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!

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Sweet & Savory ~~ "Poppy's Pancakes"

Truth be known, I've never been much of a pancake fan no matter where they were prepared or served until my husband fired up the recipe below.  Then I became a believer!  The reason that I disliked pancakes prior to this time is because most of them were too heavy or tasteless.  There is a key ingredient that makes these as light and fluffy as can be in addition to being heart healthy. Perhaps I should qualify that last statement.  The "heart healthy" would probably depend upon how much butter and syrup you applied to each one.  So, please accept my challenge and plan to prepare this recipe for anyone you know who does not order pancakes from the restaurant menu or declines your weekend breakfast invitation.

INGREDIENTS:

• 1 extra large egg
• 1 tsp. vanilla
• 1/8 tsp. cinnamon
• 1 Tbsp. pure maple syrup
• 1/4 tsp. baking soda
• 2 tsp. baking powder
• 2/3 cup old fashioned oats (not the quick cooking variety)
• 1 1/3 cups buttermilk
• 3/4 cup white whole-wheat flour
• 1/2 cup blueberries, optional - to be served on top of cooked pancakes
• 1/4 cup walnuts, optional - to be served on top of cooked pancakes

DIRECTIONS:

• Preheat griddle to 400 degrees.
• Combine oats with buttermilk and let stand in small bowl for 12 minutes.
• Spoon flour into a measuring cup and level with a butter knife.
• Combine the flour, baking powder, baking soda, and cinnamon, stirring well.
• Lightly beat extra large egg in small bowl.
• Add the maple syrup and vanilla.
• Stir this into the oat mixture.
• Combine the oat mixture and the flour mixture, stirring until just blended.
• Using 1/4 cup measuring cup, pour batter onto preheated griddle.
• Cook about 3 minutes until bubbles appear on top of the pancakes and the edges look somewhat dried out.  Using pancake turner, flip the pancakes to the other side and cook for about 2 minutes.
• This recipe yields about 6 medium sized pancakes.

SERVING SUGGESTIONS:

• Serve with other fruits such as bananas, cranberries, peaches, etc.
• I like to butter the pancakes, apply a small amount of pure maple syrup, and then add the blueberries and heart healthy walnuts on top.
• These make great snacks or leftovers.

SECRET INGREDIENT:

• The key to this entire exercise/project is the white, whole-wheat flour.  It is sold as pastry flour in some stores, but please check the label to make sure it reads, "white, whole-wheat flour."  What's in a name? Well, it depends on the name.  And in this case, that's the exact name.

Happy Dining!

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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!

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Sweet & Savory - Triple Layer Chocolate Lovers Delight

Calling all chocolate lovers!  This triple layer delight is sure to delight. It's a tad labor intensive to prepare, but well worth the time and effort.

CAKE INGREDIENTS:

• 1 cup unsalted butter, softened to room temperature
• 2 1/2 cups granulated sugar
• 4 eggs
• 2 1/4 cups flour
• 1 tsp. salt, optional
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup unsweetened cocoa powder
• 2 cups hot water
• 2 tsp. vanilla
  

INSTRUCTIONS:

• Place cocoa powder in a 2 cup glass measuring cup.
• Heat water to boiling and blend thoroughly with cocoa powder.  Set aside.
• Mix butter until creamy.
• Add granulated sugar and beat with mixer until thoroughly blended.
• Fold in eggs.
• In a separate bowl, combine the flour, salt, baking soda and baking powder.
• Add the flour mixture and cocoa powder/water mixture alternately to the butter mixture.
• Mix at low speed on mixer until blended.
• Add vanilla.
• Pour batter into three 9 inch round cake pans that have been lined with wax paper which sides and bottoms have been sprayed with Baker's Joy or some other brand of non-stick baking spray with flour.
• Bake at 350 degrees for approximately 24 minutes or until a toothpick inserted in center comes out clean.
• Cool in cake pans on cooling racks for 10 minutes.
• Remove cakes from pans.
• Cool completely on cooling racks.

FILLING FOR BOTH LAYERS:

• 1/4 cup powdered sugar, approximately
• 2 tsp. vanilla
• 1 cup heavy whipping cream

INSTRUCTIONS:

• Whip heavy cream and vanilla until foamy as you gradually add the powdered sugar.
• Whip until soft peaks form.
• Chill while you prepare the frosting.

FROSTING;

• 2 1/2 cups confectioner's sugar, approximately
• 3/4 cup butter
• 1 cup semi-sweet chocolate chips
• 1/2 cup half & half

INSTRUCTIONS:

• Place butter, chocolate chips, and half & half in double broiler.  
• Melt ingredients in double boiler using medium heat and stirring until well blended.
• Remove from heat.
• Add confectioner's sugar.
• Place top of double broiler in a large bowl of ice water.
• Mix at low speed with hand mixer until frosting starts to hold shape and loses its glossy texture.
• You may need to add a titch more half & half to achieve the frosting spreading consistency you desire.

FINISHING THE CAKE:

• Select your cake serving plate or platter.
• Gently brush crumbs from each layer of the cooled cake.
• Place first layer of cake onto platter.
• Spread 1/2 of whipping cream mixture on top of first layer.
• Place second layer of cake on top of whipped cream mixture.
• Spread second layer with remaining whipped cream mixture.
• Using a sturdy thin spatula, start on the sides of the cake, and spread frosting evenly all the way around the cake.
• Spread remaining frosting on top of cake.
• Chill prior to serving.
• Refrigerate left over cake if you have any left over!

This is the perfect dessert for the holidays which will be a nice compliment to any entree.

If you are a chocoholic, I would love to hear your opinion regarding this cake recipe.

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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!

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Sweet & Savory Tuesday - Presto with the Pesto!

                                                        


INGREDIENTS:

• 3 cups fresh basil leaves
• 3 cloves fresh garlic, finely chopped
• 1/2 cup olive oil
• 3/4 cup Parmesan Cheese
• Dash of kosher salt, optional

DIRECTIONS:

• When selecting fresh basil, make sure to remove any seed pods which have formed in the very top of the plant

• Place basil leaves inside food processor and pulse until coarsely chopped
• Add the garlic, olive oil, and Parmesan Cheese
• Process until smooth

SERVING SUGGESTIONS:

• Prepare noodles (I used spelt noodles, but spinach noodles would be delicious as well), and serve with Pesto

• Pesto is great on pizza crusts, slices of baguette bread or fresh tomatoes, crackers, mixed with sour cream to be used as a veggie dip, and on rolls the herbal river.
• Pesto can be frozen and eaten at a later date.

If you have other serving suggestions, I would like to hear from you!  Please leave a comment.  We enjoy hearing from our blog readers.

Happy Dining & Enjoy the herbs of summer!

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Sweet & Savory Friday ~~ 4th of July Spread

INGREDIENTS:

• Two 15-0z. cans Cannellini Beans
• Two Tbsp. freshly squeezed lemon juice
• Two Tbsp. diced garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup Boar's Head Horseradish Sauce
• 1 tsp. freshly ground kosher salt, optional

DIRECTIONS:

• Rinse beans thoroughly with water and drain in colander
• Place inside food processor
• Add all other ingredients
• Blend until smooth

Serve with crackers, bread, or condiments of your choice.  I used three grain sweet potato crackers, tomatoes, and greens.

If you are looking for a different spread for your Fourth of July spread, try this one!  It's delish!

Happy Dining & Happy 4th!

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Sweet & Savory Tuesday ~~ Zesty Cod Fillets

INGREDIENTS: 

• 3 Tbsp. olive oil
• 3 Tbsp. diced garlic
• 2 - 6 oz. cod fillets
• 1 tsp. cumin
• 1 tsp. chili powder
• 2 Tbsp. freshly squeezed lime juice
• 1/2 tsp. freshly ground pepper
• salt, optional

DIRECTIONS:

• Saute garlic in olive oil.
• Sprinkle fillets with salt and pepper.
• Cook 2-3 minutes over medium heat.
• Pour one Tbsp. of the lime juice over fillets.
• Mix cumin and chili powder together and sprinkle 1/2 of mixture over fillets.
• Cook 3-4 minutes over medium heat.
• Flip fillets to other side and pour remaining lime juice over fillets.
• Sprinkle remaining cumin and chili powder mixture on top of fillets.
• Cook 2-3 minutes or until cod fillets flake easily.
• Serve over rice and with garnishes of your choice.  I used sliced tomatoes, red bell pepper slices, and sliced hard boil eggs dusted with hot Hungarian paprika.

Sometimes it's a great adventure and lots of fun to experiment with new spice combinations when preparing your entree, especially fish!

Happy dining, and if you happen to try this recipe, please comment on my blog page and let me know how you liked it or what garnishes you used to complete your entree. Thank you.

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Sweet & Savory Friday ~~ "Delish & Easy Pecan Rolls"

INGREDIENTS:

• 1/2 cup corn syrup
• 1 stick of butter
• 1/2 tsp. vanilla
• dash of salt, optional
• 1 cup packed brown sugar
• 1 cup pecans, coarsely chopped
• 1/2 cup sugar
• 1/4 cup ground cinnamon
• 2 tubes large refrigerated biscuits, any brand

DIRECTIONS:

• In a medium sized saucepan, combine the brown sugar, corn syrup, butter, vanilla, and salt. 
• Cook and stir over medium heat until sugar is completely dissolved.
• Add the pecans.
• Pour into a greased 13 inch x 9 inch baking pan.
• Combine sugar and cinnamon in a shallow container such as a glass pie plate.
• Cut each biscuit in half and dip it in the sugar and cinnamon mixture.  (I wear a pair of those latex gloves for this part of the project and it seems to work out nicely!)
• Place the biscuits, cut side down, on top of the brown sugar mixture in bottom of baking pan.

• Bake at 375 degrees for 30 minutes or until tops of biscuits are golden brown.
• Invert onto serving plate.

These easy to fix rolls are so delicious they will disappear before your very eyes. They are a consistent family favorite.

Happy Baking, Eating & Reading!

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Sweet & Savory Thursday ~~ Breakfast Casserole

INGREDIENTS:

• 6 slices of bread, cubed with crusts removed
• 1 pound of sausage, browned and well drained
• 9 beaten eggs
• 3 cups milk (or 1 1/2 cups each of milk and half & half)
• 1/2 cup finely diced red bell pepper
• 3 Tbsp. dehydrated onion
• 1/4 tsp. cayenne pepper
• 1 tsp. salt, optional
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 1 Tbsp. Cajun Sunshine or hot sauce of your choice
• 1 1/2 cups shredded sharp cheddar cheese
• Paprika

DIRECTIONS:

• Place bread cubes in the bottom of a greased 9 x 13 inch baking dish
• Sprinkle browned sausage evenly over the bread cubes
• In a large bowl, beat the eggs well.  Add the milk (or milk and half & half) and all other ingredients.  Mix well.
• Cover with plastic wrap and refrigerate over night.
• Preheat oven to 350 degrees. 
• Sprinkle paprika over the top.
• Bake for 45-50 minutes or until a knife inserted in the center comes out clean
• Serves 12.

This is a great recipe to prepare for the holidays or when you are having out of town company pay you a visit.

Serve with fresh fruit and breakfast rolls.

Happy Breakfasting or Brunching!

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Sweet & Savory Thursday ~~ Guest Food Blogger Anna Crisman

As a Christian wife and mother, it is my desire to inspire and encourage you with the richness of God’s many blessings! At LifeBellissima.com, I blog on a variety of topics that are near and dear to my heart — family life, homeschooling, organic food/recipes (which of course includes chocolate!) and our many adventures in the country with a tabby cat, several rabbits, and seven Rhode Island Red hens!

I love the flavor of candied pecans as well as the combination of chocolate with pecans, so I’ve tried to incorporate all three flavors into this new muffin recipe. These are great for a snack, light dessert or sweet breakfast. I hope you’ll give them a try and let me know how you like them!

Honey Pecan – Chocolate Chip Muffins

*I prefer to use all organic ingredients

1 cup pecans, finely chopped or pulsed in a food processor

1/4 teaspoon cinnamon

1 Tablespoon coconut sugar

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup vanilla almond milk

2/3 cup raw honey

6 Tablespoons coconut oil, softened

1 Tablespoon vanilla

3/4 cup chocolate chips

-Preheat oven to 375 degrees Fahrenheit

-In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

-In a stand mixer, with a hand mixer or by hand, gently whisk together the eggs, vanilla almond milk, honey, coconut oil and vanilla until combined.

-Gently blend in the flour, baking powder and salt until incorporated into the wet ingredients.

-Gently fold in the pecan, cinnamon, coconut sugar and chocolate chips by hand.

-Fill muffin liners or cases approximately 2/3 full, and bake for 13-15 minutes or until toothpick comes out clean.

-Garnish with chopped pecans and shaved chocolate, if desired.

Enjoy!

Please stop by Anna's blog and take a tour:  http://lifebellissima.com

Happy Eating & Reading!

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