I hope everyone had a wonderful July 4th! Over the holiday weekend, I made breakfast for us. Our normal weekend breakfast usually consists of scrambled eggs, hash browns and Vermont maple sausages. I know, we’re boring! Well, boring no more.
Today’s recipe is inspired from a meal I had a couple of months ago at a pub that Chris and I had brunch at. They had an item called Lamb Ragu with Poached Eggs, which I ordered and it tasted delicious. So I decided to use that idea to make it at home. I took my Beef Empanadas with Olives and Raisins filling and added tomato sauce to it. It was scrumptious! So if you’re trying to cure the breakfast blues, give this dish a try. Have a great weekend!
This past weekend was a nice and lazy weekend (there’s no other kind for us. :)). Chris and I didn’t do a whole lot except eat, drink and relax. We have some organizing we needed to do but never got around to it (we’re procrastinators). We munched on some empanadas and crab dip (recipe to come this week) while sipping on wine and beer. It was pure delight!
These empanadas were tasty for my first try. I based the filling off of my picadillo recipe. I am not a dough making person (yeast and kneading terrifies me!) so I used store bought pie crust instead. These would be fabulous for entertaining. And you can make these ahead of time too (you gotta love that!). Have a stellar week!
Picadillo is similar to a hash and is a traditional dish in many Latin American countries and the Philippines. It is often served with rice or used as a filling in dishes such as tacos, burritos, and empanadas (source: Wikipedia).
This dish is a girl’s best friend. Why, you ask? Well for one thing, it is quick cooking and it’s packed with flavors. It is also flexible. You can use beef, chicken, and even turkey for a leaner version. This dish takes about the same amount of time to cook as you would to cook rice. So the next time you are looking to put food on the table in a hurry, and you want something flavorful, look no further!
Earlier this week, I was invited to participate in the Baking with Spirit challenge hosted by Janine at Cake of the Week. The month of December is all about baking something Christmas related. And what could be more Christmas related than eggnog? Since I’ve been obsessed baking with eggnog lately, I thought it would be a fun challenge to take part in.
These Cranraisin Eggnog Muffins are rich and delicious. The crumb topping, the boozy cranberries and raisins are the best part, in my opinion. Nothing better than biting into those plump, juicy cranraisins soaked with brandy. Then you have the sugary, crunchy, sweet topping giving this muffin a really
So bake yourself some of these muffins on Christmas morning and be sure to visit Cake of the Week for some delectable homemade baked goodness.