Chef's Salad in a Jar with Fresh Lemonade- Ingredients: 4 tablespoons Extra virgin Olive Oil 2 tablespoons Balsamic vinegar 1/2 teaspoon kosher Salt 1/4 teaspoon black Pepper 1 cup cherry tomatoes, sliced in half 1 small carrot, finely chopped 6 slices salami 4 slices turkey 4 slices provolone 3 cup baby greens Lemonade: 8 packets (1/2 cup) sugar 2 lemons 2 1/2 cups water Steps: 1. In resealable plastic bag, add 2 tablespoons, 1 tablespoon balsamic vinegar, ½ teaspoon salt and 1/4 teaspoon black pepper to each jar. Divide and layer the remaining ingredients among the 2 bags, ending with baby greens. Top with lids and refrigerated until ready to serve. 2. When you are ready to eat the salad just give the jar a shake and eat directly out of jar or dump into a bowl. Lemonade: 1. Simple Syrup: In a small sauce pan on medium heat, add ½ cup water and sugar. Bring to a simmer until sugar dissolves. Remove from heat and let cool. 2. In each mason jars, squeeze lemons. Divide simple syrup, add ice and fill with water. Tighten lid and shake. Refrigerate until ready to serve. Egg Salad Wrap with Crispy Chickpeas and Cold Brew- Egg Salad wrap: 5 eggs 3 packets (3T) mayonnaise 1 packet (1t) yellow mustard 2 green onion, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1 cup shredded romaine lettuce 1 teaspoon hot sauce 2-12in tortillas Crispy Chickpeas: 1 (15 ounce) can chickpeas 2 tablespoons olive oil 1/2 teaspoon kosher salt ½ teaspoon garlic powder Cold brew: 3/4 cup coffee 3 cups water Half n half Sugar (optional) Steps: 1. In a saucepan, add eggs, cold water and cover. Bring to a boil. Remove from heat. Let sit for 12 minutes. Place in bowl with ice and water to cool. Remove shells while in water. 2. In a bowl, chop eggs. Add mayo, mustard, green onion, salt, pepper, paprika and hot sauce. With a fork, mash until everything is combined. Place tortilla on a work surface. Divide egg mixture into 2 equal parts. Place in the center of the tortilla, top with 1/2 cup shredded romaine. Fold 2 inches of each side toward the center. Then roll up from the bottom. Chickpeas: 1. Preheat oven to 375 degrees. Drain and rinse the chickpeas well. Pour onto sheet tray lined with paper towels. Top with another paper towel and pat dry. 2. Remove paper towel from sheet tray. Drizzle with oil, salt and paprika and coat by tossing with your hands. 3. Place in oven and bake for 30 minutes. Turn off oven and keep chickpeas in oven for 1 hour. Do not open the oven. 4. Let cool completely before packing up. Cold brew: 1. In an airtight container, add coffee and water. Stir to make sure all grounds are wet. Cover with lid and place in the refrigerator for 12 hour or more. Remove from Refrigerator. Place a strainer over a large cup. Pour coffee thru. Discard grounds. Then repeat by laying paper towel into strainer ad strain again. Discard ground. Pour into glasses with ice, add half n half and sugar if desired. Hot Dogs with Quick Sauerkraut and Caramel Popcorn- Quick Sauerkraut: 1/2 cup water 1/2 cup distilled white vinegar 1/4 head cabbage, cored and thinly shredded 1 teaspoon sea salt 1/2 teaspoon garlic powder 2 hotdogs 2 hot dog buns 4 packets mustard Caramel Popcorn with Peanuts: 1/4 cup Popcorn kernels 2 tablespoons coconut oil 1 cup honey roasted peanuts 1 cup brown sugar 1 cup unsalted butter 1 teaspoon salt 1/2 teaspoon baking soda Steps: 1. Quick Sauerkraut: In a sauce pot, whisk together water, vinegar, salt and garlic powder over high heat. Bring to a boil and dissolve salt. Add cabbage and toss until coated. Place hotdogs on top of cabbage. Cover and simmer for 10 to 15 minutes, until cabbage is wilted and hotdogs are warm. Remove from heat. 2. Place hot dogs in buns top with sauerkraut. 3. Popcorn: In a large, heavy bottom, add oil and kernels. Turn heat to medium high. With the lid off, wait for the first few kernels to pop. Place lid on pot and shake every 10 to 15 seconds. When the popping slows down to a pop every 2-3 seconds turn heat off. Shake for another 10 seconds. Remove popcorn to a large bowl. 4. Dump Popcorn on a baking sheet. Sprinkle with peanuts. Preheat oven to 200 Degrees. 5. In a high sided saucepan, on medium heat, melt butter. Add brown sugar, salt. Bring to a boil, stirring to melt sugars. Boil for 3 minutes, without stirring. Turn off heat, add baking soda and whisk. 6. Pour over popcorn and stir to coat. Bake for 30 minutes, stir popcorn every 10 minutes. Scraping up sugar, if necessary from bottom of pan. 7. Remove from oven, break up any big clumps before sugar cools. Let cool completely. Store in an airtight container for 3 days at room temperature.
I'd just like to take a second and thank you for what you're doing here. My family and I are currently going through some hard times and your ideas for good cheap meals really helps get the creative juices flowing when all you have in the fridge is cold air haha.
you should look up here on youtube about depression era cooking, lady named Clara is the cook. she has since passed, but she shows what she ate as a young woman during the great depression . sweet lady. talk to elderly folks..especially poor folk..those who have been poor most of their life can tell you how to stretch Washington till he screams. me n mine were not the poorest but $ was tight most of my growing up. wasn't always what we wanted to eat but we rarely went hungry. good luck!
@@ciscoortega9789 I applaud people who reuse their ziplock baggies, but I think a lot of people see them as single use, so I think just not using them at all is better ❤
His personality in struggle meals is completely different from his earlier videos. It's a love/hate thing for me. It doesn't seem like he's being himself.
@@FrankieCooks 😊 A thought: Make the salad inside the quart container, a mason jar, or any other spare jar instead of using the bag. What do you think?
I thought I've seen it all when they showed piggy family having a picnic but at the end when Frankie shrinks himself and gets into the car with piggy omg... haha love this show a lot Frankie is such an awesome host
Idk what brown sugar costs in America, but you can make caramel corn even cheaper than that. Just use white sugar and water and when it's Amber coloured stir in a tbsp of butter. Simple. Extremely cheap. Just pour it over your popped corn and let it cool. Easy. Delicious. It's crunchy just on its own, no need to bake and do all this fancy stuff. 210g of sugar and just enough water until it dissolves.
This was my favorite so far. More of these please!! BTW because of your episode on crepes I tried making them for the first time ever. (I didn't use your recipe however) I was blown away by how easy it was. Thanks for the ideas!
Love the egg salad burritos and cold brew coffee. My mom always packed food for our car trips and made potato peel potato chips or potato sticks instead of buying chips.
I like to occasionally buy fancy iced tea in glass bottles, and the SO and I save and wash them. They're perfect for homemade iced tea, lemonade for the kid, iced coffee, you name it. We have a bunch in our cupboard and you'd be surprised how handy they are to have around. (And easier to drink from and uncap/cap on the go than mason jars.)
Has there been a bean-based episode yet? (I'm too lazy to check right now.) I've been seeing a lot of "beans plus spices" in cans at the store, and even bought a couple recently so my mom can try them out. I'm not a fan of bean salads myself, or baked beans or pork-and-beans, but I love chickpeas and lentils if prepared in a nice, spiceful way, and I love various things that include beans as a core ingredient (chili, minestrone soup, etc.).
Oh, I want to try that lemonade! I'm forever dehydrated in summer because I've never been a huge fan of water. This looks so good! And I've been trying to figure out the right way to make cold brew coffee forever. Never could get it quite right. I'll have to try this. Mm, I wanted all these foods!
I bought a steel very fine mesh filter on Amazon that fits in a mason jar, to cold brew coffee. No pouring thru a strainer after, just lift out of jar in the a.m. Delish!
If you find a good mandolin (fancy veggie slicer) in a thift store or I found mine in a hardware store for $10. The reason I bring it up is that it has a Julian blade which will make matchstick carrots. The one I have has thin and thick slicing (I use thin the most, it's good for zucchini noodles and potatoes for chili lasagna 💖) and thick Julian (French fries) and thin Julian (carrots). It's something I use a good bit and it's a good investment 😊
I have noticed Frankie, with every single production, you have thumbs down 👎? Does this mean that all of these people hate to eat your good food, or, they just hate to cook? Maybe they should consider a different website, which they might find more enjoyable? We all love you and your ideas. I, for one, am 67, retired, on a fixed budget, but still enjoy good food. I’m really sorry that these, thumbs down people, are so unhappy. I love to cook! And I, love you Frankie! If you agree with me, heart my message!
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
I invested in very small containers, Marshalls had them on sale 4 for 2 dollars. And I put salad dressing in that. But if you can't do that his salad setup definitely works. You can also put things like mushrooms at the bottom to marinade those at the bottom.
for the popcorn? to make it movie style butter flavored? add 1-2 Tbsp's butter to the coconut oil then add the kernels..TRUST ME!! this is the BEST POPCORN EVER!! no need to add anything but salt to taste...seriously..i do not make my popcorn ANY other way. i know you were making caramel, but thought i'd chunk this in to. :D had a friend over a few years back and i had made popcorn the night before n sealed the leftovers. she ate the rest of it!! i told her how i make it and she makes it that way now. she went out & bought a 50 lb bag of popcorn kernels from sams club!! no joke! s'good popcorn!!
Frankie, I’m in love with you! I know I’m too old for you, but I love everything about you! Your cooking is fantastic, but without your personality, nobody would notice. Since I can’t marry you, I’m making sure everyone I know, get to know you and your site. Your going places boy!
Only thing about the cold brew coffee is find beans that are roasted for specifically cold brew. If you use Espresso roast or filter roast, your flavors won't develop/over develop and you'll get lots of funk with your coffee.
Frankie I am an ole 52 yo woman and I just have to say that you are so cute and adorable and make preparing economic meals fun. But I have to admit I need a nap after bingeing a few. Blessings!!
I've had a long and tiring day, so glad I can end it with a cool episode like this! Do you think the baking soda would work on a butterless water and sugar caramel too ? Or can I maybe use margerine instead of butter ? Anyway thanks for the tips, it's always awesome :)
You should've microplaned the lemon before you juiced them, and added some of the zest into the sugar as you make the simple syrup. You get more flavor for no cost.
Semester is about to start up again so I was wondering if you could maybe do a video on stuff I can steal from the dining hall and then make into food that isn’t ramen
