 There are so many ways to prepare eggplants. So this time, I chose to slice it diagonally, about lees than ½ “thick, sear in a skillet fill them with my chicken rolls and roll them. They sure look pretty but better yet, the taste was better, smile. Category: Entrée Approx. Prep and Cook Time: under 45 Minutes Approximate Cost: $5.20 or $2.60 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 large eggplant, rinsed, sliced diagonally in ½ “thick ($1.50) ½ lb. 93%fat free ground chicken breast, seasoned and roll into sausages like ($2.50) Chicken Seasoning: (Granulated Onion and Garlic, Paprika, Adobo and my seasoning to-taste) (.60) ¼ c. (or 2oz.) Angie’s basting olive oil (for the skillet and to rub the eggplant slices (.60) Directions Follow the instructions given under the ingredients list. Season the chicken, wet your hands and scoop some in your palm to make rolls, then cook them and set aside. Rub some of my basting oil on the skillet and place the eggplant slices. Cook until golden brown on both sides. Remove from skillet and place over paper towel to absorb any unnecessary basting oil and /or pat dry. Place one chicken roll over the eggplant slice and carefully begin to roll it. Once you are done with all of them, you can warm them up in the microwave before serving. Serve them with a nice salad and toasted garlic bread slices. Done. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce
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 Do you want turkey meatballs to taste interesting? Just fill them with Feta cheese, a tangy, salty combination that tastes delicious. My meal today comes with sautéed kale and a Tri-Color Couscous side. A super tasty and healthy dinner to enjoy! Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $17.64 or $5.88 per serving Difficulty Level: X Intermediate Servings: 3 Ingredients 1 pk of ground turkey breast, makes approx. 12 to 14 turkey meatballs ($3.99) 1 egg (.15) 1 ½ tsp. Paprika (.15) 1 ½ tbsp. Onion flakes (.35) 1 tsp. Ground garlic (.15) ½ cup Feta cheese ($1.55) ¾ cups of Panko (.75) 1 tbsp. Olives, chopped (.20) 1 ½ tsp. Adobo (or to taste) (.35) 6 cups of fresh Kale (chopped in large size pieces ($3.80) 3 tbsp. Olive oil (.70) 1 bag of Tri-Color couscous ($2.50) Salt and pepper to taste if needed 2 avocados ($3.00) Directions Add the following ingredients to the ground turkey; 1 egg, Paprika, onion flakes, ground garlic, ½ tsp. of olive oil, chopped olives, 2 tsps. Of Panko and Adobo to taste. Mix until all ingredients blend. Make small meatballs with an ice cream scooper or just roll them in the palm of your hand. Put your finger in to make a dent to fill with some Feta cheese. Roll again to keep the Feta inside the ball. Put more Panko on a plate and roll the balls in to cover with Panko completely. Refrigerate. Cook couscous according to the bag directions. Meantime, add 1 ½ tbsp. of olive oil into a skillet in med. high. Add the mini turkey balls and sauté thoroughly until golden brown. Remove from the skillet and set aside to rest for about 4 minutes. In the same skillet, add more olive oil if needed and sauté the kale. When it turns bright green, sprinkle Adobo to taste. Slice your avocados and you are now ready to plate. Enjoy!  I always make some “crabcakes” of sort, smile, with the seafood that I have available at home. Could be any combination of srimp, cod, salmon, halibut, anything really.The important part is what you add to them and the seasonings for flavor. So, here are my cakes for this week. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $9.90 or $3.30 per cake Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 1 ½ large salmon steak ($2.75) 1 ½ large cod stake ($2.50) 1 tsp. Adobochón or to-taste (.20) 1 tsp. Lemon pepper or to-taste (.20) 1 tsp. Angie’s dry seasoning or to-taste (.40) 1 ½ tsp. Angie’s basting olive oil (.40) ¾ c. Gluten Free Panko-Seasoned or to-taste (.30) Cilantro to taste, rinsed, pat dry and chopped (.20) 1 sweet potato, peeled, cubed in small pieces, baked until tender and golden brown ($1.15) 2 c. broccoli florets, rinsed, pat dry, steam to bright green ($1.00) 1 lemon, rinsed, pat dry, sliced, brown in the cakes skillet (.60) Seasoning to-taste (.20) Directions Clean the fish stakes thoroughly of the skin and any bones. Pat dry and cut in ½ inch pieces or chop as you like. Season well and add ½ tsp. of my basting olive oil, cilantro and add Panko last. Stir briefly, use an ice cream scoop to place the cakes either in a cupcake baking pan or a flat type pan. Freeze briefly if you are not making them right away. You can sear them in a skillet with 1 or more basting olive oil, or you can bake them at 400 degrees for about 10 minutes until they are golden brown and totally cook inside. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  First, I’ll tell you what is Cachucha: It is a sweet small pepper that looks so much like Habanero but without the heat. Its tropical and you can only find it in Spanish and Asian markets. On the other hand, what is Culantro: it is a tropical herb way more intense in flavor than Cilantro and it has long serrated straight up leaves. Category: HACK __ Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $3.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Ingredients 1 ½ c. seedless cachucha peppers, rinsed, pat dry, seeds removed ($2.00) 1 bunch of Culantro leaves, rinsed, pat dry, cut to fit in your blender ($1.50) Directions Prepare the ingredients as I listed under the ingredients list. Place all ingredients in a blender or food processor, add enough water to help the blender chop and don’t get stuck. Place in a small 12 c. cupcake baking pan and freeze to make your frozen flavor discs. When frozen, remove from pan and place in a container in the freezer until time to use. Use as many as you want when making soups, stews, etc. for flavor without having to remove any leaves, smile Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Ok, so after drinking several cups of the famous Starbucks Frappuccino, and looking at some of the copycat recipes in the web, I decided that something was missing. Therefore; I decided to add other ingredients to my own taste to step it up a notch. So, I came up with my own version, Bela’s Frappuccino Recipe. Hey, after all, some of my ancestors were Italian. Approximate Prep and Cooking Time: 10 minutes Approximate Cost: $2.70 per serving Difficulty Level: X Easy Servings: one 16 oz. cup plus Ingredients 12 ice cubes (0) 1 ½ cup of Carnation Evaporated milk, cold, (or use regular milk) (.40) 1 tbsp. Vanilla (.30) 3 ½ tsp. Dark or milk Chocolate Hershey’s Syrup (1 tbsp. to drip over the drink) (.40) 1/3 cup strong black coffee (or 3 coffee ice cubes) ** (.20) 2 tbsp. powdered sugar (.20) 2 ½ tbsp. Carnation Malted Milk (.20) 2 generous scoops of ice cream (vanilla or chocolate) 1 final scoop for the glass (.50) 1 big dollop of Cool Whip Cream (.25) 1 scoop of Cool Whip Cream for topping the ice cream (.25) Directions Mix all the ingredients in a blender, except 1 ½ tsp. of chocolate syrup. Before you pour the Frappuccino into the cup, drizzle 1 tsp. of chocolate syrup around the inside of the cup, then pour the Frappuccino, top it with a scoop of whipped cream, and drizzle your desired amount of chocolate syrup over the whipped cream. Enjoy J **Hack: Use any leftover coffee at room temp, pour into an ice tray and freeze to make coffee ice cubes. The next time you make a Frappuccino, pop 3 of the ice cubes in the blender and you are good to go.  I definitely love to bake, especially, when I can come up with my own (and at times crazy) ideas about how I want what I am baking to taste. This is one example of my old basic cupcake recipe taken to the next level. Not bad!!! Then gave them to a family I love. Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.21 or .43 cents per cupcake Difficulty Level: Easy Allergens, Other: For Gluten Free, please use GF Flour Servings: 12 INGREDIENTS 1 1/4 cups all-purpose flour (.60) 1 1/4 tsp baking powder (.10) 1/4 tsp salt (.10) ½ tsp. Ground Nutmeg (.15) 1 tsp. Ground Cinnamon (.15) 1 tsp. Ground Ginger (.15) 6 tbsp. unsalted butter, at room temperature (.90) 3/4 cup sugar (.60) 2 tbsp. Peanut oil (.30) 1 1/2 tsp. vanilla extract (.90) 2 large eggs at room temperature (.36) 1/2 cup of your preferred milk (.50) 1 c. butterscotch chips (.50) DIRECTIONS
 I cook a lot of things, however, I never tried to make savory crackers. Therefore, I researched Google and found several recipes and tested them with no luck. Some were just terrible and I had to trash them. Then I came across this recipe of a Norwegian Crispbread, which is a cracker to me. As I always do, I made some changes to it. I replaced the salt with Roasted Garlic and Herbs, I eliminated the flaky salt to sprinkle over and also, changed the canola oil for my basting EVOO, since it is healthier. Furthermore, I reduced the amount of oil, since after I baked them, they tasted a bit oily to me. My review now? These crackers are off the hook, healthier and taste amazing. Thanks Kristi. Category: SNACKS-CRACKERS Approx. Prep and Cook Time: Under 2 hours. Approximate Cost: $3.30 or .14 cents per cracker Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 24 crackers This is not my Recipe; it is from Kristi at the True North Kitchen. Ingredients 1/3 c. sesame seeds (.30) ½ c. flax seeds (.50) ½ c. Pumpkin Pepitas, (raw) (.60) ½ c. sunflower seeds (.60) 1 ½ tbsp. Chia seeds (.50) 1/3 c. cornstarch (.10) 1/2 tsp. Roasted Garlic and Herbs (I REPLACED THIS FROM SALT) (.10) 2 ½ tsp. Angie’s basting EVOO (I REPLACED THIS AS WELL) .60) ¾ c. boiling water (0) Directions: (THE FOLLWING IS LITERALLY Kristi’s Directions that I copied & pasted here for your convenience, however, you can Google her site: https://www.mycookingjourney.com/norwegian-crisp-bread-knekkebrod/ 1. Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and Roasted Garlic and Herbs together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes. 2. Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). (Sprinkle the top with sea salt. (I ELIMINATED THIS STEP ALSO) 3. Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife. Notes
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Well, no, I am not crazy. Chocolate goes perfect with this dessert. The basic ingredients of the traditional pumpkin pie are totally enhanced by the chocolate liqueur flavor. Now, if you add a scoop or butter pecan ice cream on top and eat it warm, that’s super YUM! Approximate Prep and Cooking Time: 45 minutes to 1 hour (Totally worth it!) Approximate Cost: $3.86 or $1.29 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 3 (keep 1 extra to share the next day) Ingredients ¾ cup Pumpkin puree (.90) 1 egg (.16) ¾ cup evaporated milk (.95) 1 tbsp. Godiva Chocolate Liquor ($1.00) 1 pinch of salt (0) ½ cup granulated sugar (.40) 1 ½ tsp. Pumpkin spice (.30) ½ tsp. of cinnamon Sugar to sprinkle on top (.15) Directions In a medium size bowl mix the sugar, pumpkin spice and pinch of salt. On another bowl whisk the egg and then add the pumpkin puree. Add the sugar mix and whisk well. Add the milk and mix until it all blends. Spray 3 ramekins or small oven safe baking molds with baking spray, pour the mix in and then sprinkle lightly cinnamon sugar on top. Bake at 350 degrees for about 45 minutes to 1 hour, depending on your baking molds and oven.  OK, so there are parts of this meal that I know how and have cooked for years. However, this is my first time making tortillas, smile. I purchase the Maseca Instant Yellow Corn Flour. The instructions were so easy, just the flour and water. However, the challenge came to make the actual tortillas. I guess that when they were combined with the rest of the meal, they tasted good, smile. Will try it again until I perfect it. Category: ENTREE Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $6.25 or $3.13 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Servings: 2 Ingredients for the salsa ($3.30) 1 large Roma tomato (.60) 3 large chopped garlic cloves, chopped (.20) ½ small size jalapeno chopped (.40) 2 tbsp. lemon (for juice) (.50) ¼ yellow onion chopped (.20) ¾ c. of Cilantro, chiffonade (only use the leaves) (.50) Your favorite salted seasoning and pepper to-taste (.10) 3 tbsp. Angie’s basting Olive oil, or to-taste (.80) Directions
Note to Complete this Menu: ($2.95) Corn Tortillas: 1 c. Maseca Yellow Corn Flour, then follow the instruction in the back of the bag. Done. (.30) Krispy chicken tenders: 4 chicken tenders, Pat dry season well, dip into egg wash, flour, egg wash and Panko. Deep fry. ($1.50) Black Beans: Open one can of Goya Black Beans, drain the liquid, rinse with water, drain, add to a casserole with some basting oil, 1 sofrito cube, seasoning to taste and ¼ c. chicken broth. Cook briefly until it thickens a bit. Done. ($1.15) Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  When you are processing veggies, the opportunities to be creative are somewhat unlimited. There should not be a limited use of veggies like broccoli and cauliflower just alone. Mixing them with other veggies creates new dishes and flavors and that’s even without adding seasonings, smile. Think about adding cilantro, bell peppers, carrots!!!! Category: HACK Approx. Prep and Cook Time: under 15 Minutes Approximate Cost: $3.25 or $1.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients ½ head of broccoli, rinsed, dried, stems cut set aside for soups use just use florets ($1.50) ½ head of cauliflower, rinsed, dried, stems cut set aside for soups, just use florets ($1.75) Directions Place the florets in your food processor and process until they look a bit larger than rice. Place in containers with tight lids and refrigerate until use. To use, simply add 1 1/2 tsp. of basting olive oil to a skillet, when warm add the rice, stir, add your favorite seasoning and when it looks bright green, about 4 minutes, remove from stove and serve. DONE, ENJOY. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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