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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! 


Another Great Reason To Love Sweet Potatoes 

Sweet Potato Beignets

1 medium sweet potato, peeled and chopped

1/2 small butternut squash, peeled, seeded and chopped

3 cinnamon sticks

1 teaspoon anise seeds

1 teaspoon active dry yeast

Pinch of kosher salt

2 cups all-purpose flour

1/2 cup turbinado sugar

1/4 cup molasses

1 3 -inch strip orange zest

1/2 teaspoon fresh lemon juice

Vegetable oil, for frying


Combine the sweet potato, squash, 2cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes. Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork. Discard the cinnamon stick, let the liquid cool until just warm.

Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top. Set aside until foamy, about 8 minutes. Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture. Add the flour and knead by hand until combined (the dough will be sticky). Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.
Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat. Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes. Discard the cinnamon stick and orange zest. Let the syrup cool slightly.
Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels. Drizzle with the syrup.


Food Faves & Recipes

​Veggie Burgers with Cucumber Feta Sauce

For Burgers:
1/4 cup quinoa

3 tsp. extra virgin olive oil

1 small onion diced small

1 large clove garlic, minced

1/2 tsp. oregano

1/2 tsp. salt

1 (15-oz.) can chickpeas, drained and rinsed

1 large egg

1/2 cup flour

2 small green onions, minced (green part only)

1/4 cup chopped Kalamata olives

1 tbsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper
For Sauce:

1 (6-oz.) container Greek yogurt

1/2 small cucumber, peeled, seeded, and diced

1/4 cup crumbled feta cheese

1 small clove garlic minced

1 tbsp. minced fresh dill


Prepare burgers:

Bring a small pot of salted water to a boil.

Add quinoa to water and cook until tender, about 10 to 15 minutes.

Drain quinoa well. Set aside.

Heat 1 tsp. olive oil in a small skillet over medium high heat.

Add onion to oil and cook until tender and browned around edges, stirring frequently.

Stir garlic, oregano, and salt into onion.

Cook until fragrant, stirring constantly, about 30 seconds.Remove skillet from heat. Set aside.

Place chickpeas in a large bowl and mash until smooth.

Add quinoa, sauteed onions, egg, flour, green onions, kalamatas, parsley, salt, and pepper to chickpeas.

Mix well, then divide into 4 patties.

Heat remaining 2 tsp. olive oil in a large skillet.

Add patties to oil and cook until browned on both sides.
Prepare sauce:

While veggie burgers are cooking, mix together cucumber, yogurt, feta, garlic, and dill.

Season to taste with salt and pepper.
Serve burgers on buns with lettuce and tomato slices. Top with Cucumber Feta Sauce.


Apple Cinnamon Bread

1/2 cup packed brown sugar

1 1/2 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup almond milk

1 large apple, peeled and finely chopped

Preheat oven to 350 degrees.

Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.

In a stand mixer, combine white sugar and butter until smooth.

Add eggs and vanilla and continue to beat on medium speed until combined.

Add flour and baking powder, then milk.

Pour half the batter into the prepared pan.

Cover with half of the apples.

Pat apples into batter with the back of a spoon.

Sprinkle with half of sugar and cinnamon mixture.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

Pat topping into the batter with the back of a large spoon.

Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.

Cool in pan 10 minutes before transferring to a cooling rack.


Apple Cider Mimosas

Apple Cider


gold and silver sprinkles for rim of glass (optional)

apple slices for garnish (optional)

Dip the top of each champagne glass into water and then dip in the sprinkles to coat.

Pour each champagne glass 1/2-3/4 full with apple cider.

Top with champagne



Apple Pie Donuts 

This recipe is just ooozing fall and holiday goodness with some ice cream of course lol


2 tablespoons apple cider

1/2 teaspoon lemon juice

2 tablespoons granulated sugar

1 1/2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground clove

1/4 teaspoon vanilla extract

1/2 cup finely chopped and peeled baking apple


1/3 cup warm water (110F-115F)

1 package active dry yeast (0.25 ounces)

2 tablespoons unsalted butter, melted and cooled

1/3 cup warm milk (110F-115F)

1/3 cup granulated sugar

1 egg, room temperature and lightly beaten with a fork

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

2 3/4 – 3 cups all-purpose flour

Vegetable oil, for frying

1/2 cup powdered sugar

1 tablespoon ground cinnamon 

For the filling:

In a medium saucepan, add the apple cider, lemon juice, sugar, cornstarch, cinnamon, nutmeg, clove, and vanilla. Bring to a boil, whisking often. Boil until it thickens, about 3-5 minutes. Remove from the heat and stir in the apples. Let cool.

For the dough

In a large mixing bowl, mix together the warm water and yeast. Let sit for 5 minutes.

After 5 minutes, add the melted butter, warm milk, sugar, egg, salt, cinnamon, nutmeg, vanilla, and 1 1/4 cups flour. With the paddle attachment on a stand mixer or a regular hand mixer, beat until everything is combined (the dough will be wet and loose).

Add another 1 1/2 cups flour and beat until the dough is slightly sticky and elastic. If it’s still too sticky (sometimes due to the weather), add the remaining 1/4 cup flour. If using a stand mixer, switch to a dough hook and beat for 4-6 minutes or until the dough pulls away from the sides of the bowl. If not, knead the dough on a floured surface for 4 minutes.

Place the dough in a lightly-oiled bowl and cover with a towel. Let the dough rise in a draft-free warm area until doubled in size, about an hour*.

When the dough is ready, on a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out as many circles as possible and place on a lightly floured cookie tray. Gather up the dough scraps and repeat until the dough is gone. You should have 12 circles.

Place 2 teaspoons of the apple pie filling in the middle of one dough circle. Dip a pastry brush in room temperature water and brush the edges of the dough. Add a plain circle on top, pressing the edges together with your fingers to seal**. Repeat with the remaining dough. You should end up with 6 filled doughnuts.

Cover with a towel and let rest in a draft-free warm area until doubled in size, about 30 minutes.

In a shallow plate or bowl, mix together the powdered sugar and cinnamon.

Heat 3 inches of oil in a deep pot or fryer to 350F. Line a few paper plates with paper towels.

Once hot, fry a few donuts at a time (do not overcrowded)  until lightly golden brown on the bottom (roughly 1 1/2 minutes). Flip and fry until golden brown (another 1 1/2 minutes). Using a slotted spoon, remove each donut and drain on paper towels. While still hot, toss each one with the cinnamon sugar mixture. Repeat until all of the donuts are fried.


Perfect Fall Food 

​This is a perfect one pot fall favorite! 

Cheesy Veggie Chowder

5 tbsp butter, divided

3 large carrots, chopped

3 stalks celery, chopped

1 yellow onion, diced

4 cloves garlic, minced

4 c. or a 32 oz. box, low-sodium chicken broth

3 russet potatoes, peeled and cut into ½-3/4 inch cubes

1 celery root, peeled and cut into

¼ inch cubes

2 medium heads broccoli, chopped into florets

1 small head cauliflower, chopped into florets

¼ tsp. dried thyme

1 tsp. kosher salt

½ tsp. ground black pepper

pinch paprika and cayenne pepper

6 tbsp. all-purpose flour

3 c. milk 

½ c. half & half 

2 c. shredded medium or sharp cheddar cheese (8 oz block) for a little kick use pepper jack cheese 
In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. 

Add garlic and saute for a minute longer. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. 

Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).

Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.

Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. 

Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. 

Whisk until smooth.

Constantly whisk as the mixture comes to a gentle boil. When it begins to thicken add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). 

Stir everything together, then turn the heat off. 

Gradually add the cheddar, stirring until the soup is nice and smooth.