Indulge In {Baked Beef Empanadas}

This past weekend, I had some much needed time off, and I spend it indulge in some of my favorite things. Cooking, cocktails, crafting, and relaxing were all on the agenda. I haven't gotten a chance to spend time in my kitchen lately creating delicious dishes. It's been your basic chicken and a vegetable around here for weeks, so when I got the opportunity last weekend, I took full advantage. Cooking up a menu of spicy beer queso, pulled beef tacos and my new absolute favorite, baked beef empanadas. I was new to the world of empanadas, but I think I'm now a permanent resident. I've had them at various restaurants around town but never dreamed it could be so simple to make my own. Not to mention, they are incredibly delicious. The best part though is that this is one of those recipes that you can alter to your own taste. Not a fan of spicy food? Leave out the red pepper flakes. Want to make it healthier? Substitute ground chicken or turkey for beef. However you decide to make them though, I can guarantee you can't go wrong!

:: Ingredients ::
1 lb. Ground Beef
1 Small Onion, diced
4 Cloves Garlic, minced
1/2 Tablespoon Cumin
1 1/2 Tablespoon Tomato Paste
1 Can Diced Tomatoes, with juice
2 Tablespoons Cilantro, chopped
1/2 Teaspoon Paprika
1 Tablespoon Red Pepper Flakes
Sea Salt to Taste
15 empanada dough disks (Freezer Section of your local grocery.)
1 Egg, scrambled but not cooked

:: Directions ::
1. Over medium-high heat, combine ground beef, onion and garlic in a pan. Sauté until meat is cooked through, about 5 minutes.
2. Add cumin, tomato paste, diced tomatoes, cilantro, paprika, red pepper flakes, and sea salt. Turn heat down to medium-low and let simmer another 15 minutes stirring occasionally. Your mixture should be moist but not watery.
3. Preheat oven to 400 degrees. Roll out empanada disks just slightly. Fill each with 1 spoonful of meat mixtures. Fold in half sealing with a fork.
5. Place empanadas on a greased baking sheet. Brush with egg wash and bake for 20 minutes or until golden brown. Serve immediately.

Indulge In {Watermelon Salad}

If you try and give me a salad in the middle of the winter, I will probably politely turn my nose up at it in favor of roast potatoes and a hearty piece of roast. But, as soon as spring and summer roll around, salads become an instant must in my book. They are easy for entertaining, light and delicious. The cool, refreshing flavors are perfect on a hot summer day and nicely accompany all of your grilled favorites. While a traditional mixed spring green salad is nice, I like to mix it up every once and awhile. Try a loaded vegetable salad, a fruity salad, bean salad, or my favorite, watermelon salad. It's a yummy combination of juicy sweet watermelon, peppery arugula, salty feta cheese, and savory balsamic vinegar that provides the perfect balance between fruit and greens. It's always been a hit at my summer gatherings and know it will be a hit at your's too. Here's the recipe...

:: Ingredients ::
1/4 Watermelon, cut into chunks
6 oz Crumbled Feta Cheese
1 Container Arugula
1/4 Cup Balsamic Vinegar

:: Directions ::
Combine all ingredients in a bowl and mix to combine. Serve and enjoy!

Indulge In {Chipotle Cream Corn}

During the summer, one of my favorite side dishes to make is always corn on the cob. It's easy, delicious, and super fresh. Whether you grill it or boil it, you can't go wrong. Typically I just season it nicely with a bit of salt, pepper, and butter. But, this past weekend I kicked it up a notch. It was still quick and easy but they flavors provided such a bigger impact. I adapted this recipe from Rachael Ray's latest cookbook, My Year in Meals. It's grilled corn on the cob topped with a squeeze of fresh lime juice, a bit of spicy chipotle cream, some crumbled queso fresco, and a garnish of cilantro. It really has it all...spice from the chipotle, freshness from the lime and cilantro, and creaminess from the queso fresco. Even with it's fiesta flair, I know this corn dish will be a staple at all my summer BBQs. Here's the recipe...

:: Ingredients ::

4 Ears Corn on the Cob

1 Pint Heavy Cream

1 Lime, juiced

1 Tablespoon Pureed Chipotle in Adobo

Queso Fresco

Fresh Cilantro, chopped

:: Directions ::

1. Grill (or boil) corn until cooked. Remove from heat and set aside.

2. In a small sauce pan, heat cream until reduced by 1/3 to 1/2. Add in the pureed chipotle. 

3. On a serving plate, place ears of corn. Squeeze lime juice over each ear. Drizzle with chipotle cream. Top with crumbled queso fresco and chopped cilantro. Serve and enjoy. 

Indulge In {Pea & Prosciutto Salad}

Without fail, when the weather changes, my food cravings do too. I no longer want hearty stews, chili, and potatoes and start desiring fresh vegetables and lighter fare with fresh tasting ingredients. Bland salads aren't for everybody, and certainly aren't my first choice, but green just seems right as a side dish during the spring. I shared this recipe last year, and as we transition the party outside, I thought I would share it again. This pea and prosciutto salad is light but flavorful and a crowd pleaser for sure. The freshness is what sells me. It goes great with chicken, seafood, and burger and is much nicer alternative to the traditional salad. Here's the recipe!

:: Ingredients ::
4 Slices Prosciutto
2 Cups Frozen Green Peas
1/4 Cup Feta Crumbles
1 Clove Garlic, minced
2 Green Onions, diced
2.5 Tablespoons Olive Oil
Salt
Pepper

:: Directions ::
1. Cook the four slices of prosciutto until crispy. Set aside. Crumble once cooled.
2. In a medium pot, bring water to a boil. Add frozen peas and cook till defrosted, about 2 minutes. Drain.
3. In a bowl, combine peas, crumbled prosciutto, feta, garlic, green onion, and olive oil. Season with salt and pepper to taste.

Indulge In {Greek Zucchini Salad}

Spring always indicates to me that it's time to start hitting the farmer's market on a regular basis. While winter has it's own fruit and veggies, the freshness of spring makes me crave home grown produce. I like to incorporate it into a meal in any way I can and am always looking for new recipes. Once stumbling upon this recipe, I was intrigued and knew it would become one of my favorite go-to salads. It's quick, simple, and delicious meeting all of my cooking requirements! Here's the recipe.

:: Ingredients ::
2 Zucchini, shredded
4 oz Feta Cheese
1 Tablespoon Olive Oil
1/2 Lemon, juiced
1/2 Tablespoon Mint, chopped
Salt
Pepper

:: Directions ::
Combine all ingredients in a bowl, mix and serve!