Emmmm-panada!!

I have never made empanadas before, but I will definitely make them again. These crescent-shaped delectable pillows of dough can be filled with a variety of ingredients like chicken, turkey or pork added with beans, cheese, vegetables or whatever you like, there’s sure to be at least one that appeals to your taste. There are even dessert empanadas like Tyler Florence’s Chocolate-Banana creation. This one’s going on my list of ‘Recipes I Need to Try’! Warm chocolate and bananas encased in a pastry shell?! Just think about digging into that and how wonderful it would taste?! My mouth is watering just thinking about it!!

Anyway…I digress!!

The recipe I chose (this time) is courtesy of Paula Deen which can be found on the Food Network website. (BTW…I am a Food Network junkie, so many of the recipes I write about will be from one of its shows. However, I promise to make a point of expanding my horizons and trying recipes outside of the Food Network collection too.) These Cheesiest Fried Chicken Empanadas are extremely easy to make and delightfully tasty. I chose this one especially for my 16-year-old son, because he loves cheese and it is just oozing with the stuff. Imagine a mixture of chicken, Colby & Monterey Jack cheeses, jalapeno, salt, pepper and cumin all held together by a little bit of cream cheese, then deep fried inside a pastry crust. Wow!! I think my new favorite seasoning is cumin. I’ve used it before in a vegetarian chili mixed with other spices, but having it as the sole spice in this dish was fantastic. It has such a distinct taste. My son couldn’t stop raving about the flavor.
Now it’s not the healthiest feast in the world, as it is deep fried in oil and the recipe calls for a Chili Con Queso Dip. But you can certainly bake them instead and omit the dip, as I did. You will seriously be happy with this recipe with or without the dip.

I invite you to share your favorite empanada recipe in the comments section of this post. (….and it doesn’t have to be off the Food Network website either!!)

Adios!!

It's BBQ Time!

Welcome to my first ‘Morselicious’ Recipe Challenge!

Challengers:

Michael Chiarello’s Babyback Ribs with Espresso Barbecue Sauce

Vs.

Paula Deen’s Baby Back Racks with Bourbon Barbecue Sauce

The purpose of my ‘Recipe Challenges’ will be to pit two or three recipes against each other that are similar dishes with varying ingredients. I will only choose recipes that have received rave reviews or that I deem worthy so that I am providing you with the best of the best.

Warning: this blog post may cause severe mouth watering and have you sitting in a pool of your own drool by the time you’re done reading it! So grab your buckets and towels and let’s go!

The two recipes I have chosen for this challenge are from two famous Food TV Network Chefs and both of these recipes received 5 stars from viewers who have tried them and posted their remarks on http://www.foodnetwork.com/. You can click on each recipe title above to link to the recipes and reviews.

First let me say that both sauces were AMAZING, but for very different reasons. Michael Chiarello’s ribs really packed a punch of flavor! From the liberal seasonings of salt and pepper right before you bake them to the drenching of the Espresso Barbecue Sauce as you’re grilling them. This sauce is insane! The ingredients include mashed & minced garlic, extra-virgin olive oil, cider vinegar, soy sauce, ketchup, honey and espresso. As you can tell, this guy’s not playing around. If you like a tangy, robust, rugged flavor on your ribs, this is an in your face taste that just doesn’t quit! Check out Michael Chiarello on the Food Network website and see what other recipes he takes to the next level.

Next in the ring, we have the sweet and sassy Paula Deen with her Baby Back Racks smothered in Bourbon Barbecue Sauce. You can also use dark beer instead of Bourbon, which is what I opted for. These ribs were so tender and juicy, they almost melt in your mouth like ‘Butter’! Right Paula?! Unlike Michael’s, you baste these ribs with a coating of sauce before baking them in the oven and you also cover the baking dish in foil to keep the ribs moist while they’re cooking. Once they’re ready for the grill, it’s time to get out of control with the sauce and show those ribs whose boss!! This sauce has so many great flavors in it with steak sauce, bourbon or good dark beer, Worcestershire sauce, dark brown sugar, regular or grainy Dijon mustard and red pepper flakes. This sauce had just the right amount of sweetness with the other bold and spicy flavors balancing it out. It was almost like you could taste each individual ingredient at the same time. Can you imagine the party going on in your mouth?! It was a bit milder than Michael’s, but just as good. After all, what do you expect from a sweet, southern bell but a sweet, flavorful sauce. You’re going to love checking out more of Paula Deen's recipes.

So who's the winner?! I think it's all a matter of preference. I would make either one again. Why don't you give them a try and decide which one you like best!!