Lemon Orzo

Photo via Mel's Kitchen Cafe

We're supposed to have weather in the 60s by the end of the week! Spring, I love you. So since I'm in a spring kind of mood I will share a recipe I was shocked to realize I had never recommended. It's Melanie's Creamy Orzo with Chicken, Mushrooms and Peppers. You'll noticed I switched the name up. It's shorter this way. Also, I substitute Asparagus for the Chicken in an effort to get one more meatless dish on the dinner rotation.

Warm Winter Salad

Photo via The Curvy Carrot

This recipe from The Curvy Carrot is delicious. I can't stop making it. We've had it for dinner a few times, I've had it as a snack, and I've even served it with breakfast (think substitute for hash browns).

Quick! Make it before Spring is here!

Cheddar and Jalapeno Spirals

I'm not having a Superbowl party, but if I were, these Cheddar and Jalapeno Spirals, from Kayotic Kitchen, would definitely be on the menu.

What's that? You want to know what else would be on the menu? Well, since you asked, I would serve Superbowl Chili in little miniature bowls, garnished with sour cream and avocado. I'd have chips out and eat it more as a dip, than a full bowl of chili.

I'd also make Frank's Buffalo Chicken Dip (use blue cheese dressing instead of ranch, and use your own shredded chicken instead of the canned chicken the recipe calls for) and serve it with celery sticks.

And then to lighten up the menu a little bit (a little, I said), I'd make Toffee Dip served with granny smith apple slices.

Mmm, maybe it's not too late...

Oh, I almost forgot! In case my guests felt like they had not consumed enough calories after all that dip, I would serve Chocolate Coconut Toffee Delights for dessert.

Empanadas Mendocinas

Last week I went to a little shop in Old Town called La Cuisine. I was browsing and I found a cook book called Seven Fires by Francis Mallmann. I don't want to sound cheesy, but it made me feel like I was back in Argentina. It's a beautiful book.

The best part is that I finally found a recipe for empanada dough that I love. Which means... I am ready to do an empanada post!!! I've been waiting a long time for this people. Ready, set, go!

*You can find lard in the meat department of your grocery store. I know it sounds gross, but trust me.

Filling

Prepare a day in advance and refrigerate

3 T lard

1 lb lean ground beef

1 1/2 lb onions, chopped small

2 T paprika

1 T cumin

1 T salt

1 1/2 t sugar

1 1/2 T oregano

1 t white pepper

1 hard boiled egg

green pitted olives

In a large sauce pan melt lard, add meat and brown lightly. Add chopped onions and spices and mix well. Cook until onions are translucent. Place them in a flat pan. Let cool. Cover with plastic wrap and refrigerate.

Dough

2 cups water

1 1/2 T salt

3 1/2 T lard, cut into pieces

6 - 7 cups flour

Bring water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.

Using your hand, gradually add 5 1/2 to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle 1/2 cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; you want a stiff, dry dough. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour, or up to 24 hours.

Assemble Empanadas

Split the disks of dough in half. roll out to 1/16 of an inch think (you can use a pasta maker to roll it out if you have one). Cut circles 3-5 inches in diameter.

Set out a cup of water. Place about 2 T of filling in middle of a circle of dough. Top with a slice of hard boiled egg and a green olive. Brush just a little water on the edge of the dough and fold in half pressing with fingers to seal edges. With a fork press gently around edge to have a nice design. Place on a greased (I use vegetable oil) cookie sheet. Before putting in oven give them a egg wash. Bake at 400 until golden brown (the ones in my picture are too light). Serve in a bread basket with cloth napkins to keep them warm at the table.

Baked Ziti

Photo via The Girl Who Ate Everything

Another weeknight meal! And if you have a small family, you can divide the recipe into two pans and freeze one for another night.

I've been meaning to post this recipe for a while, and then I saw a similar one on The Girl Who Ate Everything. Score! that means I don't have to take a picture or type the recipe, just send you on over to Christy's blog for her Baked Ziti recipe. I'll just say that I only add one cup of sour cream as opposed to the cup and a half her recipe calls for. Enjoy!

Pumpkin Muffins

I'm not a fan of light recipes. If I'm trying to lose weight, I usually just try to eat less of what I'm already eating. I have to say though, Ellie Krieger is slowly making me think twice about that. I have really loved her recipes.

I'm particularly fond of her pumpkin muffin recipe. It is perfect because my kids will eat them and with yogurt and fruit, it gives me a hassle-free morning. You can find the recipe here.

Tangelo Juice

Image from www.florida-citrus.com

Have you ever had tangelos? They are a cross between an orange and a grapefruit. I happened upon them at the grocery store this winter. I like to pick up bags of oranges for juicing (I'm a bit of an OJ fiend) and there was a sign that said tangelos are ideal for juice. Are they ever! So juicy and so delicious. I dare say I like their juice more than I like orange juice.

Aviva has been especially pleased with this new find since she loves to use the juicer. When I got married I registered for one of those cute chrome manual juicers. It was pretty, and a pain in the neck. I have since upgraded to an electric juicer, which suits Aviva and I just fine.

This is the Black and Decker citrus mate plus.