It took me about 10 minutes to prep this meal, then I let the oven do the magic. When the meal was ready, I peeled and slice the avocado, sliced the pork and plate it. Since the meal cooked at a lower temperature in the oven for long, I used that opportunity to do important things like; my manicure. Worked for me!
 
Approximate Prep and Cooking Time: 2 hours 10 minutes
Approximate Cost: $8.20 or $4.10 per serving
Servings: 2
 
Ingredients
18 Baby Creamer potatoes, washed and pat dried ($2.00)
1/2 cup of already peeled raw garlic cloves ($1.10)
1/2 piece of pork tenderloin ($3.50)
1 tsp. Angie's Dried Rub (see my links below) (.20)
1 ½ tbsp. Angie's Basting Oil (see my links below) (.40)
1 Avocado ($1.00)

Directions
Start the oven at 340 degrees.
Pat dry the pork tenderloin, and season with the basting oil and dried rub.
Add 1/2 cup of garlic, the cleaned potatoes and the sweet potatoes to an oven safe tray.
Cook for 2 hours. Always check for doneness after one hour, all ovens bake different.
When done, remove from oven and allow to rest for 5 minutes before carving. Before removing from the tray, stir the potatoes and garlic together in the basting oil to coat. Enjoy!

HACK:
I also roasted 2 large sweet potatoes to use later during the week. By doing so, I don't have to use the oven again and I have the vegetable for another meal.
 
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
 

There are times when your body craves for a tasty and appetizing seafood chowder. However, it’s cold, windy and rainy outside and you are not feeling like going out to eat.  One thing though, fresh is always better; nevertheless, it’s important to always keep a small stash of seafood in the freezer for this kinds of “emergencies.” So don’t be shy, get in the kitchen and make it happen. Sooooo Good!
 
Approximate Prep and Cooking Time: 35 to 40 Minutes
Approximate Cost: $15.62 or $7.80 per serving
Servings: 2
 
1 salmon fillet ($1.25)
1 tilapia fillet ($1.42)
6 large shrimp ($2.75)
2 large scallops ($3.00)
1 1/2 tbsp. Angie's Basting Oil (.60)
1/2 tbsp. Angie's Dried Seasoning (.35)
2 red potatoes, diced (.60)
1 carrot (.35)
1 med size onion (.30)
1 large celery stalk (.15)
1/2 cup of white wine, preferable Sherry ($1.00)
3/4 cup of seafood stock, preferably homemade (.50)
1 box of mushrooms-couscous ($1.35)

Directions
Clean, cut the potatoes in 1" pieces and fry in 1/2 tbsp. of my basting oil. Set aside.
Clean, cut the salmon and Tilapia, slanted at 2", add to a bowl and season with 1/2 tbsp. of my basting oil and 1/2 tbsp. of my dried seasoning. (Or use one of your choice)
Clean and season the shrimp and add to the bowl.
Season and add the scallops.
Cook the couscous according to the packet directions.
Chop the carrot, onion and celery, sauté in 1/2 tbsp. of my basting oil.
Remove from the stove briefly and add the wine and seafood stock.
Bring back to the stove on med. and add the potatoes.
Bring it to a boil and add the seafood. Cook for about a minute or two, it will cook fast.
The chowder is ready.
 
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
 

So maybe you are asking, what the heck she means with dry stew? Well, it is a stew that doesn’t have much sauce or broth. My idea is to let it simmer for a while so that the broth evaporates and the flavor becomes very intense. I like to serve it just like I would serve “Arroz con Pollo” or Mac and cheese, notice that neither have sauce/broth. Basically similar. However, since I am crazy in the kitchen, that’s what I do, smile. Try it!
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $8.30 or $4.15 per serving
Servings: 2
 
Ingredients
½ lb. ground 98% lean pork ($2.50)
1 can Garbanzo beans, drain, rinsed (.70)
½ cup Beef broth (.70)
2 tbsp. Angie’s Basting Oil (.70)
1 ½ Angie’s Dried Seasoning (.20)
1 tsp. Turmeric (.20)
10 small chopped garlic cloves (.25)
1 ½ cup frozen White corn (.60)
1 ½ frozen Sweet peas (.60)
1 ½ fresh Broccoli separate the florets and chop the stems (.85)
Salt and pepper to taste for the veggies
Avocado ($1.00)
 
Directions
Season the pork with my dried Seasoning, Turmeric and prepare the meatballs.
 
In a skillet with basting oil, sauté the meatballs with the chopped garlic and chopped broccoli stems.
 
Add the chickpeas and broth and bring to a boil, reduce the heat and simmer for 5 minutes.
 
Cook the corn and sweet peas according to package directions, however, add the broccoli florets and a bit of salt and pepper to taste.
 
Drain and season with my basting oil and sprinkle with dried seasoning to taste.
 
Serve with avocado.
​
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
 
Enjoy! 

Let the Pumpkin season begins; pumpkin pie, pumpkin flan, pumpkin spice latte, pumpkin bread, blah, blah blah! I chose to begin with the flan. Why, because I love it.
I am sure that you will enjoy this flan, the flavors are screaming fall!!!!!!!!!!!!
 
Approximate Prep Time: 5 minutes
Approximate Cooking Time: Must cook for 1 hr.
Approximate Cost: $7.33 or .92 cents per serving
Servings: 8
 
Ingredients
1 (12 oz.) can evaporated milk (.99)
1 can condensed milk ($1.45)
5 whole eggs (.80)
1 (15 oz.) can of Libby’s 100% mashed pumpkin ($1.49)
1 1/2 tbsp. Amaretto Disaronno (.60)
1 tsp. Cinnamon (.10)
1 tsp. Pumpkin Spice (.10)
1 tsp. ground ginger (.20)
1 tsp. ground nutmeg (.20)
¼ c. brown sugar (.90)
 
1 cup of white sugar for the caramel (.50)
 
Directions
Preheat the oven to 350 degrees.
Add the sugar to a skillet on med high until it melts to become caramel.
Carefully, pour the caramel into a bunt cake mold, set aside.
Place the mold inside a larger mold, pour hot water and place the bunt mold in the middle. Set aside.
 
In a blender, add all the ingredients in the order they are listed and blend.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle though.
Remove from the oven and let it cool completely.
To plate it, place a larger plate over the bunt mold and making sure the flan is completely detached from the sides, carefully turn it upside down and remove from the mold.
Now you are ready to enjoy this delicious and light dessert.
 
HACK: Why not, try it with a scoop of your favorite ice cream or heavy whipping cream. Brutal!!!!! 

As you know, Orzo is a rice-shaped pasta that I use a lot instead of the traditional Italian rice Arborio, when I make “Orzotto”. My reason is that risotto is very time consuming to prepare. When I cook Orzo, I stir in beef broth and white wine, bring it to a boil and continue to add more as it is absorbed and evaporates, until done. That gives me the same effect as if I use rice. However, mi recipe cooks faster and has the thick starchy sauce. This time though, I did not use cheese but you can. These are the ingredients:
 
Total Prep and Cook Time: 30 to 35 Minutes
Cost: Approximately $10.12 the whole meal or $5.06 per serving)
Servings: 2 Plus
 
Ingredients
6 large size raw shrimp (I only use 3/serving plate) ($3.00)
2 Flounder filet @.66 each ($1.32)
6 Baby Bella mushrooms, chopped (.60)
2 cups beef broth ($1.00)
½ cup of white wine ($1.00)
1 chopped onion (.40)
¼ cup Angie’s Basting oil (.95)
1 tbsp. Angie’s Dried Seasoning to taste (to season the fish and shrimp) (.60)
2 tbsp. of chopped scallions to garnish (.25)
1 1/3 cup of Orzo ($1.00)
 
Directions
 
Clean the shrimp, cut the flounder slanted and marinade both with 1 ½ tsp. of basting oil and 1 ½ tsp. of my dried seasoning.
 
In a skillet, bring the heat to medium high, add the shrimp and cook just until it starts to turn pink. Remove from skillet quickly and add the fish, for about a minute, remove and set aside.
 
In the same skillet add the onion and chopped mushrooms until they start to caramelize, remove and set aside.
 
In the same skillet, add more basting oil, then add the Orzo to sauté for few minutes until a bit toasty.
 
Carefully, add 1 cup of beef stock and the white wine, enough to cover the orzo, stir and wait until a light boil. Repeat by adding more stock each time it begins to dry out, until the orzo is covered again and stir.
 
Test the Orzo after 5-8 minutes for doneness; it will be done in approximately under 25 minutes.
 
At this point taste the Orzo. If it needs saltiness adjust to taste with my dried seasoning.
 
Serve immediately in a soup plate and sprinkle generously with chopped scallions.
 
HACK:
Just before serving, if you want, add ¼ of freshly grated Parmigiano Reggiano cheese (Optional).
 

Dear friends, listen carefully, sometimes we all have to “cheat.” Whoever invented Rotisserie did it to rescue all the working families out there who love to eat healthy; however, don’t have much time to cook a meal at home. Well, I have good news for you. Rotisserie Chicken is here to stay! Let’s cheat as much as we want.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $8.40 or $2.80 per serving
Servings: 3
 
Ingredients
1 Rotisserie Chicken breast and 2 chicken drums ($1.75)
1 onion (.50)
2 ½ stalks of celery (.30)
1 large Idaho potato, 1 red potato diced ($1.00)
4 dried shiitake mushrooms ($.85)
2 cups Chicken stock ($1.10)
1 cup of cooked rice (.50)
1 tbsp. Angie’s Dried Seasonings (.15)
1 tbsp. Angie’s basting Oil (.70)
1 small jar of red pimento peppers ($1.45)
Scallions to garnish (.10)
 
Directions
Clean and chop the onion, celery, potato and sauté in 1 tbsp. of basting oil until golden.
Add the cut chicken breast and drums, stir.
Add the chicken stock, dried seasoning and mushrooms, bring to a boil.
Add the pimento peppers, the cooked rice, cover, reduce the heat to med low, cook for 5 minutes.
 
Done.
 
HACK: “Asopao” is pretty much a thick soup that has cooked rice instead of noodles. I love to break the rules and add potatoes, mushrooms and whatever I have available at the time. I also like my “Asopao” smooth with lots of broth. If you prefer yours thicker, simply cook it in low a bit longer, about 10 minutes, until the broth evaporates and the flavors concentrate even more.
 
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
 

Chicken soup never hurt anyone; in fact it cures almost everything, including our soul. Makes me wonder if there is anyone out there that don’t like chicken soup when they are sick. Really? When you are growing up and you are sick, all you want is chicken soup and your mama. These days we don’t have to spend hours roasting a chicken, we buy them already roasted. That makes me really happy, since I don’t have to wait to make one of my all-times favorite; chicken soup.
 
Approximate prep and cooking time: 25 Minutes
Approximate Cost: $5.45 or $1.36/serving)
Servings: 4


Ingredients
2 stalks of celery (.25)
1 large carrot (.25)
1 large onion (.50)
2 tbsp. Olive oil (.35)
2 large red potatoes (.50)
Herbs (parsley, cilantro, rosemary and fresh Cuban oregano) (.50)
1 small packet of Goya bouillon (.20)
1 cup of rotisserie chicken chopped (.65)
4 cups of your homemade rotisserie chicken stock ($2.25)

Directions
Cut all the veggies in similar size pieces to cook evenly.
In a skillet add 2 tbsp. olive oil and cook the veggies in med. high until brown.
Add the chicken stock that you made as well as the herbs. (if not just add store bought)
Bring it to a boil, reduce the heat, simmer for 10 minutes or until the potatoes are done.
Your soup is ready to serve in less than 30 minutes and at an amazing cost/serving. 

HACK: You can eat it as a meal with a garlic bread side or you can make your favorite sandwich and have a delightful soup and sandwich lunch. If you have a large family to feed, you can also add 1 to 2 cups of macaroni for a thicker hearty soup. Remember, you can always add more of your homemade rotisserie chicken stock to get the consistency that pleases you.

​The other day I was grocery shopping at Sam’s and discover a new product, Brazilian Chimichurri Seasoning, in flakes. OMG, I love chimichurri, and now with this product I can season meats, pork, fish, whatever… Life is full of good surprises, smile.
 
Approximate Prep and Cooking Time: 35 minute
Approximate Cost: $11.01 or $2.75 per full serving
Servings: 4
 
Ingredients
1 lb. 98% lean ground chicken ($4.35)
1 tbsp. Chimichurri flakes (.30)
1 tbsp. Dried Chopped Onions (.20)
2 tsp. Lemon Pepper (1 for the chicken and 1 for the potatoes (.30)
1 egg (.16)
¼ cup bread crumbs (.15)
5 red potatoes ($2.20)
1 ½ cups (plus) of Beef Broth for the mashed potatoes and the gravy ($1.50)
2 tbsp. Angie’s Basting Oil to sauté the loafs and to season the mash potatoes (.70)
1 tsp. cornstarch (.15)
1 Avocado ($1.00)
 
Directions
Season the chicken with Chimichurri flakes, Chopped Onions, Lemon Pepper, and egg.
Divide the chicken in two portions and roll them as meatloaf.
Roll them over 1/4 cup bread crumbs.
Wash the potatoes, slice them and boil until soft.
Mash them and add enough basting oil, lemon pepper and beef broth to taste.
Sauté the chicken loafs until golden.
Remove from skillet, prepare 1 tbsp. cornstarch with ¼ cup of beef broth, carefully add it to the skillet in med low until it thickens. Add more broth as needed to taste.
Slice the avocado and you are ready for this feast!

​October and November are the Pumpkin everything season for me, smile. It also just happened that my son’s best friend and wife had a baby on October 31. So, I decided to make baby Donovan a special Pumpkin Dessert and name it after him. He will enjoy it whenever he is ready to eat sweets. However, for now, his parents will take care of this batch for him. 
 
Approximate Prep and Cooking Time: 10 to prep and 20-25 to cook
Approximate Cost: $8.99 or .37 cents per cup-pie)
Servings: 24 cupcake-size (or 12 cupcake-size plus 1- Pyrex 7x5x1.5 mold)
 
Part A. Ingredients
1 can (15oz.) all natural no preservatives mashed pumpkin ($1.49)
1 can (12 oz./ Evaporated milk (.95)
3/4 cup packed brown sugar (.97)
1 tbsp. of Kahlúa Liquor (or instant espresso coffee powder) (. 75)
1 tbsp. maple syrup (.65)
1 tsp. grated fresh ginger (.20)
¼ tsp. freshly ground nutmeg (.15)
2 tsp. cinnamon (.15)
A pinch of ground cloves (.10)
1/3 cup dried cranberries (.95)
3 eggs (.48)
 
Part B. Ingredients (OPTIONAL) You can skip this part; they have a better texture without the crust.
1 cup Graham cracker crumbs (.75)
¼ cup white sugar (. 40)
1/3 cup melted unsalted butter ($1.00)
 
Directions 
Pre-heat oven at 350 degrees.
 
(OPTIONAL) Prepare the cracker crumbs crust in a bowl by stirring all ingredients listed in Part B. Spoon a tbsp. inside the cupcake molds and press down lightly. Sprinkle cranberries on top. Set aside.
 
In another med size bow beat pumpkin, milk, sugar, eggs, Kahlúa Liquor (or instant espresso coffee powder), maple syrup, grated fresh ginger, cinnamon, ground cloves, (the cranberries, if you are not making the crust) and freshly ground nutmeg just until everything blends.
 
Pour into your previously prepared cupcake molds.
 
Bake for about 15 to 25 minutes, depending on your oven, until a toothpick inserted in the center comes out clean. Let them cool completely.
 
HACK:
You can sprinkle powdered sugar on top. However, if you prefer frosting for topping, use whipping cream. Add 2 cups of whipping cream to a metal bowl, put it in the fridge to chill, then beat the whipping cream until stiff peaks form. DO NOT OVER BEAT OR YOU WILL END UP WITH BUTTER. Or you can just drop a scoop of Butter Pecan ice cream on top, no guilt allowed!

Not much to say about this easy and quick meal. The flavors of pesto and sweet potato with salmon goes so well. However, at the end of the day, the refreshing salad with a simple vinaigrette really steals the show.
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $9.36 or $4.68 per serving
Servings: 2
 
Ingredients
1 large sweet potato ($1.00)
2 salmon steaks ($4.50)
1 tsp. Angie’s Dried Seasoning (.30)
2 tbsp. olive oil (to marinade and sauté the salmon and sweet potato) (.65)
1 tbsp. of store bought Pesto at room temperature (.45)
2 chopped scallions to garnish (.15)
 
2 cups of mesclum salad greens ($1.50)
1 tomato (.33)
½ tsp. Red Wine Vinegar (.15)
1 tsp. olive oil for the salad dressing (.33)
Salt and pepper to taste
 
Directions
Wash well pat dry and cut the sweet potato in slanted pieces.
Add 1 tbsp. olive oil to a skillet in low, sauté the sweet potatoes for 4 minutes on each sides until golden and tender. Set aside.
Prepare the salad in the same order the ingredients are listed, refrigerate.
In a separate skillet, add 1 tbsp. (or less) of olive oil and pan- sear the salmon fillets.
Plate the fillets on one side of the plate, add the pesto on top, the sweet potatoes on sides and a bowl of salad.
Garnish with any herbs you may have at home. Done!
My links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings