Happy December :D 
  Can you believe Thanksgiving is over and Christmas is not to far around the corner.
Have you made you made your wishes?  Given Santa your lists?  
   Due to all of my surgeries,  We are not going to entertain this year, but  2013 
better look out.   I am looking forward to making cookies, fudge, lots of appetizers
and drinks for the smaller kids as well as the adults.   :D  
  Have you thought about how often food brings people together? 
Weddings, Family reunions, Birthdays, Funerals,  Most of the time it is happy 
and fun, but even in the sad times when a loved one passes,  food is usually present.
    My weakness is cookbooks, recipes,  etc.   I cannot help myself.  If I cannot sleep
I grab cookbooks normally,  during the day when I sit  down to rest :D  I get 
cookbooks out, or pull them up on the laptop.  I am always looking for something
new, different, even the simplest details or ingredient.  
   I am looking forward to many more recipes, :D  many more friends and families
recipes coming my way...
  I never take credit for recipes that are not mine :D  I am thankful to have the 
privelage of being able to post recipes no that I really like.  
      Sending Merry Christmas Wishes your way and 

Praying you have a Blessed day :D

Cucumber Onion Salad

CUCUMBER ONION SALAD

I first tasted this recipe from two ladies in our church. I was 18 in 1975.  :D   
They taught me new recipes. My mother taught me to cook when I was growing up.
These Ladies were grandmothers who had old recipes.   I came to like this one quite well.
    It had been years since I had made it,  when I came across it again.  I started making it about 
once a month.  :D   I usually don't measure my recipes but this one I do.  
    It is very very good. 


INGREDIENTS
2 large cucumbers  sliced slightly thick. ( I do not peel mine )
1 large sweet onion, cut in half then sliced fairly thick
1/2 cup white vinegar
1/2 cup water
2 teaspoons of sugar ( or to taste ) 
1 teaspoon salt   ( or to taste )  I use kosher or sea salt 
option ---   1 minced garlic  ( smash the garlic then chop until very fine ) 
garlic presses are inexpensive :D

DIRECTIONS
combine vinegar, water, sugar, salt and minced garlic. Stir to dissolve.
Pour over onions and cucumbers.
allow to set at least one hour before serving.  
I like mine even better  the next day  :D

Easy Slow Cooker Recipes :D

EASY APPLE BUTTER 

INGREDIENTS 
4 Pound of cooking apples cored, peeled and sliced
1/2 cup apple cider vinegar
3 cups of sugar
1 cup firmly packed brown sugar
1 tsp nutmeg
1 tsp cinnamon

DIRECTIONS
Place apples and apple cider vinegar in 4 quart slow cooker
cover, cook on high for 6 hours, sitr in sugars, turn on low
add nutmeg.
cook on low, covered for 4 more hours.
cool store in refrigerator for up to one week 

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this for a 4 - 5 quart slow cooker.
Eric and i use apples in alot of our dishes. they just add a really good flavor.


CURRY CHICKEN WITH APPLES

INGREDIENTS
1 medium sweet onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder, divided
4 boneless, skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound small red potatoes, quartered
1 large cooking apple, chopped ( yellow delicious, glala, fuji, washington, )
1/3 cup golden raisins
1 cup sour cream
2 tablespoons fresh cilantro, minced
DIRECTIONS
In a small skillet, sauté the sliced onion in the olive oil on medium heat, about 7 minutes. Season with 1 teaspoon of the curry powder.
Season the chicken with the remaining curry powder, salt, and pepper.
Place the potatoes, apple and raisins in the Crock-Pot, slow cooker, and add the seasoned chicken and onions.
Cover; cook on Low for 6 to 8 hours (or on High 3 to 4 hours).
Prior to serving, remove the chicken and potatoes and set aside, covering to keep warm.
Add the sour cream to the remaining juices in the stoneware, whisking until smooth. Cook on High for 10 minutes or until warmed throughout.
To serve, spoon the sour cream sauce over the chicken and potatoes and garnish with the cilantro.


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JIMMY FALLONS SLOW COOKER CHILI
SERVES 8
6 QUART SLOW COOKER
COOK TIME 5 HOURS
TOTAL COOK TIME 5.5 HOURS


INGREDIENTS

2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

DIRECTIONS

n a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. 


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GINGER SOY CHICKEN
Prep Time:30 minutes
Total Time:6 hours 30 minutes
Yield: Serves 4
5-6 quart slow cooker

INGREDIENTS

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch

Great served with rice i use brown, i have also used ramen noodles with this.

DIRECTIONS
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions. 

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Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from
........30 Minute Spaghetti and Meatballs ...........also found in recipes
IF  you prefer make your dough, and meatballs :D  I try to make as much from scratch as possible.

SPINACH AND MEATBALL CALZONES
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4

INGREDIENTS
Extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes (optional)

DIRECTIONS
Preheat oven to 450. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.

On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

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TRIPLE CHOCOLATE BROWNIE
MAKES 14
5 QUART SLOW COOKER

INGREDIENTS
Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 cup walnut halves, coarsely chopped
1 cup semisweet chocolate chips (6 ounces)

DIRECTIONS
Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. (Store in an airtight container, up to 2 days.)

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MEXICAN CHICKEN SOUP
5 QUART slow cooker
Yield 6 servings

INGREDIENTS
1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro

DIRECTIONS
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings. 

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JIMMY FALLONS SLOW COOKER CHILI
SERVES 8
6 QUART SLOW COOKER
COOK TIME 5 HOURS
TOTAL COOK TIME 5.5 HOURS

INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

DIRECTIONS
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. 


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he left over i slice and eat it on my salad. i use about 6 thin slices.

SMOKED BEEF BRISKET
YIELD 6 servings
3 quart slow cooker
cook time 8 - 10 hours

INGREDIENTS
1 fresh beef brisket (2-1/2 pounds)
1 tablespoon Liquid Smoke, optional
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1/2 cup ketchup
2 teaspoons Dijon mustard
1/2 teaspoon celery seed

DIRECTIONS
Place beef in a 3-qt. slow cooker; rub with Liquid Smoke if desired. Sprinkle with salt and pepper. Top with onion. Combine the ketchup, mustard and celery seed; spread over meat.
Cover and cook on low for 8-10 hours. Remove brisket and keep warm.
Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket. To serve brisket, thinly slice across the grain. Yield: 6 servings. 

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Sunday:  it seems this is the one of days we go to church, either cook or go to a restaurant after
church. Many times I put a slow cooker on and leave it, whatever I am cooking will cook slow yet
be ready and very tender when we get home.  
   Today I decided to do something different.   In the fridge I thawed out three large chicken
split breast bone in.  I had in my head boneless but things are not always what we remember :D
Saturday Afternoon I put the breast in a zip lock baggie, poured aproximately a 1/4 cup of 
apple cider vinegar, and 1/3 cup of brown sugar.  Let that rest and marinate overnight in the 
fridge, If I use a zip lock baggie to marinate anything, I always place it in another container.
If the bag opens I dont want it all over my refridgerator or my counter.  
here is our dinner tonight


Ingredients for bone in split chicken
3 large chicken breast with bone in
1/4 cup of apple cider vinegar
1/3 cup of brown sugar
3 tablespoons of pesto sauce  ( i buy classico in jar )
1/3 cup pankp bread crumbs ( japanese bread crumbs )
1/4 cup grated Asiago (  you can used any fresh cheese you can grate )
1/4 cup of wheat germ  ( optional  I always have grains on hand )
3 tablespoons of Italian seasoning
dash of salt  ( i use sea salt or kosher )
dash of fresh ground pepper
( i bought an inexpensive coffee grinder and peppercorns to grind fresh )
1/2 pound of medium sliced your favorite bacon
Plastic wrap


Directions
1.)  the night before add chicken breast to gallon zip lock. I place my bad in a saucepan to prevent bag from either leaking or tipping over.
2.)  Pour in apple cider and brown sugar, squeeze the breast and combo together to cover chicken
3.)  Marinate for at least two hours to over night
4.)  In a pie pan of baking 8x8x2 baking dish,  add panko crumbs, grated asiago cheese,
      wheat germ ( optional ) , dash of salt, dash pepper,  mix well
5.)   Lay saran wrap on cutting board, you want to pull the saran off at least 12 inches
        lay bacon across the saran wrap 3 - 4 slices of bacon. 
6.)  cover chicken with pesto,   lay chicken length wise on the bacon and begin to wrap the 
      bacon around the chicken to cover. 
7.)  tightly wrap the saran wrap around chicken, place in fridge for 15 to 20 minutes
8.)  unwrap to begin baking process
Place in Preheated oven at 375 degrees for 45 minutes covered with foil.  take the foil off and 
and allow to bake another 10 minutes.  If bacon is not crisp , place under high heat broiler
for aprox 3-5 minutes.  
   Allow chicken breast to rest about 7 minutes before plating to allow juices to settle.
if you cut it too soon you will cut the meat and lose all the juices. 


notes and tips
  There are so many ways you can use your imagination to fix this chicken
boneless is really good like this,  pound your bonesless chicken breast
coat with  pesto sauce marinate over night,  
pull chicken out of the fridge,  lay flat, on saran wrap , Lay bacon across the 
the saran wrap and then lay chicken on top of bacon.  sprinkle a little bit of  cream cheese and 
about 8 spinach leaves add a dash more of pesto,  Roll with saran wrap tightly.  
allow to sit in fridge a couple hours.  take out the chicken, place once again into
8x8x2 preheated oven.  bake at 375 degrees, covered for 45 minutes.
uncover bake for about 15 more minutes.  allow to rest 7 minutes and enjoy

This is from Stephen Block,  if you have not tried or like German Recipes this is
the website for you.  I came across his website six years ago and I always go to his recipes
for information,  or a new recipe.  We love the german pancakes. They remind
Eric of stuffed french toast :D  I have to tell you. I love brussel sprouts and buy them
fresh as well as frozen. I did not know they grow like this.  
Thank you Stephen for sharing your information. 

  Along with recipes here is the story of brussel sprouts 




http://kitchenproject.com/history/Brussels-Sprouts/index.htm

VEGGIE JUICE

Why buy V-8 juice when you can make your own. If you make your own you have
control over the sodium, sugar, all the things you dont know what they are
or what they mean.........

HOME MADE VEGGIE JUICE
when I make v8 juice, if possible I like to make alot of it. I use v8 for my chili soup,
veggie soups, I pour is over my meats sometimes,. when baked it becomes like a
bar b que sauce. v8 adds so much flavor to so many dishes, gazpacho, what every
your imagination can decide upon

INGREDIENTS
1 1/2 cups coarsely chopped tomato
1 jalapeno pepper, seeded and cut-up
1/4 of a sweet pepper, seeded and cut up
1 small green onion, cut-up (white part only)
3 large carrots chopped small
3 large celery stalks chopped small
1/4 cup pf honey ( to cut down the acidic taste )
1/2 lime, juiced
dash of hot sauce if desired or one jalepeno diced small
salt to taste ( I use sea salt or kosher ) tiny amounts until it taste like you want it
freshly ground black pepper
8- 12 large tomatoes ( strain seeds ) or pure tomato juice purchased
pickled banana pepper (optional)

DIRECTIONS
1.) Place tomato; jalapeno pepper; sweet pepper*; the white part of a small green onion; and the juice from half a lime in a blender. Cover and blend until smooth. Season to taste with salt, freshly ground black pepper, and bottled hot pepper sauce. If necessary, add purchased tomato juice or water to reach desired consistency.
2.) Pour into small glasses. Top with the top of the celery stalk with leaves ( if desired )
from the test kitchen

NOTES AND TIPS:
roma tomatoes do not have as much acid, if you do use these you will need a good
four pounds.
Use red sweet pepper with red tomatoes and yellow sweet pepper with yellow tomatoes.
I like to top it with a slice of lemon, or lime, celery stalk with leaves, anything you think
would appeal to the eye :D its yours to decide :D
Note:This juice is a great use for an abundance of garden veggies.
The juice is a source of vitamins, antioxidants, lycopene -- and is fairly low in calories.

CINCO DE MAYO PLATTER

I LOVE making platters as well the appetizers and other foods
this is one of my favorites when entertaining. Have two platters
one for the savory and one for the sweet.


QUESADILLAS


PREPERATION


Prepare small  Quesadillas, lay quesadilla flat, on one side of the tortilla,  fill half with 
your favorite meat , cheeses, Jalepenos etc.....  take clean side , fold over the filled side.
Heat on low to medium, until cheese melts
  
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MINI TAZAS

A little tortilla cup with flavorful fillings.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 4 large flour tortillas
• 1/2 cup shredded jack
• 1/2 cup shredded mozzarella, queso fresco or panela
• 1/4 cup black beans, drained
• 1 serrano chile finely diced
• 1/4 cup finely diced canned red chile peppers
• 1/4 cup cotija

Preparation:

Lightly grease 2 mini muffin pans. Using a cookie cutter, cut small rounds out of the tortillas. When you have all the rounds you'll need, warm them slightly. Use your fingers to press one into each of the mini muffin tin cups. You may need to make a small cut on opposite edges to help the rounds conform to the mini cups.

Fill each cup with 4-5 black beans, a pinch of each shredded cheese, a sprinkle of serrano and some diced chile peppers.

Bake in a 425 degree oven for 5-8 minutes or until tortillas begin to brown and cheese is bubbly.

Top with a pinch of crumbled cotija cheese.

Other filling suggestions

• Fresh corn kernels
• Spanish rice
• Cilantro
• Shredded meat

==============================================================
EMPANADAS

This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients:

• 3 cups flour
• pinch of salt
• 2 teaspoons sugar
• 3 teaspoons baking powder
• 1/2 cup lard or shortening
• 3/4 cup chicken stock
• 1 egg
• oil or shortening for frying

Preparation:

Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

=====================================================
EMPANADA FILLINGS SAVORY AND SWEET


Beef

A hearty filling for your empanadas. First make the empanada dough, then fill it with this family recipe for beef empanadas and enjoy. Empanadas make great appetizers and finger foods for a meal on the go.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 lbs ground beef
• 2 small potatoes, diced into one inch cubes and boiled until soft
• 1 onion, peeled and coarsely chopped
• 5 cloves of garlic, peeled and finely chopped
• 1/4 cup green olives, finely chopped
• 2 hardboiled eggs, coarsely chopped
• 1 cup beef broth
• 1/2 cup raisins, soaked in warm water for 1 hour (optional)
• 1 teaspoon oil

Preparation:

Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.

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BEEF PICADILLO FILLING

his picadillo recipe is a cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for emapanada  and papas rellanos

Cook time : 45 minutes

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 teaspoon cumin
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted)
• salt and pepper to taste
• olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Serves: 4 - 6 servings.

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This Chicken and Cheese Empanada Filling is a great way to use up left over chicken. If you aren't a chili fan, you can leave out the jalapeño pepper. If you love spicy hot empanadas, just use a hotter chili such as a serrano. Empanadas make great appetizers, finger foods, lunches and meals on the go.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup Mexican blend shredded cheese
• 1 cup cooked chicken (cooled, shredded or finely diced)
• 1 jalapeño pepper (diced)
• 3 large garlic cloves (peeled and minced)
• 1 tablespoon dehydrated onion flakes
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Preparation:

1. In a bowl, combine all ingredients and thoroughly mix them together. You may refrigerate the filling until you are ready to assemble the empanadas.
2. Place the filling by the spoonful into your prepared empanada dough or store bought discs*.
3. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
4. Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

*Empanada dough is available in specialty markets in the form of frozen discs, usually 10 discs per pack.
**If you prefer to bake your empanadas, then bake in a preheated 375 degrees Fahrenheit oven for 15-20 minutes. They should be lightly golden.
Servings: Makes approximately 6 empanadas.

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SWEET EMAPANADAS

Empanada de Manzana

Apple Empanada

Though empanadas are most often thought of as savory pies, they can also be made of fruits and served as a dessert or for merienda(teatime). For the best results, I recommend using tart, slightly acidic apples for this recipes.

The dough for most empanadas is made with wheat flour; for desert empanadas, I find that corn flour works better. To simplify your shopping, I have userd wheat flour here, but if you decide to try corn flour, use the same amount.

• Makes 1 (10 by 15-inch or 11-inch round) empanada

Ingredients

• Dough
  • 1 egg
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 teaspoons active dry yeast
  • 1/2 cup whole milk, heated to lukewarm (90º to 100ºF)
  • 2 tablespoons unsalted butter, at room temperature
  • 2 1/2 cups all-purpose flour, plus extra for dusting
• Filling
• Olive oil for preparing the pan
• 5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices
• 5 tablespoons sugar
• 3 tablespoons apricot jam (optional)
• 1 egg, lightly beaten

PREPARATION:

1.)   To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. 
2.)  In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
3.)   Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.

4.)  Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. 

5.)  Add the rest of the flour a little at a time, continuing to mix with the spatula. 

6.)  When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.

7.)  Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size.

8.)  Preheat the oven to 450ºF. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.

9.)  Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). 

10.) Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. 

11.)Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.

FILLING:

1.)  Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired.

2.)  Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.

3.)  Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. 

4.)  Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking.

 5.) Brush the top with the beaten egg. Brush the top with the beaten egg.

6.)  Place the empanada in the oven for 30 minutes, or until nicely browned. 

7.)   Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges.

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Pork Taquitos 

Recipe Ingredients:  10 -12 Mission® Corn Tortillas 1 1/2 Tbsp. Vegetable Oil 1/2 cup Onions diced 2-3 Serrano Chiles minced 1/2 lb. cooked Pork shredded 1 large Tomato peeled, seeded and chopped Guacamole for dipping Vegetable Oil

Recipe Instructions:  1.)   Saute onion in oil until soft. Stir in chilies and shredded pork, cook until meat is hot. Stir in tomato, cook 1 minute. 2.)   Brush tortillas lightly with vegetable oil. Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick. 3.)   Pour oil 1/2 inch deep into a medium skillet. Oil must be hot enough for tacos to sizzle when you place them into the skillet. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks. 4.)   Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping. 5.)   To freeze: refrigerate taquitos about 1 hour after frying. Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in freezer and use within 2 months. 6.)   To serve frozen taquitos, remove from freezer, unwrap and place in a baking dish. Cover lightly with foil. Bake in preheated 350 degree F oven 20-30 minutes, or until heated through. -------------------------------------------------------------------- SANTE FE ROLLS  courtesy of Mission product

Recipe Ingredients: 6 Mission® Light or Fat Free Flour Tortillas warmed 1-1/2 cups (15 oz. can) Canned Black Beans drained 1-1/2 tsps. Garlic Salt 2 Red Bell Peppers roasted, seeded and cut into 1/4 inch strips 3/4 lb. Alaskan King Crab meat 1/2 Ripe Avocado cut lengthwise into thin strips Avocado Dipping Sauce

Recipe Instructions: 1.)   Drain the beans and put them in a processor with the garlic salt. Process until beans are coarsely pureed. Set aside. 2.)   To assemble, place a tortilla on the work surface. Spread a thin layer of beans on the upper third portion of the tortilla (about 3 inches wide). Below the beans, place a row of pepper strips; below the peppers a row of crab meat; below the crab a final row of avocado. Repeat with remaining tortillas. 3.)   From the bottom, roll up tortilla, pressing tightly as you roll. Cut off the rough ends of the roll and slice each into 6 equal slices. Sprinkle with chives and serve with Avocado Dipping Sauce.

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