 Since I am a girl born and raised in an island (Puerto Rico), I was exposed to a variety of seafood early on. My daddy’s hobby was fishing and crabbing. He would come home with this amazing creatures (crabs) that I was so afraid of but loved to eat. I always had a huge pot with boiling salted water and there he dropped all the crabs. Then, I took it from there, smile. He also brought me lots of red snapper, octopus, shrimp & lobsters. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $11.50 or $5.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 3 cod filets ($6.00) 2 tbsp. Sofrito dry seasoning (.10) 2 ½ tbsp. Angie’s basting olive oil (.80) 5 - Shiitake mushrooms, broken in half pieces (.80) 1 c. Quinoa ($1.00) 2 c. chicken stock ($1.00) 1 frozen Sofrito cube (.10) 1 large head of broccoli ($1.20) 1 lime (.50) Directions Pat dry and season the cod with 1 tbsp. Sofrito dry seasoning and 1 tbsp. my basting olive oil. Refrigerate. Rinse the broccoli break into florets and microwave for few seconds until bright green and a bit tender. Remove and set aside. In a medium size saucepan, add the Shiitake mushrooms, broken in half pieces, 1 c. Quinoa, 2 c. chicken stock, 1 tbsp. Sofrito dry seasoning, 1 frozen Sofrito cube and bring it to a boil. Reduce the heat to low, cover and cook for 25 minutes. While the quinoa cooks, get a skillet over med- high, add ½ tbsp. of my basting olive oil. Carefully, add the cod filets one at a time and cook until done, they will look white and may begin to break, therefore when don, remove them carefully to keep their shape. Find a space in the skillet to actually sauté the broccoli florets until golden brown. Slice the lime, and start plating. 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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 Well, one must be creative in the kitchen and this time, it is my same recipe, however, the wings came out with Tater Tots and a salad. Yippee! Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $13.50 or $6.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients to Season the Wings 15 wings combinations (approx. 2 lb. ($7.00) 1 tbsp. Granulated onion (.10) 1 tbsp. Granulated garlic (.10) 1 tbsp. Paprika (.10) ½ tsp. Organic sugar (or more to-taste) (.10) 1 tsp. Ground black pepper (.10) 1 tsp. Kosher salt (or to-taste) (.10) 1 tsp. all-purpose flour (.10) 1 tsp. of baking powder (.10) Ingredients for the Buffalo Sauce (Mix All Together until Combined) 1 stick of unsalted butter (melted) (.90) ½ tsp. Granulated garlic (.10) ½ c. Franks Red Hot Sauce (.30) 2 c. Tater Tots Baked according to the bag directions) ($1.20) Directions Prepare a baking tray with foil paper. Place a baking rack over it and spray with oil to prevent the wings from sticking. (I didn’t do it this time.) Start your oven between 400 to 425 degrees. Prepare the seasoning mix and set aside ready to season the wings after cleaning. Clean, pat dry the wings and season with all the seasoning ingredients listed above. Bake for about 30 minutes depending on the size of the wings and your oven calibration, until the wings are golden brown. While the wings bake, prepare the Tater Tots & Buffalo Sauce. Remove from oven, rest few minutes, place in bowl, drizzle with the buffalo sauce and enjoy!  This is a revised version of my Dry and Italian Seasonings in case that you want to try them at home. Use instead of plain salt and pepper. They are fresh and have no preservatives. Enjoy! ANGIE’S DRY SEASONING INGREDIENTS: In a glass or Mason Jar with a lid mix the following spices: 1 tsp. ground pepper 1 tsp. cumin 1 tsp. curry powder 3 tbsp. sweet paprika 1 tsp. ground dry rosemary 1 tsp. dry thyme 1 tsp. dry oregano 1 ½ tsp. granulated onion 1 tsp. Old Bay Seasoning 1 tsp. chili powder 1 tsp. turmeric powder 1 tsp. chopped dry basil leaves 11/2 tbsp. granulated garlic 1 tsp. kosher salt or to-taste 1 tsp Adobo Goya and Light Brown sugar (optional) DIRECTIONS: How to use it with Chicken, Meat, Pork and Seafood: Clean by removing all visible fat and pat dry with a paper towel. Move to a glass container, add a couple of tablespoons of olive oil and rub well. Sprinkle a generous amount of seasoning on meat. Refrigerate for 30 minutes or longer and your meat will be ready to cook. ANGIES ITALIAN SEASONING 1 tbsp. Dried Oregano (of course) 1 tbsp. Dried Basil 1 tbsp. Dried Thyme 1 tbsp. Dried Rosemary 1/2 tsp. Parsley Flakes 1 tbsp. Dried Sage 1 tbsp. Granulated Garlic ½ tbsp. Ground Cumin Sea Salt and Pepper to taste In a glass jar with a lid mix all the aforementioned spices. Done, Enjoy!  This is my “Fusion” Asian/Puerto Rican Recipe and the flavors were totally on point. What a combination! That’s what I am talking about! Category: Entrée Approx. Prep and Cook Time: Under 40 Minutes Approximate Cost: $15.45 or $7.73 per serving (plus lots of leftover rice) Difficulty Level: ADVANCED Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 large chicken breast, no skin, cut in strips ($3.00) 3 tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s dry seasoning (.10) Crushed pepperoncini to-taste (.10) ½ big yellow onion, chopped (.30) 5 garlic cloves, chopped (.15) 4 to 5 kale leaves, stem removed, chopped in large pieces ($1.00) 2 c. Brussels Sprouts, outer leaves removed, discarded and cut in half ($2.50) 1 ½ c. Snow Peas, rinsed and cut crossway (.75) ¼ to ½ c. chicken broth (.35) Sesame oil to drizzle over your final meal (.50) 1 recipe of rice with pigeon peas (posted at the end of this post) ($6.30) Directions Prepare all the veggies and chicken breasts as I listed under the ingredients and season the chicken and veggies with my basting olive oil and dry seasoning to-taste. Then, set aside. If you haven’t prep the rice with pigeon peas the prior day, start it now. (ALSO, you can use either white rice, quinoa, noodles, anything you want.) Next, sauté the veggies, set aside. Sauté the chicken strips and finally add all the veggies to stir fry together. Add chicken stock as needed for the consistency of the sauce that you prefer. Plate the meal and finally, drizzle a bit of the sesame oil over it. A little goes a long way, smile. Enjoy! Rice with Pigeon Peas Ingredients for the rice: (Enough for 4 servings) (COOK THE RICE FIRST) ($6.30) 1 ½ tbsp. of Angie’s basting olive oil (.40) 1 large Sofrito disk: (1 chopped onion, 6 chopped garlic a small piece of red pepper) (.20) 1 (15 oz.) can of Goya pigeon peas ($1.50) 1 tbsp. Angie’s dry seasoning for flavor and color (.20) 1 Goya beef or chicken bouillon in the small envelope (.15) ½ tsp. Adobo Goya (.15) 1 ½ cups of parboiled long grain rice ($1.00) 2 ½ cups of low sodium chicken or beef broth (or water) ($1.25) ¼ cup of chopped cilantro (.20) 1 avocado ($1.25 Roasted Goya Fancy Pimientos red peppers to garnish (optional) Directions for the rice:
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  Simple meal, seasoned with Lemon Pepper, Garlic Salt, my Basting Olive Oil and fresh lemon juice. Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $15.85 or $7.93 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 salmon steaks ($4.50) 12 to 14 extra-large shrimp, tails off ($5.50) 3 large Russet potatoes, (scrubbed, rinsed, pat dry, peel and cut in quarters to cook faster) ($3.00) 1 tbsp. Lemon Pepper (.20) 1 tbsp. Garlic Sal (.20) 4 tbsp. Angie’s basting olive oil (2 to season the seafood (+ 2 to mash the potatoes) ($1.50) 1 fresh lemon for the juice (.95) Sour cream and cheddar cheese to top the mashed potatoes (OPTIONAL) Directions Pat dry and season the shrimp and salmon with 2 tbsp. of my EVOO, 1 tbsp. Lemon Pepper and 1 tbsp. Garlic Sal. Refrigerate. In a med size pot with enough water and salt to-taste, add the washed potatoes and cook until tender, about 15 to 20 minutes. While the potatoes cook, start sautéing the shrimp and salmon, drizzle lemon juice all over and set aside to rest briefly. While the seafood rest, drain the potatoes but keep some of the salted water. Add 2 tbsp. of my basting olive oil and mash until soft adding some of the boiling salted water as needed. By now you are ready to plate. 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  Yep. You have seen my ground chicken meatballs a lot of times, however, each time I figure out how to make them different with my ingredients. Today I used CILANTRO, and I always cook with cilantro. However, since I READ THAT CILANTRO REMOVES 87% LEAD, 91% MERCURY, AND 74% ALUMINUM FROM OUR BODIES, I am using a lot of it today! Either way, this time and always, my chicken meatballs tastes amazing, smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.14 or $3.57 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients ½ lb. 95% fat free ground chicken, seasoned and shape into small meatballs ($3.00) ½ bunch of Cilantro, rinsed, pat dry and chopped (.99) 2 tbsp. Dry Onion flakes (.10) 1 tbsp. Grounded garlic (.10) 1 ½ tbsp. Angie’s dry seasoning (.30) 1 ½ tbsp. Angie’s Basting Olive Oil (.50) 1 ½ c. Sweet corn kernels ($1.00) 1 large Sweet potato, washed, pat dry, cut in cubes, boil in a pinch of salted water ($1.15) Directions Season the chicken with Onion flakes, Granulated garlic, my dry seasoning and ½ tbsp. of my Basting Olive Oil, shape into small meatballs, refrigerate. Prep and cook the sweet potato and the sweet corn. Set aside. In a skillet with 1 tbsp. of my basting oil, sauté the chicken balls until golden brown. You are now ready to plate, sprinkle chopped cilantro over the meals and 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 |
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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