Sometimes when I come from a trip, I just stop by my favorite grocery store, purchase ingredients in a hurry and go home to make a quick; however, nice meal. It doesn’t take long and our bellies are happy-happy after that. Approximate Prep and Cooking Time: 25 minutes Approximate Cost: $21.00 or $10.50 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 + Ingredients 2 crab cakes ($13.20) 1 pk. of fresh vegetable noodles (butternut squash, sweet potato & carrots) ($6.00) 1 cup of broccoli (.75) 1 ½ tbsp. Angie’s basting oil (.40) 1 tsp. Angie’s dry seasoning (.30) 1 lemon (.35) Directions for the Crab Cakes Sauté in ½ tbsp. of my basting oil until golden, about 5 minutes or less. Remove from skillet and let them rest until ready to serve. Directions for the Vegetable Spaghetti On the same skillet, add 1 tbsp. of my basting oil, the dry seasoning and sauté on med-high until softened, about 4 to 5 minutes. If you like to add a salad or avocado, you’ll have a complete and delicious meal. My Links Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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A mini monster was created in our family. When you ask the grandkids what they want for dinner, they all want Papa’s Ribs. Their “Papa” developed his own southern rub that is to die for. However, don’t expect me to give you his recipe, since he doesn’t give it to anyone, including me. That’s why I had to develop my own; Angie’s Dry Seasoning. Well, I will just give you the other ingredients in this recipe, they are; the rice, and pink beans. Smile! Approximate Prep and Cooking Time: Ribs 3 hrs. + Approximate Cost: $54.00 or $5.40 per serving Difficulty Level: _______Easy __X__ Intermediate ____ Advanced Servings: 10 Ingredients 2 slabs of baby back ribs ($31.50) ¼ cup Angie’s Dry Seasoning (see my link below for the recipe) ($1.50) 3 cans of Goya Pink Beans, drained and rinsed ($3.00) 1 Goya Sazon envelope (.25) ½ (8oz. can) Goya tomato sauce (.55) 1 tsp. Adobo (.30) 1 tbsp. Molido (.30) 1 tbsp. dried onion flakes (.30) ¼ cup water 6 cups of parboiled rice ($2.75) 12 cups of beef broth ($3.50) 2 tbsps. olive oil (.50) 1 Goya Sazon envelopes (.25) 1 tsp. Adobo (.30) 10 ears of corn ($4.00) 4 avocados ($5.00) Directions For the Ribs: Clean the ribs and season with my dry rub or the one of your choice. Refrigerate overnight. The next day, turn the oven 275 degrees and cook the ribs for 3 to 4 hours. For the Beans: Drained and rinsed the beans, add them to a sauce pan with Sazon envelope, ½ can tomato sauce, Adobo, Molido, dried onion flakes and water. Simmer for 15 minutes. For the Rice: Bring to a boil 12 cups of beef broth, add 2 tbsps. olive oil, Sazon envelope, Adobo and 6 cups of parboiled rice. Bring to another boil, reduce the heat to low, cover and cook for 20 minutes. For the Corn: Clean the corn, and boil in salted water until tender. My Link: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Another simple salad that can meet your lunch or dinner side. The fruits make it very refreshing and my simple vinaigrette will save you all the fatty ingredients in those store bought bottles. Enjoy! Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $5.85 or $2.42 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: renders about 2 lunch size servings, or 4 dinner small sides Ingredients 2 c. baby spinach ($1.50) 1 kiwi (.70) 1 peach (.45) 1/4 cup Feta cheese ($1.10) 1 c. Cherry tomatoes ($1.10) ¼ c. Angie’s Vinaigrette (see my link below) ($1.00) Directions Add the spinach to a medium size bowl. Rinse and cut the fruits and tomatoes, add them to the spinach bowl. Prepare and add my vinaigrette to the salad bowl. Sprinkle with Feta cheese to taste. DONE! My Link: Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars Nothing could be simpler than this meal. You worked all day and when is time to make dinner, the last thing you want is to spend a long time in the kitchen, in spite of the fact that you also want a nutritious meal for your family. My post today provides you an idea to make it fast, flavorful and nutritious. Approximate Prep and Cooking Time: 20 minutes Approximate Cost: $5.40 or $2.70 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients ½ Cauliflower head for the steaks ($1.50) 2 Rotisserie chicken breast ($3.00) ¼ c. Angie’s Basting Oil (see my link below) (.50) 1 ¼ tbsp. Angie’s Dry Seasoning (see my link below) (.40) Directions Just cut the chicken breast in bite pieces, slice the cauliflower into steaks about ½ to 1-inch-thick, sauté them in my basting oil until soft and golden brown. Towards the end, add the chicken breasts to the skillet and sprinkle with my dry seasoning to taste. If you want, make a salad and you are done. My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Aren’t you craving a nice white flaky super delicious fish for dinner tonight? Well here is your answer, my recipe will satisfy your cravings and the flavor of the savory seasoned fish, combined with the sweet plantain will leave your wanting more… yeah, next week, smile. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $11.96 or $5.98 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 halibut filets ($8.91) 1 ½ tbsp. Angie’s Basting Oil (see my link below) (.40) 1 ½ tsp. Angie’s Dry Seasoning (see my link below) (.30) 1 Lemon for 2 slices and juice (.50) 1 Avocado cut in half ($1.25) 2 ripe Goya plantains (.60) Directions Season the Halibut with basting oil (or the one of your choice) and Angie’s Seasoning (or the seafood seasoning of your choice). Sauté the halibut until light golden on both sides with 2 slices of lemon. Microwave the ripen plantains. Slice the avocado, plate the meal, squeeze lemon juice over the filets, and enjoy your meals. My Links Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Let’s face it, sometimes we just don’t have time to cook a cake from scratch. That is the only time that you should use a cake mix in a box. However, there’s always a way to make a cake look and taste better. Therefore, I substitute the water with evaporated milk and also used peanut oil. I spread the batter in 2 small size cake pans to make it a 2-tier cake. Then, I made fresh frosting from scratch. Finally, I decorated it with marshmallows and blue Dove chocolates. It was delicious. Who would have thought?????? Approximate Prep and Cooking Time: 45 minutes, baked and decorated. Approximate Cost: $13.16 or $1.09 a piece Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 12 Ingredients for the yellow cake ($4.28) 1 box Classic Yellow Cake ($2.00) 3 eggs (.48) 1 c. Evaporated milk (.90) 1/3 c. Peanut oil (.90) Ingredients for the Dark Chocolate Icing and Decorating ($8.88) 2/3 cups Hershey’s Dark Cocoa ($1.80) 1/3 cup Evaporated milk (.33) 3 cups Powdered sugar ($1.25) 1 stick of unsalted butter – melted ($1.25) 1 tbsp. Pure Vanilla ($2.00) 1 bag of Dove Milk Chocolate bonbons ($1.50) 1 cup of mini marshmellows (.75) Directions for the yellow cake Set your oven at 350 degrees. Lightly coat the bottom and sides of 1-med. and 1-small cake pans with non-stick cooking spray or butter. Make the cake according to the box directions; however, remember to substitute the water for evaporated milk and peanut oil. Bake according to the baking time directions in the package. Cool for 10 to 15 minutes before removing from pans. Directions for the Dark Chocolate Ganache Prepare the icing by using the frosting recipe in the back of the Hershey’s Dark Chocolate Powder box. Is very easy. Spread frosting completely over the larger cake, then place the small cake on top and frost it as well. Cover the seam where the cakes come together with marshmellows and decorate with Dove chocolates. TOO MUCH CORN LEFTOVER FROM YESTERDAY DINNER? THEN MAKE MY CORN AND BASIL LEMON SALAD TODAY!7/17/2018 TIME TO MAKE MY CORN SALAD! So you had a BBQ last night or either purchased and cooked a lot of corn for dinner or a party and have few ears left; however, not enough to use as individual servings. I experienced that time and time again. Since I love corn, I always buy plenty and end up with some left. My simple way to use these few ears of corn is by transforming them into something different the next day. I could do a stew and cut the ears about 2” to look cute in the plate. I also make corn chowder, so delicious. Today though, I decided to do a quick Basil Lemon Salad. The Feta cheese provided the salty punch needed to take it to the next level. Smile. Approximate Prep and Cooking Time: 15 Minutes Approximate Cost: $4.50 or $2.25 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 to 3 servings Ingredients 2 ears of corn ($1.50) 1 Lemon for juice (.50) ¼ c. Feta cheese ($1.45) 1 ½ tsp. Angie’s Dry Seasoning (see my link below) (.40) 1 ½ tbsp. Angie’s Basting Oil (.40) (see my link below) 1 handful of Basil (Chiffonade cut) (.25) Directions Get the 2 cooked corn cobs, cut the kernels from top to bottom trying to keep them together as best as you can. (A serrated knife works best to do this). Place is a bowl or large plate. On a separate bowl mix together the juice of ½ lemon, Angie’s Dry Seasoning and Angie’s Basting Oil (or the oil and seasoning of your choice). Pour over the corn, sprinkle with the Feta cheese and garnish with chiffonade basil and a lemon slice. Enjoy! My Links Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil So, my husband asked me the other night what’s for dinner. I said I have no idea. Then, I went to my kitchen, opened the fridge and saw the rotisserie chicken that I purchased the day before. Suddenly, I yelled, hey, dinner will be ready in 20 minutes, (ha, ha, ha). Friends, this is what I call “a spur-of-the-moment dinner” and in a real hurry,” smile. So good! Approximate Prep and Cooking Time: 20-25 minutes Approximate Cost: $9.68 or $4.84 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 (at 3 enchiladas ea.) Ingredients 1 large rotisserie chicken breast, skinless, shredded (I do this the day I purchase the chicken) ($1.25) 1 small onion (.40) 2 springs of flat parsley (0) ½ cup of cooked rice, quinoa or whatever you have done in the fridge (.30) 6 white corn tortillas (.50) 1 10 oz. can of mild red enchilada sauce ($1.48) 1 cup (or 8 oz.) of Mexican Blend Cheeses ($2.30) 1 avocado ($1.25) 2 red mini sweet peppers (.35) 2 cups of organic baby spinach ($1.50) Salt and pepper to taste (0) 2 tsp. olive oil (.35) Directions Chop the onion, parsley, and shred the chicken breast if you haven't done it before. Add to a cooking pan and pour 1/3 cup of the enchilada sauce and mix well. Add 1/3 cup of cheese, mix. Put a couple of tbsp. of the sauce in the bottom of a glass baking Pyrex mold. Assemble the enchiladas by placing a heaping tbsp. of the enchilada filling in the middle of the corn tortillas and try to roll them as best as you can, placing them seam side down in the baking dish. Pour remaining sauce over and then the remaining cheese on top. Bake for about 10 to 15 minutes. To plate, bring 1 cup of baby spinach to each plate, top with half an avocado, one pepper sliced in half and drizzle 1 tsp. of olive oil over each salad. Add salt and pepper to taste. Simple fresh ingredients make the best meals. Not only the flavors become intense, but kitchen time is reduced to few minutes. You’ll have a complete meal in no time. Boom! Approximate Prep and Cooking Time: 35 minutes Approximate Cost: $13.87 or $6.94 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 med size ahi tuna steaks ($8.50) 3 large red potatoes (.75) 1 stalk of celery (.20) 2 hardboiled eggs (.32) 1 ½ tsp. Adobo (1 for the tuna and ½ for the potato salad) (.35) ¼ cup Feta cheese ($1.20) 1 tbsp. Angie’s basting oil (or the one of your choice for the tuna) (.40) 1 tsp. Angie’s basting oil (or the one of your choice for the potato salad) (.40) 2 tbsp. Tzatziki Sauce (.50) 1 avocado sliced in half ($1.25) Directions Season the tuna with 1 tsp. Adobo and 1 tsp. of basting oil. Wash, dice the potatoes and cook in salted water until soft. Meantime, chop the celery and hardboiled eggs, add to a salad bowl combined with Tzatziki Sauce, Feta cheese, 1 tsp. Angie’s basting oil, ½ tsp. of Adobo and fold carefully ensuring all the ingredients are mixed, sprinckle a dash or paprika. Refrigerate. In a skillet on medium high heat, sear the tuna on both sides, leaving the center pink. Remove from skillet and allow to rest for about 4 minutes before serving. Time to enjoy this meal. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Seared Scallops and Crab Cakes, Roasted Parmesan Asparagus, Beets & Avocado will make any dinner celebration a hit, plus a nice bonus, these ingredients are pretty healthy and look awesome on the plate. Sometimes we need to reward ourselves for all we do, smile. Yes, let’s all have a day of ME, MYSELF and I, please! Approximate Prep and Cooking Time: 45 minutes Approximate Cost: $21.99 or $11.00 per serving Difficulty Level: _____Easy X Intermediate ____ Advanced Servings: 2 Ingredients 4 crab cakes ($9.75) 6 scallops $6.49 1 tbsp. Lemon pepper (.30) 2 tbsp. Olive Oil (.40) 1 cup cubed Beets ($1.20) ½ lb. asparagus ($1.25) ¼ cup of Parmigiano Reggiano cheese ($1.35) 1 Avocado cut in half ($1.25) Directions
Enjoy the fun! |
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 |