 Recently, I posted my Chocolate Mug Cake. Today though, I was craving vanilla cake, so I did what smart girls do, I made my new flavor Vanilla Mud Cake. SMILE. It is so easy and take about one minute. Boom! Category: Dessert Approx. Prep and Cook Time: 3 TO 4 Minutes Approximate Cost: $3.80 Difficulty Level: Easy Allergens, Other: for Gluten Free use 1 to 1 GF Flour Servings: 1 INGREDIENTS
DIRECTIONS In a large microwave-safe mug, stir together the flour, baking powder, vanilla powder, sugar, and salt. Add the milk, peanut oil, vanilla extract and stir until well combined and smooth. Stir in some butterscotch chip and sprinkle the top with the remaining chips. Microwave on high for 60 to 90 seconds or until the cake is puffed and the center looks dry. (Remember, all microwaves work differently as well). Let cool for a few minutes before eating. NOTES:
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 ACHIOTE (ANNATTO) is a natural dye to give color naturally to your meals. Today, I am using it to color my rice. This is such a simple yet warmth and yummy side. You can use it in beef stews, stewed beans, lentils, etc. Category: SIDE Approx. Prep and Cook Time: 25 Minutes Approximate Cost: $1.40 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 Ingredients 1 c. parboiled rice (.50) 2 c. of room temperature water (.10) 1 tbsp. of my dry seasoning (or the one of your choice or just plain salt) (.30) 1 tbsp. of Achióte Oil (See my Notes below to get my Achióte Oil recipe) (.50) Directions for the Rice Add 1 tbsp. of Achióte to a skillet or saucepan over med-high. Once is warm, add the rice and seasoning. Sauté it briefly. Ever so carefully, add the water, stir, bring it to a boil, reduce to low, cover and cook for 25 minutes. Done. Directions to Make the Achióte In a saucepan over medium low, heat 1 cup of vegetable oil (I use EVOO) and add ½ cup of the Achióte seeds. Simmer for about 20 minutes to get a strong color. Remove from stove, allow it cool, then strain the oil into a glass container with lid. You can store it at room temperature or in your fridge. Use it as you would use oil in your meals to color your beef stew, meats, stews, rice, seafood, etc. in the same amount you would use plain oil in your recipe. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Fall is already here and at times it gets real cold. Therefore, this is the time when I prefer to make lots of soups and stews because they keep me warm. Don’t you think? Use my selection of herbs or your favorite herbs, dried and/or fresh. Category: HACK Approx. Prep and Cook Time: 30 to 40 Minutes Approximate Cost: $3.00 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian _X__ Servings: 6 to 7 cups (maybe more) Again, this is my idea to make a flavorful stock/broth: Step 1: go purchase a rotisserie chicken. Step 2: remove all the meat to use in salads, sandwiches, soups, etc. Step 3: most importantly, keep the carcass to make my chicken stock. It’s so good. Ingredients 1 tbsp. Dried oregano (.25) 1 tbsp. Dried parsley (.25) 1 tbsp. Dried thyme (.50) fresh Cuban oregano (my garden) (0) fresh Rosemary (my garden) (0) fresh cilantro (my garden) (0) fresh sage leaves (my garden) 1 tsp. Cumin (.15) 1 tsp. Black pepper (.10) 8 to 10 cloves of garlic, smashed (.50) 1 large onion with the skin on cut in cubes (.50) 2 celery ribs with the leave cut in 4-5 pieces each (.20) All the bones/carcass from a rotisserie chicken (0) 2 carrots, cut in pieces (. 25) 2 tbsp. Angie’s basting olive oil or the one of your choice (.30) 6 to 7 cups of water Directions Brown the rotisserie chicken bones in 2 tsps. of olive oil in med high. Chop a large onion in cube pieces, no need to peel it add it to the pot. Add 10 cloves of smacked garlic, no need to peel them, keep browning these ingredients. Add the dried spices, (most of the time I use dried because the flavor is more intense). Add the water. Bring it to a boil, reduce the heat and simmer for 30 to 35 more minutes. Wait until it cools down, then strain to remove the ingredients and obtain the liquid stock. Before freezing your rotisserie chicken stock, remove any fat that built up on top of the stock and discard. Then distribute in freezer saved containers, and freeze them until time to use. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  I was craving cake, oh well, good chocolate cake. However, we are empty nesters and I don’t want to bake a whole cake because then I’ll have to eat it all, SMILE. So, I look at my old recipes notebook and found my old mug cake recipe for 1, is not rock science. Boom! Category: Dessert Approx. Prep and Cook Time: 3 TO 4 Minutes Approximate Cost: $ Difficulty Level: Easy Allergens, Other: for Gluten Free use 1 to 1 GF Flour Servings: INGREDIENTS
DIRECTIONS In a large microwave-safe mug, stir together the flour, baking powder, sugar, cocoa, and salt. Add the milk, peanut oil, vanilla and stir until well combined and smooth. Stir in most of the chocolate chips and sprinkle the top with the remaining chips. Microwave on high for 60 to 90 seconds or until the cake is puffed and the center looks dry. (Remember, all microwaves work differently as well). Let cool for a few minutes before eating. NOTES:
 Recently, since I had such a great cherry tomato season in my garden, I decided to develop my own cherry Tomato Sauce and gave you, my recipe. Today, I am posting a delicious dish that I made using lean ground chicken for mini burgers over my Orzotto Tomato Sauce. I hope that you like it and make it, smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $8.15 or $2.72 per serving Difficulty Level: Easy Allergens, Other: NOT GLUTEN FREE Servings: 3 Ingredients for the mini burgers ($4.50) ½ lb. 98% fat free ground chicken ($3.00) 1 ½ tsp. of my dry seasoning or to-taste (.30) 1 tsp. of my basting olive oil (.40) ½ chopped med. size onion (30) 3 large garlic cloves (.20) ¾ c. Panko (.30) Ingredients for the Orzotto ($3.65) 1 c. Orzo (.50) 1 ½ tsp. of my dry seasoning or to-taste (.30) 1 tbsp. of my basting olive oil (.45) 1 ½ c. chicken broth/stock (.90) 1 ½ to 2 c. of my Cherry Tomato Sauce ($1.50) Directions Add to a bowl all the mini burgers ingredients, mix well and make the small burgers. Sautee them in basting olive oil until golden brown and fully cooked, remove set aside but keep them warm. In the same skillet, with more basting olive oil, sauté the orzo pasta briefly, carefully add 1 c. of chicken broth/stock, reduce the heat too low, stir, cover and keep adding broth/stock when it dries up until the orzo is tender. Once the Orzo is tender, add my cherry tomato sauce as needed to-taste, until it looks creamy, stir. Now for plating, add the creamy Orzotto to a plate, bring the warm burgers back and place 3 over the pasta. If you want. you can sprinkle some Parmesan Romano cheese over and 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  There are so many ways to prepare eggplants. So this time, I chose to slice it diagonally, about lees than ½ “thick, sear in a skillet fill them with my chicken rolls and roll them. They sure look pretty but better yet, the taste was better, smile. Category: Entrée Approx. Prep and Cook Time: under 45 Minutes Approximate Cost: $5.20 or $2.60 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 large eggplant, rinsed, sliced diagonally in ½ “thick ($1.50) ½ lb. 93%fat free ground chicken breast, seasoned and roll into sausages like ($2.50) Chicken Seasoning: (Granulated Onion and Garlic, Paprika, Adobo and my seasoning to-taste) (.60) ¼ c. (or 2oz.) Angie’s basting olive oil (for the skillet and to rub the eggplant slices (.60) Directions Follow the instructions given under the ingredients list. Season the chicken, wet your hands and scoop some in your palm to make rolls, then cook them and set aside. Rub some of my basting oil on the skillet and place the eggplant slices. Cook until golden brown on both sides. Remove from skillet and place over paper towel to absorb any unnecessary basting oil and /or pat dry. Place one chicken roll over the eggplant slice and carefully begin to roll it. Once you are done with all of them, you can warm them up in the microwave before serving. Serve them with a nice salad and toasted garlic bread slices. Done. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Do you want turkey meatballs to taste interesting? Just fill them with Feta cheese, a tangy, salty combination that tastes delicious. My meal today comes with sautéed kale and a Tri-Color Couscous side. A super tasty and healthy dinner to enjoy! Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $17.64 or $5.88 per serving Difficulty Level: X Intermediate Servings: 3 Ingredients 1 pk of ground turkey breast, makes approx. 12 to 14 turkey meatballs ($3.99) 1 egg (.15) 1 ½ tsp. Paprika (.15) 1 ½ tbsp. Onion flakes (.35) 1 tsp. Ground garlic (.15) ½ cup Feta cheese ($1.55) ¾ cups of Panko (.75) 1 tbsp. Olives, chopped (.20) 1 ½ tsp. Adobo (or to taste) (.35) 6 cups of fresh Kale (chopped in large size pieces ($3.80) 3 tbsp. Olive oil (.70) 1 bag of Tri-Color couscous ($2.50) Salt and pepper to taste if needed 2 avocados ($3.00) Directions Add the following ingredients to the ground turkey; 1 egg, Paprika, onion flakes, ground garlic, ½ tsp. of olive oil, chopped olives, 2 tsps. Of Panko and Adobo to taste. Mix until all ingredients blend. Make small meatballs with an ice cream scooper or just roll them in the palm of your hand. Put your finger in to make a dent to fill with some Feta cheese. Roll again to keep the Feta inside the ball. Put more Panko on a plate and roll the balls in to cover with Panko completely. Refrigerate. Cook couscous according to the bag directions. Meantime, add 1 ½ tbsp. of olive oil into a skillet in med. high. Add the mini turkey balls and sauté thoroughly until golden brown. Remove from the skillet and set aside to rest for about 4 minutes. In the same skillet, add more olive oil if needed and sauté the kale. When it turns bright green, sprinkle Adobo to taste. Slice your avocados and you are now ready to plate. Enjoy!  I always make some “crabcakes” of sort, smile, with the seafood that I have available at home. Could be any combination of srimp, cod, salmon, halibut, anything really.The important part is what you add to them and the seasonings for flavor. So, here are my cakes for this week. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $9.90 or $3.30 per cake Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 1 ½ large salmon steak ($2.75) 1 ½ large cod stake ($2.50) 1 tsp. Adobochón or to-taste (.20) 1 tsp. Lemon pepper or to-taste (.20) 1 tsp. Angie’s dry seasoning or to-taste (.40) 1 ½ tsp. Angie’s basting olive oil (.40) ¾ c. Gluten Free Panko-Seasoned or to-taste (.30) Cilantro to taste, rinsed, pat dry and chopped (.20) 1 sweet potato, peeled, cubed in small pieces, baked until tender and golden brown ($1.15) 2 c. broccoli florets, rinsed, pat dry, steam to bright green ($1.00) 1 lemon, rinsed, pat dry, sliced, brown in the cakes skillet (.60) Seasoning to-taste (.20) Directions Clean the fish stakes thoroughly of the skin and any bones. Pat dry and cut in ½ inch pieces or chop as you like. Season well and add ½ tsp. of my basting olive oil, cilantro and add Panko last. Stir briefly, use an ice cream scoop to place the cakes either in a cupcake baking pan or a flat type pan. Freeze briefly if you are not making them right away. You can sear them in a skillet with 1 or more basting olive oil, or you can bake them at 400 degrees for about 10 minutes until they are golden brown and totally cook inside. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  First, I’ll tell you what is Cachucha: It is a sweet small pepper that looks so much like Habanero but without the heat. Its tropical and you can only find it in Spanish and Asian markets. On the other hand, what is Culantro: it is a tropical herb way more intense in flavor than Cilantro and it has long serrated straight up leaves. Category: HACK __ Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $3.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Ingredients 1 ½ c. seedless cachucha peppers, rinsed, pat dry, seeds removed ($2.00) 1 bunch of Culantro leaves, rinsed, pat dry, cut to fit in your blender ($1.50) Directions Prepare the ingredients as I listed under the ingredients list. Place all ingredients in a blender or food processor, add enough water to help the blender chop and don’t get stuck. Place in a small 12 c. cupcake baking pan and freeze to make your frozen flavor discs. When frozen, remove from pan and place in a container in the freezer until time to use. Use as many as you want when making soups, stews, etc. for flavor without having to remove any leaves, smile 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Ok, so after drinking several cups of the famous Starbucks Frappuccino, and looking at some of the copycat recipes in the web, I decided that something was missing. Therefore; I decided to add other ingredients to my own taste to step it up a notch. So, I came up with my own version, Bela’s Frappuccino Recipe. Hey, after all, some of my ancestors were Italian. Approximate Prep and Cooking Time: 10 minutes Approximate Cost: $2.70 per serving Difficulty Level: X Easy Servings: one 16 oz. cup plus Ingredients 12 ice cubes (0) 1 ½ cup of Carnation Evaporated milk, cold, (or use regular milk) (.40) 1 tbsp. Vanilla (.30) 3 ½ tsp. Dark or milk Chocolate Hershey’s Syrup (1 tbsp. to drip over the drink) (.40) 1/3 cup strong black coffee (or 3 coffee ice cubes) ** (.20) 2 tbsp. powdered sugar (.20) 2 ½ tbsp. Carnation Malted Milk (.20) 2 generous scoops of ice cream (vanilla or chocolate) 1 final scoop for the glass (.50) 1 big dollop of Cool Whip Cream (.25) 1 scoop of Cool Whip Cream for topping the ice cream (.25) Directions Mix all the ingredients in a blender, except 1 ½ tsp. of chocolate syrup. Before you pour the Frappuccino into the cup, drizzle 1 tsp. of chocolate syrup around the inside of the cup, then pour the Frappuccino, top it with a scoop of whipped cream, and drizzle your desired amount of chocolate syrup over the whipped cream. Enjoy J **Hack: Use any leftover coffee at room temp, pour into an ice tray and freeze to make coffee ice cubes. The next time you make a Frappuccino, pop 3 of the ice cubes in the blender and you are good to go. |
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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