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I'm not sure if you've ever felt the same way, but I used to believe there was a "secret trick" to losing weight. One week, I would try some special "fat-burning" exercises, and then the next week, I'd try taking a weird new supplement. I constantly struggled, and I hated every minute of it. I felt like I was trying so hard, and even worse, I thought my failure to shed pounds was due to my lack of mental determination. But then I made a decision... I decided that I was going to respect and heal my body. I was going to stop looking for the "secret" tip or trick, and I was going to find a natural way to lose weight and feel great. And - as it turns out - being slim and lean is part of our natural biology. You simply need to activate your body's built-in mechanisms for burning fat. When I discovered how to do this, I was hooked... ...My excess fat (especially around my belly…

Roast Beef Hash Breakfast Empanadas

I came across this recipe, tried it, liked it and I had to share it here.

Recipe by: bd.weld "Breakfast empanadas are perfect for brunch or made ahead to freeze for those lazy mornings. Hormel® Mary Kitchen® Roast Beef Hash is the star of this breakfast empanada along with eggs and other delectable ingredients."

*  1 (15 ounce) can HORMEL® Mary Kitchen Roast Beef Hash

*  5 large eggs, lightly beaten

*  1 cup diced white onion

*  fresh ground black pepper to taste

*  1 tablespoon chili garlic sauce

*  1/3 cup chopped cilantro

*  2 roma (plum) tomatoes, chopped

*  15 frozen empanada wrappers, thawed

*  2 eggs

*  2 tablespoons water

Directions:
1.  Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2.  Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.

3.  Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.

4.  Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.

5.  Bake in preheated oven on middle rack until golden brown, about 20 minutes.

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