It Inspired Me

I love a meal that's wrapped in a bread like pocket. It's great in the room or when camping. This is my first attempt at empanadas. They were delicious. Goya makes disks thatare sold out of the freezer section. You can make your own I just haven't tried yet. The Goya ones are easy and taste just fine. 2 tablespoons oil 1 pound ground meat (beef, turkey, pork, venison, any combo) 1 tablespoon garlic salt 2 tablespoons tomato paste 2 tablespoons vinegar 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon seasoned salt 5 cloves garlic, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium onion, chopped Oil or shortening, for frying  In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground meat and garlic salt and cook until cooked completely. Drain the grease and set aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vin

Quiche. It's a great quick healthy meal or appetizer. It's very versatile. it's a great way to empty that vegetable drawer in the refrigerator. There seems to be a lot of debate in much of the assembly method in a quiche. Do you blind bake? Do you precook your feelings such as your vegetables? Milk or cream? 4-5 eggs Milk Fillings Pie crust I do not blind bake my crust and have had success with having a nice crust.  As they say on the Great British Baking Show, I have not had a soggy bottom. The key to the filing seems to be the ratio of milk to egg.  After a bit of Internet research and experimenting on my own I think the method of measuring your egg with the milk brings the most success. When you are putting your filling together, crack your egg into a measuring cup. Add enough milk to make 1/2 cup per egg. I do not brown my vegetables before I put them in. I just put them in raw but make sure that they are thinly sliced.  I also use milk but have tried cream whe