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Empanadas de Espinaca (Spinach Empanadas) | Tara's Multicultural Table. Empanadas (Empada in Portuguese) are hand pies originally from Portugal and northwestern Spain, Galicia. They can be traced back to the Middle East and India. There are now many variations of empanadas, as settlers brought them to North America, South America, and Asia. Empanadas de Espinaca were created by a bakery in Cali, Colombia. These empanadas are filled with garlic, spinach, ricotta (or cottage cheese), and Parmesan. To seal the edges, a “repulgue” technique is used to create the rope shaped edge.

Here is a guide for folding empanadas and a video from Global Table Adventure. I froze the extras before baking for quick lunches during the week. Empanadas de Espinaca (Spinach Empanadas) Ingredients Dough: 2 3/4 cups all-purpose flour 2 teaspoons salt pinch paprika 1 cup warm water 3/4 cup lard or butter, melted Filling: 1 tablespoon butter 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon red chile powder 8 ounces fresh spinach, stems removed and thinly sliced 1 cup ricotta Topping: Quinoa Breakfast Skillet. Hello hello. Yep, quinoa for breakfast again. Doesn’t really make you want to have a sleepover now does it? Even though I might shove quinoa down your throat in the morning, I promise the actual sleepover part will be fun.

I LIVED for sleepovers when I was little. Well, sort of – I only lived for them with my best friend who lived across the street from me, because any further away from my house and I’d have a major meltdown. Not much has changed folks… not much has changed. Anyhoo – we had the best sleepovers. This may come as a shock… but that’s the extent of my camping resume. Super surprising!!! The morning after our sleepover… sometimes we made videos.

We also discussed 90210… a LOT of 90210. Sleepovers were the bane of my mom’s existence. I’m going to embarrassingly admit that my sleepovers from 20 years ago would be eerily similar to my sleepovers today. I don’t know. What time can you be here? Print Quinoa Breakfast Skillet Ingredients: Directions: Apple Banana Quinoa Breakfast Cups. This post is possessed! It published itself yesterday, then deleted itself, then rescheduled itself to be posted in 2015. What the what?? Let’s try this again… Normally, when bananas are about to go bad, I’ll peel them, slice ‘em up, and put them in a Ziploc bag in the freezer to use in smoothies. But lately my smoothie fuel bag has turned into bags, and I needed to find another way to prevent my browning bananas from going to waste. These quinoa breakfast cups are delicious and filling—each one is dense, so it only takes one (or, ok, maybe two) to satisfy morning hunger.

Apple Banana Quinoa Breakfast Cups Ingredients ½ cup applesauce 1 cup mashed banana (about 3 bananas) 1 banana for slicing 1 cup cooked quinoa (about ½ cup dry) 2 ½ cups old-fashioned oats ½ cup almond milk ¼ cup honey 1 tsp vanilla extract 1 tsp cinnamon 1 apple, peeled and chopped Instructions Preheat oven to 375 degrees. Notes Store in an airtight container in the fridge.

What’s your favorite way to use over-ripe bananas? Creamy Greek Yogurt Mac and Cheese | cooking ala mel. Banana Cake Recipe | Banana Bars with Peanut Butter Frosting. Easy Banana Cake with Peanut Butter Frosting Easy Banana Cake topped with creamy peanut butter frosting! A great recipe for using up those brown bananas! Oh, brown bananas why do you make me create such delicious recipes? Every time I see a bunch of brown bananas on our counter, I know I have work to do. I can’t let them just sit there. My latest bunch of brown bananas fell victim to this Easy Banana Cake with Peanut Butter Frosting. I love this banana cake recipe because we always have the ingredients on hand. I also love this cake because there is nothing fancy about it. Let’s take a moment to talk about the peanut butter frosting. The cake is perfect the day it’s made, but I personally think it is even better the second day. Use your brown bananas to make this Easy Banana Cake with Peanut Butter Frosting.

Dad's Friday Night Pasta Dish. I know that it may only be Thursday, but I am preparing you guys for Friday. No but really, I am posting this specifically on Thursday so you can make this tomorrow. It is a must. Ready for another “when I was growing up” story? Well, I still feel like I am growing up. Probably because I totally am, but you get the point. Anyway, this pasta is hands down one of my favorite dinners. Yes, I say this a lot, BUT this pasta will always, always, be something I love to death. Of course, I almost never get to cook for him because is off flipping upside down through the air somewhere. Alright, so I think we all get by now that I was a pretty weird kid (still am, but I am kind of not considered a kid anymore). A lot of Fridays I would force myself to hang out with my friends because one, I did actually like them, and two, if I did not devote a little time to them outside of school I would not have any friends to hang with at school.

Still sounds totally weird, but what’s new. A few key ingredients? Balsamic Blueberry Grilled Cheese Sandwich. Hey guys! Sorry about the lack of activity around here, this whole moving thing sucked all my time and energy that usually went towards this blog. But I've had a day to rest so I'm starting to feel back on track! Anyway, on to grilled cheese. If you've read this blog for a little while, you're probably familiar with my love for blueberries. Oh, another thing I love! At this point you might be saying to yourself, "balsamic and blueberries? Oh, and make sure you use enough cheese! Balsamic Blueberry Grilled Cheese Sandwich 2 slices of bread (I used sourdough) Plenty of white cheese (I used Havarti, but lots of different cheeses would be good! Fresh spinach or arugala 1/2 cups fresh or frozen blueberries 1 tbs balsamic vinegar 1 1/2 tbs. brown sugar 1. 2.

Asparagus and Cheese Crescent Rolls. Broccoli Chicken Cheddar Braided Crescent Recipe. This is our new favorite meal! This beautiful braided crescent is easy and quick - as in the whole thing is prepped while your oven preheats! That's my kind of dinner. I saw this recipe on Food Family Finds, and knew I had to try it. Mix together chicken (I've used canned chicken as well as Cousin Darlene's chicken), broccoli, cheese, egg, and mayo together in a bowl. When I used leftover chicken I didn't add the mayo. Spread your crescent rolls out to form a rectangle. Add the chicken mixture to the middle of the crescent roll rectangle.

Beginning from one end, alternate sides, pulling the dough across at an angle. This part actually goes quickly... and yet the final result is awesome! Brush the braid with a wash of egg white mixed with a tablespoon of water. Bake in your preheated oven at 375 for 30 minutes...golden, cheesy, and delicious!

Beat eggs and sugar until well combined. To make immediately, let dough rise in a warm place for about 1 hour. Preheat oven to 375. Or parchment paper. Apple-Cinnamon Oat-Bran Muffins. Food Network. Food Network. Gorda's Cali style beer battered fish tacos recipe. Mushroom Stuffed Chicken Breasts recipe. Pastaria | Community commitments - being a good neighbor. Black Cod with Olives and Potatoes in Parchment Recipe Reviews at Epicurious.

Homemade Taco Seasoning. Homemade Taco Seasoningadapted from allrecipes.comenough to season 1 lb of meat(Printable Recipe) 1 Tbsp chili powder 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp crushed red pepper flakes 1/4 tsp dried oregano 1/2 tsp paprika 1 tsp ground cumin 1 tsp kosher salt 1 tsp black pepper Combine all ingredients together in a small bowl. Store in an airtight container. Mom's Quick Pasta Sauce Recipe. Chicken Curry in a Hurry Recipe. Ingredients 1 Tbsp corn, grapeseed, or olive oil1 medium onion, sliced1/3 cup golden raisins (optional)Salt and freshly ground pepper1 1/2 teaspoons yellow curry powder, or to taste4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*1 cup sour creamMinced fresh cilantro or parsley for garnish *Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds.

To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces. Method 1 Put the oil in a large skillet over medium high heat. 2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. 3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Garnish with cilantro or parsley and serve with rice. Serves 4. Quick Saucy Chicken Casserole recipe.