MY 99% FAT FREE GROUND CHICKEN BURGERS with SAUTEED SPINACH and ONION over MY YELLOW PARBOILED RICE!10/27/2023  Simple, yet good looking and so fulfilling. Who said that burgers only go on burger buns? Not me. Bonus? I didn’t even have to leave my home for a burger. Dah! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.70 or $3.85 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Burgers ($5.10) ½ lb. fat free ground chicken ($2.50) 1 ½ tsp. Angie’s dry seasoning (.15) 1 tsp. Roasted Garlic and Herbs seasoning (.15) 2 tsps. Angie’s basting olive oil (.40) 1 large onion, peeled and sliced (.40) 3 c. spinach ($1.50) Direction for the Burgers Season the chicken with 1 ½ tsp. of my dry seasoning and 1 tsp. Roasted Garlic and Herbs seasoning. Stir until combined. Divide in two portions, make 2 balls with your hands, then press down flat to about ½ inch thick for each burger. Refrigerate. In a skillet with 2 tsps. of my basting olive oil, Sautee the slice onion, and spinach. Remove from skillet and add the burgers to cook until golden brown. Add the cooked onion/spinach on the side to warm up. Remove and allow to rest for few minutes. By now your rice is done so it is time to do your plating. Ingredients for the rice ($2.60) 1 c. parboiled rice ($1.00) 2 c. chicken broth ($1.00) 1 tsp. Angie’s dry seasoning (.15) ½ Sazon with Achiote envelope (.15) 1 tbsp. Angie’s basting olive oil (.30) Directions for the Yellow Rice In a skillet over med heat, with 1 tbsp. of my basting olive oil, Sautee the rice briefly. Add the 1 tsp. Angie’s dry seasoning and ½ Sazon with Achiote envelope, stir. Ever so carefully, add the 2 c. chicken broth, bring to a boil, reduce the heat to low, cover and cook for 20 minutes. 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
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 My delicious salad can be designated as your lunch meal for two people, just add a healthy smoothie and done. On the contrary if you prefer, this salad can become your side dish for for 3 people with any seafood main course, stakes or even soup, in the lines of “Soup & Salad”. Boom. Category: SALAD/SIDE Approx. Prep and Cook Time: 15 to 20 Minutes Approximate Cost: $5.60 or $1.87 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients 1 (15 oz.) can of chickpeas, drained & rinsed ($1.30) 2 to 3 tomatoes, rinsed, pat dry and sliced (.60) ½ 1 small red onion, peeled and chopped (.50) 1 small to med-size red bell pepper, rinsed, pat dry, chopped (.60) 1 handful of parsley leaves, no stems, rinsed, pat dry, chopped (.25) 1 small to med size garlic, peeled grated over the salad dressing (.10) 1 tsp. Roasted Garlic and Herbs Seasoning (.10) 2 tbsp. Black Truffle oil (or the one of your choice) (.50) 1 ½ tbsp. lemon juice (.40) Salt & pepper to-taste Avocado (optional) ($1.25) Directions Prepare all the above mentioned ingredients as I indicated under ingredients and place them in a medium size bowl. To prepare the vinaigrette, add the lemon juice, peeled grated garlic, the Truffle oil, Roasted Garlic and Herbs Seasoning and any salt to a small bowl, whisk well, then drizzle over all the ingredients in the medium size bowl. Stir and move to a serving platter. Done.  Simple syrup is the easiest thing that I learned in baking school many years ago. There, I also learned how to, and made birthday and wedding cakes. That was when my kids were growing up, so that I could stay at home and contribute to my household while my husband worked. I was a 24/7 available mom, smile. It was quite an experience that I will never forget. This particular hack reminds me that sometimes, the simplest things are the easiest and best. Boom! Category: HACK Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $1.40 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2/3 TO 1 C. Ingredients 1/2 cup sugar (.50) 1/2 cup water (0) 1/4 cup dried lavender blossoms, discard the stems (.90) (Walmart sells lavender plant’s for under $5.00) Directions
 Let me start by saying that I am not happy with these corn tortillas. When I need tortillas, I purchase them, however, this time I tried to make them myself from scratch. I followed the recipe in the back of the MASECA bag. I was disappointed because they had no flavor, well, you can imagine the 2 ingredients are cornmeal and water, dahhh! Furthermore, I didn’t like the texture either. I am not giving up I will try other recipes and will let you know. Category: Entrée Approx. Prep and Cook Time: OVER 30 Minutes Approximate Cost: $1.00) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 19 Ingredients 2 c. Maseca corn flour ($1.00) 1 ½ Water (0) Directions Mix the flour and water for 2 minutes in a bowl until you form a soft dough. Divide the dough into 19 small balls. Then cover a tortilla press with parchment or saran wrap paper. (If you don’t have a tortilla press, you can use anything else you have to press them down) Put each ball between the parchment paper and carefully press down to your prefer size, but not too thin. Then in a skillet, over medium, cook on each side for 30 seconds. Done. TO BE CONTINUED!!!!  Salads are so multipurpose and useful. We can have a salad for lunch just like this one or we can have one for dinner by adding a protein element such as roasted chicken, pork tenderloin slices, hardboiled eggs, etc. This particular salad is so refreshing and work wonders on a hot sunny-humid day as well. Category: SIDE-SALAD Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.10 or $3.05 PER SERVING Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 Ingredients 2 med-size figs, rinsed, pat dry and sliced ($1.75) 2 large Kiwi’s, rinsed, pat dry, peeled and sliced ($1.00) 2 baby cucumbers, rinsed, pat dry and cut diagonally (.35) 2 ½ c. Baby Spinach ($1.50) 1/3 c. Tart Dry Cherries (.90) 2 tbsp. of my basting EVOO (.40) 1 tbsp. Balsamic vinegar (.10) ½ tsp. of my dry seasoning, (or garlic salt or the salt of your choice or no salt) (.10) Directions Gather a med-size glass bowl and prepare all the above mentioned ingredients as listed. Place the spinach at the base of the bowl and start adding the different fruits as I did or as you want them to look. In a separate small bowl add the vinegar, salty ingredient and then whisk in the oil until all ingredients are emulsified. Time to eat folks! 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 don’t know if I should cry or just be thankful that I was able to harvest from my garden so many times this summer. Well, this is it, the last of what was left, before it gets real cold and they all die. Then, just clean the garden to put it to sleep until next year. Oh Well! :( Category: HACK-FLAVOR Approx. Prep and Cook Time: 15 Minutes Approximate Cost: THEY WERE ALL FROM MY GARDEN, SO NO COST-FREE J Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 12 DISKS Ingredients Rosemary, rinsed, needles detach from stems and stems discarded. 1 c. Basil, rinsed 2 c. Cuban oregano, rinsed 1 c. Flat Parsley 1 c. Sage, leaves detach from stems and stems discarded. 7 to 10 Ajicitos (Caballero Peppers) rinsed and seeded. 2 large Green peppers, rinsed and seeded. 1 Garlic head, peeled. 1 large Onion, peeled and chopped large 1 c. Water (or Chicken/Beef) broth or more as needed Directions To prep just follow the directions I gave under the Ingredients list. Add all these goodies to a blender or food processor with the broth or water and process until the desire thickness is obtained. Pour into a muffin pan and freeze overnight. Remove the frozen sofrito discs from the muffin pan and place in Ziploc bag(s) and freeze again to use as needed.  I am having a very productive gardening this summer. Tons of tomatoes, peppers, ajicitos, (which I was never successful growing them,) lots of different herbs and finally, beautiful flowering/coloring baskets. Both of my daughters also planted tons of veggies and were able to harvest a lot to use at home and share with me, smile. Sometimes we underestimate our abilities to accomplish something. Gardening is one of them and regardless of your commitment and desire, the weather becomes an incredible barrier in helping your success. I am never afraid of failure as long as I try my best and put 200% to it. Gardening is one of those things that regardless of what you do to take good care of the plants. Sometimes, you depend on Mother Nature to help if you travel a lot during Summer time. However, proper care of the plants will ensure that you will be able to harvest fresh, organic and beautiful produce, herbs and flowers to enjoy. Give it a try next year, you will become addicted! Smile.  It was almost a vegan meal if it wasn’t for the beef and chicken broth. Either way, there is no meat in this meal, since the protein is coming straight from the Pigeon Peas. boom! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.85 or $2.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients for the Rice TOTAL = ($3.35) 1 c. parboiled rice (.80) 1 c. white frozen corn (.50) 1 Frozen Sofrito disks (.25) 1 ½ tsp. Angie’s basting olive oil (40) 1 ½ tsp. Angie’s dry seasoning (.15) 2 c. chicken bone broth ($1.25) Ingredients for the Pigeon Peas TOTAL = ($4.50) 1 can Goya Pigeon Peas, drained and rinsed ($1.45) 1 Frozen Sofrito disks (.25) 1 ½ tsp. Angie’s basting olive oil (.40) 1 ½ tsp. Angie’s dry seasoning (.15) 1 tsp. Trade Joe’s dry sofrito (.10) 1 c. Goya Mofongo Chips (.90) 1 c. beef broth ($1.25) Directions for the Rice: Add 1 ½ tsp. of my basting olive oil to a small pot over med-high, sauté the rice briefly. Add all the other ingredients listed under the rice ingredients, stir and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes. Directions for the Pigeon Peas: In a med size pot over medium, add all the ingredients listed under the Pigeon Peas ingredients list, but hold the Mofongo chips. Bring to a boil, stir, add the Mofongo chips and reduce the heat to low, cover and cook for 10 minutes. Done, ENJOY! 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 always a good idea to have your pantry well stocked with groceries, especially if you have a full time job, kids, house chores (and a husband for that matter, smile.) IDEA: Came late from work? Easy, just open a bag of baby potatoes, slice them in half or four pieces, soften them (in salted water if you prefer), drain when soft, open a jar of Julienne Sliced Sun Dried Tomatoes in olive oil, mix with the baby potatoes and now you have a nice side. However, if you don’t want to work any further, then plate your Sun Dried Tomatoes and potatoes, fry 2 eggs in unsalted butter and place them on top. SMILE. (A salad will go fine with it as well.) BOOM! Dinner Ready!!!!! Category: SIDES Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $4.40 or $2.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 Ingredients ½ jar Julienne Sliced Sun Dried Tomatoes in olive oil (mine are from Trader Joe’s) ($1.75) ½ bag of The Little Potato Co. (Little Red or yellow) ($2.00) 4 eggs (Optional) (.65) Directions Cut the potatoes in half or four pieces, soften them (in salted water if you prefer), drain. when soft, open a jar of Julienne Sliced Sun Dried Tomatoes in olive oil and mix well with the baby potatoes. Serve them warm. Again, if you want to have a full veggies/protein meal, then fry 4 eggs and plate 2 eggs over each plated potatoes side. Now you have a nice Dinner meal for 2 people.  Back to my roots cooking rice with pink beans and adding my tropical touch on the red bell peppers stuffed with ground chicken, herbs and white corn. It doesn’t get any better than that, smile. A very simple meal that is beautiful, unpretentious and tastes amazing. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $8.45 or $2.82 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 3 Ingredients for the stuff peppers: ($4.60) ½ lb. 98% fat free ground chicken ($3.00) 2 med size red bell peppers, roasted, peeled, seeded and cut diagonally) (FREE from my garden) (.0) 1 ½ c. white frozen (or fresh) corn (.50) 1 sofrito frozen cube (.25) 1 parsley and cilantro frozen in olive oil cube (.25) ½ small tomato sauce can (.30) 2 tbsp. Angie’s dry seasoning (recipe below) (.30) Ingredients for the rice with pink beans: ($3.85) 1 can 15 oz. Goya pink beans, drained, rinsed and drained again ($1.20) 1 c. parboiled rice ($1.25) 1 tsp. ground Turmeric (.10) 1 sofrito frozen cube (.25) 1 parsley and cilantro frozen in olive oil cube (.25) 1 tsp. Angie’s basting olive oil (.35) 1 ½ tbsp. Angie’s dry seasoning (.45) 2 c. water (.0) Directions Start working on the rice with beans and follow the directions given to prep. under ingredients. In a cooking pan add the parsley and cilantro frozen in olive oil cube and 1 tsp. of my basting EVOO. When bubbly, add the rice to sauté until golden. Then add the 1 tsp. ground Turmeric, 1 sofrito frozen cube, my dry seasoning, 2 c. water, the beans and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes. Now, start working on the peppers by roasting them as I indicated under ingredients. Set aside. In a skillet over medium, add the chicken and sauté until all pink is gone. Then add the sofrito frozen cube, parsley and cilantro frozen in olive oil cube, tomato sauce, my dry seasoning and finally the corn. Bring to a light boil and add a bit of water if needed, cover, bring the heat to low and cook briefly for 10 minutes. Once the chicken with corn are ready, start filling the peppers with the mixture and place in the same skillet until serving to keep them warm. Go back to your rice with beans and begin to plate. Enjoy this meal. 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 |
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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