Argentinian Beef Empanadas - Latinos Platos

3 Tablespoons olive oil, divided 
1 ½ pounds ground beef (20% fat)
2 medium onions, diced 
2 red bell peppers, seeded and diced 
2 teaspoons kosher salt
¼ teaspoon ground black pepper 
3 Tablespoons ground cumin 
2 Tablespoons sweet paprika 
1 Tablespoon dried oregano 
¼ teaspoon ground cayenne pepper 
1 ½ cups low sodium chicken stock (or broth)
2 teaspoons sugar 
½ cup raisins 
3 packages (12 each) Goya brand Puff Pastry for Empanadas/Turnovers 
½ cup pitted green olives (Picholine or Spanish), rinsed well and cut lengthwise

Heat 2 Tablespoons oil in large pot on high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in as possible.

Reduce heat to medium and cook onion, bell peppers and the remaining 1 Tablespoon oil, stirring until tender but not browned; 6-8 minutes. Add cumin, paprika, oregano and cayenne and cook, stirring, until fragrant. Add chicken stock and the beef (include all juices). Stir in sugar, salt and pepper. Bring to a simmer and cook, stirring and scraping up any brown bits until most of the liquid is evaporated, 15-20 minutes, taste and add more salt and pepper to taste. Stir in raisins. Transfer to a medium bowl, cover and chill for at least 3 hours. Skim fat off before filling the dough.

Preheat oven to 375 F. Let the puff pastry sit at room temperature for at least 15 minutes while oven is heating. Take out six rounds and arrange on work surface. Place 2 teaspoons of filling in the center of each round. Top with 2 olive halves. Brush water around half of the outer edge of each round. Carefully fold the round over the filling and pinch the edges to seal. Using a fork, crimp the edges Transfer the empanada to a parchment lined sheet tray, spacing 1” apart. Repeat. (12 rounds per sheet tray).

Bake empanadas for 30 minutes, rotating tray halfway through, until golden brown with slightly darker edges.

Makes 36

Note: Filling can be made 3 days ahead and kept chilled. Unbaked empanadas can be frozen on a tray, placed in freezer bags and kept for up to 3 months!

Alfajores - Latinos Platos

These delicate cookies are from many South American countries.

1 cup cornstarch
¾ cup all-purpose flour, plus more for rolling 
1 teaspoon baking powder 
¼ teaspoon salt 
8 Tablespoons unsalted butter (1 stick at room temperature)
⅓ cup granulated sugar 
2 large egg yolks 
1 Tablespoon pisco (or brandy)
½ teaspoon vanilla extract
1 cup dulce de leche (dark)
Powdered (confectioners) sugar for dusting

Place cornstarch, flour, baking powder, baking soda and salt in bowl and whisk briefly to combine.

In separate bowl, place butter and sugar; mix on medium speed, stopping frequently to scrape down side and continue mixing until fluffy and light in color. On low speed add the egg yolks, pisco or brandy, and vanilla until incorporated. Stop and scrape down sides as needed. On low speed, add the flour until just incorporated, with no visible white pockets; about 30 seconds.

Turn dough out onto a piece of plastic wrap, shape into a smooth disc and wrap tightly. Place in refrigerator until firm; at least one hour.

Preheat oven to 350 F placing rack in middle of oven. Line 2 baking sheets with parchment.

Place dough onto lightly floured surface. Add a little flour on top and roll out into ¼ inch thickness. Cut out 24 round using a 2 inch round cutter, re-rolling as needed. Place on prepared cookie sheet, 12 per sheet and at least ½ inch apart. Bake one sheet at a time until cookies are firm and pale golden on the bottom; about 12-14 minutes. The cookies will stay pale on top. Transfer to a wire rack and cook completely.

Flip half the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Two Ingredient Queso Dip - Latinos Platos

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained (or Rotel)

In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.

Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.

Simple Scones - Breads & Spreads

1 ½ cups self rising flour

¾ stick butter cut in

½ cup sugar (omit for savory scones)

½-¾ cup milk (depending on wetness of flavors

Mix all dry ingredients. Add wet ingredients with milk being added last. Batter should be slightly sticky.

Flavor Ideas: cinnamon, fruit, chocolate, vanilla, extracts, ham, bacon, cheese, vegetables. Whatever  sounds good.

Knead on board approximately 5 to 6 times with extra flour. Roll and cut. Bake at 375 F for 12-15 minutes depending on size.

Monkey Bread - Breads & Spreads

24 Rhodes white yeast dinner rolls

⅔ cup brown sugar

2 teaspoons cinnamon

½ cup butter or margarine, melted

½ cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in sprayed bundt pan. Cover with sprayed plastic wrap. Let rise until double in size (2-3 hours). Remove wrap. Bake at 350 F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

Kale, Onion & Potato Dip - Breads & Spreads

3 loose cups of kale; stems removed

4 medium potatoes

½ sweet onion, chopped

1 clove garlic, chopped

¼ cup milk

2 tablespoons butter

½ cup mozzarella cheese, shredded

2 tablespoons parmesan cheese

Dash of fresh basil, salt, pepper, chipotle garlic

Boil water. Cook and peel potatoes. Mash together with milk and butter. Cook onions and kale in a pan. Put mashed potato mixture, cheeses, onions, kale, and spices together. Mix. Bake in oven for 15 minutes at 350⁰. Serve immediately.

Honey Orange Butter - Breads & Spreads

1 stick room temperature butter

Approximately ¼ cup honey

Zest of ½ an orange

2 Tablespoons orange juice

Mix all ingredients and enjoy.