Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less by Jessica Fisher

  • Poblano chile enchiladas (page 18)

    from Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less Good Cheap Eats by Jessica Fisher

    • Categories: Main course; Cooking ahead; Mexican; Gluten-free; Vegetarian
    • Ingredients: sour cream; salsa verde; corn tortillas; poblano chiles; cheddar cheese
    • Accompaniments: South of the border slaw; Zesty Mexican rice
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Notes about this book

  • averythingcooks on January 15, 2025

    Bryan's Broccoli & Onions [pg 162]: This is a tasty way to fix broccoli, 1st sauteeing the florets with the aromatics & some Marsala wine, followed by a steam with a little added water and lastly seasoning with lemon zest, salt & pepper. I love roasted broccoli but this did make for a nice change.

  • averythingcooks on January 11, 2025

    Jack's Best Baked Beans [pg 151]: A pantry re-org yielded a can of baked beans and I came here to dress them up as a side for BBQ pork chops. As we do like our heat, I added a mix of diced Fresnos + hot banana peppers with the onions & bacon and chose a pretty hot mustard. Best baked beans I've ever made? No, but they were quick & we liked them :)

  • averythingcooks on January 08, 2025

    Rich & Creamy Polenta [pg 139]: I have made her simpler version of mozzarella polenta which was good under a very richly sauced main and this time came here for the richer version (with whole milk & butter) for a simpler main...and it was the perfect choice. A quick taste indicated a touch more salt was needed and I chose to use parmesan for the job which worked well.

  • averythingcooks on January 07, 2025

    Creamy Scallion Dressing [pg 277]: With buttermilk, parsley, garlic & lots of scallions we thought this was a good starting point for a dressing...but we ultimately wanted something a little more assertive. I added fresh lemon juice, fresh dill + a few drops of hot sauce and we used this to dress a main course salad with greens, lots of crisper items, roasted chicken breast & hard boiled egg.

  • averythingcooks on December 20, 2024

    Mexican Spice Blend [pg 81]: I needed taco seasoning for last night's dinner & this did the job. In place of the optional cinnamon, I use a cinnamon chile rub that we like. This is easy to heat up (or down) if needed by your choice of chile powders & amount of cayenne.

  • averythingcooks on December 19, 2024

    Cranberry-Pesto Pasta Salad [pg 134]: I made this as a trial run for guests & we agreed that it will make the menu. The basil pesto makes a great all-in-one dressing and you get big pops of flavour from the craisins & feta. I skipped the sunflower seeds and as we wanted a little more acid, I added sliced mild pickled red peppadews. That splash of bright red coupled with the sliced scallions & additional chiffonaded fresh basil make it a nice addition to a holiday spread. I also think it benefited from time in the fridge which also makes it a great make-ahead.

  • averythingcooks on December 09, 2024

    Cheesy Polenta [pg 32]: I've made lots of cheesy polentas with various cheeses & came here to try mozzarella. She has 2 recipes in the book using mozzarella with the big difference being the liquids/richness. This one calls for just water and the other, chicken stock, milk & butter. Our main was a lovely shredded pork shoulder in a rich flavourful sauce and so I came here BUT did use a mix of water & homemade broth. Even without the milk & butter, this polenta was a great base with an almost "cheese pull" feel due to the mozzeralla.

  • averythingcooks on May 08, 2024

    Roasted Tomato Sauce [pg 43]: This flavourful sauce has you roast garlic cloves along with the tomatoes. I ran this through the food mill and returned to a simmer with a parm rind & the end of a bottle of passata. It is destined to be frozen in 1/2 cup portions for pizzas but I also like her ideas for other uses (ie dip for breadsticks). I will come back here when tomatoes & garlic start coming out of the garden.

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Reviews about this book

  • Kitchn

    If meal planning is your jam, then this is the cookbook for you...a road map with more than 200 recipes that are organized into 70 multi-course dinner menus that are supposed to cost $10 or less.

    Full review