 Sure, sandwiches doesn’t have to be in bread all the time. Creativity allow us all to come up with other alternatives. Yep! The end result- DELICIOSO! (Delicious) Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.30 or $5.65 per serving of 2 sandwiches ea. Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 1 med. to large eggplant, rinsed, pat dry and sliced in approx. 1” wheels ($1.30) 2 c. of large or jumbo uncooked (defrosted) shrimp, pat dry before seasoning ($7.00) 1 med. size onion, sliced (.30) 1 tsp. Angie’s dry seasoning (.10) 1 tsp. Lemon Pepper (.10) ¾ c. Angie’s basting olive oil to fry the eggplant wheels ($1.50) 1 c. GF Seasoned Panko (.30) ½ c. cornstarch (or all-purpose flour) (.30) 2 egg (.40) Directions 1. Rinse the eggplant, cut it in ½ to 1 inch slices, sprinkle salt over both sides, allow to sit for about 10 minutes to sweat the bitter flavor, then rinse well, pat dry. Set aside. 2. Season the shrimp and refrigerate until time to cook. 3. Whisk the eggs or egg whites in a deep plate, add a bit of seasoning of your choice. 4. Add the GF bread crumbs to another deep plate, set aside. 5. Add cornstarch (or all-purpose flour if you are using it) to another deep plate and set aside. Next, dip each eggplant slice into the egg white mix, then into the flour, then back to the egg whites and finally to the bread crumbs on both sides, and place in a baking tray until time to fry. Meantime add the olive oil to a skillet and heat to med-high. Carefully, test the oil to make sure the eggplant will sizzle when you add it. Then carefully add one or two eggplant steaks nor overcrowding until golden brown on both sides. Remove and let them rest over paper towel to remove any excess oil. Finally, while the eggplant steaks rest, bring another skillet with a bit of my basting EVOO, add the shrimp and sliced/chopped onion and cook for few minutes until the shrimp is lightly pink and the onion is just glossy. Only thing left is to make your eggplant sandwiches and garnish maybe with a nice avocado, smile. Enjoy! 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
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 No brainer, instead of using chicken we can use any protein of our choice and the end result will be delicious anyway! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.87 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients for the Stir Fry Tenderloins 1 lb. of pork tenderloin (sliced thin for stir fry) = ($1.87) 1 ½ tbsp. my basting oil (.40) 1 c. broccoli florets from the crown (.50) 3 large cloves of garlic, peeled and sliced (.15) ½ large onion chopped large (.20) 10 med. to large Baby Bela mushrooms, clean and sliced ($1.00) 1 tbsp. Paprika (.10) 1 tsp. Lemon Pepper seasoning (.20) Soy sauce to taste (optional, I didn’t use it.) (.15) (Leftover white or yellow rice for 2 servings) (.30) Directions If you bought a single tenderloin, clean it of any fat and cut 1/3 of the pork tenderloin in strips for stir fry. Season with 1 tbsp. of my basting olive oil (and few drops of soy sauce if you are using it) 1 tsp. Paprika and 1 tsp. Lemon Pepper seasoning. Sauté the tenderloin strips in a skillet, when golden brown, remove and sauté all the other veggies listed. When they are all done and still with bright colors, season to your taste, (add soy sauce to taste) and add more basting oil if needed. Serve over a bed of white or yellow leftover rice. Boom! Enjoy! 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  Traditionally, bell peppers are stuffed with red meat, and cover with cheese. I decided to come up with a different recipe today. I’ll stuffed my peppers with 98% fat free ground chicken and black beans chili. Two half peppers will be top with bacon strips and the other two with some cheese. Boom! Category: Entrée Approx. Prep and Cook Time: 45 Minutes to 1 hr. Approximate Cost: $13.05 or $6.53 per 2 servings Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 4 peppers or 2 servings 2 peppers each Ingredients for the Bell Peppers ($10.30) ½ lb. of 98% fat free ground chicken ($2.00) 2 med-size bell peppers cut diagonally, seeds removed ($3.50) 1 tbsp. Angie’s dry seasoning (.20) 1 tbsp. Angie’s basting olive oil (.45) ¼ c. chopped organic dry onion (.15) 1 can of black beans, drained and rinsed once ($1.25) 4 bacon slices, cooked crispy to garnish the peppers ($1.00) ½ c. Mexica Style 4 Cheeses, or to-taste ($1.00) 2 or 3 slices of cooked crispy bacon for garnish over peppers (.75) Ingredients for the Cilantro Cauliflower Rice ($2.75) ½ head of cauliflower, florets detached and stems removed ($1.50) ½ chopped red onion (.25) 1 c. Cilantro leaves (.25) 1 tsp. Angie’s dry seasoning (.20) ½ tsp. Roasted Garlic and Herbs (.10) 1 tsp. Angie’s basting olive oil (.45) STUFFED BELL PEPPERS DIRECTIONS Season the chicken with 1 tbsp. Angie’s dry seasoning, 1 tbsp. Angie’s basting olive oil and ¼ c. chopped organic dry onion. Refrigerate. Cut the 2 med-size bell peppers diagonally, remove the seeds and set aside. In a skillet or pan, sauté the seasoned ground chicken briefly, add the black beans and adjust the seasoning if you prefer salty. Set the mix aside for few minutes, until it cools a bit, then begin to stuff the peppers, generously. Bake in the baking pan at 475 degrees for anywhere between 15 to 30 minutes, depending on the bell peppers size, your oven, or until the peppers are tender. CILANTRO CAULIFLOWER RICE DIRECTIONS Chop the Cilantro and red onion, set aside. Pull the florets out of the head, remove the Cauliflower stems, place the florets in a food processor and pulse briefly until they look like rice. In a skillet with my Basting Olive oil over med high, add the cauliflower rice, stir, add Paprika, Roasted Garlic and Herbs and my Dry Seasoning. Stir until all is combined, then add the Cilantro leaves, stir again and remove from the heat. Finally, sprinkle some cheese to top the peppers, bake briefly to melt, remove from oven. To plate, place peppers on top of the cilantro rice, and garnish with the cooked bacon. Bon Appetite! 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  If you have broccoli and cauliflower in the fridge now, you are lucky. Time to make my broccoli-cauliflower rice as a side for tonight. Boom! Category: SIDE DISH Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $4.15 or 2.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ A. Ingredients you need to Process the Broccoli-Cauliflower Rice ($2.60) 1 c. broccoli florets, rinsed and pat dry. (large) ($1.10) 2 c. cauliflower, cut in florets rinsed and pat dry. ($1.50) Process in your food processor until the pieces look the size of beans or garbanzo. Done! B. Ingredients to make the Rice (Rice recipe showed above ↑) ($1.55) 1 tsp. Angie’s Basting Oil (See my link below) (.30) 1 Angie’s dried seasoning (See my link below) (.20) 5 cloves of chopped garlic (.25) 2 celery stalks, rinsed and pat dry and chopped (.40) 1 tsp. dry Turmeric and black pepper (.20) 1 tbsp. dry onions (.20) 1 tsp. water or broth (0) Directions to Cook the Rice In a cooking pan with basting oil, sauté the chopped celery, then add the garlic. Add the dried onion, dried seasoning, broccoli-cauliflower, turmeric and water, stir well. Cover the pan and cook in low for about 4-5 minutes until tender, not mushy. DONE! Enjoy. 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 love it when I create something to eat that does not have preservatives. It’s basically a healthy mindset to try to avoid purchasing anything that I can create at home. The end result is to work hard to keep our families safe and healthy, and that my friends, is the bottom-line. Category: HACK --SAUCE Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $3.90 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Approx. 1 cup Ingredients 1 c. Sour Cream (NOTE: If you don’t have it you can use plain Yogurt) ($1.00) 1 small lemon (for the juice) (.50) 1 small, seeded jalapeno (.30) 1 c. of mixed Cilantro, Basil, Parsley ($1.00) 3 large garlic cloves (.20) 1 tsp. Angie’s dry seasoning or the seasoning of your choice (.30) 1 ½ tbsp. Angie’s basting olive oil (.40) ½ tsp. black pepper (0) ½ tsp. Turmeric (0) Salt to-taste (0) Sriracha to-taste (or your favorite hot sauce) (.10) ½ tsp. Granulated Roasted Garlic (.10) Directions Prep. all the ingredients as listed above, place them in a small food processor or a blender as shown in my slide photos below and process, pour into a glass jar and place in the refrigerator until time to use. Enjoy. 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 haven’t made seafood cakes in a long time. I had some salmon and cod pieces left from the filets that I prepared to freeze for the week and were not large enough for a meal or two. So, I cleaned them as well and save them to come up with my own Cod-Salmon Cakes recipe. Boom! Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $13.07 or $6.54 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 Salmon steaks cut in small bite size pieces ($3.76) 1 Cod steaks cut in small bite size pieces ($3.76) 1/2 cup GF Panko bread crumbs (.30) 1/2 a large onion, chopped (.30) 1 tbsp. granulated roasted garlic (.20) 1 tbsp. Angie’s Dry Seasoning (.20) 1 tsp. Lemon Pepper Seasoning (.20) 1 egg (.20) Chopped Cilantro (.25) 1 lemon (for juice and to garnish) (.35) 2 tbsp. Tzatziki or Sour Cream (instead of mayonnaise) (.25) 2 ½ tbsp. olive oil to cook the cakes (.50) ½ lb. asparagus for 2 ($2.60) TWO STEPS DIRECTIONS STEP 1 Clean the salmon/Cod filets and cut them in small mini bite pieces. (I don’t use the skin) Cut the cilantro and onion real small, add to the fish and mix well to combine. Beat the egg with 1 tbsp. granulated roasted garlic, 1 tbsp. Angie’s Dry Seasoning and 1 tsp. Lemon Pepper Seasoning, add it to the fish mixture and mix to combine. Sprinkle ½ c. of Panko over it, mix well and refrigerate for 30 minutes so the Panko absorb any moisture left in the seafood mix. STEP 2 After the refrigeration time is over, take the seafood mix from the fridge and mix briefly. To obtain even sizes cakes, scoop with an ice cream scooper and shape it with your wet hands. If they are a bit wet, dredge the cakes lightly in bread crumbs on both sides, shake the excess. Add olive oil to a skillet in med. high and cook your cakes until golden brown. You are now ready to plate. Add the asparagus to a plate, top with one or 2 cakes, add Tzatziki on the side to dip them and Boom, done. Done! 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  To begin explaining, the name of this dessert entails two delicious dessert; Flan and Bizcocho, (which means Flan and cake in English). So, whoever created this popular dessert (so many years ago), merged Flan with the last five letters of cake in Spanish (cocho) and came up with the cute name. If you make it with chocolate, then the name change to CHOCOFLAN. I have been making this dessert for so many years it is insane. Today, I decided to share it with you. The Flan recipe is always the same, unless you want to alter the flavors; vanilla or chocolate, or almond, etc. The same goes for the cake, therefore, you can select any cake box flavor of your choice to use in this recipe. Today, I am using the traditional recipe with my twist, and with the box cake (although I also make it with my homestead cake from scratch as well). Category: Dessert Approx. Prep and Cook Time: 1hr. 30 Minutes Approximate Cost: $10.55 or $1.32 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 8+ Ingredients 1 cup Granulated Sugar for the Caramel (.50) 1 can Sweetened Condensed Milk ($1.20) 1 can Evaporated Milk, ($1.30) 4 ounces Cream Cheese, softened ($1.00) 3 to 4 large Eggs (.80) ½ tsp. powdered ginger (.10) 2 tsp. Pure Vanilla Extract ($1.20) 1 tsp. of Frangelico liquor (.50) oil spray for the baking pan (0) Directions for the Cake: 1 box Vanilla Cake Mix, or yellow cake mix plus 3 eggs ($3.95) Ingredients listed on the Box the you purchase, some ask for milk, others water, etc. Directions for the Flan 1. Preheat your oven to 350°F. Prepare a large baking pan with water for a water bath. Next, oil spray a large 12-cup Bundt or cake pan and place inside the larger baking pan with water. Set aside. 2. Melt the 1 cup of sugar for the caramel until completely dissolved in a small saucepan over medium-low heat. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or golden color. 3. Pour the melted sugar into the bottom of the Bundt cake pan, working quickly before it hardens. Set aside. 4. In a blender, combine the sweetened condensed milk, evaporated milk, 4 ounces Cream Cheese, softened, 3 to 4 large or jumbo Eggs, ½ tsp. powdered ginger, 2 tsp. Pure Vanilla Extract and 1 tsp. of Frangelico liquor and blend until smooth. Pour into the pan over the caramel sauce, set aside. 5. Next, in a bowl with a mixer, prepare the cake mix according to the package instructions. Carefully pour over flan mix until the pan is about 3/4 full (if you end up with extra batter, just used it to make cupcakes). DO NOT stir the flan and cake batter together. When they are baking in the oven, the cake batter will sink to the bottom of the pan. 6. Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 1 hr. depending on your oven, do not open the oven before that. Check for doneness after the 1 hour. A toothpick inserted near the center should come out clean. 7. Remove cake from water bath and cool on wire rack. DO NOT UNMOLD. For best results, refrigerate overnight before unmolding. Place a serving plate over the cake mold and flip over carefully, right side up. Remove cake pan and serve. Done.  Well, I actually didn’t cheat with the Mofongo box. It was just a quick prep because I didn’t have real plantains at home, plus I didn’t have much time to make dinner this night. Smile! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.05 or $4.02 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Bistec’s (cube steaks) and MOFONGO ($8.05) ½ to 1 pork tenderloin filet (ea. pack @ Costco contains 4 filet) ($3.00) 3 tbsp. Angie’s basting olive oil (OR MORE AS NEEDED for both dishes) (.80) 3 tsp. Angie’s Dry seasoning (.20) 2 c. Mofongo chips ($1.50) 1 tbsp. Roasted Garlic (.10) 1 ½ to 2 c. beef broth ($1.25) 1 avocado ($1.20) Directions for the Bistec’s
Directions for the Mofongo Follow the direction in the back of the box or in a saucepan with 1 ½ to 2 c. beef broth, add the Mofongo chips in med-low. Allow them to absorb the broth to a creamy consistent. When they look the consistent like mashed potatoes, add the basting olive oil, roasted garlic and Angie’s dry seasoning to taste. Stir and add more broth (or seasoning) as needed to keep the Mofongo moist. Finally, get your avocado and Done! Enjoy this delicious meal! 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 |
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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