I was asked to create a recipe using Challenge Butter and 4 specific spices...no problemo I thought, I use butter and spice all the time (my thighs are actually solid butter)...so I thought and thought about how best to use the spices I was given and let me go on record right now and say, I thought good!
Recently I told you about a friend who is a Butter Snob, she actually needs some stickers that say so! She educated me about the fat content in different butters, which is why one would taste butter, I mean better, than another...So when I was asked to use Challenge Butter, I immediately read the label...and dang, it's got tons of the good stuff...fat...and even my Butter Snob Friend would give this a big thumbs up, which is the designated sign Butter Snobs use to express their approval for butter. Actually, I should say buttah...because this butter is more like a buttah...you'll want to say the "ah" after tasting it...try it...see if you can prove me wrong!
Challenge Butter made by Challenge Dairy is having a great sweepstakes! They're giving away a 7 day/6 night vacation to the Mountain Sky Guest Ranch in Montana! Think of it...shushing down ski slopes on buttered skiis...sipping buttered rum by the fire...having a butter massage in the spa...you all know it's true - everything is better with butter! Go check them out and enter their contest...and if you win remember to take me with you!
Back to the challenge of creating a recipe using Challenge Butter and these 4 spices...
Spice Islands Chipotle Chile...smokey, rich, deep flavor with a bit of heat...yeah babeeee! I had not used this spice before but I can see it's going to be a "regular" around here in everything from soups, chilis, sauces to dressings!
Spice Islands Beau Monde - I love this spice! It's great in stews, soups, casseroles - anything that needs a mild, thyme-like flavor...if you don't have this in your spice cabinet - act quickly and get it!
Spice Islands Smoked Paprika...honestly, what can I say but love at first bite? This Paprika will make all other Paprika's pale in comparison...just look at that color! And the taste? Unlike any Paprika you've ever had...dang good!
Spice Islands Fennel Seed...now, I've used this spice over and over and love it for the distinctive flavor (anise/licorice) it lends to recipes but I couldn't imagine a recipe with Chipotle Chile, Beau Monde, Paprika AND Fennel until my friend said to think of fennel seed as a vegetable and then the light came on! Voila! Just like that I was back in the hunt!
Challenge Butter started this recipe right...I sauted diced onion, cherry tomatoes and thin cut sirloin steak in butter until the steak was browned and the vegetables were soft - then I added the spices which gave all a nice rich color!
Purchased pie crust dough makes this recipe a snap to make! Cheddar and Monterey Jack cheese is spread on half of the pie crust, then half of the steak mixture is put on top and a bit more cheese is added. Fold the dough over and pinch to seal, then brush with melted butter...it's enough to make me want to do a Mexican Hat Dance right now!
Cheese Steak Empanadas With Guacamole - Me
2 tablespoons butter, plus more for spreading on top of empanadas
1/2 large sweet onion, chopped
1/2 cup cherry tomatoes, quartered lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Chipotle Chile Spice
1/2 teaspoon Smoked Paprika
1/2 teaspoon Beau Monde
1/2 Teaspoon Fennel Seed
1 lb. thin cut sirloin steak, cut into small pieces
1/4 cup chopped cilantro
2 ready made pie crusts
1 1/4 cups shredded Mexican cheese blend, divided
cooking spray
To make Guacamole:
2 large ripe avocados, peeled, seeded and mashed
juice from 1/2 fresh lime
salt and pepper to taste
Preheat oven to 375 degrees. In a large skillet melt butter. Add chopped onions, tomatoes and steak, cooking and stirring until steak is browned and vegetables are soft, about 10 minutes. Stir in salt and pepper, spices and cilantro. Mix well. Remove from heat. Prepare a rimmed cooking sheet by spraying with cooking spray. Put one pie crust on cooking sheet. Spread 1/2 cup of cheese onto half of the pie crust. Top with half of the meat mixture. Fold crust over and pinch edges to seal. Brush top of empanada with softened butter. Make 3 slits in top to allow air to vent. Repeat with remaining ingredients. Bake in 375 degree oven for 25 to 30 minutes or until tops of empanadas are a golden brown. Remove from oven and let sit for 5 minutes.
Make Guacamole: Mash avocados and squeeze fresh lime juice over top. Add salt and pepper to taste.
Slice empanadas into 4 pieces each and serve with guacamole. Garnish with additional cilantro if desired. Serves 4 to 6.
This is the perfect cure for 4 days of turkey leftovers. And the empanadas reheat great in the microwave!
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