 Chocolate Chip Cookies for my adorable Lukas! Category: Dessert Approx. Prep and Cook Time: Under 45 Minutes Approximate Cost: $5.25 Difficulty Level: Easy Allergens, Other: For Gluten Free use GF Flour please! Servings: 25 to 27 cookies Dry Ingredients 1c. plus 4 tbsp. of All-Purpose flour ($1.20) ½ tsp. baking soda (.05) ½ tsp. baking powder (.05) ½ tsp. salt (.05) 6 tbsp. granulated sugar (.40) 6 tbsp. packed brown sugar (.40) 1 ½ c. chocolate chips ($1.00) Wet Ingredients 1 egg (.20) 1 tsp. vanilla (.90) ½ c. unsalted butter (at room temperature) ($1.00) Directions
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 Traditionally, you eat filet mignon wrapped in bacon with either baked, fried or mashed potatoes and a veggie like broccoli. Today though, I made mine “Jíbaro” style, honoring my tradition and culture. Pigeon Peas are not your everyday bean to cook. (THEY ARE MY DAVIDSITO’S FAVORITE) Back home in Puerto Rico, a Pigeon Peas meal is cooked weekly. So, as you can see, the Filet with Rice with Pigeon Peas, Maduros and Avocado is a refreshing-not boring meal to cook. What are you waiting for? Smile. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $24.15 or $12.07 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 filet mignon cut steaks ($14.00) 1 c. long grain rice ($1.00) 2 c. water (0) 1 frozen sofrito cube (.25) 2 ½ tbsp. Angie’s basting olive oil (.60) 2 tbsp. Roasted garlic and herbs (.15) 1 ½ tsp. Ground Turmeric (.15) 1 box of Maduros ($2.50) 1 avocado ($1.50) Directions Pat dry the filet and season with 1 ½ tbsp. of basting oil, and 1 tbsp. roasted garlic and herbs (or to taste). Refrigerate. In a medium size pot add the 2 c. of water, 1 ½ tsp. turmeric, 1 tbsp. Roasted garlic and herbs, 1 frozen sofrito cube, and 1 tbsp. of my basting olive oil and bring it to a boil. Meanwhile, open and drain the water that comes in the can, discard it, rinse and add the pigeon peas to the pot. When the pot liquids are in full boil, add the rice and stir until is well blended. Bring it to a second boil, cover, turn the knob to low heat and cook for 20 minutes. Enjoy! HACK: Sofrito: You can purchase Sofrito in a jar; however, is best to make it fresh at home. The Following is My Sofrito Recipe: In a blender or food processor add 1 handful of fresh cilantro, 1 chopped onion, 6 cloves of garlic 1/2 piece of red pepper and for the liquid part, add olive or canola oil until it all blends to a soft consistency, not liquid, not a paste. Store in the fridge and use it for stews and soups. How? Add 1 tbsp. of olive oil to a pan or pot and sauté. That’s you flavor base. Also, for the rice, instead of water sometimes I use beef or chicken broth, then I taste it to adjust for more or less salty flavor. Finally, pan sear the filet stakes until golden brown, allow them to rest for few minutes. Meantime, microwave the Maduros following the box directions, slice the avocado and plate your meal. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Try my new recipe. You don’t need a special day to celebrate the people that you love; i.e. your husband/wife, children, neighbors, co-workers and anyone in between. Or, instead you can be a sweet soul and then take this heart-shaped bread to your nearest homeless shelter for women and children. Time to bake from scratch! SMILE. Category: Dessert Approx. Prep and Cook Time: 35 to 40 Minutes Approximate Cost: $6.72 or .84 cents per serving Difficulty Level: Easy Allergens, Other: Contains Gluten (for GF use GF flour as described below) Servings: 8 to 10 Ingredients 1 ½ c. Flour (for gluten free cupcakes, please use the 1 to 1 GF flour) ($1.00) ¾ c. white sugar (.40) 2 egg whites (whisked) (.32) ¼ c. applesauce (.25) 2 tsp. melted unsalted butter @ room temp. (.15) ½ tsp. vanilla extract ($1.00) ½ tsp. almond extract (.20) 1 tbsp. Amaretto Disaronno Liquor (.90) 1 tbsp. Godiva Chocolate Liquor (.90) 1 ¼ tsp. baking powder (.15) ½ tsp. baking soda (.15) ½ tsp. pumpkin all-spice (.15) 1/8 tsp. regular salt (10) 1 large mashed banana, super black (.50) ½ c. Dried Tart Cherries (.65) Directions Preheat oven at 350 F. degrees. Use a Wilton heart shaped baking pan sprayed with good olive oil spray and set aside. In a med size bowl, whisk together well all the dry ingredients; the flour, baking powder, baking soda, nutmeg/pumpkin spice, sugar and salt. Set aside. In a separate bowl mix the wet ingredients: First, mash the bananas, set aside. Whisk the egg whites, then add the applesauce, melted unsalted butter at room temp, vanilla, almond extracts, Amaretto and Godiva Chocolate liquors, dried Tart Cherries, mix to combine, then add it to the bananas. Add the wet ingredients to the dry ingredients and mix until just moistened and incorporated, the batter will not be soft. Now pour the batter into your pre-oiled heart-shaped pan. Bake for 20 to 30 minutes depending on your oven calibration. ENJOY!  This dish looks almost like a Paella; however, it is not. Paellas are amazingly delicious. They combine several seafood with chorizo, chicken, pork, etc. However, you need to set aside time because it does takes time to make a really good one. My friends, (mother and daughter duo); Frances and Edmee are experts in making Paella. So, I was in the mood to cook one. However, decided to develop something easier and came up with my simple recipe. Category: Entrée Approx. Prep and Cook Time: About 1 hour Approximate Cost: $67.40 or $6.74 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: about 10+ Ingredients 1 small whole Sockeye Salmon (remove the skin, cut approx. 2” diagonal) ($18.00) 2 lb. jumbo Shrimp, clean and tails removed ($15.00) 2 boxes (8 oz. each) of Mussels meat ($10.00) 3 to 4 White fish filet cut approx. 2” diagonal (haddock, tilapia or cod) ($13.00) 1 c. Achiote seeds (.90) 1 c. Angie’s Basting Olive Oil (1/4 to marinate the seafood and ¾ c. to make achiote color) ($1.50) 2 to 3 tbsp. Angie’s dry seasoning for all the seafood to-taste ($1.00) 4 c. long grain rice ($4.00) 1 c. Seafood stock (or chicken stock) (I made mine but you can purchase it) ($2.00) ½ c. Slice Pimentos and chopped scallions to garnish ($1.00) 1 chopped Onion and 1 garlic head, chopped (or to-taste) ($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  I love and never miss an opportunity to see my 9 grandkids. This time was no different. The girls came back home for summer break from the university and decided to make this yummy and healthy dessert. They pulled the recipe from the Instagram blog site: simplesuebakery. Therefore, I would like to give thanks and credit to the blog author! Category: Dessert Approx. Prep and Cook Time: About 1 hour Difficulty Level: Intermediate Allergens, Other: Gluten Free and Vegetarian Servings: 8 to 10 Dry Ingredients 2 c. oats flour (the girls made their own by processing Old Fashion Oats in a blender or food processor) 1 tsp. baking powder ½ tsp. baking soda Pinch of salt 1 c. blueberries (the girls added 1 more cup of rinsed, dry and sliced strawberries.) Wet Ingredients 3 ripe bananas 2 eggs 1/3 c, Greek yogurt 2 tbsp. oil 3 tbsp. liquid sweetener 1 tsp. vanilla extract Directions Preheat oven to 350 F. In a medium bowl mix all dry ingredients together. In another large bowl mix all wet ingredients together until smooth, then pour all dry ingredients and berries into the wet mixture and mix well. Pour the mixture into an 8x8 baking pan. Bake for 40 minute or until inserting a toothpick in the middle comes clean.  No time to waste and when you are in a hurry, this stew will save your day! Is so much fun, all the ingredients go into the casserole at once and the end result is so yummy you may want to go for seconds, smile. The key secret ingredient? Frozen Rotisserie leftover breasts! Category: Entrée Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $5.93 or $3.47 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 2 rotisserie chicken breasts shredded ($1.50) 2 tbsp. Dried minced onions (.20) 1 tbsp. Roasted Garlic and Herbs (.15) 1 ½ tsp. Curry Powder (.15) 1 ½ tsp. Ground Turmeric (.15) 1-15 oz. Goya Chickpeas, drained and rinsed, drain again (.99) 2 c. homemade or purchased chicken stock (.99) 1 frozen sofrito cube (.20) 1 ½ tbsp. of Angie’s basting olive oil or the oil of your choice (.40) 1 c. plantain chips (or mashed tostones for thickness) ($1.00) Avocado (optional) Directions Place all the aforementioned ingredients in a saucepan, bring to a light boil, reduce the heat to low and cook for 10 minutes or less, depending on how soupy/thick you like your stews. Add the cup of plantain chips for a thick yummy stew. Done! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  I simply love the flavor of Poblanos peppers. They are mild, meaty and tasty. As a challenge, I always try to cook them differently to avoid boredom. It works all the time. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.14 or $4.57 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 huge Poblanos pepper ($1.00) ½ lb. 99% fat free ground turkey (I purchase mine at LIDL) ($2.75) 1 tsp. Angie’s dry seasoning (.15) 1 tbsp. Angie’s Basting Olive Oil (.40) 1 tbsp. Roasted Garlic and Herbs seasoning (.15) 1 tbsp. Chopped Dry Onions (.15) 1 15oz. can of small red beans, drained, rinsed and drained again (.99) 2 tbsp. of sun dried tomatoes (with some of the olive oil) to-taste ($1.00) 1 avocado ($1.35) 1 c. quinoa, 2 c. chicken stock, 1 tsp. Angie’s dry seasoning, 1 tbsp. Angie’s Basting Olive Oil (Follow the box directions to cook) (OPTIONAL) ($1.20) 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-oi |
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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