If you find Goya empanada dough, you can bake them. Just brush the top with egg wash before baking 350 degrees for 20 Minutes.

Add some hot peppers

Tip: to measure Nutella grease a 2 cup glass measuring cup and add a cup of water. Then add Nutella until the water line comes up to 1 3/4 cup line. pour off water. And use your Nutella. 3/4 cup of Nutella weighs 224 g. Much easier way to measure it.

I’ve used this recipe for years, but with one trick: brush each side with oil, flatten and bake in a 425 oven until crisp on both sides. You can do all of them at once and not have used oil to deal with later. They come out crispy and perfect each time! . After grating (whether in food processor or box grater), rinse and spin dry in a salad spinner. I have done this every since, it makes The crispiest latkes.

Peter's right: transfer pasta to a skillet with some pasta water when it's still 1-2 minutes undercooked and gradually add the cheese (+ more water if needed). But the most important detail for absolutely delicious cacio e pepe - toast whole peppercorns in a small cast iron skillet over medium to medium-high heat, shaking occasionally, for 2-3 minutes until aromatic or until they start to dance around in the skillet. Crush in a mortal and pestle and use instead of raw pepper. Day 1: As is. Perfect! Day 2: Feeling Frisky. Added preserved lemon and arugula. Mmmm. Day 3. Tried + anchovy, toasted garlic and arugula. Plus a squeeze of fresh lemon juice. Rocks. Day 4: Thinking of an old standby, I filleted a few sardines, plus capers, preserved lemon and arugula. Oh, and a few bread crumbs toasted in olive oil + butter. How could it not be delicious? Try this with Szechuan peppercorns added to the black pepper -- an idea the comes from the kids at the Woks of Life blog. It's amazingly good.

The first time I substituted fennel for celery, dried cranberries for apricots, ricotta salata for goat cheese, arugula for spinach. As per comments used 2c of farro and 1/2 lb of orzo. Delicious! The second time used lime and white balsamic vinegar instead of lemon (all I had,) a little more red pepper, a little less oil, and no greens. Also delicious! Can't go wrong with this one. This makes a LOT!, so 1/2 the recipe.

VIP I learned at the Santa Fe School of Cooking to never rinse peppers after removing the skins. It takes most of the flavors of the chili. Just use your fingers to wipe off what the back of the knife may have left behind, and having a bit of char is not going to hurt/bother anyone.

Start with only 1/4 cp. soy sauce. Silken tofu is good in it.

One small modification turned this truly into a full dinner: I sliced baking potatoes about 1/4 inch thick and placed them in a layer at the bottom of the sheet pan. Used boneless skinless thighs and everything was evenly cooked in 25 minutes. Smelled wonderful on the first snowy night of the season.

Prepped the chicken the night before and marinated overnight in the fridge. Delicious flavours! Added the olives to the pans half way through cooking to soften and warm and also added garlic gloves and shallots to the pan before roasted. Or replace the fennel bulb with leeks.