Tuesday, June 27, 2017

Baked Southwest Chicken Egg Rolls

I made these recently and we absolutely loved them! Now that I have discovered how simple it really is to make egg rolls, I will be trying all sorts of variations. I made this particular recipe when we had a group over for Bible study and it makes quite a bit. You can easily half it if you are just making it for your family. Hope you enjoy!


2 Tbsp. vegetable oil or canola oil
4 Tbsp. minced green onion
4 Tbsp. minced red bell pepper
1 small can of whole kernel corn
1 can black beans, drained and rinsed (I prefer the black beans that have jalapeƱo and lime)
1/4 c. frozen chopped spinach, thawed and drained
2 cans cooked chicken breast, drained and shredded (of course you can cook your own chicken but I am all about time-savers!)
1 tsp. ground cumin
1 tsp. chili powder
Salt, to taste
3/4 c. shredded Monterey Jack cheese
2 packages of egg roll wrappers

Preheat oven to 400 degrees.
In a large skillet saute green onion and bell pepper in oil, just until soft.
Add corn, black beans, and spinach and cook until heated through.
Add chicken, cumin, chili powder, and salt.
Stir until well blended.
Remove from heat and stir in cheese.

To fill egg rolls:
Start with the corner of one egg roll wrapper facing you, and add just a little less than 1/4 cup of filling to the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
Place the rolls on a greased baking sheet.
When finished, spray the rolls with cooking spray.
Bake for 10 minutes, flip them, and bake for 10 minutes more.
Serve hot.

You can serve them as is or with any dipping sauce of your choice. One of my favorites is made by combining ranch dressing with mild salsa. Yummy!!

Saturday, June 24, 2017

Beef and Cabbage Stir Fry

My husband and I both love stir fry, especially on nights when our time is a little more limited or we just want something light. I made this recently and we both loved it. I will definitely be making this one on a regular basis! Enjoy.

1 head of cabbage, chopped into thin pieces
3 green onions, chopped
1/2 of a red bell pepper, diced
1 Tbsp canola oil
1 lb. lean ground beef
3 cloves garlic, minced
2 Tbsp fresh ginger, peeled and finely minced (don't use the dry stuff, fresh makes a HUGE difference!)
Salt and pepper to taste
4 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sriracha
1 Tbsp brown sugar
Small can of chow mein noodles

Begin by preparing the stir fry sauce. In a small bowl combine the soy sauce, sesame oil, sriracha, and brown sugar. Set the sauce aside.

Heat a large skillet over medium heat. Once hot add the canola oil, ground beef, garlic, ginger, and salt and pepper. Cook until beef is browned.

Add the cabbage and peppers to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, whichever you prefer).

Stir in the prepared sauce and chopped green onions. Add as many chow mein noodles as you would like just before serving. They really add a wonderful texture to this dish!

Tuesday, June 6, 2017

Breakfast Potatoes

My husband and I enjoy having "breakfast for dinner" from time to time. Neither of us like to eat a big meal first thing in the morning, but we love having breakfast foods at night! I made these for such a meal recently and we both loved them. They're definitely going to be a regular side dish in our house! Enjoy!

3-4 medium potatoes, scrubbed well but not peeled, cut into 1/4" chunks
Salt and pepper
Smoked paprika
Garlic powder
1/2 stick of butter
1 small onion, minced

First, boil the cut potatoes in salted water for about 5 minutes. You don't want them completely cooked through. Drain and rinse with cool water to stop the cooking process.
Melt butter over medium heat in a large skillet.
Saute onions in melted butter until they are translucent.
Add potatoes, spreading them out in a single layer. You want as little overlap as possible.
Add salt, pepper, garlic powder, and paprika to taste, and then let the potatoes cook for about 3-4 minutes. Don't stir or turn them; You want them to start to brown nicely.
After 3-4 minutes, turn them; Again, leave them in a single layer as much as possible. Add seasonings to this side and let the potatoes cook again for 3-4 more minutes, undisturbed.
Continue turning potatoes regularly after this until they are nice and golden.

That's it! Simple ingredients, simple recipe, YUMMY flavor!