Here is one more version of how I prepare salted cod fish filet. Traditionally, this dish is prepared with dry and salted cod fish, originally exported from the North Atlantic region. The problem to me is that it comes with tons of bones. Thus, I prefer to use the salted boneless filet that comes in a wood box, usually produce in Canada by Finast.
 
Approximate Prep and Cooking Time: Overnight soaking and 35 minutes to cook
Approximate Cost: $ 15.31 or $5.10 per serving
Difficulty Level:  _X_ Intermediate
Servings: 3
 
Ingredients
½ lb. salted cod fish. (I always use either Finast or Galeco brands $14.99/lb.) ($7.50)
¼ cup Angie’s basting oil ($1.10) (see my link below)
6 large cloves of chopped garlic (.30
1 medium size sweet onion, chopped (.40)
1 celery rib, chopped (.25)
½ tsp. Adobo (.10)
½ Sazón envelope (.15)
¼ cup roasted red peppers (.70)
1 tbsp. drained olives (.35)
¼ c. chicken broth (.25)
3 bay leaves (.10)
¼ c. tomato sauce (.35)
1/3 c. chopped cilantro (.40)
½ bag of Organic mini medley colored potatoes ($1.76)
1 Avocado ($1.20)
1 lemon (.40)
 
 Directions
To prepare the cod fish, follow the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium. The next day, drain the codfish, shred it well and prepare the recipe as follows:
Rinse, cut in half and boil potatoes in salted water to taste until tender; however not mushy. When done and soft, drain, set aside.
In a skillet, sauté in the basting oil the chopped onion, celery and garlic.
Add the shredded cod fish, olives, Adobo, Sazón, bay leaves and broth.
Stir and then add the tomato sauce.
Cook in medium for about 4-to-5 minutes.
Add the chopped cilantro and sliced roasted peppers. Cook for about 2 to 3 minutes.
Drizzle Angie’s basting oil to taste, salt and pepper over the cooked potatoes.
When ready to plate your meal, slice the avocado and squeeze lemon juice over each cod serving.
 
NOTE: You can increase all the ingredients lightly to serve 4 to 5, then use the whole cod fish pack.
 
My link for Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This is how I can turn a simple cake mix box into a nice dessert. Now don’t get me wrong, I make cakes from scratch just like all my Nietas. However, there is that time when I have tons of things to do and can’t do the scratch thing. So, I use nice ingredients to take the cake mix box to another level. This time I soaked the loaf cakes with a Godiva Liquor simple syrup that I made. Bonus, my Mareikita decided to help me and she made the icing. Yummmm!
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $12.86 or .99 per cake
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 8 loafs + 5 regular cup cakes
 
Ingredients for the cake ($4.48)
1 box of Super Moist French Vanilla Cake Mix ($1.50)
3 eggs (.48)
1/3 c. Peanut oil (.90)
1 c. evaporated milk (.90)
1 c. dark chocolate chips (.70)
 
Ingredients for Godiva Simple Syrup ($1.75)
1 c. water
2/3 c. sugar (.25)
2 tbsp. Godiva Chocolate Liquor ($1.50)
 
Ingredients for the Dark Chocolate Frosting ($6.63)
2/3 cups Hershey’s Dark Cocoa ($1.80)
1/3 cup Evaporated milk (.33)
3 cups Powdered sugar ($1.25)
1 stick of unsalted butter – melted ($1.25)
1 tbsp. Pure Vanilla ($2.00)
 
Directions for the cake
Preheat your oven at 350 degrees.
Lightly coat the bottom and sides of the loafs cake pan with non-stick cooking spray or butter.
Make the cake according to the box directions; however, remember to substitute the water with evaporated milk and use peanut oil.
Bake according to the baking time directions in the package.
Cool for 10 to 15 minutes before removing from pans.
 
Directions for the Dark Chocolate Frosting and How to soak the Cakes
Prepare by using the frosting recipe in the back of the Hershey’s Dark Chocolate Powder box. Is very easy.
Soak the cakes with at least 1 tbsp. of the syrup and let them rest to absorb it for about 15 minutes.
Slice the cakes in half and fill with icing.
Then place the tops back and spread frosting completely over the mini-loaf cakes.
Garnish with fresh washed strawberries. 

​I was born and grew up in Puerto Rico, a paradise island, where I learn to eat all kinds of seafood as a little girl; conch, oysters, crabs, sword fish, octopus and the such. We passed the tradition to our son, who as a boy could easily eat 1 dozen of oysters by the marina, where fisherman came with fresh oysters from the ocean and open them for him.  Therefore, when I find non-traditional seafood like octopus in the market, I buy it and run home to cook it to ease my cravings. Reminds me of my daddy, (who loved to fish as a hobby,) coming home with fresh octopus for me to cook it. Sweet!
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $30.39 or $10.13 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 3 +
 
Ingredients
1 lb. of cooked octopus, cleaned and diced (Costco sells it) ($21.99)
1 small chopped onion (.40)
2 minced garlic (.15)
2 tbsp. chopped olives, drained and rinsed (.40)
¼ c. chopped roasted red peppers (.50)
1 chopped Jalapeno (.25)
Salt and pepper to taste (.10)
¼ c. extra virgin olive oil ($1.25)
1 lemon - juice of a large lemon (.50)
Red Hot sauce to taste (.20)
 
8 to 16 Tostones (or frozen plantains) ($2.00)
1/3 c. of olive oil to fry the plantains ($1.40)
1 avocado ($1.25)
 
Directions

1. The octopus is already cooked and clean, however, I like to rinse and pat dry it before dicing it in bite size pieces and place in a med-size bowl.
2. Chop the Chopped Onion, Garlic, Olives, roasted red peppers, and Jalapeno and add to the Octopus bowl.
3. Add the Olive oil, Salt and pepper to taste, lemon juice and some Red Hot sauce to taste. Stir it all well. Refrigerate while you prepare the plantains.
4. In a skillet with 1/3 c. of olive oil, fry the plantains until golden brown according to the package directions.
5. Slice the avocado and you are ready to plate as soon as all the plantains are done.

Baking is a weekly activity in our family. All my grandkids bake. Therefore, is no mystery that they have gone beyond the easy pre-mixed cake box and graduated to more complex recipes. Priceless!
Camelita found this recipe she loves and showed me how’s done. Take one bite and it will melt in your mouth like ice cream.
 
Approximate Prep Time: Basically under 30 minutes before refrigeration.
Approximate Cost: $10.37 or $1.73 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 6
 
Ingredients
1 chocolate crumb crust (ready-to-use, Graham cracker or Oreo) ($2.10)
1 (8 oz. each pack) of Philadelphia cream cheese at room temperature ($2.30)
1/3 c. granulated sugar (.30)
1 c. sour cream (.98)
1  tsp. Vanilla (.55)
​1 8 oz. carton of Cool Whip, thawed ($1.99)¼ c. cocoa powder (.50)
2 tbsp. powdered sugar (.20)
6 fresh strawberries ($1.45)
 
Directions

• Beat cream cheese and sugar until smooth in a med-size mixing bowl.
• Add the sour cream and vanilla extract until is all blended.
• Fold in with a spatula the Cool Whip until combined.
• Spread half of the mixture into the pie crust and smooth it out flat.
• Add to the remaining filling the cocoa powder, powdered sugar and beat until combined.
• Spread evenly into the pie on top of the vanilla filling layer.
• Cover with the plastic tent, refrigerate for about 7 hours or better yet, overnight.
• Before serving, run hot water over a knife, wipe it dry and slice the pie into 6 to 8 slices.
• Top each slice with a dollop of whip cream and garnish with a strawberry.

 
Bon Appetite!

​The other day I was craving cornbread for breakfast. Since it doesn’t take that much time to make, I decided to prepare half the batter just for myself, placed it in a small 3-inch by 6-inch round mold and baked it for about 30 minutes. I also decided to do some chores until the bread was done. Then I came back, prepared my fresh cup of coffee and enjoyed a warm slice.  It was my ME, MYSELF and I moment. (Oh, in case you wonder; no, I did not eat the whole thing :)
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $3.15 or .53 cents per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 6 to 8 PETITE slices
 
Ingredients
½ c. all-purpose flour (.25)
½ c. Goya Fine Yellow Corn Meal (.23)
½ tsp. salt (.05)
2 tsp. baking powder (.15)
½ c. sugar (.25)
¼ c. (or 4 tbsp.) unsalted butter at room temperature (.28)
1 egg (.16)
½ cup evaporated milk (.33)
1 tbsp. vanilla ($1.00)
1 tsp. ground ginger (.15)
¼ c. dry Craisins (.30)
 
Directions
Preheat oven at 350 degrees. Grease a 3-inch by 6-inch-round baking pan.
Beat butter and sugar until creamy.
Add the egg and vanilla.
In a separate bowl combine the dry ingredients; flour, corn meal, baking powder, salt.
Add the flour mixture to the dry mixture alternating with milk and ending with flour.
Pour the batter into the prepared pan.
Bake for about 20 to 30 minutes, depending on your oven, until a toothpick comes out clean.

I couldn’t find a better dish to make to accompany with Mapén (or breadfruit) Tostones than my Cod Gazpacho. All the ingredients are great; however, just combining the cod fish, lemon juice, olive oil, olives, onions and avocado makes me super happy, smile. My breadfruit tostones bring this dish to a higher level.
 
Approximate Prep and Cooking Time: The cod needs time to wash the salt off. (Soak the cod overnight) (20 minutes to prep with all the ingredients) and (15 minutes to allow the flavors to blend in the fridge)
Approximate Cost: $18.43 or $6.14 per serving
Difficulty Level:     X    Easy __X__ Intermediate ____ Advanced
Servings: 3 to 4
 
Ingredients
1 box of Salted codfish ($9.99)
½ med-size sweet onion, chopped (.35)
1 4-oz. Sliced pimento peppers (.75)
4 vine tomatoes, sliced ($1.00)
¼ c. olive oil (.75)
1 tbsp. chopped Goya Salad Olives (.35)
1 lemon squeezed for the juice (.54)
½ tsp. garlic powder (.10)
Salt and pepper to taste (.10)
 
½ bag of Goya Breadfruit (mapén) Tostones ($2.50)
¼ olive oil to fry the tostones (.75)
Avocado (1.25)
 
Directions
Prepare the cod fish according to the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium.
 
The next day, drain and spin dry the codfish, shred it and mix with the remainder ingredients listed, except the Tostones that you will need to fry.
 
Refrigerate for at least 15 minutes before serving.
 
While the GAZPACHO is in the fridge absorbing all the flavors, add the other ¼ c. of olive oil to a sauté pan to fry the TOSTONES until golden brown, just as you would do French fries, or you can follow the bag directions if you prefer. Then remove from the pan and allow them to drain any excess olive oil over paper towel.
 
When the TOSTONES are ready, bring the GAZPACHO from the fridge and begin plating.
 
Enjoy.
 

​Ok, don’t panic. Friends or family are coming over and you have no idea of what to make as hors d’oeuvres. Easy, get cheese, smoked salmon and Plantain Chips or crackers, serve them in a nice looking platter and you are good to go.
 
Remember, you don’t always have to serve smoked salmon over a bagel with cream cheese and capers. Although is delicious that way too. Smile.
 
Approximate Prep and Cooking Time: 10 Minutes
Approximate Cost: $4.65 or $1.16 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
¼ pk. of smoked salmon ($2.50)
1/4 bag of plantain chips ($.90)
10 to 15 multi-grain crackers (.25)
12 sticks of Manchego cheese ($1.00)
 
Directions
Roll the smoked salmon.
Cut the Manchego cheese into sticks.
Serve with crackers and plantain chips.
DONE!

​Baby potatoes and new potatoes are the same thing. They are also excellent to roast, frying, boil and you can mash them as well. No need to peel them either. Takes no time to make them. They are tender and creamy if you serve them warm. However, you can serve them cold as well. The bonus? They cost almost nothing!
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $2.30 or .58 cents per serving.
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
10 Baby potatoes sliced in half ($1.20)
2 c. water & salt to taste to boil them (.15)
1 tbsp. Angie’s basting oil (.40)
2 tbsp. Pesto sauce (.45)
1 large scallion (.10)
 
Directions
Bring a pot with salted water to a boil, rinse, slice the potatoes and cook them until tender, test them with a fork, but don’t let them fall apart. (about 10 minutes)
Drain the water and transfer them to a bowl.
Add the pesto sauce, basting oil and toss to cover completely.
Serve in a nice bowl and sprinkle with chopped scallions. Done!

​NO, you do not have to go to a restaurant to eat this delightful dish. Is so simple that it can be cooked at home in 30 minutes, right after arrival from work. Yes, pour a nice glass of fine wine, (just one), get to work after a sip and boom; before you know it you are done. Trust me, you won’t regret it.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $16.25 or $8.13 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
6 Jumbo Shrimp ($8.70)
1 ½ tsp. Angie’s dried seasoning or the one of your choice with Paprika (.30)
1/3 c. Angie’s Basting Oil ($1.35)
½ c. white wine ($1.00)
1 large red jalapeño (.30)
1 shallot (.25)
5 Garlic cloves, chopped .35)
1 Lemon (.45)
1 large green onion (.10)
Basil to garnish (.20)
1 Sazón envelope (.20)
1 c. Basmati Rice Medley (.55)
2 c. Chicken stock ($1.25)
1 Avocado ($1.25)
 
 
Directions
 

1. Clean the shrimp well and season with 1 tbsp. of olive oil, 1 tsp. Angie’s dried seasoning (or the seasoning of your choice), Refrigerate.
2. Prepare the Basmati Rice Medley by bringing 2 c. chicken broth to a boil with 1 tsp. of my basting oil, ½ tsp. Angie’s dried seasoning and 1 Sazón envelope. Then add the rice, stir, cover and reduce the heat to low. It will cook in 20 minutes.
3. Chop the shallot and garlic, scallion, jalapeno and squeeze the lemon.
4. Sauté the shrimp in its marinate until pink but not totally cooked. Set aside.
5. Sauté the shallot and garlic in what’s left of the 1/3 c. of basting oil until golden.
6. Add the shrimp, white wine, lemon juice and red jalapeno slices. Turn stove off and set aside.
7. By now your rice is done and ready to serve. Garnish with scallions and basil.

This is just my simple way to make quinoa with ground turkey more appealing. The look is cute and the aroma and flavors are totally inviting to devour it soon, smile.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $8.05 or $2.68 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients (Turkey) $3.80
½ lb. 99% fat free ground turkey ($2.50)
1 tbsp. Angie’s basting oil (.45)
1 tsp. Roasted garlic and Herbs (.15)
½ tsp. Sazón (.10)
1 tsp. Chimichurri flakes (.15)
1 tbsp. dry minced onions (.20)
½ tbsp. basting oil to saute the turkey (.25)
 
Ingredients (Quinoa) $4.25
1 c. organic quinoa ($1.00)
1 tsp. Sazón (.15)
1 tsp. basting oil (.35)
2 c. low salt chicken, vegetable or beef broth ($1.50)
1 avocado ($1.25)
 
Directions

1. Cook quinoa according to the bag directions, just use 2 cups of broth instead of water. (Quinoa cooks similar to rice: 2 c. liquid per 1 c. of quinoa + oil, salt).
2. Season the turkey with all ingredients listed under turkey and sauté in ½ tbsp. of basting oil.
3. When the quinoa is done, to plate it, scoop in the middle of the plates, add the turkey balls around it and garnish with avocado… Done!

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