Chicken Empanadas

There are so many different types of empanada fillings so in this one i Choose a recipe from Paula Deen , and i say it was Excellent.

Ingredients:

1         Big Chicken Breast 

1         Cup Mexican Blend cheese

4         Ounces cream cheese, softened

• 1/4      Cup chopped red bell pepper
• 1         Jalapeno, seeded and chopped
• 1         TBS ground cumin
• 1&1/2 Teaspoons salt
• 1/2      Teaspoon pepper

Steps:

1- Preheat oven to 400 degrees F, and prepare a baking pan with a non stick cooking sheet.

2- Cook your chicken Breast in 1 Cup water with some Sage leaves , salt and black pepper , then when it's Cooked shred it into pieces.

3-  in Big bowl Combine the Chopped red pepper , Chopped & seeded Jalapeno , Mexican Cheese blend and the Cream cheese and Mix well with the Cumin , salt and Black Pepper .  

4- Unroll 1 Empanada Dough or (pie crust ) onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. 

5- Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water or egg yolk or flour and water creamy mixture . Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 

6- Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet , Brush with egg yolk or Milk before Baking for 15 minutes or until lightly Brown .

PS: you can always keep your chicken brought to use it in Soup or other Meal that require it   

homemade empanada dough

Making empanada dough is not  hard as it sounds, it's a pie crust Dough if you like , you can always make it on your own especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading.

Ingredients :

(for 15 medium size or 25 small empanada discs)

3            Cups all purpose flour

1/4         Teaspoon salt

1 & 1/2  Sticks unsalted butter , cold and cut into 12 pieces

1             Egg

4 to 5     TBS Chilled water

Steps:

1- Mix the flour and salt in a large bowl.

2- Add the butter, and Mix with the Flour with your hand to have crumbly mixture , then add  egg and water until a clumpy dough forms.

3- Form a ball and chill in the refrigerator for about 30 minutes   ( i gently rub some flour on my dough to not stick) 

4- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

5- Use immediately or store in the refrigerator or freezer to use later.

PS: your Discs should be really thin.

Moroccan Potato Tortilla

Potato Tortilla Originally is a Spanish Dish adapted by the Moroccan Cuisine by adding a Moroccan Touch of Flavors to it , It is also called Tortilla de Patata or Potato Omelet.

Ingredients:

4   Large Potatoes Peeled and cut     into Small Cubes 

1   TBS  Chopped Cilantro

3    Large Eggs beaten with 2 TBS Milk

1    Medium chopped yellow Onion saute in 1 TBS olive oil

2    Teaspoon Salt (Not Full)

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika 

Pinch of Black Pepper

Steps:

1- Fry your Potato Cubes into some canola oil until lightly Brown,   then set aside to drain .

2- in Big Bowl Combine Cilantro , salt & Pepper , Paprika & the fried Potato Cubes.

3- Mix well then Add the Beaten eggs with the 2TBS Milk , and Mix.

4- Pour into non-stick baking Pan and Shake to Flat the potato Mixture into the Dish.

5- Preheat the Oven into 400 F , Bake for 15-20 min .

Corn Dogs

Make your own corn dogs just like at the fair with this rich buttermilk corn batter, so delicious and easy to make in your own kitchen.

Ingredients: 

(serving 5 to 6 hot dogs)

1/2   Cup Flour 

2      TBS Corn Flour

1      Teaspoon Baking Powder

1/2   Cup Milk

1      Egg

Pinch Sugar

Salt & Dry mustard 

cornstarch 

Kosher Beef Hot Dogs

Oil to deep fry

Steps :

1- Mix 1/2 cup flour , corn flour , baking powder, salt , Sugar , mustard , Milk & the Egg , Set batter aside and allow to rest for 10 minutes.

2-  Dredge your Hot Dogs in the cornstarch and tap well to remove any excess.

2- Dip into the batter mixture 

4- deep fry in 365 F , in your vegetable oil until Golden  about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

P.S: you can Always Transfer enough batter to almost fill a large Long drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.   

Blueberry Cake

This Yummy & nice tender cake is one of my Mother-in-Law's specialties every Blueberry Season.

Ingredients:

2            Cups fresh Blueberries 

1& 1/2   Cups Sugar , Divided

1/2         Cup  Chopped Pecans

1            Cup Butter (in room temperature)

1            Teaspoon vanilla extract

2             Eggs

2&1/2    Cups self-rising Flour

1/8         Teaspoon Cinnamon

1             Cup Sour cream

Glaze:

1                  Cup Confectioners Sugar

1&1/2  to 2 TBS water or Milk

1/4                Teaspoon Vanilla

Steps:

1- Preheat the Oven to 350 degrees , grease and lightly Flour a 9x13x2inch Baking Pan.

2- In bowl combine the berries with 1/4 Cup Sugar and the Pecans , Mix well and set aside .

3- Cream the remaining 1& 1/4 Cups Sugar with the butter and the Vanilla extract , Add the Eggs one at the time , Beating well after each addition.

4-  Combine the Flour and the cinnamon , add to the Creamed Mixture alternately with the Sour Cream .

5- In the Pan Spread about 1/2 of the Creamed mixture , then spoon the Blueberries filling Mixture over it ,and Drop the remaining Creamed batter over it and spread it to cover the blueberries , sugar and Pecans filling . ( don't worry , if a few berries show through.)

6- Bake for 40 to 45 min or until toothpick comes out clean when inserted near the center of the Cake .

7- Combine all Glaze Ingredients , Beat until smooth , and Spread on your Cake .

Crispy Chicken Wings

The perfect wings for your Super Bowl !Those ginger & garlic crispy chicken wings are a delicious menu for a dinner or party day as you can always add your Buffalo hot Sauce on the Top & Enjoy some Heat!

Ingredients:

      Chicken wings

1    TBS Garlic Powder

1    TBS Onion Powder

1    TBS Ginger Powder 

1/4 Cup Soy Sauce 

1/4 Cup  Louisiana-brand hot sauce or Tabasco sauce

1/4 Cup Olive Oil

1    TBS white Vinegar or juice of 1/2 Lemon

       Flour 

       Olive Oil for Drizzle 

       Salt & Black Pepper to Taste

       Buffalo Hot Sauce (Optional)

Steps:

1- Chop off the tip of each Chicken wings , and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces , wash them very Good in some Bowl with water and vinegar , then wash again with water , set aside and let Drain.

2- Prepare the marinade: in big Bowl add Garlic , Onion , Ginger , Soy Sauce , Louisiana-brand hot sauce or Tabasco sauce , Olive Oil , white Vinegar or juice of 1/2 Lemon , 1 Teaspoon Salt and some Black Pepper .

3- Marinade the Drained Chicken wings in the Mixture and refrigerate for Minimum 30 to 1 Hour .

4- Heat the oven on 400F 

5- pour the Flour in a Medium plastic container  Put 2 or 3 chicken wings close and shake till the Flour  cover your Chicken wings very well.

6- put chicken wings on pan over non stick Paper Drizzle with some Olive oil and the rest of the Marinade .

7- Cook for 55 Min to 1 Hour , Flip around 35 min to brown the other Side.

8- When your Chicken Wings are Done pour Buffalo Sauce over while they are still Hot  and Mix in large Bowl Then Serve.

Homemade Dried-Tomatoes

Dried-Tomatoes are born in Italy as a way to store tomatoes for the winter.They are an easy way to use your excess tomatoes in your garden, and they add a gourmet touch to so many dishes. Unfortunately their price in the stores is expensive and our cooking may get very expensive if we use dried tomatoes so often.

(serving 200 ml)

Ingredients:

1     kg tomatoes (cherry tomatoes are better as well)
1    Tablespoon coarse or kosher salt 
1/4 Teaspoon ground black pepper
1/4 Teaspoon ground cumin
1/4 Teaspoon dried coriander
2    Tablespoons  olive oil 

Steps:

1-Preheat oven at 225 °F

2-Wash tomatoes and quarter each one lengthwise (halve each one lengthwise if you use cherry Tomatoes).

3-Arrange the tomatoes, the cut side up on an open rack.

4-Combine salt, cumin, dried coriander, freshly ground pepper and sprinkle over tomatoes, Drizzle olive oil over them.

5-Dry them in the Oven for about 6 to 8 hours.

6- once they dry put them in a conserving jar with 1/4 clove Garlic and herbs you like ( i used dried Rosemary), and Cover with Olive oil.

P.S:  Make sure to check the tomatoes from time to time, smaller ones will dry more quickly.
         Refrigerate , Last 1 Year.