 I used to cook the regular and traditional beef cubed steaks, however, after I tried and made them with pork many years ago, I discovered that they are way tender, and taste, looks and cooks much better with pork tenderloin, so I switched. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.50 OR ($2.16 PER SERVING) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients ½ to 1 pork tenderloin filet (ea. pack @ Costco contains 4 filet) $3.00 3 tbsp. Angie’s basting olive oil (.60) 1 tbsp. Angie’s Dry seasoning (.20) 1 tbsp. granulated garlic (.20) ½ bag of Russet potatoes ($1.00) 1 c. Mexican blend cheeses ($1.00) Scallions, sour cream, color peppers to-taste (.50) 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
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 This is an easy baked ziti pasta to make during week days, real fast. Only compromise is the purchased pasta sauce, but it is ok every now and then, not all the time, smile. The cheeses and my seasonings choices makes this dish simple, uncomplicated and yummy. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $10.20 or $2.55 per serving Difficulty Level: Easy Allergens, Other: N/A - (NOT GLUTEN FREE) Servings: 4 Ingredients 1 lb. Extra lean ground beef ($3.00) 3 c. Ziti noodles ($1.20) 2 tbsp. Onion powder (.10) 2 tbsp. Garlic powder (.10) 1 tbsp. AdoboChon (.10) 1 -24 oz. Jar of Pasta sauce (of your choice $2.25) 2 chopped Scallions (.15) 2 ½ to 3 c. shredded Mozzarella and Parmesan cheese ($3.30) Directions Season the ground beef with Onion powder, Garlic powder, and AdoboChon. Then, brown the meat in a skillet in med-low to extract the meat fat. (However, I used extra lean beef so, I did not used basting oil for that same reason.) Since the meat was extra lean, it only provided me with its juices, so I kept it. Add ½ the jar of the pasta sauce to the cooked meat, stir well to incorporate, place the lid on and allow it to come to a short simmer. While the pasta sauce is simmering, start cooking the ziti according to the box directions. (Boil enough water to cook the pasta, add salt to taste. When boiling, carefully add the pasta and stir. Allow to cook until al-dente, about 8 minutes. (Follow the box instructions.) Don’t forget to stir the sauce every now and then while the pasta is cooking and add more pasta sauce as needed. (I don’t like mine dry.) Drain the pasta but do not discard the water. Add the pasta to the simmering sauce and stir to incorporate. If needed add some of the pasta boiled water and more sauce, continue to simmer. Pour half of the ziti-meat mix to a 9x13 oil sprayed prepared baking pan. Add half of the cheeses, then top with another layer of the ziti mix, with a last layer of the cheeses. Cover the baking dish with aluminum foil making sure that it does not touch the cheese layer of the dish. Bake for about 20 minutes at 350 degrees. Then remove the foil and bring it back to the oven under broil for few minutes to brown the cheese to taste. To serve, garnish with chopped scallions.  Aioli is basically a sauce made from few ingredients and emulsified with olive oil. You can create the variation of your choice based on which additional spice or ingredient you want to add. For instance, if you like New Orleans foods, you can make a spicy Cajun aioli; or for a Mexican flavor just add a bit of jalapeno. One thing is critical to me when I make it, it must have a lot of garlic, and zero mayonnaise, smile, instead, I use Tzatziki. Category: Side-Sauce Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $1.45 Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: Approx. ¾ c. sauce Ingredients 3 med. to large garlic cloves, chopped (.30) 1 tsp. of chopped cilantro (.10) 2 tsp. (or more) of fresh lime juice (.20) 1/3 c. Tzatziki sauce (.25) Pinch of Angie’s dry seasoning (0) 1/4 tsp. Smoked Paprika (.10) 1/3 c. of Angie’s Basting Olive Oil (.50) Directions Combine all the ingredients EXCEPT THE BASTING OIL in a food processor or blender and process for 20 seconds. Then, with the food processor or blender running, drizzle in the basting oil very slowly. I just used my Magic Bullet and worked just as well. Store in an airtight glass container in the fridge for up to about a week or 2. (If it last that long, smile.) Use it as dip for French fries, or as sandwich spread, or drizzle over roasted salmon or any other seafood or meat. 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  Yes, friends, we must take advantage of the first meal of the day. Especially, if we make it at home with mostly fresh ingredients. You can bake it in the morning, or the night before. You can eat it at home or take a nice slice to work. Trust me, it doesn’t take much time to make. Thanks Neshy! Enjoy! Category: Breakfast Approximate Prep and Cooking Time: 30 MINUTES Approximate Cost: $6.18 or .62 cents per serving Difficulty Level: X Easy Allergens, Other: (use a Gluten Free cake mix box for a GF Coffee Cake) Servings: 10 slices Ingredients 1 box of yellow or white cake mix ($1.50) 1 cup of evaporated milk (.90) 1/3 cup of peanut oil (.90) 1 box instant vanilla pudding 3 to 4 eggs at room temperature (.48) 1 tbsp. each of powder cinnamon, nutmeg, ginger and cornstarch (.45) 2 tbsp. brown sugar (.20) ½ cup chopped nuts (walnuts pecans, almonds, etc.) ($1.25) Directions Mix the first 5 ingredients listed above with an electric mixer in a bowl. Mix the last 3 ingredients in another bowl and set aside to sprinkle the coffeecake. Pour half the batter in a rectangular mold, sprinkle with the cinnamon mix, add what’s left of the batter, sprinkle again with the cinnamon mix and swirl with a toothpick. Bake for about 25 to 30 minutes, depending on the calibration of your oven.  What a simple side and easy to make. You only need sweet potatoes, culantro leaf’s rosemary and my basting olive oil. It may take between 45 minutes to one hour but it is so worth it! Category: Side Approx. Prep and Cook Time: 1 hour + Approximate Cost: $5.25 or $1.31 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 Ingredients 2 large sweet potatoes, (or 2 med size), rinsed, pat dry and cut lengthwise ($2.75) 8 Culantro leaf’s, rinsed and pat dry (.80) 4 rosemary springs, rinsed and pat dry (.50) ¼ c. Angie’s basting olive oil ($1.20) Directions Follow the directions on the sweet potatoes, smother with my basting olive oil, add the culantro and rosemary on top, wrap in aluminum foil paper and oven baked for about 45 to 1 hour, depending on your over calibration. Serve them with pan roasted salmon or cod, or chicken, any protein you love. Done, Bon Appetite! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  This Escabeche was so delicious, that the family started to serve their plates so fast and I totally forgot to take the cover photo. So, when I realized I hadn’t, I frantically rush to get my phone to at least show you how it looked. Anyway, you have an idea, is not as pretty in this photo as it really was but it was so yummy and they ate it all, smile. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $13.50 or $3.38 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4 Ingredients for the cod 3 to 4 Cod filet cubed in approx. 2 to 3 inches ($9.75) 1 tbsp. Roasted garlic and herbs (.10) 1 tsp. Turmeric (.10) 3 tbsp. Angie’s basting olive oil (.40) Ingredients for the Escabeche Sauce ¾ c. Angie’s basting oil ($1.50) 1 Onion, chopped (.40) 1 Garlic head, sliced (.60) 3 to 4 Bay leaves (.10) ¼ c. Apple Cider Vinegar (.20) Salt to taste (.10) 2 tbsp. capers (.25) Directions Pat dry, cube and season the cod with 1 tbsp. Roasted garlic and herbs, 1 tsp. Turmeric and 3 tbsp. Angie’s basting olive oil. Refrigerate. In a skillet over medium, add what’s lefts of the basting oil and sauté the onion and garlic until translucent. Then add the 4 bay leaves, ¼ c. Apple Cider Vinegar, salt to taste and 2 tbsp. capers. Cook until all comes together looking great. On a separate skillet, sauté the cubed fish briefly and then add the fish to the onion, garlic, vinegar, etc. Then mix carefully just to combine, to keep the cubes as visible as possible with minimum breakup. Simmer for few minutes. NOTE: You can eat this dish warm or cold. You can also serve it with steam or pan roasted veggies, Quinoa, Rice, Orzo and slices of avocado. And don’t forget to set aside a good old hot sauce for those who love it. Done! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I have been making bread pudding almost all my life. However, there are times in which I become a bit repetitive with the ingredients. Therefore, this time I decided to become a bit creative with my old recipe and give it a makeover. I also used Cuban Bread Sobao!!!! Budín de Pan (or Bread Pudding) is a very popular dessert in my island Puerto Rico, moreover, is very easy to make and tastes so yummy. You should try it. Category: Dessert Approx. Prep and Cook Time: over 1 hour Approximate Cost: $11.51 or .96 cents per serving Difficulty Level: Easy Allergens, Other: for Gluten Free please use GF Bread Servings: Approx. 12 (if using 2 – Baking molds size 8 ½ by 4 ½) Ingredients for the Budin ½ to-1lb. Puerto Rican bread (today however, I used traditional Cuban bread, not GF) ($1.40) 1 can 12 oz. evaporated milk ($1.00) 1 13oz. can of Goya coconut milk ($1.99) 1 14 oz. can condense milk ($1.99) 3 beaten eggs (.48) 1 tbsp. Malibu Coconut Rum (.90) 1 tsp. ground ginger (.15) 1 tsp. vanilla extract ($1.50) 1 tsp. almond extract (.30) ½ tsp. cinnamon (.15) ½ tsp. of nutmeg (.15) Pinch of salt (0) ½ stick of butter, melted at room temperature (.40) ¼ c. chocolate chips (.40) ¼ c. dried cranberries (.20) ¾ c. sugar (for the baking mold caramel) (.50) DIRECTIONS Preheat the oven to 350 degrees. Add to a large mixing bowl the evaporated, coconut and condensed milks. Wisk and add the eggs to the mixture, then whisk well until the eggs are incorporated. Melt the butter for a few seconds in the microwave or in a saucepan. Add the butter, rum, vanilla extract, ground ginger, ground cinnamon, pinch of nutmeg and salt. Stir well and set aside. Break the bread apart into 1 inch chunks with your fingers or cut with a knife and place in a bowl. Pour the milk, egg mixture on top of the bread pieces, stir. If the pieces are too big for the wet ingredients, break the bread in the mixture either with your hands or use a whisk. Allow the bread to soak and break down in the mixture for about 10 to 15 minutes. Add the Craisins and chocolate chips now. Stir the mixture well. Prepare your caramel by adding the sugar to a skillet in med and allow it to melt and become golden. When the caramel is not hot anymore, oil spray the pan(s) sides that you will be using to bake the bread pudding. Then add the mixture to the mold and bake. Depending on the mold(s) you use and your oven, the budin will take approximately between 45 minutes to an hour. You will know when the budin is done when you insert a knife to the center and the knife comes out clean. Allow the budin to cool and rest for about 1 hour on your kitchen countertop, then refrigerate for a few hours or overnight.  By now you know that I cook a lot with cod. It is a versatile fish that I use in creating my crazy recipes. Furthermore, it is so tender and delicious that you will not regret purchasing and cooking it. Category: Entrée Approx. Prep and Cook Time: under 30 minutes Approximate Cost: $14.90 or $7.45 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients for the Cod ($5.90) 3 large Cod fish filet ($3.70) 2 tbsp. Angie’s basting (.40) 2 tsp. Angie’s Italian Seasoning (.30) My Homemade Pesto to taste (My recipe and link are listed at the end of this post) ($1.50) Directions for the Cod Pat dry and season the cod with 2 tbsp. of my basting olive oil, 2 tbsp. Angie’s basting and 2 tsp. Angie’s Italian Seasoning. Refrigerate. When the Quinoa is ready, pan sear the filet in their own oil seasoning. Ingredients for the Quinoa ($3.80) 1 c. quinoa ($1.00) 2 c. beef broth ($1.25) 1 tbsp. roasted garlic and herbs (.15) 1 tbsp. Angie’s basting (.40) 4 large dried Shitake mushrooms $1.00) Directions for the Quinoa Prepare the Quinoa by bringing the beef broth to a boil, add the roasted garlic and herbs, basting olive oil, dried Shitake mushrooms and quinoa. Bring to a second boil, reduce the heat to low, cover with lid and cook for 20 minutes. Angie’s Homemade Basic Pesto Sauce ($5.20) Ingredients 1 small Bunch of basil, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00) 3 cloves of Garlic, med to large, peeled (that is if you love garlic like I do) = (.40) Juice of 1 lemon = (.50) ½ cup parmesan cheese = ($1.) (I did not use cheese this time and it was delicious) ¼ c. chopped unsalted walnuts (Remember that Nuts are optional) (.30) Salt & Pepper to Taste (you should have this at home and less salt is better) (you should have this at home= (if not add $1.) ¼ c. Angie’s Basting Olive Oil, add more as needed for smoothness ($1.00) Directions for my Homemade Basic Pesto Sauce In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, oil, slowly. (You can add more olive oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.) HACK: You can make non-traditional Pesto by using cilantro or parsley instead of basil. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish. 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  Friends, though the HOLIDAYS are kind of over, you still need to set aside time with family and friends to stay mentally healthy, that’s a priority. The idea is to make 7 sandwiches for you. Place them in the coolest part of your fridge and then, forget about what do you have to think about making for lunch this week. Brilliant! Category: Lunch Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $16.00 or $2.30 per sandwich Difficulty Level: Easy Allergens, Other: For Gluten Free sandwich please use GF bread. Servings: 7 Ingredients 1 lb. of Nature’s Own Whole Wheat Sandwich Bread ($1.25) 1 Boar’s Head Chipotle Gourmaise (instead of Mayo) (in the deli area only) ($3.00) 1 bunch of Romaine lettuce, rinsed and dried (.80) 1 lb. of Deli Boar’s Head Turkey breast ($10.00) 7 slices of sharp cheddar cheese ($1.00) 7 Ziploc sandwich bags (pennies, smile.) Directions Get all the ingredients, prep, wash, etc. Spread the Chipotle Gourmaise on all bread slices. Place enough Romaine lettuce on top. Then place over it the turkey breast and cheese. Cover with the second slice, place in the sandwich bag and refrigerate for the week. Boom!  I really love this combination a lot. First, it takes no time to prepare. Second, the flaky cod dissolves in my mouth and finally, the asparagus and the Mapén Tostones with pesto are second to none. Boom! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.05 or $5.53 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 large pacific cod filet cut in bite size pieces ($4.00) 1 ½ tbsp. Angie’s basting olive oil (.45) Roasted garlic and Herbs (.15) ½ tsp. garlic powder (.10) 1 tsp. Spanish Smoked Paprika (.10) ½ lb. fresh asparagus ($1.75) ½ bag of Goya Breadfruit (Mapén) Tostones ($2.50) ¼ c. olive oil to fry the Tostones (.75) 1 Avocado (1.25) Few spoons of my pesto (Optional) (or store purchased) (link provided at the end of this post) Directions to prepare and Sear the Cod: Pat dry the Cod, place in a shallow plate slice in bite size pieces and season with my 1 tbsp. of basting oil, Roasted Garlic and Herbs, smoked paprika and ground garlic. Refrigerate until ready to cook. Later on, when the asparagus are ready, add at least ½ tbsp. of basting oil to a skillet on med high, place the cod fish and cook until golden brown. Remove and let the filets rest. Directions for the asparagus: Rinse well and cut all the tough bottoms of the asparagus. Place in a shallow skillet with about ½ c. water and salt to taste. bring to a boil, reduce heat, cover and steam until tender, about 5 to 10 minutes. Drain the water if any and serve immediately with a drizzle of my basting olive oil as needed. Directions for Tostones: Add ¼ c. of olive oil to a sauté pan to fry the TOSTONES until golden brown, just as you would do French fries, or you can follow the bag directions if you prefer. Then remove from the pan and allow them to drain any excess olive oil over paper towel. Optional: If you have Pesto in the fridge, place a tiny amount on top of each Tostón. Now is time to slice the avocado and begin your plating. 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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