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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

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!

Drinks · foodie · foodie chats · good eats · Meatless Mondays

Meatless Monday Pasta Ideas

Mushroom Cheese Ravioli with Rosemary Butter Sauce.

Roasted Eggplant Spaghetti with Miso Brown Butter Sauce

Light Lemon Garlic Pasta with Salmon

foodie · foodie chats · good eats

Foodie Post: 2 Easy & Quick Recipes 

2 Easy & Quick Recipes 

1. Cheesy Garlic Parmesan Spinach Orzo

1½ cups orzo pasta

2 tablespoons olive oil

2½ teaspoons minced garlicsalt and pepper to taste

2 teaspoons flour1 cup milk (I used fat free half & half)

⅔ cups fresh spinach, roughly chopped

½ cup shredded parmesan cheese (plus extra for topping)

Cook orzo according to package directions. 

Drain and set aside.

Heat olive oil in a medium-sized pot over medium heat. Add garlic, salt and pepper and saute for 1 minute until garlic is fragrant.

Add flour to form and stir for one minute. Add about ¼ cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.

Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in parmesan cheese. When cheese has melted, add orzo and and stir to combine. Serve with extra parmesan cheese and serve immediately. Enjoy!

2. Roasted Tomato Caprese Pasta Salad

1 lb cherry or grape tomatoes

8 oz uncooked macaroni pasta*

2 Tbsp balsamic vinegar

3 Tbsp olive oil

1 tsp pure cane sugar

1 shallot, minced

1 garlic clove, finely-minced

1 Tbsp minced fresh oregano (or 1 tsp dried oregano)

8 oz fresh mozzarella pearls

2 Tbsp fresh basil leaves, mincedkosher salt and freshly-ground black pepper, to taste…



Preheat the oven to 425 degrees F. Cut the largest tomatoes in half, leaving smaller ones whole. Place the tomatoes in an even layer on a parchment paper-lined sheet pan. Drizzle with olive oil, just enough to lightly coat. Shake the pan a few times to toss the tomatoes in the oil. Season generously with salt and pepper.

Roast for 15-20 minutes, until the tomatoes are just beginning to wrinkle and burst. Remove from the oven and let cool to room-temperature.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook al dente according to package directions, generally about 10 minutes.

While the pasta is cooking, make the balsamic vinaigrette: Whisk together the balsamic vinegar, olive oil, sugar, shallot, garlic and oregano until combined.

Remove the pasta from the heat, drain, rinse briefly in cold water, and return to the pot. Toss with the balsamic vinaigrette. Stir in the roasted tomatoes, along with any tomato juices, the mozzarella and the basil. Season with salt and pepper, to taste.

Serve at room-temperature or cover and refrigerate until ready to serve. Enjoy! 

Cookie Lovers · foodie chats · Foodie.

Cookie Alert: Cinnamon Bun Cookies



1/2 cup powdered sugar 

3/4 cup unsalted butter 

1/2 teaspoon salt 

1 1/2 teaspoons vanilla extract 

1 1/2 cups all purpose flour

1 large egg white 

1 Tablespoon water 

1/4 cup granulated white sugar 

1 1/2 teaspoons ground cinnamon

1/2 cup powdered sugar 

2 Tablespoons heavy whipping cream 

1/2 teaspoon vanilla extract 

1/2 teaspoon ground cinnamon

1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.
2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.
3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.
4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).