 It was a crazy idea but even though they look ugly, they worked, Smile. I had plenty of potatoes but didn’t feel like making my Puerto Rican “fried” Rellenos de papas (or meat stuffed mashed potatoes). Suddenly, I said, self, why don’t you make a dish that looks like Italian Pizza but with potatoes and I don't have to fry it. Then, the “Fusion” of countries was born in my kitchen. My Puerto Rican/Italian Potato Balls stuffed with Picadillo and covered with Italian Pizza sauce and Cheeses! Brilliant!!!! Category: Entrée Approx. Prep and Cook Time: Under 40 Minutes. Approximate Cost: $13.79 (or 4.60 per serving) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 (2-balls per serving) Ingredients 1 pk. 99% fat free chicken ($5.90) 1 tbsp. Granulated Garlic (.10) 1 tbsp. Granulated Onion (.10) 1 tbsp. Angie’s Dry Seasoning (.30) 1 tsp. curry powder (.10) ¼ c. Angie’s Basting Olive Oil (to mash the potatoes) ($1.50) 1 frozen cube of Sofrito Molido (cilantro, red peppers, oregano, etc.) (.20) 7 russet potatoes, peeled, diced, boil in lightly salted water until tender ($ 1.20) 1 ½ c. Mozzarella cheese ($1.20) 1 ½ c. Mexican Blend Cheeses ($1.20) 1 ½ c. Ragu Traditional Pasta Sauce ($1.99) Directions Soften the potatoes as indicated under my instructions above. Meantime, season the chicken with granulated Garlic, granulated onion, my dry seasoning and curry powder, add to a skillet over medium, briefly sauté the chicken with the frozen Sofrito disk until done. It will render its own sauce (and you don’t want much sauce to fill the potato balls.) Set aside. Drain the potatoes and keep about 1 c. of the water. Mash with as much of my basting olive oil needed, (you may not need to use the whole ¼ c. you will be making sturdy balls). With a large tbsp. try scoop enough potato in a baking pan to look like a ball. Then make a dent in the middle, fill it with the chicken mix, cover with generous amount of Ragu sauce, sprinkle all the cheeses on top and bake at 350 degrees until the cheese melts completely. All you need now is to make a nice salad and dessert so you do not have to go out to dinner, smile! 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
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 When one is craving peanut butter cups and since they are too rich, the plan is to make just a few, so one doesn’t get the temptation to eat a ton of them, smile. Category: Dessert Approx. Prep and Cook Time: under 1 hour (including refrigeration time) Approximate Cost: $3.00 or .38 cents a piece Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 8 pieces Ingredients 3 tbsp. powder sugar, sifted (.20) ½ c. creamy peanut butter (or crunchy) ($1.00) ½ c. melted dark chocolate for the bottom of the cups (.90) ½ c. melted white chocolate for the top of the cups (.90) Directions
 OK, so I never get sick and tired of making this recipe because in addition of how healthy it is, it so darn delicious! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $14.85 or $4.95 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients FOR THE PICADILLO ($9.50) 1 lb. 98% fat free ground turkey (will cook full lb. today & use ½ lb. tomorrow) ($6.00) 3 Russet potatoes peeled, cut in cubes, rinse well and drained ($1.00) 1 c. my homemade chicken stock ($1.00) 1 tbsp. Angie’s basting olive oil (.35) 1 tbsp. Angie’s dry seasoning (.35) 1 tbsp. Roasted Garlic and Herbs (.10) 1 tbsp. granulated onion (.10) 1 tbsp. granulated garlic (.10) 1 tbsp. Curry Powder (.10) 1 cube of Molido/Sofrito (.15) 1 salt-free Sazón envelope (for color) (.25) Directions FOR THE PICADILLO Prepare the potatoes as I indicated above. Season the chicken with my dry seasoning, Roasted Garlic and Herbs, granulated onion, granulated garlic and Curry Powder. To a medium size skillet on medium high add my basting oil. Then the chicken and break the chunks. Add the chicken broth/stock and 1 cube frozen Sofrito. Stir to combine all the ingredients. Bring the heat to low and allow to simmer for 10 to 15 minutes to thicken a bit. Ingredients FOR THE YELLOW RICE ($5.35) 2 cups of parboiled rice ($1.80) 4 cups of chicken stock ($2.50) 1 ½ tbsp. Angie’s basting olive oil (.55) 1 ½ tbsp. my dry seasoning (.25) 1 Salt-Free Sazón envelope (.25) Directions FOR THE YELLOW RICE To a medium size pot add the chicken stock, Sazón envelope, olive oil, dry onions and garlic flakes. Bring all ingredients to a boil. Add the rice and stir well until all ingredients are combined, then bring it to another boil. Reduce the heat to low, cover the pot and cook for 20 minutes. 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  Hey, who doesn’t like corn, salsa, avocados, turkey, tomatoes, onions, etc.….? I guess very few folks. I made enough Ground Turkey Picadillo yesterday to use a half in today’s recipe, TACOS! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.18 or $5.09 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients
Directions FOR THE PICADILLO without potatoes (Posted yesterday but I’ll give it to you again) Prepare the potatoes as I indicated above. (Do not use potatoes in this one.) Using the ingredients listed above from 1 to 6, Season the chicken. To a medium size skillet on medium high add my basting oil. Then the turkey or chicken and break the chunks. Add the chicken broth/stock and 1 cube frozen Sofrito. Stir to combine all the ingredients. Bring the heat to low and allow to simmer for 10 to 15 minutes to thicken a bit. Next, prep the ingredients listed above from item #7 to #13. All these done, it is time to place each of the mixing ingredients in small bowls and get ready to enjoy the make your own-buffet style tacos. 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  Growing up in Ponce, I eat a good share of this traditional dish. I never knew that there was a similar dish in the US Mainland called Shepherd’s Pie. Of course, shortly thereafter when I grew up I found out about it. As always, I try to make recipes my own, therefore, I developed a recipe of my idea of the Pastelón, but instead of ground beef, I chose to make it with ground turkey. Also, instead of the popular rice and beans side, I chose to accompany it with a nice side of Kale chips. Furthermore, I did not use milk or butter to mash the potatoes and finally, no cheese. Is it a crazy idea? Sure, but that’s how I cook, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.45 or $1.58 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6 Ingredients 6 Russet potatoes, peeled, rinsed and cut in cubes for a fast boiling ($2.50) 1 lb. 98% fat free ground turkey ($4.95) 1 tbsp. Angie’s Dry Seasoning (.30) 1 tsp. Granulated Onion (.10) 2 tsp. Granulated Garlic (1 for the mashed potatoes) (.20) 2 tsp. AdoboChon (1 for the mashed potatoes) (.20) 1 tbsp. Curry Powder (.10) 1 tsp. Paprika (.10) 2 frozen Sofrito cubes (.40) 2 ½ tbsp. Angie’s Basting Olive Oil (2 for the mashed potatoes and ½ for the turkey) (.60) Directions
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  Perhaps the easiest, healthier and fun to eat chips in the whole wide world, smile! I learned to make these chips years ago from my daughter Dona. Mine are simple but hers are super crunchy and loaded with all kinds of flavorful dry herbs. Category: SNACK or SIDE TO SANDWICHES/BURGERS Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.30 or $1.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 Ingredients 1 bunch of Kale ($2.00) 2 tbsp. of Angie’s basting olive oil (one for each tray) (.60) 2 tsp. (one for each tray) of Angie’s Dry Seasoning (or to-taste) (less is best) (.40) 1 tsp. (1/2 for each tray) of Smoked Paprika (.30) Directions
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  Such an easy way to feed the kids. Easy for the mother/father, so no need to start slicing a tater casserole, instead just pick one big muffin, place in a plate, add fruits, dump the dishes in the washer and to school and work they all go, BOOM! Category: Breakfast Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $8.50 or $1.41 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6 Ingredients 1 – 6oz. box of Brown and Serve sausages ($1.80) 5 large eggs ($1.00) 1 c. of your favorite milk (.50) 1 tsp. of granulated garlic (.10) 1 tsp. of granulated onion (.10) Salt-pepper or lemon pepper to-taste (0) 1 c. Mexican cheeses ($1.00) ½ c. Mozzarella cheese (.50) 1 lb. of defrosted Tater Tots (this way the cook and brown faster) ($1.50) Mixed fruits ($2.00) Directions Preheat your oven to 350 degrees and oil spray your muffin baking mold. Arrange the tater tots inside the cups, approx. 5 depending on your muffin pan size and bake until they are golden brown. Meantime, in a med size bowl whisk the eggs, milk, ½ of the Mexican and Mozzarella cheeses granulated garlic and onion, salt, pepper, etc. set aside. Remove tater tots from oven, add the sliced sausages and the eggs mixture almost to the top. Then sprinkle with any leftover cheese. Bake for approx. 40 minutes, depending on your oven. Enjoy! MY 3-INGREDIENT OVEN ROASTED COUNTRY STYLE PORK RIBS with OVEN ROASTED BEETS from my YESTERDAY POST!3/10/2023  In spite of the fact that the ribs looked lean when I purchased them, when I was ready to prepare them I removed all the fat that I could and then smothered them with my extra virgin basting olive oil and seasoning. Boom! Category: Entrée Approx. Prep and Cook Time: 45 minutes to 1 hour Approximate Cost: $6.64 or $2.21 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 1 pk. over 1 lb. of country style ribs ($5.84) 1 ½ tbsp. Angie’s dry seasoning (.30) 1 ½ tbsp. Angie’s basting olive oil (.50 Beets from yesterday’s post, Smile! Directions Preheat the oven at 300 degrees. Clean the ribs of all fat, pat dry, place in a baking pan and season with my dry seasoning and basting olive oil. Leave them to absorb the seasoning for about 20 minutes at room temperature. Cover the baking pan with aluminum foil and oven roast for about 2 hours, depending on your oven calibration. They should be tender and moist. When check for doneness, remember that using an instant read meat/pork thermometer your ribs must read 145 F internally. When done, remove from oven and allow them to rest for few minutes. I do not use BBQ sauce in my ribs, since I prefer the oven roasted flavor this way. However, you can add the sauce if you like it, half way through cooking and place back in the oven to finish cooking them. 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-oil  Category: HACK _X __ Side __X __ Approx. Prep and Cook Time: 40 Minutes Approximate Cost: Range between $2.50 to $3.00 per bunch Difficulty Level: Easy Allergens, Other: Gluten Free __X __ Vegetarian __X__ Servings: LOTS DEPENDING HOW YOU PLAN TO USE THEM They are commonly known as beetroots or just plain beets. If you don’t use gloves to peel them your hands will be stained with the strong beet color, however, it will soon go away. Beets come in red and also in a golden color that I look all over to find, but they are kind or rare and difficult to get. I have found them at times at Trader Joe’s buy at infrequent occasions. Either way, cook them once and use them is different forms. You can oven-roast them, boil them, slice them or cube them. Furthermore, you can also eat them in salads, or as a side vegetable dish, or you can pickle them in a vinegar/orange solution. Also this time I used the oven to roast some potatoes for the week as well. Hey, trying to save energy! Hope you get them, and the beet goes on, smile. TOMORROW'S POST: BEETS WITH COUNTRY STYLE RIBS!  As much as I want it, this recipe is not my own, it is actually the Wilton French Madeleines recipe that I always use and you can find it in their web page I listed below, however, I copied it in this post to make it easy for you, smile. As always, Wilton company never disappoints me. Almost all my baking pans are Wilton brand and I have them for so many years that I don’t even remember how many, hence, THANKS Wilton Company. Category: Dessert Approx. Prep and Cook Time: Under 3 hours Approximate Cost: (Under $5.00) Difficulty Level: Easy _ Allergens, Other: For Gluten Free please use GF Flour Servings: Approximate 24 LEMON MADELEINES Credit to Wilton Co. Web: www.wilton.com AMOUNT: About 2 dozen SKILL LEVEL: Beginner Ingredients • 1/2 cup butter • 1 cup all-purpose flour • 1/2 teaspoon baking powder • 1/8 teaspoon salt • 3 Eggs • 2/3 cup granulated sugar • 1 teaspoon lemon zest • 1 teaspoon lemon juice • confectioners' sugar Instructions In small saucepan over medium heat, cook butter until foam subsides, whisking constantly. Continue cooking until butter has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, beat eggs and sugar with electric mixer on medium-high speed until thickened and pale yellow in color, about 5 minutes. Add lemon zest and juice. Using a spatula, fold flour mixture into egg mixture in three additions. Fold in cooled butter. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1-1/2 hours. Preheat oven to 375°. Generously butter cavities of the Wilton Madeleine Pan. Scoop 1 tablespoon batter into each cavity. Bake 8-9 minutes or until edges are golden brown. Immediately transfer madeleines to cooling grid, shell side up. Cool completely. Dust with confectioners’ sugar, if using. i ALSO MELTED CHOCOLATE TO DIP SOME OF THEM, SMILE! |
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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