Tuesday, December 14, 2010

"Yummy, yummy, yummy, I've got love in my tummy."

So. I made the most amazing appetizer today for my Spanish final.

[Thank you, Sandra Lee. You are my hero.]

Now all I need is a cocktail and a table scape.

[Anyone? Anyone? Food Network, people.]

I made empanadas tonight.

Keep in mind that I'm not a cook. Like, at all. In fact, mom has decided that I watch the Food Network so often because I like to live vicariously through them while I lounge on the couch eating Cheetos.


Now, when I tell you what is in them, don't jump to conclusions. It really doesn't sound like too great of a combination. But I'm a green bean casserole addict, so, naturally, I had to try it at least once.

[Well, you know. Only cause I had to.]

We're on a food unit in Spanish, so our final is to present a recipe that we like, en espanol, and then pass around the food and let everyone try it.

[It's tomorrow morning...Wish me luck.]

Everyone in there has exempted it but me and six other people, so we're having ourselves a regular little fiesta.

These are really good to make after Christmas or Thanksgiving when you have leftover green bean casserole [I make mine without the soy sauce and pepper, but whatever floats your boat.] and mashed potatoes. Or, you can just go ahead and make them first, like I did tonight. Super super easy. It took me about 20 mins to do both of them beforehand.

Yum yum yum. My favorite thing ever. And NO. That was not all me. My sister ate some too. :)
The added bonus is that you can be a fatty like me and stand at the kitchen counter eating the casserole straight out of the pan.
This is the way to do things. Don't be a square.

But anyway, Here's my Sandra Lee's empanada recipe. (And I'll even put it in English, unlike my copy.):
Equal parts excitement and frustration.

I used mild, but you can go as spicy as you'd like.
Makes 20 [ish] empenadas [turnovers]

1/2 cup of mashed potatoes
1/2 cup of green bean casserole
1 teaspoon of taco seasoning
1 cup of Mexican shredded cheese
1 box of refrigerated pie crust (Pillsbury recommended)
1 huevo

1.   Preheat the oven to 400 degrees.
2.   Line two baking sheets with parchment paper. (Yeah. I definitely just used Pam and only one baking sheet. But hey. Depends on the person.)
3.   Combine the potatoes and the casserole in a bowl. Mix in the taco seasoning and 1/4 cup of cheese.

4.   Unroll the pie crust and use a 3 inch biscuit cutter [or a juice glass, like I did.] to cut as many circles out as possible. Do this with both crusts.
5.   Put a teaspoon of the potato mixture on each circle. I found that you really don't need all that much. If you overfill it, they won't close properly.

6.   Use a fork or knife to fold the dough in half and pinch the edges with your fingers.
7.   Use a fork to seal the edges and make them look pretty.

8.   Beat an egg, and brush the egg over the pastries [only do a few at a time].
9.   Sprinkle cheese over the top of the pastries.

10. Put in the oven and bake for 20 minutes.

That's it!

Believe me. If I can do it, you can.

Yummy AND healthy. [If my sister was willing to eat it, you know it's healthy. She's a veggiesaurus health nut.]

Hope this food break perked y'all up from your finals drag.

May the force be with y'all!

1 comment:

Ariel said...

I miss watching Food Network. Darn college.