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.

Salmon with Soy Ginger Glaze

Ingredients

1. 1/4 cup soy sauce
2. 1 teaspoon finely grated fresh ginger
3. 1 teaspoon honey
4. 1 teaspoon Dijon mustard
5. 2 teaspoons extra-virgin olive oil
6. Four 6-ounce skinless salmon fillets
7. Freshly ground pepper
8. Cilantro leaves or sesame seeds, for garnish (optional)

Directions

1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro or sesame seeds and serve.

If you don"t have an oven proof skillet - just finish cooking on the stove top.  Enjoy!

Red Mango - Frozen Yogurt with Probiotics

Red Mango Frozen Yogurt

Flavors to try this Week:

Raspberry and Blueberry with Fresh Fruit!!

Spicy Linguine with Shrimp

Whole Wheat Linguine with Shrimp

serves 4-6

1/2 pound whole wheat linguine
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon of crushed red pepper (or to taste)
3 plum tomatoes (you can also use canned tomatoes)
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
3/4 teaspoon of salt (or to taste)
1/4 cup coarsely chopped flat leaf parsley (dried parsley is fine if you don't have the fresh stuff)
1 teaspoon grated lemon zest
1 pound of large shrimp, shelled and deveined
1/2 teaspoon black pepper

Cook the linguine according to package directions omitting the salt if desired.  Drain and keep warm

Pre-heat skillet and add oil, garlic, crushed red pepper and cook until fragrant.  Add tomatoes, and cook stirring, until softened, about 3 minutes.  Add the broth, lemon juice, and 1/2 tsp of salt.  Bring to a boil.  Remove skillet from the heat.  Stir in the parsley and lemon zest.  Keep warm.

Meanwhile, season shrimp with a little salt and pepper. Spray shrimp with some nonstick olive oil spray or a tsp of olive oil and grill until opaque, about 1-2 minutes on each side.  No grill? You can stir fry the shrimp in a nonstick skillet. Add cooked shrimp to the sauce. 

Transfer the linguine to a serving bowl and spoon the shrimp mixture on top.

Enjoy!

Hummus

Hummus Dip

makes 2 cups

2 cups canned chickpeas, drained, liquid reserved (15.5 ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes of Tabasco sauce
2 teaspoons of kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Serve with fresh pita or pita chips. 

Yummy Chicken Kabobs

Grilled Chicken Kabobs

Ingredients

• 1/4 cup olive or canola oil (use only half of the oil if you are watching your fat intake.  Add some chicken broth to boost the marinade.)
• 2 tablespoons lemon juice
• 2 garlic cloves, minced  
• 3/4 teaspoon McCormick dried poultry seasoning or 1/2 teaspoon Goya adobo 
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon pepper and 1/2 teaspoon of salt (added salt not necessary if you used Adobo.  Adobo has salt)

• 2 boneless, skinless chicken breast halves

Directions:

In a small bowl, combine oil, lemon juice, garlic, dried spices, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover.

Cut chicken into 1-in. wide strips; weave on skewers with any vegetable that will hold up to grilling.  I made this recently with red bell pepper, green zucchini, and grape tomatoes.

Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade.

Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.

If you don't have a grill, don't fret!  Target sells great indoor grills that fit on the stovetop.  You will get the grill marks you desire and the flavors of a summer cookout. 

Serve with your favorite sides! Happy eating.

Roasted Butternut Squash

Oven Roasted Butternut Squash

serves 4 to 6

I love butternut squash in any form and this is an easy recipe.  You can cut the squash a day in advance and throw it into the oven before dinner. 

It's a simple winter dish that's great served with Herb-Roasted Chicken.

1 large (4 pound) butternut squash, peeled, seeded and 1-inch-diced
3 tablespoons of good olive oil
1 tablespoon of minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.  Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly. Season to taste and serve hot.

Tapas: Crispy Potatoes with sauces for dipping

Crispy Potatoes with Aioli and Spicy Tomato Sauce
A classic Spanish Tapas, these golden fried potatoes are served with two perfect dipping sauces: a fiery tomato sauce and a garlicky aioli.Ingredients

Tomato Sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 14-ounce can whole tomatoes with juices, chopped
Salt

Aioli
1 garlic clove, halved
2 teaspoons fresh lemon juice
1 large egg yolk, at room temperature (if you are afraid to add raw egg, you can
substitute with a full Tbsp of Mayonnaise, such as Hellman's)
1/2 cup plus 2 tablespoons extra-virgin olive oil
salt



Potatoes Extra-virgin olive oil, for frying
2 pounds baking potatoes, peeled and cut into 1-inch cubes
Salt

(Tip: If you want a no-fry alternative then sprinkle red potatoes with salt and olive oil and roast in a hot oven until the potatoes turn golden brown. Check periodically to see when its time to flip)Directions Make Ahead The tomato sauce and aioli can be refrigerated overnight. Bring to room temperature before serving.


MAKE THE TOMATO SAUCE:
In a medium skillet, heat the olive oil. Add the crushed red pepper and cook over moderately high heat until fragrant, about 30 seconds. Add the tomatoes and their juices and boil until the sauce is reduced to 3/4 cup, about 5 minutes. Season with salt and transfer to a serving bowl.

MAKE THE AIOLI:
Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

PREPARE THE POTATOES:
Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes.

Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Arrange the potatoes in the center of a platter. Place the sauces on either side and serve right away.

_______________________________________________________________________________

Alternate sauce if you want to make Patatas Bravas (Spicy Potatoes)

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.

Wine Pairing:
I suggest La Crema, Pinot Noir.  Its fruity and bright.  Another good choice is a bottle of Tempranillo.  　

Shrimp and Chorizo Tapas

Shrimp and Chorizo

Ingredients

• 1 tablespoon, plus 1/4 cup Spanish olive oil
• 1 pound chorizo, sliced on the diagonal into 1/2-inch slices
• 1 1/2 cups thinly sliced onion
• 1 tablespoon minced garlic
• 1/2 cup dry (fino) sherry
• 1 tablespoon Spanish paprika
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds peeled and deveined raw medium shrimp
• 3 tablespoons lemon juice
• 2 tablespoons minced parsley leaves
• Crusty bread, for serving

Directions

In a large skillet heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top.

Pass some nice, crusty bread around the table!

Shrimp and Grits

 Shrimp and Grits

4 cups water
½ cup cream
2 oz butter
Salt and white pepper, to taste
Dash of Cajun or Cayenne spice
1 cup of shredded cheddar cheese
2 pounds peeled and deveined shrimp (41/50 count)

1/2 pound andouille sausage, sliced 1/4-inch thick

Chopped tomato or canned, diced tomato
Chives, Scallions or Green onions for garnish

Bring water to a boil; add cream, butter, and seasoning.

Gradually whisk in corn grits whisking constantly. Simmer until done about 20 minutes until thickened. Add cheese, taste and add seasoning if needed.

Cook sausage in 1 tsp olive oil for 2 minutes.
Add shrimp and sautée (2 pounds) in  ¼ to ½ stick of butter and 2 tsps. olive oil. Season with a little Cajun spice and cook for 3 to 4 minutes until done.

Spoon grits into shallow bowl and top with shrimp and sausage. Garnish with tomatoes and chive, scallion, or green onion.

The importance of Omega-3 Fatty Acids

The essential fatty acids are important to the human immune system and to the regulation of blood pressure.  Omega-3 fatty acids have shown to play a role in keeping cholesterol levels low, stabilizing arrhythmia (irregular heartbeat), and reducing the incidence and severity of inflammatory diseases such as arthritis.  The list of benefits go on and on. 

I just wanted to make a quick case today and give you some suggestions of what you can eat so you can get more Omega-3 fatty acids in your diet.

Common Sources of Omega-3's:
Fish.  Atlantic Salmon and other cold water fatty fish (including both Atlantic and Pacific herring, sardines, Atlantic Halibut, bluefish, tuna, and Atlantic mackerel), and lake trout. 
Plant. Canola oil, flaxseed, flaxseed oil, walnuts, almonds, and leafy green vegetables such as spinach and broccoli. 

Uncommon Sources of Omega-3's:
Cheese.  Alpine cheeses from animals that free-graze on high alpine greens.
Meat.  Wild-grazing animal meats, such as venison and buffalo. 
Enhanced food.  Eggs and breads enriched with omega-3 fatty acids.

Healthier Chicken and Bean Burrito

Ingredients

• 1/2 cup brown rice
• 2 cloves garlic; 1 smashed, 1 minced
• Kosher Salt and freshly ground pepper
• 1 cup shredded rotisserie chicken, skin removed
• 1 15-ounce can black beans
• 1 cup grape or cherry tomato 
• 1/2 cup fresh cilantro (optional)
• 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid or 2 pinches of red pepper flakes
•  4 8-inch whole-wheat tortillas, warmed
• 1/2 cup shredded reduced-fat cheddar or mexican-blend cheese
• 1 avocado, sliced
• Plain low-fat sour cream or salsa, for serving (optional)

Directions

Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Sprinkle the chicken over the rice mixture, cover and remove from the heat.

Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.

Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado and the remaining bean salsa, if desired.