Easy Empanads, Ole'!!

There isn't much that I don't love about an easy way to make something that appears to be either complicated or calorie laden!  So WOW! was I happy to come across an easy recipe to make Empanadas. Y'know those delectible little Latin hand-pies that are usually fried and stuffed with savory goodness!  These were so easy and NOT fried, that my mind was racing around thinking of all the variations I could make with these babies while I was still in the throws of assembling my filling, The other fabulous thing about these little morsels is that most people have the ingredients on hand or some variation and pie dough is the easiest thing to throw together if you don't have pre-made dough on hand!

I served these up with some Turkey Chili, yellow rice and all the fixin's. Let me say I impressed myself!

I had a rotisserie chicken hanging out in my refrigerator-shout out to something I read on Pinterest, that a rotisserie chicken is cheaper than buying raw chicken you have to cook yourself and costs about the same as a frozen pizza.  So now, rotisserie chicken is permanently on my shopping list.  I remove the skin and the dog gets the left overs! Win-win! So I shredded and chopped one half of the chicken(skin removed) into a large bowl. I added 3/4c. of garlic-lime salsa (you can use any kind you like), 1 small can of green chilis and about 1c. of finely shredded Mexican Cheese blend.

 While I had all this going on, a little salsa music in the background, I also had 2 boxes of pre-made pie dough coming to room temperature on the counter.  I mixed the chicken and condiments in the bowl and then got out a 3" wide glass (my only round cookie cutter was scalloped).  I floured the counter top and rolled the pie dough out to about 1/8" thickness and began cutting my circles.  Then I put a scant t. of the chicken mixture on each one.  I used an empanada maker, but you could just fold the circles in half and crimp with a fork (If the dough is too dry, wet the edges with a drop of water on your fingertip to make them seal closed).  Place the empanadas on a dry, non-stick cookie sheet.  Prick the top of each one with the tines of the fork and bake at 400* for about 12 minutes. They will be golden brown and the inside will be full of melty, savory chicken goodness. Nom, nom,nom....munchy good and gone in a flash!

So now you're probably thinking, "Hey she said something about chili"...and you're tight, I did. Everyone has a favorite chili recipe; some people like it with beans, some without, some like it 5 alarm and some prefer it more like a meat sauce!  I'll share my recipe for turkey chili with you but here's the secret...ssssshhhhh.....Toast the spices.  Yep, that is the secret to a really good chili no matter how you make it.

You will need:
2 generous T. of Chili Powder (3 if you don't like any heat at all)
1 generous T. of Chipotle Chili powder
1T. Cumin
1 generous t. Oregano
1 medium onion minced
5 cloves of garlic, minced OR 1 heaping T. of minced garlic from a jar
1/28oz. can of petite diced tomatoes w/juice
1 small can of tomato paste
2T. oil
approximately 2lbs of ground Turkey

Measure all your spices into a bowl and stir to combine. Set aside.  Heat a skillet over medium heat and add the oil.  Then add the onions, stirring so they don't burn. Cook until just soft and translucent. Add the garlic and cook for about 1-2 minutes.  Now add the spices to the onion and garlic in the pan.  Stir and cook for about 2 minutes until fragrant but don't let it burn. Once the spices start to turn a little dark, add the ground turkey and continue to stir and break up until it is all browned.

Do not drain the turkey. Add the can of tomatoes with the juice and stir to distribute.  Next add the tomato paste, stirring until it is completely incorporated.  Simmer the chili for about an hour or 2 turning to low if necessary so it doesn't burn.

Serve with diced onions, cheddar cheese, red beans and hot sauce on the side.