With the mixer still on low, slowly pour in butter mixture until integrated. Remove bowl from mixer and, using a spatula, fold the batter by hand a few times, then divide evenly among the muffin cups.
Bake until toothpick inserted into the cakes at the center comes out clean, ten to twelve minutes. Cool on a wire rack for five minutes in the pan before removing, then cool completely before serving.
Flaky Chicken Empanadas
These yummy bits are served at the Chumash High School reunion.
Ingredients
1 large boneless chicken breast
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
6 ounces grated Pepper Jack cheese (or regular Monterey Jack)
4 ounces cream cheese, softened
¼ cup finely diced red bell pepper
2 puff pastry sheets, thawed
1 egg plus 1 tablespoon water whisked together
in a small bowl
Directions
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Combine cumin, chili powder, salt, and pepper in a small bowl.
Slice the chicken lengthwise into inch-wide strips. Rub all surfaces with the spice mix.
Heat oil in a skillet at medium high. Lay in chicken strips not touching each other. Sauté for two to three minutes until brown on bottom, then flip them over. Sauté for one more minute. Lower heat to medium low and cook until chicken is done, about ten minutes in all. Remove from heat and cool for an hour. Dice the chicken, ending up with about two cups.
In a large bowl, combine the chicken, cream cheese, grated cheese, and peppers. Use your hands to mix well.
Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to an approximate dimension of 11” x 15”. Cut 3 ½“ circles in the dough with a biscuit cutter, a glass, or a bowl. Repeat with the other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit additional circles.
Place one tablespoon of the chicken mixture in the center of each circle. Lightly brush the edge of half of a circle with egg wash and fold over, then pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles, but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the dough edges from sticking.
Check each empanada to make sure there is about a finger’s width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
Spread empanadas apart so they are not touching on the baking sheet. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately fifteen minutes. Serve hot.
While empanadas are lined on the baking sheet before baking, transfer entire baking sheet to the freezer. Once frozen, add individual empanadas to a freezer bag or glass container with lid.
When ready to bake, line desired amount of empanadas on a parchment-lined baking sheet, and bake at 400 degrees F. for twenty minutes or until golden and cooked through.
Avocado Huevos Rancheros
Carmen serves these for breakfast at the Nacho Average Café.
Ingredients
8 fresh corn tortillas
Refried beans
4 eggs
Oil or butter for frying
Salsa, fresh or from ajar
Monterey Jack cheese, grated
1 ripe avocado, peeled and sliced
8 ounces sour cream
Directions
Warm refried beans in the microwave in a glass or ceramic bowl and set aside. Wrap tortillas in damp paper towels and heat in the microwave for fifteen to thirty seconds until warm and soft. Wrap in a clean dish towel to stay warm.
Lay a stack of two warm tortillas on each plate. Spread the top one with a layer of refried beans. Sprinkle with cheese. Keep warm in a low oven.
Gently fry eggs sunny-side up or over easy, to your preference.
Lay two fried eggs on top of the tortillas on each plate, cover with sliced avocados, and top with salsa and a dollop of sour cream. Serve immediately, with additional warm tortillas rolled in a cloth.
Orange Scones
Carmen and Luisa make these at Nacho Average Café. Perfect with coffee or as part of a hearty brunch.
Ingredients
Scones
⅓ cup sugar
Zest of one large orange
2 cups unbleached flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup sour cream
1 egg
For the glaze
1½ tablespoons unsalted butter
½ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons freshly squeezed orange juice
(squeeze the orange you just zested)
Instructions
Preheat oven to 400 degrees F. and set oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, gently toss flour, baking powder, baking soda, and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture using a medium grater. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not overwork the dough. Very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
Place dough on a lightly floured surface and gently pat into an 8” circle about ¾“ thick. Use a very sharp knife to cut into eight triangles (like
