Randomness

For any of you still hanging in there, checking this blog as if I will keep my promise and write again, I'm back! Thanks for your patience. My Texes PPR test is in two days, hence the reason I'm finally blogging: procrastination. The last few weeks have been a whirlwind, not that this will change anytime soon. There were three VERY lovely showers given in honor of Eden's quickly upcoming arrival. Each was unique with very sweet personal touches- we're so blessed by the loving people that are going to be here to greet Eden into this world. The last one was Saturday and it was a Bedtime Story themed shower. They made the dining room table into a bed (sheets, blanket, pillow, teddy bear) and all brought books that were displayed there. Of course the refreshments were milk and cookies :). It was completely adorable and Eden has so many wonderful books now!

The nursery is really starting to come together and I find myself making excuses to spend time in there (reading the books, sifting through her clothes, teaching myself how to use her cloth diapers). My parents picked up the glider and brought it to us yesterday (THANKS!!). Now, the crib is the only furniture we lack. I still have a few more projects to complete involving the decor of the room, but then I promise to post pictures.

Ooohh, one really exciting part of our weekend was that Thomas and my dad went shopping for a firepit while my mother and I attended the shower. S'mores here we come!! We still need to brainstorm a way to get a cooking grill or swinging arm rigged up over it so we can pretend we're not in the middle of the city and cook in our backyard. Just in time for the cooler weather :). If anyone has some delicious chili recipes, I'm all ears.


Cooking again! I've finally gotten into a little bit of a routine being home and dinner time has improved greatly. I made empanadas a year ago that were delicious- slow cooking chicken legs until the meat fell off the bone, combining it with interesting ingredients like cloves and pimento and olives. They were delicious! I've searched for a year for the recipe I used and can't find it, soooo enter empanada trial #2. Thomas thinks these are much better. Although I'm not convinced (mostly because they were much easier and surely all of my previous labor meant something!) they were pretty good. The recipe is a combination of Martha Stewart, recipezaar.com, and Katie tweaks.

I like to serve this with spanish rice and cantaloupe.

ATTENTION:: The below recipe is written for twice as much filling as dough. I froze half of the filling and made dough again a few weeks later. It made dinner really "simple" (this recipe is not a quick one). If you plan to make this just once, half the filling. The dough makes somewhere between 10 - 15 empanadas depending on the size you make them.

• FOR THE FILLING
• 2 pounds ground beef
• 2 medium onions, finely diced
• 7 oz can dice green chiles
  
• 1/2 teaspoon chili powder
• 2 cans (14.5 ounces each) tomatoes, diced
• Coarse salt and ground pepper
• 2 tsp (or more if desired) minced garlic
• diced black olives (optional)
• 
  
• FOR THE DOUGH
• 2 1/4 cups all-purpoBlogger: Baking & Blogging - Create Postse flour
• 1 1/2 teaspoons salt
• 1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
• 2 large eggs
• 1/3 cup ice water
• 1 tablespoon vinegar

Directions

Dough:

1. In a large bowl sift together flour and salt.
2. Blend in the cold butter cubes using a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
3. In a small bowl whisk together ONE egg, ice water and vinegar.
4. Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
5. Transfer the mixture onto a floured surface.
6. Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
7. Form the dough in a semi-flat ball or rectangle.
8. Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
9. Roll out the dough, then cut into desired size circles.
10. Fill with favorite fillings then close the dough over the filling (see directions below).
11. Brush the ends with an egg wash (one egg beaten with one tablespoon of water) then seal together with a fork.
12. OPTIONAL FREEZER INSTRUCTIONS: If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
13. To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Filling:

1. In a large skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
2. Add onion and chiles; cook until soft, 5 minutes. Stir in chili powder, tomatoes, and garlic. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Let cool.