Roasted Chicken, Salted Egg And Pickled Green Mango Empanadas Recipe

INGREDIENTS:

Pastry Dough:

• 1 3/4 cups unbleached flour
• 1 cup whole wheat pastry flour
• 2 teaspoons turmeric
• 1/2 teaspoon fine sea salt
• 3/4 cup chilled coconut oil
• 2 teaspoons apple cider vinegar
• 1/2 cup plus 2 tablespoons ice water

Filling:

• ½ roasted chicken
• 1 salted egg
• 1 medium onion
• ½ cup diced pickled mango
• ½ cup frozen green peas
• 1 tbsp coconut oil
• Unrefined sea salt
• 1 tbsp unbleached all purpose flour
• 1/2 – 1 cup chicken stock
• Freshly ground black pepper

• 1 egg

INSTRUCTIONS:

1. To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
2. Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
3. To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.
4. To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.
5. Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.
6. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
7. Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.
8. Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.

Source: Sense & Serendipity

Pulled Lechon Sandwich Recipe

INGREDIENTS:

• 400g Lechon
• 1 Cup Barbeque sauce, homemade or store-bought
• 2 Multi-grain rolls

INSTRUCTIONS:

1. In a saucepan, combine the barbecue sauce and lechon. If necessary, add additional water to barely cover the pork. Cook over low heat until the lechon can be pulled apart easily with a fork, about 1.5 to 2 hours.
2. Reserve and shred all the meat. Mix in the barbecue sauce to keep the pulled lechon moist.
3. Slice the bread down the center and fill with the pulled lechon.
4. Serve with your preferred sides such as caramelized onions, pickles, etc.

Source: Pepper

Longganisa Burger Recipe

INGREDIENTS:

For the LONGGANISA patty:

• 500 grams ground pork
• 1/4 cup brown sugar
• 1 head garlic, peeled and minced
• 1 1/2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon worcestershire sauce
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon salt

To assemble, you need:

• Burger bun(s)
• Longganisa patty(s)
• Freshly sliced tomatoes
• Cucumber slaw
• Atchara
• Fried egg(s)

Atchara:

• 1 medium (500 grams) green papaya, peeled
• 1 medium carrot
• half a medium onion, chopped
• 1 clove garlic, thinly sliced
• 1 thumb-size ginger, peeled and julienned
• 1 tablespoon whole black peppercorns
• 1 cup vinegar
• 1 cup white sugar
• 1/2 cup water
• 1 tablespoon salt

INSTRUCTIONS:

For the LONGGANISA patty:

1. Mix everything in a medium bowl
2. Cover with a plastic wrap and refrigerate for 4 hours, upto overnight, for the flavors to meld.
3. Divide into three (or four, if you want smaller ones) patties.
4. When ready to cook, fry each patty on a non-stick frying pan with a little cooking oil, over medium heat.
5. Fry for 5-6 minutes on each side. Please note that you should always watch the pan. These patties have lots of sugar so they will definitely burn if the heat’s too high.

To assemble:

1. Assemble each sandwich as you would build a typical burger.
2. Start with the bottom half of the bun, add a dollop of the cucumber slaw, followed by the patty, then top with sliced tomatoes, atchara and fried egg.
3. This goes well with oven roasted potato wedges.

To make cucumber slaw:

1. With a julienne slicer or grater, slice 1 peeled, medium-sized cucumber and mix with 2-3 tablespoons of mayonnaise.
2. Season with salt and a little sugar.
3. Chill in the refrigerator.

To make atchara:

1. Using a julienne slicer, or a fine shredder, slice green papaya.
2. Sprinkle the sliced (shredded) playa with salt and mix thoroughly. Set aside for 10-15 minutes.
3. In a medium sauce pan, boil vinegar, water and sugar. Set aside to cool.
4. Squeeze out the liquid from the papaya and transfer to a mixing bowl.
5. Add remaining ingredients into the bowl with the papaya.
6. Pour the vinegar mixture into the bowl and mix thoroughly.
7. Transfer to a clean jar, cover tightly, and keep refrigerated.

Source: Talentadong Chef

Filipino Beef Empanadas Recipe

INGREDIENTS:

• 1/2 lb. ground beef
• 1 medium potato, diced 
• 2 scallions, minced
• 2 garlic cloves, minced
• Oil
• Butter
• Cumin
• Paprika
• Tomato paste or sauce (optional)
• Soy sauce
• Raisins
• Salt & pepper
• 2 boxes Pillsbury pie dough (or make your own empanada dough)
• 3-4 inch round cutters
• 1 egg, beaten (this is your egg wash)

INSTRUCTIONS:

1. Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is uncooked, add to the skillet and add a little beef broth or water and cook until tender.)
2. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have some tomato sauce or tomato paste, add a spoonful to taste.
3. Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.
4. Now taste. Your filling should more intensely flavored than if you were going to eat it alone. Remember that the flavor has to come through with all the pie dough.
5. If you're going to fry your empanadas, put mixture in a strainer over a bowl and let cool. Don't throw away the strained liquid, because if you want your mixture to be wetter, you can add some the liquid back. If you're going to bake the empanadas, you may not want to strain it at all but keep it juicy.
6. Preheat oven to 400 degrees.
7. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds.Fill each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and raisins in the empanada. Encase filling with dough by folding over the dough over the filling and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a cookie sheet. Repeat with 2nd pie dough sheet.
8. Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in the tops of the empanadas.
9. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy.

Source: Big Bold Beautiful Food

Ensaimada Recipe

INGREDIENTS:

• 2 tsp sugar
• 2 tsp dried yeast
• 1/3 cup warm water
• 1/4 cup egg yolks (around 3 egg yolks)
• 1/3 cup sugar
• 2 1/2 tablespoons milk
• 2 1/4 cup all purpose flour
• 1/3 cup butter for the dough and another 1/3 cup for brushing
• 1/3 salt
• 1/3 cup parmesan cheese

INSTRUCTIONS:

1. Dissolve sugar and yeast in warm water, let stand for 10 minutes
2. Blend egg yolks, sugar and milk and add to the yeast mixture
3. Add the flour and salt then knead and add the butter a little at a time
4. Leave in a warm place and let rise until double in size.
5. Punch down and divide into 12 pieces. Form each piece into a ball and then roll out to 1/8 inch thickness
6. Brush each with soft butter and and sprinkle with grated cheese (I used parmesan)
7. Let rise for another hour and bake at 300F for 12 to 15 minutes
8. When done, cool and brush tops with more butter and sprinkle with more grated cheese and sugar

Source:Trissalicious

Tuna Maki Sandwich Recipe

INGREDIENTS:

• 1 – 184 grams of Century Tuna Chunks in Water, drained
• 1/4 cup mayonnaise
• 1 tablespoon chopped red bell pepper
• 1 tablespoon green onions
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 sliced soft cheese
• 6 slices of white loaf bread

INSTRUCTIONS:

1. In a bowl, Mix together tuna, mayonnaise, bell pepper and onions.
2. Season to taste with salt and black pepper.
3. Spread mixture evenly over bread.
4. Lay a slice of cheese then roll tightly.
5. Wrap rolls in plastic wrap and chill for at least one hour.
6. Slice into 1 inch pieces and serve cut side up to show filling.

Source:Pinoy Cravings

Twisty Cheese Straws Recipe

INGREDIENTS:

• 100g cream cheese
• 2 tbsp fresh pesto
• 320g sheet puff pastry
• a little flour, for dusting
• 1 egg, beaten

INSTRUCTION:

1. Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
2. Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
3. Brush with egg and bake for 20-25 mins until risen and golden brown.

Source: Good Food

Cheese Curd Burger Recipe

INGREDIENTS:

• 4 burger patties
• 4 pretzel buns
• ice berg lettuce, 4 slices
• 10 slices of thinly sliced deli ham
• 18 cheese curds
• ketchup for topping

INSTRUCTIONS:

1. Grill burgers until done.
2. While the burgers are grilling cook the ham in a skillet until warm. Also cook the cheesecurds in the oven
3. Top the burgers with the crispy warm ham, and cheese curds.

Source: Recipe Diaries

Triple Chocolate Mocha Brownies Recipe

INGREDIENTS:

Brownies

• 2 teaspoons Instant Espresso Powder
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Cup All Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Sugar
• 1/2 Cup Melted Butter
• 2 Eggs

Frosting

• 1/2 Cup Butter - softened
• 1½ Cups Powdered Sugar
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Instant Espresso Powder
• 2 teaspoons Heavy Cream
• Chocolate Drizzle
• 1/3 Cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil (or shortening)

INSTRUCTIONS:

Brownies

1. Preheat oven to 350°F
2. Mix together dry ingredients - cocoa, espresso powder, flour, baking powder and salt. Set aside.
3. Using a hand mixer, mix sugar and melted butter. Add eggs and mix.
4. Slowly add dry ingredients while mixing.
5. Line an 8x8 baking dish with foil. Press foil down firmly into the dish. Spray with non-stick.
6. Pour batter into prepared dish and spread evenly. (batter will be thick)
7. Bake at 350° for 30 minutes.
8. Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.

Frosting

1. Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy.
2. Add espresso powder, cream and cocoa powder. Mix for 1 more minute.

Chocolate Drizzle

1. Microwave half the chocolate chips with coconut oil until melted and smooth. Add the remaining chocolate chips and stir vigorously until melted.
2. Let chocolate cool 2-3 minutes. Drizzle over frosted brownies.

Source: Wonky Wonderful

Gluten-Free Banana Oat Pancakes Recipe

INGREDIENTS:

• 3 small bananas (9.5 ounces), mashed
• 2 tablespoons coconut oil or butter, melted
• 1 tablespoon lemon juice (about 1 small lemon, juiced)
• 1 teaspoon honey or maple syrup
• 2 eggs
• 1 cup oat flour*
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

INSTRUCTIONS:

1. In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
2. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you're using a non-stick electric griddle, you might not need any oil at all.)
7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Source: Cookie + Kate

Eggs Benedict Casserole Recipe

INGREDIENTS:

• 12 oz Canadian bacon - chopped
• 6 English muffins cut into one inch cubes
• 8 eggs
• 2 cups whole milk
• 1 teaspoon salt
• ½ teaspoon pepper
• a few dashes of hot sauce (optional)
• Hollandaise (if using package)
• 2 package Knorr Hollandaise Mix
• 2 tablespoon lemon juice
• 4 tablespoons cream cheese
• Prepare mix per package instructions.
• Add lemon juice and cream cheese and whisk.
• Hollandaise (from scratch)
• 4 egg yolks
• ½ cup heavy cream
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ cup melted butter

INSTRUCTIONS:

For casserole:

1. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top. Refrigerate, covered, 4 hours or overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. Hollandaise (using package) 

For Hollandaise (from Scratch)

1. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. 
2. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Source: Laughing Spatula

Basil Knots Recipe

INGREDIENTS:

Basil Knots:

• 1 cup of warm water
• 2 tbsp of butter, softened
• 1 egg
• 3¼ cup of flour
• 1 tbsp of sugar
• 1 tsp salt
• 3 tsp regular active dry yeast

Garlic Basil Butter:

• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp chopped basil

INSTRUCTIONS:

1. In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast becomes frothy.
2. In the bowl of your mixer, mix the flour and salt together. Add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
3. Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
4. After dough doubled in size, preheat oven to 400° F / 205° C. Cover baking sheet with parchment paper.
5. Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
6. Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
7. If there's any garlic basil butter left, brush again on knots before serving.

Source: Baking Glory

Vegan Pizza Bites Recipe

INGREDIENTS:

For the Pizza Dough:

• 2 cups of All Purpose Flour
• 1 tsp Salt
• 1 tsp Sugar
• 2 Tbsp of Extra Virgin Olive Oil
• 1 Cup of Warm Water
• 1 Tbsp of Yeast

For Stuffing:

• 1/2 tbsp oil
• 1/2 Cup Pizza Sauce
• 1 large Onion, Chopped
• 1 bellpepper, chopped
• Few Jalapeño Peppers, Sliced
• Few black olives, Sliced
• Salt and Pepper
• Mozzarella Cheese
• Italian Seasoning, Optional / Sesame seeds

INSTRUCTIONS:

For the Pizza Dough:

1. Take 3 tbsp of warm water and add the yeast and sugar. set it aside for about 5 minutes.
2. In the bowl, mix together the flour, salt, and olive oil. Stir the yeast in the water to make sure it’s all dissolved and add it to the flour mixture. Now you can do it in the stand mixture or with your hands. Knead a smooth dough adding little bit of warm water slowly. The dough should be smooth and not sticky.
3. Oil a large bowl with some olive oil and set aside. Place the dough in the oiled bowl and brush the top with a little oil as well. Cover with plastic wrap and place it somewhere warm to rise and double in volume. It can take up to 1-2 hours.

For the Stuffing:

1. Add 1/2 tbsp oil in a non-stick pan and add onions and bell peppers. Cook for 3-4 minutes and add Jalapeño Peppers, black olives and pizza sauce. Add salt and pepper and cook for 3-4 minutes. The stuffing mixture should be thick. So add pizza sauce little bit at a time.
2. Let it cool down completely.

Vegan Pizza Bites:

1. Preheat your oven to 220 degrees Celsius.
2. Knead your dough again for 2 minutes and divide it into 12 balls.
3. Roll your dough into 4 inch diameter and Fill each piece with a stuffing and cheese.
4. Seal the dough shut around the filling, and place them seam side down onto the prepared baking pan. I used my brownie tin.
5. Brush the top with olive oil, and then evenly sprinkle some Italian seasoning or sesame seeds.
6. Bake them for about 20 minutes or until golden brown.
7. Serve hot with your favorite sauce.

Source: CrispyOven

Tuna Burgers Recipe

INGREDIENTS:

• 2 cans tuna (250 grams) (in water and drained well)
• 1½ cups (125 grams) cracker crumbs
• 1 egg (slightly beaten)
• 1-2 stalks celery finely chopped
• ½ cup (125ml) light mayonnaise

INSTRUCTIONS:

1. In a medium bowl add tuna and flake well with a fork, add cracker crumbs, egg, celery and mayonnaise.
2. Form into patties, place in a lightly greased frying pan and cook on low-medium, approximately 4 minutes on each side until browned. Serve immediately. Enjoy!

Source: An Italian In My Kitchen

Red Lobster Biscuits Recipe

INGREDIENTS:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1½ teaspoons garlic powder
• ¼ teaspoon cayenne pepper
• ½ cup butter, melted
• 1 cup buttermilk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter, melted
• ¼ teaspoon garlic powder
• ½ tablespoon chopped fresh parsley (or ½ teaspoon dried)
• pinch of salt

INSTRUCTIONS:

1. Preheat oven to 450 degrees and spray a baking sheet with cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, 1½ teaspoons garlic powder, and cayenne pepper.
3. Add melted butter and buttermilk to dry ingredients and stir with a rubber spatula or wooden spoon until mixed.
4. Fold in cheddar cheese.
5. Using a ¼ cup measuring cup coated with cooking spray, scoop and drop the batter onto the prepared sheet.
6. Bake for 10 to 12 minutes or until golden brown.
7. Combine the 2 tablespoons melted butter, ¼ teaspoon garlic powder, pinch of salt, and chopped parsley and brush the tops of the cooked biscuits.

Source: Spicy Southern Kitchen

Steak With Whipped Cauliflower And Crispy Breadcrumbs Recipe

INGREDIENTS:

For The Cauliflower:

• 1 head cauliflower, leaves and stem removed and cut into 2-3 inch pieces
• 2 tablespoons butter
• 2 tablespoons cream cheese
• ½ teaspoon salt
• Fresh ground pepper

For The Steak And Breadcrumbs:

• 2 strip steaks, about 1 inch thick
• 1 slice bread, processed in the food processor into crumbs
• 2 tablespoons olive oil
• Pinch each of salt and pepper

INSTRUCTIONS:

1. Make the whipped cauliflower: Steam cauliflower until tender, about 10-12 minutes. A paring knife should slip into the cauliflower easily.
2. Put cauliflower into food processor with butter, cream cheese and salt. Process until completely smooth, about 1 minute.
3. Taste and add salt if needed. Cover and set aside while you make the breadcrumbs and cook the steak.
4. Heat one tablespoon of olive oil in a small skillet over medium high heat and add the breadcrumbs, along with a pinch each of salt and pepper. Stir until crispy and golden. Remove to a small dish.
5. Heat the remaining tablespoon of olive oil in a large heavy skillet. Pat the steaks dry and cook to your liking - 2-3 minutes per side for medium rare. Remove and let them rest for a few minutes before slicing.
6. Slice the steaks in strips. Mound some cauliflower on each plate, top with steak strips and sprinkle breadcrumbs on top.

Source: Framed Cooks

Baked Chocolate Doughnuts Recipe

INGREDIENTS:

• 2 cups cake flour
• ¾ cup sugar
• ¼ cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 2 eggs
• 2 tbsp. vegetable oil

For the glaze:

• 1¼ cup powdered sugar
• 3 tbsp cocoa powder
• 3 to 4 tbsp. milk
• 1 tsp vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 425 degrees and coat the pan with cooking spray.
2. In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt.
3. Add the buttermilk, eggs and oil. Stir until fully combined.
4. Using a piping bag, fill the pan about ⅔ full.
5. Bake for 8 minutes. Leave the doughnuts to cool in the pan for 5 minutes before cooling on the rack.

For the glaze:

1. Sift the powdered sugar and cocoa into a bowl. Add the milk and vanilla. Thin with additional milk if needed.
2. Dip the doughnuts into the glaze and let them set on the cooling rack

Source: Friday is Cake Night

Smoked Salmon Wrap Recipe

INGREDIENTS:

• 2 lavash or other wraps
• 2 tablespoons whipped cream cheese
• 1 8-ounce package smoked salmon
• 1 roasted red pepper, halved (you can use jarred roasted red peppers)
• 1 cup baby lettuces divided
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

INSTRUCTIONS:

1. Chop or slice the red pepper and divide evenly.
2. Spread 1 tablespoon cream cheese on each wrap.
3. Place 4 ounces smoked salmon on cream cheese.
4. Top salmon with ½ roasted red pepper.
5. Top with ½ cup baby lettuces.
6. Sprinkle with ½ tablespoon fresh dill.
7. Sprinkle lightly with salt and pepper.

Source: In a Southern Kitchen

Steak and Ale Pie Recipe

INGREDIENTS:

For the Stew:

• 4 ounces beef chuck, cut into bite sized pieces
• 2 large carrots
• 2 stalks celery
• 2 cloves garlic
• 1/2 large white onion
• 1 cup chopped white mushrooms
• 1 cup beef stock
• 1 cup ale, see notes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt and pepper, to taste
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried thyme

For the Pie Crust:

• 1 cup all-purpose flour, plus more for rolling out
• 1/2 teaspoon salt
• 1/2 cup ice water
• 9 ounces butter, very cold
• 1 egg, beaten

INSTRUCTIONS:

For the Stew:

1. Wash and chop vegetables and garlic, set aside.
2. Cut beef into small bite sized pieces. Toss with flour, salt and pepper.
3. In batches, use one tablespoon olive oil in a large pot and brown the beef without crowding it. Between batches, splash ale into pot to deglaze it, scraping up any brown bits with the meat. Set aside.
4. Using the last tablespoon of olive oil, cook the vegetables and garlic for about 5 minutes in the same pot as the beef.
5. Add the beef back to the pot with vegetables, pour in the beef stock, any remaining ale, tomato paste, balsamic vinegar, bay leaf and thyme. Bring to a boil, then simmer for an hour and half to two hours or until the stew has reduced by half.

For the Pie Crust:

1. Meanwhile, start on the pie crust. Begin by whisking the flour and salt together in a large mixing bowl. Place in freezer for 15 minutes to get cold.
2. Cut butter into cubes and place in the fridge to keep cold.
3. Stir butter into flour until well coated.
4. Add ice cold water and work into rough dough. Form into ball and wrap in plastic wrap and place in freezer for 15 more minutes.
5. Roll out dough and work until smooth on a floured surface. Roll out until almost as thin as two quarters. If dough becomes sticky before finished, place in freezer for 10 minutes then continue. Make two equal sized pieces, one for top and bottom of pie.
6. Once finished place dough in the freezer for an hour.
7. Once the stew is finished, let cool for about 30 minutes.

To Make the Pie:

1. Melt the butter and cook mushrooms in a pan for about 5 minutes or until golden brown. Add to the beef stew.
2. Press dough into pan greased with butter. Fill with cooled stew.
3. Cover pie with remaining dough. Make a few slits in the top for the steam to release. Pinch edges together to seal the pie. Brush the top with a beaten egg.
4. Bake for 30 minutes at 400°F or until inside of pie is hot.

Source: Food Fanatic

Corned Beef McMuffin Recipe

INGREDIENTS:

• 1 tsp canola oil
• 1 English muffin, split and toasted
• 1 slice of American cheese
• 1/2 cup of chopped and cooked corned beef, seared
• 1 egg, cooked over easy or sunny side up

INSTRUCTIONS:

1. Start by heating a sauté pan on medium heat. Add the canola oil, and let it come to temperature.
2. Add in the chopped corned beef, and cook until you get some nice crispy edges. Remove to a small bowl, and set to the side.
3. Next, crack the egg, and cook until your desired doneness. During this time, toast your English muffin.
4. Once toasted, lay down the American cheese on the bottom muffin, top with the cooked egg, and carefully place the crisped corned beef on top. Top with the top muffin, and get ready to go.

Source: Simple Comfort Food