34 min 30 min prep
SERVES 2 -4 , 3 eggrolls
dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
Stir until tamarind is dissolved.
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Refrigerate until ready to use.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
ENJOY!
Sunday, May 9, 2010
Monday, April 26, 2010
BBQ Sauce
2 C ketchup
1/4 C molasses
3 tsp Worcestersire sauce
juice from 1/2 lemon
1/2 tsp tobasco sauce
3/8 c brown sugar
1/2 tsp cayenne pepper (cut back for less heat)
2 cloves minced garlic
1 Tbsp course black pepper
Combine all ingredients and simmer for 15 minutes.
1/4 C molasses
3 tsp Worcestersire sauce
juice from 1/2 lemon
1/2 tsp tobasco sauce
3/8 c brown sugar
1/2 tsp cayenne pepper (cut back for less heat)
2 cloves minced garlic
1 Tbsp course black pepper
Combine all ingredients and simmer for 15 minutes.
Oven Roasted Pulled Pork Sandwiches
Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of ciabatta rolls, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of ciabatta rolls, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Fo Slaw- Guy Fieri
Fo Slaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.
Thursday, March 11, 2010
Buttermilk pancakes with butter syrup- from JaLee
Pancakes
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
Mix above ingredients with wire wisk
Add-
2 eggs-beaten
3 c buttermilk
4 Tbsp melted butter
Mix until slightly lumpy. Use butter on your griddle.
Syrup
1 c heavy whipping cream
1 stick butter
1 c sugar
cook on low heat, gradually increasing until it comes to a full boil. Reduce heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir continually until foam goes down. Serve immediately.
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
Mix above ingredients with wire wisk
Add-
2 eggs-beaten
3 c buttermilk
4 Tbsp melted butter
Mix until slightly lumpy. Use butter on your griddle.
Syrup
1 c heavy whipping cream
1 stick butter
1 c sugar
cook on low heat, gradually increasing until it comes to a full boil. Reduce heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir continually until foam goes down. Serve immediately.
Chicken and Veggie Spaghetti
Serves at least 4
•1 (24 oz.) pkg. American Beauty pasta
•Bar S (16 oz.) bacon
•Fresh boneless skinless chicken breast
•PictSweet (16 oz.) frozen chopped broccoli
•Fresh Crimini Mushrooms (8 oz)
•Fresh bunch of Green Onions
•Fresh French Bread
Just add 1 stick butter, fresh chopped basil and lemon wedges
Boil pasta until al dente; drain. While pasta is cooking, slice up bacon and chicken breast; sauté until done in large, deep skillet over medium-high heat. Microwave broccoli, covered, until completely thawed; drain. Add broccoli, sliced mushrooms and green onion to pan and sauté for 5 minutes, stirring often. Slice stick of butter into pan and continue to stir until melted. Mix in cooked pasta and chopped basil. Serve with lemon wedges and warm French bread.
•1 (24 oz.) pkg. American Beauty pasta
•Bar S (16 oz.) bacon
•Fresh boneless skinless chicken breast
•PictSweet (16 oz.) frozen chopped broccoli
•Fresh Crimini Mushrooms (8 oz)
•Fresh bunch of Green Onions
•Fresh French Bread
Just add 1 stick butter, fresh chopped basil and lemon wedges
Boil pasta until al dente; drain. While pasta is cooking, slice up bacon and chicken breast; sauté until done in large, deep skillet over medium-high heat. Microwave broccoli, covered, until completely thawed; drain. Add broccoli, sliced mushrooms and green onion to pan and sauté for 5 minutes, stirring often. Slice stick of butter into pan and continue to stir until melted. Mix in cooked pasta and chopped basil. Serve with lemon wedges and warm French bread.
Tuesday, February 2, 2010
Sticky Sweet Chicken Finger Salad
Sauce:
3/4 cups brown sugar
1/8 cup water
2 or more T. Frank's Original Hot Sauce (must be Frank's, no two hot sauces are created equally and it's found by the BBQ sauces at most supermarkets. I've never found it by the Tabasco!)
1 T. light corn syrup
Whisk together in small saucepan and boil for about a minute. It should look like a glossy sauce and no longer sugary. I use 2 T. Frank's for my kids and usually add 1 more T. for my husband and I. Sometimes we double the sauce.
Chicken:
I use the kind shown, found at Costco. Tyson has one, but it's pricey! It's important to use breaded chicken, but not the kind that's peppered! I've tried it and it's gross. I've also tried to bread the chicken myself and it doesn't taste right either. Anyway, I bake them on a cookie sheet and cook them a little longer than the pkg. says so that they're just a little crispy, but not overdone. You can fry them in oil, but that's way more work and too many more calories! When they're done, pour the sauce over!
Ranch:
I use the Hidden Valley Ranch Original, but mix it with buttermilk instead of milk and of course mayo! It's the closest thing to restaraunt ranch I can find. If I don't have buttermilk, I use milk and it's great, but it takes 2nd place in my opinion!
Basic Salad:
Lettuce ,tomato, cucumber, green bell pepper, purple or green onions
Assemble:
Put your salad on your plate. Put chicken with sauce on top. Pour on the Ranch and wa-la!
3/4 cups brown sugar
1/8 cup water
2 or more T. Frank's Original Hot Sauce (must be Frank's, no two hot sauces are created equally and it's found by the BBQ sauces at most supermarkets. I've never found it by the Tabasco!)
1 T. light corn syrup
Whisk together in small saucepan and boil for about a minute. It should look like a glossy sauce and no longer sugary. I use 2 T. Frank's for my kids and usually add 1 more T. for my husband and I. Sometimes we double the sauce.
Chicken:
I use the kind shown, found at Costco. Tyson has one, but it's pricey! It's important to use breaded chicken, but not the kind that's peppered! I've tried it and it's gross. I've also tried to bread the chicken myself and it doesn't taste right either. Anyway, I bake them on a cookie sheet and cook them a little longer than the pkg. says so that they're just a little crispy, but not overdone. You can fry them in oil, but that's way more work and too many more calories! When they're done, pour the sauce over!
Ranch:
I use the Hidden Valley Ranch Original, but mix it with buttermilk instead of milk and of course mayo! It's the closest thing to restaraunt ranch I can find. If I don't have buttermilk, I use milk and it's great, but it takes 2nd place in my opinion!
Basic Salad:
Lettuce ,tomato, cucumber, green bell pepper, purple or green onions
Assemble:
Put your salad on your plate. Put chicken with sauce on top. Pour on the Ranch and wa-la!
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