Sunday, March 16

Empanadas and Tomato Cilantro Salad

I do not like to cook. Period. But a couple days ago I stumbled upon a recipe I'd torn out of a magazine ages ago. It was for Empanadas. A salad was pictured with the empanadas, but I didn't have the recipe for that. So I did what I thought would taste good, and wow! -- Lunch was a hit!

Here is how to make the empanadas:

1 pound refrigerator pizza dough (Next time I'll make my own)
1 can refried beans
1 package cheddar cheese
Salsa sauce

Cut pizza dough into six equal portions. With rolling pin, roll out each portion. Spoon refried beans onto one half-side of dough. Spread on 1 1/2 tablespoon salsa. Sprinkle on 2 tablespoons cheddar cheese. Fold empty side over filled side; pinch edges of dough closed. Lay on baking stone. Rub oil over empanada. Bake @ 350 for 12-15 minutes, or till slightly browned. Serve with more salsa or sour cream.

For the salad, I cut up 4 tomatoes (from on the vine), snipped a good bit of cilantro into it, added some thin slices of red onion, and drizzled the salad with fresh lime juice and olive oil. Talk about sinking your senses into summer! -- This was it!

I think we'll have empanadas and Tomato Cilantro salad every week from here on out. :)