I love seafood and one is ahi tuna. I do not cook it as often in spite of the fact that it is rich in omega-3 and fatty acids. I simply choose other seafood based on how I feel that day, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $14.90 or $7.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 Ahi tuna filets, (pat dry and season with 1 ½ tbsp. of my basting oil and 1 tbsp. seasoning) ($9.50)
1 lb. of thin asparagus cut the bottoms, discard, (rinsed, placed in a saucepan, quick boil for 5 min. until tender and still green, drain and add 1 tbsp. basting oil) ($1.00)
½ garlic head, (peeled and chopped) ($1.20)
1 small red onion (peeled and chopped) (.60)
3 ½ tbsp. Angie’s basting olive oil (for the tuna and asparagus) (.50)
1 ½ tbsp. Angie’s dry seasoning (1 tbsp. for the tuna and ½ to sprinkle over the asparagus.). (20)
1 lemon, rinsed, slices (.80)
1 handful of parsley, rinsed, chopped (.50)
1 tbsp. smoked Paprika (20)
Freshly ground pepper to-taste (20)
Sesame seeds to sprinkle over the dish to garnish (20)
 
Directions
Season the tuna steaks and refrigerate.
Get the asparagus ready to cook, follow the directions under Ingredients.
When the asparagus are tender, about 15 to 20 minutes, sauté them briefly until a bit golden in a skillet with my basting oil to-taste, and seasoning, remove, set aside.
Now, start searing the tuna steaks. When mid-well or to-taste, remove and allow to rest.
Meantime, add more basting oil to the same skillet and sauté the red onion and garlic, then add the paprika, some seasoning, chopped parsley and ground pepper. Cook just or few minutes. That is your parsley sauce. You can adjust seasoning to-taste.
Slice the avocado, plate the meal, sprinkle sesame seeds over and garnish as you wish. 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
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

Nothing tastes better than meals prepared at home and adding the ingredients that you love. The shrimp in this meal is always welcome, the seasonings that I used are not written in stone, therefore, you can use the seasonings that you like. The same go for the tortilla, you can use corn tortillas as well. Try these bowls, you’ll love them.
 
Category:  Entrée  
Approx. Prep and Cook Time:   45 Minutes
Approximate Cost:    $16.90 or $8.45 per serving
Difficulty Level:  Intermediate
Allergens, Other:  FOR Gluten Free, PLEASE USE GF-CORN TORTILLAS  
Servings: 2
 
Ingredients
1 to 1 ½ lb. of large shrimp, peeled and deveined, seasoned, refrigerate ($7.00)
Seasoning to-taste (Roasted granulated garlic, granulated onion, Adobo, black pepper, Kosher salt, basting EVOO.)
NOTE: This seasoning is to be used with the shrimp and the refried black beans ($.60)
1 ½ c. Chopped Romaine (.50)
1 ½ c. Yellow Rice OPTIONAL) (Could use leftover rice) (.50)
1 can Black Beans, drained, rinsed and season to-taste (like the shrimp above) ($1.25)
1 c. frozen sweet Corn, boil with salt to taste until tender. (.50)
4 Tortilla Land baked in metal shape pans or in any oven safe bowls of your choice ($1.50)
1 chopped Roma tomato, rinsed, pat dry and chopped (.50)
Cheddar cheese to-taste (.80)
1 handful of Chopped Cilantro, rinsed, pat dry and chopped (.25)
Sour Cream to-taste (.50)
1 large Lime, rinsed, pat dry and sliced (.50)
Hot Sauce of your choice to-taste, I use Frank’s Red Hot Sauce and Sriracha (.50)
Guacamole (Optional) 1 avocado, chopped onion, tomato, garlic, EVOO, salt. ($2.00)
 
Directions
Prepare all the ingredients as listed under Ingredients and in the same order and place on separate glass bowls sort of buffet style, so that people can select the ingredients they want. Once all the ingredients are prepared, place the tortillas in the oven and begin sautéing the shrimp. In few minutes you will be ready to plate.
 
 
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
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

This is the first time ever that I attempt to make this complex dish. I read several recipes and they all pretty much use the same Mexican ingredients. However, being the crazy me as I always am, I decided to use ingredients from an assortment of different Hispanic, products (and Italian) not just only from Mexico, i.e., Badia, Bohio, P.R. Achióte, U.S. veggies, etc., to enrich our culinary contributions, smile.
 
Category:  Entrée 
Approx. Prep and Cook Time:   4 to 5 hours
Approximate Cost:   $25 OR $6.25 PER SERVING
Difficulty Level:   Advanced
Allergens, Other:  Gluten Free
Servings: 4
 
Ingredients to season and prepare the beef
1 ½ Stew beef clean of any fat ($13.99)
Season with granulated Badia roasted garlic, Costco Granulated onion, ADOBO GOYA
and 1 tbsp. of my basting olive oil. Set aside for about 30 min. to get the flavor, then in a skillet, sear the beef in small batches on all sides, remove and let it rest until the sauce is ready.
 
Ingredients needed to make the sauce
A. PREP AND SAUTE THE FOLLOWING UNTIL GOLDEN.
1 med size or ½ a large size yellow onion, (peeled and cut in small piece) (
1 large or 2 med. Roma tomatoes cut in small pieces, liquid drained (
2 large garlic cloves, peeled and cut in half
1 tbsp. of my basting olive oil
 
B. PREP THE CHILIES, REMOVE ALL THE SEEDS
3 Mexican Ancho Dry Chilies, seeds removed, CUT IN ABOUT 1” TO 1/1/2 PIECES
5 Peru Guajillo Chilies, seeds removed, CUT IN ABOUT 1” TO 1/1/2 PIECES
 
C. ADD the chilies and the following ingredients to a med. size pot:
3 bay leaves, 1 small stick of cinnamon, ½ tsp. of ground cloves, ½ tsp. of dry oregano, a nice size spring of fresh Cuban oregano leaves, 1 spring of fresh Rosemary, 1 tbsp. of dry Italian seasoning, ½ tsp. of ground Cumin, 1 tsp. of ground black pepper, 1 tsp. of kosher or sea salt, and 2 tbsp. of Apple Cider Vinegar.
Next, add room temperature water to the pot enough to cover all these ingredients and a bit more, turn on the stove on med. heat and simmer for 35 to 40 minutes.
 
Once these veggies are done, strain them and move them to a blender;
NOTE: (Before doing anything else, REMOVE THE CINNAMON STICK) in the mix)
 
THIS WORKS BETTER ON A POWERFUL BLENDER. IF YOU DON’T HAVE ONE, SIMPLY USE THE REGULAR BLENDER, HOWEVER, STRAIN THE MIX THOROUGHLY TO DISCARD THE PIECES, ESPECIALLY THE DRY CHILIES and bay leaves PIECES, THAT THE BLENDER DIDN’T CRUSHED.
 
NEXT: I USED A PREASSURE COOKER TO MAKE SURE THAT MY MEAT WILL FALL APART SUPER EASY.
Therefore, add the meat you seared briefly previously to the pressure cooker and pour the sauce that you just made in the powerful blender (and perhaps strained if using a regular blender) over the meat.
Add 2 cups plus of the beef broth, I tbsp. of Puerto Rican Achióte EVOO, stir, then place the lid and bring the pot to pressure. Reduce the heat immediately and simmer the meat in the pressure cooker for 4 hours.
 
ONCE THE MEAT IS DONE, TIME TO ASSEMBLE YOUR BIRRIA TAQUITOS

• First, set aside some of the meat sauce in a small bowl(s) to dip the tacos.
• You will need Corn Tortillas, chopped Cilantro, white onion, and Mozzarella.
• Place these ingredients in small/med. size bowls and set aside.
• In a skillet, drizzle some basting oil over med. high.
• Dip tortillas in some of the meat sauce, add them to the skillet, and brown few at a time.
•  Allow people to assemble their own tacos or do it for them in the skillet.
• Serve immediately.

  
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
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

This is not your traditional cake. Is it a sweet bread? NO. Is it a cake? NO. it’s more like a bread-cake combo. The texture is not soft, however, not hard as bread either. 
 
If you want it more cake like, then instead of extra virgin olive oil, use unsalted butter. If you prefer not to use EVOO, then use peanut oil, as I done it before and it enhance the favor.  Also, if you want very moist, make a simple syrup of equal parts of water and equal parts of sugar. When done, cool it down and add vanilla, or almond extracts, or infuse with cinnamon sticks, fresh ginger, or anything you prefer, rum? Amaretto???
 
Finally, I made an almond glaze to even confuse you more, smile.
 
Category:  Dessert
Approx. Prep and Cook Time:  under 40 Minutes
Approximate Cost:    $3.30
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free, please use GF Flour   
Servings: 4 to 6
 
1 ¼ c. all-purpose flour (.60)
1 ¼ tsp. baking powder (.10)
½ tsp. baking soda (.10)
½ tsp. of salt (Kosher, or regular) (.10)
¾ c. organic white/blonde sugar (.20)
1 tbsp. Pure Vanilla Powder (.50)
1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix)
 
DIRECTIONS TO MAKE YOUR DRY HOMEMADE CAKE MIX FOR YOUR PANTRY
In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render 2 cups or a bit over.
 
RECIPE TO MAKE YOUR HOMEMADE CAKE OR CUPCAKES with the MIX
PREHEAT YOUR OVER TO 350 DEGREES F.
As during any baking, cover a 13x9 cake pan with parchment paper or olive oil spray. (If you are making cupcakes; however, then oil spray a 12 or 24 cupcake pan, (depends on size), and set aside.
 
In a med-size mixing bowl, add all the wet ingredients listed below, whisk well to combine.
Next, add 2 cups of the dry cake mix (not all at once) and whisk or beat just until all ingredients are combined.

• 1/2 cup of buttermilk or evaporated milk, my favorite (.50)
• 1/3 c.  of extra virgin olive oil, (or melted unsalted butter) (.50)
• 2 large eggs at room temperature, (.50)
• 1 tsp. of Almond Extract or 1 tsp. of vanilla extract or both. (.20)

 
Pour the batter into the baking pan (or the cupcake liners) bake the cake for 20 to 35 min., or until done and for the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cake/cupcakes, let them cool down first.
Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined.
Also, never open the oven to check until the baking time is completed.