 I think that we all go through the problem of seen some of our bananas going bad. However, there is also hope, since to make my recipe you need to use the ugly dark, spotted bananas, smile. So, no much is lost and the end result is so darn cute I want to eat them all…NOT! Category: BREAKFAST Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $5.56 for 24 minis Difficulty Level: Easy Allergens, Other: CONTAINS Gluten Servings: 24 BABY CUPCAKES OR 9 REGULAR (To make these Baby Muffins, I used 1/3 of my ORIGINAL RECIPE) Ingredients 1 egg (.16) 1/3 c. granulated white sugar (.20) ¼ c. or (4 tbsp.) unsalted butter, room temp. (.60) ½ c. + 2 tbsp. Flour (.70) ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) Pinch of salt (10) 1/8 tsp. cinnamon (.10) 1/8 tsp. nutmeg (.10) 1/8 tsp. ginger (.10) 1 ½ tbsp. mashed bananas (approx. 1) (.20) 1 tbsp. buttermilk (.10) 1/8 tsp. Vanilla ($1.00) 1/8 tsp. Amaretto ($1.00) ¼ c. chopped walnuts ($1.00) DIRECTIONS Cream butter and sugar, then add egg. Sift all dry ingredients together. Add vanilla, Amaretto, milk, banana, nuts to the dry ingredients just until blend. The batter will not be soft. Fill muffins wrappers with t tbsp. of the batter. Bake @ 350 degrees for under 10 minutes or until done, depending on your oven.
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 What a lunch my friends. Looks good, taste good and I don’t think it adds any pounds to our slender bodies, since the little yucca bowls are fried in olive oil and drained super well, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $34.38 or $17.19 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 2 + Ingredients 1 lb. of cooked octopus, cleaned and diced (Costco sells it at ($21.99) 2 tbsp. chopped olives, drained and rinsed (.40) 3 Roma Tomatoes (.99) ½ small chopped Jalapeno, seeded (.25) ¼ c. chopped roasted red peppers (.50) ½ Red onion, chopped (.40) 1 handful of Cilantro, chopped (.25) 1 lemon - juice of a large lemon (.50) ¼ c. extra virgin olive oil ($1.25) 1 ½ tsp. Roasted Garlic and Herbs (.35) 8 Goya Yuca Cups ($3.00) 4 c. Mixed greens ($1.50) ½ lb. asparagus ($1.75) 1 avocado ($1.25) Directions
 Sounds like if I spent hours in the kitchen making this meal. The truth is, it was fast and easy. First, I didn’t know what to cook, so I decided to tour my freezer, fridge and panty. I found ground pork, corn, avocado and broccoli in my fridge, I seasoned the pork and refrigerated it until I decided how to put this meal together with the other findings. In my pantry I found brown basmati rice, so I got it; rectangular pork burgers, basmati rice avocado and corn. Bingo! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $8.03 or $4.01 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients ½ lb. ground pork ($2.50) 1 tbsp. Rosemary Garlic seasoning (.20) 1 tsp. curry powder (.15) 1 ½ tbsp. Angie’s basting olive oil (.45) 2 corn ears ($1.00) 1 c. broccoli florets ($1.00) 1 Seeds of Change Brown Basmati Rice ($2.48) 1 avocado ($1.25) Directions Season the pork with 1 tbsp. Rosemary Garlic seasoning, 1 tsp. curry powder and 1 ½ tbsp. my basting olive oil. Refrigerate. Clean well and in a saucepan with water, cook the corn on medium heat until tender. Add the broccoli to the corn boiling water, cook for about 3 to 4 minutes until bright green. When the corn and broccoli are done, sauté the burgers in their marinate until golden brown. While the burgers cook, microwave the rice for 1 minute, 30 second, and slice the avocado. You are now ready to plate. Enjoy!  Seriously, who doesn’t like this combination? You just don’t need to cook ahi tuna always the same way. This combination may not be as fancy as the ahi tuna served at a restaurant. However, in my home, my husband said it’s way better, smile. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $32.50 or $16.25 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 ahi tuna steaks ($8:50) 2 tbsp. Angie’s dry seasoning (.50) ¼ c. Angie’s basting ($1.80) 1 can of black beans (.90) 1 frozen sofrito-molido (.25) 2 tbsp. pesto (.80) 2 corn on cob ($1.00) 1 avocado ($1.25) Directions Season tuna with 1 tbsp. my basting and 1 tbsp. my dry seasoning. Clean and cook the corn in lightly salted water. Drain, rinse the beans and sauté them in 1 tbsp. basting oil, add 1 tbsp. dry seasoning, 1 frozen sofrito and ¼ c. water. Simmer until the sauce thickens. In a skillet, sear the tuna steaks briefly in whatever basting oil is left. Prepare to plate, slice the avocado, chop some cilantro and scallions, drop a tbsp. of pesto over each steaks and boom, done.  When undecided about what to make for dinner, you always win with salmon. Today, I decided to make an Asian dish and came up with my mix of veggies for a stir fry. Or if you don’t have these veggies, just think about a vegetable side and a salad and boom, in few minutes’ dinner is ready! Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $13.60 or $6.80 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 ½ filet of salmon cut in cubes ($3.00) ¼ c. Angie’s basting olive oil ($1.45) 1 tbsp. Angie’s dry seasoning (.50) ½ large white onion cut in chunks (.25) 6 cloves of garlic (.30) 1 c. broccoli florets ($1.00) 2 c. spinach ($1.50) 1 hand full of snow peas (.95) 1 avocado ($1.25) 1 egg (whisked) (.16) 1 bag Brown Basmati Rice ($2.29) 1 or 2 tsp. soy sauce (optional to drizzle just before serving) (.20) ½ Chinese eggplant (Optional to garnish the plate) (.75) Directions Cut, season the salmon with basting oil, my seasoning and refrigerate. Over medium heat, sauté the onion, garlic, snow peas and broccoli until golden, remove, set aside. In the same wok or skillet, cook the whisked egg, remove from wok and add to the veggies. Add a bit of basting oil if needed, and briefly sauté the spinach until bright green, add them to the veggies and egg. In the same wok or skillet, add about a tbsp. of my basting oil and sauté the salmon chunks until done. Cook the rice according to the bag, 90 seconds. Ready to plate, slice the avocado serve the veggies over the rice and the salmon over the veggies. DONE! MY LINKS: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Why not stuff your Baby Bella mushrooms with chicken meatballs? Why not? Did the Cuisine Police said so? Hell no! This is such a healthy way to eat meatballs and veggies and so few ingredients. Try it, you will love it, smile. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $9.10 or $4.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients ½ lb. 98% fat free ground chicken ($2.50) 1 red bell pepper, sliced (.75) 6 Baby Bella mushrooms ($1.00) 2 tbsp. Angie’s basting olive oil (.50) 2 tbsp. Angie’s dry seasoning (.25) 2 c. Broccoli ($2.00) 6 rainbow carrots, peeled (.90) 1 ½ c. chicken stock ($1.10) 1 tbsp. cornstarch (.10) Directions
 This is not my recipe but it’s sooo good! This recipe is from natashaskitchen.com blog, one of my daughter Suzy favorite blogger. The best part is that I made this recipe last year with three of my four grandsons through Zoom! Molten Lava cakes are small cakes that when you cut into it, melted chocolate flows out. You have to cook them exactly for the time and temperature given because if you over cook them, the melted chocolate won’t flow. It’s so YUMMMM! Category: Dessert Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $6 to $8.00 Difficulty Level: Easy Allergens, Other: CONTAINS GLUTEN, BUT YOU CAN USE A GF FLOUR INSTEAD Servings: 4 Ingredients 8 tbsp. unsalted butter cut into slices plus more to use in the ramekins 6 oz. semisweet chocolate 2 large eggs (whole eggs) 2 large egg yolks ¼ c. sugar ¼ tsp. salt 1 tsp. vanilla extract 3 tbsp. all-purpose flour plus more to dust the ramekins Directions Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
Recipe Notes *For Smaller Ramekins: 4 oz. ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz. ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min.  What a Yummy Dish! So simple and yet healthy. So proud of where my ancestors came from! Que Viva España and Ole! Category: Entrée Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $12.35 or $6.18 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 large wild caught cod filet (approx.1 lb.) cut into 6 pieces ($7.35) 1 tbsp. Angie’s dry seasoning (.30) ¼ c. Angie’s basting olive oil ($1.50) 1 ½ tsp. Spanish Smoked Paprika (.25) 3 tbsp. of roasted red peppers, sliced (.50) 7 to 8 potatoes medley ($1.35) 6 cloves of garlic, sliced (.30) 2 chopped scallions (.20) 1 lemon (.60) Directions Prep the fish, pat dry, cut, season with paprika, my dry seasoning and basting olive oil and refrigerate. Rinse, cut the potatoes in half and cook in lightly salted water until tender, remove from heat and drain. When cold enough to handle, slice them in about ½ inch. In a skillet with 2 tbsp. of my basting oil, sauté the garlic and when golden, add the potatoes and mix careful not to break the potatoes. Remove from skillet add the sliced roasted peppers and set aside. In the same skillet, sauté the fish just briefly for few minute until flaky. To serve, add some of the potato-garlic mix to the plate, top with the cod and garnish with scallions. My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I feel that chicken meatballs are a bit healthier than ground beef meatballs, especially when the ground chicken is 98 to 99% fat free. For the lack of fat, I add extra virgin olive oil and tons of roasted garlic and herbs for flavor. Smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $21.63 or $7.21 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 1 lb. 98% fat free ground chicken ($4.99) 3 tbsp. Roasted Garlic and Herbs (.35) 1 tbsp. dry Cilantro (.20) 3 tbsp. Dry Onion Flakes (.45) ¼ c. Angie’s basting oil ($1.80) 2 Idaho potatoes cut in cubes ($1.15) 2 ½ c. chicken broth ($1.50) 1 bag (3 ½ oz.) of Goya Chorizo, sliced ($4.50) 1 c. Rice (.90) Directions Season the ground chicken with 1 tbsp. roasted garlic and herbs, 1 tbsp. dry onion flakes, dry cilantro and 1 tbsp. Angie’s basting oil, make approx. 12 balls and refrigerate. In a medium saucepan over med heat, add 1 tsp. of basting oil and cook the chorizo. Add the rice and stir until all the grains are covered with the oils. Carefully, add 2 c. of chicken broth and 1 tbsp. onion flakes 1 tbsp. of roasted garlic and herbs and bring to a boil. Stir, reduce heat to low and cook for 15 minutes. Meantime in a skillet, add 1 tbsp. of basting oil and sauté the cubed potatoes. When tender, remove from heat, then add the chicken balls and cook until golden. Remove set aside. In the same skillet add ½ c. of the broth and 1 tbsp. roasted garlic and herbs and stir to release all the flavors in the skillet. On a small container add 1 tsp. of cornstarch and 2 tsp. of water at room temperature. Stir and add this mix to the broth once the broth starts to boil. Sir continuously to prevent grumps until the sauce thickens. Add the cooked meatballs stir a couple of times and turn the heat off. By now the chorizo rice is done and you can start planning your plating. Enjoy! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Yesterday I posted the super healthy Risoni “Rice” and as I promised, today I am posting what I decided to go with my new discovery, my salmon balls with gravy. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $7.96 or $3.98 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon filet, skinned (cut in cubes or chopped) ($4.50) 3 tbsp. crushed crackers (.25) 1 egg (.16) 1 tsp. chopped dry onion (.25) 1 tbsp. Dry garlic (.25) 1 tsp. smoked paprika (.20) 1 ½ tsp. Angie’s dry seasoning (.30) 2 tbsp. Angie’s basting olive oil (1 tbsp. to sauté the balls (.70) 2 c. chicken broth ($1.25) 1 tbsp. corn starch dissolved in 1/2 tsp. water(.10) Directions Clean and chop the salmon steaks and season with 1 ½ tsp. of my dry seasoning and 1 tbsp. of my basting olive oil. Add to the chopped salmon, the crushed crackers, egg, chopped dry onion, dry garlic, and smoked paprika. Mix thoroughly. With a med. size ice cream scoop, scoop the mixture into round balls and place them on a dish. Sauté the balls in a skillet with 1 tbsp. of basting oil until no longer look pink. Remove your salmon balls from the skillet and add the chicken broth. Bring it to a light boil, add the dissolved cornstarch and stir until it thickens. Then, add the salmon balls and turn the heat off. Serve my yesterday Risoni recipe or with couscous, rice or pasta and add a salad if you like. Enjoy! |
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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