 Salmon goes perfect with sweet potatoes, however, I wanted to make a change to make the dish more innovative. Therefore, instead of cooking the traditional salmon filet, I decided to cut it, mix it with sauté veggies and stuff it inside the baked sweet potatoes. After all, the craziness flavors were just amazing! Approximate Prep and Cooking Time: One Hour Approximate Cost: $10.45 or $5.23 per serving Difficulty Level: _____Easy _ X _ Intermediate ____ Advanced Servings: 2 Ingredients 2 salmon steaks cut in 1"slices ($4.50) 2 med. size sweet potatoes, cleaned and scrubbed well (@ .99/lb. = $1.10) 2 tsp. Angie's dry seasoning (or the one of your choice) (see my link below for recipe) (.40) 2 ½ tbsp. Angie's Basting oil (or the one of your choice) (see my link below for recipe) (.45) 1 lb. (about 2 small) Broccoli crowns cut in half and florets separated ($1.25) 1 cup of Brussels sprouts, cleaned, discard the outer leaves and sliced ($2.00) 1 small chopped onion (.35) 1 handful of Italian parsley to garnish (.40) Directions 1. Preheat oven at 400 degrees, prick the potatoes with a fork several times, rub them with ½ tsp. of my basting oil, fold them in foil paper and bake until tender. (About 45 minutes to one hour depending on your oven) 2. Season the salmon with 1 tbsp. of basting oil and 1 tsp. of my dry seasoning, slice accordingly. Refrigerate. 3. Clean the Brussels sprouts, chop the onion and sautéed until tender in 1 tbsp. of basting oil. Towards the end, sprinkle with 1 tsp. Of my dry seasoning. (Takes about 5 to 8 minutes) Also, steam the broccoli florets until tender, still green. 4. Sauté the salmon until golden brown, in its own basting oil, add the already cooked broccoli, mushroom and Brussels mix and set aside to fill the sweet potatoes when they are done. 5. Once the sweet potatoes are tender, slice a cut in the middle to open them up, remove some of the meat and mash it with basting olive oil to serve as a side. 6. Fill the sweet potatoes with the salmon mix. Garnish with parsley and broccoli. 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
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 Pack it for you and your hubby/wife/significant other to go and have it at work during lunch time. Just bring the vinaigrette on a separate container and pour it all over before is time to eat it. Done! Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $5.11 or $2.56 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 cups of pre-washed baby spinach ($1.55) 2 small containers of mandarin oranges ($1.00) 2 Roma tomatoes (.66) ½ cup of dried cranberries (.40) My simple vinaigrettes recipe to taste (or make your own) ($1.50) Directions Clean and cut the tomatoes. In two plastic bowls with tight seal tops, add 1 cup od spinach into each. Top them with tomatoes, mandarins and cranberries. Prepare my vinaigrette or make your own, 1/3 c. apple cider vinegar, ¾ c olive oil and salt and pepper to taste. You can also drizzle lemon juice instead of vinegar. Done. My Link: Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars  Having a party? Friends are coming over? Great, I got you covered. Stuffed Peppers is an easy entertainment hors d’oeuvre to prep and serve. It will take you minutes to make and the best part is that there is no cooking involved. The plate looks amazing, the colors are captivating and on top of that, it’s all healthy food. Approximate Prep and Cooking Time: 15 to 20 minutes Approximate Cost: $5.50 the plater Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: for a 14 stuffed peppers platter Ingredients 7 Sweet small gourmet colored peppers ($1.35) 1 ½ tbsp. Tzatziki Sauce (.35) 1 can of tuna ($2.30) 1 tbsp. Dry onion flakes (.30) 1 lemon (for the juice) (.50) 1 ½ tbsp. Olive oil (.35) Paprika and Italian parsley for garnish to taste (.35) Directions
Enjoy!  Yes, is pork; as they say, “the other white meat”. I tell you what, is true. Pork tenderloin is easy to prepare, it absorbs the seasonings quickly and regardless of what method you use, it cooks in no time. Approximate Prep and Cooking Time: The whole meal takes about 45 minutes Approximate Cost: $8.99 or $3.00 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 3 Ingredients 1 pork tenderloin (the tenderloin cost in this recipe is for 1 but I used 2 =$7.00) ($3.50/tenderloin)* 2 tbsp. Angie’s Basting Oil (.45) 1 ½ tsp. Angie’s Dry Seasoning (.35) 2 cups of Baby Purple Potatoes ($1.70) 1 box Couscous ($1.99) 2 cups broccoli florets ($1.00) Directions Season the tenderloin with 1 ½ tbsp. of my basting oil and 1 tbsp. of my dry seasoning. Set aside. Preheat the oven at 400 degrees. Wash the baby potatoes, season with basting oil fold in foil paper to bake with the tenderloin. Brown the tenderloin in all sides in a skillet over medium high, then transfer to a baking pan. Also, place the baby purple potatoes that you prepared before in the oven. Roast the tenderloin uncovered for about 15 minutes, until a thermometer reads 145 degrees inside. Then, remove from oven and let it rest for about 5 minutes before slice it. Cook couscous according to the packet directions and steam the broccoli. Enjoy! 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  You may have all these ingredients already at home, perhaps with the exception of the mango. Use this salad as a side dish for dinner or as the main meal for lunch with some crackers. Enjoy. Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $4.10 or $2.05 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 1 large mango ($1.00) 1 large tomatoes (.70) ¼ chopped fine Vidalia onion (.25) 2 tbsp. Parmigiano Reggiano (.85) 1 tbsp. fresh lemon juice (.35) ½ tsp. lemon pepper (.10) 1 ½ tbsp. olive oil (.40) 2 tbsps. of dried Cranberries (.45) Directions Rinse the mango, pat dry, peel and dice in ½ to 1-inch size. Chop the onion, cut the tomatoes and add to a non-reactive bowl. Add the lemon juice, olive oil, lemon pepper and stir. Serve in 2 salad bowls. Add the cheese and the cranberries on top of each plate. Refrigerate until serving.  My 5 ingredient meal is suitable for either lunch or dinner. It is quite easy to prepare and if you look at it, my 2 seasoning ingredients; the basting oil and lemon pepper, are used on everything. The result is mouthwatering, so try it! Approximate Prep and Cooking Time: 20 minutes Approximate Cost: $7.94 or $3.97 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 Dover Sole filets ($4.65) 1 Large Idaho potato (sliced very thin) (.99) 1 tbsp. of lemon pepper (.30) 2 tbsps. of Angie’s Basting Oil (or the one of your choice) (.50) 2 cups of baby spinach ($1.50) Directions Season the fish with 1 tbsp. of basting oil and ½ tbsp. of lemon pepper. Refrigerate. Clean and slice the potatoes, set aside for a couple of minutes. In a med high heat, place a skillet and add 1 tbsp. of basting oil, when bubbly, carefully add the fish and cook until golden brown. Remove from the skillet and let them rest. While the fish rest, fry the potato chips in the same skillet you cooked the fish, until golden, remove to a plate with paper towel and sprinkle lemon pepper to taste. When ready to place, add 1 cup of spinach to each plate, place the filets on top and garnish with the potato chips and sweet red peppers. Done. My link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Just a simple quick weekly meal that will take no time to make and will taste delicious. Few ingredients to worry about and if you are lucky enough, maybe you already have them at home. Boom! Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $14.26 or $3.57 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 Ingredients 4 tilapia filets (or any other white flaky fish) ($5.20) 4 large corn tortillas (or 8 small) (.65) 1 ½ tbsp. Angie’s Basting oil (See my link below for the recipe) (.50) 1 ½ tsp. Adobo (.25) 2 large jalapeños, and 2 lemons ($1.00) 2 avocados mashed with 2 tsp. minced onion ($3.00) 2 large Roma tomatoes (.66) 4 cups of organic salad greens ($3.00) Directions Pat dry the fish, season with 1 tbsp. Angie’s Basting oil 1 tsp. Adobo and refrigerate. Slice the jalapeño, 1 lemon, mash the avocado and add, 1 tbsp. minced onion ½ tsp. of adobo and ½ tsp. of basting oil and refrigerate. Slice the tomatoes and plate onto 4 plates with the mixed greens. In an open flame (or a skillet with a tad of basting oil), golden brown the tortillas, when done remove from skillet and place in the serving plates. Immediately, cook the fish on the skillet just until it turns white, remove from skillet, place inside the tortillas and add a generous strip of Pesto on top. Garnish with jalapeño, lemon and mashed avocado. Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  This whole meal is nothing better than great! Who said that to eat healthy you have to sacrifice anything? I don’t know, but that’s material for another post, smile. Anyhow, the flavors here are a knock out. I am sure that you are agreeing with me 100%. Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $11.82 or $5.91 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 salmon steaks ($4.50) 3 tbsp. Angie’s Basting Oil (See my link for the recipe below) (.90) 1 ½ tsp. Angie’s Dry Seasoning (See my link for the recipe below) (.40) 3 raw beets ($3.10) 1 large sweet potato (.55) 1 lemon (.45) ½ of a cauliflower head (then cut into two 1 ½ inch steaks) ($1.92) Directions Clean, pat dry and season the salmon steaks with 1 tbsp. of my basting oil and 1 tsp. of my dry seasoning or any other of your choice. Refrigerate. Clean and peel the beets, slice, place them in a baking mold, season with 1 tbsp. of basting oil, my dry seasoning and some dry parsley, bake at 375 degrees for about 35 minutes until tender. Clean and peel the sweet potato and cut like for French fries. Place them in a rectangular baking sheet, season with just my basting oil. Bake with the beets until golden. Now season the cauliflower steaks with 1 tbsp. of basting oil and ½ tsp. of my dry seasoning. Set aside. You will sauté these steaks in the same skillet that you will cook the salmon. When the oven roasted veggies are done, sauté the salmon steaks in their own vesting oil until golden. Remove from skillet to let them rest. In the same skillet you cooked the salmon, now sear the cauliflower steaks until beautifully golden and somewhat tender. (Not mushy at all). When ready to serve, slice the lemon, add some greens to the plate and done! Enjoy! 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  There is no question about how delicious is a regular style Filet Mignon, wrapped in bacon and season with just sea salt and pepper. Yep, I know; however, I prefer my cooking style, which calls for a crispier bacon. After I cook it, I use some of the rendered fat (to enhance flavor) to pan sear the filets medium well, that I seasoned with guess what? Sea salt and pepper. The flavor is amazing. Just look at the photo and imagine how crispy is that bacon, yummmmm. Approximate Prep and Cooking Time: 1 hour Approximate Cost: $19.50 or $9.75 per serving Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 filet mignon steaks ($15.75) 1 tsp. olive oil (.35) 4 slices of hickory bacon ($1.45) 2 raw beets ($1.70) Sea salt and pepper to taste (.25) Directions Clean and season the filets with 1 tsp. olive oil and Sea salt and pepper to taste. Refrigerate. Rinse, pat dry the beets and wrap in foil paper. Bake at 400 degrees for about 45 minutes or until folk tender. In a skillet on medium high cook the bacon until crispy, remove and place over paper towel to drain the fat. Remove some of the rendered fat in the skillet and pan sear the fillet until golden brown on each side. Do not move or peak until after about 3-4 minutes per side. Remove from stove and allow to rest for 4 minutes before serving. Enjoy.  In a hot sunny day, nothing is better than a light early dinner with a fine glass of wine. Then hurry to go catch a sunset. Approximate Prep and Cooking Time: 25 Minutes Approximate Cost: $8.80 or $4.40 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 Haddock Fillets ($6.00) 1 tbsp. Chimichurri Flakes (Sam’s Club sells it) (.35) 1 ½ tsp. Lemon Pepper (.25) 2 tbsp. Angie’s Basting Oil (see my link below for the recipe) (.35) 6 to 8 Brussels sprouts cut in half (.65) 4 large stalks of broccoli ($1.20) Directions Clean, pat dry, cut the filets diagonally and season with my basting oil, Chimichurri Flakes and Lemon Pepper. Refrigerate. Clean the Brussels sprouts, cut in half and briefly steam in salted water for 4 minutes. Remove the sprouts, and add the broccoli and steam for about 4 minutes. Meantime, while the broccoli cooks, sear the fish just until golden, remove to allow to rest before serving. In the same skillet, add the Brussels and sauté until golden. (Cooking all these ingredients happens very quickly, smile.) Find any garnish ingredients you may have at home and BOOM; you are ready to eat. Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
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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