Yes, pork tenderloin again, however, this time with rice, pink stewed beans and a succulent veggies salad. Just add one good old avocado slice.
Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $10.30 or $5.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Bistec’s (cube steaks) ($4.00) ½ to 1 pork tenderloin filet (ea. pack @ Costco contains 4 filet) ($3.00) 3 tbsp. Angie’s basting olive oil (.60) 1 tbsp. Angie’s Dry seasoning (.20) 1 tbsp. granulated garlic (.20) Ingredients for the Rice (.80) 1 c. parboiled rice (.50) 2 c. water (0) Salt to taste (0) 1 tbsp. basting oil (.30) Ingredients for the Beans ($1.95) 1 can of pink or pinto beans, drained, rinsed, drained again. ($1.00) 1 sofrito disc (.30) 1 tbsp. Angie’s dry seasoning (.20) 1 tbsp. Angie’s basting olive oil (.30) Tomato sauce to taste (.15) ¼ c. water (0) Ingredients for the Salad ($3.55) 2 c. Salad greens for 2 (romaine, spinach) ($1.00) 1 Roma tomato (.30) Few slices red onion (.10) Few sliced sweet peppers (.20) Carrots, corn, cucumber, etc. to taste (.50) Salad dressing of your choice (I prefer vinaigrette) (.20) 1 avocado ($1.25) Directions
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
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Different Flan today, checking on what flavors I can add to my Flan’s to avoid monotony, smile! I even added a hint of cinnamon sugar. It was super delicious! It pays to take risks, smile.
Category: Dessert Approx. Prep and Cook Time: 1 hour Approximate Cost: $5.94 or (.99 cents per serving) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6 + Ingredients 1 (12 oz.) can evaporated milk (.99) 1 can condensed milk ($1.45) 5 whole eggs (.80) 1 1/2 tbsp. Amaretto Disaronno (.60) 1 1/2 tbsp. Malibu Caribbean Rum (.60) 1 tbsp. Vanilla ($1.00) 1 ½ cups of organic sugar for the caramel (.50) Whipped cream and fruits to garnish (optional) Directions Preheat the oven to 350 degrees. Add the sugar to a skillet on med high until it melts to become caramel. Carefully, pour the caramel into a bunt cake mold, set aside. Place the mold inside a larger mold, pour hot water and place the flan mold in the middle. Set aside. In a blender, add all the ingredients in the order they are listed (except sugar) and blend. Add the blender mixture into the caramelized mold. Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle though. Remove from the oven and let it cool completely. To plate it, place a larger plate over the flan mold, making sure the flan is completely detached from the sides, and carefully turn it upside down to remove from the mold. Now you are ready to enjoy this delicious and light dessert. HACK: Why not try it with my garnishing of fruits and heavy whipping cream or a scoop of your favorite ice cream. Brutal!!!!! This is an easy vegetarian meal that includes your protein and veggies in one meal. I modified my Pesto recipe to include Cilantro leaves, just click my link below and add cilantro to-taste.
Category: Entrée Approx. Prep and Cook Time: 35 TO 40 Minutes Approximate Cost: $6.20 or $2.06 per serving Difficulty Level: Easy Allergens, Other: Gluten Free _X_ Vegetarian _X_ Servings: 3 TO 4 INGREDIENTS 1 medium head cauliflower clean of leaves and sliced in 1” steaks ($3.00) 1 15 oz. can chickpeas drained, rinsed and drain again ($1.25) 1 ½ tbsp. Angie’s basting olive oil (.50) ½ to 1 tsp. lemon pepper seasoning (.10) ½ to 1 tsp. Angie’s dry seasoning (my link below) (.25) ¾ teaspoon ground pepper (.10) 4 tbsp. Angie’s Basil-Cilantro pesto (my link below) ($1.00) DIRECTIONS Preheat oven to 450°F. Line a baking sheet with aluminum foil or a copper bake mat. Remove the cauliflower leaves and sliced in 1” steaks. I Also use the cauliflower bite-size florets leftover from the stakes cuts and save any stems for making stock later. Add florets and chickpeas onto your prepared baking dish and toss with my basting olive oil, lemon pepper, ground pepper and my dry seasoning. Place into the preheated oven and bake for about 20 to 30 minutes depending on your oven. Once cauliflower and chickpeas have roasted for 20 minutes, if the cauliflower is somewhat tender, remove from oven and blend with the Basil-Cilantro pesto sauce to coat. Increase oven temp to broil, put the pan back in the oven and broil for about 5 to 7 minutes. Remove from oven and serve. Garnish with scallions or any herb. 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 I do not cook this dish often but when I do, it is finger licking good! Isn’t it pretty?
Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $11.00 or $5.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients to Season the Wings 15 wings combinations (approx. 2 lb. ($7.00) 1 tbsp. Granulated onion (.10) 1 tbsp. Granulated garlic (.10) 1 tbsp. Paprika (.10) ½ tsp. Organic sugar (or more to-taste) (.10) 1 tsp. Ground black pepper (.10) 1 tsp. Kosher salt (or to-taste) (.10) 1 tsp. all-purpose flour (.10) 1 tsp. of baking powder (.10) Ingredients for the Buffalo Sauce 1 stick of unsalted butter ($1.00) ½ tsp. Granulated garlic (.10) ½ c. Franks Red Hot Sauce (.90) 2 large Russet potatoes washed, pat dry, cut in fries style, add oil, salt and bake ($1.20) Directions Prepare a baking tray with foil paper. Place a baking rack over it and spray with oil to prevent the wings from sticking. (I didn’t do it this time.) Start your oven between 400 to 425 degrees. Prepare the seasoning mix and set aside ready to season the wings after cleaning. Clean, pat dry the wings and season with all the seasoning ingredients listed above. Bake for about 30 minutes depending on the size of the wings and your oven calibration, until the wings are golden brown. While the wings bake, prepare the Oven Fries & Buffalo Sauce. Remove from oven, rest few minutes, place in bowl, drizzle with the buffalo sauce and enjoy! I decided that I wanted to enhance my basic blueberry muffins recipe, and turn it into dessert cupcakes, so I did. The Amaretto Disaronno, Tart Cherries, Dark Chocolate Chips, Greek Yogurt and EVOO worked perfectly. So, I’ll use this one from now on, smile.
Category: Dessert Approx. Prep and Cook Time: Under 1HOUR Approximate Cost: $7.44 or .62 cents per cupcake Difficulty Level: Easy Allergens, Other: (For Gluten Free please use GF Flour instead) Servings: 12 Wet Ingredients ($4.64) 3 eggs (.60) 1 tbsp. Amaretto Disaronno (.99) ½ c. Greek Yogurt (.30) ½ c. extra virgin olive oil ($1.25) 1 c. Blueberries ($1.50) Dry Ingredients ($2.80) 1 c. organic sugar (.50) 1 ½ c. self-raising flour (plus 1 tbsp. to toss the blueberries so they don’t sink) (.60) ½ c. Dark chocolate chips (.70) ½ c. Tart Dry Cherries ($1.00) Directions Start the oven at 350 degrees and have all the ingredients measured ahead. Coat the blueberries with 1 tbsp. of flour so they don’t sink to the bottom of the cups. Get 2 medium size bowls and mix all the dry ingredient and wet ingredient separately. Add the wet to the dry ingredients and mix to combine. Add the blueberries and fold to combine briefly. Place in the muffin liners about 2/3 full and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Then, enjoy anyway you want, with powder sugar on top or ice cream on the side. My alternative to fast food restaurant burgers. Small but so fulfilling and cute! Dedicated to my first born on today's birthday. Happy Birthday Love!
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $6.39 or $3.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 Large eggplant, rinsed, pat dry and cut lengthwise in approx. ½ “wheels ($1.19) ½ lb. 98% fat free ground chicken ($2.50) 1 ½ tsp. Angie’s dry seasoning (.25) ¼ c. Angie’s Basting Olive Oil (to pan sear the eggplant) ($1.00) 1 tsp. Garlic powder (.10) 1 tsp. Onion powder (.10) 1 tbsp. table Salt to make the eggplant sweat (0) 1 avocado ($1.25) Directions Prepare the eggplant and sprinkle salt over to allow them to sweat. This will eliminate any bitterness in the eggplant. Then, rinse the salt out and pat dry completely. Set aside. Next, season the baby burgers with 1 tsp. Garlic powder, 1 tsp. Onion powder and 1 tsp. of Angie’s Basting Olive Oil and 1 ½ tsp. Angie’s dry seasoning. Refrigerate. In a skillet with some of the basting oil, pan sear the eggplant wheels until golden brown, remove from skillet and place over paper towel until you sear the baby burgers. In the same skillet, adding a bit of my basting oil if needed, sauté the baby burgers until fully cooked and golden brown. All there is to do is to start plating the meal, so, slice the avocado and place the baby burgers over the eggplant wheels and you are 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 We don’t make this breakfast often but when we do, the family loves it. It’s an elegant yet simple breakfast that will please everyone at home! I use brioche instead of regular sliced bread and always buy it at my favorite store, Trader Joe’s, smile. BOOM!
Category: Breakfast Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $6.30 or $2.10 per serving Difficulty Level: Easy Allergens, Other: For GF please use GF Bread Servings: 3 Ingredients 6 slices of sliced Brioche Bread ($2.00) 3 Large or Jumbo Eggs (.60) ¾ c. Evaporated Milk (.60) 1 tsp. Organic sugar (.10) 1 tsp. Cinnamon (.10) 1 tbsp. Vanilla Extract ($1.00) 3 tbsp. Unsalted Butter (.40) ½ to 3/4 Pure Maple syrup (or to taste) ($1.50) Assorted fruits to serve with (optional) Directions Whisk the eggs, then add the milk, sugar, cinnamon and vanilla and whisk again to combine. Add at least 1 tbsp. of butter to a skillet over medium heat until melts. While that happens, place one slice of the brioche into the egg mixture, coat for few seconds and turn it to coat the other side. Then place in the skillet. (If you use a larger skillet that can accommodate a couple of slices, your breakfast will be finished faster, smile. Cook for few minutes on each side until they look golden brown. Remove from skillet, keep warm until all the slices are cooked. Serve immediately after cooked. Time to plate and garnish with fruits, or add butter or maple syrup, or all of the above, or whatever you wish. Is there anything more American than Meatloaf and Mashed Potatoes? Well, maybe burgers, smile! Now the ingredients and process for my meatloaf is long, however, so delicious.
Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $14.27 or $3.57 per serving Difficulty Level: Intermediate Allergens, Other: Please use GF PANKO for Gluten Free! Servings: 4 Ingredients for the ground beef ($8.57) 1 lb. ground beef ($6.97) 1 tbsp. garlic (.10) 1 tbsp. granulated onion (.10) 1 tbsp. onion flakes (.10) 1 tbsp. Paprika (.10) 1 tbsp. Angie’s dry seasoning (.30) 1 tsp. Italian seasoning (.10) 3 tbsp. Panko (.20) 2 eggs (.40) EVOO spray for the baking pan (.20) Ingredients for the Mashed Potatoes ($3.50) 3 Russet, Idaho or Yukon potatoes ($2.30) Salt to-taste to boil the potatoes (0) 1 stick of salted or unsalted butter (I used unsalted) ($1.10) ½ c. warm milk (.10) Ingredients for the brown gravy ($2.20) 2 c. beef stock (I made my own) (however, purchased cost about $1.50) 2 tbsp. cornstarch (.10) 1 tsp. granulated garlic (.10) 1 tsp. granulated onion (.10) Paprika (.10) Angie’s dry seasoning (.30) Directions for the beef (Meatloaf) Mix together in a bowl all the ingredients listed under Ingredients for the beef until well combined. Roll the meat on the counter top until its shaped rounded like a loaf and fit in the baking pan. Place the roll inside the baking pan, roast for about 25 to 30 minutes until golden brown and a thermometer inside reads 170. Remove from oven and allow to rest for 10 to 15 minutes before slicing it. Slice into 1” discs and pour the brown gravy over the top. Leave some gravy for the rice, smile. Directions for the Brown Gravy Bring the beef stock with the granulated garlic, granulated onion, Paprika and my dry seasoning to a boil in a medium size saucepan over medium heat. While it boils, mix the 1 tbsp. of cornstarch with 1 tbsp. of cold water and whisk to dissolve. Next pour the cornstarch paste into the boiling beef stock whisking all the time and reduce the heat until the gravy thickens. Taste it and if you need to adjust the salt, this is the time. Directions for the Mashed Potatoes Meantime, peel, rinsed and cut potatoes in cubes for quick cooking and boil in salted water. Boil until tender, drain water, add butter and milk to-taste, then mash them. 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 MEMORIES: MY TWIN DAUGHTER, SUZY’S TIRAMISU. NOT A WEEKLY DESSERT TO MAKE, HOWEVER, SO GOOOOOOD!3/15/2024 Full circle. I taught my twin daughters how to cook and today Suzy taught me how to make an advanced dessert. I am such a proud mama, smile.
I call this an occasional dessert to enjoy because it is so rich in ingredients and furthermore, not very simple to make. I think she got the recipe from the internet. When you figure out the mascarpone, chocolate, heavy whipping cream, etc., you know that this is not for the faint of hearts. It was so good. My advice to you? Eat it in moderation and have a good number of people ready to eat it all, so you don’t have left overs to eat the next day. LOL! Approximate Prep and Cooking Time: 45 minutes’ plus Approximate Cost: $14.74 or $1.85 per serving Difficulty Level: __X__ Advanced Servings: 8 (The recipe makes a 9″ x 13″ 3-layer tiramisu) Ingredients 2 large egg (.32) 2 large egg yolk (.32) 12 tbsp. granulated white sugar (.30) 1 tub good quality mascarpone cheese (BelGioioso brand 8 oz. at Wegman’s = $4.99) 1 cup heavy whipping cream (.99) 4 tbsp. Kahlua (coffee liqueur) ($1.50) 1 ½ cup hot espresso (or strong coffee) $1.00) 33 approx. lady fingers (Italian cookies, Stella D’oro, 28 oz. $2.54)) 1 bar of chocolate (76 to 80% cocoa) $2.78 pinch of salt Directions Part 1: Lightly spray the 9″ x 13″ baking dish with vegetable cooking spray and set aside. Part 2: (Note: This recipe uses raw eggs. Consuming raw eggs may put you at risk of salmonella or other food-borne illnesses. (Only use fresh and properly refrigerated eggs.) That’s what I do and never had a problem. Place the eggs, the egg yolks, and 8 tbsp. of the sugar in the bowl of a stand mixer. Using the whisk attachment, whisk the mixture at high speed until you nearly have soft peaks and the mixture forms a good ribbon (i.e. it forms a ribbon on the surface of the mixture if you use the whisk attachment to drizzle some over the rest). Then, using medium speed, whisk in the mascarpone cheese followed by 2tbsp. of Kahlua. Part 3: Using a separate stand mixer bowl, use the whisk attachment at the highest speed to whip the heavy cream with 2 tbsp. of the sugar and a small pinch of salt until you have hard peaks. Do not overbeat or you will start to get butter. Then gently stir the whipped cream into the egg and mascarpone mixture until smooth and well combined. Part 4 (Assembly): Stir 2 tbsp. of Kahlua into the warm cup of espresso or strong coffee and pour this into a shallow dish so that it is no deeper than half the thickness of a lady finger. Working with one lady finger at a time, dip one side of the biscuit into the espresso mixture, instantly flip the lady finger over so that the other side has been dipped into the espresso mixture, and then instantly remove the lady finger. You must work very quickly or the lady fingers will be soggy. Place the lady finger on the bottom of your pan and repeat this until you have completely covered the bottom of your pan with a single layer of espresso-dipped lady fingers. You can use additional lady fingers to fill any gaps if desired. Use a rubber spatula to spread 1/3 of the creamy filling evenly over the bottom layer of lady fingers. Repeat the process of dipping the lady fingers into the espresso and arrange them until you have a second layer of lady fingers (these should cover the creamy filling). Then use the spatula to spread the remaining filling over these lady fingers. Cover with plastic saran wrap and chill in the refrigerator preferably 24 hours. Simply grate chocolate (as much as you’d like) over the top and serve. The best feeling ever is to see all my grandkids great ability to cook and be in control in the kitchen. After all, regardless of all they do, they will have to eat every day, hence, knowing how to cook equips them with the skills needed to feed themselves. Priceless!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes (If dough is at room temperature.) Approximate Cost: $5.45 or $1.09 per serving Difficulty Level: Easy Allergens, Other: (For Gluten Free please use a GF Pizza dough) Servings: 5 Ingredients 1 bag of frozen fresh Pizza Buddy dough (or use a GF Pizza dough) ($1.90) Mozzarella Cheese to-Taste ($1.00) Large deli pepperoni (or the traditional small ones) ($1.20) Ragu Traditional to spread over the dough (.25) Olive oil spray to grease the baking sheet and my basting oil for the dough border. (.10) Directions Allow the dough to rise at room temperature before using it. Start the oven at 450 degrees Oil spray the baking pan. Remove dough from bag and begin stretching it with your hands into a circle or in his case into a rectangle, smile. Spread a thin layer of flour on the counter top and add some to your rolling pin. Drop the dough over the flour and shape it with the rolling pin until it thins out to your pizza crust size desired. Move the dough to the greased baking pan and stretch it to cover most of the area. Spread the surface with a thin layer of the Ragu sauce, leaving about an inch clean all around so that you can cover it with olive oil for crunchiness, then, sprinkle with mozzarella cheese to taste and cover with pepperoni to-taste as well. Bake at 450 degrees for about 18 minutes until the crust is golden brown. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
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 |