​You already have the roasted charred corn and black beans salad recipe from my post yesterday. (You can make the salad the day before, just don’t add the lemon juice, basting oil and dried seasonings until the following day, before serving it.).
 
Today you will just make the pork tenderloins, add avocado and microwave some ripen plantains. Magic will happen, within 15 minutes, dinner will be served. How’s fast is that?
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $11.36 or $5.68 per serving
Difficulty Level:    X     Easy
Servings: 2
 
Ingredients
1 corn and black bean salad recipe for 2 (posted yesterday) ($5.31)
2 pork tenderloin filets ($2.25)
1/2 box of Goya Ripe Plantains ($1.25)
1 tbsp. Angie’s Basting Oil (. 65)
1 tsp. Angie’s Dried Seasonings (.30)
1 Avocado (1.60)
 
Directions
Season the pork with basting oil and dried seasoning. Refrigerate.
Set aside half a box of ripen plantains and cook according to package directions, freeze the other half.
Bring the black beans-corn salad from the fridge, add the salad dressing now, set aside.
Sear the pork steaks until golden brown and well done, (no medium well here, please).
Slice the avocado.
 
Time to Enjoy these flavors!

Another no-brainer (and looks so darn pretty) that can be completely done in few minutes, that is if you saved some corn from a prior BBQ you had the day before. If not, not to worry, you can always cook the corn the day you are making this salad. I’ll give you other ideas about that under my recipe directions.
 
I serve this salad cold; however, if you want, you can also serve it warm. Try it!
 
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $5.31 or $2.66 per serving
Difficulty Level:    X     Easy
Servings: 2
 
Ingredients
2 BBQ grilled corn ears ($1.45)
1 – 15oz. can Goya Black Beans (.99)
2 Hardboiled eggs (.32)
½ Red onion, chopped (.40)
½ cup chopped flat parsley (.45)
1 lemon (.60)
1 ½ tsp. Angie’s Dried Seasonings or the one of your choice (See my link at the end) (.40)
2 ½ tbsp. Angie’s Basting Oil or the one of your choice (See my link at the end) (.70)
 
Directions
BBQ the corn (or boil until tender, grill on a skillet or an open stove flame). Let it cool.
Remove the kernels.
Boil the eggs, let them cool, then slice them.
Chop the onion and parsley.
Rinse the black beans until the water comes out clear, add them to a med. size bowl.
Add the basting oil, dried seasonings, lemon juice to taste, corn and other chopped ingredients.
Stir softly until all ingredients are blended. Refrigerate before serving.
 
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
 
Tomorrow - Alert: I am posting my pork steak recipe to enjoy with this salad. Don’t miss it!

Of course we do not eat soups or chowders during the hot months. However, when you are at your home in the comfort of central air conditioner, there is nothing to worry about. Moreover, my recipe is light, loaded with fresh ingredients and healthier.
 
Thus, since corn is in season now and is also sweeter, I made an executive decision this week to cook my roasted charred chicken chowder. So GOOOOD!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $13.25 or $4.42 per serving
Difficulty Level:     X    Easy
Servings: 3
 
Ingredients
6 chicken tenders cut in 1” pieces ($4.25)
1 tbsp. Angie’s Dried Seasoning (.30)
1 tbsp. Angie’s Basting Oil (.40)
5 red Potatoes cut in cubes ($1.65)
3 ears of BBQ or roasted corn (kernels removed from cob=approx. 2 cups) (.60)
3 cups chicken stock ($1.90)
5 cloves garlic (.30)
1 Onion (.40)
½ cup chopped flat parsley (.35)
1 Lemon (.50)
2 bay leaves (.10)
2 avocados ($2.50)
 
Directions

1. Cut the tenders and season with basting oil and seasoning. Refrigerate.
2. Removed kernels from cob. (If you don’t have leftover corn saved from this week, just get 3 corn ears, cook in salted water for 15-20 minutes, then BBQ or pan roast on your stove for marks.)
3. Sauté the tenders, then add the onion and garlic, cook until golden brown. Remove from skillet set aside.
4. Add the potatoes to the skillet and sauté until golden. Add chicken stock and bay leave. Bring to a boil, reduce the heat and simmer until the potatoes are done and the sauce has thickened a bit.
5. At that point add the cooked chicken tenders mix, the corn kernels and chopped parsley to the pot, stir and simmer for about 10 minutes. Add more chicken stock as needed. You want a thick but nice soupy texture.
6. Garnish with lemon wedges, and don’t forget the super healthy avocado side.

  
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

Today, the star of the show is Corn on the Cob.  It is as simple as cleaning the corn thoroughly, dumping it in salted water, boil it and then make whatever pleases your appetite that day.
 
Cooked corn could be smothered with a myriad of herbs butters, cheeses, or even with my favorite; olive oil and a dried rub. You can also remove the kernels and make salads or corn chowder. So, go get some fresh corn and make it happen today!
 
Approximate Prep and Cooking Time: 5 to 10 minutes
Approximate Cost: $4.65 or .78 cents per serving
Difficulty Level:     X    Easy
Servings: 6 (plus 4 extra to make salads and corn chowder during the week)
 
Ingredients ($2.15)
7 to 8 cups water (.0)
Salt to taste (.15)
10 ears of corn (@.20 ea. ($2.00)
 
Directions
Bring 8 cups water to a boil in a large stockpot. Add corn and cover. Cook 5 minutes or until crisp-tender. Drain. Serve with my Simple Herbs Flavored EVOO as follow.
 
My Simple Herbs Flavored EVOO Recipe ($2.50)
3/4 cup Extra Virgin Olive Oil ($1.50)
1 tbsp. cup fresh chopped flat parsley (.20)
1 tbsp. fresh chopped cilantro (.20)
1 tbsp. fresh chopped basil (.20)
1 tbsp. fresh chopped Rosemary (.20)
1 tsp. Lemon Pepper (or more to-taste) (.20)
 
Directions
Mix all the herbs and lemon pepper with the oil, whisk and brush over corn. Done.
 
Enjoy
 
Note: Keep any unused portion refrigerated.
 
TOMORROW: STAY TUNED FOR MY CORN CHOWDER RECIPE.

If you want to prepare a quick meal, chicken tenders should be your protein of choice. Not only they are true to their name “tender” but also, their small size help to absorb seasonings and cook faster. Accompany the tenders with a vegetable, rice or pasta and you are good to go.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $ 7.75 or $3.88 per serving
Difficulty Level:     X    Easy
Servings: 2
 
Ingredients
6 chicken tenders ($4.25)
1 tbsp. Lemon pepper (.30)
1 ½ tbsp. Angie’s Basting oil see my link below (.60)
1 large onion chopped (.45)
5 garlic cloves, chopped (.30)
½ roasted red pimento pepper (.35)
1 cup Pasta Medley ($1.50)
 
Directions
Start by cooking the Pasta Medley according to the bag directions.
Meantime, clean, cut and season the tenders with 1 tbsp. Lemon Pepper and 1 tbsp. of basting oil. Refrigerate.
Shortly before the Pasta Medley is done (30 minutes) Sauté the chopped garlic and onion in a skillet adding ½ tbsp. of basting oil if needed.
When translucent, add the chicken tenders until golden brown. Garnish with roasted red pimentos. Done!
 
Note: I purchased the Pasta Medley at The World Market. Is a mix of Wild rice, split peas, orzo, quinoa and couscous.  
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Let’s be real, we don’t have to add a zillion ingredients to a slaw to make it taste great. I always love to add nontraditional ingredients that can provide intense and complex flavors to my recipes. Hence; this recipe is no different.
 
When you’ll look at my ingredients, you will not find vinegar, sugar or mayonnaise; but instead, lots of fresh veggies and cheeses to complement the cabbage, especially on a hot-humid day. And how does it taste? Well, you’ll be the judge!
  
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $7.71 or $1.93 per serving
Difficulty Level:    X     Easy
Servings: 4
 
Ingredients
½ of a Green and ½ of a red cabbage , shredded ($2.25)
1 large seedless cucumber (.70)
1 med. onion, chopped (.40)
2 large Roma tomatoes (.66)
5 large radishes (.60)
1 handful of flat parsley, chopped (.20)
1 lemon squeeze to taste (.60)
2 tbsp. Olive oil (.60)
1 ½ tsp. Adobo (.20)
1 cup of 4-shredded cheeses blend ($1.50)
 
Directions
Remove all outer cabbage leaves
Clean, cut each cabbage in half and shred it. Add to a med size bowl.
Cut all the veggies in about 1” size, add to the cabbage bowl.
Chop the parsley and onion, add to the bowl.
On a separate container, whisk together the olive oil, Adobo and lemon until blended.
Add to the cabbage bowl and refrigerate for few minutes before serving.
Enjoy!

I have been making the traditional bread pudding since I was a teenager. But as an adult, I modified the recipe to put my own print on it. My current recipe blends two outstanding flavors; an amazing Puerto Rican Rum and a yummy New Orleans Praline Sauce.
 
Don Q Rum is produced in Ponce, P.R., the city where I was born, by the Serrallés Family Distillery. To me and to millions, this is the best rum in the world. It has a delicate flavor that makes it versatile for any type of drink and it can also be used in desserts and sauces.
 
Thank you Serrallés Family for continuing providing the world such a fine rum!
 
Approximate Prep and Cooking Time: About 1 hour 15 minutes
Approximate Cost: $18.01 or $1.20 per serving
Difficulty Level: _X_ Intermediate
Servings: About 15
 
Ingredients for the Bread Pudding ($9.71)
1 loaf French bread (at least one day old) ($2.99)
3 1/2 cups milk (a combo of Evaporated, $1.00, Half and Half, $1.39), Coconut milk ($1.25) ($3.64)
3 eggs (.48)
1 cup Organic blonde sugar (.50)
¾ cup cranberries (.40)
1 tbsp. of vanilla (.45)
2 tbsp. Don Q Rum (.60)
½ tsp. fresh ground nutmeg (.15)
1 tsp. ground ginger (.15)
1 tsp. ground Saigon cinnamon (.15)
Cooking spray for the pan (.20)
 
Ingredients for the Praline Rum Sauce ($8.30)
1 sticks + 2 tbsp. of unsalted butter ($1.35)
1 cup heavy cream ($2.50)
1 cup brown sugar (.50)
½ cup pecans (chopped) ($2.35)
1 vanilla bean ($1.00)
2 tbsp. Don Q rum (.60)
 
Directions for the Bread Pudding

1. Preheat your oven at 350 degrees and butter a Bundt cake pan.
2. Slice the French bread in about 2” pieces and pour the 3 1/2 cups of milk over the bread. Break the bread even further until all the milk is absorbed, for about 30 minutes
3. Beat 3 eggs and 1 cup of sugar until soft.
4. Stir in all your cranberries, vanilla, ginger, cinnamon, nutmeg, rum and pour this mix over the bread until all is combined and mixed.
5. Pour into a Bundt or a 13 x 9-inch pan; place the pan inside a larger pan filled with about couple inches of water and bake at 350 degrees for 45 minutes to about an hour. When check for doneness a toothpick must come out clean.
6. Remove from oven and let it rest until time to serve. Carefully, remove from the pan. I do not refrigerate this dessert and always make it hours before serving it to keep it soft and tender with the warm rum-praline sauce.

 
Directions for the Praline Rum Sauce
In a saucepan on medium, melt butter. Then add the vanilla bean, brown sugar, heavy cream.
Bring to a boil, reduce the heat and add the chopped pecans. Stir often and simmer for 3-5 more minutes.
Remove from your stove and proceed to stir in the rum.
Serve warm over a nice slice of bread pudding and if you wish, add a scoop of butter pecan or vanilla ice cream, and garnish with a fruit. YUMMMMMM!

I Love Summertime, don’t’ you? Is an amazing time to cook outdoors, to go to the beach, the pool, to party all weekend long and best yet, to enjoy family and friends. Is also hot and humid and you want to make a nice meal in almost no time and still please everyone.
 
Yesterday, I gave you my healthy potato salad. Today; however, you will combine the potato salad recipe with my quick pork mignons.
 
Approximate Prep and Cooking Time: 15 to 20 minutes
Approximate Cost: $6.80 or ($3.40 ea. per 2 serving) or ($1.70 ea. per 4 servings)
Difficulty Level:     X    Easy
Servings: 2 to 4
 
Ingredients
4 pork tenderloins cut filet mignon style ($3.50)
1 tbsp. Angie’s Basting Oil (.45)
1 ½ tsp. Angie’s Dried Seasonings (.35)
2 avocados (2.50)
 
Directions
Clean and cut the pork tenderloins filet mignon style, 1 ½ thick.
Season well with Angie’s Basting Oil and Angie’s Dried Seasonings.
Refrigerate until ready to cook.
Cook over medium-high heat about 3 to 4 minutes on each side until golden brown. The internal temperature must reach 135 and they will continue to cook while they rest after cooking them and before serving them. Pork must be completely done and yet tender before serving it.
Enjoy it with my potato salad recipe from yesterday!

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
 
NOTE:
4 Potato Salad $5.11
4 Pork Mignon $6.80
Total Meal:   $11.91

During summer time we eat lots of BBQ foods, logic dictates that most of these BBQ affairs will also come with a side of potato salad.
 
If we look at my ingredients, we can turn a heavy potato salad into a healthier one, sometimes by simply holding the mayonnaise. You don’t need much either, since the BBQ will come with corn on the cobb and maybe other sides.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $5.11 or ($2.56 for 2 servings) and ($1.28 for 4 servings)
Difficulty Level:    X   Easy
Servings: 4 small bowls sides (or 2 large sides)
 
Ingredients
5 purple gourmet potatoes ($1.20)
2 Eggs (.32)
Onion (.44)
2 stalks of Celery, chopped (.25)
1 tsp. Adobo (.25)
½ to 1 tsp. Paprika (.30)
¼ cup Feta Cheese ($1.15)
1 to 2 tbsp. Tzatziki (.40)
1 ½ tbsp. Olive oil (.45)
¼ cup chopped Cilantro or Italian Parsley (.30)
1 green onion chopped (.05)
 
Directions

1. Start by washing the potatoes, cut them in small cubes and boil in salted water until tender.
2. Chop the onion, celery and egg Cilantro or Italian Parsley.
3. When the potatoes are done, drain and add the olive oil, Adobo, Paprika, Tzatziki and Feta.
4. With a spatula fold carefully (not to mash the potatoes) until all ingredients are incorporated.
5. Refrigerate until ready to serve.

 
TOMORROW:
Stay tuned for an idea of what to cook to accompany this yummy dish:
My Pork Mignon with this Potato Salad Recipe!

  
Trust me guys, this cake is good for dessert anytime, or for breakfast with a nice hot cup of coffee or latte, or even as a snack with a glass of carrot or pomegranate juice, (to stay in the healthy path, smile). It doesn’t take much time to make and I am sure that you have all the ingredients in your pantry. If you don’t have blueberries in the fridge, use blackberries or raspberries. Bon Appetite!
 
Approximate Prep and Cooking Time: 30 to 45 minutes
Approximate Cost: $5.81 or .73 cents per serving
Difficulty Level:    X     Easy
Servings: 8
 
Ingredients
2 cups of all-purpose flour ($1.50)
2 tsp. Baking Powder (.20)
¼ tsp. salt (.15)
1 tsp. fresh nutmeg (.15)
½ tsp. cinnamon (.15)
1 cup of white sugar (.40)
1/3 cup unsalted butter at room temperature (.70)
¾ cups of evaporated milk, Carnation (.85)
1 egg at room temperature (.16)
1 cup of blueberries (rinsed) ($1.25)
¼ cup Confectioner sugar to sprinkle on top (.30)
 
Directions
Turn your oven at 350 degrees and butter a Bundt cake pan.
Sift together the flour, baking powder, sugar, nutmeg, cinnamon and salt in a bowl.
On a separate bowl beat butter until soft and then begin to add the flour mix to the butter, alternating with the milk. Do Not Overbeat.
Add the egg and mix lightly.
Add the rinsed and drained blueberries and fold with a spatula into the batter until mixed.
Bake for about 30-35 minutes, depending on your oven. Test for doneness with a tooth pick that should come out clean.
When done, remove from oven and let it cool down.
Remove from mold and sprinkle with powder sugar.
 
HACK: To serve, follow my slide show and just garnish with any other fruit that you may have in the fridge or a nice scoop of ice cream and a spring of mint.
 
Enjoy!