These are so good, the aromatic ground beef is wrapped in super flaky, buttery melt in your mouth. The combination of moist beef and buttery dough is amazing.

I have made beef empanada many times using the ready-made empanada wrappers, which are not as flaky and buttery as pie dough…so I am splurging myself with this recipe.

– What are empanadas?

Empanadas are like hand pies, small and can be filled with any kind of savory filling. They can be baked or fried.

– Why should you try making these empanadas?

Because they are super easy and so tasty…great as appetizers.

– Can I make these empanadas ahead?

Definitely, you can bake them and store in the freezer and heated up when ready to serve.

– Are you ready to  look at the recipe?

Ingredients:

• 1 package of ready-made all butter pie crust (Trader Joe’s)
• 1 lb ground beef
• 1 medium size onion, chopped
• 3 shallots, chopped
• 4 garlic cloves finely minced
• 2 tablespoons tomato paste
• ½ cup sliced green olive
• ½ tablespoon olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon dry oregano
• ¼ teaspoon ground all spice
• 2 teaspoons cumin
• salt and pepper to taste
• 1 egg, for egg wash

How to:

In a frying pan, add the olive oil under medium heat and sauté the onion, shallot and garlic, until slightly golden brown and aromatic.  Add the ground beef and cook until browned. Add the tomato paste, all the spices and olive. Cook for 2-3 minutes, add salt and pepper to taste.

Remove from the heat and let it cool.

Remove the pre-made pie crust and place in a flat surface. Use a cookie cutter of approximately 3.5 inch in diameter and press onto the dough, cut into disks.

Add 2 spoons of the ground beef filling in the middle of the disk. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.

Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 20 – 25 minutes at 395^oF or until golden brown.

Remove from the oven and let the empanadas cool on a wire rack.

Serve warm.

– If you enjoy this simple recipe you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!

Apple turnovers are so easy to make, especially with ready made puff pastry. Nobody can resist a warm apple filling with light and flaky crust.

– Why should you try making these apple turnovers?

Because they are super easy to make and so good with a cup of coffee or tea, especially in this cold weather.

– Can I make the apple filling ahead of time?

Absolutely, you can make the apple filling in advance and store in the refrigerator for a couple of days before assembling the turnovers.

– How can I serve these apple turnovers?

There are so many possibilities…with coffee or tea, with ice cream, with a dollop of whipped cream, and with whatever your palate calls for.

– Can I reheat the apple turnovers?

Yes! You can reheat the turnovers in the air-fryer or in the oven at low temperature for a few minutes and the turnovers will be crispy and flaky just like freshly baked. Do not us the microwave ad the puff pastry will be soft and soggy.

– Are you ready to see what I did?

Ingredients:

Apple filling

• 850 g apple peeled and cut into small pieces
• 2 tablespoons fresh lemon juice
• ½ cup brown sugar
• ¼ cup sugar
• 1 tablespoon ground cinnamon
• 1 pinch ground nutmeg
• ½ teaspoon vanilla extract
• 2 tablespoons butter
• 15 g corn starch mixed in 20 ml of water

• 1 package of ready-made puff pastry

• Egg for egg wash

How to:

Mix all the ingredients on the apple filling list, except for the cornstarch mix and place in a medium pan under a medium heat.  Cook for approximately 4 to 5 minutes, until the apples are slightly soft.

Sprinkle the cornstarch mix into the apple, mix and cook for another 30 seconds.

Remove from the heat and let it cool.

At this point you can store into the refrigerator to use in later time or continue to assembly the turnovers after the apple filling is completely cool.

Preheat the oven to 400^oF.

Lightly flour your work surface. Unfold puff pastry sheets. Using a rolling pin, roll over the pastry to seal any perforations. Cut each sheet into 4 squares.

Scoop 2 -3 tablespoons of apple filling (I like my turnovers loaded with apples), on one side of the square and fold over to form a rectangle. Use a fork to crimp all around the edges to seal.

Place the turnovers on a baking sheet spacing them. Cut 2 to 3 slits in the tops of each turnover.

Wisk the egg with 1 tablespoon of water and brush the turnovers with the egg wash square.

Bake for 15 to 20 minutes or until the turnovers are golden and puffed.

Remove the baking sheet form the oven and let the turnovers cool in a wire rack.

Serve warm or at room temperature.

– If you enjoy this recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Looking for sweet healthy treat? Yes, you can’t go wrong with oatmeal, raisins and walnuts…all wrapped in a lightly sweet oatmeal dough.

Lately I have been baking a lot these cookies and when I feel like having something sweet in between meals I go for one of these cookies and I am happy.

– Why are these cookies so good?

Well, these cookies are slightly crispy and chewy, and the combination of raisins and walnuts are amazing…sweet and nutty.

– How easy is to make these cookies?

Super easy, by the time the oven is at the right temperature I can guarantee you that the cookies are ready to go in…no wasting time.

– How to make the raisins soft, juice and plump?

Before anything else I like to soak the raisins in water, rum or brandy…and lightly heat in the microwave, so when added to the cookie dough they are soft and very moist. Do not worry about children eating these cookies as the alcohol will be totally evaporated.

– Why should you give this recipe a try?

Okay, I am sure that you all made oatmeal cookies before, and I am sure that they were all very good…but I urge you to try this one and you can tell me what you think about this recipe…do we have a deal?

Ingredients:

• 1 stick of unsalted butter (113 g)
• 40 g brown sugar
• 10 g sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 70 g all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 100 g old-fashioned oat
• 100g raisin, pre-soak in approximately 4 tablespoons of water, brandy or rum draining before adding to the cookie batter
• 100 g walnut, small piece and slightly toasted

Method:

Preheat the oven to 375^oF.

In a small bowl, mix the flour, cinnamon, nutmeg (if using) salt and baking soda.

In the bowl of an electric mixer (or using a hand mixer), beat together the sugars and butter until creamy and fluffy. Add in the vanilla and the egg, make sure to scrape the bowl occasionally.

Add the flour mix it into the creamed mixture, mixing until just combined. Mix in the oats until just combined.

Add the raisins and the walnut into the oatmeal batter.

Use the 3 tablespoons size cookie scoop to portion and drop it onto baking sheets, spacing them a couple inches apart.

Turn the temperature to 350^oC and bake until slightly dark and chewy, 10 to 12 minutes.

If you like a crispier cookie, let them bake longer.

Remove the cookies from the baking sheet and let them cool on a wire rack.

– If you enjoy this healthy and simple recipe, please take a look on these…

Thank you for visiting Color Your Recipes…have a colorful week!

These spinach flatbreads are super easy to make…they are soft pillowy and loaded with the goodness of spinach.

– How easy are to make these flatbreads?

Super easy, just mix, knead a little, let it rise, divide into small balls, flat the balls, and cook on the skillet. No secret at all.

– Why these spinach flatbreads are so good?

The texture of these flatbreads is super soft, pillowy, and so aromatic with all the spinach puree in it.

– How do you serve these flatbreads?

You can use them like sliced bread, tortilla, pizza crust…use your imagination. They are very versatile!

– Are you ready to try this recipe?

Ingredients:

• 200 g spinach leaves
• 150 g water
• 500 g AP flour
• 10 g yeast
• 10 g sugar
• 15 g olive oil

Method:

In a blender place the spinach leaves and water, blend until all the leaves are puréed.

Mix all the dry ingredients in a medium bowl

Add oil and spinach puree, mix until a ball forms.

Cover the dough and rest until the dough double/triple its initial size.

Divide the dough into ten little balls.

Roll out each dough into a thin disk using a rolling pin.

Cook in a preheated skillet, medium-hot, for approximately 1 minute each side.

Keep the flatbreads warm by wrapping them in a kitchen towel until you are ready to serve.

Store the leftover in an air-tight container in the refrigerator.

Warm them up by wrapping up the flatbread with moist paper towel and reheating in the microwave.

– If you enjoy this simple recipe of spinach flatbread you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!

These blueberry muffins are so light and yet rich in flavor, great for breakfast or an afternoon snack. They are loaded with blueberries, moist, soft and slightly crumbly.

I picked so many blueberries from my Sunshine Blue, which is small to medium size blueberry planted in a large planter. It is so much fun to be able to pick your own

– Why is this muffin recipe different?

Two different combinations were used…butter with vegetable oil and, cake flour with all-purpose flour. Vegetable oil not only lighten the batter are well as give moist. Cake flour will give the batter a lighter texture.

– How easy is this recipe?

Like most of the muffin recipes, it is pretty straight forward, just make sure to not overmix the batter.

– Can I use frozen blueberries?

Absolutely, I used fresh ones because by blueberry bush was loaded with blueberries. If using frozen blueberries, lightly coat the berries with all-purpose flour before adding to the batter.

– Are you ready for the recipe?

Ingredients:

• 85 g all-purpose flour
• 85 g cake flour
• 70 g sugar
• ¼ teaspoon salt
• 2 teaspoons baking powder
• Lemon zest to taste
• 1 egg
• 40 g butter, melted
• 30 g vegetable oil
• 80 – 100 g milk
• 1 teaspoon vanilla extract or vanilla paste
• 2 tablespoons Greek yogurt
• 200 g fresh blueberries

Method:

Preheat oven to 400^oF.

In a medium bowl mix all the dry ingredients, sift the flours. Add the lemon zest and use a whisk to mix.

In a measuring cup place the egg, melted butter, vegetable oil and complete with milk until the 1 cup mark.

Add the vanilla extract or past and mix well.

In another medium bowl, place the Greek yogurt and pour the egg mixture on it.  Mix well until an uniform mixture.

Add the dry ingredients on the egg mixture and mix gently. Do not overmix.

Add the blueberries and mix gently stir.

Scoop the batter into prepared muffin cups.

If there is empty cup, fill with approximately 1 inch of water.

Put the trays into the preheated oven for 10 – 12 minutes, then lower the temperature to 375^oF and bake for another 5 – 7 minutes.

Remove from the oven and let it cool before serving.

– If you enjoy this simple and easy recipe you might want to look are these recipes..

Did you know that blueberries and considered one of the healthiest fruits? It is loaded with antioxidant, vitamins and soluble fiber.

Thank you for visiting Color Your Recipes…have a colorful week!

Looking for a low carb quiche? This crustless quiche is so delicious, creamy, and loaded with vegetables, and topped with zucchini blossoms and dollops of herbed ricotta.

This quiche is delicious…it can be served for brunch or any meal…

– How I came up with this recipe?

This recipe was created because I wanted to use up the zucchini blossoms and the leftover herbed ricotta used in Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese recipe. The good thing is that I was able to use them all in one recipe.

– Why this quiche is so easy to make.

First, because there is no crust, so you will not have to hustle in making the dough, which can be time consuming.

Second, just layer all the ingredients into a deep dish, steam and you are ready to serve the most beautiful and delicious quiche.

– What substitutions can I make?

Of course, substitutions are allowed…instead of spinach you can add zucchini, mushrooms, bell peppers, and so on, just make sure to sauté before to remove the excess of water from the vegetables.

– Like it richer?

Yes, substitute milk with heavy cream, or half and half…you make the decision.

– Are you ready to try this recipe out?

Ingredients:

• 3 extra-large or jumbo eggs
• ¼ onion chopped
• Handful of spinach leaves
• Cherry tomatoes, cut into half
• Milk (double measurement from the eggs)
• Zucchini blossoms (6-7)
• Herbed ricotta, recipe HERE
• Fresh thyme to taste
• Salt and pepper to taste
• Olive oil

Method:

In a small frying pan, sauté onion and spinach. Add salt and pepper to taste. Set aside once the spinach is wilted.

Beat the eggs and pass through a sieve into a measuring cup.  Take a mental note of the volume.

In another measuring cup pour milk, double of egg volume. For instance, if the volume of the eggs is 120 ml, use 240 ml of milk.

Mix the milk and egg together. Add salt and pepper to taste and set aside.

Coat a deep dish of approximately 21 cm (8 ½ inches) with butter.

Spread evenly the sauté spinach with onion. Gently pour the egg and milk mixture into the dish.

Topped with sliced cherry tomatoes, thyme, zucchini blossoms and finalize with dollops of herbed ricotta.

Steam under high heat for 4 minutes. Turn the heat off and let it sit for 14 minutes covered.

Serve hot.

– If you enjoy this simple and easy recipe, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

An exquisite recipe for pavlova filled with passion fruit curd, lightly sweet homemade whipped cream, and fresh seasonal berries.

– Why do you need to make this dessert?

Because it is super easy, so beautiful and, extremely delicious…seriously…I have made this pavlova many times and trust me, people that tried it will remember you forever.

– What can you make in advance?

For this recipe you can make in advance the meringue shell and keep in an air-tight container and the passion fruit curd.

On the day you are serving the pavlova you will need to whip the cream, wash the berries and assemble…which is a lot of fun, since all the “hard” part has been prepared.

– Can I use other fruits?

Absolutely, I have made the same recipe using kiwi, mango, grapes, pineapple, dragon fruit…you name it. Use whatever fruit is in season.

– What to do if not serving the pavlova at home?

I did it many times…I pack all the components of the pavlova separately and place in an insulated container and assemble when it is almost time to serve. Trust me, you will be surrounded by all the guests while you are assembling the dessert which make it even more remarkable. Moreover, you will hear lots of “oh”, “uh”, “wow”, and everyone will want to sink their fork in it.

– Did I convince you to make this dessert?

Ingredients:

• 5 egg whites
• 220 g sugar
• 2 ½ teaspoon corn starch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 pinch salt

• 1 pint heavy cream
• 1 tablespoon sugar
• ½ teaspoon vanilla extract

• Passion Fruit Curd from HERE.

• Fresh blueberry and strawberries

Method:

Preheat oven to 275^oF or convection oven at 250^oF

In a bowl, whisk the eggs whites with vinegar.

Once the egg whites are foamy add vanilla extract and the sugar in thirds.

Whisk until stiff peaks.

Sprinkle the corn starch on the meringue and mix gently.

Mold the meringue according to your like.

Bake for 2 hours. Lower the temperature to 200^oF and bake for another 45 minutes or until the meringue is crispy.

Let it cool completely.

At this point you can assembly the meringue or store in an air-tight container for later use.

How to assembly

Place the meringue shell on the serving plate. Add a layer of passion fruit curd, then whipped cream and topped with fruits. If wish dust with powdered sugar on top.

– If you enjoy this recipe you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

What is better than the combination of green onion and cheese…all together in a crispy and chewy pancake?

In this recipe I used home grown green onion, as my backyard rewards me with gigantic green onions year long, not to mention that green onions are good for your health.

– Is this a pancake?

Okay this is not your traditional pancake, the ones that you mainly eat in breakfast, light and fluffy. On the contrary, these pancakes are crispy, chewy and savory.

– Why should you try this savory pancake?

Because it is so delicious, the combination of green onion (scallion) and cheese is just so yummy, not to mention the crispy layer on the outside and the chewy and flaky layer on the inside.

– Where this recipe come from?

Well, in Asia, green onion or scallion pancake is very popular, it is served in restaurants, street vendors, you name it…but the addition of cheese is something that you will not find it there.

– Cheese in Chinese green onion pancake?

Why not? Adding cheese was just “natural” as we see so many recipes here in US which combine green onion and cheese…so this is how the “Green Onion and Cheese Pancake” was born. This is an example of East meet West…

– Did I tempt you to try this recipe? You will not regret…

Ingredients:

• 400 g bread flour
• 3 g salt
• 120 g hot water
• 135 g water

• 3-4 green onion finely chopped
• Cheddar cheese, shredded to taste
• Olive oil

Method:

In a bowl place the flour and salt. Mix well and add the hot water on the flour. Mix carefully with a spoon or fork to not burn yourself.

Add the room temperature water to the flour mix and knead until a ball forms. If the dough is too sticky add a bit more of flour.

Cover and let the dough rest for 20 to 30 minutes.

Split the dough into 6 small pieces and roll into balls (approximately 70 g each).

Oil the small dough and rest for 10 minutes.

Flat the balls into round or rectangular disks using a rolling pin and brush oil on it. Spread some chopped onion and cheddar cheese on it.

Roll it like a Swiss roll and pinch to seal, then roll it again like a spiral with pinched side in the inside of the roll. Tuck the loose end under the rolled bun.

Using a rolling ping roll the spiral bun into a flat disk of about 18 to 20 cm (7-8 inch) in diameter.

Repeat the procedure for all the remaining dough.

Heat a frying pan or cast iron over medium to high heat and add the pancake, no need to add oil as the pancake will not stick to the pan.

Cook for one minute and flip the pancake and cook for another minute approximately.

Flip the pancake until both sides and slightly brown and crispy.

Remove from the pan and place on a plate.

I usually cut into 4 or 6 pieces and serve warm/hot.

– If you enjoy this recipe, you might want to check on these…

Green onion and scallion are the same thing? Green onion are allium (garlic in latin) and they have been used as a medicine to combat bacteria, viruses and fungi. Moreover, they are loaded of antioxidants that can defend your body against cell damage caused by free radicals.

Thank you for visiting Color Your Recipes…have a colorful week!

These delicate zucchini blossoms are filled with creamy and stringy cheeses, perfect appetizer that entices your eyes and palate.

– What are zucchini blossoms?

Zucchini blossoms are edible flowers from a zucchini plant and mainly can be found in farmers market or garden.  Therefore, every time I see in the local farmers market I will by a bunch of it.

– How do I prepare zucchini blossoms?

Because they are very delicate, you will need to handle it very gently from the moment you get them.

Yes, it is worth all the extra light and gently handling.

– Are you ready to try these awesome and pretty appetizers?

Ingredients:

• 8-10 zucchini flowers
• ½ cup part skim ricotta
• 4 tablespoons of fresh parsley, chopped salt and pepper to taste
• 2-3 mozzarella sticks, cut into half and then cut lengthwise
• 1 egg
• ½ cup panko
• olive oil spray

Method:

Gently wipe the zucchini flowers, remove any dirt or soil.

In a bowl, combine the ricotta, salt, pepper, and the fresh parsley.

Place the ricotta mix into a sandwich bag and make a small cut at the edge of the bag to pipe the creamy ricotta into the blossom.

Insert one piece of Mozzarella cheese into the blossom in the middle fo the ricotta mix.

Gently press the petals of the flower at the tip to seal.

Do this with all the zucchini flowers.

In a small bowl beat the egg and add the panko into another shallow dish.

Dip the blossoms into the beaten egg and then into the panko, toss around to coat all the flower with panko.

Spray the bottom of an air fryer with olive oil spray and place the blossoms in, and again spray the top of the blossoms.

Air fry at 365^oF for about 10-12 minutes, flipping halfway using a thong and be gently.

– If you like this recipe, please check on these…

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