 You don’t need to eat a one-pound steak to get the proteins needed from beef. A decent small size steak, especially if it is of filet mignon, not only will satisfy your craving for meat but that portion control meal will make you healthier. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $23.26 or $11.63 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 small filet mignon steaks, (clean any fat, pat dry, season with basting oil and garlic seasoning) ($14.16) 2 tbsp. Roasted Garlic and Herbs (1 tbsp. for the veggies and 1 tbsp. for the filets) (.30) ¼ c. Angie’s Basting Olive Oil ($1.50) 2 c. Broccoli florets ($1.50) 3 Carrots ($1.00) ½ head of Cauliflower florets ($1.25) Avocado ($1.25) 1 bag of Seeds of Change Spanish Rice ($2.30) Directions Clean any fat on the filets, pat dry, season with basting oil and roasted garlic seasoning) Prep the carrots, cauliflower and broccoli. Roast at 400 degrees for about 35 to 45 minutes, depending on your oven calibration. Meanwhile, about 35 minutes from the veggies to be done, sear the filets in their basting oil until golden brown, remove from stove and allow to rest. While the filets rest, slice and peel your avocado and microwave the Spanish rice for 90 seconds following the packet instructions. Get the veggies out of the oven and you are ready to plate. Bon Appetite Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 The other day while I was grocery shopping, it occurred to me that I have not make this fish in such a long, long time. So, I purchased a bag and went home to come up with any combination to make them. I decided simplicity by using only 2 ingredients for seasoning and cooking everything and boom, done in 25 minutes. Category: Entrée Approx. Prep and Cook Time: 25 Minutes Approximate Cost: $10.50 or $5.25 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Fish Ingredients 4.65 2 tilapia filet ($3.00) 1 ½ tbsp. Roasted Garlic and Herbs Seasoning (.15) ¼ c. Angie’s basting olive oil to season and sauté the fish (1 ½ tbsp.) and veggies ($1.50) Veggies Ingredients ½ lb. asparagus tips, rinsed, bottoms cut and discard and lengthwise cut ($1.75) 2 c. broccoli florets, rinsed, bottoms cut (1.20) 1 c. of cauliflower florets, rinsed, bottoms cut ($1.10) 1 avocado ($1.25) 1 lemon (.55) Assorted herbs from my garden (0) Directions Clean, pat dry and season the fish with 1 ½ tbsp. of my basting oil. Refrigerate. Prep all the veggies as indicated above. Use the extra basting oil to sauté everything. Sauté the fish until golden, then add all the veggies and sauté until bright golden. Slice the lemon and avocado and get ready to plate this simple meal. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I don’t find this fish at the market often, perhaps because it is quite expensive or seasonal. So, the other day I was shopping around and saw it, therefore, I bought it fast, since my husband’s birthday was the next day, smile! Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $29.68 or $14.84 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 large sea bass filet, (a bit over 1 lb.) clean, pat dry and seasoned ($23.53) 1 ½ tsp. cilantro lime (.15) 1 ½ tsp. roasted garlic and herbs. (.15) 2 tbsps. of Angie’s basting olive oil. (.50) 2 c. broccoli florets, rinsed ($2.00) 1 avocado ($1.25) Ingredients for my herbs sauce ½ c. chopped cilantro (.35) ¼ c. fresh Basil leaves (.35) ¼ c. Flat leave parsley (.35) 2 large chopped garlic (.10 2 tbsp. water (0) 1 tbsp. Lemon juice (.30) 2 tbsps. of Angie’s basting olive oil. (.50) 1 tsp. roasted garlic and herbs seasoning (.15) Directions Prep the sea bass filet, season with 1 ½ tsp. cilantro lime, 1 ½ tsp. roasted garlic and herbs and 2 tbsps. of my basting olive oil. Refrigerate. Steam the broccoli florets briefly until they turn bright green, remove from stove, and drain any water left. Set aside. In a food processor or blender, add all the ingredients listed under my herbs sauce. Process briefly. Move into a small saucepan, bring to a boil, turn it off and set aside. Meanwhile, time to sear the sea bass in their own oil. The meat should not look transparent but better solid white. When done, pour the herbs sauce over and start plating. Once you transfer the fish and broccoli to the plates, pour the herbs sauce over all of it, add the avocado and boom, dinner is ready. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Hey, if you know how to prepare a pineapple, then this hack is not for you. However, if you don’t know how to and would like to venture in doing it, then this hack is for you. The best thing of prepping the pineapple at home is that you are 100% aware of the cleanliness that occurred while preparing it. At the grocery stores, the pineapple comes already prep and peeled in a container. However, this process is handled behind doors and I want to think that the handler’s hands are clean, that their plastic gloves are not cross contaminated, etc. Doing this at home will take you few minutes and peace of mind. If you follow my slide presentation, you will notice that it is pretty simple:
 This type of cake is traditionally European, also filled and frosted differently. I made this one with my traditional Puerto Rican recipe. However, you may know it by a different name such as; Swiss Roll, Jelly Roll, Christmas Log, Yule Log and my, Guava Brazo Gitano. It is such a simple sponge cake, so easy to make. The only difficulty you may find is when you get to roll it. Other than that it takes no time, few ingredients and the end result is so worth it. Category: Dessert Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $3.83 or .38 cents per slice Difficulty Level: Easy Allergens, Other: Gluten Free ONLY IF YOU USE 1 TO 1 GF FLOUR Servings: 10 slices Cake Ingredients: 1 cup of cake flour (.50) 3 large egg yolks & 3 egg whites (.48) 1 cup granulated sugar divided in 2 (.20) 1/2 tsp. Fresh lemon juice (.20) 1 tsp. vanilla (.50) Pinch of salt (0) 3 tbsp. Water (0) ½ cup confectioner sugar to sprinkle on a towel to roll and over the finished cake. (.50) My Filling Ingredient: ½ can of Goya guava Paste cut in small pieces ($2.89/container (½ =$1.45) Directions Start the oven at 350 degrees. Oil spray a 13 x18 (or a 10x15) jelly roll pan, cover the bottom with parchment paper and spray oil on top as well. Set aside. In a saucepan add ½ can of guava paste and ¼ c. water, cook in low until melted. Sift the flour to remove any lumps. Separate the yolks and egg whites. In a bowl, beat the egg whites adding 1/2 cup of sugar gradually, until stiff. In a separate bowl beat the yolks adding 1/2 cup of sugar gradually until light yellow. Add the yolks to the egg whites and fold until mixed. Add the lemon juice, vanilla, water and beat briefly. Now, add the sifted flour slowly until they all blend well, however, do not over beat. Pour the mix in the rectangular mold prepared with wax paper, ensuring that it is spreads evenly. Bake at 350 degrees for 15 minutes, depending on your oven. The cake is thin, it will cook fast. The filling: You can use the fillings that I used in my recipe or use the filling(s) of your choice. When the cake is ready, invert the cake onto a kitchen wet towel dusted with confectioners’ sugar. Peel off the top parchment layer; discard. Trim any ragged edges with knife. Starting with the longer side of the cake, roll it like a cylinder, with the wet towel. Set aside, seam-side down, until cool. This step prevents cake breakage. After totally cooled, gently unroll the cake, spread the jelly over, see my slide show. Make sure that you spread it an inch before the edge of the cake so when you roll it won't squeeze the filling out and make a mess, smile. Incidentally, I like the Guava mess, smile. Roll it again, place cake-seam side down on a serving platter and let it sit until ready to serve. Dust with confectioners’ sugar before serving and garnish with fresh fruits like strawberries. Enjoy! HACK: Other options for fillings are: Vanilla cream, Nutella, lemon pudding -Natilla style, well, the sky is the limit. Don’t forget to sprinkle with powdered sugar. Also, when beating the egg whites, you can make a simple syrup with the ½ c. of granulated sugar and ½ c. or water and cook until you get syrup consistency. Cool down and add to the beaten egg whites instead of the plain sugar. MY OVEN ROASTED SALMON and PAN ROASTED ASPARAGUS with MASHED SWEET POTATOES and JASMIN RICE.10/14/2021  Salmon meals are a weekly regular and expected in my home. Not only salmon is delicious, it is first and foremost super healthy. I never get tired to pan sear it, roast it or oven bake it. Regardless of which way I choose to make it, my secret is in what I use to season it to make it over the top. Smile! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $13.15 or $6.58 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon filet, cleaned, pat dry ($4.50) 1 tbsp. Angie’s basting olive oil (.40) 1 ½ tsp. Angie’s dry seasoning (.15) ½ lb. asparagus, rinsed, pat dry, bottoms cut about 1 ½ inches. ($1.75) 1 large sweet potato, peeled, cubed, boil, drained and lightly mashed. (.75) 10 cloves of garlic (to pan roast) (.50) 1 tbsp. Angie’s basting olive oil (.40) ½ tsp. Angie’s dry seasoning (.15) Rosemary and sage springs to taste (.20) 1 lemon (.60) 1 avocado ($1.25) 1 bag Jasmin Rice ($2.50) Directions to Prep all the ingredients. 2 salmon filet, pat dry and seasoned with 1 tbsp. basting oil, 1 ½ tsp. dry seasoning. Add enough water to a pot to boil the peeled and cubed sweet potato until tender. Remove and drain well. In a skillet with a bit of basting oil saute the garlic cloves until golden brown and tender. Set aside. Next, mash the sweet, add the basting oil, pan roasted garlic cloves, few chop sage, rosemary leaves and mix well. Briefly, blanch the asparagus for about 2 to 4 minutes until bright green. Remove set aside. Finally, sauté the salmon filet until golden brown but tender inside. Slice the avocado, lemon and start plating. 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  Every year I feel blessed to live in a community where neighbors care not only for each other but they also care to keep their properties well decorated for everyone to enjoy. This stuff takes time and money to get it done. Let alone the artistic side that we all have to bring out to display these beauties. I decided to share with you so you can enjoy these festive decorations as well. IT’S CHILI TIME, HOWEVER, IT IS MY BLACK-EYE PEAS, PORK TENDERLOIN and MOFONGO CHIPS CHILI!10/8/2021  Friends, the CHILI Season is approaching fast. Once the weather gets rally cold, time for comforting foods and what’s better than some yummy chili? However, hoe much chili can you eat before it gets really boring? I got this, make my Black Eye Peas with cubed pork tenderloin and mofongo chips and BOOM, your new Chili is born. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $7.42 or $3.71 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 can of black eye peas, rinsed and drained again ($1.22) 2 c. of lean cleaned and cubed pork tenderloin ($2.75) 1 tbsp. of Roasted Garlic and Herbs seasoning (.15) 1 tbsp. Sazon Tropical (.15) 1 ½ tbsp. Angie’s Basting olive oil (.60) 1 frozen sofrito cube plus some chopped cilantro or parsley for garnish (.30) 1 c. Mofongo chips (if you can’t find it, use 4 frozen tostones and chop them) ($1.00) 1 avocado ($1.25) Directions Prep and season the cubed tenderloin with Roasted Garlic and Herbs, Sazon Tropical and my basting olive oil. In a skillet sauté the cubed tenderloin until golden brown. Then add the cleaned black eye peas, sofrito cube and 1 cup of water. Bring it to a boil, reduce heat to low, add the mofongo chips, stir, cover and cook for about 5 to 10 minutes. Slice the avocado and start plating, garnish with avocado slices and cilantro or parsley. Done. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Is not like every day a sweet neighbor comes up with a nice surprise for you. Well, she did and I was delighted, fresh homemade strawberry jam. Immediately I thought about a dessert to make to incorporate some of it. It just happened that two of my also sweet granddaughters were visiting and they decided they will decorate the mini cheesecakes. Well here you have it, thanks for the girls and my sweet friend; gracias Estelle! Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.81 or .82 cents per cupcake size plus extra leftover batter Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 12 mini plus tons of extra leftover batter for a full or more cupcake size Ingredients Ingredients for the Cheesecake Batter $7.06 2 (8oz. each pack) of Philadelphia cream cheese at room temperature ($4.49) ½ cup of organic blond-color granulated sugar (.60) 1 tsp. Vanilla (.55) 2 eggs at room temperature (.32) ¼ c. of your friend strawberries jelly for the toppings (0) 2 tbsp. of unsweetened cocoa powder (.10) Ingredients for the Crust $2.75 1 ¼ cups of Graham Cracker Crumbs (.80) ¼ - to 1/3 cups of unsalted butter (Melted) (Land o’ Lake at Walmart $1.31) (.70) ¼ cup of organic blond-color granulated sugar (.50) And 6 Oreo cookies for the chocolate cheesecakes just place at bottom of mold (.75) Directions for the Crust Prepare the crust by mixing all the ingredients listed under Ingredients for the Crust. Add 1 full tbsp. of the mix and press evenly on each cup of a 12- cupcake or spring form cheesecake pan. Set aside until ready to be filled. Ingredients for the Cheesecake Batter Mix cream cheese, sugar and vanilla in a bowl with an electric mixer until all ingredients are mixed. Then add the eggs and beat until blend. Divide the mix 2 and add the unsweetened cocoa powder to one ½ for the chocolate. Fill each cup completely and bake at 350 degrees for about 15 minutes. (The cheesecakes will form a dome, but after you test them for doneness, they will deflate back to normal.) Remove from oven and let them cool. Spread some of the glorious strawberry jelly on top of some of the cheesecake Then place them in a serving plate and add the fruits of your choice and garnish with mint. Enjoy!  This is somewhat a perfect combination. Each time I make salmon, the first side that comes to mind is sweet potato. However, there’s only so many ways to prepare sweet potatoes, so I try my best to work on different styles to make it attractive. Category: Entrée Approx. Prep and Cook Time: Under Minutes Approximate Cost: $9.85 or $4.93 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.00) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tbsp. Garlic Jalapeno (.20) 1 large sweet potato, peeled and cubed ($1.00) 3 c. chopped kale ($2.50) 1 lemon (.50) 1 avocado ($1.25) Directions Clean and pat dry the salmon steaks, season with 1 tbsp. basting oil and 1 tbsp. Garlic Jalapeno. Refrigerate. Soften the cubed sweet potatoes in water, drain, sauté in some basting oil. Remove set aside. Add more basting oil to the skillet, sauté the kale until it looks strong green color. Finally, sauté the salmon and lemon in the skillet until golden brown . Slice the avocado and warm up anything that chills while you sauté the salmon. You are ready to plate now. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi |
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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