foodieonadime
Foodie On A Dime
Inexpensive and economical recipes and restaurant reviews
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Foodie On A Dime Review (Wichita, KS)
Reveiw: Station 8 BBQ
Once again I am singing the praises of this restaurant. If you love BBQ and hate over smoked meats, this is the place! The meat are smoked but without being overpowering. The flavor of the meats all stand out. The sides are fabulous, all of them. The corn pudding is one of the best I have ever tried and the green beans are packed with flavor and still firm and crispy fresh. Station 8 makes their mac and cheese fresh and with real cheese making it just amazing. It's creamy and saucy. The baked beans are stunning and the best this side of Boston. Not too sweet either. Whatever style of BBQ you fancy, Memphis, Carolina, Texas, KC, this is the place for you. The kitchen offers 4 different bbq sauces and one is better than the next. THe burnt ends are my personal favorite and especially since its all meat with only a little fat. All in all you get plenty for your money. Two meats and two sides for $15 and you just can'g go wrong. Call ahead, because they are open limited times and when it runs out it's out.
You will not regret it!
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Keto Chicken Parmesan (serves 5)($16.50)
Once you try it this way you will never go back.
1 large package of boneless chicken breast that have been butterflied into 10 pieces (5 for this recipe, 5 for the stuffed chicken breast recipe)($11)
1 1/2- 2 cups ground pork rinds (breading) {grind pork rinds in your food processor until it resembles bread crumbs}($2)
1 egg beaten
a splash of milk or cream with a little water
1 large jar of your favorite sauce or canned make sauce ($2)
3/4 cup or your favorite shredded cheese ($1.5)
oil for frying
salt and pepper to taste
onion powder for egg mixture
Preheat oven to 350 degrees.
Take each breast and dip into egg, milk, onion powder, salt and pepper mixture.
Coat well.
Place coated chicken in the pork rind crumbs and cover both sides, patting the crumbs well to make sure they adhere well.
Set aside on a plate.
Heat oil in a pan for frying. (test oil temp after a few minutes by dropping a crumb or two into it and watching that it starts to sizzle)
One or two at a time, place chicken in oil and cook on each side about 3-4 minutes each side or until golden brown.
Place the breasts in a 9x13 aluminum pan or baking dish that has been sprayed with cooking spray.
Pour sauce over chicken making sure to coat the breasts well.
Top with shredded cheese.
Bake for 30-35 minutes or until the cheese has a nice golden brown color.
Remove from oven and allow to rest 5-8 minutes before serving.
Pro Tip:
Serve with zoodles (zucchini that has been spiraled into spaghetti strands, or with broccoli or green beans.
This may also be made with konjac pasta that has been washed, drained and then cooked in a dry pan until all the moisture has been removed.
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Easy Stuffed Chicken Breasts (in the microwave)($16.50) Serves 5
This is the easiest way to make stuffed chicken breast, and the best part is that it's cooked in the microwave. You don't have to heat the whole house to make it and yes, the chicken is moist and tender!
Here we go.....
1 large pack of chicken boneless skinless chicken breasts (5 are in the picture which will make 5 servings of this meal and 5 of tomorrows meal)($11)
1 box stuffing mix ( your favorite flavor, made per box directions) ($2)
1- 16oz tub sour cream ($1.50)
1 large can (24oz) cream of mushroom soup ($2)
**6-8 mushrooms (optional)
1 tblsp onion powder
salt and pepper to taste
Butterfly the chicken breasts into two pieces each so that you are left with 10 pieces. Separate 5 and bag the up for another recipe. (tomorrow I will have a keto chicken parmesan recipe you will love)
Season the 5 pieces of breast you will use for this recipe.
Make the stuffing using the stove top method and set aside to cool.
Spray a corning dish or pyrex dish with cooking spray* (do not use any metal pans)
With an ice cream scooper, scoop even sized dollops of stuffing onto the corning dish as pictured.
Add one slice of the breast meat on top of each mound of stuffing and wrap any parts that stick out neatly around the stuffing to make the 5 balls of chicken.
In a separate bowl, add sour cream, cream of mushroom soup can, optional chopped mushrooms (if you are adding), and onion powder, and salt and pepper to taste.
Mix all these wet ingredients with a whisk until well blended.
Spoon over each mound of chicken to coat thickly making sure that no chicken is at all exposed. Use all the mixture.
Now for the easy part.
Place the corning dish in the microwave and cook on high for 30 minutes.
When done, remove from microwave and allow to rest for 5-10 minutes. Serve with green beans.
Enjoy.
Note:
You do not have to add extra mushrooms. We happen to love mushrooms and adding them makes this meal just that more yummy.
This is also great with steamed broccoli.
This meal is so popular with kids and you can hide chopped spinach in the stuffing, chopped broccoli in the gravy topping, and even onions in the stuffing mix (if you sauté them and add them after making the stuffing), so its a win win for families with picky eaters.
Pro Tip:
Butterflying the breasts can be difficult of you have never done it. You can ask the store butcher to do it for you and they will. Then you just separate them at home and done.
If you want to tackle this at home, shoot me a message and I can upload a video or detailed instructions for my subscribers. It just takes a little practice and with this meal, mistakes are forgiving.
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Pasta Bolognese in the Instant Pot
This is so super easy, fast and cheap that everyone should try it. The flavors are fabulous too since it is cooked in a pressure cooker which brings out the flavor in everything. Enjoy!
Serves 6-8 good portions (Total price-~$8)
1 lb ground beef ($3 on sale)
1 lb dry pasta ($2) (use rigatoni, ziti, penne, or any hearty noodle)
1 jar or large can of pasta sauce (Hunts has a 24oz sauce in a can thats good and cheap)($2)[I used one from my pantry]
1 can chicken or beef broth($.79)
1 large onion, diced ($.50)
chopped garlic to taste (I used 1 tablespoon pre-chopped)
oregano to taste ( I used 1 tablespoon)
salt and pepper
Instructions:
Turn your instant pot on to sauté and normal heat (make sure the lid is off and its plugged in)
Heat pot and then add some oil (I use 1-2 table spoons)
Add beef and begin browning
Add diced onion and continue browning
While the mixture is cooking, add the garlic, oregano and salt and pepper to your liking.
Cook until all the pink is gone from the meat.
Add broth can and stir and scrape the bottom of the pan if there are any bits that got stuck.
Add the entire box of uncooked pasta (do not mix or stir)
Top the pasta with the sauce (do not stir or mix in)
Turn sauté off
Place lid on the pot, turn the vent to seal position.
Click pressure button and add time to 6 minutes. (yes 6 minutes)
**Normal setting, High pressure (see pic)
Now wait for the magic.
When the pot beeps that it's done, immediately release the pressure by turning the valve to vent position and wait for the red plunger to drop. It is now safe to open.
Open, stir and serve.
Note: Do not add or take away from cooking time. The 6 minutes will give you perfect al dente pasta and you will never want to do it any other way again.
Pro tip: Serve with a beautiful crusty piece of a baguette and a caesar salad, or your favorite salad.
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Beef Potato Casserole
1 lb ground beef ($3 on sale)
1 can cream of chicken soup ($1.50)
1 can cheddar cheese soup ($1.50)
1 bag frozen diced potatoes(30 or so oz) ($2)
1 bag frozen peas and carrots(10-12 oz)($1)
1-1/2 cups shredded colby jack cheese ($2)
salt and pepper to taste
1 tblsp onion powder
2 tsp granulated garlic powder
It doesn't get any easier than this meal and all for under $12!
This serves 12-15
Preheat oven to 350 degrees.
Brown the ground beef and season with the garlic powder, onion powder and some salt and pepper.
In a 9x13 pan ( I use disposable ones from Sams), add frozen potatoes, the frozen peas and carrots, the cans of soup, and 1/2 cup of the cheese.
Once meat os browned, add on top of the other ingredients and stir everything together until it is all well and evenly distributed.
Top is all with the remaining 1 cup of cheese and place in your heated oven for 50-55 minutes and until it is nicely golden on top.
Remove from oven.
Serve and enjoy!
Tips:
This meal is so versatile so here are some alternatives.
Try ground chicken or turkey as alternative meats
Choose your favorite frozen veggies instead of peas and carrots.
Change the soup flavors. Below are some ideas:
Mexican Casserole - With Chicken or beef : try nacho cheese soup, cream of chicken soup, a tablespoon or more of taco seasoning in the chicken or beef mixture, and frozen leaf spinach or broccoli, in the potatoes (everything else the same)
Feeling adventurous? Add a small can of diced tomato (no juice) to above mix.
With ground turkey try: canned cream of mushroom soup, cream of celery soup, frozen diced onions and frozen green beans, 1/2 tsp of ground sage, and the potatoes. Use your favorite shredded cheese.
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Keto Meatloaf
Ingredients:
3 lbs ground beef
1 onion diced small
1 egg
1/4-1/2 cup grated parmesan cheese
1 -1/2 cups ground pork rinds
1 tblsp granulated garlic
salt and pepper to taste
Super simple and all for under $10. This meal serves 8-10 portions** and it's keto for the win.
Preheat oven to 350 degrees.
Place all ingredients in a large bowl and mix well with your hands.
Spray a loaf pan with non stick spray
Press meat mixture into pan firmly and press down around the edges so that it resembles a bread loaf while in the pan.
Place loaf pan on a sheet pan and place in over for 50 minutes or until golden brown.
Internal temp should be more than 140 degrees, if you are checking.
Remove from oven and allow to sit for 10-15 minutes before cutting.
Slice meatloaf into 3/4 inch slices and serve with salad (or mashed potatoes if you are not doing the keto thing)
** for the picture of the finished meatloaf, I sliced at 1 inch
Enjoy the full fat and taste!
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Ziggy's Pizza Wichita, KS
All hype little to no substance. Let's get to it. The $7.99 cheesy garlic bread was a joke. It was literally the top slice of a hoagie bun cut into slices and toasted with cheese on top and served with canned pizza sauce. The server actually had the gall to call it Texas toast with cheese on top but clearly she has never seen Texas toast. Ick! The pizza menu had the run of the mill
choices with albeit interesting names, but it was the same ole same ole you get everywhere. Prices were reasonable in this market. The dough seemed more like a bread dough and not really quite pizza dough and there was negligible amounts of sauce on both pizzas we tried. They are also shaped in rectangular shape, and my guess is because they don't quite know how to toss dough. The edges are rolled to make the traditional edging seen on pizza and again probably because they don't know how to get a pizza edge on it. Now for the flavor. I ordered a half veggie and half all meat )veg-n-out, meat me at ziggy's respectively) and my husband ordered the taco pizza ( called the mamacita's). The meat had great flavor yet again there was almost no sauce on the pie. The veggie tasted like nothing. And the taco pizza tasted like a salad. That's the very best and most generous thing I can say about it. The service was fair and nothing special. Our server spent more time at the bar socializing with a barfly than tending her tables. The table next to me never got their order of ranch and she repeated went back and forth for items and kept forgetting what she was asked for. All in all I would not go out of my way to eat here when there are better options just up the road. It's a pass for us on this one!
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