 I never get tired of making and eating this meal. It is always really tender, flavorful and good looking to say the least, smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $9.35 or $4.68 per serving Difficulty Level: Easy Allergens, Other: For GF, PLEASE USE Gluten Free FLOUR Servings: 2 Ingredients 2 pork tenderloin steak cut butterfly style then pounded ($3.00) 2tbsp. Roasted Garlic and Herbs (.20) 2 tbsp. Angie’s basting olive oil (.45) ¼ cup of all-purpose flour (.35) ½ cup of chicken stock (.55) 1 lemon, sliced (.40) 2 tbsp. Capers (drained) (.30) 1 cup white wine ($2.00) 1 lemon (.60) 2 c. clean Brussels Sprouts & any other veggie you have in the fridge ($1.50) Directions Cut 2 rectangular steaks from one pork tenderloin, then cut them butterfly style. Over a butcher block, pound the butterfly tenderloins until very thin. Season briefly with 1 tbsp. basting olive oil and 1 tbsp. roasted garlic and herbs. Set aside. In a shallow plate, add the flour, and roasted garlic and herbs. Mix well. Using one tenderloin at a time, drag them into 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 more basting olive oil to the skillet. Carefully, 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 Brussels Sprouts, then steam in salted water for few minutes in the microwave. Drain and drizzle basting olive oil and roasted garlic and herbs to taste. Add the tenderloins back to the sauce in the skillet and you are ready to plate. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
1 Comment
 Such a delicious and healthy dish. The bonus? Takes no time to make and you can use the broth from the veggies for a soup appetizer, after you drain the veggies. Serve this broth in a small cute cup. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $11.46 or $5.73 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 lb. Perdue chicken tenders ($5.21 ½ or ½ lb. bag of rainbow carrots ($1.50) 2 celery stalks, clean and cut in 1” size (.10) 5 Cuban Oregano leaves, chopped (.10) 2 c. of chicken or beef broth to soften the veggies ($1.25) 2 tsp. Angie’s Dry Seasonings (.30) 1 ½ tbsp. Angie’s Basting Olive Oil (.50) 1 bag of Seeds of Change Brown and Red Rice (Optional) ($2.50) Directions Clean, pat dry and season the tenders with my dry seasonings and basting olive oil. Refrigerate In a pot with all the chicken or beef broth, add the veggies to cook in med-heat until tender. When the veggies are done, sauté the chicken tenders over med heat until golden brown. Microwave the rice bag, drain the veggies from the broth and start plating your meal. Boom! 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  There’s nothing better in the whole world than to acknowledge who I am, where I came from, what I ate growing up and how proud I am of all of it. My food is amazing and my husband and I were successful in passing on these traditions and values to our 3 children and all our 9 grandchildren. Oh, and their spouses love it too, smile. BOOM! Category: Entrée/Hors d” oeuvres or a mere snack! Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $13.95 0r $1.40 per single serving Difficulty Level: Easy Allergens, Other: I Hope that GOYA develop a Gluten Free Empanadilla Dough Disk! Soon! Servings: 10 Empanadillas Ingredients 1 lb. 95% lean ground beef ($8.15) 2 tsp. Angie’s Dry Seasonings (.30) 2 tsp. Angie’s Basting Olive Oil (.50) 3 large garlic cloves, chopped (.15) ½ red onion, chopped (.35) 2 Sofrito (frozen or fresh) disks (.50) ¼ c. Tomato sauce (.20) 1/3 c. Roasted red peppers (Pimentos) (.50) 1/3 c. capers, drained (.50) 1 pk. Goya Empanadilla Dough Disks ($2.80) Directions Briefly, sauté the red onion and garlic in a skillet with my basting olive oil over med-high. Add the ground beef and break it apart until all the chunks disappear and looks smooth. Add the tomato sauce, roasted peppers, Sofrito, capers and my dry seasoning. Stir and cook for about 3 to 4 minutes. Set aside to cool down. When the meat is almost at room temperature, open the Empanadilla disk packet, pick one, place it on your counter top and flatten it with a roller. Add about a tbsp. of the meat on one side of the disk (remember that we are going to fold them) and not too close to the edge. (Also, you can add a slice of hardboiled egg.) With your wet finger or a small brush, rub water on the whole edge of the disk, (that will work as your glue.) Fold the other half of the dough on top of the meat and make sure that it is almost a perfect half-moon with no open space anywhere. (If you leave a space open, when you fry it, the oil will penetrate the disk and the empanadilla will become soggy.) Finally, with a fork, press the dough all the way to double seal it. Make sure that when you finish assembling your empanadilla, you stack them with protection in between with parchment or even the same plastic separators that comes in the disks packet. At this point you can do any of these things:
Enjoy these yummies!!!! 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  I have been eating this meal since I was a little girl, so I am sharing it with you now. It's so easy and fast to make this meal now, specially when you use the Goya Green Plantain Pieces to make mofongo in a hurry, Smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $11.47 or $5.99 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 large beef cube steaks ($4.87) 1 yellow onion (.40) 1 tbsp. Angie’s dry seasoning (.20) 1 tsp. granulated garlic (.10) 3 tbsp. Angie’s basting olive oil (.50) 1 tsp. apple cider vinegar (.10) 1 box of Goya Green Plantain Pieces (Mofongo) ($3.00) 2 tbsp. Angie’s basting olive oil (.30) 1 tbsp. Angie’s dry seasoning (.10) ½ c. bone or beef broth or stock (.90) 1 avocado ($1.50) Directions Season the beef with the garlic, my dry seasoning, 2 tbsp. basting olive oil and vinegar. Peel and slice the onion, then add them to the stakes and refrigerate for at least 15 to 20 minutes. Meantime, prepare the mofongo following the packet instructions. Keep warm until the stakes are ready. Also, rinse, pat dry and slice the avocado to get it ready for plating. In a skillet add 1 tbsp. of my basting olive oil and Sautee the stakes with the onions briefly. 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  Want to cook dinner in a ridiculous short time? Make this recipe then. Once you sauté the ground turkey, you dump it all in the casserole, then few minutes later, dinner is ready. Category: Entrée Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.39 or $3.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 A. Ingredients to season the turkey ½ lb. of 99% fat free ground turkey ($2.80) 1 ½ tbsp. Angie’s basting olive oil, or the one of your choice (.50) 1 tsp. Angie’s dry seasoning, or the one of your choice (.15) 1 tsp. Paprika (.10) 1 tsp. Turmeric (.10) 1 tsp. Curry (.10) B. Ingredients to add to the sautéed turkey 1 15oz, can Goya black beans, drained and rinsed ($1.15) 1 small can of sweet corn, drained and rinsed. (.99) ½ c. chicken, beef broth or water (.50) (It doesn’t hurt if you have a spare frozen Sofrito disk to add, smile) Directions
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Are you kidding me? Buying salsa in a jar? NOPE! Time to make your fresh one at home. Category: Side, Veggie, Salsas Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $5.39 or $1.35 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 Ingredients 1 ½ to 2 c. of cherry tomatoes ($1.20) 2 large chopped garlic cloves (.20) 1 small size jalapeno (.40) 1 ½ tbsp. lemon (for juice) (.50) ¼ onion chopped (.20) 1/3 c. of basil, chiffonade (only use the leaves) ($1.00) Garlic salt to taste (.10) 3 tbsp. Angie’s basting Olive oil (.80) 1 c. thaw white corn (or 1 small can) (Optional) (.99) Directions
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Yesterday I posted my EGGLIFE "TACOS" and today, I decided to make a healthier Burrito! Only 5 basic ingredients can make your day brighter and healthier. I made them for lunch and instead of using 2 tenders per burrito, you can definitely use only 1 and in the process make 6 burritos with all the trimmings. Brilliant! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.60 or $3.20 per burrito Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 6 chicken tenders ($4.50) 3 Egglife wraps (can warm them up in a skillet or microwave) (.50) 2 tsp. Granulated garlic (.15) 2 tsp. Angie’s Italia seasoning (.15) 3 tbsp. Angie’s basting olive oil (.50) 2 c. spinach ($1.50) 1 lime (.50) 1 jalapeno (.30) 1 avocado ($1.50) Directions Pat dry and season the chicken tenders with 2 tsp. Granulated garlic, 2 tsp. Angie’s Italia seasoning and 3 tbsp. Angie’s basting olive oil. Refrigerate for at least 15 minutes. Slice the lime, avocado, jalapeno and set aside briefly. Meantime, sauté the chicken tenders. Remove the tenders from skillet and briefly sauté the spinach. Warm up the Egglife wraps, scoop a spoon of spinach on top and assemble the burrito to-taste. Done! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Italia Seasoning: Look it over in my Post of 9/01/2022 MY COD “TACOS” WRAPS WITH A NEW PRODUCT THAT I FOUND IN MY TWIN DAUGHTER SUZY’S FRIDGE, SMILE!10/6/2022  So, I go visit my twin baby Suzy and discover that her whole family have been using this product that I had no idea exist, EGGLIFE WRAPS. So healthy, the wraps are made with egg whites. So here we go, I created my own EGGLIFE WRAPS TACO, SMILE… Category: Can be used at breakfast, lunch or dinner Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $10.15 (or $5.08 per serving) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 EGGLIFE WRAPS (.80) 2 cod filet ($3.70) 1 tsp. Turmeric (.10) 1 tsp. Curry (.10) 2 tbsp. Angie’s basting olive oil (.50) 1 Avocado ($1.50) ½ Red onion (.25) 1 c. Cherry tomato ($1.70) 2 c. Spinach ($1.50) Directions Pat dry, cut in small filets and season the cod with Turmeric, Curry, my basting olive oil and refrigerate. Prep the other ingredients; peel and slice the onion, tomatoes, sauté the spinach briefly and slice the avocado. Also, you can warm up the Egglife in the skillet or microwave. The work Is done, assemble and plate it. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Country Style Ribs are a good choice to make succulent meals as long as you remove all the fat. The cut is also economical and versatile to include in a good number of recipes. Today I made a stew with them. Category: Entrée Approx. Prep and Cook Time: 35 to 40 Minutes Approximate Cost: $6.05 or $2.02 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 1 pk. over 1 lb. of Country Style Ribs, fat removed and cut in bite size ($4.50) 1 tbsp. Turmeric (.10) 3 tbsp. Angie’s Basting Olive Oil (.50) 1 tbsp. Angie’s Dry Seasoning (.15) 1 tbsp. smoked paprika (.10) 2+ c. assorted veggies like carrots and potatoes, I also used Yuca ($1.00) 4 gloves of chopped garlic (.20) Directions Clean and season the ribs with 1 tbsp. Angie’s Dry Seasoning, turmeric, and 1 tbsp. basting oil, refrigerate for 7 minutes. Peel the veggies, cut in even bite sizes, add the chopped garlic, drizzle 2 tbsp. Angie’s Basting Olive Oil. Roast in the oven at 350 degrees for about 45 minutes, until tender. Meantime, throw the country style ribs into your pressure cooker, add a bit more basting oil if needed, the potatoes and Yuca and ¼ c. of broth or water. Cook for about 15 minutes. When done, the ribs should be so tender that you can pull apart with your folk. Get your roasted veggies, slice an avocado if you have it and start plating. 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  It's getting cold, so I went to my garden and cut my basil plant to use the leaves in fresh Pesto. Pesto is a sauce that you should always have in your fridge. My version is fresh, not store bought, healthier and uncomplicated. This sauce is multipurpose, delicious and adaptable to many dishes. I prefer to make mine with basil instead of parsley. You can use it in pastas, over poached or fried eggs, over fish, in bruschetta’s, and to decorate a dish, the flavor is amazing. So, make it ahead to have it ready to use! Smile. Category: SAUCE/CONDIMENT Prep and Cooking Time: 15 minutes. Approximate Total cost: $5.40 (or .90 cents/serving) Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian _X___ Serve: 6 people + Ingredients 1 small Bunch of basil, rinsed (about 2 c.) (USE THE LEAVES ONLY= ($2.00) 3 cloves of Garlic, med size, peeled (that is if you love garlic like I do) = (.40) Juice of 1 lemon = (.50) ½ cup parmesan cheese = ($1.) (I did not use cheese this time and it was delicious) ¼ c. chopped unsalted walnuts (Remember that Nuts are optional, I like walnuts) (.30) Salt & Pepper to Taste (you should have this at home and less salt is better) = (if not add .20) 1/4 to 1/2 c. Angie’s Basting Olive Oil, add more as needed for smoothness ($1.00) Directions In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, the basting olive oil slowly. (You can add more olive oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.) HACK: You can make non or traditional Pesto by using cilantro or parsley instead of basil. Serve it with any type of pasta, or crostini, or as a dipping sauce on any meat, pork or chicken dish. 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 |
RSS Feed