 Yes, Mareikita was sleeping over with her siblings in my home and was so sweet that she decided to make her mother’s coffee cake recipe, but on steroids, smile. She eyeballed just about everything and then added whatever else she wanted too. So, I am giving you the basic original recipe, smile. It was sooo gooood! Category: Breakfast Approx. Prep and Cook Time: 30 TO 40 Minutes Approximate Cost: $7.18 or .72 cents per serving Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 10 generous slices Ingredients 1 box of yellow or white cake mix ($1.50) 1 small box of Jell-O Vanilla Pudding ($1.00) 1 cup of butter milk (or regular milk with 1 tbsp. of lemon juice) (.90) 1/3 cup of vegetable oil (.90) 3 eggs at room temperature (.48) 1 tbsp. each of powder cinnamon, nutmeg, ginger and cornstarch (.45) 2 tbsp. brown sugar (.20) ½ cup chopped nuts (walnuts pecans, almonds, etc.) ($1.25) Directions Start the oven at 350 degrees and oil spray a 9x11 baking pan. Mix the first 4 ingredients listed above with an electric mixer in a bowl. Mix the last 3 ingredients in another bowl and set aside to sprinkle the coffeecake. Pour half the batter in the rectangular baking pan, sprinkle with the cinnamon mix, then add what’s left of the batter on top. Sprinkle again with the cinnamon mix left and swirl with a toothpick. Bake for about 25 to 30 minutes, depending on the calibration of your oven. Enjoy!
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 So, 3 of my 9 grandkids decided they wanted to sleepover their grandparents home without their own parents. (Yep, they wanted to be super pampered, like only grandparents can do, Smile!) And they are not little kids either, they are 16th 19th and 20 yrs. old. That fact is what make us so loved that our older grandkids want to spend quality time alone with us, their grandparents. Love it! Category: Hors d” oeuvres _√__ SIDE __√_ Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.27 OR .78 CENTS PER SERVING Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 8 Ingredients 4 avocados ($5.12) 1 small onion, chopped (.30) 1 med size tomato, chopped (.30) 1 jalapeno, chopped (.25) Lemon juice to-taste (.10) Grind salt and pepper to-taste (.10) Fresh cilantro, chopped (.10) Directions Rinse, pat dry, peel, slice the 4 avocados in half and discard the pits. In a med-size bowl, add all the peeled avocados and mash. Add salt and pepper, mix well. Add the chopped tomatoes, onion and lemon juice, jalapeno, cilantro and mix well. Garnish with a slice of jalapeno and chopped tomato. Now is the best part, get some tortilla chips and/or plantain chips and enjoy. WARNING, This Guac is so addictive that you can’t stop eating it. HA, HA, HA!  The truth of the matter is that we must eat our veggies, the more the merrier and they do not have to be cooked to taste boring. So, it takes a little to add flavor. I just used my basting olive oil, tons of rosemary, a few sprinkles of Roasted garlic and Herbs and oven roasted them. Done! Category: Side Approx. Prep and Cook Time: 45 minutes Approximate Cost: $13.94 or $3.49 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4+ Ingredients 1 cauliflower head, clean and florets detached ($2.89) 1 large broccoli head, rinsed, florets detached and core discarded ($1.50) ½ bag of organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag ($1.45) 1 ½ c. of Brussels sprouts, outer leaves removed, bottoms off and cut in 4 ($1.75) 1 large sweet potato, rinsed, peeled and cut in French fries’ style ($1.10) 3+ med-size beets, rinsed, peeled and cut in half ($2.50) ½ c. Angie’s basting olive oil (or the olive oil of your choice) ($1. 50) 1 large spring of Rosemary (from my garden or purchase to approx. $1.00) 1 ½ tsp. of Roasted garlic and Herbs (.25) Directions (Note: Use one or 2 trays to roast all these veggies.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  I became familiar with the “Poke Bowls” meal style years ago and I must tell you that I can’t get enough of them. I can create any combination of ingredients that I want, put them all in a bowl and BOOM, it is always a hit and so delicious. Therefore, here is more POKE! Smile. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $11.19 or $3.73 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients ½ lb. Ground turkey ($2.80) 1 tsp. Curry (.10) 1 ½ tsp. Turmeric (1 for the turkey and ½ for the quinoa) (.10) 2 tsp. Roasted Garlic and Herbs (1 for the quinoa and 1 for the turkey) (.15) 2 tbsp. Angie’s basting olive oil (1 for the quinoa and 1 for the turkey) (.80) 1 c. Quinoa (1.00) 2 c. chicken stock ($1.50) 5 shitake mushrooms (.60) 1 Avocado ($1.40) 1 Tomato chopped large (.50) 1 15 oz. can black beans, drained, rinsed and drained again ($1.25) 1 8oz. can of sweet corn (drained, rinsed and drained again) (.99) Directions
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  You got my Salmon Hack posted on Tuesday and I though that I should give you one of my salmon recipes so that you can use some of that salmon, smile. I haven’t cook tilapia in a long time but decided to use it in this dish with salmon and the combination turned out to be super delicious and innovative. Give it a shot. Category: Entrée Approx. Prep and Cook Time: under 25 Minutes Approximate Cost: $10.70 or $5.35 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 2 tilapia steaks ($2.50) 1 ½ tsp. Angie’s Dry Seasonings (.20) 2 tbsp. Angie’s Basting Olive Oil (.80) 1 tsp. Turmeric (.10) 1 sweet potato ($1.00) 1 Avocado ($1.50) Chopped green onions to garnish (.10) Directions Clean, pat dry the fish and season with 1 tsp. of my dry seasonings, 1 tbsp. of my basting olive oil and 1 tsp. Turmeric. Refrigerate. Peel the sweet potato, slice in French fries cut style and simmer for few minutes in water until somewhat tender. Drain immediately. Now, sauté the fish until golden, remove from skillet and allow to rest for few minutes. Then, after you sauté the fish, use the same skillet to brown the sweet potato fries. You just want to get the marks on them. By now, slice the avocado and chop the green onions and you are ready to plate. 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  This is no rocket science. You can purchase a reasonable size and priced salmon pack to make 4 meals for 2 people at different times. Category: HACK Approx. Prep and Cook Time: Prep time about 15 minutes Approximate Cost: ($18.96) or $2.37 per salmon filet Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 8 Ingredients 1 pk. of Atlantic Antibiotic Free Salmon ($18.96) Directions Open the pack, pat dry the salmon filet, try to cut 8 reasonable size pieces. (Remember, this salmon will be served with a nice salad and with other sides such as; sweet potatoes, steamed broccoli, yellow rice, or couscous, or Orzo, yellow plantains, tostones, etc.) Next, place 2 filets per meal for 2 people into a Ziploc bag and freeze until the day you plan to cook this meal. Done!  Such a simple combination of seafood and veggies that turned out so delicious and looking pretty good too, don’t you think? smile! The only issue is that it takes time to make it happened, but so worth it! Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $13.85 or 6.93 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 8 extra-large shrimp, tails off ($3.50) Angie’s dry seasoning (1 to season the seafood, ½ for the broth, ½ for Brussels) (.25) 2 ½ Angie’s basting olive oil (1 to season the seafood, ½ for the broth, 1 for Brussels) (.60) 1 tsp. Turmeric (.10) 6 garlic cloves chopped (.40) 2 tbsp. of Julienned Sliced Sun dried tomatoes with its olive oil ($1.00) 1 ½ c. Edamame (.90) 2 c. Brussels Sprouts, buttons and outer leaves off, slice in half and seasoned ($2.50) Chives, chopped to garnish (.10) Directions Pat dry and season the shrimp and salmon, refrigerate. To prepare the fresh seafood broth (or use store purchased), bring 1 c. of water, the shrimp tails, 2 garlic, 1 tsp. of cornstarch, some herbs and ½ tsp. of my dry seasoning. Cook until it thickens and remove from stove. Prepare the Brussels sprouts as mentioned above, sauté until golden brown. Set aside. Meantime, boil the edamame as the package directions indicates until tender. Then drain, add the sundried tomatoes and mix well. Briefly, sauté the chopped garlic and remove from skillet, then add them to your seafood broth. In the same skillet, sauté the salmon and shrimp until golden brown but tender. Now you are ready to assemble the meal, after plating, drip over the salmon and shrimp the seafood broth that is now, creamy gravy. Also, remember that if you need to warm up anything do so before 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 MY ASOPAO (STEW) with RED SMALL BEANS, PORK TENDERLOIN and MOFONGO in 15 to 20 MINUTES. BOOM!7/7/2022  Yes, I heard you. We are all dead busy with work, daily chores, kids, well, you get it. Time to cook should be quick, and the meals nutritious and delicious. Therefore, here is my quick recipe to make sure the family is fed in no time with a homemade meal. Category: Entrée Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $9.00 or $3.00 per bowl Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 generous bowls Ingredients 1 ½ c. of pork tenderloin cut in ½ inch pieces ($4.50) 1 tsp. Angie’s Dry Seasonings (.15) 1 ½ tbsp. Angie’s Basting Olive Oil (.60) 1 tbsp. Granulated garlic (.15) 1 tsp. Turmeric (.15) 1 tsp. Curry powder (.15) 1 tsp. Paprika (.15) 2 tbsp. Dried onion flakes (.15) ½ Roasted red peppers jar, drained (.70) 2 Frozen Sofrito disks (.30) 1 15oz. Red small beans can, drained, rinsed and drained again (1.00) 1 c. Mofongo chips ($1.00) Directions Cut and season the pork, then sauté over medium in its marinate for few minutes. Add all the above listed ingredients, except the mofongo chips, and enough water to cover it. Bring it to a boil, reduce the heat to med low and cook for 10 minutes. Add the mofongo chips and more water if necessary. Cook for 5 minutes until your desired thickness is accomplished. 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  My HUMMUS DEVIL EGG WHITES are lighter, healthier and tastes amazing! This is such a simple yet elegant entertainment hors d'oeuvre plate to either serve at your party or bring to a party. For this new recipe, I removed the yolks, however, I did not mix them in my hummus at all. Instead, I left them whole in the plate as another treat. Category: Hors d” oeuvres Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $4.08 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 15 Ingredients 8 eggs ($1.28) ¾ cup Hummus (1/2 my recipe, see my blog link below) ($2.60) 2 tsps. of chopped scallions to garnish (.10) 1 tsp. of Angie’s dry seasoning (.10) Directions Hard-boil eggs for about 7 minutes in medium heat, remove from burner and allow to rest for about 4 minutes. Drain, shake them in the saucepan to crack the shells and peel. Then slice carefully in half and remove the yolks. (Save the yolks for another meal or collect the all and add in the center of the plate for anyone who wants to eat them. Make my Humus recipe (or use store bought humus, not the same as mine,L, smile) To assemble, pipe humus inside the whites, sprinkle with scallion and my dry seasoning for color and more flavor. Optional, you can top with a slice of roasted red pepper. My Link: Humus: http://www.angieslifehacks.com/cuisine/humus/archives/07-2015 Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings  I decided to make Cuban picadillo today, (my own version, smile) simply because I love it. In the process, I changed some of the traditional ingredients for a healthier picadillo, therefore, I hope that you like it. Category: Entrée Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $9.19 or $4.60 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients ½ lb. 99% fat free ground chicken ($2.50) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tbsp. Angie’s dry seasoning (.30) 1 tbsp. Turmeric (.20) 1 tsp. curry powder (.10) ½ jar of roasted red peppers (drained) ($1.20) ½ c. chicken or beef stock to make it a bit moist (.50) 2 tbsp. dry chopped onions (.20) 2 c. chopped spinach ($1.50) 1 bag of ready to serve Jasmine rice (or you can make rice from scratch) ($2.29) Chopped scallions to garnish (optional) (0) Directions Season the ground chicken with the basting olive oil, dry seasoning, Turmeric and curry powder. Refrigerate. Drain the peppers, slice them, rinse the scallions and chop. Also, chop a bit the spinach. In a skillet over medium, briefly sauté the ground chicken until almost done. Add the chopped spinach and chicken stock. Stir and cook until the spinach looks wilted and dark green and the dish looks moist, not dry. When the turkey is ready, microwave the cooked rice as directed, 1 minute 30 seconds. To plate, add the rice to a soup bowl, top with the turkey and sprinkle scallions. Done! 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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