 One of my grandsons love this dish. So what is Bela supposed to do? Make it for him and make sure that it is really yummy! (Yes, I scored! ha-ha.) Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $11.55 or $3.85 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 3 INGREDIENTS AND DIRECTIONS The Chicken Ingredients: ($7.60) 3 large Organic Boneless Skinless Chicken Breasts cut into bite-size pieces ($5.00) Garlic Salt to-taste (I used 1 ½ tsp.) (.10) 2 large (or jumbo) whisked Eggs (.40) 1/3 cup Cornstarch (.15) 1/3 cup all-Purpose Flour (Gluten free 1 to 1 flour) (.15) ½ c. Angie’s basting olive oil to fry the bite size pieces ($1.80) DIRECTIONS to make the chicken: Place flour and cornstarch in a shallow dish or pie plate. Add garlic salt to-taste. Stir. Whisk eggs in shallow dish and place near the flour dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate. Heat ½ c. of my basting olive oil in a pot over medium-high heat until bubbles pop when you add a pinch of flour to test it. If you have a thermometer, wait until it reaches 350 degrees. Cook several chicken pieces at a time working in batches for few minutes, turning often until they look somewhat golden brown. Place chicken pieces on a paper-towel-lined plate. Repeat. In a bowl, toss the chicken with the orange sauce. Also, reserve some of the sauce to place on rice. Serve and garnish with sprinkling green onion and orange zest over. Orange Chicken Sauce Ingredients: ($1.25) 1 cup Orange Juice (.50) 1/2 cup Sugar (.20) 2 Tablespoons Rice Vinegar (.10) 2 Tablespoons Soy Sauce (use tamari for gluten) (.10) 1/4 teaspoon fresh grated Ginger (.15) 1/4 teaspoon Garlic Powder (.10) 1/2 teaspoon Red Chili Pepperoncini (.10) DIRECTIONS to make the orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, fresh ginger, garlic, and red chili Pepperoncini. Heat for few minutes until warm. In a small bowl, whisk 1 tbsp. of cornstarch with 2 tbsp. of water to form a paste. Add to orange sauce and whisk together. Continue to cook for about 4 to 5 minutes until the mixture begins to thicken. Once the sauce is thickened, remove from heat, add the orange zest and stir to mix 1 Orange rinsed, pat dry and ready to obtain Zest from the whole orange ($1.00) 1 Tablespoon Cornstarch (.10) White Rice ingredients: ($2.70) 1 c. long grain rice ($1.00) 2 c. chicken stock preferably low salt ($1.20) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. Garlic Salt (.10) DIRECTIONS to make the white rice: In a med-size pot add 1 tbsp. or my basting olive oil until warm. Next, add the rice and stir for a couple of minutes until light golden. Add the 2 c. chicken stock and garlic salt and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes. Finally, use the Chopped green onions (to garnish) Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
0 Comments
 Cod is one of my favorite fish right after salmon. It is flaky, flavorful, cooks fast and looks amazing on my plate, don’t you think? Smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.30 or $2.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 Cod filet ($3.80) 3 rainbow carrots, peeled and cut diagonally (.80) 1 ½ tsp. Roasted Garlic and Herbs Seasoning (.10) 1 ½ tbsp. Angie’s Basting Olive Oil (.50) Couple of Scallions chopped to garnish (.10) Directions Place the fish in a shallow plate, season with my 1 tbsp. of my basting oil, 1 tbsp. Roasted Garlic and Herbs Seasoning and refrigerate until ready to cook. Next, prepare both, the rainbow carrots and Brussels Sprouts. (You did this yesterday, smile but just in case, here it is). Peel carrots and cut both extremes. Remove the Brussels outer leaves, slice in half. Briefly boil the carrots and Brussels for few minutes until almost tender. Remove from stove, drain these veggies totally, add at least ½ tbsp. of my basting oil to a skillet on med high, and sauté them until golden brown. Remove, add seasoning and set aside. Next, place the cod fish in the same skillet in its seasoning and cook until golden brown. Remove and let the filets rest. Slice an avocado if you like and you are ready to plate this simple meal. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  It works perfectly when you prep some of your veggies ahead to save time. This time I am prepping my carrots and Brussels, will refrigerate, then will use them tomorrow with my Cod. Category: Veggie, Side Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $5.49 or $2.74 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 1 small bag of Brussels sprouts ($2.50) 3 large rainbow carrots ($2.99) Directions So simple. I peeled the carrots, remove the outer leaves of the Brussels and refrigerate until tomorrow, when I will be using them as a side for my pan seared cod.  This post is about the salad. You can always become creative with the veggies and fruits that you love and end up with a salad that everyone will love at home. Just follow what’s in season. Mangoes? Pears? Kiwi? Well anything you and your family loves to eat and BOOM, they’ll love you even more, smile. BONUS, see how I pair my salad with in my slide presentation. Category: Salads Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.09 or $3.36 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ (minus the bistec) Servings: 3 + Ingredients 1 mango, cut in cubes (.99) 2 small red peppers, sliced thin (.30) ½ med-size red onion chopped thin (.40) 1 avocado, cut in cubes ($1.25) 1 large Roma tomato, diced (.40) 1 can Goya Garbanzo beans, drained, rinsed, drained again ($1.25) ½ to ¾ c. chopped cilantro ($1.00) Salt and fresh ground black pepper to-taste (.0) 2 ½ tbsp. Angie’s basting olive oil (or to-taste) (.40) 1 ½ tbsp. Nakano Roasted Garlic Rice vinegar (or to-taste) (.30) 1 ½ tbsp. Pesto (see my recipe below under Links) (.70) 3 c. Organic Baby Spinach ($2.50) 1 lemon for the juice (.60) Directions Wash, pat dry and chop all the ingredients mentioned above under Ingredients. Add the washed/drained garbanzo beans to a med size bowl, then season with the Pesto. Add all the chopped vegies/fruits to the garbanzo, the basting olive oil and stir to combine. Then drizzle with lemon juice. Place it all on top of the spinach and just before serving add the avocado chunks and ever so carefully, mix lightly. 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  Such a nice looking meal, affordable and nutritious, so when are you making it? Smile! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.80 or $5.90 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 large pork tenderloin stakes ($2.00) 2 tbsp. Angie’s basting olive oil (.60) 1 ½ tbsp. Roasted garlic and Herbs (.10) 2 Granulated garlic (.10) 1 Curry Powder (.10) 2 green scallions, chopped (.10) 1 lemon (.80) 1 small cauliflower head ($3.50) 2 Simple salads (optional) ($2.00) 1 ½ tbsp. Pesto (I made mine you can use store purchased) (see the link for my recipe below) ($2.50) 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  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  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 |
RSS Feed