 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!
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 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
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.  Is OK to indulge every now and then friends, especially when is dessert, super yummy and the portion, oh Lord, is so totally under control! Remember, the first and main reason why we must eat well is for our health and the second, to look prettier. One or two of these babies is not going to hurt anyone. Smile! Approximate Prep and Cooking Time: Minis bake in 15 minutes Approximate Cost: $9.56 or .80 cents per cheesecake Difficulty Level: X Easy Servings: 12 Mini Cheesecakes Ingredients for the Crust $2.00 1 ¼ cups of Graham Cracker Crumbs (.80) ¼ - to 1/3 cups of unsalted butter (Melted) (Land o’ Lake at Walmart $1.31) (.70) ¼ cup of organic blond-color granulated sugar (.50) Directions for the Crust Prepare the crust by mixing all the ingredients listed under Ingredients for the Crust. Add 1 full tbsp. of the mix and press evenly on each cup of a 12- spring-form cheesecake pan. * Set aside until ready to be filled. Ingredients for the Cheesecake Batter $7.56 2 (8oz. each pack) of Philadelphia cream cheese at room temperature ($4.49) ½ cup of organic blond-color granulated sugar (.60) 1 tsp. Vanilla (.55) 1 plus tbsp. Amaretto Disaronno (.60) 2 eggs at room temperature (.32) 1- 14 oz. block of Iberia Guava Paste (1/3 cup chopped) + 12 -1” disks ($1.00) Directions for the Cheesecake Batter Mix cream cheese, sugar, vanilla and Amaretto in a bowl with an electric mixer until all ingredients are mixed. Add the eggs and beat until blend and the 1/3 cup of chopped Guava paste to the mix, then with a spatula fold the chopped guava into the cheesecake mix. Fill each cup completely, almost to the top, and bake at 350 degrees for about 15 minutes. ** (The cheesecakes will form a dome, but after you test them for doneness, they will deflate back to normal.) Remove from oven and let them cool. Meantime, to cut the guava paste in circles, first, slice the guava in strips from top to bottom in about one and a half inches. Then slice the strips to the size you want the circles to be. Mine are about ½” each. Remove the mini cheesecakes from the molds by pushing them up from the bottom, place them in a serving plate and add the guava circles. Garnish with mint. Enjoy! *(If you don’t have this mini’s cheesecake pan, just make a regular N.Y. style cheesecake in one round 8 or 10” springform cheesecake pan). ** Place a tray under your baking mold to collect any butter leak. Since you are using a springform mold and the crust have lots of butter, it will leak into your oven and you will have to clean it.  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 MY SIMPLE COLESLAW; but wait, HOLD the MAYONNAISE and SUGAR, is JUST as DELICIOUS and is HEALTHIER!6/22/2017  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
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
TOMORROW: Stay tuned for an idea of what to cook to accompany this yummy dish: My Pork Mignon with this Potato Salad Recipe! |
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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