I can definitely find any excuse in the book to make Poke. The best excuse I can tell you is; I must have it because it is extremely nutritious and delicious. That sums it up, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $16.40 or $8.20 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
1 large Ahi tuna steak ($6.85)
¼ c. Angie’s basting oil ($1.55)
2 tsp. Roasted garlic and herbs (.20)
1 yellow onion (.40)
6 Garlic cloves (.30)
½ lb. asparagus ($1.75)
2 c. broccoli florets ($2.00)
 
1 c. Basmati Medley Rice (.60)
2 c. water and 1 envelope of Sazón Goya (.20)
1 tbsp. Soy sauce or to-taste (.15)
Rice vinegar (.15)
1 tbsp. Sesame oil (.20)
Jalapeno (.15)
Lemon (.45)
Avocado ($1.25)
1 tbsp. chopped chives (.20)
 
Directions
Pat dry, cube and season the tuna with my basting oil and 1 tsp. Roasted garlic and herbs. refrigerate.
Cook the Basmati medley according to the bag directions, basically, bring 2 c. of water to a boil, add 1 tsp. of basting oil, 1 Sazón envelope, 1 c. of rice and bring to a second boil. Stir, cover, reduce the heat to low and cook for 20 minutes.
Rinse the asparagus and broccoli, cut a couple of inches of the asparagus stems and discard.
Cook them briefly in ½ c. of salted to-taste water until they begin to turn bright green. Remove from the stove, drain the water and set them aside.
Chop the garlic and onion.
Sauté the tuna cubes in a med-size skillet. Add the chopped the garlic and onion.
To plate these bowls, first add a generous scoop of basmati rice to a bowl.
Arrange the broccoli, asparagus, avocado and tuna mixture as by my slide photos if you like.
Top with sliced lemon, jalapenos and chives and serve with the bottles of soy sauce, rice vinegar and sesame oil on the side.
 
Enjoy!
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

My Osso Buco recipe is easy and delicious; I used my own ingredients to make it taste even better than the traditional.  Why use only salt and pepper to season the shanks, when you can add other spices, like my dry seasoning mix, to bring this dish to another level.
 
Warning #1: Do not feel intimidated with the number of ingredients, after all, you do not make this dish weekly. Warning #2: It takes 2 ½ to 3 hours to cook it in low temperature in the oven to break the conjunctive tissue and make the lamb meat fall off the bone. Trust me, it’s worth the time.
 
Finally, where can you go to order this dish from the menu? And for this price? Not in many places, only in your own kitchen. Smile.
 
Category:  Entrée  
Approximate Prep and Cooking Time: 15 Minutes prep time and three hours in oven
Approximate Cost: $41.62 or $10.40 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Contains wheat
Servings: 4
 
Ingredients for the Shanks ($37.82)
4 veal shanks, trimmed ($26.87)
1 tbsp. Angie’s Dry Seasonings (.40)
Kitchen twine (to secure shanks to the bone) (.10)
½ cup All-purpose flour, for dredging (.25)
1/3 cup of Angie’s basting oil ($2.00)
1 Med. onion, diced in cubes (.40)
 2 carrots, diced in cubes (.30)
 2 celery stalks, diced in cubes (.30)
5 cloves of garlic, chopped (.30)
1 sprig fresh rosemary (.15)
2 large Cuban oregano leaves (.15)
2 long springs of Italian oregano leaves (.15)
4 sprigs fresh lemon thyme and basil to taste (.15)
4 bay leaf (.15)
2 tablespoons tomato sauce (.15)
1 cup of good red or white wine (I used white this time) ($3.00)
4 cups beef stock ($2.50)
4 tbsps. of chopped flat-leaf parsley (.35)
1 tbsp. lemon zest (.15)
 
Ingredients to cook the Orzo: ($3.80)
1 c. Orzo ($1.25)
5 Baby Bella mushrooms (.55)
4 cloves of garlic, chopped (.30)
2 cups chicken or beef stock ($1.00)
1 tbsp. of Angie’s basting oil (.40)
1 tsp. Angie’s Dry Seasonings (.30)
 
Directions
Preheat oven at 350 degrees.
Clean the shanks, remove any excess moisture with paper towel, secure the meat to the bone with the kitchen twine, season each shank with my dry seasonings and dredge the shanks in flour, shaking off the excess.
 
In a large Dutch oven, heat the basting oil and when hot, add the tied veal shanks to
brown all sides, about 3 minutes per side. Remove browned shanks and set aside.
 
In the same pot, add the onion, carrot and celery. Season with my dry seasoning to
help draw out the moisture from the vegetables. Sauté until soft and translucent,
about 5 minutes.
 
Return the browned shanks to the pan, add the red wine, 4 cups of the beef stock or more if needed and bring to a boil. Your goal is to bring the cooking liquid level above the shanks before placing in the oven. (You can add more stock as needed.)
 
Turn the heat off and place the Dutch oven covered in the oven at 300 degrees for about 2 to 3 hours, or until the meat is falling off the bone. (Check after 2 hours for doneness) (Remember, all ovens cook differently.)
 
To cook the Orzotto: (Cook the Orzotto after the shanks are done.)
In a skillet over med. heat, add basting oil garlic and chopped mushrooms to caramelize. Then add the Orzo and sauté for few minutes until a bit toasty.
 
Reduce the heat and carefully, add 1 cup of beef stock enough to cover the orzo, stir and bring it to a light boil. Keep adding more stock and stir each time it begins to dry out until the orzo is covered with the stock.
 
Test after 5-8 minutes for soft grain; it will be done in approximately under 10 to 15 minutes.
 
At this point taste the Orzotto, since the stock contains salt; however, you can adjust to -taste with my dry seasonings. Serve immediately.
 
Back to the Osso Buco, once the meat is done, carefully remove the shanks from the pot, cut off the twine and discard. Also, remove any visible spices/herbs such as bay leaves and the such.
 
Serve in a soup plate by adding a scoop of Orzotto, topped with a veal shank, pour sauce and veggies from the pot over the shank and sprinkle lemon zest and chopped scallions, done.
 
Don’t forget to slice and add the avocado! Smile.
 
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

No kidding, when you bring this cake out, no one will notice that you cheated on making a thanksgiving cake from scratch. Seriously, no need to soak it in a simple syrup and the flavor is so on point that the cake will pass the “from scratch test” of your family and friends, smile.
 
Category: Dessert
Approx. Prep and Cook Time:  40 Minutes gives you enough time to decorate
Approximate Cost:   $7.05 or .59 cents per serving
Difficulty Level:  Easy
Allergens, Other:  CONTAINS WHEAT FLOUR and PEANUT OIL  
Servings: 12
 
Ingredients for the cake (5.17)
1 Duncan Hines Classic White Cake Mix box ($1.00)
3 eggs (.48)
1 c. evaporated milk (.99)
1/3 c. peanut oil (to make it real moist) (.35)
1 tsp. vanilla extract (.90)
1 tsp. Godiva Chocolate Liqueur ($1.25)
2 tbsp. of vanilla flavored Jell-O (to make it extra moist) (.20)
 
Directions for the Cake
Preheat the oven at 350 degrees.
Mix all the ingredients listed above until no lumps are visible.
Spray or butter a Bundt cake mold thoroughly.
Pour the batter and tap on the counter to release any bubbles.
Bake for about 25 minutes until a toothpick inserted comes out clean.
 
Ingredients for Powder Sugar Icing & Directions ($1.88)
1 c. powdered sugar (.40)
1 to 2 tbsp. of milk ***(.20)
½ tsp. vanilla extract (.45)
½ tsp. Godiva Chocolate Liqueur (.63)
1 to 2 drops of Yellow coloring
2 tsp. Sprinkles of your choice and baby M&M’s (.20)
 
Mix the powder sugar, vanilla, Godiva Chocolate Liqueur and one tbsp. at a time of the milk. Make sure there are no lumps. Add the color of your choice.  Drizzle over a cool cake and decorate with the Sprinkles of your choice and baby M&M’s. DONE.
 
*** This will give you a thick icing. In this recipe; however, I used more milk to make it more liquefied.

The list of new baking gadgets, essentials and utensils in the market today goes on and on. I was able to take photos of some of mine to share with you, however, please be aware that I may just have a few gadgets of what’s out there, smile!

Measuring cups, Measuring spoons
Mixing bowls
Spatulas, Wooded spoons, Wire Whisk
Grater and Micro blade
Strainers, pastry brush, cake decorating tools, pastry bags
Baking parchment paper, wax paper, pot holders
Electric Stand and Hand Mixer
Blender, food processor, grinders
Rolling pin, candy thermometer
Baking Pans of all kinds and sizes, Cookie Cutters and Cookie Sheet,
Cooling Rack
Sifter
​and so many more... 

Cod fish, fresh, is a sweet white flaky fish that can be cooked in many ways. It is also sold as salted dry cod, preserved in a salted dry form that doesn’t need refrigeration. Today, instead of cooking my fresh fish as a stand-alone steak, I cubed it, seasoned it, and made it part of my Yucca in Escabeche dish. Just to come up with another way to cook it, since I use this type of fish almost weekly.
 
Category:  Entrée 
Approx. Prep and Cook Time: Under 35 Minutes
Approximate Cost:   $9.69 or $4.85 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 Cod fish steaks ($3.70)
1 tsp. Lemon pepper (.20)
¼ c. Angie’s basting oil ($1.20)
1 tbsp. Balsamic vinegar (.30)
2 tbsp. Salad olives (.25)
½ bag (24 oz.) of Frozen yucca ($1.99)
1 Onion (.40)
6 Garlic cloves (.30)
3 to 4 Bay leaves (.10)
1 avocado (optional) ($1.25)
 
Directions
Cube and season the cod with lemon pepper and 1 tbsp. basting oil. Refrigerate.
Cook the yucca according to the bag directions. (Just boil in salted water until tender.)
Drain the water and allow to rest to cool down a bit. Then cube it too.
In a skillet over medium, add what’s lefts of the basting oil and sauté the onion, and garlic.
Add the bay leaves, cooked-cubed yucca, and stir carefully not to mash the yucca.
Then add the salad olives and balsamic vinegar. Add a pinch of lemon pepper to taste.
On a separate skillet, sauté the cubed fish briefly and then add the fish to the yucca mix just to combine, to keep the cubes as visible as possible with minimum breakup.
You can eat this dish warm or cold.
Serve it with avocado, and/or steam broccoli and any hot sauce of your choice.
Done! 
​
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

I like spicy (not hot) meals to enjoy the flavors and avoid suffering, smile. I always make my chili with a mix of seasonings, leaving the “hot” element to be added to-taste. I also use all kinds of beans; red, pink, garbanzo, Cannellini, Great Northern, etc. This chili was amazing!
 
Category:  Entrée  
Approx. Prep and Cook Time:   20 minutes       
Approximate Cost:    $5.44 or $1.81 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3
 
Ingredients
1 can Cannellini beans (.99)
1 Sazón envelope (.25)
1 tbsp. Angie’s basting oil (.40)
3 med size boneless country style ribs, cubed ($2.35)
1 tbsp. roasted garlic and herbs (.30)
2 c. chicken stock ($1.25)
1 ½ tbsp. chopped dry onions (.25)
1 frozen sofrito disk (.30)
Hot sauce to-taste (.10)
1 avocado ($1.25)
 Brown rice (Optional)

Directions
Clean and season the pork with 1 tbsp. of my basting oil and roasted garlic and herbs seasoning. Set aside.
Rinse the beans thoroughly, drain, set aside.
In a saucepan over med-high, sauté the pork in its marinade until golden.
Add the drained beans, chopped dry onion, Sazón, sofrito and chicken stock.
Bring it to a boil, then reduce the heat to low, cover and cook for about 5 to 8 minutes.
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

​It’s for you to decide when do you want to eat this salad; as lunch or as a side for dinner. Either way is a win-win situation. First, is so easy to make and I am sure that you have all the ingredients at home. Furthermore, it’s so delicious that you may want to go for more. Yep!
 
Category:  Lunch or Side Dish
Approx. Prep and Cook Time:  10 Minutes
Approximate Cost:    $3.95 or $1.32 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian
Servings: 3
 
Ingredients
2 c Baby spinach ($1.50)
1 small container of Mandarins (.30)
4 grapevine tomatoes ($1.00)
1 handful of 50% less sugar Craisins (.20)
2 tbsp. Salad Olives (.25)
1 tbsp. Balsamic vinegar (.30)
2 ½ tbsp. Olive oil (.35)
Salt and pepper to taste 0
 
Directions
Rinse and pat dry the tomatoes (and the spinach if it’s not pre-washed).
Add to a med-size bowl the spinach.
Add all the ingredients listed.
Whisk the olive oil, vinegar and salt and pepper together.
Add to the salad and serve. 

The days of just having a knife, a ladle, a spoon and a spatula are gone. Today we enjoy the advanced gadgets that have been created to make our kitchens look and function 100% better than our grandmothers. My son Joaquin said once that one of his twin sisters, Suzy is the queen of kitchen gadgets. You mention it, chances are Suzy have it, smile.

Take a quick look at these life savers and if there’s one you don’t have, run to the shops and get them, smile.

Vegetable peelers
Grater and Micro blades
Good set of knifes
Kitchen shears
Garlic press
Salad Spinners
Can openers
 Ground Meats Chopper, Smasher and Masher Tool
Food Thermometer
Avocado Slicer
Cutting boards
Wooded spoons
Wire Whisk
Saucepans, Skillets and Stock Pot
Pot Holders
Slotted Spoons
Spatulas
Colanders 

Yesterday’s post was all about roasting your veggies to use as sides for some of your meals. If you are cooking for 2, the veggies can last few days. One day use the carrots, another day the sweet potatoes etc.
 
Today’s post is a main course idea to use with the veggies. Seafood, pork, chicken, the sky is the limit. Just do the veggies ahead and half your work will be done for the week.
 
Category:  Entrée  
Approx. Prep and Cook Time:  15 Minutes for the salmon and veggies warming
Approximate Cost:    $8.90 or $$4.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
2 salmon steaks ($4.50)
1 tbsp. Angie’s basting oil (.40)
1 tbsp. Roasted garlic and herbs (.25)
1 avocado ($1.25)
2 sides of assorted oven roasted veggies (from yesterday post) ($2.50)
 
Directions
Pat dry and season the salmon with 1 tbsp. of my basting oil and 1 tbsp. of Roasted garlic and herbs.
In the skillet over med high, sauté the salmon filet until golden brown and cooked through. Remove and set aside to rest.
Add the mixed veggies you are using to the skillet to warm them up and stir well.
Plate the salmon with the veggies, avocado and add a slice of lemon. Done.
 
My Links:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

HEALTHY VEGETARIAN TODAY!
If you follow my blog, you know that I make oven roasted veggies all the time, basically, every week. I plan different combinations of veggies to keep my life interesting, smile. Today, I decided on Brussels sprouts, rainbow carrots and sweet potatoes. I will be using half of these veggies in a seafood recipe tomorrow, therefore, don’t miss it, smile.
 
Category:  Side Dish
Approx. Prep and Cook Time:  45 minutes to 1 hour
Approximate Cost: $5.00 or $1.25 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
Ingredients
1 c. Brussels sprouts ($1.15)
½ bag of Organic Rainbow Carrots (@ $2.50/bag = $1.25)
1 large Sweet potatoes ($1.15)
¼ c. Angie’s basting oil ($1.25)
1 tsp. Roasted garlic and herbs (.20)
 
Directions
Preheat oven at 375 degrees.
Peel the carrot and set aside.
Rinse, pat dry the sweet potato and cut in 1” cubes.
Remove all the Brussels sprouts outer leaves and discard.
Place all these veggies by group in a foil baking pan.
Pour ¼ cup of my basting oil (or the oil of your choice) over the veggies. Cover and cook for about 40 minutes until tender. (Remember, check them before the 40 minutes, all oven's work differently) 
Remove the cover and continue cooking until all the veggies are tender and have that roasted color lightly.
​
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil