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Takeout Southwestern Taco Hand Pies & GIVEAWAY

Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carry out wherever you go. They make a great comforting meal as well as a fun alternative to tacos.

Overhead view of a wood platter full of Southwestern Taco Hand Pies with a small bowl of guacamole and a knife on the side.

Lunch at the office? Back to school after Spring Break? We’ve got you covered!

These Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting Latin meal, and a fun alternative to tacos.

They can be enjoyed by both children and adults. And you know what? They are prepared with staple ingredients such as store-bought refrigerated pie dough, ground beef, taco seasoning mix, cheese, canned black beans, and a few vegetables.

My family are already hooked on them!

How To Make Southwestern Taco Hand Pies

All we have to do is to roll out the pie crusts on a lightly floured surface, cut into rectangles, and fill with a mixture of cooked ground beef, cheese, and vegetables.

Two combined images of the making process of the hand pies -- one with crust rolled out and quartered and the other filled with the filling.

 

Then, brush on an egg wash for an appealing, lightly golden color, and bake them for about 12-15 minutes.

Then, our Southwestern taco hand pies are ready to be taken wherever you go and served either by themselves or accompanied by sour cream and guacamole.

In contrast to tacos, they are mess-free because the filling is enclosed in the pie dough.  You can handle and eat them easily, just as you might eat a good-sized empanada.

These pies are a fusion between tacos and hand pies, with a Southwestern touch. I mean, they are filled with ground beef seasoned with taco seasoning and a Southwestern salsa, all wrapped in pie dough.  You see?

The only problem that you may encounter is eating too many of them!  😉 I confess that I couldn’t resist… well, you have been warned! 🙂

Overhead view of Broccoli, Ham, and Cheese Pop Tarts

These follow the same concept as our Broccoli, Ham, and Cheese Pop Tarts.

 

Well, enjoy both the taste and convenience of our takeout Southwestern Taco Hand Pies. In addition, ENTER OUR AWESOME GIVEAWAY below!

 

PIN & ENJOY!

Close up image of Southwestern taco hand pies topped with sour cream and salsa.

 

GIVEAWAY RULES:

Would you to like to win a Customized Embroidered Chef Coat?
Giveaway-prize
 
How would you like the chance to win our Chef Coat with your own name on it, and impress all your friends at your next get-together?  Enter using the Giveaway Tools form below!  
Good luck! 
 
Giveaway Begins: March 20th 12:00 am CST
Giveaway Ends: March 27th 12:00 am CST
Prize: Customized Embroidered Chef Coat (Unisex)
(US only, 18+)

Disclaimer: This is an All Season Uniforms sponsored Giveaway, which begins 03/20/2018 at 12 am CST and ends 03/27/2018 at 12 am CST. All Season Uniforms is responsible for both chef coat name embroidery customization and prize delivery.  One winner will be chosen randomly. The winner has 48 hours to respond to the congratulatory email and send us his/her name to be embroidered on the Chef coat, size (X-Small to 6XL), and address shipment which will not be publicly published. If the winner does not respond, a new winner will be randomly chosen by Giveaway Tools.   If you have any questions, please email Denise Browning at  [email protected]

a Rafflecopter giveaway

 

Print Recipe
Takeout Southwestern Taco Hand Pies
Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting meal, as well as a fun alternative to tacos.
Instructions
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Heat a large non stick skillet over medium high heat, add the oil, and then cook the ground beef, stirring occasionally, for about 4-5 minutes.
  3. Stir in the taco seasoning mix until combined. Let cook for 2 minutes and stir in the vinegar.
  4. Let cook for about 2 minutes or until vinegar has almost evaporated. Reserve.
  5. In a medium bowl, combine the onion, corn, black beans, tomatoes, and cilantro . Season with a pinch of salt and pepper if desired. Reserve.
  6. Unroll all pie crusts on a lightly floured surface according to the directions on the package. Equally divide each crust into fourths.
  7. Next, trim all edges to form rectangles. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into 4 rectangles.
  8. You will end up with a total of 20 rectangles. Reserve.
  9. Using 1/4 cup as measure, fill the measuring cup a third of the way full each with the following three components: cooked ground beef, vegetable mixture, and cheese, respectively.
  10. Place contents of the filled 1/4 cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
  11. Make sure that there is at least a 1/2-inch margin from the edges of the rectangle. Sprinkle salt and pepper on top of the mixture if desired.
  12. Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling.
  13. Pinch your fingers along the edges to seal and then use a fork to make marks all the way around.
  14. Transfer the 10 hand pies to the lined baking sheet and brush the top of each tart with more egg wash. Sprinkle a bit of salt and pepper on top if desired.
  15. Bake for 10-12 minutes, then rotate the baking sheet 180˚.
  16. Bake another 2-3 minutes or until the crust is lightly golden brown.
  17. Let cool for 5-10 minutes on the baking pan, then remove hand pies with a large spatula and serve by themselves or with sour cream and guacamole.
Recipe Notes
  • If necessary, let baked hand pies cool completely and store them in a Ziploc bag in the refrigerator. Heat in the microwave for about 30-40 seconds right before eating.
  • Use any extra ground beef and Southwestern salsa left over to make enchiladas, tacos, rice, or other dish.
Continue Reading 8

Champion Mojito Shrimp Street Tacos

Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!

Close up image of lined up Mojito shrimp street tacos between 2 small bowl of garnishes such as cheese and sour cream.

The Super Bowl will be held this Sunday, February the 4th.  Amid all the excitement,  it is great to have something scrumptious and quick to prepare that can really thrill a crowd.

This year, we will be celebrating this event with these quick and easy, gluten-free Mojito Shrimp Street Tacos — a true champion for the palate and eyes!

As you probably know, mojitos are traditional Cuban summer cocktail drinks made with fresh lime juice, mint, sugar, club soda, white rum, and ice.

But this time, you are combining the main ingredients (lime juice, white rum, and mint) into a marinade to flavor shrimp.

That’s right! 🙂 The very shrimp that will make our street tacos sizzle with a bold, super delish flavor.

Close up image of shrimp being cooked in a pan, showing one of the cooking steps.

But that’s not all!

Besides the shrimp flavored with a mojito mixture and cooked to perfection, these gluten-free small white corn tacos are bedecked with a small bed of half and half mix (baby spinach, baby lettuce blend, baby greens, radicchio, and red kale), plus crumbled cheese and a mango avocado salsa.

The mango avocado salsa is a flavorful and sensuous attraction all on its own– mango, avocado, red onion, cilantro/parsley, jalapeno, lemon juice, and salt make this salsa the perfect element to heap onto the shrimp.

Both have kind of a Caribbean vibe! 😉  A kaleidoscope of colors and flavors.

Image containing a bowl of mango avocado salsa between some of  its ingredients such as lime, cilantro, and avocado

Mouth watering already?

Definitely something to bring the heat to the game and fill your belly with joy.  It just screams FIESTA!

 

It is such a big event in the U.S. that it feels like a real party, right?

As a final touch, you could drizzle these Mojito Shrimp Street Tacos with sour cream and pair with a drink: a mojito itself, a super-chilled beer, soda, or any other drink of your choice. Cheers!

Overhead view of Mojito shrimp street tacos lined up between bowls of garnishes, a knife, and a drink glass.

For other Super Bowl appetizers, please check out our Palm Heart Bacon Bites and Avocado Cranberry Hummus Dip.

I hope you have a very exciting, fun, and yummy Super Bowl!!!

P.S.: Which team will you be cheering for? 

PIN & ENJOY!

Close up image of Mojito shrimp street tacos showing filling ingredients .

 

Print Recipe
Mojito Shrimp Street Tacos
Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!
Mojito-shrimp-street-tacos
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Rating: 5
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Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Mojito-shrimp-street-tacos
Votes: 1
Rating: 5
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Instructions
  1. In a medium bowl, combine the mango, avocado, red onion, jalapeno, lemon juice, salt, and cilantro/parsley.
  2. Cover and refrigerate.
  3. Meanwhile, prepare the mojito shrimp. Season the shrimp with salt, pepper, cumin, and chili powder, mixing well. Add the mint, remove from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
  4. Then, heat a large no stick skillet over medium-high heat and add the oil and the seasoned shrimp.
  5. Cook shrimp for about 3 minutes.
  6. Add the rum and let cook until slightly evaporated.
  7. Turn it over, add the garlic, and cook for about 1 minute, stirring occasionally. Do not let brown!
  8. To arrange the mojito shrimp street tacos, place double tortillas (one on top of the other) on a flat surface.
  9. Fill tortilla with a bit of the leaf mix, spoon a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, and a drizzle of sour cream.
  10. Repeat the process so that you end up with 8 street tacos. Enjoy!
Recipe Notes

The double tortilla helps to prevent breaking, and spilling of the filling.

Continue Reading 3

Quick and Easy Kale Pesto Pasta

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Kale Pesto Pasta is a quick and easy weeknight meal that also has Parmesan cheese, tomatoes, olives, and shrimp (or any other protein of your choice).

Disclosure: This is a sponsored post written by me on behalf of Skinner® Pasta. Thank you, friends, for supporting all the brands that I work with and love.

It’s the early part of the school year… and we’ve got you covered! This Kale Pesto Pasta makes the most delicious and comforting meal for both kids and parents. And you know what? It can be prepared in 30 minutes. It is already in the list of family faves!

Our Kale Pesto Pasta is nutritious, yet prepared with simple ingredients: budget-friendly Skinner® Pasta, kale pesto, shaved Parmesan cheese, grape tomatoes, black olives, and any protein of your choice, such as shrimp.

All we have to do is to cook the Skinner pasta (in this case, linguine) according to the instructions on the package. Then, drain and mix with a homemade kale pesto. Right before serving, add shaved Parmesan cheese, grape tomatoes, Kalamata olives and, if desired, cooked shrimp or another protein of your choice.

Voila! — before you know it, a complete dish is ready for your lunch or dinner, helping make those busy early-school-year schedules manageable enough that you can enjoy more family moments together.

The homemade kale pesto can be prepared in the blink of an eye and requires no cooking. Thawed chopped kale, fresh basil, olive oil, salt, pepper, garlic, lemon juice, and Parmesan cheese are blended together in a blender or processed in a food processor until mixture is smooth. See? Easy peasy!

I am telling you, this pasta dish will put a smile on your face. It tastes amazing! Also, it is accessible, friendly and uncomplicated… just like the people of Texas, my home state.

Skinner pasta is the #1 pasta in Texas. In addition, it is enriched, easy to cook, and features a variety of pastas such as linguine, spaghetti, penne, fettuccine, elbows, and even a fun Texas shape. This makes Skinner perfect for both weeknight meals and dishes for special occasions.

For more information about Skinner products and other easy delicious recipe ideas like this Kale Pesto Pasta, please visit skinnerpasta.com .

Quick and easy meals are an effective tool often used for saving time at my household. And how about yours? I would love to hear how your family manages a busy school-year schedule!

In addition, what other dish(es) would you like to prepare with Skinner pasta? I am looking forward to hearing your ideas.

For now, enjoy your family and a great meal together!

 

This is a sponsored post written by me on behalf of Skinner® pasta.

 

 

Print Recipe
Quick Kale Pesto Pasta
Kale Pesto Pasta is a quick and easy weeknight meal that also features Parmesan cheese, tomatoes, olives, and shrimp (or any other protein of your choice).
Kale-pesto-pasta
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 8-10 minutes
Servings
people
Kale-pesto-pasta
Votes: 1
Rating: 5
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Instructions
  1. Cook the pasta according to package directions. Meanwhile, prepare the kale pesto. In a blender or food processor, combine the kale, basil, salt and pepper. With the motor running, drizzle in the olive oil. Then, turn it off to scrape down the sides of the blender or processor. Add the garlic, lemon juice, and Parmesan cheese and blend/process well until mixture is smooth. Set aside.
  2. Once pasta is cooked, drain and add the cooked shrimp or other protein of your choice. Toss with kale pesto and top with Parmesan cheese shavings, grape tomatoes and Kalamata olives. Garnish with lemon slices or wedges if desired. Serve while it is hot, and enjoy!
Continue Reading 17
Chicken-taco-empanadas

Easy Chicken Taco Empanadas

Sharing is Caring: Facebook Twitter Pinterest Email YummlyThese Chicken Taco Empanadas are small bites easily prepared with simple ingredients such as store-bought pie crusts, chicken seasoned with taco seasoning, pico de gallo, and cheese. They can be served with guacamole or salsa verde, making an excellent appetizer for Cinco de Mayo, parties, and other celebrations. Disclosure: This is a […]

Continue Reading 7
Shrimp-gratin

Quick and Easy Shrimp Gratin

Sharing is Caring: Facebook Twitter Pinterest Email YummlyAn easy and delish Shrimp Gratin that can be prepared in less than 30 minutes. It makes a perfect gluten-free main dish for Easter or any time of the year! Disclosure: This is a compensated campaign in collaboration with Society Culinaria and Cacique Inc. Thank you, friends, for […]

Continue Reading 14
cauliflower-jalapeno-hummus

Cauliflower Jalapeno Hummus with Cheese and Chorizo

Sharing is Caring: Facebook Twitter Pinterest Email YummlyA quick, gluten-free, low carb cauliflower jalapeno hummus topped with crumbled queso fresco and chorizo and served with celery sticks. Disclosure: This is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. As always, all the opinions expressed here are honest and my own! Thank you for […]

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Beef Chilaquiles with Pumpkin Jalapeno Salsa

Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa, a Mexican breakfast/brunch dish made with corn tortilla chips, a quick homemade salsa, beef, cheese, sour cream, fried eggs, and other fresh toppings.

Disclosure: This is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. Thank you, friends, for supporting the brands that I work with and love! 

Have you ever heard about chilaquiles?  It is a Mexican breakfast/brunch dish made from fried tortilla chips, salsa, cheese, and other toppings, such as fried eggs.  Well, today we made some to PER-FEC-TION!  My, oh my! Our Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa was a huuuuge hit with my family… and I am sure it will be with yours, too.  Enchiladas?  I say fuggedaboutit!  The word of choice for today is CHILAQUILES!

beef-chilaquiles-with-pumpkin-jalapeno-salsa-featured-image

Chilaquiles is the plural for ‘chilaquil‘ which means “torn up old hat”.  To make this dish,  old tortillas and leftovers salsa (such as red salsa, green salsa, and moles/sauces) are used.

There are regional and family variations of this satisfying Mexican dish. Although chilaquiles are usually served for breakfast or brunch, they can also be served as the last meal in a long wedding party close to morning (tornaboda).

Our chilaquiles recipe was made with fried corn tortilla chips mixed with a quick pumpkin jalapeno salsa, topped with ground beef, Cacique Queso Fresco and Crema Mexicana Agria (sour cream), fried eggs, avocado, cilantro, grape tomatoes, and red onions.  This is truly a dish to celebrate the joy of eating with fresh and bright flavors!

ingredients-for-beef-chilaquiles-with-pumpkin-jalapeno-salsa

If you prefer not to let the corn tortillas dry on the counter for a few hours or overnight and then fry them in vegetable oil… well, then you can take the shortcut of buying tortilla chips right off of your supermarket shelf.  Easy peasy!  You can save time and avoid the mess.

tortilha-chips-for-beef-chilaquiles-with-pumpkin-jalapeno-salsa

The quick pumpkin jalapeno salsa can be prepared ahead of time and used in more than one dish. It can even be served with corn tortilla chips as an appetizer for a party or Thanksgiving.

pumpkin-jalapeno-salsa-denise-browning

The ground beef was prepared within 10 minutes using taco seasoning, water, and red wine vinegar. Yes… it was as simple as that, and was delicious!

ground-beef-for-beef-chilaquiles-with-pumpkin-jalapeno-salsa

The rest of the toppings can easily be purchased ready-made. The Cacique Crema Mexicana Agria (a rich and creamy, non-gelatinous sour cream) and Queso Fresco are available at local supermarkets. To find out more about these and other Cacique products, and also to locate them at a store near you, just click here.

My family had these beef chilaquiles with pumpkin jalapeno salsa for the first time and went totally bonkers for them… and me too!  It was an excellent way to make good use of aged, drying-out tortillas, and to enjoy a superb, flavorful dish made with humble ingredients.  Pumpkin, a seasonal ingredient, also shined bright in this dish, proving how useful it can be in more than just baked goodies alone.

beef-chilaquiles-with-pumpkin-jalapeno-salsa-by-denise-browning

I hope that you try our chilaquiles… and if you’d still like to, you can save the ingredients to prepare enchiladas too. How versatile is that: same ingredients, two different dishes!

Well, enjoy!!!

beef-chilaquiles-with-pumpkin-jalapeno-salsa-frombraziltoyou-org

Print Recipe
Beef Chilaquiles with Pumpkin Jalapeno Salsa
Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa, a Mexican breakfast/brunch dish made with corn tortilla chips, a quick homemade salsa, beef, cheese, fried eggs, and other fresh toppings.
beef-chilaquiles-with-pumpkin-jalapeno-salsa
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Rating: 0
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Course Entrée
Cuisine Mexican
Prep Time 30 minutes
Cook Time 22 minutes
Servings
Course Entrée
Cuisine Mexican
Prep Time 30 minutes
Cook Time 22 minutes
Servings
beef-chilaquiles-with-pumpkin-jalapeno-salsa
Votes: 0
Rating: 0
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Instructions
  1. New corn tortillas can be left to dry on the counter for a few hours or overnight. To prepare the tortilla chips, heat a 2-inch depth of vegetable oil in a heavy-bottom pan over medium-high heat. Fry the quartered tortillas in batches until they are light golden brown and crisp. Do not overcrowd the pan!!! Remove them with a slotted spoon and place on a large baking sheet lined with paper towel to absorb the excess oil. Set aside. If you would like to, you can use store-bought corn tortilla chips instead.
  2. Prepare the quick pumpkin jalapeno salsa according to the directions stated in the recipe.
  3. To prepare the ground beef, place thawed beef into a medium to large skillet and brown for about 5-6 minutes over medium-high heat. Drain the excess of fat. Stir in the taco seasoning and then water. Let cook for a couple of minutes and then add the vinegar, letting cooking for another 2 minutes. Set aside.
  4. To assemble the beef chilaquiles casserole, mix the tortilla chips with the warm/hot salsa in a skillet or baking dish, being careful to not break the chips apart. Top with the warm/hot ground beef and then drizzle on the warmed Crema Mexicana Agria. Top with crumbled Queso Fresco, fried eggs, sliced tomatoes, onions and avocados. Sprinkle with chopped cilantro and serve immediately while still warm/hot, with lime wedges if desired. Enjoy!

>>> FOR MORE DELISH CHILAQUILES RECIPES, CLICK HERE!!! <<<

Continue Reading 9
Broccoli-ham-and-cheese-pop-tarts

Broccoli, Ham and Cheese Pop Tarts

Sharing is Caring: Facebook Twitter Pinterest Email YummlyBroccoli, Ham and Cheese Pop Tarts that can be prepared in less than 30 minutes and make a comforting meal or snack on the go. They are a fun alternative to back to school sandwiches. Disclosure: This is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. Thank you, […]

Continue Reading 13

Flatbread Ham and Cheese Brazilian Enchiladas

Disclosure: This is a compensated campaign in collaboration with Flatout Bread and Society Culinaria.  All opinions however are honest and 100% mine. 

Preparing dinner can sometimes be like putting a puzzle together.  Yes, it takes time… and patience.  But not when you can quickly prepare a healthy family meal like these Flatbread Ham and Cheese Brazilian Enchiladas.  It’s literally life made easy and totally delish!

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

How? All that is needed is to grab a bunch of ready-made ingredients such low-fat flatbread, deli smoked ham, cheeses, tomato sauce, and a vegetable salsa, and transform them into a complete dish that will have your family singing its praises… and asking you to make it again and again.

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

A dish that requires no special skills. That’s right! Layering ham and cheeses on a flatbread, rolling it up, pouring tomato sauce on top, baking, and then serving with a vegetable salsa on top… nothing could be easier. Using the flatbread instead is certainly much quicker than having to prepare an enchilada batter. Huh? Our enchiladas are inspired by a popular Brazilian main dish, panquecas (similar to a thick rolled crepe, filled with a variety of fillings, and topped with tomato sauce).

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

But making magic is easy with Flatout flatbread — which is a blank canvas, the perfect partner for helping people of all ages to make healthier choices and tasty dishes like our Flatbread Ham and Cheese Brazilian Enchiladas.  In fact, every Flatout flatbread variety is low in fat and a good source of fiber, making them perfect for wraps, pinwheels, super easy pizzas… and enchiladas too.

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

All the ingredients in our dish are available in local supermarkets. But you can use this store locator to check the availability of Flatout flatbreads in your area.

It has truly become one of my new fave ingredients on account of its versatility — I can prepare my panquecas in a blink of an eye. With the same flatbread, I can make individual pizzas for another dinner, wraps for my children’s school lunch, pinwheels to serve as small bites while we watch our favorite sport games, and even use it in a dessert…as a substitute for a jelly roll. Options, both sweet and savory, are as unlimited as our imaginations!

Well, for now enjoy our flatbread ham and cheese Brazilian enchiladas… but please, don’t forget to share with me your own creation using this versatile flatbread.  I am always looking for inspiration!

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

 

Print Recipe
Flatbread Ham and Cheese Brazilian Enchiladas
Easy and delicious Flatbread Ham and Cheese Brazilian Enchiladas... a complete, healthy meal to serve either for lunch or dinner.
Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto
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Course Main
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Course Main
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto
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Instructions
  1. Preheat oven to 375 degrees F. Grease a medium pyrex baking dish with nonstick cooking spray and reserve.
  2. Top each flatbread with 4 slices of provolone cheese, 4 slices of ham, and then 1/2 cup of shredded cheese. Roll up each flatbread.
  3. Rollin-up-flatbread-ham-and-cheese-Brazilian-enchiladas
  4. Distribute 1/2 cup of tomato sauce into the greased pirex. Only if desired, stir in a pinch of salt and ground black pepper into the tomato sauce before pouring into the pyrex baking dish. Line up flatbread rolls into the baking dish in one single layer.
  5. Pour the remaining 1-1/2 cups tomato sauce over the flatbread rolls, sprinkle with the remaining 2 cups of shredded cheese, and cover with a greased sheet of aluminum foil. Bake for about 25-30 minutes or until cheese has melted.
  6. Meanwhile, prepare the salsa by mixing together diced tomatoes, corn, onion, cilantro/parsley, and olive oil in a small bowl (only if you desire to serve enchiladas topped with the salsa). Right before serving baked enchiladas, top with the salsa or vegetable mixture and sprinkle with queso fresco or feta cheese. Serve Ham and Cheese Brazilian Enchiladas hot, and enjoy!

 

Continue Reading 16

Ham and Cheese Baked Rice (Arroz de Forno Misto)

A ham and cheese baked rice casserole to make dinner a delicious yet easy task.

Are you a fan of ham and cheese sandwiches?  Me too! But what if I told you there is much more that you can do with that combo? This “one-baking dish” Ham and Cheese Baked Rice Casserole is just one of those dishes — and even better, is dinner made easy… with the added plus of leftovers, if desired. 😉

Ham-and-cheese-baked-rice-casserole, Arroz-de-forno-misto

Grab a bowl. Mix cooked rice with heavy cream, egg yolks, seasonings, ham, cheese, and a few veggies. Place rice mixture into a baking dish… and bake for about 25-30 minutes. Meanwhile, go to Facebook or read your favorite magazine. Voilá! Dinner will be ready in the blink of an eye.

I know… This dish has everything, including the taste of life made easier for busy moms/full-time workers like us.

Ham-and-cheese-baked-rice-casserole, Arroz-de-forno-misto

Our ham and cheese baked rice casserole (or arroz de forno misto) and its many variations are popular dishes in Brazil — not only for busy weeknight meals but also for those lazy weekends. First of all, it doesn’t require any special skill from the cook. Second, it is a complete meal all by itself.  Third, it is able to take care of those leftovers while transforming them into a delicious meal.

It may not have “one-pot” or “one-skillet” in its name, but it is definitely part of that same family. It also makes the list of dishes that are naturally gluten-free.

Ham-and-cheese-baked-rice-casserole, Arroz-de-forno-misto

Chicken, bacon, sausage, and shredded jerked beef are just a few of the many variations that Brazilians make use of to transform the basic dish into a new one. In addition, if you choose a different type of rice, such as wild rice, as well as another type of meat, cheese, or vegetable, you can repeat the same recipe yet give it a new name and face.  Basically, the only thing you would need to keep constant would be the yolks, heavy cream, salt and pepper.

To make baked rice casseroles even creamier, Brazilians love to add requeijão (Brazilian cream cheese) to the recipe — although it is not required. We do just because, you know, you can never have too much cheese. 🙂

I will leave you now with the formula to one hero of a dish, and to your much-deserved rest.

Ham-and-cheese-baked-rice-casserole, Arroz-de-forno-misto

Print Recipe
Ham and Cheese Baked Rice Casserole
A ham and cheese baked rice casserole to make dinner a delicious yet easy task.
Arroz-de-forno-misto
Votes: 15
Rating: 3.73
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Arroz-de-forno-misto
Votes: 15
Rating: 3.73
You:
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Instructions
  1. Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside. NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces -- to avoid having to chop them by hand.
  2. In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
  3. Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle 1/4 cup of chopped parsley on top and serve. Enjoy!

 

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