1 Make the empanada dough: Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add in the flour, mixing until incorporated.Form two balls (it will be easier to work with 2 separate pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and refrigerate for at least an hour.
Category Unusual recipes
Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.Photography Credit:Elise BauerChicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as “hunter style” as the word cacciatore means “hunter” in Italian.
1 Heat the chicken stock to a gentle simmer in a medium pot.2 Brown the chicken: In a large 8-quart or larger thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
Here& 39;s a from-scratch Chicken Pot Pie adapted from Marshall Field& 39;s classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.Photography Credit:Elise BauerClassic Chicken Pot PieIf you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it!
Ever had Funeral Potatoes before? This is a cheesy, creamy, spoonable potato casserole — an ideal side dish for a potluck supper or other large gathering.Funeral potatoes are usually made with sour cream, condensed cream of chicken soup from a can, frozen shredded potatoes, and a cornflake or bread crumb topping.
Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.Photography Credit:Elise BauerWe were, until recently, a family of non-grillers.While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven.
Mixed roasted nuts with a chipotle lime and brown sugar glaze.Photography Credit:Elise BauerWe were eating some store-bought chili-lime nuts the other day and it occurred to us that it should be easy enough to make them at home. But how to get the spices to adhere to the nuts?Egg whites. Nature’s food glue.
No Bake Chocolate Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!Photography Credit:Cindy RaheChocolate Peanut Butter No Bake Cookies – Best ComboNo Bake Cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extracurriculars and dinner.
Looking for the perfect Halloween breakfast this year? These chocolate pumpkin pancakes made with real chocolate milk, warm spices, and pumpkin are a showstopper with both kids and adults alike!This post was written in partnership with America’s milk brands and farm families.If you’ve never experienced the flavor combo of chocolate and pumpkin, stop what you are doing and make these pancakes!
IngredientsFor the cookie crust:30 original-size vanilla wafer cookies2 tablespoons granulated sugar1/4 teaspoon kosher salt3 tablespoons (43 g) unsalted butter, melted2 tablespoons (10 g) mini chocolate chipsFor the cheesecake filling:16 ounces softened cream cheese3 large eggs1/2 cup (3 1/2 ounces) granulated sugar1 teaspoon vanilla extract1/4 cup (2 ounces) sour cream1/2 cup (3 ounces) mini chocolate chipsFood processorMethod1 Preheat oven: Heat oven to 350°F.
Rugelach is a classic Jewish pastry that& 39;s not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!Photography Credit:Sally VargasWhen I lived in Indiana and traveled to the East Coast during the holidays, I was required to fulfill a rugelach mission for my Indiana friends who were transplanted New Yorkers.
These Chocolate Chip Peanut Butter Energy Balls make a great after-school (or after-work!) snack. You can whip them up in a jiffy and they& 39;ll be gone just as quickly. They also freeze beautifully!Photography Credit:Leela Cyd RossOn any given day I have a pack of wild children roaming the halls of my home.
These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate. These absolutely gorgeous Chocolate Cranberry Zucchini Muffins are from a new cookbook that I’m really enjoying right now.
The first time I ate a breakfast taco, it was one of those “Why didn’t I think of this before?” moments. It’s everything you want to eat for breakfast, all packaged nice and tidy in a tortilla that you can eat with your hands.I make mine with Mexican chorizo, scrambled eggs, avocado, and cheese.Mexican vs.
Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.Photography Credit:Elise BauerI made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris.One of them was chocolate and lime and as I saw it I thought, “Well that seems intriguing!
Tasty no-bake chocolate peanut butter bars, including kosher substitutions for PassoverPhotography Credit:Elise BauerFeatured in 15 Homemade Sweet Treats for your Easter BasketPlease welcome guest author, my good friend and neighbor, master baker, and fellow food blogger Evie Lieb, who shares a recipe for a favorite treat—no-bake chocolate peanut butter bars—with easy substitutions to make them kosher for Passover!
I was asked once what my last meal would be. I simply said, “Chocolate cake. The whole cake.” I meant every word of it.I love the delicate, dark crumb and robust flavor of a chocolate cake. Everything about it feels luxurious and decadent to me. Serve it alongside a steaming cup of coffee or tall glass of milk, and I’m in heaven.
Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.Photography Credit:Elise BauerHave you ever made a clafoutis? My friend Garrett McCord taught me how to make this classic French treat years ago. It’s one of the easiest desserts you can make, especially if you find yourself with extra cherries or berries on hand.
Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!Photography Credit:Elise BauerIsn’t it great that some of our most colorful fruits and vegetables come into season during the dreariest days of winter? Now is the time for citrus—oranges, lemons, limes.
It& 39;s all about the citrus brine with these pork chops! Brining helps them stay tender and moist through the high heat of grilling, and the citrus adds a magical zing to the flavor!Photography Credit:Nick EvansBoneless pork chops seem to be a popular grilling option during summer because they are always available and are easy to season and toss on a hot fire.
Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized.Photography Credit:Elise BauerOne of my favorite sides to any holiday meal is roasted root vegetables. Parsnips, carrots, rutabagas, beets, sweet potatoes—they’re all so good!