crowd pleasers

This Delicious Ground Turkey Empanada Recipe will become your fave go to snack or game day food! &nbsp;They are filled with flavor and the flakiest crust ever!

Ground Turkey Empanada Recipe

unbleached all-purpose flour (plus more for dusting)

salt

unsalted butter, cold, cut into small pieces (1 stick)

eggs

water

white vinegar

peanut, corn, or canola oil

onion

garlic (minced)

turkey

tomato paste

paprika

chicken stock chicken broth

salt and black pepper

Combine the flour and salt in your food processor and pulse a couple of times. Add butter and pulse until it resembles coarse meal.

Lightly beat the eggs with the water and vinegar. Add to flour crumbs and pulse until dough forms. Turn the dough onto a lightly floured work surface and gently knead for 2 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.

To make the dough:

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until onion softens. Add ground turkey, crumble and cook until pink is gone. . Drain of grease. Stir in tomato paste then add stock or broth and paprika simmer until the liquid almost evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.

To Make the filling:

Roll the dough on a generously floured work surface until it’s about 1/8 inch thick. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. Roll out any dough scraps and cut out additional rounds if possible. Brush any excess flour from the dough rounds.

Working with 1 round at a time and keeping the rest covered with plastic wrap, spoon about 2 teaspoons filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. [The filled, uncooked empanadas can be frozen on a baking sheet, and stored in an airtight plastic bag or container for up to a month. You’ll need to bake the unthawed empanadas, rather than fry them, in a 350°F (176°C) oven for 20 to 25 minutes.]

Preheat the oven to 200°F (93°C). Pour enough oil into a deep-sided pot to reach a depth of about 1/2 inch and heat until it registers about 325°F (163°C) on a deep-fry or candy thermometer.

Fry the empanadas in small batches, turning them once, until browned and crisp, about 2 minutes per side. Transfer the empanadas to paper towels or a brown paper bag to drain for a few moments, and then transfer to a baking sheet. Place the fried empanadas in the oven to keep warm while you fry the remaining empanadas. Serve at once.

Assemble the empanadas:

These easy Blackened Shrimp Nachos are spicy, cheesy, crunchy and loaded with flavorful seafood.  Update your Game Day Super Bowl menu and game day eats with tons of flavor and spice. 

Blackened Shrimp Nachos

lb shrimp

olive oil

tbsp blackened

bg tortilla chips

pico de gallo

Mexican cheese

Cilantro

Preheat your oven to 400 degrees.

For shrimp, add olive oil to a cast iron or heavy bottom skillet over medium high heat. Add raw shrimp to a bag and pour blackened seasoning over it.  Shake the shrimp in the bag to make sure the seasoning sticks.  Fry shrimp in an even layer for 2 minutes on each side and set aside.

Next begin layering process. Add half of tortilla chips, followed by half of pico de gallo and half of cheese then repeat with remaining tortilla chips, pico de gallo and shredded cheese.

Top nachos with shrimp and bake for 10-15 minutes or until everything has melted together and is hot and bubbly.

Remove from oven and cool for 5 minutes then top with cilantro (if desired) and serve.

https://www.youtube.com/watch?v=Ytab6_NVvwk

Update your game eats with tons of flavor and spice!  Blackened Shrimp Nachos are a must for your game day and Super Bowl menu!  Find the full recipe here: http://www.grandbaby-cakes.com/2016/01/blackened-shrimp-nachos/

Blackened Shrimp Nachos Recipe

In this Perfect Buffalo Wings recipe, crunchy well seasoned chicken wings get fried to golden brown perfection then dipped in a classic spicy buffalo wing sauce taking them to another level!  

The BEST Buffalo Wings

disjointed chicken wings

buttermilk

all-purpose flour

black pepper

garlic powder

Frank's hot wing sauce

salted butter

Add chicken wings to buttermilk and let marinate for at least 2-3 hours.

While chicken marinates, add flour, seasoned salt, paprika, black pepper and garlic powder to paper bag and shake well to evenly distribute flavors.

Dip each piece of chicken into seasoned flour thoroughly coating each piece then add piece to baking sheet to rest.

Finish coating all chicken and let sit for 10-15 minutes until coating has set.

While coating sets, add 2 1/2-3 inches of oil to a medium sized deep pot or deep fryer and heat over medium high heat. Also turn on oven to 275 degrees.

This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.

Fry all pieces until golden brown and place on paper towels to drain for only 1 minute per wing before tossing in sauce.

For the Chicken:

Whisk together hot sauce and melted butter and heat in microwave to make sure it is hot.

Add half of sauce to another large bowl and carefully toss several wings in sauce until completely covered. Add more sauce if you like them really saucy like me then serve immediately.

Celery and ranch or blue cheese is a nice complement.

If not serving immediately, place in the oven to keep warm.

For the Sauce:

This ambrosia salad skips out on the refrigerated topping in favor of whipped coconut cream. It adds the perfect tropical flavor to this fruit and marshmallow salad!

Ambrosia Salad

coconut cream

sugar

vanilla extract

mini marshmallows

oranges

pineapples (drained)

cherries

Pistachios (de-shelled, for garnish)

Chill the can of coconut cream overnight in a refrigerator

Before whipping the cream, chill a large mixing bowl for 10 minutes in a freezer

Remove the lid of the coconut cream and scrape out the thickened cream from the top. Reserve the remaining liquid for another use.

Put the cream in the mixing bowl and beat until creamy, about 30 seconds.

Add powdered sugar and vanilla and whip until smooth, about 1 minute.

In a separate bowl, combine the mini marshmallows, mandarin oranges, pineapples, and maraschino cherries and mix to combine.

Pour the coconut cream over the fruit and marshmallows. Stir until well combined.

Refrigerate for at least one hour before serving.

Sprinkle with pistachios just before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622646082/zzyc8ehznc6kn9tnd7mt.mp4

AMBROSIA SALAD is a simple fruit salad that's loaded pineapple, mandarin oranges, cherries, coconut, and mini marshmallows! It's the perfect fruity salad to serve on a hot summer day and kids love it!

Top 4 crowd pleasers recipes from across the web

The most viewed crowd pleasers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ground Turkey Empanada Recipe

Blackened Shrimp Nachos

The BEST Buffalo Wings

Ambrosia Salad

Top 4 crowd pleasers recipes from across the web

The most viewed crowd pleasers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Turkey Empanada Recipe

Blackened Shrimp Nachos

The BEST Buffalo Wings

Ambrosia Salad

The most viewed crowd pleasers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine