And the Winner Is…

Yes, we are a bit behind, but no less in the giving mood… Reply to this post to be entered to win a FREE copy of “70 Meals, One Trip to the Store.”

Every month in 2011 we are giving away a copy of our best-selling cookbook to a lucky blog subscriber. Here is some feedback from one of our recent recipients:

“We are really enjoying trying the recipes in your cookbook. We especially like the Parmesan Crusted Fish Filet and the Black Bean Tortilla bake. Living in Northern Minnesota it can sometimes be difficult to get to the store at a moments’ notice. I’m using the tips in your cookbook and on your website to help cut down the number of times that I need to go to the store. This will be especially helpful come winter. This will save us big time on gas and on grocery costs as I can stock up when there are sales.” — Rose

Thanks Rose. Those are two of my favorite recipes too. The Parmesan Crusted Fish recipe is one of the easiest I have for achieving great flavor in fish with about two steps and two minutes prep time. A quick 20 minute bake in the oven, and you have an incredibly delicious dish. And the Tortilla Bake is one of those gem recipes where you combine four simple ingredients and come away with a ton of flavor. Glad you are enjoying the book and the convenience/cost-savings it provides you and your family!

The recipe I want to share with you this week is one I created for the Apple Fest Celebration at the Olive Tap last weekend: Pork Empanadas using the Olive Tap’s Cinnamon Apple Balsamic Vinegar. (You can order the Cinnamon Apple Vinegar at theolivetap.com. Or substitute cider vinegar with a 1/2 teaspoon of cinnamon.) The smell the simmering meat generated through the store was amazing.

Pork Empanadas

Ingredients:

1 pound pork roast or loin

1 teaspoon garlic salt

1/2 teaspoon pepper

2 tablespoons Olive Oil

1 teaspoon garlic powder

1 teaspoon cumin

1 can diced tomatoes

3/4 cup Cinnamon Apple Balsamic Vinegar

Dough ingredients:

2 cups flour

3/4 cup butter, softened

1/4 cup milk

1 teaspoon salt

1 egg yolk

Rub pork with garlic salt and pepper. Brown sides in oil over medium high heat. Place in crock pot or covered pan on stove over medium-low heat, covered, for several hours, stirring occasionally. Melt butter and add milk. Stir in flour and salt to make a dough. Separate dough into 12 equal portions. Roll out each dough portion on floured surface. Fill with equal portions of pork, fold over and crimp edges. Brush each empanada with beaten egg yolk, and bake at 400 degrees F for 20 minutes.

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