I am so thrilled to announce that my recipes are featured in April's edition of Cooking Light Magazine! It's in stores right now, so go out and fetch your copy.
Featured in an article called, Empanada Bash, are my healthy make-ahead recipes so that you can entertain easily. Not to miss is my recipe for Whole Wheat Empanada Dough, which I created especially for this issue. It's made with wine and whole grain flour, that produce a flaky and totally scrumptious empanada crust that's super easy to work with.
As if that were not enough, all of the empanadas may be made completely ahead of time and frozen unbaked. There are plenty of recipes for both the meat-lovers and the vegetarians and vegans among you!
Best of all, the empanadas can go straight from the freezer to the oven--perfect for entertaining friends on a whim! All of the recipes can be made way ahead of time.
Cooking Light's Staff Pick features my Rum-Spiked Horchata recipe--not to miss! Trust me with this one. I found the best shortcuts to make this festive and refreshing drink.
My Sweet and Sour Vegetable Escabeche salad is only 58 calories per serving, so you can party and eat to your heart's content without any guilt whatsoever.
So hurry up to get your copy of Cooking Light Magazine and get ready to party!
And remember if you love empanadas and wish to make a whole lot of them, don't forget to also check out my book Empanadas: The Hand-Held Pies of Latin America
©Copyright 2016, Sandra A. Gutierrez; All Rights Reserved.