Tag: Appetizer

Ground Beef Empanadas

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Empanadas are a great meal and can be made quickly or can be made from scratch. I’ve made empanadas a few times though I’m still not very good at making pretty ones. When I made this recipe, I made homemade pie crust to use as the dough. Though I know some people use pie crust, it was too buttery and a bit hard, so I recommend using biscuit dough instead. I’ve made them before with biscuit dough and I think it’s superior. For filling, it was very easy to make and full of flavor. Finally, I made 13 empanadas before running out of filling, so what I didn’t bake, you can place in the freezer for an hour before transferring to freezer bag. 2 empanadas is enough for an adult if you have sides with it. I served these with homemade mac and cheese and corn.

Ground Beef Empanadas Recipe CardDownload

What You Will Need

  • 1 Can of Biscuits
  • 1/2 lb. Ground beef
  • 1 cup Medium Diced Onion
  • 1/2 Tbsp Chili Powder
  • 1/2 Tbsp Ground Cumin
  • 2 tsp Ground Cayenne Pepper
  • 2 tsp Turmeric
  • 2 Clove Garlic, minced
  • 2 Tbsp Tomato paste
  • Large Frying pan and wooden spoon
  • Baking sheet

Directions

1. Heat your frying pan over medium heat. Add your ground beef, and cook until browned. Add your onion, garlic, spices, tomato paste, and 1/2 cup water. Cook until all liquid is gone, then remove from heat and let cool for 20 minutes.

2. Heat Oven to 400 F. Open your biscuits and separate. Cut your biscuits into thirds. Roll each into a ball, then roll out on a floured surface into a 3 inch circle. Fill the center with about 1 tbsp filling, fold over, then crimp edges closed using a fork. Place on a baking sheet and bake for 30 minutes, turning the sheet half way through.

3. Remove from oven and let cool for 5 minutes before serving.

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Pork Dumplings

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These dumplings are far from beautiful. Like pies and my prior attempts at pierogies, I am still bad a sealing foods. Don’t let these dumpling’s appearance fool you though, because these dumplings were very tasty! This recipe takes a while to make, so give yourself an hour of just prep time if you plan on making your own wrappers. You could also just by store wrappers and that will help a ton. Learn from my mistakes by taking the advice next. First, make sure your dough isn’t too sticky for your wrappers. If the dough tries to stick to your hand, add more flour. Finally, these will stick to the pan once all the liquid is out, so use a stiff spatula and scrape the bottom of the pan to get that nice crisp bottom. You could also steam them, but I don’t have a decent steamer basket, so this faux steaming will work for me. These dumplings are savory and have so much flavor. The soy dipping also helps even out the flavor and is necessary for this recipe. This recipe makes 20 dumplings or 3 adult servings.

Pork Dumplings Recipe CardDownload

What You Will Need

Wrappers

  • 1 1/2 Cups Flour
  • 1/2 Cup Warm Water
  • Rolling pin
  • Cling wrap

Filling

  • 1/2 lb Pork, ground
  • 1/2 Medium Onion, finely diced
  • 2 Garlic cloves, minced
  • Ginger paste
  • Sesame Oil
  • Mixing Bowl
  • Frying pan and Lid
  • Stiff Spatula
  • Soy sauce, for serving

Directions

Making Wrappers

1. Mix together in a bowl flour and water until the dough comes together. Knead until dough is smooth and elastic. Dough should not be sticky. Once dough is formed, wrap in cling wrap for 30 minutes to rest.

2. Once rested, turn out onto floured work surface. Divide into 20 balls and cover with cling wrap when not working with them. Roll out each ball into a 3 inch circle. Set aside on floured surface.

Making Pork Dumplings

  1. Mix together in a mixing bowl, pork, garlic, onion, ginger, and sesame oil.

2. In the center of your wrappers, add 1 Tbsp pork mixture. Fold in half and seal edges. Begin heating your frying pan over medium heat.

3. Once hot, add enough dumplings to fit in pan without touching. Add 1/3 cup water, and cover for 5 minutes and cook undisturbed. Remove the lid and cook until all the water disappears and the bottom of the pan begins to turn a dark brown. Remove from heat. Using spatula, free your dumplings from the pan, plate and serve.

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New England Clam Chowder

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With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

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Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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Tuna Croquettes

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Tuna Croquettes is an easy and flavorful dish. Simply mix the ingredients together, coat in crumb, and fry. The tuna flavor is very prominent, and and the onion compliments it. Because it is fried, too little seasoning will be covered by the frying process, so add a bit more spice than you think you’ll need. These would also be delicious on a sandwich with lettuce and mayo, or you can have them plain with tartar or even just ketchup. For this recipe I made eight croquettes, but you could also make six larger croquettes. We had two croquettes as one serving.

Tuna Croquettes Recipe CardsDownload

What You Will Need

  • 2 Slices of bread, cut into small cubes
  • 1 Cup Italian bread crumbs
  • 2 Eggs
  • 1/4 Cup Diced Onion
  • 2 Cans of Tuna in water, strained
  • 1 Cup oil
  • Large Frying Pan/Dutch Oven
  • Spatula

Directions

  1. In a side bowl, mix together cubed bread, egg, onion, and tuna. Pour the bread crumbs onto a plate. Place your Large Frying Pan/Dutch Oven over medium low heat. Add your oil and heat until oil is hot but not rippling.
  2. Split the tuna mixture into 8 parts. Form each into a patty. Coat each patty with crumbs on both sides. Place the patties into the oil and cook on each side for 2-3 minutes. Cook the patties in 2 batches.
  3. Place patties on a paper towel lined plate before serving to collect excess grease before serving.
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