I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

• 1 – box store bought pie crust
• 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
• 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
• 1/4 – cup grated pepper jack cheese
• 1/2 – cup grated cheddar cheese
• egg wash (1 egg and 1 tablespoon of water mixed together)

Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.

I learned to listen to my heart long ago…. it’s just as powerful as the mind, and equally as wise.  Even if I refused to listen, it makes itself heard.  The heart wants what it wants….  it could be a MAD love affair or a kiss in the rain or simply a cup of mac and cheese.  I have a mad love and I may want to kiss in the rain if it’s not going to frizz my hair, but one thing is certain, I always want mac and cheese.  I recently had a little gathering and since valentine’s day is around the corner, I made heart shaped cups of my favorite mac and cheese.  Or maybe I made them for my demanding heart.  Which ever the case – AMOR conquers all!

Ingredients for Mac and Cheese Cups:

1 – pint cherry tomatoes (cut in half) (I saute them first in a tablespoon of olive oil)

1 – tablespoon Lawry’s seasoning salt

1 – tablespoon black pepper

1/2 – pound macaroni (cooked according to package)

6 – sliced mushrooms

1 1/2 – cups chopped ham

1/4 – cup chopped green onion (white part only)

1/4 – cup torn pieces of fresh basil

2 – cups shredded cheddar cheese

2 – cups shredded jack cheese

1 – teaspoon chili flakes

24 – heart shaped baking cups

1 – stick butter

1 – tablespoon minced garlic

1 – can 12 ounces evaporated milk ( I use Nestle)

2 – cups half and half

1 – tablespoon spicy brown mustard

3/4 – cup panko bread crumbs

Preheat oven to 400 fahrenheit

In a big bowl combine cherry tomatoes, Lawry’s, black pepper, macaroni, mushrooms, ham, green onion, basil, cheddar cheese, jack cheese, and chili flakes. Mix well. Then fill each heart shaped baking cup with a few tablespoons of mixture.

Line two cookie sheets with aluminum foil then place your heart shaped baking cups side by side.

In a big pan, over a medium flame, add butter and melt down.

Then add garlic to melted butter, along with evaporated milk, half and half, and spicy brown mustard. Mix well and make sure to really  mix the mustard in.

Bring butter/cream mixture to a slight boil. Then pull off flame and fill each cup with 1/8 of cup of cream mixture.

Then top each cup with a big pinch on panko crumbs.

Bake in the oven for 25 minutes. Serve hot! 🙂

 Happy V-Day!

All photos taken by: Mando Lopez

I usually poach salmon first in order to make salmon cakes….. That’s exactly what I’m doing.  Here is part one of a simple two day process. Day one is just for poaching…. honestly if you want to quit right here and just have your poached salmon it will be delicious. If not, flake salmon to make your cakes!

Ingredients for salmon:

1 – pound wild Alaskan salmon

1 – tablespoon chopped ginger

1 – tablespoon chopped garlic

2 1/2 – cups orange juice

1 – teaspoon sriracha hot chili sauce

1 – tablespoon soy sauce

1 – tablespoon vinegar

 Preheat oven to 400 degrees fahrenheit.

In a baking dish add in all ingredients and mix to combine. Then cover baking dish with a piece of aluminum foil and place in oven for 20 to 25 minutes. Perfectly poached.

Refrigerate for one day to make salmon cakes, or enjoy immediately for a healthy dinner served with veggies or salad.

All photos taken by : Nicole Presley

 What do I do when my guy asks for a coconut birthday cake?  I think winter wonderland. It’s not my fault his birthday falls in December.  I got to making his cake and instead of going with a traditional decoration I went the holiday route.  In the end I put some birthday candles so he’d have something to blow out…. He didn’t mind, as long as he got his cake!

Ingredients for coconut almond cake:

2 1/3 – cups flour

1/2 – cup sliced almonds (coarsely chopped)

1 – teaspoon baking soda

1/2 – teaspoon salt

1 – cup buttermilk

3 – eggs

1 – cup vegetable oil

1 1/2 – teaspoons almond extract

1 1/2 – teaspoon vanilla extract

1 1/3 sugar

2 – cups sweetened shredded coconut

Ingredients for the frosting:

16 – ounces cream cheese (room temperature)

1 – cup butter (room temperature)

1 1/2 – teaspoon vanilla extract

2 1/2 cups powdered sugar

3 – cups coconut

1/2 – cup strawberry preserves

Optional decoration:

Holiday cookies

red candies

dried cherries or cranberries

Preheat oven to 325 degrees fahrenheit.

Spray edges of (2) 8-inch round cake pans and place a round piece of wax paper at the bottom of pan for easy removal.  Set to the side.

In a small bowl add flour, almonds, baking soda, and salt.  Mix with a fork and set to the side.

In a mixing bowl add buttermilk, eggs, vegetable oil, almond extract, vanilla extract, and sugar.  Mix on low speed to combine for about 2 to 3 minutes.  Then slowly add in flour mixture till combined.  Fold in coconut.

Fill both prepared pans with cake batter, make sure to give each pan the same amount.

Bake for 30 to 32 minutes or until toothpick inserted comes out clean.  Remove from oven and allow cakes to cool completely.  Then remove from pans and remove wax paper bottom.

Let’s make frosting: In a large mixing bowl beat cream cheese and butter till smooth for about 2 minutes on a medium high speed.  Then add in vanilla and mix for an additional minute.  Next add in the powdered sugar a little at a time mixing until completely combined and fluffy.

Place one cake upside down on a cake plate and frost with cream cheese frosting, then spread strawberry preserves in the inside leaving a half inch away from the edge.  Then top with the other cake.  Fill with frosting all around the edges in the open space between both cakes.

Then frost entire cake.  Once completely frosted place coconut on entire cake.  If you wish place holiday cookies around the edge of cake and make a border with red candies and dried cranberries or cherries.  Happy Holidays!  Or in my man’s case, HAPPY BIRTHDAY!

                                                 All photos taken by: Nicole Presley

I got invited to a Thanksgiving cooking class over at the Simple Gourmet in Redondo Beach a few weeks ago, and even though I consider myself a Thanksgiving pro….  I figured “Why not? I might learn a thing or two!”  Guess what, I did.  These ladies cooked traditional dishes with a splash of pizazz.  Here is one of dishes that I couldn’t get enough of….. literally the whole room was fighting for them.

All photos taken by: Nicole Presley

Ingredients for Yukon Potato Gratin with Parmesan-Rosemary Bechamel:

5 to 6 – lbs. yukon gold potatoes, sliced 1/2 -inch thick (with skins still on)

3 – tablespoons butter

3 – tablespoons flour

3 – cups whole milk

1 -tablespoon chopped rosemary

1 – garlic clove, grated

1/2 – cup grated parmesan cheese (plus more for sprinkling on top)

salt and pepper as needed

Place the cut potatoes in a large pot of cold water over high heat.  Bring to a boil, reduce heat and cook for 5 to 10 minutes or until potatoes are just tender. Drain immediately and place in a large bowl.

Preheat oven to 450 degrees.

Heat sauce over medium heat. Add butter. When melted, add the flour. Cook for 1-2 minutes stirring constantly. Whisk in milk and rosemary.  Cook, whisking often, until mixture comes to a boil. Reduce heat and simmer for a couple minutes.  Remove from heat and stir in parmesan.  Taste and season with salt and pepper as needed.  Toss the potatoes with the sauce and dump into a 9×13 inch casserole dish.

Sprinkle with a little more parmesan cheese and place into the oven.

 Bake for 15 minutes or until golden.  Remove and let rest 10 minutes before serving. Enjoy!

Happy Thanksgiving!

Disclosure: No compensation was received for this post. All opinions are my own. Recipe by Simple Gourmet.