Yes, it is Asian inspired but I did not use soy sauce, sesame oil or ginger. The result was as delicious. Life is all about choices. Some times you make the best decisions and sometimes you don’t. I was right, this one is a keeper Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $10.79 or $2.70 per serving. Servings: 4 Ingredients 1 1-lb package of 80% lean ground pork (preferably from Trader Joe’s) ($4.99 1 tbsp. Angie’s Dried Seasoning (.15) 1 tsp. Brazilian Chimichurri Seasoning (.15) ½ tsp. Adobo Goya (.15) 1 tbsp. seasoned bread crumbs (.15) 1 tbsp. chopped dried onions (.15) 1 ½ tbsp. olive oil to sauté the veggies, fry the meatballs and cook the rice (.40) 1 Idaho potato, diced (.50) 1 large carrot, diced (.35) ½ cup of diced snow peas (.80) 2 cups of beef stock ($1.35) 2 cups of parboiled long grain rice (1.25) 1 Goya Beef Bouillon (.25) Directions In a cooking pan add 3 cups of water, 1 Goya beef bouillon, 1 tsp. olive oil and bring it to a boil. Add 2 cups of rice, stir briefly, bring it to a boil again, reduce the heat to low, cover and cook for 20 minutes. While the rice cooks, peel and rinse the carrot and potato, then dice. In a skillet with olive oil, sauté the diced potato and carrot, set aside. Add more olive oil to the skillet and pan-sear the pork meatballs. Add the snow peas. A couple of minutes later add the cooked potato and carrot. Add 2 cup of beef broth, bring it to a boil, reduce the heat to med-low and cover. When the beef stock thickens, turn the heat off and let them rest for about 4 minutes. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
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I was thrilled to know that my recipe can render 9 servings (of 2 drums each) with rice for such a small amount of money. So there you have it, no more excuses, is time to go to feed your whole neighborhood, now :) Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $13.04 or $1.45 per serving Servings: 9 (2 drums per serving.) Ingredients 1 pack- 6 lb. (19 drums per pack) chicken drums ($6.59) 1 can diced tomatoes, drained (.60) 2 ¼ cups of Chicken stock ($2.00) 2 ½ tbsp. Angie’s Basting Oil (.95) 2 tsp. Angie’s Dried Seasonings (.30) 4 black and red potatoes ($1.00) 3 Bay leaves (.10) 2 tbsp. Goya Alcaparrado Olives (.30) 1 envelope Sazón con Achióte Goya for the rice (.20) 2 cups parboiled large grain rice cooked according to the bag directions ($1.00) 1 tsp. Salt for the potatoes Directions Remove the skin from the chicken drums and season with Angie’s Basting Oil and Angie’s Dried Seasonings. Sear the chicken drums in batches, there are 19 of them. Clean, cut the potatoes and boil them in lightly salted water until tender but firm. Drain the potatoes and add them to the seared chicken drums in a large pot. Now add the bay leaves, Alcaparrado, drained diced tomato, Chicken stock and adjust salt as needed with my dried seasonings. Cover the pot and cook in low for about 15 minutes. Meantime, cook the rice according to the package directions, however, substitute salt and instead use 1 envelope of Sazón con Achióte Goya. NOTE: (There were 19 chicken drums in the jumbo Perdue pack at Costco @ $6.59) This pack was enough to feed a small army, wow! 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 My sweet Camelia decided to make chocolate macaroons; however, this time I wasn’t the primary baker, I was her assistant. Cami loves to bake. You can see how these macaroons turned out; however, I can tell you how yummy they were. She really made them in no time. After baking the Macaroons, it was just a matter of assembling and eat them. Yum! Approximate Prep and Cooking Time: 35-40 Minutes Approximate Cost: $4.42 or .74 cents per macaroon filled cookie Servings: 6 A. Ingredients for Cookies 2 egg whites (.32) ½ cup of ground walnuts (.45) 3 tbsp. unsweetened cocoa powder (.50) 1 cup of powdered sugar (.60) 2 tbsp. granulated sugar (.10) Pinch of salt B. Ingredients for Filling 4 tbsp. unsalted butter at room temperature (.65) 1/3 c. cocoa powder (.40) 1 1/2 c. powdered sugar (.90) 1/4 c. evaporated milk (.30) 1/8 tsp. vanilla or almond extract (.20) Directions Line 1 or 2 baking sheets with parchment paper. Pre-heat the oven at 350 degrees. For the cookie, grind the walnuts, powdered sugar and cocoa together. Set aside. Beat the egg whites until they can hold their shape, then add the granulated sugar. When the mixture is glossy and firm, add the dry ingredients slowly and do not beat, just fold it in. Now spoon the batter into a waxed mold or use a pastry bag, piping in circles until it looks filled. Either way, you can drop spoonful into a greased mold, easiest way. Bake until they crack, about 15 minutes. While the macaroons bake, prepare the filling by adding to a mixing bowl the ingredients listed in part B; butter at room temperature, the cocoa powder, powdered sugar, evaporated milk and vanilla or almond extract. Beat until smooth. When the macaroons are done and cooled down, fill one with 1 tbsp. of the mix (or lots more…) and cover with another macaroon. Done! NOTE: We made these cookies real large, the size of a chocolate chip cookie, therefore, we ended up with 12 large macaroons. However, if you make them smaller similar in size to Mexican Wedding Cookies, about 1 ½” you could get as many as 40-50 single cookies. |
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 |