 As promised yesterday, today you will get a recipe that you probably made a lot of times, however, I want you to have mine as well, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.45 or $2.86 per Burger Difficulty Level: Easy Allergens, Other: Gluten Free __X__ (Without the Biscuit) Servings: 4 Ingredients for the Sweet Potato Oven Fries $1.60 1 large sweet potato, rinsed, pat dry, peeled and cut into fries ($1.00) ½ tsp. granulated garlic (.10) ½ tsp. granulated onion (.10) ½ tsp. Paprika (.10) 1 tbsp. Avocado oil (.30) Place in a baking pan and baked until tender and golden Ingredients for the Burgers $5.40 1 lb. lean ground beef seasoned with the following seasonings ↓ ($5.00) Lemon Pepper Seasoning to-taste (.10) ½ tbsp. Angie’s basting olive oil to sear the burgers (.30) Fixings to build the Burgers $4.45 1 large onion, peeled, sliced in rings and sautéed (.60) 2 large Roma tomatoes, rinsed, pat dry sliced in about ½ inch wheels (.60) Baby spinach (pre-washed) to-taste ($1.00) 1 Avocado, rinsed, pat dry and sliced in half ($1.25) Enough Hummus to spread over the sliced biscuits ($1.00) Follow all the prep instructions mentioned under the ingredients list above. 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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 TODAY’S POST: You’ll get the biscuit recipe. TOMORROW’S POST: You’ll get THE BURGER & the FRIES Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $3.70 Difficulty Level: Easy Allergens, Other: NOT GLUTEN FREE Servings: 4 (I made ½ the recipe =4) Full recipe renders approx. 8 biscuits INGREDIENTS for FULL RECIPE INGREDIENTS for HALF RECIPE 2 c. Self-Rising Flour (SIFTED) $1.00 1 CUP Self-Rising Flour 1 ½ c. Heavy Whipping Cream $2.50 ¾ CUP Heavy Whipping Cream Egg wash to brush before baked (optional) (.16) 1 egg beaten with 1 tsp. of water DIRECTIONS Butter and/or parchment a baking pan, set aside. Start your oven at 450 degrees. Add the sifted flour to a bowl. Pour the heavy whipping cream into the bowl gradually about 3 to 4 times and mix with your hands or a wooden spoon each time you add heavy whipping cream. Mix only until both ingredients are combined. Flour your counter area and drop the sticky dough. It will still be sticky, however, it will become manageable once you start to knead it and eventually fold it before cutting the biscuits. Drop the dough and shape it into about 1” flat with your hands. Next, get a biscuit cutter (or a cup of sorts if you don’t have one), place some flour on the counter, rub the cutter part in the flour and start cutting the round biscuits. Place them in the buttered and/or parchment paper baking dish and make sure that they touch each other tightly. Finally, brush them with egg wash so they will look golden and crispy. Bake for about 15 minutes at 400 to 450 degrees. (As always, watch over the 15 minutes, since each oven is calibrated differently and you do not want to burn the biscuits. 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  Of course, you don’t need to stuff bell peppers with ground beef all the time. Honestly, the sky is the limit. I have stuffed bell peppers with any kind of seafood, pork, chicken, beef, cooked yellow rice with chicken, other vegetable such as mashed sweet potatoes or mashed russet or red potatoes with bacon. Today, I chose seafood. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $9.85 or $3.28 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 (1 per serving) Ingredients 3 colored bell peppers, rinsed, pat dry, cut diagonally and seeds removed ($3.00) 1 large salmon steak ($2.00) 1 large cod stake ($1.75) 1 ½ tsp. Lemon pepper (.10) 1 ½ tsp. granulated garlic (.10) 1 tsp. Paprika (.10) 1 small onion, chopped (.40) 2 celery stalks, rinsed, pat dry, chopped (.20) 1 small carrot, peeled, and chopped (.20) ½ c. of chopped cilantro, rinsed, pat dry, chopped (.30) 1 ½ tbsp. Angie’s basting olive oil (.45) 1 avocado ($1.25) Directions Prepare all the ingredients as mentioned under the Ingredients list, set aside. Cut the salmon and cod steaks in small bites size and season with lemon pepper, granulated garlic, Paprika and ½ tbsp. of basting oil. Refrigerate. Briefly boil in lightly salted water the peppers until a bit tender. Meantime, add 1 tbsp. of basting olive oil to a skillet and sauté the onion, celery stalks, and the carrot. Add the cubed salmon, cod and chopped cilantro and stir until cooked. Drain the peppers stuff with the cod/salmon stuffing and place in an oil spray baking pan in the oven at 350 just for few minutes until golden on top. Serve with avocado and my Cilantro rice. 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  No brainer here. To get this side ready in few minutes, you only need 2 ingredients, one processed in the food processor and the other one chopped by your beautiful hands. Then, you can cook it right away or refrigerate to use in few days. Sweet! Category: SIDE Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $2.79 or $1.40 per serving Difficulty Level: Easy Allergens, Other: Gluten Free _X_ Vegetarian _X_ Servings: 2 Ingredients 2 c. of cauliflower florets ($1.80) ½ to 1 bunch (depending on size) fresh Cilantro, rinsed, pat dry & chopped (.99) Directions Just prep the cauliflower and Cilantro as indicated above, process the cauliflower until small chunks looking like the size of orzo or lentils is obtain. Place in the refrigerator for a couple of days if you are not using it right away. If you are planning to use it right away, when you are ready to cook, place 1 tbsp. of my basting olive oil in a skillet. Add the cauli-rice and stir for few minutes until a bit glossy. Then add the chopped Cilantro and season to-taste. Cook for a minute or 2 and you will have you Cauliflower-Cilantro Rice ready. 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  It doesn’t get any better. A homemade cake made totally from scratch, not from a box. Not only super delicious but super healthy as well. Just try it, you’ll love it. Category: Dessert Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $7.10 or .89 cents per serving Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 8 TO 10 A. INGREDIENTS for THE CHOCOLATE CAKE DRY Mix (renders about 2 ½ cups) 1 ¼ c. all-purpose flour (.70) 1 ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. of salt (Kosher, or regular) (.10) ½ c. cocoa powder (.50) ¾ c. organic white/blonde sugar (.30) ¼ c. dark chocolate chips (add to the Mason Jar last on top in small Ziploc bag, after placing the lid) MIX ALL THESE INGREDIENTS WELL AND PLACE IN A 1-quart size Mason Jar (renders about 2 ½ cups (or 20 fluid oz.) In a med-size bowl, mix together all the dry ingredients listed above, EXCEPT THE CHOCOLATE CHIPS, making sure that they are all well combined. Now, transfer to a Mason Jar of your preference. Finally, place the chocolate chips in a Ziploc bag on top of the lid. The lid must seal perfectly, so that the mix can be stored for several months if needed in your pantry. (if it last that long since you will be making cakes often, smile.) B. DIRECTIONS TO BAKE MY HOMEMADE CAKE OR CUPCAKES As during any baking, first thing you do is to oil spray (this time) a bunt cake pan. For cupcakes, oil spray a 12 (or 24) cupcake pan and set aside. Then PREHEAT YOUR OVEN TO 350 DEGREES F. Combine the dry ingredients and the wet ingredients into 2 separate bowls, then add the dry to the wet in small portions at a time, and whisk briefly just until combined. To a large mixing bowl add the following wet ingredients and whisk:
Then add the DRY MIXED ingredients listed above gradually.
Pour the batter into the baking pan (or the cupcake pan or liners), spread the dark chocolate chips all over it and bake anywhere between 30 to 35 minutes for cake or 10 to 15 minutes for cupcakes, depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate in anyway the cake/cupcakes, allow them to cool down first. Also, never ever over beat your mixes. Beat/mix only until you see that all the ingredients are combined.  One never goes wrong with seafood and vegetables. My meal today is no surprise. If you visit my blog you’ll see that I cook a lot of salmon and cod, and the vegetables are never far behind. However, for today, lets enjoy the cod! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $10.90 or $5.45 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Cod ($4.20) 2 cod filets season with lemon pepper and avocado oil ($ 4.00) 1 tsp. of lemon pepper (.10) ½ tsp. of avocado oil (.10) Ingredients for the Broccoli-Cauliflower Rice ($3.30) 2 c. Broccoli ($1.30) 2 c. Cauliflower ($1.30) 3 chopped garlic (.20) 1 tsp. Lemon Pepper (.10) 1 ½ tsp. of avocado oil (.40) Ingredients for the Beets ($3.40) 3 fresh beets, (peeled and cut in about 1” cubes, simmer until soft, drain, and season with ↓) ($3.00) ½ tsp. black pepper (.10) 1 tsp. of avocado oil (.20) ½ tsp. to 1 tsp. balsamic vinegar (.10) salt to-taste Directions - Prepare all the ingredients as mentioned under the Ingredients list. Season the cod and refrigerate. Start to cook the beets. Then drain and season with the ingredients listed for them. Refrigerate. Process the cauliflower and broccoli. In a skillet with avocado oil, sauté the garlic, add the cauliflower broccoli rice, sauté briefly and remove from stove. In a skillet with avocado oil, sauté the cod until fully cooked and a bit golden. All the ingredients have been done by now. Bring the beets salad from the fridge and warm a bit the cauli-brocco rice and get 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-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Another easy plus healthy dish that you can make in no time. If you have some rice or veggies leftover from the night before, then it’s even better, it will be less cooking time. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.10 OR $4.05 PER SERVING Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 4 med size chicken stakes, pat dry, seasoned to-taste and sautéed ($3.00) Granulated roasted garlic, salt, pepper, & paprika, to-taste for (veggies and chicken stakes) (.20) 3 tbsp. Angie’s basting olive oil (1 ½ for each, the chicken and Brussels) (.40) Angie’s dry seasoning to-taste (.10) Brussels sprouts, peeled, sliced season with my seasoning and basting oil to-taste ($1.00) 2 fresh Corn, boil in salted water until tender ($1.60) 1 Avocado, rinsed, pat dry and cut in half ($1.20) Flat leave parsley to garnish (.10) leftover rice (.50) Directions Prep de ingredients as listed above, set aside. Start the oven at 400 degrees. Refrigerate the seasoned chicken stakes. In a baking pan add the Brussels and oven roast them until golden brown Boil the corn until the kernels are tender. Sautee the chicken stakes until golden brown. Warm the rice, start plating and garnish. Done! Bon Appetite! 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  Easy oven roasted Brussels Sprouts as the side dish for tomorrows post. Category: SIDE Approx. Prep and Cook Time: UNDER 30 Minutes Approximate Cost: $3.30 or $1.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free _X_ Vegetarian _X_ Servings: 2+ Ingredients 1 bag of Brussels Sprouts, clean and cut lengthwise ($2.00) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s Dry Seasoning (.20) 1 tsp. Angie’s Italian Dry Seasoning (.20) 1 tsp. Granulated Garlic (.20) 1 tsp. Lemon pepper (.20) ½ tsp. ground pepper (.10) Directions In a med. size bowl, mix all the ingredients until totally combined. Place in a baking dish and roast at 350 to 400 degrees until tender and golden brown. 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  My new sauce can be used over pizza dough, with spaghetti, over chicken bites, well, you name it. I was craving red sauce of some kind and didn’t want a store bought. Then, I looked at what I had in my pantry at the time and found, diced tomato, tomato sauce, tomato paste and Tuscan herb mixed that one of my twins gave me from an Italian shop near her home. I added black pepper, pepperoncino’s, one cube of my frozen Sofrito and even a piece of jalapeno. Well, I love it and if you want to omit the jalapeno and pepperoncini just do not add them. Category: Multiple-Use in Cooking Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.70 OR $2.85/cup Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Renders Approximately 2 cups + Ingredients 7 garlic cloves, chopped (.30) ½ yellow onion, chopped (.40) salt o-taste (.10) 1 tsp black pepper (.10) ½ tsp. pepperoncino (optional) (.10) 1 tsp. Tuscan herb mixed (.90) ½ small seeded jalapeno, chopped (optional) (.20) 3 tbsp. of Ketchup (.10) 1 can diced tomato ($1.00) 1 can tomato sauce (.90) 5 tbsp. tomato paste ($1.00) 1/8 c. (or 2 tbsp.) of Angie’s basting olive oil (.60) Directions Prep all the ingredients as listed under the ingredients list above, Sautee the onion, garlic and jalapeno. Add all the dry seasoning herbs, add the tomato sauce, the paste and diced tomato as well. Add the Sofrito cube and simmer for few minutes, 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  OK, my husband doesn’t like and don’t eat chicken drums, however, I do. So today, I decided to make some yummy ones. They look so yummy and smell so good that he gave in and eat them, smile. Anyway, it was such a healthy combination, no skin on the oven baked chicken, baked sweet potatoes and mashed russet ones with avocado oil and cilantro. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.26 or $3.63 per serving Difficulty Level: Easy __X__ Allergens, Other: Gluten Free Servings: 2+ Ingredients 5 chicken drums, (skin removed, pat dry and seasoned with my basting oil and seasoning) ($3.56) 1 tbsp. Angie’s dry seasoning (.10) 1 tbsp. Angie’s basting olive oil (.60) 1 ½ tbsp. Avocado Oil (for the mash potatoes) (.50) 2 tsp. Granulated roasted garlic (1 for the mashed potatoes and 1 for the chicken) (.10) 1 tsp. Curry Powder (for the chicken only) (.10) 3 small russet potatoes, (peeled, cubed in appx. 1” pieces, simmer until soft, drain) (.70) 1 large sweet potato (peeled, sliced, simmer until soft, drain and sauté in skillet ($1.10) A handful of Cilantro, (rinsed, pat dry and chopped for the mashed potatoes) (.50) Directions Prepare all the ingredients as mentioned above under the ingredients list. Start your oven at 400 degrees. Place the sliced sweet potatoes in an oil sprayed baking mold and cover with foil. Bake for about 25 minutes until soft. At the same time, place the chicken drums in the oven uncovered until cooked and golden brown. Drain, mash the potatoes, add the avocado oil, seasoning, (I used Adobo) and chopped Cilantro to-taste until all combined. Finally, is time to enjoy the meal. Smile. 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 |
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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