 There is only so many ways to prepare chicken tenders. I prefer a variety of ways for presentation and to taste different flavors. So, I was grocery shopping and saw this new seasoning by Webber called Jalapeno Herbs and decided to try it. For one thing, is kind of hot, (smile), but don’t worry, is nicely hot and the herbs balance the flavors. So, I bought it and then, I used it today. Oh, and it doesn’t hurt that it pairs well with a perfect wine. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $9.39 or $4.70 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 4 Chicken tenders ($3.20) 2 tbsp. Angie’s basting oil (.60) 4 garlic cloves, chopped (.15) 1 tbsp. Jalapeno and Herbs seasoning (.25) 1 15 oz. can Goya pink beans (.99) 1 ea. Frozen molido, cilantro (.20) 1 Sazón envelope (.20) 2 tbsp. tomato sauce (.15) 1 chicken seasoning envelope (.20) 1 c. Broccoli ($1.00) 2 Fresh corn ($1.20) 1 Avocado ($1.25) Directions Clean, cut and season the tenders with 1 tbsp. Jalapeno and Herbs seasoning and 2 tbsp. Angie’s basting oil and chopped garlic. Refrigerate. Drain and rinse the beans, then add them to a med size saucepan. Add the frozen molido, cilantro, Sazón envelope, tomato sauce, chicken seasoning envelope and 1 c. water. Bring to a boil, reduce heat to low, cover and cook for 10 minutes until the sauce thickens. Meantime in a saucepan with water and 1 tsp. salt, cook the corn until tender (about 7 minutes) remove and set aside. Remove most of the water where you cooked the corn, leaving about ¼ c. and add the broccoli to steam for about 3-4 minutes until sharp green. Remove immediately. In a skillet, sauté the chicken tenders until golden brown. Now, slice the avocado and you are ready to enjoy dinner.
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 I don’t know about you but I don’t know anyone who doesn’t like cookies or chocolate or both combined. Definitely not me, I could be easily called the cookie monster, however, I am not, Thank God! Smile. Approximate Prep and Cooking Time: 20 minutes all together + dipping time. Approximate Cost: $5.86 for approx. 20 cookies Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: It renders approx. 20 cookies depending on the size of your cookie cutter Ingredients ½ c. unsalted butter at room temperature ($1.10) 1 egg (.16) 1 tbsp. Amaretto Disaronno Liquor ($1.45) 2 ¼ c. all-purpose flour ($1.20) 1/8 tsp. kosher salt (.10) 1 c. white sugar (.50) 1 ½ tsp. baking powder (.10) 1 c. semi-sweet chocolate morsels to dip the cookies when done ($1.25) Directions Preheat oven at 350 degrees. Line a cookie sheet pan with parchment or wax paper, or butter it. In a large bowl cream butter and sugar until light and fluffy. Add egg and amaretto and mix well. In a separate bowl sift to mix together the flour, salt, baking powder. Add the dry ingredients to the wet butter mixture, mix well although you are looking for a dough texture that is not soft but rather thick. Is ok, it will work out. Sprinkle powdered sugar lightly over the counter top that you will work the dough. Cut a small amount of the dough and roll it into an approximate ¼” thick. Use your favorite cookie cutter, cut the cookies and transfer to your cookie baking pan. Bake for approximately 7-10 minutes, depending on your oven. Remove when they start to get golden brown. Allow them to cool down before dipping into the melted chocolate. For the chocolate, follow the melting instructions in the morsels bag. Dip them in chocolate and place in a wire rack to drip the excess chocolate until the chocolate is hard enough to handle the cookies. Enjoy!  Today we celebrate Memorial Day, a day to honor and remember our brothers and sisters that gave and risk their lives to protect us and our country. This holiday also equals 2 things: 1. Summer officially begins (and it’s was about time.) 2. and, BBQ, Picnics, Potlucks, Beach, Disney, Road Trips, …well, is outdoor living at it’s best. I want to throw this curb ball at you, so that you start your summer fun right. Therefore, instead of burgers, hot dogs and steaks, opt for my contribution today, Filet Mignon and veggies “Pinchos” better known as Shish Kabobs, with beets and a mandarin salad. Why not? Life is too short! Approximate Prep and Cooking Time: about 45 to 1 hour, take it slow, and enjoy it! Approximate Cost: $24.10 or $12.05 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 5 Pinchos or Kabobs (PLUS) (also, 1 or 2 are enough with the sides) A. Ingredients 2 Filet mignon cut in 1/” cubes @$8.45 ea.= ($16.90) 1 tbsp. Angie’s Basting Olive Oil (.40) 1 tsp. Adobo (.15) ½ large onion cut in 1” thick pieces (.20) 5 to 6 large Mushrooms (.60) ½ orange or red bell pepper (.50) 5 cherry tomatoes for the Pinchos/kabobs (.40) 5 Ready to use Beets ($1.20) 1 Avocado ($1.25) B. Ingredients for the Salad 2 c. baby spinach ($1.00) 1 container of mandarins in juice (.40) 1 med. size tomatoes for the salad (.30) ¼ c. cranberries (.20) Angie’s simple salad vinaigrette (my link is below) or (the one of your choice) (.60) Directions Cut the filet cubes and season with Angie’s Basting Olive Oil and Adobo. Refrigerate. Rinse and pat dry the peppers. Cut in half, then in approx. 1” squares. Clean and slice the mushrooms in approx. 1” squares. Peel and cut the onion in ½ and then in 1” thick pieces. Assemble the Pinchos/kabobs, follow my slide s if you like. Prepare the salad using all the ingredients listed under B. When ready to cook the Pinchos/kabobs, slice the beets and avocado to get them ready. The beets can be eaten warm or cold. Enjoy this very special day and meal. My Link: Angie’s Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars  No time for take out, then make my quick pork tenderloin stir fry at home in no time. I am sure that you probably have all the ingredients at home already. Is so easy, healthy and good! Approximate Prep and Cooking Time: 35 minutes Approximate Cost: $7.05 or $3.53 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 plus Ingredients 2 pork tenderloin steaks, cleaned and cut in bite size pieces ($2.00) 7 garlic cloves, chopped (.30) 2 tbsp. olive oil (.60) 1 tbsp. soy sauce (low sodium) (.20) 1 large onion (.40) 3 red peppers (Ajicitos) or ¼ small red bell pepper sliced. (.30) 1 c. snap peas (.60) 1 c. broccoli florets ($1.00) 1 c. parboiled white rice ($1.00) 1 tbsp. Paprika (.15) 1 tsp. olive oil (.25) Salt, pepper to taste for the rice (.15) 1 tbsp. chopped parsley (.10) Directions for the Stir Fry Clean and cut the tenderloin in bite size pieces. Marinate with chopped garlic, 1 tbsp. olive oil and soy sauce. Add 1 tbsp. of olive oil to a skillet and sauté the snap peas, broccoli, peppers and onions. When golden brown remove set aside. In the same skillet, sauté the tenderloin that you cut in bite pieces until golden brown. Add the veggies to the skillet, stir, and adjust the soy sauce to taste if needed. Serve over a bed of yellow rice. Directions for the Yellow Rice Add 2 c. water, 1 tsp. olive oil, 1 tbsp. Paprika and salt and pepper to taste to a saucepan. Bring it to a boil. Add the rice, parsley, stir and bring it to another boil. Reduce the heat to low, cover and cook for 20 minutes. Done! Time to enjoy your Asian creation!  That’s what I am talking about, portion control, ha, ha, ha. Well don’t laugh at me, this babies are so tiny and cute that you can’t eat just one. The mold renders 12 cheesecakes that are 1.5” deep and 2” diameter. However, we are going to be good boys and girls and will try to eat just 3. Yeah, right! Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $5.25 or .44 cents a piece Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 12 mini cheesecakes = 4 servings Ingredients (I made ½ a recipe to fit my baby molds) 1 pk. 8 oz. Philadelphia cream cheese at room temperature ($1.99) ½ c. white sugar (.50) 1 egg at room temperature (.16) 1 tbsp. pure vanilla ($2.00) 6 Oreo cookies, filling removed (.60) Directions Preheat oven at 350 degrees, lightly grease the molds. In a mixing bowl, beat the sugar and cream cheese, egg and vanilla. Stir well. Place a single cookie in the bottom of the mold and pour some of the batter to fill about ¾ of the mini mold, not to the top. Bake for 15 minutes depending on your oven. Enjoy!  When we are in a hurry; however, craving for a comforting yummy meal because is raining and thundering like hell outside, we need to cook my Orzotto. It doesn’t take any time and the creamy texture of the dish make you believe you are eating risotto, smile. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $13.50 or $6.75 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 salmon steaks cut in 1” cubes ($4.50) 4 Jumbo shrimp ($5.80) 1 ½ tbsp. Angie’s basting olive oil (to season the salmon and shrimp) (.25) 1 tbsp. Roasted Garlic and Herbs Seasoning (or to taste) (.25) 1 cup of Orzo (.50) 3 ½ c. Chicken broth- Low Sodium ($1.50) 2 tbsp. Dry onions (.40) 1 tbsp. Goya alcaparrado olives and capers, rinsed and pat dry (.30) Directions Cut and season the shrimp and salmon with 1 tbsp. basting oil and Roasted garlic and Herbs. Add ½ tbsp. basting oil to a skillet and sauté the orzo. Add the dry onions, roasted garlic and herbs, stir. Add the chicken broth ½ c. at a time. The idea is to keep it moist and cook the grain. In a separate skillet, sauté briefly the salmon cubes and shrimp. Do not cook 100%. Keep adding broth until the grain is soft to your taste. Then add the salmon cubes, alcaparrado olives and capers and shrimp. Stir until it all combines perfectly. (If you prefer at this point before serving, grate some parmeggiano cheese on top and serve immediately. DONE! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Cauliflower in steak form is one of my preferred yummy sides. When you prep the veggie, cut the head in half, then cut 1” thick large flat slices, keeping then thick enough to pan roast them in basting oil and seasonings at a later time. Approximate Prep and Cooking Time: 10 minutes Approximate Cost: $1.90 or .95 cents per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients to make my Cauliflower Steaks: ½ cauliflower head cut in 1” thick steaks ($1.25) 2 tbsp. Angie’s Basting oil (.45) 1 tsp. Adobo (.20) Directions for my Cauliflower Steaks: I carefully, slice in half a cauliflower head, then I use 3 to 4 flat pieces, about ½ an inch each. Later on, I season with my basting olive oil, sprinkle Adobo on both sides and sear them in my sauté pan. I use the final product as the side for pork, seafood or meats.  Cauliflower rice is very popular, as people look for healthy alternatives to eat and feed their families at home. When you use cauliflower rice instead of white rice, you are also increasing the fiber in your diets and adding a lot of nutrients. Cauliflower Rice: As soon as I can, I get my food processor out and a good knife. I clean and cut the cauliflower head in half. Then I cut the florets, add them to my processor and pulse until they look like large rice grains. I empty the rice in an air tight glass container and use it during the week to make my mushroom and garlic sautéed cauliflower rice. Sometimes, for the second half, I separate the florets from the crown into bite pieces and save them in the fridge in an air tight container to use as the crunchy element of my next salad. Yes, no croutons needed. It can’t be simpler and healthier than this. Approximate Prep and Cooking Time: Under 20 minutes Approximate Cost: $3.65 or $1.83 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 cups of riced cauliflower ($1.50) 3 to 5 large Baby Bella mushrooms, or dried shitake, sliced (.70) 1 ½ tsp. Angie’s Basting Oil for the rice, (See my link below) (.30) 1 tsp. Adobo seasoning (.20) 5 cloves of chopped garlic (.30) 1/2 onion, chopped (.15) 1 tsp. paprika (optional) 10. cherry tomatoes (.50) Directions In a skillet with basting oil, (or olive oil is you don’t have my basting) sauté the mushrooms, and the garlic. (If you use dried mushrooms, soak them in warm water for about 5 minutes before using) Add the cherry tomatoes and saute briefly. Add the cauliflower rice and Adobo seasoning. Sauté until tender; however, crunchy, about 2-3 minutes. Done! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil MY CAULIFLOWER SERIES-POST #2: CAULIFLOWER NUTRITIONAL VALUE and My CAULIFLOWER HOT SALAD RECIPE.5/15/2019  My reason to use CAULIFLOWER a lot? Is has the adaptability to enhance any main course and also, contains tons of nutrients that we must include in our diets. Here is what I found in Google about why we should eat more cauliflower: CAULIFLOWER is packed with key vitamins and minerals such as vitamin C, folate and potassium. It's also a good source of choline, a B vitamin known for its role in brain development. I must say that we should eat cauliflower at least once-a-week. Don’t you think? Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $3.05 or $1.53 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 plus Ingredients for my Hot Cauliflower Salad 2 c. cauliflower florets (.70) 1 handful of Cilantro, lightly chopped (.15) ½ small red onion, chopped fine (.20) 1 clove garlic, chopped (.05) Lemon rind to taste (.10) 1 tbsp. Capers, drained and rinsed (.30) 1 tsp. Lemon pepper (.20) ¼ c. olive oil ($1.25) 1 tsp. apple cider vinegar (.10) Directions for My Cauliflower Florets for Salads:
Enjoy!  We are blessed to find cauliflower year-round in our grocery stores, in spite of the fact that the season is between October and April. I am doing another series of cauliflower posts to explain again the nutritional value of this colorless veggie, (well, it comes in other colors as well) because I believe that we need to use it more in our recipes. You can make cauliflower rice, cauliflower roasted steaks, cauliflower warm and cold salads, steamed cauliflower, oven roasted cauliflower; well, the possibilities are endless. Therefore, this week I will provide you with three ideas on how to use it in your weekly menus in hopes that you like the flavors and use it more often. Approximate Prep and Cooking Time: N/A Approximate Cost: $2.49 cost of a cauliflower head divided in 3 meals = .83/meal Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 10 servings of 3 different meals; oven or pan roasted, salad, and rice TOMORROW’S POST: HOT CAULIFLOWER SALAD |
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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