|Make a Smilebox scrapbook|
Monday, December 21, 2009
These are a hit in our house, I've been making them since I was about 18, my hubby has been eating them all his life, combine the two of us and they are perfect (if you ask anyone here).
What you need to prepare them:
*pot to deep fry in
*about 1L of your favorite veggie/canola oil
*any type of spider skimmer (btw hubby, I want this one pictured)
*paper towels for draining
*a few oven safe plates
*small bowl of water
*Goya discos (usually 10 to a pack so your choice on how many packs)
*pan to cook meat in
Ingredients for meat filled ones:
*1lb or more ground beef (pork, turkey, chicken if you choose)
*1/2 onion diced
*2-3 garlic cloves diced
*tsp dried oregano
*1 package Sazon (any your choice)
*1 tbsp Adobo (any your choice)
*2 tbsp each Reciato & Sofrito ( I get the tall skinny jars that can be refrigerated-pictured in the caribbean section)
The above if very family friendly, but if all agree, you can add in
*a few green olives diced(yummy)
*a few mushrooms diced
Get your oil started in your big pot (I heat mine up at 5-6 on my electric stove)
In your pan brown & mix all the above ingredients until done. Once done turn it off and let it sit.
As the meat is cooking get your other stuff out and ready,
I use up a counter top for this,
I get my now defrosted discos out of the package and separated,
I get my small bowl of water ready with fork nearby.
Don't forget your plate with paper towel for draining.
All this should preferably be near the pot of oil.
Set oven at its lowest/keep warm temp (170f I believe).
Now your ready to get started.
Lay out a disc, spoon about 2tbsp meat mixture on to the center top half, wipe water all around the inner edge with your finger, fold the bottom half of disc up, slightly press and seal with your finger, then gently press with fork around the outer edges where water is now touching, flip and press with fork on the other side, (make sure your oil is hot-should be by now) drop in the first empanadilla, it will rise once the first side is done, your looking for golden brown in color, once it rises flip and brown the other side, take your lovely spider skimmer and set on plate to drain, repeat repeat repeat, once your plate has about 6 you can place in oven to keep warm while you do the others.
Possibilities are endless really,
quick and easy ones are cheese (any kind- just lay inside, fold, seal, fry and your done)
pizza ones are fun, dab of sauce, bit of cheese, slice or two of pepperoni or veggie
My favorite mozzarella, tomato, green olive, prosciutto
Now if you've actually bought all these ingredients to make this recipe I know you have plently left over, keep them, I'll share more recipes to use them in.
Please note we call these empanadillas-most call them empanadas
Monday, December 14, 2009
~I awoke Prematurely to my Pink Phone, the Principal was saying Preschool was cancelled.
~For lunch the kids & I Prepared Potatoes.
~After we did Paper Projects.
~The Postman forgot to Pick up my Priority Package that was out on the Porch.
~L Practiced her colors and Perfected Pink & Purple.
~Dinner was Petite Pesto Pasta w/ fresh Parmesan.
20 mins-serves 6
1 pkg bite size pasta
1 cup chopped chicken
(great way to get rid of leftovers)
1 cup chopped broccoli
1 jar/tub pesto sauce
butter or olive oil
Cook pasta as directed,
Chop up your broccoli and get it started with a dab of butter or splash of olive oil,
Chop up your left over chicken and toss it in with the broccoli,
Once heated through add in your pesto sauce,
Once pasta is done drain & add to sauce mixture,
Mix & toss,
Serve w/ fresh shredded Parmesan.
Friday, December 11, 2009
Ingredients:1 1/2 tablespoons fresh lime juice2 fluid ounces rum1 tablespoon brown sugar1/4 teaspoon cayenne pepper1/4 teaspoon ground clove1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 teaspoon black pepper1/2 teaspoon salt1/2 teaspoon dried thyme leaves1 (3 pound) whole chicken1 tablespoon vegetable oil
Directions:*Preheat oven to 325 degrees F (165 degrees C).*In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.*Place the chicken in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
Nutritional Information:Caribbean-Spiced Roast ChickenServings Per Recipe: 4Amount Per ServingCalories: 508Total Fat: 29.1gCholesterol: 146mgSodium: 432mgTotal Carbs: 4.8gDietary Fiber: 0.5gProtein: 46.1g