Empanadas

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Empanadas
A flaky crust with a meat filling.
Servings
empanadas
Ingredients
Servings
empanadas
Ingredients
Instructions
  1. Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
  3. Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
  4. Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!
Recipe Notes

Recipe adapted from Neighborfood

Roasted Cauliflower Stir-Fry

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Roasted Cauliflower Stir-Fry
Great stir-fry recipe without the meat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Arrange a rack in the middle of the oven and preheat to 450F. Place cauliflower on baking sheet, drizzle with 2 Tbsp. of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through about 20-25 minutes.
  2. Heat the remaining 2 Tbsp oil in a wok over medium-high heat until shimmering. Add the ginger and stir until caramelized, 1-2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
  3. Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the rice wine, soy sauce, sesame oil, red pepper flakes, and sugar. Stir-fry for about 1 minute, then serve with rice if desired. Enjoy!
Recipe Notes

This recipe was adapted from The Kitchn

Tortellini Carbonara

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Tortellini Carbonara
Lovely dish that is easy enough to make during a weeknight.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. While water is boiling add eggs and parmesan to a small bowl and whisk to combine. Set aside.
  2. Add diced bacon to a large skillet over med. high heat. Cook until crispy, 5-6 minutes. Then remove from pan to a paper towel lined plate. Reserve the bacon grease in the pan.
  3. Add the tortellini to boiling water and cook according to package. Reserve 1 cup of the pasta water. Then drain the pasta.
  4. Add the shallot and garlic to bacon dripping, and cook 1-2 minutes.
  5. Working quickly add 2 Tbsp hot pasta water to egg mixture, whisking very quickly as you pour. This tempers the eggs so they do not scramble. Turn off the heat to the skillet. Add the tortellini then, working very quickly, add the tempered egg, tossing to combine as you add a little more. Pour in reserved pasta water a tablespoon at a time until it is creamy.
  6. Season with salt and pepper and additional parmesan if desired. Enjoy!
Recipe Notes

This recipe was adapted from The Chunky Chef

Chicken Ceasar Salad

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Chicken Ceasar Salad
For a light dinner this salad is a great option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
  2. Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
  3. Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
  4. Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.
Recipe Notes

Recipe adapted from Cafe Delites