Empanadas

Last night we made a family favorite - Empanadas. My daughter loves these, course she loves anything covered in sour cream and cheese (that's my girl!). But these are fairly simple to make, all the work is just in the assembly. They are basically savory turnovers. We serve these with fat free refried beans.

Funny story about refried beans... when we lived as missionaries in Romania we were craving Mexican food something fierce, but alas there were no Mexican restaurants on Romania. However, one day while driving into Sibiu (a city near our camp) we saw "El Gringo" - a Romanian Mexican Restaurant. We were so excited that of course we had to stop to eat at it. I can't even describe the hilarity of this place, it was like walking into an SNL sketch. Heavy on the SKETCH. First of all there was a mural on the wall of Arizona's route 66 where a Dacia (Romanian made car) was broken down (of course) and a man was under it fixing it (if you ever lived there you would be laughing your head off). But the kicker... on the menu there was a side item listed "Reefer Beans"!! Not refried beans - but you got it, Reefer Beans. Bet those were a hit. Get it... a hit. Ok for those of you that still don't get it... Reefer = Marijuana. My recipe does not call for pot.

Empanadas

- 2 large boneless skinless chicken breasts

- 1 packet taco seasoning

- 2 cups of water

- 1 can of black beans (drained and rinsed)

- 1 can of corn (drained)

- salsa

- shredded Mexican blend cheeses

- 2 pie crusts

In a slow cooker add chicken, water and seasoning. Let cook on low for 6-8 hours. Preheat oven to 400F. Shred chicken with forks and place in a bowl. Add beans and corn and 3/4 cup of salsa – mix it up. Roll out pie crusts and cut 5” rounds out (use up the extra crust by rolling it out again) I use a small bowl to cut out the pie crusts. Place a heaping spoonful of meat filling on each round and top with cheese. Fold crust over and pinch side closed by pressing the edge with a fork. Poke holes on the top (looks like a turnover). Place each empanada on a greased cookie sheet and bake until golden brown (about 25 min). Top with sour cream when you serve it - or your 4 year old will be mad.