​Poblanos are mildly hot and are perfect for that little heat punch without overwhelming you. Because of their bright green color, I love to use them to enhance other ingredients. As you can see, in this presentation the focal point is the fish, not the pepper, but that green got it going.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $10.45 or $5.23 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 large poblano pepper, rinsed, cut lengthwise, seeds and veins removed ($1.35)
1 large orange roughly filet cut in 4 pieces. ($5.75)
1 ½ tbsp. Angie’s basting oil (.45)
1 ½ tbsp. Angie’s dry seasoning (.35)
1 hand full of cilantro and 2 lemon slices to garnish (.30)
 
1 cup or Brown, Red and Black organic rice ($1.00)
2 c. water (0)
1 avocado ($1.25)
 
Directions
Pat dry the fish and season well with 1 tbsp. Angie’s dry seasoning and 1 tbsp. basting oil. Refrigerate.
To prepare the rice, boil 2 c. water with ½ tbsp. basting oil and ½ tbsp. dry seasoning.
When it begins to boil add the rice, stir, reduce to low, cover and cook for 25 minutes.
Meantime, sauté the fish just until is cooked and golden but not overcooked.
To plate garnish with cilantro and avocado.
 
DONE!

Traditionally, this blend of meats is used to make meatloaf. I decided that today I am using it to make a nice stew with corn and potatoes and lots of gravy to pour over my rice. Winter is brutal, we need to warmth our bones, don’t you think?
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $8.59 or $4.30 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 lb. veal, beef and pork ground blend ($4.79/lb.)
1 tbsp. Adobo (.15)
1 ½ c. beef broth (.1.15)
2 large yellow potatoes (.70)
½ c. tomato sauce (.35)
1 c. frozen corn (.45)
1 c. parboiled rice (.70)
2 c. water plus salt to taste (0)
1 tbsp. olive oil (.30)
 
Directions

• Peel the potatoes, rinse them, cut them in about 2” slices and boil in salted water until almost tender. Remove from stove, drain the water and set aside.
• Bring 2 c. water plus salt to-taste to a saucepan. Add 1 tsp. olive oil, bring to a boil, add the rice, bring to a second boil, reduce the heat to low, cover and cook for 20 minutes.
• While the rice cooks, add the seasoning to and cook the meat in about 1 tsp. of oil until almost done but you still see the pink.  Drain all the fat and bring back to the stove to add other ingredients.
• Add the corn, potatoes, tomato sauce and broth. Simmer for about 5 more minutes, since the potatoes are done. I like mine really soupy; however, you can cook longer if you want it real thick. Time to eat folks.

Life is all about taking risks. If the risks are worth it, you might as well take them. My BBQ Filet mignon and shrimp tower over arugula and kale salad with pan roasted asparagus and broccoli was a new risk I took that paid off. Yippee!
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $32.38 or $16.19 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 fillet mignon cuts price @$8.45 ea.= ($16.90)
3 Bacon strips (.40)
6 Jumbo Shrimp ($8.70)
1 tbsp. olive oil (.40)
Salt and pepper (for the filet, salad asparagus and broccoli) (.15)
1 tsp. Angie’s dry seasoning (for the shrimp) (.35)
10 Asparagus, (bottoms chopped off) ($1.20)
2 c. Broccoli florets ($2.00)
2 c. arugula and kale salad mix ($1.75)
1 carrot (.15)
1 tomato (.33)
1 kiwi (.50)
2 tbsp. balsamic vinaigrette (or to taste) (.55)
 
Directions

• Clean and season the filet with salt and pepper, refrigerate. Also, Season the shrimp with olive oil and my dry seasoning or the one of your choice.
• Microwave the bacon strips just cook them half way through, they will go to BBQ later to finish the cooking process. When they are at room temperature, wrap around each filet and secure with a toothpick. 
• Cook the broccoli florets and asparagus (bottoms chopped off) in salt and pepper water until tender; however, crunchy. Drain.
• Prepare the salad and refrigerate until serving time.
• Meantime, BBQ the filet to med well or whichever way you like them. The bacon must be well done and crunchy.
• At the same time, BBQ the shrimp until nicely golden but not overcooked, just few minutes until they turn from translucent to opaque.
• When ready to serve, assemble the tower over the salad and fill the surrounding areas with broccoli and asparagus.
• Done!

​“Asopao” (or stewp; my vision of soup meets stew) is such a typical dish of the island, especially if the weather is cold, smile. (Yeah right, 65 degrees will have you running desperate for a blankie!) You can make it with chicken or pork or any protein you wish to eat at the time. Bottom line, is so yummy and comforting.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $10.41 or $5.21 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2+
 
Ingredients
1 (15 oz.) can of green pigeon peas, drained and rinsed ($1.35)
2 pk. (3 ½ oz. ea.) of Spanish chorizos cut in slices ($5.96) **
1 tbsp. olive oil (.40)
1 ½ c. Beef stock (adjust stock amount for thickness if you wish) ($1.15)
1 large onion (.40)
4 garlic cloves, chopped (.25)
1 tsp. Adobo (or to taste, since the stock and chorizo have salt already) (.15)
½ c. chopped cilantro (.25)
1 c. cooked rice (cooked rice helps to make it a quick meal) (.50)
 
Directions
In a med. size saucepan, over med. heat add 1 tbsp. olive oil and sauté the Spanish chorizos, onion and garlic until golden brown. Remove the chorizos set aside.
Add the green pigeon peas, (that you drained and rinsed), stir.
Add the beef stock, Adobo, cilantro and cooked rice.
Cook for about 5 minutes until it thickens a bit.
Just before serving, add the cooked chorizos and serve immediately.
You can accompany this delicious stewp with a generous slice of avocado.
 
Done!
 
** You can find Chorizos in the Spanish area of grocery stores and at Walmart)
 

  Simple, yummy and healthy! Check!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $10.10 or $5.05 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients for the fish ($6.70)
2 Dover Sole filets ($4.65)
1 ½ tbsp. of lemon pepper (.30)
2 tbsps. of Angie’s Basting Oil (or the one of your choice) (.50)
1 avocado ($1.25)
 
Directions for the fish
Season the fish with 1 tbsp. of basting oil and ½ tbsp. of lemon pepper. Refrigerate.
Once the pickled green bananas are done cook the fish. In a med high heat, place a skillet and add ½ tbsp. of basting oil, when bubbly, carefully add the fish and cook until golden brown. Remove from the skillet and let them rest before serving.
 
Ingredients for the Pickled “Escabeche” Green Bananas ($3.40)
4 large green bananas, peeled and cut 1” pieces. ($1.00)
1 tsp. Salt to boil the bananas (.10)
1/3 cup of Angie’s Basting Oil (or the one of your choice) (.35)
olive oil ($1.00)
1 onion, sliced (.30)
6 cloves of garlic, chopped (.20)
2 tbsp. red wine vinegar (.40)
3 Bay leaves (.10)
½ tsp. salt to season the Escabeche sauce
1 tbsp. salad olives (.25)
 
Directions for the Pickled “Escabeche” Green Bananas

• Peel the green bananas, cut both ends, then make a cut lengthwise from one end to the other. With a teaspoon inserting in the slit, pull apart the peel carefully. Then cut them in 1” pieces. (Jaime, I am not sure if microwaving the plantain as you told me, works the same for peeling green bananas, smile.)

 

• Place them in boiling water and add salt to taste and cook for about 15-20 minutes or until tender but not mushy.

 

• While they cook make the pickled or “Escabeche” sauce by adding 1/3 cup or olive oil to a skillet, sauté the onion and garlic, add the bay leaves.

 

• Carefully add 2 tbsp. of red wine vinegar, add more if needed. Cook for few minutes.

 

• When the bananas are done, drain the water and add them to the Escabeche sauce. Cover and cook in low for about 5 minutes, for the bananas to absorb the flavors.
• Set aside.
• Now sauté the fish.

 
Done!
 
My link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

I love to experiment with new products, well, not necessarily new products in the market but new to me in the sense that I have not used them before. This time it was a sweet surprise, the ancient grains mix is quite healthy and taste great. Yes, try new stuff at your grocery store, you may love it.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $13.40 or $6.70 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2+
 
Ingredients
2 Haddock filet ($6.60)
2 tsp. Adobo (.20)
3 ½ tsp. olive oil (.90)
1 Garlic (.10)
½ shallot, chopped (.30)
1 C. Ancient Grains ($1.80)
2 C. organic beef broth ($1.25)
½ tsp. dried parsley (.20)
1 lemon (.40)
1 chopped scallion (20)
roasted red peppers (.20)
1 avocado ($1.25)
 
Directions

• Season the fish with 1 tsp. Adobo and 1 tsp. olive oil. Refrigerate.
• Chop the garlic and shallot, sauté in 1 ½ tsp. of olive oil.
• Add the rice and stir for about 3 minutes.
• Add the broth, some of the Adobo to-taste, dried parsley and bring it to a boil.
• After it begins to boil, reduce the heat to low, cover and cook for 20 minutes.
• When the rice is done, add 1 tsp. olive oil to a skillet on med. high. When the oil is bubbling, cook the fish on both sides until done, about 3 minutes each side.
• Before plating, slice the avocado and lemon, get few roasted red peppers slices and when ready, scoop one generous amount of ancient grains in the plate, add the fish and garnish accordingly, including a sprinkle with chop scallions.

More Poke, the more the merrier!!! This time I made it with Mahi-Mahi. YUMMMMM!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $12.30 or $6.15 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 large Mahi-Mahi filet (1/2 lb. boneless/skinless) ($4.50)
3 tbsp. Angie’s basting oil (1 tbsp. will be used to make the rice (.70)
1 ½ tbsp. Angie’s dry seasoning (.35)
1 onion (.40)
1 red bell pepper ($1.00)
1 c. broccoli florets ($1.00)
1 jalapeno (.20)
1 handful of snap peas (.45)
1 lemon (.40)
1 c. Basmati Rice Medley (.80)
2 c. Chicken broth ($1.25)
1 avocado ($1.25)
 
Directions for the Fish
Season the fish with 2 tbsp. basting oil and 1 tbsp. of seasonings. Refrigerate.
Start cooking the basmati rice, directions are below. Is done in 20 minutes.
While the rice cooks, dice the onion, bell pepper, broccoli florets and snap peas.
Next, add the fish to a skillet with its marinade oil and cook in medium for about 5 minutes, until the fish looks golden on both sides. Remove, set aside to rest.
Sauté the veggies in the same skillet you cooked the fish. Remove, set aside.
 
 Directions for the Basmati Rice
Add the chicken broth to a saucepan and bring it to a boil.
Add ½ tsp. of my seasoning, (or more to taste), 1 tbsp. basting oil and the basmati rice. Stir well until all ingredients are combined. Bring it to a second boil, then reduce the heat to low, cover and cook for 20 minutes.
 
To serve, slice the lemon, jalapeno and avocado. Scoop basmati rice into a bowl, top with a fish filet and fill the open spaces with the sautéed veggies.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 

I never knew about white kidney beans. I was aware of the red ones (that I dislike); however, not the white. Trader Joe’s name them and sell them. However, when I looked at the can carefully, I notice what was written on the side, to my surprise, they are really Cannellini beans. Anyways, I made them. Oh well!
 
Approximate Prep and Cooking Time: 10 minutes 
Approximate Cost: $11.01 (or $5.50 per serving)
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. Ground turkey 99% lean, @ Trader Joe’s ($2.49)
½ tsp. Angie’s dry seasoning (.15)
1 ½ tsp. Angie’s basting oil (.40)
1 15 oz. can White Kidney Beans ($1.00)
1 ½ c. beef broth (.80)
1 tbsp. dry onions (.35)
1 spring of rosemary (.15)
1 tsp. rinsed salad olives (.20)
1 whole envelope white chili mix ($1.28)
Avocado ($1.25)
2 scoops of cooked rice (optional)
 
Directions

• Season the turkey with ½ tsp. of my dry seasoning and 1 tsp. basting oil. Add ½ tsp. of basting oil to the saucepan and sauté briefly, (the meat will still look a bit pink, don’t worry, it will cook completely later).
• Add the white chili mix envelope and rest of the ingredients, beans, broth, dry onions, the spring of rosemary and the rinsed salad olives.
• Note: The chicken stock should not cover the beans and turkey, unless you like it soupy.
• Cook in medium for about 5 minutes, or less, until the broth is reduced and thickens just a bit.
• Serve with avocado and chopped scallions.
• If you have leftover rice, warm it up and use as a side for the chili. (Totally optional, the chili is more than enough, smile…)

Done!

​Orange Roughy is one of my favorite fish and when I combine it with pan-roasted veggies is always a hit.
 
Brussels are good; however, they have a strong smell when you boil or over cook them. This time; however, I decided to detach the Brussels sprout leaves instead of leaving them whole. Then, I pan roasted them with broccoli florettes in my basting oil and my seasoning until a bit tender and still crunchy. A simple recipe that didn’t take time to prep or cook, and at $5.47 per serving, using only 5 ingredients for the whole meal, what’s not to love!
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $10.99 or $5.50 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 Orange Roughy filets (at $3.22 ea. $6.44)
2 ½ tbsp. Angie’s basting oil (.50)
1 ½ tsp. Angie’s dry seasoning (.25)
1 ½ c. Broccoli florets ($1.50)
1 ½ c. Brussels sprouts ($2.30)
 
Directions
Pat dry and season the fish with 1 tbsp. of basting oil and 1 tsp. of dry seasoning. Refrigerate for about 15 minutes.
Meantime, detach the leaves from the Brussels sprouts, place them in a container and add the broccoli florettes, seasoning and drizzle a bit of basting oil.
In a skillet with 1 tbsp. of my basting oil, sauté the Brussels and broccoli until golden brown, remove set aside.
In the same skillet, sauté the fish until deliciously golden brown, remove and set aside to rest.
To plate, place the fish in the middle of the plate and add the veggies all around it. 

Simple ingredients make kids go crazy about this dessert. Once you try one ball, it will be hard to stop, smile.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $5.59 or approx. 47 cents per ball
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: over 12 – large or 24 small balls
 
Ingredients
2 ½ c. chocolate Cheerios ($1.35)
2 ½ c. Pumpkin Spice; 5- Multigrain or any other flavor Cheerios ($1.35)
1 (10 oz.) bag of miniature marshmallows (should render 6 cups) ($1.29)
3 tbsp. of unsalted butter (.50)
½ c. dark chocolate chips (.55)
½ c. butterscotch morsels (.55)
 
Directions
Microwave butter and marshmallows for about 2 minutes over high in a large glass bowl. The end result must be smooth, stirring half way through.
Remove from microwave and add both; cereals immediately until evenly coated.
Then add the chocolate and butterscotch chips before the mix becomes hard.
Spray your hands with a little cooking oil to prevent sticking, (with an ice cream scoop), scoop a ball into your hands and mold it as a rounded ball.
Is a messy job but so worth it, smile. Enjoy!