5.99lb.

Come back on Thursday for some game-winning Super Bowl recipes.

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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