Yeah, s’mores are a must when we go camping. There’s nothing better than roasting marshmallows in an open fire and combine it with chocolate, graham crackers, family and friends. However, my s’mores fudge cake is just as awesome, even though I am using a cake from a box. The only difference is that it is served more elegantly than the traditional s’mores, smile! Better yet, my Isabelita help me to make it. Priceless! Category: Dessert X Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $14.16 or $1.42 per serving Difficulty Level: Intermediate Servings: 10 Ingredients for the Frosting ($6.63) 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) Directions for the Frosting Follow the icing recipe in the back of the Hershey’s cocoa powder box. Ingredients for the Cake ($3.28) 1 box of chocolate fudge cake ($1.50) 3 eggs (.48) 1 c. evaporated milk (.70) 1/3 c. peanut oil (.50) Oil or butter to grease the baking pan (.10) Directions for the Cake Follow the instruction in the back of the cake box, and use my listed ingredients instead. Extras ($4.25) 1 c. Strawberries ($1.15) ½ c. blueberries ($1.15) 1 bag of mini marshmallow’s ($1.95) Once the cake is done, remove from mold and slice it across to fill it with frosting. Place the cake back together after filling it and then spread more frosting on the top. Place all the marshmallows to cover as much as you can. Heat your broil until ready and then place the cake with the marshmallow’s inside. WARNING! IT TAKES JUST SECONDS TO GET GOLDEN. SO, PUT THE CAKE IN, LOOK THROUGH THE OVEN GLASS AND IN NO TIME, (perhaps 4 to 5 seconds) TAKE IT OUT OR IT WILL BURN. Alright, once the cake is out of the oven and the marshmallows are beautifully golden and a bit charred, melt some of the leftover frosting in the microwave and drizzle it all over the top. Time to enjoy this beauty!
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MORE of my ROTISSERIE CHICKEN in RED ENCHILADA SAUCE, this time with COUSCOUS, KALE and AVOCADO!7/19/2019 Yes, my friends, this is my lean and simple idea of enchiladas, with the flavors; however, without the extra calories that we don’t need. Is just my variation to a nice dish that you can go back next time and make it the traditional way, with the corn or flour tortillas and the cheeses. Category: Entree Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $7.82 or $3.91 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 1 box of Parmesan couscous ($1.99) 1 large rotisserie chicken breast, skin removed ($1.25) 1 10 oz. can of mild red enchilada sauce ($1.48) 2 cups of organic kale ($1.50) 2 springs of flat parsley, chopped (0) 2 tsp. olive oil (.35) 1 avocado ($1.25) Directions Prepare the couscous according to the instructions in the back of the box. (Is very simple and takes no time.) Slice the chicken breast diagonally and add to a cooking pan. Pour the enchilada sauce and chopped kale, and mix well. Cook in med-low until the kale wilts in the sauce, about 3 to 4 minutes. To plate, slice the avocado and follow my slide presentation. This is such a simple meal. Pork tenderloin is very versatile and you can make so many different meals using any recipe of your choice. Me? I love to season them with my basting oil and Angie’s seasoning, oven roast them and I am done. Category: Entree X Approx. Prep and Cook Time: Between 40 to 45 Minutes Approximate Cost:$16.33 or $3.27 per serving Difficulty Level: Easy ___ Intermediate X Advanced____ Allergens: Gluten Free X excluding the biscuit Servings: 5 servings + Ingredients for the Tenderloins ($7.40) 2 pork tenderloins ($6.50) 3 tbsp. Angie’s Basting Oil (.55) 1 ½ tbsp. Angie’s Dry Seasoning (.35) Directions for the Tenderloins Preheat oven at 400 degrees. Clean the tenderloins of all fat, if any and season well. Place in baking pan, roast between 15 to 35 minutes, depending on the thickness of your tenderloin. Remove from the oven. To ensure they are fully cook, the inside temperature must read 160 F (medium). Remember, pork must be fully cook. Allow the tenderloins to rest for about 10 minutes, transfer to a cutting board and slice them. Ingredients for the Yellow Rice ($2.60) 2 c. Parboiled Rice ($1.50) 4 c. water (0) 2 Sazon envelopes (.40) 1 tbsp. Angie’s Basting Oil (.35) 1 tsp. Angie’s Dry Seasoning (.35) Directions for the Yellow Rice In a med. saucepan over med. heat, add the Basting Oil, when sizzling, add the rice and stir as if you are sautéing it for few minutes. Carefully, add the water, Sazon envelopes and Angie’s Dry Seasoning, stir. Bring pan to a simmer, reduce heat to low, cover and cook for 20 minutes. Ingredients and Directions for the Brussels Sprouts ($3.59) 1 bag 1-lb. Brussels Sprouts ($2.99) 1 tbsp. Angie’s Basting Oil (.35) ½ tsp. Angie’s Dry Seasoning (.25) Clean the Brussels sprouts thoroughly, discard all exterior leaves, cut in half and sauté until golden brown in the basting oil. Ingredients and Directions for the Red Lobster Biscuits ($2.74) (Follow the directions in the back of the box) 1 box of Red Lobster Biscuit ($1.99) ½ c. shredded cheddar cheese (.75) 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 I make a lot of cauliflower rice at home from scratch. Recently, since I had other veggies in the fridge, I ventured into my NEW Cauliflower-Broccoli rice, and it was awesome. Then I though, why not continue the craziness? So, I decided to experiment with other veggies to see what could come out. I was very pleased with the end result. My NEW Rainbow Carrots-Broccoli and Cauliflower Rice was born, and is to die for. Category: Side Dish Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $5.80 or $2.90 Difficulty Level: X Easy ____ Intermediate ____ Advanced Allergens, etc.: Gluten Free X Vegetarian X Servings: 2 servings Ingredients (renders 2 cups) ($3.30) 3 large rainbow carrots (chopped) (.70) 1 c. broccoli florets (large) ($1.10) 2 c. cauliflower, cut in florets ($1.50) Directions Prepare all the veggies, rinse, pat dry, peel, and chop accordingly. Place in the food processor and process until the pieces are small; however, not mushy. You can use this rice with meats, chicken, and any protein you like. Here is my recipe to make this side. Recipe Rainbow Carrots-Broccoli and Cauliflower Rice (2.50) 2 cups Rainbow Carrots-Broccoli and Cauliflower Rice ---- 1 ½ tsp. Angie’s Basting Oil (.30) 6 cloves chopped garlic (.30 8 chopped baby Bella mushrooms ($1.35) ½ tsp. lemon pepper (.15) 1/4 to 1/2 cup chicken stock (.40) Directions Add my basting oil to a skillet to sauté the chopped mushrooms and garlic until golden. Add the Rainbow Carrots-Broccoli and Cauliflower Rice to the skillet and stir to combine the ingredients. Add the lemon pepper and chicken stock just to help soften the rice, stir and cook uncover until the stock reduces and the veggies become a bit tender; however, not mushy. DONE! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I simply love crab cakes, either if I make them at home or purchase them at Wegman’s, my favorite grocery store. Wegman’s signature crab cakes are amazing. You will not find unnecessary ingredients and the little fillings let the crab meat to stand out. (No, I don’t get paid by them, smile!) Today I am using their crab cakes. Approximate Prep and Cooking Time: Approximate Cost: $19.80 or $9.90 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 crab cakes ($14.00) 2 cups of riced cauliflower ($1.50) 10 cherry tomatoes (.90) ½ onion, sliced (.30) 5 cloves of chopped garlic (.30) 5 Dry Shitake mushrooms hydrated in warm water and chopped (.70) 1 handful of Italian parsley to garnish (.30) 1 ½ tsp. Angie’s basting oil for the rice, and to cook the crab cakes. (See my link below) (.30) 2 tbsp. Beef broth (.20) 1 tsp. Paprika (.15) 1 tsp. Adobo (.15) 1 Avocado ($1.00) Directions In a skillet with basting oil, sauté the onion and garlic. Hydrate the mushrooms, then cut them up and add them to the sautéed onions. Cut the tomatoes and add them to the sautéed onions and garlic. Add the cauliflower rice, adobo, paprika and beef broth. Stir. Cover and cook in low for about 2-3 minutes until tender; however not mushy. Finally, cook the crab cakes in med. until golden brown in both sides. Slice the avocado, throw some parsley leaves and cauliflower rice to the plate. Done! Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil This is such a nice vegetarian dish, or if you will, a healthy side to go with any protein. I use a lot of dry seasonings in my cooking because they provide an intense flavor to my meals, either to stand-alone vegetables, seafood or meats and poultry. That is not to say that I neglect my favorite, fresh garlic, smile. Approximate Prep and Cooking Time: 35 to 45 minutes Approximate Cost: $7.00 or $3.50 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Allergens: GLUTEN FREE Servings: 2+ Ingredients 11 Brussels sprouts, clean and outer leaves removed ($1.25) 2 med. size sweet potatoes, peeled and cut in 1” cubes ($1.10) 2 large beets, peeled and cut in 1” cubes ($1.45) 1 head of garlic, just cut the top and wrap in foil paper. (.35) 1 tsp. dry roasted garlic and herbs (.30) 1 tsp. dry garlic jalapeno (.30) 3 ½ tbsp. Angie’s basting oil divided ($1.00) 1 avocado ($1.25) Directions Preheat the oven at 350 degrees. Clean the Brussels sprouts and remove outer leaves. Peeled and cut in 1” cubes the sweet potatoes. Peeled and cut the beets in 1” cubes. Cut the top of the garlic head, place in a foil paper bowl and add ½ tbsp. basting. Separate the beets, sweet potatoes and Brussels sprouts in foil paper bowls, add 1 tbsp. of basting oil to each veggies and place them all in a baking pan. Roast until the veggies are tender, between 35 to 45 minutes, depending on your oven. Remove when done, serve with your favorite meal or as stand alone. Is just a matter of chopping few ingredients, drizzle some vinaigrette and boom, lunch or dinner side salad is ready for 2 people. Perhaps you can take it to work, or eat it at home by your pool, or at the beach or in your awesome garden or, well, you get it, eat it anywhere, anytime. Smile. Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $5.30 or $2.65 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 c. Baby spinach ($1.00) 2 Beets (.50) 1 Carrots (.20) 2 Egg (.32) 6 vine tomatoes ($1.00) ½ orange pepper (.30) ¼ c. seedless grapes (.98) ¼ c. Angie’s Vinaigrette ($1.00) Directions Hard-Boil the eggs for 5 to 7 minutes, peel, slice, set aside. Rinse the grapes, carrot, tomatoes, pepper and cut them accordingly. Cut the pre-cooked beets in cubes. Add spinach to two med-size bowl and place the veggies around the bowls by group. (since this is not a mixed tossed salad) Place the sliced boiled egg in the middle, serve. I used my vinaigrette; however, you can use the salad dressing of your choice. Enjoy! My Link: Angie’s Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars What a good looking meal. Not only is good looking but also, super nutritious and healthy. On top of that it only cost pennies to make. Bingo! Approximate Prep and Cooking Time: 35 to 40 minutes Approximate Cost: $9.79 or $4.90 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 1 salmon steak cut in cubes ($2.25) 1 corn on the cob (.30) 1 Quinoa-Brown Rice-Rosemary-Olive Oil box ($1.99) 2 large broccoli pieces cut into florets ($1.20) 5 Garlic, chopped (.30) 1 Onion, chopped (.35) 3 tsp. Angie’s basting oil (1 for the quinoa, 1 for marinating the salmon, 1 to sauté veggies) (.65) 2 tsp. Weber Roasted Garlic and Herbs (1 for marinating the salmon, 1 to sauté veggies) (.30) 1 Goya can Chickpeas, drained, rinsed and drain again ($1.00) 1 red fancy pimento sliced in strips (.20) 1 avocado ($1.25) Directions Cook the quinoa according to the packet directions. Everything is included in the box and it cooks in about 30 minutes. Also, boil the corn until tender, about 10 minutes. Meanwhile, season the salmon cubes with my basting oil and Roasted Garlic and Herbs. Refrigerate. Add basting oil to a skillet, to sauté chopped onion, garlic, broccoli florets and garbanzo. Remove and saute the Salmon cubes. Mix together the salmon with the cooked garbanzo mixture and stir. The quinoa is done by now, so slice the avocado and start to plate. Garnish with the red fancy pimento slices, Done! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I found these cuties in the grocery store; Golden Crispy Crowns and no, they are not tater tots, they are their cousin, ha, ha! So, I purchased them and stored in my freezer for when the “nietos” come to visit, I'll cook it for them to make them happy, happy. Little did I know I was going to use some of them in a hurry meal, and it was super yummy, SMILE! I will use them again and again, you’ll see. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $17.10 or $4.28 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 Ingredients 1 lb. 99% fat free ground chicken ($5.00) 1 tbsp. minced garlic (.15) 1 tbsp. Angie’s basting oil (.40) 1 tsp. Paprika (.25) 1 tsp. Adobochón Bohío (.25) 1 tsp. Alcaparrado olives (.25) 1 c. low sodium chicken broth (.60) 1 cube frozen sofrito (.25) 1 cube frozen Culantro (.25) 12 baby Ore-Ida Golden Crispy Crowns pieces ($1.00) 1 avocado ($1.25) Directions 1. In a medium size skillet in medium high, add my basting oil and sear Crispy Crowns pieces. Remove and set aside. 2. To season the chicken, add to a bowl the ground chicken, minced garlic, paprika, and Adobochón Bohío. 3. Add the chicken mixture to the skillet where you seared the Crispy Crown pieces, under med-high, stir then add the alcaparrado olives, low sodium chicken broth, 1 cube frozen sofrito, 1 cube frozen Culantro. 4. Stir to combine all the ingredients. Bring the heat to low and allow to simmer for 15 to 20 minutes to thicken a bit. When ready to plate, warm up the Crispy Crown pieces, slice the avocado and you are done. HACK: You can serve my Picadillo over a bed of my sofrito-yellow rice. Sofrito Yellow Rice Recipe Ingredients ($6.60) Serves 4 plus 2 cups of parboiled rice ($1.80) 4 cups of chicken stock ($2.50) 1 Sazón envelope (.25) ½ chicken bouillon envelope (.20) 2 tbsp. olive oil (.70) 1 tbsp. dry onions (.35) 1 tbsp. dry garlic flakes (.35) 1 cubes of Molido/Sofrito (.15) 2 Bay leaves (.15) 1 tbsp. dry cilantro (.15) Directions Add to a medium size pot the chicken stock, Sazón envelope, chicken bouillon envelope, olive oil, dry onions and garlic flakes, 1 cubes of Molido/Sofrito and Bay leaves. Bring all ingredients to a boil. Add the rice and stir well until all ingredients are combined, then bring it to another boil. Reduce the heat to low, cover the pot and cook for 20 minutes. My Link: Angie’s Basting 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 |