Breadfruit (Mapén or Panapén or Pána) is a round starchy vegetable, green on the outside and white inside. The stem runs deep into the fruit and when cut in half, you must core and throw the stem away. Mapén grows in large beautiful trees in the Caribbean. Like potatoes, they can be boiled, fried and roasted. Unfortunately, it is not available yearlong, only seasonal.  Today, I was lucky to find one at Wegman’s and decided to deep fry it just like French fries; except that this veggie is way better.
 
Approximate Prep and Cooking Time: 40 Minutes
Approximate Cost: $8.35 or $2.09 per serving
Difficulty Level: __   Easy _X_ Intermediate ___ Advanced
Servings: 4
 
Ingredients
2 large chicken breasts cut in cubes ($3.20)
1 Mapen, peeled, cored and cut in cubes ($2.00)
¼ cup olive or canola oil to cook the Mapen fries (.45)
Salted water to taste to dip the Mapén before a second fried. (.15)
1 tbsp. Angie’s Dried Seasonings (or your favorite seasoning) (.25)
1 tbsp. Angie’s Basting Oil (.30)
2 avocados ($2.00)
 
Directions
 
Clean the chicken, cut in cubes and season it with Angie’s Dried Seasonings (or your favorite seasoning) and Angie’s Basting Oil (or olive oil), refrigerate.
 
Peel the breadfruit, cut in half, core the center, cut into wedges and then cut the wedges into 2” pieces.
 
Heat your oil and carefully, fry the small pieces until lightly golden on both sides.
 
Remove from oil, place in a paper towel-covered bowl to absorb any extra oil. When all done, take few at a time, smash them flat, dip them briefly into salted water, pat them dry with paper towel and fry them again for a second time until crispy and golden.
 
Remove from oil, place over paper towel and sprinkle with salt to taste.
 
In a skillet or wok, sauté the chicken pieces until cooked and tender. (The small size help them to cook fast)
 
Only thing left to do is slice the 2 avocados in half, place each half in the serving plates and just add the chicken and breadfruit. Done!
 
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

Happy Birthday my dear Ceda, this post is dedicated to you!
Dinner doesn’t get any easier, fresher and inexpensive than this. There aren’t that many ingredients in my recipe either and cooking time is basically none. So take the challenge and make it as soon as you can, how about… tonight? Smile.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $5.40 or $2.70 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 Tilapia stakes ($2.70)
1 ½ tbsp. Angie’s Dried Seasoning (.25)
2 tbsp. Angie’s Basting Oil (.35)
1 Broccoli head cut in half (.90)
12 Gourmet Medley Cherrie Tomatoes ($1.20)
 
Directions
 
Clean and pat dry the steaks, then season with 1 tbsp. of Angie’s Dried Seasoning and 1 tbsp. Angie’s Basting Oil. Refrigerate.
 
Rinse, cut in half and steam the broccoli in water for about 4 minutes. Drain and drizzle 1 tbsp. Angie’s Basting Oil and sprinkle ½ tbsp. Angie’s Dried Seasoning.
 
Rinse and drain the gourmet Medley Cherrie Tomatoes, cut and sprinkle with salt and pepper to taste.
 
Pan seared the fish in medium high in its basting oil until golden on both sides.
Done!
 
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

“Saturday Madness” involves kid’s games, tournaments, house cleaning, grocery shopping, running errands, …what?
 
Regardless of how hectic it gets remember, the most important meal of the day is breakfast, for you and the whole family. Therefore, don’t skip it for McDonalds. Make your sandwiches for the road and bring real 100% juices to wash them down. You can make them the night before, keep them in the fridge overnight, grab them in the morning and hit the road.
 
Approximate Prep and Cooking Time: 15 to 20 Minutes
Approximate Cost: $9.34 or $1.17 per sandwich
Difficulty Level:   X Easy ____ Intermediate ____ Advanced
Servings: 8
 
Ingredients
1 bag of Hawaiian or Breakfast Sweet rolls ($2.51)
10 slices of Cheddar cheese ($2.25)
10 slices of Ham ($2.48)
10 eggs ($1.60)
½ cup Carnation evaporated milk (.50)
Salt and pepper to taste
Butter for the rolls (optional)
 
(You can also add chopped tomatoes, onion, anything you want)
 
Directions
Detach the bread and place in a foil tray. Add butter lightly if you wish. (I did not)
Add slices of ham and cheese to each roll. Set aside.
 
Whisk eggs, milk, salt and pepper to taste until all blends. 
 
In a non-stick skillet, add one ladle of the egg mixture at a time to make your mini omelet’s, fold and place inside the ham and cheese rolls.
 
Let them all cool completely, then cover with foil paper and refrigerate until the next morning. DONE! 

Who said that Lentils are boring? Not me. Lentils are packed with nutrients such as lean protein, tons of fiber, zinc and plenty of other goodies. As far as flavor, you can soup them, stew them, mash them, and add as many flavors as you can come up with. Today, I decided on these flavors; Curry, Ham, and Yuca, then Stew them. Crazy right but so good!
 
Approximate Prep Time: (longer to soak lentils) Cooking Time: About 30 Minutes
Approximate Cost: $6.60 or $1.10 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 6
 
Ingredients
1 ¼ cup dried Lentils ($1.10)
3 pieces of frozen Goya Yuca (.95)
Salt and pepper to taste to boil the Yuca (.15)
1 tbsp. olive oil (.35)
5 cloves of chopped garlic (.30)
1 large stalk of chopped celery with the tops (.20)
1 large onion (.40)
½ cup Julienne Ham ($1.35)
1 ½ cups beef broth ($1.00)
½ cup water
1 tbsp. Angie’s Dried Seasonings (see my link below) (.25)
1 tsp. Curry powder (.15)
2 Bay Leaves (.15)
¼ cup cilantro (1/2 for the stew while it cooks and ½ to garnish) (.25)
 
Directions
Clean, rinse and soften the lentils according to package directions but don’t cook all the way through.
 
When done, drain the water and replace with 1 ½ cups of beef broth. Set aside.
 
Cook the frozen Yuca according to package directions, drain, cut in cubes and set aside.
 
Chop celery, onion, garlic and sauté in 1 tbsp. olive oil.
 
Add the softened lentils with the beef broth, ham, bay leave, curry, Angie’s seasoning, cilantro, cubed Yuca, water and cook in low for 10 minutes or until the lentils are 100% soft and tender and the broth thickens just a bit.

Note: Even though it takes longer to soak and soften the lentils either the night before or the actual cooking day, the cooking time is under 30 minutes. I usually soak them overnight, change the water the following day and cook them. Easy button.  

Link:  
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
 

I am actually a soup freak. For years I have prepared a countless collection of soups, stoups, stews, and anything like it. However, never venture to make Pho at home.

Pho is a Vietnamese soup, not thick but real light, like a broth with veggies and a protein. This week I decided to be braved and create my own version of Pho in honor of 2017 Chinese New Year, which I believe is "The Rooster Year" and started on January 28th.
​
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $7.55 or $3.78 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 ½ cups of combined shredded Rotisserie chicken breast and thigh ($2.00)
4 minced garlic cloves (.25)
2 1/2 cups of my no-salt rotisserie chicken broth ($2.00)
3 oz. whole grain thin spaghetti noodles (.50)
1 tbsp. reduced-sodium soy sauce (.15)
½ cup broccoli slaw (.70)
3 scallions, trimmed and cut into thin 1-inch strips (.15)
1/4 cup cilantro and spinach mixed (.35)
4 slices fresh jalapeno (optional) (.20)
1 lemon in wedges (.50)
1 tsp. sesame oil (.40)
1 tsp. olive oil (.35)
 
Directions
Cook noodles according to package directions until tender, drain most of the water but keep them wet and set aside.

In a large saucepan combine the chicken broth and soy sauce and bring to a boil; add green onions; minced garlic, olive oil, broccoli slaw, noodles and cook uncovered, for 3-4 minutes.

Add the chicken and simmer uncovered for a couple of minutes, just to warm up.

When ready to plate, add the sesame oil, cilantro and spinach and ladle the Pho into the bowls. Garnish with jalapeno peppers, green onions/scallions and a lemon wedge.

What to do for St. Valentine’s, flowers? Diamonds? Nah! Food? Yeah! Dinner doesn’t get any more romantic than this. Of course, you can throw a lobster tail to the mix for surf and turf and that will make it even better. In fact, hold the lobster, not needed now.
Instead, get a bottle of Merlot or Cabernet Sauvignon; great wine always seals the deal!
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $24.15 or $12.07 per serving
Difficulty Level:     X    Easy      X Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 beef tenderloin filet ($18.50)
10 Baby Bella mushrooms ($1.50)
1 large onion chopped (.40)
Salt and pepper to taste (.20)
2 tbsp. olive oil to sauté mushrooms, onion, and to marinate the fillet (.30)
1 Avocado ($1.00)
1 Shaved Asiago-Roasted Cauliflower recipe posted yesterday.
 
Directions

1. Clean the fillets, pat them dry and season with 1 tbsp. olive oil and salt and pepper to taste.
2. In a skillet with 1 tbsp. olive oil, and salt and pepper to taste, sauté mushrooms and onion until golden brown. Set aside.
3. In the same skillet, pan seared the fillet until golden brown on both sides but medium well inside. About 3-4 minutes per side. Remove from stove and allow to rest for 4 minutes before serving.
4. For plating idea, please look at my slide show attached.

 
                                                  HAPPY ST. VALENTINE’S TO ALL!

St. Valentine’s Day is tomorrow and I am making a two-fold post recipe to make a romantic dinner to celebrate that special day. Today is part one, the veggie; tomorrow will be part 2; the protein, fillet mignon with sautéed mushrooms and onions. 
 
Approximate Prep and Cooking Time: One hour 15 minutes
Approximate Cost: $12.00 or $3.00 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
1 cauliflower head ($2.50)
½ cup Goya olive oil (1/4 for the cilantro sauce, & to rub the cauliflower all over) ($2.10)
Sea salt to taste (.15)
1 tbsp. balsamic vinegar (.75)
Freshly ground pepper to taste (.15)
5 cloves of garlic, minced (.30)
3/4 cups white wine ($2.55)
1 hand full of Cilantro, chopped (.20)
2 to 4 oz. Asiago cheese, shaved ($3.30)
 
Directions
Start your oven at 400 degrees. Cleaned the cauliflower well, pat dry and trim the bottom flat to make it sit firmly. 

Place the cauliflower head in a baking mold with enough space to fit easily. 

Add sea salt and freshly ground pepper to ¼ of olive oil, then rub the cauliflower head thoroughly, or use a pastry brush. 

Add 1 cup of hot water to the mold and cook uncovered for about 30 minutes, again, depending on your oven it could be more or less time. 

While the cauliflower cooks, make the cilantro sauce by sautéing minced garlic in a tbsp. of olive oil. Briefly, remove from the stove to add the white wine carefully and season with salt and pepper to taste. Cook until the wine comes to a brief boil. Then remove from heat, add the chopped cilantro and balsamic vinegar. 

Now, remove the cauliflower from oven, drizzle more olive oil over making sure it covers every bit of it. 

Return to the oven and cook until brownish and tender, about 30 more minutes. 

When the cauliflower is done, remove from oven and let it cool completely to refrigerate until tomorrow. Otherwise, allow it to rest before serving if using the same day. 

Tomorrow, when ready to serve, warm it again, plate it, add shaved Asiago on top and drizzle with Cilantro Wine sauce. 

TOMORROW: Filet Mignon with this Cauliflower recipe and Avocado.

​This is the week of 3-ingredients, smile. My simple recipe is so easy to make during weeknights and at $3.50 per serving you will agree with me that it’s a great deal. To get it ready, you do the easy prep the prior day, before going to bed. Just prep the sweet potatoes and marinate the salmon steaks.
 
Next day, when you come from work, start your oven and let it do the magic.
 
Approximate Prep and Cooking Time: One hour 10 minutes.
Approximate Cost: $14.00 or $3.50 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
4 salmon steaks (@ $2.25 ea. = $9.00)
Lemon pepper to taste (.30)
2 tbsp. olive oil to marinate and bake the steaks (.70)
 
4 small sweet potatoes ($2.00)
2 avocados ($2.00)
 
Directions
Wash the sweet potatoes thoroughly, pat them dry and cover in foil paper. (Do it the night before)
 
Start the oven at 400 degrees and cook the sweet potatoes for 45 minutes to 1 hour, remove and set aside.
 
Bake the salmon steaks covered for about 5-10 minutes. Remove and let them rest for 3-5 minutes before serving.
 
Done. Now you and your family have time to play with Netflix and decide what to watch!

What is better than week-ends? Nothing! You can sleep late, take naps, play golf or your favorite sport, entertain friends…., and also, eat a naughty breakfast with a huge cup of coffee, latte or espresso, while reading your favorite paper.
 
We had friends over the other day. I really wanted to make them feel at home, and spend most of the time enjoying their company instead of cooking elaborated dishes. So I made them this casserole.
 
I did all the prep the night before, so I didn’t have to wake up early to cook it and also, keep them waiting for breakfast. I used two new products, Dried Russet Hashbrown Potatoes and country sausage patties, (both worked perfectly,) also, Baby Bella mushrooms and onions. After all, it was the right decision, full bellies and awesome company!
 
Approximate Prep and Cooking Time: Approximately 1 hr. 15 min. Total
Approximate Cost: $9.94 or $1.66 per serving
Difficulty Level:  X   Easy ____ Intermediate ____ Advanced
Servings: 6
 
Ingredients
10 eggs ($1.60)
½ tsp. Adobo (.15)
1 ½ cups carnation milk ($1.00)
¼ teaspoon ground pepper (.15)
1 1/3 cup dried hash browns soaked in 1 1/3 cup hot water (then drained) (.90)
1 ½ cups shredded sharp Cheddar cheese ($2.24)
5 country sausage patties each cut in 4 pieces ($2.50)
1 small chopped onion (.25)
10 Baby Bela mushrooms sliced ($1.00)
Cooking oil spray (.15)
 
Directions

Spray a 13x9-inch (3-quart) baking dish with cooking spray.
 
In a skillet, cook the patties at medium heat for 5 to 7 minutes or until brown, drain, then add them to the sprayed mold.
 
In the same skillet brown the onion and mushrooms when brown, drain and add them to the sprayed mold with the patties. Stir in the drained hash browns and mix well.

In large bowl, beat eggs, milk, Adobo and pepper with whisk until mixed well, and 1 cup of the shredded cheddar cheese. Pour mixture over the cooking oil sprayed baking dish with the already cooked ingredients. Cover and refrigerate overnight; however, no longer than 12 hours.
 
Next day in the morning, wake up I hour earlier to put the casserole in the oven and then go to bed :-).
 
Heat oven to 350 degrees. Remove dish from refrigerator, uncover and top with the remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool for about five minutes before serving.

Lemon Squares is a tangy popular dessert and cut, of course, as they name implies, in squares. The recipes use simple ingredients, primarily lemon juice. Since I like to twist some of my recipes, I decided to give mine a Caribbean flavor by adding coconut rum and I also changed the crust by adding non-traditional flavors that will make this recipe uniquely yummy and to die for, smile. L’Tanya, you will love them! Mathew, thanks for the cover photo!
 
Approximate Prep and Cooking Time: One Hour with prep and cooling time.
Approximate Cost: $5.48 or .91 cents per serving
Difficulty Level:      Easy    X Intermediate   __ Advanced
Servings: 6
 
Ingredients
 
The Crust (A.) ($2.60)
1 stick of unsalted butter (cold) (.70)
1/4 cup of cornstarch (.45)
3/4 cup all-purpose flour (.75)
¼ tsp. ground cinnamon (.15)
¼ tsp. of fresh ground nutmeg (.15)
1/2 cup Confectioner’s sugar (.40)
Pinch of salt

The Lemon Curd (B.) ($2.88)
3 large eggs (at room temperature) (.48)
4 tbsp. Lemon juice ($1.00)
1 tbsp. Malibu Caribbean Rum (.50)
3 tbsp. All-purpose flour (.25)
1 tbsp. Lemon zest (.15)
1 1/4 cup granulated white or brown sugar (.50)

Directions for the Crust:
Preheat your oven to 350 degrees. Butter a 9’-round-pan, preferably the one you can remove the bottom, or cover with parchment paper enough to overhang to make it easy to remove the tart from the mold when done.
 
In a food processor with the blade attachment add all the dry ingredients listed under A. Mix well.
 
Add the butter and process until the mixture looks like small peas for about 10-15 seconds.

Transfer the mixture to your parchment paper prepared round pan and press firmly just like you would when making cheesecake crust. Refrigerate for about 10 minutes, then bake for about 20 minutes, depending on your oven. Check for golden color without opening the oven.

Directions for the Lemon Curd:
While the crust bakes, prepare the curd by adding to a midsize bowl all the ingredients listed under B. Mix well. Set aside.
 
When the crust is done stir the curd a bit again and pour over the crust, (it makes no difference if the crust is hot or cool down, though I always let it cool a bit) put it back in the oven and bake for about 25-30 minutes. The curd must be firm before removing it from oven.
 
Remove from oven and let it cool completely, then cover the pan and refrigerate until is cold enough to cut.

Do not garnish until time to serve the wedges, then sprinkle with powdered sugar and few berries on top and side.

Hack: You can make it a day in advanced and then slice and garnish at serving time.