This spicy sauce is great for all kinds of stir-fry dishes. If you are just using this as a dipping sauce, you can omit the cornstarch.

This flavorful Greek sauce is extremely easy to make and is great as a dip or a topping for chicken or gyros.

1 lb. red beets, peeled and diced
1 cup apple cider vinegar
½ cup brown sugar
¼ cup diced onion
½ tsp. salt
¼ tsp. ground coriander
¼ tsp. ground cloves
¼ tsp. garlic powder
Freshly ground black pepper, to taste

Line a baking sheet with foil.  Toss the diced beets with olive oil, salt and black pepper.  Spread the beets out on the baking sheet.  Bake in a 450 degrees F oven for about 40 minutes or until they are fork tender.

Combine the roasted beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 15 minutes, until beets are tender.

Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary.  If too thick, add some water to smooth it out.

1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) refrigerated crescent dinner rolls
1 egg white, beaten
1 egg yolk, beaten

Into a large skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain.

Stir in cumin and chili powder. Reduce heat to low; cook 5 minutes longer.

Heat oven to 400°F.

Unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.

To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using a brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.

Bake 10 to 12 minute or until golden brown. Serve warm with chimichurri on the side.

Serves 4-6

Chimichurri

1/2 cup red wine vinegar
1 teaspoon kosher salt
3-4 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper flakes in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.  Cover and chill for at least 1 hour.

Tomato & Feta Salad

2 pints cherry tomatoes, halved
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and black pepper

In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss.

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon chinese hot sauce (more or less to taste)
1/8 teaspoon black pepper

Combine all ingredients in a small mixing bowl.

Mix with a whisk until well blended.

2 boneless chicken breast, sliced thin
Angel hair pasta
small Jar artichokes, roughly chopped
2-3 cloves Garlic, minced
6 Campari tomatoes, diced
Salt, to taste
Pepper, to taste
1 teaspoon chopped Basil
2 tablespoons Olive oil, divided use
Parmesan cheese, to taste

Cook the angel hair pasta according to the package directions.

Season the chicken breast on both sides with salt and pepper.  Heat a saute pan over medium heat.  Add 1 tablespoon of oil.  Once the oil is hot, add the chicken and cook for about 2 minutes on each side or until the chicken is cooked through.  Remove from heat.

Meanwhile, in another saute pan over medium heat, add 1 tablespoon of olive oil.  Once the oil is hot, add the garlic and saute for 30 seconds.  Next add the diced tomato and let cook for 1-2 minutes.  Season with salt, pepper and basil.  Next add the artichokes.  Stir to combine and let cook for another 2-3 minutes.

Divide the pasta between 2 serving plates.  Place the chicken breast on top of the pasta.  Spoon some of the tomato sauce over the chicken and sprinkle with grated Parmesan cheese.

Enjoy!

Serves 2

In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.

In a saucepan, saute the onions and garlic in a little olive oil.  Once they begin to sweat, add the cola and bring to a boil.  Once it begins to boil, add the Jack Daniels.  Bring back to a boil and let the alcohol burn off, about 3-5 minutes.

Add the peppercorns, hot sauce and dry mustard.  Reduce the mixture by 2/3.  Turn the heat to low and add the bottle of barbecue sauce and heat for about 5-7 minutes.  Remove from heat and pour through a fine strainer to remove the onions, garlic and peppercorns.

Let cool, cover and refrigerate until ready to use.

2/3 cup apple cider vinegar
1 cup ketchup
1/2 cup tomato paste
3 tablespoons Worcestershire sauce
1/2 cup brown sugar
3 tablespoons mustard
2 1/2 teaspoons paprika
2 teaspoons garlic powder
1-2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon chipotle peppers in adobo sauce, pureed

In a large bowl, whisk together all of the ingredients. Serve immediately or cover and refrigerate.

3/4 cup water