Today marks the Tuesday after Thanksgiving. As we all know, yesterday was Cyber Monday – that day when we can shop till we drop while wearing our Pajamas. Today is Giving Tuesday.
Giving Tuesday began in 2012 as a way of organizing various charities and their supporters to give. It’s all about charity. By bringing all the organizations together, the giving grows exponentially. Today Giving Tuesday isn’t limited to the US, it’s a global movement allowing those who have to share with those who do not. I am not hear to preach about any particular charity or non-profit movement. In our home, we support the various events sponsored by our parish during the holiday season. Kiddo, Hubby and I each pick a child from the Angle Tree and buy that child a gift. Hubby, Kiddo and I also support three families with a complete Christmas Dinner. When possible, we volunteer as helping hands in a variety of events. Make it a family affair, teaching our children to appreciate what they have and to share their blessings with others.
To me the real point behind Giving Tuesday is to shine a spotlight of the act of giving. Giving need not be a grand, expensive gesture. Each year, as we have been blessed, we are able to give more than the year before. That’s generally the way the Lord works, the more you give, the more you find you have to give.
Look into your heart. And give what you can to what you believe in. Help a child in need if that’s what moves you, or give a bag of pet food to your local animal shelter. It really doesn’t matter, so long as your heart is open.
Today’s recipe is one that I found recently on the internet. The creator called it a Spicy Empanada. You know me, I made a few changes and also gave this dish a new name. Empanadas are more then one pastry disk. Since this is one giant Empanada, it reminded me more of a Calzone. Hence the name change.
Enjoy!
Spicy Empanada Style Calzone
1 refrigerated Pillsbury Pie Dough Disk
1 lb Ground Beef
1/4 cup Spicy Salsa
1/4 cup Chili Sauce
1 teaspoon Cumin
Salt to taste
Black Pepper to taste
1-1/2 tablespoons Masa Flour
Water as needed
Heat oven to 400-degrees. Let dough rest on the counter according to package directions before unrolling.
Heat a large skillet over medium heat. Add ground beef, cook about 10 minutes until meat is cooked through. Break into small pieces as it coos. Drain well.
Stir in salsa and chili sauce. Season with cumin, salt and pepper. Sprinkle with masa flour. Stir to blend, let simmer for 3 minutes to thicken.
Roll out pie curst on a baking sheet. Spoon beef mixture evenly over half of the dough, leaving about an inch or so of a border around the edge. Moisten edge of the dough with water, fold pastry over filling. Press edged with a fork to seal. Prick center of the dough with fork once or twice for steam vents.
Bake in the heated oven for about 16 minutes or until pastry is golden brown.
Remove from oven. Let cool for a few minutes. Finish with final touches just before serving.
Final Touches
1/4 cup Hot Salsa
1/4 cup Salsa Con Queso
Sour Cream as desired
Fresh Cilantro as desired
Spread salsa over the top of the curst. Drizzle with Salsa Con queso Dollop sour cream in the center. Snip Cilantro, scatter over the calzone.
To serve, cut into quarters and enjoy. Nice with a side of refried beans and a few margaritas.
Behold, our Lord shall come with power;
He will enlighten the eyes of His servants.
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