ANGIE'S LIFE HACKS
  • Home
  • About Angie
  • Family Life
  • Work / Life Advice
  • Cuisine
  • My Travels
  • Gardening & Crafts

ANGIE'S KITCHEN

​

MY CRUNCHY CHOCOLATE CHIP COOKIES FOR SOMEONE THAT I LOVE SO MUCH!

6/30/2022

0 Comments

 
Picture
​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
  1. Preheat oven at 350 degrees. Cover a rectangular baking sheet with parchment paper.
  2. Sift together the flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, beat the butter, brown and white sugars and vanilla until creamy.
  4. Add the egg and keep beating.
  5. Now, add the dry ingredients to the wet ingredients slowly. Do not over beat.
  6. When nice and creamy, stop using the mixer and get a spatula or wooded spoon from this point forward.
  7. Add the chocolate chips and incorporate in the batter.
  8. You can use now either a spoon or a small ice cream scoop to make small balls and place them in your parchment covered baking mold with over 1-inch separation because they will expand as they bake.
  9. Depending on your oven calibration, bake them at 350 degrees for about 10 to 15 minutes. They cook fast because they are small.
  10. This batter will render approximately 27 small cookies.
  11. Enjoy!
0 Comments

MY FILET MIGNON JÍBARO with RICE, PIGEON PEAS and MADUROS!

6/26/2022

0 Comments

 
Picture
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
0 Comments

MAKE MY BANANA-ALMOND-VANILLA-NUTMEG-AMARETTO, GODIVA CHOCOLATE LIQUOR and TART CHERRIES FOR ANYONE YOUR LOVE!

6/23/2022

0 Comments

 
Picture
​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!
0 Comments

MY SIMPLE SEAFOOD RICE! NO IT’S NOT “PAELLA” BUT IS SO GOOD!

6/19/2022

0 Comments

 
Picture
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
  1. To make achiote, add to a saucepan ¾ c. of basting oil, the achiote seeds and simmer until the strong amber color is obtained. Set aside.
  2. Clean, cut, marinate and season all the seafood and refrigerate for at least 1 hour.
  3. To make the colored rice separately.  In a large cooking pot add 2 to 3 tbsp. of Achiote oil and sauté the chopped onion and garlic.
  4. Add the rice and sauté a little. Then add my dry seasoning to-taste, stir.
  5. Carefully, add water to cover the rice about 1 ½ inches over. Stir.
  6. Bring it to a boil, stir one last time, bring the heat to low, cover and cook for 25 minutes until done. Turn the heat off. Set aside.
  7. Meantime, start sautéing the fish and do not overcook them. Remove from skillet immediately and set aside.
  8. In the same skillet you cooked the fish, add the shrimp and just cook for few minutes until they start to turn pink. Remove from skillet and set aside.
  9. Immediately, add the mussels and their juice just to warm them up, they are pre-cooked.
  10. At this time, add the warm seafood stock to the rice for a juicy not dry rice. Stir.
  11. Now, it will take you between 10 to 15 minutes to have the meal completed,
  12. If you have a Paellera, add the warm cooked rice at the bottom.
  13. Start placing the mussels first, then add the other seafood as if you were garnishing the dish with them, make it look pretty, smile.
  14. Finish the garnish with the pimentos and then sprinkle the chopped scallions. 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
0 Comments

FAMILY TIME, GRAND DAUGHTERS MAKING A HEALTHIER BANANA BREAD!

6/10/2022

0 Comments

 
Picture
​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.
0 Comments

MY CHICKEN CURRY/TURMERIC STEW IN 15 MINUTES, ALL GOES IN AT ONCE, SMILE!

6/9/2022

0 Comments

 
Picture
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
0 Comments

MY POBLANOS, STUFFED THIS TIME WITH SUN DRIED TOMATOES, 99% FAT FREE GROUND TURKEY and RED SMALL BEANS. Also, Quinoa as the side!

6/3/2022

0 Comments

 
Picture
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
  • Season the ground turkey with 1 tbsp. Roasted Garlic and Herbs seasoning, 1 tbsp. Angie’s Basting Olive Oil, Angie’s dry seasoning and the chopped dry onion. Refrigerate.
  • Char the Poblanos, put them in a paper bag to sweat, peel all the char stuff, slice and remove all seeds, then chop it.
  • Meantime in a skillet with 1 tsp. of my basting olive oil, add the ground turkey and cook until totally done. Then add the small red beans, and sun dried tomatoes. Stir to combine.
  • On the same skillet, warm the Poblanos and then stuff them with the turkey mix.
  • Slice the avocado in half, peel and stuff it with the ground turkey. By now your quinoa is done, so you are ready to plate.
 
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
0 Comments

    ABOUT THE Author

    I 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

    All

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015

    RSS Feed

Proudly powered by Weebly
  • Home
  • About Angie
  • Family Life
  • Work / Life Advice
  • Cuisine
  • My Travels
  • Gardening & Crafts