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Thai hot and sour soup made creamy with coconut milk and filled with succulent prawns. Tom Yum Soup for under $12 for 4 servings. Everyone seems to love Tom Yum Soup, but many kinds of hot and sour soup exist. Tom Yum Nam Sai is clear soup, while Tom Yum Nam Khon is a creamy variation, made with evaporated or coconut milk. Tom is the Thai word for simmering stock, and Yum is a mix of ingredients. This indicates that it is the most important stock in a good Tom Yum soup. Everything else is just window dressing. You will need some shrimp shells and aromatics to make the best stock. Tom is the Thai word for simmering stock, and yum is the word for mixing ingredients. It is the stock that makes a first-rate Tom Yum Soup. The Shrimp or Prawns When you are cooking on a budget, one of the best ways to save money on shrimp or prawns is to buy them in a minimally processed state. It is possible to buy shrimp whole, with heads on. Use care, as whole shrimp must be flash-frozen to prevent them from becoming soft or off-tasting. Wild Fork Shrimp - $5.98/pound Buy whole shrimp only from sellers you trust. If you can find whole shrimp, they will be frozen. The good news is that many retailers sells this shrimp very cheaply. Wild Fork Foods sells high-quality farmed shrimp for $5.98 per pound. Walmart sells two pounds for under $10, and several other sellers have very reasonably priced whole shrimp. Defrost overnight in the refrigerator and use immediately. To clean, hold the shrimp between by the tail end, grasp the shrimp head with the other hand, and pull and twist the head off. Whole Shrimp Preparation Remove Shrimp heads and clean shrimp. Have a paper towel ready in case it's messy. Remove the shells, leave on the tails, and put shells and heads in a bowl. Put your shrimp in another bowl to be further rinsed and cleaned. Remove shells on all your shrimp, then take the shrimp and rinse under running water. Carefully examine the shrimp and remove the vein on the back with a toothpick. (Experienced types can pull out the vein when they remove the head, but this never works for me.) Get a paper towel and dry each shrimp. Ingredients for Tom Yum Soup Cleaning the shrimp is messy, but you have perfect, fresh shrimp and enough heads and shells to make a wonderful sauce. Yes, there is some soft, bright orange material in the shrimp's head. This will flavor the sauce. Put the shells in a bowl and retain as much of the innards as possible. The Aromatics First, the Lemongrass. You need lemongrass, which you can find cheaply in any Asian grocery. If you can't find lemongrass, you can't make this stock. Lemongrass, galangal, kaffir lime leaves, garlic and birds eye chiles. I love the flavor of galangal, but if you can't find it, you can substitute ginger root. When I can find one, I buy it and freeze it. Frozen galangal works great. In terms of Kaffir lime leaves, I sometimes buy fresh, but I keep them both frozen and dried. The ones in the photos of this recipe have been frozen for several months, and they were still perfect. Don't be afraid to freeze your lime leaves. You can buy them dried at any Asian grocery. They make the stock much more flavorful. Use whatever type of onion you prefer, whether it be yellow, sweet, red, or green. Any of these onions makes a good stock. Chiles and chile paste I used one bird's eye Thai chile for chiles, but feel free to use a Jalapeno, a serrano, or no chile at all. It just depends on what you like. I removed the seeds and veins from the Thai chile because it was smoking hot. The right chile and heat level for you is whatever you like. When you put all these aromatics in the strained stock, they add a mix of wonderful flavors. The Vegetables Use what you have, can find, and afford in terms of mushrooms. Oyster mushrooms are great. I added plain old baby Bella mushroom, halved and sliced. For tomatoes, you can use cherry tomatoes cut in half or cut a Roma tomato into wedges. Use what you have on hand--most any fresh tomato cut into medium-sized chunks will work. Coconut Milk or Cream I used full-fat coconut cream in this recipe. Coconut milk or evaporated milk works equally well. Tom Yum Soup on a Budget (4 servings around $12)

The Best Vegan Salad you will ever serve, and everyone will love it! Corn, Rice and Bean Salad with Pepper Vinegrette For less than $1/serving, you can make this salad with items in your pantry or freezer or add fresh corn from the cob in the summertime. It's an excellent side dish for a barbecue as it is resistant to spoilage. It's a perfect option for vegans and those who avoid eggs and dairy. The combination of corn and beans is an ancient superfood. Best Vegan Salad I found this recipe in the excellent cookbook Cooking for a Crowd by Susan Wyler almost 20 years ago. (If you cook for a larger group, buy this cookbook--it's the best I've ever found for groups 15-50). I've been making this salad for two decades and never tire of it. Rice: I make this recipe with converted (or parboiled) rice, such as Uncle Ben's. Converted rice is processed with the hull intact and is more nutritious than white rice. The corn, rice, and bean combination is a complete protein; converting rice gives you a nutritional powerhouse. Beans: I make this recipe with pink beans, but you can use any bean you like. I have used black, kidney, pinto, and northern beans. The salad always turns out great, so use the bean type you want the best. Pink beans add a sort of smokiness, but I also love the flavor of black beans in this recipe. Corn: You can use a can of corn, a bag of frozen corn, or fresh corn cut off from the cob. Grilling your corn adds a beautiful smoky flavor to the salad. The recipe is terrific regardless of the type of corn you decide to use. Corn, Rice and Bean Salad Ingredients Dressing: Oil: You can use corn, safflower, or any neutral-flavored oil for the dressing. Lime Juice: Use freshly squeezed lime juice- you can taste the difference when you use the stuff from a bottle. Peppers: Use pickled Jalapeno peppers, either whole or sliced. I like them hot, but you can buy mild, and the salad tastes great. Corn, Rice, and Bean Salad with Jalapeno Vinaigrette Serves 6 - $0.67/Serving Ingredients One cup of uncooked converted rice, cooked according to package directions (($0.40, Walmart) One can of Pink Beans, or the beans of your choice, drained and rinsed. ($1.12, Walmart) One can of corn, one small package of frozen corn, or two c. fresh corn kernels. ($0.65, Aldi) 3-4 green onions, sliced very thinly, including the green part ($0.46, Aldi) 1/3 c. corn, safflower, or vegetable oil (($0.35) 2 T freshly squeezed lime juice (2 limes) ($0.68, Aldi) 1 T cider vinegar ($0.10) 1 T brown sugar ($0.10) 2 T Pickled Jalapeno peppers, chopped ($0.10) 1 t. chili powder 1 t. ground cumin 1 t. salt Directions Prepare rice according to package directions with 1 t. salt. Cool. Drain and rinse beans. Drain corn. Slice Scallions. Chop Jalapeno peppers. Mix oil, vinegar, lime juice, brown sugar, chili powder, cumin and 2 t. salt. Mix in chopped Jalapeno peppers and scallions. Mix rice, beans, and corn. Pour dressing over salad and mix well. Sprinkle sliced green onions on top and serve with lime wedges. Complete Protein in a Bowl

Beef Fajitas with Onions and Peppers This marinade makes even tough cuts of beef - like Flat Iron or Flank—tender and delicious. The same marinade recipe can be used for beef, chicken or even shrimp. I found this excellent Beef and Chicken Fajita recipe in Cooking for a Crowd by Susan Wyler 20 years ago. (If you serve large groups, buy this cookbook—it stands the rest of time and is a gem.) I have made a version of this dish at least 50 times, and though I have tweaked it here and there, it is essentially the same recipe all these years later. It is also quite simply the very best marinade I have ever tasted, and when friends or family ask for a special meal, it is always beef fajitas. To remember the marinade recipe, visualize your solid measuring cup set and use the four basic measuring cups for the wet ingredients—I cup of orange juice, 1/2 cup of sherry wine vinegar, 1/3 cup of lime juice and 1/4 cup of olive oil. I remember the following picture, so I never have to look it up. Best Marinade Ever: Orange Juice, Sherry Vinegar, Lime and EVOO. To this, I add a couple of cloves of thinly sliced garlic and 1-2 thinly sliced sweet onions. For spice, mix in 1 Tablespoon each of cumin and oregano and a teaspoon of kosher salt and pepper to taste. I will often add some cayenne pepper as well, depending on who is at the table. The Vinegar The secret to a good marinade is to use good vinegar, but Spanish sherry vinegar is quite expensive. To beat this, I buy bulk vinegar through Amazon and split it into bottles. Amazon link to bulk Sherry Vinegar: https://www.amazon.com/Saffi-Foods-Palomino-Eco-Friendly-Packaging/dp/B08BKFMMYP/ref=sr_1_3?crid=1EI9X78WUNML1&keywords=bulk+sherry+vinegar&qid=1667150750&qu=eyJxc2MiOiIwLjAwIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=bulk+sherry+vinegar%2Caps%2C260&sr=8-3 For this recipe, you can use good balsamic or red wine vinegar. If you can get your hands on good Spanish sherry vinegar, use this. I have kept a bottle of sherry vinegar around just for this recipe for a couple of decades. But this blog is dedicated to keeping the budget in check, so just use the best vinegar you have. The Beef I have often made this recipe using flank steak, but I also frequently use skirt steak. Skirt steak is tougher and is easier to overcook, but it also has the advantage of absorbing the flavor of the marinade more intensely than flank. Recently, I found a great deal on flat iron steak and decided to try it. The results were amazing, and the steak was delicious. Whether you use flank, skirt, or flat iron steak, any of these three cuts are wonderful in this recipe, so look for bargains and buy accordingly. Once you have mixed ingredients for the marinade, put the meat you wish to marinade in a gallon Ziploc bag and pour the marinade over. Seal the bag and place it within another gallon Ziploc bag immediately ("double bag" your meat and marinade). Put in the refrigerator and marinate beef for up to 24 hours and chicken for up to 6 hours. Shrimp needs only a very quick marinade of an hour or so. Food Safety ALWAYS keep different types of protein separate. If you choose to make both beef and chicken fajitas, place the beef in one bag and the chicken in another and pour half of the marinade in each bag and immediately double-bag each. Never serve used marinade on the side, as it has a lot of bacteria from the meat. If you want marinade for dipping or use at the table, reserve some marinade in a safe container and set aside in your refrigerator before you use the remainder for marinating the meat. If it touches meat or chicken, it should be thrown away. Don't taste it and if you touch it, wash your hands. Peppers and Onions Cut some fresh, crunchy peppers and white onions and slice them into strips. Once your beef is cooked and resting, heat a couple of tablespoons of olive oil in a nonstick pan and lightly stir fry them. Don’t overcook your veggies-lightly salt and pepper them and serve. Sliced Peppers and Onions When it’s time to cook your fajitas, you can grill them outside or pan grill or fry on top the stove. But be careful-this type of steak is not great if cooked beyond medium rare. You have a couple minutes, tops, depending on your heat source. You can use a meat thermometer or just use your fingers to feel how much “give” the meat has. Medium rare is 135 degrees. Allow your meat to rest for 5-10 minutes before you slice. Medium Rare sliced against the grain. Beef (or Chicken) Fajitas with Peppers and Onions Ingredients ($11.77, serves 4) Steak Fajitas

These delicious thighs are marinated in Greek yogurt with garlic overnight and baked in the oven. While your chicken is baking, put in a tray of lemony, garlicy Greek Potatoes beside them, and you will have a Greek feast. Greek Chicken with Yogurt and Lemon and Greek Potatoes You can make these delicious Greek Chicken Thighs for around $5.20 for 4 people. If you add a tray of oven baked Greek Potatoes, you can serve a family of 4 for $8, and veggies and salad for around $11. My daughter and I spent 10 days in Greece several years ago. There is no bad food in Greece—I’m not sure what they do with marginal cooks, but they apparently don’t allow them to own restaurants or cafes. Food is Greece is amazing and as an old friend says, “they have had more time than most of the world to get it right.” We did not have a bad meal in Greece. Our favorites were calamari, souvlaki and Greek chicken. But if travel to Greece is not in your budget, it is still possible to make wonderful Greek chicken in your own kitchen quickly and cheaply. These recipes were inspired by the originals on recipetineats.com, an Australian blog that is really creative and fun. Tangy, lemon and garlic infused Greek Chicken I start with chicken thighs, which have the advantage of being both cheap and wonderfully tasty. I found 3 pounds of chicken thighs at Wild Fork Foods for $3.20. But you can use any part of the chicken adding up to 2–3 pounds. This chicken is marinated overnight in yogurt and has a very soft texture. If you like a firmer texture, just limit the marination to 46 hours. I usually take the frozen thighs out the night before serving, put them in marinade and let them thaw in the refrigerator overnight while marinading. Whole milk Greek Yogurt and spices make a wonderful marinade for chicken thigh. One thing you shouldn’t compromise on is the yogurt - use whole milk yogurt. Aldi has a really excellent option that is always in my refrigerator. Use all the garlic—Greek chicken is nothing without that garlic. And real lemon juice, please. It makes the dish taste so much better. Once you have marinated your chicken, it’s time to roast it. Both the potatoes and the chicken cook at 350 degrees for a little under an hour. Potatoes, olive oil, lemon, garlic, and herbs. With regard to potatoes, I always use Russets. But Yukon Gold are another option. I like Russets because they are really inexpensive and make large potato wedges that look like steak fries. Serve your Greek Chicken and Potatoes with green beans and/or a simple Greek salad. Greek Chicken Marinated in Yogurt with Greek Potatoes (Cost is $5.20 for Chicken and $2.85 for Potatoes) Ingredients Chicken 2.5 pounds of chicken thighs, bone in, with skin (3.20, Wild Fork Foods) 1 c. of Greek yogurt ($0.85, Aldi) 4 cloves garlic, pressed ($0.10) Juice of 3 lemons ($0.75, Sam's Club) 2 T rice vinegar ($0.10) 1/4 c olive oil ($0.20) 1 1/2 T oregano 1 t kosher salt 1/2 t black pepper Potatoes 4–5 large Russet potatoes ($1.50, Aldi) 1 c chicken broth ($0.35, Sam’s Club) 1/2 c olive oil ($0.40, Sam’s Club) Juice of 2 lemons ($0.50, Sam’s Club) 3 garlic cloves, pressed ($0.10) 1 T dried oregano 1 t kosher salt 1 t pepper Optional -lemon slices cut in half, or 4 additional cloves of garlic “smashed” Directions The night before you wish to serve this meal, begin marinating your chicken. If your thighs are frozen, that's okay. Combine the yogurt, lemon juice, olive oil, rice vinegar, garlic, oregano, salt and pepper in a bowl. Place your frozen thighs in a gallon zippered bag and pour in the marinade. Seal and place this gallon bag inside of another gallon bag (i.e., "double bag it"). Place in the refrigerator overnight. Make sure your thighs are defrosting the next morning. If they are slowly defrosting, take out early. Otherwise, take out about 30 minutes before you put them in the oven. (They will take about an hour to cook.) 2. Preheat oven to 350 degrees. Arrange your chicken thighs on a tray over a baking sheet. If you want to make clean-up a breeze, put tin foil over the baking sheet. 3. While the chicken is warming to room temperature, peel and slice 4-5 Russet potatoes into wedges. Place in a bowl with 1/4 c. olive oil, 3 cloves of pressed garlic, oregano, salt and pepper. Put the potatoes in a single layer in a 13x9 inch baking pan. Combine the stock with the lemon juice and remaining olive oil and pour into gaps in the potatoes. Optionally, you can spread thinly sliced lemon and smashed garlic on the baking sheet, which cook and infuse even more flavor in the potatoes. They do tend to char a little, so throw them away before serving. 4. Place the potatoes in the rack alongside the chicken. Bake for 30 minutes. Baste the chicken with marinade and bake both dishes for an additional 20 minutes. Check the temperature of your chicken thighs. The two dishes should be done at roughly the same time. 5. When the chicken and fries are both done, I like to put them under the broiler for 5-10 minutes to crisp them up. The potatoes in particular really benefit from this. As soon as they are crisp, take both the chicken and the potatoes out of the oven. 6. Salt the potatoes while still warm and serve with lemon wedges. Serve the Greek Chicken and Potatoes with green beans and/or a Greek Salad.

You can cook Sirloin Tip, London Broil, Flank, Top Round, Bottom Round, or Rump Roast perfectly. This is a guide on cooking roasts from the round portion of the beef. The above dishes were made from beef round cuts, from left to right: Beef Bourguignon made with Rump Roast, Fajitas made with Top Round Flank, Sirloin Tip Round Roast, and London Broil Top Round Roast. I made all the above dishes for my family, and none was over $10/pound. One was under $6/ pound. Beef Round is inexpensive but has a reputation for being tough or suitable only for braising or stewing. This is false, but the round does require more careful cooking than sirloin or Short-Loin portions of beef. Guide to Round Roasts and How to Cook Them Roasts from the round primal area are lean cuts from the hind leg. Popular round roasts include top round, bottom round, eye of round, and rump roast. These cuts are known for their firm texture and rich flavor but can be tough if not cooked properly. Here are some tips and methods for cooking them to perfection: 1. Top Round Roast Top round beef roast is from the hindquarters of the beef, specifically from the upper leg. It's a lean and affordable cut often used for roast beef, deli meats, and even steaks if tenderized properly. It benefits from marinating and slow, moist cooking methods to avoid being too tough. Top round is often marketed as London Broil, a thinner roast marinated and cooked quickly to medium-rare. It is sometimes called Flank, but true Flank comes from the abdominal section of the beef, not the round. Still, you can use a thinner top round cut as a substitute for flank steak in a fajita recipe—just make sure you marinate it overnight. Top Round also makes excellent beef jerky. If you marinate your Top Round, do not cook it past medium rare, as it will get tough. If you like well-done beef, consider a Pot Roast or beef bourguignon. This recipe calls for flank steak, but a thinly cut London Broil works just great: Best Beef (or Chicken) Fajita Recipe with Peppers and Onion At the bottom of this page, you will find an excellent London Broil Roast recipe. London Broil, marinated overnight and cooked to a perfect medium rare. This recipe is very similar to the fajita marinade above, with variations on seasoning. This excellent marinade works with everything, and I mean everything you might place on the grill. I have used it for beef, chicken, and even shrimp. Use the basic marinade, but remember: if you marinate different proteins, put them in separate containers or bags. Absolutely no cross-contamination of meats allowed! If you cook for a vegetarian, reserve some of this marinade for a nice portobello mushroom and grill it in a pan so it doesn't touch the leftover meat juices. 2. Bottom Round Roast Bottom-round cuts come from the top portion of the primal round section. They're much tougher than either Top Round or Sirloin Tip. In the Midwest US, this cut is called Rump Roast, but in other locations, it is called Pot Roast. This cut is lean but tough. It is suitable for braising or slow-cooking. I prefer Rump Roast or Chuck Roast for beef bourguignon or Beef Stew. https://www.inflationbites.com/post/beef-bourguignon-on-a-budget Beef Bourguignon made with Chuck Roast. The above picture was made with Chuck Roast and the below with Rump Roast. Whichever cut you choose to make your beef bourguignon, following a good recipe like the Julia Child adaptation on my page will produce a great dish. Never use expensive beef for beef bourguignon or Pot Roast. A chuck or rump roast is ideal and costs much less. Sirloin Tip Roast The Sirloin Tip roast (despite the name) isn't from the sirloin but from the round. Calling it sirloin may make it more desirable, since sirloin roasts are more tender and flavorful than round roasts. The Sirloin Tip Roast comes from the round area closest to the sirloin. This roast has less fat and marbling than ribeye or chuck, but it is healthier, and when cooked properly, it is quite tender. My go-to recipe for Sirloin Tip comes from the great Ina Garten. If followed closely, this recipe will give you a perfect medium rare from one side of the roast to the other. The photo below is of a Sirloin Tip Roast I made a few weeks ago. My notoriously finicky college-age daughter polished off nearly two pounds in a single sitting and declared it exceptional. Thank you, Barefoot Contessa! I got the roast from Aldi for under $6 per pound. If you find Sirloin Tip Roast on sale, grab it and make this excellent recipe for your family. But use a meat thermometer and check 30 minutes before you think it will be done. Sirloin Tip Roast is perfect medium-rare. Tips for Tenderizing Round Roasts Marinate: Marinating the roast in acidic ingredients like vinegar or citrus juice can help break down tough fibers. Low and Slow: Cooking at a low temperature for a longer time ensures the meat becomes tender without drying out. Resting: Letting the meat rest after cooking allows the juices to redistribute, making it juicier and more flavorful. Round roasts can be delicious and satisfying when cooked with care. Enjoy your culinary adventure! 🍽️

If you love roasted lamb, Aldi sells lamb breastplates for $3.50- $ 4.00 per pound. For under $12, you can put a roast lamb on your family's table that they will still be raving about next year. If you add basic Greek spices - garlic, lemon, rosemary, and mustard - with potatoes, you have a legendary meal. Roasted Lamb Breast and Greek Potatoes If you are looking for something new and delicious to serve family and friends, consider roasting a Lamb Breast Plate. This is the Lamb equivalent of a rack of ribs and is tender, rich, and flavorful. It may be a hard cut to find, but it is budget-friendly if you do. Aldi sells Lamb Breast Plate for $3.50 to $4.00 per pound. Yes, you read that right. If a leg of lamb is out of your budget, consider roasting this cut instead. Made with garlic, lemon, and rosemary, it is a celebration of Greek flavors, particularly if you serve it with Greek potatoes. Let's dive into the art of preparing this delicious dish, with tips and tricks to bring out the best in your lamb breast while staying within your budget! The Unsung Hero: Lamb Breast Plate Lamb breast is an underappreciated cut that is rich in flavor and ideal for roasting. Unlike premium cuts like lamb chops or leg of lamb, the breast is often much cheaper, making it an excellent option for those who want to enjoy the delightful taste of lamb without the hefty price tag. The lamb breast is typically cut into two pieces and is often referred to as a "split breastplate." This cut features layers of fat and meat, making it perfect for long, slow roasting. The fat melts during cooking, keeping the meat juicy and tender while adding incredible depth of flavor. One of the best things about lamb breast is how adaptable it is, making it an excellent canvas for Greek spices! Greek Spices That Ignite Flavor The secret to transforming your lamb breast into a mouthwatering feast lies in your spice choices. We all love Greek cuisine for its compelling history of bold flavors and fresh ingredients. Here are the key spices and herbs to use: Rosemary: Perhaps no other herb pairs better with lamb. Oregano: The most Greek of spices. Thyme: A little dried thyme can add complexity to your dish. Garlic: Fresh garlic adds a pungent, aromatic touch. Lemon Zest: A hint of citrus brightness helps cut through the richness. Black Pepper: A must for any savory dish, enhancing overall flavor. Lamb After Initial Roasting You will use these spices and aromatics in two phases. First, roast your lamb tightly wrapped in foil with lemon slices, rosemary, and a halved bulb of garlic. For the first two hours, the lamb will infuse with these flavors. While the lamb is roasting, you will mix the rosemary, thyme, oregano, garlic, lemon zest, lemon juice, and olive oil to make a paste. If desired, add your favorite mustard to introduce an unexpected warmth and complexity to your roast. After the lamb is tender from the initial roasting, you will remove it from the foil and brush on the herb paste. Then return the lamb to the oven and let the herb paste become a delicious crust. Preparing the Lamb Breast Plate To prepare your lamb, remove the membrane over the rib bones. Like pork ribs, the butcher will often leave this membrane on. Don't worry; it's easy to lift this membrane off. It may come off in pieces—that's okay. Start by sliding a knife under the membrane at the edge of a rib bone. Then lift and pull the membrane away. Throw this membrane away. Next, trim off any extra fat and salt and pepper the breastplate liberally. Now, place each side on a separate piece of aluminum foil. Prepare the Breast Plate Preheat the oven to 275 degrees Fahrenheit. You will need the following: A whole lemon, thinly sliced A whole bulb of garlic, sliced crosswise several sprigs of rosemary Place each breast piece, fat side up, on a long piece of aluminum foil. Salt and pepper liberally. Spread the sliced lemons over both plates. Put 1-2 sprigs of rosemary and half of the bulb of garlic on each plate. Wrap the breastplates individually and place them on a rack over a half-sheet pan or other sheet pan. As the lamb cooks slowly, it will infuse with garlic, lemon, and rosemary. Your home will smell wonderful! Initial Roasting Period The breastplate should cook "low and slow" to avoid becoming dry or tough. 275 degrees for many hours is ideal. Place your wrapped lamb breasts in a preheated 275 degree oven and roast for two hours. Prepare the Herb Paste Towards the end of the initial roasting period, prepare a basic herb paste to cover the breast plate: Ingredients for Herb paste 3 tablespoons extra virgin olive oil 2 tablespoons of Dijon or other prepared mustard 1 tablespoon finely chopped rosemary 1 teaspoon dried oregano 1/2 teaspoon fresh or dried thyme 3 minced cloves of garlic Zest and juice of a lemon. cracked black pepper Mix all ingredients well. Second Roasting Period After two hours, remove the roast from the oven and unwrap it. The lamb should be tender. Brush the herb paste on the meaty side and return it to the oven, meaty side up, to roast for another hour until a nice crust forms and the meat is fall-off-the-bone tender. Optional Greek Potatoes If you like, you can modify the second roasting period for the lamb to include Greek Potatoes. After 30 minutes of roasting, add the Greek potatoes. Take out the lamb and roast for another 20 minutes. 4–5 large Russet potatoes 1 c chicken broth 1/2 c olive oil Juice of 2 lemons 3 cloves garlic, pressed 1 T dried oregano 1 t kosher salt 1 t pepper Optional: lemon slices cut in half or four additional cloves of garlic “smashed” Slice 4-5 Russet potatoes into wedges. Place in a bowl with 1/4 c. olive oil, three cloves of pressed garlic, oregano, salt, and pepper. When you take the lamb out of the oven after the initial roasting, remove it from the pan. Raise the oven temperature to 350. Spread the potatoes in a single layer in a 1 13 x 9 inch baking pan or any pan that will hold the potatoes and a little over a cup of additional liquid. Combine the stock with the lemon juice and remaining olive oil, then pour into the gaps between the potatoes. Optionally, spread thinly sliced lemon and smashed garlic on the baking sheet; they will cook and infuse even more flavor into the potatoes. Unwrap the lamb, spread it with the paste, and place it directly over the potatoes. Carefully put the entire pan (potatoes and lamb) in the oven for 30 minutes. At 30 minutes, if the lamb has a crust, remove it and let it rest. Stir the potatoes and return them to the oven until they are tender. If they are not browning adequately, it's okay to put them under the broiler for a minute or two. Conclusion In conclusion, roasting a Greek-spiced lamb breast does not have to be an extravagant expense. This affordable yet incredibly delicious dish showcases the potential of lamb breast and how easily you can create a unique meal with a few herbs and spices. So gather your ingredients, fire up the oven, and get ready to impress your family and friends with your culinary prowess. With each tender bite, they will appreciate the delightful flavors of Greece without having to travel—right from the comfort of your kitchen!

These crisp and savory Fish and Chips are made with Irish-style Stout Beer and other ingredients from Aldi. They cost around $15 to serve four people. Fish and chips are more than just a dish; they are a symbol of comfort and tradition. Whether it's St. Patrick's Day or another special occasion, you can add rich Irish stout to the batter and take fish and chips to a whole new level. This recipe promises mouthwatering flavors and uses affordable ingredients from Aldi, making it perfect for everyone. Ready to create a delicious meal? Let’s dive into the world of perfect Irish stout fish and chips! Why Choose Aldi Ingredients? Aldi is a trusted favorite among home cooks. It offers great quality at low prices, making it an excellent option for those who want to cook delicious meals without spending a fortune. For our Irish stout fish and chips, we’ll use Aldi’s frozen cod, which is sustainably sourced and costs about 50% less than many other grocery stores. We'll also use Maguires Stout, Aldi's answer to traditional Guinness Stout. The cost of the Aldi ingredients is quite remarkable: Aldi Cod $9 (one pound) Stout Beer $1.25 Potatoes $1.00 Oil $3.00 $14.25 Aldi ingredients for Fish and Chips with Irish Stout You can serve your family these fantastic fish and chips for under $15 for four servings. (The batter will easily cover 2 pounds of cod, so if you double the fish, don't double the batter ingredients.) You can make 2 pounds of cod (8 servings) for around $20. Note: I do not receive remuneration from Aldi in any way, but I am a dedicated Aldi customer. Call me Aldi! The Perfect Irish Stout Fish and Chips Recipe This recipe is courtesy of Secret Ireland, which publishes recipes and other cultural material from Irish culture. They admit to being inspired by Chef Gordon Ramsay for this dish. Ingredients You'll Need For the Fish and Chips: 4 large Aldi Cod fillets, about 1 pound (cod or haddock work wonderfully) Salt and pepper, to taste 1 1/2 cups all-purpose flour, plus more for dusting 1/2 c. cornstarch 1 1/2 teaspoons baking powder 1 teaspoon salt 1 egg 1 Bottle of Irish stout (like Guinness), put in the freezer for 30 minutes so it is very cold 4 large russet potatoes, peeled and cut into fries or "chips" Vegetable oil for frying For Serving: Tartar sauce (store-bought or homemade) A lemon wedge for a fresh squeeze Preparation Step 1: Prepare the Chips Wash and peel your potato. Cut it into matchstick-shaped fries about 1/2 inch thick. Soak the chips in cold water for about 30 minutes. This removes excess starch, resulting in fluffy inside chips with a crispy outside. Step 2: Prepare the Batter While your chips soak, let’s whip up the beer batter. In a mixing bowl, combine 1 1/2 cups of flour with cornstarch, baking powder, salt, and pepper. Add the egg into a well in the center, then gradually add the Irish stout while whisking until you achieve a smooth batter. The carbonation in the stout helps create a light and crispy texture during frying. Aim for the consistency of slightly runny pancake batter. Keep this batter cold and use it quickly. Step 3: Fry the Chips After soaking, drain and dry your chips thoroughly. In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). Fry the chips in small batches to avoid overcrowding. Cook for 2-3 minutes (first fry), remove them, and drain on a paper towel-lined plate. Step 4: Fry the Fish Next, fry the fish. You want the oil to be 375°F. Season the fillets with salt and pepper and lightly dust them with flour. This helps the batter stick. Dip the seasoned fish into the batter and ensure it's well-coated before gently placing it in the hot oil. Cook for 4-6 minutes, or until the batter is crispy and golden brown. Remove to a paper-towel-lined plate. Step 5: Fry the Chips Again With the oil again up to at least 350°F, put your fries in for a second fry. Cook for 1-2 minutes until golden brown. Remove to a paper-towel-lined plate. Step 6: Serve and Enjoy Once your fish is fried, it’s time to plate it up. Serve the fish alongside the crispy chips with a squeeze of lemon and your favorite tartar sauce. Each bite delivers an explosion of flavors—a delightful combination of the stout batter and tender fish! You may wish to serve your fish and chips with malt vinegar, although my Irish friends insist this is more of an English tradition than an Irish one. Fish and Chips with and Irish Stout or Malt Vinegar Tips for the Best Irish Stout Fish and Chips Thaw and Dry the Fish Carefully: Aldi's cod is decent quality, and each filet is wrapped individually. Thaw overnight and use within 24 hours. These "wild-caught" cod fillets are good. Choose a good wild-caught cod if you don't live near an Aldi. Adjust the Frying Temperature: Ensure your oil is at the right temperature. A candy thermometer works great to check this; if it is too hot, it can burn the batter, and if it is too cool, it can make it greasy. Final Thoughts Cooking Irish stout fish and chips with Aldi ingredients is more than just preparing a meal; it becomes an enjoyable experience! With simple steps and affordable ingredients, anyone can master this delightful dish. Roll up your sleeves and get cooking—delicious fish and chips await you. Savor every bite and share this traditional yet innovative meal with family and friends. Let the flavors whisk you away to the enchanting streets of Ireland—all from the comfort of your kitchen. Happy cooking! A delightful serving of Irish stout fish and chips is ready to be enjoyed.

Tender veal shanks are braised in wine and stock with aromatics and gremolata—a showstopping dish for a special night. Mastering Osso Buco While InflationBites.com always tries to keep recipe costs under $15, some nights call for something extra, so this one comes in just under $20. When Julia Child showed the world how to cook Osso Buco on The French Chef more than a half-century ago, she described the veal shank as a budget cut. Now, finding a veal shank under $20 is a feat. This recipe was inspired by Julia's recipe and by a recipe from the Blue Apron Cookbook. Some Osso Buco recipes from television and world-class chefs are so unattainable that they're out of reach for home cooks, particularly those on a budget. But you can afford to serve great food if you shop carefully and skip the expensive but unnecessary ingredients like expensive tomatoes and fine wines. Ingredients for Osso Buco Ingredients for Osso Bucco The Veal (or Beef) Shank This is the big expense of Osso Buco, which is ironic because veal shanks were a budget cut for years before becoming stylish (like marrow bones in 2023, once Michelin-starred restaurants start serving something, it becomes scarce and expensive). You have three options: Order from Wild Fork Foods or a similar retailer. They have many locations in Florida, Philadelphia, Chicago, Texas, and Southern California. They offer free local delivery and reasonable shipping for members ($30/year). They have a $13.48 package of veal shanks in Florida and a $11.98 package in California. As you can see in the photo above, the shanks are extremely meaty. I found one to be a large serving. Update 11/14/26: Wild Fork now sells these veal shanks for $16.48 or $15 per pound. Inflation still bites. Try your local butcher shop or retailer. You might be pleasantly surprised. Use a beef shank. Instead of veal, use a beef shank from a mature animal. Amazon has beef shanks under $8 (Whole Foods), while Wild Fork has a package for $7 per pound. It's up to you, but if you find a reasonably priced veal shank, buy and freeze it. You might not see it again for a while. I used two 1.2-pound veal shanks from Wild Fork Foods for $13.48. See how wonderful these veal shanks look below, for under $15. But recent price hikes put this dish a bit higher. Once you find your veal shanks, remember that the flavor of any Osso Buco is determined when you brown them. So, pat them dry with paper towels, dust lightly with flour, and heat the olive oil until shimmering. Then, place the veal shanks in and let them brown. Please don't touch it for at least five minutes. Browning a veal shank on all sides should take 10-15 minutes. Browning Veal Shanks The Veggies and Aromatics This dish contains diced onions, carrots, celery, and pressed garlic. It is important to dice these things very finely before sauteing them. This involves cutting the carrot or celery in 6-inch lengths, then slicing very thinly, then cutting these thin slices into tiny cubes. Cutting Aromatics into Fine Dice Press the garlic with a garlic press or mince it very fine. If you dice the vegetables finely, they will reduce and become part of the sauce. It is hard to describe, but it is wonderful when you get it right. Sauteing aromatics The Wine The right wine for Osso Buco is dry white, but any decent wine will do. I love buying four-packs of wine at Publix because I often don't drink the entire bottle, and it is a terrific way to limit expenses. But a Pinot Grigio at Aldi from Winking Owl is under $4. You need a cup of wine for this dish, but it does not need to break the bank. I used a Sauvignon Blanc. The Broth The space dedicated to which type of broth—chicken or beef—should be used in Osso Buco is disproportionate to the improvement made to the dish. If you have homemade stock, obviously use it. If you don't, embellish what you have and use it. I took a can of cheap beef stock and added 1/2 teaspoon of Better Than Bouillon Beef and an envelope of gelatin. If you have made homemade chicken stock, you can skip the gelatin, as your stock will have natural thickeners from boiling the bones. If your stock is from a can, use the gelatin to thicken the sauce if you like it thicker, or skip the gelatin if you like it thinner. The cooking stockpot Oven or Stovetop After browning your veal and bringing your whole dish to a simmer, you can slow-cook it on the stovetop or in the oven. Either method will produce a wonderful result. If it's warm weather and you don't want to heat the kitchen, you might prefer the stovetop over a hot oven, as this dish takes at least two hours. Osso Buco during cooking The Gremolata Finely chop Italian parsley, lemon zest, and capers, and add a pressed or mashed garlic clove. Mix and drizzle with a couple of tablespoons of olive oil. This herb mix makes the dish, and the capers add salty brininess. Stir in a little gremolata when it's done, and put the rest over the osso buco as it is served. Top Osso Buco with Gremolata Osso Buco on a Budget (Cost is around $20 for two large servings)

Ready to take your seafood experience to the next level without breaking your budget? Beer-infused peel-and-eat shrimp promise a burst of flavors, making them an irresistible choice for any occasion. This recipe is simple to prepare and affordable thanks to our cost-saving strategies. Peel-and-Eat Shrimp Boiled in Beer and Spices The Allure of Peel-and-Eat Shrimp Peel-and-eat shrimp offer more than great taste; they bring people together. The fun of peeling the shells encourages interaction and makes dining an engaging experience. Each shrimp, when cooked with beer and aromatic spices, absorbs a symphony of flavors. For instance, using 12 ounces of lager combined with zesty lemon slices and aromatic onions creates a flavor profile that transforms simple shrimp into a memorable dish that stands out at any meal. Ingredients You’ll Need Ingredients for Peel and Eat Shrimp Boiled in Beef For the Shrimp: (Around $16) 2 pounds large shrimp (unpeeled, about 12-20 shrimp per pound)($12, Sprouts or Wild Fork) 16 ounces of your favorite beer (lager works great!) (Aldi, $1.50) 8 oz. clam juice or seafood stock (Walmart, $2.50) 8 oz. water 1 tablespoon Old Bay Seasoning (or the seasoning of your choice) 1 tablespoon whole mustard seeds (any type or color) 1 teaspoon peppercorns (your favorite type) 1 large onion, cut into wedges ($0.25, Aldi) 2 lemons, cut into wedges ($0.50, Aldi) 2 bay leaves, dried or fresh For the Dipping Sauce: (Around $1.25) 1/2 cup unsalted butter (Aldi, $1) 1 teaspoon Old Bay Seasoning 1 tablespoon lemon juice (Aldi, 0.25) hot sauce (adjust to preference) Preparation Steps 1. Selecting High-Quality, Affordable Shrimp Start by choosing high-quality shrimp, with extra-large frozen shrimp being your best option. When you buy shrimp "fresh," it's often been frozen and thawed. Unless you live near the water and can buy them the day they are harvested, frozen shrimp are your best option. Most shrimp is flash-frozen soon after harvest (whether wild-caught or farmed), which stops the decline until you thaw it at home. They are fresher and tastier than most fresh shrimp. As for sourcing, I find the best buys for extra-large or colossal shrimp from Sam's Club, Wild Fork Foods, Sprouts, Walmart, and Aldi. These pictures are of a two-pound bag of Argentinian shrimp, size 11/15, which are wild-caught. Wild Fork had a great sale, and I snagged a bag for $10/pound. The same day, I found a 2-pound bag of 11/15 farmed shrimp at Sprout for less than $6 per pound. Sam's Club has a great bag of farmed shrimp that size for under $6/pound. Aldi often sells a 2-pound bag of extra-large shrimp for around $12. Whatever type of shrimp you choose, thaw and rinse it well under running water. Don't take the shells off; keeping the shells on while cooking locks in moisture and flavor, offering a richer taste. 2. Create the Beer Broth In a large pot, mix the beer, clam juice, water, Old Bay Seasoning, whole mustard seeds, black peppercorns, quartered onion, and lemon slices. Bring this mixture to a simmer (not a rolling boil) over medium heat and enjoy the delightful aroma wafting through your kitchen. 3. Cook the Shrimp When the broth reaches a simmer, add the cleaned shrimp carefully. Cook for 3-4 minutes, just until the shrimp turn a lovely color. For most shrimp, that's pink. For Argentinian red shrimp (which are bright pink when raw), it is a lighter pink. Be cautious: overcooking can make the shrimp tough. After cooking, drain and discard the solids into a colander, and discard the juices. 4. Prepare the Dipping Sauce While the shrimp cool, make your dipping sauce. Melt the unsalted butter in a small saucepan over low heat. Stir in the Old Bay seasoning, lemon juice, and hot sauce (if using). Adjust the hot sauce amount based on your spice tolerance to ensure everyone at the table is happy. Serve your shrimp with lemon wedges and both butter/hot sauce dipping sauce and classic cocktail sauce (I usually purchase bottled cocktail sauce). 5. Serve Peel-and-Eat Shrimp in Beer and Enjoy Arrange your delicious, peel-and-eat shrimp on a large platter. Adding fresh lemon wedges enhances the whole presentation. Serve the dipping sauce on the side so guests can customize their flavor experience. Vibrant shrimp platter ready for dining. Tips for the Perfect Peel and Eat Shrimp in Beer Choosing the Right Beer: A lager or pale ale works exceptionally well. They provide a crisp, refreshing taste that enhances, rather than overpowers, the dish. Be cautious with strong beers, which could detract from the shrimp's delicate flavor. I used a lager from Aldi, which was inexpensive and just wonderful. Adjust the Spice: Tailor the spices to your taste. If you like, add garlic or cayenne pepper for an extra kick. Don't overcook the Shrimp: Select the best large or colassol shrimp you can find within your budget, and use care not to overcook it. 3-4 minutes is enough cooking time. Overcooked shrimp is dry and tough. Pairing Suggestions To complement this dish, serve it with a light garden salad or crusty bread, ideal for soaking up the delightful broth. Whatever type of beef you use in the cooking broth, serve plenty of it cold alongside your shrimp. Enticing shrimp dish presented beautifully for dining enjoyment.

Spaghetti with Clam Sauce is a classic dish, but it can be expensive. We modified a Food & Wine magazine recipe to use frozen clams, so serving 2-4 costs under $10. Make this classic seafood dish without breaking your budget! Those beautiful clams came from the freezer an hour ago. Spaghetti with Frozen Clams Like everyone who eats Italian food, I love pasta and clams. It's a classic combination, but finding and affording fresh clams is difficult (or even impossible in many places). Even in remote areas, cooks can find frozen clams, and they are typically inexpensive. I love serving this dish with the clams in the shells, but you can easily remove them after cooking and keep only a few as garnish. The result is a perfect pasta dish for 2-4 people: Delicious Spaghetti with Clams Please note: a serving of pasta is 2-4 ounces, depending on whether you are eating it as a first course or the only course. Alas, Americans like larger servings than Europeans. The size of your servings is completely up to you. Frozen Clams Frozen clams are inexpensive and can be high quality. Frozen clams are everywhere: in supermarkets, seafood shops, and specialty stores. I found a pound of hardshell clams at Wild Fork Foods (in major US cities and all over Florida) for $4.98. An Instacart search revealed over ten places in the Tampa Bay area that sell frozen clams for under $6/dozen. I can't speak to the quality of all these products, but the frozen hardshell clams from Wild Fork were amazing--no sand or grit, not overcooked or rubbery, and good flavor and texture. They are much closer to fresh than canned clams. They look great in dishes because they are in the shell. Ingredients for Spaghetti with Clams When cooking with frozen clams, make sure you defrost them. Save the juices, put the clams in a colander, and run cold water over them to ensure the shells are clean. The retained juice can be used if it's clean and has no sand or grit. (Strain it through a cheesecloth, if necessary.) The Wild Fork clams were clean, and the juice had no sand or grit and tasted fresh and briny. I used the brine in this dish and did not need the optional extra clam juice. Keep the clam juice handy, but you probably won't need it if you can use the juices from the clam package. Below are my clams up close, along with a view of the juice. From left: A closed clam, an open clam, and clean clam juice. The clams I used were cooked, so many of them were open. If you have raw frozen clams, discard the open ones. If your frozen clams are pre-cooked, some will naturally be open, and some closed, and that's okay. After you cook them, they should all open. I have never encountered a rotten or spoiled frozen clam, but it is possible. Inspect your clams and use good judgment. It's now easy to make Spaghetti with Frozen Clams! Instructions Put 2 quarts of water and two teaspoons of kosher salt in a large skillet. Bring to a boil, then add your pasta. Once you add the pasta, you have roughly 10 minutes to get the sauce ready, so make sure you have all the ingredients ready before you add the pasta. Chop and mince the garlic and shallots, measure the spices and have them ready, zest the lemon, and chop the parsley. Have a ladle prepared to scoop up pasta water, and have the clam juice handy. In another large skillet, heat olive oil and sauté the garlic and shallots until they begin to brown. Add the crushed pepper and sauté until fragrant. Add the defrosted and rinsed clams, along with the retained juices, and cook until all the clams have opened and are hot. Remove the clams with a slotted spoon to a bowl. Add 1/2 c. clam juice if there are very few natural clam juices. Continue heating the remaining sauce with 1/3 c. of pasta water. This makes the sauce thicken as the pasta water reduces. Taste your sauce-if it lacks briny flavor, use a bit more clam juice. Add the oregano, thyme, and lemon zest. Heat until the herbs and lemon become fragrant and the sauce thickens slightly. When the pasta is al dente, remove it with a pasta spoon and add it to the skillet. Stir and flip the pasta until well coated. Add the lemon juice and butter (if using) and flip and stir until melted and combined. Add the clams to the skillet and stir. Add parsley and serve immediately. Spaghetti with Clams, made with frozen clams

Summer grilling becomes extra special with the mouthwatering aroma of marinated skirt steak on the barbecue. Known for its robust flavor and ability to absorb marinades, skirt steak gets tender and juicy, especially when paired with a vibrant chimichurri sauce. Even better, this skirt steak is often $6.99/pound on sale at Aldi, and the ingredients for chimichurri cost around $5. Marinated Skirt Steak with Chimichurri The Appeal of Skirt Steak Skirt steak is a cut that steak lovers cherish. Its rich flavor and slightly chewy texture make it perfect for grilling. The meat's grain allows it to soak up marinades deeply, enhancing its taste. Not only is skirt steak economical—about $7 to $12 per pound on average—but it also delivers an eating experience akin to high-end Argentinian steakhouses. A great marinade makes all the difference here. A combination of citrus juices, sherry vinegar, spices, and extra virgin olive oil creates a flavor explosion that tenderizes the meat. For example, the acidity from the orange and lime juices helps break down the meat's fibers, resulting in a melt-in-your-mouth experience. Note: While you can get everything you need to make this marinade and chimichurri at Aldi, I recommend upgrading to a real sherry vinegar instead of plain red wine vinegar. It makes a huge difference in the finished dish. I buy 1-3 gallons of sherry vinegar in bulk every 1-2 years from Amazon and keep it in nice-looking and handy craft bottles. Ingredients for Marinated Skirt Steak with Chimichurri Marinated Skirt Steak To create this delicious main dish, you will need: 1-2 pounds skirt steak (Aldi, $7-14) 1 cup orange juice ($0.50, Aldi) 1/2 cup sherry vinegar or red wine vinegar (Aldi, or Amazon, $0.50) 1/3 cup freshly squeezed lime juice (Aldi, $0.75) 1/4 cup extra virgin olive oil (Aldi, 0.75) 1 tablespoon dried oregano 1 tablespoon ground cumin 1 teaspoon kosher salt 6 thinly sliced garlic cloves (Aldi, $0.10) 1 large, thinly sliced white onion (Aldi, $0.40) Chimichurri Sauce Accompanying the steak, the vibrant chimichurri requires: 2 tablespoons sherry vinegar, or red wine vinegar (Aldi. $0.10) 3 cloves garlic, minced (Aldi, $0.10) 2 small shallots, finely chopped or 1/4 of a sweet onion (Aldi, $0.25) Zest of one lemon (Aldi, $0.40) 1/2 chopped sweet red pepper, finely diced (Aldi, $0.50) 1 Jalapeno pepper, finely diced (Aldi, $0.25) Crushed red pepper flakes (optional) 1 teaspoon salt 1/2 cup chopped fresh parsley (Aldi, $1) 1/2 cup chopped fresh cilantro (Aldi, $1) 1 teaspoon dried oregano 1/2 cup extra virgin olive oil ($1.50) Salt and pepper to taste Preparing the Marinade Start by mixing the marinade for the skirt steak. In a medium bowl, combine the orange juice, sherry vinegar, lime juice, extra virgin olive oil, oregano, cumin, and kosher salt. Whisk until well blended. Add thinly sliced onion and garlic. To marinate the steak, place it in a large resealable plastic bag or a shallow dish. Pour the marinade over, ensuring the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours. For the best results, marinate overnight to maximize flavor—this can increase tenderness by nearly 30 percent. Cooking the Skirt Steak When ready to grill, remove the skirt steak from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the meat cook evenly. Preheat your grill or pan over medium-high heat. Remove the steak from the marinade and blot dry with paper towels. Lightly salt but don't pepper your skirt at this point (pepper burns easily). If your skillet is small, cook in batches to avoid overcrowding. If you are pan-frying your skirt steak, heat a cast-iron pan until very hot and add olive oil shortly before putting the skirt steak in the pan. (Hot pan, cold oil, foods won't stick.) Grill or pan-fry the skirt steak for approximately 2-4 minutes on each side for medium-rare doneness. Some very thin skirt steak may be done even faster. After cooking, set the steak to rest for about 5 minutes to lock in those delicious juices. Slicing the Steak To serve, slice the skirt steak against the grain to ensure tenderness. Proper slicing reveals a beautifully marbled interior and helps maintain a juicy texture in every bite. Note that because of the shape of the skirt steak, it can be hard to slice against the grain. For a properly marinated steak, it is not so vital to cut against the grain, as the meat is typically nice and tender. Sliced skirt steak arranged beautifully on a wooden board Making the Chimichurri While the steak rests, prepare the chimichurri. Get all your ingredients chopped, minced, or at hand. Start by putting 2 tablespoons of sherry vinegar (or red wine vinegar) in a medium bowl. Add the minced shallot or onion and the minced garlic. Toss in the lemon zest. Let this mixture marinate for about 10 minutes. Then add the chopped parsley, chopped cilantro, and dried oregano stir. Add the chopped red pepper, Jalapeno pepper, and red pepper flakes (if you are using them). Stir and add 1/2 cup olive oil. Taste and correct salt and pepper. Now, taste your Chimichurri again and correct the balance of ingredients. If it is too sour, add a small amount of maple syrup or brown sugar. If it is not hot enough, add additional hot peppers. If it's bland, add a little more vinegar or lemon juice. You may also want to add additional sweet red peppers for added color. Make sure the salt, acid, sour, and heat are in balance and taste good to you. Don't be afraid to adjust according to your own taste preferences. Serving Suggestions Now that everything is ready, it’s time to plate it. Serve the sliced steak drizzled with chimichurri sauce, accompanied by grilled vegetables. The vibrant herbs in the chimichurri enhance the steak's taste and add a refreshing contrast. For a complete meal, add lime cilantro rice and roasted cherry tomatoes. Sizzling Summertime Delight Marinated skirt steak with chimichurri is not only a standout dish for your next barbecue but also a simple recipe that anyone can master. With just a few ingredients and a little time, this flavorful meal is sure to become a regular at your summer gatherings. Whether hosting friends or enjoying a cozy night at home, this delicious steak with vibrant chimichurri will elevate any dining experience. Fire up your grill, gather your ingredients, and savor the rich flavors of this dish right in your backyard. Happy grilling!

Cioppino is a seafood lover's dream, combining delicious fish and shellfish in a rich and flavorful broth. Traditionally from San Francisco, it combines mixed shellfish and white fish in a hearty stew, often savored with crusty bread. However, indulging in Cioppino doesn't have to break the bank! This recipe shows you how to make the best Cioppino ever, while keeping it budget-friendly. The secret lies in the homemade shrimp stock, which provides multiple layers of complex flavor — if you have had watery or disappointing Cioppino before, try this recipe. Best Cioppino on a Budget! The Basic Ingredients To make this recipe, you will start with one pound of whole shrimp. Use the heads and shells to make stock, and add the cleaned shrimp to the Cioppino. Whole shrimp are easy to find at any Walmart or Wild Fork Foods. You can also find them frozen in most seafood markets. Unless they are very fresh, they will typically be frozen since shrimp deteriorate faster with the heads on if not frozen. I found the shrimp in these pictures at Wild Fork Foods for $5.99. They also sell frozen whole baby squid for $6.98. Stock Ingredients: Heads and shells of one pound of shrimp 2 tablespoons olive oil Small onion, roughly chopped 1/2 of a large fennel bulb, roughly chopped 2 stalks celery, roughly chopped 2 garlic cloves, minced 1/2 c. dry white wine 8-ounce bottle of clam juice 8 cups water or vegetable stock Salt and peppercorns Cioppino Ingredients 2 tablespoons olive oil 2 finely chopped shallots or 1/2 c. finely chopped onion 1/2 bulb fennel, finely chopped 3 cloves of garlic, finely minced Red pepper flakes or chile paste (sambal or similar), to taste (but don't be shy) 2 14-ounce cans chopped fire-roasted tomatoes 2 quarts of seafood stock The cleaned shrimp (about 3/4 pound) Pound of white fish 3/4 pound to 1 pound of any shellfish (squid, clams, mussels, or scallops). Salt and pepper to taste Fresh parsley and fennel fronds to garnish The Foundation for the Best Cioppino: Homemade Stock The secret to any great Cioppino starts with the stock. Instead of relying on store-bought options, making your own stock from shrimp heads, shells, and aromatics elevates the dish without escalating costs. To start, rinse off a pound of whole shrimp. Remove the heads with a knife right at the gill line. Pull off the shells (leave the tail on) and put the head and shells in a bowl. Heat 2 tablespoons of olive oil in a sauté pan. Sauté onions, celery, and fennel until translucent. Add the shells and stir until they become orange. Press the liquid from the heads with the back of a knife. When the heads are well-browned, pour in 1/2 cup white wine and stir until the alcohol has burned off. Now add a bottle of clam juice and 2 quarts of water, canned seafood stock, or vegetable stock. Simmer for 30 minutes while skimming off the scum. Strain and return the stock to the pot. Discard the shells. Correct the seasoning. You should have around 2 quarts of shrimp stock. The Delightful Ingredients Once you have your stock ready, it's time to assemble the other ingredients that make this Cioppino truly spectacular yet affordable. I have made this dish many times and use whatever seafood I can find. Today, I have 3/4 pound of frozen whole squid, 3/4 pound of cleaned shrimp, and a pound of frozen cod fillets. At other times, I add more shrimp, frozen scallops, or other types of fish. Frozen mussels or clams are just fantastic in this dish. Use whatever you like best and can find at a reasonable price. Thaw your seafood ahead of time, and rinse it well. The Cooking Process Now that you have your flavorful stock and fresh ingredients, let's move to the cooking phase. Combine the Aromatics: In a large pot, heat olive oil over medium heat. Add finely diced onions, finely chopped fennel bulb, and minced garlic. Sauté until fragrant, about 2-3 minutes. Add red pepper flakes or chile paste to taste. Add the Stock: Pour in your homemade seafood stock and bring it to a gentle boil. Add two cans of diced tomatoes, with juice, and break them down with the back of a spoon. Cook for 10 minutes, allowing the tomatoes to break down and meld with the stock. Incorporate Seafood: Reduce the heat to a simmer and add the peeled shrimp, frozen squid, and cod. If using mussels or clams, add them as well. Cook until the shrimp turns opaque and the squid is tender, which usually takes 5-7 minutes. Don't overcook. Finish with Herbs: Just before serving, sprinkle with fresh parsley and serve with fennel fronds. Delicious bowl of Cioppino showcasing frozen seafood Serving Suggestions Cioppino is best served hot, ideally in a shallow bowl to capture all the sumptuous broth. Don't forget the crusty bread! A warm baguette or sourdough loaf is perfect for soaking up the delightful broth. Pair your Cioppino with a crisp green salad and a glass of white wine for a complete meal. This makes for an impressive dinner that's still easy on the wallet. Why This Cioppino Recipe Stands Out The beauty of this Cioppino lies in its adaptability and cost-effectiveness. Homemade shrimp stock is what sets it apart from traditional recipes—a true game changer that enhances the overall flavor profile. This recipe is also versatile; you can use whatever seafood you find. I made this recipe six months ago with bay scallops and shrimp I found on sale. It was just delicious. Use the seafood you like that you can find at a reasonable price, and make this recipe often. Bowl of Cioppino with scallops and shrimp. Moreover, using frozen seafood can cut costs without sacrificing quality. This recipe serves about four generous portions for around $20-25, making it both budget-friendly and satisfying for family gatherings or a cozy night in.