Category Archives: Recipes
Save money in Atlanta apartments and end food waste at the same time. Several ways to reduce the amount of food thrown out will save you money and make you feel better too. Some dishes are better the next day or even next week. Freezer friendly foods include many leftovers but especially soups and sauces. Keeping fresh fruits in the kitchen helps keep the doctor away and lots of them can be frozen to save waste – grapes, berries and bananas to name a few.
Prevent wasting food at your apartment from the start. Keep perishable items organized by their expiration or “best by” date on the pantry or fridge shelf. It’s true, “one bad apple may spoil the bunch.” Routinely check your produce to ensure one rotting item does not destroy everything. Consume older food first.
Older vegetables are perfect in soups and stews that can also be frozen for further savings. Or blend up fruit for smoothies. Even old bread can be toasted into new croutons or white rice added to a skillet for new fried rice.
Keep smaller leftovers for snacks or ingredients in your next meal. Ice trays are great storage for tiny amounts of stock, lemon or lime juice and wine you can use in future recipes. Finally, before you restock your Atlanta apartment with tasty eats, make sure you to eat all the food you already have. This can be hard, but it can be your biggest money saver too.
Save more at any of the JAMCO family of apartment communities in metro Atlanta.
Summer is the perfect time for this delicate salad. This potato salad, made with new potatoes, spring onions and an oil and vinegar dressing, is light and bright in flavor, plus there is no mayonnaise so it keeps well for a picnic or camping trip.
Hands-On Time: 10 minutes Ready In: 15 minutes Yield: 4-6 servings
Ingredients 1 1/2 pounds new potatoes (small red-skinned potatoes) 1 Tbs shallots – minced 1/4 cup spring (or green) onion – sliced thickly 1 clove garlic – minced 1 Tablespoon fresh tarragon – finely chopped 1/4 cup red wine vinegar 1/3 cup extra virgin olive oil 1 Tablespoon Dijon mustard 2 teaspoons Kosher salt – divided 1/2 teaspoon black pepper, freshly groundDirections
- Pour 2 quarts cold water into a medium saucepan. Add 1 teaspoon salt and set aside.
- Wash potatoes well and slice thickly — about 1/4-inch per slice.
- Add sliced potatoes to water and heat to a simmer. Simmer until potatoes are tender but not mushy — 4 to 5 minutes.
- While potatoes are cooking, combine remaining ingredients in a large bowl and whisk until well blended.
- Drain potatoes and rinse briefly in cold water. Add to dressing and toss gently but thoroughly. Refrigerate if desired or serve at room temperature.
JAMCO Properties, Inc. serves up affordable Atlanta apartments in the metro area.
With Easter around the corner Maplewood Pointe Apartments for lease in Jonesboro, GA wanted to share this twist on classic deviled eggs. Ingredients 12 hard-cooked eggs, peeled 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon (2 tbl. if you ♥ it) curry powder 1/4 teaspoon black pepper, course ground 1/4 teaspoon salt 4 tablespoons mango chutney Directons 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher. 2. Stir in mayonnaise, curry powder, mustard, pepper and salt until smooth and creamy. 3. Spoon or pipe mixture into egg white halves. 4. Top each with a bit of mango chutney. 5. Refrigerate 1 hour or until ready to serve. Tips To Hard Cook Eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. Adjust time up or down by 3 minutes for each size larger or smaller. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water. Refrigerate and use within a week.
Ashwood Ridge Apartments in Jonesboro, GA shares this twist on mom’s meatloaf.
Preparation Time 20 minutes Cook Time 55 minutes Serves Servings 4 to 6
Sauce: 1 cup chopped dried cherries 1 cup chicken broth 4 cloves garlic 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1/2 cup extra virgin olive oil 1 tablespoon hot sauce Salt, to taste
Meatloaf: 1 pound lean ground beef 1/2 cup panko bread crumbs 1/4 cup finely chopped fresh parsley 2 tablespoons minced onion 2 tablespoons pickle relish 1 clove garlic, crushed salt and ground pepper, to taste 1/2 cup beef broth 1 egg, lightly beaten
Spread: 4 ounces cream cheese, softened 4 slices smoked provolone, chopped 2 teaspoons chopped chives 1/2 teaspoon Worcestershire sauce
Serve on 12 Hawaiian or Portuguese sweet dinner rolls, sliced
Preheat oven to 350°F. To prepare sauce, combine cherries, chicken broth, garlic, balsamic vinegar and tomato paste in medium saucepan. Cook over medium heat 15 minutes or until thick and bubbly. Remove from heat and pour into food processor; process 2 minutes, drizzling in olive oil and hot sauce until fully emulsified. Season with salt, if desired. Set aside. To prepare meatloaf, break up ground beef into large chunks in medium bowl. Mix in the bread crumbs, parsley, onion, relish and garlic; season with salt and pepper, if desired. Add beef broth and egg, mixing until combined. Place meatloaf mixture diagonally into a 9×13-inch baking pan, making a long log (15 inches long x 2 inches wide). Smooth the top and bake 30 minutes. Brush with 2 tablespoons of sauce to glaze. Bake an additional 15 minutes and remove from oven. Let meatloaf rest 10 minutes before slicing. To prepare spread, combine cream cheese, provolone, chives and Worcestershire sauce in a small bowl, stirring to create a thick spread. To serve, cut meatloaf into twelve, 1-inch-thick slices. Place each slice onto an open roll and top with 1 teaspoon each sauce and spread.
Send your mouth on vacation from Atlanta with this simple family friendly Spanish recipe from our family at Laurel Pointe Apartments.
3.5 lbs chicken, cut into pieces 2 chorizo sausages, halved lengthways 3 oz large green olives 0.5 lb cherry tomatoes 8 sprigs oregano, halved 1 lemon, cut into wedges 12 cloves garlic, skin on 1 tbsp olive oil
1. Preheat oven to 375 F 2. Line a baking tray with non-stick baking paper. 3. Add the chicken, chorizo, olives, tomatoes, oregano, lemon, garlic, oil, salt and pepper and toss to combine. Cook for 30–35 minutes or until chicken is cooked through and the chorizo is crisp. 4. Discard the lemon wedges before serving.
In Atlanta we know about great food, and we know yummy food is simple. Complicated dishes are recipes for disaster! Delicious New Year’s Day meals are easy to put together. Don’t forget to include all the fixin’s for good luck! Collards or cabbage, ham, and black eye peas. Because they look like pennies, black eye peas are believed to bring wealth when eaten on New Year’s Day. Some chefs not satisfied with pennies put a dime in the pot AND Atlanta home cooks have their favorite ways to make them! One popular southern approach to black eye peas is Hoppin’ John. Bradford Ridge Apartments is excited to share this tasty traditional preparation:
Hoppin’ John Recipe:
2 tablespoons butter
1 clove fresh garlic, minced
1 small onion, chopped
1 small red bell pepper, chopped
2 cups black-eye peas, cooked
2 cups cooked rice
Fresh green onion for garnish
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and minced garlic and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; Hoppin’ John is best when the bell pepper and onion still have some crunch to them. Salt and pepper to taste. Garnish with green onion.