I am addicted to Empanadas. I had a friend that was able to make them sooo good. Lately I have been crazing them so I found this recipe to make myself. 


Score! They were awesome.

The only thing I would do differently would be to make less of the filling...I had about half of it left over after using ALL of the dough.
What you'll need [for the dough]

2 Sticks Unsalted Butter
1 (8-ounce) package of Cream Cheese
1/2 C Heavy Whipping Cream
3 1/4 C Flour
1 Tspn Salt

     *I cheated and used the salted butter we already had but left out the teaspoon of salt.
     **you also want to make sure your butter and cream cheese is at room temperature. 
What you'll need [for the filling]

1 Tblpn extra-virgin olive oil
1 C Onion, finely chopped
   *about 1 medium
1 C Green Bell Pepper, finely chopped
    *about 1 large
1 1/2 lbs Ground Beef 
1 1/2 Tspn Ground Cumin
    *I don't know if I'm allergic to this or just hate it
 but I don't use Cumin in anything. The recipe was still great!
1 C Pimento Green Olives, sliced
1 C Raisins
2 Tspns Honey
1 1/2 Tspn Salt
1/4 teaspoon freshly ground black pepper
Dashes of hot sauce, to taste
3 Large Eggs, separated

Limes for serving
Start by throwing your cream cheese, butter and cream in an electric mixer or a bowl for a electric hand mixer. 
Mix it up on a low setting so your cream doesn't fly out everywhere!
Then keep your mixer on a low setting while you slowly add your salt and flour. Mix that up really good.
Divide the dough into three chucks. One at a time lay of a floured surface and flatten into disks, don't completely roll out. Wrap the three disks separately in plastic wrap and throw in the fridge to cool for 30 minutes.

While that that is cooling you can get your filling ready...
I started by finely chopping my onion and bell pepper
Saute your onion and green peppers until soft.
Next throw in your hamburger and cook until browned. If there is any excess liquid scoop it out now.
Add you olives, raisins, honey, salt, pepper and hot sauce. Cook until flavors are blended together and liquid evaporated.
Cool your mixture in the fridge; about 15 minutes. Your dough probably also has about another 15 minutes or so, depending on how speedy you are. Pre-heat your oven to 375 oF

You can just hang out for a bit while your mixture and dough finishes settling.
When you about ready to pull out your mixture separate out your eggs. Keep your three eggs whites in one bowl and 2 egg yokes in another (Yes, only 2 of the eggs yokes is needed).
Mix your egg whites into your cooled mixture.
Bring out your dough when cooled and roll out on a floured surface. You want to roll it thin but not transparent. Cut it into circles with a bowl turned upside down (using rim). The recipe suggested a four inch diameter, mine was a bit bigger.
Put some filling on half of your circle. Fill it well but you want to make sure you can still close it. To close wet the rim of your circle on the side with your meat [above] with your finger and a bowl of water.  

Fold over your dough on to your filling creating a semi-circle.
Press the edges shut with a fork and cover with egg wash made from your 2 egg yokes and 2 tblpn of water. Continue until you have used all of your dough.
Bake your Empanadas for about 20 minutes, or until golden brown. You will probably have to do at least two batches. 

Don't they look b-e-a-utiful?!
Cut some lime wedges to go with and serve!
 
 
This is a recent try from pinterest. I got the original recipe here.

Jake loved it! He went back for seconds so I know he wasn't just being nice.
In his words, "It's like a better Mac & Cheese." 

So yummy, cheesy and easy!
What you'll need:

1 tbsp Olive Oil
1 lb Kalbalsa Sausage
1 1/2 C Onion, diced
2 Garlic Cloves, minced
2 C Chicken Broth
1 (10 oz) can Ro-Tel, Mild
1/2 cup Heavy Cream
8 oz Penne Pasta
1/2 tspn Salt & Pepper, each
1 C Monterey Jack Cheese, shredded
1/3 cup Scallions, sliced
Start by heating your oil olive in your pan; I couldn't help but smile and wave for the camera in the refection he he.
Once your oil is smoking throw in your sausage... 
...and your onions. Let them brown for about 4-5  minutes.
Toss in your garlic and let it meld with your onions and sausage for just a bit (recipe says 30 seconds).

Next add in the chicken broth, tomatoes, cream, pasta, salt & pepper. Stir to mix together.
Bring you pan to a boil, the reduce your heat to low and cover. Let everything simmer for about 15 minutes or until your pasta is done.

While your pan is simmering you can chop your scallions...[below]
Once your pasta is done add half of your cheese and stir. The remaining cheese throw on top as well as your scallions.
Throw your pan in the oven [as long as it is oven safe] and broil until cheese is melted and browned. This will probably take about 3 minutes...
Mmmm...yum!
 
 
I am so in love with this right now! I tried this Tomato Basil Chicken last night for the first time. 

I got the original recipe here.

Sooo good. I had it for left overs for lunch today. Just. as. good.

Try it. 

Seriously.
What you'll need:

2 Chicken breasts
2 Tbsp Olive oil
2 C fresh tomatoes, chopped
   *about 3 tomoatoes
2 tsp minced fresh garlic 
4 Tbsp cold butter
1/2 C fresh basil, chopped
Salt & Pepper, to taste
Pasta
   *I used Mostaccioli
Parmigiano reggiano cheese, for garnish (I didn't know where this was so I didn't use it; still good)

Start by defrosting your chicken and starting your water for your pasta.

While your chicken is defrosting you can also chop your tomatoes and basil.
You will also want to heat your oil, you need it hot! I put mine to medium heat.
The water for your noodles is hopefully boiling by this point. Go ahead and toss in your noodles to get them going.

Once you meat is thawed out beat it. 

Yes.

I did just say beat your meat. This is the time to let out some pent up frustration. Plus, its pretty fun, not going to lie. 

I used a rolling pin because I'm not fancy enough to have a mallet.
You don't want them to break apart just get them thinner so they are easier to cook.

Add some salt and pepper on you chicken and then toss them in the the pan. 

Watch out! You don't want to be splashed by hot oil. 

I used tongs to avoid getting hit.
Let your chicken cook for about 4-5 minutes on the first side...
Cook the other side for about 4-5 minutes as well...

Next you will want to add your tomatoes, again be careful of flying oils!
Next add your fresh basil. It smells so good!
Add your garlic...
And butter...
Then give your pan a good stir. 

You want all your yummy ingredients to meld together.
Let your sauce heat through and simmer for a minute. 

Your noodles should about ready; once the noodles are done to your liking drain them.

Serve your sauce over your noodles in individual bowls.