I made these crispy samosas as part of a collaboration with a group of international food bloggers. Since I’m from Texas, I decided to fill them with Mexican rice. The flavors of the spicy rice, onions, peppers & peas were perfect for this typical Indian dish. The Tex Mex flair really worked! They were easy to make with store bought phyllo dough. And, even tastier with a side of salsa. These are definitely going to be added to my party appetizer list. The filling possibilities are endless! I used my Mexican Rice recipe and it was delish. Dig in, y’all!
Defrost phyllo dough according to package instructions.
Gather your supplies – Large baking pan lined with parchment paper. Place another sheet of parchment paper on your work surface. You will need a sharp knife for cutting the phyllo dough. Damp paper towels for covering phyllo dough, while your are working. It needs to be kept moist. Place olive oil in a small bowl, and you will need a pastry brush to brush on the oil.
To make your samosa packets, get 2 sheets of phyllo dough. One stacked on top of the other. I find that 1 sheet is just too thin. Lay short side down. Cut the dough in half with your sharp knife. Then cut both halves in half. You will now have 4 equal size strips. Brush with olive oil. Place 1 TBS of filling on the bottom of the strip. Now, fold the strip like a flag. See photos.
Place finished samosas on prepared baking sheet. Brush tops with olive oil.
When we were in Barcelona, Spain in September, this was a popular tapa served in many restaurants. I decided to recreate it, and was it ever delicious! Just the right amount of sweetness, heat and tang! The grated cojito cheese was perfect for this dish!!
Honey, grated cojito cheese, Allepo red pepper & parsley for garnish
Wash and then thinly slice your eggplant on a mandolin. I sliced mine at the 1/8 setting. Lay the slices single layer on a tray lined with parchment paper. Sprinkle all the slices with sea salt. Let sit for 30-45 minutes to sweat out most of the liquid.
Once the allotted time has passed, pat all the pieces dry with paper towels. This will also remove most of the sea salt. Set aside.
In a shallow dish, add 1 – 2 cups of all purpose flour.
Heat 1/2 cup olive oil on medium high heat.
Dredge the eggplant slices in the flour, a few at a time.
Place the floured slices in the heated oil and lightly brown on both sides. They will brown quickly, so you have to work fast.
Serve immediately with a drizzle of honey, a sprinkle of Allepo red pepper and a generous amount of cheese. Finish with chopped parsley.
This is my mom’s recipe, and it’s something that has to be made every Thanksgiving. Of course, I make them throughout the year because who doesn’t love a deviled egg! They are simple, yet so delicious! Give them a try!
I make these crackers all the time and keep them ready for snacking or when we have friends over. Everyone loves the tangy spice! There are many recipes out there for similar crackers. I have reduced the amount of spice, which gives you a hint of flavor, rather than overpowering you with the taste of ranch dressing. Everyone that tries them raves, but they can’t quite figure out what is on them. I like to ‘em guessing and I kind of enjoy that! Click photo for printable recipe.
Mix oil & spices in a small bowl. Place crackers in a large bowl and pour mixture over crackers. With a rubber spatula, carefully turn the crackers to cover with spice mix and repeat every 10 minutes until thoroughly coated. Place crackers on wax paper and let dry for one hour. Place in an airtight container.