Today, I decided to make one of my favorite dishes, Bacalao a la Vizcaína, however, as I always do, I used fresh cod fish instead of the salted dry cod filet. The result was mouthwatering. The cod was flaky and absorbed the seasoning flavors so well. The potatoes, tender and yummy.
 
Category:  Entrée
Approx. Prep and Cook Time:  35 to 40 Minutes
Approximate Cost:    $12.20 or $3.05 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 4
 
Ingredients
2 fresh cod fish filet ($3.70)
1 tbsp. Angie’s dry seasoning (.25)
¼ c. Spanish Extra Virgin Olive Oil ($1.25)
2 tbsp. Salad olives (.25)
2 tbsp. tomato sauce (.15)
3 Bay leaves (.10)
¼ c. roasted red peppers (.40)
4 to 5 red/gold potatoes, cleaned and sliced ($1.00)
1 onion, sliced (.40)
4 garlic cloves, chopped (.20)
1 c. White wine ($2.00)
Chopped Italian parsley to garnish (.15)
1 bag of brown basmati rice ($2.35)
 
 
Directions

1. Prep all the veggies as such.
2. Clean, pat dry and season the fish with 2 tbsp. olive oil and my dry seasoning.
3. Boil the potatoes in salted water just briefly. Drain the water.
4. In the same skillet you boiled the potatoes, over medium, add 2 tbsp. salad olives, 2 tbsp. tomato sauce, 3 Bay leaves, 1 onion, sliced, chopped garlic cloves, 1 c. white wine, what’s left of the oil and the roasted red peppers.
5. Cover and cook over med-low for about 10 to 15 minutes, depending on your range.
6. Meantime, cook the Brown Basmati Rice according to the bag, 1 minute 30 seconds in the microwave.
7. When ready to plate, remember to garnish with chopped Italian parsley. 

I cant get enough of cooking white fish. They are delicious, tender and quick to cook regardless of how you cook it. The best part is that it takes few ingredients to make it taste yummy.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $7.35 or $2.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 3
 
Ingredients for the fish ($4.55)
3 large Cod fish filet ($3.70)
1 tbsp. Angie’s basting (.40)
1 ½ tsp. Angie’s dry seasoning (.30)
dry garlic chunks (.15)
1 rosemary spring (0)
 
Ingredients for the Quinoa ($2.80)
1 c. quinoa ($1.00)
2 c. beef broth ($1.25)
1 tbsp. roasted garlic and herbs (.15)
1 tbsp. Angie’s basting (.40)
 
Directions

1. Cut the fish in bite size pieces, season with 1 tbsp. of my Basting oil, my dry seasoning and refrigerate.
2. Add 2 c. beef broth to a saucepan, 1 tbsp. roasted garlic and herbs and 1 tbsp. of my basting oil. Bring it to a boil.
3. Add the quinoa, stir, bring to a second boil, reduce the heat to low and cook for about 20 to 25 minutes.
4. 15 minutes after you started to cook the quinoa, get ready to cook the fish.
5. Add just a bit of my basting oil to a skillet, then add the fish, stir carefully and cook for 2-4 minutes until the fish looks somewhat white, not transparent. Remove from stove, set aside to rest for few more minutes.
6. By now the quinoa is done and you can scoop some in a middle of a bowl, add the fish on top and garnish with lemon slices and parsley or cilantro leaves. 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

​Sometimes we wonder about where the fish that we eat come from. Well, I did some research. I found that my fish was wild caught, but since it was caught in the Pacific Ocean, the cod was larger and thick. Therefore, lucky me, my filet were thicker than prior purchases I made.  Furthermore, cod is high in Omega 3 and vitamin B-12. We can bake it, fry it, and sauté it. However, it is best when it’s cooked in a cast iron skillet.
 
Category:  Entrée 
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $10.03 or $5.00
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 large pacific cod filet ($3.70)
1 ½ tbsp. Angie’s basting oil (.40)
1 tsp. Garlic Jalapeno spices (.15)
1 tsp. Cilantro Lime Spices (.15)
2 Lemon (1/2 juiced and ½ sliced) (.45)
Brussels Sprouts salad for 2 ($5.18) (from the recipe I posted this week)
 
Directions
In a shallow plate, add the fish and season with my 1 tbsp. of basting oil, Garlic Jalapeno spices and Cilantro Lime Spices. Refrigerate until ready to cook.
Next, prepare the Brussels Salad according to the recipe I posted this week. Refrigerate.
Add at least ½ tbsp. of basting oil to a skillet on med high, place the cod fish and cook until golden brown.
Remove and let the filet rest.
Slice the lemons, use 4 slices to garnish and squeeze some over the fish.
Bring the salad from the fridge, and now you are ready to plate.
Enjoy!

So simple, healthy and quick to make. On top of that, if you process more Brussels you will have a variety of salads for the week. Boom!
 
Category:  Entrée or Side Dish
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $5.18 or $2.59 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian  
Servings: 2
 
Ingredients
2 c. trimmed and sliced Brussels sprouts prep in the food processor ($2.33)
1 tsp. lemon pepper (.20)
1 ½ tbsp. olive oil ($1.00)
1 tbsp. balsamic vinegar (. 50)
3 tbsp. Tzatziki (or mayonnaise if you prefer) (.30)
10 cherry tomatoes (.75)
1 tbsp. chopped chives (.10)
 
Directions

1. Trim and slice the Brussels that come pre-washed. It’s easier to use a food processor with the slicing disc/part. Once set, just shoot the Brussels through the feeder tube.
2. You will only need 2 cups, therefore, refrigerate the leftover sprouts in an air tight bag.
3.  In a med-size bowl, add the lemon pepper, olive oil, balsamic vinegar and Tzatziki (or the mayonnaise of your choice) and stir until well blended.
4. Add the Brussels, mix until it’s all combined and refrigerate until time to use.
5. Serve over a bed of spinach, kale or Spring Mix salad greens.

 
Enjoy as a side dish or as a lunch salad. TOMORROW, I'LL POST MY COD FISH WITH THIS SIDE!

No kidding, this dish reminded me of moussaka. Purple Chinese eggplant, purple onion and purple cabbage, only 6 ingredients and there you have it, dinner is ready. You can also add avocado and red bell peppers if you like, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $8.24 or $2.75 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free 
Servings: 3
 
Ingredients
½ lb. 98% fat free ground chicken ($2.99)
1 ½ tbsp. Sazon Todo en Uno con Achiote Seasoning (.25)
3½ tbsp. Angie’s basting oil ($1.15)
1 large red onion (1/2 for the eggplant and ½ for the chicken) (.50)
1 Chinese eggplant ($1.55)
1 small purple cabbage (.55)
 
1 avocado (optional) ($1.25)
 
Directions

1. Chop ½ the onion for the ground chicken and slice the other half.
2. Rinse, pat dry and slice the eggplant in disks.
3. Add ½ tbsp. of basting oil to an oven safe baking pan, add the ½ sliced onion and top with the eggplant discs.
4. Drizzle 1 tbsp. basting oil over and add salt and pepper to taste.
5. Bake at 400 degrees until caramelize and golden brown (about 20 minutes) and when done, stir, and add ½ spoon of Sazon Todo en Uno con Achiote for flavor and extra color.
6. Meantime, in a skillet, add 1 tbsp. or basting oil, add the chopped ½ onion and while it cooks, (about 5 minutes,) season the chicken with 1 tbsp. of Sazon Todo en Uno con Achiote.
7. When the onion is golden, add the chicken and cook until done stirring constantly so it doesn’t chunk up.
8. By now, the eggplant is cooked, therefore, to plate add a spoonful of chicken to a nice plate, top it with another spoonful of the eggplant and if you like, slice an avocado and throw it there as well.
9. I also made a simple salad of shredded red cabbage with 1 tbsp. of basting oil, salt and pepper to taste. Boom.

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

This is my version of Puerto Rican Fricassee. It's simple and fast but just as delicious.

In other countries, fricassee is cooked in a white sauce. Incidentally, it is also France original comfort food.  My recipe today is done with chicken drums only, a very economical ingredient that could feed an army. However, the following recipe will render a quick meal for just about 3 people. It is easy to make and cooks in no time.

Furthermore, is a healthy meal choice for a week-night family meal. Oh, don’t be scare about the ingredients list. You have them in your pantry and freezer, smile.
 
Category:  Entrée  
Approximate Prep and Cooking Time: 25 Minutes
Approximate Cost:    $7.10 or $2.37 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3
 
Ingredients
6 chicken drums ($2.00)
1 ½ tbsp. Angie’s Basting Oil (1/2 for the rice) (.65)
1 tsp. Angie’s Dried Seasonings (.20)
3 Bay leaves (.10)
3 chopped garlic cloves (.15)
1 small onion in slices (.30)
1 tbsp. tomato sauce (.20)
1 ½ c. of chicken broth ($2.00)
1 Sofrito frozen disk (.25)
2 tbsp. Goya Salad Olives (.30)
2 envelopes Sazón con Achióte Goya 1 for the chicken and 1 for the rice (.25)
1 cup parboiled large grain rice cooked according to the bag directions (.50)
1 tsp. roasted garlic and herbs (.20)
 
 
Directions
Remove the skin from the chicken drums, any visible fat and season with 1 tbsp. Angie’s Basting Oil and 1 tsp. Angie’s Dried Seasonings. Set aside.
Meantime, cook the rice according to the package directions, however, substitute salt and instead use 1 envelope of Sazón con Achióte, ½ tbsp. of basting oil and 1 tsp. of roasted garlic and herbs. (No rocket science, bring 2 c. water to a boil, add the seasonings, rice, stir and reduce heat to low, cover and cook for 20 minutes.)
 
In a skillet over medium, sear the chicken drums in their own marinade until a bit golden.
 
Add the sliced onion and chopped garlic until a bit translucent.
 
Now add the bay leaves, salad olives, tomato sauce, 1 Sazón envelope, frozen sofrito disc, and chicken broth, adjust salt as needed with my dried seasonings.
 
Cover the pot and cook in low for about 15 minutes to allow the sauce to become thick.
 
 
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
 

Recipe #1: MY ROTISSERIE FRIED RICE IN UNDER 15 MINUTES.  Again, when in a hurry; however, wanting a home cooked meal in 15 minutes, make my rotisserie leftover boneless-skinless fried Basmati rice! And no eggs added. YESSS!
 
Category:  Entrée  
Approx. Prep and Cook Time: 15 TO 20 Minutes
Approximate Cost:    $8.44 or $3.30 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 3
 
Ingredients
1 rotisserie boneless-skinless breast and thigh, shredded ($1.50)
1 tbsp. Angie’s basting oil (.45)
1 tbsp. GF Soy sauce (.15)
2 tbsp. Lemon juice (.25)
1 pre-cooked bag pre-cooked “Seeds of Change” rice ($2.29)
2 Baby Bella large mushrooms (.30)
2 c. broccoli florets ($2.00)
3 flat parsley springs, chopped (.15)
1 celery rib with green tops, chopped (.15)
1 med. onion, chopped (.40)
1 small red pepper, sliced (.50)
3 garlic cloves, chopped (.30) 

NOTE: Notice that I did not include salt, since the soy sauce, the rotisserie chicken and basmati rice already have a significant amount. If you want just season a little salt to taste at the end.
 
Directions

1. Chop the 7 vegetables.
2. Add the basting oil to a skillet and sauté the chopped veggies until golden.
3. Add the chicken chunks to the sauté veggies skillet and 1 tbsp. of soy sauce.
4. Add 1 bag of pre-cooked “Seeds of Change” Brown Rice, stir and mix well.
5. Add more basting oil and soy sauce if needed.
6. Plate the meal and sprinkle lemon juice all over.

 
Enjoy! 

HACK: “It is good to do some meal prep ahead to eat well”. On week days you come home from work and have no time to work on a full meal that otherwise would take a lot of time. To fix that problem, for example, for this meal my prep consisted of cleaning and seasoning the chicken the day before, and cooking a batch of rice that will render 4 meals for 2 people. On meal day, I chop the veggies, microwave the rice and sauté the tenders. Done!
 
Category:  Entrée  X   
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $11.03 or $5.52 per serving
Difficulty Level:  Easy X  
Allergens, Other:  Gluten Free   X  
Servings: 2
 
Ingredients
5 large chicken tenders cleaned and slice in 1” ($4.00)
1 tbsp. Roasted Garlic and Herbs (.35)
3 tbsp. of Angie’s basting oil (1 tbsp. for the rice, 1 tbsp. to marinate, 1 tbsp. to saute veggies (.80)
1 c. broccoli ($1.00)
5 garlic cloves, chopped (.30)
1 large onion chopped (.45)
1 long scallion (.10)
2 Tbsp. soy sauce or to-taste (.15)
2 c. Basmati Rice ($2.00)
3 c. beef broth ($1.88)
Salt to-taste (0)
 
Directions
Prep the tenders the day before, season well with Roasted Garlic and Herbs and 1 tbsp. Angie’s basting oil. Refrigerate.
 
To cook the rice, the day before, bring 4 c. of beef broth to a boil, add 1 tbsp. of basting oil, add the 2 c. rice, bring to a boil, cover, reduce heat to low and cook for 20 minutes.
 
Rinse, drain the broccoli and cut into small pieces, about an inch.
 
Peel, slice the onion and chop the garlic.
 
In a sauté pan add 1 tbsp. of basting oil, sauté the tenders until half way cooked. Remove, set aside.
 
In the same skillet, sauté the veggies in the same basting oil until somewhat golden.
 
Add the chicken tenders and stir until the tenders cook completely and add soy sauce to taste.
 
Microwave the rice, when ready, you are good to start plating. Garnish with chopped scallion. Done.
 
 
My link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This is a day to celebrate the people that you love. To me that should include everyone; your husband, wife, children, neighbors, co-workers and anyone in between. Why not taking a batch of these cupcakes to your nearest homeless shelter for women and children? That’s an awesome idea. Time to bake my friends, from scratch! SMILE.
 
Category: Dessert
Approx. Prep and Cook Time:  40 Minutes
Approximate Cost: $5.67 or .32 cents per muffin
Difficulty Level:  Easy
Allergens, Other:  Contains Gluten  
Servings: 18
 
Ingredients
1 ½ c. Flour (for gluten free cupcakes, please use the 1 to 1 GF flour) ($1.00)
¾ c. white sugar (.40)
2 egg whites (whisked) (.32)
¼ c. applesauce (.25)
2 tsp. melted unsalted butter @ room temp. (.15)
½ tsp. vanilla extract ($1.00)
½ tsp. almond extract (.20)
1 ¼ tsp. baking powder (.15)
½ tsp. baking soda (.15)
½ tsp. ground nutmeg (.15)
1/8 tsp. regular salt (10)
1 c. mashed banana (.50)
½ c. butterscotch chips (.65)
½ c. chocolate chips (.65)
 
Directions
Preheat oven at 375 F. degrees. Use muffin liners inside your muffin baking mold for easy cleaning, smile.
In a med size bowl, whisk together all the dry ingredients: the flour, baking powder, baking soda, ground nutmeg, sugar and salt.
In a separate bowl mix the wet ingredients: First, mash the bananas.
Mix in the egg whites, the applesauce, melted unsalted butter at room temp, vanilla and almond extracts and add them to the bananas.
Add the wet ingredients to the dry ingredients and mix until just moistened and incorporated.
 
And now the fun part. Divide the mix into 3 separate small bowls and mix into each bowl the chocolate chips, the butterscotch chips and leave one bowl without chips to have 3 different options to offer to your families.
 
Bake for 15 to 20 minutes depending on your oven calibration.

ENJOY!

Dover Sole is a delicate sweet and tender flaky fish that has a buttery flavor. Even though it is a versatile fish to cook, (you can bake it, fry it and God forbid, even microwave it), it works best when you pan-sauté it. This time I decided to make it with a scampi sauce.
 
Category:  Entrée  
Approx. Prep and Cook Time: 20 Minutes
Approximate Cost: $15.08 or $5.03 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 3
 
Ingredients
1 lb. Dover Sole filet ($6.99)
¼ c. Angie’s basting oil ($1.80)
1 tbsp. drained capers (.50)
1 tsp. Angie’s dry seasoning (.40)
1 tsp. Roasted garlic and herbs (.25)
6 garlic cloves, chopped (.30)
1 tbsp. lemon to garnish and for juice (.50)
3 black bean salad as sides from yesterday recipe ($3.84)
2 handfuls of kale leaves (.50)
 
Directions
Clean, pat dry and season the filet with Angie’s basting oil, Angie’s dry seasoning, Roasted garlic and herbs and chopped garlic cloves.
In a skillet over medium, sauté the fish until a golden color, add the lemon juice and capers.
Place the beans salad in small bowls, garnish with a lemon slice, Kale leaves and serve.
 
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