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What's Cooking? - Posted October 26, 2012 noon
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photos by Shannon Richardson

Southwestern Twist

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After preparing Turkey Day Dinner, and tolerating a full day of family bonding, we understand if you’re not in the mood to sweat over the stove for at least another week.

Before you get an earful of complaints about turkey overload, help your guests give leftovers a makeover by creating an easy-to-assemble meal with a Southwestern flare. You’ll need only a few minutes to prep and organize buffet-style food stations. Now, step away from the kitchen.

recipes provided by April Brownlee



Corn Salsa
4 cups corn
1 jalapeno, finely diced
8 ounces sour cream
¾ cup mayonnaise
8 ounces sharp cheddar cheese
4-ounce jar pimientos

Combine all ingredients and mix well. Serve with blue corn chips.

Makes 8 servings



Black Bean Sliders with Sriracha Ranch Sauce
2, 15-ounce cans black beans, drained and rinsed
(reserve the juice from one can)
2 eggs
2 teaspoons cumin
1 teaspoon salt
½ cup bread crumbs
20 leftover rolls, biscuits or packaged rolls

Blend black beans, eggs, cumin, salt and bread crumbs in a food processor or blender until combined. Add reserved liquid from black beans until the mixture is moist enough to form into patties, but still thick enough to hold patties together. Heat 1 tablespoon oil in a skillet. Take about 1 tablespoon of the black bean mixture and flatten into a small patty. Drop into skillet and fry until crisp, turning once. Serve on rolls and top with sriracha ranch sauce.

Makes 10 servings

Sriracha Ranch Sauce
1 cup Ranch dressing
1 tablespoon sriracha hot chile sauce, or to taste

Combine both ingredients. Add more or less sriracha sauce to taste.



Turkey and Sweet Potato Empanadas
2 packages refrigerated, prepared pie crust
½ pound cooked turkey meat, ground or shredded
½ cup sweet potatoes, mashed
1 teaspoon cumin
1 teaspoon chili powder (optional)
Salt to taste
2 eggs, lightly beaten with 4 tablespoons water


Preheat oven to 400 degrees. Mix turkey, sweet potatoes, cumin, chili powder and salt in a large bowl. Line a baking sheet with parchment paper. Roll out pie crust and use a cookie or biscuit cutter to cut 3-to 4-inch inch rounds. Beat 2 eggs with 2 tablespoons of water.


Lightly brush the edges of each round with the egg-wash mixture. Drop filling onto the center of each round, about 1 tablespoon. Fold rounds to the opposite end, creating a half-moon shape. Crimp the edges with a fork.


Lightly brush empanadas with the egg wash. Place on a baking sheet, 2 inches apart and bake about 15 minutes or until golden brown. Serve with leftover cranberry sauce for dipping

Makes 24 empanadas

Cranberry Sauce
4 cups cranberries, fresh or frozen
1 cup orange juice
1 cup sugar
Bring ingredients to a boil in a sauce pan and simmer for 10 minutes, or until cranberries burst. (They’ll make a popping noise.) Let cool and puree in a blender until smooth. Will keep up to a week in the refrigerator.

Makes 6 servings

-- the AM Team

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