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.
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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 I made this cake from scratch and just a note; it is a bit challenging if you don’t bake cakes regularly. However, with patience you will be able to make an awesome dessert for the whole family and feel proud of it. Boom!
Category: Dessert Approx. Prep and Cook Time: 2hrs. Approximate Cost: $11.90 or approx. $1.20 per serving/thick slice Difficulty Level: Intermediate Allergens, Other: (for GF, Use GF 1 to 1 Gluten Free Flour Please) Servings: 10 + INGREDIENTS FOR the Yellow Cake Batter 2 1/4 c. All-Purpose Flour (not compacted) ($1.50) 2 tsp. Baking Powder (.10) 1/2 tsp. Baking Soda (.10) 1/2 tsp. Salt (.10) 1 c. organic granulated Sugar (.70) 2/3 c. Brown Sugar (.50) 3/4 c. Cold Butter (.70) 3 whole Eggs (.60) 1 tbs. Pure Vanilla Extract ($1.00) 1 1/2 c. Evaporated milk ($1.00) EVOO to spray on the Bundt Pan (.15) INGREDIENTS FOR the Chocolate Cake Swirl Batter 2 tbs. granulated Sugar (.10) 2/3 c. Cocoa Powder (.90) 6 tbs. Hot Coffee (.10) INGREDIENTS FOR the Chocolate Glaze ½ cup unsalted butter (.50) ¼ cup evaporated milk (warmed) (.25) 2 teaspoons vanilla extract ($2.00) ½ c. chocolate (I used semi-sweet chocolate chips, you can use a block and chopped) (.70) 2 cups confectioners’ sugar sifted (.90) Directions for the Yellow Vanilla Cake 1. Cream together cold butter, 1 cup granulated sugar, and brown sugar until light and fluffy. 2. Beat the eggs in 1 at a time. Mix well between each addition. 3. Stir in vanilla, baking powder, baking soda, and salt just until combined. 4. Add all of the flour and evaporated milk. Stir until combined but don’t over mix. Directions for the Chocolate Cake Swirl 1. In a medium sized bowl stir together cocoa powder, hot coffee, and 2 tbsp. of sugar, until cocoa powder is dissolved. 2. Take 2 cups of the yellow buttermilk cake batter, and mix into the cocoa powder mixture, until well combined. 3. Place about 1/4 of the yellow vanilla cake batter into the bottom of the cake pan. Then alternate between the chocolate swirl batter, and the yellow cake batter, until all batter has been used. 4. Using a knife make an S shape running from the inside to the outside of the pan to combine the yellow and chocolate colors. 5. Finally, tap the cake to dislodge any bubbles and do it carefully. 6. Bake for 35-45 minutes or until a toothpick inserted into the deepest part of the cake comes out clean. 7. Allow cake to cool for 15 minutes before inverting over a cooling rack, and removing pan. 8. Cool completely. Then drizzle the glaze all over the cake. ENJOY! Directions for the Chocolate Doughnut Glaze Combine butter, milk, and vanilla in medium saucepan. Heat over medium until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. MY 7-INGREDIENT CROOKNECK SQUASH STUFFED with GROUND CHICHEN and with a SWEET POTATO SIDE!10/5/2023 Couple of days ago I posted the crookneck squash chips that I made for the first time ever. This is the second time that I cook this type of squash.
The skin is real tough and is perfect to simply cook the inside of the squash (steam it or bake it) and use the outer hard part to hold whatever you want to stuff it with. In my case, the squash meat with my ground chicken and sweet potatoes for side. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.20 or $3.10 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 crookneck squash, cut diagonally, seeds removed and steam until tender ($2.00) ½ lb. ground chicken, better 99% fat free, Sautee with the pepper until done ($2.50) 1 small red pepper, sweet or spicy, seeded and chopped (.30) 1 large sweet potato, rinsed, cut in bite size pieces and boil just until tender, drained (.50) 1 ½ tsp. Angie’s Dry Seasonings (.30) 1 tsp. smoked Paprika (.10) 2 ½ tbsp. Angie’s Basting Olive Oil (1 for the chicken and 1 to drizzle over sweet potato) (.50) Directions Prep all the ingredients as listed under the Ingredients list, start with the sweet potato. Season the chicken with 1 tsp. of my dry Seasoning, the Paprika and 1 tbsp. of my basting olive oil, Sautee until cooked/done. By now the crookneck squash is done, in a skillet with ½ tbsp. of basting olive oil, brown the squash sides upside down, when done, flip them over and stuff them with the chicken. At this point if you like, you can sprinkle cheddar cheese over and cover the skillet with a lid for few minutes to allow the cheese to melt. (I opted out the cheese to make it healthier, but a bit won’t harm anyone, smile. Finally, you are done and ready to plate. 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 ROASTING MY DAUGHTER’S GARDEN EARLY GOLDEN CROOKNECK SUMMER SQUASH FOR THE FIRST TIME, SMILE.10/3/2023 I was visiting one of my twin girls in MD. We went to her garden to harvest veggies and she gave me some to take home. One of those goodies was a yellow squash that, believe it or not, I have never cooked before. So, here is my first time cooking this guy, smile!!!
Category: Vegetable/Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: .50 or .25 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 Ingredients 1 yellow squash, rinsed, pat dry and slice in 1/2 “pieces (free) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. (or to-taste) of Angie’s dry seasoning or the seasoning of your choice. (.10) Directions To prepare the yellow squash, rinse, pat dry and slice in 1/2 “pieces. Set aside. Mix the seasoning with the basting olive oil and rub/dip the pieces thoroughly. Place in a roasting pan and roast at 350 to 375 degrees for under 30 minutes. This is depending on your oven calibration. Remove from oven, place over paper towel to drain and serve within minutes. 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-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 |