24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost   $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper.  Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

Related posts:

1. Kate’s Barbecue Sauce
2. Martha’s Barbecue Sauce
3. Spicy Plum Chicken Thighs

1 10 – 20 pound turkey (you’ll need about 1 pound per person) $25.99
1 cup butter $0.89
1 cup coarse salt, plus 1/4 cup $0.50
3 heaping tablespoons black pepper $0.03
1/2 cup sugar $0.10
1 head garlic, divided, cloves peeled and kept whole $0.23
4 bay leaves, divided $0.64

Total Cost    $28.38
Cost per Serving $3.55

1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)

2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.

3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices  on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.

4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.

5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.

6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.

7.) Serve and enjoy!

Read the Roast Turkey review here

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The only fried chicken recipe I will ever use from now on. Ever. 

2 1/2 lb. frying chicken, cut into 8 different pieces $12.95
1 teaspoon salt $0.01
1 cup all-purpose flour $0.14
1 cup lard $0.44

For the Gravy:
2 tablespoons flour $0.02
3/4 cup chicken stock $0.35
3/4 cup light cream $0.66
1 teaspoon salt $0.01
1 teaspoon white pepper $0.01

Total Cost                    $14.59
Cost per Serving      $3.65

1.) Preheat the chicken to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.

2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.

3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.

4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.

5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.

6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.

7.) Serve and enjoy!

Read the Southern Fried Chicken with Cream Gravy Review

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1. Southern Fried Chicken with Cream Gravy: Review
2. Chicken with Wild Mushroom and Balsamic Cream Sauce
3. Emeril’s Fried Chicken

2 racks of pork baby back ribs $32.99

Dry Rub:
8 tablespoons brown sugar, tightly packed $0.08
3 tablespoons Kosher salt $0.03
1 tablespoon chili powder $0.21
1/2 teaspoon ground black pepper $0.01
1/2 teaspoon cayenne pepper $0.12
1 jalapeno pepper $0.30
1/2 teaspoon dried thyme $0.40
1/2 teaspoon onion powder $0.07

Braising Liquid:
1 cup white wine $4.57
2 tablespoons white vinegar $0.08
2 tablespoons Worcestershire sauce $0.16
1 tablespoon honey $0.10
2 cloves garlic, chopped $0.02

Total Cost    $39.14
Cost per Serving $9.79

1.) In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

2.) When ready to begin cooking, heat the ingredients for the braising liquid in a small saucepan over medium heat until just about simmering, but not boiling.

3.) Preheat the oven to 250 degrees Fahrenheit.

4.) Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Place the ribs in the oven and braise for 2 1/2 hours.

5.) Remove the ribs from the oven and preheat broiler.

6.) Transfer the braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half or until it’s a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze carmalizes slightly. Slice each slab into 2 rib portions each. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

7.) Serve and enjoy!

Read my review on Alton’s Baby Back Ribs here

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1. Alton’s Who-Loves-Ya Baby Back Ribs: Review
2. Kate’s Ribs
3. Braised Short Ribs

4 bone-in, skin-on chicken breasts $7.60
1 1/2 cups all-purpose flour $0.21
Zest of 2 lemons, divided $0.47
Juice of 2 lemons, divided $0.47
3 tablespoons olive oil $0.18
2 tablespoons butter $0.12
1/2 cup white wine $2.29
1 cup chicken stock $0.50
3 cloves garlic, sliced $0.03
2 tablespoons dried dill $1.57
Salt $0.01
Pepper $0.01

Total Cost    $13.46
Cost per serving $3.37

1.) Preheat oven to 400 degrees Fahrenheit. Rinse chicken and pat dry.

2.) In a medium-sized bowl place flour, zest of one lemon, salt and pepper. Mix lightly to combine. One by one, dredge chicken pieces through flour mixture so that all pieces are entirely coated.

3.) In a large skillet heat olive oil and butter over medium-high heat. When hot, shake off excess flour and add chicken, skin-side down, to the pan, making sure not to overcrowd them, cooking in batches if necessary. Cook chicken for 4-5 minutes until nicely browned. Turn chicken over, and cook on other side for another 4-5 minutes until that side is also nicely browned.

4.) When all pieces of chicken have been browned, remove from pan and transfer to a 9″ x 13″ casserole dish.

5.) Add the garlic to the skillet and stir to coat in the oil. Cook for about 30 seconds.

6.) To the pan add white wine and scrape browned bits from bottom of the pan.

7.) Turn heat down to medium and add lemon juice, chicken stock, zest of other lemon, salt, pepper, and dill. Stir and bring to a light simmer. Simmer gently for 3 – 4 minutes.

8.) Pour sauce in the skillet over chicken in the casserole dish and place in the preheated oven.

9.) Bake for 30-40 minutes until chicken is completely cooked through and skin of chicken is nicely browned.

10.) Remove chicken from oven and allow to rest for 5 minutes.

11.) Serve and enjoy

Read the Lemon Chicken review here

Related posts:

1. Balsamic Chicken
2. Emeril’s Roasted Garlic-Glazed Chicken with Lemon Herb Sauce
3. Chicken with Wild Mushroom and Balsamic Cream Sauce

For the beef:

8 slices of bacon $2.40
1 tablespoon olive oil $0.06
3 pounds lean stewing beef $12.30
1 carrot, sliced $0.17
1 onion, sliced $0.47
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 tablespoons all-purpose flour $0.02
3 cups of full-bodied red wine $13.71
2 – 3 cups beef stock $1.50
1 tablespoon tomato paste $0.59
2 cloves mashed garlic $0.02
1/2 teaspoon thyme $0.40
1 bay leaf, crumbled $0.16

For the mushrooms:

2 tablespoons butter $0.12
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large $1.99

For the onions:

18 – 24 small pearl onions, peeled $4.99
1 1/2 tablespoons butter $0.09
1 1/2 tablespoons olive oil $0.09
1/2 cup of red wine $2.28
1/2 cup fresh parsley sprigs $0.50
1/2 bay leaf $0.08
1/4 teaspoon thyme $0.20
Salt $0.01
Pepper $0.01

Total Cost    $42.18

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise.  Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over  a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Read my review of Julia Child’s Boeuf Bourguignon here

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2. Shepherd’s Pie
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4 bone-in pork chops $5.72
1 lemon, juiced and zested separately $0.47
6 tablespoons olive oil, divided into 2 tablespoons each $0.36
2 tablespoons dried thyme, divided $2.40
Salt $0.01
Pepper $0.01
2 large carrots, peeled and diced $0.34
1 onion, diced and divided $0.47
1 bay leaf $0.16
1 tablespoon ground mustard $0.09
3 cups apple juice $0.63
1 tablespoon white vinegar $0.09
1 teaspoon brown sugar $0.01
1 tablespoon all-purpose flour $0.01
1/2 cup fresh parsley, chopped $.50
Total Cost    $11.27

1.) With a sharp knife, carefully remove pork chops from their bones. Set the bones aside to use later and cut pork into bite-size pieces.

2.) In a large bowl whisk together: juice and zest of lemon, 2 tablespoons olive oil, 2 tablespoons dried thyme, a little salt, and a little pepper (don’t go crazy here, you’ll be adding more later; just enough to bring the flavours together.) Add pork to the mixture and turn to entirely coat pork. Cover, and place in fridge for 30 – 45 minutes.

3.) Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium heat. When hot, add onion; stir and cook 3 – 5 minutes until onion has softened.

4.) Add carrots, pork bones, bay leaf, salt and pepper and stir. Cook, about 2 – 3 minutes, until carrots just start to soften.

5.) Slowly add in apple juice, vinegar, and brown sugar and bring to a boil. When boiling, turn heat down to medium and simmer for 30 – 40 minutes until reduced slightly; skim fat off surface as you simmer.

6.) When stock is finished, drain out bones, carrots, and other large pieces and reserve the broth left behind.

7.) In another large saucepan, heat two tablespoons olive oil over medium-high heat. When hot, add onions and cook 5 minutes until they just begin to brown.

8.) Remove pork from marinade in the fridge, shaking off excess. Place all the pork in the saucepan and turn. Cook, stirring often, until pork starts to brown, about 7 minutes.

9.) Slowly whisk in pork stock, reserving about 1/2 cup. Bring saucepan to a boil.

10.) Add 1 tablespoon flour to remaining 1/2 cup stock and whisk or shake to break up lumps. Add to boiling mixture and stir to incorporate. Allow to boil for about 2 minutes before lowering heat to medium and simmering for 10 – 15 minutes.

11.) Place on a serving platter over rice or pasta and sprinkle with fresh parsley.

12.) Serve and enjoy!

Read the Pork Ragout review here

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2. Horseradish Chops on Sauteed Spinach
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8 skin-on, bone-in chicken thighs $6.64
1 cup flour, plus 3 tablespoons $0.17
3 tablespoons olive oil $0.18
Salt and pepper $0.01
1 cup white wine $3.57
3 stalks celery, diced $0.39
3 large carrots, diced $0.51
1 onion, diced $0.47
4 tablespoons fresh thyme $1.07
4 tablespoons fresh rosemary $1.28
1 bay leaf $0.16
4 cloves garlic, minced $0.04
4 cups chicken stock $2.00

Total Cost    $16.49
Cost per serving 4.12

1.) Rinse chicken and pat dry. Heat olive oil in a large skillet over medium-high heat.

2.) Combine 1 cup of flour with salt and pepper. Toss chicken in flour to coat and add to pan.

3.) Place chicken in pan and brown on one side for about 4 minutes until skin is crisp and golden. Flip chicken and cook for another 4 minutes, until both sides are golden brown. Remove chicken from skillet and put aside on plate for later use.

4.) Deglaze the pan by adding 1 cup of white wine and scraping brown bits off the bottom of the pan with a wooden spoon. Cook, until most of the wine has boiled off.

5.) Adding more olive oil if necessary, add carrots, celery, and onion, turning to entirely coat in the fat. Cook for about 2 minutes before adding thyme, rosemary, and bay leaf. Stir and cook for another 3 minutes.

6.) Mix together 3 tablespoons of flour with 1/2 of the chicken stock and thoroughly stir to incorporate. Add to pan and stir to mix. Turn heat to high until thickened, then add remaining chicken stock; stir to mix. Lower heat to low and season with salt and pepper.

7.) Return chicken to pan and spoon sauce over top. Cover and simmer 40 – 45 minutes until chicken is cooked through and juices run clear.

8.) Serve and enjoy!

Read the Smothered Chicken Review here

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2. Tomato Chicken
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1 pound ground beef $5.69
2 cups cherry tomatoes, halved $3.00
1 onion, diced, divided $0.47
2 tablespoons canola oil $0.14
2 tablespoons butter $0.12
2 tablespoons all-purpose flour $0.04
2 cups milk $0.54
2 cups cheddar cheese, grated, plus 1 cup $3.75
1/2 package elbow macaroni $0.60
2 tablespoons chili powder $2.82
2 tablespoons ground coriander $0.96
2 tablespoons ground cumin $1.50
1 teaspoon hot chili pepper flakes $0.23
1 tablespoon ground mustard $0.09
2 teaspoons salt, plus 2 $0.02
1 teaspoon black pepper $0.01
4 cloves garlic, minced, divided $0.04

Total Cost    $20.02

1.) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9″ x 13″ casserole dish. Bring a large pot of water to a boil.

2.) In a large skillet, heat 2 tablespoons canola oil over medium-high heat. When hot, add 1/2 of the diced onion. Cook, stirring occasionally, just until onion starts to soften.

3.) Add beef to pan, breaking it up as you do. Stir regularly and cook until beef is nearly cooked through. Then add cherry tomatoes and 2 cloves of minced garlic. Stir to combine and cook for about 2 minutes.

4.) Meanwhile, in a small bowl combine: chili powder, cumin, coriander, mustard, hot chili pepper flakes, and two teaspoons of salt. Mix thoroughly to combine and then add 1/2 of the spice mixture to meat, reserving other half for later. Stir meat mixture to combine spice mixture and turn heat to medium-low.

5.) Meanwhile, if water is boiling at this point, add 2 teaspoons of salt and elbow macaroni. Stir, and cook until pasta is just a bit firmer than al dente. Drain when done.

6.) In a separate, medium-sized saucepan, melt butter over medium heat. Add last 1/2 of diced onion and cook until softened, about 5 minutes. Add last 2 cloves of minced garlic and the remaining spice mixture. Stir to thoroughly combine and cook for 1 minute.

7.) To the saucepan, add 2 tablespoons of flour and stir to thoroughly combine all ingredients. Cook for 3 minutes.

8.) Slowly whisk in milk, stirring constantly to break up lumps and to prevent scalding the milk. Bring to a boil then lower heat to medium and simmer until just thickened, about 10 minutes.

9.) Remove milk from heat and slowly add 2 cups grated cheese, about 1/4 cup at a time; stir to fully incorporate after each addition.

10.) Return cooked and drained macaroni to its empty pot. Add meat mixture and cheese sauce; stir to thoroughly combine all ingredients.

11.) Pour pasta mixture into prepared casserole dish, leveling it so the surface is even. Top with 1 cup grated cheddar cheese and place in preheated oven. Cook until cheese is melted and bubbling, about 15 minutes.

12.) Remove from oven and allow to rest for 3 – 5 minutes.

13.) Serve and enjoy!

Read the Chili Cheesy Macaroni review here

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1/2 rack – 1 rack Kate’s Ribs $17.20
3 cups Martha’s Barbecue Sauce, or store-bought BBQ sauce $3.05
12 mini hamburger buns $3.99

Total Cost    $24.24 (if using a whole rack)

1.) If ribs are hot, allow to cool slightly then shred apart with hands and set meat aside.

2.) Heat barbecue sauce in a large saucepan over medium heat. Add shredded rib meat and stir so that meat is entirely coated with sauce. Continue to cook until everything is fully heated through.

3.) Remove meat and sauce from heat and pile onto hamburger buns.

4.) Serve and enjoy!

Read the Loose Meat Sliders Review here

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2. Kate’s Ribs
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