Moe's Empanadas Mendocinas

This recipe has been a major work in progress for several years now.  While in Argentina, I had many opportunities to sample empanadas but I never got a recipe of any sort from anyone (a major fail on my part).  Once I returned back home I began to miss them and have worked hard to try and replicate what I ate on my mission in Mendoza.  While I am still perfecting them, I feel they are now good enough to share.

This filling recipe is large...I used half of it and made 3 dozen empanadas.  I froze the rest for another day.

Filling:
2 lbs ground beef
4 medium onions, chopped
1/2 cup butter*
3 1/2 Tbsp Paprika
2 1/2 Tbsp Chili Powder
2 Tbsp Oregano
1 Tbsp Cumin
Sugar to taste (about 1 Tbsp)
salt and pepper to taste (1 tsp salt, 1/4 tsp pepper)

Heat butter in large pan and saute onions until they are translucent (about 8 minutes).  Add meat and cook till done.  While cooking add spices.

Two important parts to making meat:
1. Don't dry it out (don't cook all the butter out of the mix), *if you don't want to use so much butter or if you do cook it out and it looks dry, add 1/2 cup of a chicken,beef, or vegetable broth and let it reduce a bit so it cooks and reduces a bit into the meat.
2. Refrigerate!  Don't use hot filling.  Let it cool for a while so the filling doesn't make the dough soggy when you put them together.

Dough:
(two batches of this dough made 3 dozen empanadas)
Mix:
2 1/4 cup flour
1 tsp salt
Add:
1 cube (1/2 cup) cold butter, cut in small cubes

Crumble the butter into the flour mix till all butter is smoothed out and mixed in (consistency of cornmeal)

In a separate bowl, whisk 1 egg and add 1/3 cup milk and 1 Tbsp white vinegar.

Make a well in the flour/butter  and pour in liquid.  Work into dough, Take ball of dough, flatten into a disc and wrap in seran wrap and let rest in fridge until ready to use.

Preparation:
 Boil 6 eggs (for 3 dozen)
1 can green olives
1 egg, beaten

Divide dough into two parts to make it easier to roll out.  On floured surface,  roll out and cut out desired size circles (tapas).

Place meat in the center with a piece of boiled egg and a few green olive slices. (Don't over fill)

Rub a bit of water on the edge before sealing up and press with a fork. (In Argentina they  do a very pretty twist around the edge...but I stink at it...so a fork pressed along the edge will do...sigh)

Whisk an egg.  Use a brush to coat each empanada with egg before sticking in oven at 400 degrees for about 20 minutes.

 Enjoy!

 

Baked Ravioli

 I love this recipe and it is so easy and fast! I use it all the time and my family loves it. When my sister in law Vanessa was visiting us, I made this for her and she loved it. I have been meaning to get her the recipe, so this post is for you Ness. I used to be a huge believer in the fresh raviolis that you find in the refrigerated section at the grocery store, but this recipe calls for frozen and I have been won over. They are bigger, you get more for your dollar, and they are tastier in my opinion. So here is the link to the original RECIPE. The blog is called The Country Cook and I love this recipe of hers. I have changed it up just a bit though.

Baked Ravioli-

1 tsp of EVOO
1 medium sized diced onion
1 TBS minced garlic
1 lb. ground hamburger (I usually only use 1/2 a pound to stretch a dollar. I have also used ground pork.)
1 TBS of Italian seasoning
1 tsp garlic salt
1 (26 oz)jar of your favorite marinara sauce
1  (25 oz)pkg of frozen cheese ravioli
*1-2 cups shredded mozzarella cheese

Preheat oven to 425

Cook onions and garlic until translucent in EVOO. Add your hamburger. Crumble and cook, While the meat is cooking, sprinkle the garlic salt and Italian seasoning over the hamburger and cook until brown. Add your marinara sauce. Grab your baking dish and spoon about 3/4 cup meat sauce on the bottom of the pan. Place a layer of frozen ravioli on top of that. Spoon another 3/4 cups of sauce over that layer. Place the rest of the ravioli on top of that and then pour the remaining sauce on top.You are going for a lasagna type technique.   Sprinkle your cheese on top and cover with aluminum foil. Bake in oven for 30 minutes. Take the foil off and turn your broil on for 2 minutes to make your cheese all yummy and bubbly brown. Let is sit for 10 minutes or if your family is starving just dig in.

*Because cheese is expensive, I just use a little on top. You can layer the cheese in the dish with the sauce, but I usually opt out and just put it on the top. I don't think it makes that big of a difference because you are using cheese ravioli.

French Dip Loaf

I love that food is associated with our memories. Often while I'm cooking a meal, I usually have moments in my life jump into my mind. The French dip sandwich is very special to me for this reason. One of my most memorable memories was when I had my first baby. You know how your not allowed to eat anything and then you are basically starved to death after pushing a baby out for over 2 hours? Well after I had Damien, I was starving!! My first meal was the French Dip and it tasted like gold. It was so yummy and after having it in the hospital after Damien's delivery, I started making French dips for my family.

On Saturday, Andrew was making sandwiches for lunch and noticed that the roast beef was almost expired. He then suggested that we make French Dip sandwiches for our Sunday dinner. I thought it was a brilliant plan. Sunday morning rolled around and I soon realized that I didn't have any hoagie buns for the sandwiches. So I started thinking of what I would need to make my own hoagies, and I came up with the loaf instead and I am so glad I did! This loaf is so simple and it's way fun to eat. So here is what you need.

1 Recipe of Our Best Bites Bread Sticks

1 1/2 cups warm water
1 TBS sugar
1 TBS yeast
1/2 tsp salt
3-4 1/2 cups flour

In a large bowl or mixer, combine water, sugar, and yeast. Let sit until bubbly and then add salt and flour. With flour, slowly add until the bread pulls away from the sides of the bowl and it barely sticks to your fingers. Spray non stick spray in a large bowl and cover with saran warp, set aside, and let double in size.

Then you will need

1-2 tsp butter
1 medium onion
2-3 garlic cloves, minced
1 lb. deli cut roast beef
3-4 slices of Swiss cheese
1 tsp garlic salt
1 packet of Au Jus mix

In a skillet, melt butter. Slice onion in half and then into strips. Add  onions to butter with garlic and saute until onions are caramelized.

Cut roast beef into strips and then add to the skillet and cook together for 5 minutes.

When dough is done rising, spray counter with non stick spray and roll the dough out on the counter into a rectangle. Put the roast beef and onions in the middle of dough, leaving dough around the edges. Lay your slices of Swiss cheese on top of meat and onions.

Slice 1 inch strips into the dough, all around the dough except for the ends. and then fold over the ends first and then alternate the middle strips until the all the dough is folded over.

Place loaf onto a cookie sheet, lined with tinfoil(easy cleanup) and then brush with butter and sprinkle with garlic salt. Bake in oven at 350 for 20 minutes. I usually turn the broil on the last 2 minutes to brown the top of the loaf. While the loaf is baking, make your Aujus mix. If you have never seen these at your store, look in the gravy/mix section. I have noticed that some wal-marts don't carry them. When the loaf is done, remove from oven and let cool 5-10 minutes. Slice into desired size and serve with your Aujus dip.

Enjoy!

Meatballs Round 2

Moe introduced me to my all time favorite meatball meal. Waikiki meatballs was love at first bite. I admit I have gone way overboard with meatballs in general but to my defense, they are just so yummy. When we first started this blog I wrote a post about meatballs and well since then, I have got meatball making down to a science. So all though I love Moe's meatball recipe, I have changed it up to make my meatball making process faster, more economical, and well maybe just a tad tastier. So here I go, yet again, on a meatball loving post.

(I only have my phone camera to work with, so your going to get some winner pictures from us)

Meatball Recipe

1 lb. Hamburger (I prefer 90% / 10% lean)

1 lb. Ground Pork(I love the flavor this meat adds and a huge plus is that right now ground pork is less money than beef in Texas)

1 tsp. Salt

1 tsp. Pepper

1 TBS. Minced Garlic

2/3 Cup Plain Bread Crumbs (so much easier than trying to crush saltines)

1 Egg

¼ Cup Milk

(If the mixture is too sticky, add some more bread crumbs to get a good mix--not too sticky and not too dry. The meatballs should be easy to roll but you want them to be moist.)

Mix all above ingredients together with hand and then roll into desired meatball size.This is where I have changed up the old recipe. I used to cook the meatballs first in oil and then finish baking them. I have stopped doing that all together and the meatballs go straight into the oven. Place on tinfoil lined cookie sheet and bake at 350 for 10-15 minutes and then turn the broiler on for 5 minutes to make the tops a bit crispy (watch carefully). This recipe makes between 30-40 meatballs, depending on their size. I have started to make my meatballs a lot smaller than I used to. It takes about 10-15 more minutes to hand roll them at a smaller size but I think it’s well worth it. My 3 year old eats them easier if they are small, the recipe makes more meatballs, and I think they might pack a little bit more flavor when they are small. I usually double or even triple the recipe and I usually get around 100 meatballs.

8 Meatball Uses- That’s 8 Meals!!!!

Waikiki Meatballs (Courtesy of Moe's family-in-law)

20-30 Meatballs (Recipe Above)

Waikiki Sauce-

2TBS Cornstarch

1 Can Pineapple tidbits

1TBS Soy Sauce

1/2 Cup Packed Brown Sugar

1/2 Cup Apple Cider Vinegar

1/3 Cup Diced Green Pepper

Combine pineapple juice, brown sugar, apple cider vinegar, and soy sauce. Reserve 1 TBS and mix with cornstarch. Bring to boil above ingredients, and then add corn starch liquid. It will thicken up and then you add your pineapple and green peppers. Poor it over your meatballs and let it soak all of that sweet yummy goodness into the meat. If meatballs are frozen, put in baking dish and pour sauce over the meatballs, cover with tinfoil, and bake at 350 15-20 minutes or until heated through.  Serve over white or brown rice.

Spaghetti and Meatballs/Meatball Marinara Subs

20-30 Meatballs

Simple Marinara Sauce-

In a medium saucepan heat 3 tablespoons extra virgin olive oil over medium high heat. Add 2 minced garlic cloves, cook until fragrant. About 1 minute. Add 1/4 tsp red pepper flakes and 1 can whole or diced peeled tomatoes, breaking them as you go. Season with salt and pepper. Bring to boil, and then reduce to rapid simmer. Cook stirring often until sauce thickens, about 15 minutes. Stir in 1 tsp minced oregano leaves. Makes 2 1/2 cups. I have also added fresh basil leaves.

(In a pinch, which is like almost always, I use a jar of my favorite store bought sauce. I really like to use Classico- Spicy Tomato Basil.)

For Spaghetti and Meatballs Serve over Spaghetti Noodles.

For Meatball Marinara Subs, serve in subs with olives, tomatoes, your favorite cheese and toast in oven.

Meatball Casserole

12-16 Meatballs

1 Can Cream of Mushroom

1 Can Cream of Chicken

½ cup Sour Cream of Plain Greek Yogurt

1 Box Stove Top (chicken flavor)

1/2 cup cheddar/mozzarella cheese

Put meatballs in casserole dish. Cook stove top and sprinkle half of stuffing on meatballs. Combine your cream of mushroom, cream of chicken, and sour cream. Pour over your meatballs and stuffing. Sprinkle on the rest of the cooked stuffing and cheese. Bake at 350 for 20 minutes. Serves 2-3 people (if you like meatballs as much as we do) Great comfort food!!

Meatball Bubble Bread

18-24 Mini Meatballs

(With mini meatballs you just roll your meatballs into smaller balls and cook at a shorter time)

Bread Recipe- (Courtesy of Our Best Bites)

1 ½ cups warm water

1 TBS Sugar

1 TBS Yeast

½ tsp salt

3-4 cups flour

Combine warm water, sugar, and yeast and let bubble. Then add salt and flour and mix until dough is slightly sticky. Spray a bowl with non stick spray and then spray hands and remove dough from mixing bowl. Put dough in sprayed bowl and cover with plastic wrap. Let sit and rise until doubled. Once doubled, remove dough from bowl and place on non stick sprayed surface. Divide into 18-24 pieces and wrap mini meatballs in dough. Place seam down in pie pan, Butter the tops of the dough balls and sprinkle with garlic salt and parsley. Let sit for 10 minutes and then bake at 400 18-20 minutes or until tops are lightly browned. Dip bubble bread in marinara sauce.

Sweet and Sour Appetizer Meatballs (Courtesy of Our Best Bites)

50-70 Frozen Meatballs

1 (12-ounce) jar chili sauce

1(16-ounce) jar grape jelly

Combine jelly and chili sauce in slow cooker and stir until smooth. Heat the mixture if needed to combine. Add meatballs and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Italian Meatball Soup (Courtesy of Our Best Bites)

30- 40 mini meatballs

1-2 TBS olive oil

1 onion chopped

4-5 cloves of garlic, minced

5 (14 ounce) cans of chicken broth

1 cup water

1 (28-ounce) can crushed tomatoes

1 TBS Italian seasoning

2 carrots, peeled and diced

1 cup small pasta uncooked

2 cups fresh spinach, thinly sliced

Heat 1-2 TBS of olive oil in a large stockpot. Sauté the onions and garlic until translucent. Add broth, water, tomatoes, and Italian seasoning. Heat to boiling. Add the meatballs, carrots, past, and spinach. Reduce heat to a simmer and cook for 10 minutes or until carrots are tender and pasta is al dente.

Swedish Meatballs

I am still searching for a WOW recipe for Swedish Meatballs. Hopefully I will find one soon.

My Mother's Swedish Cabbage Rolls

12 lg. cabbage leaves
1 beaten egg
¼ cup milk
¼ cup finely chopped onion
1 tsp salt
¼ tsp pepper
1 lb lean ground beef
1 cup cooked rice
1 8oz tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce


Immerse cabbage leaves in kettle of boiling water for about 3 minutes or until limp, drain.  Combine egg, milk, onion, salt, pepper, beef, cooked rice.  Place about ¼ cup of meat mixture in center of each leaf; fold in sides and roll ends over meat.  Place in slow cooking pot (crock pot).  Combine tomato sauce, brown sugar, lemon juice & Worcestershire sauce.  Pour over cabbage rolls.  Cover and cook on low 7 to 9 hours.  Makes 6 servings

Meatballs & Rice

Another yummy dish from my mom...

Make meatballs using:
2 lbs. hamburger
1 onion
1 pkg Saltin Crackers crumbled
3 Eggs
¾ cup Evaporated Milk
Salt & pepper to taste

Shape into golf size balls and cook in casserole dish at 350 degrees till cooked through.  Transfer to separate casserole dish or drain off grease.

MIX:
2 cans Cream of Chicken soup
½ container sour cream

Pour over meatballs and cook until heated through and bubbly.  Serve over rice.  Yum!

Tamale Pie

This is the ultimate comfort food, made by none other than my mom!  Love it!

BROWN in skillet:
 1 lb. Hamburger
1 medium onion
(drain off grease if needed)
ADD to pan:
1 can corn (with juice)
1 can petite diced tomatoes
2- 8oz can tomato sauce
1 can olives chopped
SEASON with:
4-6 Tbsp. Chili Powder (or to taste)
Salt & pepper to taste

Pour mixture in casserole dish.  Mix two boxes of Corn Bread as directed and pour over top.  Bake at 350 degrees until corn bread is done.  Serve with sour cream and cheese on top. 

Variation: may add a can of kidney beans.

Meatball Stuffing Caserole

Meatball Casserole-

My best friends mom made this when we were growing up. She said it was one of my moms recipes out of the ward cook book. I don't remember my mom ever making it but I remember that I LOVED it. A big thanks to Carol Rawlins for looking this up for me :)

12-16 Meatballs

1 Can Cream of Mushroom

1 Can Cream of Chicken

1 Box Stove Top (chicken flavor)

1/2 cup mixed cheese

Put meatballs in casserole dish, cook up stove top them sprinkle over meatballs. Combine your cream of mushroom and cream of chicken soups(add a little milk). Pour over your meatballs and stuffing and then sprinkle with your favorite cheese. Bake at 350 for 20 minutes. Serves 2-3 people (if you like meatballs as much as we do) Great comfort food!!

Next time I might add some sour cream!

Meatball Marinara Subs

McKenzie's Meatballs

1 1/2 Pounds Ground Beef

1/3 Cup Minced Onion (I use dehydrated onion. It is already minced up and all you have to do is add a little water and put in

the microwave for 30 seconds! Saves ALOT of time!)

1 tsp Salt and 1 tsp pepper

1/2 tsp Minced Garlic

2/3 Cup Saltine Cracker Crumbs

1 Egg

1/4 Cup Milk (I like to use Whole or Half and Half)

Cook in 1/4 Cup(or more) Melted Shortening on Medium, Brown outside's of Meatballs, then place on cookie sheet and let finish cooking at 300F

My favorite sauces- Hunt's Pasta sauce (yes from the can) I love the taste of their sauces and they have so many different ones and you can always spice them up with your own spices. Plus they are usually on sale!

If I am in a cooking mood I just got this recipe from my good friend Sonja Schatt and I LOVE IT. She served her mission in Italy and she says this is pretty authentic.

Simple Tomato Sauce

In a medium saucepan heat 3 tablespoons extra virgin olive oil over medium high heat. Add 2 minced garlic cloves, cook until fragrant. About 1 minute. Add 1/4 tsp red pepper flakes and 1 can whole or diced peeled tomatoes, breaking them as you go. Season with salt and pepper. Bring to boil, then reduce to rapid simmer. Cook stirring often until sauce thickens, about 15 minutes. Stir in 1 tsp minced oregano leaves. Makes 2 1/2 cups. (I also like to add basil from the tube- best invention EVER!! Found at wal-mart by produce)

Combine meatballs with your favorite marinara sauce and

serve in toasted subs. Cover with your favorite cheese (I like swiss) and add olives, fresh basil leaves, parmesan cheese, peppers, whatever you like :)

So easy and so yummy

Cider Beef Stew Taste of Home

3 TBS flour

1 tsp salt

1/2 tsp pepper

1 pound beef stew meat, cut into 1 inch pieces

2 TBS vegetable oil

1 cup apple cider

1/2 cup water

1 TBS vinegar

1/2 tsp dried thyme

2 large carrots, cut into 1 inch pieces

1 celery rib, cut into 1 inch pieces

1 large potato, pealed and cubed

1 medium onion sliced.

In a bowl combine flour, S&P, and beef and toss to coat. In pan brown meat in oil. Add cider, water, vinegar, and thyme and bring to boil. Reduce heat, cover and simmer for 1 hour and 45 minutes. Add vegetables and cover and simmer until soft (45 minutes) 4 servings

The apple cider really adds to the flavor!

Sloppy Joe's

Sloppy Joe's

This is my mom's way of making Sloppy Joe's and they are extra sloppy. I just throw the amounts in again so measure to taste :)

1 Pound Lean Ground Hamburger

1 Can tomato sauce

1/2 cup Ketchup

1/4-1/2 cup brown sugar

2-3 TBS of Worcestershire sauce

I brown the hamburger, Drain it and then add a can of tomato sauce, If it is runny I skip the ketchup, if it is too thick I add more ketchup. Just eye ball it. Then I add the brown sugar and Worcestershire sauce to taste. I like mine a little sweet so I add more brown sugar :) Serve on top of sesame buns and put potato chips in your sandwich if you like a little crunch. If it doesn't turn out I am sorry. This is the first time I have thought to write it down. Maybe one of these days I will actually measure.

Argentine Locro (A Soup with Everything in it)

This is a special occasion meal, they make this to celebrate their May Revolution Day in Argentina (25 de Mayo)  it is super filling and loaded with calories.  My kids liked it.  The Quiquirrimichi sauce adds great flavor and kick, and they put a white cheese over top. 



Saute the below ingredients until onions are translucent and meat is cooked
11 oz Italian sausage or chorizo (cut into ~1 in pieces)
11 oz stew meat--beef
11 oz smoked bacon (cut into tiny pieces)
1 white onion diced
2 cloves garlic (diced)

ADD to meat:

2 cups white corn (I used frozen, but fresh is best)
1 tsp cumin
1 tsp paprika
2 bay leaves
1/2 tsp black ground pepper
dash of salt

stir over medium heat for 5-10 minutes then pour into a crock pot with:

2 cups boiling water and 1 cube vegetable bullion
1 large can hominy (with juice)
1 cup cubed butternut squash
1 cup cubed sweet potato
1 cup cubed baking potato
2 Roma tomatoes in wedges
2 cans Navy Beans

Let cook in crock pot for 3-5 hours on high, during the last hour mash the soup to desired thickness.

Serve with cheese (I used mozzarella) and quiquirimichi sauce (put on a little or a lot depending on how much heat you want)

QUIQUIRIMICHI SAUCE:

Saute:
3T olive oil
1 red bell peppers (finely diced)
1 medium white onion (finely diced)
1 tsp paprika
1/2 tsp red chili flakes (or to taste)
a pinch of chili powder
salt and pepper to taste

Meatballs

This is McKenzie's Recipe. I LOVE meatballs! You can use them for so many different dishes. So I thought if I was going to go through the hassle of mixing them up and cooking them, why not make a surplus of them? So here is the recipe I used

McKenzie's Meatballs

1 1/2 Pounds Ground Beef

1/3 Cup Minced Onion (I use dehydrated onion. It is already minced up and all you have to do is add a little water and put in the microwave for 30 seconds! Saves ALOT of time!)

1 tsp Salt

1/2 tsp Minced Garlic

2/3 Cup Saltine Cracker Crumbs

1 Egg

1/4 Cup Milk (I like to use Whole or Half and Half)

Cook in 1/2 Cup Melted Shortening on Medium, Brown outside's of Meatballs, then place on cookie sheet and let finish cooking at 300F

So I did all of that but I multiplied it by 4 :) I got over 120 Meatballs. That night I made yummy Spaghetti and Meatballs. Next time I use them I will make Waikiki Meatballs and/or Meatball Stuffing Casserole. I put my extra Meatballs into a Gallon Freezer bag precooked so that I can just throw them into my next Meal. Here is McKenzie's Waikiki Sauce Recipe

Waikiki Sauce

2TBS Cornstarch

1 Can Pineapple tidbits

1TBS Soy Sauce

1/2 Cup Packed Brown Sugar

1/2 Cup Apple Cider Vinegar

1/3 Cup Diced Green Pepper

Combine a little Pineapple Juice with Corn starch to make thick runny paste-liquid. Set aside.

Combine Pineapple juice, Brown Sugar, Apple Cider Vinegar, and Soy Sauce. Bring to Boil then add corn starch liquid. It will thicken up and then you poor it over your meatballs and let it soak all of that sweet yummy goodness into the meat. Then you serve over rice.

This is SO yummy. In fact my mouth is watering just thinking about it. Thanks Kenzie for giving me such a yummy meal to serve to my family.