Empanadas- Rissoles à la viande

Here is a recipe that I do since I'm a teen (from Unicep recipe book), and I do like it a lot... My husband and kids too. It's a little rich so you can do a salad with it... Perfect for a dinner...It's from Chili. Hope my english is ok to be understood!!....

Empanadas – Rissoles à la viande

Temps de repos : 2h

Ingrédients (pour 6 personnes)
Pour la pâte :
500 g de farine
½ c.c de levure
1 c.s lait tiède
Une pincée de sel
200 g de beurre mou en morceaux

Pour la farce :
250 g de viande hachée
2 oignons hachés
1 gousse d’ail hachée
1 piment sec émietté
2 œufs durs hachés
8 olives vertes dénoyautées
50 g de raisins secs
Paprika, marjolaine

Mélangez la farine et la levure dans un bol et creuser un puits.
Versez-y le lait, les œufs et le sel. Mélangez bien.
Ajoutez le beurre ramolli. Travaillez le tout jusqu’à l’obtention d’une pâte bien lisse.
Laissez reposer pendant 2 heures.

Pour la farce, mélangez viande, oignons, ail et piment.
Faites chauffer de l’huile de friture dans une poêle et mettez-y la farce à cuire.
Laissez refroidir et ajoutez le mélange œufs hachés, olives, raisins secs, paprika et marjolaine.

Etalez la pâte au rouleau comme pour une tarte.
Posez un bol (10 cm de diamètre) et découpez des ronds serrés les uns contre les autres.
Couvrez la moitié des ronds avec la farce. Badigeonnez les bords d’un peu d’eau.
Pliez chaque rond en deux en appuyant sur les bords, pour fermer.
Faites dorer les rissoles des 2 côtés dans l’huile et servez-les immédiatement.

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Rest time : 2 hours

Ingredients (6 persons)
For the pastry :
3 cups of flour
½ tsp of yeast
1 tbsp of lukewarm milk
A pinch of salt
¾ cup of soft butter

For the stuffing:
9 ounces of minced meat
2 minces onions
1 garlic clove
1 minced dry pimento
2 minced hard boiled eggs
8 pited green olives
2 ounces of raisins
Paprika, marjoram.

Mix the flour and the yeast in a bowl, and hollow a hole. Pour out the milk, the eggs and the salt. Mix well.
Add the soft butter. Mix everything until you have a smooth pastry.
Let rest for 2 hours.

For the stuffing, mix the meat, onions, garlic and pimento.
Warm up a frying pan and put it in the stuffing for cooking.
Let it cool and add the mixing minced eggs, olives, raisins, paprika and marjoram.

Spread the pastry like a pie.
Put a bowl (4 inches diam.) and cut rounds.
Cover the half of the rounds with the stuffing. Distemper the borders with a little bit of water.
Fold up each round in two pressing the sides to close.
Glaze the rissoles each sides in oil, and serve immediately.

Cilantro-Lime Vinaigrette and Grilled Fish Tacos

I have never eaten Fish Tacos.  I know.  Crazy!  I love fish and I love tacos and I see this combo all the time but it never really sounded very good to me.  But I saw this recipe on Our Best Bites and for some reason it sounded really good so I decided to go for it.  The fish is marinated in a Cilantro-Lime Vinaigrette before grilling.  (Not to be confused with the Creamy Lime-Cilantro Dressing.)  I served them with delicious Creamy Lime-Cilantro Dressing on top (also from Our Best Bites) and my Homemade Salsa.  They were so good!  Every one of my kids loved them, too.  The cabbage slaw was a great addition to them!  This vinaigrette has great flavor and can also be served on a salad, not just as a marinade.

Cilantro-Lime Vinaigrette

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Grilled Fish Tacos

Mild white meat fish-cod, talapia, red snapper, mahimahi, etc.

Cilantro-Lime Vinaigrette

Corn tortillas

Shredded cabbage (or cole slaw mix)

Pico de Gallo or Homemade Salsa

Creamy Cilantro-Lime Dressing

Use a mild white meat fish like cod, tilapia, red snapper, mahimahi, etc.  Marinate in Cilantro-Lime Vinaigrette for about 20 minutes (reserve some marinade to add to cooked fish later).  Lightly brush the grill with oil and cook fish for about 8-12 minutes over medium heat (depending on the thickness of the fish) or until very flaky.  (I just used my electric counter-top grill.)  Flake cooked fish and season with leftover marinade if desired (make sure you use the reserved marinade and not the marinade that the raw fish was in!)   Serve the flaked fish in corn tortillas. You'll need to slightly cook the corn tortillas so they don't overwhelm the flavor of the fish; you can brush them with olive oil and bake them in an oven set to 425 for about 5-10 minutes or cook them in a skillet with some olive oil until they start to brown but are still flexible.  Serve with cabbage (cole slaw mix), Pico de Gallo or homemade salsa, the amazing Creamy Lime-Cilantro Dressing and/or guacamole.

Creamy Lime-Cilantro Dressing

I found this Creamy Lime-Cilantro Dressing over on Our Best Bites.  I had to make some.  It was super good.  They say it tastes like a Costa Vida/Cafe Rio style dressing.  I've only eaten at Cafe Rio a couple times but can't really tell you if this is what the dressing tastes like.  I know I really liked it and I know I really like this one...so it must be a match!  I stored my leftovers in a quart jar to use on salads later in the week.  Very tasty!  The green salsa does add quite a bit of heat though!  There is a note about the salsa at the end of the recipe.  Put it on any salad, slather it on a burger, serve it with tacos, or dip your chicken fingers in it.  You could probably drink it from the jar if you wanted to.  It's that good!

Creamy Lime-Cilantro Dressing


1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

 Place milk, mayo, and ranch mix in a blender.   Juice the lime in there too, you should get about 2T juice.  Toss in the garlic, cilantro and green salsa.  Blend 'er up.  Sample it and add hot sauce to taste.  Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat.  One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I've tried.  Even their medium green salsa is way too spicy for my liking.  I like to buy La Costena because their  medium is actually really mild.  That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.  If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Grain Cooking Chart

I am always having to look up cooking times for grains I buy in bulk.  I figured I would just post it here as an easy reference (and maybe print one out, too!)  The measurements are for liquids.  So for every ONE cup of each grain you add the corresponding amount of liquid.  Example:  1 cup of amaranth added to 2 1/2 cups water or 1 cup steel cut oats added to 3 cups water.

Grain Cooking Chart

Grain                               Liquid/Cup of Grain         Cooking Time


Amaranth                                    2 1/2                            25
Barley, pearled                              3                                45
Buckwheat                                    2                                15
Couscous                                    1 1/2                            15
Millet                                          2 1/2                             20
Oats, Steel cut                               3                             30-40
Polenta                                          3                                10
Quinoa                                          2                                20
Rice, Brown Basmati                     2                             35-40
Rice, White Basmati                    1 1/2                            20
Rice, Brown long-grain                  2                                45
Rice, Brown short-grain                 2                                45
Rice, Wild                                     3                                60
Spelt Berries                               3 1/2                            90
Wheat, Bulgur                               2                                15
Wheat, Cracked                           2                                 25

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I'll give a brief detail of some of these grains in case there are any of you who aren't quite familiar with what each grain can be used for.

Amaranth:  I always keep this in my pantry.  It cooks quickly and can be used as a base wherever you might use rice or quinoa.  It does have a very sticky consistency...reminds me of thick cream of wheat...so be aware of that.  It is higher in protein and nutrients than most grains.  Gluten-free!

Barley:  Great in soups and stews.  I also like to grind it in my wheat grinder to make flour.  Great to add in pancakes, etc.

Buckwheat:  Very hearty with a nutty flavor.  Can be used as a breakfast cereal.  You can buy it in several grinds, from fine to coarse.

Couscous:  Made from ground semolina.  Great under veggie dishes such as ratatouille or any place that you would use rice.

Millet:  Very nutritious, gluten-free.  Used in casseroles, stews, and cereals, or on its own as a side dish.  Can be added to any "bean" meal to help cut down on "gas" if you have a problem with that.

Steel Cut Oats:  Oat groats that have been cut into smaller pieces.  Makes the most delicious cereal if you have the patience!  Can be soaked overnight to reduce the cooking time in the morning if you can plan ahead.

Polenta:  A type of cornmeal often used in Italian cooking.  Can also cook it as a hot cereal and eat with brown sugar, etc. like you would eat cream-of-wheat.  (We grew up on cornmeal mush rotated into our breakfasts every single week.)  Just use regular cornmeal or grind your own cornmeal in your wheat grinder using regular popcorn kernels!

Quinoa:  One of my favorites that I always have on hand.  I use this in place of rice, added to soups, or as a filler in anything from pot pies to enchiladas!  High in protein and many nutrients; has a nutty flavor.  Always make sure you rinse before cooking.  It has a bitter coating on the outside.

Rice:  We all know what rice is and what we use it for.  One major difference in the brown rice varieties, however, is that the brown long-grain stays fluffy and separated after cooking.  Good for pilafs and stir-fries.  The brown, short-grain rice stays soft and the grains stick together after cooking.  Good for side dishes.

Spelt Berries:  An ancient form of wheat.  The boiled berries are great for use in salads.

Bulgur Wheat:  Wheat that has been steamed and then toasted and then cracked into smaller pieces.  Good in pilafs, soups, and Middle Eastern dishes.

Cracked Wheat:  Wheat that is cracked into smaller pieces but not steamed and toasted like Bulgur.  Often used as a cereal but can also be used as a side dish or in pilafs.

Pumpkin Spice Carmelitas

I just made these:

with this:

Recipe found HERE.  Just substitute the Smucker's Pumpkin Spice topping for the caramel topping.  Everything else is exactly the same...even the chocolate chips.

Asian Wonton Salad with Sesame Dressing

This is a very yummy salad on its own but throw in the dressing  and it is so delicious!  I'm not saying it's the healthiest salad around (fried wontons and all) but it is good.  They served it at a women's conference I went to and we were lucky enough to get the recipe.  The dressing recipe makes more dressing than what I like on the salad so I just save the rest for a salad on another day.  Double this recipe if serving a large group.

Asian Wonton Salad
1 head romaine lettuce
cherry tomatoes
1/2 red onion, sliced in thin strips
1 cucumber, sliced
2-3 cooked chicken breasts, cubed, optional
1/2 package wonton wrappers
oil for frying

Heat about one inch of oil in a skillet to 375 degrees.  Cut wontons into thirds (I like to use a pizza cutter to make it easier).  Fry wontons a few at a time.  Drain on paper towels.  These can be made ahead of time.

Tear lettuce into bite sized chunks and put in a large salad bowl.  Toss with cherry tomatoes, cucumber, and red onion.  Add chicken if using.  Top salad with Sesame Dressing and toss together.  Add wonton crisps last and toss to combine.

Sesame Dressing
1/3 cup rice vinegar
1/2 cup canola oil
1-2 Tbsp. sesame oil
1 Tbsp. soy sauce
2 cloves garlic, pressed
1/4 cup sugar
2-4 Tbsp. sesame seeds

Place all ingredients in a jar or container with tight lid.  Shake vigorously until well incorporated.  This can also be made ahead of time.  Store leftovers in fridge.

Homemade Salsa

This is the salsa recipe we make at our house.  It originally came from Tory's Aunt Teresa but my sister-in-law, Wendy, has definitely mastered it.  (If you have anything to add Wendy...feel free!)  It's super easy and super fresh and it gets better with time (if you can leave it alone!)  I use the term "recipe" loosely because it really all depends on the size of tomatoes, onion, and your own personal taste but this is the basic recipe.

Homemade Salsa
For each batch you need:
-About 3-4 medium size tomatoes (Roma or vine ripened tomatoes are the best.  The darker and riper the better!)
-1/3 of a medium purple onion (MUST be purple onion...not yellow or white)
-1-2 jalapeños depending on your taste.  (Again, the darker the better.  The darker ones tend to be hotter, if you can find a dark one that's on the small side that should be pretty hot, sometimes you can smell the heat, too.  If the jalapeños smell really hot then I usually only use half of 1 for a batch.  Leave out seeds for less heat as well.)
-Cilantro, pretty much according to your taste, but don't leave out!  I like to grab about a handful of leaves for mine.  Probably around 1/2 cup.
-Garlic Salt-this pretty much makes all the difference in the recipe!  If at the end it seems like it's missing something...it probably needs more garlic salt.

Cut the tomatoes and onion into small pieces.  Put in food processor bowl.  Add jalapeño.  (I cut the jalapeño separately to make sure it gets diced very fine before I add it to the food processor.)  Place cilantro over the top.  Sprinkle garlic salt over everything.  Pulse until small pieces but do not puree.  Taste.  If you need more garlic salt then stir it in.  If it's too salty do another batch with less and mix them together.  If I'm making a lot I like to do 2-3 batches each separately and then mix them together in a bowl.  I think it turns out better than doing one big giant batch.  If you want it thicker, add a can of tomato sauce at the end.  Adjust seasonings.

Red Bean Veggie Burgers

These veggie burgers are soooo delicious!  They have the best flavor.  Leave nothing out!  You won't be disappointed.  I have substituted a green bell pepper for the red but that's it.  The kidney beans give them a nice red color and the vegetables are simply delicious together.  I usually double the recipe so I can have leftovers.  Leftovers are great reheated.  I love to crumble them over a salad for another meal option.  A single recipe makes about 4 burgers.

Red Bean Veggie Burgers

1 (15oz) can kidney beans, drained, rinsed
1/2 cup uncooked rolled oats
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
1 small carrot, shredded
1/2 medium red bell pepper, chopped
1 garlic clove, minced
3 Tbsp. ketchup
3/4 tsp salt
1/2 cup cooked brown rice

In a food processor* bowl with metal blade, combine first 9 ingredients; process with on/off pulses until coarsly chopped. Do NOT puree or they won't hold their buger shape.  Shape mixture into 4 patties, 1/2 inch thick.  Cook in a skillet lightly greased with olive oil on medium high for about 5-6 minutes on each side or until nicely browned and warmed through.  Do not flip burgers more than once or they could lose their shape.  If they do, just pat them back together.  Place burgers on whole wheat bun with lettuce, tomato, onion or any other hamburger fixin's you like.

*This can also be done by blending kidney beans in blender on low then putting mashed beans into bowl and adding finely chopped veggies, ketchup and salt. Stir in cooked brown rice.

Razz-Ma-Tazz Bars

Pretty little bar cookies that are great for a party or shower...or anytime.  I love the raspberry jam and white chocolate chip combo with the light almond flavor.  Very sweet!  Found this recipe on the back of the Nestle white chocolate chip bag.

Razz-Ma-Tazz Bars
1/2 cup butter or margarine
1 (12-ounce) package or 2 cups white chocolate chips, divided
2 large eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup raspberry jam
1/4 cup toasted sliced almonds


Preheat oven to 325°F. Grease and sugar 9-inch-square baking pan.


Melt butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.


Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.


Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.


Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.


Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

B-B-Q Ranch Chopped Salad

It's getting to be salad time!  That means it's too hot to cook!  We've been having plenty of days in the 90s already.  Whew!  I made this up yesterday with what we had on hand in our fridge.  I think the only thing that was missing was tomatoes.  How could I be out of tomatoes?!  I'll definitely be adding those in next time because there will definitely be a next time for this salad.  Great flavor and my kids just inhaled it!  We ate the entire bowl for one meal!  If you're not planning on eating it all in one meal I'd probably suggest doing half the recipe or else putting the dressing just on the salad you're planning to eat right away.  This reminded me of California Pizza Kitchen's B-B-Q Chicken Chopped Salad.  It's one of the only things I've ever had at CPK and after making that soup the other day I've been craving their salad ever since.  This definitely satisfied that craving!  It was great without chicken but you could also add grilled B-B-Q chicken.  Great way to use up some leftovers for the upcoming grilling season!  We added some Honey-Roasted Walnuts for fun.  But those are delicious no matter what!

B-B-Q Ranch Chopped Salad
1/2 head Romaine lettuce
1/2 bag Baby Spinach (or more)
1/3 purple onion, diced into small pieces
1 cucumber, diced into small pieces
2 carrots, diced
2 tomatoes, diced
1 can black beans, rinsed and drained
1 can sweet corn, drained
1/2 cup B-B-Q sauce
1/2 cup Ranch Dressing
Honey-Roasted Walnuts, optional


Rinse, dry, and cut lettuce into 1/8-inch-wide strips.  Cut spinach into 1/8-inch-wide strips.  (I just grab a handful at a time and slice through it all.)  Combine greens with diced onion, cucumber, carrots, beans, and corn...and tomatoes!  In separate bowl mix Ranch dressing with B-B-Q sauce.  Drizzle over salad and mix until coated.  If you need more dressing just mix equal proportions of dressing and sauce.  You might want extra to serve with salad at the table.  Serve with Honey-Roasted Walnuts if desired.

Honey-Roasted Walnuts

My sister Kirsten introduced this delicious method for glazing walnuts to me when she came and stayed with us to help me out for a few weeks during one of my pregnancies.  We ate like kings while she was here!  She's such a good cook. Her husband's a lucky guy...but I'm sure he already knows that ;)

Honey-Roasted Walnuts
Olive Oil
Honey
Walnuts

Heat a small amount of olive oil (depending on how many walnuts you're roasting) in skillet over medium heat.  Add walnuts.  Stir until heated.  They can burn quickly so keep an eye on them!  Drizzle a generous amount of honey over the walnuts and stir for about a minute or so.  Remove from heat.  Use for salads, snacks, or anything your heart desires!

Banana-Orange Topping

I can't believe I haven't posted this recipe yet!  We use it all the time!  Maybe that's the problem.  We eat it before I can even get a picture.  Even this one was an afterthought right as we were getting ready to dive in.  It is our favorite topping for pancakes and waffles.  I grew up with this topping.  My mom always made it for us.  It's quick and easy and so much better for you than syrup.  It's also a great way to use up ripe bananas instead of making them into banana bread.

Banana-Orange Topping
1/2 can frozen orange juice concentrate
1/2 can water
2 bananas mashed with fork
1 tsp. vanilla

Heat OJ concentrate, water, and bananas in small pan.  Bring to a boil and boil for one minute; stir frequently!  Remove from heat and add vanilla.  Serve warm over pancakes or waffles.

White Corn Tortilla Soup

This is a soup like the one they serve at California Pizza Kitchen called Sedona White Corn Tortilla Soup.  I add a can of Great Northern beans to make it a bit more hearty.  They just get blended up with the rest of the soup.  I think this soup is great served with some sweet cornbread crumbled over the top.  Adds a nice contrast to the "kind of" spicy soup.

White Corn Tortilla Soup
3 Tbsp. olive oil
5 corn tortillas, cut into 1-inch squares
1 1/2 Tbsp. minced fresh garlic
2 Tbsp. minced white onion
1 1/2 tsp. minced jalapeño pepper, optional
1 pound white corn kernels, divided
1 can Great Northern beans, rinsed, drained
1 1/2 pounds chipped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp. ground cumin
1 tsp. salt
1/8 tsp. ground pepper
1/2 tsp. chili powder
1 1/2 cups water
1 quart chicken broth, or vegetable broth
Optional Garnish:  tortilla chips, shredded cheese, fresh cilantro, sour cream, etc.

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.  Add garlic, onion and jalapeño; cook 1-2 minutes, until onion becomes translucent.  Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.  Bring the soup to a low, even boil.  Boil for 5 minutes.

Remove soup from heat.  Use a hand-held processor, food processor, or blender to process soup in batches to the consistency of a course puree.

Return the soup to the burner and add the reserved corn.  Bring the soup to a boil once again being extremely carful to avoid scorching or burning.  Serve with garnishes.  Makes 6-8 servings.

Double Delicious Cookie Bars

This is a quick and easy bar cookie!  I believe I got this recipe from my sister Amy.  She made them for me when I visited her in California once and yep...they're good!  The original recipe didn't have coconut in it but I like them even better with!  I think they are also often called Magic Bars.

Double Delicious Cookie Bars
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup coconut

Preheat oven to 350 degrees.  In 9x13, melt butter in oven.  Sprinkle crumbs evenly over butter.  Pour milk evenly over crumbs.  Top with chips and coconut.  Press down firmly with spoon.  Bake 25-30 minutes or until lightly browned.  Cool.  Cut into bars.  Store covered at room temperature.

Mexican Ravioli

This is another quick meal that's easy to put together and pretty tasty...and sometimes that's a really good combination.  It's also a nice change from the usual spaghetti sauce on ravioli.  I always use cheese ravioli because I really don't care for the beef flavored ravioli but use whatever you like best.

Mexican Ravioli
1 bag frozen ravioli
1 can enchilada sauce
1 cup salsa
1 cup shredded cheese, optional
Toppings such as:  green onions, sour cream, sliced olives, shredded cheese, etc.

Cook frozen ravioli as directed on package.  In a large skillet combine enchilada sauce and salsa and heat through.  Drain cooked ravioli and add to sauce mixture, stirring gently to avoid breaking open the ravioli.  Stir in cheese if desired.  Top individual servings with your choice of toppings.

My Favorite Cookie

This is by far my most favorite "chocolate chip" type cookie.  I love all the goodies in them.  Oatmeal, coconut, pecans, chocolate...mmm!  Sometimes I substitute M&Ms for some or all of the chocolate chips.  One of my favorite combos is half M&Ms and half semi-sweet chocolate chips.  A little taste of everything that way.  You can also use butterscotch chips, white chocolate chips, peanut butter chips...whatever makes your mouth water!  Turn them into YOUR favorite cookie!

My Favorite Cookie
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
2 1/2 cups dry oats
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups chocolate chips (and/or M&Ms)
1 1/2 cups shredded coconut
1 cup chopped pecans, optional

Cream butter and sugars together.  Add vanilla and eggs.  Beat until creamy.  Add dry ingredients; mix well.  Stir in chocolate chips, coconut, and pecans.  Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees.