Thalias Fiesta Empanadas Patelitos Recipes

Steps:

• In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
• Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
• Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
• *Available frozen at specialty markets.

Steps:

• 1. Preheat oven to 350 degrees F. Lightly brush the chicken drummettes with olive oil.
• 2. Sprinkle Mrs. Dash® Fiesta Lime Seasoning Blend on all sides.
• 3. Bake for 30 minutes or until chicken is cooked through.

Steps:

• Preheat oven to 350 degrees F.
• In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
• In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside.
• Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
• Increase oven temperature to 400 degrees F.
• In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve.
• Preheat oven to 350 degrees F.
• In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
• In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside.
• Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
• Increase oven temperature to 400 degrees F.
• In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve.