Athenas Macropolis Rsc Recipes

ATHENIAN RANCH PORK EMPANADAS #RSC

Steps:

• Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
• In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
• On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.

ATHENA'S MA'CROPOLIS #RSC

Steps:

• Preheat oven to 350 degrees F. Lightly grease 8 (6 1/2 inch diameter) small cast iron skillets, or a 9" x 13" casserole dish.
• Cook the macaroni according to package directions, but add 1 tablespoon salt to the water and cook for only 5 minutes. Drain and add to a large bowl.
• Heat a large skillet on medium-high and brown the pork, stirring to crumble as it cooks, about 4 minutes. Add the onion and cook for another 4 minutes, then add the Hidden Valley® Original Ranch® Seasoning Mix, spinach, vinegar, garlic, tomatoes, chives, rosemary, oregano, cayenne, cinnamon and olives. Cook for another 5 minutes and mix into the macaroni.
• Wipe out the skillet and heat the oil and butter on medium and whisk in the flour, cooking for a minute. Whisk in the milk and stock and cook until it thickens. Turn the heat to low and stir in the parmesan cheese, yogurt, cream cheese and 1 cup shredded cheese. As soon as the cheeses are melted and blended, add to the macaroni.
• Divide between 8 personal skillets, about 1 cup of mixture for each. Top each skillet with 1/8 cup shredded cheese and scatter each with Feta crumbles. Bake for 20-25 minutes, or until cheese is melted and bubbly.
• Makes 8 servings in 6 1/2 inch cast iron skillets or a 9"x13" casserole.