Very Thin Fries with Sriracha-Garlic Mayonnaise

Do you make your own mayonnaise?  I do, but it's only been recently.  Why only recently?  Well, I have an unnatural fear of eating anything that contains raw eggs.  However, one day I needed some mayonnaise for a recipe and I was completely out.  I didn't want to run to the store so I made my own.  It was an eye opening experience and now I simply can't go back to the storebought brands.  Homemade mayonnaise is so much better!  It's way easier than you'd ever imagine and you can flavor it up any way you chose. You simply can't go wrong.

I made this batch of mayonnaise for my husband who loves to dip his fries in mayo.  My husband is also a huge fan of sriracha so I added a heaping tablespoon of sriracha to spice it up.  The result was a pefectly balanced mayonnaise.  Not too spicy, just the right amount of heat.  Garlic loves mayonnaise so I left the cloves in.  If you're not a garlic fan you can take the garlic out before blending. 

I served the sriracha-garlic mayonnaise with Tessa's very thin fries.  Tears were shed over the fries.  Big tears.  The kids fought over them, literally.  I ended up doubling the recipe (8 potatoes total) and I still only manged to sneak a few for myself. 

Mayonnaise

Adapted from Apples to Jam by Tessa Kiros

Makes 1 cup

1 cup olive oil (or canola oil) 

(OR  a mixture of canola and olive oil)

1 big garlic clove, peeled and squashed a bit

1 whole egg

1 egg yolk

1/2 teaspoon Dijon mustard

1/2 tablespoon apple cider vinegar

juice of half a lemon

1/2 teaspoon salt

freshly ground black pepper

For Sriracha Garlic Mayo:  Do not discard the garlic cloves.  Leave them in the mixture and blend.  Add 1 heaping tablespoon of sriracha, and stir/blend.

Put the oils in a bowl with the garlic clove and leave for 15 minutes or so to infuse.  Remove the garlic, if you wish, or if you want extra garlic flavor leave it in.

In a small processor or with a handheld blender, whiz the eggs until they become very thick.  Add the mustard, vinegar, lemon juice, and 1/2 teaspoon of salt and whiz together.  With the motor running, add the oil drop by drop, and continue mixing until all the oil has been added and the mixture is thick and fluffy.  Taste for salt and pepper.  Remove mayo to a bowl and stir in one tablespoon of sriracha.  Serve immediately or store in fridge for up to 1 or 2 days.  

 Very Thin Fries

Adapted from Apples for Jam by Tessa Kiros

Serves 4

4 medium potatoes

canola oil or olive oil, for frying

salt

Peel the potatoes and cut them into slices about 1/4 inch thick, keeping them long.  Cut these into 1/4 inch sticks.  Rinse under cold water and dry thoroughly on paper towels.  

Pour about 2 inches of oil into a cast iron pan.  Place over medium-high heat until the oil is hot.  You will need to fry the potatoes in batches.  Just or minute or so after you have put the fries in the oil, give them a stir with a wooden spoon to make sure none are sticking.  Leave them for a minute or two to crisp up and then give another stir.  Let them fry until they are nice and crisp and lightly golden.  Lift them out into a bowl lined with paper towels to absorb the excess oil.  Transfer them to a clean bowl, scatter with salt and pepper (if desired), and serve at once.

Theme: Some Like it Hot - and Spicy!

Note:  Because homemade mayonnaise contains raw eggs, it's something that needs to be made and used within a day or two.  I reduced the original recipe, which was for 2 cups, down to 1 cup (which is still quite a bit of mayo to use in 2 days).  It is best to make only the amount you can use within that time.  

Cookbook Review: The Butch Bakery Cookbook

 The Butch Bakery Cookbook

by David Arrick with Janice Kollar

Hardcover

192 pages

The Butch Bakery Cookbook is all about cupcakes.  Masculine cupcakes.  Cupcakes for grown men.  You won't find any frilly pink frosting or colorful sprinkles in this book.  Instead you'll find recipes for jumbo cupcakes named Beer Run, Triple Play, Tailgate, Camp Out, Side Car, and Jack Daniels Rush.  Manly cupcakes made with spices, bacon, nuts, liquor and beer.  This is not your mother's cupcake cookbook.

Chapters Include:

Introduction: Dessert for Dudes

Chapter 1: Working

Chapter 2: Play Ball!

Chapter 3: Touchdown

Chapter 4: Barbecue Season

Chapter 5: Couples' Night Out

Chapter 6: Butch's On-The-Go

To test out the cookbook I really wanted make the cover recipe, which is a maple cupcake with milk chocolate ganache and Butch's bacon bits (baked crumbled bacon with brown sugar and freshly cracked pepper).  However, everyone in the house kept eating up all all the bacon.  So I had to come up with another plan.  

Collectively, we decided on the New Yawk Cream Pie cupcakes.  The New Yawk Cream Pie cupcake is a yellow butter cupcake filled with vanilla pudding and topped with an easy chocolate glaze.  The recipe is from Chapter 6, Butch's On-The-Go.  While Chapters 1-5 feature rather intermediate homemade recipes, Chapter 6 features recipes using pre-made cake mixes.    

New Yawk Cream Pie Cupcakes

Adapted from The Butch Bakery Cookbook by David Arrick

Makes 18 jumbo cupcakes or 24 regular sized cupcakes

"A Yellow Butter Cupcake filled with Vanilla Pudding and topped with an Easy Chocolate Glaze.  We know that sometimes you want a cupcake, but time is of the essence.  So here's an easy way to cut out the middleman and get right to the nitty-gritty.  Choose the butter version of a boxed yellow cake mix for these cupcakes.  We've switched up the ingredients here so that you won't even know these cupcakes came from a mix.  Filled with store-bought vanilla pudding and topped with our super-easy chocolate glaze, you'll impress all of your friends, and no one will be the wiser."

For the Yellow Butter Cupcakes:

1 (18.25 ounce) package yellow butter cake mix

3 large eggs, broken into a small bowl

1 cup half and half

4 tablespoons unsalted butter, melted an cooled slightly

2 teaspoons pure vanilla extract

For the Vanilla Filling:

4 (4-ounce) containers store-bought vanilla pudding

For the Easy Chocolate Glaze:

1 (16-ounce) can store-bought chocolate fudge frosting

Make the cupcakes:  Place a baking rack in the center of the oven and preheat the oven to 350F.  Line three 6-cup jumbo sized muffin pans with liners and set aside (I used regular sized muffin pans).  In a large sized mixing bowl, add all of the cupcakes ingredients.  With an electric mixer on low speed, mix for 30 seconds to combine, and then beat on medium-high for 2 to 3 minutes more, scraping down the sides of the bowl as needed.

Fill each of the prepared muffin cups with no more than 1/4 cup batter, about 1/2 full.  Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 22 minutes.  Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes.  Transfer the cupcakes to the wire rack to cool completely before filing and frosting, about 1 hour. 

Make the Glaze:  In a small saucepan, heat the frosting until melted enough to run off a spoon.  Let cool slightly to thicken.

Cupcake Construction:  Using a small paring knife or melon baller, cut a 2-inch diameter hole in the top of each cupcake.  Reserve the cutout pieces.  Fill with pudding almost to the top of the hole, about 1 rounded tablespoon each, and then slice a piece from the reserved cutouts to cover the pudding.  Using a measuring tablespoon, spread 1 heaping tablespoon of chocolate glaze over the top of each cupcake.  Don't worry if it drips over the sides.  Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

The Butch Bakery Cookbook is fun, unique, and creative.  It's definitely worth a sneak peek!

La Pizza Rossa (The Bread Lover's Pizza)

 

 We've all heard of the meat lover's pizza, the cheese lover's pizza, and the veggie lover's pizza.  Meet the new bread lover's pizza.  The crust on this pizza rossa is at least one and a half inches thick, giving a whole new meaning to thick crust pizza.  

The dough on this pizza is dimpled, which allows room for more toppings, creating a harmonious balance between the thick crust and what lies on top. Creating good dimples in your dough is the secret to this pizza.  Each dimple is like a secret holding extra little bits of sauce and cheese. 

 As written, this recipe called for topping only with a homemade tomato sauce. I wanted to make my pizza more of a main course pizza so I added the standard cheese and pepperoni.  Feel free to customize this pizza as you wish.  There are so many different variations that would be good with this thick crust.  This recipe makes a huge pizza that easily fills up a large sheet pan.  You will have enough pizza to feed a large family or a small crowd.  

La Pizza Rossa

Adapted from Apples for Jam by Tessa Kiros

Makes 12 to 15 pieces

Dough:

1-3/4 cups warm (comfortable to your fingers) water

1 (3/4-ounce) cake fresh yeast, crumbled or 1 (1/4-ounce) package active dry yeast

1 teaspoon honey

1-1/2 tablespoons olive oil

4-3/4 cups all purpose flour

1-1/2 teaspoons salt

Tomato Topping:

5 tablespoons olive oil

1 large clove garlic, peeled and squashed a bit

2 (14-ounce) cans diced tomatoes

1 teaspoon salt

3 basil leaves, torn

cheese, pepperoni, sausage, veggies (optional)

12 ounces of shredded mozzarella

pepperoni, to your liking

about 1/2 cup freshly grated Parmesan
sprinkle of parsley, basil, and/or any other herbs

Put the water, yeast, honey, olive oil, and 3 fistfuls of the flour in a bowl.  Mix with an electric beater until smooth.  Cover the bowl and leave for 20-30 minutes, until the mixture froths up and looks foamy on top.  Mix in the rest of the flour and 1-1/2 teaspoons of salt.  The dough will be very soft and sticky- don't be tempted to add more flour.  Now, using a dough hook, mix for about 4 to 50 minutes so everything is completely incorporated.  If you don't have a dough hook, just mix it with your hands, slapping it from one side of the bowl to the other as it will be too soft to knead.  Cover the bowl with a couple of cloths and leave it in a warm and draft-free place for about 1-1/2 hours, or until the dough has puffed up well.

Note:  I turn my oven on warm/lowest setting and leave the bowl on top of the oven.

Very lightly oil an 11 by 15 by 1-1/2 inch baking pan.  Punch down the dough with one firm blow to the center.  Spread the dough gently onto the pan, right out to the edges, working it with your palms to stretch it along the pan.  If it won't stretch easily, leave it to relax for another 5 minutes and then gently stretch out the dough, starting from the center and flicking your palms across it.  Make sure the dough doesn't break anywhere and that it is more or less evenly spread.  Put in a warm draft-free place.  Arrange four glasses around the pan and drape a couple of dish towels or a towels over them like a tent to completely cover the sheet (so that the dough doesn't stick to the cloth as it rises).  Leave for 45 minutes or so, until the dough has puffed up.

For the tomato topping, heat the oil with the garlic in a saucepan and, when you begin to smell the garlic, add the tomatoes, basil, and 1 teaspoon of salt.  Cook for about 15 minutes over fairly strong heat, until the sauce loses its wateriness and starts to look thick and bubbly.  If you like, you can whiz it a couple of times with a handheld blender to make it a little smoother, but still keep some chunks.  Meanwhile, preheat the oven to 450F.

Dimple the top of the dough here and there with your fingers so that the tomato has some nests to settle into (take care not to deflate your dough, though).  Scatter the tomato sauce over the top and gently spread it out with the back of the ladles.  It may seem like a lot of sauce, but it keeps the pizza lovely and moist.  Top with other toppings, if using.  Put the pan in the oven and bake for about 20 minutes (depending on the strength of your oven) until the pizza is golden and a bit crusty here and there.  Check that the bottom is crusty and crispy, too, and cook for longer if you need to.  Cut up into squares to serve.  I think this is best warm, but it can also be served at room temperature, or reheated.

Theme: Potluck 

Linked to Bake Your Own Bread @ girlichef

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

I attempt to write my menu plan based on the sales in the store, but I always allow myself to pick a few recipes that I simply just want to make.  Lately what I want is pretty much anything from The Homesick Texan cookbook.  It's my go-to cookbook for the moment.    

I have a favorite recipe for your classic everyday meat loaf, but this recipe for Tex-Mex Meat Loaf with Chipotle-Tomato Glaze has been calling to me ever since I first laid eyes on it.  I blame it all on the chorizo.  The idea of adding chorizo to meat loaf was completely intriguing to me. 

This meat loaf is dense in texture, packed with lots of flavor (chorizo, cilantro, onions, garlic, cumin, and oregano), and topped with a glaze that is spicy from the chipotle and slightly tangy from the lime.  It's not your everyday meat loaf.  It's meat loaf with a punch of flavor.  My husband who loves all these ingredients separately, did not love this meat loaf.  He said he preferred a normal old-fashioned meat loaf to this recipe.  I have to agree with him.  I certainly appreciated and enjoyed all the flavors in this recipe, but I think I prefer a simple old-fashioned meat loaf best.

  

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

Adapted from The Homesick Texan by Lisa Fain

Serves 10-12

For the Chipotle-Tomato Glaze:

1 cup crushed canned tomatoes, preferable fire roasted

1/2 or 1 canned chipotle chile in adobo (depending on how much heat you like)

2 tablespoons lime juice

2 -3 cloves of garlic

salt and pepper, to taste

For the Meat Loaf:

1/2 tablespoon vegetable oil

1/4 medium yellow onion, finely diced

4 cloves of garlic, finely minced

1-1/2 pounds lean ground beef

1/2 pound Mexican chorizo, removed from casing

1/4 cup chopped cilantro

2 large eggs

1 cup finely ground crackers or tortilla chips (or a combo of the two)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon salt

Preheat oven to 350 degrees and line a large baking sheet with foil.  Butter or grease the foil so the meat loaf does not stick.

To make the chipotle-tomato glaze, in a blender, puree until smooth the crushed tomatoes, chipotle chiles, lime juice, and garlic.  Add salt and pepper to taste.

To make the meat loaf, heat the oil in a skillet on medium-low heat, and add the onion.  Cook uncovered for 5 minutes, stirring occasionally.  Add the garlic and cook for 30 more seconds.  

Slide the cooked onions and garlic into a large bowl.  Add to the bowl the ground beef, the chorizo, cilantro, eggs, ground crackers (I used Ritz) or tortilla chips, oregano, cumin, Worcestershire sauce, black pepper, and salt.  With your hands, gently mix all ingredients until well combined.

Take the meat and form it into a loaf.  Place it on the sheet and take half of the chipotle-tomato glaze and spread it on top of the meat loaf.  Place meat loaf in the oven and bake for 50 minutes.  Remove from the oven, spread the remaining chipotle-tomato glaze on top, and place back in the oven for about 10 more minutes.  Let the cooked meat loaf sit for 15 minutes and then slice with a serrated knife and serve.

 

Couponing 101

I received quite a few questions and emails regarding my last post about couponing.  Those questions were fresh in my mind as I clipped my coupons this morning and I thought it would be fun to share some tips and tricks with you.  Here they are, in no particular order.

Tip # 1:  Only clip coupons for things you actually use.  Couponing has a way of being addictive.  Take caution not to buy things just because they are a good deal. The coupons above are all things we use (hot sauce, pickled jalapenos, dishwasher detergent, vitamins, aluminum foil, nuts. Italian sausage, canned tomatoes, yeast, Cheerios (for my 5 year old) and cheese. (These coupons total $10.50 in savings)

 Tip #2:  Learn the coupon policy for your store(s).  Every store's coupon policy varies.  Visit your store's website or go to their customer service desk and ask them about their coupon policy. Most stores will double any coupon that is $.50 or less (this is as good as it gets at my store).  However, some stores double coupons up to $1, making each $1 coupon instantly worth $2.  Anytime you can double a coupon worth $1 then you are going to get an amazing deal (you may even get money back)! Additionally, some stores will double the value of any coupon on one particular day of the week.  If this is the case then it would definitely be worth doing the majority of your shopping on that day.  I could go on and on here, but it is best to check with your store.  You'll want to be fully informed so that you don't run into any surprises.


Tip # 3:  You'll find the best deals by combining what's on sale along with your coupons.  Here is a perfect example.

This week my local store has cans of Hunt's tomatoes on sale for $.59 each. I have a coupon for $.45 off 3 cans, which automatically doubles to $.90 off.  Therefore I will buy 3 cans for a grand total of $.87 ($.59each  x 3 cans = $1.77 - $.90 coupon  = $.87).  You really can't beat a deal like that!  Canned tomatoes are a staple, especially in the winter.  I will be so glad to have these on hand in my pantry.  In fact, this leads me to my next tip.

Tip #4:  If there are good deals to be had, and you have the room/space, stock up!  Don't be afraid to ask a friend for their paper when they're finished with it OR if the savings dictate, buy another paper.  The main point is to stock up.  Sales and coupons are on cycles and oftentimes you will run out of a product before it cycles again.   


Tip # 5: Make sure your coupon is the best deal to be had.  Do not go to the store determined to use your coupon without first checking prices for the other brands.  Every once in awhile it happens where I'll clip a coupon and then go to the store to find that another brand is cheaper.  The motto here is to pay attention.  Don't use your coupon just for the sake of using your coupon.  Remember, you are after the best deal. 

Tip# 6: Certain stores, like Walgreens, allow you to combine their store coupons with manufacturer's coupons.  This is one of my favorite tips/tricks.  Walgreens is the place where I find a lot of great deals.  And, I must not be the only one because I frequently see other people couponing there as well. After you clip the coupons from the coupon inserts, get out your Walgreens ad.  Inside the Walgreens ad there is another set of coupons.  Here is an example.

Walgreens has a coupon for $2 off Listerine which they will allow me to combine with my mfg. coupon for $1 off.  I happen to know this particular bottle of Listerine is always $3.99.  This means that with my combined coupon I will be getting this Listerine for $.99.  Again, if possible I would stock up on this because this is a big staple in my house.

I should also mention that in addition to their weekly sales ad, Walgreens also puts out a monthly pamphlet (available at the front of the store by the sales ad) that also has coupons in it.  There have been times where I have used a Walgreen sales ad coupon, combined with a coupon from the monthly pamphlet, and a mfg. coupon. I love that Walgreens allows you to triple up on coupons. However, be cautioned when it comes to using mfg. coupons at Walgreens.  You can use them, but Walgreens will not double them.  Therefore, if you have a mfg. coupon and cannot match it with a Walgreens store coupon then it is best to use your mfg. coupon at the regular grocery store so that it can be doubled.  

Tip # 7:  Be Organized.  If you decide to coupon then you will need some sort of organizer.  I don't have anything fancy or pretty.  I just use an old photo album that has separate compartments and I've labeled each compartment with a sharpie marker. Each week I take care to go through my coupons, removing any expired ones, and at the same time refreshing my memory with the coupons that I do have so that I can better match my coupons to what's on sale that week.  As I make my grocery list I set aside the coupons I want to use and place them in a ziploc baggy to take to the store. 

Tip #8:  Keep your coupons with you.   One of the most valuable lessons I've learned while couponing is to ALWAYS keep my coupons with me.  I keep my coupon book in the trunk of my car so I always have it.  You never know when you are going to find a good deal.  

Tip #9:  Leave your kids, and any other distractions, at home when you shop!  Kids are cute, and I have two of my own, but I try my best to leave them at home when I do my shopping.  There is no way you can pay attention to the deals, your coupons, and the cashier who is ringing up your order if you have kids in tow.

Tip# 10:  Try to plan a menu based on your savings.  Challenge yourself to come up with recipes based on the items you buy with your coupons.  This week it's pretty much a no brainer for me.  Based on the canned tomatoes, yeast, Italian sausage and cheese I will most definitely be making some homemade pizzas.  The coupon for the pickled jalapenos is just the push I needed to make The Homesick Texan's breaded and fried pickled jalapeno slices, which have been on my to-do list for awhile now. 

Bonus Tip:  When couponing, please pay attention to the cashier ringing your order and also double check your receipt to make sure all your deals rang up correctly. Cashiers are busy and bound to make mistakes and sometimes the computers do not code the deals correctly.  Don't be afraid to point out errors while the cashier is ringing up your order.  Also, know beforehand how much you should be saving with your coupons so that you can double check your receipt afterwards and make sure it is all accounted for.  The grand total of my coupons above is $10.50 and I will be sure to make sure I see $10.50 in savings at the bottom of my receipt.

Another Bonus Tip:  If you're interested in couponing, but are feeling a little nervous about it all, then start off small.  Find yourself one good deal, grab your coupon, take it all to the register, and have it rung up separately so you can look at the receipt and understand it.  Next time around you'll feel more comfortable and you'll understand the rules a little better.

As of right now, I only use my local Sunday newspaper for coupons.  Some people like to get their coupons online, but then it is necessary to print them, which does involve extra cost. If you're interested, there are some great online coupon sites out there, namely smartsource.com and redplum.com. 

I hope this bit of information was helpful in answering some of the questions. If you have any additional questions, or tips of your own, feel free to share them in the comments section, or via email.  I'd love to hear about them! 

Baked Feta

 Every Sunday morning I drive down to the gas station, pick up a newspaper, and then come home and look through the grocery ads and coupons.  It's something that's become a ritual.  Mostly I'm trying to match up the coupons with what's for sale in my local grocery store.  When I can make a match this means big savings.

Now, when I mention coupons, I'm not talking about coupons for boxed or processed foods.  I'm talking about coupons for things like drinks, cheese, yogurt, milk, produce, pasta, rice, baking goods, other staples, and household goods.  Perfectly healthy things that we use and/or eat. On average I usually save about $30-$50 per grocery trip.   

For example, last week I noticed taco shells were on sale for $1.37 per box.  There was a coupon attached to the box for $1.00 off, making each box $.37 cents each.  Since taco shells are made with whole grain and only preserved with lime, I see no harm in buying this product.  Plus, we are huge fans of tacos in my house.  I bought 8 boxes of taco shells for a grand total of $2.96.  I'm a big fan of stocking up.

Speaking of stocking up, if you took a peek in my refrigerator you would notice that it's definitely stocked up on cheese. This is for two reasons.  Number one, we're total cheeseheads.  Number two, I can almost always buy cheese on sale and double my savings with coupons. 

This baked feta recipe is a great example. I found the feta on sale for $2.39 and it was also buy one get one free.  That's right.  Two eight ounce packages of feta cheese for $2.39.  You really can't pass up a good deal like that. 

Throw in some bread, a tomato, a little green pepper and you have a gorgeous baked feta appetizer that instantly transports you to Greece. This baked feta has bright clean flavors, tastes fresh and tangy, yet still satisfies that hot, bubbly, cheesy obsession we all have from time to time.  Plus, it smells downright delicious and will have everyone running into the kitchen to see what you're making.

Baked Feta

Adapted from Food From Many Greek Kitchens

by Tessa Kiros

Serves 2

7 ounces feta, crumbled

1-1/2 ounces green sweet pepper, finely sliced

1/2 small tomato, chopped

1 to 2 tablespoons olive oil

2 good pinches dried oregano

freshly ground black pepper

Preheat the oven to 400F.  Divide the feta between 2 small shallow ceramic dishes.  Scatter the green pepper and tomato. Drizzle on the olive oil, crumble the oregano in and top with a good grind of black pepper.  Bake until a bit crusty on the sides, about 20 minutes.

Disclaimer:  I'm not sharing any of this information to toot my own horn.  I just want everyone to know there are some great deals out there if you take the time to look.  If you have any tips/tricks of your own, I'd be more than happy to hear about them!

Theme: White As Snow

Chorizo Empanadas

For the next several posts I'll be bringing up topics like food budgets, couponing, choosing recipes/menu planning, writing out grocery lists, and going grocery shopping. These things relate to everyone, but are especially time consuming and tedious for the food blogger.  If nothing else, this is my way of confessing for all the somewhat psychotic, obsessive/compulsive, over the top things I do related to food and food shopping.

Let's begin with the food budget.  When I say food budget I mean a ballpark figure spent on food items every week, two weeks, or monthly.  Do you have a food budget?  If so, (and you feel comfortable sharing) how much is it?  Also, how many are you cooking for? And, finally..if you do have a food budget, do you stick with it?  

I'd say my food budget, for a family of four, is about $400 to $600 per month, definitely not over $600.  This includes all the meals (we almost never eat out), lunches packed for my husband and daughter, and special meals for my son who has all kinds of food allergies. 

My husband likes to tease me that I spend more than the average amount on groceries because I'm a food blogger.  When he does that I just call his bluff.  This recipe for chorizo empanadas is a perfect example of how inexpensive it really is to make things at home.  A little flour, a little butter, leftover cheese and some chorizo and you have a plateful of appetizers, an on-the-go breakfast, or you can add some veggies and call it dinner.  Either way, this whole batch of empanadas cost me about five to six dollars.  Making food from scratch is always going to be healthier, tastier, and way more cost effective. Are you with me?

Chorizo Empanadas

Adapted from The Homesick Texan by Lisa Fain

Makes about 16

For the Crust

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature (1 stick)

1-1/2 cups all-purpose flour

1/2 teaspoon salt

For the Filling

1 teaspoon vegetable oil

1 pound Mexican chorizo, removed from it's casing

1/2 cup grated Monterey Jack cheese (2 ounces)

1/4 cup pitted black olives, sliced

1 clove garlic, minced

1 jalapeno chile, seeds and stems removed, diced

2 tablespoons chopped cilantro

1/4 teaspoon ground cumin

salt and black pepper, to taste

For the Empanada

1 large egg

2 tablespoons milk

sesame seeds for sprinkling (I omitted these)

salsa, for dipping

To make the crust: Mix together the cream cheese and butter until smooth. Stir in the flour and salt until a smooth dough is formed.  Wrap in plastic wrap and refrigerate for 30 minutes.

To make the filling: Meanwhile, heat the vegetable oil in a large skillet, preferably a cast-iron skillet, on medium-low heat.  Crumble the chorizo into the skillet.  While occasionally stirring, cook the chorizo until it's done, about 7 to 10 minutes. Drain the excess fat and in a bowl mix the cooked chorizo with the grated Monterey Jack cheese, black olives, garlic, diced jalapeno, cilantro, and cumin.  Taste and add salt and black pepper.

To make the empanadas:  Preheat the oven to 375 degrees and lightly grease a baking sheet.  Take the dough out of the refrigerator and roll it out on a floured surface until it's 1/8 inch thick.  Cut into 5-inch rounds and then gather the scraps, roll out again and cut more 5-inch rounds until all the dough has been used.

To assemble: Place 2 teaspoons of the filling in the center of each dough circle and fold the dough to the other side so it forms a half-moon shape.  Crimp the edges with a fork to seal.

For the topping:  Whisk together the egg and milk.  Brush this on top of the empanadas and then sprinkle the empanadas with sesame seeds (if desired).  Bake for 25 minutes or until top is browned.  Serve with salsa on the side for dipping. 

Notes:  These chorizo empanadas are perfect in every way.  We loved the spicy chorizo filling and found the crust to be perfectly golden and crisp.  The dough is really easy to work with and can be mixed in mere minutes with only your hands or a spoon (no getting out a mixer).  I didn't have a 5-inch dough cutter so I used a small cereal bowl to cut out the circles and it worked perfectly.  If you have leftover filling go ahead and add it to your eggs in the morning.  I'll definitely make this recipe again!