This is the end of the year celebration friends. You may have plans to go to a party with friends, or to celebrate at a resort, or better yet, if you decide to stay at home with your family, nothing beats a home celebration better than a fillet dinner in any form or fashion, and the simpler the better.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $26.58 or $13.29 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 med. size tenderloin filet mignon steaks ($20.00)
1 ½ tsp. Adobo (.15)
2 tbsp. olive oil (1 to sauté the fillets and 1 to drizzle over broccoli (.30)
2 small broccoli heads ($1.40)
1 ripen plantain, peeled and cut slanted (.60)
1 avocado ($1.00)
 
1 tomato (.33)
2 cups of spinach or mesclum greens ($1.50)
1 handful of dried cranberries (.40)
¼ cup of parmesan cheese (.65)
1 tbsp. of Tzatziki or the salad dressing of your choice. (.25)
Salt to taste
 
Directions

1. Clean the fillets, pat dry and season with Adobo or salt and pepper. Refrigerate.
2. Clean the broccoli and steam in salted water until light green, drain, drizzle oil, set aside.
3. Prepare the salad: add the greens to a bowl, a chopped tomato, parmesan cheese, dried cranberries, Tzatziki or the salad dressing of your choice. Toss.
4. Pan-sear the steaks in olive oil, when golden on both sides, remove and let them rest for 10 minutes. On the same skillet, pan-fry the ripen plantain-Tostones.

 
HAPPY NEW YEAR FRIENDS!

No words to explain, comfort food at its best!
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $ 7.05 or $3.53 per serving
Servings: 2
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
 
Ingredients
2 cups of cubed pork for stew ($3.75)
11 baby potatoes, washed and cut in half. ($1.75)
1 tbsp. Adobo (.15)
1 tsp. ground pepper (.15)
2 tbsp. olive oil (.40)
1 cup of chicken broth and 1 cup of water (.60)
1 Sazón envelope (.25)
 
Directions

1. Cut the cubed pork in about 1” pieces and season with Adobo and olive oil.
2. In a skillet in med. high, sear the pork until light brown.
3. Add the potatoes and Sazón, if you have red peppers throw some strips. Stir.
4. Add the chicken broth and water, bring it to a boil and cover.
5. Cook for 25 to 30 minutes until the meat and potatoes are tender.
6. Before serving, mash few of the potatoes in the soup to make it a bit thicker.

 
Enjoy.

​Natilla, an egg custard, was traditionally served in my home as breakfast, warm and with lots of cinnamon. We inherited this dish from Spain. It is usually eaten year-round, however, it’s mostly serve during the holidays. Now, I learn that when I was a little girl (and chances are that since we are now in an era with an abundance of fast foods restaurants serving breakfast), this old tradition may be all gone.
 
But let’s go back to business. It is a simple recipe and also common to have your old family Natilla recipe. Therefore, few years ago, I decided to enhance "my old" Natilla recipe and UPDATE IT with my own twist. It is now exclusively for adults; (you will see why later) and furthermore, it’s no longer for breakfast, I serve it as dessert.  I hope that you will enjoy it.
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $5.76 or $1.44 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients:
2     egg yolks (.36)
¼    cup white sugar (.40)
2     cups carnation milk ($1.25)
3     strips of lemon peel (no white membrane) (.15)
2     tbsp. of cornstarch (.15)
2     cinnamon stick (.15)
¼    tsp. fresh grind nutmeg (.15)
1     tsp. Vanilla (.90)
       Pinch of salt
 Garnish:
4 tsp. of Caribbean Rum-Coconut Flavor (1 for each glass) ($1.20)
4 tbsp. Cool Whip (.40)
8 Raspberries (.50)
Ground cinnamon to taste to sprinkle over the cool whip (.15)
 
Directions
(all ingredients must be at room temperature)
 
Beat together by hand with a spoon (in a coffee cup) the egg yolks and the sugar until the mix turn into a light yellow cream.
 
Combine milk and the pinch of salt, add to the egg cream slowly until all is mixed well.
 
Add the cornstarch to the mix until is totally dissolved and have no lumps.
 
Finally, add the lemon peel, nutmeg and cinnamon sticks.
 
In a non-reactive pan, on medium heat, add the liquid mixture and cook stirring constantly. It will begin liquid but it will start to become thick as it boils. When it starts to boil, reduce the heat and cook just until it begins to pop and has a creamy consistency. Turn the stove off and add the vanilla. Stir.
 
Pour carefully into 4 individual glasses, let them cool down at room temperature and then refrigerate.
 
When ready to serve add to each glass a teaspoon of Caribbean Rum, 1 tbsp. of whip cream, sprinkle with cinnamon powder on top and garnish with 2 raspberries.
 
Enjoy!

Seriously? Who needs to go on a diet after the Christmas Holidays, when you can easily eat this healthy meal and don’t feel guilty about it. Look at it, everything is appetizing, the colors, the flavors and let alone the ingredients, mostly fruits and veggies, quite simple to make. Better yet, I only used 3 ingredients to season the whole meal, including the salad. Sweet!
 
Approximate Prep and Cooking Time: Under 35 minutes
Approximate Cost: $9.82 or $4.91 per serving
Difficulty Level:  X_ Easy ____ Intermediate ____ Advanced
Servings: 2

Ingredients for the fish
2 Flounder steaks (@.67 ea. $1.14)
1 tbsp. chimichurri seasoning (.30)
1 tbsp. lemon pepper (.15)
¾ cup of Angie’s basting Oil (to taste to marinade the fish, 1 tbsp. for the salad dressing, 1 tbsp. potatoes) ($1.90)
 
Salad:
1 large tomato (.33)
2 cups of mesclum salad greens ($1.50)
1 cup of mandarins (.55)
¼ cup or dried cranberries (.65)
¼ cup of Feta cheese ($1.20)
1 tsp. red wine vinegar (.15)
 
1 large or 2 med. size sweet potatoes ($1.10)
1 avocado ($1.00)
 
Directions
 

1. To prepare the salad, cut the tomato, add the greens and everything listed under salad to a bowl. For the salad dressing, drizzle 1 tbsp. of basting oil, sprinkle lemon pepper to taste and refrigerate until ready to serve.
2. Season the flounder with chimichurri seasoning, lemon pepper and my basting Oil. Refrigerate for 10 minutes.

 

1. Peel and cut the sweet potatoes in small cubes. Boil for few minutes until tender, drain the water completely and then, sauté them in a skillet with basting oil.

 
HACK: Garnish with roasted red peppers, avocado and chives.

So friends, this is the perfect Christmas Eve Dinner Menu. Yesterday, I posted Rice with Pigeon Peas and today is time for yummy Roasted Pork or Pernil Asado. I can predict now that approximately 95% of the island household will be cooking this combination tomorrow. Sweet!
 
Approximate Prep: (30 Minutes) Cooking Time: (3 to 4 hours in oven)
Approximate Cost: $11.22 or $1.40 per serving
Servings: 8
Difficulty Level:   X   Easy ____ Intermediate ____ Advanced
 
Ingredients
1 (6 lb.) Pork Shoulder Picnic Roast $8.32
10 cloves of garlic (.50)
2 Sazón envelopes (.30)
1/2 to 2/3 cup of Olive oil ($1.75)
1 tsp. crushed dried oregano (.15)
1 ½ tsp. Salt  (or to taste) (.10)
1 tsp. Pepper (.10)
 
Directions

1. In a food processor or blender, add the garlic, Sazón, olive oil, crushed dried oregano, salt and pepper. Blend/mix well. Set aside.
2. Cut the skin away from the meat and remove most of the fat. Set aside
3. To clean the picnic, remove as much fat as you can from the meat and then make slits/holes all over it.
4. With the marinade you made previously, season the pork by rubbing it all over with the light paste, making sure that you also season the slits in the meat.
5. Rub some of the marinade on the skin as well, especially, the side that you will place back over the meat. Marinade the outer side as well but make sure that you add a bit more salt to that skin side. Place in the roasting pan, cover with the seasoned skin, then the foil paper and refrigerate.
6. I always refrigerate my cut for at least 24 hours, that really gives time for the marinade to flavor the meat. When ready to cook, bring the meat out of the fridge to room temperature, about 1 hour or so before cooking.
7. Pre-heat the oven 300 degrees. Cook covered for 1 hour and then remove the foil and continue cooking for 3 more hours until tender. (REMEMBER TO CHECK YOUR ROAST, SINCE ALL OVENS COOK DIFFERENTLY.)
8. Carefully, remove from the oven and if the skin is not crispy enough, cook it at 400 degrees until brown and super crispy. Keep an eye because it will cook fast and you don’t want it burnt.
9. Let the roast rest before carving for about 15-20 minutes.

 
By adding the recipe that I posted yesterday to this one today, you will have what you need to enjoy a delicious Christmas Eve Dinner; Roasted Pork and Rice with Pigeon Peas.
 
MERRY CHRISTMAS to you’ll! 

Arroz con Gandules or Rice with Pigeon Peas could be our #1 dish in the island, of course, combined with Roasted Pork. My take is that if you grew up eating this combination for all kinds of occasions, you know how to make it. I am giving you my version of Arroz con Gandules. If you never tried it, make it this week, you’ll love it!
​
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $6.05 or $1.00 per serving
Difficulty Level: _X_ Easy ____ Intermediate ____ Advanced
Servings: 6
 
Ingredients

1 tbsp. of olive oil (.40)
5 slices of bacon in small pieces ($1.50)
¼ cup of Sofrito: 1 chopped onion, 6 chopped garlic a small piece of red pepper (.60)
1 15 oz. can of Goya pigeon peas ($1.50)
1 Sazón envelope for color (.15)
1 Goya beef or chicken bouillon in the small envelope (.15)
½ tsp. Adobo Goya (.15)
2 cups of parboiled long grain rice ($1.25
3 ½ cups of water (or ½ and ½ of low sodium broth and water)
¼ cup of chopped cilantro (.20)
1 tsp. of drained capers to garnish (.15)
 
Directions
 

1. In a medium size pot add the pre-cut 5 slices of bacon (in small pieces) and cook until crispy and golden.
2. Remove some of the bacon fat and add 1 tbsp. of olive oil to sauté the aromatics; chopped onion, garlic, and pepper. In other words, your Sofrito.
3. Drain the water that comes in the can, discard it and add the pigeon peas to the pot.
4. Add seasoning for color, the Sazón envelope and the Adobo.
5. Add the rice and sort of stir fry it until is well blended.
6. Instead of water, you could add beef or chicken broth, give it a taste to adjust seasoning, more or less salty.  
7. Bring it to a boil, add chopped cilantro.
8. Turn knob to low heat and cook for 20 minutes. To serve, garnish with capers.

 
HACK:
Sofrito: You can purchase Sofrito in a jar; however, is best to make it fresh at home.
 
My Recipe: Warning, smile, I don’t use tomato sauce.  In a blender or food processor add 1 handful of fresh cilantro, 1 chopped onion, 6 cloves of garlic 1/2 piece of red pepper and for the liquid part, add olive or canola oil until it all blends to a soft consistency, not liquid, not a paste. Store in the fridge and use it for stews and soups. How? Add 1 tbsp. of olive oil to a pan or pot and sauté
 
Also, for the rice, instead of water sometimes I use beef or chicken broth, then I taste it to adjust for more or less salty flavor.   

I can't get enough of using rotisserie chicken. My recipe is very simple to make and you only need few ingredients. It is so fulfilling, since the corn tortillas are packed with fiber. The filling and topping are simple to make and loaded with nutrients. I am sold; a full meal in a heartbeat and basically costing you few dollars.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $12.00 or $3.00 per serving
Servings: 4
 
Ingredients
2 Rotisserie Chicken Breasts ($2.00)
1 cup of shredded cheddar cheese ($2.65)
1 can 28 oz. of Enchilada Sauce, green or red ($3.13)
½ cup Chopped Cilantro (.60)
8 to 10 Corn Tortillas ($ 1.12)
3 tsp. of olive oil (.50)
2 avocados ($2.00)
Salt and pepper to taste
 
Directions
Shred the chicken breast, add some of the chopped cilantro, salt and pepper to taste.
Warm the corn tortillas according to the bag directions. I usually microwave them.
Pour few tbsps. of the sauce to cover the bottom of a square baking dish.
Scoop a tbsp. of the chicken mix into half of the tortilla, sprinkle cheese and fold, place in the baking dish, seam side down.
When you complete a layer, pour the sauce over and sprinkle cheese to cover the top.
Bake at 350 degrees, just until the cheese melts.
Now you are ready to plate.
 
HACK: If you have leftover rice in your fridge or freezer, add ½ cup to the shredded chicken breasts and ¼ cup of the sauce and mix it all together. This step will make the enchiladas super rich and thicker! Smile.

 Beat the cold days with my baby lamb meatballs and pink beans stew, so comforting! Make it today.
​
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $8.60 or 2.15 per serving
Servings: 4
Difficulty Level: _X_ Easy ____ Intermediate ____ Advanced
 
Ingredients
2 cups of soften pink beans (or use 2 cans (15.5 oz. ea.) of Goya Pink Beans ($1.50)
2 cups of beef stock or broth ($1.25)
1 ½ cups of diced hash brown (.35)
1 envelope of Sazón for flavor and color (.15)
1 envelope chicken bouillon to-taste (.15)
1 tsp olive oil to pan-sear the lamb (.25)
1 tsp. Adobo to season the lamb (.15)
1 tbsp. Chopped dried onions (.20)
½ lb. ground lamb ($3.00)
2 tbsp. Piquillo pepper (.50)
Chopped scallions (.10)
1 avocado ($1.00)
​
Directions
Season the ground lamb with adobo, add the chopped onion, make baby meatballs using a teaspoon to measure and refrigerate.
 
In a med-size pot add the pink beans (if canned, drain and rinse), beef stock and bring to a boil. Add the Sazón and chicken bouillon reduce to med low and cover, cook for 5 minutes.
Add the diced hash brown potatoes to the beans and cook for about 5 minutes until soft.
 
Meantime, pan sear the baby meatballs in 1 tsp. of olive oil. 
Add the Piquillo chopped peppers and any herbs you have at home to the meatballs.
Add the cooked meatball to the beans and cook for 5 minutes. 
 
To serve, garnish with chopped scallions and a slice of avocado on top with lots of pepper.
 
HACK: You can serve my stew as is, or add a slice of garlic and parmesan bread, or a bowl of rice, or a bowl of egg noodles on the side. “Yummotto”, sounds Italian right? 

BONUS: I am giving you 3-Recipe’s in One.
 
The colors of this dish are appealing and the flavors very intense. The following recipes makes such a fulfilling seafood meal. You can make them all in one day or at different times during the week. Please, don’t be scare with the ingredients list, they are simple and lean; like flaky fish, veggies and more veggies, so good for us!
 
Approximate Prep and Cooking Time: 45 minutes to one hour
Approximate Cost: $15.96 or $7.98 per serving
Servings: 2
 
Ingredients for the Roasted Veggies ($5.85)
½ lb. Asparagus ($1.75)
2 colored carrots cut at an angle $1.50)
1 cup of gourmet medley potatoes ($1.20)
1 ½ tsp. Angie’s Dried Seasoning for the flounder, veggies and green bananas (.40)
1/3 cup of olive oil ($1.00)
 
Ingredients for the Pickled “Escabeche” Green Bananas ($3.10)
4 Green bananas, peeled and cut 1” pieces. ($1.00)
1 tsp. Salt to boil the bananas (.10)
1/3 cup olive oil ($1.00)
1 onion, sliced (.30)
6 cloves of garlic, chopped (.20)
2 tbsp. red wine vinegar (.40)
3 Bay leaves (.10)
½ tsp. salt to season the Escabeche sauce
 
Ingredients for the stuffed Flounder ($7.01)
3 Pacific Flounder Fillets (@.66 ea. = $1.98) (**See my note below)
9 large shrimp ($3.00)
1 tsp. Angie’s Dried Seasoning (.30)
1 tbsp. Olive oil (.40)
1 lemon (.33)
1 Avocado ($1.00)
 
**Note: A frozen bag of flounder fillets at Costco was priced $9.99 and there were 15 fillets inside. Therefore, each fillet cost .66 cents.)

Directions for the Roasted Veggies
Pre-heat the oven at 375 degrees.
In a baking pan to roast the baby potatoes and carrots add 1/3 cup olive oil and my Dried Seasoning to taste and rub them well making sure the veggies are all covered. Cook for about 35-40 minutes.
 
Add the asparagus to the potatoes/carrots roasting pan during the last 10 minutes, that is if they are thin. If they are thick, add them during the last 15 minutes.
 
Season the flounder and shrimp with 1 tbsp. of olive oil and sprinkle with Angie's Dried Seasoning to taste, or the seasoning of your choice. Refrigerate.
 
Directions for the Pickled “Escabeche” Green Bananas
Peel the green bananas, cut both ends, then make a cut from one end to the other. With a teaspoon inserting in the slit, pull apart the peel carefully by. Cut them in 1” pieces.
 
Place them in boiling water and add salt to taste and cook for about 15-20 minutes or until tender but not mushy.
 
While they cook make the pickled or “Escabeche” sauce by adding 1/3 cup or olive oil to a skillet, sauté the onion and garlic, add the bay leaves.
 
Carefully add 2 tbsp. of red wine vinegar, add more if needed.
 
When the bananas are done, drain the water and add them to the Escabeche sauce. Cover and cook in low for about 5-1o minutes, for the bananas to absorb the flavors.
Set aside.

Directions for the Flounder
In skillet with olive oil to taste, sauté the shrimp until golden, remove, let it rest for about 4 minutes then place between 2 flounder fillets. (notice that I prefer not to use eggs and breadcrumbs, therefore when you flip them, handle with care.)
 
Sear the flounder at med. high until golden in both sides. It will only take few minutes to cook, and remember, the shrimp is cooked already.

By now, your roasted veggies should be ready, therefore, prepare to plate the meal.
Enjoy this healthy meal.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings

After all we ate during Thanksgiving week (including leftovers) nothing feels better than a flaky white fish with cauliflower rice, mushrooms and pesto. I love Thanksgiving, however, it also comes with gaining few extra pounds that I don’t need. My strategy? I take a week of light meals with tons of salads, fruits, and vegetables. The extra pounds will be gone in no time. Remember, I have to be ready again for Christmas in few days, smile!
 
Today I cooked Haddock, another flaky and delicious white fish. It marinates well and cooks fast; two advantages that no doubt meets most of our primary goals in the kitchen. Now please be patient with me, since the ingredients list looks like a lot but they are not overwhelming. Trust me, it is so worth it!
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $13.72 or $6.86 per serving
Servings: 2 (Just for this recipe, but the Haddock package is good for 4 servings)
 
A. Ingredients for the Fish ($7.32)
2 Haddock fillet ($6.52) ***
1 tsp. lemon pepper (.15)
1 tsp. Paprika (.15)
1 ½ tsp. Angie’s Basting Oil (.30)
¼ tsp. Turmeric (.10)
¼ tsp. ground cumin (.10)
*** 1.45 lb./ pack cost $ 13.04 and renders 4 meals at $3.26 ea.
 
B. Ingredients for the Cauliflower Rice $5.15
1 ½ tsp. Angie’s Basting Oil (.30)
6 cloves chopped garlic (.30
8 chopped baby Bella mushrooms ($1.35)
½ tsp. lemon pepper (.15)
½ cup chicken stock (.40)
2 cups cauliflower rice (1.40)
1 cup of chopped broccoli ($1.25)
 
C. Ingredients for Garnishing 1.25
2 tbsp. Pesto (make my recipe or use store bought) (.80)
1 tbsp. chopped scallions (.15)
1 lemon (.30)
 
Directions
a. Season the haddock with the ingredients listed under item A.
b. Make the cauliflower rice with the ingredients listed under item B.
c. Sauté all the veggies in a skillet and add the cauliflower and broccoli last.
d. Pan sear the haddock in another skillet with its oil.
e. Before serving, garnish with the ingredients listed under C.