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I have a slight addiction with these empanadas. And by slight, I mean major. In addition to a flaky crust (who doesn’t love that?), they’ve got that sweet-and-salty thing going on.
Oh, yes. If ever you were to double a recipe, this is the one. Continue reading Butternut Squash and Chorizo Empanadas I’ve recently discovered that I don’t hate black beans. I know, I know — how am I just learning this? I’m not about to pop open a can and eat them straight out of the container, but I’m taking baby steps. I’m learning to add more than half a can when a recipe calls for the whole thing. And that mashing them up and adding lots of other tasty ingredients can yield a delicious patty that, while still mostly beans, can be adapted to any flavor profile I like. Now let’s be honest: nothing in the world can replace a juicy, medium-rare beef burger done right, but for those nights when I’m looking for something a little healthier.. a little meat-free.. I’d recommend these bad boys.
Continue reading Black Bean Patties with Corn Relish and Avocado Cream Sauce I’m a horrible person. I’m posting a recipe during Passover that, by all means, I shouldn’t be eating right now.
It’s not as bad as it looks, though. I made these last week, well before Passover began. Okay, actually it is as bad as it looks. I’ve already caved and eaten delicious bready things. We’ve been so busy recently that I haven’t had much time for anything other than packing, cleaning, and eating. And eating generally involves foods that we have on hand or whatever I’m craving at the moment. Most recently, it was doughnuts. But back to what’s important: knishes. A few weeks ago I came across this recipe on Smitten Kitchen. I love knish. Like really, really love them. Now these aren’t your average Joe, grab-and-go knishes that you’ll see at food carts on every corner in NYC. Those are flat, hard, fried, and generally lacking in most characteristics that make a knish so great. These are the real deal. Big, fluffy, round knish that are baked to a delicious golden brown and filled with nothing more than potatoes and caramelized (not sautéed) onions. They’re perfect. Continue reading Potato Knish Remember that time I made soft pretzels? They were good. They were really, really good.
Some of my friends had the genius idea to turn them into pretzel bites. And who doesn’t love finger food?! So when I came across this recipe - pizza pretzel bites – it would not be an exaggeration to say that I squealed a little with delight and quickly informed John that I had to make them. Like now. And by “now”, I meant the upcoming weekend. And I did.
And they were delicious! These definitely require a bit of prep, but it’s so worth it. Again, not exaggerating. Continue reading Pizza Pretzel Bites Are you ready for the simplest salsa recipe ever?
Not only does it call for canned tomatoes (don’t be a skeptic — this makes your life super easy!), but other than a little knife work, everything gets thrown into a food processor, pulsed a few times, and that’s it. That’s the whole recipe. Combine ingredients, pulse, chill for an hour, eat. I nailed this, guys.
The assignment was to eat more veggies, right? I wouldn’t go substituting these fritters for fresh greens every day of the week, but a little indulgence (read: oil) once in a while is never a bad thing! Also, they’re damn tasty. I know what you’re thinking. “Baked wings? Finally! Something healthy after all the holiday gorging from Thanksgiving! I should make these immediately!” Well, maybe…
These little guys look innocent enough. They smell like buffalo wings. They taste like buffalo wings. But much to my dismay, they contain calories… just like fried buffalo wings. Apparently we forgot that tiny little detail as we inhaled these bad boys. I will admit that we purchased a family pack of wings for two of us. I will not admit, however, that we finished said family pack. In one night. It is miraculous that I’m not 20 lbs heavier. But listen, just go ahead and make these. You’ll only regret it if you, like me, have a problem with portion control when confronted with ridiculously delicious foods. Do you ever have days where everything that can possibly go wrong does go wrong? I was having one of those days. In my kitchen. To start, the cippolini onions I purchased a few days before were either soft and squishy or had a nice layer of mold on them. (I began with 12 onions and, after weeding through them, was left with 2 1/2.) Furthermore, the puff pastry dough I placed in the fridge to defrost was still completely frozen when I opened it. And while I can’t remember what the third thing was, it really upset me. I almost gave up on making lunch. Hubby jokingly suggested I have a glass of wine (that’s never a joke!) and calm down. With wine in hand, I just threw a bunch of stuff together. You could say the inspiration for this was an hors d’oeuvre that was served at our wedding: raspberry and brie wrapped in phyllo dough. I’ve substituted apricot for raspberry, St. Andre cheese for brie, puff pastry for phyllo, and added some fresh thyme. Other than that, they’re basically one and the same.
Looking for other ways to use up leftover pesto? This is the perfect side dish. Looking for other ways to use up beautiful summer tomatoes before the season ends? This is the perfect side dish. Do you like Parmesan cheese? This is the perfect side dish. As we get further into August, the nights begin to cool off and the sun sets sooner. Fall is literally just around the corner. Before you know it, I’ll be posting recipes featuring winter squash and brussels sprouts. There’s no denying my happiness over the change of seasons, but I’ll admit I’m going to miss the summer’s produce terribly. Are you a fan of Greek salad? This guilt-free version is perfect for a light lunch, which is how I consumed it every day this past week. Perhaps this wouldn’t be ideal in the dead of winter, but for summer, it’s a home run.
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