Monday, March 16, 2009

Turkey Empanadas

I found a recipe on Epicurious and decided to try it out. Of course, I made a few changes to make it my own and it came out really great. I seasoned the ground turkey with a Mexican seasoning (Penzy's Adobo Seasoning), and added diced tomatoes, chopped olives and roasted corn. Plus, to make it even easier, I used Pillsbury Refrigerated Pizza Dough. I served it with the Seasoned Tomato Rice.



Turkey Empanadas
Serves 5

1 tube (13.8 ounces) Pillsbury Pizza Crust Dough
1/2 medium Vidalia onion, diced
8 ounces ground turkey
1 tsp. Adobo Seasoning (from Penzy's; if you don't have this, use your favorite Mexican seasoning)
half of a 14.5 ounce can diced tomatoes
1/2 cup pimiento-stuffed olives, chopped
1/2 cup roasted corn kernals (I used Trader Joes)
freshly ground black pepper
salt

Preheat oven to 375F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Unroll the pizza dough and divide it into 5 pieces. Shape them into rounds and place on the prepared baking sheet.

Spray a large skillet with nonstick cooking spray. Add the onions and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add the ground turkey and continue cooking and stirring until turkey is no longer pink, about 5 minutes. Drain any excess fat from the pan. Add the Adobo seasoning, diced tomatoes, chopped olives, roasted corn, black pepper and salt. Cook, stirring, until heated through, about 3 minutes longer.

Using a slotted spoon, divide turkey mixture among the dough rounds on the baking sheet. Fold the dough in half and fold edges over, pinching to seal. Spray the empanadas with cooking spray to coat.

Bake, rotating the baking sheet halfway through baking, until the crust is lightly browned on top and around the edges, about 20 minutes. Serve warm.

(Each empanada is 6 pts.)

Sunday, March 15, 2009

Seasoned Tomato Rice

My parents were visiting my brother, Todd, and his fiancee, Brenda, in Texas last month and they mentioned a rice dish that Brenda made. She pureed tomatoes and added it to cooked rice and then seasoned with spices. I decided to try it myself, even though I didn't have all the details. It was really tasty!



Seasoned Tomato Rice
Serves 4

1 bag Success Instant Brown Rice
1 cup diced tomatoes
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. salt

Cook the rice according to package directions. Drain and place back in the pot you used to cook the rice in. Using a hand blender, puree the tomatoes. Add the cumin, garlic powder, black pepper and salt to the pureed tomatoes. Stir the tomato mixture into the rice; mix well. Heat over a low flame until heated through.

(Each 1/2 cup serving is 2 pts.)

Monday, March 2, 2009

Asian London Broil

I haven't made steak in a while and was looking for a new way to make London broil. I've wanted to try an Asian twist and came up with this marinade. It provides a great flavor to this London broil, but you could also use it as a marinade for chicken or fish. And instead of baking, why not grill? I'm sure it would be great! Make sure you serve the beef with some of the beef's juices. Soooo good.



Asian London Broil
Serves 6

2 tbsp. hoisin sauce
1 tbsp. garlic-ginger sauce
1 tbsp. rice wine vinegar
2 tsp. toasted sesame oil
1/4 tsp grated fresh gingerroot
1 pound London Broil, trimmed of any visible fat

Place the hoisin sauce, garlic-ginger sauce, rice-wine vinegar, sesame oil and gingerroot in a resealable plastic bag. Add the London broil to the marinade. Let the London broil marinate in the refrigerator for 4 hours or overnight.

Preheat oven to 375F. Remove the London broil from the marinade and place in a baking pan. Discard the marinade.

Bake the London broil, turning several times, until desired doneness, about 25 minutes for medium well.

Let beef stand for 10 minutes. Slice across the grain into thin slices to serve.

(Each serving is 4 pts.)