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  • How to make Empanadas

    Yield: about 20 empanadas

    Prep Time: 30 minutes

    Cook: 3 hours


    For the dough:

    1 cup water
    1 1/2 sticks (6 ounces) unsalted butter
    2 teaspoons fine salt
    Pinch paprika
    2 3/4 cups (12.4 ounces) flour

    For the beef filling:

    3 tablespoons olive oil
    1 small yellow onion, peeled and minced
    1 small red bell pepper, cored, seeded, and finely diced
    1/2 teaspoon paprika
    1/2 teaspoon red pepper flakes
    1/2 teaspoon ground white pepper
    1/2 teaspoon ground cumin
    1 pound ground beef (85-90% lean)
    Kosher salt, to taste
    1 small russet potato, peeled, finely diced, and boiled
    3 scallions, trimmed and chopped (optional)
    1/2 cup shredded Monterey jack cheese (optional)


    For the dough:

    Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the salt, paprika, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.

    For the filling:

    Heat the oil in a large skillet over medium heat and cook the onions, bell peppers, paprika, red pepper flakes, white pepper, and cumin until onions are soft. Add the beef, season to taste with salt, and cook until the beef is browned. Drain off the fat. Add in the potatoes and scallions, if using.

    Preheat the oven to 400. Line a large baking sheet with parchment paper.

    On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Cut out 5-inch circles. Roll each circle slightly to further flatten before placing about 2 tablespoons of filling on each circle. Sprinkle lightly with cheese, if using. Fold over the dough and press the edges firmly to seal. Crimp with the back of a fork. Bake until golden brown, about 20 minutes.

  • Turkey Pot Pie Soup

    How to make Turkey Pot Pie Soup

    Yield: 6 servings

    Prep Time: 10 minutes

    Cook: 30 minutes


    1 tablespoon butter
    1 small yellow onion, diced
    2 celery stalks, diced
    1/4 cup all purpose flour
    2 russet potatoes, peeled and diced
    1 tablespoon chopped fresh sage
    1/2 teaspoon freshly ground black pepper
    2 cups low sodium chicken broth
    1 cup half-and-half
    2 carrots, peeled and diced
    3 cups shredded leftover turkey meat
    1 tablespoon chopped fresh parsley
    1 1/2 teaspoons kosher salt


    Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.

    Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

  • Mini Calzones

    How to make Mini Calzones

    Yield: 8 calzones

    Prep Time: 20 minutes

    Cook: 40 minutes


    1 (16 ounce) ball pizza dough, homemade or store bought
    6 ounces (about 6 slices) provolone, cut into small squares
    3 ounces salami, cut into small squares
    2/3 cup ricotta cheese, preferably whole milk
    ½ teaspoon dried Italian seasoning
    ¼ teaspoon red pepper flakes
    Ground black pepper, to taste
    1 large egg
    Marinara sauce, warmed, for serving


    Preheat the oven to 400°F.

    For the dough:

    Place the dough on a lightly floured work surface and cut into 8 equal pieces. Roll the pieces into balls and transfer to a parchment lined baking sheet. Cover and let stand while you make the filling.

    For the filling:

    In a medium bowl combine the provolone, salami, ricotta, Italian seasoning, pepper flakes, and black pepper to taste until combined.

    To assemble:

    In a small bowl beat the egg with 1 teaspoon water.

    Working with 1 ball of dough at a time, press the ball into a flat disk then use a rolling pin to roll it into a 6-inch round with an 1/8-inch thickness. Spoon 1 heaping tablespoon of the cheese mixture on one half of the round then fold over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place back on the prepared baking sheet. Brush with the egg wash before repeating with the remaining dough.

    Bake for 15 to 20 minutes, or until golden brown. Serve alongside warm marinara sauce for dipping.

    To make ahead:

    Allow the baked calzones to cool completely then tightly wrap each individually in plastic wrap. Transfer to a plastic bag and freeze for up to 2 months. To bake from frozen, place on a baking sheet in a 400°F for about 30 minutes, or until heated through.

  • New England Clam Chowder

    How to make New England Clam Chowder

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 40 minutes


    4 slices bacon, diced
    1 medium onion, finely diced
    3 tablespoons all-purpose flour
    2 cups chicken or vegetable stock
    2 (10 ounce) cans chopped clams in juice
    1 cup heavy cream
    2 bay leaves
    1 large baking potato, cut into ½-inch cubes
    Kosher salt and freshly ground black pepper

    Parsley, for garnish if desired


    Place the diced bacon in a large heavy pot. Turn to medium-high heat and cook until almost crisp. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. Add in the cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are tender.

    Add in the clams and season to taste with salt and pepper. Remember the bacon and clams are salty so you may not need an additional salt! Cook until the clams are just firm, another 2 minutes. Serve hot, garnish with parsley if desired.

  • Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes



    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges


    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes


    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving


    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes


    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving


    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

    Recipe by Tessa of Handle the Heat

  • Whole Wheat Spring Pizza

    How to make Whole Wheat Spring Pizza

    Yield: 1 12-inch pizza

    Prep Time: 10 min

    Cook: 24 min


    1 ball no-knead whole wheat pizza dough
    1 tablespoon extra-virgin olive oil
    1/3 cup pesto
    6 ounces fresh smoked mozzarella cheese, shredded
    10 asparagus spears, trimmed and cut into 1 1/2-inch pieces
    12 to 15 cherry tomatoes
    Salt and freshly ground black pepper
    1 tablespoon fresh chopped chives


    Place a baking stone on the bottom rack of the oven and preheat to 450°F.

    Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough to a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use.

    Brush the olive oil onto the edges of the pizza dough. Spread the pesto over the dough. Sprinkle with the mozzarella cheese. Sprinkle with the asparagus and tomatoes. Season to taste with salt and pepper. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 12 to 14 minutes, or until the cheese is bubbling and the dough is golden. Sprinkle with the chives and let cool for 5 minutes before slicing and serving.

    Recipe by Tessa of Handle the Heat

  • Spicy Blackened Chicken Sandwiches

    How to make Spicy Blackened Chicken Sandwiches

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 23 minutes

    You can also use a cast iron grill pan to cook the chicken, just make sure to turn your vent hood on as the pan may get smoky.


    1 (12 ounce) bag broccoli slaw
    1/4 cup spicy aioli
    Juice of 1 lemon
    Salt and freshly ground black pepper
    4 Just BARE® boneless skinless chicken breast fillets
    1 heaping tablespoon prepared blackened seasoning
    1 loaf ciabatta bread, cut into 4 sandwich portions


    In a medium bowl combine the broccoli slaw, spicy aioli, and lemon juice. Season with salt and pepper to taste and toss until well coated. Refrigerate until ready to use.

    Meanwhile, prepare the grill for cooking over direct medium-high heat. Sprinkle both sides of the chicken with the blackened seasoning, pressing the seasoning into the chicken to coat well.

    Once the grill is smoking hot, place the chicken on the grates. Turn the heat to the lowest setting. Cover and cook for about 4 minutes, or until blackened. Turn and cook on the other side for about another 4 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken to a plate, loosely tent with foil, and let rest for 5 to 10 minutes.

    Divide the chicken breasts between ciabatta slices. Top with the broccoli slaw mixture then sandwich with the remaining bread pieces. Serve.

    Recipe by Tessa Arias for Just BARE®

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