Empanadas

This is perfect for dinner, game day, or anytime.

1 pkg. premade pie crusts

1 lb. lean ground beef

1 - 2 c. jar salsa

2 - 3 T. olive oil

1/2 c. chopped onion

1 c. shredded cheese

non stick cooking spray

1/2 tsp. each:  lime juice, granulated garlic

1/4 c. flour

1/4 tsp. each: salt, pepper, chopped jalapeño pepper

Take pie crust out of refrigerator to thaw.

Preheat oven according to package instructions.

Spray baking sheets with nonstick cooking spray.

Peel, rinse and chop onion.

Preheat skillet to medium high heat, lower heat to medium, add oil.

Add meat, salt, pepper, jalapeño, onion, garlic, salsa, lime juice to skillet and cook for 10 - 12 min., stirring occasionally.

While meat is cooking, sprinkle some flour on workspace board and on rolling pin.

Open one of the pie crusts and roll out onto work board. 

Roll out dough with rolling pin. 

Cut out 6 circles from dough with a round cookie cutter. 

Roll out each circle. 

Whem meat is finished cooking, turn off stove and with a clean spoon, spoon some of the meat into the middle of the circles. 

Sprinkle some of the cheese over meat and fold over dough circles to cover meat. 

Wet a clean fork and crimp edges of empanadas. 

Repeat process with remaining pie crusts.

Arrange empanadas on baking sheets and place in oven to cook for 15 - 20 min.

Halfway through cooking, flip empanadas over on other side to cook.

Keep an eye on them so that they don’t burn.

Serves 4.

Broasted Zucchini

 This is perfect as a side dish or anytime. 

2 zucchinis, sliced
non stick cooking spray
1/8 c. - 1/4 c olive oil
1/8 tsp. salt
1/4 tsp. each: black pepper, granulated garlic, lemon juice


Preheat oven to 350' F.


Spray baking sheet with non stick cooking spray.


Rinse and cut end from zucchinis.

Cut zucchinis into slices and cut slices in half, set aside.


In a clean bowl combine, salt, pepper, garlic, lemon juice. 

Adjust amount of oil as needed. 

Add zucchinis and toss to coat


Spread zucchinis on baking sheet and place in oven and bake for 25 - 30 min. 

Halfway through cooking, take baking sheet out of oven, stir zucchini slices to cook evenly until done.

Serves 4. 

Quick Chilaquiles

This is great for breakfast, brunch or anytime.

I’ve used premade salsa verde, but you can use what salsa you like.

8 eggs

1 jar salsa verde or salsa

1 each chopped: small onion, Roma tomato, avocado

1/8 - 1/4 c. each chopped: radishes, green onions

1/4 tsp. each: salt, pepper

Non stick cooking spray 

1/8 tsp. hot sauce

4 c. premade tortillas chips

Peel, rinse, chop onion, place in a clean bowl set aside.

Cut avocado in half, remove pit, scoop and chop avocado.

Place avocado in bowl with onion.

Rinse, remove ends of, chop green onions and radishes, place in a clean bowl.

Rinse, chop tomato, place in bowl with onions and avocados.

Preheat skillet over medium high heat.

Lower heat and spray non stick cooking spray in pan.

Add half of salsa and add tortilla chips.

Cook chips and salsa on both sides for a couple of minutes.

Remove chips and salsa with a clean spatula and arrange chips onto 4 clean plates.

Lower heat and spray more nonstick cooking spray in pan if needed.

Crack eggs in pan.

Sprinkle salt, pepper over eggs, cook eggs to desired doneness.

Turn off stove and with spatula, arrange eggs on top of chips.

Garnish with onions, avocado, radishes, green onion, tomato, hot sauce and rest of salsa if desired.

Serves 4.