Sweet & Savory ~~ Chorizo Empanadas

Excellent empanadas!  After making the meat and potato variety, we want to try our hand at creating some dessert ones next time around.

EMPANADA DOUGH:

• 2 1/4 cups white wheat pastry flour
• 1 tsp salt, optional
• 1/2 cup cold, unsalted butter, diced into cubes
• 1 egg
• 1/3 cup ice water
• 1 Tbsp. distilled white vinegar

INSTRUCTIONS:

• Mix flour and salt together in a mixing bowl
• Blend in butter with fork or pastry blender
• Beat together egg, water and vinegar
• Add to flour mixture and mix with fork
• Turn onto lightly floured bread board or counter top
• Knead a few times to blend dough
• Form into a rectangle on a cookie sheet
• Cover with plastic wrap
• Chill dough in refrigerator

EMPANADA INGREDIENTS:

• 1 lb. ground chorizos
• 1 large onion, diced
• 6-8 cloves of garlic, finely chopped
• 1 1/2 large red bell peppers, chopped
• 1 bay leaf
• 1 tsp. dried oregano
• 2 medium sized yellow potatoes
• 1 egg slightly beaten with 1 Tbsp. water

INSTRUCTIONS:

• Brown ground chorizos with onions and garlic
• Add red bell pepper and potatoes
• Add spices
• Cover and simmer until potatoes are tender
• Cool mixture to room temperature 
• Remove bay leaf

FILL EMPANADA DOUGH:

• Divide dough into equal pieces (depending upon the size of the empanada maker you have, this recipe will yield somewhere between 6-12 empanadas.
• Roll out piece of dough with a lightly floured rolling pin to about 1/8th inch thick
• Spoon approx. 2 Tbsp. filling into each one 
• Fold dough in half
• Press edges together to seal

• Place on baking sheet
• Lightly brush empanadas with some of the egg wash
• Bake in 400 degree oven for 25-30 minutes or until golden brown.
• Cool on baking rack before serving

SERVING SUGGESTIONS:

• Serve with fresh, sliced tomatoes and green olives
• Serve with salsa, guacamole, and sour cream
• These are tasty enough to be served without any condiments as the ground chorizos have enough kick of their own!

STRAIGHT FROM THE HORSE'S TROUGH

• This was a special treat for me as I was able to pick some tomatoes from my horse trough gardening method to serve with our empanadas.  
• Here's the link to order a copy of this 
• quick read e-book:

https://www.amazon.com/Straight-Horses-Trough-Gardening-Suburbanite-ebook/dp/B00C2YU5Z2

If you like Mexican food, you've got to try this recipe!  Give it a whirl, and let me know what you think.

Happy Cooking & Dining!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory ~~ Individual Chicken Pot Pies

What's for dinner?  How about individual chicken pot pies? This is a great recipe for leftover chicken which can be doubled or tripled with the additional pot pies being frozen if you would like to cook them at a later time.  It happens to be one of our family favorites which we've enjoyed for over a decade.  So, here goes:

INGREDIENTS:

• 1 cup diced cooked chicken
• 1 - 14 oz. can cut green beans or vegetable of your choice or 1 - 10 oz. bag of frozen, cooked vegetable
• 1 - 10.5 oz. can cream of chicken soup, undiluted
• A few drops of hot sauce (optional)
• 1/2 tsp. poultry seasoning
• 1 cup of Bisquick mix
• 1/2 cup milk
• 1 egg
• 1/4 cup Parmesan cheese 

INSTRUCTIONS:

• Place diced chicken, vegetable of your choice, undiluted soup, poultry seasoning and hot sauce inside bowl and mix well.
• Spray individual baking containers with vegetable or olive oil spray to prevent sticking during cooking.
• Divide mixture into individual baking containers.
• Thoroughly blend Bisquick mix, milk, egg and Parmesan cheese using mixer at lower speed for about 2 minutes.  Make sure batter is not lumpy.
• Spoon Bisquick mixture over the top of the chicken and vegetable mixture inside the baking containers.  Make sure to spread the liquid mixture so that the chicken mixture is thoroughly covered.
• Bake at 400 degrees for approximately 30 minutes or until the top is golden brown.
• Rest for 5 minutes after removing from oven, invert onto dinner plates, and enjoy!

SERVING SUGGESTIONS:

• I have served these pot pies during all four seasons of the year.
• For summertime dining, you could pair with a nice ear of corn on the cob.
• A tossed green salad with additional veggies is a nice accompaniment year round as well.

Happy dining & enjoy.

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory ~~ "Honey Almond Cake"

Fresh honey, almond flavoring, applesauce and pecans make for a scrumptious combination in this moist, melt-in-your-mouth cake!

INGREDIENTS:

• 1/2 cup butter, softened to room temperature
• 3/4 cup honey (I used light colored clover honey)
• 1/2 cup applesauce, slightly heated in microwave
• 1 teaspoon almond flavoring
• 1 1/2 cups flour
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 1 tsp. baking soda
• 1 Tbsp. hot water

DIRECTIONS:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 9 inch square baking pan.
• Cream butter and honey until well blended in mixing bowl.
• Add heated applesauce along with almond flavoring and mix well.
• Fold the dry ingredients into the honey and applesauce mixture.
• Dissolve the baking soda in the hot water and mix thoroughly and quickly.
• Add to mixture inside bowl.
• Blend well.
• Pour batter into baking pan.
• Bake for 38 - 40 minutes or until a toothpick inserted in the center comes out clean.
• Yields 10-12 servings.

SERVING SUGGESTIONS:

• Serve warm or cold.
• Delicious with ice cream or whipping cream.
• Iced tea or warm tea enhances the honey flavor of the cake.
• Iced or cold coffee is a nice beverage to serve with cake

Happy Baking & Enjoy!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory ~~ Shepherd's Pie

With our continued snowfall, slush, and cold temperatures, a hot comfort meal is such a welcome relief!

Here's my variation of Shepherd's Pie:

INGREDIENTS:

• 1 1b. ground beef
• 4 medium Idaho Russet potatoes or instant potatoes
• 1 - 16 oz. can kernel corn
• 1 cup beef bouillon 
• Hot Hungarian Paprika

INSTRUCTIONS:

• Brown ground beef & add seasonings of your choice.  I used Seasoned Pepper.  Drain meat prior to placing it inside casserole or baking pan.
• While beef is browning, cook potatoes until tender. Mash them adding butter & milk.
• Place ground beef in bottom of casserole pan.
• Pour beef bouillon over ground beef.
• Spread corn over meat.
• Add mashed potatoes and sprinkle with Hot Hungarian Paprika.
• Cook for 45 minutes at 350 degrees, during which time the beef bouillon may bubble toward top of casserole or baking pan, so you have ready made gravy when the pie is removed from your oven.
• The Hot Hungarian Paprika adds a nice zest to the whole mixture.

Happy Dining as you stay warm & happy!

Follow me on Twitter, Facebook and Instagram.    

Sweet & Savory - Cheddar Broccoli Soup

Just thinking about the scrumptious combination of cheddar cheese and creamed broccoli makes my mouth water!  This soup is a lunch or brunch favorite.

INGREDIENTS:

• 2 cups milk
• 2 bay leaves
• 1 tsp. thyme
• a few drops of hot sauce (I used Cajun Sunshine)
• 3/4 tsp. salt, optional
• 1 medium onion, pureed
• 3 cups chicken broth
• 4 cups broccoli, chopped
• 1/8 tsp. garlic pepper
• 2 cups milk
• 4 Tbsp. flour
• 4 Tbsp. butter
• 2 cups shredded Sharp Cheddar Cheese
• Croutons, bread, or crackers

INSTRUCTIONS:

• Place chicken broth, onion, broccoli, garlic pepper, thyme, bay leaves, and hot sauce inside a large sauce pan or stock pot.
• Bring to a boil and reduce heat.
• Cover and simmer for 12 minutes or until broccoli is softened.
• Remove the bay leaves.
• Pour mixture into food processor and pulse until smooth.
• Pour into large bowl.
• Melt butter in sauce pan in which you cooked the broccoli.  
• Add flour and salt until a paste forms.
• Add milk and cook, stirring continuously, until mixture thickens.
• Add cheddar cheese and stir until dissolved and mixture is smooth.
• Pour in broccoli mixture and heat until well blended.
• Use additional chicken broth or hot water to thin, if necessary.

SERVING SUGGESTIONS:

• Serve with bread, crackers, or croutons.
• Sprinkle additional shredded cheddar cheese before serving bowls or cups of soup.
• Serve with freshly fried, crumbled, drained, bacon chunks.

Enjoy!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory ~~ Kids Love to Bake!

Do you have kiddos or grandkiddos who like to bake?  If so, this is a real easy recipe for them to try. Grab those aprons, and bake on!

INGREDIENTS:

• 1/3 cup water
• 2 eggs
• 1 tsp. vanilla
• Dash of salt, optional
• 1 cup chunk style or plain peanut butter
• 1 pkg. any brand of yellow cake mix (I used Pillsbury)

INSTRUCTIONS:

• Place water, eggs, vanilla, salt, peanut butter, and 1/2 pkg. of cake mix inside a large bowl.
• Mix with mixer or spoon until well blended.
• Fold in remaining half of cake mix until thoroughly blended.
• Roll dough into shapes the size of walnuts and place on ungreased baking sheet.
• Dip fork in flour and flatten the dough by making a criss-cross pattern on the top of each cookie.
• Bake in 375 degree oven for 10-12 minutes, or until golden brown.
• The cookies will set up a little bit after you remove them from the oven, so don't overbake them.
• Cool cookies on a cooling rack.
• Yields approximately 3-4 dozen cookies.

FUN SUGGESTIONS:

• If the kiddos or grandkiddos would enjoy making peanut butter and jelly cookies, do not make criss-cross pattern in the dough.  Dip a teaspoon in flour and make a depression in the ball of dough. Fill with approximately 1/2 tsp. of your favorite jam or jelly.
• Serve with milk, juice, or hot chocolate.
• If you have a relative or neighbor who can no longer bake, share a few with them!

Happy Baking & Enjoy!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory - Chipotle Chile Pepper Pinto Bean Soup

'Tis the season for delicious soups and stews. This one is sure to warm you from head to toe!

INGREDIENTS:

• 2 cups pinto beans (I soak 2 cups of dry pinto beans overnight with 1 tsp. baking soda and water.  Drain in colander before placing inside crock pot, stock pot, or sauce pan.)
• 1 medium onion, chopped
• 2 Tbsp. garlic, diced
• 1 cup boiled, diced bratwurst or smoked sausage (place sausage in medium saucepan and simmer gently for about 15 minutes which helps to remove some of the excess calories.)
• 2 tsp. Chipotle Chile Pepper
• 1 tsp. ground kosher salt, optional
• 1 - 15 oz. can tomato sauce
• 1 - 15 oz. can diced tomatoes, undrained
• Add water to achieve desired consistency

HELPFUL SUGGESTIONS:

• This recipe can be prepared in a stock pot or saucepan on top of the stove or in a crock pot.
• If using a crock pot, cook on high level for approximately 6 hours to assure that beans are thoroughly cooked.
• Serve with bread or rolls.
• Diced potatoes can also be added to the recipe, if desired.

SERVING SUGGESTIONS:

• Bake a pan of diced green chile cornbread and serve with this delicious soup.
• Cooked rice is also a tasty accompaniment. 

Soup's on, so enjoy!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory - Terrific Turkey Pot Pie

Are you looking for some great ideas of what to do with that leftover turkey from holiday meals?  Well, here is one answer for you!  This turkey pot pie is sure to please your dinner guests.

INGREDIENTS:

• 1 medium onion, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 Tbsp. Olive oil
• 1 can cut green beans, drained
• 3 cups cooked turkey, diced
• 2 cups cooked rice (I used long grain brown rice)
• 1 cup mayo (or yogurt if you desire less calories)
• 2 cups shredded sharp cheddar cheese
• 1 small can sliced water chestnuts, drained
• 1 1/2 tsp. poultry seasoning
• 1 tsp. freshly ground salt, optional
• 1 tsp. freshly ground pepper
• 1 cup sour cream
• a few drops hot sauce (I prefer to use Cajun Sunshine)
• two pie crusts for a 9-10 inch pie plate (you can make your own or purchase those pre-fab jobs in the refrigerator section of your local grocery store)

INSTRUCTIONS:

• Saute onions and peppers in olive oil.
• In a large bowl, combine all ingredients except 1 cup of the cheddar cheese and mix thoroughly.
• Place bottom pie crust in pie plate.
• Spoon turkey mixture into pie plate.
• Sprinkle remaining 1 cup of cheddar cheese on top.
• Place top pie crust over cheese and make 4-5 slits in crust.
• Bake at 350 degrees for approximately 1 hour or until top crust is golden brown.

HELPFUL HINTS & SERVING SUGGESTIONS:

• This pie is delicious served with turkey gravy.
• Serve with rolls or garlic bread and salad.
• This pie freezes well if you desire to make it ahead, place in freezer, and bake at a later date.

Happy Holiday Dining!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory Friday ~~ Luscious Enchiladas

Enchiladas are a great entree any night of the week!  Suffice it to say, there are umpteen recipes with variations of fillings. Since I prefer one with more of a creamy or moist filling, here's my latest creation that I would like to share with you. So, here goes ~~

INGREDIENTS:

• 2 cups diced cooked chicken
• 1 - 4 oz. can diced mild green chilies
• 1 - 4 oz. can sliced black olives
• 1 - tsp. cumin
• 1 - 10.5 oz. can Fat Free Cream of Chicken soup
• 1 1/2 cups grated sharp Cheddar cheese
• 2 - 15.5 oz. cans mild, medium, or hot enchilada sauce, whichever you prefer
• Corn tortillas (I prefer the Don Pancho Golden Blend Brand)

DIRECTIONS:

• In a medium bowl, thoroughly mix the chicken, chilies, olives, cumin, soup, and 1 cup of the Cheddar cheese.
• In a medium sized frying or saute pan, warm one can of the Enchilada sauce.
• Thoroughly coat each of the tortillas with the Enchilada sauce.
• Fill each tortilla with filling, roll up, and place seam side down in a lightly greased 9 x 13 pan.
• Combine one can of Enchilada sauce with the remaining sauce in the frying pan and pour over enchiladas placed inside 9 x 13 pan.
• Cover with aluminum foil and bake at 300 degrees for 30 minutes or thoroughly heated.
• Remove from oven and sprinkle with remaining 1/2 cup of Cheddar cheese.
• Return dish to oven until cheese has melted.

SERVING SUGGESTIONS:

• Serve with salsa, diced green onions, sour cream, guacamole, additional Cheddar cheese or variety of cheeses of your choice.

Please give this recipe a try and let me know how you like it. Also, please feel free to share variations of your enchilada recipes.  I am beyond confident blog readers all around the globe will benefit.

Happy cooking & dining!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory Thursday - Holiday Baked Spaghetti

This is a great entree to serve to your holiday guests.  You can prepare it ahead of time, freeze it, and heat and serve, if necessary.  

INGREDIENTS:

• 1 medium onion, chopped
• 1 Tbsp. garlic, diced
• 1 Tbsp. olive oil
• 1 bottle - 28 oz. to 30 oz. diced tomatoes, liquid included
• 1  - 4 oz. can sliced black olives
• 2 tsp. dried oregano leaves
• 1 tsp. freshly ground salt, optional
• 1 tsp. freshly ground pepper
• 1 lb. ground beef, browned and drained
• 12 ounces spaghetti noodles, cooked in 1/2 tsp. olive oil, and drained
• 2 cups shredded sharp cheddar cheese
• 1 - 10.75 oz. can Cream of Mushroom soup, undiluted
• 1/4 cup water
• 1/4 cup grated or shredded Parmesan Cheese

DIRECTIONS:

• In a large skillet or saucepan, lightly saute onion and garlic in olive oil.
• Add ground beef and brown until meat is cooked thoroughly, drain, and return to skillet or saucepan.
• Add tomatoes, olives, oregano flakes, salt (optional) and pepper.
• Simmer, uncovered, for 15 minutes.
• Place 1/2 of the cooked noodles in a greased 9 x 13 inch baking dish.
• Top with half of the ground beef and tomato mixture.
• Sprinkle with 1 cup of the cheddar cheese.
• Repeat the above three layers.
• Mix the soup and water until thoroughly blended and pour over the top of the casserole mixture.
• Sprinkle with Parmesan Cheese.
• Garnish with sliced olives.
• Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.
• Serves 12.

SERVING SUGGESTIONS:

• Serve with green salad & garlic french bread.
• Follow up with your favorite dessert or browse my Sweet & Savory Blog Page for some great suggestions!

Happy Holiday Dining!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory Monday ~~ Autumn Soup

A bowl of hot soup deserves a warm welcome on these cool, windy, rainy days! Paired up with bread, rolls, or crackers, your family or dinner guests will be happy diners.  I prepared this recipe in a crock pot, but it could be easily cooked on your stove top in a soup pan or saucepan.

INGREDIENTS:

• 2 cups diced tomatoes
• 1 medium zucchini, diced
• 1 medium onion, diced
• 2 Tbsp. garlic, diced
• 2 Idaho Burbank Russet medium sized potatoes, diced
• 1 cup carrots, diced
• 1 cup corn
• 1/2 cup salsa
• 1 tsp. salt, optional
• 1 tsp. freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 cup corkscrew noodles or variety of your choice

DIRECTIONS:

• Wash and prepare all veggies
• Place inside crock pot or soup pan/sauce pan
• Fill pan with enough water to cover vegetables
• Cook until vegetables are tender

Here's a nifty 90 idea if you are using your crock pot ~~

Whoever designed these crock pot liners deserves more than a High 5! Before placing the ingredients into your crock pot, place liner inside which helps to make clean up so much easier.

I prefer to make large batches of soups and stews so that I can have left overs. In addition, these containers of soup can be frozen in order to be heated and served at a later date.

This is a great way to get all of your daily servings of vegetables in one fell swoop!  Be creative and add your own favorite veggies.  Another health aspect of preparing your own recipe is the absence of preservatives.  

Enjoy Autumn's bounty and stay warm!

Follow me on Twitter, Facebook and Instagram 

Sweet & Savory Friday ~~ Idaho Russet Burbank Potato Salad

With Idaho's Potato harvest in full swing, there's no better time to prepare a tasty salad to accompany your lunch or dinner entree. I'm going to share my cooking secret in assembling the following recipe, so here goes:

INGREDIENTS:

• 4 medium sized Idaho Russet Burbank potatoes
• 6 hard boiled eggs
• 1/2 of one medium onion, grated
• 1 cup Best Foods Mayonnaise
• 1 tsp. freshly ground Kosher salt, optional
• 1 tsp. freshly ground black pepper
• 3 Tbsp. sweet pickle relish
• 3 Tbsp. dill pickle relish or finely diced dill pickles
• 1 - 4 oz. jar diced Pimentos

INSTRUCTIONS:

• After thoroughly scrubbing and rinsing the potato skins, you can either cook the potatoes whole or cut them up first and boil until tender. I prefer to leave the skins on the potatoes as this adds extra flavor and nutrition.
• Cool potatoes to room temperature and cut in bite sized pieces.
• Dice hard boil eggs and add to diced potatoes.
• Here's my cooking secret ~~~ Using a separate small bowl, place the grater over the bowl and grate 1/2 medium onion.  Make sure to scrape the onion from both sides of the grater into the small mixing bowl.  When preparing and adding the onion in this manner, it really enhances the overall flavor of the salad without overpowering it.

• 
  

• Add the mayonnaise, salt, pepper, relishes and pimentos. 
• Stir until well blended.
• Add to the diced potatoes and eggs.
• After your salad is fully assembled, you might have to add a little more mayonnaise to make certain that your dressing fully covers the potatoes since it's hard to guesstimate the exact size of potatoes.
• Refrigerate to let the flavors marry up.
• This recipe would serve about 4 people, so you can double or triple it for a larger family.

The real reason this salad is so scrumptious is because it does not contain any Classic Yellow Mustard!  :-)

Buy Idaho & Happy Dining!

Follow me on Twitter, Facebook and Instagram