I am absolutely thrilled to be over on Dula Notes today sharing my recipe for an easy, delectable weeknight dinner. I have been a huge fan of Nicole’s site, mainly for her mouth-watering recipes but also the gorgeous photography and excellent writing. I especially love all the seasonal produce she uses and writes about. What is available in Michigan is pretty darn close to what we can get here in North Dakota, so I’m always excited to get a peek in her CSA box.
I’ve been dreaming about empanadas for weeks now, ever since we came back from Miami where I had a steady intake of them. I knew I would never be able to replicate the ones I had there, but thought I could make my own, slightly easier version that would at least satisfy my cravings.
The crust is little more than store-bought puff pastry, which if you get the all-butter kind, bakes up nice and flaky. As for the chicken I used boneless, skinless thighs to maximize the flavor. I gently poached them then cooked the poached, shredded chicken with a one-two punch of chipotle chiles and saffron. I tried to keep the mojo sauce as true as possible, I mean there really is no substitute for it’s citrus and garlic flavors.
These empanadas with a little salad make a scrumptious dinner and if there are leftovers you can reheat one or two in the oven the next day for lunch. You can find the recipe for the empanadas over on Dula Notes.
And here are a few more weeknight dinner ideas:
- Green Chile Cheeseburgers with Cayenne-Lime Mayo
- Easy Squash and Black Bean Enchiladas
- Baked Penne with Zucchini and Kalamata Olives
- Simple Roasted Lime Chicken Thighs
One More Thing
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