Thursday, February 17, 2011

RAOK


In case you didn't know, today is a National holiday (sort of).
I'm not sure Hallmark even acknowledges this day but none the less,
it is Random Acts of Kindness Day. Hooray!!
To celebrate I baked brownies for the neighbors.

I love my neighbors.

And I love my family.

Win Win!

Tuesday, February 8, 2011

Chicken Enchiladas/leftover empanada filling

This post is not so much of a recipe as it is a product promotion.

Let me just say...when did Campbells start making cream of onion & why wasn't I notified immediately??
I've always used cream of mushroom for sauces but silly boys in my house don't like mushrooms.
They have no choice on onions, I put them in everything. Almost everything.
OK, so the "recipe" is:
Place about 2 T of empanada filling on flour tortilla, fold up burrito style, place in baking dish.
Mix 1 can cream of onion soup with 1/2 c sour cream.
Spread on top of flour tortillas. Top with shredded cheese.

Bake at 350º for 30 minutes.

And the boys chose to eat leftover baked potatoes.

Sunday, February 6, 2011

Empanadas Anyone?

This is what I made instead of watching the super bowl.
The End.

Chicken Empanadas with Chili Con Queso Dip
Yield: 12 servings
Ingredients:
3 c chopped, cooked chicken - about 4 to 5 chicken breasts
8 oz shredded colby and Monterey Jack cheese blend
4 oz cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
2 green onion - chopped
1 T ground cumin
1 1/2 t salt
1/2 t ground black pepper
Empanadas Pastry
Water
Chili Con Queso Dip
Directions:
Prepare pastry as directed below.
Combine filling ingredients.
Prepare and fry as directed below.
Top with con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

Empanadas Pastry
Yield: 1 dozen
Ingredients:
2 1/4 c all-purpose flour
3/4 t salt
1/4 c shortening
2/3 c water - or as needed
1 quart oil for frying - or as needed
Directions:
In a medium bowl, stir together the flour and salt.
Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball.
Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Form the dough into 2 inch balls.
On a floured surface, roll each ball out into a thin circle.
Lightly brush edges with water.
Place teaspoon of the meat mixture onto the center, then fold into half-moon shapes.
Seal edges by pressing with fork.
Heat oil in a deep-fryer to 365 degrees F.
Place a few pies into the fryer at a time.
Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Chili Con Queso Dip
Ingredients:
1 lb Velveeta
1 (16-oz) can diced tomatoes, drained
1 (4-oz) can diced green chiles
2 t hot sauce
Directions:
In a medium sauce pot, slowly melt Velveeta over medium/low heat.
When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Wednesday, February 2, 2011

Minestrone

We've been trying with a capital T to eat more healthy this winter.
You can't get much healthier than this soup.
And mama likes her health food spicy!
Choose low sodium canned veggies & broth if you must.
And you can eliminate the sausage but I don't recommend it.
A little animal fat never hurt anyone. Enjoy!

Ingredients:
1 lb Italian sausage
1 lg onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 lg carrot, diced
1/3 lb green beans - trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 t dried oregano
1 t dried basil
kosher salt
freshly ground pepper
1 28 oz can diced tomatoes
1 14 oz can crushed tomatoes
6 c vegetable or chicken broth
1 15 oz can kidney beans - drained & rinsed
1 15 oz can garbanzo beans - drained & rinsed
1 c pasta (I used mini bow tie)
1/3 c freshly grated parmesan cheese
2 T chopped fresh basil
Directions:
Brown sausage in a large pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook 30 seconds.
Add the celery and carrot and cook until they begin to soften, about 5 minutes.
Stir in the green beans, dried oregano and basil, salt and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 10 minutes.
Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Ladle into bowls and top with the parmesan and chopped basil.

Nutritional facts per serving (daily value): Calories 29kcal; Protein 1g (2%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 7g (2%); Fiber 2g (8%); Sugars 2g; Calcium 34mg (3%); Iron 1mg (3%)