Ever since I started making my Simple Chinese Scallion Pancakes, I have been wanting to find different ways to use them. I like to make a big batch and freeze some for later. They are so simple to put together and really, it doesn’t take much extra time to make a double batch.

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When I first tried out these tacos, I would just rip off pieces from larger pancakes and make small wraps. I decided for the next batch I made, I would make them corn tortilla sized and they were perfect for tacos!

I’m not sure if you can really consider this a recipe, but I thought they were too good to not share. The nice part about this recipe is that you can really customize it to your tastes or what you have on hand. That’s really how I came up with these Korean Short Rib Scallion Pancake Tacos.

Substitutions/customizations

Like I mentioned above, you can really customize this to your tastes. Don’t have short ribs? Use BBQ pork, Cilantro Lime Chicken, or any other kind of protein you would like. If you don’t want to make the scallion pancakes, you would easily use corn or flour tortillas. I highly recommend the scallion pancakes, but the choice is yours!

I like to add pickled daikon and carrots to these tacos. If you like things a little spicy, you can add pickled jalapenos as well. I happened to make my own pickled vegetables, but you could also buy them from the store. Would you be interested in seeing how I pickled my vegetables?

You could leave out the pickled veggies and use a slaw on top. I have not tried a slaw on top, but there is a good Asian salad mix we like to get that has a sesame dressing that would probably be amazing on top of these tacos. You could also make your own slaw if you’d like. The possibilities are really endless with these tacos. That’s what I love about tacos, you can add what ever you’d like and it would still be good!

What kind of tacos do you like? Have you had an Asian taco before?

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Korean Short Rib Scallion Pancake Tacos

Korean Short Rib Scallion Pancake Tacos are a great way to enjoy your favorite Asian foods together. You get the perfect combination of flavors in one bite.

Course Dinner

Cuisine Chinese, Korean

Keyword beef, green onions, pancakes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

MARINATING TIME 12 hours hours

Total Time 13 hours hours

Servings 14 tacos

Author Amy

Ingredients

• 1 recipe Korean Short Ribs, see notes below
• 1 recipe Scallion Pancakes, see notes below
• pickled jalapenos, optional
• pickled daikon and carrots, optional

Instructions

• Cook the scallion pancakes according to the recipe.
• Cook the Korean short ribs according to the recipe.
• Assemble tacos, laying meat, pickled daikon, pickled carrots, and pickled jalapenos on the scallion pancakes.

Notes

1. I used my Keto Korean BBQ Short Ribs recipe, but you could also use any type of protein you’d like.  My Cilantro Lime Chicken would also go well in these tacos.  BBQ pork is another good option, I like to have bags of marinated BBQ pork in the freezer for a quick meal.
2. For the shells, I used my Simple Chinese Scallion Pancakes.  You could also use regular corn or flour tortillas as well.  
3. I happened to have pickled daikon, carrots, and jalapenos on hand for these tacos.  Highly recommended but you could use a bagged Asian slaw or salad to top these tacos.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I found this recipe and decided to give it a try. I mainly left the recipe as is but simplified it a little. If you don’t care about Keto, you could use granulated sugar or brown sugar instead of the monk fruit. I’ve used this marinade on both bone-in and boneless short ribs. Both are delicious and it really comes down to preference. Boneless short ribs are more steak like and can be cooked to your desired temperature. Bone-in short ribs are generally thinner and take less time to cook and will normally be cooked all the way through.

This marinade is so easy to put together. All you have to do it blend everything together and you are ready to go! I like to use my mini chopper, but you could also use a blender. I prefer the mini chopper since it blends smaller batches of marinade better.

Serving suggestions

While this beef is great on its own, to make it a complete meal we like to pair it with rice and some kind of veggie. Usually at Korean BBQ they will serve small little side dishes called banchan along with the meat and rice. While we didn’t have any banchan, I did happen to have some pickled carrots and daikon on hand. Serving the beef with some type of pickled vegetable will help offset some of the fattiness and richness.

You could also slice up the beef and serve it with some lettuce and pickled vegetables for a lettuce wrap. Don’t have pickled veggies? You could also stir fry some veggies instead! Sometimes I like to just make lettuce wraps when I’m not wanting something so heavy.

Whatever you decide to serve these Keto Korean BBQ Short Ribs with, I don’t think that you’ll be sorry you made them!

Don’t care for beef? Try one of these recipes instead:

Cilantro Lime Chicken

Turkey Veggie Meatloaf Patties

Baked Ham and Cheese Empanadas

Baked Turkey Curry Empanadas

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Keto Korean BBQ Short Ribs

These Keto Korean BBQ Short Ribs are a delicious way to enjoy your favorite short ribs without all of the extra sugar.

Course Dinner

Cuisine Korean

Keyword beef, keto

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 14 1/2 boneless short rib

Author Amy

Ingredients

• 1/2 medium onion, coarsely chopped
• 4 garlic cloves
• 1/2 tsp red pepper flakes
• 1/4 cup soy sauce
• 2 tbsp monk fruit, or granulated sugar
• 2 tbsp toasted sesame oil
• 1/8 tsp black pepper
• 3-4 lbs beef short ribs, bone-in or boneless
• 1 tbsp toasted sesame seeds

Instructions

• In a blender or small food processor, add the onion, garlic, red pepper flakes, soy sauce, monk fruit, sesame oil, and black pepper. Blend until there are no large chunks of onions or garlic.
• In a large freezer bag or container, place your beef, marinade and sesame seeds. Mix the beef in the marinade to completely cover. Marinate at least overnight with 12-24 hours being preferred. Flip your meat at least once during the marinating time.
• If you are using boneless short ribs, let the meat rest at room temperature for 20 minutes before cooking. If you are using bone-in, it's not necessary to rest since the beef is thinner.
• Place a large non-stick pan on medium-high heat. Once the pan is hot add the beef, being careful to not over crowd the pan. For boneless beef, cook about 5 minutes per side or until it reaches your desired temperature. Bone-in short ribs generally cook a little faster, I cook on both sides until they are a nicely browned on both sides.
• Repeat until all of your meat is cooked.

Notes

1. The marinated beef freezes well.  I like to divide the beef into two bags and freeze one for later.  You can freeze right after adding the marinade, as the beef defrosts it will continue to marinade.
2. I find that with a good non-stick pan I don’t need to add any extra oil as the beef naturally has a lot of fat.  If you are using a different type of pan you may need to add a little oil to prevent sticking.

 

The nutrition facts below are based on the marinade recipe above with boneless short ribs.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Up until recently, it had been a long time since I’d had this style of Chinese scallion pancake. There are actually two different types of scallion pancakes that I have seen and made. This version I found here is much easier and just as good. I don’t like to fry mine in oil, so I usually just use nonstick spray. With the other version, you have to make a dough and roll it out. I don’t always feel like doing that or don’t have the time.

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Tim actually prefers this version and I do too, just because of the ease of making it! Sometimes I will even make a double batch so I can freeze some for later. It doesn’t take that much extra time to make a double batch and it’s a good way to use up lots of scallions.

I actually started growing my own scallions in a pot. They are so easy to grow and I like that I can extend the life of something that I’ve already purchased! The scallions don’t grow forever, but I can usually get a couple of good harvests out of my pot. I like the fact that I can use what I need. Plus I don’t have to worry about leftover scallions going bad and having to throw them away.

Serving suggestions

You can serve the pancakes whole or cut them into triangles. Depending on the size and what I’m using them for, I don’t always cut them up. If you do cut them up, I highly recommend using some kitchen shears. I find that cutting things with kitchen shears can be so much easier at times!

These scallion pancakes are great on their own. They don’t need a dipping sauce and sometimes we just have them fresh out of the pan as a snack. Like I mentioned before, we used to eat this with a bowl of congee. I only know how to make a simple version that’s just rice and water or broth but these would still pair well!

If you want a simple dipping sauce, I used equal parts soy sauce and Chinese black vinegar. A shake of sesame seeds and hot sauce if you want it spicy. I bet the sauce would be great with a spoonful of Spicy Chili Crisp. I highly recommend this stuff if you’ve never tried it!

You can also serve this alongside some kind of meat. I usually like to serve the scallion pancakes with beef, but pork or chicken are also a good options. You could even pair this with my Cilantro Lime Chicken. Really, these Simple Chinese Scallion Pancakes would pair well with anything!

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Simple Chinese Scallion Pancakes

These Simple Chinese Scallion Pancakes only require a few ingredients and are so easy to make. They are great as a snack or side to a meal.

Course Breakfast, Dinner, Lunch, Side Dish

Cuisine Chinese

Keyword green onions, pancakes, simple

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 14 pancakes

Author Amy

Ingredients

• 2 cups all purpose flour
• 2 cups water
• 1 cup scallions (green onions), finely chopped
• 1/8 tsp kosher salt
• 1/8 tsp Chinese five spice powder, optional but highly recommended
• cooking spray or vegetable oil for cooking

Instructions

• In a medium bowl, mix everything together with a rubber spatula or wooden spoon. Your batter should be thinner than a normal pancake batter consistency. This will help with spreading out the pancake.
• In a large pan on medium high heat, spray with cooking spray or add 1-2 tsp of vegetable oil.
• Once the pan is hot, add 1/4 cup of batter and spread out with the back of the measuring cup, you want your pancakes to be fairly thin so they will cook evenly. Add more 1/4 pancakes as your pan allows. I was able to fit 3 pancakes at a time in my pan but it will depend on how large your pan is.
• Cook until golden brown, about 2-3 minutes. Flip the pancake over and cook for another 2-3 minutes. I like to use my spatula to flatten the pancake to make sure it's an even thickness once I do the first flip. If you like your pancakes crispier, you can cook them longer on each side.
• Repeat until you have used up all of your batter.

Notes

1. I wanted my scallion pancakes to be on the smaller side, but you could easily make them any size you’d like.  You just want to make sure that your pancakes are not too thick.
2. You can freeze any leftover pancakes.  I like to wrap 3-4 pancakes in plastic wrap and then place into a freezer bag.  That way I can just pull out a couple when I want them.  You can let them thaw in the fridge and then reheat on the stove.
3. I would not recommend reheating the pancakes in the microwave as they will get soggy.  We always reheat in a dry pan on the stove top and they get crispy and are just as good as they were fresh.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Did you have the same love for Hot Pockets, or is it just me? I can remember coming home from school and having one as a snack. So these Baked Ham and Cheese Empanadas are kind of nostalgic for me. I like to think of them as a grown up version of a Hot Pocket.

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We generally try to eat less processed frozen foods. Don’t get me wrong, there are some great frozen things out there that we really enjoy. But Hot Pockets or frozen TV dinners are not one of them. I would say that our tastes have grown up and things that were great from childhood just aren’t the same now. Do you ever find that something was so good when you were a kid, but now it’s just meh?

I love, love, love, the pastry dough from the Baked Turkey Curry Empanadas. I’ve even turned leftover dough into Easy Blueberry Lemon Galette, which I highly recommend. This time I wanted something a little different and easier to make. If you don’t feel like making the dough, you could use store bought pie crust or even puff pastry.

These Baked Ham and Cheese Empanadas are good, like really good. It may be dangerous for me to know that. I could easily polish off a whole tray of these. They are crispy, cheesy, salty, and deliciousness in a hand held pocket.

Filling options

Ham and cheese are my fillings of choice for these empanadas. I like to use ham steaks that you can find at the grocery store. I have not tried this with ham lunch meat and I don’t think I would. I like the fact that I can dice the ham steak to my desired size. I think lunch meat would be a little too thin for my liking. That being said, let me know if you decide to try these with lunch meat.

We always have a mild cheddar on hand so that is what I used. You can use any type of cheese you’d like. I always recommend shredding your own cheese, shredded cheese contains additives that prevent the cheese from caking together. If you are in a rush though, it would work just as well.

If you want a meatless version, you could easily substitute the ham with something else. I have tried these with sliced black olives and they are just as delicious. You could even do ham, cheese and olives!

Assembly

I like to roll my dough out to at least 1/8″ thickness if not a little thinner. I love that my rolling pin is adjustable with removable guides so you get a consistent thickness. There’s nothing worse than having uneven dough, that means uneven cooking times.

I didn’t have a cutter on hand so I just used a plastic mason jar lid. I always have these around and it was the perfect size. If you want to make larger empanadas, you can use a larger cutter. I like this size as they are good for an appetizer or snack. If you want to make a meal out of them you just eat a couple more and serve with a side dish or two.

The filling amounts for each empanada may seem like too much, but the dough will be able to stretch over the filling. I would much rather have lots of filling than an under filled empanada. It just takes a little bit of practice with the folding and pleating of the dough. Mine sometimes have holes in them, but that’s how you know they are homemade and filled with love!

What kind of fillings would you stuff your empanadas with?

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Baked Ham and Cheese Empanadas

Baked Ham and Cheese Empanadas are crispy, cheesy, and salty goodness in a hand held pocket. A reminder of a childhood favorite but better!

Course Appetizer, Dinner, Lunch, Snack

Cuisine Latin American

Keyword Cheese, Empanadas, ham, pastry

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 26 empanadas, approximately

Author Amy’s Delicious Mess

Ingredients

• 1 batch pastry dough, see notes
• 2 cups diced ham
• 2 cups shredded mild cheddar cheese, packed
• 1 large egg
• 1 tbsp. water, for the egg wash

Instructions

• Preheat the oven to 450° F and line the baking sheet with parchment paper.
• Roll out the dough on a lightly floured surface. 1/8″ should be about the perfect thickness.
• Cut out rounds of dough with a 3 1/2 inch cutter. (See above for what I used.)
• Holding the dough circle in the palm of your hand, add about a tablespoon of each ham and cheese. Starting at one end, bring the dough together while using your other hand to push the filling into the dough.
• Once your dough is closed, you can either crimp with the tines of a fork or fold over the dough empanada style. I like folding the dough over as it makes for a better presentation.
• Starting at one end, you simply fold the edge of the dough on itself until you get to the other end. Tuck the end of the dough onto the empanada. Repeat until you have used all of your filling.
• Place the finished empanadas onto the prepared baking sheet spaced about 1/2" apart. You don't want them to touch each other.
• In a small bowl make your egg wash. Beat together the egg and 1 tbsp of water.
• Brush the empanadas before baking with the egg wash.
• Bake for 12-15 minutes or until golden brown.

Notes

1. I used the same pastry dough I used in my Baked Turkey Curry Empanadas and Easy Blueberry Lemon Galette.  If preferred, you can use store bought pastry crust.  You may have some extra dough, which you can make more empanandas or a dessert.
2. I used a ham steak and diced it up.  I wouldn’t make the chunks too big, as it would make it harder to close the empanadas.
3. If you want you can make these meatless.  I have made them with cheese and olives and they were equally delicious.
4. These empanadas have a mild cheddar in them, you could certainly use what ever kind of shredded cheese you have.  I recommend grating your own cheese and not using the pre-grated cheese.
5. The baked empanadas freeze well if you have any leftovers.  Just place into a freezer bag and they should stay good for a couple of months.  To reheat, bake at 375ºF for 10 minutes or until warm.  You can also reheat in an air fryer, which is our preferred way.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

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I would eat meatloaf all of the time if I could, but I don’t always want to wait for it to cook. That is how these meatloaf patties came about. Especially in the summer when it’s hot, you don’t always want to turn the oven on. That being said, the meatloaf cravings are still there and must be satisfied!

I first found the recipe for Mini Garden Turkey Loaves from Budget Bytes but I’ve since modified it to my tastes. I’ve made this many, many, many times. I used to meal prep every Sunday for the week and this recipe was in my regular rotation.

The prep of the veggies take a little bit of time, but once you have that done the patties are easy to assemble. This is seriously my favorite meatloaf recipe right now. The original recipe uses a muffin pan to make the meatloaves and those are a great size. I have not tried this recipe in a loaf pan, but I don’t see why it wouldn’t work. It would just have to be baked longer.

What to do with Leftover Meatloaf Patties

One of the best things about making meatloaf is the leftovers. I love heating a slice in a pan on the stove and having it get slightly caramelized and then making a sandwich out of it.

The sandwich I make is simple, just two pieces of bread toasted, a little mayo, and the slice of meatloaf. You could even use my English Muffin Bread and it would be delicious. I don’t know why, but meatloaf sandwiches are my favorite! You can easily make a meatloaf sandwich out of these meatloaf patties. In fact, they are perfect for a sandwich! I like to reheat the patties in the oven since they already have the tomato glaze on the top, but you could also reheat them in the microwave. Either way, they will still be good.

These patties freeze well if you don’t want to eat a whole batch at one time. I like to freeze the patties on a parchment or plastic lined sheet pan. Once frozen, wrap in plastic wrap and place in a freezer bag. If you don’t freeze them before wrapping, you run the risk that the glaze may stick to the plastic wrap. I also like freezing them before so that they will hold their shape when you place them in the freezer.

Then you can just simply pull patties out of the freezer when you want them. Makes for an easy meal on nights that you don’t feel like cooking! Have you noticed yet that I’m big on freezing things?

Are you a meatloaf fan? What’s your go to meatloaf recipe?

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Turkey Veggie Meatloaf Patties

These Turkey Veggie Meatloaf Patties are stuffed full of veggies. A healthier option to traditional meatloaf that takes less time to get on the table!

Course Dinner, Main Course

Cuisine American

Keyword Ground Turkey, Meatloaf, Veggies

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 9 -10 patties

Author Amy

Ingredients

Meatloaf Patties

• 1 tbsp olive oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, grated
• 10 oz baby bella mushrooms, chopped
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp worcestershire sauce
• 1/2 cup ketchup
• 1 large egg
• 3/4 cup breadcrumbs, regular or panko
• 1 1/2 lbs (24 oz) ground turkey, 93% lean

Meatloaf Glaze

• 1/2 cup ketchup
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp yellow mustard

Instructions

• In a large skillet over medium heat, add the olive oil, garlic and onions. Saute until soft and transparent. Add in the grated carrots, chopped mushrooms, kosher salt. and ground pepper. Cook until the vegetables are soft and there are no more juices in the bottom of the pan.
• Remove from heat and transfer the veggie mixture to a large bowl to cool slightly. You do not want the veggies to be hot when you add it to the meatloaf mixture.
• Once the veggie mixture has cooled slightly, add the worcestershire sauce, ketchup, egg, and breadcrumbs. Mix together until they are evenly combined. Add the ground turkey and mix to combine, trying not to over-mix.
• Divide the mixture into 9-10 portions, about 5 ounces each. Shape each portion into a ball and gently flatten. Holding in one hand, use your other hand and thumb to shape into a patty shape rotating as needed to get an even thickness. Continue until you have all of the patties formed. Alternatively, you can shape your patties as you place them into your skillet
• Place a large skillet on medium heat, adding a little vegetable oil if needed. Once your pan is hot, place as many patties that can comfortably fit, you do not want your patties to be touching.
• Cook 4-5 minutes on the first side, then flip when the patty is nicely caramelized. Once flipped, add about 1 tbsp. of the meatloaf glaze over each patty and cover with a lid to cook for an additional 4-5 minutes or until the internal temperature reaches 165°F.
• Repeat cooking instructions with remaining meatloaf patties.

Notes

1. I have made this recipe with both regular bread crumbs and panko, I do not notice a big difference between the two.  I usually use what I have on hand.
2. If you want to make sure the meatloaf is seasoned to your tastes, I recommend frying up a small piece before cooking all of the patties so you can adjust as needed.  I always do this when trying new meatloaf or meatball recipes!
3. You can easily substitute different veggies depending on your tastes. 
4. These freeze well and are nice for when you want an easy meal or don’t feel like cooking.

 

If you make any of my recipes, be sure to tag me on Instagram and use #amysdeliciousmess.  I’d love to see all of your pictures!

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

The post Turkey Veggie Meatloaf Patties appeared first on Amy's Delicious Mess.

When I saw this Crispy Cheesy Pan Pizza floating around on Instagram I knew I had to give it a try. King Arthur Flour called it their 2020 Recipe of the Year. With that kind of endorsement it had to be good, right?

This version of a pan pizza is simple to put together, but it does take some patience. The majority of the time for this recipe is the overnight proofing in the refrigerator. I promise you though, it’s worth the wait.

My boyfriend LOVES pizza, so he was pretty excited for this. The best part is the crispy cheese on the edge of the pizza. I’m not normally a huge fan of pizza crust (I’d rather have all the toppings), but there was no way I was going to share my crusts this time!

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The Sauce

I’ve been making my own pizza sauce and it’s super simple. You just take a can of diced tomatoes, add in some minced garlic and dried herbs. Cook in a pot and mash with a potato masher to get a chunky marinara type sauce. I recommend making your own sauce, it’s so much better than the jarred stuff.

If you are going to take the effort to make this Crispy Cheesy Pan Pizza, the extra 20-25 minutes to make the sauce is worth it. I like my sauce chunky, but if you like a smoother sauce, blitz it up. I would recommend an immersion blender. You can stick it directly into the pot to blend the pizza sauce.

This Crispy Cheesy Pan Pizza does use a cast iron pan, that is how you get the crispy crust and cheese around the edges. I have not tried this in a regular cake pan but according to King Arthur Flour’s recipe, you can. I’m just not sure if the pan pizza would get as crispy. Let me know if you try it in a cake pan, as I know not everyone has a cast iron skillet handy.

I decided to only add fresh basil at the end instead of a lot of fancy toppings. Generally I’m all about the toppings, but with this I wanted to keep it simple so I could really taste the pizza. That being said, I would maybe add pepperoni next time but I still think simpler is better.

We could have easily polished off this whole Crispy Cheesy Pan Pizza, but we showed a little restraint and saved a few slices. This would be great with a salad to make a balanced meal.

What would you add to this pizza? What’s your favorite pizza toppings?

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Crispy Cheesy Pan Pizza

This Cheesy Crispy Pan Pizza is so good, you won't believe that it's just made with simple ingredients. Add any toppings you'd like or just keep it simple. It's sure to be a crowd pleaser!

Course Dinner

Cuisine American

Keyword Cheesy, Crispy, Pan Pizza, Pizza Sauce

Prep Time 50 minutes minutes

Cook Time 24 minutes minutes

Rising Time 16 hours hours

Total Time 17 hours hours 14 minutes minutes

Servings 8 Slices

Author Amy

Ingredients

Pizza Dough

• 2 cups (240g) all purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp active dry yeast
• 3/4 cup (170g) lukewarm water
• 1 tbsp (13g) olive oil + 1 1/2 tablespoons (18g) olive oil for the pan

Pizza Sauce

• 1 tsp olive oil
• 1 14.5oz can diced tomatoes
• 2 cloves of garlic, minced
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes, optional
• 1/4 tsp ground black pepper

Toppings

• 1 1/4 cups (170g) mozzarella, grated, freshly grated is best
• fresh basil leaves, optional

Instructions

Pizza Dough

• In a large mixing bowl, place the flour, salt, yeast, and 1 tbsp of the olive oil. Mix with a wooden spoon or spatula until it just comes together and there are no more dry patches of flour.
• Scrape down the sides of the bowl and gather the dough into a rough ball. Cover the bowl with a clean towel and let sit for 5 minutes.
• Uncover the bowl, wet your hands and reach between the bowl and the dough. You are going to stretch the bottom of the dough up and over its top. This folding takes the place of having to knead the dough.
• Re-cover the bowl, and after 5 minutes you will do another fold. Repeat this until you have done four folds total. After your fourth fold, cover the bowl and let it rise for 40 minutes.
• Refrigerate the pizza dough for at least 12 hours, up to 72 hours.

Pizza Sauce

• In a medium sauce pan on medium heat, add the olive oil. Once the olive oil is hot, add the garlic and stir until fragrant. Do not let your garlic burn, it will become bitter.
• Add the diced tomatoes and mash with a potato masher or wooden spoon to break up the chunks. Add the dried basil, oregano, red pepper flakes (if using), and black pepper.
• Bring the sauce to a boil and then reduce to low. Stirring occasionally, simmer until thickened and reduced, about 20 minutes.
• Cool before topping on the pizza.

Assembly

• You will need to start this about 3 hours before you want to eat.
• Pour 1 1/2 tbsp olive oil into your cast iron pan. Your pan should be 10" to 11" diameter across the top and about 9" across the bottom. You can alternatively use a cake pan if you don't have a cast iron pan. Using your fingers or a brush, make sure the bottom and sides of the pan are well coated in the oil.
• Place the dough into the pan, turning over once to ensure the dough is coated in oil. Press the dough to the edges of the pan, using your fingers. You will want to have dimples in your dough from your fingertips. The dough may want to shrink back, but that's ok. Cover with a towel and let rest for 15 minutes.
• Repeat the process of pressing the dough out and dimpling. If your dough still shrinks back, rest for another 15 minutes and repeat once again.
• Cover and let the dough rest at room temperature for 2 hours. The dough should look soft and pillowy after the 2 hours.
• About 30 minutes before baking, preheat your oven to 450°F. One oven rack should be at the bottom of the oven and the other should be close to the top but not at the very top.
• While the oven is preheating, sprinkle 3/4 of the mozzarella evenly over the crust. Make sure to get the cheese all the way to the edges, that will give you the nice crispy cheese bits. Dollop spoonfuls of the pizza sauce over the cheese and top with remaining mozzarella.
• Bake the pizza on the bottom rack of the oven for 18-20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a nice golden brown. Use a spatula to check the bottom. If the bottom is not brown enough, bake for a few more minutes. If the bottom is done but the top is not brown, place the pizza on the upper rack and bake for a few more minutes. Make sure to watch your pizza closely if it's on the top rack, you don't want it to burn.
• Remove the pizza from the oven. Carefully run a spatula around the edge of the pizza, to prevent the cheese from sticking to the pan as it cools. Let the pizza cool for 5 minutes before removing and slicing.
• Top with fresh basil leaves (if using) before serving.

Notes

1. You will only need about 1/2 of the sauce, but save the rest and serve it on the side or save for another pizza.
2. I cut the pizza on a wooden cutting board and used a sharp knife.  Once the pizza was cut, I put it back into the cast iron pan so that it would stay warm.

 

The nutrition facts below are based on the recipe above with the optional ingredients.  This is only an estimation and intended for informational purposes only.

Don’t like pizza? Try one of these dinner ideas instead!

Cilantro Lime Chicken

Lasagna

Thai Red Curry

The post Crispy Cheesy Pan Pizza appeared first on Amy's Delicious Mess.

For me, one of those distinct memories involve a beef curry puff, pocket, turnover, empanada, or whatever else you want to call it. It was something that my aunt would make.

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I don’t know why this memory has stuck around with me this long. We never saw my dad’s side of the family very often, but I always think of her when I make these.

I tried her recipe a couple of times in the past, but it never turned out as good as I remembered. Does that every happen to you too? You have something that you remember as being so great, but then it’s never the same?

I’ve been craving the curry beef curry puffs from my childhood for a while. So I started my search for the perfect recipe and I think I found it!

When I found this Chinese beef puff recipe and I knew I had to give it a try. I made quite a few tweaks to the recipe to fit our tastes. We generally eat a lot of ground turkey so I used that instead of the beef. I also cut way down on the salt as there is already a lot of soy sauce in the recipe.

I am so glad that I found this recipe because I have made them more times that I care to admit. For some reason they don’t get old, I could eat these all day long! Baked Turkey Curry Empanadas have also been a crowd pleaser!

This recipe is pretty versatile, you can use whatever kind of ground meat you would like. You can also make the empanadas larger for more of a main meal, or you can make them small appetizer portions.

Empanada Sizes

I used two different cutters to test out the different sizes. I thought I would like the larger empanadas because there’s more filling, but I liked the smaller ones better. The ratio of meat to pastry was better in the smaller ones. Who doesn’t like more flaky empanada crust?

I recommend a 3 1/2 inch cutter, but you can just use what you have on had. I improvised and used a wide mouth mason jar lid and a mini tart pan. No fancy tools required here!

I ended up with 21 Baked Turkey Curry Empanadas, but yours could vary depending on the size. You may have some leftover dough, as I usually do. There are a few great recipes that I came up with to use up the leftover dough so there’s no waste! I will be sharing those in the next couple of weeks.

Do you have a favorite way to use up leftover dough? Let me know!

Don’t like curry and craving something sweet?

Try these snickerdoodles or white chocolate macadamia nut cookies!

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Baked Turkey Curry Empanadas

Buttery, flaky, and crispy pastry filled with a fragrant turkey curry mixture. So good that you can't just have one!

Course Appetizer, Dinner, Snack

Cuisine Chinese

Keyword Curry, Empanadas, Ground Turkey

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Chilling time 1 hour hour

Total Time 2 hours hours 12 minutes minutes

Servings 24 Empanadas, approximately

Author Amy

Ingredients

Pastry Dough

• 3 cups (15 oz) All purpose flour, see note below
• ¾ tsp kosher salt
• 9 oz unsalted butter, chilled & cut into small cubes
• 8-10 tbsp cold water

Turkey Curry Filling

• 1 tbsp vegetable oil
• 1 small onion, diced
• 4 tbsp curry powder, divided
• 1 lb ground turkey
• 4 tbsp soy sauce, I use low sodium
• ½ tsp kosher salt, or to taste
• 1 egg yolk or egg wash to brush, see notes

Instructions

Pastry Dough

• Mix flour and salt into a large bowl.
• Cut the chilled butter into the flour mixture until the butter is about pea sized.
• Add the water until it comes together. I like to add 1 or 2 tablespoons at a time so I don't add too much water. The dough should just come together when you squeeze it in your hand. If there are little pieces at the bottom of your bowl, just gently knead it into the dough.
• Once the dough has come together, divide into two pieces and wrap in plastic wrap to chill. Chill for at least 1 hour, up to two days.
• While your dough is chilling, you can make your filling.

Turkey Curry Filling

• In a medium sized pan on medium-high heat, heat oil. Once the oil is hot, add the onions and 1 tablespoon curry powder. Cook until the onions begin to sweat.
• Add the ground turkey, remaining curry powder, and soy sauce. Cook until turkey is browned, about 5-10 minutes. Taste and add salt if needed.
• Let the filling cool completely before filling the empanadas

Assembling the Empanadas

• Preheat the oven to 450° F.
• Roll out the dough on a lightly floured surface. 1/8" should be about the perfect thickness.
• Cut out rounds of dough with a 3 1/2 inch cutter. (See above for what I used.)
• Holding the dough circle in the palm of your had, add a heaping tablespoon of the cooled filling. Starting at one end, bring the dough together while using your other had to push the filling into the dough.
• Once your dough is closed, you can either crimp with the tines of a fork or fold over the dough empanada style. I like folding the dough over as it makes for a better presentation.
• Starting at one end, you simply fold the edge of the dough on itself until you get to the other end. Tuck the end of the dough onto the empanada. Repeat until you have used all of your filling.
• Placed the finished empanadas onto a parchment lined baking sheet spaced about 1/2" apart. You don't want them to touch each other.
• Brush the empanadas before baking with the egg yolk.
• Bake for 12-15 minutes or until golden brown.

Notes

1. I used 12 oz all purpose flour and 3 oz whole wheat flour this time, but generally just use all purpose flour.
2. Sometimes I make the dough the night before to save on prep time the next day. 
3. This dough freezes well if you have any extra or if you want to make a double batch and freeze some for later.  I am all about stocking the freezer to make meals in the future a little easier.
4. Your filling should not be too wet, if it’s too wet then your empanadas may leak resulting in soggy pastry.
5. When you roll out your pastry dough, make sure it’s pretty thin. You don’t want to have your pastry dough too thick, otherwise it won’t be cooked in the middle.
6. I’ve made this with both and egg wash and an egg yolk brushed on top.  Both work if you don’t want to waste your egg white.  The egg yolk will give the empanada a slightly darker finish.
7. These freeze really well, I like to cook them and then freeze.  You can reheat them in a toaster over, air fryer, or oven.  I would not recommend microwaving them, they will become soggy.

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Honestly, I am not a very experienced baker when it comes to working with yeast.  I always had this notion that yeast was hard and fussy to work with, but my thoughts have since changed on this!  Maybe I just got lucky with these?  I guess I will just have to experiment with more bread recipes to really test this out!  My recipe adapted from one that I found here.

This may not be a pantry recipe for everyone, especially with flour and yeast being scarce right now.  We are lucky that we happened to stock up before things started to run out.  I go through a lot of flour, meaning I stock up on the big bags of flour from Costco and have a separate storage container full of it to refill my normal flour canister.  Is that weird?  I don’t think it is, I think it’s just being prepared!

I don’t know about you, but I love the smell of yeasty bread when you are mixing and kneading it.  Kneading dough is also very satisfying, starting from something that is shaggy and then ending up with a nice looking dough ball.  Mine probably wasn’t as smooth as it should have been, but I don’t think it mattered in the end. 

The dough

It only took about an hour for my dough to double in size.  Your rise time could be more or less depending on how cold or warm your house is.  A good trick if your house is too cold, turn only the oven light on and place your dough in the oven to rise.  I’ve done this before and it works like a charm.

Once your dough has doubled in size, you get to shape your rolls!  I ended up weighing my dough out so that the rolls would be even, but you don’t have to.  You can make these smaller, larger, a different shape, or in a greased cake pan instead of on a sheet pan.  These rolls would make great breakfast sandwiches or even slider buns.  Let me know how your rolls turn out and what you end up doing with them!

Once the rolls are done baking, you have to let them cool down a little bit. Don’t eat them straight out of the oven, as tempting as that may be! Please do yourself a favor and serve these with some good butter. I’m not generally picky when it comes to butter, but for these rolls you’ll want to get some European butter. You can thank me later!

These rolls have a subtle sweet potato flavor, but aren’t as sweet as you would expect them to be. The roll has a good chewy texture while being slightly crisp on the bottom. It was hard to not eat them all!

I ended up only baking one tray of rolls and freezing the rest of the batch.  Since there is only two of us, I figured 24 roll would be a bit much for us.  We definitely could have eaten all the roll but it’s all about moderation in my book.  Plus it will be nice to have some fresh rolls with minimal effort when we want them!  You do have to thaw the rolls overnight in the fridge and let them do their second rise, but that’s the easy part in my opinion.

How to freeze

To freeze, all you have to do is after rolling them into balls after the first rise and place them on a parchment lined baking sheet.  Freeze until they are frozen, then bag them up.  I covered my sheet pan with plastic wrap, but I don’t think you have to.  It left some ice crystals on the top of the rolls where the plastic was touching the rolls.  You need to freeze them separately so that they won’t stick together when you put them in a freezer bag.  I like to label my freezer bag with the contents, date, and any heating instructions so that I don’t have to go searching for the recipe later on.

What’s your favorite way to enjoy rolls?

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Purple Sweet Potato Rolls

Simple to make sweet potato rolls with minimal simple ingredients. Great with butter or on its own! Simple to freeze to bake later so you can have fresh rolls when you want them.

Course Side Dish

Cuisine American

Keyword bread, how to make sweet potato rolls, purple sweet potatoes, rolls

Prep Time 45 minutes minutes

Rising Time (up to) 2 hours hours 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 24 rolls

Author Amy

Ingredients

• 6 cups all purpose flour, plus extra for kneading
• 2 packages active dry, (4 1/2 tsp. active dry yeast)
• 1 cup warm buttermilk, heated to approx. 110℉ (see note 1 below)
• 2 large eggs, at room temperature
• 1 1/12 cups purple sweet potato puree, at room temperature (see note 2 below)
• 6 Tbsp. unsalted butter, melted and slightly cooled
• 2 Tbsp. granulated sugar
• 1 1/2 tsp. salt
• 1 Tbsp. vegetable oil, to grease your bowl

Instructions

• MAKING THE DOUGH
• In a medium sized bowl or glass measuring cup, stir the yeast into the buttermilk.  Let it sit for 5 minutes or until you see bubbles starting to form.  This means that your yeast is alive and the bread will rise.
• In the bowl of your stand mixer using the paddle attachment, mix the eggs, purple sweet potato puree, melted butter, sugar, and salt.  Add the yeast mixture to the mixer and mix to combine.
• Add your flour, 1 cup at a time to the mixer.  You will need to switch to the dough hook after adding about 3 cups of flour.  Once you add the rest of the flour the dough should come together and not be too sticky.  If yours is too sticky, you may have to add a little more flour.  Mine had some flour at the bottom but I just ended up kneading that in.
• Turn out dough into a well floured cutting board.  Continue to knead the dough, adding flour as necessary.  Mine ended up being somewhat sticky so I just added more flour as needed.  It took about 5-10 minutes of kneading to get the desired consistency.  Your dough should be smooth and elastic.
• Oil a large bowl, making sure to oil the sides as well.  You do not want your dough to stick to the bowl.  Put your dough top side down into the bowl and gently turn your ball to get the top coated in oil, then flip it over and make sure the other side is coated as well.
• Cover your bowl with plastic wrap and let rise for 1-2 hours or until doubled in size.  You can do the finger poke test to see if your dough has risen enough.  Simply poke your dough with a floured finger and if the indentation stays then you know your dough is ready.
• SHAPING THE DOUGH
• Once your dough has done its first rise, you are ready to shape your rolls.  Divide the dough into 4 portions.  I just used a knife to cut the dough into quarters in the bowl.
• Working on a cutting board, take out quarter and make sure to cover the remaining dough again with the plastic wrap.  You shouldn’t need any flour at this point, your dough so not be overly sticky especially with the oil from the bowl.  Gently shape the dough into a log and cut into 8 pieces, you can do less pieces if you want larger rolls.  I weighed out my dough balls to 2.50 ounces, but you don’t have to weigh them out.
• Once you cut your pieces, roll them into balls.  I found that tucking any jagged pieces under the dough ball helped form a better shape.  I went around the ball and just kept tucking under and pinching the bottom together at the end.  Then to make sure they were round, I placed the roll on the cutting board and gently cupped and rolled the balls in a circular motion.  I know this sounds weird but it helped get a pretty uniform shape.
• Place your dough balls on a parchment lined baking sheet and cover with plastic wrap.  You will need at least 2-3 baking sheets depending on how big your rolls are.  This is where you can place them in another greased pan if you don’t want to make them on a sheet tray as individual rolls.  Don’t over crowd your pan as the rolls will rise some more.  This is also the step that you would want to freeze your rolls if you don’t want to make them all.
• Allow your rolls to rise for 20 -30 minutes before baking.  I allowed mine to rise 20 minutes before preheating the oven.
• BAKING THE ROLLS
• Preheat the oven to 400℉, once the oven is preheated place the rolls into the oven.
• Cook for 15-20 minutes, or until the tops are brown and they are cooked through.  You will want to rotate your rolls half way through cooking if you cook more than one sheet at a time.
• Let the rolls cool for 5-10 minutes before serving.

Notes

1. If you don’t have buttermilk, you can add 1 Tbsp. of vinegar to your measuring cup and then fill to the 1 cup line with your milk.  Mix and let it sit for a few minutes before warming.
2. To make the purple sweet potato puree, you can find my boil method here or you can roast and then process them.  This time I roasted the sweet potatoes and then put them in the food processor.  I added water to get to the right consistency.  You don’t want your puree to be too thick or too thin, I made mine to about canned pumpkin consistency.
3. If you freeze your rolls before you bake them, you will need to pull them out of the freezer the night before you want them and let them thaw overnight in the fridge.  I would put them on a parchment lined baking sheet and cover with plastic wrap so that when you them out the next day for your second rise they will be all ready to go.  The second rise will take longer than your fresh rolls because the dough is starting out cold.  It should take about 45-60 minutes depending on the temperature of your house.  Once they are done rising bake the same as above.

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Cilantro Lime Chicken

Cilantro lime chicken is so versatile, have it with some sides or add it to a salad. A healthy meal that packs big flavors!

Course Main Course

Cuisine Mexican

Keyword chicken, cilantro, lime

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate (up to overnight) 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Author Amy

Ingredients

• 1/2 cup chopped fresh cilantro leaves
• 1 Tbsp. olive oil
• 3 Tbsp. fresh lime juice
• 1 Tbsp. lime zest
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 lbs boneless skinless chicken thighs

Instructions

• In a gallon plastic bag or large bowl, combine cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper.
• Add the chicken thighs to the bag or bowl and mix to combine.  You will want to marinate for a few hours, but preferably over night.  Sometimes I will marinate mine for a day or two.
• Once you are ready to cook, heat a large non-stick pan with a tablespoon of olive or vegetable oil on medium-high heat.  When your pan is hot, add the chicken thighs and cook 4-5 minutes per side.  Depending on the size of your chicken, it may take more or less time but you will want to make sure that the internal temperature reaches 165 degrees.
• Serve immediately.

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