Cheese, Onion & Sweet Pepper Cornbread

Ingredients:

Topping
1 c onion - diced into 1/4" pieces
1 c sweet green pepper - diced into 1/4" pieces
olive oil for sautéing

Cornbread - see recipe here. Replace black beans with onion & pepper topping.

Instructions. Topping instructions
1. heat a skillet on high heat. When hot add a coating of olive oil.
2. Immediately add onions & peppers
3. Saute on high until onions begin to brown and peppers are softened.
4. Remove from heat.

Follow corn bread recipe instructions using onions & peppers in place of black beans.

Serve with pico de gallo, salsa, guacamole, or fajita filling.

Empanadas Mendocinas with Argentinean Chimichurri

Ingredients
Dough for Empanadas Mendocinas 

3 c flour
1 egg yolk
½ c of grasa - lard or butter or mix of both
¾ c to 1 cup of warm milk
½ t salt

Beef picadillo filling
1 lb ground beef
2 white onions, diced, about 3 cups

1/2 c butter

2 T smoked paprika
2 T chili powder or any ground hot pepper
1 T finely chopped fresh oregano
½ T ground cumin
1 bunch green onions, finely chopped
3 hard boiled eggs, sliced
¼ c sliced green olives
Salt and pepper to taste
1 egg, white and yolk separated and lightly whisked

Chimichurri Sauce
1 1/2 c fresh parsley (or cilantro) leaves
6 basil leaves
3 leaves from oregano sprigs
4 garlic cloves, crushed/minced
3 T wine vinegar
6 T olive oil
2 T chili powder
1 chili pepper
2 T lemon juice (I added this to brighten the flavor)
salt & pepper to taste


Instructions

Pre-heat the oven to 400 F

Makes about 20 medium or 30 small empanadas

Empanada dough

1. Mix the flour and salt in a food processor, pulse until well combined.
2. Add the lard or butter, blend well.
3. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
4. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
5. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
6. Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

Beef picadillo filling and empanada assembly

1. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
2. Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
3. Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
4. Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
5. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
6. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
7. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
8. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
9. Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
10. Bake on parchment or silicone baking mat on a cookie sheet for about 25 minutes.
11. Serve warm with chimichurri sauce or other dipping sauces.

Chimichurri Sauce

1. Combine all ingredients in a blender or food processor
2. Blend until smooth
3. Add salt, pepper, or more chili powder to taste

As seen at http://laylita.com/recipes/2008/06/11/empanadas-mendocinas/

Refried bean burritos

Ingredients
1lb dry northern beans
1lb dry black beans

4 beef boullion cubes
2c boiling water

1 lg onion
1 green pepper
2T Cumin
1T chili powder

Flour tortillas
Shredded lettuce
Chopped fresh onions
Chopped fresh peppers
Salsa
Grated cheddar cheese
Sour cream

In a large pot or bowl place washed beans. Fill with enough water to double the volume of the dry beans. Soak 24 hours. Rinse beans and soak the beans the same way for another 12 hours. Rinse beans again and place them in a large crick pot. Turn on high. Dissolve boullion cubes in boiling water and mix into beans in crock pot. Cook for four hours in high. Stir and add more water if needed. Continue to cook on low for four to six more hours.

Chop onions and peppers. Heat a large skillet and add olive oil to coat. Saute onions and peppers until softened then mix in spices and mix well. Set aside to cool.

Mash beans in crock pot with a potato masher until at least 50% are broken down and mixture is well blended. Mix in onion/pepper/spice saute. Place in a serving dish.

Serve with warm flour tortillas, lettuce, fresh chopped peppers & onions, salsa, shredded cheese and sour cream.

Black Bean and Cheddar Cornbread (Gluten Free)

4 c corn flour

3 T + 1 t baking powder

1 t salt

3 c milk

2 T molasses

3 T olive oil

1 T cilantro

2 t cumin

2 large eggs

1 1/2 c + 1 c grated cheddar cheese

1 c cooked black beans

Preheat oven to 375 degrees.

Grease one low rimmed jelly roll pan with shortening.

1. Sift together dry ingredients in mixing bowl

2. In a separate bowl, whisk milk, eggs, molasses and oil.

3. Add wet ingredients to the dry ingredients all at once.

4. Beat thoroughly.

5. Hand fold in 1 c grated cheese and beans.

6. Pour batter onto pan, spreading evenly.

7. Sprinkle remaining 1 1/2 c grated cheese over the top of the batter evenly.

8. Bake 15-20 minutes until surface begins to get golden.

Serve with Salsa, Sour Cream and Re-fried Black Beans.

Alternate serving ideas - see this link.