Apple Pie Empanadas

2 Large Granny Smith Apples, diced

1/4 tsp Cinnamon

dash of Nutmeg

3 tbs Sugar

1 tbs Lemon juice

1 tsp Corn Starch

empanada or pie crust wrappers

On a medium high heat, Sauté all of the filling ingredients until the apples are cooked and the water has cooked down. About 10-15 minutes. Set aside and let cool. 

Spoon filling into wrapper and seal the edges by pressing down with a fork. Brush with an egg wash and bake at 400˚ for 12-14 minutes, until golden.

English Muffins

Who knew they'd be SO easy and delicious to make?!!!

1 tsp active dry yeast
1 Tbsp sugar
½ cup milk
2 Tbsp butter
1½ cups All Purpose flour, divided 
1½ cups Whole Wheat flour, divided
¾ tsp salt
¼ cup cornmeal
as needed oil for the griddle

Heat milk until warm. Combine with sugar and yeast to activate. Add melted butter and salt. Knead in with Flour. Cover and let rest in a warm place for 30 min. Punch down dough. Sprinkle corn meal on a board and shape muffins. Brush oil on Griddle and cook on a medium heat.

Lemon Curd

Lately, a dolop of Lemon Curd has been my favorite topping on Greek Yogurt Cheesecake with a ginger crust.

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a double boiler. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface.

Transfer lemon curd to mason jars and chill.

Guacamole

One of my favorite things in the world is Guacamole. It's like crack, only better. 

This is one of those adjust "to taste" recipes. The key to making a good one isn't the proportions or type of ingredients. The secret in having it taste good is being able to keep it "fresh" the longest.  

I've learned a couple tricks to keep the avocado from browning. The avocado seed, onion and lime juice are all contributing factors; Don't skip any of them. Also, when traveling with it, keep the Avocado in larger pieces as long as possible; mashing it just before placing out to be served. You can even prep it the day before.  


3 large Haas Avocados, ripe
1/2 tsp Garlic salt
2 tsp Lime juice
1 Roma tomato, chopped
1/2 small red onion, finely diced
2 tbs cilantro, chopped
1/2 jalapeno pepper, chopped 

Combine all ingredients in a bowl and mash with a fork. Leave the pit of one of the avocado's in the bowl to prevent the guacamole from browning. Serve with Tortilla Chips.

Kim Chi Fried Rice

I've always loved fried rice. Last year at an office potluck, a co-worker's wife made kimchi fried rice. It was SO good, I swear I ate half of it. The experience made me wonder, 'Why did I not start making this for myself sooner?!'

2c rice, cooked
1.5 c Napa Cabbage KimChi, chopped
1/2 can Spam, cubed into 1/4" pieces
1/4 lb Bacon, cut into 1/2" slices
3 eggs
3 stalks scallions, sliced 
Sesame seeds & seaweed to garnish


Fry the eggs over easy and set aside. In a large pan, fry the Bacon and Spam. Add the cooked rice and mix thoroughly. Stir fry in the Kimchi, with some of the juice. Remove from heat and toss in the chopped scallions, keeping a few aside to garnish.

Put the rice into a serving bowl and place the fried eggs on top. Garnish with sesame seeds, seaweed and scallions.

Kalua Pig

One of my favorite foods at home is Kalua Pig. Traditionally, this is cooked in an imu, which is an underground oven that slow cooks the entire pig. In Los Angeles, everyone loves carnitas, which is pretty much the same slow cooked pork, without the smokey goodness. Trade it out for Kalua pig and it goes amazingly in tacos, sliders, and with pretty much everything.

5 lbs Pork shoulder or butt

1 tbs liquid smoke

2-3 tbs Hawaiian rock salt

Place all ingredients in a Crockpot (or in a dutch oven) with a little water to cover the bottom of the pot. Cook overnight in the crock pot (about 4-6 hours in the dutch oven) until the meat falls apart. I make this a day ahead so I have time to chill and scrape out the rendered fat that floats to the top.