Empanadas with Goat Cheese

I got this recipe out of the latest RealSimple issue. They have an article featuring a whole bunch of three-ingredient dishes, and this was one of them.

It's so simple, it's not even a recipe, really, but they were SO GOOD. I made them the other day when a friend came over and we gobbled them all up!

You need:

2 sheets of refrigerated pie dough (you can also make your own, if so inclined)
4 oz. of goat cheese
salsa

Roll out the pie dough and cut 3-inch circles out. I used a biscuit cutter, but you could also use the rim of a drinking glass.
Spoon a little goat cheese (about 1/2 a tsp. or so) in the middle of the circle.
wet the edges of the dough with a little water and then fold it in half, pinching closed (be careful not to get cheese in your seam).
Bake in the oven at 350 for about 20-25 minutes until they're golden and delicious.

Then, dip them in a little salsa and eat. So, so yummy!

Pico de Gallo

I just made The Pioneer Woman's Pico de Gallo and it's so good I decided to post it. You can just as easily go over to her blog and find it there I'm sure. She says the secret to making great Pico de Gallo is making sure there are equal parts of onion, tomato, and cilantro. Not just a lot of tomatoes and hints of everything else. It's easy, healthy, and delicious for summer. I have a feeling I'll be posting her stuff in the near furture. My Grandma let me borrow her cookbook for a couple weeks and I want to try making most everything in it.



Ingredients

• Yellow or red onion
• Roma tomatoes
• Cilantro
• Jalapeños
• Lime
• Salt

Directions

• Dice up the onion, tomatoes, and cilantro; equal in quantity to each other.
• Slice in half then dice very fine 1 or 2 jalapeños. Scrape out the seeds with a spoon. If you like some spice, leave some of the white membranes. 
• Dump everything into a bowl, squeeze half a lime over everything, and mix
• Sprinkle with salt. She suggests tasting with a chip so you don't over salt. 

Grilled Chicken and Red Onion Quesadillas

Here's just a heads up for everyone: My husband LOVES to grill. We tend to grill out about 2 or 3 times a week during the summer, so I may be posting a lot of grilling and side recipes this summer season. :)

I think I may have found my favorite chicken marinade with this recipe. As I said in an earlier post, I am loving cilantro more and more. I know it's an odd flavor and it's not for everyone, but if you like it, you'll love this. There is a jalapeno in the marinade as well; and since it was my first time making this recipe, I seeded it. In doing that, it wasn't spicy and we just got the flavor of the pepper.


Marinating time: 3 to 4 hours
Grilling time: 20 to 25 minutes

Ingredients
For the Paste:
2 large garlic cloves
1 jalapeno chile pepper, stem removed
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (I used red wine vinegar)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper


3 boneless, skinless chicken breast, about 8 oz. each, halved
1 large red onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
4 cups grated Monterey Jack cheese (I used a Colby and Monterey Jack blend)
6 flour tortillas (10 inches)
tomato salsa

Directions

1. To make the paste: In the food processor, mince the garlic and jalapeno. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste and refrigerate for 3 to 4 hours.
2. Lightly brush or spray the onion slices with oil. Grill the chicken and onions over direct medium heat until the chicken in opaque in the center and the onions are tender, 8 to 12 minutes, turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and onions into 1/4-inch pieces.
3. Evenly divide the chicken, onions, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cook for a minute or 2 before cutting into wedges. Serve with salsa.

Makes 6 servings
Source: Weber's Real Grilling

Guilt Free Guacamole

You guys are going to think I am losing my mind with the kind of food stuff I have been experimenting with lately, but with no job, what's a girl to do? cook! This is from the Weight Watchers cookbook, though we do not use weight watchers. Anyways, it's kind of a crazy idea, but it actually tasted good and would also be good for baby food?? Maybe? I don't have babies, so i'm not sure what kind of restrictions there are for making baby food.

Guilt Free Guacamole
Serves about 6, makes one large bowl full

12 spears of asparagus, steamed or boiled or otherwise cooked to tender
1 garlic clove
1/4 cup salsa
pinch of salt/pepper

Pulverize all of those in a blender till chunky and walla! you have a guacamole looking food. Honestly, it's pretty tasty, though I do have some suggested changes that I will implement next time. Careful not to overblend it because there is a lot of water in asparagus and I blended mine beyond recognition and there was some water in it, but no matter.

It could DEFINITELY use more garlic. The original recipe makes a LOT so i posted the half size portion which is what I made. The original recipe also called for 2 cloves garlic.

I would also add probably a tablespoon of lime juice, some minced jalapenos and maybe some diced tomatoes depending on how you like your traditional guac.

My dad also suggested substituting half of the asparagus for actual guacacmole. I'm not sure how that would turn out, but might be worth exploring.