HAPPY NEW YEAR FACEBOOK FRIENDS. ENJOY MY CRAB-CAKES-TEX-MEX SALAD MEAL TONIGHT. To Die for!12/31/2018  It doesn’t matter if you make crab cakes from scratch or purchase them, the goal is to have this amazing meal cooked in no time to please you and your family. Come on, look at this presentation, it hurts to break this pretty picture to eat it right? NOT! Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $26.99 or $13.50 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients for the Tex-Mex Salad ($8.99) 2 corn ears ($2.00) 1 Broccoli crown ($1.30) 1 can black beans, drained and rinsed (.99) 2 Roma tomatoes (.50) 2 Lemons ($1.50) 1 tbsp. salad olives (.20) 1 tsp. Lemon pepper (.20) 2 tbsp. Angie’s basting oil (for the salad) (.65) 1 tsp. Angie’s basting oil (to sear the crab cakes) (.40) Baby Arugula (optional) (I served it as a side.) 1 Avocado ($1.25) Ingredients for the Crab cakes ($18.00) 2 large crab cakes Directions for the Tex-Mex Salad In a saucepan with salted water to taste, cook the corn and broccoli briefly until the broccoli turns bright green. Remove from stove, drain and carefully remove the kernels from the cob. Set aside. Drained, rinsed and drain again the black beans. Place them in a med size bowl, add the salad olives, chopped tomatoes, corn, 1 tbsp. lemon juice, 1 tsp. lemon pepper and 2 tbsp. basting oil. Stir until the dressing cover the ingredients thoroughly. Refrigerate before serving. Peel and cube the avocado. Directions for the Crab cakes Sear the crab cakes in 1 tsp. of basting oil until golden brown on both sides. To Plate: Warm up the broccoli. Place the crab cake in the middle of the plate. Add the black bean salad around the crab cake. Add the cubed avocado, broccoli and lemon on one side to garnish. MY LINK: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 Ground turkey is not used that much to make chili or soup. However, since I am crazy, I do it a lot and therefore, decided to make two nice bowls of chili today. It must have been good, since my husband asked for second, smile! Hope you’ll like it. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $6.54 or $3.27 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients ½ lb. Ground turkey 99% lean, @ Trader Joe’s ($2.49) 1 tbsp. Adobo (.15) 1 tsp. paprika (.15) 1 tbsp. Parsley flakes (.15) 5 dry Shiitake mushrooms (broke into pieces) ($1.75) 1 c. Chicken stock (.65) 1 tbsp. olive oil (.30) 1 can great northern beans, drained and rinsed ($1.00) Directions Warm up the chicken stock and soak the broken mushroom pieces until hydrated. Season the turkey with Adobo and paprika. Add olive oil to the cooking pan, sauté briefly, (the meat will still look a bit pink, it will cook completely later). Add the rest of the ingredients, beans, parsley and hydrated mushrooms. The chicken stock should not cover the beans and turkey, unless you like it soupy. Cook in medium for about 5 to 7 minutes, until the broth is reduced. Serve garnished with avocado, more parsley or anything else you wish, like rice. Done!  In keeping up with the wintery weather, we need to focus on meals that stick to our bones. I don’t know about you but SOUPS move quickly to the top of my priority list when it gets real cold. So, what are you thinking, if you are not living in a cold place, then bring the air conditioner to the coolest you can, then go to the kitchen and make some serious soup. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $9.10 or ($2.28/medium size soup bowl) ($4.55 per 2 large bowls) Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 + Ingredients 2 ½ c. of cooked dry lentils ($1.50) 1 med. onion, chopped (.40) 6 garlic cloves, chopped (.35) 5 large dry shitake mushrooms (.55) 1 tbsp. Adobo (.20) 2 shredded rotisserie chicken thighs ($1.25) 4 med size pieces of Yucca (.90) 2 tbsp. Olive oil (.45) 2 c. Spinach, chopped ($1.50) 3 c. chicken stock ($2.00) Directions Sort, rinse and cook in medium the lentils in 4 cups of water until tender. (I cook the whole bag of lentils and when they are tender and cold, I set aside half the lentils for the soup I will be making and freeze the remaining in a nice container to use at a later time in the week.) In a med. size pot add the olive oil and sauté the chopped onion and garlic until golden. Shred the chicken thighs and add them to the pot. Stir. If the yucca is frozen, wait until it thaws and cut in about 2” size. Add them to the pot. Now, add the lentils, chicken stock, dry shitake mushrooms and Adobo. Cook in med. low until the yucca is tender and the soup stock reduced and thickens to allow the flavors concentrate. Few minutes before serving, chop the spinach, add it to the soup and wait until it wilts. Done!  The Christmas holidays are wonderful; however, often times we over indulge and pay the price in January, when we try to lose the few pounds gained while having fun. Therefore, is time to start eating healthy foods in moderation now, smile. Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $11.05 or $5.53 Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 salmon filet ($4.50) 4 tbsp. Angie’s basting oil ($1.10) 1 ½ tbsp. Angie’s dry seasoning (.40) 1 sliced onion (.40) 4 chopped garlic cloves (.20) 2 c. broccoli florets ($2.00) 2 med size sweet potatoes, peeled and slice in chips bites ($1.25) ¼ c. olive oil to fry the chips ($1.20) Directions Pat dry and season the salmon with 2 tbsp. of my basting oil and 1 tbsp. of my dry seasoning. In a skillet over med high with 2 tbsp. of basting oil, saute the onion, garlic and broccoli florets. Sprinkle ½ tsp. of my dry seasoning, remove from skillet and set aside. Add olive oil to a frying pan and cook the sweet potato chips until golden, remove from oil place over paper towel to drain any oil left. In the skillet over med high, sauté the salmon filets until golden brown and cooked through. Add the onion-garlic-broccoli mix on the side of the skillet to warm up and stir well. Plate the salmon, top with the onion-garlic-broccoli mix, garnish with the chips and add any green herb 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 Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  TRANSLATION: MI FILETE ENCEBOLLAO EN SALSA DE VINO TINTO con CROSTINIS) There isn’t much to say about my culinary creation today. Is a nice idea for Christmas dinner tonight. It’s elegant, spicy, cute, pretty and better yet, YUMMY! Let’s celebrate together friends. Approximate Prep and Cooking Time: 40 minutes Approximate Cost: $25.05 or $12.53 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients for the Filet ($21.80) 2 Filet mignon cuts (@$8.45 ea.= ($16.90) ½ tsp. salt (.15) ½ tsp. pepper (.15) 2 tbsp. olive oil (.75) 1 onion, sliced (.40) ½ c. cabernet wine ($1.50) 1 avocado ($1.25) ½ c. broccoli florets, steamed (.60) 2 tbsp. chopped chives (.10) Ingredients for the Crostini ($3.25) 1 small loaf French baguette cut at an angle ($1.00) 4 garlic cloves, chopped or pureed (.15) ¼ c. olive oil (1.15) ½ to 1 tsp. Lemon pepper (.10) 4 tbsp. shredded Parmigiano Reggiano ($1.00) Directions for the Filets Pat dry the filets, season with 1 tbsp. of olive oil, salt and pepper to taste. Refrigerate. Slice the onion and sauté in 1 tbsp. of olive oil until golden, turn the heat off and add the wine. Turn the flame back on, this time in high, bring to a boil, then remove from skillet and set aside. In the same skillet sauté the filet until golden brown on each side over med-heat for about 5 minutes (it will depend on how you like your filet; med well, rare, done). When golden on both sides, add the mix of smothered onions to the skillet and stir well. Remove from skillet and allow the filet to rest for about 5 minutes before serving to retain the juices inside. Meantime, steam the broccoli florets in salted water until bright green and firm. Set aside. Directions for the Crostini Pre heat oven at 375 degrees. Chop or puree the garlic and add the olive oil and lemon pepper Brush the bread with the olive-oil-garlic-lemon pepper mix on both sides and place in a baking sheet. Bake them until golden brown, about 10 to15 minutes. Remove from oven, add the Parmegiano cheese on top and return to oven for few minutes until the cheese melts. Remove from oven immediately after the cheese melts. When ready to plate, slice the avocado, add the broccoli, the filet and smothered onions. Sprinkle chives over. Enjoy! MERRY CHRISTMAS FACEBOOK FRIENDS!  OK, so you are tired of making the same old cupcakes and cakes with cake mix boxes and ready to spread frostings. Is understandable. They are inexpensive and furthermore, a quick way to put a dessert on the table, especially after you come from work. However, since you’ll have the weekend and a BIT MORE TIME, your family will appreciate a nice looking dessert for a change. Try my baby tower mini cakes. Trust me, it won’t cost you a fortune and your family will love you forever, smile! Approximate Prep and Cooking Time: 40 MINUTES Approximate Cost: $9.81 or .62 cents per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 16 mini towers Ingredients for the cake ($3.18) 1 chocolate fudge cake mix box ($1.00) 3 eggs (.48) 1 c. water (I use evaporated milk) (.90) ½ c. vegetable oil (.80) Ingredients for the Dark Chocolate Icing ($6.63) 1 stick of unsalted butter – melted ($1.25) 2/3 cups Hershey’s Dark Cocoa ($1.80) 3 cups Powdered sugar ($1.25) 1/3 cup Evaporated milk (.33) 1 tbsp. Pure Vanilla ($2.00) Directions Follow the cake instruction in the back of the cake mix box. For the frosting, follow the instructions in the back of the Hershey’s Cocoa box. For assembling and decorating my baby tower mini cakes, please follow my slide presentation. Done!  You will only need 5 ingredients and 40 minutes to get this meal done; chickpeas, pork tenderloin, ñame, Angie’s dry seasoning and Angie’s basting olive oil. Approximate Prep and Cooking Time: Under 1 hour Approximate Cost: $6.29 or $1.58 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 Ingredients ½ can chickpeas (.65) 1 pork tenderloin any fat removed ($3.24) 5 pieces of ñame, cubed ($1.00) 1 ½ tbsp. Angie’s dry seasoning (.55) 2 tbsp. Angie’s basting olive oil (.85) Directions Bring a saucepan with salted water to taste to a boil, add the ñame pieces and cook until tender. Clean the tenderloin of any fat, place in a baking mold, season with my dry seasoning and my basting olive oil and add ½ can of rinsed and drained chickpeas. Refrigerate for about 1 hour to soak in the seasoning the flavors. Bring the oven temperature to 400 degrees and cook the tenderloin uncovered for about 40 to 45 minutes depending on your oven calibration. About 30 minutes in, add at least ½ cup to 1 cup of the ñame water and bring back to the oven. Remove and allow to rest for 10 minutes. When the tenderloin is done, add the name pieces and stir to soak them in the sauce. Ready to serve, you can accompany this roast with a nice salad, rice or pasta. Enjoy! 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  As I promised you, a dish using the cauliflower rice I posted yesterday. You will not regret preparing this dish. Is not only good looking but it tastes amazing! BONUS, SUPER HEALTHY! Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $10.70 or $5.35 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 4 flounder fish filet ($2.70) 1 c. broccoli florets ($1.00) 2 c. cauliflower rice ($1.00) 2 c. pre-washed Kale ($1.50) 4 garlic cloves, chopped (.30) 1 small onion, chopped (.40) 2 red “ajicitos” or ½ red bell pepper, chopped (.15) 1 tbsp. salad olives, drained (.55) ½ c. white wine ($1.00) 2 ½ tbsp. Angie’s basting olive oil (.45) 2 tsp. Angie’s dry seasoning (.40) 1 avocado ($1.25) Directions Season the flounder steaks with 1 tbsp. Angie’s Basting and 1 tbsp. Angie’s Dry Seasoning. Set aside. If you haven’t done it, process the cauliflower head into rice to get 2 cups. Drain and cop the olives, set aside. Briefly, steam the broccoli until tender but firm and set aside. In a skillet with pan-sear the fish steaks in its oil marinade with the chopped garlic and onion. Remove when golden, set aside to rest. In the same skillet add more basting oil, if needed, and sauté the kale and peppers briefly until the kale turns into a glossy bright green. Remove immediately and set aside. Adding more basting oil if needed to the pan, sauté the cauliflower rice briefly, adding 1 tsp. Angie’s dry seasoning (or the one of your choice) and the wine until the grains are tender but not mushy. To plate in the bowls, add the cauliflower rice at the bottom, then the broccoli, pepper and kale mix and finally, the fish on the sides, garnishing with the chopped olives and a nice slice of avocado in the middle. Enjoy!  (Often times we purchase a lot of veggies, refrigerate them, then don’t use them during the week. The problem is that they begin to rot in the veggies drawer. Main culprits are lettuces, spinach, broccoli, cauliflower, etc. Today, I want to share 2 of my cauliflower hacks. First, how much you save in doing the cutting yourself; and second, what I do with my cauliflower heads to prevent them from becoming moldy.
1 full cauliflower head cost me $1.99 and after I process it, it renders me: 2 c. cauliflower rice, 4 medium cauliflower steaks, and 6 cauliflower florets for salads or stews. vs. 1 Cauliflower head, pre-cut and pre-packed at the store: 1 pk. Cauliflower rice cost: $7.94 and 1 pk. of medium cauliflower steaks and florets cost: $6.67 The Grand Total of store pre-cut and packed cauliflower is: $14.61 Total Store pre-cut cost = $14.61 My cost doing it myself -1.99 My Total savings……..…. $12.62 /per pre-cut cauliflower head My 2nd Hack for today, if you use it, you will never have to throw cauliflower away. Cauliflower Rice: As soon as I can, I get my food processor out and a good knife. I clean and cut the cauliflower head in half. Then I put the florets in the processor and pulse until they look like rice grains. I empty the rice in an air tight glass container and use it during the week to make mushroom and garlic sautéed cauliflower rice. Cauliflower Steaks: The other half that I still have left, I use it for steaks and salad. Therefore, carefully, I slice in 3 to 4 flat pieces. Later on, I season with olive oil, sprinkle adobo on both sides and sear them in my sauté pan. I use the final product as the side for pork or meats. Cauliflower Florets for Salads: It can’t be simpler than this. Separate the florets from the crown into bite pieces and save them in the fridge in an air tight container to use as the crunchy element of your next salad. Yes, no croutons needed. BOOM! *** There is nothing wrong with pricey pre-cut veggies. I only purchase them in "emergency situations", i.e., when I am coming home late from a long trip, etc.) Tomorrow Recipe: PACIFIC FLOUNDER, CAULIFLOWER RICE with KALE and BROCOLLI  The colors of my dish are amazing and the presentation is so appetizing that you don’t know what to bite first, the fish or the veggies. It takes few more minutes to prep the ingredients but at the end of the day is so worth it! Approximate Prep and Cooking Time: 40 Minutes Approximate Cost: $13.21 or $6.60 per serving Difficulty Level: Easy __X__ Intermediate ____ Advanced Servings: 2 Ingredients 2 haddock filets ($6.52) 1 ½ tsp. Adobo (.25) 2 tbsp. Olive oil (.40) 1 shallot, chopped (.35) 2 elephant garlic, chopped (.25) 1 tsp. Soy sauce (.15) 2 slices of Lemon (.15) 1 ½ tbsp. dried chimichurri flakes (.40) 1 bag of organic rainbow petite carrots ($2.99) 2 red potatoes, cubed (.65) 1 cup of broccoli florets ($1.10) Directions Add all the veggies to a saucepan with salted water to-taste. Cook until tender for about 15 minutes. Drain when done and set aside. Season the fish with Adobo, chimichurri flakes and 1 tbsp. olive oil. Add the chopped shallot and garlic. In a skillet with 1 tbsp. of olive oil, sauté the shallot. When golden, sauté the fish until done; however, don’t overcook it. It takes probably under 5 minutes and med-high. Remove the fish from the skillet saving the olive oil marinade to drizzle over the final dish before serving. Drizzle soy sauce to taste over the fish after plating. Garnish with sliced lemon. |
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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