Recipe: Argentine Empanadas (Modified)

Argentine Empanadas (Original Source: HERE)

     Ingredients:

Crust:

• 1 2/3 cup all-purpose flour
  
• 1/8 teaspoon salt
  
• 4 ounces stick butter
  
• 1/3 cup milk
  

Filling:

• 1 pound ground beef
  
• 2 tablespoons Vegetable oil, olive preferred
  
• 1 large onion, finely chopped
  
• 1 clove garlic, finely chopped
  
• 1 red bell pepper, stem and seeds removed, finely chopped
  
• 2 jalapeno chiles, stems removed, seeds included, minced
  
• 1 medium potato, peeled, boiled, finely chopped
  
• 2 hard cooked eggs, finely chopped
  
• 10 green olives, finely chopped
  
• 2 tablespoons raisins
  
• 1 tablespoon ground paprika
  
• 1 tablespoon chopped fresh parsley
  
• Salt and freshly ground black pepper to taste
  

Glaze:

• 1 egg, beaten
  
• 1 tablespoon milk

     Directions:

To make the crust, sift the dry ingredients into a bowl. Work the butter into the flour using your fingers. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour. Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, garlic, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and mix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

This recipe for Argentine Empanadas serves/makes 10

Recipe: Balsamic Tomatoes

Balsamic Tomatoes (Original Source: ORIGINAL)

     Ingredients:

• 2 large tomatoes OR 7-8 small (such as cherry or vivaldi)
  
• 1/3 cup balsamic vinegar
  
• 1/4 cup brown sugar
  

     Directions:

Slice tomatoes into 1/4" slices (or, if using small tomatoes, halve them). Lay flat in an ungreased frying pan. Combine vinegar and sugar, and drizzle over tomatoes. Cook over medium heat until tomatoes are warmed through and drizzle is bubbling.

Recipe: Half-Assed Soup

Half-Assed Soup (Original Source: ORIGINAL)

     Ingredients:

• Diced vegetables (carrots, potatoes, celery, turnip, etc.)
  
• Diced chicken, uncooked
  
• Powdered chicken bouillon, to taste

     Directions:

Put chicken in pot, add water until all the chicken is freely floating. Bring to boil, cook for ten minutes. Add vegetables, cook until tender. Add bouillon to taste.

Recipe: Lemon Pepper Chicken

Lemon Pepper Chicken

Ingredients:
Chicken breast
Olive oil
Lemon juice
Black pepper
Cayenne pepper
White pepper (if available)


Heat about a tablespoon of olive oil in a frypan. Dice chicken, cook in oil until sealed (about three-to-five minutes). Add black, cayenne, and white pepper to taste (usually about half a teaspoon each). Cook another two or three minutes, then add half a cup lemon juice. Cook, stirring occasionally, until juice has boiled off.

Meanwhile, prepare pasta to al dente texture, or to taste. Drain. Toss in a tablespoon each olive oil and lemon juice. Serve chicken over pasta.