Recipes on a Budget

"Affordable Recipes for All"

Peanut Butter-Chutney Barbecued Chicken


1/4 cup mango chutney
1/4 cup peanut butter
2 tbsp soy sauce
2 tbsp white vinegar
12 ea bone-in chicken thighs)
1/2 tsp salt
1/2 tsp ground black pepper


Heat the oven to 375 degrees.

to make the sauce, chop any large chunks in the chutney (brands vary).  In a medium bowl, whisk together the chutney, peanut butter, soy sauce and vinegar.  Set aside.

Season the chicken thighs with salt and pepper, then place them on a rimmed baking sheet.  bake for 30 minutes.

Meanwhile, heat a gas grill to medium-high or prepare a charcoal fire.

Remove the chicken from the oven and brush with the peanut butter-chutney sauce.  Grill the chicken, turning and basting frequently, until well browned and cooked through, about 10 minutes.

(6 servings)


Share this post :


08/16/2010 Posted by | Chicken | 1 Comment

Fresh Tuna Club

Technorati Tags: ,,


4 ea (6-oz) fresh tuna
1 tsp sea salt
    black pepper, to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated Parmesan cheese
2 tsp olive oil or canola oil
2 cups arugula
2 ea vine-ripened tomatoes, sliced
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp basil mayonnaise


Season tuna with salt and pepper.

Brush bread with softened butter and sprinkle with Parmesan.  Toast bread in oven under broiler, remove and hold warm.

Heat olive oil in non-stick skillet over medium high heat.  Place tuna in pan and sear about 2 to 3 minutes on each side.  This should produce a medium rare piece of tuna; simply increase cooking time for a different doneness.

Assemble sandwich in the following manner:  1 slice bread topped with arugula and 2 slices tomato; drizzle with small amount of extra virgin olive oil and balsamic vinegar.  top with another slice of bread.  Brush with basil mayonnaise.  Top with 2 slices tomato and piece of tuna.  top with third slice bread.

MAKE BASIL MAYONNAISE:  Combine 1 cup mayonnaise, 1/4 cup sour cream and 1 tablespoon pesto.  Season to taste with salt.  Store in refrigerator.


Share this post :

08/16/2010 Posted by | Sandwich | Leave a comment

Southwestern-Style Breakfast Burrito


4 ea large eggs
2 tbsp light sour cream
1/2 cup chopped scallions
1/8 tsp ground black pepper
1 ea burrito-size (large flour tortilla
1 tsp olive oil
1/2 cup finely diced chorizo (2-oz)
3 tbsp chunky salsa


In a medium bowl, whisk together the eggs, sour cream, scallions and pepper.  Set aside.

In a large nonstick skillet over medium-high, toast the tortilla until heated through, about 1 minute per side.  Transfer to a plat and cover to keep warm.

reduce the heat to medium and add the oil to skillet.  When the oil is hot, add the chorizo and cook until lightly browned, 1 to 2 minutes.  Transfer the chorizo to a small dish.

Pour the eggs into the skillet.  As the egg cooks, use a spatula to lift the edges to let the uncooked egg run underneath.

When the eggs are completely set, sprinkle with the reserved chorizo, then the cheese.  Remove the pan from the heat, cover and let rest several minutes, or until the cheese is melted.

Uncover the tortilla and spread the salsa over it.  Slide the omelet on top.  Roll the tortilla and omelet up together to form a wrap, then cut it in half crosswise to make 2 servings.  If needed, secure each half with a toothpick.

(2 servings)


Share this post :

08/16/2010 Posted by | Breakfast | 2 Comments