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Home > posts > 2011 > 12 > 20111208_115346_empanadas-pasole-and-date-nut-bars.html
Empanadas, Posole and Date-Nut bars
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We had company over and we went for a southwestern theme. First was the posole. We used the same recipe from the Homesick Texan from p 146. We basically followed the recipe with a few changes. We used 2 poblanos since we didn't have seranno. Also, instead of broiling them whole, I cut them since I was going to be blending them anyway. Also, inspired by the Chile Verde we made, rather than boiling the tomatillos, we roasted them as well in the broiler. We also used about 3/4 of a pound instead of half a pound. We also used the immersion blender to blend it all. That was so much easier. Finally, we forgot to add the lime juice. The posole was very good! It had a nice and complex flavor. It seemed wellreceivedas well.
We made empanadas using the standard dough[@rev](doubled). We made the filling with a mix of red kidney and black beans. What made this time different was we added shredded chicken. As we usually do with shredded chicken things is we used the water/broth from the chicken to moisten the bean mixture. We used habanero and regulartabasco and regular seasonings. I think this was one of the better times we made the empanada filling. One nice thing about this was we made and assembled it ahead of time and then just cooked it.
Finally, we made date-nut bars from Homesick Texan (I'll add the page later). We replaced half of the sugar with splenda. This was the only change we made so it still had some points (1/2 cup of nuts has 22 points plus). We made make it again for ourselves but we will use more splenda, less nuts, and may make other changes to lower the points. They were delicious! Sweet, but not too sweet and a nice texture. They were also pretty easy...when Meredith chopped all of the dates and nuts :-)
Date Bars(From The HomeSick Texan [Book, p336])
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Original WP Post ID: 1615
Original WP Pub Date: 2011-12-08_115346