My Aldi recipes

For those who use some of Aldi products.

Hello my foodies!

I started a group using 95% or more Aldi ingredients.  Check it out if interested.  It’s called Aldi’s Recipe group!

M.j. Administrator


Hello and a very good day my Aldi foodies!

Everything Aldi except peanut butter.

Banana peanut butter muffins.

It’s my recipe.

As I recall.  Typing it while it’s fresh in my mind.  All Aldi except peanut butter.

2 cups Baking mix
2 eggs (room temperature )
1/2 cup sugar (I could have used less)
3 T butter melted
4 oz. unsweetened applesauce
1/2 cup approximately milk
11/2 mashed bananas
2 heaping tablespoons peanut butter
1 tsp. Vanilla

In a large bowl place eggs, sugar applesauce and peanut butter.  Whisk until combined.  Add cooled  melted butter and vanilla.  With a large spoon or mixer add Aldi baking mix and milk mixing well until soft scoop able batter.

Line muffin cups. Fill 3/4

Bake 350 degrees for approximately 20 minutes on middle rack.

Test at 15 minutes with toothpick.

Top should be lightly browned and firm to touch.  Serve warm or as desired.  Kitchen Tested by me!

Blueberry Lemon Bread

Blueberry Lemon Bread

Blueberries and Lemon, a really tasty combination.  Breakfast or Brunch lightly sweetened bread or dessert.  Delicious with a cup of coffee, tea or milk.

I adapted this recipe a little..I cut back on sugar because I wanted it to be a bread more than a dessert.  Thinking of breakfast was in my mind.


3/4 cup sugar
2 eggs
1/3 cup melted butter
zest of one lemon
3 T lemon juice
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
4 oz. fresh blueberries
1/2 cup 2% milk

Glaze:
 1/2 to 3/4 cup powder sugar
1 tsp. lemon juice (add more if too thick)

Heat oven to 350 degrees.  Grease loaf pan with cooking spray.

Beat together eggs, sugar, butter and lemon juice until smooth.

Add flour, baking powder and salt. Beat on low to medium until mixed.

Dust blueberries with a little flour.  Add blueberries and lemon zest gently to mixture using a large spoon . Mixture will be thick. Spoon mixture into loaf pan and bake approximately 60 minutes.  Test with a toothpick to make sure center comes out clean.

Cool about 10 minutes and turn onto large plate.  Cool completely.

In a small bowl place powdered sugar. Whisk lemon juice slowly into powdered sugar.  When cake is completely cooled drizzle over cake.


4/24/18

adapted from Heidi Davison

Spinach artichoke dip!

When I look for a tasty hot appetizer adding some really good cheese is very important.  I love cheese!! All kinds and the more flavorful the better.  Pecorino Romano(Italian) cheese is the cheese of choice for this wonderful appetizer.  It has 2 cups of Pecorino Romano cheese (one of my  favorite for just about anything). If you want a great cheese for topping (pasta, sauces and even appetizers, try using some Pecorino Romano.

12/30/13

Happy Baking and Cooking from my kitchen to yours,
M.J.

Ingredients

2 cups Pecorino Romano cheese

1 –10 oz. Chopped spinach, thawed(squeeze excess water out)

1-14 oz. Can artichoke hearts, drained and chopped

2/3 cup sour cream

1 cup cream cheese

1/3 cup mayonnaise

2 tsp. Minced garlic

Preheat oven to 375

Mix together cheese, spinach and artichoke hearts.. Combine remaining ingredients and mix  together.. Bake 20 to 30 minutes. Serve warm with crackers toasted bread.

Honey Pork Roast

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• Another crockpot recipe to add to my list.  I didn't add as much oregano(preference) and didn't add the Parmesan cheese.  It didn't seem to go with this recipe IMO.  

Make it to you and your families taste preferences. Oregano has never been a favorite of mine.  I think it can overpower a recipe so I always cut back on it slightly.  

It could be my memory of oregano goes back to when I was a young girl and we had a pizza restaurant  next to where my family had a small grocery store.  We ordered pizza from there frequently cause who doesn't like pizza lol.  Anyway for some reason on the table would be large shaker bottles with oregano in them and I used to load my slice with a lot of it.  Why?  I don't have a clue other than it seemed to be what we did at that time so now I don't like it.  I guess that's the best explanation I can give you. 

I adapted this recipe to our likes.  I only had (one ) 1 pound tenderloin and I did not add oregano.  We do not care for the intense flavor.  Be careful and adjust your amounts if necessary.

Thank followed this recipe and adjusted amounts to size if my tenderloin and I also added 1/4 of a green pepper to add to our taste.  I also am serving buttered carrots and rice with this meal.

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• 3 to 4 pounds pork loin roast
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• ½ teaspoon black pepper
• ¾ teaspoon salt
• 2 tablespoons garlic, minced
• ½ cup honey
• 2 tablespoons olive oil
• ¼ cup soy sauce
• *1/2 cup Parmesan cheese

DIRECTIONS

1. Place roast in crockpot.
2. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and *Parmesan cheese, and mix well.
3. Pour the sauce over the pork loin roast into the slow cooker.
4. Cover and cook on low for 6 to 8 hours.
5. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
6. Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.
7. Pour the reduced, thickened sauce over the shredded meat and serve.

Easy shrimp in chunky marinara sauce (short cut recipe)

If you ever hesitated to buy a jar sauce for the in a pinch meal both hubby and I actually enjoy this brand.

I think the main reason is it’s not over seasoned as many jarred sauce is.  True Italians do not use oregano and most jar sauce is loaded with that herb.  It overtakes the delicious tomato flavor.  Simple ingredients, basic spices as in garlic, basil and fresh olive oil make a delicious sauce.  Imo this brand comes the closest.

If you have a favorite jar sauce then this is a recipe you can easily adapt using your favorite pasta sauce. I use Victoria brand.

I do not buy jar sauce..I am a homemade from scratch cook but and I must say I was tempted at Costco...I know everything at Costco is tempting that's why I spent $$ there but they do have good buys on many items I use.

When I was there recently picking up a few things(and samples too) they had pasta samples using Victoria Marinara Sauce.. See photo.

It was really tasty and not over done with spices and if you like a chunky tomato sauce this is a good one.  I like spices but not so many that your first instinct is to taste an overwhelming oregano or some other very overpowering flavor.  Not for the Italian in me! 

 I love garlic, basil and sometimes a bit of sweet onion but that's about it and fresh or crushed tomatoes are a must when making my homemade sauce.

This sauce was really good. I mean really good so it's going to be my fall back jar sauce.  Note: that's saying a lot because I'd rather go without pasta than to use a jar one. Truth be told...

10/30/2019. Hubby Birthday penne( hubby’s favorite)

Using spaghetti  12/20/17

1/8/2020

Ok today I had some frozen shrimp and thought it'd be a good start making some scampi using Victorias sauce.  My husband and I were totally impressed and here's my first recipe using it.  Shrimp in Marinara tossed with linguine pasta.

Approximately l lb. 31/40 large shrimp(cooked)peeled and deveined)
Note: I thawed these shrimp overnight separating them with paper towels to drain well.
About 1/4 cup olive oil
1/2 tsp dried parsley
1 clove minced garlic
20 oz. Victorian brand Marinara sauce
3/4 lb. linguine pasta cooked and drained well
Pecorino Romano cheese to your liking.

In a deep skillet or dutch oven place about 1/4 cup olive oil. Allow to warm slightly and add 1 clove minced garlic or more depending on your tastebuds to the olive oil.  Allow the garlic to simmer slightly.  Add defrosted shrimp(I remove tails) and parsley. Allow shrimp to cook a few minutes until they start to sizzle a bit.  Add marinara sauce and cook until heated through. It will start to bubble slightly. Do not overcook shrimp.  Add cooked and drained pasta (I added the pasta directly into the sauce)and toss well adding some good pecorino romano cheese.  Serve immediately.

I have to say this sauce was delicious. I may try it again. Enjoy!