Beef Empanadas (Beef Patties)

Ingredients:

1 lb. browned ground beef or cooked shredded chicken

1/2 medium onion, diced

2 tablespoons olive oil

1/2 green bell pepper, diced

3 garlic cloves, crushed

1/8 c. chopped fresh cilantro

1/8 c. sliced green olives

salt and pepper, to taste

1/4-1/2 jalapeno, minced (optional)

1 tbsp. tomato paste

1 pkg. Goya Sazon with annato

1pkg Goya Discs for Empanadas

1 cup vegetable oil for frying.

Directions:

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.

Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

For a healthier take... These CAN be fried...

(if you feel adventurous, you can play with the stuffing.. I've done ham and cheese, peperoni and mozzarella, sweet plantain and cheddar, etc..)

Cassava Cake

 

 

Ingredients:

Cake

• 2 lbs grated cassava
• 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
• 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
• 3/4 cup sugar
• 3 eggs, plus
• 3 egg whites
• 1 cup grated coconut

Topping

• 3 egg yolks

 

Directions:

1. 1 Preheat oven to 325° f.
2. 2 In large mixing bowl combine cake ingredients.
3. 3 Mix well.
4. 4 Pour equally into two large greased rectangular pans.
5. 5 Bake until top is no longer liquid (approximately 30 minutes).
6. 6 Mix topping ingredients well and spread evenly on the two cakes.
7. 7 Bake an additional 20 to 30 minutes.
8. 8 Cool cakes completely.
9. 9 Slice each cake into 24 equal squares.

 

Tabouleh Salad

It's been difficult to find things I can eat after my surgery, but it hasn't been too too bad, since I don;t necessarily CRAVE anything. Except the other day, I had a craving for Tabouleh salad, and I FINALLY made it this morning. It is DELICIOUS, and I cant wait to eat it for lunch...

Recipe
3 Tomatoes diced
1 Cup chopped green onion
3 Cup chopped parsley flat leaf
1 Cup yellow / red onion chopped
3 leaves fresh mint
1/4 Cup dry bulgar wheat
salt pepper to taste
juice of 2-3 limes
1/2 Cup Extra Virgin Olive Oil

• Place the bulgar wheat and covered with hot water and put aside to soak (about 30min)
• In a bowl add lime juice and onions, and set aside
• In a seperate bowl finely chop all other inredients and olive oil
• Combine the chopped ingredients with the lime juice and onions
• Drain the bulgar wheat and combine with all the ingredients
• Let stand or refridgerate for 5 minutes to allow the wheat to absorb the juices.
• Serve with Lettuce (I like to make wraps), or over salad and enjoy.
  

** I like to wash out the seeds from the tomatoes, so I don't get TOO much liquid in the salad.

Fodie Contest for an Ipad

Soooooo, I decided it couldn't hurt to enter a photo into the Upromise contest... NOW??? Just looking for some votes... YEAH!! I'm Shameles, but PLEASE PLEASE Pretty please vote....


Here..

and if you're currently enrolled, feel free to leave me your link in a comment, would LOVE to see the competition, I mean the other entries.. hehehehe


Thanks!!!

. . . .

Singapore Beef Saty

Ingredients



1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce (optional, recipes follow), for serving ...



Directions



1. Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.

2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.

3. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)

4. Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.