 WITH ACHIOTE, OMG! This is the best way to provide that Natural golden color to your meals without using any seasoning powders containing additives that one cannot even pronounce well. Achiote (or Annatto) is a natural ingredient found in the pulp that covers the seeds of a native Caribbean tree. Category: Natural Seasoning-Color Approx. Prep and Cook Time: Under 15 Minutes Approximate Cost: $1.40 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 1 c. to use in several savory dishes Ingredients 1 c. Extra Virgin Olive Oil (or my Basting Olive Oil) ($1.00) ½ c. Achiote seeds (.40) Directions Simmer the oil with the seeds for about 4 to 5 minutes. Allow it to cool. Strain the oil and discard the seeds. Place in a glass container and use the amount that you typically would use (oil) in your savory meals to add color. For instance, use it to color rice, beans, stews, orzo, seafood, well, anything you want to add that golden color to. NOTE: You can find the Achiote seeds at any Spanish market, or Walmart, well, plenty of places or on-line. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 Why do I love Kentucky Derby Pie? Not only because it is so delicious but also, because it reminds me that two of my granddaughters goes to University of Kentucky (UK) and that is more than enough for me, Smile. Category: Dessert Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $7.17 (or .90 cents per serving). Difficulty Level: Easy Allergens, Other: For GF, please Use both GF Flour and Pie Crust Servings: 6 to 8 Ingredients 2 whisked eggs at room temperature (.30) 1 stick of melted butter (Land o’ Lake at Walmart $1.31) 1 cup of sugar (.50) ½ cup of self-rising flour (.65) 1 cup of chocolate chips ($2.71/bag) (1 cup = $1.36) 1 tbsp. of vanilla (.45) 1 tbsp. Amaretto Disaronno (.50) 2 9-inch pie crust partially baked (I used the frozen type of make your own) ($2.10) Directions Pre-heat the oven at 350 degrees. Bake the pie crust briefly, about 5-8 minutes, remove from oven let is cool. In a medium size bowl, using an electric mixer, beat the eggs and add the melted butter that is at room temperature and beat. Add the sugar to the bowl and beat until you see the batter is real smooth. Add the vanilla and Amaretto Disaronno. Add the flour until it is all incorporated. Bring the pie crust back and add the chocolate chips, that is your chocolate bottom layer. (Or you can add it to the dough before pouring it into the pie crust.) Pour your batter into the pie crust. Bake for approx. 35 minutes, (depending on your oven) the top should be golden yummy and when a toothpick is inserted into the center, it come out clean. You can eat this pie cool or warm, either way it will blow your mind! HACK: If you eat it warm, dump a scoop of vanilla or butter pecan ice cream on top, and if you want to go further, make fresh caramel sauce and squeeze it over the ice cream as well. Garnish with fresh strawberries. Then, remember not to eat anything but water the next day! Ha, ha, ha.  Pulled pork is the easiest meal to make and feeds an army. I used the whole pork shoulder cut, which is the cut above the picnic. It comes with a blade that provides extra flavor. Unfortunately, this cut is extremely fatty; however, I removed a great deal of the fat and replaced it with a healthier fat, my basting oil, which primary ingredient is extra virgin olive oil. Category: Entrée Approx. Prep and Cook Time: 8+ hours plus (prep/overnight fridge/roast) Approximate Total Cost: $18.14 (or $2.27/serving) Difficulty Level: X Easy Allergens, Other: Gluten Free Servings: 8 Ingredients FOR THE PORK 1- 9lb. Whole Pork Shoulder Blade Roast (a 9 1/2 lb. Pack cost me $14.39) 1/2 to 3/4 cups of Angie's Basting Oil (see the recipe LINK below) ($2.00) 1/4 to 1/2 cup of Angie's Dry Seasoning (see the LINK below) ($1.75) Directions FOR THE PORK (NOTE: Clean and Season the pork the day before.) Remove as much fat as you can from the pork. (I removed at least few lb.). Place the clean pork in a foil pan or the pan of your choice that is not shallow. Add the basting oi, the seasoning and rub well throughout. Let it rest overnight. Roast at 280-to 300 degrees, the hours will depend on the weight of the cut, about 1 hour/pound. Since after removing the fat I ended up with approx. 7lb. I cooked my pork for 7 hours. The lower temperature or brazing is what does the magic. When done, pull it all apart and drizzle with my BBQ sauce. Ingredients FOR MY BBQ SAUCE ½ tsp. Ground black pepper ½ tsp. Pepperoncini ½ tsp. Cayenne pepper ½ tsp. Kosher salt (or to-taste) 1 ½ tsp. Paprika 1 tsp. Granulated Onion 1 tsp. Granulated garlic ½ to ¾ c. Apple Cider vinegar 1/3 c. Ketchup 2 tbsp. unsalted butter 2 tbsp. Brown sugar ½ c. Chicken stock 1 tsp. Worcestershire Sauce 1 tsp. Soy sauce Directions FOR MY BBQ SAUCE In a small saucepan whisk together the wet ingredients, including if you have, the pan drippings of the cooked pork. Then add and whisk the dry ingredients until all are combined. Bring to a simmer until all the ingredients are totally combined and there are no lumps. When the pork is ready and pulled apart, drizzle all over it and serve it anyway you like it. COLESLAW NOTE: This does not need a recipe, smile, just make your favorite coleslaw and boom, done. HACK: This pork goes perfectly with corn on the cob, boiled potatoes with pesto and yellow rice. I did not figure these other ingredients in the cost because I want you to decide to use my pulled pork in any form you wish, like sandwiches with a colored coleslaw side. 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  Yes, pork tenderloin again, however, this time with rice, pink stewed beans and a succulent veggies salad. Just add one good old avocado slice. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $10.30 or $5.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Bistec’s (cube steaks) ($4.00) ½ to 1 pork tenderloin filet (ea. pack @ Costco contains 4 filet) ($3.00) 3 tbsp. Angie’s basting olive oil (.60) 1 tbsp. Angie’s Dry seasoning (.20) 1 tbsp. granulated garlic (.20) Ingredients for the Rice (.80) 1 c. parboiled rice (.50) 2 c. water (0) Salt to taste (0) 1 tbsp. basting oil (.30) Ingredients for the Beans ($1.95) 1 can of pink or pinto beans, drained, rinsed, drained again. ($1.00) 1 sofrito disc (.30) 1 tbsp. Angie’s dry seasoning (.20) 1 tbsp. Angie’s basting olive oil (.30) Tomato sauce to taste (.15) ¼ c. water (0) Ingredients for the Salad ($3.55) 2 c. Salad greens for 2 (romaine, spinach) ($1.00) 1 Roma tomato (.30) Few slices red onion (.10) Few sliced sweet peppers (.20) Carrots, corn, cucumber, etc. to taste (.50) Salad dressing of your choice (I prefer vinaigrette) (.20) 1 avocado ($1.25) 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  Different Flan today, checking on what flavors I can add to my Flan’s to avoid monotony, smile! I even added a hint of cinnamon sugar. It was super delicious! It pays to take risks, smile. Category: Dessert Approx. Prep and Cook Time: 1 hour Approximate Cost: $5.94 or (.99 cents per serving) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6 + Ingredients 1 (12 oz.) can evaporated milk (.99) 1 can condensed milk ($1.45) 5 whole eggs (.80) 1 1/2 tbsp. Amaretto Disaronno (.60) 1 1/2 tbsp. Malibu Caribbean Rum (.60) 1 tbsp. Vanilla ($1.00) 1 ½ cups of organic sugar for the caramel (.50) Whipped cream and fruits to garnish (optional) Directions Preheat the oven to 350 degrees. Add the sugar to a skillet on med high until it melts to become caramel. Carefully, pour the caramel into a bunt cake mold, set aside. Place the mold inside a larger mold, pour hot water and place the flan mold in the middle. Set aside. In a blender, add all the ingredients in the order they are listed (except sugar) and blend. Add the blender mixture into the caramelized mold. 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 though. Remove from the oven and let it cool completely. To plate it, place a larger plate over the flan mold, making sure the flan is completely detached from the sides, and carefully turn it upside down to remove from the mold. Now you are ready to enjoy this delicious and light dessert. HACK: Why not try it with my garnishing of fruits and heavy whipping cream or a scoop of your favorite ice cream. Brutal!!!!!  I love brownies and, who doesn’t? I’ve been cooking them forever. The question is, how to use ingredients that are healthier, like EVOO instead of butter. Not much though but every little swap helps, smile. Category: Dessert Approx. Prep and Cook Time: 40 to 45 Minutes Approximate Cost: $4.20 or .53 cents per serving Difficulty Level: Easy Allergens, Other: For Gluten Free please use GF flour Servings: 8 1 1/4 c. granulated sugar (.50) 3 large eggs (.60) 1 tsp. vanilla extract ($1.00) 1/3 c. plus 1 tbsp. Olive Oil (.50) 3/4 c. unsweetened cocoa powder (.25) 1/2 c. all-purpose flour (.15) 1/8 tsp. baking soda (.10) 1 tbsp. cornstarch (.10) Pinch of salt (0) ½ c. Chocolate Chunks ($1.00) DIRECTIONS: Preheat the oven to 325 degrees. Line an 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking olive oil.
 This is an easy vegetarian meal that includes your protein and veggies in one meal. I modified my Pesto recipe to include Cilantro leaves, just click my link below and add cilantro to-taste. Category: Entrée Approx. Prep and Cook Time: 35 TO 40 Minutes Approximate Cost: $6.20 or $2.06 per serving Difficulty Level: Easy Allergens, Other: Gluten Free _X_ Vegetarian _X_ Servings: 3 TO 4 INGREDIENTS 1 medium head cauliflower clean of leaves and sliced in 1” steaks ($3.00) 1 15 oz. can chickpeas drained, rinsed and drain again ($1.25) 1 ½ tbsp. Angie’s basting olive oil (.50) ½ to 1 tsp. lemon pepper seasoning (.10) ½ to 1 tsp. Angie’s dry seasoning (my link below) (.25) ¾ teaspoon ground pepper (.10) 4 tbsp. Angie’s Basil-Cilantro pesto (my link below) ($1.00) DIRECTIONS Preheat oven to 450°F. Line a baking sheet with aluminum foil or a copper bake mat. Remove the cauliflower leaves and sliced in 1” steaks. I Also use the cauliflower bite-size florets leftover from the stakes cuts and save any stems for making stock later. Add florets and chickpeas onto your prepared baking dish and toss with my basting olive oil, lemon pepper, ground pepper and my dry seasoning. Place into the preheated oven and bake for about 20 to 30 minutes depending on your oven. Once cauliflower and chickpeas have roasted for 20 minutes, if the cauliflower is somewhat tender, remove from oven and blend with the Basil-Cilantro pesto sauce to coat. Increase oven temp to broil, put the pan back in the oven and broil for about 5 to 7 minutes. Remove from oven and serve. Garnish with scallions or any herb. 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  I do not cook this dish often but when I do, it is finger licking good! Isn’t it pretty? Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $11.00 or $5.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients to Season the Wings 15 wings combinations (approx. 2 lb. ($7.00) 1 tbsp. Granulated onion (.10) 1 tbsp. Granulated garlic (.10) 1 tbsp. Paprika (.10) ½ tsp. Organic sugar (or more to-taste) (.10) 1 tsp. Ground black pepper (.10) 1 tsp. Kosher salt (or to-taste) (.10) 1 tsp. all-purpose flour (.10) 1 tsp. of baking powder (.10) Ingredients for the Buffalo Sauce 1 stick of unsalted butter ($1.00) ½ tsp. Granulated garlic (.10) ½ c. Franks Red Hot Sauce (.90) 2 large Russet potatoes washed, pat dry, cut in fries style, add oil, salt and bake ($1.20) Directions Prepare a baking tray with foil paper. Place a baking rack over it and spray with oil to prevent the wings from sticking. (I didn’t do it this time.) Start your oven between 400 to 425 degrees. Prepare the seasoning mix and set aside ready to season the wings after cleaning. Clean, pat dry the wings and season with all the seasoning ingredients listed above. Bake for about 30 minutes depending on the size of the wings and your oven calibration, until the wings are golden brown. While the wings bake, prepare the Oven Fries & Buffalo Sauce. Remove from oven, rest few minutes, place in bowl, drizzle with the buffalo sauce and enjoy!  I decided that I wanted to enhance my basic blueberry muffins recipe, and turn it into dessert cupcakes, so I did. The Amaretto Disaronno, Tart Cherries, Dark Chocolate Chips, Greek Yogurt and EVOO worked perfectly. So, I’ll use this one from now on, smile. Category: Dessert Approx. Prep and Cook Time: Under 1HOUR Approximate Cost: $7.44 or .62 cents per cupcake Difficulty Level: Easy Allergens, Other: (For Gluten Free please use GF Flour instead) Servings: 12 Wet Ingredients ($4.64) 3 eggs (.60) 1 tbsp. Amaretto Disaronno (.99) ½ c. Greek Yogurt (.30) ½ c. extra virgin olive oil ($1.25) 1 c. Blueberries ($1.50) Dry Ingredients ($2.80) 1 c. organic sugar (.50) 1 ½ c. self-raising flour (plus 1 tbsp. to toss the blueberries so they don’t sink) (.60) ½ c. Dark chocolate chips (.70) ½ c. Tart Dry Cherries ($1.00) Directions Start the oven at 350 degrees and have all the ingredients measured ahead. Coat the blueberries with 1 tbsp. of flour so they don’t sink to the bottom of the cups. Get 2 medium size bowls and mix all the dry ingredient and wet ingredient separately. Add the wet to the dry ingredients and mix to combine. Add the blueberries and fold to combine briefly. Place in the muffin liners about 2/3 full and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Then, enjoy anyway you want, with powder sugar on top or ice cream on the side. |
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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