tunasalad

Taco Bell(™) Caramel Apple Empanada

Today I have a secret recipe for a sweet treat off of the Taco Bell dessert menu.  These caramel apple empanadas are enjoyable any time of day.  Fresh apples are seasoned with cinnamon sugar then mixed with a caramel sauce and wrapped in a flaky crust.  Enjoy these fresh out of the oven and serve with a scoop of vanilla ice cream if you like.

Now that we are getting into apple season, you can find many apple recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Taco Bell(™) Caramel Apple Empanada
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Apple Mixture:
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

Crust:
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

Assembly:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:

Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.

Using a potato masher, coarsely mash apples. Set aside.

Crust:

Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce:

Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly:

Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.

Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.

Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.

Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Napa Valley Grille’s Chopped Kale Salad

Today I have a delicious 5 star secret recipe for a popular salad on the menu at the Napa Valley Grille in Westwood, California. Napa Valley Grille is a casual, fine dining restaurant featuring Wine Country cuisine, with an emphasis on seasonal, sustainable ingredients.

This fresh salad combines chopped kale and romaine with quinoa, almonds, raisins and Parmesan cheese to create an enjoyable mixture of flavors and textures.  A bright lemon vinaigrette is tossed with the salad just before serving to complete this dish.

Serve this salad with this perfectly marinated London broil recipe from our forum: Go Here  Add a baked potato for a complete and  balanced meal.

Enjoy!

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New 5 Star Secret Recipe
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Napa Valley Grille’s Chopped Kale Salad

Lemon Vinaigrette:

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad:

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here.
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Barbecue Pulled Pork

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The weekend always comes and goes so quickly!  That is why I love recipes that can be prepared with only a few easy steps and they still taste like I slaved over the stove for hours.  The best kitchen tool for this is a crock pot because you can set it up in the morning and then go enjoy the day while it works its slow cooking magic.

My all time favorite crock pot recipe is barbecue pulled pork and I have included a great recipe for it below that can be made in four ridiculously easy steps.  This is one recipe that is absolutely fool proof.

This recipe is only one of the great crock-pot recipes featured in the “Set It & Forget It” cookbook.  In this book, you will find a complete collection of delicious recipes that can be easily prepared in your crock-pot.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at:

Go Here

Or if you’d like to get this title alone, go to:

Go Here

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New Secret Recipe
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Barbecue Pulled Pork

5 lb. pork butt
salt, black pepper, to taste
1 medium onion, sliced thin
2-3 cups of your favorite barbecue sauce

Turn your slow cooker on its low setting.  Trim the pork of any excess fat.
Season with salt and black pepper. Add the sliced onions.

Place the pork on top of the onions and pour half of the barbecue sauce over the top. Cover and cook for about 8 hours.

After cooking, transfer the pork to a bowl. Use two forks to shred the pork.

Put the shredded meat into the slow cooker with some of the reserved barbecue sauce and toss to combine. Serve on soft rolls.

Serves 8-10

 

Try these great quick and easy recipes from our forum:

Asian Chicken

Easy Beef Tips in Mushroom Sauce

Herbed Dijonnaise Pork Chops

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

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Until next time… Be Well!

Kind Regards,

Ron

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tunasalad

Popeyes(™) Ghost Pepper Wings

If you like a lot of heat in your wings, then I have a secret recipe just for you.  For a limited time Popeyes had ghost pepper wings on the menu.  These tender, juicy, bone-in chicken wings are breaded in a southern-style crispy coating that is seasoned with ghost peppers.  I will warn you though, ghost peppers are 400 times hotter than Tabasco sauce.  So if you’re brave, try these ghost pepper wings.  You can adjust the heat by using less ghost pepper in the recipe.

If this dish is too spicy for you, then try this teriyaki wings recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Popeyes(™) Ghost Pepper Wings
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Package of Chicken Wings (skin on, not frozen)
Zatarain’s Crispy Southern Frying Mixture
Buttermilk
Ghost Peppers (qty 6-12)
Celery (Optional)
Bleu Cheese (Optional)
Seasoned Flour Mixture:
2 Cups All Purpose Flour
2 Tsp Baking Powder
1 Tbsp Cayenne Pepper
1 Tbsp Garlic Powder
1 Tsp Salt & Pepper
1 Tsp Paprika
6 – 12 Ground Ghost Chili Peppers

Process your chicken wings with the following intricate steps:

Find the joint

Cut the skin around the joint

Dislocate the joint to show the bones split from each other

Cut in between the two bones that split to separate the two pieces from each other

Repeat the same steps with the creepy appendage thingy

Soak your chicken pieces in buttermilk for an hour

Mix together your seasoned flour mixture

Grind up as many or as few ghost peppers as you feel like in a food processor. I am not responsible for whatever you decide to do with these peppers. Use at your own risk.

Add the ground up ghost pepper flakes to the seasoned flour mixture. Use gloves if handling to prevent destroying yourself. If you don’t have gloves then make sure you don’t touch your body.

Toss the chicken from the buttermilk into your flour, back into your buttermilk and one more time in your flour to get a nice coating.

Deep fry at 365°F for 8-12 minute or until fully cooked on the inside.

Serve with Bleu Cheese.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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