Yes, I hear you, I was supposed to make this dish with veal or chicken. However, by now you know that I use whatever ingredients I have at home and improvise for whatever I want to make that day. So, pork tenderloin was my choice, since I had it already. Hope you like this yummy meal.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $10.70 or $5.35 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
4 pork tenderloin steak cut butterfly style then pounded ($3.50)
Salt and pepper to taste (0)
¼ cup of all-purpose flour (.35)
2 tbsp. olive oil (.40)
1 tsp. minced garlic (.25)
1 cup white wine ($2.00)
½ cup of chicken stock (.55)
1 lemon, sliced (.40)
2 tbsp. unsalted butter (.35)
2 tbsp. Capers (drained) (.30)
1 small broccoli head ($1.00)
1 bag of Quinoa Brown Rice ($1.35)
Italian parsley and or scallions for garnishing (.25)
 
Directions
Cut 4 rectangular steaks from one pork tenderloin and then cut them butterfly style.
In a shallow plate, add the flour, salt, pepper and garlic. Mix well.
Over a butcher block, pound the butterfly tenderloins until very thin. (see my slide photos)
Using one tenderloin at a time, add them to the flour mix and cover well on both sides. Remove and place on a plastic or teen foil paper until ready to cook.
Add at least ½ tbsp. of olive oil at a time to a skillet on med high, place two of the tenderloins, and cook until golden brown. Remove and let them rest on paper towel.
Once all the tenderloins are cooked and removed, add the butter to the skillet.
Add the wine, capers and the chicken stock.
Cook until the sauce is reduced at least by half and it starts to get thick. If it doesn’t, add a tsp. of the flour mix to the sauce and whisk well to avoid lumps.
Cut the broccoli florets and steam in salted water for few minutes in the microwave.
Cook the Quinoa and Brown rice according to package directions. (90 seconds)
Add the tenderloins back to the skillet and you are ready to plate.
Enjoy! 

Every now and then I test other people’s dessert recipes. I came across this chocolate cookie recipe from a magazine and decided to test it. I was disappointed. I like my cookies super crispy and crunchy. However, these cookies turned out more on the soft, cake-like type. Not that they are bad, is just a matter of preference.
 
In spite of the fact that they are high on cocoa powder, I went a step further and filled them with chocolate chips to make them double- chocolate cookies. Oh well, nothing that a super cold glass of milk can’t fix.J
 
Approximate Prep and Cooking Time: Under 45 minutes
Approximate Cost: $7.67 or .43 cents per cookie
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 18
 
Ingredients
2 ¾ cups All-purpose flour ($1.50)
1 cup packed brown sugar (.40)
1 cup granulated white sugar (.40)
1 tsp. Baking soda (.10)
2 eggs (.36)
1 cup of unsalted butter softened ($2.21)
¾ cup unsweetened Hershey’s Cocoa powder ($1.50)
¼ cup Chocolate chips (.75)
2 tsp. vanilla extract (.35)
¼ tsp. Salt (.10)
  
Directions
Stir together the flour, baking soda, salt and cocoa powder in a bowl. Set aside.
On a separate bowl, with an electric mixer, beat the butter until soften.
Add the combined sugars and mix well.
Add vanilla and eggs.
Gradually add the flour mixture and beat as much as you can with the mixer.
Use a wooded spoon to finish mixing the remaining flour.
When all the ingredients are well mixed and you see no lumps, cover the bowl and refrigerate the dough for 30 minutes or more. This will make the dough firmer when you start shaping the cookies.
Prepare a baking mold with parchment paper, no need to grease it., shape the dough into 1 ½-inch balls and place the cookies on the mold at least a couple of inches apart.
Bake for about 10 minutes. They will flatten a bit and spread in the mold.
When done, remove from baking mold and place in a wire rack to cool completely.
 
NOTE:
I made few larger cookies, then pressed my thumb in the middle, added few chocolate chips, shaped them into a ball and place in the baking mold.
 
Done! 

​The perfect dessert for your kids to make themselves. I got this recipe from my daughter who got it from the internet, (I think) and Lukas was the chef today, so cute! The recipe is simple, doesn’t take much time to make and one mason jar can feed two kids.
 
My advice, eat it within 4-5 hours after is done, because after that, it becomes a bit hard to eat like ice cream. Also, serve it with the ice cream toppings of your choice, use at least one; chocolate or caramel syrup, add sprinkles or chopped Oreo cookies.
 
For adults, I recommend 1 tbsp. of Amaretto or Cream Cacao or even Don Q Rum, LOL!
 
Approximate Prep and Cooking Time: 10 Minutes to prep and 3 hours in the freezer
Approximate Cost: $2.65 per serving
Difficulty Level:     X    Easy
Servings: 1
 
Ingredients
1 cup heavy whipping cream (@ $4.99 container = $1.25 per cup)
1 ½ tbsp. sugar (.20)
1 tsp. vanilla extract (.30)
Pinch of salt (0)
1 1-pint Mason jar (.90)
Directions
Pour all the ingredients into a mason jar, secure the lid tightly.
Shake the jar for 4 to 5 minutes until the mix looks thick and doubles in size. When test for thickness it will coat the back of a wooded spoon nicely.
Freeze for 3 hours or until harden. (or eat it at any time in between, smile)
Serve with your favorite topping like caramel or chocolate sauce or eat it from the jar! Yummy!

Craving for pasta tonight? No problem, my recipe is really yummy, healthier and quick to make. Again, I know I sound like a broken record; however, please don’t be intimidated by the ingredients list, smile. The reward is a tasty and nice looking dish that will satisfy your initial craving, ha, ha. Enjoy!
 
Approximate Prep and Cooking Time: All this happens in under 30 minutes
Approximate Cost: $8.60 or $4.30 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. 99% fat free ground turkey ($3.00)
2 tbsp. Panko (.35)
3 large mushrooms, sliced (.50)
3 small “cachucha: sweet red peppers (or ¼ of a red bell pepper) (.40)
1 large garlic (.20)
1 tbsp. dried onion flakes (.30)
1 ½ cup of beef broth ($1.15)
1/3 of a whole wheat pasta box (.85)
1 tsp. Adobo (.30)
1 tbsp. Angie’s Basting Oil (.45) (See my link below)
½ tbsp. cornstarch dissolved in 1 tbsp. beef broth (.10)
2 tbsp. Feta cheese (.70)
1 handful of basil springs for garnishing (.30)
  
Directions
Season the turkey with Adobo, onion flakes and ½ tsp. basting oil, Panko and make the turkey balls.
Chop the mushrooms, sweet red peppers and garlic. Set aside.
Cook the pasta according to the package directions.
Add 1 tbsp. of basting oil to a skillet and sauté the turkey balls, when golden, add the chopped/sliced mushrooms sweet red peppers and garlic, stir until translucent.
In a measuring cup, with ¼ cup of water, add a tbsp. cornstarch and stir until dissolve. 
 Add 1 ½ cups of beef broth to the skillet with the turkey balls and bring it to a boil.
Add the cornstarch mixture to the skillet and stir until the sauce begins to thicken.
Reduce heat, drain the pasta (and save some of the salted water as needed) and add the pasta to the turkey meatballs brown sauce, stir until all the sauce is incorporated.
Garnish accordingly with Feta cheese and basil and serve immediately.
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Well, no, I am not crazy. Chocolate goes perfect with this dessert. The basic ingredients of the traditional pumpkin pie are totally enhanced by the chocolate liqueur flavor. Now, if you add a scoop or butter pecan ice cream on top and eat it warm, that’s super YUM!
 
Approximate Prep and Cooking Time: 45 minutes to 1 hour (Totally worth it!)
Approximate Cost: $3.86 or $1.29 per serving
Difficulty Level:    X    Easy ____ Intermediate ____ Advanced
Servings: 3 (keep 1 extra to share the next day)
 
Ingredients
¾ cup Pumpkin puree (.90)
1 egg (.16)
¾ cup evaporated milk (.95)
1 tbsp. Godiva Chocolate Liquor ($1.00)
1 pinch of salt (0)
½ cup granulated sugar (.40)
1 ½ tsp. Pumpkin spice (.30)
½ tsp. of cinnamon Sugar to sprinkle on top (.15)
 
Directions
In a medium size bowl mix the sugar, pumpkin spice and pinch of salt.
On another bowl whisk the egg and then add the pumpkin puree.
Add the sugar mix and whisk well.
Add the milk and mix until it all blends.
Spray 3 ramekins or small oven safe baking molds with baking spray, pour the mix in and then sprinkle lightly cinnamon sugar on top.
Bake at 350 degrees for about 45 minutes to 1 hour, depending on your baking molds and oven.

My Isabelita, she is 15 years old. Not only an amazing volleyball player but she cooks and bakes just about anything from scratch, makes her Bela so proud. Time for me to pass on our traditional dishes so she can pass them on to her children when that time comes up. Sweet!
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $ 14.16 or approximately .71 per one Turnover
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 20
 
We used my old recipe posted in my blog in January 2017. I also doubled the ingredients. You can also make them with ground pork, lamb or beef instead of Corned Beef.
 
Part A. Turnover Ingredients ($13.10)
2 pk. Goya 10 dough for turnover discs ($3.42)
1 12 oz. can Corned Beef ($5.14)
1 ½ cups diced harsh browns potatoes (.95)
8 hardboiled eggs cut in slices or wedges (.64)
3 tbsp. Tomato sauce (.15)
½ tsp. Oregano (.15)
½ tsp. Paprika (.15)
3 tbsp. Sofrito (.35)
1 tbsp. olive oil (.35)
2 tbsp. Capers and salad olives, drained and rinsed (.50)
2 tbsp. Sliced pimentos (.30)
1 tbsp. water
1 ½ cups of peanut oil to deep fry the turnovers. ($1.00)
 
Part B: Sofrito/Molido render 1 cup = ($1.06)
1 large onion chopped (.30)
6 cloves garlic (.30)
1 handful of Cilantro, chopped (.30)
½ tbsp. olive oil (.16)
 
Directions to Prepare Sofrito/Molido
In a small food processor or blender, blend all the ingredients listed in Part B. Refrigerate to use in soups and stews at a later time.

Directions to Prepare Turnover/Empanadillas
Add the corned beef to a skillet on med-low, break it into pieces, just like when browning ground beef. Let it cook until is soft.
Add the Sofrito, hash brown, tomato sauce, oregano, paprika, capers, olives and water. Cook for about 10 minutes until the ingredients blend well. Turn off, let it cool down.

Directions to Assemble the Turnover/Empanadillas
Defrost the Goya dough disks.
Sprinkle a tsp. of flour on your counter top and place and spread dough out slightly with a roller.
Place 1 tbsp. of your corned beef filling in the center of the disc, top it with a slice of hardboiled egg, pimento and olive.
Before turning the dough over to form a half moon, using a small brush or your finger, rub water around the whole edge, this serve as glue, and then fold it.
Using a fork, press the edge firmly to seal both sides evenly.
Deep fry in medium heat oil until they look golden brownish.
Serve alone or with avocado and a beer to wash them down.

There is nothing better than to spend time in the kitchen with the people you love; in this occasion, with two of my five granddaughters. We just pull out a magazine, selected a recipe and there you have it, baking time baby; and ready for the season! 
 
Approximate Prep and Cooking Time: Under 1 hour
Approximate Cost: $5.71 or $1.43 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4 (Approximately 3 to 4 pieces/serving)
 
Ingredients
1 cup cake flour (we used Swan’s Down) ($1.25)
1 tbsp. ground cinnamon (.15)
¾ cup butter-softened (($1.00)
¾ cup granulated sugar (.40)
1 egg (.16)
2/3 cup pure Maple Syrup ($2.00)
½ cup Carnation Evaporated Milk (.45)
Powdered sugar to sprinkle over individual servings (.15)
Cooking Oil Spray for the baking pan (.15)
 
Directions
 
Preheat oven at 350 degrees.
 
In a large bowl beat ¾ cup of softened butter with a mixer for 30 seconds. Add the granulated sugar, cinnamon and beat until combined.
 
Beat in the egg and maple syrup. Add the flour and evaporated milk alternately beating on low after each addition only until combined, the batter will look slightly curdled. Pour into an oil sprayed rectangular (for thinner pieces) or square (for thicker) baking pan.
 
Bake for approximately 35 minutes and when a toothpick inserted in the middle comes out clean.
 
To serve, sprinkle powder sugar on top, or a scoop of ice cream, if you decide, smile.