Janae Graffeo - Personal Chef
Telephone: 301 801 6646
Email: Chefjanaecooks@gmail.com
Website: http://www.chefjanaecooks.com
Cranberry Brie BItes
Ingredients:
1) (8-oz.) tube crescent dough
2) Cooking spray, for pan
3) Flour, for surface
4) 1 (8-oz.) wheel of brie
5) 1/2 cup whole berry cranberry sauce
6) 1/4 cup chopped pecans
7) 6 sprigs of rosemary, cut into 1" pieces.
Preparation:
1) Preheat oven to 375° and grease a mini muffin tin with cooking spray.
2) On a lightly floured surface, roll out crescent dough, and pinch together seams.
3) Cut into 24 squares. Place squares into muffin tin slots.
4) Cut brie into small pieces and place inside the crescent dough.
5) Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
6) Bake until the crescent pastry is golden, about 15 minutes.
1) (8-oz.) tube crescent dough
2) Cooking spray, for pan
3) Flour, for surface
4) 1 (8-oz.) wheel of brie
5) 1/2 cup whole berry cranberry sauce
6) 1/4 cup chopped pecans
7) 6 sprigs of rosemary, cut into 1" pieces.
Preparation:
1) Preheat oven to 375° and grease a mini muffin tin with cooking spray.
2) On a lightly floured surface, roll out crescent dough, and pinch together seams.
3) Cut into 24 squares. Place squares into muffin tin slots.
4) Cut brie into small pieces and place inside the crescent dough.
5) Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
6) Bake until the crescent pastry is golden, about 15 minutes.
Empanadas
Ingredients:
1) 1 tbs. GOYA® Extra Virgin Olive Oil
2) ½ lb. ground beef
3) ½ medium yellow onion, finely chopped (about ½ cup)
4) ¼ cup GOYA® Tomato Sauce
5) 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
6) 2 tbs. GOYA® Sofrito
7) 1 packet Sazón GOYA® with Coriander and Annatto
8) 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
9) ½ tsp. GOYA® Dried Oregano
10) GOYA® Ground Black Pepper, to taste
11) 1 pkg. (14 oz.)
12) GOYA® Discos – Dough for Turnovers Pastries (Yellow or White), thawed
13) GOYA® Corn Oil, for frying
Preparation:
1) Heat oil in a large skillet over medium heat.
2) Add ground beef and cook until browned, breaking up meat with a wooden spoon,
about 10 minutes.
3) Add onions and cook until soft, about 5 minutes more.
4) Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper.
5) Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
6) On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger
in diameter.
7) Spoon about 1 tbs. meat mixture into middle, fold in half to form a half moon;
moisten edges with water and pinch to seal closed, or seal with a fork.
8) Fill a deep saucepan with oil to a depth of 2½”.
9) Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry
thermometer).
10) Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6
minutes.
11) Transfer to paper towels to drain.
Ingredients:
1) 1 tbs. GOYA® Extra Virgin Olive Oil
2) ½ lb. ground beef
3) ½ medium yellow onion, finely chopped (about ½ cup)
4) ¼ cup GOYA® Tomato Sauce
5) 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
6) 2 tbs. GOYA® Sofrito
7) 1 packet Sazón GOYA® with Coriander and Annatto
8) 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
9) ½ tsp. GOYA® Dried Oregano
10) GOYA® Ground Black Pepper, to taste
11) 1 pkg. (14 oz.)
12) GOYA® Discos – Dough for Turnovers Pastries (Yellow or White), thawed
13) GOYA® Corn Oil, for frying
Preparation:
1) Heat oil in a large skillet over medium heat.
2) Add ground beef and cook until browned, breaking up meat with a wooden spoon,
about 10 minutes.
3) Add onions and cook until soft, about 5 minutes more.
4) Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper.
5) Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
6) On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger
in diameter.
7) Spoon about 1 tbs. meat mixture into middle, fold in half to form a half moon;
moisten edges with water and pinch to seal closed, or seal with a fork.
8) Fill a deep saucepan with oil to a depth of 2½”.
9) Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry
thermometer).
10) Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6
minutes.
11) Transfer to paper towels to drain.
