I don’t think there’s anyone in this whole world that hasn’t tried meatballs at any point in their lives. Meatballs are such an economical meal; however, almost everyone makes them with red ground beef and in a red sauce. So, since I am crazy, I always try to change my recipes so they do not become boring and to keep my husband happy, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $9.20 or $4.60 per serving)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  (except the couscous)  
Servings: 2+
 
Ingredients
½ lb. ground chicken 98% fat free ($2.50)
2 tbsps. Angie’s basting olive oil (plus more for the couscous) (.70)
2 tsp. Angie’s dry seasoning (.30)
1 handful of Culantro and/or Culantrillo leaves (.50)
1 tbsp. dry onions (.30)
½ c. chopped mushrooms ($1.00)
1 tbsp. cornstarch (.15)
1 ½ c. chicken stock (preferably homemade) ($1.25)
1 box of Roasted garlic and Olive Oil Couscous ($2.50)
 
Directions
Season the ground chicken with 1 tbsp. oil and 1 tsp. of my seasoning or the one of your choice. Then add the chopped cilantro, Culantrillo leaves and dry onion flakes. Make the balls with an ice cream scoop and refrigerate.
 
Next, clean and chop the mushrooms, sauté then in 1 tbsp. of basting oil until golden and set aside.
In a saucepan, cook the couscous according to the box directions.
In a frying pan, add the chicken balls and sauté until golden brown, then remove from skillet and add them to your cooked mushrooms. Set aside shortly while you make the gravy.
In the skillet that you sauté the veggies, with the oil, whisk 1 tbsp. cornstarch to make a golden roux.
Whisk in chicken stock until light golden and until you get the gravy consistency of your choice. (preferably homemade)
Add the chicken meatballs and simmer for about 4 to 5 minutes. By now the couscous is done and you can start plating this delicious meal.
Enjoy!
 
MY LINKS:
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

Many, many years ago, when I was raising my three adorable children, me and my husband decided that even though I had a degree and a good job, I would become a stay-at-home mom in order to raise our babies the old fashion way.

During those years, we lived out of only one income. I wanted to do something to generate some money while I was at home with my kids, in order to help our household. Therefore, I went to baking school at night to learn how to make wedding cakes.

It was such a big help because when the kids where in elementary school I was generating money making all kids of cakes from home; birthday cakes, anniversary cakes and best of all, wedding cakes. 

I learned a lot during those years, especially, to be precise when I bake and also, that baking is like a science. So, here are my 2 cents of experience in order to make you, (like they made me), a better baker.
​
Hack #1: Before you start baking, read the entire recipe so you know all the ingredients and equipment needed for a smooth baking experience. Then gather all the ingredients and place on the right side of the bowl/mixer. As you use them, move them to the opposite side. This will help you to see that you used all the ingredients needed.
Hack #2: Never crack the eggs directly into the batter bowl. You risk a couple of things; like an unexpected rotten egg and/or, some eggshell shards may drop into the batter.
Hack #3: If a recipe call for oil and you do not have it at home at the time, you can substitute oil with apple sauce and no one will notice the difference.
Hack #4: Bring all the ingredients to room temperature (unless otherwise indicated in the recipe.)
Hack #5: If you are ready to bake then measure the butter needed for the recipe and if it’s cold, slice it in small chunks or grate it, it will come down to room temperature faster. (do not microwave it, it is room temperature not warm or liquid)
Hack #6: It is always important to sift all your dry ingredients.
Hack #7: Position your oven racks in place depending on your baking pan size or the number of pans that you are using before preheating the oven.
Hack #8: Preheat your oven to the temperature your recipe call, at least 10 minutes before. After that you can bring the cake inside.
Hack #9: Always set your oven timer. If your oven doesn’t have a working one, then use a small timer or use the microwave timer.
Hack #10: Never take your cake off the baking pan when it is still hot, unless the recipe calls for it. You cake may end up in multiple pieces.

​I don’t know about you but I just can’t get enough of this kind of meal in a bowl. First it is portion control so it must fit inside a bowl. Second, this particular bowl that I made today is a powerhouse; a combination of salmon, shrimp, avocado and a bit of basmati rice. Finally, it is optional to add any soy sauce, sesame oil, or whatever makes you happy.
 
Category:  Entrée 
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $11.75 or $5.88 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
7 large shrimp ($3.00)
2 med-size salmon steaks ($4.50)
1 tbsp. Angie’s dry seasoning (.30)
2 tbsp. Angie’s basting olive oil (.50)
2 c. Broccoli florets ($2.00)
1 avocado ($1.25)
scallions and Italian parsley for garnishing (.20)
1 bag brown basmati rice
 
Directions
Clean and season the shrimp and salmon. Refrigerate.
Steam the broccoli florets briefly in a bit of water. Add salt to-taste. Drain.
Saute the shrimp and salmon steaks.
Add the drained broccoli florets to the skillet and brown.
Cook the rice according to the bag directions (1 minute, 30 seconds.)
Slice the avocado and you are ready to assemble and garnish the bowl! Enjoy.

When it’s raining or snowing or cold to the bones outside, my dish will warm up all your bones really good. It is super comfort food and you will be making it even when it’s hot outside. Smile
 
Category:  Entrée  
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $9.55 or $2.39 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 4
 
Ingredients
1 pork tenderloins clean of any fat and 1” cubed ($3.50)
1 ½ to 2 c. chicken of beef stock (I used my homemade) ($1.25)
2 tbsp. Angie’s basting olive oil (.70)
1 ½ tbsp. Angie’s dry seasoning (.20)
1 tbsp. Roasted Garlic and Herbs seasoning (.15)
6 garlic cloves, chopped (.30)
1 small onion, chopped (.40)
1 pk. Sazón Goya (.25)
2 corn ears sliced in 1 ½ “($1.00)
2 yautia (Malanga) fresh or ½ a frozen bag (.80)
4 frozen cubes of sofrito-molido ($1.00)
Couple of chopped scallions to garnish (optional) (.15)
 
Directions
Bring a saucepan with water and a bit of salt to-taste to a boil, add the corn and the yautia and cook until the yautia is a bit tender. Remove from heat.
Clean the tenderloin of any fat and cube it. Season with 1 tbsp. Angie’s basting olive oil, 1 ½ tbsp. Angie’s dry seasoning, and 1 tbsp. Roasted Garlic and Herbs seasoning. Refrigerate.
In a med. size saucepan, over med. heat add 1 tbsp. my basting olive oil and sauté the onion and garlic until light golden.
Add the seasoned tenderloin cubes to the skillet and sauté until light golden.
Drain the corn and yautia, and add them to the tenderloin pan, mix well.
Add the beef or chicken stock, sofrito-molido frozen cubes and Sazón.
Reduce the heat and cook for about 10 to 15 minutes until it thickens a bit. I did not use tomato sauce because I added Sazón for color and the yautia thickens the sauce.
 
NOTE: You can serve this “Asopao” (or thick soup) with yellow rice, or on top of any pasta. Finally, remember to add a nice slice of avocado on the side.
 
NOTE:  You can find yautia (in English is called Malanga) in the Spanish Market or even at Walmart. It is a root veggie and an amazing alternative to potatoes.
 
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

Yes, food is just as romantic. Smile. Valentine’s Day is this weekend. So, what shall we do during this pandemic that keeps us all hunkered down? Well, I guess that we come up with new ideas to serve old traditional foods at home and make them look somewhat attractive. Regardless of who is the chef at home, this is my simple recipe for you to enjoy that loving day in style! Smile.
 
Category:  Appetizer
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $12.05 or $6.03 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients to Marinate the seafood

1. pack, 8oz. cooked Mussels meat, no shells ($4.50)

1. large shrimp tails on ($3.00)

1 ½ tbsp. Angie’s basting olive oil (.40)
1 Tsp. Angie’s dry seasoning (.20)
 
1 tbsp. Angie’s basting olive oil (.40)
2 Celery stalks with tops, rinsed, pat dry and chopped (leave I top to garnish (.25)
1 Garlic, chopped (.10)
½ small red onion chopped (.25)
 
1 tomato, rinsed, pat dry and sliced (.35)
2 c. mixed greens ($1.50)
1 handful of cilantro with stems, rinsed and chopped (.20)
1 large lemon for the juice and two slices for the glasses (.60)
1 tsp. Angie’s basting olive oil (.30)
 
Directions
 Season the shrimp and mussels, refrigerate.
Chop the garlic, onion, celery and sauté in 1 tbsp. of basting olive oil. When light golden, add the shrimp cook just until they turn lightly golden and remove from skillet.
Add the seasoned mussels to the same skillet and since they are already cooked, just warm them up briefly as they will release some of its juices.
Add the chopped cilantro, the cooked shrimp and the lemon juice. (remember to cut 2 slices to garnish the martini glass.
In a nice plate, add 1 c. of mixed greens and some sliced tomato. Pour the seafood generously into 2 martini glasses and place in one side of the plate. You are done.
Enjoy!

​A party for 2 to watch the pre-game and after game doesn’t need to be boring. You can add all the fun needed and the foods as well to make it memorable. What matter is who will win. I like both teams, in spite of the fact that my team did not make it. You know, I’ll give you a clue; I am from the Washington metro area, guess which team… ha, ha.
 
Category:  Hors d” oeuvres
Approx. Prep and Cook Time:   15 minutes
Approximate Cost:    $3.00 per 1 cup +
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian   
Servings: About 5 people +
 
Ingredients
1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.10)
3 garlic cloves (.15)
½ tsp. salt and pepper (.20)
1 tbsp. smoked Paprika (.10)
2 tbsp. Tahini Sauce (.40)
1 ½ tbsp. olive oil or my basting olive oil (.40)
1 lemon for the juice (.65)
 
Directions

1. Open the can, reserve half the liquid, discard the rest, rinse and drain the chickpeas.
2. In a mini food processor, add the garlic, salt, pepper and process.
3. Add the chickpeas, olive oil, reserved peas water, tahini and lemon juice, process until a smooth paste is obtained.
4. When done, refrigerate.
5. Serve as appetizer with crackers, plantains and sprinkle smoked paprika and olive oil over.