@alex240101,
Bought a pre-fab rotisserie chicken yesterday. Made chicken sandwiches with potato scallion bread. Quite yum.
@alex240101,
Now your meal sounds a lot more sensible than mine, Alex. (Well the preparation part, anyway.)
Ah, the last of your green beans. That's sad. I love green beans!
No, I didn't shell the nuts myself. Bought them already shelled from one of the middle eastern nut/spice shops around these parts. Thank goodness! Otherwise I'd still be cooking now.
@msolga,
Neat msolga. That is one tough nut to shell whole.
I had these at a gathering last year. Could not stop eating them. The chicken can be substituted with meat,...ground,..which is what I prefer,.
Chicken/Meat Empinadas.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
@alex240101,
Mmmmm.
I'd be out of control.
Last night:
Pork roast, stir fried potatoes, onions, zuchinni, some kind of spice I have no idea, a little heat to it = good. Every day green salad made especially good with some chunked old old old cheddar and fresh veggies.
@Joeblow,
We need to go to Jumbo Empanada in Kensington Market sometime.
Crazy good. Crazy.
@ehBeth,
You know all the good places. I'm in.
Lamb chops, potato/cauliflower mash, peas.
@Swimpy,
This place/thread is depressing me ... tonight I had a Subway sandwich and a bag of white cheddar popcorn.
@tsarstepan,
That Ok, tsar. These little aberrations happen to the best of us!
Tomorrow is another day, remember that!
made some pad thai with this sauce...added some pork I roasted on the grill...
Anything to keep myself amused
@panzade,
... & the verdict, panzade?
@msolga,
i just wanted to point out the second line on Pans lable above
which reads....
Perfect Pad every time.
Quite so.
I'll be making a simple meal tonight: a red pepper "pesto", with penne, most likely.
I love the taste of red peppers & the idea of a sauce prepared with grilled red peppers, garlic, toasted pine nuts, chilli & olive oil is very appealing.
Venison chops. Wild rice with walnuts and cranberries, baked potato. May go buy a green vegetable.
@alex240101,
Spaghetti marinara, following a recipe. Not too bad at all, though the "marinara mix" I bought from my local market could have had a few more pieces of white fish pieces in it. A lot of prawns. Anyway, I was pretty pleased with the finished result. My house reeks of garlic now.
@alex240101,
alex240101 wrote:
Venison chops. Wild rice with walnuts and cranberries, baked potato. May go buy a green vegetable.
Oh I am so envious - we seldom get venison down here in southern California.
@CalamityJane,
I will not tell you then, that my neighbor, who is an avid hunter, his family dislikes venison. Can you help me try shutting my ice box door....
Friday, venison will be served. I will set an extra place setting.
