The universe has been speaking to me in empanadas lately. My mom and I discovered 2 amazing empanada places on our road trip to Greensboro the other week. I have zero problems with eating empanadas two lunches in a row, so, I definitely did that. Cut to this week, we’re organizing our plans for a Cinco de Mayo cooking class for the shop and we decided on an empanada class to fit the theme. Then yesterday, I see a picture of some empanadas from Topolobampo, the Rick Bayless restaurant, where the filling was this yummy-sounding white sweet potato with the flavors of chorizo. Ok, you don’t have to tell me 4 times, I’m making empanadas.
Didya see me make these on my instagram story this week? We have some stuff to break down here, empanadas from scratch are slightly involved… but guess what your reward is? Perfect little hand pies of spicy/sweet nutty goodness dipped in a chipotle crema. Mmmmkayyy? Worth it! You can do this! We can do this! Let’s do this!
Ease is the name of the enchilada game here. I need a lot of food with minimal effort, like now. To that end, I’ve shimmied this recipe down to the most basic steps: Brown some beef, combine canned enchilada sauce with salsa and sour cream, layer it all with corn tortillas and cheese and bake. 30 minutes later, locate a fork and a couch.
Sometimes, chili is just a vehicle for the toppings. The cheese, the avocado, the sour cream… all the things! Let’s get one thing straight: This chili is not that. It’s a flavor bomb of tender sweet potatoes, black beans, and (optional) beef suspended in a deep, tangy, chipotle, tomato, beer sauce-like-broth. Oh, and it’s yum x10 because of my current best friend: roasted garlic. We’ve been over the undeniable splendor of roasted garlic. If you’re not on the train yet, please hop on. It’s so good and there’s such satisfaction in just squeezing the rich, golden, caramelized paste into whatever you’re making.
This is it, guys. We’re getting messy today. There’s going to be some dirty dishes, hot oil, maybe some spilled flour and sticky maple syrup rings on your table. If you’re making this for brunch on New Year’s Day and you had a big time the night before, maybe you’re extra messy. It’s fine!We’re having fried chicken and waffles!
‘Tis the season for party food! Let’s be real, New Year’s Eve is a long night. Midnight? That is more than a couple hours past my bedtime… We need a lot of food to keep that party going! I am so ready to ring in 2019 with friends, family, a glass of champagne in one hand, and a meatball in the other. These Easy Meatballs with Chimichurri Sauce are a snap to make and that bright, herby sauce paired with juicy, roasted meatballs might just be the best bite of food ever.