Beef Empanadas

I work at a wonderful place called Kitchen Conservatory in St. Louis and they sell the best kitchen tools and offer wonderful cooking classes.  A huge perk of working there is that you get to eat all of the food that is being cooked and are exposed to different cuisines.  I worked a class where the students made beef empanadas and they were wonderful.  I knew I had to make them again.

My parents recently had a party and I catered the event.  I designed a Mexican inspired menu with homemade salsa, homemade guacamole, beef empanadas, tequila lime chicken, Mexican rice, and homemade cinnamon chocolate ice cream.  The food was a hit, but the beef empanadas stole the show.

They are incredibly easy to make and you can make them in advance and store them in the refrigerator (bake them at the last minute for freshness).  Enjoy!

Beef Empanadas (courtesy of Kitchen Conservatory)

For the beef:

2 tablespoons vegetable oil

1 medium onion, chopped

1 pound ground beef

2 cloves garlic, minced

½ cup beef stock

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons corn starch

1 teaspoon kosher salt

1 ½ teaspoons hot smoked paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

In a skillet, heat oil over medium heat

Add the onion and cook until softened

Add ground meat, salt, and garlic

Cook until browned, stirring occasionally

Add the seasonings and beef broth

Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 3-4 min.

Let cool

For the dough:

2 cups flour

½ teaspoon kosher salt

8 tablespoons unsalted butter (1 stick), cut into 16 pieces

½ cup ice water

1 egg white

Place the flour and salt in the bowl of a food processor fitted with the steel blade and process for 30 seconds until blended

Add the butter and pulse until the butter is the size of peas

With the machine running, add the water

Stop the machine when the dough comes together into a ball

Turn the dough out onto a floured surface, gather it in a ball and flatten into a disc

Roll the dough to a thickness of about 1/8 inch

Use a 3 or 3 ½ inch round cutter and cut circles in the dough

Place a tablespoon of beef filling into the center of each circle

Whisk egg white in a bowl until frothy and brush the edges of the circle with the egg white

Fold the dough over the filling and press edges firmly with a fork

Brush the tops with egg white

Place on a parchment lined baking sheet and bake at 375 for 20-30 minutes until the crust is browned 

Key Lime Pie

This pie is not for the weak or the people who do not like strong citrus.  My brother in law calls this pie "key LIME pie" because it includes lots of zest and juice.  It is absolutely delicious and refreshing on a hot day.

Forget using actual key limes.  They are so small and you would have to buy at least 20 to get the amount of juice and zest that this pie calls for.  Regular limes are just as good and still give you the tart and tangy flavor you are looking for.  Enjoy!

Key Lime Pie (from Ina Garten, "Barefoot Contessa Family Style" page 138)

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

For the filling:
6 egg yolks, at room temperature
1/4 cup sugar
1 14 oz. can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice

Crust:
Preheat oven to 350
Process crackers in the bowl of a food processor fitted with a steel blade until they are fine crumbs (you can also put in a plastic bag and beat with a rolling pin)
Combine graham cracker crumbs, sugar, and butter and press into a 9 inch pan, making sure the sides and bottom are an even thickness
Bake for 12 minutes
Allow to cool completely

Filling:
Beat the egg yolks and sugar on high speed (with either a hand held or electric mixer) for about 5 minutes until thick and pale yellow
With the mixer on low speed, add the sweetened condensed milk, zest, and juice
Pour into cooled pie shell and freeze (for at least several hours or days in the freezer)

When frozen, cut into slices and garnish with whipped cream if desired

Chocolate Caramel Fondue

This is a wonderful dip for fresh fruit, cookies, or just by the spoonful.  It’s easy to make for a last minute dessert and wows a crowd every time.  It also keeps well in the fridge for a few days, so make plenty.  I added caramel to sweeten it up a bit and add extra flavor.  You can either make your own caramel or use a really good store bought one.  I used a really good salted caramel sauce from Trader Joe’s. 

Enjoy!

Chocolate Caramel Fondue

½ cup cream

1 cup semi sweet chocolate, chopped (chocolate chips are fine)

½ cup caramel sauce

Over a double boiler (a heat proof bowl set over simmering water), combine the chocolate and cream

Stir often over low heat until mixture is smooth and chocolate is melted

Off the heat, add the caramel and stir until blended

Dip fruit in right away or refrigerate up to 3 days or so (warm it back up over the double boiler or for 15 seconds in the microwave to make the chocolate liquidly again)

Lo Mein

My husband loves lo mein, so I figured out how to make it and make it healthier.  This recipe has all of the flavors of lo mein, but without a lot of fat and grease that’s not necessary.  Plus, it’s easy to make and you can find all of the ingredients in any supermarket.  Forgive me that I don’t use a wok.  I don’t own one, but feel free to make this “correctly” in a wok.  Enjoy!

Lo Mein

Sauce:

3 tablespoons hoisin sauce

3 tablespoons soy sauce

3 tablespoons water

2 teaspoons hot sauce or Sriacha hot chili sauce (the plastic bottle with the green top and rooster on it)

Mix ingredients together in a bowl and set aside

Lo Mein:

1 pound thin spaghetti pasta

2 chicken boneless skinless chicken breasts, cut into strips

1 ½ teaspoons ground ginger

4 cloves garlic, minced

1 bunch scallions (green onions) sliced

1 pound cremini mushrooms, sliced (use any mushroom you can find)

1 green (or red) pepper, sliced

1 pound cooked shrimp

2 cups bean sprouts

Salt/pepper

Bring water to a boil in a large stock pot, add salt, and cook pasta according the package directions

Drain and set aside

Season the chicken with salt and pepper

In a greased large skillet set over medium high heat, add the chicken and cook until done

Add the ginger, garlic, scallions, mushrooms, and pepper and cook until softened

Add shrimp, sauce, and pasta and stir fry until warmed through and sauce is absorbed slightly

Off the heat, add bean sprouts and stir in to combine

Serve hot

(you can make this vegetarian by adding snow peas and any other vegetable you like)

"Fried" Chicken

I usually do not like fried foods (I know I’m the only one in America that feels that way).  However, I’ve had a love for fried chicken my whole life.  I think it’s because my mom made fried chicken for special dinners.  She fried differently though.  She used skinless chicken and only fried it about half way through then baked it until it was cooked all of the way.  She would also put the chicken on a baking rack set over a sheet tray in the oven so the excess grease would drip down. 

This is my version of “fried” chicken.  I soaked the chicken in buttermilk, making it moist while adding a tangy flavor.  I also used a large Dutch oven to partially fry the chicken to keep the grease from splattering all over the kitchen and me.  This recipe is very basic, just salt and pepper, but feel free to amp up the flavor with spices and herbs to make it extra flavorful.  Enjoy!

“Fried” Chicken

1 whole chicken, cut up into 8 pieces

2 cups buttermilk

Kosher salt/pepper

1 cup flour (more as needed to coat chicken)

Vegetable oil

Combine chicken and buttermilk in a large bowl

Cover with plastic wrap and refrigerate overnight or at least a few hours

Preheat oven to 350

Place flour in a large bowl (add spices and/or herbs to the flour if using)

Take the chicken out of the buttermilk and salt and pepper each side

Coat each piece of chicken with flour

Pour oil in a large skillet to the depth of 1 inch and heat to 360 degrees (use a candy thermometer)

Working in batches, place pieces of chicken in the oil and fry on each side, about 3-5 minutes, until browned

Place chicken on an oven safe baking rack set over a sheet tray

Bake chicken 30-40 minutes, until the chicken is no longer pink

Serve hot, room temperature, or cool

Mac & Cheese Soup

I love mac and cheese.  I love soup.  Why not combine the two into one meal?

Maybe it isn't the most healthy soup in the world (very unlike me), but I had to try it after a craving of mac and cheese.  It's worth it and very easy to make.  I tried to make it as healthy as I could using reduced fat cheeses and skim milk, but it still had all of the flavor.  Serve it with grilled chicken strips on the side and you have a full meal.

Mac and Cheese Soup

2 cup dry macaroni pasta (or any small-medium shape)
1 small onion, minced
1/3 cup flour
2 cups chicken stock
1 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups milk (whole, 2%, or skim)
4 cups shredded sharp cheddar cheese (for best quality, buy a block and grate it yourself)
1 can diced tomatoes, drained (optional)
Salt/pepper to taste

Cook macaroni in a pot of boiling salted water according to package directions
Drain and set aside

Cook onion in a large saucepan over medium high heat until translucent
Reduce heat to low
Add flour and stir until onions are coated
Stir in stock, mustard, and nutmeg
Stir constantly over low heat until thickened (about 3-5 minutes)
Add milk and stir until warmed through
Add cheddar, 1 cup at a time, allowing it to melt completely between additions
Stir in macaroni, tomatoes (if using), salt, and pepper to taste
Enjoy!

Quick Taco Dip

Here is a recipe for a really quick taco dip.  Sometimes we have this as dinner itself, but it's also wonderful as a tasty appetizer to take to a party.  Enjoy!

Quick Taco Dip

1 small onion, diced
1 pound ground turkey or lean beef
1 packet taco seasoning
1 cup salsa
3/4 cup sour cream (fat free is ok)
1-2 avocados, diced (depends how much avocado you like)
1 cup shredded sharp cheddar cheese

Preheat oven to 450
In a skillet heated over medium high heat, cook onion until softened
Add turkey or beef and cook through
Add taco seasoning and mix
Place meat mixture in a standard pie dish (or an 8x10 glass pan would work too)
Top meat with salsa, spreading evenly
Top salsa with sour cream, spreading evenly
Spread avocados over sour cream
Top with cheese (make sure the avocados are covered with cheese so they won't burn in the oven)
Bake until cheese is melted, about 5 minutes

Serve with tortilla chips

This dip doesn't have to be served right out of the oven- room temperature is just as good.