Best Egg Rolls

 

Ingredients

1 pound ground pork or beef
1 teaspoon ground ginger, or more to taste
1 teaspoon garlic powder, or more to taste
2 cups shredded cabbage
2 ounces shredded carrots
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying, or as needed
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (Optional)

Instructions

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Mix four and water together in a small bowl until a paste forms.
Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle sesame seeds over top.

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Enjoy 

Crepes recipe

Ingredients:

°1 cup all-purpose flour

°2 eggs

°1/2 cup milk

°½ cup water

°¼ tsp salt

°2 tsp butter, melted


Methods:
Step 1
a large bowl, whisk together the flour and eggs. Gradually add the milk and water, mixing well. Add swab and adulation; beat until mixture is smooth.

Step 2

Heat a baking sheet or lightly waxed side over medium-high heat. Pour the batter over the baking sheet, using about 1/4 cup for each waffle. Arm the face with indirect jerking so that the dough shaves the face unevenly.

Step 3

Cook the waffle for about 2 minutes, until the bottom is light brown. Peel with a spatula, turn and cook on the other side. Serve hot.

ENJOY !!

Irresistible Chocolate Mani

 

Ingrédients :

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (semi-sweet or dark)
Optional: chopped nuts or chocolate chunks for extra texture

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Stir in the chocolate chips (and nuts or chocolate chunks if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your irresistibly delicious chocolate muffins!

Note: This recipe yields about 12 standard-sized muffins. Cooking times may vary, so keep an eye on the muffins as they bake.

Tender beef tips on egg noodles

 

INGREDIENTS:

• 2 lbs. beef stew meat cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 yellow onion coarse chopped
• 1 tbsp minced garlic
• 1/2 cup dry red wine
• 2 cups beef broth, I used Better than Bouillon beef base, divided reserve 1/2 cup to mix with the flour
• 1/4 cup low sodium soy sauce
• 1/4 cup Worcestershire sauce
• 5 tbsp all-purpose flour
• 1/2 tsp black pepper
• 12 oz. egg noodles cooked according to package directions

INSTRUCTIONS:

1. Place vegetable oil in a dutch oven or large stock pot and heat on high, add the beef and cook stirring until browned 3 to 5 minutes.
2. Add the chopped onion, garlic and black pepper and cook, stirring for 2 or 3 more minutes to soften the onion.
3. Next, add the liquid ingredients, (reserve 1/2 cup of beef broth), bring to a boil, then reduce the heat to a simmer, cover, and cook for 1 1/2 to 2 hours. Check the tenderness of the beef with a small taste.
4. Mix together the 1/2 cup cold beef broth and 5 tablespoons of flour, then pour it into the pot, stir and bring to a boil. Allow this to cook for several more minutes to thicken. Taste and adjust seasoning. The soy sauce and beef broth contain salt so you may not need to add more.
5. While the broth is thickening, boil the egg noodles per package directions, drain and keep warm.
6. Serve the beef tips and gravy over the noodles.

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NOTES:

Recipe adapted from Food.com

You could also serve the beef and gravy over rice or mashed potatoes.

Leftovers could be refrigerated in an airtight container for 2 or 3 days or frozen (without the noodles mixed in) for 2 or 3 months. Reheat in a saucepan on the stove and add 2 or 3 tablespoons of water.

Grilled Chicken Avocado Salad

 

Ingredients

• 4 cups Assorted salad greens
• 2 medium Boneless chicken breast
• 250 grams Cherry Tomatoes
• 1 medium Onion chopped
• ⅓ cup Cilantro leaves chopped
• 2 Avocado
• 1 teaspoon Smoked paprika

For Salad Dressing

• ⅓ cup olive oil
• 2 tablespoon Red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoon Sugar
• 1 clove garlic minced ( about 1 teaspoon of minced garlic)

Instructions

Make the salad dressing

In a jar add all the ingredients mentioned under dressing. Close the lid and shake well.

Grill Chicken

Add 2 tablespoon of dressing, smoked paprika to the chicken. Let it rest for 10-15 minutes.

Then heat a cast-iron skillet, cook chicken until done. It should take 4-5 minutes on each side depending on the thickness.

Take out the chicken when done, keep it on a plate and cover with a foil. Let it rest while you do the rest of the steps.

Assembling Salad

In a big salad bowl add the chopped greens, halved cherry tomatoes, Onion, sliced avocado, and cilantro.

Cut chicken add it to the salad. Drizzle the dressing and toss everything well.

Enjoy!

Creamy Pesto Chicken with Roasted Tomatoes

 

INGREDIENTS:

• 4 medium chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 10oz grape tomatoes
• 1/2 medium onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt + black pepper
• 1/2 cup basil pesto
• 1/2 cup heavy whipping cream
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon red chili pepper flakes, optional

DIRECTIONS:

1. To make the pesto chicken: Preheat your oven to 400ºF (200ºC). Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread the grape tomatoes in one layer. Roast the tomatoes for about 20 minutes until blistered while preparing the chicken.

2. Season the chicken breasts on all sides with garlic powder, paprika, salt, and pepper.

3. In a large skillet, heat 2 tablespoons olive oil over medium heat and cook chicken breasts until browned on the edges and cooked through – about 5 minutes on each side. Remove chicken to a plate and set aside.

4. In the same skillet cook onion, until slightly caramelized, adding a little oil if necessary. Add garlic to the onion and cook for 30 seconds, until fragrant.

5. Add pesto and give it a quick stir to combine with the onion. Then pour in the whipping cream, stir gently and bring to simmer.

6. Add the cooked chicken and roasted tomatoes to the skillet and reheat for a couple of minutes. Serve the creamy pesto chicken with roasted tomatoes immediately. 

Enjoy! 

Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad

 

This is such a flavorful and satisfying salad! It's layered with so much goodness and the way the flavors compliment each other here is spot on delicious! A recipe you'll want to use again and again.

Ingredients

• 6 oz. baby spinach
• 1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes
• 1 large avocado, sliced or cubed
• 1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped
• 3/4 cup feta cheese, crumbled
• 1/4 cup pine nuts

Dressing

• 1/4 cup olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 1 1/2 Tbsp finely minced fresh parsley
• 1 garlic clove, minced
• 1 tsp dried basil
• 1/4 tsp dried oregano
• 1/2 tsp honey
• 1/2 tsp dijon mustard
• Salt and freshly ground black pepper

Instructions

For the dressing, in a mixing bowl whisk together all dressing ingredients and season with salt and pepper to taste.

Divide spinach among 4 plates. Top with chicken, avocado, tomatoes, feta and nuts. 

Stir dressing and pour evenly over each serving. Serve immediately.

Recipe source: Cooking Classy

MANGO SALAD WITH CHILI LIME CHICKEN

 This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It’s bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It’s a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams – your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.

INGREDIENTS

CHICKEN

• 1 Recipe Chili Lime Chicken
• SALAD
• 1 large head romaine lettuce rinsed, chopped
• 4 cups baby spinach
• 2 mangos chopped
• 1 pint cherry tomatoes halved
• 1/2 English cucumber sliced, halved
• 1 red or orange bell pepper chopped
• 4 clementine oranges peeled segmented
• 1 avocado sliced or chopped
• 1/3 cup diced red onion
• 1 cup raw cashews toasted in a skillet
• 2 tablespoons chopped cilantro

HONEY LIME VINAIGRETTE DRESSING:

• 1/3 cup extra virgin olive oil
• 3 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons Lime zest zest of one lime
• 2-3 tablespoons honey to taste (3 for sweeter)
• 1 teaspoon Dijon mustard
• 1/2 tsp EACH garlic powder, salt
• 1/4 teaspoon pepper

INSTRUCTIONS

Prepare Chili Lime Chicken according to recipe directions. While the chicken is resting, you can prep the vegetables and make the dressing.

Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal “tangy” preference.

Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.

You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.