These chipotle deviled eggs are super easy to make and are absolutely delightful. The yolks are mixed with capers, chipotle pepper sauce and scallions. They are exquisite.

You might think that combining smoky chipolte pepper sauce with capers and mustard is not a good idea. You would be wrong. This is a great combination of flavors that make these appetizers an absolute winner.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Makes twelve
6 hardboiled eggs – halved
1 tsp. finely chopped capers
1 tsp. finely chopped scallion green or chives
1 tsp. yellow mustard
1 heaping TBS mayonnaise
A little bit of salt
A little bit of black pepper
1/2 tsp. chipotle pepper sauce
1/4 tsp. paprika
Ground chipotle pepper for garnish

Carefully remove the yolks from the egg whites. Do not break the egg white. Set the egg whites aside.
Place the egg yolks in a bowl and mash them with the back of a fork.

Add the chopped capers, the scallion greens, mustard, mayonnaise, salt, pepper, chipotle sauce and paprika. Mix well. Taste for salt and adjust if necessary.

Fill the egg white halves with the prepared yolks. Sprinkle with ground chipotle peppers and serve.

1 whole egg – CALORIES 94.61; FAT 7.08 grs (sat 1.90; mono 2.45; poly 1.75); PROTEIN 6.40 grs ; FIBER 0.12 grs; CARBS 0.81 grs; CHOLESTEROL 187.46 mg; IRON 0.66 mg; SODIUM 150.46 mg; CALCIUM 27.18 mg

Print your recipe here – http://thefrugalchef.com/2015/03/chipotle-deviled-eggs/

Music from YouTube music library

The post Chipotle Deviled Eggs — The Frugal Chef appeared first on RecipeHotSpot.com.

Sparkling wine cocktails are fun and very refreshing. This particular one is made with frozen fruit and mint cubes. This is an easy and delicious recipe that you can serve on warm days or at brunches. Perfect for Mother’s Day or Easter.

When you are making cocktails like this one make sure to pick an inexpensive sparkling wine. We used Proseco for this one. It worked perfectly fine.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Orange juice
Mango or sweetened passion fruit juice
Mint leaves
Sparkling wine

Place a mint leaf in as many ice trays you would like. They can be any size.

Pour each type of juice into half of the trays and freeze overnight or for a minimum of five hours.

Place one cube of each juice into a glass and carefully pour sparkling wine into it. You can also fill a pitcher with the cubes and fill it with sparkling wine.

This cocktail will get better and better as the fruit cubes start melting.

Print your recipe here – http://thefrugalchef.com/2015/03/sparkling-wine-cocktails/

Music from YouTube audio library

The post Sparkling Wine Cocktails — The Frugal Chef appeared first on RecipeHotSpot.com.

Kokoda Recipe – Kokoda is a Fijian ceviche made with coconut cream. It is wasy to make and exquisite. We will be marinating white fish in lemon juice for at least thre hours and then adding coconut cream, tomatoes, peppers and scallions.

Kokoda is pronounced Kokonda in Fiji. You can serve it as an appetizer or as a light meal. Enjoy!

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Serves six
1 pound (500 grams) of white, fleshy very fresh fish
1 tsp. salt (or more to taste)
Enough fresh lemon juice to cover the fish in the bowl (I used 6 small lemons)
1 – 13.5 OZ. (400 ml.) can of unsweetened coconut cream
1 small ripe tomato – seeded and chopped
1 small red or green chili pepper – seeded, membrane removed and chopped
2 TBS of diced bell pepper (any color)
1 scallion – chopped (white, light green and dark green)

Clean the fish well by removing all bones, skin and any brown pieces it might have. Cube into small cubes and place in a glass or plastic container. Mix in the salt and lemon juice and cover the bowl. Refrigerate for about 3 hours.

Remove the fish from the fridge and add all of the remaining ingredients. Mix well and taste for salt. Adjust if necessary and serve. Enjoy!

CALORIES 319.80; FAT 24.98 grs (sat 21.42; mono 1.55; poly 0.69); PROTEIN 19.72 grs ; FIBER 2.08 grs; CARBS 9.12 grs; CHOLESTEROL 41.66 mg; IRON 2.23 mg; SODIUM 436.06 mg; CALCIUM 23.94 mg

Print your recipe here – http://thefrugalchef.com/2015/03/kokoda-recipe/

Music from YouTube audio library

The post Kokoda Recipe (Fijian Ceviche) — The Frugal Chef appeared first on RecipeHotSpot.com.

This snickerdoodle recipe has no cream of tartar in it. It is super simple to make and it delivers a soft and chewy cookie with a perfect cinnamon sugar crust.

Snickerdoodles are a classic American cookie and an all time favorite. They will last up to a week in an airtight container and freeze for up to two months.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Makes about thirty six cookies
1 cup (227 grams; 8 oz.) of unsalted very soft butter
1 1/2 (300 grams) cups white sugar
2 eggs at room temperature
1/2 tsp. vanilla extract
2 3/4 (350 grams) cups all-purpose flour
2 tsp. baking powder
1/2 a tsp. of salt
3 TBS sugar + 3 tsp. ground cinnamon for rolling the cookies

Heat your oven to 350°F (175 C).

Place the butter and sugar in a bowl and beat for about two minutes until you have a uniform cream. Add the eggs and vanilla and mix until incorporated.

Mix the flour, baking powder and salt in another bowl. Dump the dry ingredients into the butter and simply incorporate until it is all mixed. Do not overwork or overbeat the dough.

Mix the 3 TBS of sugar with the 3 tsp. of ground cinnamon in a small bowl and pour it onto a plate.

Form balls out of the dough the size of a walnut (or whatever size you prefer) and roll in the cinnamon sugar.

Place the balls on a parchment paper lined baking sheet leaving at least an inch of space between them as they will spread a bit. Bake the cookies for about 14 minutes. At about 7 minutes rotate the baking sheet inside the oven so that the cookies bake evenly. Your cookies will be ready when they are lightly browned on the edges and puffed up.

Remove the baking sheet from the oven and place it on a cooling rack. The cookies will flatten as they cool down. They will keep for a week in an airtight container.

1 cookie – CALORIES 119.29; FAT 5.47 grs (sat 3.34; mono 1.43; poly 0.28); PROTEIN 1.39 grs ; FIBER 1.84 grs; CARBS 16.42 grs; CHOLESTEROL 23.90 mg; IRON 0.54 mg; SODIUM 57.42 mg; CALCIUM 25.61 mg

Print your recipe here – http://thefrugalchef.com/2015/03/snickerdoodle-recipe/

Music from YT audio library

The post Snickerdoodle Recipe — The Frugal Chef appeared first on RecipeHotSpot.com.

This video will show you how to make scones. Scones are tender and delicious and very easy to make. They are great for breakfast, brunch or tea time. Serve them as is or with butter and jam. Whatever you decide I promise you will love them.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Makes eight scones
2 cups (256 grams) all-purpose flour
3 TBS sugar
1 TBS baking powder
1/2 tsp. salt
5 TBS of unsalted butter – cut and chilled in the freezer
1/2 cup currants (you can use raisins if you can’t find currants)
1 cup (8 oz) cold heavy cream

Preheat oven to 450 degrees F (230 C).

Place the dry ingredients in a bowl and whisk until well mixed. Add the butter and work it into the flour with two knives or a pastry blender. Work fast so as not to warm the flour/butter combination – until you have the consistency of crumbs. You will have some small chunks of butter left in the flour. That is fine.

Mix in the currants or raisins and add the cream. Mix the cream into the flour until the flour is wet. Dump the dough on to a clean, floured counter and start putting it together with heels of your hands. Try not to knead it but simply work it softly until it all adheres. The dough will look very dry in the beginning but will come together as you work it. Form the dough into a disk about 2 inches thick.

Cut the disc into 8 triangles – cut it in half, then in fourths, then in eighths. Transfer the triangles on to a parchment paper lined baking sheet and place them in the oven. Bake for about 15 minutes until the scones are lightly browned and have risen.

Remove the scones from the oven and place the baking sheet on to a cooling rack. Allow the scones to cool completely and then enjoy them as is or with butter and jam.

CALORIES 327.14; FAT 18.64 grs (sat 11.52; mono 5.10; poly 0.81); PROTEIN 4.19 grs ; FIBER 1.18 grs; CARBS 37.00 grs; CHOLESTEROL 60.18 mg; IRON 1.82 mg; SODIUM 295.54 mg; CALCIUM 158.01 mg

Print your recipe here – http://thefrugalchef.com/2015/02/how-to-make-scones/

Music from YouTube audio library

The post How to Make Scones — The Frugal Chef appeared first on RecipeHotSpot.com.

This mussel recipe is made in a tomato sauce with vodka and cream. It is really quite easy to make and absolutely delicious. This is a great weeknight meal but can also be served on special occasions such as Mother’s Day.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Vea este video en español –

Serves six
2.2 pounds cleaned mussels – remove the sticky membrane (beard) between the shells
1 TBS olive oil
1 small onion – finely chopped
4 garlic cloves – minced
1 – 28 oz. (400 grams) can of chopped tomatoes
1 tsp. dried oregano leaves
1 tsp. sugar
1/2 tsp. ground red chili pepper (optional)
1/2 cup(125 ml) vodka
Salt & pepper
1/2 cup heavy cream
Chopped fresh basil for garnish

Add the olive oil to a large skillet and heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until it is translucent and softened. Add the garlic. Cook, stirring constantly, for about a minute until you can start smelling it. Add the chopped tomatoes, the oregano, the sugar, the chili pepper and the vodka. Mix well, cover the skillet and allow simmering for about 7 minutes so that the alcohol evaporates. Work on low heat.

Uncover the skillet and season the tomato sauce with salt and pepper to taste. Mix well. Add the mussels and mix them into the sauce. Cover the skillet and let them steam for about 3 to 4 minutes. Remove the cooked mussels from the tomato sauce. If you are using whole mussels and some of them do not open please discard them.

Add the cream to the tomato sauce and mix. Do not bring the sauce to a boil. Simply heat it through. Return the mussels to the cream sauce and sprinkle with chopped basil. Heat and serve. You can serve these over pasta or with s nice fresh chunk of crusty bread.

CALORIES 324.66; FAT 13.46 grs (sat 5.63; mono 4.62; poly 01.53); PROTEIN 21.96 grs ; FIBER 1.84 grs; CARBS 17.43 grs; CHOLESTEROL 74.06mg; IRON 6.93 mg; SODIUM 1084.67 mg; CALCIUM 77.58 mg

Print your recipe here – http://thefrugalchef.com/2015/02/mussel-recipe/

Music form YouTube audio library

The post Mussel Recipe in Spicy Tomato Sauce — The Frugal Chef appeared first on RecipeHotSpot.com.

This is one of my favorite fig recipes on this website — gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.

You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt

FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar

Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.

In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.

Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.

Cool the filling down completely and put it in the food processor to make it into a puree.

ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.

Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4×6 inches (10×15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.

Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.

Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.

Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.

Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.

These cookies will last you for about a week in an airtight container. Enjoy!

2 cookies – CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg

Print your recipe here – http://thefrugalchef.com/2015/02/fig-recipes-cookies/

Audio from YouTube audio library

The post Fig Recipes — Cookies — The Frugal Chef appeared first on RecipeHotSpot.com.

This New York cheesecake recipe is traditional and easy. It consists of a nice cookie crumb base filled with a creamy filling and topped with a sour cream.

You will not be able to eat this cheesecake right away. It needs to set in the refrigerator overnight so please make sure to allot the time.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242

Vea este video en español – http://youtu.be/_GBiEcCA7AE

Serves twelve
FOR THE CRUST:
1 1/2 cups (150 grams) of Graham cracker or vanilla wafer crumbs
3 TBS (37.59 grams) white sugar
6 TBS (85 grams) of melted unsalted butter – cooled
FOR THE FILLING:
3 – 8 oz. packages (250 grams) of cream cheese at room temperature
3/4 cups (150 grams) of white sugar
2 eggs
1 egg yolk
A pinch of salt
1 tsp. vanilla extract
1 tsp. fresh lemon juice
FOR THE TOPPING:
1 cup (230 grams) sour cream
1/2 a tsp. vanilla extract
1/4 cup (50 grams)white sugar

Heat the oven to 350 degrees F (175 C).

Grease the inside of an 8 inch (20 centimeters) springform pan.

In a bowl mix the crumbs with the sugar and the butter. Mix until incorporated.

Dump the cookies into the pan and press them onto the bottom and the sides with your clean hands.

Beat the cream cheese and the sugar in a bowl until you have a nice uniform cream.
Add the eggs and the yolk, one at a time, and beat after each addition. Add the salt, 1 tsp. vanilla and the lemon juice and beat until well mixed.

Transfer the cream cheese mixture into the pan on top of the crust. Spread it out evenly with a spatula. Place the pan in the oven and bake for about 45 minutes.

While the cake is baking make the topping by whisking the sour cream with the sugar and 1/2 tsp. vanilla in a bowl.

Remove the pan from the oven and let it cool down for about 5 minutes. Reduce the oven to 325 degrees F (162 C).
Spread the topping evenly on the cheesecake and return it to the oven for an extra 15 minutes or until the sides of the cheesecake are firm but the middle remains a little wiggly.

Cool the cheesecake completely and cover with some aluminum foil without touching the filling. Place it in the fridge and let it chill overnight.

The next day, remove the cheesecake from the fridge and unmold. Slice and serve. This dessert goes beautifully with fresh, sliced strawberries.

CALORIES 280.33; FAT 14.65 grs (sat 7.22; mono 3.85; poly 0.77); PROTEIN 3.95 grs ; FIBER 0.35 grs; CARBS 33.18 grs; CHOLESTEROL 147.48 mg; IRON 1.26 mg; SODIUM 238.81 mg; CALCIUM 90.11 mg

Print your recipe here: http://thefrugalchef.com/2015/01/new-york-cheesecake-recipe/

Audio files from youtube audio

The post New York Cheesecake Recipe — The Frugal Chef appeared first on RecipeHotSpot.com.

These roasted green beans are roasted with garlic and then tossed with cranberries and walnuts. The green beans are crisp and the garlic caramelized. You cannot go wrong with this side dish.

This is a vegan recipe as well. It is low in calories and a joy to eat. Enjoy!

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242

Vea este video en español – http://youtu.be/ROUgRpkxXTM

Serves four
1 pound trimmed green beans
4 large garlic cloves finely sliced
1 TBS olive oil
Salt & Pepper
¼ cup chopped walnuts
¼ cup dried cranberries

Heat your oven to 425 degrees F (225 C).

Place the green beans and the garlic in a roasting pan. Drizzle them with olive oil and season with salt and pepper. Toss the green beans around with your clean hands, making sure that they are coated evenly, and reorganize them in the pan in a single layer.

Place the green beans in the oven and roast for 15 minutes. Remove them from the oven and flip them around. Return the green beans to the oven and roast for an extra 10 minutes.

Transfer the green beans into a bowl and add the walnuts and cranberries. Toss everything and serve. Enjoy!

CALORIES 137.46; FAT 8.51 grs (sat 0.98; mono 3.14; poly 3.98); PROTEIN 3.24 grs ; FIBER 4.11 grs; CARBS 15.48 grs; CHOLESTEROL 0.00 mg; IRON 1.49 mg; SODIUM 588.72 mg; CALCIUM 52.60 mg

Print your recipe here: http://thefrugalchef.com/2014/12/roasted-green-beans/

Audio files from youtube audio

The post Roasted Green Beans with Cranberries & Walnuts — The Frugal Chef appeared first on RecipeHotSpot.com.

Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242

Vea este video en español – http://youtu.be/1eMU4ySk1lg

Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Confectioner’s sugar

Cream the butter and the sugar for about three minutes until it is fluffy.

In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.

Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.

Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.

Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.

Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.

2 cookies – CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg

Print your recipe here: http://thefrugalchef.com/2014/12/almond-crescent-cookies/

Audio files from audiomicro.com

The post Almond Crescent Cookies — The Frugal Chef appeared first on RecipeHotSpot.com.