Tag: recipes

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip

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Here is another recipe I developed , incorporating Old El Paso Traditional Refried Beans.These Latin inspired hand pies, empanada’s, can be filled with many sweet and savory fillings.Using  Old El Paso Refried beans with chicken and cheese add an extra creaminess. I used premade empanada dough discs , which can be found in the  Latin food freezer section in specialty supermarkets. You can also use a basic premade refrigerated  pie dough. Or if you have the time, patience, and skill, try making your own empanada dough. Either way your guests will enjoy these snacks, or even a meal in one. Play with sizes to determine your portions or style of serving.  The accompanying sauce has  a zesty coolness  of cilantro and lime. Perfect for dipping.

Empanada’s can be baked or fried. In this recipe I fried them. If you fry at the optimal temperature( around 350 degrees minimum), the result is perfect and food is not greasy. I love how frying blisters the dough and makes it perfectly crunchy and flakey. If you choose to bake your empanada, bake in 400 degree oven for 15 minutes on a silicone mat lined baking sheet. Be sure to brush tops with a bit of oil.

So you see the methods and options for empanada’s are endless. Savory, sweet, vegan, meat filled. Enjoy. And remember using a product like Old El Paso Refried beans adds more creaminess and goes with a multitude of filling options.

 *Disclosure

This is an endorsement of product from General Mills/ Old El Paso in which I developed a few recipes for compensation.

 

 

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip
 
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Serves: 10
Ingredients
  • Empanadas
  • 10 premade empanada discs or ready made pie crusts cut into rounds( approximately 4 premade rolled crusts)
  • 1 cup boiled chicken breast, diced or shredded
  • 1 teaspoon chili powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ½ cup Old El Paso Traditional refried beans
  • ½ cup shredded mozzarella
  • Vegetable Oil for deep frying.( amount varies on size of deep fryer or skillet)
  • Creamy Cilantro Lime Dip
  • 1 cup sour cream
  • Juice of 1 lime
  • ¾ cup cilantro chopped
  • ½ small onion minced
Instructions
  1. For Empanadas
  2. Heat deep fryer to 350 º
  3. In a small bowl mix diced chicken, chili powder, salt, pepper, and garlic.
  4. Take a small rounded tablespoon of seasoned chicken and place atop disc.
  5. Add a bit of cheese, and refried beans.
  6. Do not overstuff.
  7. Take each end of dough to fold over into half moon shape.
  8. Seal edges shut by pressing dough together, and then laying down on flat surface and using a fork to press in edges to seal.
  9. Fry empanadas a few at a time. Do not overcrowd fryer.
  10. Drain on paper towel. Keep warm on a parchment lined baking sheet in a 200 º oven.
  11. Creamy Cilantro Lime Dip
  12. In a small food processor or bowl/cup of immersion blender, add all sour cream, lime, cilantro, and onion.
  13. Pulse to blend.
  14. Refrigerate until ready to serve with empanadas.
Notes
You can use pre made refrigerated pie crust. If you make your own empanada dough, try coloring it with annatto. You can vary size of discs, empanadas, just remember not to overfill. You can use leftover rotisserie chicken, or other meats as a filling with Old El Paso Traditional Refried Beans, and Cheese of your choice.
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Huevos Old El Paso with Traditional Refried Beans

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The people at Old El Paso asked me to create a few recipes with their Traditional Refried Beans. I love refried beans and typically use them in a loaded nacho  type of dish. When given this assignment, all sorts of other ideas came to mind for me. I decided to do and elegant brunch dish working with a microwave egg poacher gadget. Using Old El Paso Traditional Refried Beans , I created a Latin inspired creative take of the classic Eggs Benedict. Rather than an English muffin, Hollandaise, etc, I’m  using a crunchy meal corn cake, topped with Old El Paso Traditional Refried Beans, poached eggs, sauteed peppers, Pico de Gallo and salsa. Your breakfast or brunch guest will be wowed with the presentation.

This is recipe that you can make many variations on. Here are my tips:

  • This would make a great Sunday Brunch Dish in which some components ( pico de gallo, sautéed peppers, can be made ahead to cut time.

  • The cornmeal cakes and eggs should be made closer to serving time.

  • Feel free to build upon topping with sour cream, more shredded cheese, chorizo, etc.

  • Use a microwave egg poacher dish, for quick, perfectly formed poached eggs.

Huevos Old El Paso with Traditional Refried Beans
 
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A brunch dish of cornmeal cakes, Old El Paso Refried Beans, Poached eggs, sautéed peppers, pico de gallo and salsa.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • Corn Meal Cakes
  • 1½ cups corn meal
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1 large egg beaten
  • 3 tablespoons melted unsalted butter
  • ½ cup warm milk
  • ¼ jalapeño pepper diced fine
  • ½ cup grated cheddar or Colby Jack Cheese
  • ½ cup vegetable oil for frying
  • Pico De Gallo
  • 1 cup grape or cherry tomatoes quartered
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons minced yellow onion
  • Kosher Salt to taste
  • sautéed Peppers
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 tablespoons minced parsley
  • 1 tablespoon vegetable oil
  • Kosher Salt and Ground Black Pepper to taste.
  • 1 16 oz can Old El Paso Traditional Refried Beans
  • 2 avocados
  • 6 poached or sunny side up fried eggs
  • 1 16 oz jar Old El Paso Thick and Chunky Salsa
  • *Pats of Butter for spreading on corn meal cakes optional
Instructions
  1. Seed and slice peppers into strips.
  2. In a small skillet, heat oil and on medium high heat saute peppers until softened.
  3. Toss peppers with salt, pepper, and minced parsley.
  4. Set Aside until plating.
  5. In a small sauce pan. Heat milk and butter, until butter is melted.
  6. Set aside.
  7. In a small bowl, mix together corn meal, baking powder, egg, salt, jalapenos, cheese, and milk and butter mixture, until mixture holds shape.
  8. Turn out onto a clean surface and roll to about ½ inch in width.
  9. Take a round cookie cutter and cut out6 cakes.
  10. Heat vegetable oil in a skillet to medium high.
  11. Drop corn cakes carefully into skillet and fry for 2- 3 minutes on each side until golden.
  12. Drain on paper towel and keep warm in a warming oven at 200º
  13. In a small bowl, add quartered grape tomatoes, cilantro, lime juice, onion, and salt. Toss to mix and set aside for plating.
  14. Heat the Old El Paso Refried Beans according to package instructions.
  15. Fry or poach your eggs to order.
  16. Peel and slice the avocado. Add some lime juice to prevent browning.
  17. On a plate, put a dollop of refried beans, add hot corn meal cake. Spread some butter on corn cake.
  18. Add a smear of Old El Paso Traditional Refried beans on top of buttered corn meal cake.
  19. Add the egg.
  20. Add A few assorted pepper slices ( green and red).
  21. Top with Pico de Gallo and Sliced Avocados and garnish plate with some.
  22. Serve with Old El Paso Thick and Chunky Salsa.
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*Disclosure

This is an endorsement of product from Old El Paso/ General Mills , in which I developed a few  original recipes for compensation.

Porcini Rubbed Fillet and Potato Wrapped Sea Bass from Certified Steak and Seafood

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Here is a meal sure to please the one you love. This porcini rubbed fillet and potato wrapped sea bass  were served last week for Valentines Day. I’ve been working with Certified Steak and Seafood recently and love trying to amp up basic fillet and sea bass with creativity. Like here.


When another shipment arrived, I wanted something quick, but elegant. Being winter ,tons of potatoes arrive  in my organic delivery. In order to use them up,I’ve been playing with potato galettes and other dishes.Is there anything more elegant than a paper thin slice  from a mandolin? I knew sheer potato slices  would be perfect for the fish. For the beef fillet, I pulverized dried porcini mushrooms into a fine dust and seasoned with salt and pepper.

This meal didn’t take long, and within 45 minutes to an hour, I had dinner on the table for two. The key is preparation. You want to slice your potatoes quickly and season, and wrap. The recipe I used for inspiration for the sea bass can be found here. I skipped the chilling part, and dealt with unraveling potatoes , which I saved. So I suggest you chill your fish. I used the wine sauce as a bed for both the fish and steak served with roasted vegetables.

Porcini Rubbed Fillet
 
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Recipe type: Entree
Ingredients
  • 1 pint dried Porcini Mushrooms
  • 2 Fillets of Beef
  • sea salt and ground black pepper
  • olive oil
Instructions
  1. In a food processor or spice meal, grind the dried porcinis to a fine powder.
  2. Toss the fillets in the Porcini powder to coat.
  3. Heat non stick skillet to med high with olive oil. You will have to adjust heat if too high, etc.
  4. Add fillets to pan and season with salt and pepper.
  5. Sear each side 8 min on each side for rare, Increase time to desired level of doneness.
  6. Let sit/rest for a few minutes and serve.
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Certified Steak and Seafood is offering you $25 off your entire order. I think you will pleased with the high quality of their products.

 This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

 

Green and Blacks Toffee Milk Chocolate and Pretzel Cookies aka Victoria and Albert’s

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The vision of crushed pretzels  in some sort of sweet pastry raced through my mind as I sat in a seminar recently. As my colleagues jockeyed for attention and notice in those forced group games, I kept dreaming of pretzels. I had a big box of them sitting on my kitchen table. What to do? I then saw my Green and Blacks Milk Chocolate Toffee bar, and this cookie was born. I’ve seen other variations of a pretzel cookies on the internet, but ,mine is different as I incorporate the ground pretzels into the cookie dough, not just plunking some pretzel on top. The rich toffee and chocolate merge excellently with the salty, crunchy pretzel. When I think of toffee I think of England, and when I think of pretzels I think of Germany. So thus, I christened these cookies Victoria and Albert’s, the greatest Anglo/ Deutsche pairing ever. Yes. I’m a nerd who watches too much British Drama.


Green and Blacks Toffee Milk Chocolate and Pretzel Cookies aka Victoria and Albert's
 
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Recipe type: cookie
Serves: 24
Ingredients
  • 1½ cups of ground pretzel sticks ( reserve ¼ cup for topping)
  • 1½ sticks of unsalted butter room temp
  • 1½ cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 Green and Blacks Toffee Bar chopped
Instructions
  1. Preheat oven to 350.
  2. Line Cookie sheets with parchment paper.
  3. In a blender grid the pretzel sticks. The texture should be medium coarse. Set aside.
  4. In a bowl of stand mixture, cream the butter and brown sugar for 3 minutes with a paddle attachment.
  5. Add the eggs, cinnamon and vanilla extract and continue to mix.
  6. Scrape down mixture for sides to thoroughly blend.
  7. Add the flour, 1¼ cups of pretzel crumbs and baking soda. Beat with paddle another 2 minutes, scraping down sides as necessary.
  8. Add the chocolate and mix lightly in mixture.
  9. Make rounded spoons of dough, no larger than a walnut . Carefully pick up up dough and dip top in the remaining ¼ cup of ground pretzels.
  10. Place on baking sheet. spaced apart. 12 to sheet.
  11. Bake until cookie spreads,crisp around edges and golden, approx 8 min ( varies by oven). Do not overcook.
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Smørrebrød and Smörgås…Scandinavian Open Faced Sandwiches

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New Year brings new ideas, styles, way of doing things.With all the innovation and tends in food , sometimes we just need to look back at a simpler ,less complex time . A question on my mind with all the holiday catering, was how to deliver the most , for less, without sacrificing taste or quality. I was thumbing through my Catering trade magazine and saw Smørrebrød ( those famous beautiful open faced sandwiches from Denmark) listed as a trend to watch. It seems everyone is on the Nordic bandwagon. I knew after my first visit to Sweden in 2004, there was something special about Scandinavian food. Clean, pure, simple taste. Sparse , yet elegant. No overkill there with their food, and you are completely satisfied.

Smørrebrød can be sweet or savory. They are served for celebrations, lunch, dinners, late night bar/ club snacks.So you see they are very versatile. They can be savory or sweet. So the imagination can run wild with how to compose cheese, fruits, condiments, vegetables, meat and seafood. Like wines or beers, a full menu of Smørrebrød is progressive , starting with fish,meat or poultry, and then dessert. A thick smear of butter on the base of hearty rye , pumpernickel , or white bread, insures the bread doesn’t get soggy, as well as enhances flavor. Because of this seal of fat, they can be premade and refrigerated before serving.

I thumbed through some of my favorite Scandinavian Cookbooks for inspiration. A good one to consider is Scandinavian Cooking by Beatrice A. Ojakangas and The Scandinavian Cookbook by Trina Hahneman.

The trick to beautiful Smørrebrød or Smörgås ( Swedish) is an organized mise en place.It’s about structure and balance, so you will want your ingredients prepped and laid out. You needn’t spend a fortune. I found a great  dense European style bread at Aldi for pumpernickel and rye. The shrimp and smoked salmon will be a bit more expensive, but many things you will have on hand.

Butter ,Lettuce,Poached chicken , marinated cucumber with dill, sugar vinegar, tomato wedge and bacon

Butter, Lettuce,Mayonnaise,Small Shrimp, Dill, Lemon, Tomato.

Butter,Raw Honey, Crumbled Blue Cheese, Sliced Pear brushed with Lemon, Bacon

See  how easy these sandwiches can be?  The carnivores, pescatarians, vegetarians, and picky eaters will be happy. Mix cheese , nuts and fruits.Try to make your own compound butters, cream cheese, or may blends. Fuse cultures, the possibilities are endless and it wont break the bank.