National Empanada Day - April 8th

did you know???
April 8th is National Empanada Day
here's a recipe to help you celebrate... ENJOY!!

Green Chile Chicken and Queso Empanadas

Ingredients:

8 medium tomatillos (about 1 1/2 pounds), husked and rinsed
1 to 2 jalapenos, stemmed
1 Spanish onion, quartered
3 garlic cloves
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
Salt
2 cups finely shredded, cooked chicken, preferably dark meat
1 cup crumbled queso fresco
1 recipe empanada dough, recipe follows

Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.

Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side. Empanada Dough: 1 1/2 cups all-purpose flour 1 cup masa harina 1 teaspoon baking powder 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and cooled 1 large egg beaten with 1 tablespoon water, for egg wash Butter, for greasing the pans In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

recipe courtesy - Tyler Florence - Food 911, http://www.foodnetwork.com

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfChickenEmpanada.htm

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National Coffee Cake Day - April 7th

did you know???
April 7th is National Coffeecake Day
here's a recipe to help you celebrate... ENJOY!!

Apple Nut Coffeecake

Ingredients

1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 cups fresh apple, finely chopped
1/2 cup chopped nuts
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
2 Tablespoons flour

Directions

In a mixing bowl, cream together the margarine and sugar. Add the eggs and vanilla extract; beat well.

Sift together 2 cups flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

Fold in the chopped apple and spread the batter into a greased 13 x 9 x 2-inch pan.

In a separate bowl combine the nuts, brown sugar, cinnamon, and 2 Tablespoons flour. Mix well and sprinkle over batter.

Bake in a 350 degree oven for 40 to 45 minutes.

Serves: 14 to 16

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfAppleNutCoffeeCake.htm

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Perfect Roast Chicken Tips

Your tip for April 7, 2006 - PERFECT ROAST CHICKEN TIPS

The perfect roast chicken will have a crispy skin and moist, flavorful meat. Here's how to get the best results in the home kitchen without breaking the budget.

Before roasting, remove excess fat from under the chicken skin and around the cavities.

For even cooking and crisp skin, a roasting rack is crucial for lifting the poultry off the bottom of the pan so there's lots of air circulation around it. Fill the chicken cavity with herbs, pieces of citrus fruit or other ingredients that are compatible with the seasonings in the recipe. Roast at 375 degrees in preheated oven. For moist breast meat, just one turn will made a difference in the quality of the meat. Cook the chicken breast-side down for 30 to 40 minutes, then turn breast-side up and finish roasting another 40 minutes or until done.

An instant-read or digital thermometer is the most accurate instrument for taking the internal temperature of roast chicken. Place the point of the thermometer in the thickest part of the chicken between the leg and thigh; it should read 180 degrees. Make sure the gauge is not resting on bone.It's a myth that basting repeatedly will keep poultry meat moist: Infact the basting liquid never penetrates the skin. For crisper skin, baste once half-way through the roasting time.

Instead of basting, use dry seasoning rubs on the outside of the skin and salt, pepper and/or butters or pestos under the skin to infuse the meat with flavor and moisture.

Let the roasted chicken rest 10 minutes before carving so that juices have time to redistribute throughout the meat.

Sources: U.S. Department of Agriculture;
"The Cook's IllustratedComplete Book of Poultry"; "The Kitchen Detective" by Christopher Kimball

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