Chicken Empanadas

Ingredients:

Filling
1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil

Crust
3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt

1. Cook the Filing
1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

4. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

5. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

7. Remove from the oven.

8. Serve hot. Share and Enjoy!

Prosciutto and Spinach Pinwheels

Ingredients
1 large red bell pepper
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
8 slices prosciutto ham
12 leaves fresh spinach
1/4 cup shredded Cheddar
1/8 cup Parmesan
2 eggs, beaten for egg wash
Directions

Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.

Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.

Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

Dried Cherries, Pecans & Rosemary Brie

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves OR teaspoon dried rosemary leaves, crushed
1 (13.2 ounces) brie cheese round
1 package (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture

Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.

Three Cheese Crostini

Ingredients
1 1/2 cups quartered cherry tomatoes
3 tablespoons thinly sliced shallots
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 tablespoon balsamic vinegar
3/4 cup ricotta cheese
1/4 cup crumbled blue cheese, loosely measured
1/4 cup prepared basil pesto
3/4 teaspoon salt, divided
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel, loosely measured
16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
2 to 3 grinds black peppercorns (using handheld grinder)
3 tablespoons finely chopped fresh basil leaves
1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Directions

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Sweet & Smokey Chicken and Bacon Pizza

INGREDIENTS
Ready made pizza crust
2 chicken breasts
1/2 lb bacon
8oz fresh mozzarella cheese
5-6 fresh basil leaves
1 cup Sweet bbq sauce

Directions:

Fire up your grill and cook up your chicken and bacon. Lower your grill down to low and if you have a pizza stone, put it on your grill to get it heated up (if you don’t have a pizza stone you can just put your pizza directly on the grill but it is very easy to burn your crust that way…so, maybe ask for a pizza stone for New Years Cut/break up your chicken and bacon into bite size pieces, Chiffonade the basil and cut the fresh mozzarella into 1/4 inch slices. Now it’s time to assemble your delicious pizza…place your crust on your stone and spread about half a cup of BBQ Sauce on top. Spread the chicken and bacon evenly over the crust then apply the fresh basil and then the mozzarella on top. Finally drizzle on the remaining BBQ Sauce and close the lid of your grill until your cheese is all melted.

That’s it, Cut and enjoy!

Sweet Mesquite BBQ Bacon Shrimp

Ingredients:

1-½ cups Sweet Mesquite BBQ sauce.
1 tablespoon garlic powder
2 tablespoons lemon juice
1 pound peeled and deveined shrimp
½ pound pepper bacon (or preferred bacon)

Preparation:

Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Sweet Mesquite BBQ Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later). Dip shrimp into half of sauce to thoroughly coat.

Wrap each piece of shrimp with ½ piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).

7 Layer Dip

Ingredients
1 (15-ounce) can refried beans
2 tablespoons hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin, 2/3 palm full
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties
Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.