Tag Archives: mexican

Avocado “Cream” Sauce

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So this is more than just your average dipping sauce. Yes, I suggest that you accompany it with the empanadas, but how yum would these be with the crab cakes too? Anyway, you be the judge of how you want to use this lil nugget of culinary creativity and comment below! Oh and word is, you can sprinkle with a bit of chopped cilantro to look really authentic and fancy. What’s the saying : fake it till you make it?! haha enjoy.

  • 1 large ripe avocado
  • 1/2 cup reduced-fat Greek yogurt (less fat than sour cream and full of the flavor, genius I know!).
  • 1 jalapeno (finely chopped, remove seeds to lower the heat level).
  • Juice of 1 lime (try fresh, I abhor the bottled stuff. oh and don’t even think lemon will do what the lime does).
  • Kosher salt and freshly ground black pepper

Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor and add the yogurt, the jalapeno, lime juice and a big pinch of salt and pepper. (If you don’t have a jalapeno or the store is out of it just do a quick squirt of sriracha or your favorite hot sauce to replace the heat you would’ve gotten with the jalapeno). Blend until smooth. One good thing to note is this sauce stays well because the lime keeps the avocado color from turning. Although I doubt you will have leftovers because I may or may not have cut my tongue licking the inside of the blender that’s how freaking good this sauce is!

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Happy Eating, XO.

Empanadas

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Ok so I am in a Latin state of mind. Not to brag, but I am going to Panama in February. So I am totes all about exotic food right now in anticipation of my travels. I mean don’t be jealous, you can get a taste of those countries at home with this muy rica comida! (translates to “very tasty food”, you silly goose). Anyway, I digress. Host a tapas night, or serve as a game time snack, or even pack some for lunch one day with a side salad. This is one delish dish that is worth the extra time. Oh and for those of you that don’t know what an empanada is: its a meat-filled pie. Portable, popular street food and just plain old yummy!

 

1 box Pillsbury refrigerated pie crusts (any puff pastry or pie dough would work this isn’t a shameless Pillsbury plug, Pepperidge Farm can get a holla too. Anyway, I made these two ways once with pie crusts and once with crescent roll dough to see which I liked better. Listen don’t judge Philly had a snowstorm and I had cabin fever & decided to keep busy by finding you guys the yummiest way to make these. No clear winner though: the crescent dough is harder to work with, but more fluffy. The pie crust was easier and flakier. So you decide whatever you like best. Ya, I have double the empanadas. So in reality I AM THE WINNER) & 1 egg, beaten

Chicken and Cheese Filling-

  • 2 tbsp butter & 2-3 tbsp. flour (a roux)
  • 1 medium Spanish onion chopped small
  • ½ cup white wine (feel free to leave out if you don’t have any on hand).
  • 2 chicken** pieces, skin removed & shredded/chopped. (I used a store bought rotisserie & kept the remaining for a chicken salad, obvi)
  • 1 cup milk
  • 1/2 cup Mexican blend, shredded cheese (maybe even less)
  • Salt and pepper to taste (garlic powder also because I am a freak)

**(Another option is to brown some ground turkey or ground beef with some taco seasoning and use that in place of the chicken. Get creative folks! Use what you have lying around…don’t be running to the store more than once a week if you don’t have to).

Anyway, back to the cooking part: heat the butter/flour (roux) & add the onions saute over medium heat until translucent, around 4 minutes. Add the white wine and allow to evaporate until ½ of the liquid is left and to deglaze the pan. Add the chicken & the milk, a little at a time until well incorporated and the sauce is thick.  Mix constantly, lastly you can add in the salt and pepper to taste (I also added garlic powder).

Heat oven to 350 degrees. Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust. I don’t have a cutter so I used a martini glass, because I am hood like that. Spoon filling evenly onto half of each dough round. Sprinkle shredded cheese over the filling. A pinch of cheese people, don’t over stuff the empanada. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on foiled cookie sheet. Brush tops with egg. Bake 14-17 minutes or until golden brown. Let cool & serve immediately.
While the empanadas bake, you can whip up this easy, beyond delish dipping sauce. Any person can serve it with store bought salsa, a real foodie, makes even the accompaniments fresh! Check out the avocado cream recipe under Sauce Boss.
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Happy Eating, XO.

Enchilada Pasta

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Casseroles. Yes, a one pot meal is extremely convenient, but it should also be appetizing. So coming from someone who hates leftovers, its pretty shocking that I have taken this to lunch the next day every. single. time.

  • 1/4 cup light sour cream
  • 5 oz. cream cheese
  • 1 cup frozen corn
  • 1 medium size Spanish or yellow onion chopped (this was my addition, added a depth of flavor and crunch the dish needed, however if you don’t have any or don’t like, feel free to exclude).
  • 1 bag egg noodles
  • 1 can (10 oz.) enchilada sauce (red not the green)
  • 1 can (4-5oz) Rotel
  • 1 taco seasoning packet (you can thank me again for this shortcut since original recipe calls out cumin, cayenne pepper, etc. all the stuff included in the taco seasoning pouch itself)
  • 1 lb ground turkey (original calls for ground beef, but this is an easy way to cut fat & calories without sacrificing flavor)
  • 2 cups (1 will go in the casserole 1 is for the top) shredded Mexican cheese (kids, that means: Monterey jack, cheddar, or Pepper jack combinations. Kraft even has a light Mexican blend that’s yum!)

Cook the pasta per the instructions (I used fusilli because the twirl grasps the sauce really well, but penne rigate would do the same or the egg noodles suggested).
Meanwhile brown the ground turkey meat with a packet of taco seasoning and the chopped medium onion in a tablespoon olive oil.
Drain the pasta and let the meat cool, then mix with the frozen corn, a can of the Rotel tomatoes (the one with the green chilies, trust me it won’t be too spicy. promise.), sour cream, cream cheese, enchilada sauce, and half of shredded Mexican cheese. Top with the remaining cheese and bake at 350 degrees for 15 minutes or until cheese has melted (since all components are already cooked).

This is hearty, filling, and flavorful. You know that I’m not lying either, because Mexican is my least favorite cuisine and yet I adore this mexi-fusion casserole. Serves 4-6 people.

Happy Eating, XO.