Today, I decided to pamper myself with this beauty. Avocados are so versatile that you can have them for breakfast, lunch or dinner. Hey, you can have them for breakfast on a toast, for lunch in a salad and for dinner in slices with salt and pepper. Time to run to the grocery store to get tons of them. Hey, why not make my Guac Toast tomorrow Sunday for and AWESOME breakfast. Smile. Category: Breakfast Approx. Prep and Cook Time: 15 minutes Approximate Cost: $4.06 per serving Difficulty Level: Easy Allergens, Other: Gluten Free ONLY IF YOU USE Gluten Free BREAD Servings: 1+ (It could easily feed 2 people, just add an extra egg.) Ingredients 1 generous piece of French bread, whichever size you like (.30) 1 avocado, mashed ($1.25) ½ small onion, chopped (.15) ½ tomato, chopped (.15) 1 small piece of Jalapeno, chopped (.10) 1 Egg (.16) 2 tsp. olive oil (1 for the avocado mix and 1 to fry the egg) (.30) 2 to 3 green onions sliced (.10) 1 small lemon for juice (.45) Adobo or salt and pepper (.10) Strawberries, blackberries and grapes, washed and pat dry ($1.00) Directions Rinse, pat dry, chop all the vegetables and mash the avocado. Toast the bread and pan fry the egg (or eggs). Add all the ingredients to the mashed avocado, except the green onions, mix well. Assemble as you wish and enjoy!
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This is just another simple way to marinate and prepare chicken tenders. Paprika brings them to live with the bright golden color, even before sautéing them. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.25 or $3.63 per serving Difficulty Level: Easy Allergens, Other: (Chicken Tenders are Gluten Free) (THE ORZO CONTAINS GLUTEN) Servings: 2 INGREDIENTS for the CHICKEN TENDERS ($3.65) 3 large chicken tenders cut diagonally ($2.40) 1 tsp. Adobo (.10) 1 tsp. paprika (.10) ½ tsp. garlic powder (.10) ½ tsp. Cilantro Lime (.10) ½ tsp. dried parsley (.10) 1 ½ tbsp. Angie’s basting oil (.35) 2 tbsp. fresh lemon juice to marinate and to drizzle over the finished tenders (.40) INGREDIENTS for ORZOTTO ($3.60) 1 tablespoons Angie’s basting oil (to cook my orzotto) (.35) 1 c. orzo (.50) 1 tbsp. dry onions (.15) 2 c. beef broth ($1.25) Scallions to garnish (.10) 1 avocado ($1.25) DIRECTIONS In a small bowl add the chicken tenders and ½ tbsp. of my basting oil. In another small bowl prepare the seasoning mix with adobo, paprika, cilantro, garlic powder and parsley. Sprinkle over the tenders generously. In a medium-size skillet over medium heat, with 1 tbsp. of basting oil, sauté the chicken tenders in its marinate until golden brown, about 4-5 minutes on all sides. Remove set aside. Add to a saucepan the chicken broth, dry onions and t tbsp. of basting oil. Bring to a boil. Add the orzo and bring to a second boil. Reduce the heat and keep adding broth as needed, little by little. When the orzo begins to dry add more broth as needed. Cook until the grains soften and the consistency of the orzo is creamy like risotto. Remove from stove, carefully, squeeze the lemon juice over the chicken stir to coat evenly, garnish with avocado, chopped green onions and serve immediately. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil My neighbors, a lovely tall handsome Italian, married to an adorable cute Cuban princess love Coquito. So my idea was to make a flan combined with Coquito. The flavors hopefully were on point. (This time I did not use Don Q Rum) Coquito is a typical Christmas holiday drink in Puerto Rico. (I say is somewhat, the cousin of the Mainland drink Eggnog, however, on steroids) Smile! Category: Dessert Approx. Prep and Cook Time: 1 hour 10 Minutes Approximate Cost: $10.80 or $1.35 per serving slice Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 8 Ingredients 5 eggs 1 can 15oz. cream of coconut ($3.27) 1 can 13.5oz. coconut milk ($1.99) 1 can 12 evaporated milk (.99) 1 can 14oz. condensed milk ($1.45) ½ c. Malibu Caribbean Rum ($1.45) ½ tsp. Cinnamon (.15) 1 ½ cup of white organic sugar for the caramel (.50) Fruits to garnish ($1.00) Directions Preheat the oven at 350 degrees. The Caramel: Add sugar to a skillet on med-high until it melts and turn to light color caramel. (Don’t burn it). Carefully, pour the caramel into a round baking pan or an 8 x 4 loaf baking pan and set aside. Pour hot water in a larger baking pan. Place the baking pan inside the water pan and set aside. The Flan Blend: In a blender, add all the ingredients in the order they are listed. Blend until all mixed well. Add the mixture into the caramelized round or loaf pan. Place in the oven and bake for 1 hour. Check for "doneness" in the middle. An inserted toothpick must come out clean. The flan will jiggle. Remove from the oven and allow to cool completely. To remove the flan from the baking pan, run a knife around the border to detach it. Place a larger plate over the flan pan, make sure the flan is completely detached from the sides, carefully turn it upside down to remove from the pan. Bon Appetit! So, I make beef stew few times-a-month and ever so often, I come up with a slight variation of ingredient(s), nothing fancy, that in the end makes a big difference. Why? Well, it will always be beef stew and it will taste like beef stew; however, with that little secret ingredient that will keep you wondering, smile. Like red wine you ‘all! Category: Entrée Approx. Prep and Cook Time: 40 Minutes to 1 hour or in pressure cooker 30 minutes Approximate Cost: $15.07 or $2.51/serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6+ Ingredients 1 ½ # beef for stew cut in 1” pieces ($4.97/lb.) ¼ c. Angie's basting oil ($1.80) 1 ½ tsp. Sazon-Todo-en-Uno (.15) 1 tsp. Adobochon (.15) 1 small onion (.40) 6 Garlic cloves (.30) 3 peeled, rinsed, and cubed red potatoes (.30) 1 rinsed, peeled and cubed Idaho potato (.45) 3 rainbow carrots (.40) 1 corn cut in 1" slices (.35) 3 bay leaves (.10) 3 c. chicken broth ($1.50) ½ c. of good red wine ($2.90) 3 tbsp. salad olives (.25) 1 8 oz. can of tomato sauce (.50) ½ c. chopped cilantro or 2 sofrito frozen disks (.55) Directions Clean the meat of all fat, cut in about 1” cubes and season with the basting oil, Sazon Todo-en-Uno and refrigerate. Prep all the following ingredients; the corn, chop the onion, garlic cloves, peel, rinse, and cube all the red potatoes. And set aside. In a Dutch oven or a medium pot, over med-high, brown the meat. Add the chopped onion, garlic, and cook until transparent. Add the carrots, potatoes, corn, broth, wine, bay leaves and Adobochon. Bring to a boil, reduce the heat to med-low and cook covered for 45 minutes to an hour until the meat is tender. (A faster way to coo it is with a pressure cooker or instant pot) After 30 minutes cooking in med-low, uncover, add the tomato sauce can and the salad olives, stir and cover again for 15 more minutes. Check frequently to ensure the dish is done. You will know it when the meat is tender and the sauce is thick and yummy. For more liquefy sauce, add more chicken broth to taste. Garnish with chopped scallions. Enjoy! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Well, I was told that we only live once and that we must enjoy the little things in life that makes us fat. (Yep, but only on occasions and in moderation, smile.) So, I decided to create something that mix some cool ingredients to make me happy. Category: Dessert Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $9.42 or $1.18 per each serving Difficulty Level: Easy Allergens, Other: Gluten Free (ONLY IF YOU USE GF SHORTBREAD COOKIES) Servings: 8 INGREDIENTS Crust ($2.45) 1 1/2 cups Pecan Shortbread Cookies (approx. 12, crushed) ($2.00) 2 tbsp. sugar (.15) 1/4 cup melted butter (.30) Filling ($6.97) 2 packages cream cheese, at room temperature ($4.00) 2/3 cup granulated sugar (.30) 2 large eggs, at room temperature (.32) 1 teaspoon vanilla extract (.90) 1 tbsp. Amaretto Liquor ($1.45)
It is well known that after we purchase a smoke ham for any of the holidays during the year, we all ended up with the precious bone. Well, there is so much flavor in it and chances are, there still a lot of ham left attached to it. Therefore, do not throw away the bone and instead, make an amazing soup with simple ingredients that will satisfy even the pickiest member of your family. Here is what I do with my bone. Category: Entrée-Soup Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.90 or $2.30 per serving Difficulty Level: Easy Allergens, Other: CONTAINS Gluten in the orzo Servings: 3+ Ingredients 1 ham bone (I must figure is free, smile. If you don’t have one, ask your butcher you want to purchase one) 4 celery stalks, cleaned, chopped (.65) 1 large purple carrot (.20) 1 med. size onion, chopped (.40) 6 Garlic cloves, chopped (.30) 1 Idaho potato, peeled and cubed small (.65) 1 carton of beef broth ($3.00) 1 lemon (.60) 1 tbsp. olive oil (.35) 1 handful of cilantro to garnish and a handful of spinach to add to the soup (.25) 1 c. Orzo (.50) Directions Rinse, peel and and chop all the veggies. Sauté the bone and ham meat in 1 tbsp. of olive oil. Add all the chopped veggies, potatoes and beef broth and orzo. Cook over medium until the potatoes and orzo are tender. Add the spinach before serving. If the broth reduces not to your like, add more broth. Notice I didn’t add salt, the ingredients have plenty, however, you can add salt if you need it. Enjoy! |
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 |