Monday, January 30, 2012

Egg Rolls and Chicken Wrapped Pies




In my last post we talked about stir fry. This week let's talk about the egg rolls. I have a really hard time eating egg rolls from restaurants after eating these. My mother has always made them and now that I can make them, I would prefer to not have any other kind. It would be an easy recipe to make your own with the ingredients that you love. Here is what I love in mine.

Ingredients:
2 chicken breast cooked and shredded ( I used one rotisserie)
1 pkg egg roll wrappers
1 carrot julienned
1/2 cup celery diced
1 medium head cabbage finely chopped
3 green onions thinly sliced
1/2 cup of tofu (drained and chopped)
1 cup bamboo shoots
1 teaspoon seasoned salt (to taste)
1 teaspoon accent (to taste)
salt and pepper to taste

Directions:
Combine all ingredients and season to taste. Place a little over a tablespoon amount in center of wrapper, wet edges of wrapper with water and follow folding instructions as pictured on package. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

WAIT!! What do you do with the leftover egg roll wrappers? You make Chicken Wrapped pies! You will probably also have celery and carrot left over. Throw it in with this recipe and you will feel very clever using your leftovers in such a tasty new way!





1- Place egg roll wrappers in cupcake tin.


2- Make chicken pot pie filling as shown here.

3. Then place 1-2 tablespoons of mixture in wrapper and fold over. Bake until crispy and delicious!
Here is the exact recipe that I adapted for my own: Chicken Pot Pie Bundles

Enjoy!

Wednesday, January 18, 2012

Curried Beef Stir- Fry




I don't usually have much luck with Chinese food even with a recipe. Somehow it just never tastes right. This recipe redeemed myself in the kitchen and was delicious. I also made homemade egg rolls which I will explain on another post. Hope you're fabulous!

Ingredients:
3 Tablespoons soy sauce
3 garlic cloves, minced
1 teaspoon ground ginger
4 Tablespoons vegetable oil (divided)
1 pound boneless sirloin steak cut into 1/8 inch pieces
1 large onion cut into 1 inch pieces
1 medium sweet red pepper, cut into 1 inch pieces
3 large celery ribs, sliced
1/2 cup sliced carrots
1 cup cold water
5 teaspoons cornstarch
1 to 2 teaspoons curry powder
Cooked rice to serve with

Directions:
In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. In a large skillet or wok, heat remaining oil. Stir-fry beef over medium high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry onion for 1 minute; add peppers, celery,and carrot. Stir-fry for 2 minutes, return beef to skillet. Combine water, cornstarch, and curry until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles. Enjoy!

Monday, January 2, 2012

Chicken Mushroom Soup (and a bit of everything else)


I love Olive Garden's Zuppa Toscana Soup. I am not crazy in love with the spicy sausage. My ideal soup is a chunky, creamy soup with chicken, lots of veggies, and that tasty kale and red potatoes found in the Zuppa Toscana recipe. I combined two recipes together and came up with the best of both worlds in this tasty soup. It was a HUGE hit at my house. It didn't hurt to add some homemade cinnamon rolls on the side either.

Ingredients:
6 tablespoons butter
1 Tablespoon garlic puree
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
chicken bouillon to taste (optional)
1 pound mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
1 bunch of kale slightly chopped
2 teaspoons thyme
2 cups light cream
1/2 bunch
2 cups chopped cooked chicken

Directions:
In a large pot, melt the butter over medium heat. Add the onion and garlic saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream,kale, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
Serve and Enjoy!
Makes about 15 cups.