Who doesn’t like schnitzels? Maybe few folks, however, the largest number of people enjoy a well done schnitzel. Today though, I made it with pork tenderloin. It almost melts in your mouth, smile.
 
Category:  Entrée
Approx. Prep and Cook Time:  45 Minutes
Approximate Cost:    $11.11 or $5.56 per serving
Difficulty Level:  Intermediate
Allergens, Other:  CONTAINS Gluten (PLEASE USE GUTEN FREE PANKO
Servings: 2
 
Ingredients
3 pork tenderloin steaks ($5.50)
1 tsp. each of Chimichurri flakes, black pepper & Granulated garlic (.20)
1 ½ tsp. Roasted Garlic and Herbs (.15)
¼ c. Panko (.15)
¼ c. All-purpose flour (.15)
1 egg (.16)
¼ Angie’s basting olive oil (to fry the schnitzels and Tostones) (.50)
1 avocado ($1.25)
6 large Breadfruit frozen Tostones ($1.50)
½ lemon (.30)
1 avocado ($1.25)
 
Directions
Pound the steaks to make them even more tender.
You will need 3 separate plates. In plate 1, add the Chimichurri flakes, black pepper, granulated garlic and Roasted Garlic and Herbs seasonings to the all-purpose flour. In the second plate add the Panko and in the third plate crack and beat the egg.
Coat the steaks first in the flour mixture, then in the egg mixture and finally in the Panko, making sure the stakes are well coated.
In a skillet, add ¼ of my basting olive oil and sear the stakes until well cooked and golden brown.
Remove the stakes and move to a paper towel plate to allow any basting oil left to drip.
In the same skillet add the Breadfruit Tostones and fry until golden brown.
Slice the avocado and lemon and you are ready to plate. Enjoy.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

​I don’t’ think that there is someone out there that has not been affected by the challenges connected with the last two years of this pandemic. A big culprit is the affected economy. People struggle to pump gas at outrageous prices and continuously get shocked at the food market, when seeing groceries prices out of control or almost empty shelves. A significant number of people became unemployed and on top of that, many experienced for the first time parenting kids doing virtual schooling at home.
 
In spite of all these issues, there is no need to stop eating healthy. We all need to be creative in the kitchen to prepare meals according to our budgets and the size of our households. Most of us can prepare meals with pantry staple that we already have in our kitchens, and be more creative with meat cuts that can feed everyone enough, however, in smaller amounts.
 
Let’s say for instance my post today. A filet of salmon can be affordable. It comes with lots of different prices based on the type of salmon and the weight. However, while grocery shopping when you look at the filet that may feel unaffordable, just think about how many mouths you are feeding, then come up with a reasonable recipe to feed them healthy foods.
 
Example: This particular filet was $16.03 and I made 4 servings out of it, as well as the tail that I cut into bites to cook in a separate meal with either other bites of cod or shrimp. Therefore, each salmon filet serving would cost me $4.00 and that’s not including the bites. If you add to the salmon a sliced sweet potato (approximately .90 cents) and a simple salad, you can be feeding 4 people in your household with an amazing healthy meal costing each meal under $6.00. In which restaurant can you get this type of meal for this price? Nowhere!
 
Category:  HACK
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost:    $16.03 or $4.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free 
Servings: 4+
 
Ingredients
1 Sockeye salmon filet approx. 1.46lb.
 
Directions
Pat dry with paper towel, cut as many individual filets as you need, freeze in zip log bags.

​Simplicity and Deliciousness at its best! Once you prep and oven roast the cauliflower and broccoli, all you need to do is pan sear the strips until golden with the garlic and onion and then microwave the maduros. Done!
 
Category:  Entrée  
Approx. Prep and Cook Time:  40 Minutes
Approximate Cost:    $23.55 or $11.76 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2 +
 
Ingredients
2 filet mignon steaks cut in strips ($14.75)
Salt and pepper to taste and mixed with ½ tsp. paprika (10)
1 tbsp. Angie’s basting olive oil (.30)
3 large garlic cloves, chopped (.10)
½ large onion, sliced (.30)
 
½ small cauliflower head ($2.50)
1 large broccoli floret (.1.20)
1 ½ tbsp. of basting oil. (.30)
1 avocado ($1.25)
½ box of Goya Maduros ($2.75)
 
Directions
Clean, pat dry, cut in strips and season the filet steaks. Refrigerate.
Prep and oven roast at 375 degrees the cauliflower and broccoli with 1 ½ tbsp. of basting oil.
When done, pan sear the strips until golden with the garlic and onion. Then microwave the maduros. You are done.

This is my sort of Asian inspired meal. It is so nutritious and furthermore, delicious. Very easy to prepare and trust me, your whole family will love it!
 
Category:  Entrée
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $12.70 or $6.35 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
2 salmon steaks (pat dry and seasoned with the 2 following ingredients) ($4.50)
1 tbsp. roasted garlic and herbs (minced) (.10)
1 tbsp. Angie’s basting olive oil (.20)
 
2 c. snow peas (rinsed, pat dry, thread removed and sliced diagonally) (.90)
½ lb. asparagus (rinsed, pat dry, sliced diagonally) ($1.75)
1 large shallot (sliced to your like) (.40)
5 large garlic, minced (.30)
1 tbsp. Angie’s basting olive oil (.20)
 
1 c. Quinoa (follow the bag directions and add the following ingredients) ($1.00)
2 c. broth (chicken or beef) plus 1 frozen sofrito disk ($1.50)
1 tbsp. Angie’s basting olive oil (.20)
1 envelope of Sazón with Achióte (.20)
 
1 avocado (rinsed, pat dry, sliced to your like) ($1.25)
½ lemon (rinsed, pat dry, sliced to your like) (.20)
 
Directions
Prepare the salmon as indicated above.
Prep all the veggies including the shallot and garlic and sauté in basting oil until golden.
Meanwhile, prepare the Quinoa as indicated above and set aside.
Now, sauté the salmon, slice the avocado and lemon and get ready to plate.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Nowadays, you don’t have to go fishing for octopus. Local markets and fishmongers provides good quality seafood almost everywhere you live. I found octopus at Costco years ago and I have been using it. So, look for this delicious seafood in your local areas and then, cook it like I did. You will not regret it!
 
Category:  Entrée
Approx. Prep and Cook Time:  under 45 Minutes
Approximate Cost:    $26.14 or $13.07 per serving and so worth it!
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
1 pk. of Nuchar Cooked Octopus ($21.99)
4 small beets ($1.20)
½ lb. asparagus ($1.50)
2 tbsp. Angie’s basting olive oil (.60)
1 ½ tsp. Angie’s dry seasoning (.15)
1 lime (.60)
2 tbsp. chopped Italian parsley (.10)
1 recipe of AIOLI Sauce (I will post the AIOLI recipe tomorrow)
 
Directions
Rinse the beets, pat dry, wrap in foil and cook at 375 degrees until tender, about 35 minutes. Wait until not too hot and peel the skin.
Rinse the asparagus, cut the bottoms and steam in little water for about 10 minutes and still firm and green.
Remove the octopus from the pack, pat dry with paper towel, drizzle a little basting oil, and sprinkle a little dry seasoning. (They are pre-cooked and already come bit salty)
When the beets are done and peeled, sauté the octopus until golden brown, remove to a paper towel to drip any basting oil.
To plate, season the asparagus and beets to taste with both, my basting oil and dry seasoning.
Have the AIOLI sauce already prepare the day that you are making this dish. Therefore, bring it out of the fridge and get ready to assemble the whole meal. 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-oi

​Blondies are one of the easiest desserts to make. They are a cake-like, brownie-like type of cookie, totally unpretentious and delicious. When you divide them in squares, they look like a pale brownie, but better and easier. So, I decided to update my recipe and made a dark chocolate and white chocolate chips small bites Blondie. Then gave them to sweet Sebastian!
 
Category:  Dessert
Approx. Prep and Cook Time:   Under 40 Minutes
Approximate Cost:    $4.61
Difficulty Level:  Easy
Allergens, Other: (Please use Gluten Free Flour to make them GF)   
Servings: 24 baby squares
 
Ingredients Under A:
6 tbsp. of unsalted butter (melted and at room temperature) ($1.00)
1 2.2 QT. or 7x11 “Pyrex mold (prepared with parchment paper and sprayed with oil.) (.0)
1/3 c. granulated sugar (.25)
½ c. of packed brown sugar (.20)
1 egg (at room temperature) (.16)
1 tbsp. vanilla extract ($1.00)
 
Ingredients Under B:
1 c. unbleached all-purpose flour (.60)
½ tsp. salt (Mixed into the flour) (.0)
 
Ingredients Under C:
½ c. dark chocolate chips (.70)
½ c. white chocolate chips (.70)

​Directions
Prep all the ingredients as indicated above, especially the butter and a 2.2 QT. or 7x11 “Pyrex.
In a med-size bowl add all the ingredients listed under A, mix well.
Next, add the Ingredients listed under B slowly, and whisk briefly to incorporate. Do not over whisk the batter.
Finally, add ingredients under C, the chocolate chips, fold and pour the batter into a Pyrex mold already prepared with parchment paper and sprayed with oil. Spread the batter thoroughly until the whole mold space is covered.
Bake at 350 degrees for about 25 to 30 minutes, depending on your oven.

There’s a zillion ways to make chicken and most of us ends up cooking it the same way. Well, it is time to break the repetition and create new flavors. Consequently, reason why you are enjoying this recipe today, smile.
 
Category:  Entrée
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $17.54 or $8.77 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 large chicken breasts, clean of all fat, pat dry and seasoned ($5.99)
1 tbsp. Angie’s dry seasoning (.20)
2 tbsp. Angie’s basting olive oil (.30)
1 small chopped onion and 1 rib celery (.25)
3 garlic cloves lightly chopped (.15)
2 small bunches of broccoli flowers separated (.50)
1 c. Spinach (.75)
½ of a small jar of sundried tomatoes (drained, but save the infused oil) ($5.00)
1 ½ c. chicken stock (.70)
1 bag of organic quinoa and brown rice ($2.45)
1 avocado ($1.25)
 
Directions
Clean the chicken of all fat, pat dry and season with 1 tbs. of basting oil and 2 tbsp. of my dry seasoning. Refrigerate.
Add 1 tbsp. of basting oil to a skillet and sauté the chopped celery, onion and garlic. When light golden, add the broccoli, then the spinach, drained sun dried tomatoes and ½ c. of chicken stock. Stir briefly until the spinach turns glossy but bright green. Add sun dried tomato oil if needed.
Remove the vegetables mix from the skillet, draining the oil well, then add 1 tbsp. of sun dried tomato olive oil and sear the chicken breasts until golden brown and thoroughly cooked.
Meanwhile, microwave the quinoa-brown rice back according to the bag directions and slice the avocado. Done, you are ready to plate, make sure everything is warm enough at that time.
 
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

Mirepoix is a staple in French cooking. It is a simple way to inject tons of flavor to stews and other dishes with diced vegetables. Some people use it simply as flavor, sauté it and then remove from the skillet and discard. I do not do that. I simply prefer to use it as another way to add extra flavors to my meals. I also use it at times instead of my “Sofrito”.  My post today shows one of few ways to make mirepoix.
 
Category:  Vegetable
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $1.85
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__ 
Servings: 1
 
Ingredients
1 large green bell pepper (.65)
3 carrots (.50)
2 celery ribs (.20)
1 med size onion (not showing, I like to dice it just before cooking) (.50)
 
Directions
Rinse the green bell pepper, carrots, and celery ribs. Then pat dry and peel the carrots.
Once the veggies are dried, dice individually. (I also cut 1 carrot diagonally for stews, make few pepper slices with half of the bell pepper as well as few ½” squares for stir fry.)
Cut the bottom of the celery ribs, discard and cut the top and save for soups. Then dice it.
Finally, use zip log bags to keep mirepoix ingredients fresh until use it.
To use it, sauté in my basting olive oil as the base for your stews. 

This doughnut recipe is healthier because they are BAKED, not deep fried. I saw a similar recipe the other day, liked it, however, I decided to add my touch to it by deleting some of the ingredients and adding my own. They are sooo gooooddddd!
 
Category:  Dessert
Approx. Prep and Cook Time:  UNDER 40 Minutes
Approximate Cost:    $5.16 or .43 cents per doughnut
Difficulty Level:  Easy
Allergens, Other:  CONTAINS GLUTEN, PEANUT OIL, MILK, EGGS 
Servings: 12
 
INGREDIENTS
1 1/2 cups all-purpose flour (.90)
1 cup granulated sugar (.50)
1/2 cup cocoa powder (.20)
3/4 teaspoon kosher salt (.10)
1 teaspoon baking powder (10)
1/2 teaspoon baking soda (.10)
1/2 cup brewed black coffee, at room temperature (.20)
6 tablespoons evaporated milk (.20)
6 tablespoons Peanut oil (.50)
1 teaspoon vanilla extract (.90)
1 large egg (.16)
½ c. tiny chocolate chips (.50)
 
Chocolate Almond Glaze
1 cup confectioners' sugar (.50)           
3 tablespoons of evaporated milk (play with the thickness of your like by controlling the milk) (.10)
1 tsp. Almond Extract (.20)
 
What you will need before starting to make the doughnuts:
You will need 2-(6) cavity or a 12 cavity doughnut pan and a piping bag to fill the mold with the batter. (or you can use a zip log bag and make a small cut in one corner. Also, you need to spray the donut pan(s) with cooking spray oil and set it aside.
 
Directions for the Doughnuts:
Preheat the oven to 375 degrees F.
Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. When done, add the chocolate chips and stir to incorporate evenly.
In another medium size bowl, whisk the egg, then and add the coffee, oil, evaporated milk and vanilla until combined.
Add the wet ingredients to the dry ingredients and mix to combine, making sure there are is no flour residue visible.
Finally, transfer the batter to a piping bag and start filling the mold with batter, not to the top but about three quarters up of the pan.
Bake for about 12 minutes, (depending on your oven calibration) and until a toothpick inserted into a doughnut comes out clean.
Before adding the Almond Glaze, cool the doughnuts in the pan for 10 to 15 minutes, then remove to a rack and cool completely.
 
For the light Almond glaze: In a small size bowl mix the confectioners' sugar, almond extract and evaporated milk until smooth. At this point it’s all about your taste. If the glaze seems too thick, add more milk if it’s too liquid, add more sugar, however, either way, do it little by little. Finally, dip each donut into the glaze, allow the excess to drip off and let the whole thing set for approx. 30 minutes. Serve them with fruits or just enjoy them the old fashion way, smile. Now, time to enjoy these beauties!

I love one-pan dishes because they are so easy and fast to make. Plus, I don’t have that many pots and pans left to wash, smile.
 
Category:  Entrée
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $6.35 or $2.12 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 3
 
Ingredients
1 super large (or 2 med-size) chicken breast (3.50)
1 tsp. Adobo Bohio (or more to taste) (.10)
1 Tsp. Smoked Paprika (.10)
2 tbsp. Angie’s basting olive oil (.40)
1 large carrot (.20)
4 small red potatoes (.65)
1 celery rib (.15)
1 avocado ($1.25)
(I decided not to use the Maduro’s at this time, smile)
 
Directions
Clean the chicken breasts of any visible fat, pat dry, cut in 1 inch bites and season thoroughly with Adobo Bohio, Smoked Paprika, and my basting olive oil. Refrigerate shortly.
 
Peel and chop the carrot, rinse the celery and potatoes and cut in smaller than 1” size.
In a pot of water (add salt to taste if you like, I did not) boil the potatoes and carrot pieces until tender, however, not mushy. Remove from the stove, drain as much as you can foe several minutes because you are going to sauté them in the chicken oil after the chicken is done.
 
In a skillet, sauté the chicken bites until golden brown. Remove from the skillet.
In the same skillet with the chicken marinate, sauté the chopped veggies, starting with the celery and then the rest.
 
Once they look golden brown, taste for seasoning to adjust it to your like, add the cooked chicken bites and mix them together well. Now you just need to slice the avocado and start plating.
 
The dish is so colorful and complete with protein and veggies, that you do not need any additional sides.
Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil