Tropical Fruit Salad #SundaySupper

By Coleen

With flavors of pineapple, coconut, mango and lime, you’ll transport yourself to the Caribbean with this easy tropical fruit salad.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

My mom and I joke that we were born in the wrong country. We love tropical everything. Tropical flowers, tropical weather, tropical music, and especially tropical flavors. If you walked into my mother’s basement, you’d think you’d been transported to the Bahamas. Turquoise paint on the walls, coral paint in the bathroom, and palm trees everywhere.

When I read that this week’s Sunday Supper theme was tropical food, I really couldn’t make up my mind. Should I make something with coconut? Something with pineapple? Something with mango? I finally decided to go super simple, and combine all the flavors in one delicious, easy fruit salad.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

When I was a kid, my grandmother used to hollow out a watermelon to use as a serving vessel for fruit salad at family picnics. I decided to do the same with a pineapple to serve this fruit salad. One pineapple will not hold all of the fruit salad at once, and to be quite frank, it was HARD WORK to hollow out just one pineapple. If you serve this at a party, you’ll need to keep the rest in a bowl nearby, or refill the pineapple as needed. Or you can skip the hollow pineapple altogether, and just peel and core the pineapple, and proceed with Step 4.

One tip: bananas oxidize (turn brown) after being cut. Leave those until last, and toss with a little lime juice before adding to the salad. Feel free to leave out any tropical fruits you don’t like, and /or add in other tropical fruits, like oranges, papaya, or starfruit.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

5.0 from 2 reviews
Tropical Fruit Salad #SundaySupper
 
Author:
 
Ingredients
For the syrup:
  • 1½ cups water
  • 2 tbsp sugar
  • ¾ cup (2¼ oz) sweetened flaked coconut
For the salad:
  • 1 pineapple
  • 2 mangos, peeled, cored and cut into ½-inch chunks
  • 3 kiwis, peeled, and cut into ¼-inch rounds or wedges
  • 2 bananas, peeled and cut on the bias into ¼-inch rounds
  • 2 cups red seedless grapes (about a pound), halved if desired
  • Zest of 2 limes
Directions
  1. Make the syrup: Place the sugar and water in a medium saucepan. Over high heat, bring to a boil, stirring occasionally. Once the mixture boils, stir in the coconut, remove the saucepan from the heat, and cover. Let stand for 30 minutes to 4 hours (the longer it sits, the stronger the coconut flavor).
  2. Strain the syrup into a 2-cup measuring glass (or storage container, if not using immediately). Cool to room temperature, then refrigerate if not using immediately. Discard solids from the strainer. Syrup can be stored for up to a day before using.
  3. Use a pineapple cutter to hollow out the pineapple, stopping about ¾-inch from the bottom. Remove the flesh, discard the core. Cut the flesh into 1-inch wedges.
  4. Combine the pineapple, mango, kiwi, banana, and grapes in a large bowl. Pour the syrup over the fruit, then sprinkle on the lime zest. Toss to coat. Chill in the refrigerator if not serving immediately.

Syrup recipe from Food Network

Discover more Sunday Supper Tropical Recipes!

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Crab Rangoon #PartyLikeAMadMan

By Coleen

Crab rangoon is a deep-fried crabmeat appetizer popularized by the Polynesian-themed restaurant Trader Vic’s in the 1950s. Say goodbye to the show Mad Men with this dish mentioned on the show.

Crab Rangoon #PartyLikeAMadMan

It’s the end of an era. On Sunday, the final episode of Mad Men will air, and it will be over. If you’re unfamiliar with the show, it’s a drama set in the 1960s about Madison Avenue advertisers. You need to see it, not just to drool over Jon Hamm, but because it’s a show worth watching. It won 15 Emmys and 4 Golden Globes in the time it’s been on the air.

I joined up with several other bloggers and the authors of The Unofficial Mad Men Cookbook, Judy Gelman and Peter Zheutlin, to send the show off in style. We’re sharing recipes for dishes popular in the era of Mad Men, and featured on the show.

Crab Rangoon #PartyLikeAMadMan

I knew that I would make crab rangoon as soon as Judy contacted me about the event. I love crab rangoon. Wait, back up. I love GOOD crab rangoon. Unfortunately, good crab rangoon seems to be hard to get around here. It’s either mushy or bland. Or worse, both.

Basic crab rangoon is crabmeat and cream cheese, wrapped inside a wonton wrapper and fried. Good crab rangoon includes garlic and onion, Worcestershire or soy sauce, and for the love of god, salt and pepper. Is salt and pepper too much to ask for?? Sorry. Calming down. Serve these appetizers hot with a dipping sauce. My favorite is sweet Thai chili sauce, found in the international aisle of your local grocery store.

Crab Rangoon #PartyLikeAMadMan

Crab Rangoon #PartyLikeAMadMan
 
Author:
Serves: 16 appetizers
 
Ingredients
  • Vegetable or canola oil, for frying
  • 6 oz drained crab meat
  • 3 oz cream cheese, at room temperature
  • 1 clove garlic, grated
  • 1 tsp Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 16 2-inch won ton wrappers
Directions
  1. Pour oil into a heavy saucepan or Dutch oven to a depth of three inches. Heat over medium-high heat to 350 degrees. Reduce heat to low to maintain temperature.
  2. While oil is heating, in a small mixing bowl, combine crab meat, cream cheese, garlic, Worcestershire sauce, salt and pepper.
  3. Spoon filling by the teaspoonful into the center of each wonton wrapper. Moisten all four edges of the wrapper with water, and fold opposite edges up and pinch. Fold the remaining two corners up and seal all edges together. Repeat with remaining filling and wrappers.
  4. Prepare a baking sheet: line with two to three layers of paper towel, and set a wire mesh cooling rack on top. Place near the stove.
  5. Once oil reaches 350 degrees. fry the filled wontons in batches of four until golden brown (about 20 to 30 seconds), flip and fry until golden brown all over (about another 10 to 20 seconds). Remove with a slotted spoon to the cooling rack and season immediately with salt. Repeat with the remaining wonton wrappers.
  6. Once cool enough to handle, serve with soy sauce, duck sauce or sweet Thai chili sauce.

Adapted from The Unofficial Madmen Cookbook

Blackberry-Rhubarb Chutney and Goat Cheese Crostini

By Coleen

This Friday marks the first day of spring! Get your hands on some seasonal fresh rhubarb, and make this delicious chutney with goat cheese on crostini, or spoon it over pork tenderloin.

Blackberry-Rhubarb Chutney and Goat Cheese Crostini | theredheadbaker.com

It’s nearly spring! I’ve already babbled about my excitement in other posts. My excitement over the ability to go outside without a jacket. To wear maxi skirts and flip flops. The opening of local farmers markets. Fresh spring produce.

Last spring, I tried rhubarb for the first time. I was always hesitant to try it before, and I really couldn’t tell you why. Probably left over from my picky childhood days, when I wouldn’t touch anything that either looked or sounded funny.

Blackberry-Rhubarb Chutney and Goat Cheese Crostini | theredheadbaker.com

I discovered that I actually really like rhubarb! It’s a vegetable, though since it’s often used as a fruit, it is sometimes classified that way. It tastes sour when eaten raw, and cooking brings out the sweet/tart side of it. It’s very low-calorie, and loaded with several B-complex vitamins (such as folates, riboflavin, niacin and vitamin B-6), vitamin A and vitamin K.

This chutney walks a fine line of being sweet AND savory. It could be enjoyed at any meal: on toast for breakfast, stirred into brown rice for lunch, or spooned over pork tenderloin for dinner. It keeps very well for about two months, stored in an airtight container in the refrigerator. If you can’t find fresh rhubarb, you can use an equal amount of frozen rhubarb. You can add it to the saucepan still frozen, it will just take longer to cook and thicken.

Blackberry-Rhubarb Chutney and Goat Cheese Crostini | theredheadbaker.com

Blackberry-Rhubarb Chutney and Goat Cheese Crostini
 
Serves: about 16 crostini
 
Ingredients
For the rhubarb chutney:
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 2 cup fresh blackberries
  • 1 cup thinly sliced rhubarb (about 1 fresh stalk)
  • 1 cup thinly sliced celery
  • ½ cup chopped red onion
  • ½ cup dry red wine
  • 2 tbsp red wine vinegar
  • 1 tsp fresh ginger, minced
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp ground cloves
  • 1 garlic clove, grated
For the crostini:
  • 1 French baguette, cut into ⅛-inch thick slices
  • Nonstick cooking spray or olive oil
  • Fresh goat cheese
  • Parsley or chives, for garnish
Directions
  1. Combine all of the chutney ingredients (sugar through garlic clove) in a medium saucepan. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside to cool.
  2. Preheat oven to 400 degrees.
  3. To prepare crostini, spread baguette slices on a baking sheet. Mist lightly with cooking spray, or brush with a scant layer of olive oil.
  4. Bake the slices in the oven for 5 to 10 minutes, until lightly toasted.
  5. Spread goat cheese on each crostini, then top with some of the rhubarb chutney. Garnish with a small sprig of parsley or a couple of pieces of snipped chives.

Chutney recipe slightly adapted from Cooking Light

Artichoke and Jalapeño Cocktail Meatballs

By Coleen

This post is sponsored by La Terra Fina, a San Francisco Bay Area maker of delicious dips, spreads and ready-to-eat quiches. I used their Artichoke & Jalapeño dip to create these bite-sized cocktail meatballs. 

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

I was contacted earlier this month by a representative of La Terra Fina, a San Francisco Bay Area-based company that makes dips, spreads and ready-to-eat quiches. They wanted to send me samples, and possibly create a recipe with one of their dips.

To be perfectly frank, it never occurred to me to use store-bought dip as anything other than, well … dip. It sounded like a fun challenge, so I agreed.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

I received a broccoli and cheese quiche (my favorite!), as well as containers of Spinach, Artichoke and Parmesan dip, and Artichoke and Jalapeño dip. Mmmm, jalapeño… I knew that whatever I chose to make, I’d use the Artichoke and Jalapeño dip to make it!

I tasted a small bit of the dip on its own, just to get an idea of the flavors that were already in it. It has a “spicy” meter on the lid that told me it was on the milder side. I like that I could actually taste the jalapeno pepper instead of just the heat that accompanies most jalapeño-flavored foods.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

At a wedding once, one of the appetizers being passed around were spicy little cocktail meatballs. I asked the waiter what was in them, and he told me there were jalapenos in there. I decided to use the Artichoke & Jalapeño dip to create my own version of those meatballs. These are quite easy to make, and so tasty. These are not tears-in-your-eyes spicy, though if you like that, you can increase the amount of red pepper flakes you add to these meatballs to bring the heat level up to your liking.

Do not over-work the meat when mixing the ingredients. If you think you did, let the mixture rest in the refrigerator for about 30 minutes before forming and rolling the balls. Just like with bread dough, over-working the meat can lead to tough meatballs.

These would be a great heavy appetizer for your next holiday party. You can make this recipe up to forming and rolling the balls, then place them on the baking sheet, and place the sheet in the freezer. Once the balls are frozen, you can transfer them to a plastic zip-top freezer bag until ready to use. You can either bake them frozen, or thaw them in the refrigerator and follow the baking instructions in Step 4.

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

You can find La Terra Fina products at Costco stores across the United States, Canada and Mexico; or, you can use La Terra Fina’s zip code locator to find a grocery store near you that carries the products.

For more recipe ideas using La Terra Fina products, you can also follow them on Facebook, Twitter, Pinterest and Google+.

5.0 from 1 reviews
Artichoke and Jalapeño Cocktail Meatballs
 
Serves: 40 meatballs
 
Ingredients
  • ¾ pound 80% lean ground beef
  • 4 ounces La Terra Fina Artichoke & Jalapeño dip
  • 1 egg, beaten
  • 1 clove garlic, peeled
  • ¼ cup Panko bread crumbs
  • ½ teaspoon ground ancho chile powder
  • ½ teaspoon coarse salt
  • ¼ tsp freshly ground black pepper
  • Pinch of red pepper flakes
Directions
  1. Preheat your oven to 425 degrees. Line a baking sheet with tinfoil, and lightly spray the foil with nonstick cooking spray.
  2. Place the ground beef, dip and egg in a medium bowl. Use a microplane to grate the garlic into the bowl. Add the remaining ingredients. Gently combine the ingredients with clean hands until the mixture is uniform.
  3. Use a small cookie scoop to form tablespoon-sized balls of the mixture. Roll into balls with your hands and space evenly on the baking sheet.
  4. Bake for 10 to 15 minutes, until no pink remains in the center of the meatballs and a thermometer registers 155 degrees (carryover cooking will bring the meatballs up to the FDA-suggested temperature of 160 degrees).
  5. Serve with sour cream, ranch, or bleu cheese dipping sauce.

Recipe by The Redhead Baker

This post was sponsored by La Terra Fina. The opinions contained in this post are completely my own. 

Artichoke and Jalapeño Cocktail Meatballs by @TheRedheadBaker

Bacon, Onion and Cheddar Sliders #SundaySupper

By Coleen

Sliders topped with cheddar, bacon, and onions caramelized in red wine are the perfect bite for your next tailgate!

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

This week, #SundaySupper is teaming up with Gallo Family Vineyards to share our best tailgating recipes that can either include or be paired with any of the 9 varietals of Gallo Family Vineyards mini wine bottles.

Though I’m not a football fan, Philadelphians (or is it just my family?) will find any excuse they can to tailgate – baseball games and concerts are the two big ones that come to mind. We’re waiting in line as soon as they open the gates, with our tents, a grill, and a TON of food.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

In my mind, tailgate food should be easy to eat with one hand (there aren’t always enough chairs to go around!), easy to cook, and it should be delicious! These sliders definitely meet those criteria.

The onions can be cooked up ahead of time and chilled. Come game day, put them in a foil pouch and throw them on the grill to heat them up again. The slider patties can be formed ahead of time and grilled at the tailgate.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

Bacon, Onion and Cheddar Sliders #SundaySupper
 
Serves: 12 sliders
 
Ingredients
  • 2 small yellow onions, peeled and cut vertically into thin slices
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 cup Gallo Family Vineyards Pinot Noir
  • 2 lbs 80/10 ground beef
  • Salt and pepper
  • 2 tbsp Worcestershire sauce
  • 6 slices cooked center cut bacon, cut in half
  • 3 slices sharp Cheddar cheese
  • 12 slider buns, toasted
Directions
  1. Heat the olive oil in a skillet over medium-low heat. Add the onions and rosemary and saute, stirring frequently, until softened but not browned, about 15 minutes.
  2. Add the wine to the onions, and cook until the wine is almost completely absorbed, about 10 minutes.
  3. Season the ground beef with salt and pepper, and add the Worcestershire sauce. Form into 12 patties, about 2.5 ounces each. Spray a skillet or a grill with non-stick spray, and cook sliders over medium-high heat for 4 to 6 minutes per side.
  4. Cut each slice of Cheddar into 4 squares. Put one square on each slider and cover skillet or close grill until cheese melts.
  5. Place on slider on each slider bun. Top with a half-slice of bacon, and some caramelized onions.

An original recipe by The Redhead Baker

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Make sure to go visit Gallo to learn more about their wine and how well it pairs with tailgate food, as well as some great recipes. While you’re at it, make sure to check out Gallo’s convenient Store Locator and print a coupon for $1 off a bottle of Gallo wine!

To learn more about Gallo wines and find out why #SundaySupper is such great fans of their products, be sure to visit Gallo’s social media sites:

Chipotle Pork Belly-Stuffed Jalapeño Poppers #SundaySupper

By Coleen

These spicy little snacks will be the hit of any guy get-together. Jalapeño poppers are doctored up with spiced crispy pork belly.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

Mother’s Day is all about delicate brunch foods, and Father’s Day is all about Man Food — meat, cheese, bacon, and beer. Big, bold flavors.

I asked Dave for some inspiration. What kind of “man food” would he like for Father’s Day? A big, juicy burger? Pizza smothered in cheese? Bacon-wrapped shrimp?

He said he’d been in the mood for jalapeño poppers. Spicy, cheesy, eat-with-your-hands snack — that definitely qualifies as man food.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

But I decided to take it to another level by adding his favorite indulgence — pork belly. And to up the flavor ante, I covered the pork belly with a spicy chili rub before crisping it up in a skillet.

I found fully-cooked pork belly at Trader Joe’s, so my cooking instructions reflect that. If you use raw pork belly, be sure to cook it fully using whatever cooking method you prefer.

The consensus? WOW! So much heat and flavor! These little poppers would be perfect for any barbecue, tailgate, or fiesta party.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

5.0 from 2 reviews
Chipotle Pork Belly-Stuffed Jalapeño Poppers #SundaySupper
 
Author:
 
Ingredients
  • 2 tsp brown sugar
  • 2 tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp chipotle chili powder
  • ½ tsp black pepper
  • ¼ tsp ground mustard powder
  • 4 ounces cooked pork belly, diced
  • 12 jalapeno peppers, split, seeds and ribs removed
  • 1½ oz shredded Cheddar cheese
  • 1½ oz shredded Monterey jack cheese
  • 2 oz cream cheese at room temperature
Directions
  1. Combine the brown sugar, kosher salt, chili powder, chipotle chili powder, black pepper and ground mustard in a medium bowl. Add the diced pork belly and toss to coat.
  2. Heat a skillet over medium heat, and add the pork belly, and cook until crispy. Remove with a slotted spoon to a paper-towel lined plate to drain.
  3. Preheat the oven to 375 degrees.
  4. In another mixing bowl, whisk together the cream cheese and the shredded cheeses. Add the pork belly and gently fold the meat into the cheese mixture.
  5. Scoop the filling into each of the jalapeno pepper halves. Arrange the peppers on a baking sheet.
  6. Bake for about 20 minutes, until the cheeses are melted and bubbly. Serve hot.

 

Don’t forget to check out the other #SundaySupper man food recipes!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Goat Cheese and Chive Gougères

By Coleen

Goat Cheese and Chive Gougeres by The Redhead Baker

For April’s What’s Baking theme, our host, Kate from Kate’s Recipe Box, chose baking with cheese. What a fun theme!

What's Baking logo

This was the perfect opportunity to make something I’ve been wanting to try for quite some time: gougères.

Goat Cheese and Chive Gougeres by The Redhead Baker

Gougères are made with the same pastry as profiteroles (you may know them as cream puffs) and eclairs. The technical name for the dough is pâte à choux. As this dough bakes, steam forms a hollow center. After the pastries are finished cooking, you can fill that space with something sweet or savory.

While profiteroles are sweetened with sugar, gougères are flavored with cheese, and sometimes herbs, spices or other flavorings. Traditionally, the cheese used in gougères is Gruyère, or other grated semi-hard cheese. In this version, however, I used crumbled goat cheese and a touch of grated Parmesan.

These gougères have a mildly tangy, slightly oniony flavor which would suit just about any savory filling: herbed cream cheese; a savory mousse; tuna or crab salad …

Goat Cheese and Chive Gougeres by The Redhead Baker

Goat Cheese and Chive Gougères

Slightly adapted from Eggs on Sunday

Ingredients

  • 1 cup milk
  • 4 oz (1 stick) unsalted butter
  • 1 tsp kosher salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 4 oz crumbled goat cheese
  • 2 tbsp chopped chives
  • 2 tbsp freshly grated Parmesan cheese

Directions

  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a medium heavy saucepan set over medium-high heat, combine the butter, milk and salt and bring to a boil. Add the flour all at once, then whisk until the flour absorbs the liquid and forms a ball. Continue whisking for another minute or two, until a film forms on the bottom of the pan, to cook out more moisture from the dough.
  3. Remove the pan from the heat, switch to a wooden spoon, and add the eggs one at a time, stirring to make sure each egg is fully incorporated before adding the next. The mixture will appear to separate, but continue stirring and it will come together again.
  4. Stir in the goat cheese, Parmesan and chopped chives.
  5. Scrape the dough into a piping bag fitted with a large plain round tip. Fill the bag no more than halfway.
  6. Pipe the batter onto the baking sheets, making each about the size of a golf ball. Try to make each one about the same size to ensure even baking.
  7. Place the sheets in the oven and bake for 10 minutes or until the gougères are fully puffed. Reduce the heat to 350 degrees and continue baking for another 10 to 15 minutes, until the tops are lightly browned.
  8. Transfer baked puffs to a baking sheet to cool completely before filling.
  9. Puffs can be stored unfilled in a zip-top freezer bag for up to 3 months.

Yield: about two dozen

Sweet Potato and Black Bean Empanadas + a cookbook giveaway

By Coleen

Sweet Potato and Black Bean Empanadas + a cookbook giveaway

I believe I have confessed before that I was rather picky as a child. For a period of time, I boycotted tomatoes in all forms (even pizza). For nearly two decades, I refused to touch any kind of fish or shellfish. The most “exotic” cuisine I would eat was Americanized Chinese takeout.

I’m happy to say, I’ve branched out. I’ve discovered new ingredients and ethnic cuisines. I’ve hesitated when offered something new, but quickly resolve to at least taste something before saying I don’t like it.

And though I’ve tried several new ethnic cuisines, there are many more I have yet to try. So, I was thrilled when Cooking Light sent me an advance copy of their newest cookbook, Global Kitchen by David Joachim.

Global Kitchen by David Joachim #GlobalKitchen #CookingLight

The book contains 150 iconic recipes from cuisine all around the world, from Chinese steamed pork buns to Lebanese baba ghanoush, a Moroccan tagine to Greek moussaka, and Argentinian pork with chimichurri to American blueberry cobbler.

As I flipped through the book, trying to decide what to make first, I knew it had to be the empanadas. I’ve had them each time I’ve gone to a local Cuban restaurant, trying a different filling each time: beef, pork, chorizo. Delicious!

This is a time-consuming recipe, but it’s totally worth it. It’s very make-ahead friendly, so you can spread the steps out over a day or two, then freeze until you’re ready to eat them.

Sweet Potato and Black Bean Empanadas + a cookbook giveaway

We loved these empanadas — there’s a lot of flavor and spice, but not a lot of heat. If you like mouth-burning spiciness, roast a jalapeño along with the poblano, leave in a few seeds, and add it to the filling mixture.

I served two empanadas per person with a side of Mexican rice and tomatoes, and was more than satisfied. Between the sweet potatoes and the black beans, this recipe has a lot of filling fiber!

Don’t forget to scroll to the bottom of this post to enter to win your very own copy of Global Kitchen!

Sweet Potato and Black Bean Empanadas + a cookbook giveaway

Sweet Potato and Black Bean Empanadas

Slightly adapted from Global Kitchen by David Joachim

Ingredients

  • 2 scant cups (9 ounces) all-purpose flour
  • ¾ tsp kosher salt
  • ⅓ cup canola oil
  • ¼ cup cold water
  • 1 tbsp apple cider vinegar
  • 1 large egg, lightly beaten
  • 1 medium sweet potato
  • 1 poblano chile
  • 1 ½ tsp ground cumin
  • 1 cup canned low-sodium black beans, rinsed and drained
  • 5 green onions, white and light green parts only, chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ancho chile powder
  • ½ tsp kosher salt
  • 1 egg, lightly beaten
  • Cooking spray

Directions

  1. Measure flour by weight, or by lightly spooning flour into dry measuring cups, and level with a knife. Pour the flour into a medium mixing bowl. Add the ¾ teaspoon of kosher salt, and stir with a whisk. In a large measuring cup, combine the canola oil, cold water, vinegar and 1 egg. Whisk to combine. Gradually pour the wet ingredients into the dry, stirring just until the dry ingredients are moist. Turn the dough out onto a clean work surface and knead until smooth. Shape the dough into a ball, wrap in plastic, and refrigerate for at least one hour, or up to 24 hours.
  2. Peel and dice the sweet potato. Bring a pot of salted water to a boil. Add the sweet potato and boil for 10 to 15 minutes, until the potato pieces are easily pierced by a fork. Drain, and return the potatoes to the hot pot. Mash until smooth. Set aside.
  3. Preheat the broil to high heat. Place the poblano chile on a baking sheet and roast for 6 minutes; flip with tongs, and roast another two minutes. Immediately place the pepper in a paper bag and fold to seal tightly. Let sit for 15 minutes. This steams the pepper and will make the waxy skin easier to peel off.
  4. Peel the skin off and discard. Slice the pepper in half, remove and discard the seeds; chop the chile pepper. Set aside.
  5. Combine mashed sweet potato, chopped poblano, cumin, black beans, chopped green onions, cilantro, ancho chile powder and ½ tsp kosher salt in a large mixing bowl. (NOTE: At this point, the filling can be stored in an airtight container and refrigerated up to 24 hours before proceeding.)
  6. Preheat oven to 400 degrees.
  7. Divide dough into 10 portions (~1 ½ oz each, if you choose to weigh portions). Roll each portion out on a floured suface into a circle 5 inches in diameter. Place two to three tablespoons of filling in the center of each circle. Moisten the edges of the dough circle with some of the beaten egg, then fold the dough over the filling and press the edges together to seal.
  8. Spray a large baking sheet with nonstick cooking spray, and place the empanadas on the baking sheet. Cut three diagonal slits in each empanada to allow steam to escape.
  9. Bake for 16 minutes or until lightly browned around the edges.

Diet type: Vegetarian

Number of servings (yield): 10

Calories: 209

Fat: 8.4 g

Protein: 51 g

Win a copy of Global Kitchen by David Joachim!

Disclosure: Cooking Light provided me with one copy of Global Kitchen to review and keep, and another copy to give away. I was not compensated financially for this post. All opinions contained in this post are my own.

Giveaway Terms & Conditions
* Odds of winning depend on total number of entries received
* Giveaway ends at 11:59 p.m. Eastern Time on Wednesday, March 19, 2014
* Winner will be selected at random by the Rafflecopter widget
* Winners will receive one (1) hardcover copy of “Global Kitchen” by David Joachim (valued at $29.95)
* Prize must be claimed within 7 days or it will be forfeited
* Prize can only be shipped to a US address
* Official giveaway rules can be found here

a Rafflecopter giveaway

Corn and Pepper Taquitos: Vegetarian Recipe Swap

By Coleen

Creamy Corn and Pepper Taquitos #vegetarian

It’s recipe swap time again, hosted by A Taste of Home Cooking. Our host changed up the themed swaps a little — instead of being assigned a particular recipe, we’re assigned a blog (similar to the Bloggers’ Choice swaps), and we get to choose any recipe that fits the theme.

I was assigned one of my favorite blogs, Life and Kitchen. I love Lindsay’s recipes, photographs, and the stories she tells in her posts.

She had over 2 dozen vegetarian recipes from which to choose, but her creamy corn and pepper taquitos immediately caught my eye.

These are a great weeknight meal because you can make the filling ahead of time and refrigerate it, then fill the taquitos and bake whenever you’re ready to eat.

Taquitos are traditionally made with corn tortillas, but I’ve had bad luck with them breaking every single time I’ve used them, so I used flour tortillas — you can use whichever you prefer.

Serve one or two of these as an appetizer or snack, or serve three per person as a main dish (accompanied by your favorite Mexican sides).

Creamy Corn and Pepper Taquitos #vegetarian

Creamy Corn and Pepper Taquitos

Barely adapted from Life and Kitchen

Ingredients

  • 1 tbsp olive oil
  • ½ of a small yellow onion, finely diced
  • ½ cup each red, green and yellow bell pepper, diced
  • ½ cup frozen corn
  • 5 oz lower-fat cream cheese
  • ¼ cup reduced fat shredded cheddar cheese
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 8 small flour tortillas
  • Cooking spray
  • Salt and pepper

Directions

  1. Preheat oven to 425 degrees. Line a 9×11 baking pan with foil and spray with non-stick cooking spray.
  2. Heat the olive oil in a small skillet over medium-high heat. Add the onion and bell peppers and saute until soft. Add the corn and spices and saute for another minute.
  3. Add the cream cheese and stir until melted. Add the cheddar cheese and stir until melted. Taste and season with salt and pepper to taste.
  4. Spoon some of the mixture onto the center of each tortilla. Roll the tortilla tightly around the mixture and put in the baking pan, seam side down. Continue until you have filled all of the tortillas. If you are preparing these ahead of time, cover the pan tightly with plastic wrap or tinfoil and refrigerate.
  5. When ready to cook, spray the taquitos lightly with cooking spray and sprinkle with salt.
  6. Bake until the tortillas are crisp and lightly browned, about 12 minutes.

Diet type: Vegetarian

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To see more recipes for the vegetarian swap, click the links below!

 

Pumpkin Beer, Meat and Cheese Pies: A guest post by The Girl in the Little Red Kitchen

By Coleen

Today’s guest poster is Susan from Girl in the Little Red Kitchen. I originally “met” Susan almost two years ago through the Food Bloggers Network Facebook group, and we also both participate in the Great Food Blogger Cookie Swap.

I’m constantly drooling over her photos, and I’ve had my eye on her Strawberry Framboise Sorbet for quite some time, and her Tomato and Crab Soup.

If you like her recipe below, go follow her blog! You can find her on Facebook, Pinterest, Twitter and Instagram.

Pumpkin Beer, Meat and Cheese Pies

Hello The Redhead Baker readers! I’m Susan from The Girl In The Little Red Kitchen and I can’t even begin to say how thrilled I am to be here as part of Coleen’s celebration of American Beer this week. If you aren’t familiar with me or my blog then you probably don’t know about my love for beer and cooking with it. I’ve made ice cream, brownies shepherd’s pie and more with it.

Pumpkin Beer, Meat and Cheese Pies

While we are celebrating American beer this week, beer of all kinds has a special place in my heart. I met my husband at the Brooklyn Brewery 9 years ago and we’ve been on many beer adventures since then. From visiting breweries in Belgium, to kolsch houses in Cologne, to brewing beer in my own little red kitchen!

Since it’s October and pumpkin is everywhere, I thought I would incorporate my favorite pumpkin ale into this dish today. What I love about Brooklyn’s Post Road Pumpkin Ale is the fact that they balance the taste of pumpkin perfectly with the beer. There is just a little hint of sweetness along side the malt and bitterness of the hops. Some pumpkin beers go way over the top, but not this one.

Pumpkin Beer, Meat and Cheese Pies

Pumpkin Beer, Meat and Cheese Pies

Recipe by Girl in the Little Red Kitchen

Ingredients

  • 1lb ground beef
  • 1 large leek, white parts only, sliced
  • 1 large carrot, cut into 1/4 inch dice
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1- 12oz bottle Brooklyn Post Road Pumpkin Ale (or similar pumpkin beer)
  • 1 tablespoon cornstarch
  • 2 cups shredded sharp cheddar cheese
  • 1 package puff pastry, cut into 6 3X3 inch squares
  • 1 large egg, beaten

Directions

  1. In a large skillet over medium heat drizzle a tablespoon of olive oil and sauté the leeks and carrots until soft. About 5-7 minutes. Add the garlic and cook for 30 seconds.
  2. Stir in the beef and cook until brown and no longer pink throughout. Season with the thyme, salt and pepper. Pour in the pumpkin ale and raise the heat to medium-high. Bring everything to a boil and stir in the cornstarch. Continue to cook the filling until the beer has mostly cooked away and thickened, about 15-20 minutes.
  3. Meanwhile, heat your oven to 400 degrees and spray 6 jumbo muffin cups with cooking spray. Press the puff pastry squares into each muffin cup and place a tablespoon of cheese in the bottom.
  4. With a slotted spoon fill each cup with the meat filling and top with the remaining cheese. Using a round 2-3 inch cookie cutter, cut rounds with the remaining puff pastry and put on top of each of the pies. Fold over the dough that is hanging around the edges of the cups onto the round and brush with the beaten egg.
  5. Bake for 20-25 minutes or until the puff pastry is dark golden brown. Carefully remove from the pan and let sit for 5 minutes before serving.

Pumpkin Beer, Meat and Cheese Pies