The Pizza Crust

I will just link to the Smitten Kitchen, because it is her crust, and because she is awesome. I like to make three times the recipe, let it do all it's rising, and then cut the ball into quarters. I wrap them in saran and stick them in the fridge until I'm ready for them.

Empanadas!

First you go to El Mercado, on Southport, to buy this empanada dough.

Preheat your oven to 375, fill and seal the empanadas, coat with an egg white wash, and bake for 25 minutes (or follow the dough instructions if you buy a different brand).

I like to make my filling the night before.

Bean filling:

1/2 15oz. can of refried beans

15 oz. can of black beans

1 cup shredded cheese (cheddar or monterey jack)

1 cup frozen corn (thawed)

1/4 cup of your favorite salsa

Mix ingredients together and you are ready to fill the empanadas.

Ham, cheese, and mushroom filling:

1 cup diced cooked ham

2 cups diced fresh mushrooms

1 cup diced or shredded swiss cheese

Mix ingredients together and you are ready to fill the empanadas.

Chicken and olive filling:

1 TBSP olive oil

1/2 medium sweet onion, diced

2 cloves of garlic, minced

2 tsp ground cumin

1/2 sweet yellow bell pepper, diced

1/2 sweet orange bell pepper, diced

Handful of cilantro, chopped

2 TBSP tomato paste

2 cups shredded cooked chicken

14oz. jar of green olives stuffed with pimentos, sliced

1/2 cup white cooking wine

Saute onion and garlic in olive oil until onions become translucent. Add peppers and cumin, saute for another minute or two, until peppers start to soften. Add cilantro, tomato paste, chicken, olives and white wine, stir over low heat until mixture looks evenly coated. Allow to cool before filling empanadas.

Black Bean and Onion Dip

1 tbsp olive oil

2 med chopped onions

1 (15 oz) can black beans, rinsed and drained

1 tbsp balsamic vinegar

1/2 tsp salt

1/2 tsp paprika

1 tbsp chopped parsley

Heat oil over medium heat and saute onions until golden.

Put all ingredients in to a food processor or blender, process until smooth.

Eat.

Coconut Crab and Shrimp Salad

1/2 pound medium shrimp, cooked and coarsely chopped
1/4 teaspoon salt
1 cup fresh or frozen corn kernels, thawed
1/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed (I use imitation)
1 jalapeno pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
6 cups torn Boston lettuce (I use Romaine)
1/3 cup flaked sweetened coconut, toasted

Combine corn, onion, cilantro, avocado, crabmeat, and jalapeno in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture, toss gently to coat. Divide lettuce among each of 4 plates, top with shrimp mixture. Sprinkle evenly with toasted coconut.

From Cooking Light.

Sauerkraut Balls

Filling:
1 cup pork sausage
1/4 cup minced onions
1 pound can of sauerkraut, drained and chopped
2 tablespoons bread crumbs
3 ounces cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Coating:
1/4 cup flour
2 eggs
1/4 cup milk
3/4 cup breadcrumbs

Brown the pork sausage and minced onions on the stovetop until meat is cooked. Drain, then combine with remaining filling ingredients. Refrigerate until cool.

When you're ready to work, divide the mixture into two batches. Keep one bowl in the fridge, then when the batch you're working with has gotten too warm to form proper balls, switch them out and use the cooler portion.

Prepare three small bowls: 1) flour, 2) eggs and milk, and 3) breadcrumbs.

Form into small balls, roll in flour, then eggs and milk, then breadcrumbs. Deep fry until golden brown. Drain on paper towels before serving.

Cowboy Caviar

1/2 teaspoon black pepper
2 teaspoons olive oil
1/2 teaspoon Tabasco sauce (up to 2 teaspoons, to taste)
1 medium avocado, chopped
1 clove garlic, minced
1/4 cup scallions (both white and green parts), sliced
1 tablespoon cilantro, chopped
1 cup tomatoes, chopped
2 tablespoons red wine vinegar
11 ounces cooked corn kernels, drained
15 ounces canned black beans, rinsed and drained

Place the red wine vinegar, hot sauce, olive oil, garlic, and black pepper in a mixing bowl and whisk to combine. Set the dressing aside.

Place the black beans, corn, avocado, tomatoes, scallions, and cilantro in a large mixing bowl and gently stir to combine. Pour the dressing on top and stir just enough to coat.

Spoon the salsa into a glass, plastic, or stainless steel serving bowl and refrigerate, covered ,until ready to serve.

Monkey Bars

1/2 cup raisins
1 1/2 Tbsp dark rum or apple juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe bananas
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
Cooking spray
1 tablespoons powdered sugar

Preheat oven to 350 degrees.

Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.

Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raising mixture and walnuts.

Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until golden. Cool the bars completely on a wire rack. After bars have cooled, sprinkle with powdered sugar.

From Cooking Light