Beef Empanadas

 Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt

Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk

Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar

To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs. 

Pulse the milk and yolk in slowly until a ball forms.

Remove from the processor and knead lightly in order to bring everything together into a ball.

Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.

To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices. 

Fry until fully cooked. Allow to cool.

Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.

Place a spoon of filling in the center of each pastry disc.

Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat. 

Lightly pinch the edges together and fold over in order to seal the parcel. Rest the empanadas in the fridge for 30 minutes.

To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.

Preheat oven to 400 F.

Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.

Recipe courtesy of Mrs. Deborah Flynn

Avocado Egg Rolls with Dipping Sauce

So amazing and fairly easy to make. This recipe is for 3 egg rolls, but is easily doubled.

Dipping sauce ingredients

Egg Rolls:
1 large avocado or 1 1/2 medium avocados
1 Tbsp. sun-dried tomatoes in oil
1 tsp. cilantro, chopped
1/8 tsp. salt
3 egg roll wraps
1 egg, slightly whipped
oil for frying

Dipping Sauce:
1/8 tsp. white vinegar

Dipping sauce pureed

1/2 tsp. balsamic vinegar
1/4 c. honey
1/4 c. cashews, chopped
1/3 c. cilantro
2 green onions
1 garlic clove
1/2 Tbsp. sugar
1/2 tsp. pepper
1/2 tsp. cumin
1/8 c. olive oil

To make the dipping sauce: In a bowl, mix together the vinegars and honey. Heat for 1 minute in the microwave.

Pour this mixture and all other dipping sauce ingredients except the olive oil into a food processor. Puree. Pour into a bowl and add the olive oil. Stir and refrigerate.

Egg rolls frying

To make the egg rolls: In a bowl, stir together the avocado, tomatoes, cilantro, and salt together.

Add 1/3 of the mixture onto the center of each egg roll wrapper.

Position the wrapper so the corner is pointing toward you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling, brushing the corners with egg to secure in place. Roll up from the bottom, folding the top corner over all. Seal with egg and repeat for remaining wrappers. 

Ready to eat!

Fry egg rolls for 3-5 minutes in oil over medium high heat. Fry until golden brown.

Serve with dipping sauce.

We'll be making this recipe again and again. It's so good.

Here's a link to the original recipe: http://lilluna.com/cheesecake-factory-avocado-egg-rolls/

Chicken Tikka Masala

3 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. cayenne pepper
1/2 tsp. cinnamon
1/4 tsp. turmeric
14 oz. can tomato sauce
1 c. whipping cream
2 tsp. paprika
1 Tbsp. sugar
1 Tbsp. vegetable oil
4 chicken breasts, cubed
1/2 tsp. curry powder

Make ghee out of the butter. Microwave the butter until it boils. The solids in the butter will settle to the bottom. Just pour out the clarified butter on the top into a large skillet. Cook the onion in the ghee about 5 minutes. Stir in the minced garlic and cook about 1 minute. Then add in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Stir and continue to cook about 2 more minutes.

Add tomato sauce into the onion mixture. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. Mix in cream, paprika, and sugar. Bring sauce back to a simmer, and cook, stirring often, until the sauce thickens, about 10-15 minutes.

Heat oil in a different skillet over medium heat, then add in the chicken and curry powder. Sear chicken until starting to brown on the outside, but still pink on the inside, about 3 minutes. Make sure you stir often. Transfer chicken and any pan juice into the sauce. Simmer chicken and sauce until the chicken is cooked through, about 30 minutes.

Serve as is or over hot rice.

Here's a link to the original recipe: http://allrecipes.com/recipe/curry-stand-chicken-tikka-masala-sauce/

Swedish Meatballs

Meatballs:
1/2 c. breadcrumbs

1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided
1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
nutmeg
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.

Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2012/04/swedish-meatballs.html

Copycat In N Out Double Double Burger, Animal Style

1 1/2 onions, diced
oil or butter

The Secret Sauce

water
4 hamburger buns
16 oz. ground chuck, 80% lean
16 slices American cheese, sliced, whole milk (I used Boar's Head from the grocery deli)
oil
yellow mustard
4 lettuce leaves
16 pickle slices

Secret Sauce
5 Tbsp. + 1 tsp. mayo

2 Tbsp. ketchup
2 Tbsp. dill pickles, minced
2 tsp. yellow mustard

Carmelizing the onions, beginning stages

Cook the onions in a little oil or butter in a pan, over medium heat. Let them brown a little, then add a little water to the pan to reliquify the juices. Let the water cook down and let the onions brown a little more. Repeat this process with the browning and water for at least an hour; it could even be an hour and a half. Don't rush this process. Cook until the onions are a real deep brown color, where they're falling apart and spreadable, like a jam. Onion jam.

Preheat oven to 400 F.

Burgers with mustard, cooking

Lay your hamburger buns, open, on an ungreased cookie sheet, and toast for 2 minutes.

To make the sauce: Mix all ingredients together in a small bowl, then set aside.

 Split your ground chuck into 8 equal 2 oz. pieces, and flatten. Cook in a tiny bit of oil on one side, while adding a large dollop of yellow mustard to the uncooked side. Flip when ready, then cook until cooked through, or however you like your burgers cooked.

Lay a single slice of cheese on each meat patty right before the meat is done cooking, so the cheese is melty.

Assembling

To assemble: Spread a good amount of the sauce on the bottom bun. Add 4 pickle slices on top of the sauce. Add the lettuce leaf. Then layer one patty with cheese. Spread a tablespoon or two of the onions on top. Then add another patty with cheese. Top with the top bun. Enjoy this ooey gooey goodness. One of the best burgers I've ever had.

Ooey Gooey Goodness

Makes 4 Double Double burgers.

Cauliflower Gratin

1 head of cauliflower, cut into florets
8 baby bell peppers, diced

Cauliflower, bell peppers, and cilantro

1 Tbsp. cilantro
olive oil
salt and pepper to taste
garlic powder (however much you want)
1/2 c. bread crumbs


Sauce:
3 Tbsp. butter
3 Tbsp. flour 
1 1/2 c. milk
salt and pepper to taste
garlic powder to taste
1 c. cheese (I used some Dubliner cheddar, a little Asiago, and Parmesan)

Preheat oven to 450 F.

Cauliflower Gratin ready to bake

Toss the cauliflower, bell peppers, and cilantro with the olive oil, salt, pepper, and garlic powder. Arrange in a baking dish. Roast the vegetables for 20-30 minutes until a golden brown.

When the cauliflower and peppers come out of the oven, reduce the heat to 350 F. Set aside the dish with the vegetables.

Ready to eat

To make the sauce: Melt the butter in a deep skillet over medium heat. Add the flour, and stir. Add the milk, and turn up the heat. When it is starting to come to a boil, stir for 30 seconds, then reduce the heat to low. Add the salt, pepper, garlic powder, and cheese. Stir until the cheese is melted.  Remove from heat.

Pour the sauce over the roasted vegetables. Toss to coat. Layer the bread crumbs over the top.

Bake for 15-20 minutes or until bubbling in the corners and brown on the top. Serve warm.

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/10/roasted-cauliflower-and-aged-white.html

Sweet and Sour Chicken

Sauce

4 chicken breasts, cubed
3/4 c. cornflour
2 eggs, beaten
vegetable oil, for frying

Sauce:
3/4 c. sugar
4 Tbsp. ketchup
1/2 c. vinegar
1 Tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. black pepper

Preheat oven to 350 F.

Breaded chicken

Put the cornflour in a shallow bowl and the eggs in a separate bowl. Dip the chicken pieces first in the cornflour to coat, then into the eggs. Heat a skillet with the oil. Cook chicken until browned. Place in a baking dish.

Chicken with the sauce

To make the sauce: Whisk all the sauce ingredients together until smooth. Pour evenly over chicken. Make sure it coats all the chicken. Bake chicken for 15 minutes. Turn chicken, then bake for another 15 minutes. Serve warm.

You can either serve it as it is or over hot rice. Definitely making this one again!

Here is the link to the original recipe: http://madeitateitlovedit.blogspot.com/2012/03/sweet-and-sour-chicken.html

Link courtesy of Jennifer Frey

Burgers Lafayette Sauce

2 cooked hamburgers
2 toasted hamburger buns
cheese, optional

Sauce:
1/2 an onion, chopped

Sauce

2 Tbsp. butter
2 Tbsp. vinegar
1/4 c. water
1/4 tsp. salt
dash cayenne pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1/2 Tbsp. prepared mustard
black pepper, as much as you like
1/4 c. ketchup

Saute onion in butter, about 5 minutes. Add all of the sauce ingredients to the pan. Simmer about 20 minutes.

Place cooked burgers in the pan with the sauce; reduce heat as low as it will go. Cover and let steep for about 10 minutes.

Place meat on a bun and put a spoonful of extra sauce on top. Add cheese if you like (I did!). Recipe is easily doubled or tripled if you want to make more hamburgers. Delightful sauce. I meant to add a picture of the final burger, but... I forgot and ate it. =) Maybe next time because I will definitely be making this sauce again.

Original recipe courtesy of Charlaine Harris

Pasta with Mushroom Shrimp Swiss Cheese Sauce

1/2 lb. pasta
1/2 lb shrimp, devained and shelled
1 small can mushrooms, sliced
1 Tbsp. butter
1 Tbsp. flour
3/4 c. milk
black pepper
few dashes of garlic powder
dash or two of oregano
2 Tbsp. parmesan cheese, shredded
1/2 - 3/4 c. Swiss cheese, shredded (depends on how much you want!)

Cook the pasta according to package directions. Drain and set aside.

While the pasta is cooking, cook the shrimp and mushrooms in a large skillet with the butter over medium heat. Cook about 5 minutes. Add the flour to the skillet, and let it get bubbly (about 30 seconds), then stir in the milk. Add the seasonings. Turn up the heat just a little, and stir constantly for a minute. When the milk has thickened, turn off the heat and add the cheeses. Stir until they are melted in.

Serve the sauce over the cooked pasta. Enjoy!

Slow Cooked Pork Ribs in BBQ Sauce

1 c. ketchup
1 c. tomato sauce
1/4 c. water
1 Tbsp. yellow mustard

Slow cooking pork

2 Tbsp. vinegar
2 Tbsp. brown sugar, packed
1 tsp. garlic powder
1 yellow onion, chopped
1/2 tsp. Worcestershire sauce
1/4 tsp. chipotle tabasco sauce
1/4 c. canola oil
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. boneless pork ribs

Place all the ingredients minus the pork ribs in the crock pot. Stir it all together, then add the ribs, making sure the ribs are coated in the sauce. Cook on high 6-8 hours - until the pork just breaks apart. I served it over white rice with a side of vegetables. Delicious. Very easy recipe.

Here's a link to the recipe I used: http://www.michellestastycreations.blogspot.com/2012/01/crock-pot-country-pork-ribs.html

Spinach Artichoke Pasta Sauce

3 Tbsp. butter, separated

Spinach

2 cloves garlic, minced
10 oz. bag of baby spinach
13-15 oz. artichokes, drained and halved
1 1/2 Tbsp. flour
1/2 c. milk
Dash or two of cayenne pepper
Salt and pepper, to taste
Several dashes of red pepper flakes
1/2 c. parmesan cheese, grated
1 1/2 c. mozzarella cheese, grated
12 oz. cooked pasta (like penne)
Seasoned breadcrumbs, for topping

Sauce

Melt 1 Tbsp. butter in a skillet or pan. Add the garlic and spinach. Stir until the spinach is wilted, about 1 minute. Remove spinach and garlic from the pan, set aside.

Add another 1 Tbsp. butter to the same pan, and raise the heat to high. Add the artichokes, and stir around, about 1-2 minutes. Remove the artichokes from the pan, set aside.

Reduce the heat to low. Add the last Tbsp. of butter to the pan. When melted, add in the flour; whisk until combined. Pour in milk, whisk to combine. Let cook 3-5 minutes, or until the sauce starts to thicken. Add the parmesan, mozzarella, salt, pepper, cayenne, and red pepper flakes. Stir to melt the cheeses.

Spinach Artichoke Pasta Sauce

Add the artichokes to the sauce. Stir. Gently stir in the spinach and garlic. Add your cooked pasta to serving bowls. Pour the sauce on top. Toss to combine. Sprinkle each bowl with the breadcrumbs for crunch. So delicious!

Here's a link to the original recipe I adapted: http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/

Pasta with Vodka Cream Sauce

Onion, Garlic, and Vodka

1 lb. pasta (I used farfalle)
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. butter, divided
2 Tbsp. olive oil
1 c. vodka
16 oz. tomato sauce
thyme, basil, coriander to taste (I used a bit more thyme than the other two)
1 c. heavy cream
large pinch of red pepper flakes
1/2 tsp. salt
lots of cracked black pepper
Parmesan, shredded

Sauce with the cream just added

Cook the pasta according to package directions.

While your pasta is cooking, saute the onion in 2 Tbsp. of the butter and olive oil in a saucepan over medium heat. After about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally. Add the vodka (be very careful if you use a gas stove). Cook for 2-3 minutes. Add the tomato sauce and spices. Taste to see if you want to add a bit more of the spices. Stir and reduce the heat to low. I let this cook on low about 5-6 minutes, just so the flavors can percolate.

Pour in the heavy cream, stir, then turn the heat to the lowest setting. Sprinkle in the red pepper flakes, salt, and pepper. Then stir in the 1 remaining Tbsp. of butter. When it has melted, add the cooked (and drained) pasta to the sauce. Make sure all of it is coated. Add the parmesan to each dished up serving.

Sauce with the pasta added

Here is a link to the recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe/index.html. Can't go wrong with The Pioneer Woman!

*Note: Adding cooked zucchini to this might taste really good. I think I will try that next time!

Bang Bang Shrimp

Shrimp!

1 lb. shrimp, shelled and deveined
3/4 - 1 c. cornflour
oil for frying

Sauce:
1/4 c. mayo
2 Tbsp. sriracha chili sauce
1 Tbsp. rice vinegar
2 Tbsp. sugar

Shrimp frying

Mix all the ingredients for the sauce together in a small bowl. Set aside.

Bread the shrimp in the cornflour. Add oil to a skillet, enough to coat the bottom, then add about a dozen shrimp to the skillet. Fry until golden brown on both sides. Remove to a plate with a paper towel. When all the shrimp is fried, put them in a bowl and coat with the sauce. Enjoy.

Dinner

You can also try Bang Bang Cauliflower, which is also delicious.

Bang Bang Cauliflower

Florets frying

1 head cauliflower, chopped into florets
3-4 Tbsp. cornstarch
4 egg whites
1 1/2 tsp. coconut extract
2 c. bread crumbs
1 tsp. salt
pepper (lots!)
3 Tbsp. garlic powder
coconut oil (if you don't have this on hand, vegetable or canola work just fine)

Breaded cauliflower

Sauce:
1/4 c. mayo
2 Tbsp. sriracha
1 Tbsp. rice vinegar
2 Tbsp. sugar

Add the florets to a large bowl, then coat them in the cornstarch. Toss to coat. Add more cornstarch if you need to.

Add egg whites and coconut extract to a different small bowl. Mix the bread crumbs, salt, pepper, and garlic powder together in a shallow bowl or plate.

Take one floret at a time, and dip in the egg wash, then coat with the bread crumb mixture.

Amazing sweet and spicy sauce

Heat up the coconut oil in a large skillet to about medium/medium-high heat. Make sure you use enough to coat the bottom of the skillet. Leave the oil handy as you will need to keep adding more while you're frying the florets.

Add about 10 florets to the skillet. Turn with tongs until all sides are browned. Remove to a plate with a paper towel. Continue this process until all the florets are cooked.*

Dinner is ready!

To make the sauce: In a small bowl, mix all the sauce ingredients. Coat the breaded florets with the sauce. Serve immediately. This dish is amazing!

*If you have a deep fryer, you can also use that to cook your cauliflower. 

This recipe is based on a shrimp dish from a restaurant in Florida called Bone Fish Grill. I'll be trying the recipe with shrimp soon enough! Here's a link to the recipe I adapted: http://www.thatssomichelle.com/2012/02/bang-bang-cauliflower.html

Thai Peanut Sauce

1 1/2 c. creamy peanut butter
3/4 c. coconut milk
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. soy sauce
1 Tbsp. fish sauce
dash of red pepper flakes
1 Tbsp. ginger root, minced
3 cloves garlic, minced
1/4 c. cilantro, chopped

In a saucepan, over very low heat, mix all the ingredients except the cilantro. Keep over low heat for 45-60 minutes, stirring occasionally. Mix in the cilantro just before serving. Serve warm.

Here's a link to the recipe I adapted: http://allrecipes.com/recipe/the-best-thai-peanut-sauce/

Salmon with Spinach and Capers Cream Sauce

King salmon

1 large fillet of salmon, skinless
vegetable oil
salt and pepper, to taste
dill, garlic powder to taste
10 oz. bag of baby spinach
dash or two of coriander
dash or two of ground mustard
1/2-1 c. whipping cream, depending on how large your salmon is
2Tbsp. sour cream
1 tsp. lemon juice
4 tsp. capers, drained
2 Tbsp. cilantro, chopped

Salmon over spinach

Heat the oil in a large skillet. Season your salmon with salt, pepper, dill, and garlic on both sides, then cook in the skillet, about 5 minutes on each side. You can cover it to cook it quicker. It's done when it flakes easily. Remove to a plate.

Add the spinach to the skillet. Season with salt, pepper, dill, garlic, coriander, and ground mustard. Cover and let cook over medium heat for a minute or two, stirring occasionally. Spoon the spinach onto your serving plate, then top with the salmon.

Ready to eat!

Gently add the whipping cream and sour cream into the skillet over medium low heat. Add the lemon juice, capers, cilantro, and all of the spices you've been using. Heat through, do not boil. Spoon the sauce over the fish and spinach. Serve. Watch out for any bones that may be left!

Here's a link to the recipe I adapted: http://www.bbcgoodfood.com/recipes/5872/salmon-and-spinach-with-tartare-cream

Ricotta Pasta Sauce

I was just using up leftovers, and this delicious sauce was a result. Sorry for not accurate measurements. I just like to throw things together. Makes about 2 smallish servings.

2 Tbsp. butter
1-2 sprigs cilantro, chopped
2 c. baby spinach
garlic powder, to taste
dash of salt
black pepper, to taste
1 c. ricotta
Parmesan cheese
Hot cooked pasta

In a skillet or saucepan, melt the butter over medium low heat. Add the cilantro and spinach. Stir occasionally until the spinach cooks down. Add the garlic powder, salt, pepper, and ricotta. Turn the heat to low. Stir in the ricotta until it is smooth and blended in. Add a handful or two of Parmesan. Stir until the cheese is melted. Serve over hot pasta. You won't be disappointed.

Pseudo Tzatziki Sauce

This is usually made with yogurt, but I decided to use sour cream instead, and took tips from several different websites.

All ingredients but the sour cream

1 c. sour cream
1 c. cucumber, chopped
2 Tbsp. mint, chopped
1-2 Tbsp. lemon juice
salt and pepper to taste
3-4 garlic cloves
1 tsp. olive oil

Add everything to a food processor. Process until smooth. Pour into a bowl and store in the fridge for 30-60 minutes until ready to serve. Use with a pita falafel sandwich. Spread the tzatziki sauce on the pita, then top with your choice of toppings such as spinach, red onion, olives, bell peppers, cucumber, feta cheese, and fried falafel. Delicious.

Falafel sandwich

Tzatziki Sauce

Baby Clams Over Linguine with White Wine Sauce

3 (8 oz) cans minced clams
1/4 c. olive oil
1 garlic clove, minced (or more!)
3/4 c. cilantro, chopped
2 Tbsp. white wine
1 Tbsp. fresh basil (a little less if you use dried)
1/2 tsp. salt
Pepper
Linguine, cooked

Drain juice from clams, reserving juice. In medium saucepan over medium heat, cook garlic in olive oil until just tender. Stir in reserved clam juice and remaining ingredients except clams and linguine. Cook 10 minutes, stirring occasionally. Stir in clams. Cook sauce just until clams are heated through. Add to cooked pasta. Serve.

Recipe courtesy of Angel Lee

Fettuccine Alfredo

Delicious!

1/2 c. butter
1 c. heavy whipping cream (or whipping cream)
1 c. parmesan, shredded
3 cloves garlic, minced
Salt and pepper to taste
Italian season, aka oregano, thyme, and basil to taste
Fettuccine noodles

Boil your noodles.

In a medium pot or skillet over medium-low heat, melt butter and saute the garlic for a minute or two. Then add the cream, cheese, and seasonings. Use a whisk to stir until smooth. If you use whipping cream instead of heavy cream, cook it a little longer in order to make the sauce thicker.

Drain your noodles. Add the sauce to the noodles and serve right away.

For chicken fettuccine,  cook your chicken when your noodles are boiling, and add the chicken to the noodles when you're adding the sauce.

Adapted from recipe courtesy of Stephanie Schmaljohann