Friday, 17 August 2012

Ten Dollar Dinners!

Ten Dollar Dinners
140 Recipes & Tips to Elevate Simple, Fresh Meals 
Any Night of the Week
by Melissa d'Arabian and Raquel Pelzel

Trade Paperback, 368 pages
Also available as an eBook

Most people by now have noticed that the cost of living seems to go up by leaps and bounds, especially the cost of feeding a family. Melissa d'Arabian, winner of The Next Food Network Star and host of Ten Dollar Dinners, uses her experience as home cook, mother and wife to serve up dinner for four that won't break the bank.

The meals are fresh and simple, as advertised, but also have an air of elegance to them.

Dishes include: Pork Loin Milanese with Arugula Salad, Poor Man's Paella, Braised Escarole with Olives and Parmesan Cheese, Clam Chowder with Crispy Bacon, Caprese Tartlets, and Bruléed Mandarin Oranges and Sabayon.

Dinner for four on a budget need not include a little blue box - Melissa shows you how to do it fresh, simple and delicious!


Contents include:
introduction
making ten dollar dinners work for you
how to use ten dollar dinners
strategies for saving
the ten dollar dinner pantry

appetizers & snacks - small bites to start things off
soups - a meal in a bowl
salads - fresh, healthy, and budget-friendly
fish & seafood - strategies for pricey proteins
chicken - the irreplaceable chicken dinner
pork & beef - here's to meat on a budget!
vegetables - as a main or a side
starchy sides - opportunities to save your budget
pasta - a budget staple
dessert - a sweet last impression
breakfast - bonus chapter! 

acknowledgements/recipe cost index/index
 ~~~

You can sample the delicious Mustard Chicken recipe from Ten Dollar Dinners in your home this weekend! 

Mustard Chicken from Ten Dollar Dinners

Using Dijon mustard is very common in classic French cooking. It’s a flavorful way to build an elegant and interesting sauce for very little expense. Bold Dijon mustard gives the sauce for braised chicken depth and character and a surprising creaminess. If you don’t already have Dijon mustard in your pantry, it’s a worthy addition to your shopping list.

serves 4

preparation time: 15 minutes
cooking time: 1 hour, 15 minutes


1 1/2 pounds chicken thighs (about 8), rinsed and patted dry

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1 onion, finely chopped

1/4 pound white button mushrooms, quartered

3 garlic cloves, finely minced or pressed through a garlic press

1 tomato, cored, halved, and chopped, or 3/4 cup canned chopped tomatoes

1 tablespoon all-purpose flour

1 teaspoon dried tarragon

1/2 cup dry white wine

1 cup chicken broth, plus extra if needed

1/4 cup Dijon mustard

2 tablespoons sour cream (optional)



1 Preheat the oven to 350°F. Place the chicken on a cutting board and remove and discard the skin. Season the meat with the salt and pepper. Heat 1 tablespoon of the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

Add the thighs, smooth side down, and cook until browned, about 4 minutes. Turn over the thighs and brown the other side, about 3 minutes more. Transfer the chicken to a plate and set aside.

2 Add the remaining 1 tablespoon olive oil along with the onion and cook until soft, stirring occasionally, for about 5 minutes. Stir in the mushrooms and continue to cook until the mushrooms are soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes, and then add the tomato and flour and cook, stirring, until the tomato begins to break down, about 3 minutes. Stir in the tarragon. Raise the heat and pour in the wine, letting it simmer for 1 minute before returning the chicken to the pot. Pour in enough broth to reach halfway up the sides of the chicken, then cover the pot and place it in the oven to braise, until the chicken pulls away from the bone easily, about 45  minutes, removing the lid halfway through cooking.

3 Remove the pot from the oven, use tongs to transfer the chicken to a plate, and set aside. Add the mustard and sour cream (if using) to the sauce and stir to combine. Then return the chicken to the pot and back into the oven to cook for about 5 minutes to bring the flavors together before serving.

from Ten Dollar Dinners: 140 Recipes & Tips to Elevate Simple, Fresh Meals Any Night of the Week by Melissa d’Arabian, Raquel Pelzel - used with permission.


MELISSA D’ARABIAN is the host of Food Network’s Ten Dollar Dinners and Cooking Channel’s Drop 5 Lbs with Good Housekeeping. Melissa is the season 5 winner of The Next Food Network Star and has also appeared on Food Network’s The Best Thing I Ever Ate and Food Network Challenge. Melissa has a BA from the University of Vermont and an MBA from Georgetown University. She lives with her husband and their four young daughters in San Diego.