Perfect combination and super healthy with the fresh corn, beets and broccoli. Let alone the golden brown pan roasted lemon salmon. DEDICATED TO MY SWEET NIECE DEBBIE V. ON HER BIRTHDAY.
Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $10.75 or 5.38 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 2 Salmon steaks ($5.00) 1 large beet peeled and cut un cubes (.90) 2 fresh Corn (.60) 1 med-size broccoli head, florets lightly removed from stem (.50) 1 Lemon, sliced (.90) 1 Lime. sliced (.50) 1 tbsp. Granulated garlic (.20) 1 ½ tsp. Angie’s Dry Seasoning (.30) 2 tbsp. Angie’s basting Olive Oil (1 for the salmon and 1 to drip over the cooked veggies) (.60) 1 avocado ($1.25) Directions Pat dry and season the salmon with 1 tbsp. Granulated garlic, 1 tsp. my dry Seasoning and 1 tbsp. of my basting olive oil. Refrigerate. In a sauce pan with lightly salted water, cook the corn until softened. Remove then add the broccoli and cook briefly until bright green. Remove, drain, set aside. In the same water, add the beets and cook until tender to-taste. Remove, drain, set aside. In a skillet over med-high, sear the salmon until golden brown in its own oil marinate. Add the lemon slices to golden brown. Time to plate, slice the avocado, drizzle lime juice over the salmon steaks. 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
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What a simple dinner to prepare for weeknights. So easy. First, clean the chicken breast thoroughly, if they are too thick, then cut them through for thinner pieces. Then season with the ingredients listed and refrigerate to eat today or a couple of time this week.
Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $5.50 or $2.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 chicken breasts cleaned and cut through to obtain 4 thinner pieces ($2.25) 1 large Chinese eggplant ($1.20) 1 ½ tbsp. Lemon pepper (.10) 1 tbsp. Granulated garlic (.10) 1-1/2 tbsp. Angie’s basting olive oil (.50) 1 tbsp. Pepperoncini (or to-taste) (.10) 1 avocado (optional) ($1.25) Directions Clean the chicken breasts of any fat, pat dry and slice diagonally for thinner pieces. Season with Lemon pepper, Granulated garlic, ½ tbsp. of my basting olive oil and Pepperoncini. Refrigerate. Rinse the eggplant, pat dry and cut diagonally, then season with a ½ tsp. lemon pepper. In a skillet with a bit of basting oil, sauté the breast until cooked and golden brown. In the same skillet, cook the eggplant pieces until golden brown. Remove and start plating. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi It happens to me sometimes and it is so annoying, I am ready to work on my breads or desserts, then, I do not have enough of whatever flour I have to use in the recipe and since I do not want to run to the grocery store, I use this little secret that I learned many years ago.
I found ways to make my own flours BOOM, and I am sharing it with you. Keep this post. Smile. SELF-RISING FLOUR: 1 CUP OF UNBLEACHED ALL-PURPOSE FLOUR 1 ½ TSP. OF BAKING POWDER, ¼ TSP. OF REGULAR TABLE SALT. WHISK ALL THESE INGREDIENTS IN A BOWL AND YOU ARE READY TO START YOUR DESSERT. BREAD FLOUR: MEASURE 1 CUP OF ALL-PURPOSE FLOUR IN A BOWL, THEN EXTRACT 1 ½ TSP FROM IT. NEXT, ADD 1 ½ TEASPOONS OF VITAL WHEAT GLUTEN. WHISK TOGETHER AND USE IT IN YOUR BREAD RECIPE. PASTRY FLOUR: MEASURE 1 1/3 CUP OF ALL-PURPOSE FLOUR ADD 2/3 CUPS OF CAKE FLOUR, DONE. BONUS; BUTTERMILK: 1 CUP OF WHOLE MILK OR 2% OR HALF AND HALF AND 1 TBSP. FRESH LEMON JUICE. IF YOU DON’T HAVE A LEMON, THEN USE WHITE VINEGAR. STIR THE MIX AND ALLOW TO REST BEFORE USING IT FOR 10 MINUTES. DON’T FORGET TO STIR AGAIN JUST BEFORE YOU PLAN TO USE IT. Also, when I don’t have buttermilk, sometimes I substitute the ingredient with fat free Greek yogurt or even sour cream. You won’t notice the difference. smile. Today, I am making half of my recipe with few different ingredients. This recipe will render 12 cupcake banana mini breads so easy to handle, just take one and move on, smile. My full recipe renders 24, just double my ingredients for the full recipe.
Category: Bread Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.36 or $1.09 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free bread, use 1 to 1 Gluten Free Flour Servings: 12 bread cupcakes INGREDIENTS 1 Med. size ripen banana, chopped ½ c. white organic sugar 1/4 c. melted unsalted butter 1 egg ½ tsp. each of Nutmeg, Cinnamon and Ginger 1 tsp. each of Vanilla extract, Amaretto liquor and Almond extract ¾ c. All-Purpose flour ½ tsp. baking soda Pinch of salt ¼ c. fat free Greek yogurt ½ c. tart cherries ½ c. chopped walnuts DIRECTIONS Preheat oven to 325 degrees and either EVOO spray a loaf pan or place cupcake liners into a cupcake baking mold. Set aside. Cream butter and sugar in a large bowl. Add the egg, mix well. Add yogurt, bananas, Nutmeg, Cinnamon, ginger, Vanilla extract, Amaretto liquor and Almond extract. Stir to combine. Add the flour, salt, and baking soda to the wet ingredients and stir until just combined. Fold in the chopped walnuts and tart cherries. Divide the batter evenly between prepared cupcake liners or a loaf pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Thank God for whoever invented Rotisserie Chicken. It really helps a lot in the kitchen when you are limited with time, without sacrificing flavor. However, of all of the available flavors out there, I prefer Lemon Pepper. My all times favorite.
Category: Entrée Approx. Prep and Cook Time: Under 25 Minutes Approximate Cost: $8.65 or $2.88 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 4 c. softened lentils (4 to 4 ½ c.) ($1.50) 1 tbsp. granulated garlic (.10) 1 tbsp. organic chopped dry onion (.30) 1 tbsp. curry powder (.10) 1 tbsp. Achióte (.25) 1 tbsp. Angie’s Basting Olive Oil (.40) 1 tbsp. Angie’s Dry Seasoning (.15) 11/2 c. Angie’s Chicken Stock (control depending how soupy you like it (.90) 1 frozen Sofrito cube (.40) 1 Sazón envelope (.30) 2 c. of rotisserie chicken pieces (boneless and skinless) ($1.75) 1 c. Goya Mofongo chips ($1.25) 1 avocado ($1.25) Directions 1. soften the lentils as indicated under the cooking instructions in the back of the bag. 2. In a medium size cooking pot, add the ingredients listed under my ingredients list, except the chicken and Mofongo, bring it to a boil, add the chicken, reduce the heat to med-low for 5 min. Add the mofongo and cook for 5 more minutes until the stew thickens to your like. 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 HACK-MY FROZEN CILANTRO-CULANTRO DISCS FOR MEALS SUPER FLAVOR! (NO, THIS IS NOT SOFRITO, SMILE!)7/16/2024 It’s so easy to make, I make this almost every other week and use different herbs all the time. I used Cilantro and Culantro this time, however, you can use any herbs of your choice or all of them; parsley, thyme, basil, Italian and/or Cuban fresh oregano leaves, well, any fresh herbs you want. You can find my selection for today in any Asian or Spanish/Latin market. You don’t need tons of it, just what you can use to fill a couple of your ice cube trays. Furthermore, these are my herbs discs, I did not use onion, garlic on this recipe. I use them when i make sofrito cubes.
Category: HACK Approx. Prep and Cook Time: under 15 Minutes Approximate Cost: $2.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Tons of it. Smile. Ingredients 1 bunch of Cilantro ($1.25) 1 bunch of Culantro ($1.25) 1 c. water Directions Wash the herbs thoroughly several times and drain. Chop in med size pieces to make it easier for your food processor or blender Add water gradually until the herbs and water turn into a smooth consistency. Place by tablespoons into ice cubes and freeze until solid. Remove from ice cube trays, place in Ziploc bags or a container and freeze until time to use. Use 1 or 2 in your stews, soups, beans, anything you want. Enjoy! This is so good and such a saving for the household meals budget. Simply read my friendly recommendation as follows:
Purchase 1 pk. of pork tenderloin, (at COSTCO the pack comes with 2 pouches and there are 2 tenderloins per pouch = 4 tenderloins total, for very reasonable prices) clean the tenderloins of all fat, cut/divide in meals, freeze, then use as needed. BOOM! Category: HACK Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $8.56 per pork tenderloin pack Difficulty Level: Easy Allergens, Other: Gluten Free N/A TOTAL MEALS = 16 at a ridiculous price of under $1.00 each. HOW I CUT MY 4 TENDERLOINS:
MY TENDER LEMON PEPPER-GARLIC CHICKEN BITES with PAN ROASTED BROCCOLI and BABY BELLA MUSHROOMS!7/12/2024 This summer is getting so hot that it hurts. What we all want to do is to cook healthy, however, quick at home. The less time you use the oven the better, only in necessary circumstances, smile.
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.10 or $3.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 large chicken breasts cut in bite size. ($4.50) 2 ½ c. of broccoli florets ($1.10) 4 large Baby Bella mushrooms, sliced (.70) Granulated garlic to-taste (.20) Lemon pepper (.20) 2 ½ tbsp. Angie’s basting olive oil (.40) Orange-Spinach Salad (Optional) Directions Season the chicken bites with 1 ½ tbsp. of basting olive oil, garlic and 1 ½ tsp. lemon pepper. Refrigerate. Prep the veggies, clean, pat dry, slice and sauté in a skillet with 1 tbsp. of my basting olive oil. Remove from skillet, season with lemon pepper to taste and set aside. In the same skillet you sautéed the veggies, place the chicken bites and cook briefly until golden and done inside. Remove from skillet into the plates and briefly warm up the veggies before plating them with the bites. If you like, make an orange salad. Boom! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Time for more cod, since I simply love it! And my parsley cauli rice, healthy delicious!
Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $8.30 or $4.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 cod filet cut in 1” thick strips ($4.00) 2 tsp. Roasted garlic and herbs (.20) 2 tsp. Chimichurri Flakes (.20) 2 tsp. Smoked Paprika (.20) 2 tbsp. Truffle oil ($1.00) ½ cauliflower head briefly processed in food processor for rice like grains ($1.20) 4 large garlic cloves, chopped (.30) ¼ c. fresh chopped cilantro (.20) 2 tbsp. of broth of stock of your choice (.10) 1 c. Spicy diced tomatoes with jalapeno (.90) Directions Pat dry the cod and slice according to my ingredients list. Season with 1 tsp. of each: Roasted garlic, Chimichurri Flakes, Smoked or regular Paprika and Truffle oil. Refrigerate. Cut half head of cauliflower, remove the stem, break into florets and process into rice in your food processor. That is best done using just the pulse key few times. Then in a skillet with 1 tbsp. of Truffle oil, sauté chopped garlic until golden brown. Then add the cauli rice, chopped cilantro, 1 tsp. Roasted garlic and herbs, 1 tsp. Chimichurri Flakes and 1 tsp. Smoked Paprika. Cook it for about 1 minute and add at least 1 tbsp. of broth or stock. You want it to get a nice color but not it because it will become mushy. Remove from stove. Get a skillet with just a bit of truffle oil to start sautéing the cod briefly, couple of minutes, then add the spicy diced tomatoes and cook until it starts to bubble. Remove from stove. What’s left now is to start plating. Enjoy! So you purchased that huge watermelon, took it home, rinsed it, sliced it and refrigerate it. All of the sudden in spite of the fact that you and your family eats it daily, you still have a lot in the fridge and soon it will start to go bad.
HACK: Do what I always do. When you bring the watermelon home, rinse it, pat dry it, cut in half, slice a half in easy to handle to eat pieces and refrigerate. NEXT: SEE BELOW UNDER DIRECTIONS! Category: HACK Approx. Prep and Cook Time: 15 PREP Minutes Approximate Cost: .75 CENTS PER GLASS Difficulty Level: Easy Allergens, Other: Gluten Free ____ Vegetarian ____ Servings: 10 GLASES Ingredients 1 LARGE WATERMELON ($7.50) Directions Then, take the other half, cut it in small pieces, remove just the red part and discard both, the green peel and the white part, place them in a blender or food processor and into refreshing watermelon juice. Trust me, you will not have to throw away anything. Enjoy. |
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 |