Part 3. Toss with the olive oil, butter, salt and pepper and roast for about an hour, until browned. Serve hot!

Part 2. In a pot of salted water, boil until tender, about 25 min. Drain and let cool slightly. Peel potatoes and cut in halves. Place potatoes in baking sheet.

Twice cooked potatoes. Toss 4 pounds of baby potatoes with a mixture of butter (1 tbsp) and 3 tbsp of olive oil. Salt and pepper to taste. Preheat oven to 375

Back soon with some new recipes and tidbits. Tricia

Empanada's: Savory Meat Pastries

Empanadas are fried or baked pastries stuffed with sweet or savory fillings. These pastries are known throughout Portugal, the Caribbean, Latin America, and the Philippines. Empanada comes from the Spanish verb empanar, which means to wrap in bread. An empanada is made by folding a disc of thinly rolled dough over a filling into a semicircle and then sealing the edge.

The empanadas we enjoy today in the western hemisphere, probably originated in Galicia, Spain. In Galicia, empanadas are similar to a cut up pies filled with cod fish or chicken. However, the idea of wrapping a hardy filling in pastry dough may well have stemmed from the Moors who occupied Spain for hundreds of years.

Puerto Ricans fill their empanadas (also known as Pastelitos) with seasoned ground beef or chicken and then fry them. It is acceptable to eat empanadas at any meal, but they are usually eaten during lunch or as a snack. In The Dominican Republic and Cuba, empanadas are prepared and eaten the same way as Puerto Rican empanadas. Catibías are made with cassava flour dough. Some of the common fillings are ground beef, chicken, or guava.

Quick tip: Buy pre-made empanada dough.  You can find it in the freezer section of your supermarket or latin market (a popular brand is Goya, discs for empanadas).

Filling

• 1/2 lb ground beef or shredded chicken
• 1 tablespoon olive oil
• 1 tablespoon sazon goya, with coriander and annatto
• 1/4 cup tomato sauce
• 2 teaspoons minced garlic
• 1/2 red bell pepper, diced (you can substitute green bell pepper or a combo of the two)
• 1/2 onion, diced
• 1/8 teaspoon black pepper
• 1/2 teaspoon oregano
• splash of white wine
• 1 bay leaf

Cooks tip:  If you have a blender, pulse together all of the spices and then sautee in your pan before you add the beef or chicken. 

Glaze

• 2  eggs beaten
• 1/2 teaspoons water

In a skillet, heat oil on medium. Stir in all ingredients except the meat. Next, stir in beef or chicken and cook until browned. Lower heat and simmer for 15 minutes or until mixture thickens. Let cool before filling the dough.

Roll the dough out a little. Add about a tablespoon of filling in the middle of each round, fold in half. Secure edges by pressing with a fork.

Brush each half-round with the egg wash, which has been beaten well. Fry empanadas in canola oil until golden brown on both sides.  Tip: only fry once on each side. 

Cool on wire rack or on a plate lined with paper towels.  Enjoy while warm, but be sure to cool a few minutes so you don't burn your mouth!


Buen Provecho!

When one has tea and wine
one will have many friends.

Chinese Proverb

Chocolate Dipped Strawberry French Toast

Over the Top French Toast

8 fresh strawberries, stemmed and sliced
Thick cut bread
Nutella chocolate hazelnut spread
4 large eggs
1/2 cup milk
1 teaspoon sugar
4 tablespoons butter

Use a serrated knife to cut a pocket in the bread.  Stuff the pocket with the chocolate and strawberries.

Once the bread is stuffed, place into egg and milk mixture and soak both sides of bread.  Place a large skillet on medium high heat with 1/2 tablespoon of butter.  Once butter melts, add French toast until well browned on each side, about 3 to 4 minutes.

Place cooked toast on a rack on a sheet pan.  Repeat for all other pieces and once all pieces have been browned, place into the oven for 5 to 7 minutes to reheat and serve. 

Sprinkle with confectioner's sugar. 

Easy Breakfast Frittata

Frittata (Skillet Eggs with Veggies)

1 tablespoon extra virgin olive oil
1 small sweet onion, thinly sliced
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 small zucchini, thinly sliced
1 cup shredded fresh spinach
sea salt and freshly ground black pepper
1 tablespoon minced fresh herbs (basil, oregano, rosemary)
6 large eggs
1/4 teaspoon Tabasco
1 cup grated Monterey jack cheese
1/2 cup grated Parmesan

Preheat oven to 350 degrees.

In an ovenproof 10 inch nonstick skillet, heat the olive oil over medium-high heat.  Add the onion, mushrooms, pepper, and zucchini, and saute until the vegetables are soft, about 5 minutes, stirring occasionally.  Add the spinach and cook for 1 minute.  Season with salt and pepper and stir in the fresh herbs.  Remove from heat.

Whisk the eggs with the Tabasco, and stir in 1 cup of the cheese into the egg mixture.

Pour the egg mixture over the vegetables.  Cook over medium heat until the eggs begin to set.

Place the skillet into the oven and cook until the top is slightly brown, about 10 to 12 minutes.  Sprinkle with remaining cheese.

Carefully loosen the frittata from the pan with a rubber spatula.  Cut it into 4 wedges and serve!

Arroz con Pollo (Chicken and Rice) in the Rice Cooker

Arroz Con Pollo in the Rice Cooker (one pot chicken and rice)

vegetable cooking spray
1 tbsp. olive oil
1 lb. of rotisserie chicken, cut into pieces
2 cups long grain white rice
1 small onion
1 medium red bell pepper
1/2 medium green bell pepper
2 cloves garlic
1 1/2 tsp salt (optional)
1 bay leaf
3 cups chicken stock
1/2 cup white wine
5/8 tsp. ground saffron or 1 packet of Sazon with Azafran (saffron)
1 bay leaf
1/4 cup tomato sauce
1 cup frozen green peas, thawed

Instructions

In a blender pulse the onion, garlic, and bell peppers until well blended. 

Spray rice cooker container with non-stick cooking spray and olive oil. Add all ingredients except green peas and chicken. Stir. Cover and cook until rice cooker shuts off.

Carefully remove cover. Fold in peas, and cooked chicken pieces. Cover and allow to steam for 10 minutes.

Delicious, home made steak sauce

Bordelaise Sauce

In a heavy 1 quart saucepan over low heat, melt 1-2 tablespoons chilled, unsalted butter.  Add 1 tablespoon minced onion or one diced shallot until tender.  Stir in 3 tablespoons all-purpose flour; cook until lightly browned.  Add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, a bay leaf, and 1/8 teaspoon ground black pepper.  Slowly stir in one 10 ounce can beef broth and 1/2 cup hearty red wine.  Increase heat to medium-high' cook mixture, stirring constantly, until sauce boils and thickens.

Top your favorite steak with this lovely bordelaise sauce!  Pairs well with flank steak and filet mignon.