 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. 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 Parmigiano 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!
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 I usually do not cook chicken drums at home, since my go-to part are chicken breasts. However, I haven’t make them in quite some time and I was craving them. So today, I decided it was time to come up with a dish to use them. Result? DELICIOUS! Category: Entrée Approx. Prep and Cook Time: Under 45 Minutes Approximate Cost: $7.14 or $3.57 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 pk. of organic chicken drums, skin removed pat dry and seasoned ($4.34) 1 large rosset potato, peeled, cut in 1” cubes, rinsed, drained ($1.00) 1 tbsp. Angie’s basting olive oil to marinate the 5 drums (.30) 2 tbsp. Angie’s basting olive oil to sauté the drums (40) ½ to 1 tbsp. Angie’s basting olive oil to sauté the boiled potato cubes if needed (.30) Angie’s dry seasoning to-taste for the drums and the potatoes (.50) ½ c. lightly chopped Cilantro leaves only for the potatoes and to garnish (.30) Directions Follow the directions given above under ingredients. Season the drums, refrigerate. Boil the potato chunks briefly until somewhat tender, drain well. Bring the drums out of the fridge and cook them in basting olive oil until tender and golden brown. Remove the drums from skillet and add the drained potato cubes and more basting oil if you need it, and cook until golden. Remove from stove and add the chopped cilantro to-taste. Stir briefly to combine. Your meal is ready, 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  Such a healthy meal and nice looking too, smile. You can accompany this peppers with a side of quinoa or EVOO mashed potatoes, or mashed sweet potatoes or a salad. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.49 or $4.24 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 large green pepper, sliced lengthwise, seeds removed (.99) 2 small salmon steaks cut into ½ inch cubes (3.60) 1 fresh corn ear, cooked and kernels removed (.60) 1 small broccoli piece cut in small florets (.60) 1 small cauliflower piece cut in small florets (.60) ½ med. size onion, chopped (.50) 3 to 4 large cloves of garlic, chopped (.20) Angie’s dry seasoning to-taste (.30) 2 tbsp. Angie’s basting olive oil (.40) 1 lemon, rinsed, pat dry and sliced to garnish (.70) Directions Please follow the directions given under instructions. In a skillet with basting oil to taste, sauté the onion and garlic until golden brown. Add the salmon cubes briefly until lightly cooked, do not overcook. Meanwhile in a saucepan, steam briefly the cauliflower and broccoli florets, drain and add the corn kernels, the salmon cooked cubes, and adjust the seasoning to taste. Add a bit of basting oil to a skillet and brown the peppers until somewhat soft but sturdy and allow them to cool down a bit to handle. Fill the peppers with the filling you just prepared, cover and cook briefly until warm enough to serve. You can serve these peppers as is or add a side like quinoa, rice, or another veggie. 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  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!  To begin explaining, the name of this dessert entails two delicious dessert; Flan and Bizcocho, (which means Flan and cake in English). So, whoever created this popular dessert (so many years ago), merged Flan with the last five letters of cake in Spanish (cocho) and came up with the cute name. If you make it with chocolate, then the name change to CHOCOFLAN. I have been making this dessert for so many years it is insane. Today, I decided to share it with you. The Flan recipe is always the same, unless you want to alter the flavors; vanilla or chocolate, or almond, etc. The same goes for the cake, therefore, you can select any cake box flavor of your choice to use in this recipe. Today, I am using the traditional recipe with my twist, and with the box cake (although I also make it with my homestead cake from scratch as well). Category: Dessert Approx. Prep and Cook Time: 1hr. 30 Minutes Approximate Cost: $10.55 or $1.32 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 8+ Ingredients 1 cup Granulated Sugar for the Caramel (.50) 1 can Sweetened Condensed Milk ($1.20) 1 can Evaporated Milk, ($1.30) 4 ounces Cream Cheese, softened ($1.00) 3 to 4 large Eggs (.80) ½ tsp. powdered ginger (.10) 2 tsp. Pure Vanilla Extract ($1.20) 1 tsp. of Frangelico liquor (.50) oil spray for the baking pan (0) Directions for the Cake: 1 box Vanilla Cake Mix, or yellow cake mix plus 3 eggs ($3.95) Ingredients listed on the Box the you purchase, some ask for milk, others water, etc. Directions for the Flan 1. Preheat your oven to 350°F. Prepare a large baking pan with water for a water bath. Next, oil spray a large 12-cup Bundt or cake pan and place inside the larger baking pan with water. Set aside. 2. Melt the 1 cup of sugar for the caramel until completely dissolved in a small saucepan over medium-low heat. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or golden color. 3. Pour the melted sugar into the bottom of the Bundt cake pan, working quickly before it hardens. Set aside. 4. In a blender, combine the sweetened condensed milk, evaporated milk, 4 ounces Cream Cheese, softened, 3 to 4 large or jumbo Eggs, ½ tsp. powdered ginger, 2 tsp. Pure Vanilla Extract and 1 tsp. of Frangelico liquor and blend until smooth. Pour into the pan over the caramel sauce, set aside. 5. Next, in a bowl with a mixer, prepare the cake mix according to the package instructions. Carefully pour over flan mix until the pan is about 3/4 full (if you end up with extra batter, just used it to make cupcakes). DO NOT stir the flan and cake batter together. When they are baking in the oven, the cake batter will sink to the bottom of the pan. 6. Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 1 hr. depending on your oven, do not open the oven before that. Check for doneness after the 1 hour. A toothpick inserted near the center should come out clean. 7. Remove cake from water bath and cool on wire rack. DO NOT UNMOLD. For best results, refrigerate overnight before unmolding. Place a serving plate over the cake mold and flip over carefully, right side up. Remove cake pan and serve. Done.  You already decide on a main course protein for dinner, however, the block comes deciding what to make for sides, either a salad, a veggie, pasta, rice, well, is almost always an issue. Today, I am posting ideas for easy sides. Simply rinse them cut them and bake them. BOOM! Category: SIDES Approx. Prep and Cook Time: 30 TO 45 Minutes Approximate Cost: $5.20 or .87 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 6 TO 8 Ingredients 1 large sweet potato (rinsed, pat dry, slice lengthwise) ($1.10) 1 large Idaho potato (rinsed, pat dry, slice lengthwise) ($1.00) 3 large beets (rinsed, pat dry, peeled, quartered and wrapped in aluminum foil) ($2.60) ¼ c. Angie’s basting olive oil (you can use less than this amount) (.40) A bit of seasoning of your choice to sprinkle over (.10) Directions Start your oven at 425 degrees. Follow the directions listed under Ingredients above. Pour basting olive oil to taste, just enough to moist the potatoes. Place the veggies inside a baking pan to roast/bake (all together, since the beets will not bleed) Place the baking pan in the oven and do not open to check until 30 minutes. After 30 minutes, remove the beets and check the potatoes for doneness, since each potatoes size will vary. If not done 100% then put them back for few more minutes until done. 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  Yes, you can purchase canned beans, the easy way to eat these tasty grains. However, the can beans contain preservatives and if you can avoid that, you should. I also use the canned beans every now and then, but I drain them, rinse them, drain them again and then cook with them. Category: HACK Approx. Prep and Cook Time: Few Hours and overnight Approximate Cost: ( Under $2.00) Difficulty Level: Easy Allergens, Other: Gluten Free ____ Vegetarian ____ Servings: 4 to 5 cups Ingredients 1 lb. of dry beans of your choice Enough water to boil until softened Directions
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 |
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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