Sunday, July 13, 2014
Amy’s Cooking Adventures was my assignment for this month’s Secret Recipe Club post. Amy has been blogging here since 2010 and has another blog, Amy's Confectionery Adventures which she started in 2012. The are both filled with wonderful recipes.
Recently, Amy, had been bravely and eloquently sharing her thoughts and feelings concerning the stillbirth of her daughter, Sarah Catherine, last December. I have been touched reading them and know that the posts will be of help to others who are experiencing similar heartache.
A bunch of recipes have been added to my ever expanding “to-make” list. Since I like to make homemade seasoning mixes, the Homemade “Lawry’s” Seasoning Salt is right at the top. The list is long, but just a few of the others are Roasted Brussels Sprouts and Cauliflower with Bacon, Easy Thai Noodles; and since I am a cookie junkie, The Best Cookie Ever!
I have actually made two recipes. The egg rolls I am posting today and the Sweet and Sticky Baked Chicken. I made the chicken for dinner last Sunday. (I used legs and wings.) The chicken with potato salad and baked beans made a delicious summer meal.
I knew when I saw the Baked Egg Roll recipe that it was what I wanted to make and post for Secret Recipe Club. I like to occasionally make a Chinese-inspired meal at home. I have never made egg rolls because I am lazy and don’t like to do the deep frying. I also think that the deep frying overshadows the flavor of the filling. When I read that the egg rolls could be frozen and baked later, I was sold. I could make the egg rolls ahead and add them to any meal that I wanted.
Since I don’t like hand shredding and was too lazy to get out my large food processor, I cut the carrots into chunks and cut them up into tiny pieces in my Ninja chopper/blender. This worked really well.
The day that I made the filling, I had used up all my green onion, so I added dried, minced onion to the soy sauce mixture and used that instead. That was OK, but I would use the green onion if I had it. Next time I make these I may add some finely chopped celery and red pepper. The filling can be made a day or two ahead and refrigerated.
In her post, Amy, links to Steamy Kitchen for the photos on how to roll an egg roll. When I was there I noticed that Jaden uses a mixture of 1 T. cornstarch or flour mixed with 1/4 c. water to seal the egg rolls wrappers instead of the beaten egg. I think that is a good tip to know if you are low on eggs or making egg rolls for someone who cannot have egg.
I apparently did not put as much filling in the egg roll wrappers as I should have, as I had an whole sour cream container of filling left over when I had used the entire package of egg roll wrappers. Since I had a package of wonton wrappers on hand, I decide to make mini egg rolls. I was able to get about 35 mini egg rolls with the filling that was left over, so one recipe of filling would easily do two packages of wonton wrappers. I think they turned out cute and would be great of make and have on hand for a party.
I still had a bit of filling left over when I got tired of rolling mini egg rolls, so I zapped the filling in the microwave and wrapped it in a lettuce leaf to eat it. I was very good that way, too
Make this filling (used ground chiciken or turkey if you are not a pork person), then make egg rolls, mini egg rolls, or lettuce wraps. You won’t be sorry. Thanks, Amy, for sharing a great recipes that I will be trying to make and keep in my freezer at all times.
Baked Egg Rolls
from Amy’s Cooking Adventures
1/4 c. reduced sodium soy sauce
2 T. rice vinegar or white wine vinegar
1 T. brown sugar
1/2 T. ground ginger or 1 T. grated fresh ginger (don’t be afraid of this amount, I thought that it might be too spicy, but it was just right)
2 T. vegetable oil
1 small nappa cabbage, shredded, about 4 cups (I used all the cabbage I bought which was about 6 cups)
2 medium carrots, peeled and shreaded (about 1 c.)
salt and pepper
4 cloves garlic, minced (about 1/2 T.)
1 lb. ground pork
5-6 green onions, thinly sliced
1 to 2 pkgs. egg roll wrappers or wonton wrappers
1 large egg, beaten
Combine soy sauce, vinegar, brown sugar and ginger in a small bowl. Mix well to dissolve brown sugar. Set aside. Heat the vegetable oil in a medium frying pan until hot. Add cabbage and carrots. Season lightly with the salt and pepper. Cook for about 5 minutes. Add the garlic, pork and soy sauce mixture. Cook, breaking up the pork, until the pork is cooked through and the liquid has reduced. (I cooked mine until there was only about 2 T. of liquid remaining when I moved the pork mixture to one side of the frying pan.) Stir in the green onions. Spread mixture in a 10x15-inch baking pan or a cookie sheet. Allow to cool for at least 15 minutes. Once cool, press the mixture with paper towels to eliminate any excess moisture. Place 2 to 3 T. of pork mixture slightly off center and toward the corner of an egg roll wrapper or a wonton. Tuck the nearest corner over the filling and make half a turn. Bring the two side corners toward the center. Brush the remaining corner with the beaten egg, roll tight toward the corner and seal. Repeat with remaining filling and wrappers. To freeze, place on a foil-lined baking sheet and freeze. When frozen, transfer to a freezer bag. Cook from frozen state, no need to thaw. To bake immediately, brush egg rolls with the beaten egg. Bake in a preheated 400 degree oven 10 minutes for mini egg rolls and 15 for regular egg rolls. Increase time to 15 and 20 minutes if egg rolls are frozen. Serve with you choice of sauce and/or hot mustard.
You can find the details for joining in the fun of Secret Recipe Club here.
Thursday, June 19, 2014
The ingredient for the Improv Challenge for June are raspberries and cream. When you think of raspberries and cream, the mind automatically goes to something sweet. When Kristen from Frugal Antics of a Harried Homemaker mentioned in her facebook post that the cream could be cream cheese, and she was excited to see if anyone would make a savory raspberry and cream dish; I thought why not.
I remembered that I had seen many recipes for cream cheese stuffed chicken breast, so maybe I could take that idea and go with a raspberry sauce/glaze to top the chicken. This post is what I came up with, and we have had it for dinner twice now.
I added garlic powder and sliced green onion to the cream cheese filling and made a sort of sweet/sour sauce/glaze for topping the chicken. This wasn’t all that hard to make, and I think that it would make a nice dish to serve to guests.
The chicken breasts that I purchased were quite large, and some of them included the tenderloin like the one above. I sliced off the tenderloin and cut the remaining piece in half so got three pieces from one chicken breast. This does make it a little hard to specify exactly how many chicken breasts are needed for this recipe so I am going to say 4 small chicken breast halves.
You can soften the cream cheese quickly by putting in a zip top bag and placing it in very warm water for about 10 minutes.
Cream Cheese Stuffed Raspberry Glazed Chicken Breasts
1 3-oz. pkg. cream cheese, softened (see tip above)
1/2 t. garlic powder
1 green onion, thinly sliced
4 small boneless, skinless chicken breasts
1 egg beaten with 1 T. water
1/3 c. panko crumbs
3/4 t. seasoned salt
1/4 c. butter
Raspberry Sweet/Sour Sauce (see recipe below)
Heat oven to 375 degrees. In a small bowl combine softened cream cheese, garlic powder and sliced green onion. Mix well. Set aside. Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness. Spread each breast with 1/4 of the cream cheese mixture. Roll up and secure with toothpicks. Combine egg and water in a shallow pie pan. Place panko crumbs in another shallow pie pan. Add seasoned salt and mix well. Slice butter and place in a foil-lined 10x13-inch baking pan. Place pan in oven to melt butter. Coat a chicken breast with the egg mixture, roll in the panko mixture and place on a sheet of waxed paper. Repeat with remaining chicken breasts. Remove pan from oven and place chicken breasts in the melted butter. Return to oven and bake for 20 minutes. Turn chicken breasts over and bake for another 20-25 minutes until done. Meanwhile prepare Raspberry Sauce. Spread some of the sauce over the chicken breasts and bake another 5 minutes. Serve remaining sauce to spoon over the breasts at the table. Makes 4 servings.
Raspberry Sweet/Sour Sauce
1 1/2 c. fresh or frozen raspberries
1 t. minced garlic
3 T. brown sugar
1 T. balsamic vinegar
1 T. molasses
1 T. Worcestershire sauce
2 t. Dijon mustard
2 T. ketchup
1 T. lemon juice
1/8 t. salt
1/8 t. pepper
Heat raspberries and garlic together in a small saucepan. When hot, add remaining ingredients. Bring to a boil, lower heat and simmer 10 minutes until thickened. Strain, if desired. (I don’t.) Makes about 1 cup.
All the details for joining in this fun challenge are included in Kristen's Improv Page.
Sunday, June 8, 2014
My Secret Recipe Club assigned blog for June was Cafe Lynnylu. Lynne has been blogging for awhile, and if you haven’t stopped by her blog, you should, if only to see her wonderful black and white photographs. Of course, she has great recipes there, too.
I have apples to make Apple Butterscotch Oat Cookies later this week. I also want to try the Baked Yeasted Doughnuts. They sound delicious.
As I have mentioned before, I like to dig deep into the posts in a blog to see what I can find. When I read the post for Baharat Roast Chicken with Brussels Sprouts and Carrots, I found two recipes that I think are real gems. Within that post were recipes for Cumin Rice and Baharat Seasoning. I made both the recipes. I will post my version of Cumin Rice soon, but decided that I wanted to share the Baharat Seasoning recipe here for my Secret Recipe post.
I love to try new and exotic seasoning blends so am always excited when I find a recipe for a new one. Lynne says that this is a North African spice blend. She used this on roast chicken, and I plan to make that meal when Brussels Sprouts are in season again. Chicken thighs were what I had on hand so I made the spice blend and used it on them. I had all the spices except for the coriander. I made sure that it got on my grocery list for my next trip to the grocery store.
After using this spice blend on the chicken thighs, I know that it is one that I will used often. It adds a wonderful flavor that you like, but can’t quite put your finger on what the flavors are.
Thanks for a useful new recipe, Lynne.
Baharat Spice Blend
from Cafe Lynnylu
2 T. freshly ground black pepper
2 T. paprika
2 T. ground cumin
1 T. ground coriander
1 t. freshly ground nutmeg (I did not have whole nutmeg so just used already ground)
1 t. ground cloves
1 t. ground cinnamon
Measure ingredients into a small bowl and mix well to combine. Stir before using. Use on meat, poultry or vegetables. Store tightly covered away from light. Makes about 1/2 cup.
Baharat Spiced Chicken Thighs
2 T. butter
2 T. vegetable oil
6 chicken bone-in, skinned chicken thighs
1 T. water
1 c. panko crumbs
2 t. Baharat Seasoning Blend, divided
Heat oven to 375 degrees. Line a 10x15-inch baking pan with aluminum foil. Place butter and salad oil in baking pan and place in oven until melted. Meanwhile, beat egg and water together in a shallow pan. Add 1 t. seasoning blend and mix well. Place panko in another shallow pan. Add 1 t. seasoning blend and mix well. Dip chicken thighs in egg mixture, then roll in panko to coat. Place on a sheet of waxed paper. When butter mixture has melted, remove from oven and place chicken thighs in baking pan. Bake 45 minutes to 1 hour, turning thighs over after 30 minutes. Remove thighs from pan and place on a serving plate. Makes 6 chicken thighs.
Note: We did not eat these cold, but they were nice and crispy, and I think that they would be good cold also.
Be sure to visit Cafe Lynnylu and see those great photos.
To learn how you can join in the Secret Recipe Club fun, visit the info page here.