Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, October 5, 2013


Football season is again upon us.  My husband can spend an entire day in front of the TV watching games.  While I don’t enjoy football, I do take advantage and use the games as an excuse to invite people over.  Whenever we have a football watching party, I like to make snack foods so that our guests don’t have to miss any of the game. 

These were very popular.  I call them Enchinadas, because they are empanadas with enchilada filling.  Serve them with a salad and a side of beans and rice to make them a meal. 
Servings:  18-pieces
Time:  Prep: 20 minutes Cook: 30-35 minutes
Hardware:   measuring spoons and cups, a cutting board and knives, a skillet, a wooden spoon, a can opener, a rolling pin, 2 small bowls, a round cookie cutter, a pastry brush, non-stick foil, a baking sheet

  • 2 tablespoons of flour
  • 2-9 inch refrigerated  pie crusts
  • ½ pound ground beef
  • ¼ cup diced onions
  • 4 ounces can diced green chiles
  • 1-10 ounce can enchilada sauce (or you can make your own)
  • 2 tablespoons milk
  • 1 cup shredded cheddar cheese
  • Sour cream
  1. Line the baking sheet with non-stick foil.  Place the milk in one of the bowls and a little water in the other small bowl. Set everything aside.
  2. Allow the pie crust to rise to room temperature (about 15 minutes) and pre-heat the oven to 375˚.
  3. Meanwhile, cook the ground beef, onions, and diced onions over medium high heat. Stir and crumble until the meat is no longer pink, this should take about 7 minutes. 
  4. Remove the meat mixture from the heat and stir in ½ of the enchilada sauce and the cheese.
  5. Working with one crust at a time, roll out the pie crust out on a lightly floured surface.  Roll it until it out until it is an inch or so larger. 
  6. Use a cookie cutter, biscuit cutter, or a large, round glass dipped in four to get four or five circles.  Then reroll the left over dough to get three or four more circles.  Don’t reroll the scraps a send time, because the finished product will be too tough.
  7. Spoon about 1 tablespoon of filling onto each circle. 
  8. Use your fingers to moisten the edges of the dough with water, then fold the dough over the filling and press the edges together to seal. Crimp the edge with a fork, making sure that the Enchinada is completely sealed. 
  9. Transfer each one onto the prepared baking sheet and poke with the tip of a knife to vent.
  10. Brush each one with milk.
  11. Bake for about 20-25 minutes or until golden brown.
  12. Serve warm with the remaining enchilada sauce and sour cream for dipping.


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