I've always been one to enjoy a recipe that takes all day to create....fresh bread, stews, cinnamon buns etc. But the reality is, I am a working mother of three, and although it may appear (from all the pics I post) that we eat a long, thought out cooked meal everyday...the truth is...we don't!
Yes, I cook, and yes, I love to make everything from scratch but not everyday do I have hours and hours. So, I've created these cute little empanada's which are easy, healthy and affordable! Oh, and the best thing, you can make them in less than 30 minutes!!
I have to say, whoever thought of the already cooked "whole roasted chicken" at the grocery stores is literally a genius. Those bad boys can be turned into anything, I bet your tired of just pulling the meat off the bone and serving it with fries!
Im guilty of it...and proud of it at the same time! I can roast a chicken, trust me! But when life is as crazy as it can be, sometimes I grab an already roasted bird!
This recipe is the perfect make ahead, its freezable, stores well in the fridge, makes great leftovers and perfect for eating in the car on the way to the next after school event!
2 Cups of roasted chicken, chopped into 1inch pieces
1 tablespoon of Cream Cheese
1/2 cup Monterey Jack or White Cheddar Cheese, shredded
1/4 cup Red Pepper, finely chopped
1/4 cup Onion, finely chopped
1/2 cup fresh Spinach, chopped
1 Teaspoon Cumin
1 Teaspoon Salt
Pinch of Pepper
1 tablespoon water
1 egg, whisked
1 Recipe of my double crust pie dough (see link below) OR 1 package of frozen Pie Dough *found at any local food store*
http://thebakerlylife.blogspot.ca/2015/11/is-it-crust-or-filling.html
~Preheat your oven to 375 degrees
~In a large bowl, combine first 9 ingredients and mix well
~Whisk the egg and set aside
~Place the tablespoon of water in a small dish and set aside
~On a floured surface, roll out your pie dough to about an 1/8 of an inch
~With a round cookie cutter, I use one that is approximately 3 inches in diameter, cut circles out of the dough
~Take one circle at a time, and spoon one heaping tablespoon of the chicken mixture into the centre of the circle
~Wet your finger in the tablespoon of water and gently run it around the edge of the circle, all the way around. Fold one side over until it meets the other and firmly press together. ~My kids like the crust, so sometimes I just place another cut out circle on top and seal the edges. Use your fork to seal the edges, the same you would for a pie
~Place the empanada on a parchment lined baking dish and using a pastry brush, brush a little of the whisked egg on the top. This will give you a nice shiny and golden top to your empanada's
~Repeat until all your circles are filled and ready for baking
~Bake in the oven for 15 minutes, or until golden brown
This recipe is so versatile! You can use any melting cheese you wish, Mozzarella, Gouda or even Fontina. If your kids aren't fans of the Spinach, you can leave it out if you wish. If you feel you have too many before you bake them, simply place a few in a freezer bag and they will last in the freezer for 3 months. If your cooking them from frozen next time, you will need to increase the cooking time to approximately 20-25 minutes. They make the perfect grab and go snack and make great lunches for the kids!
Natalie
Christmas is just around the corner...literally!
Im sure if your hosting any get together's this holiday season, (whether it be the big feast on Christmas Day or hosting the annual cookie exchange) that you've either sat down and neatly written down your menu or frantically asked yourself in the car on the way to work "what the heck am I going to make?"
There is something about cheese that just makes my mouth water...and it's got to be the most popular ingredient for holiday entering. Just think how many people are going to be putting out a cheese platter!
There are so many kinds of cheese...like really...theres over 1750 different specialty cheeses from over 75 countries. So how do you choose which three or four to feature? For one, the grocery stores can sometimes be limited and some cheeses can look and smell intimidating. This year I've got you covered. Im taking the Arla Dofino Smoked Havarti and making it the star this Christmas. Its creamy, buttery, full of depth and richness and not to mention it melts like butter!
Its always nice to have the traditional menu items on your holiday spread but every once in a while its nice to try something different. The problem is, finding an easy, fool proof, delicious and affordable recipe can be tricky. So this holiday season, I'm teaming up with Tre Stelle and featuring one of their many incredible products to bring you just that! A simple, fool proof, delicious and even affordable appetizer dish that will leave your guests mouth watering. Im pretty sure this appetizer might just make it on the repeat menu every holiday season for years to come.
1 Block of Arla Dofino Smoked Havarti
One Baguette
1 large Spanish Onion
2 Tablespoons of Canola Oil
1 Tablespoon Butter
Salt and Pepper to taste
2 Tablespoons of Balsamic Vinegar
1 cup Watercress
~Preheat the oven to 350 degrees
~Peel and Slice the Onion into 1/8 inch thickness
~Heat Oil and butter in a pan until melted
~Add the onion and stir to evenly coat in the oil and butter
~Let the onions cook on medium/low heat for 30 minutes, stirring every 5 minutes to ensure even cooking (don't rush this process, letting the onions take their time is what makes them turn sweet and caramelize)
~Slice the baguette into 1/2 inch slices and set on a parchment lined baking sheet
~Bake them at 350 degrees for 3-5 minutes jut until they are lightly browned. (You just want to remove the moisture from the bread, so they can stay crispy when the topping is placed)
~Let the bread cool for few minutes on the counter while you prepare the rest of the ingredients
~Slice the Havarti into 1/8 inch slices and top each slice of bread
~Your onions are getting there...so you want to deglaze the pan
~Add the balsamic vinegar and the salt and pepper and stir to combine
~Top the cheese with a spoonful of the onion
~Place in the oven for 2-3 minutes until cheese is melted
~Top with a sprig of watercress
This recipe can easily be made ahead of time. You can prepare the onions the day before and leave them wrapped in the fridge until ready to use. Your guests will truly enjoy this simple, creamy and flavourful appetizer!
Natalie
The holidays are the busiest time of the year...not only am I working, but I am a wife and a mother of three. That means a lot of stockings to fill and presents to buy...being Santa isn't easy!
Besides the hustle of shopping theres also the whole "entertaining" part of the holidays that can be overwhelming, expensive and exhausting!
I find that by the time Christmas Day actually comes, I don't feel like eating. Ive had several Christmas parties that Ive attended, bake sales, school events for the kids and my own holiday baking that Ive over indulged in.
By the end of Christmas Day dinner...I can't find room for dessert!
But....this yet is going to be different! I have the easiest, most delicious dessert recipe that won't fill you up but will definitely be the 'icing on the cake!"
This dessert will have everyone guessing..."did they make it? or did they buy it?"
Your guests will love it, you will love it. Its light, smooth, creamy and chocolaty! What could be better than that?
7 ounces bittersweet chocolate
2 Tablespoons unsalted butter
3/4 Cup Whipping Cream
2 Tablespoons of Baileys
1/4 cup brewed espresso (you can use any strong coffee as well)
3 large egg whites
1 pinch salt
3 Tablespoons of Sugar
1/4 cup of shaved chocolate for garnish (white chocolate, dark or milk)
~Melt the chocolate and the butter in a double boiler (or you can melt the butter in the microwave and stir in the chocolate chips until they are melted-the double boiler works better, however this is an option if you don't have access to a metal bowl)
~Whip the whipping cream to stiff peak and stir in the baileys and the coffee, refrigerate it until ready to use
~Whip the egg whites with the salt until foamy and gradually add in the sugar and whip until the egg whites are at a stiff peak
~Fold the whipping cream into the chocolate (do this in 2 additions or the cream will loose too much of the air whipped into it)
~Fold in all the whites, in one addition
~Pour the mixture into the desired serving cups and chill for 4 hrs until set
~You can top it with your chocolate shaving just before your ready to serve
If your having kids for company and don't want to leave them out, you can omit the bailey's. It won't harm the recipe and it will still taste divine!
Feel free to mix up the toppings...Ive used chopped nuts, crushed Oreo cookie's and fresh raspberries. They all work and all taste delicious!
Natalie
On a chilly November night I feel like something hearty...but healthy which isn't always easy. Chicken Marsala is just the dish. Its a warm, cozy dish that makes everyone at my kitchen table happy. Best part is that its quick, and its all done in one pan. Which means less cleanup and a quick dinner!
Chicken Marsla is a classic old school recipe that reminds me of my childhood. The lightly coated chicken breasts simmer and braise in a sweet marsala sauce with sautéed mushrooms...and its heaven...just heaven. This is a must try...Im confident it will become a favourite in your home and a new staple dinner to add to your weekly menu.
If your not a fan of mushrooms, you could leave them out of this recipe, and used chopped onion in replace of them. But, theres something about the hearty mushrooms that make the dish more satisfying...and you kill two birds with one stone serving your veggie and your protein on one plate...another reason why this dish is a time saver.
1/2 cup all purpose flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
2 boneless/skinless chicken breasts cut in halves and pounded thin
1 tablesson Canola Oil
4 tablespoons butter
2 cups sliced mushrooms (button or cremini)
3/4 cup Marsala Wine
1/2 Cup Chicken Stock
1 teaspoon of Corn Startch
1 tablespoon water
~In a bowl, combine the flour and the seasonings and stir to combine
~Coat each breast in the flour and set aside
~In a large skillet, heat the oil and add one of the tablespoons of butter
~Sear the chicken breasts on both sides until lightly golden brown, about 3 minutes each side
~Remove them from the skillet and place on a plate
~Add another tablespoon to the skillet and add all the mushrooms
~Cook the mushrooms, stirring frequently until the mushroom are golden around the edges
~Add the Marsala Wine and simmer until the wine has reduced to half, takes about 3-4 minutes
~Add the chicken stock and bring to a simmer
~Add the chicken breasts back to the pan and let them cook on low for 10-12 minutes until fully cooked. The time will depend on the thinness of the chicken breast
~In a small bowl, combine the corn starch and the tablespoon of water and add the mixture to the skillet and mix until sauce thickens
~Add the remaining 2 tablespoons of butter and stir to combine
~Place on a serving dish and sprinkle with chopped parsley or chives
This recipe is a great make ahead dinner and reheats well. Serve it with your favourite starch or a nice loaf of bread! You will be scraping the plate clean with this yummy sauce!
Natalie
Who can honestly say they don't like pie?
I love pie... But I find myself torn between what makes me love it so much. Is it the flaky, buttery crust that keeps me wanting more? Or is it the luscious steaming hot filling that does it for me?
Regardless, you can't expect a tasty, crisp, buttery, tender pie unless you have the right crust!
Ive finally found a fool proof recipe that I'm excited to share with you.
2 1/2 cups of all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 Cup of cold unsalted butter (cut up into small pieces)
1/4 cup water
2 teaspoons of lemon juice
1 egg
1 tablespoon cold water
~In a large bowl, combine the flour, sugar and salt
~Add the cold butter and using your hands combine it with the flour and continue to break it up into small pieces until you've achieved a crumbly texture
~In a small bowl combine the water and lemon juice then add it to the mixture
~Using your hands, combine the ingredients until you can form the dough into 2 discs
~Wrap each disc in plastic wrap and refrigerate for 1 hour until firm
~When you pull out the dough, allow it to rest for 10-15 minutes
~Roll each disc into 1/4 inch thickness, this will cover a standard 9" pie dish
~Fill with your favourite homemade fruit filling and top it with the other rolled out disc
~Be sure to make a slit (about half an inch long) the top of the pie...this will allow all the steam to escape ensuring a perfectly cooked filling!
~Trim off any excess dough and pinch the two layers together, I like to use a fork to pinch it together. Makes a pretty pattern too!
~In a small bowl make an egg wash by whisking the egg and the tablespoon of cold water together
~Gently brush the wash onto the top of the pie for a nice golden, crisp and evenly baked crust!
This pie dough can be made up to 2 days in advance and kept in the fridge until your ready to use. You will need to allow the dough to rest at room temperature for 15-20 minutes prior to rolling.
The dough is very forgiving so don't be intimidated or afraid if you think you've ruined it or you've broken it. It can easily be repaired by folding and pinching it back together.
The best thing about any pie, is you can fill them with just about anything. Let the filling speak for itself. Don't get crazy with the seasoning, you don't need it. The fruit changes its flavour when its cooked, adding depth, richness and sweet and bitter undertones that you simply won't appreciate if you overdue it!
Enjoy!
Natalie Mascia
