In rare occasions I use recipes that are not mine originally. This is one of those times. I have this recipe for years. A friend gave it to me handwritten and said “you have never tasted a pie like this in your life”. She was right, this recipe is not what you expect when is served to you as a “pie”; however, it is so deliciously good. It’s been said that this recipe originated over 50 years ago as a specialty pastry of a nice hotel in Kentucky, (I Google it and it is the Melrose Inn, Prospect, Kentucky). Also, that the recipe is/was top secret. Therefore, my friends, my dessert today could be the real thing or probably not. Needless to say, it doesn’t matter because I always do my own twist, (even to my own recipes, smile). For instance, I didn’t use walnuts in this one and instead of Kentucky Bourbon I used Vanilla and Amaretto Disaronno. In other occasions I use pecans and chocolate liquor. Hope that you try it, you will like it. Approximate Prep and Cooking: 40 Minutes Approximate Cost: $7.17 (or .90 cents per serving). Servings: 8 Ingredients 2 whisked eggs at room temperature (.30) 1 stick of melted butter (Land o’ Lake at Walmart $1.31) 1 cup of sugar (.50) ½ cup of self-rising (.65) 1 cup of chocolate chips ($2.71/bag) (1 cup = $1.36) 1 tbsp. of vanilla (.45) 1 tbsp. Amaretto Disaronno (.50) 2 9-inch pie crust partially baked (I used the frozen type of make your own) ($2.10) Directions Pre-heat the oven at 350 degrees. Bake the pie crust briefly, about 5-8 minutes, remove from oven let is cool. In a medium size bowl, using an electric mixer, beat the eggs and add the melted butter that is at room temperature and beat. Add the sugar to the bowl and beat until you see the batter is real smooth. Add the vanilla and Amaretto Disaronno. Add the flour until it is all incorporated. Bring the pie crust back and add the chocolate chips, that is your chocolate bottom layer. (Or you can add it to the dough before pouring it into the pie crust.) Pour your batter into the pie crust. Bake for approx. 35 minutes, (depending on your oven) the top should be golden yummy and when a toothpick is inserted into the center, it come out clean. You can eat this pie cool or warm, either way it will blow your mind! HACK: If you eat it warm, dump a scoop of vanilla or butter pecan ice cream on top, and if you want to go further, make fresh caramel sauce and squeeze it over the ice cream as well. Garnish with fresh strawberries. Then, remember not to eat anything but water the next day! Ha, ha, ha.
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There is a myriad of ways to prepare ground chicken. It challenges you to be creative and not repetitive of the same dishes for your family and friends. I am combining this dish with black beans as the main starch. Not boring at all, right? Smile. Don’t be intimidated by the ingredients list, besides the chicken and the beans what’s left are condiments and seasonings that you have in your pantries. Approximate Prep and Cooking Time: 30 to 35 Minutes Approximate Cost: $14.75 for the whole meal, or $2.46 per serving Servings: 6 Ingredients 1 pack of Ground chicken 99% lean ($5.45) 1 large onion, chopped ½ for the beans and ½ for the chicken (.35) 1 red onion, sliced for the chicken (.50) 8 cloves of garlic, chopped divided in 2 portions. (.25) 3 tbsp. Angie’s Dry Seasoning or the one of your choice for the chicken and the beans (.60) 3 tbsp. seasoned bread crumbs (.25) 1 egg white to bind the chicken rolls (.15) 2 Bay leaves (.10) 1 tsp. cumin (.10) 2 cans of Goya black beans, drained and rinsed ($3.75) 2 cups Chicken stock ($2.00) 1 tsp. Red wine vinegar (.20) 3 tbsp. olive oil for both, beans and to sauté the chicken. (.65) ½ cup of Chopped cilantro (.40) Directions In a bowl place the ground chicken, dry seasoning, the slightly whisked egg white, bread crumbs, ½ of your chopped onion, ½ of the garlic, and 2 tbsp. chopped cilantro. Bind all these ingredients together and make the rolls by scooping a small amount of the chicken on the palm of your hand, as you would do meatballs but instead roll back and forth and tap both ends flat. Refrigerate. Prepare the beans. In a saucepan, add the oil, chopped garlic and onion and sauté until golden. Add the beans, Bay leaves, dry seasoning to taste, cumin, red wine and add the chicken stock, just about an inch over the beans, (see my slide show). Bring it to a boil, reduce the heat and simmer for about 5-10 minutes. In a skillet add olive oil to cover the bottom and in med high, cook the red onions. When done, remove and add the chicken rolls and cook until golden brown. Slice the avocados and serve. Enjoy! There is nothing more annoying than coming home from work not knowing what to make for dinner. I always have a strategy in place to make my life easier: make dinners under 30 minutes, use fresh ingredients that requires minimal cooking, leave complicated dishes for the weekend and most important, do as much prep as I can over the weekend for the upcoming week. Perhaps you may want to know what I do to get a quick meal on the table in a heartbeat: Just like you, I have 5 days to come up with menus. My plan for the week could be as follow: Monday: My “Cook-Once-Eat-Twice-Meal”, a large pot of pork white chili, avocado, and corn salad. Tuesday: Pan roasted salmon, mashed sweet potatoes, green salad and avocado. Wednesday: Rotisserie chicken Enchiladas, cauliflower rice, salad and guacamole. Thursday: My “Cook-Once-Eat-Twice-Meal”, (portion two of my white chili, avocado and salad). Friday: Shrimp Scampi, over multi-grain thin spaghetti, broccoli, carrots, beets, salad and avocado. My basic groceries to purchase for the week are: 1 rotisserie chicken (for enchiladas and to make chicken stock with the bones for the chili.) 1 lb. of large/jumbo shrimp 1 pk. of corn tortillas 2-3 cans of cannellini beans (depending on the household size) 2 to 4 salmon steaks (depending on the number of family members to feed) 1 lb. each of sweet potatoes, broccoli, Brussels sprouts, beets, corn, or any other veggie. Of course, I have the other ingredients at home. My Saturday prep includes: Peeling all the veggies and store in plastic bags. Prep of all the meats, store in plastic containers, marinate for the next two days and freeze the other. De-bone the Rotisserie chicken, discard skin and fat and prepare chicken stock for the week. Easy Does it and all the aforementioned recipes are in my Blog. So there you have it, my secret to make quick meals in no time. It’s all worth it. Do it! You will not regret if,. You will be eating healthier and will have more time for family, friends and YOURSELF! When you take a look at my recipe, you can substitute sirloin with any protein of your choice. Pork ribs or chops, tenderloins, fish or chicken would do well. I do it all the time, depending on what I have at home that day. One important ingredient to not substitute is the avocado; since it’s packed with lots of nutrients. For the salad I used some of the same ingredients that you would use in making potato salad, except that I substitute the white potatoes for red potatoes and instead of mayonnaise I use Tzatziki (Greek yogurt), a healthier binding ingredient. Approximate Prep and Cooking Time: 35-40 Minutes Approximate Cost: $37.37 or $9.34 per serving Servings: 4 Ingredients 1 small pack of sirloin steaks ($6.33ea. x 4 = $25.33) 3 tsp. Angie’s Dry Seasoning (for the steaks, potato salad and sprinkle over final dish (.65) 10 slices of Bacon ($1.65) 12 Asparagus ($1.99) 4 large red potatoes ($2.25) 1 Onion (.50) 1 med. size clove of garlic for the salad (.10) 2 hard-boiled eggs (.30) 10 Cherry Tomatoes, sliced (.75) 3 tbsps. Olive oil (to sear the meat and season the salad (.60) ¼ cup or to taste of Tzatziki ($1.00) 2 tbsp. Capers (.25) 2 Avocado ($2.00) Salt and Pepper to taste Directions Pat dry and season the steaks. Wash and cut the potatoes in bite size pieces and place in a large saucepan with salt to taste. Add the 2 eggs to cook with the potatoes. Bring the water to a boil, add the asparagus and then lower the heat and simmer for about 10-15 minutes, until the asparagus are soft and the potatoes are cooked but not mushy. When done, drain the water and let all cool down. In a med. size bowl add the drained potatoes, season them to taste with Angie’s Dry Seasoning or the one of your choice. Add the cherry tomatoes, capers, peel the eggs, cut in cubes and add to them as well. Finally, add the chopped garlic and onion, the Tzatziki and olive oil to taste and toss. Refrigerate. Pan-sear the steaks for few minutes each side and the bacon until crispy. Add the asparagus for a minute to get some char marks. You are now ready to serve. Slice the avocados. Garnish. HACK: For a healthier salad, try to use Tzatziki (Greek yogurt) instead of mayo. The rain doesn’t want to go away, perfect for a homey delicious and fulfilling soup. So, when you come home from work, make the soup, find a cozy couch in front of your TV and watch whatever you want. It is so comforting. Approximate Prep and Cooking Time: 45 to 1 hour (it takes time to soften the split peas.) Approximate Cost: $8.20 or $2.05 per serving. Servings: 6 Ingredients 1 1-lb. bag of Split peas ($1.25) 10 slices of Bacon ($1.65) 3 cloves of garlic, minced (.25) 1 medium size onion (.50) 1 carrot (.25) 2-3 cups of chicken broth ($1.50 1 spring of Rosemary (.30) Adobo Goya to taste (.20) 1 tbsp. Goya Salad Olives (.30) 2 avocados ($2.00) Directions In a medium size pot, add the split peas, examine, sort and wash well. To soften the peas, fill the pot with warm water about a couple of inches above the peas. Turn to medium high uncovered. Place the chopped bacon slices in a skillet and cook over med. heat until crisp and crunchy. Drain in paper towel and set aside. In the same skillet, remove most of the bacon fat and add the carrot, chopped onion and garlic until soft and translucent (approx. 5 minutes). Pour the chicken broth carefully and add the softened peas and the rosemary spring. Bring it to a boil, reduce the heat to low, cover and simmer for about 5 more minutes. Add half of the chopped bacon. Your soup is ready to serve. Garnish with chopped parsley or cilantro and sprinkle crispy bacon on top. HACK: Start to soften the peas in water, however, when the water begins to evaporate, replace every time with chicken broth. This will provide another layer of flavor. Also, instead of salt and pepper, use Adobo or/and Sazón Goya, two amazing flavor boosters. |
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 |