November 12, 2012

Pork Egg Rolls

Egg Rolls

I’ve never made egg rolls before and after I found these on All Recipes, they sat on my menu for a few weeks, and I kept putting off making them because I knew they’d take a little extra prep and I dreaded frying in hot oil.  It’s a perfect meal to ask the kids or your significant other to help with though!  I asked my husband to take care of mixing the vegetables while I prepped the Sesame Noodles and browned the pork.  Then he assembled the rolls while I fried them and it all came together in the end.  I used a pan screen to keep the oil splatter down to a minimum but even without it, there was very little clean up.

The kids were ecstatic to have homemade egg rolls and they turned out better than I’d hoped.  I like showing them that you can make this kind of food at home and you don’t have to go out to get it!

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 24 oz. peanut oil for frying
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots
  • 1 lb. package of egg roll wrappers
  • 2 tablespoons sesame seeds(optional)

Directions

  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. In another large skillet heat oil on medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  3. Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

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November 11, 2012

Fresh Strawberry Watermelon And Red Grape Fruit Salad With Honey Lime Dressing

Fresh Strawberry Watermelon And Red Grape Fruit Salad With Fresh Mint Honey Dressing

I made this ridiculously-named salad several months ago and just never took the time to post it.  It’ll be nice to have on hand next for Valentines day or a warm spring day!  The description of the recipe on Group Recipes literally made me laugh out loud when it suggested that it be served at your next yacht party!  If you have a yacht then, by all means, this would be the salad to serve.  It only makes sense.

Ingredients

  • 2 pounds strawberries, hulled and sliced in half
  • 1 bag seedless red grapes
  • 1 small seedless watermelon, cut into bite sized pieces or use a melon baller

For Honey Lime Dressing

  • 1/2 cup honey
  • Fresh lime juice, enough to thin out honey to proper consistency to dress fruit
  • about 10 fresh mint leaves, finely julienned

Directions

  1. Combine all the chopped fruit in large bowl.
  2. Pour honey into medium mixing bowl. Add lime juice, whisking into honey, until the honey loosens up enough. Toss in the mint.
  3. Pour dressing over the fruit and lightly toss. Garnish with a few mint sprigs.

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Wet Burritos

Wet Burritos

Like many recipes lately, I saw these on Pinterest.  They’re originally posted at Blog Chef and are ridiculously easy to pull together, make for an easy next-day meal and best of all, the kids liked them.  Melty cheese, fresh ingredients on top and soft tortillas make for a great weekday meal!

Ingredients

  • 1 lb. ground beef
  • ½ cup onion, chopped
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 4.5 ounce can diced green chili peppers
  • 16 oz. can refried beans
  • 15 oz. can chili without beans
  • 10.75 oz. can condensed tomato soup
  • 10 oz. can enchilada sauce
  • 12 inch flour tortillas, warmed
  • 2 cups shredded Mexican cheese blend
  • 2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • ½ cup green onions, chopped

Directions

  1. In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm.
  2. In a medium saucepan combine chili, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm.
  3. Place a warmed tortilla onto a platter, and spoon about a ½ cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chili/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions.

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