1 Tbsp olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 Tbsp chopped garlic
1/4 cup raisins, chopped
1/4 cup green olives, pitted and chopped
1 1/2 Tbsp red wine vinegar
1 Tbsp flour
1 3/4 tsp allspice
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper, to taste
1 cup grated cheese
1/3 cup cilantro, chopped
2 pkgs (8 biscuits each) refrigerated buttermilk dough
1 egg
1 Tbsp water
Heat the oil in a skillet over medium heat. Add the beef, bell pepper, and garlic. Cook until the beef is browned and the vegetables begin to soften. Add raisins, olives, vinegar, flour, allspice, and cumin. For spicier empanadas, add cayenne pepper. Cook until the mixture thickens. Season with salt and pepper. Stir in cheese and cilantro.
Preheat oven to 375 degrees. Roll one biscuit into a 4-inch circle. In a small bowl, beat the egg with one Tbsp of water. Brush half the biscuit dough with egg. Scoop 1 rounded Tbsp of meat filling onto the dough. Fold the dough over and press the edges with a fork to seal the dough closed. Repeat with remaining biscuits and place empanadas on a large baking sheet. Brush them with egg and bake them for 12 minutes or until golden brown. Makes 16 empanadas.
Friday, April 15, 2011
Citrus Dijon Chicken Skewers
3/4 cup dijon mustard
3/4 cup orange marmalade
2 tsp dried thyme
1 1/4 lbs boneless, skinless chicken breasts cut into strips
20 wooden skewers (soaked for 30 minutes)
Mix mustard, marmalade and thyme. Reserve 1/2 for dipping and brushing and refrigerate. Toss chicken with remaining mustard mixture. Cover and refrigerate at least 20 minutes to marinade. Thread chicken on skewers and place on rack of broiler pan. Use 1/4 cup of reserved sauce and brush onto chicken. Broil chicken 4" from heat 6-8 minutes, turning and brushing occasionally, broil until cooked through.
3/4 cup orange marmalade
2 tsp dried thyme
1 1/4 lbs boneless, skinless chicken breasts cut into strips
20 wooden skewers (soaked for 30 minutes)
Mix mustard, marmalade and thyme. Reserve 1/2 for dipping and brushing and refrigerate. Toss chicken with remaining mustard mixture. Cover and refrigerate at least 20 minutes to marinade. Thread chicken on skewers and place on rack of broiler pan. Use 1/4 cup of reserved sauce and brush onto chicken. Broil chicken 4" from heat 6-8 minutes, turning and brushing occasionally, broil until cooked through.
Thursday, April 14, 2011
Santa Fe Chicken Soup
1/3 cup brown rice - uncooked
4 portions chicken breast - about 1 lb
1 lime - halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic - minced
1/2 onion - chopped
1 can (4oz) diced green chilies
6 cups chicken broth
4 Tbsp salsa
1/4 cup sour cream
2 Tbsp cilantro - chopped
Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
Preheat oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
While the tortillas strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.
Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.
Place a few tortilla strips in the bottom of the bowls and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, sour cream, and cilantro.
4 portions chicken breast - about 1 lb
1 lime - halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic - minced
1/2 onion - chopped
1 can (4oz) diced green chilies
6 cups chicken broth
4 Tbsp salsa
1/4 cup sour cream
2 Tbsp cilantro - chopped
Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
Preheat oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
While the tortillas strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.
Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.
Place a few tortilla strips in the bottom of the bowls and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, sour cream, and cilantro.
Savory Sopes
3 cups masa harina
2 cups warm water
1 Tbsp salt
oil for frying
Mix together masa, 2 cups water and salt until a soft dough forms. Add in additional water by the tablespoon if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.
Make small balls out of the dough. 1 inch for small (think large marble), 2 inch for regular size (think walnut), 3 inch for large sopes (think golf balls).
Press each ball by hand to about 1/2 inch thick. Find a glass or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge. Do this through parchment paper to prevent sticking.
Fry in a 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.
Top and serve immediately.
2 cups warm water
1 Tbsp salt
oil for frying
Mix together masa, 2 cups water and salt until a soft dough forms. Add in additional water by the tablespoon if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.
Make small balls out of the dough. 1 inch for small (think large marble), 2 inch for regular size (think walnut), 3 inch for large sopes (think golf balls).
Press each ball by hand to about 1/2 inch thick. Find a glass or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge. Do this through parchment paper to prevent sticking.
Fry in a 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.
Top and serve immediately.
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