 When I said ground beef filled, is because you can instead fill the Empanadillas with cheese, or ground chicken or ground chorizo or ground sausages or anything you love. They are very simple to make now-a-day, thanks to the GOYA Company readymade dough disks. I used to make them from scratch, and it takes way longer. However, with this product you can make them in no time as long as you have your filler already prepared. Yes, traditionally, they are deep fried but you do not eat this weekly, smile. Try them, you will love them. Category: Entrée _X__ Hors d” oeuvres _X__ Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $13.50 or $1.35 per serving Difficulty Level: Easy Allergens, Other: NOT Gluten Free (unless you make them from scratch with GF flour) Servings: 10 Ingredients for the filler 1 lb. Lean ground sirloin beef ($5.50) 1 tsp. Angie’s basting olive oil (.20) Angie’s dry seasoning or the seasoning of your choice to-taste (.30) 1 small chopped onion (.30) 5 chopped garlic cloves (.20) ½ can of small tomato sauce (.40) 2 to 3 tbsp. of stuffed olives (.20) Other Ingredients to assemble de Empanadillas 2 hard-boiled eggs, cut diagonally (.40) 1 small jar of roasted red bell peppers, drained ($1.00 1 pack of Goya empanada dough disks (10 disks included) ($5.00) 2 tsp. of all-purpose flour to sprinkle over the counter before working the disks (.0) 1 Avocado ($1.25) Directions Prepare the ingredients as listed under the Ingredients list before starting. Next, add 1 tsp. of my basting olive oil to a med-size casserole or skillet. Add the meat, dry seasoning and cook over med heat stirring constantly to prevent it from becoming chunks, you want the meat loose and smooth. Remove from casserole and drain any fat left. In the same casserole, add the chopped onion and chopped garlic and cook just until golden. Add the meat back to the casserole, stir and add ½ can of a small tomato sauce and 2 to 3 tbsp. of stuffed olives and roasted red peppers to-taste. Stir and turn the heat off. Your goal is to have a nice filler that is not soupy/ liquid, however, moist, since you will be frying the Empanadillas, you do not want any liquid sauce to leak into the oil. Finally, allow the meat to cool down before filling the dough. MAKING THE EMPANADILLAS Sprinkle a tsp. of flour over your counter, spread it and drop one disk over at a time. With a rolling pin, rubbed with flour, roll the dough briefly. Add a tbsp. of the meat in the center, top it with a boil egg slice & couple of olives and piece of roasted red pepper. Rub the disk edge around with water. Next, fold it in half and finally, press the edges with a fork to prevent the meat from leaking. Finally, have a fryer with enough hot oil to cover the Empanadillas and fry them until golden brown. Boom, you did it!!!!!!!! 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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 OK FRIENDS, this is another one of my crazy recipes, smile. I usually go by what I find in the market that inspires me to make a meal with it. I found the scallops and mussels, I had the salmon and mahi-mahi already, so, it was my easy meal! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $18.40 or $9.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 lb. of scallops ($6.00) 1 lb. of mussels ($4.00) 1 large salmon stake ($2.25) 1 med. size mahi-mahi steaks ($2.75) 1 tbsp. granulated garlic (.10) 2 tbsp. Angie’s dry seasoning (1 tbsp. for the ORZO and 1 tbsp. to season the seafood) (.40) ¼ c. Angie’s basting olive oil (To season the ORZO and the seafood) ($1.20) 2 ½ c. (and more as needed) Angie’s rotisserie chicken stock ($1.00) 1 c. ORZO pasta (.50) Chopped basil leaves to garnish (.20) 1 sweet potato (this is optional as a side) Directions Season the seafood and refrigerate until time to cook. In a med-size pan, with ½ tbsp. of basting oil, sauté the ORZO until golden. Carefully, add the chicken stock and the seasoning, bring to a boil, cover and reduce the heat to low until it is absorbed and the grain is softened, (about 10 to 15 minutes.) On a skillet with about 2 tbsp. of basting olive oil, sauté the seafood briefly. Then add them to the ORZO and combine gently. At this time, you want to add more warm stock to make it real smooth and not dry at all. Then you are ready to plate and pair with a nice red wine. 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  You asked me for a nice healthy burrito right? Here it is, plus ALL the ingredients are super healthy and the taste, ridiculously awesome! Oh, and also it’s Gluten Free! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $12.29 or $4.10 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 1 lb. lean ground chicken ($4.99) 2 tbsp. dry or fresh chopped onion flakes (.10) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 ½ tbsp. Angie’s dry seasoning (.30) 1 can black beans, drained, rinsed, drained again ($1.20) 1 head of romaine lettuce, (rinsed, pat dry and chopped) ($1.00) 2 large tomatoes, (rinsed, pat dry and chopped) ($1.20) 1 jalapeno, (rinsed, pat dry and chopped) (.40) 1 handful of chopped cilantro (rinsed, pat dry and chopped) (.20) 2 avocados, (rinsed, pat dry and sliced) ($2.50) Directions In a med-size bowl add the ground chicken, onion flakes, my dry seasoning, chopped cilantro, and mix well to incorporate the ingredients. In a small size pan add the1/2 tbsp. of basting oil, ½ tbsp. of dry seasoning, the black beans,1/3 c. of chicken broth and cook briefly until the broth thickens a bit, then turn off. Make the burgers to your preferable size, you should get at least 4 sizable burgers or 6 med-size. Cook thoroughly and sear them to get them golden brown. Then prepare the avocado, tomato, jalapeno romaine lettuce. Garnish with some corn if you like. By now is time to start building your burgers. 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  INTRODUCTION If you are craving cake and want it fresh, fast and just a single portion for you, I have the answer, make my Mug Cake. I made this many years ago for my grandkids when they were kids. I purchased cute mugs with their initials, made the mix and then, added the directions. Mug cakes are the easiest and fastest cakes to make. It’s not rocket science, you just put it together and stir up small amounts of regular baking ingredients into a microwave safe coffee mug and then microwave it. BOOM! Category: Dessert Approx. Prep and Cook Time: 3 min. prep. and 1 Minute to bake: Total 4 Minutes Approximate Cost: $2.25 Difficulty Level: Super Easy Allergens, Other: Gluten Free (for Gluten Free, please use GF flour) Servings: 1 INGREDIENTS 4 tbsp. all-purpose flour (.25) 2 tablespoons unsweetened cocoa powder (.25) 1/2 tsp. baking powder (.10) 2 tsp. brown sugar (.10) pinch of salt (.10) 1/2 tablespoon butter (.10) 3 tbsp. (Evaporated or regular) milk (.25) 1/2 teaspoon vanilla extract (.50) ½ tsp. Amaretto Liqueur (.35) 2 tbsp. chocolate chips or chunks (.25) DIRECTIONS
Note: All microwaves are different, therefore, you need to try my recipe watching the cooking time because it might get done before or after I indicated, since all microwaves cook differently. it's difficult to give you a precise cooking time.  This is an easy, elegant and healthy meal that can compete with any restaurant, smile. These simple ingredients make it easy to cook and you will enjoy it tons! Category: Entrée Approx. Prep and Cook Time: under 45 Minutes Approximate Cost: $14.45 or $7.23 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings:2 Ingredients 2 Ahi tuna filets, (pat dry and season with 1 ½ tbsp. of my basting oil and 1 tbsp. seasoning) ($9.50) 2 c. broccoli florets, (rinsed, pat dry, placed in a baking pan, add 1 tbsp. basting oil) ($1.00) 2 large beets, (peeled and cubed and placed separately in a baking pan) add 1 tbsp. basting oil garlic, (peeled and sprinkle over the veggies) ($1.20) 1 rosemary spring (0) 3 ½ tbsp. Angie’s basting olive oil (for the tuna, beets and broccoli) (.50) 1 ½ tbsp. Angie’s dry seasoning (1 tbsp. for the tuna and ½ to sprinkle over the veggies.). (20) 1 lemon, rinsed, slices (.80) 1 avocado, rinsed, sliced ($1.25) Directions First, to get the veggies ready to roast, follow the directions under Ingredients. Season the tuna steaks and refrigerate. When the veggies are tender, about 15 to 20 minutes, start searing the tuna steaks. Slice the avocado, plate the meal and garnish as you wish. 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  I grew up eating this kind of soup. It is so old that my parents and grandparents ate it as well. It’s just comfort food, simple and super delicious. Try it, you’ll love it too, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.15 or $1.54 per serving Difficulty Level: Easy Allergens, Other: Not Gluten Free, however, if you find GF noodles, make it. Servings: 4 Ingredients 2 celery stalks, rinsed and chopped (.15) ½ white onion, chopped (.15) 5 garlic cloves (.15) 3 to 4 sweet peppers, rinsed, seeded (.25) a handful of cilantro, rinsed, chopped (.15) 2 large tomatoes, rinsed, chopped (.50) 3 tbsp. of olives, drained (.25) 3 to 4 c. of chicken or beef stock or broth (depends on how soupy you like it) ($1.25) 2 c. of chicken breast (I used Rotisserie, no skin or bones) ($1.15) 2 tbsp. Angie’s basting olive oil or Achióte (.45) 1 tbsp. Angie’s dry seasoning (.25) 1 small bag of FIDEOS (noodles the size of vermicelli noodles) ($1.20) Directions Add the chopped celery stalks, white onion, garlic cloves, sweet peppers, cilantro, 1 cup of broth or stock and tomatoes to a blender or food processor and process until soft In a med size saucepan over med heat, add the basting olive oil. When the oil is hot add the noodles and stir fry them until a bit golden, stirring them constantly. Watch them because their size makes them prong to burn fast. Ever so carefully, now add the blended veggies that you processed and stir. Cook for about 3 minutes and then add the stock or broth to-taste, my dry seasoning and the chicken breast pieces. Stir until it boils, then reduce the heat to med-low and cook for about 4 to 5 minutes until the noodles are soft and the soup is thick to your taste. Done, enjoy my simple Sopa de Fideos! 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  They are my holiday’s guava cupcakes, however, they can be eaten anytime, in fact I can eat one every day, SMILE! (I wish) Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.25 or .36 cents per cupcake Difficulty Level: Easy Allergens, Other: For GF please use a Gluten Free flour Servings: 12 PART A: INGREDIENTS TO MAKE MY HOMEMADE BAKING CAKE MIX ($1.60) 1 ¼ c. all-purpose flour (.60) 1 ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. of salt (Kosher, or regular) (.10) ¾ c. organic white/blonde sugar (.20) 1 tbsp. Pure Vanilla Powder (.50) 1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix) DIRECTIONS TO MAKE MY DRY HOMEMADE CAKE MIX FOR YOUR PANTRY In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render a bit over 2cups. PART B: RECIPE TO MAKE HOMEMADE CUPCAKES with my DRY MIX ($2.65) PREHEAT YOUR OVER TO 350 DEGREES F. Oil spray a 12 cupcake pan, (depends on pan size), or use cupcake liners, set aside. In a med-size mixing bowl, add all the wet ingredients listed below, ↓ and whisk well to combine. Next, add them to the dry cake mix and whisk or beat just until all ingredients are combined.
1/3 package Guava Paste (approx. 7 oz.) cut at about 1” pieces (.30) 1/3 package cream cheese cut at about 1” pieces (.80) Pour half of the batter into the cupcake liners and fill just half way. Place a piece of guava and cream cheese on top, then cover the with additional batter just until it gets near the top but not to the top. Bake the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cupcakes, let them cool down first. Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined and never open the oven to check until the cooking time is done or they will deflate.  I am not deviating that much from my typical traditional recipe. However, today I used an Asian vinegar that gives them some tangy combine with sweet that makes them taste amazing! YUM. Category: SIDE DISH Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $4.35 or $1.09 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 Ingredients 5 small green bananas ($1.00) 1 bowl of salted water (0) 1 c. Angie’s Basting olive oil ($1.80) 7 large Garlic cloves, peeled, sliced (.40) 1 med. size Onion, peeled, sliced and cut each slice in half (.40) 5 bay leaves (.10) 1 ½ tsp. Angie’s Dry Seasoning (or to-taste) plus fresh grin pepper(.15) ½ c. Nakano Roasted Garlic Rice vinegar (.20) 2 tbsp. drained Capers Add them towards the end (.30) Directions Directions Remove the banana skin as I indicated in my slide presentation, (Do not Peel), cut in approx. 1” rounds, boil in salted water to-taste until tender when you pick them with a fork, drain, set aside. Prepare all the veggies as indicated above. In a saucepan over med-heat, cook briefly the sauce by adding first the basting oil, garlic and onion until the onions are translucent. Then, add everything else, except the bananas and cook briefly. Finally, add the softened bananas and the Capers to the sauce and cook in med-low for about 10-15 minutes. They can be eaten cold or warm. If you like, allow to cool and refrigerate until the following day. Taste even better. 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  So, every now and then I come up with a crazy idea for a recipe. Since I make salmon weekly, one needs to think about non-traditional ways to cook it. This time my inspiration came from one of my afternoons cup-a-tea. I added other herbs and spices and boom, my new salmon meal was born. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $17.85 or $4.46 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4 Ingredients A: 4 salmon steaks, pat dry and season with lemon Pepper & Smoked Paprika ($8.00) 1 ½ tsp. of Lemon pepper seasoning (or to-taste) (.20) 1 ½ tsp. of Smoked paprika (.20) B: 3 celery stalks, rinsed and cut 1” pieces (.20) 1 spring of sage (.20) 1 spring of rosemary (.20) 1 spring of fresh basil (.20) 1 spring of fresh oregano (.20) 6 garlic cloves, peeled and chopped large in pieces (.60) 2 pomegranate and Raspberry tea bags (.90) 1 ½ tsp. of Lemon pepper seasoning (or to-taste) (.20) C:1 large sweet potato, rinsed and cut 1” slices ($1.25) 2 c. of cauliflower florets and 2 c. or broccoli florets ($1.50) 2 tbsp. of Angie’s basting olive oil (.50) D: 2 green onions, rinsed and cut at 1/2 “(.10) 1 lemon to garnish (.90) 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 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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