Recipe

Cheesy Ground Beef Empanadas

My brother-in-law is from Argentina and makes these fabulous empanadas for holidays when we are together.  His are from his mother’s recipe, passed down for generations and take hours to make.  Days!
These aren’t those.
These are actually pretty simple.  They use refrigerated pie crusts and the meat only simmers for 15 minutes.  Still doggone delicious!  I found this recipe at Great Grub Delicious Treats.

Cheesy Ground Beef Empanadas

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama® seasoning
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp crushed red peppers
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury™ Refrigerated Pie Crust
  • 1 egg

Instructions

  1. Preheat oven to 425°.

  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.

  3. Sprinkle with seasonings, stir.

  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.

  6. Add a little water to the edges of the dough before filling to help seal.

  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.

  10. Bake for 15 minutes or until empanada crust is golden brown.

  11. Carefully remove from oven and enjoy.

Recipe

Salted Butter Pecans Bites

More quarantine cooking!  This time I made it for the folks in my neighborhood who came by a block party hosted at my house with Lobster Dog and Eleven Lakes Brewery.  We all sat at a safe distance and shouted our greetings to one another!  My deal was if they showed up, I gave them treats for their desserts.  This is one I made.

Salted Butter Pecans Bites

Makes 24

Ingredients

1 cup chopped pecans
Nonstick cooking spray
12 graham crackers
1 cup packed brown sugar
3⁄4 cup (6 ounces) salted butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees. Line a 15×10-inch rimmed baking sheet with aluminum foil. Spray with cooking spray. 

2. Bake the pecans in a single layer in a shallow pan, stirring halfway through, until toasted and fragrant, about 10 to 12 minutes.

3. Arrange the graham crackers in a single layer in the prepared baking sheet, slightly overlapping the edges.

4. In a medium, heavy-bottomed saucepan over medium heat, combine the sugar, butter, and cream. Bring to a boil, stirring occasionally, until sugar dissolves. Remove from the heat, and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.

5. Bake until lightly browned and bubbly, about 10 to 11 minutes. Immediately sprinkle with salt, and slide the foil from the pan onto a wire rack. Cool completely, about 30 minutes. Break into bite-sized pieces.

Cat approved!

 

 

Recipe

Lemon Meringue Pie

I have NO idea why I keep gaining weight during this time of Quarantine!  What could it be???

On a completely unrelated note, here is a Lemon Meringue Pie I made today that is amazing.

 

Lemon Meringue Pie

  • 1 1/2 cup sugar (plus 6 Tbsp. for meringue)
  • 3 Tbsp. Cornstarch
  • 3 Tbsp. Flour
  • dash of salt
  • 1 1/2 cup hot water
  • 3 slightly beaten egg yolks (save the whites for meringue)
  • 2 Tbsp. Butter
  • 1/3 cup lemon juice
  • 9″ pie shell (I prebaked mine)
  • 1/2 tsp. vanilla
  • 1 tsp. cream of tartar

In saucepan, mix sugar, cornstarch, flour and salt.  Gradually add hot water, stirring constantly.  Cook and stir over hgih heat until mixture comes to boiling.  Reduce heat; cook and stir 2 minutes.  Stir small amount of this hot mixture into the egg yolks, then add these tempered yolks to your hot mixture.  Bring back to boiling and cook 2 minutems more.  Add butter and lemon juice, mixing well.  Pour into pastry shell.  Make meringue (see below). Spread meringue over filling. Bake at 350 for 12-15 minutes.

Meringue

Beat 3 reserved egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add 6 Tbsp. of sugar, beating until stiff peaks form and all sugar is dissolved. 

 

Recipe

Recipe: Creole Shrimp and Lobster Bisque

I don’t get the chance to cook too many seafood dishes because I’m practically the only one in my household who actually eats seafood these days.  I decided this weekend to cook something from Paula Deen that I found in one of her magazines, JUST FOR ME!  It was actually pretty easy, all things considered, and very tasty.

Creole Shrimp and Lobster Bisque

Ingredients

  • 2 cups half and half
  • 1 teaspoon Paula Deen’s Creole Blend Seasoning
  • 1/2 lb steamed medium size peeled, deveined, steamed and chopped fresh shrimp
  • 3 cups chicken broth
  • 1/3 cup all purpose flour
  • 2 cloves minced garlic
  • 2 stalks finely chopped celery
  • 1 small finely chopped white onion
  • 4 tablespoons butter
  • 2 steamed fresh lobster tails

Directions

Remove lobster meat from shell; coarsely chop and set aside.

In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.

Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.

Recipe

Spaghetti Carbonara

Pasta is from God.  It can’t be bad, I refuse to believe it.  Dinner the other night for us was Spaghetti Carbonara.  Delish!  I clipped the recipe from a magazine a few years ago, but found a link to it online: Spaghetti Carbonara

Spaghetti Carbonara

Ingredients

Kosher salt

12 ounces spaghetti

6 slices thick-cut bacon, cut into 1/2-inch pieces

4 large eggs, lightly beaten

1 cup grated Parmesan cheese (about 4 ounces), plus more for topping

Freshly ground pepper

2 tablespoons chopped fresh parsley

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
  2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
  3. Add the eggs, Parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more Parmesan.
Recipe

CREAMY AUTUMN POTATOES

I have a TON of potato casseroles in my recipe files.  You need them.  Perfect for taking to potlucks, always welcome at cookouts, and the perfect comfort food to take to new parents or sick loved ones.  This one is creamy and delicious and I’d even eat it with eggs and bacon the next morning.

CREAMY AUTUMN POTATOES

INGREDIENTS

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 12 – 1 garlic clove, minced
  • 1 (3 ounce) package cream cheese, cut in cubes
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup or (10 1/2 ounce) can cream of celery soup
  • 3 -4 cups southern style hash browns
  • 12 cup shredded cheddar cheese

DIRECTIONS

Preheat oven to 400°F Butter a 1 quart casserole dish. In sauce pan, sauté onion and garlic in butter over med heat until tender. Stir in cream cheese cubes and undiluted soup; cook, stirring constantly, until smooth and hot. In casserole, alternate layers of frozen potatoes and cream cheese sauce, ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

Recipe

Cinnamon French Toast Bake

Cinnamon French Toast Bake

Christmas morning is probably the only morning that I’ll prepare a delicious and indulgent breakfast casserole.  I’ll pull bacon and eggs together on special occasions: a niece spending the night, overnight guests visiting and the like, but the rest of the year we eat cereal or just wait for lunch hours to roll around.
This casserole is super sweet and decadent.  The kids loved it.  Christmas is a time for happiness, that’s my only excuse for making this delicious sugar bomb!
I originally found this recipe on the Cooking Channel.

Cinnamon French Toast Bake