Friends, I never get tired of making this dish. It is so simple and yummy.
Category: Entrée Approx. Prep and Cook Time: Under 40 Minutes Approximate Cost: $19.40 or $9.70 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 ½ lb. jumbo Shrimp, clean and tails removed ($7.00) 1 box (8 oz.) of Mussels meat (I PURCHASE MINE AT LIDL) ($5.00) 1 c. Achiote seeds (you will only use about 1 tbsp. after cooked to sauté the Orzotto) (.90) 1 c. Angie’s Basting Olive Oil (¾ c. to make Achiote, 1 ½ tbsp. to marinate the seafood) ($1.50) 2 to 3 tbsp. Angie’s dry seasoning for the seafood and Orzotto to-taste ($1.00) 1 chopped Onion and 1 garlic head, chopped (or to-taste) ($1.00) 1 c. Orzo pasta (.50) 2 c. of stock or broth to cook the orzo (and MORE as needed to keep it moist) ($1.50) 1 c. Seafood stock (or chicken stock) to smooth the final Orzotto with the seafood) ($1.00) ½ c. chopped cilantro and chopped scallions to garnish ($1.00) 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
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Friends, I must admit that I failed this time with the chocolate turnovers. Yep, we are not and I am not perfect. What happened was that I failed to seal the pastry when I folded it, thinking it would be glued naturally and it didn’t. Therefore, my error of not sealing the sides before folded with a wet finger all around was the reason why the chocolate chunks melted and leaked out of the pastry. Oh well, I done this a million times and one oversight was it, smile. However, they were DELICIOUS, SMILE.
Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.33 or .54 cents per pastry Difficulty Level: Easy Allergens, Other: Please use Gluten Free pastry for GF Servings: 8 to 10 Ingredients 1 cup or more of chocolate chunks ($1.50) 1 sheet frozen puff pastry (thawed at room temp) ($2.48) 1/4 cup powdered sugar to sprinkle over when done (.15) 1 egg (to brush the pastries before going in the oven) (.20) Berries, powder sugar and chocolate syrup (Optional for garnish) Directions Prepare a baking pan with foil paper a copper shield or just oil spray. Start your oven to 400 degrees. On a lightly floured surface, unfold and roll out 1 sheet of puff pastry lightly. Then cut into 6 to 8 squares. Place chocolate chunks on top of each piece of pastry along the short side. If you just cut in squares/rectangles like I did, place the chocolate over one square, seal the edges with a finger damped in water fold it to seal it. Repeat the process until they are all done. If you prefer, in a small bowl whisk one egg. Then, brush all the pastries with the egg wash. Bake 10-15 minutes or until the pastry has puffed up and become golden brown. I think it is best to eat them the day you make them or if you place them in a tight container, they might last 1 day. Enjoy! This is a good tender and economical steak to have over stake night. Like other stakes, it is easy to season and cook either seared on an iron skillet or BBQ. Mashed potatoes are a must and if you like, add an avocado and a salad. Boom!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $15.98 or $7.99 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 4 Sirloin steaks ($11.78) Salt to-taste (.10) Ground black pepper to taste (.10) 2 ½ tbsp. Angie’s basting olive oil (.50) 3 Russet, Idaho or Yukon potatoes ($2.30) Salt to-taste to boil the potatoes (0) 1 stick of salted or unsalted butter (I used unsalted) ($1.10) ½ c. warm milk (.10) Directions Pat dry and season the stakes with salt, black pepper and some of my basting olive oil. Refrigerate. Meantime, peel, rinsed and cut potatoes in cubes for quick cooking and boil in salted water. Boil until tender, drain water, add butter and milk to-taste, then mash them. In a skillet, sear the stakes only until golden brown and med-well. Get a salad if you wish and ready to plate. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I grew up making “Pastelillos de Guayaba”. Since then I have baked these goodies tons of times. However, this week it just occurred to me that I never have and must try to bake a no Guava, cream cheese-powder sugar filling pastelillo, since some of my grandkids do not like Guava that much. So, I did and they were awesome! This is what I call a fancy looking dessert to make in a flash. Just few ingredients, fast and pretty!
Category: Dessert Approx. Prep and Cook Time: Under 30 minutes Approximate Cost: $4.33 or .72 cents per pastry Difficulty Level: Easy Allergens, Other: Unfortunately, NOT Gluten Free Servings: I made anywhere from 3 to 6 Ingredients 1 sheet frozen puff pastry (thawed at room temp) ($2.48) 6 tablespoons cream cheese (at room temp as well) ($1.50) 1/4 cup powdered sugar (.15) 1 egg (to brush the pastries before going in the oven) (.20) DIRECTIONS Prepare a baking pan with foil paper a copper shield or just oil spray. Start your oven to 400 degrees. Mix together in a small bowl the cream cheese and powdered sugar. Set aside. On a lightly floured surface, unfold and roll out 1 sheet of puff pastry lightly. Then cut into 6 equal squares. Place 1 tablespoon of each the cream cheese into the pastry along the short side. Roll up and place on a baking sheet that you prepared before. If you roll them, keep the seam on the bottom to prevent the pastry from unrolling. If you just cut in squares like I did, place 1 tbsp. of cream cheese over one square, seal the edges with a finger damped in water and place another square on top. Repeat the process until they are all done. In a small bowl whisk the egg. Then, brush all 6 pastries with the egg wash. Bake 10-15 minutes or until the pastry has puffed up and become golden brown. I think it is best to eat them the day you make them or if you place them in a tight container, they might last 1 day. 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 |