​I received several messages from some of you requesting that I publish my HUMMUS recipe again. Therefore, I simply went to my kitchen, made fresh hummus and recorded the process for all of us to enjoy. (In fact, I make fresh hummus weekly. Smile).
 
Then, I decided to prepare a chicken salad sandwich and spread some of that yummy hummus over one toast and my fresh guacamole over the other. Oh, well, You’ll see the results of my yummy sandwich tomorrow.  
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $2.90 per 1 cup
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 1 cup
 
Ingredients
1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.10)
3 garlic cloves (.15)
½ tsp. salt and pepper (.20)
2 tbsp. Tahini Sauce (.40)
1 tbsp. olive oil (.40)
1 lemon for the juice (.65)
 
Directions

1. Open the can, reserve half the liquid, discard the rest, rinse and drain the chickpeas.
2. In a mini food processor, add the garlic, salt, pepper and process.
3. Add the chickpeas, olive oil, reserved peas water, tahini and lemon juice, process until a smooth paste is obtained.
4. When done, refrigerate.
5. To serve as appetizer with crackers, sprinkle smoked paprika and olive oil over.

My oven roasted meal only takes the time to prep the veggies, season the salmon, place in separate baking trays and oven roast the whole meal for about 15 to 20 minutes. I only needed 3 aluminum trays, one for the asparagus, one for the cauliflower and broccoli florets and a small tray for 2 salmon steaks. I like my veggies really toasty. DONE!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $13.39 or $6.70 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients for the Oven Roasted Salmon ($5.00)
2 salmon steaks ($4.50)
1 tbsp. Angie’s basting olive oil (to season the fish) (.25)
1 tsp. Roasted Garlic and Herbs Seasoning (or to taste) (.25)
 
Ingredients for the Oven Roasted Veggies ($8.39)
2 ½ c.  broccoli cut into florets ($2.00)
2 ½ c. cauliflower cut into florets ($1.75)
½ lb. of fresh thin trimmed asparagus @$3.98/lb. = ($1.99)
5 tablespoons Angie’s basting olive oil (2 tbsp. per veggies tray) ($1.25)
3 tsp. Roasted Garlic and Herbs Seasoning (1 tsp. per veggies tray) (.75)
1 Lemon to squeeze the juice over the veggies & salmon when done. (.65)
 
Directions
Preheat oven at 400 degrees.
Clean, pat dry the salmon filet and season with my basting oil and roasted garlic seasonings.
Rinse, pat dry and cut the ends of the asparagus (about 2”). Place in tray drizzle my basting oil and sprinkle garlic seasoning, then coat completely.  
Place the broccoli and cauliflower in a tray, drizzle with my basting oil, sprinkle garlic seasoning, and coat completely. 
Roast the veggies for about 15 to 20 minutes depending on your oven, or until tender.
Roast the salmon filet for about 10 to 12 minutes depending on your oven.
Squeeze the juice over the veggies & salmon when done.
 
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Turmeric, an amazing spice that also provide a great golden mustardy color to your dishes. I love lentils and they can be combined with any protein like pork,  smoked ham, chicken, well the sky is the limit. Remember the goal, add flavor to whatever you cook in layers. Instead of water, use broth or stock, instead of salt and pepper, Adobo, spices, roasted garlic and anything that you like to enhance flavors. 
 
Approximate Prep and Cooking Time: 25 minutes to 30 minutes
Approximate Cost: $8.99 or $2.99 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
2 ½ c. soft lentils (read the bag instructions in the bag) ($1.25)
½ lb. country style pork ribs cut in small (1/2 inch) cubes ($2.49)
2 tbsp. Angie’s basting oil (.40)
1 tbsp. roasted garlic and Herbs (.35)
2 tbsp. dry onions (.40)
1 tsp. turmeric (.15)
1 frozen sofrito-molido cube (.25)
2 large garlic cloves, minced (.15)
2 celery ribs chopped (.15)
1 carrot, sliced (.20)
1 Goya chicken seasoning envelope (.20)
2 ½ c. beef broth ($1.40)
1 tbsp. Goya Alcaparrado (.25)
1 avocado ($1.25)
1 large green onion spring (.10)
 
Directions
 

• To prepare the country style pork ribs, clean the fat, cut in small (1/2 inch) cubes, season with Angie’s basting oil and Roasted Garlic and Herbs.
• Clean and chop the veggies.
• Brown together the pork in its marinate until almost done but still pink, then add the chopped veggies; the garlic cloves, celery ribs and carrot.
• Now add the dry onions, turmeric, frozen sofrito-molido cube, Goya chicken seasoning envelope, and Goya Alcaparrado. Stir to bring all these ingredients together.
• Add carefully the beef broth and softened lentils, bring to a boil, reduce the heat to low and then simmer for about 10 minutes.
• Meantime, mash the avocado and sprinkle generously with black pepper, some salt and garnish with green chopped onions. 

Remember my HUMMUS recipe I posted yesterday? Well this is the sandwich I was talking about. Refreshing, healthy, yummy, OK, you get the drift, smile. I washed it down with a berries, pineapple, ginger, spinach, pomegranate and yogurt smoothie!
 
Approximate Prep and Cooking Time: 10 minutes
Approximate Cost: $8.30 or $1.66 per sandwich
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 5 plus
 
Ingredients
1 can of Premium chunk canned chicken breast, drained ($2.00)
2 tbsp. of dry onion ((.35)
1 ½ tbsp. lemon juice (.15)
1 tbsp. olive oil (.40)
4 tbsp. Tzatziki Sauce (.40)
Extra goodies for your sandwich:
Sandwich bread, hummus, guacamole, smoked salmon, olives, peppers, jalapeno… ($5.00)
 
Directions
Open the chicken breast can, drain the liquid and add to a med-size bowl.
Add all the following ingredients listed.
Mix well and break the chunks as much as possible. Should look like shredded.
Ready to make your sandwiches in whichever order you love them best.
However, this is my favorite. 

I had 3 raw frozen chicken tenders, leftover from a meal that I prepared this week. The question was, what can I make with only 3 chicken tenders. Easy. I opened my pantry and saw orzo, spices, broth and seasonings. Then opened my fridge and saw fresh asparagus, garlic and Baby Bella mushrooms. The end result was delicious, a creamy yummy risotto texture-like 1-pot comfort dish, and I even had leftovers, smile! I got this.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $9.10 or $3.03 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
3 chicken tenders ($2.15)
1 ½ tbsp. Angie’s basting oil (.45)
1 ½ tbsp. Lemon pepper (.15)
8 asparagus, diced (.90)
5 baby Bella mushrooms, chopped (.65)
5 garlic cloves, chopped (.25)
1 tbsp. ea. of Paprika, dry basil, dry parsley, dry onion, garlic powder, (.75)
1 c. Orzo (.50)
2 ½ c. Chicken broth (1.50)
1 Lemon for juice and garnish (.55)
1 avocado ($1.25)
 
Directions

1. Clean and chop/cut all the ingredients, except the tenders.
2. Season the tenders with t tbsp. lemon pepper, 1 tbsp. basting oil and sauté briefly.
3. Remove from skillet and sauté the cut mushrooms, garlic and asparagus.
4. Add the Paprika, dry basil, dry parsley, dry onion and garlic powder and ½ tbsp.. lemon pepper. Stir to mix all.
5. Add the orzo, ½ tbsp. basting oil and stir to combine all the ingredients.
6. On medium heat, add at least 1 cup of broth and bring to a light boil.
7. Keep adding broth until the orzo is tender
8. Add the half cooked chicken tenders (and more broth as needed) and cook for few minutes until the chicken cooks completely, about 3 to 4 minutes.
9. The consistency of the dish is not dry or soupy, but rather creamy.
10. Finally, squeeze the juice of 1 lemon, cube the avocado and prepare to plate your meal.

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

Sure, I hear you, this dish is traditionally made with either chicken or veal. Since you know me, I use the ingredients that I have at the moment and it just happened that I had country style pork ribs and also a craving to eat Piccata. Cool, I made it look as it was the traditional. In fact, the flavor of the pork Piccata was amazing and super tender.
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $13.95 or $6.98 per serving
Difficulty Level:      X   Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. country style makes 4 super thin pounded cutlets ($2.25)
1 tbsp. roasted garlic and herbs to season the cutlets (.25)
1 c. all-purpose flour mixed with 1 tsp. roasted garlic and herbs (.35)
3 tbsp. Angie’s basting oil (.60)
5 cauliflower steaks ($1.20)
2 c. chicken broth ($1.25)
½ c. white wine ($1.50)
2 tbsp. fresh lemon juice and 2 lemon slices (.60)
2 tbsp. capers, drained (.35)
10 baby Bella Mushrooms ($1.45)
1 med-size onion (.40)  
2 c. broccoli florets ($2.00)
1 Avocado ($1.50)
 
Directions

1. Cut the pork, and pound it thin into cutlets.
2. Season with 1 tbsp. roasted garlic and herbs and 1 tbsp. Angie’s basting oil.
3. Dredge in the flour mixed with the roasted garlic and herbs.
4. Add 2 tbsp. basting oil to a skillet, brown the Mushrooms, onion and broccoli until tender.
5. Remove, then on same skillet, sauté the cutlets until golden brown. Remove.
6. In the same skillet add broth, white wine, lemon juice and capers to take advantage of the flour-cutlets flavors left in the skillet, then wait till it begins to thicken.
7. At this point you can add the cutlets back to the skillet or do what I do, I start plating and then drizzle this amazing lemony sauce over the cutlets, bring the warm veggies back, slice the avocado and garnish with a slice of lemon. Done.

I learned long time ago that baking is lots of fun; however, is also a strict science. I don’t get as creative when I bake as I do when cooking.
 
I also follow the recipe, no matter how many times I made it. Why? The phone ring, someone’s at the door, or I could get distracted by something and I may forget what I need to do next.
 
To prevent confusion, before baking, I align all ingredients in front of me to the right and as I use them I move them to the left. If I still have an ingredient on the right, it means I haven’t use it yet.
 
BUTTER:
Always have your butter at room temperature before baking a cake. Avoid the rush of placing it in the microwave. The problem is, the microwave will not soften the butter as the recipe request, but instead will start to melt it, leaving you with parts that are still solid and parts that are melted. The easy thing to do is to remove it from the fridge/freezer and let it sit for about 30 minutes to 1 hour. That will do the job and the cake with be great. OR FOLLOW MY FRIEND ESTELLE's HACK: "Put boiling water in a glass to heat the glass. Dump the water and flip it over a stick of butter. Soften in few minutes". Thanks Estelle!
 
MEASURING SOLIDS:
Spoon flour into your measuring cup. Then sweep across the top of the measuring cup with the flat part of a knife or spatula. Never tap it to accommodate the flour or sugar and never press it down either.
 
EGGS:
Eggs are just like butter you must have them at room temperature before starting to bake. However, depending on what you are making, if you have to use the yolk and the white separately, eggs are easier to separate when they are still cold. For example, if you are making meringues, you will need just the egg whites and no matter what you do, must ensure that no part of the yolk get mix with the white.
 
BAKING PANS:
Resist the temptation to just butter your baking pan in a rush. Take some time to cut parchment paper, spray the pan, line it with the paper and then spray with non-stick oil with or without flour again.

LEVELED CAKES
To prevent cake disasters, after you pour the batter in the baking pan, tap the pan on your counter top to get rid of any bubbles and to ensure that it will bake evenly.
 
Finally, whatever you do, DO NOT OPEN THE OVEN DOOR until your cake has been baking for at least ¾ of the recommended baking time. The cool air will hit the cake and will make it collapse in the middle. Once this happen, it won’t come back up flat. Trust me it will happen, smile. 

​Burgers don’t need to be the old boring type. Also, eliminate the bread and consume less carbs. In no time you can transform simple ground turkey into a nice looking meal. Sauté the onions and serve over a bed of the quickest, (cooks in 90 seconds), healthier rice around; organic brown or Spanish style. Don’t forget the avocado and boom, dinner in 20 minutes.
 
Approximate Prep and Cooking Time: 20 to 25 Minutes total
Approximate Cost: $8.40 or $4.20 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
½ lb. 99% fat free ground turkey ($2.25)
1 tsp. Lemon pepper (.20)
1 med-size onion, sliced (.40)
1 tbsp. Roasted Herbs and Garlic (.25)
1 ½ tbsp. Angie’s basting oil (.45)
1 c. broccoli florets ($1.00)
1 avocado ($1.25)
1 bag of Brown and Red Rice ($2.60)
 
Directions
Season the turkey with 1 tbsp. Roasted Herbs and Garlic and ½ tbsp. Angie’s basting oil.
Mix well, flatten the mix to about ½ to 1 inch thick. With a square ATECO Stainless Steel mold, cut the burgers and set aside.
Add 1 tbsp. basting oil to a skillet to sauté the onions and broccoli until golden, when almost done, add 1 tsp. of lemon pepper.
Just before plating, slice the avocado and microwave the bag of Brown and Red Rice according to the bag directions (about 90 seconds). Done.

This is a simple vanilla cake; however, what makes it so yummy is the fact that I added a cup of chocolate chip morsels to the batter and then made a ganache-like flowing icing to die for, that I also used to fill the middle of the two layers of the cake. Then, I served it with yummy vanilla ice cream and fruits.
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $14.61 or $1.83 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 8 to 10
 
Ingredients for the Cake ($7.98)
2 c. all-purpose flour ($1.00)
2 tsp. baking powder (.25)
¼ tsp. salt (.10)
1 c. granulated sugar (.50)
1 stick of unsalted butter (make sure is at room temp. before using it) ($1.31)
2 eggs at room temperature (.32)
¾ c. evaporated milk (75)
1 ½ tsp. vanilla extract $.2.50)
1 c. Chocolate chip morsels ($1.25)
 
Ingredients for the Dark Chocolate Ganache-like ($6.63)
1 stick of unsalted butter – melted ($1.25)
2/3 cups Hershey’s Dark Cocoa powder ($1.80)
3 cups Powdered sugar ($1.25)
1/3 cup Evaporated milk (.33)
1 tbsp. Pure Vanilla ($2.00)
 
To prepare the chocolate ganache-like follow the recipe in the back of the dark chocolate powder container. To make it flow, just add more milk to taste.
 
Directions
Preheat oven to 350°F. Grease a bundt baking pan.
Mix in medium size bowl mix together the flour, baking powder and salt, set aside.
In a separate bowl with a stand mixer, at medium speed mix the granulated sugar with the butter, then add eggs until all is well blended.
Add milk and vanilla, mix well.
Turn the speed to low to add the flour, baking powder and salt mixture; beat about 1 minute or until smooth.
Add the chocolate chip morsels and just mix briefly until they are incorporated in the batter.
Pour into the prepared bunt baking pan.
Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with a plastic knife and turn out onto wire rack.
Allow it to cool completely, then to get it into two layers, slice it carefully in the middle to get two individual cakes.
Spread icing on one layer and carefully, place the second layer on top, making sure it does fit as best as possible.
Now you are ready to drip the ganache-like over the top of the cake. Remember, this cake decoration is not classy perfect; it’s rather imperfect and simple with the icing dripping from around the cake. Time to enjoy it. 

Today, I decided to stuff my red bell pepper with basmati medley rice and ground chicken. Then I cooked black beans and boiled 1 yautia, (a tropical root veggie like potatoes), to complete and garnish the meal. The combination was outrageous; however, delicious, smile!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $10.76 or $3.59 per serving
Difficulty Level:   _____ Easy __X__ Intermediate ____ Advanced
Servings: 3
 
Ingredients for the Chicken ($3.75)
½ lb. 95% lean ground chicken ($2.50)
½ tsp. Red Hot Seasoning (.15)
½ tsp. Smoked Paprika (.15)
1 tsp. Webber Roasted Garlic and Herbs (.15)
1 tsp. Angie’s basting olive oil to mix in the chicken (.40)
1 tsp. Angie’s basting olive oil to sauté the chicken (.40)
 
Ingredients for the Basmati Medley Rice ($2.80)
1 c. Basmati Medley Rice ($1.00)
2 c. chicken broth ($1.25)
1 tsp. Webber Roasted Garlic and Herbs (.15)
1 tsp. Angie’s basting olive oil (.40)
 
Ingredients for the Black Beans ($2.36)
1 can (15 oz.) Goya black beans, drained and rinsed (.99)
1 tsp. Webber Roasted Garlic and Herbs (.15)
½ tsp. Red Hot Seasoning (.15)
½ Goya chicken bouillon envelope (.15)
1 tsp. Angie’s basting olive oil (.35)
1 frozen cube of sofrito molido (.25)
½ c. chicken broth (.32)
 
Extra ($1.85)
1 large red bell pepper, cleaned, charred, peeled and slice in half ($1.00)
1 Yautia, peeled, rinsed and sliced in 1” disks (.85)
 
Directions
Add the chicken broth, roasted garlic and herbs and basting olive oil to a saucepan. Bring to a boil, add the Basmati Medley Rice, bring to a second boil.
Reduce the heat to low, cover and cook for 20 minutes.
 
Sauté the ground chicken with all the ingredients listed until totally cooked. Set aside.
 
In a saucepan with salted water to taste add the peeled Yautia, that you have rinsed and sliced in 1” disks. Cook until tender, about 10 minutes.
 
Roast the bell pepper until charred. Immediately put inside a brown bag and close tight. Wait about 5 minutes, bring out of the bag, peel the charred skin, rinse pat dry, slice and remove seeds.
 
In another saucepan, add the black beans and all the in ingredients listed under it.
Bring to a boil, reduce heat and cook until the broth is reduced.
 
Your meal is ready to serve, garnish with Yautia slices.
 
Enjoy!
My Link: 
​Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil