We don’t need that many plates at dinner time, as long as they are healthy, nutritious, delicious and simple to make, Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $7.40 or $3.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients for the Lentils Stew
1 bag lentils, sort, rinsed, drained, water added to pot and simmer until tender ($1.00)
2 c. of cleaned and diced pork tenderloin ($2.90)
1 tbsp. Angie’s dry seasoning or more to-taste (.30)
2 tbsp. Angie’s basting olive oil (1 to marinate the pork and 1 to Sautee the celery (.50)
1 c. chopped celery (.40)
1 frozen herbs disc, (cilantro, garlic, onion, culantro, oregano) (.30)
 
Ingredients for the Quinoa
1 c. of Quinoa (.30)
2 ½ c. of my chicken or beef stock or broth ($1.00)
1 ½ tsp. Angie’s dry seasoning or more to-taste (.30)
1 ½ tbsp. Angie’s basting olive oil (.40)
 
Directions for the Lentils
Prep all the ingredients as indicated under the ingredients list.
Season the pork tenderloin with my seasoning and some basting oil to-taste. Stir.
Add 1 tbsp. of basting olive oil to a small pot and Sautee the pork briefly.
Then, add the chopped celery and stir.
Next, add the lentils and broth to cover the lentils, reduce the heat and simmer for 10 to 15 minutes until it thickens a bit. (NOTE: USE AS MUCH OR LITTLE BROTH AS YOU LIKE YOUR STEWS, SOUPPY OR THICK)
 
Directions for the Quinoa
Prep the organic quinoa as indicated in the back of the bag or, simply just add the basting oil to a pot, add the quinoa and Sautee it briefly. Carefully add all the broth/stock, stir and bring to a boil, reduce the heat to low, cover and cook for 25 minutes.
Then make a salad of your choice! Von Appetite!
 
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

Simple, delicious and healthy.
 
Category:  Entrée  
Approx. Prep and Cook Time: UNDER 45 Minutes
Approximate Cost:    $22.30 or $11.15
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 beef loin tenderloin steaks or the steak of your choice (slice thin in strips) ($18.00)
2 c. beets (or 3 beets cut in 1 ½ inch and oven roasted until tender) ($1.20)
2 c. of baby potatoes (rinsed, cut in half, boil in salted water, drain) (.80)
1 c. broccoli florets (.50)
1 small onion, sliced (.80)
4 garlic cloves, peeled and chopped (20)
Angie’s dry seasoning to-taste (.40)
2 to 3 tbsp. Angie’s basting olive oil (.40)
 
Directions
Please follow the prep instructions given under Ingredients above.
Season the steak strips well, to-taste with seasoning and basting oil, refrigerate.
Drain the cooked potatoes, set aside.
Sear the beef strips set aside to rest briefly.
in the same skillet, over med low, with basting olive oil to-taste, sauté the onion and garlic until glossy, then add the potatoes flesh down and cook until light brown.
Add the beets, stir and you are done. Time to plate.
 
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

Once again, since we can’t live without chocolate cake/brownies/cupcakes. Well, my excuse this time was that since I have a neighbor that I love and she is a sweetie, I wanted to make the double chocolate cupcakes and have her enjoy them. Boom!
 
Category:  Dessert /HACK
Approx. Prep and Cook Time: 30 TO 40 Minutes
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free   
Servings: 10 CUPCAKES OR BROWNIES or A SMALL 9X9 CAKE PAN
 
There are 2 steps to this recipe, 1: to make the cake mix and 2: to make the cake.
 
#1: BROWNIES/CAKE (DRY MIX INGREDIENTS)
3 CUPS SUGAR
1 ½ CUPS FLOUR
1 CUP COCOA POWDER
1 TSP SALT
(1 CUP CHOCOLATE CHIPS ARE OPTIONAL ADD IN)
SIFT FLOUR, COCOA POWDER AND SALT
 
Add all these ingredients into a bowl, except the chocolate chips and mix well until well combines. Then either use the following recipe to bake it or place in a Mason Jar in your pantry until time to use.
 
#2: BROWNIES or CAKE RECIPE using the above cake mix ↑↑↑
2 ½ CUP DRY MIX
½ CUP MELTED, UNSALTED BUTTER
1 TBSP. VANILLA EXTRACT
2 EGGS     
Dark chocolate chips to taste
1 or 2 tbsp. of milk (only if the batter is too dry)
 
Baking Directions
Preheat your oven at 350 degrees, grease a 9X9 and cover with parchment paper.
In a med-size bowl add the dry mix ingredients and mix well. Then, in another bowl mix the wet ingredients until combined. Next, add the dry ingredients to the wet, whisk well, then add the chocolate chips, stir and place in the baking pan. Bake for 30 to 40 MINUTES, depending on your oven. allow to cool before unmolding it and slice it.

I always believe that the name of the game is to be creative with the same ingredients that we use often, i.e., chicken, seafood, pork, etc. It does make a difference when you bring a main dish out and people like the presentation and the flavor. Boom!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $10.60 or $5.30 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 cod filets individual serving size, clean, pat dry, cut in 1” cubes, season ($3.00)
1 large salmon filet individual serving size (same as above) ($2.00)
1 shallot, peeled, chopped small (.90)
5 garlic cloves, peeled, chopped (.30)
3 tbsp. Angie’s basting olive oil (.50)
1 tbsp. Angie’s dry seasoning (.30)
1 large Lime for juice and garnish (.70)
½ box of baked sweet plantains ($2.00)
1 avocado (.90)
1 side salad (Optional)
 
Directions
Follow the directions provided above under ingredients.
Season the fish with 1 tbsp. of my basting olive oil and 1 tbsp. of my dry seasoning.
Add 2 tbsp. of my basting EVOO to a saucepan/skillet and sauté the garlic and shallot.
Add the seasoned fish cubes and stir carefully for few minutes until cooked.
Meantime, warm the baked sweet plantains, Follow direction in the box.
Slice an avocado, squeeze ½ lime, garnish with the other half and you are ready to plate.
 
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

This is not the first time that I make this tasty eggplant meal and obviously, it will not be the last, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  UNDER 45 Minutes
Approximate Cost:    $5.90 or $1.48 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 12 WHEELS OR 3 SLICES PER 4 SERVING
 
INGREDIENTS FOR THE EGGPLANT WHEELS $2.75
1 large Eggplant $2.00)
½ to 1 tsp. of salt (.10)
½ to 1 tsp. of black pepper (.10)
1 tsp. of Roasted granulated garlic (.10)
1/4 cup Angie’s basting olive oil (.45)
 
DIRECTIONS FOR THE EGGPLANT WHEELS
Preheat the oven to 400 degrees F.
Slice the eggplant crosswise to make approximately ½ inch thick circles. When I cut the eggplant, I always leave the top to cut last, so that I can have a place to grab it while I slice it.
Place the eggplant slices on a large baking sheet, and in a single layer. Sprinkle with a bit of salt and allow them to rest for about 10 minutes. Rinse them and pat them real dry. This will remove any bitterness the eggplant might have.
Next, again, place the eggplant slices on a large baking sheet, in a single layer. Brush the wheels with my basting olive oil generously, and sprinkle with black pepper, granulated garlic and salt. Flip the wheels and do it again on that side.
Roast the eggplant wheels in the oven for about 30-35 minutes, depending on your oven calibration. They should look golden brown and appetizing, smile.
 
INGREDIENTS FOR THE GROUND CHICKEN ($3.15)
½ lb. of 98% at free ground chicken ($2.50)
½ to 1 tsp. of Angie’s Dry Seasoning (.20)
½ tsp. of black pepper (.10)
1 tsp. of Roasted granulated garlic (.10)
1 tsp. Angie’s basting olive oil (.25)
 
DIRECTIONS FOR THE GROUND CHICKEN
Add all the ground chicken ingredients into a bowl, mix well.
Add 1 tsp. of my basting olive oil to a warmed skillet, add the chicken and break the clumps until it’s all cooked. 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

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! 

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.