Chilean Empanadas

I got the beef filling and dough recipe from Sophia Wirthlin, a native Chilean who is a professional cook that contributes regularly to the Chile missionary parents fb group. She says her recipe for beef filling and dough are from the most traditional Chilean empanada with the perfect dough and filling. We found the chicken filling recipe online, it's our favorite and David says it's a lot like what he had in Chile.

INGREDIENTS

For the Beef Pino (filling)

•    1 kilo or 2 pounds of ground beef

•    1 cup beef broth

•    3 large or 4 medium onions chopped into small cubes

•    2 tablespoons all-purpose flour

•    2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)

•    1/2 teaspoon ground cumin

•    salt and pepper

•    4 tablespoons oil

Optional,

•    20 black olives

•    40 raisins

•    4 hard-boiled eggs

Chicken filling (from Taste of Home)

1 cup finely chopped cooked chicken

2/3 cup shredded cheese (original recipe calls for Colby-Monterey Jack cheese; we used mozzarella and it was great)

3 Tbsp cream cheese, softened

2 Tbsp chopped sweet red pepper

2 tsp chopped seeded jalapeno pepper

1 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

For the dough,

•    1 cup milk

•    1 cup warm water

•    1 tablespoon salt

•    1 kilo or 2 pounds of all-purpose flour

•    4 egg yolks

•    180 grams/ 6,5 oz of melted shortening, warm

INSTRUCTIONS

It's best to make the beef Pino the day before.

1. In a large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, sauté a few minutes.

2. Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until onion is tender about 30 minutes.

3. Add the flour and stir well and adjust seasoning if necessary, cook two more minutes. Cool and refrigerate.

For chicken filling mix all the ingredients. You'll likely want to multiply the chicken recipe, it's the favorite filling recipe.

For the dough.

1. Mix the flour and egg yolks, preferably in a stand mixer to incorporate. Add melted shortening and work a little more.

2. In a separate container add salt to hot water so it goes into solution and then add the milk and mix

Add the liquid to the dry ingredients slowly on low speed until the dough is soft and flexible. If needed, keep adding water. Mix minimally, it may be lumpy.

3. Cover dough with a moist cloth while making individual pieces. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of Pino, a quarter of hard-boiled egg, olives and raisins if desired. Close smearing the edge with water, press firmly and make the folds. Brush with an egg white wash before baking.

4.  Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.

5.  Serve hot. To reheat, do it in the oven at the same temperature for 15 minutes.

Chocolate Cupcakes with Chocolate Buttercream as served at Stephanie and Corbin's reception.

 

CHOCOLATE CUPCAKES With Chocolate Buttercream

YIELD: 24 CUPCAKES

INGREDIENTS

·          1/2 cup (2 ounces) cocoa powder, Dutch-process cocoa (for best flavor use Dutch-process)

·          1/2 cup hot water

·          2 1/4 cups (11.25 ounces) all-purpose flour

·          3/4 teaspoon baking soda

·          3/4 teaspoon baking powder

·          1/2 teaspoon salt

·          2 sticks (16 tablespoons, 8 ounces) butter, at room temperature

·          1 2/3 cups (12.5 ounces) granulated sugar

·          3 large eggs (about 5.25 ounces), at room temperature

·          1 tablespoon vanilla extract

·          3/4 cup sour cream

INSTRUCTIONS

1.       Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2.       In a medium saucepan over medium heat, combine the butter and sugar (I often do this in the microwave so I can use the same bowl for mixing). Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.

3.       Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.

 

 

CHOCOLATE BUTTERCREAM

 

1 cup unsalted butter, softened to room temperature

3 ½ cups powdered sugar

½ cup dutch-process cocoa powder (this is important for best flavor)

3 tbl heavy cream or milk

¼ tsp salt

2 tsp pure vanilla extract

 

In a stand mixer fitted with a paddle attachment, beat the butter on meadium speed until creamy-about 2 minutes.  Add powdered sugar, cocoa powder, heavy cream, salt and vanilla extract.  Beat on low speed for 30 seconds then increase to high speed and beat for 1 full minute. Add ¼ cup more confectioners sugar or cocoa powder if frosting is too thin or another tbl of cream if frosting is too thick.  Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.  After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again if needed.

 

Lemon Cupcakes with Raspberry Buttercream as served at Stephanie and Corbin's reception

 

Lemon Cupcakes with Raspberry Buttercream

Ingredients

FOR THE CUPCAKES:

• 1 package lemon cake mix
• 1 (3.4 ounce) package instant lemon pudding
• 2/3 cup water
• ½ cup vegetable oil
• 1 teaspoon lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 4 large eggs
• 1 tbl TruLemon crystals

Instructions

1.             Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.

2.             In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest, TrueLemon, and stir to combine.

3.             Fill cupcakes 2/3 full. Bake 16-18 minutes

4.             Cool pan. Place on cooling rack and cool completely.

Makes 22-24 cupcakes

RASPBERRY BUTTERCREAM

1 cup unsalted butter softened

3 ½ cups powdered sugar

1 tbl heavy cream (I used less)

1 tsp vanilla extract

1/3 cup raspberry preserves or jam

Pinch of salt

 

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.  Mix in the powdered sugar, heavy cream and vanilla extract until well combined.  Add in the raspberry preserves and salt, continue mixing until fully combined.  Frost the cupcakes as desired.

 

Greek Lemon Chicken Soup

4 cups chicken stock (or water and chicken base)

4 cups water

Celery, several stocks, chopped

Carrots, peeled and chopped

Onion, green onion, or dehydrated onion

Chicken breast, boneless skinless raw or previously cooked

1/2 tsp salt

1/3 cup orzo pasta and/or frozen mini wontons

2 eggs

3 tablespoons fresh lemon juice (approximately juice from 1 medium lemon)

In large saucepan combine chicken stock, vegetables, and chicken (if raw).  Cook 12-15 minutes.  Remove chicken.

Raise heat to brisk simmer, add orzo and/or mini wontons, cook 5-8 minutes or until cooked, meanwhile shred chicken.

Whisk the eggs and lemon juice in a medium bowl.  When the pasta and/or wontons are cooked slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly (temper the eggs).  Pour the egg mixture into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes.  Add the cooked chicken (whether previously cooked or just cooked) and heat until warmed.  Serve.

The original recipe had you cook with a carrot and celery and then remove them so no vegetables were left in it. I see no point in cooking vegetables and throwing them away and I love the vegetables in it. It suggested garnish with a dill sprig, I haven't tried adding dill.  The soup is thicker when you cook orzo in it. The original recipe didn't include the mini wontons, but we love them in it. Try it with your favorite vegetables, or whatever vegetables you have that need to be used.  If you use pre-cooked chicken it can be ready in less than 20 min. 

Roasted Lemongrass Chicken with Sweet Lime Sauce, I made this without the lime sauce and it was delicious. I'm going to try it with the lime sauce next. I also didn't have red chilies so I just added a small amount of hot sauce.

Roasted Lemongrass Chicken With Sweet Lime Sauce

• Total:2 hrs 30 mins
• Prep:30 mins
• Cook:2 hrs
• Yield:4 pieces (serves 4)

Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia, and my Thai roasted lemongrass chicken recipe is particularly fragrant and moist. Imbued with the flavors of both lemon and lime, you'll find this roasted chicken delicious as is, or serve it together with my sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!

Ingredients

• 4 quarter chicken pieces, or 1 small whole chicken
• 2 stalks fresh lemongrass
• 1/4 cup onion (finely chopped)
• 4 cloves garlic (minced)
• 1 thumb-size piece galangal or ginger (grated or thinly sliced)
• 2 fresh red chilies (minced)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 can thick coconut milk
• Lime wedges as garnish
• For the Sauce:
• 1 cup water
• Juice of 1/2 a lime
• 2 tablespoons rice vinegar
• 1 thumb-size piece galangal or ginger (minced or grated)
• 2 cloves garlic (minced)
• 3 tablespoons fish sauce
• 1/3 cup honey
• 1 heaping teaspoon cornstarch powder (dissolved in 3 tablespoons water)

Instructions

1.     Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.

2.     Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.

3.     Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.

4.     Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.

5.     Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.

6.     Add 1/4 cup water to the roaster/pan in and around the chicken.

7.     Cover and set in the middle of your oven to bake 45 minutes.

8.     Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).

9.     Top with slices of fresh lime and chili, if desired, or just serve as is.

10.   Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.

11.   While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.

12.   Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.

13. Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!

Michael's 25th birthday cake: Coconut Cake with Lime Curd and Coconut Buttercream

Coconut Cake with Lime Curd and Coconut Buttercream

A secret ingredient of sour cream makes this cake so moist, dense, and delicious!

Cook:

25 mins

Yield:

2 – 9 inch round cakes

Ingredients

·      1 (18.25 ounce) package white cake mix

·      1 cup al purpose flour

·      1 cup white sugar

·      ¾ tsp salt

·      1 1/3 cups water

·      1 cup sour cream

·      2 tbl vegetable oil

·      2 tsp coconut extract

·      2 eggs

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Lime Curd

Use limes, key lime juice, or even lemon to make the perfect curd at home. This recipe is easy and is done in under 10 minutes!

Ingredients

·         3 large eggs

·         3/4 cup granulated sugar

·         Pinch of salt

·         1/2 cup fresh lime juice or bottled Key Lime juice

·         Zest of 1 large or two small limes or Key limes

·         4 tablespoons unsalted butter diced

Instructions

1.                   Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.

2.                   Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.

3.                   Remove from heat and pour into jar(s). Makes just shy of 2 cups.

Coconut Buttercream

1 cup unsalted butter at room temperature

½ cup coconut milk

4 cups powdered sugar

½ tsp vanilla extract

1-2 tsp coconut extract

1/8 tsp salt

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and coconut milk on medium speed until smooth, about 2 minutes.  Add the powdered sugar, vanilla and coconut extracts, and salt, raise the speed to medium-high and beat until combined, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed.  Cover and refrigerate until ready to use.  I added more powdered sugar to make it easier to pipe.

Assemble the Cake

Pipe buttercream around the round cake edge, fill in with lime curd.  Add second layer and frost the cake.  I put shredded coconut around the sides and then flaked toasted coconut on top. 

I doubled the recipes and made 4 layers, it was very tall.  I would suggest a 3 layer cake and make the rest into cupcakes or single layer cake.

Easy No Knead Overnight Artisan Bread This bread is as easy as it says. Just plan ahead the night before you want it. I actually let the last rise be about an hour. It was delicious.

Easy No Knead Overnight Artisan Bread

Ingredients

·         3 cups all-purpose or bread flour, more for dusting

·         1/2 teaspoon instant yeast* 

·         1 1/4 teaspoons salt

·         1 1/2 cups warm water (about 110 degrees, like warm (not hot) bath water)

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Instructions

1.      In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy, sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2.      Dough will be dotted with bubbles. Flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands.   Let rest about 30 minutes.

3.      While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot.  Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.