My Grocery shopping addiction, Kroger and inadequate couponing

produce, salad, Kroger, grocery store, grocery shopping
The produce isle at Kroger puts me in a salad mood.

Hi, my name is Demetra and I’m a grocery shop-a-holic.  My Last visit to a grocery store was yesterday and I must admit that I’m going back today. I go to the grocery store at least 3-4 times per week, I go whenever I get the urge to experiment with a new recipe…which is often.   Maybe I shouldn’t count yesterday because I was at  Kroger grocery store for a bloggers event, but I did some shopping as well.  I couldn’t resist.  Kroger reps gave our group of bloggers a tour of the store, lots of info on their programs (like their Simple Truth line of products and the beloved fuel points) and a nice bag o swag.   While I do try to patronize local farmers markets, sometimes you need a quick, convenient grocery store to run to so you can get dinner on the table.

Kroger, Boars Head, deli, grocery, grocery shopping, Grocery store
Kroger’s Deli section knows my love of Boar’s Head products well. The Sopressata, GENIUS

The folks at Kroger wanted to get out the word about the new lower prices on over 3,000 items, which I appreciate because I don’t use coupons often and lower prices would help my budget out a lot.  Kroger will also do away with doubling coupons (as of September 22) which doesn’t really affect me because any coupons I clip generally end up in the bottom of my purse, not to be found until the day after it expires.

Kroger, grocery shopping, gas, discount, fuel
Kroger fuel points are the business. I’m going to shop anyway, might as well get a discount on gas while I’m at it.
soft drinks, beverage center, Kroger, grocery store
The Kroger I visited yesterday was not the one at which I normally shop. The one I frequent does not have this mega drink dispenser. My kids would lose their minds if they saw this beverage center when we went shopping, it’s BANANAS

Gotta go, we’re out of milk…and I need gas


WINNER WINNER Chicken schnitzel dinner

When I’m making a meat dish that’s breaded I skip the flour, beaten egg and bread crumb process.  I streamline it by making a slurry of cornstarch and egg white to hold the bread crumbs.  This creates a well coated piece of meat and the coating won’t separate from the meat while cooking.

Chicken Schnitzel with melted mozzarella and salad
Chicken Schnitzel with seared tomato, melted mozzarella and salad

4 boneless chicken breasts pounded to about a 1/4 inch thick

salt, pepper, garlic powder

2 egg whites

1/4 cup of corn starch

2 tablespoons of cold water

1 teaspoon lemon juice

2 cups bread crumbs

1/4 cup canola or vegetable oil

Part skim mozzarella cheese ( not the fresh kind, it’s too watery for this purpose)

1 tomato, sliced

chopped parsley

lemon wedges

Heat the oven to 250 degrees.

Use a skillet large enough to hold 2 pounded chicken breasts.  You will need a cookie sheet to put the chicken in the oven

Season the pounded chicken with garlic powder, salt and pepper.  Beat egg whites,  water and corn starch together.  Dip the chicken breasts in the corn starch mixture then dredge in bread crumbs.  Saute in oil for about 4 minutes each side on medium high heat until the chicken is cooked through.

Drain the chicken on a paper towel then put cooked chicken on a cookie sheet and top with sliced cheese (please don’t put the paper towel in the oven) .  Place in warm oven for 5 minutes to melt the cheese.  Sear the tomatoes and place on top of the chicken breast, sprinkle with parsley and serve with lemon wedges and a salad.


because BACON! That’s why!

I’ve been curing and smoking my own bacon (insert yo mama joke here) for quite a few months and it’s one of the best things I’ve ever learned to do in the kitchen.  It’s so good that I’ve totally given up on purchasing bacon from the grocery store.  Here’s the recipe, let me know if you give it a try, I think you’ll be happy that you did.

We’ve been out of bacon for a quite a while, which I don’t mind because we don’t need to eat it everyday.  If it’s in the house it WILL be eaten so it’s best not to have it available all the time.   My people were starting to crave it.  My Mom asked why I didn’t bring any on my last visit and my youngest son has been walking around the house singing the bacon pancake song (yes, that’s a real thing) so I had to get a batch started.  It’s not difficult to make but it is time consuming.  It takes over a week but it’s well worth it.

My latest batch is finally ready and this is what we did with it:

bacon, sliced thick and ready to cook
bacon, sliced thick and ready to cook
tomatoes, shallots and herbs
A plate of thick bacon, ready and waiting
A plate of thick bacon, cooked, ready and waiting
BLT with two kinds of tomatoes because one is not enough
BLT with two kinds of tomatoes because one is not enough
It looks good, doesn't it?  mmmm, yeah it's so delicious
look at it. It looks good, doesn’t it? mmmm, yeah it’s so delicious
Marinated tomato salad with bacon
Marinated tomato salad with bacon


2 Cups of fresh tomatoes chopped into1 inch pieces

1 shallot thinly sliced (2 tablespoons)

1 teaspoon of sea salt

1/8 teaspoon fresh ground pepper

1 tablespoon olive oil

2 tablespoons red wine vinegar

Mix all ingredients together and let marinate refrigerated for about an hour

Bacon kettlecorn with rosemary. Oh yes I did.  A little salty sweet herbal and bacony goodness
Bacon kettle corn with rosemary. Oh yes I did. A little salty sweet herbal and bacony goodness



1 tablespoon canola oil

1 tablespoon bacon fat

½ cup unpopped popcorn kernels

¼ teaspoon fine salt

¼ cup granulated sugar

½ cup bacon, finely chopped and cooked until crisp

½ teaspoon fresh rosemary chopped

Use a large heavy bottomed pot with high sides and a lid.  Please be careful.

Add canola oil, bacon fat and three popcorn kernels into the pot ( these three kernels are used to test the heat of your oil), cover and heat over medium/high flame.  When the popcorn kernels start to pop your oil is ready to add the rest of the popcorn kernels, sugar and salt. Cover and shake the pot to keep the kernels from burning, carefully moving the pot off and on the heat.



Variety, and veggies, The spice of Life

Small farmer’s markets are popping up all over and I love to drop by and browse the freshness.  I’m so happy to see the wide variety of fresh fruits, vegetables and other products that you may not find in large chain grocery stores.

Welcome to the Riverside Farmer's market, Roswell GA
Welcome to the Riverside Farmer’s market, Roswell GA
Beautiful bright yellow watermelon
Beautiful bright yellow watermelon
beautiful red beans from the market
beautiful red beans from the market
Chanterelle mushrooms from Dragonfly farms
Chanterelle mushrooms from Dragonfly farms
These cakes from Saint Rita's Cakes were absolutely DELICIOUS! They have a great cream cheese pound cake and the Fudgy chocolate pound cake is to DIE for
These cakes from Saint Rita’s Cakes were absolutely DELICIOUS! They have a great cream cheese pound cake and the Fudgy chocolate pound cake is to DIE for [caption id="attachment_686" align="aligncenter" width="595"]Best bread baking co Best bread baking co
I have never seen red yard long beans before. AMAZING
I have never seen red yard long beans before. AMAZING
David's Garden Products
David’s Garden Products
Zocalo Salsas
Zocalo Salsas
Beautiful farmers market flowers
Beautiful farmers market flowers
And of course sweet Georgia peaches
And of course sweet Georgia peaches


Waldrep's fresh country sausage
Waldrep’s fresh country sausage
Waldrep's fresh country sausage, cooked and on my plate. DELICIOUS!  Spiced just right
Waldrep’s fresh country sausage, cooked and on my plate. DELICIOUS! Spiced just right

pickled Shrimp for a party

Pickled Shrimp, a great make-ahead dish
Pickled Shrimp, a great make-ahead dish

It was our turn to host movie night last weekend and I wanted to make an appetizer that could be done ahead (it’s even better done the day before) and still taste and look great.  I made this pickled shrimp dish on Friday and served it on Saturday in a large bowl, but it would have been equally as good served in individual glasses.

A different king of shrimp cocktail
A different king of shrimp cocktail

Pickled shrimp

2# medium or large shrimp, peeled and deveined

1 ½ teaspoons salt

1 teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

Vegetable oil for sautéing

2 cloves chopped garlic

½ of a red onion, sliced thin (about ½ a cup)

1 yellow or orange sweet bell pepper, sliced thin

1 pint grape or cherry tomatoes, cut into halves

¾ cup olive oil

¼ cup fresh lemon juice, peel in long strips and reserve the rind (no pith please)

½ cup of red wine vinegar

1/2 cup  Worcestershire sauce

½ teaspoon dried oregano

2 teaspoons fresh parsley, chopped

2 teaspoons fresh chives, chopped

Pat the shrimp dry and season with salt, paprika, cayenne and garlic powder.  Add 2 tablespoons of vegetable oil in a large sauté pan and heat over medium/high heat.

Sautee the shrimp with garlic in batches until they turn pink and curl.  Cool the shrimp in the refrigerator, then, layer the shrimp with onions, peppers and lemon rind.

Mix the olive oil, lemon juice, red wine vinegar Worcestershire sauce and oregano and pour over the shrimp mixture.

Marinate the shrimp in the refrigerator overnight up to 2 days. Add fresh chopped parsley and chives when ready to serve.

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Snow Crab Boil for a lazy dinner

No recipe for this really , just a big tall pot and 3 inches of water. Add chunks of smoked sausage, thick pieces of potato and pieces of corn.  simmer until potatoes are almost tender and add crab and simmer for about 7 minutes
For 4 pounds of crab.  No recipe for this really , just  fill a large pot with 8 cups of water and bring to a boil. Add chunks of Cajun spiced smoked sausage (about a pound), thick chunks of potato and 5 pieces of corn. Simmer until potatoes are almost tender then add crab and simmer for about 5-7 minutes more, occasionally adjusting the crab to heat it evenly .  This feeds my family of 4 pretty well.

Thanks for the shout out

Thanks to for including my Bacon Project post in their post  (I’m number 6, YAY!) page 1 page 2

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Vegan Cauliflower Casserole with a Gluten Free Option

"Creamy" non-dairy, Cauliflower Casserole
“Creamy” non-dairy, Cauliflower Casserole

I grew up with two brothers but no sisters.  Through the North Fulton, GA chapter of Mocha Moms I now have about 80 sisters and I am so thankful for them all.  Last night my sisters and I had a wonderful evening of chatting, chocolate and cooking.

Vegan cauliflower casserole with gluten free option

I was honored to have the pleasure of doing a cooking demo for about 30 ladies, but what to cook for such a large group with diverse tastes and dietary needs. This cauliflower gratin relies on vegan “cream cheese” for it’s creamy sauce and nutritional yeast for it’s cheesy taste.  If you need a GLUTEN FREE version of this recipe leave off the panko gratin topping, replace them with potato chips and enjoy.

Cauliflower Casserole for my Sisters
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 3 tablespoons vegetable oil
  • ¾ cup medium chopped onion
  • ¼ cup diced carrot
  • 1 cup red bell chopped pepper
  • ¼ chopped celery
  • 1 clove of garlic chopped
  • 1 tablespoon lemon juice
  • ½ cup water
  • 1 head of cauliflower (about 4 cups)
  • 4 ounces vegan cream cheese
  • 4 teaspoons of nutritional yeast
  • ¾ cup vegan panko bread crumbs or potato chips
  • Salt
  1. Sauté onions, carrot, red bell pepper and celery in 2 tablespoons of vegetable oil until softened.
  2. Add lemon juice, water and cauliflower to the pan.
  3. Stir to mix all vegetables together and cover the pan.
  4. Steam on low for about 10 minutes or until cauliflower is tender.
  5. Stir vegan cream cheese, 2 teaspoons of nutritional yeast and salt to taste into the cauliflower.
  6. In a bowl, mix panko crumbs, 2 teaspoons of nutritional yeast, 1 teaspoon salt and 1 tablespoon of vegetable oil and sprinkle on top of cauliflower.
  7. Broil for 1 minute or so (watch it closely) until the topping is browned


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what to do with leftover roasted broccoli

So, I made roasted broccoli for dinner the other day and I have about 2 cups leftover roasted broccoli. It’s time to remix that into a delicious new meal. Here it is:

Broccoli pasta
Broccoli pasta
1 pound of spaghetti


2 cups roasted broccoli

1 tablespoon olive oil

½ cup half and half

¼ cup grated parmesan cheese

Red pepper flakes

Salt and pepper to taste

2 beaten eggs

Boil pasta until al-dente.  While the pasta is boiling, sauté the broccoli in the olive oil.Drain the pasta (save about a cup of the pasta water) add the pasta to the broccoli.Add half and half and bring the pasta to a simmer.  Add the parmesan cheese , salt, pepper and red pepper flakes then remove from heat. Stir in the two beaten eggs , if the sauce is too thick you can thin it with the pasta water (just add a little bit at a time)Serve immediately with a little more grated parmesan if you like.
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