Barefoot by the Sea: Fake it, don't make it!

Friday, May 7, 2010

Fake it, don't make it!

I love Real Simple for it's ease of recipes and classic advice. Keep it simple.  So, I thought I would share a couple of their super easy recipes that you use when you are out of time but want to make something from home.  Of course it's better to use the best ingredients, make things from scratch, etc...etc!  But, these do come in handy when you are in need of a little help.  Love Real Simple!

BBQ Chicken Sandwiches - Serves 4 Hands-On Time: 10m Total Time: 10m 
  • 1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
  • 1 to 1 1/2 cups barbecue sauce
  • 1/4 cup pickled jalapenos, roughly chopped (optional)
  • 4 hamburger buns
  • potato chips (optional)
  1. In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using).
  2. Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).

Empanadas -Serves 6 Hands-On Time: 20m Total Time: 35m 


  • 2 tablespoons olive oil
  • 1 package refrigerated pizza dough (about 1 pound)
  • flour for the work surface
  • 1 16-ounce can refried beans
  • 1 1-pint container fresh salsa
  • 1 8-ounce package shredded Cheddar
  • sour cream (optional)

  1. Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
  2. On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
  3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: the salad of avocado, red onion, cilantro, and lime juice pictured here.) 
Rugelach - Makes about 22 rugelach Hands-On Time: 15m Total Time: 55m
  • 3 tablespoons granulated sugar
  • 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
  • 1/3 cup apricot jam
  1. Heat oven to 400° F.
  2. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
  3. Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
  4. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.
 For more of these recipes visit Real Simple
Have a great weekend friends!
(All recipes and photos from Real Simple)


  1. I am so trying the Empanadas and Rugelach!!! Thanks for the finds!

    Kim @
    party inspiration

  2. It is way past my bedtime and now that I have read a few posts, I am starving... you serve up good recipes!



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