Teacher Appreciation Dinner: Tri Tip

My daughter is finishing 1st grade this school year, and it is really amazing how much love and appreciation I have for her teacher. I consider teaching a calling-- they can have such an incredible impact on our little ones as they’re away from us all day at school. To show our gratitude for Mrs. Schoendienst and to help my daughter Tatum express her love too, we decided to host a teacher appreciation dinner to honor her teacher. Tatum was in charge of creating the invitation, planning a menu, shopping, setting the table, making place cards and helping cook much of the food. It was such a fun event to do together, and definitely help honor the teacher who has given so much love and learning this year.

Tatum worked hard to plan and prepare the menu. She planned:

A welcome cheese plate

Tri tip with chimichurri sauce

Roasted ranch potatoes

Grilled squash and zucchini

Chocolate lava cakes for dessert

Many main dishes require lots of prep work time, so with Tatum helping with the food, we wanted to find a protein that was big enough to feed us all without lots of individual preparation. This Tri tip with chimichurri sauce is a hearty and impressive main course that is great for guests with minimal work. Here is the recipe:

Caprese empanadas with tomato, mozzarella, and basil – Laylita's Recipes

Recipe for caprese empanadas filled with mozzarella cheese, tomatoes, and basil. Served with a basil garlic dipping sauce. Author: Layla Pujol

Serving size: 5
Calories per serving: 156

8 ounces of grated or crumbled mozzarella cheese
2 medium sized tomatoes (any kind), chopped
a large handful of basil, chopped
12 15 12-15 empanada discs, can use store-bought or make your own empanada dough for baking or for frying
1 egg, whisked - to be used as egg wash
to serve:
basil garlic sauce

Mix the grated mozzarella, chopped tomatoes, and basil in a bowl.

To assemble the empanadas, place a spoonful or two of the cheese mixture on the middle of each empanada disc.

Fold the empanada discs and seal the edges. You can either use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal. You can also use an empanada mold to seal the empanadas.

If you have time, for best results, especially since these empanadas contain cheese, chill the empanadas for at least 30 minutes before baking, this will help them seal better and prevent leaks.

Before baking, brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.

Bake in a pre-heated oven at 400F for 18-20 minutes or until golden.

Serve the caprese empanadas with your choice of dipping sauce.

Source: laylita.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

This recipe is good any night of the week, but consider using it as an end of the school year celebration or a kickoff to the new year come fall! Hope you like it as much as we do!

  •   https://www.bonappetit.com/recipe/tri-tip-with-chimichurri

    Stefanie Hathaway
    Monthly Newsletter Contributor since 2016
    Email the author! stefanie@dvo.com

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