This episode is really special for 3 reasons:

1. It's our 20th, which is a huge milestone for a little internet show that started with 2 people, 1 gchat conversation and a whole lotta gall.
   
2. It co-stars our intern, Emily, who is super fabulous. We love her dearly, even though she left us to finish her senior year of college (ugh). I'm farely certain you guys will love her, too.
3. The recipe itself is special to me because it came from a really wonderful lady, Leslie, whose mom used to make it. Leslie has been an E. Bites supporter since it's infancy, and we love her.

Now some important (no, serioulsy this time) notes...

Read More...

**NOTE: This recipe is a little different than the one in the video - it includes fewer number of vegetables.

INGREDIENTS

-3 to 4 onions, chopped

-3 carrots, chopped

-4 stalks of celery, chopped

-4 lb chuck roast

-3 to 4 Tbsp peanut oil

-1 cup cooking sherry

-4 cloves garlic, smashed

-2 bay leaves

-1 Tbsp dried parsley

-5 cups chicken broth

Read More...

Just a note, E. Biters - our show is now available as a video podcast on iTunes. Click here to subscribe and you'll automatically get the newest episodes of Economy Bites downloaded to iTunes each week! Could we possibly make life easier for you? I think not!!

Read More...

Oh lordy, episode 19. I can't believe this is our last episode in our teens. It seems only yesterday we aired episode 13, which was...? No clue. But seriously, the time has flown. Next week we'll air episode 20 and we'll be solidly into our post-adolescence. 20 episodes, nearly 5 months old. That makes us 35 months old in dog years. If we were a dog, we'd be nearly 3, no longer a puppy. What are we talking about again?

Oh yes, food.

Read More...

INGREDIENTS

-1 1/2 lbs boneless, skinless chicken breasts sliced into cubes

-4 Tbsp olive oil

-8 slices of bacon, diced

-1 medium yellow onion, diced

-8 oz Cremini mushrooms, diced

-2 cloves garlic, minced

-1/4 plus 1 1/3 cup chicken broth

-1/2 cup low fat sour cream

-1/4 cup cream

-1 cup long grain rice

-1 to 2 Tbsp Italian seasoning

-few pinches of paprika

Read More...

When I say "Cook on Sunday, eat til Thursday," implied is the notion that Friday and Saturday are the days to EAT OUT! Last week, I fully lived the lifestyle I pitch (not to say I usually don't, but sometimes we all slip). I ate at home all week until Friday, when I started my weekend culinary adventure.

My romp began in Williamsburg, Brooklyn at The Cove where our street food loving friends at VendrTV hosted their 1 year anniversary party. Fittingly, the party was catered by 3 notable NYC food trucks: Waffels and Dinges, Calexico, and Schnitzel & Things.

AndieD, a close friend of EconomyBites, and I were two of the first five people in line for food and drink. I could explain in detail everything we ate, but I have a feeling you'd stop reading. So let me just list it for you. Between the two of us, we consumed: chicken schnitzel, bratwurst, sauerkraut, potato salad, a Schnitz burger, a chicken taco, a pulled pork taco, a waffel with nutella and bananas and 4 Brooklyn Lagers. OY!!

The truck favorites, as far as we were concerned, were the Calexico Cart tacos (which didn't surprise me at all as I've been a Calexico fan for some time now) and the Schnitz burger from Schnitzel & Things. The burger was fried (we think?) and filled with Bleu Cheese. DELICIOUS! Thanks to our friends at VendrTV for putting us out of commision for the rest of the night!

On to Saturday...

Read More...

Hmm, I'm feeling strange. I think it's because Daniel is in Ohio, which means I'm here alone without my work husband. It's terribly cold and lonely. You know what would cheer me up? If you'd watch this episode and tell me how much you like it. Sounds like a plan? OK, good!

Read More...

INGREDIENTS

-2 28 ounce cans whole peeled plum tomatoes (buy best available)

-1 cup red wine

-6 Tbsp plus 3 Tbsp olive oil

-8 to 10 whole garlic cloves, smashed with skin removed

-12 large leaves of basil, plus more for garnish

-1/2 tsp. red pepper flakes

-1 1/2 boxes of Rigatoni

-1/2 cup salty pasta water

-1 ball of mozzarella, diced

Read More...

Chipotle Chicken Enchiladas are some of the best things I've ever made, and I'm extremely proud to say that the recipe was born (mostly) in my very own brain. If I never created anything else worthwhile in this world, I can die happy knowing I at least contributed this dish. I'm perfectly happy with these enchiladas becoming my legacy, that's how good they are.

This sauce on these enchiladas originated in this recipe in Gourmet (RIP). I read it and thought, "mmm, that sauce looks fabulous, maybe I can use it for E. Bites. Turning it into an enchilada sauce (aka: adding chicken broth, onions and garlic) was a stroke of brilliance, If I say so myself! It's smoky-spicyness from the crazy hot chipotles gives the regular old enchilada a HUGE and welcome kick in the A . MMM, I wish I had some right NOW!

Read More...

INGREDIENTS

-2 Lbs boneless skinless chicken breasts

-1 cup ketchup

-2 Tbsp dijon mustard

-2 Tbsp apple cder vinegar

-2 Tbsp dark brown sugar

-1 Tbsp Worcestershire sauce

-2 pinches cumin

-1/4 cup chipotles in adobo, diced

-1 yellow onion, diced

-6 cloves garlic, minced

-2  tabs butter

-12 corn tortillas

-2 cups chicken broth

-2 to 4 cups pepperjack cheese, shredded

-1/2 cup water (optional)

Read More...

Hey guys, we got some cool press! The folks over at Recession Wire did a write up about E. Bites, and it seems they like it! In their words,

"If the Food Network is steamy, glistening food porn, then Economy Bites is amateur food porn — in some ways all the more compelling because the technique, actors and setting are rough around the edges. Much like us."

How exciting is that? To read the rest of the review, click here

Read More...