Month: March 2018

Out of the Frying Pan

We’re moving on from empanadas to egg rolls. Both take a “dough” wrapper of sorts, are filled with a mixture, and then sealed with egg wash, before cooking. Though we used biscuit dough and baked the empanadas, today would be a lesson in frying. I have never fried before, mainly due […]

Pulled Chicken Empanadas

Part 2 of our empanada story (remember I perceived empanadas to be difficult to make) proves to show how quickly they can actually be made. Chef Husband simply took a roasted chicken and hand pulled the breast, mixed in diced green onion tops and flavored to taste with sweet chili sauce, red […]