March, 2016
Anita’s best Baked Chicken Empanadas
Dough Ingredients
3 cups all purpose flour
1/2 teaspoon sugar
2 teaspoon salt
10 Tablespoon cold vegetable shortening
1 cup water
1 tablespoon butter
2 egg yolks
Dough Preparation
1. Mix all ingredients until well combined. Roll out dough into a thin sheet.
2. Cut round disc shapes.
3. Place filling in the center of disc dough and fold to seal the edges by pressing with your fingers.
4. Brush top of empanadas with egg-washed (1 whole egg with 1 Tablespoon of water).
5. Bake empanadas at 375 grades Fahrenheit for about 20 to 25 minutes.
Chicken Filling
1 large onion, small diced
1/2 red pepper, small diced
1/2 cup of green stuffed olives, diced
1 Tablespoon Olive Oil
3 cups of cooked chicken
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 tomatoes, small diced
1 garlic clove, minced
Preparation
1. Sate onions, peppers and garlic at low-medium heat until softened.
2. Add diced or shredded chicken and stir together. Add salt, pepper, cumin and cayenne pepper.
3. Add tomatoes and let it simmer for about 12 to 15 minutes.
4. Add olives. Let it cool before you start filling your empanadas. Enjoy!
Anita’s Rustic Caesar Salad
“Enjoy a very traditional and delicious salad with a fresh homemade mayonnaise and crispy croutons”.
Ingredients
3 Tablespoons fresh lemon juice
1 egg fresh yolk
2 cloves garlic, minced
1 Tablespoon mustard
1/3 cup extra virgin olive oil
3 anchovy fillets, mashed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1 large Romaine lettuce head
Grated Pecorino Cheese
*Homemade Croutons
Preparation
1. In a large bowl, whisk together fresh A or AA egg yolk, lemon juice, minced garlic, Worcestershire sauce, mustard and anchovies.
2. Whisk in slowly olive oil till all ingredients are well combined.
3. Drizzle dressing over chopped lettuce or lettuce leaves as on my picture. Sprinkle with grated pecorino Romano cheese, crushed fresh ground pepper and croutons.
Homemade Croutons
1. Heat oven at 350 grades Fahrenheit.
2. Cut any left over bread or plain bagel in small cubes.
3. Place in a baking sheet and drizzle with olive oil.
4. Sprinkle with garlic powder and parmesan cheese. Bake for about 10 to 15 minutes until golden brown.
Anita’s Delicious Orzo Pasta with Zucchini and Mushrooms
“Super light and delicious as a main dish and also great as a side dish, with healthy grilled zucchini and mushrooms in a homemade Marinara Sauce.”
Ingredients for Zucchini Orzo
12 ounces uncooked orzo pasta
2 Tablespoon extra virgin olive oil
1 Vidalia onion, small diced
3 zucchinis, small diced
1 teaspoon dried basil
1 cup mushrooms, small diced
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
1. Bring water to boil over high heat. Stir in orzo pasta and cooked uncovered for about 10 to 12 minutes. Drain well.
2.Heat oven at 375 grade Fahrenheit and roast zucchini, onions, and mushrooms. Drizzle with olive oil . Sprinkle with salt, pepper and dried basil.
3. Roast until tender for about 30 to 35 minutes.
4. Remove from oven and set aside.
Ingredients for a simple Marinara Sauce
1 (14.5 ounce) can crushed tomatoes
2 Tablespoon tomato paste
1 teaspoon oregano
1 teaspoon dried basil
1/2 cup parsley, chopped
2 cloves garlic, minced
1/4 white wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoon extra virgin olive oil
1 teaspoon butter
Preparation
1. In a large skilled over medium heat, sauté garlic and parsley in olive oil and butter for about 2 minutes. Add crushed tomatoes, salt, pepper, oregano and tomato paste stirring occasionally.
2. When it starts to simmer, lower heat and add white wine.
3. Simmer for about 25 minutes until wine is evaporated.
4. Add Marinara Sauce over cooked Orzo Pasta and Roasted Vegetables and mix all ingredients together. Add fresh parsley on top. Enjoy warm or at room temperature.
