Saturday, June 22, 2019

THE BEST SHRIMP QUESADILLAS

A tasty combination of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. those quesadillas are easy and a delicious manner to enjoy shrimp! 

Calling all shrimp enthusiasts! these delicious shrimp quesadillas are a ought to strive. We’ve made them infinite time and could hold to cause them to forever. They’re splendid short and easy to make, packed with flavor and spotlight shrimp in a festive and spicy way.

THE BEST SHRIMP QUESADILLAS

It’s all made in one pan in under 20 minutes tops. First the onions, bell peppers, and garlic are sauteed for a only a minute. next, the shrimp and seasoning is delivered and cooked for simply another minute or two (facet observe, shrimp chefs in actually minutes, that is why i really like cooking it).

Now, all that’s left is to feature some shrimp aggregate in a tortilla, top with cheese, and toast until crispy. The final results is crispy quesadillas packed with cheesy shrimp and a mouth-watering flavor combination that is out of this international!

THE BEST SHRIMP QUESADILLAS

INGREDIENTS:

  • 1 pound uncooked medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
  • 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
  • 6-8 Medium flour tortillas

INSTRUCTIONS:

  1. Warmth 1 tablespoon oil in a large skillet or pan. upload the chopped onion, bell pepper, and garlic to the pan. cook dinner for 1 minute or till soft.
  2. Upload the shrimp and taco seasoning and prepare dinner for another 1-2 mins or till shrimp starts offevolved to show red.
  3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. return the pan to the warmth and spray cooking spray or brush with approximately 1 teaspoon vegetable oil.
  4. Vicinity a tortilla inside the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or sufficient to cover with another sprinkle of cheese. Fold tortilla in half. cook dinner for 2-3 mins on every aspect or till golden and crispy. Repeat for reaming tortillas.
  5. Serve with sour cream, salsa, or guacamole.

Friday, June 21, 2019

MEXICAN STUFFED PEPPERS

Mexican themed stuffed peppers with taco seasoned pork, quinoa, beans, corn, tomatoes and masses of melted cheese!

This yr i have partnered up with Loblaws to paintings on their meals fanatics Unite campaign! take part in several challenges over the yr the usage of some of the clean neighborhood produce, meat and seafood observed of their shops. The project sounded a laugh and considering that I store there all of the time, I couldn't face up to taking element!

MEXICAN STUFFED PEPPERS

What is a food Lover? all of us that cares about their food! Do you have a fave meals? A least favorite meals? Do you like it cooked a sure manner? no longer some other manner? Do you like it with a selected seasoning or sauce or with out? in that case, you then are a food lover!

All people is a meals lover, but what occurs while you are cooking for people that disagree with what they like? this is the subject matter of the primary venture! a few people like the highly spiced heat of chili peppers and a few do now not!

Once I were given this task, I had circle of relatives from out of the country coming to go to, i was making plans on cooking for them and i knew that considered one of them likes spicy chili warmth and the alternative does now not! the precise opportunity!

MEXICAN STUFFED PEPPERS

INGREDIENTS:

  • 1/2 cup quinoa
  • 1 cup water
  • 1 pound ground beef
  • 1 onion, diced
  • 1 tablespoon taco seasoning (or one package)
  • 1/2 cup water
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes (or 1 cup salsa)
  • 1 cup corn
  • 4 bell peppers, cut in half and seeds removed
  • 1 cup enchilada sauce (or 1 (14.5 ounce) can enchilada sauce) (optional)
  • 2 cups cheese (cheddar and/or monterey jack), shredded
  • 1/2 cup cilantro lime crema (with and without the roasted jalapenos)
  • 1 cup pico de gallo (with and without jalapenos)
  • 1 cup guacamole (with and without jalapenos)
  • 1/4 cup queso fresco (or feta) crumbled

INSTRUCTIONS:

  1. Carry the water and quinoa to a boil, reduce the heat and simmer, blanketed, until the quinoa is gentle and the liquid has all been absorbed, approximately 15 minutes, before letting it sit down, blanketed, for five minutes, and then letting it cool.
  2. In the meantime cook the pork and onions in a big pan over medium-high warmness till browned, breaking it apart as it cooks, earlier than draining off any excess grease.
  3. Upload the taco seasoning and water, blend, carry to a boil, reduce the warmth and simmer until the liquid has cooked off.
  4. Blend the beef, quinoa, beans, corn and tomatoes and stuff it into the peppers.
  5. Unfold the enchilada sauce over the lowest of one in all more baking pans, area the peppers in and sprinkle at the cheese.
  6. Bake in a preheated 350F/180C oven until the cheese has melted, the peppers are gentle and the sauce is effervescent, about 30-forty minutes.
  7. Serve the stuffed peppers in a mattress of the sauce, topped with the roasted jalapeno crema with the % de gallo and guacamole at the facet.

ITALIAN TURKEY SWEET POTATO CASSEROLE

Looking for an smooth, healthy, gluten free recipe? do that Italian Turkey candy Potato Casserole, made with floor turkey and candy potato noodles!

Developing vegetable noodles with a spiralizer is one in every of my preferred approaches to make wholesome recipes!

ITALIAN TURKEY SWEET POTATO CASSEROLE

Candy potatoes had been my first vegetable noodle to make with a spiralizer. I made them and created this Italian casserole dish. The casserole features layers of sweet potato noodles, Italian seasoned floor turkey and sparkling mozzarella cheese. It’s a winning blend of flavors. It’s healthful and easy to make!

How do you make smooth sweet potato casserole?
To make this Italian candy potato casserole, start by way of cooking onions, bell pepper, garlic and floor turkey together at the stove. add Italian seasoning and diced tomatoes, then simmer.

Make sweet potatoes noodles the usage of a spiralizer, then add them to the skillet with the floor turkey. top with clean mozzarella cheese, then switch to the oven and bake at 350 tiers for half-hour.

ITALIAN TURKEY SWEET POTATO CASSEROLE

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 3 cloves garlic minced
  • 1 lb ground turkey
  • 1 tbsp Italian seasoning
  • 14.5 oz can diced tomatoes drained
  • 3 small sweet potatoes
  • 8 oz fresh mozzarella cheese sliced

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Add the olive oil to a big oven-safe skillet over medium-high warmness.
  3. Upload the onion and bell pepper, sauté for three-5 mins, add the garlic, saute for 1 minute.
  4. Upload the ground turkey and cook via.
  5. Add the Italian seasoning and diced tomatoes.
  6. Reduce the warmth to low and simmer for 15 minutes.
  7. Slice the ends off of the candy potatoes, peel and spiralize.
  8. Upload the spiralized sweet potatoes to the skillet with the floor turkey.
  9. Toss and cook dinner for 3-five mins.
  10. If the skillet isn't always oven secure, switch the casserole to an oven-secure dish and pinnacle with the clean mozzarella cheese. If the skillet you are using at the stovetop is oven safe, honestly top with the fresh mozzarella and place in the oven.
  11. Cowl and bake for 20 minutes. uncover and bake for 10 minutes or till the cheese is melted and bubbling.

Thursday, June 20, 2019

MEXICAN CHICKEN EMPANADAS

MEXICAN CHICKEN EMPANADAS STUFFED WITH JUICY CHOOK, BLACK BEANS, BELL PEPPERS, AND CHEESE BAKED IN A WARM, FLAKY GOLDEN PASTRY ARE AN IMPOSSIBLE TO RESIST APPETIZER, DINNER, OR SNACK THAT CAN BE MADE IN ADVANCE OF TIME AND FROZEN FOR LATER!

Empanadas are pastries most usually filled with savory fillings and are very popular in South america.  they come from the Latin word, “empanar” because of this “to bread.” In reality, I’ve heard “empanadas are to South americans what sandwiches are to americans,” that means, empanadas are as commonplace as sandwiches and equally as versatile with endless filling mixtures and types of dough.  And when you attempt those Mexican bird Empanadas you’ll apprehend why.

MEXICAN CHICKEN EMPANADAS

These Mexican bird Empanadas are splendidly enjoyable with their golden, flaky dough giving way to the hearty, fiestalicious cheesy filling.  however what you'll love nearly as a lot because the taste is just how smooth this recipe is!  For those Mexican bird Empanadas, I’ve created a completely easy, shortcut recipe that doesn’t involve braising bird or making your personal dough however nonetheless tastes such as you spent hours inside the kitchen.

To make the fowl filling, we first sauté diced purple bell peppers and black beans for just a couple minutes.  Then, we add our cooked, diced chook, taco seasonings and enchilada sauce and warmth through. How clean was that?!  we are able to add our cheese immediately onto the filling before folding over the dough so it doesn’t get lost.

For our empanada dough, we use store-offered puff pastry.  if you have in no way used puff pastry dough, it's far located in the freezer phase of your grocery store and is splendidly smooth to paintings with.  when baked it will become fantastically puffy, flaky and golden, perfect to cocoon our impossible to resist filling.

MEXICAN CHICKEN EMPANADAS

Those Mexican chicken Empanadas may be made and gobbled in a single sitting or you may freeze them earlier than baking and store them till your cravings strike.  while it’s empanada time, all you have to do is move as many empanadas as your coronary heart goals directly from the freezer to the oven for the right prep-ahead appetizer, meal or snack!

INGREDIENTS:

  • 2 puff pastry sheets thawed
  • 1/2 tablespoon olive oil
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups diced cooked, chicken
  • 1 oz pkg. taco seasonings
  • 1/2 cup mild enchilada sauce
  • 1 1/3 cup shredded sharp cheddar or Mexican blend cheese
  • 1 egg + 1 tablespoon water whisked together in a small bowl

INSTRUCTIONS:

  1. Warmness 1/2 tablespoon olive oil in a big skillet over medium-high warmth. upload bell peppers and black beans and sauté for 2 mins. upload hen, taco seasonings and enchilada sauce. Stir to mix. prepare dinner until heated through. taste and add hot sauce if favored.
  2. Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
  3. Lay out one sheet of puff pastry on a lightly floured surface. lightly flour the top of the dough and roll out to an approximate measurement of 12 x 18 inches. cut 2 rows of four” circles inside the dough for 8 circles total. Repeat with the other sheet of puff pastry. gather dough scraps and roll out to dimensions to suit 4 additional circles. You have to have a complete of 20 circles.
  4. Location 1 half tablespoons chicken aggregate inside the middle of every circle and top with one tablespoon of cheese. gently brush the brink of half of of a circle with egg wash and fold over, pinch edges tightly to seal. vicinity on prepared baking sheet. Repeat with ultimate circles however DO now not dip your brush within the egg wash again till your brush turns into dry due to the fact an excessive amount of egg wash will save you the edges from sticking.
  5. Test every empanada to make certain there's about a finger's width of dough sealed together earlier than the filling begins. Crimp the rims collectively with a fork. Pierce every empanada two times with a fork so steam can escape at the same time as baking.
  6. Spread empanadas apart so they may be now not touching every different on the baking sheets. Brush the tops/aspects calmly with egg wash. Bake till golden brown, about 20-25 mins.
  7. Dip in cheese sauce, bitter cream, avocado dip, and many others.

VEGAN RICE PAPER SUMMER ROLLS

Those Vegan Rice Paper summer season Rolls are perfect for a fast, wholesome and scrumptious lunch or dinner. They most effective take 10 minutes to make and flavor exceptional with soy sauce or any other sauce you want. Vegan, gluten-unfastened and oil-free. enjoy!

Rice Paper Rolls are ideal for summer time
I like how flexible those rolls are – you can fill them along with your preferred veggies and make them look even more summery and colourful by means of coloring the rice noodles with herbal meals coloring including beet or carrot juice. i really like to fill them with spiralized zucchini and carrots, avocado, bell pepper, alfalfa sprouts and toasted sesame seeds.

VEGAN RICE PAPER SUMMER ROLLS

Alfalfa, additionally known as Lucerne, is a plant native to Asia and North Africa. The word alfalfa is derived from Arabic “al-fac-facah” because of this “Father of all meals” due to the fact it is so rich in critical vitamins. certainly, the sprouts of the alfalfa plant contain 10 instances greater calcium than milk (125mcg/100g), up to 55% of protein and are very wealthy in iron.

We personally love the usage of alfalfa sprouts in salad, wraps or summer rolls. they create a completely high-quality crispy, fresh and summery contact to a dish.

VEGAN RICE PAPER SUMMER ROLLS

INGREDIENTS:

  • 10 rice papers wrappers
  • 200 g rice noodles
  • 3 spiralised carrots
  • 1 spiralised zucchini
  • 1 avocado
  • 1 bell pepper
  • 1 handful of alfalfa sprouts
  • 2 tbsp toasted sesame seeds (optional)

INSTRUCTIONS:

  1. Cook the noodles according to the instructions on the package. Drain, rince under bloodless water and drain once more.
  2. Cut your veggies finely or spiralize them with a spiralizer.
  3. Fill a huge bowl with hot water and dip your rice paper in it for 15 seconds or until it softens. it will continue to soften at the same time as you garnish it.
  4. Location it on a cutting board blanketed with a wet kitchen towel to save you it from sticking. location the rice noodles and the veggies in the center, leaving 3 cm on every side of the rice paper. Don’t be afraid to put a beneficiant amount of noodles and veggies on each rice paper as the rolls appearance higher while they're big.
  5. Now roll the rolls as you could see within the video. begin by way of folding the component in front of you over the veggies, then seal the perimeters and hold rolling until you have a pleasing summer time roll on your palms.
  6. Dip in soy sauce or any other sauce you like. enjoy!

BAKED BBQ CHICKEN EGG ROLLS WITH BBQ RANCH DIPPING SAUCE

Baked egg rolls full of slow cooker shredded BBQ chook and cheese, then served with a lightened up BBQ ranch dipping sauce are a delicious and smooth appetizer!

Getting ill honestly grosses me out. The idea that I shriveled this from a person I probable don’t even recognize is disgusting. I’m no longer a whole germaphobe although my husband might disagree with that declaration, however if I permit my thoughts wander too much about germs, dirty fingers, and bodily fluids I find myself grabbing the disinfectant spray and wiping everything down like a mad lady.

BAKED BBQ CHICKEN EGG ROLLS WITH BBQ RANCH DIPPING SAUCE

Thankfully since the worst of this silly cold has passed we are able to preserve with our deliberate trip to Aspen today. As an early anniversary experience, my husband and i are headed to the mountains to spend a couple days on the inn Jerome. I’m thrilled to be spending some time at this appropriate landmark boutique hotel and in stunning Aspen! I’m hoping there will still be a few fabulous fall colours up there and will make sure to percentage them with you on Instagram if there are.

So now that I’ve rambled on about my cold, my issues with germs, and the way excited i'm to be going to Aspen, I suppose I must talk about these Baked BBQ chook Egg Rolls with BBQ Ranch Dipping Sauce. simple and easy, you want to lead them to! in case you love BBQ flavored matters and you like a laugh finger meals, then these egg rolls are for you.

BAKED BBQ CHICKEN EGG ROLLS WITH BBQ RANCH DIPPING SAUCE

INGREDIENTS:
BAKED BBQ CHICKEN EGG ROLLS:

  • 3 boneless skinless chicken breasts
  • 1/2 cup BBQ sauce
  • 1/4 cup low sodium chicken broth
  • Salt and pepper to taste
  • 1/2 cup frozen corn, defrosted (optional)
  • 1/2 cup shredded cheddar or Monterey jack cheese
  • 15 egg roll wrappers

BBQ RANCH DIPPING SAUCE:

  • 1/2 cup plain non-fat Greek yogurt
  • 3 tablespoons low fat buttermilk
  • 1 tablespoon BBQ sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon worcestershire sauce (optional)
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS:
BAKED BBQ HEN EGG ROLLS:

  1. In a small bowl whisk together the BBQ sauce, chook broth, salt and pepper.
  2. Place the chook breasts in a sluggish cooker and cowl with the sauce.
  3. Set the sluggish cooker to low, cover, and allow cook dinner for four-6 hours or until the chicken is soft and shreds without difficulty.
  4. Shred the hen with 2 forks and stir in the frozen corn.
  5. If the bird needs extra BBQ sauce pass beforehand and upload more now.
  6. Preheat your oven to four hundred tiers and line a baking sheet with parchment paper.
  7. Fill every egg roll wrapper with a couple tablespoons of the shredded bird, being cautious now not to overfill them.
  8. Top the bird with a number of the shredded cheese.
  9. Brush all round the rims of the egg roll wrapper, then tuck inside the facets, and roll it up tightly like a burrito.
  10. Seal the cease of the egg roll with a little greater water then vicinity it seam side down on a baking sheet coated with parchment paper.
  11. Hold the method till all of the egg rolls are made.
  12. Spray or brush the tops of the egg rolls with oil then place them at the center rack of the oven and bake for 12-15 mins or until they start to turn golden brown.
  13. Get rid of from the oven and serve with the BBQ Ranch Dipping Sauce.

BBQ RANCH DIPPING SAUCE:

  1. In a small bowl whisk together all the dip elements until easy.
  2. Cover and refrigerate until geared up to serve.

SWEET POTATO “PASTA” BAKE

Bypass conventional pasta and use spiralized sweet potatoes for a more healthy twist on tacky baked pasta! This gluten free, candy Potato “Pasta” Bake is a remarkable manner to feature extra greens to a consolation meals favored!

Final weekend my husband took me out for our anniversary dinner. Our anniversary turned into surely a pair weeks in the past, but we determined to wait every week on account that we were already celebrating his birthday that weekend. We went to a new restaurant known as The Palate meals + Wine Bar and oh my goodness turned into it right!

SWEET POTATO “PASTA” BAKE

We ordered numerous plates to proportion. Charcuterie of direction, due to the fact we’re obsessed, heat olives with feta, 1st Baron Verulam wrapped dates and the big name of the meal, pan seared quail with asparagus risotto and a red wine sauce. Our waiter encouraged it and we are so glad he did. We couldn’t prevent talking approximately how awesome it was all night time.

A completely unique and genius function approximately this location became that they'd wine on faucet. It turned into a wine lover’s dream come proper! The walls were lined with dispensers similar to how you get soda from a device, (except elegant) however rather than soda it became an widespread choice of different bottles of wine. You load up a card with however a whole lot cash you want to spend, then it's going to dispense both a sip, pour or glass length. It’s a extremely good manner to attempt out unique wines!

SWEET POTATO “PASTA” BAKE

INGREDIENTS:

  • 2 large sweet potatoes, peeled and spiralized
  • 2 mild or hot Italian turkey sausages, removed from casing, crumbled and cooked
  • 2 1/2 cups marinara sauce
  • 3 handfuls baby spinach
  • 1 cup part skim ricotta cheese
  • 1 teaspoon Italian seasoning
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a 9x13 baking dish or one similar in size with cooking spray.
  2. In a bowl blend collectively the ricotta, Italian seasoning, salt, pepper, 1/4 cup of mozzarella and a pair of tablespoons of parmesan cheese till blended, set apart.
  3. In a small saucepan over medium warmth, add the spinach, marinara sauce and crumbled sausage.
  4. Warmth the mixture till the spinach wilts.
  5. Spread 1/3 of the sauce into the bottom of the baking dish.
  6. Pinnacle with half of the spiralized candy potatoes.
  7. Pinnacle the candy potatoes with some other 1/three of the sauce and half of the ricotta mixture then repeat the manner.
  8. Sprinkle the ultimate cheese on pinnacle then cover the dish with foil and bake for half-hour.
  9. Cast off the foil after 30 minutes and baked for another 10-15 mins or until it's bubbly and the candy potatoes are tender.
  10. Let it rest for 5-10 mins before serving.

Wednesday, June 19, 2019

VERY GREEK GRILLED CHICKEN

Very Greek Grilled bird has all of the flavors of Greek chook Souvlaki in a grilled chook breast, and this is the most popular grilling recipe at the blog! And this tasty bird is Low-Carb, Keto, low-glycemic, Gluten-free, and Dairy-loose; use Grilling Recipes to locate greater recipes like this one.

VERY GREEK GRILLED CHICKEN

I got here up with this grilled chook with Greek flavors in inside the very early days of the weblog when i used to be experimenting to look what type of marinade might flavor desirable on grilled bird, and i’ve made it each summer season considering then. that is a recipe in which longer marinating the best-ever received’t hurt a chunk, however please take the all time to marinate the chicken at least the 6 hours minimum the all time I’m recommending. And if you honestly, certainly like lemon (like me!) a little greater lemon juice wouldn’t harm.

Leftover grilled chicken is something i like to have within the refrigerator to throw on pinnacle of a salad or devour in tacos. I most effective made 4 portions of hen to make taking pix a bit less complicated, but this recipe makes 8 servings, and i endorse making all of it and enjoying the leftover chicken.

VERY GREEK GRILLED CHICKEN

INGREDIENTS:

  • 8 boneless, skinless chicken breasts

MARINADE INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. (or more) fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
  • 1 tsp. Greek Seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste

INSTRUCTIONS:

  1. In case you’re no longer that skilled grilling fowl, you might need to examine five easy Steps for Juicy Grilled chook Breasts earlier than you make this.
  2. Trim all seen fats and membranes from chook breasts.
  3. I like to make small crosswise slits approximately half of inch apart down the length of every chook breast to help the marinade penetrate the beef.
  4. Placed chicken in single layer in Ziploc bag.
  5. Combine olive oil, clean-squeezed lemon juice, lemon zest, Greek Seasoning, rooster Seasoning, Dried Greek Oregano, and black pepper to make the marinade  and pour over chicken.
  6. Marinate fowl in refrigerator 6-eight hours or all day if desired. (if you don’t have at least 6 hours to marinate I suggest increasing the lemon juice a bit.)
  7. When you’re prepared to cook, sell off fowl and marinade into a colander placed in the sink and permit it drain and are available to room temperature when you have time.
  8. To cook, spray the grill with non-stick spray or oil; then preheat to medium-high (you could only preserve your hand there a few seconds at that warmness.)
  9. Positioned bird on grill top aspect down on the diagonal to grill grates and cook approximately four minutes (or till you see grill marks whilst you lift up the brink.)
  10. Rotate chook pieces in order that they’re happening the diagonal the opposite way and cook dinner about four mins greater (until you see criss-cross grill marks.)
  11. Turn bird over and cook approximately four-eight minutes on the opposite facet, until chicken feels company but now not hard to touch while you press on it with your fingers.  actual cooking time will vary relying on fowl temperature and how warm your grill is.
  12. You could take a look at the doneness with an immediately-read Meat Thermometer when you have one. Grilled chook must have an inner temperature of 165F/75C to be safe.
  13. Even in case you’re handiest cooking for a few human beings I recommend making the whole recipe. The leftover chook is super to split on pinnacle of a salad, in Greek tacos, or blended into a few stir-fried veggies for a fast lunch.

EASY CHICKEN EMPANADAS

Easy chook Empanadas are a bit cheesy, spicy, and scrumptious, making them the appropriate birthday party food. 

EASY CHICKEN EMPANADAS

Clean bird Empanadas are on my must make list for Cinco de Mayo. I need to proportion those little wallet full of fiesta flavors; hen, cheese, green chilies, and Rotel tomatoes. Finger size food makes me glad and we deserve a bit happiness this first week of may. now not to mention may additionally is my birthday month so it’s kinda the high-quality month ever.

CAN YOU FREEZE EMPANADAS?
Yes! vicinity a chunk of parchment paper on a cookie sheet. Lay unbaked empanadas on the sheet and then freeze till stable. location them in a freezer bag and save for up to three months.

EASY CHICKEN EMPANADAS

INGREDIENTS:

  • 1 box refrigerated pie crusts
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded Mexican blend cheese
  • 1 4.5 oz can diced green chilis
  • 1/2 cup Tomatoes with green chili, drained I used Rotel
  • 1/4 cup diced green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg, beaten

INSTRUCTIONS:

  1. Preheat oven to four hundred degrees F.
  2. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  3. In a massive bowl, integrate chook, cream cheese, shredded cheese, inexperienced chilies, tomatoes with green chilies, inexperienced onions, salt and pepper. Stir till nicely mixed.
  4. Unroll one pie crust on a lightly floured floor. 
  5. The use of a three-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as wanted.
  6. Repeat the use of both pie crusts in package deal.
  7. Lightly brush the periphery of each round with water. 
  8. Region one heaping teaspoon of bird mixture inside the middle of each spherical. 
  9. Fold dough over the filling and press edges collectively with a fork to seal.
  10. Repeat with ultimate rounds and mixture.
  11. Vicinity the empanadas on baking sheet and light brush the tops with crushed egg. 
  12. Bake for 12-15 minutes.

Tuesday, June 18, 2019

CHERRY OREO ICEBOX CAKE

No bake icebox cakes are the best summer season dessert. This Cherry Oreo Icebox Cake has darkish chocolate Oreos and no bake cherry cheesecake layered in a pan.

It’s easy, scrumptious, and is certain to disappear in mins when you deliver it to events or picnics.

CHERRY OREO ICEBOX CAKE

There are sure cakes that just yell “consume me” whilst you see them.  This happens to be one of those crazy excellent desserts that “talks” to me.  trust me, you may want to enjoy this one all summer time lengthy.

There is some thing about an smooth icebox cake that is so ideal and scrumptious all through the summer time.  at some stage in the recent and humid summer months right here in Florida I stay for smooth no bake cakes.

Who wants to warmth up the residence while it’s ninety five tiers outside with a hundred% humidity. Am I right? All I want to do is lie on my pool float with an infinite cups of Raspberry Orange Slushies.

CHERRY OREO ICEBOX CAKE

INGREDIENTS:

  • 1 - 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 - 16 ounce container Cool Whip, thawed and divided
  • 1 - 21 ounce can cherry pie filling
  • 1 package Dark Chocolate Oreos (32 cookies)
  • 1/2 cup milk

INSTRUCTIONS:

  1. Beat the cream cheese, sugar, and extract until creamy. Stir in 1 cup pie filling.
  2. Fold in three cups Cool Whip gently.
  3. Unfold 2 Tablespoons of the aggregate on the bottom of an 8x8 pan.
  4. Dip sixteen Oreos one by one within the milk and vicinity on the lowest of the pan.
  5. Spread half of the cherry filling on pinnacle of the cookies.
  6. Repeat again with the rest of the Oreos. top with the last cherry filling.
  7. Unfold 2 cups of Cool Whip on top and refrigerate for at the least 6 hours or overnight.
  8. Garnish with the extra pie filling proper earlier than serving, if favored.