OK, so, I played golf this afternoon after quite a long time and on our way home my husband and I decided to stop by Wegman’s to get veggies for dinner. A nice pack of beet spaghetti caught our attention, so we got it. We walked by the seafood department and the crab cakes were so beautiful, we decided to buy 2. Wegman’s crab cakes are packed with chunks of white crabmeat clear of cartilage or shell pieces. We also purchased 2 salmon steaks and drove home as two happy campers. Life is short friends enjoy simple moments with your love ones. Outcome: Yes, we were both sored from playing; however, dinner was done in a flash and it was amazing. Approximate Prep and Cooking Time: Between 30 to 35 minutes. Approximate Cost: $21.89 (or $10.95 per serving) Servings: 2 (You can always double my ingredients and cost for 4 servings) Ingredients 2 salmon steaks ($4.50) 1 large crab cake (split in half) ($9.00) 1/2 lb. Beet-Spaghetti ($3.70) 1/4 cup of beef stock (.30) 1/2 lb. Asparagus ($1.99) 1 Avocado ($1.00) 2 tbsp. Angie's Basting Oil (1 for the beet spaghetti and 1 for the salmon) (.95) 1 tbsp. Old Bay (.15) Salt and Pepper to taste 1 lemon (.30) Directions Pat dry the salmon and marinate with 1 tbsp. of basting oil and 1 tsp. Old Bay. Pre-heat the oven at 350 degrees. Cut the crab cake in half, make a deep cut in the center of the salmon filet and stuff it. Bake for about 12 to 20 minutes, depending of the thickness of the salmon. Don’t overcook. While the salmon is in the oven, clean the asparagus by snapping or cutting the bottom and steam in 1/4 cup of salted water for few minutes until tender but crunchy. You want to keep the green color, therefore, shock them with iced water when they are done, however, remember to warm them up shortly before plating. While the asparagus cook, sauté the beet-spaghetti in 1 tbsp. of basting oil. When they are glossy, add the beef stock and cover briefly just until they become crunchy, however, tender. By now your salmon is done, prepare to plate, follow my slide show and enjoy! Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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In a hurry and want to eat something light, however, flavorful? Then trust me, read my mini pork steaks with orzo and fried sweet plantains. It will fulfill you physically and emotionally, and for an economical amount of cash. Better than any fast food restaurant, right? Smile! Approximate prep and cooking time: 30 minutes Approximate Total Cost: $8.95 (or $2.24/serving) Servings: 4 Ingredients 4 regular size pork tenderloins, cut each in 3 small steaks ($3.50) 3 tsps. Angie’s Dried Seasoning or the seasoning of your choice (.60) 1/4 cup of olive oil to season and pan-fry the steaks and plantains ($1.25) 2 ripen plantains (.60) 1 box of Couscous, Mediterranean or Parmesan flavor ($2.50) 1 tbsp. of Fresh rosemary to sprinkle over the couscous (.50) Directions Pat dry the steaks, sprinkle with Angie’s Dried Seasoning or the seasoning of your choice and 1 to 2 tbsp. olive oil. Set aside in the fridge. Cook the Couscous according to the package directions. While the couscous cooks, peel the yellow plantains; start by cutting both ends and make a cut from top to bottom to unwrap the whole peel. Then cut them slanted and brown in a skillet with olive oil. When golden brown, remove and place over paper towel to absorb any oil left. To the same skillet add more olive oil (if needed) and sauté your mini steaks. By now your couscous is done and you should be ready to serve this delicious meal. HACK: If you don’t want the plantains, use broccoli, corn, or any other veggie. Enjoy! I am always looking for ways to cook filet, meats, lamb, chicken and seafood differently. This is one idea that came to me at some point this year and I decided to execute it. It is also on the healthy side. I hope that you like it. Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $24.52 (or $12.26 per serving.) Servings: 2 Ingredients 2 filet mignon cut in half (@ 8.44 ea. = ($16.88) 2 sweet potatoes ($1.10) 1 lb. blue potatoes ($1.50) 1 lb. red potatoes (.99) 2 scallions (.15) 4 tbsp. Parmesan cheese for the wafers ($1.45) 2 cups of chicken broth, to boil the veggies and mash them ($1.20) 3 large fresh oregano leaves you can also use cilantro or basil for flavor (.15) 1/3 cup olive oil to marinate the filets, sauté them and mash the potatoes ($1.10) Salt and pepper to taste Directions Cut each filet in half and season the filet with 1 tbsp. of olive oil, salt and pepper. Wash, peel and cut the veggies. Add the chicken broth to a saucepan and boil the potatoes and herbs in the broth until done. While they cook, start your parmesan wafers; preheat the oven to 400 degrees. Pour a heaping tablespoon of Parmesan cheese onto a parchment lined baking sheet or a silicone baking sheet and lightly pat down. Space each tbsp. about 1/2 inch apart and bake for about 3 to 4 minutes until golden and crisp. Remove from oven and set aside to cool. Now is time to mash each color potatoes separately. Drain the potatoes and save the broth. In three different bowls mash each of the colored potatoes with olive oil instead of butter and use the broth as your liquid. Cover and set aside. Sear the filets on all sides and place in the oven at 400 degrees for about 3 minutes, depending on your oven type. WARNING, THE HALF FILETS ARE SMALL AND COOK FAST, DO NOT LEAVE THEM UNATENDED or you’ll end up with well done filetsJ. Serving: use an ice cream scooper to scoop out each mashed potatoes color and place them in the center of your plates. Follow by one mini filet on each side of the plate and garnish with two parmesan wafers and chopped scallions. Enjoy! No rocket science here, an inexpensive totally complete meal. This is also one of my favorite dishes. Fresh Codfish is intense in flavor and flaky when cooked. My husband loves "Pegao", which is what you get by overcooking the rice so that the grains get stuck in the bottom of the pot making it crunchy. So I made him the "Pegao", and then froze the regular rice version to use later in the week, smile! Approximate Prep and Cooking Time: 35-40 Minutes Approximate Cost: $13.65 (or $6.83 per serving) Servings: 2 Ingredients 2 cod filet (1 1/2 lb.) ($3.75) 1/4 tsp paprika (.20) 1/4 tsp Oregano (.20) 1/4 tsp Black pepper (.20) 8 cloves of garlic (.35) 2 tbsp. fresh chopped Basil (.50) 2 Lemmon (for the salad, to drizzle over the cod when done and for garnish) (.50) 3 tbsp. Parmesan cheese (for the Cod and tomatoes) (.50) 2 tbsp. olive oil (1-to marinate and sauté the Cod and 1 for the salad) (.50) 4 Roma tomatoes, 2 for the salad and 2 to chop and roast ($1.30) 3 mini seedless cucumbers ($1.45) 8 cherries ($.75) 2 cups of spinach ($1.50) 2 tbsp. of Angie’s Basting Oil for the tomatoes (.95) see my link at the end of this post. Additional Salt pepper to taste 1 ½ cups of long grain rice ($1.00) Directions Cook the rice according to the bag directions. Use chicken broth instead of water. Assemble the salad; first add the greens to 2 bowls, the chopped tomatoes, and cucumbers and last, the pitted cherries. Add lemon juice, olive oil, salt and pepper to taste. Refrigerate. Combine the paprika, oregano, black pepper a pinch of salt and 4 cloves of garlic in a bowl for the Cod. To season the cod, brush the top of the fish with olive oil, drizzle lemon juice and then sprinkle the blend of spices on top. Set aside. Wash and cut the tomatoes, drizzle Basting Oil, add 4 chopped garlic salt and pepper to taste. Pan-roast uncovered until done, about 4 minutes, remove from stove and sprinkle cheese on top when serving. Pan-seared the fish uncovered for 5-6 minutes or until is done and flaky. To plate, place the cod first, top it with the pan-roasted tomatoes and sprinkle with cheese. Enjoy! Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I am yet to meet someone who doesn't like Asian cuisine and the myriad of dishes they produce. Today, I am making my own takeout, smile. It’s my deconstructed Asian meal, sort of like a stir fry that otherwise would have been mixed together on top of the rice or even with the rice. In this way, you can taste the sweetness of the scallops without trying to identify what tastes like what! Pour soy sauce over the veggies and rice, either way it’s all good. Approximate prep and cooking time: 35 Minutes Approximate Cost: $14.60 or $4.87/serving Servings: 3 Ingredients 6 large scallops (I use 3 for the photo. Use 2/serving since they are huge @$1.50 ea. =$9) 2 Tbsp. Angie's Dry Seasoning or the one of your choice (.35) 6-9 asparagus ($1.10) 1 red onion sliced (.60) 10 Baby Bella mushrooms ($1.45) 2 Tbsp. olive oil (.60) 1/4 cup soy sauce (or to taste) (.50) 1 1/2 cups of rice ($1.00) Directions Pat dry the scallops and season with 1 Tbsp. of the dry seasoning. Set aside in fridge. Cook the rice according to the package instructions, use beef stock instead of water. Wash and blanch the asparagus in salted water for 3 - 4 minutes, drain, set aside. Add the olive oil to a skillet in med high and sear the scallops, brown outside soft inside. Remove from skillet and sauté the onions and mushrooms, then add the asparagus. You are ready to plate. Pour soy sauce in a small dish; add the scallops, veggies and rice. Enjoy! This is also an Asian recipe that I cook differently each time I make it. It depends on what ingredients I have at home at the time; it could be using pork, carrots, broccoli and onions and scallions; or I could make a green one with chicken, snow peas, asparagus, broccoli and scallions. Regardless of what ingredients I use it always turns out a winner in my family. Just make the rice and have soy sauce available at the dinner table. Done! Approximate Prep and Cooking Time: 35 Minutes Approximate Cost: $16.14 or $2.02/serving Servings: 8 Ingredients 2 large uncooked chicken breasts ($2.50) 1 tbsp. Angie's Dry Seasoning or the one of your choice (.50) 1/3 cup Angie's Basting Oil or plain olive oil (to be used in marinating and sautéing) ($1.50) 1 Goya Beef Bouillon (.25) 3 cups of large grain rice ($2.20) 12 Baby Bella mushrooms ($1.50) 1 lb. Broccoli ($1.69) 1/4 lb. snow peas cut slanted ($1.75) 1 large onion cut in large chunks ($1.00) 10 cloves of garlic (.50) 2 large carrots sliced between 1/2 to 1 inch thick ($1.50) 1/2 cup of Soy Sauce ($1.25) Directions Pat dry and cut the chicken breast in strips. Marinate with basting oil, dry seasoning and chopped garlic, set aside in the fridge. Clean and cut the veggies accordingly, set aside. Cook the rice according to the pack directions, but instead of salt use a Goya bouillon. While the rice cooks, sauté the chicken in the marinate and set aside. In the same skillet, sauté all the veggies, beginning with the mushrooms and carrots, when they are golden, add the onions and the other veggies. If needed add more basting oil to the skillet. When the veggies are done but still crunchy, add the chicken breasts strips to the mix as well as few tbsp. of soy sauce and cook for 2 minutes. Ready to serve on top of rice! Enjoy! I grew up eating this staple dish in Puerto Rico. The traditional recipe's marinate includes some of these ingredients; salt, pepper, oregano, white vinegar, oil, onion rings and garlic. I cook it differently almost every time that I make it. I even have a friend who uses beef filet, they turn out amazing. This is what came out of my brain today. The protein I am using is pork tenderloin that I cut like Bistec. Approximate Prep and Cooking Time: 35 Minutes Approximate Cost: $5.52 or $2.76 per serving Servings: 2 Ingredients 2 cuts of sirloin or pork tenderloin (@.81 ea. = $1.62) 3 tbsp. Angie's basting oil (.90) 1 tbsp. Adobo Goya (.20) 1 large onion (.50) 6 cloves of garlic (.25) 1 tbsp. Red wine vinegar (.15) 1 cup of rice (.90) 1 avocado ($1.00) 6 drops of Ketchup for garnishing Directions Cut pound and season the meat with adobo, basting oil. Cook the rice according to the bag directions but substitute water with chicken stock. Cut the onion and garlic and brown in 1 tbsp. of basting oil. Remove, set aside. Brown the Bistec in the same skillet; it will take about 4-5 minutes. Plate the meat with the smothered onions on top, a cup of rice and an avocado. Garnish with three dollops of ketchup. Done! Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil How Does Avocado Stuffed with Rotisserie Chicken and Feta Cheese Sounds to you for Tomorrow's Lunch?7/15/2016 Friends, its summer time. When the temperature reads 90 plus we all crave for a light yet nutritious lunch and ice-cold lemonade. We also don’t want to spend much time in the kitchen preparing it. So this is a good idea to get out of the kitchen quickly. Approximate Prep Time: 15 Minutes Approximate Cost: $7.00 (or $1.75/serving) Servings: 4 Ingredients I Rotisserie chicken breast cut in cube ($2.00) 3 stalks of celery, chopped (.75) 1 shallot (or onion) (.50) 2 avocados ($2.00) 1 tbsp. olive oil (.40) 1 tsp. Angie’s Dry Seasoning or the one of your choice (.35) 2-3 tbsp. of Tzatziki (or if you don’t have it, use mayo) (. 50) 1 tbsp. of Feta cheese (.50) 1 tbsp. hot sauce Directions Cut the chicken breast in small cubes add to a bowl. Chop the celery and shallot and add to the cubed chicken. Add the olive oil, seasoning, Tzatziki and hot sauce and mix well. Slice the avocados in half, peel them and make a flat cut in the bottom to stabilize them. Use an ice cream scooper to place a ball on top of each half and garnish with feta. DONE! There are unlimited ways to cook chicken breast. I am sure that this one has been done before. However, last night I was looking at my chicken and thinking, I need to come up with something yummy to impress my husband who is not too fond of chicken. So I opened my freezer and there they were, the shrimp looking at me, saying take me, so I did. Then I opened the fridge and saw the sun dried tomatoes jar and my brain went…. OK, I got this! Approximate prep and cooking time: 35 Minutes Approximate Cost: $8.05 or $4.03/serving) Servings: 2 (they are huge and when cut in half you can serve 4) Ingredients 2 large chicken breasts butterflied ($2.50) 4 large shrimp ($2.00) Angie’s Dry seasoning or the one of your choice (.35) 10 pieces of sun dried tomatoes ($1.50) 1 ½ tbsp. of olive oil (.35) Few springs of fresh thyme (.35) 2 tbsp. store bought Pesto ($1.00) Salt & pepper to taste Directions Flatten chicken to 1/4-inches thick. Clean and cut the shrimp butterfly flat and place 2 down in the center of each chicken breast. Season the chicken and the shrimp with my seasoning or the seasoning of your choice. Fold/roll chicken over shrimp and secure with a string. Brush chicken with oil; sprinkle with salt and pepper. Cook in a skillet uncovered, one at-a-time over medium heat. The internal temperature must read 165 degrees. Make sure they have a brownish color outside but don’t overcook them. Remove from skillet and let them rest for 5 minutes. Remove the string, slice and serve. |
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 |