Easy Empanada Squares - A Million Dollar Recipe!?

My sister, Kara, is in the running to become a finalist in the upcoming Pillsbury Bake-Off. They are doing things a bit differently this year and 10 of the 100 finalists are decided by the public. If her recipe makes it into the finals she will have a chance to compete for the $1,000,000 prize!



EASY EMPANADA SQUARES

2 large naval oranges
1/2 cup golden raisins
1 cup sour cream
1 teaspoon cumin seeds
6 slices bacon, diced
12 ounce package bulk pork chorizo sausage
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup jarred salsa
1 teaspoon smoked paprika, divided
1 Tablespoon Crisco 100% Extra Virgin Olive Oil, divided
2- 8 ounce packages Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet


1. Preheat oven to 375 degrees. Grate the zest from one orange, then juice the orange. Place 1/2 teaspoon of the zest in a small bowl, along with the juice and golden raisins. Toss raisins to coat, then set aside to soak. In another small bowl, stir together sour cream and remaining orange zest; cover and refrigerate. Cut the remaining orange into 8 wedges; set aside for garnish.
2. Heat a heavy 10-12 inch skillet over medium heat. Add cumin seeds and toast, shaking pan, until they become fragrant and lightly browned, about 2 minutes. Remove seeds and set aside. Add the bacon to the pan and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add chorizo to pan and cook through, stirring to break up meat. Remove with a slotted spoon and drain on paper towels. Remove all but 2 Tablespoons of the pan drippings. (If there are not enough pan drippings, add Crisco olive oil to make 2 Tablespoons). Add onions and bell pepper to pan; saute for 5 minutes, or until softened. Remove from heat. Drain the raisins, discarding juice and zest. Add to pan, along with cumin seeds, salsa, 3/4 teaspoon of smoked paprika, bacon, and chorizo.

3. Coat a 9-by-13-inch pan bottom with 1/2 Tablespoon of olive oil. Press one package of the crescent sheets onto bottom of pan, making a 1-/4-inch edge. Spoon chorizo filling into pan. Top with second sheet of crescent dough. Press edges together and crimp with a fork to seal. Brush top crust with remaining 1/2 Tablespoon of olive oil. Make several slits on top of crust. Bake for 22-24 minutes or until crust is golden. Remove from oven and let stand for 3-4 minutes. Sprinkle top with remaining 1/4 teaspoon paprika. Cut into 8 squares and place each on serving plate. Serve each with a dollop of sour cream mixture on the side, and garnish each with an orange wedge. Serves 8.

Mother's Day Brunch - On The Grill!

Are you looking to surprise you mom with a delicious and impressive breakfast in bed on Mother's Day? This Sunday morning, why not fire up the backyard barbecue and grill some eggs. Yes, you heard me right...grill eggs! This unique recipe is a fun way to make your Mom feel special.



HUEVOS RANCHEROS GRILLED BREAKFAST PIZZAS

6 individual dinner roll balls of frozen bread dough, thawed (from a 3 # package)
1/4 cup olive or corn oil, divided
2 teaspoons yellow cornmeal
Coarse sea salt, to taste
Freshly ground black pepper, to taste
6 large eggs
6 ounces fully cooked chorizo links
1 medium onion, cut into thick slices
2 medium plum tomatoes, cut into thick lengthwise slices
1 medium poblano pepper, seeded and cut into thick slices
2/3 cup refried beans
1/4 cup chopped cilantro
Juice of 1 lime
4.4 ounce package Queso Fresco cheese, crumbled (can substitute Jack cheese)
1 teaspoon cumin seeds
Chili powder for dusting

1. Using your hands or rolling pin, form each dough ball into a 4-inch round. Brush both sides of each with some of the oil, and sprinkle both sides of each with the cornmeal. Place dough on a baking sheet; sprinkle each with salt and pepper to taste. Cover lightly with plastic wrap and set aside until dough becomes puffy, at least a half-hour. While dough is rising, prepare a charcoal grill for medium-hot coals.
2. Meanwhile, brush the insides of a 6-cup (2-1/2") muffin tin with some of the remaining oil, using more if needed. Crack an egg into each cup; sprinkle with salt and pepper to taste. Cover pan with foil and set aside.
3. Place prepared onion, tomatoes, and pepper onto a baking sheet or pan. Brush each with oil; salt and pepper to taste. Place refried beans into a small skillet that can be placed on the grill to heat. Have all remaining ingredients ready and by the grill, as the pizzas go together very quickly once they are grilled.
4. When coals are ready, place the pan of refried beans onto grill. At the same time, place covered eggs, chorizo links, onions, tomatoes, and pepper onto grill. Cover and grill, turning the links and peppers as needed until hot. Stir beans as needed until hot. Eggs should cook for 4-5 minutes. This is about the time needed for everything to cook at once. Push the pan of beans to the side and keep warm. Remove the chorizo links and slice into 1/4" pieces; set aside. Chop the grilled onion, tomatoes, and pepper, and place in a bowl; stir in the chopped cilantro and lime juice; taste for seasoning. Remove muffin pan; keep covered.
5. To grill the dough, place prepared rounds on grill and cook until bottom is nicely browned, about 1 minute. Flip over and push off to the side while adding toppings. Working quickly, spread some refried beans over each bread, and sprinkle each with some of the crumbled cheese. Put bread back over heat and cook another minute, or until the other side is nicely browned. To serve, place pizzas on serving platter. Place slices of chorizo on each pizza. Spoon chopped vegetables on top of each. Using a spoon, remove eggs from cups and place one on top of each pizza. Sprinkle each with cumin seeds and chili powder. Serves 6.



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