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 ~~ Creamy Chicken Penne Pasta

Here's another full guest table entree pleaser for your holiday meal planning which will serve a dozen people, if need be.

INGREDIENTS & INSTRUCTIONS FOR STEP 1:

• 4 large chicken breasts
• 2 Tbsp. diced garlic
• Olive oil
• Garlic Pepper
• Parmesan cheese

• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Saute garlic in olive oil until tender. 
• Lightly brown chicken breasts on both sides, sprinkling with Garlic Pepper during process.  
• Sprinkle Parmesan cheese on both sides.
•  Let chicken rest and cool for 10 minutes.
• Cut into bite size pieces.

INGREDIENTS & INSTRUCTIONS FOR STEP 2:

• 2 cans Cream of Celery Soup
• Milk or water
• 1 Tbsp. diced garlic
• 1 small jar diced Pimentos
• 2 Tbsp. hot sauce (I used Cajun Sunsine)
• 2  small cans sliced water chestnuts
• Garlic Herb bread crumbs or flavor of your choice
• 2 cups shredded Sharp Cheddar cheese
• 2 cups dried Penne pasta noodles, cooked according to package directions, and thoroughly drained

• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• In a mixing bowl, thoroughly mix the soup with 2 soup cans of milk or water, whatever you choose to use.
• Add the garlic, hot sauce, pimentos, and water chestnuts.
• Stir until combined.

ASSEMBLY & COOKING INSTRUCTIONS:

• Place one-half of cooked chicken into bottom of greased 9 x 13 baking pan.  (I prefer to use a glass pan for this recipe).
• Add one half of cooked Penne pasta noodles
• Pour one half of soup mixture over top.
• Sprinkle one cup of Cheddar cheese on top.
• Sprinkle bread crumbs over mixture.
• Repeat above steps.
• Place sheet of aluminum foil lightly over entree, but do not fold foil down onto the sides of the baking pan. This will prevent noodles from drying out during the initial baking stage.
• Bake for 35-35 minutes in 350 degree oven.
• Remove foil for the last 10-15 minutes.

SERVING SUGGESTIONS:

• Serve with bread, rolls, or crackers.
• A garden salad is a nice accompaniment.
• Consider pairing this recipe with a little cup of soup.  My Broccoli Cheddar Soup would be a great suggestion. Stay tuned as I plan on floating out this recipe later in the month.

Bravo to all of my fellow cooks and chefs out there in Holiday Land.  Cook on! Your friends, family, and comrades will love you all the more.  

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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!

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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!

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Sweet & Savory Tuesday ~~ Pomegranate Pasta Sauce

INGREDIENTS:

• 1 - 15 oz. can tomato sauce or use fresh tomatoes from your garden
• 1 - 6 oz. can tomato paste or use fresh tomatoes from your garden
• 1 cup pomegranate juice
• 4 cloves diced garlic
• 2 medium sized onions 
• 1 - Tbsp. dried Italian seasoning or use fresh basil, oregano, and rosemary
• 1 - Tbsp. olive oil
• 1 - tsp. salt, optional
• 1/2 tsp. freshly ground black pepper

INSTRUCTIONS:

• Puree onions in food processor
• If you are using dried herbs for Italian seasoning, grind them in your mortar and pestle

• Combine all ingredients in a medium sized sauce pan
• Stir until smooth
• Bring to a gentle boil and simmer for at least 45 minutes. The longer you allow the sauce to simmer, the better the flavor will be.

SERVING SUGGESTIONS:

• Serve with spaghetti noodles or pasta of your choice
• Pair with tossed green salad and garlic french bread

Pomegranates are loaded with nutrients and antioxidants. For additional information, here is a link:

https://authoritynutrition.com/12-proven-benefits-of-pomegranate/

I have such fond childhood memories of my maternal grandmother, Lenna Grace, sending a box of yummy pomegranates to our family each year for Thanksgiving.  The area in which she lived was very conducive to growing ones with exceptional color and flavor.

If you happen to give this pasta sauce with a new twist a try, I would love to hear from you.  So would my blog readers!

Happy eating in Pomegranate's Presence.

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Sweet & Savory Thursday ~~ Zucchini Boats

INGREDIENTS:

• 2 large zucchinis 
• 1 lb. hamburger
• 1 - 15 oz. can Italian diced tomatoes or use fresh tomatoes 
• 1 - 15 oz. can cut green beans, drained, or use fresh green beans
• 1 - 15 oz. can dark red kidney beans, drained and rinsed
• 1/2 cup minute rice
• Grated cheddar cheese

INSTRUCTIONS: 

• Wash zucchinis and pat dry with paper towels.
• Brown hamburger, season to taste with salt and pepper (optional), drain and rinse.
• Return hamburger to skillet and add tomatoes and both kind of beans.
• Add 1 cup of water.
• Bring mixture to a boil and add 1/2 cup of minute rice.
• Cover and cook until rice is tender.
• Cut zucchinis in half lengthwise and remove seeds.
• Fill zucchinis with beef mixture.
• Place a small amount of water in bottom of baking pan before placing zucchinis inside to bake.
• Bake 30 minutes at 400 degrees.
• Sprinkle with grated cheese.
• Bake for an additional 10 minutes.

SERVING SUGGESTIONS:

• Can be served with or without the outside zucchini skin.
• This is a great way to make use of zucchini that has grown too large if you normally prefer them in a smaller size.
• Very tasty with garlic or regular french bread.

I grew the zucchinis in my horse trough and my friend Bobbie contributed the recipe. Teamwork makes it happen!

For additional information on horse trough gardening, please check out Straight From The Horse's Trough in my Etsy shop.  Thanks!

Happy cooking & 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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