Empanadas de Piña - Pineapple "Empanadas"

Hello everybody! How are you doing? We are almost at the end of our groceries here, we usually go grocery shopping on specific days... and I actually like those few days before we go grocery shopping again because it actually helps me get "creative and inventive" in my kitchen.

If you follow my other blog The Coffee Shop you know that the last dessert I made were those AMAZING Cheesecake Cookie Cups, those I made on Saturday (even though I posted the recipe until Monday) so they were already gone by yesterday (of course I only made 1/2 a batch) so I knew I had to start baking again to have something sweet to go with our "nightly coffee" ... I went to my pantry and I found:

I immediately knew that would be my inspiration for my next dessert... And then I remembered my dad (an expert baker) told me once that he uses canned pineapple slices for his empanadas, he doesn't use jelly because it has too much sugar and that + the consistency of the jelly makes it all caramelize inside the empanada and in consequence you end up with a very hard piece of pastry with nothing in the middle but hard caramel in the internal walls of the empanada... So I thought: That's what I'll make!

Then I also thought I've never actually made empanadas (even when my dad has made THOUSANDS of them) and I don't even have a recipe... I started looking online but all the Empanada recipes I found out there seemed to ask for so many ingredients! (and I was out of some of them), the reviews also made me doubt about making them or not (I didn't want to waste the only ingredients I had) and then it happened! I had the best idea I've had lately! (LOL!) I would make my empanadas with the dough I use for my apple pie! Oh! I was so excited! I thought it would work out! then I checked my pantry again... and I didn't have shortening! I usually use 6 tbsp. of butter and 6 tbsp. of shortening for my pie crust! I was very disappointed, I called my dad (in Mexico) and he told me to use just butter and the dough would be even finer... I went for it and well... These are the results:

I am so happy that these turned out not only well... but REALLY REALLY GREAT! Hubby loves them! And they are very easy to warm-up in the microwave too!

So here is my recipe:

Paloma's Empanadas de Piña:

Makes about 12-14 empanadas

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

12 tablespoons butter (room temperature, softened -not melted-)

6 to 8 tablespoons ice water (I used exactly 6)

1 can (20 oz) of pineapple slices (drained)
+ 1 1/2 cups of sugar and 1 tbsp. of cinnamon for coating.

Directions:

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then cut in using a dough blender (or fork) but not your hands

12 tablespoons butter

  6 to 8 tbsp. iced water (You don't need to mix too much, just until the ingredients have incorporated and you can see a ball of DOUGH forming instead of divided pieces of it)

Your dough should look like this when you are done mixing

Once your dough is mixed and has formed a ball just wrap it in plastic wrap or put it in a ziploc bag getting as much air as possible out of it. Then place in refrigerator for 20 or more minutes.

 In the mean time get your drained pineapple slices and cut it in very small pieces (not so small that is like mush) but just small cubes (you will see the example in another pic below)

Also in a container or big extended plate mix about 1 1/2 cups of sugar with 1 tbsp. of cinnamon (more or less, it depends how much you like cinnamon) and set aside (you will use this to coat your empanadas when they come right out of the oven)

Lightly Grease two baking sheets with butter.

Preheat your oven @375F.

Get your dough out of the refrigerator (after the 20 mins) and make small balls (1" diameter) with them, flour a smooth surface and roll each ball out with your rolling pin until you make a kind of "small oval tortilla" (about the size of your hand) and fill it with the pieces of pineapple. (about 3 tsp more or less) just making sure that there is enough space for you to fold the empanada and "seal the edges" (to do that just press with your fingers) and then press with a fork on the edges. (This also makes them look nicer) Use your fork ONCE or TWICE (only) to make little holes on top -center- of the empanadas just to let the steam out so they don't burst while baking.

Place your empanadas on your baking sheets and bake for 9-10 minutes, open the oven and with a spatula quickly turn your empanadas so they bake on both sides, bake for an additional 5-7 minutes. Get out of the oven and immediately transfer to your container with the sugar/cinnamon mix. (use a spoon to pour the mix all over them making sure they are all perfectly coated) shake a little bit to remove the excess and transfer to a plate or wire rack so they completely cool off (you can eat them warm, be careful because the filling is REALLY REALLY hot)

Enjoy!!!

Paloma.

Sad day for the world

Today is a day when in most places of the world we remember the tragedy of 9/11 and the people who lost their lives and those who gave theirs trying to save others in such a horrific day! I was living in my country, Mexico, when that happened and I remember exactly where I was when I heard the news, it was a sad day for the world not just for the United States but for the world! to see such evil! We see evil each day, in the news, in the radio, etc... but what happened on 9/11 is unforgettable for everyone and it amazes me that God has to see it all from Heaven and still has mercy on all of us... I don't have anything else to add to what's already been said. May God bless the families who lost someone that dark day, the children, now young people who were left without their moms or dads and May God bless the Heroes that give their lives keep trying to prevent something like this from happening ever again.

Paloma.

Pollo con rajas poblanas / Chicken with poblano pepper slices

I guess there is not an accurate translation for the name of this Mexican dish, at least not one that sounds appealing... or is short enough... so anyway... this Chicken with poblano pepper slices is a VERY MEXICAN dish! You can have it on its own or in corn tortillas to makee tacos! I love this in tacos! They are great if you have a big party and you have many people coming over, just have your corn tortillas (or even flour) ready and warm so everyone gets a big spoonful in their own tortilla! They will love it!

Have I ever told you how wonderful poblano peppers are? I just love them!!! They have such a rich and at the same time mild flavor, there is heat in them, obviously, but there is also some sweetness to them that gives any dish a very unique and special taste! I love Poblano Peppers! And when they are roasted directly on the flames they are soooo good!  I think "Poblano Peppers" are my very favorite.

Since I do not have FIRE ON MY STOVE right now... I have to roast them in my electric oven, to do so I just line a baking sheet with aluminum foil, place the previously washed (and pat dried) whole poblano peppers on top and bake them in a pre-heated oven at 450F.
 

 I check them after 6 minutes, turn them to the other side and leave them there for 6 more minutes and that's it! You have perfectly roasted poblano peppers. I found that even when I like my poblano peppers roasted directly on the fire of my stove top it has been pretty convenient to roast them in the oven, the flavor is definitely still there and the "peeling" part of it is much easier (plus the chilies roast more evenly).

How to peel and seed poblano peppers:

First of all I suggest you use latex gloves when dealing with any kind of pepper (unless it's just the nice and innocent green bell pepper), once you have roasted your poblano peppers you have to immediately put them inside a bag of plastic so they "sweat" and the peel becomes easier to remove, (besides their temperature won't be so hot once they have been in the bag for a little bit and that will make them easier to handle)

 ... If you are going to use your peppers to make "chiles rellenos" then you have to be very careful when you remove the seeds/veins, making sure you use a harp knife to open them on one side and then with your fingers remove all the seeds and as much as you can of the veins without tearing them anywhere else.

If you are going to slice your peppers (like we will be doing in our recipe below) you don't have to be so careful with them (still treat them nicely so the flesh is nice and not mushy and your slices are as "even" as possible) and you can remove the seeds/veins with your hands or a knife.

So... here is the recipe:

Pollo con Rajas Poblanas (Chicken with Poblano Pepper slices)

• 2 tbsp. unsalted butter
  
• 1/2  white onion (chopped)
  
• 1 clove of garlic (chopped)
• 2 cups of fresh or frozen corn kernels
• 4 oz. cream cheese
• 1/2 cup heavy whipping cream
• 1 chicken bouillion cube
• 1/4 cup (more or less) of milk (to adjust thickness of the sauce)
• 6 Roasted, Peeled and Seeded Poblano Peppers (Please follow the instructions on the post above to roast, peel and seed the peppers) - cut in slices. (each slice should be about 1/2")
• 2 Cooked and Shredded Chicken breasts
• salt and black pepper to taste
• 1 cup of shredded mozzarella cheese (optional)

Directions:

- Melt the butter in a pretty wide skillet, I use a non-stick one, you can use a cast iron too or even a paella pan.
- Sautee the onion until it's translucent. Add the garlic and sautee with the onion for approximately 15 seconds stirring constantly (make sure it does not burn)
- Add the corn and cook in med-low heat for about 6 minutes. Season with salt and pepper (use less salt than you usually would because the chicken bouillion will add more salt to this dish)

- Add the cream cheese, cream and mix until it begins to form a creamy sauce (add milk to adjust thickness if necessary, just about 1/4 - 1/2 cup not more)

 - Bring to a boil and turn down the heat to low, add the chicken bouillion cube, stir so it blends with the cream. Add the poblano pepper slices and chicken. Toss it all in the pan making sure everything is covered by the cream. Cover and keep cooking for about 5 more minutes.

  
- Remove from the heat and top with the mozzarella cheese if desired.

You can have rice as a side for this dish and lettuce/tomato/pepino salad or you can have it as the perfect filling to make tacos with corn tortillas! I know it's a lot of work involved in this, but it's pretty simple to make once you get used to the whole roasting/peeling/seeding part... Besides, the flavor it's indescribable! Trust me! You have to try this!

Enjoy!!!!

Paloma.

Stuffed zucchini (with bacon and mozzarella)

Hello everybody! I have been busy changing some little things on my blog... like the colors, button, etc (I encourage you to visit the Welcome Page I just added pictures of my mom, dad, husband and some random "food pictures" from Mexico) so, anyway... I was thinking that maybe many would think they are only going to find hot/spicy food recipes in my blog, but I just want you all to know that "Cooking with Fire" is not about "adding hot pepper or Tabasco sauce" to everything you cook, it's about Cooking with Passion, with Love for others! and hopefully with Real Fire on your Stove (which unfortunately, I don't have right now because my stove HAS TO BE electric in the new place we live... oh well!) but ... I just want you to know that I hope I will make this blog as varied as possible and you will find from a salad, stew, etc... to a luscious dessert! It doesn't have to be spicy at all! (sometimes it'll be! of course!) I just hope I can help "end some myths" about Mexican food being spicy! All filled with "taco seasonings" and "yellow melted cheese on top" ... Mexican food can be refined, ideal for a romantic dinner or just for a family gathering where everyone can enjoy!

So... ok... let's just go for our new recipe...

Stuffed Zucchini:

Servings: 4

Ingredients:
- 2 Zucchinis
- 1 clove of garlic (crushed and finely chopped)
- 3 slices of bacon (cut in small squares)
- 1/4 cup shredded mozarella cheese
- Salt and black pepper (to taste)

Directions:
- In a pot with water, boil the zucchinis for about 8 minutes, they should be cooked but still firm so they keep their shape.
- In the meantime fry the bacon in a pan on the stove until it's cooked all the way through and starts getting crispy. (Make sure it's not too crispy)
- Once the bacon is cooked and the zucchinis have boiled for about 8 minutes, remove the zucchinis from the water, cuth them lengthwise in halves and remove the center/pulp and seeds (set aside) and put each "empty zucchini shell" for about 30 seconds on each half in the hot fat the bacon released (the bacon can still be there cooking, it doesn't matter) just make sure you coat the zucchinis with part of the fat so they get the flavor/saltiness from the bacon.
- Remove the "zucchini shells" from the pan, season them with a little bit of salt and black pepper, set them aside.
- Now in the same pan with the bacon add the pulp/seeds from the zucchini, garlic and season with black pepper (only add salt if you taste it and think it's necessary, but remember that bacon is already salty). Cook for about 1 or 2 more minutes, stirring constantly and use this to stuff your "zucchini shells" top with mozarella cheese (you can add more if you want) and serve hot! (You can even set aside and have this ready to warm up later in the oven)

I hope you enjoy this recipe... I made it yesterday and hubby loved it! Remember that cooking "The Mexican way" is not about "amounts and following recipes to the "t" " It's about cooking with love and combining the ingredients and flavors you love! You can make stuffed zucchini with many other ingredients, you can use corn and fresh mozzarella cheese and tomato. You can also fry some ham with butter/garlic/onions and stuff your zucchini topping it all with mozzarella...You can do SO MUCH ... just get creative! ;)

Provecho.

Paloma.

Linguine in tomato/chipotle sauce

You can probably see a pattern here... yes... I had a can of chipotle peppers in adobo sauce and I didn't want to either leave them too long in the fridge or have them go to waste... Since you don't really use many of these awesome tasting peppers in recipes a small can of them can go a very long way... (Actually I still have more than 1/2 of them)

So.. I'll post the recipe for the pasta today, I accompanied the pasta with breaded chicken strips and also with fried garlic/butter zucchini, I'll post the recipe for the zucchini on Monday and the chicken strips were so easy to make that I am sure you already have your very own recipe, I don't think I'll share that because it's just plain chicken breast strips in a breading of flour/breadcrumbs seasoned with salt and black pepper.

Ok.. let's not make the story longer than it is and go right into the recipe:


Linguine in Tomato/Chipotle Sauce:
Serves 4
1/2 lb. of linguine pasta
2 tbsp. olive oil
1 lb crushed tomatoes
1/4 cup of water
1/2 white onion (chopped)
3 cloves of garlic (chopped)
1/2 cube of chicken bouillion
2 chipotle peppers (from a can of chipotle peppers in adobo sauce) - chopped -
grated parmesan cheese (optional)

Directions:
- Cook the pasta according to the instructions of the package (al-dente)
- While the pasta cooks pour the 2 tbsp. of olive oil in a pot (big enough to make the sauce and to add the pasta there at the end.)
- Sautee the Onions, season with salt and pepper.
- When the onions are translucent add the garlic and sautee for 30 more seconds
- Pour the tomato sauce, add chicken bouillion and water bring to a boil, turn down the heat, cover and let it simmer for 10 mins (stirring occasionally)
- Add the chipotle peppers, stir and let it simmer for extra 5  minutes and add the cooked pasta, making sure all the noodles are covered by the sauce.
- Serve and sprinkle parmesan cheese on top if desired.

Buen provecho!

Paloma.