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​Turkey Sausage Empanadas

1 small onion, diced

2 cloves garlic, finely chopped

1 tablespoon butter

1/2 pound ground turkey

1 teaspoon ground sage

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1/4 teaspoon paprika

1/2 teaspoon thyme

1/4 teaspoon rosemary

1/4 cup flour

2 – 2 1/2 cups whole milk

1 1/2 cups (4 ounces) grated Gruyere cheese

1/3 cup (1 ounce) grated parmesan cheese

1 18-count package empanada wrappers or you can make them using the pastry in this recipe

1 quart of oil for frying

Instructions
In a large high-sided skillet, cook onion and garlic in 1 tablespoon of butter for about 3 minutes until soft. Add turkey and cook until fully browned, breaking it into pieces as it cooks. Remove as much of the turkey and onions from skillet as you can using a slotted spoon and place in a separate dish, leaving grease in pan. Stir in sage, salt, pepper, nutmeg, paprika, thyme, and rosemary.
Turn off heat and sift in flour while stirring until you have a thick and pasty mixture. Turn on heat to low and slowly pour in milk while whisking until completely smooth. Continue whisking until thickened. Add turkey back to pan and stir until heated then remove from heat and stir in the cheeses.
Spoon filling into the center of each wrapper. Wet the edges with water and and fold in half to form little half-moon shaped empanadas. 

Press edges together to seal and place them on a parchment lined tray.

Heat oil to 350 degrees F

in a dutch oven or deep fryer and fry the empanadas in batches until crisp and golden brown (4 – 6 minutes), flipping once. Transfer to paper towels to drain.

Serve hot!

Entertaining · Food Blogging · Foodie. · Recipes · Summer

Summer Goodies

So I am actually ready for summer, which is perfect for weekend beach getaways and hanging with family/friends which means a lot of entertaining! Yes here in Florida it is not cold here but seems like summer is the perfect time for get togethers especially with family & friends visiting from out of town. So I have some recipes that can be light but good and good drinks to as well (non alcoholic also).

Watermelon Margaritas 

24 Watermelon Jolly Ranchers OR 1 cup of mashed watermelon, seeds removed

3c silver tequila

1 1/2 c lime juice

3/4c simple syrup

Ice cubes

Crush jolly ranchers and put them in the tequila and allow them to meltAfter the jolly ranchers have melted in the tequila add simple syrup and lime juice.If using Mashed watermelon just add in the tequila, simple syrup and lime juiceAdd to a blender and fill with ice, blend to a slush.Add sliced lime and watermelon to garnish and enjoy!

Lemon Molten Lava Cakes

1 (4 oz) white chocolate baking bar, broken into pieces

1/2 cup unsalted butter, diced into 

1 Tbsp pieces

2/3 cup all-purpose flour

1/2 cup  powdered sugar

1/4 tsp salt

4 large eggs

4 large egg yolks

3/4 cup bottled lemon curd

1 1/2 Tbsp fresh lemon zest

1/2 tsp vanilla extract

Toppings

1/2 cup heavy cream

1 1/2  Tbsp powdered sugar

Fresh berries

Mint leaves (optional)

Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet.

Place white chocolate and butter in a medium-microwave safe mixing bowl. 

Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds. 

Now at this point be sure you have all remaining cake ingredients ready to add because if you add the flour and let it sit very long the mixture will thicken and clump and it just won’t mix together as well). Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about 2/3 full (1/2 cup in each). 

Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 – 17 minutes. Let cool on a wire rack 10 minutes (meanwhile whip heavy cream. 

Alternately you can let them cool just a few minutes and serve really warm dusted with powdered sugar and omitting the whipped cream). Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.

For the toppings:In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form. Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip. 

Pipe whipped cream over cakes, top with berries and garnish with mint.

Cajun Shrimp Skewers with Corn Salad

1 lb large shrimp, peeled and deveined, but with tail on

1 tablespoon olive oil

4 cloves of garlic, minced1 tablespoon Cajun seasoning

6 medium wooden skewers

FOR CORN SALAD

2 cups cooked corn kernels

1 cup cherry tomatoes, cut in half

½ cup small-diced red onion

½ cup crumbled feta cheese

2 tablespoons lemon juice

3 tablespoons olive oil½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup julienned fresh basil leaves

Rinse shrimp and pat dry with paper towels.Soak the wooden skewers in water for 30 minutes before grilling (It will avoid burning of the sticks).

Preheat grill to medium-high (400°F).In a large bowl add shrimp, olive oil, garlic and Cajun seasoning.

Mix everything together.Skewer 4 shrimp on each damp skewer.

Place a grill pan on grill.Place the skewers on the grill pan and cook for 2-3 minutes per side, or until the shrimps are pink and fully cooked.

FOR CORN SALAD

Put cooked corn kernels, cherry tomatoes, red onion, crumbled feta cheese, salt and pepper in a medium salad bowl. 

Drizzle with the olive oil and lemon juice and toss. Enjoy!

ROASTED TOMATO & AVOCADO CROSTINI 

12 ¼-inch slices whole grain baguette

36 (1/2 lb.) grape tomatoes

1 tsp olive oil

¼ tsp salt, divided

¼ tsp ground pepper, divided

1 garlic, minced

1 Hass avocado, pitted & peeled

2 tsp fresh lemon juice

Preheat the oven to 350 degrees F.Place the baguette slices on a baking sheet, and bake until the oven until lightly toasted, about 5 minutes. Transfer to a serving dish.Increase the oven heat to 400 degrees F. Line the baking sheet with foil.

In a medium bowl, toss with tomatoes with olive, ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer to the prepared baking sheet.Roast for 10 minutes. Lightly toss the tomatoes with the garlic. Roast until the tomatoes are tender, 8 to 10 additional minutes.In a small bowl, mash the avocado with the back of a fork until smooth. Stir in the lemon juice, ⅛ teaspoon salt and ⅛ teaspoon ground pepper.

Spread the avocado mixture onto the baguette slices. Top each crostini with 3 roasted tomatoes and some basil. Serve!

Berry Tart With Lemon Curd Mascarpone

http://www.foodiecrush.com/berry-tart-with-lemon-curd-mascarpone/

Sparkling Champagne Lemonade Margaritas

1 ounce silver tequila

1/2 ounce orange liqueur (Cointreau or Triple Sec)

3 ounces pink lemonadebrut champagneicelemon wedgecoarse salt (Pink Himalayan)

Rub the lemon wedge round the rim of an old-fashioned glass. Roll the rim of the glass in salt.

In a cocktail shaker add some ice, the tequila, orange liqueur and lemonade. Shake well and pour into an ice filled glass. Top with champagne!

Berry Lemonade Popsicles

Country Time Berry Lemonade Starter

Water

Strawberries, sliced

Blueberries

Pour 3/4 cup of Country Time Berry Lemonade Starter mix into a pitcher.

Fill the pitcher with 7 and 1/4 cups cold water. 

Stir to combine.Add a few sliced strawberries and blueberries to each popsicle mold.

Fill each popsicle mold with the berry lemonade.Place the top on the popsicle mold and insert popsicle sticks.

Freeze the popsicles overnight.

To get the popsicles to release from the mold, fill your kitchen sink with room temperature water. Place the mold in the water, making sure the water does not go above the top of the mold.

Allow the mold to sit in the water for a few seconds.

Begin to wiggle a popsicle free. If it feels tough, allow them to set in the water a few more seconds.Once all of the popsicles are removed from the mold, enjoy or wrap the extras in plastic wrap and return to the freezer.

Green Goddess Summer Cobb Salad

4 cups chopped romaine lettuce

2 cooked chicken breasts, cubed (no meat is optional)

2 hard-boiled eggs, chopped

1 cup cherry tomatoes

1 medium cucumber, thinly sliced

2 ears cooked sweet corn, corn taken off the cob

1 avocado, pitted and diced

1/2 cup crumbled feta cheese

Green Goddess Dressing

1/2 cup fresh basil leaves

1/4 cup lime juice

1 clove garlic, minced

1 tablespoon agave syrup

1/4 cup olive oil

Salt and pepper to taste

Make the salad: In a large salad bowl, combine all salad ingredients. Set aside.

Make the dressing: Combine basil, lime juice, garlic, and agave in a food processor. 

Pulse several times while drizzling olive oil through the top. Pulse until dressing is smooth. 

Season dressing with salt and pepper to taste.When ready to serve, drizzle dressing over salad and toss to combine. Serve salad immediately. Enjoy!

Pineapple Mango Lemonade

http://www.cookingclassy.com/pineapple-mango-lemonade/

Beach Eats · Food Blogging · Foodie. · foodporn · Good Eats.

Fave Brunch Spots

I enjoy brunch time with friends and sometimes with family when we all can link up, If I could have French toast or lobster benedict and mimosas for every meal I prob would have it. I look forward to a nice weekend brunch with my friends all week! Here are my favorite places to go in Clearwater Beach & Tampa:

The Black Pearl
specializes in American and French cuisine. This place is modern & cozy. Relax with a few friends or just you.
Favorite of mine here is the

Pan Seared Alaskan Halibut

and Molten White Cake with Dulce De Leche

315 Main Street, Dunedin, Florida 33698

Oystercatchers has the best oyster rockefeller and the other items on the menu are just as good, in my opinion. I recently had a few friends in town who absolutely loved it!

Mimosas with a view. #brunch #waterfront

2900 Bayport Dr, Tampa, FL 33607

Frenchy’s Clearwater Beach

Known for the Grouper sandwiches and Grouper tacos, their Mai Tai’s are the specialty at this breezy and colorful seafood shack!

Grouper sandwiches and Grouper Tacos all day, every day. These grouper tacos were so good 

Grouper caught fresh right outside.

These are my absolute favorite no matter what I order I get an order of Garlic Crab Fries even if I have to take them home, they are 🔥🔥🔥

351 S Gulfview Blvd, Clearwater, FL 33767

Sea-Guini which opened in February 2016, Sea-Guini is located at the new Opal Sands Resort in Clearwater Beach, Florida.

My first time here I was very impressed with the atmosphere and the service was excellent. The pastas are homemade and I had the Fileto de pomadora in a argue sauce made with braided short ribs. We had an appitizer of Fried Calamari which was the most tender & delicious. My martinis were made perfect, and also my desert the stuffed zeppolies fried and coated with sugar and cinnamon served with a hot fudge dipping sauce. Looking forward to going back again for a third time lol!

Creme Brulee and one my all time fav dishes Eggs Benedict!

Balsamic marinated skirt steak over garlic mashed yukons with sautéed spinach, bruschetta tomatoes and crispy onions.

430 South Gulfview Boulevard, Clearwater Beach, FL, 33767

Clear Sky Cafe

Always has amazing food and service! This visit we had an amazing server name Ryan! Highly recommend this place. 

Full size Mimosa bar in a variety of flavors. Crab Eggs Benedict. Amazing French toast options. The menu has something for even the most hard to please. Just a short walk to the beach.

Mango Bellini, Bloody Mary and Orange Mimosa

Fettuccine Pasta with Gulf Grouper, Mussels, Grilled Shrimp, Asparagus and with a Cognac Butter Sauce.

**Fave Drink**

Coconut Mule. New Amsterdam Coconut Vodka, fresh squeezed lime juice, ginger beer and then mix the ingredients. #delicious

**Bestie’s Fave Dish**

Caribbean Jerk Seasoned Swordfishtopped with a Mandarin Berry Salsa, on the right a Pan Seared Yellowtail Snapper topped with bacon jam served with Jasmine white rice and sautéed vegetables.

Crusty golden waffle topped with caramel sauce, whipped cream, fresh Florida strawberries and blueberries.

490 Mandalay, Ave Clearwater, FL 33767

Hope you have enjoyed and if you are living here at Clearwater Beach or visiting go by and check one of these spots out or all of them!!!