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This recipe is a rainbow of tastes and hues that makes summer last a little longer or brightens up a winter palate. Serve it as a side or in a bowl, topped with some protein of your choice, (chunks of rotisserie chicken or grilled tofu) for a quick and trendy all-in-one meal. Bulgur is easily ‘cooked’; prepare it by steaming it (cover an inch of two with boiling water and let it sit an hour. Fluff it with a fork; it’s ready to go).
You can make these, which are shaped like calzone, with pie dough or pizza dough, and either bake or fry them. Filling vary from sweet to savory and depending what part of Latin America you are from, your notion of a quintessential empanada will differ from anyone else’s! I made these for tango class, which was filled with dancers from Chili, Peru, Brazil, Equator, and Argentina. No one agreed on the perfect empanadas; they only agreed the batch I made was perfection. Adobo seasoning is available in Latin food stores, or Penzey’s. You can also use a bit of onion powder, chili powder, and salt and pepper.
Flavor over heat in this case... A tip of the hat to Trappey's Red Devil Hot Sauce here because to me, it is the perfect Buffalo Wing hot sauce. Make these in the oven or on the grill. Your favorite hot sauce can be substituted, but you will have to season to taste. Trappey's Red Devil offers a lot of flavor without too much heat (don't let the quantity frighten you). Don't forget - all Buffalo Wings can be made in a very hot (400-425F) oven if you are not keen to fry the wings. If you do fry them, use a home electric fryer or a deep wok. For more information on our absolute favorite hot sauce visit: http://www.bgfood.s.com/
The fast food of Israel and fast food courts of North America all tout this healthy (albeit fried) vegetarian snack made with canned chick peas. Find fresh pita breads to go with them.
This is lovely to look at, crowd-pleasing and handy, as it is can be made ahead up to three days ahead. Marinated, jarred roasted red peppers speed up the preparation. The trick with this is finely chopped everything so the final result is a pretty, marinated salad you do not have to even toss to serve.
These are funky, chunky, chewy, buttery and wonderful. It is one of the best cookies you will ever make.Make these huge (but chill the batter) or small and delicate. Nothing but nothing beats the flavor and texture of these cookies. A winner from my early days, baking career. Use storebought granola or the easy Gift Giving Maple Vanilla Granola.
It's sweet, it goes crunch, it's nutty and buttery. Homemade gourmet treats! You can use peanuts or no nuts at all and create the same wonderful candy.
Baked, not fried
Little gifts of the harvest! Buttered filo houses a mound of sweet potatoes. It bakes up into a little package that is ready pretty darn quick or, if oven space is an issue, are easily reheated (they also freeze well).
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A zingy coating and a finish of Hot and Sweet Drizzle over these oversized, fried incredibly crisp, crunchy chicken tenders make them outstanding. Fine flake sea or kosher salt is a key ingredient here. It is less salty than regular salt and a pure salt. If you cannot fine it, reduce salt 15-20 %. The best hot sauce for this recipe is Trappey's Red Devil Cayenne Sauce - it is salty, vinegary and just hot enough - it is a hot sauce even if you think you do not like hot sauce. Vist www.bgfoods.com. This is now a summer tradition at BetterBaking.com -this recipe is the hit of Canada Day or July 4th or any calendar day after that. It is just stupendous. The soda crackers in the coating is another secret here but the oversized white chicken tenders cook up fast and not greasy - making these kid and adult popular. I like serving them in tissue paper lined baskets, one per diner with sides of steak fries and homestyle coleslaw.