 This is just my simple variation of the regular filet mignon wrapped in bacon. The plantains (Tostones), fried in little olive oil are crunchy and fantastic. The bed of sautéed beet spaghetti noodles as well as the mushrooms and capers complete this nice meal. Category: Entrée Approx. Prep and Cook Time: 45 minutes Approximate Cost: $27.19 or $13.60 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 2 Ingredients 2 filet mignon steaks ($15.00) 1/2 lb. Asparagus ($1.99) 10 Baby Bella mushrooms, sliced ($1.50) 1/2 lb. Beet-Spaghetti ($3.70) 5 large green plantains “Tostones” (peeled, and cut in 1 “rounds) ($1.15) ½ c. olive oil (to fry the plantains just as you would French fries) ($1.50) 1 ½ tsp. Angie’s dry seasoning (.25) 2 tbsp. Angie’s basting oil (.65) 3 slices of Manchego cheese ($1.20) 1 tbsp. capers (drained and rinsed) (.25) Directions Season the filets with 1 tbsp. Angie’s dry seasoning and 1 tbsp. Angie’s basting oil. Rinse the asparagus, blanch in salted boiling water for few minutes, drain set aside. In a skillet, add 1 tbsp. Angie’s basting oil and sauté the beet noodles until tender but firm and add about 1/2 tsp. or more of Angie’s dry seasoning. Set aside. In the same skillet, add 1 tbsp. of Angie’s basting oil and sauté the mushrooms, remove set aside. In the same skillet, pan-sear the filet in their marinade to golden brown on both sides, but medium well inside. Add the already sautéed mushroom and capers and top with Manchego cheese slices. Remove from the heat and let them rest for 10 minutes. While the beef rest, sear the blanched asparagus for about 1 minute, remove set aside. Pan fry the plantains in olive oil and start preparing all the warm ingredients to plate. (Remember: Once you fry the plantains, you must press them flat and then fry them a second time for crispiness.) 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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 Aren’t all these ingredients together mouthwatering, yes and especially when you combined them with fresh fruits. The presentation is appealing and I can assure you that very few people will refuse to eat them, smile. Category: Dessert Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $9.50 or $1.19 per cookie ice cream sandwich Difficulty Level: Easy Allergens, Other: (You can substitute the all-purpose flour for Gluten Free) Servings: 8 cookie ice cream sandwich Ingredients 1 ¾ cups all-purpose flour (.95) ½ tsp. baking powder (.15) ½ tsp. baking soda (.15) ½ tsp. regular salt (I use Kosher) (.10) 1 stick of unsalted butter (make sure is at room temp. before using it) ($1.31) ½ cup brown sugar (.30) ½ cup granulated white sugar (.30) 2 tsp. good vanilla ($1.98) 1 large egg (.16) 1 cup semi-sweet chocolate chips ($1.35) 2 c. chocolate ice cream ($1.50) Strawberries and pineapple to taste ($1.25) Directions
HACK: I used only butter for my recipe, however, if you want more crunchiness, use ½ butter and ½ Crisco shortening. (I prefer not to use this method.)  It doesn’t get simpler than this. Marinate the fish, cook the corn, steam the broccoli, and slice the avocado and lemon. Boom, dinner is ready in under 30 minutes. Category: Entrée Approx. Prep and Cook Time: 25 minutes Approximate Cost: $9.94 or $4.97 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 Mahi-Mahi fish filet ($3.99) 2 tbsp. Angie’s basting oil (.80) 1 tsp. Roasted garlic and herbs (.20) 1 tsp. Jalapeno seasoning (.20) 2 corn ears ($1.00) 2 c. Broccoli florets ($2.00) 1 Avocado ($1.25) 1 lemon (.50) Directions Marinate the fish with my basting oil, roasted garlic and herbs and jalapeno seasoning. Cook the corn in boiling water until tender, about 15 minutes. Steam the broccoli until bright green. Slice the avocado and lemon. Sautee the fish in its marinade until cooked, do not overcook it! Now you are ready to plate. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Ever since I discover Poke Bowls I became a top fan of them. The idea of dumping everything you love in a bowl feels so pleasant and comforting. So, every time that I have the opportunity to get away with a dish that gathers all the ingredients inside a single bowl, I do it. Smile. Category: Entrée Approx. Prep and Cook Time: 35 minutes Approximate Cost: $10.44 or $5.22 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients ½ lb. 95% fat free ground chicken ($2.50) 1 Goya navy beans can, drained and rinsed (.99) 2 tbsp. dry onions (.70) 2 tbsp. Angie’s basting oil (.80) 1 ½ tsp. Sazon All-in-One seasoning (.25) 2 c. broccoli florets ($2.00) 2 eggs poached soft (.32) 1 bag of basmati brown rice ($2.48) 1 tbsp. Soy sauce (.20) 2 tsp. Lemon juice (.20) Directions Season the ground chicken with the dry onions, my basting oil and Sazon All-in-One seasoning. Cook briefly in a skillet, then add the drained and rinsed can of navy beans. Stir until all ingredients are combined. On a separate skillet, with ¼ c. of water steam the broccoli briefly until it turns bright green. Remove and set aside. In the same skillet over med-heat add another ½ c. of water and 2 tsp. white vinegar. Bring to a light simmer, with a spoon stir the water in one direction to make a circular spin and immediately and ever so carefully add the egg in the middle. (one at a time) until it cooks to your liking. (I like it almost done since I don’t eat raw eggs.) The circular spin will keep it in one rounded form. The basmati rice cooks in the microwave in 1 minute, 30 seconds, therefore, cook it and start plating your bowls; scoop rice in the bottom, add the chicken/beans mix on the side, soy sauce, lemon juice, garnish with broccoli florets and basil, then top with the egg and if you wish to go a step further, which I do for my husband, add hot sauce and lots of pepper. Smile.  Yes, I do my best to cook salmon weekly, since it’s so rich in omega-3. However, one must be creative to come up with different ways to cook this amazing fish. Therefore, today, I decided to make it in salmon-balls. I somewhat mimic what I do when I make crab cakes and they turned out wonderful. It takes a bit more time but is worth it! Category: Entree Approximate Prep and Cooking Time: 45 minutes. Approximate Cost: $16.38 or $5.46 per serving Difficulty Level: Intermediate Servings: 3 or approx. 4 salmon balls per serving INGREDIENTS for the SALMON-BALLS ($6.96) 2 salmon filet, skinned (cut in cubes) ($4.50) 3 tbsp. Panko bread crumbs (.25) 1 egg (.16) 1 tsp. chopped dry onion (.25) 3 large green onions, chopped (.25) 1 tbsp. Roasted Garlic and Herbs (.25) 1 tsp. smoked paprika (.20) 1 lemon (.40) 2 tbsp. olive oil (to sauté them) (.70) INGREDIENTS for my SPICY TZATZIKI SAUCE ($1.30) 4 tablespoons Tzatziki (.35) 1 tbsp. fresh lemon juice (.30) 1 tsp. hot sauce (.15) ½ tsp. Roasted Garlic and Herbs (.20) ¼ cup fresh parsley, chopped (.30) Directions In a food processor, add cubed salmon and pulse until coarsely ground. Add to the ground salmon, panko bread crumbs, green onions, egg, chopped dry onion green onion, Roasted Garlic and Herbs and smoked paprika. Mix thoroughly. With a small size ice cream scooper, scoop the mixture into small 1” balls and place them on a dish. You should have approximately 10 to 15 salmon balls. Sauté the balls in a skillet with olive oil until no longer look pink. Remove your salmon balls from the skillet. Serve with my spicy Tzatziki sauce, couscous, avocado cubed and a salad. Enjoy! Spicy Tzatziki Sauce Directions Into a small bowl add the hot sauce, Tzatziki, lemon juice, roasted garlic and herbs, chopped parsley and green onions and stir until smooth. If it’s too thick for you add few drops of olive oil or more lemon juice. EXTRAS…$8.12
 We all love bananas with peanut butter. However, when they are combine in a cupcake is simply fantastic. Recently, I was looking at my banana cupcake recipe and my daughters Neshy and Suzy recipes and decided to do a test to make the cupcakes texture more cake-like. Therefore, I used cake flour instead of all-purpose flour for a soft texture. I used peanut oil instead of butter for a super moist cupcake. Finally, I added Banana Liquor instead of vanilla. (After all, vanilla is 35% (70 proof) alcohol. I researched it, and this amount is 5 times an average beer and over twice what most wines have. (But most, if not all of the alcohol is gone once you cook it.) My peanut butter banana cupcakes came out moist and delicious. The texture was soft and you could feel the banana chunks. My perfect peanut butter and banana combination cupcakes. Then, I gave them to people that I love. Boom! Category: Dessert Prep Time and Cooking Time: Under 45 minutes Approximate Cost: $6.12 or .36 cents per cupcake Difficulty: Easy Allergens: Contains wheat, eggs, peanuts, milk Servings: Approx. 17 cupcakes Ingredients for the Cupcakes ($4.32) 1 ½ c. + 2 tbsp. of Swans Cake Flour (.90) ½ tsp baking powder (.10) ½ tsp baking soda (.10) ¼ tsp salt (10) 1/3 c. peanut oil (.31) ½ c. granulated sugar (.25) ¼ c. brown sugar (.30) 2 eggs (.32) 1 tbsp. Banana liquor (I used BOLS Crème De Bananes Liqueur from Holland) ($1.00) 1/3 cup milk (.20) ¾ c. mashed bananas (its approx. between 2-3 brown bananas) (.75) Ingredients for the Peanut Butter Frosting ($1.80) ½ c. unsalted butter, at room temperature totally softened (1 stick) ($1.10) ½ c. peanut butter (you can also use super crunchy for more texture) (.50) 3 cups powdered sugar ($1.50) 2-3 tbsp. evaporated milk (add as much as you need based on the consistency you like) (.20) Directions for the Cupcakes
Directions for the Peanut Butter Frosting
Done! MY SUPER DELICIOUS and EASY ORANGE ROUGHY RECIPE, OVER A BED OF COUSCOUS, with AVOCADO! YUMM!8/15/2019  Ever wonder about the best thing of the flaky Orange Roughy? It absorbs the seasonings well and cooks real fast. I decided to cut my filet in small rectangles to serve as a fish tower over a bed of roasted garlic and olive oil couscous, which incidentally, cooks in 5 minutes. You could have a whole dinner ready in 15 to 20 minutes. Impressive right? smile. Category: Entree Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $9.04 or $4.52 per serving) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 large Orange Roughy file cut in rectangles ($20.00/per 5 frozen filet) ($4.00) 1 tbsp. Roasted Garlic and Herbs (.30) 2 tbsp. Angie’s Basting Oil (for the fish marinade) (.60) 2 tsp. Angie’s Basting Oil (for the couscous) (.45) 1 box of couscous ($1.99) 1 avocado ($1.25) 1 lemon (.45) Directions Cut the filet in small rectangles, you should get between 6 and 7 good size rectangles. Season with my basting oil and Roasted Garlic and Herbs. Refrigerate. Prepare the couscous according to the instructions in the box. (very simple) Sauté the fish in its own marinade oils until cooked and lightly golden. Slice your avocado and lemon. DONE!  No, this is not my daughter’s recipe. However, she found it on-line, loved it and made it for me. The cookies are delicious, nutritious and gluten free. Better yet, she recorded the process so that I can share it with all of you today. Incidentally, the ASL logo on the coffee mug next to the cookies shows the sign for Starbucks in American Sign Language. I am so happy that the company decided to open the only Starbucks Signing Store, near Gallaudet University in Washington, DC and staffed it with 25 employees from across the country, who are partially or fully deaf and who communicate in American Sign Language with all customers. BRAVO STARBUCKS! Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.00 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 12 cookies (or 4 servings of 3 cookies each) Ingredients 1 lemon (for the juice and zest) (.50) ¼ c. Maple syrup ($1.00) 1 c. almond flour ($1.50) Directions Rinse, pat dry, zest the whole lemon and extract the juice. Set both aside. Measure the flour and add to a med-size bowl. Add the lemon juice, zest and maple syrup. Whisk by hand until all ingredients blend together and are well incorporated. Shape the dough into a ball, wrap in plastic wrap and place in your freezer for about 10 minutes to get a bit firm. Preheat oven at 350 degrees. With an ice cream scooper, scoop the dough into a cookie sheet (approx.12 balls) By using a fork slightly dipped into water, press the cookie down as you would a peanut butter cookie, in a criss-cross pattern. Place in a lightly greases cookie sheet. Bake between 10-12 minutes. Remove from oven, allow to rest to cool down before removing them from the cookie sheet. When totally cold, sprinkle powder sugar all over. Enjoy!  One of my favorites, or perhaps, my favorite cake. I have been making this cake for so many years that it is now a member of my family, smile. Ponqué is such a moist, sweet and flexible nice cake to make. You can eat it right after baking it without icing or soaking it with your favorite flavor simple syrup. Or, you can make it as fancy as a wedding cake in tiers. Approximate Prep and Cooking Time: 45 minutes to 1 hour Approximate Cost: $11.16 or $1.12 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 10 Ingredients for the Cake 1 ½ c. organic sugar (.60) 2 ¼ sticks of unsalted butter at room temperature ($2.25) 6 egg yolks (.96) 2 c. self-rising flour or cake flour (.75) 1 tbsp. Sweet Chocolate Almond liquor ($1.00) 1 container Whipped Cream ($1.85) 1 lb. fresh strawberries ($1.45) Ingredients for the Sweet Chocolate Almond liquor syrup ½ c. granulated sugar (.30) ½ c. water (0) 2 tbsp. Sweet Chocolate Almond liquor ($2.00) Directions Preheat the oven at 235 degrees. Butter the baking mold you will use. Set aside. Shift the flour. Separate the yolks from the whites. In a med. size bowl beat the butter and sugar, then add the yolks one at a time. Add 1 tbsp. of Sweet Chocolate Almond liquor. Add the flour and mix just enough to blend. Beat the egg whites in high for about 4 minutes. Then fold them into the flour mix until blend. Pour into the baking mold, tap it several times to remove any air bubbles. Bake at 325 degrees for about 40 to 45 minutes, until the center of the cake is done. Then remove from oven and let it cool before pouring the Sweet Chocolate Almond liquor syrup. The syrup renders about ¾ c. While the cake bakes, prepare the Sweet Chocolate Almond liquor simple syrup by combining ½ c. of water and ½ c. sugar in a saucepan over med heat. Sir until sugar dissolves and cool completely before you add the liquor and pour it over the cake. Let it sit for about 20 minutes before Serve with fresh strawberries and whipped cream. YUMMMMM!  I was so excited to come back home from a trip, went to my veggies garden and found these beauties waiting for me. They are 100% organic, since after I begin the season with a great garden top soil, I only need to water them daily. Tomatoes drink water like there’s no tomorrow! So, I decided to make a fresh simple salad using my garden tomatoes, my banana peppers, my jalapeno peppers my basil and a purchased onion. Then, I just drizzle balsamic vinegar, olive oil, salt and pepper. Done. Category: Salad-Side dish Approx. Prep and Cook Time: 10 minutes Approximate Cost: .95 cents Difficulty Level: Easy Allergens, Other… Gluten Free, Vegetarian Servings: 2 Ingredients 3 garden tomatoes (0) 1 banana pepper (0) 1 jalapeno pepper (0) Fresh basil leaves (0) Juice of ½ lemon (.20) 2 tbsp. extra virgin olive oil (.50) 1 tbsp. balsamic vinegar (.45) Salt and pepper to taste (0) Directions Rinse all the veggies, pat dry and slice to your liking. Combine the lemon juice, extra virgin olive oil, balsamic vinegar, salt and pepper to taste, whisk and drizzle all over. Refrigerate until serving time. Done! |
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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