Southwest Egg Rolls with Cilantro Cream Sauce

 Back in the day when I didn't care about the difference between fried and baked food, I LOVED Chili's Southwestern egg rolls.  I mean, they were little bites of heaven to me.  Then I found our the difference between fried and baked and that ruined them for me forever.  I can't stomach fried foods, quite literally.   Don't agree with me.
So, I was one happy girl when I saw this baked version on pinterest.  And my, oh my, these egg rolls were delicious.  They were very popular in a sea of other foods I made for a party.  Delicious other foods.  Would be an awesome superbowl food and I could just eat them for dinner.  Love them with the cilantro dipping sauce.

SOUTHWESTERN EGG ROLLS

Yield: 10-12 Egg Rolls

adapted  from: mrshappyhomemaker

INGREDIENTS:

• 2 tablespoons olive oil, plus extra for brushing
• 1 pound skinless, boneless chicken breasts – diced
• 1 medium-large onion, minced
• 1/2 red or orange pepper, diced
• 1 cup frozen corn (I used roasted frozen)
• 1 (14.5oz) can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 1/2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 cups shredded cheddar or pepper jack cheese(I used cheddar)
• salt & pepper to taste
• 10 taco sized flour tortillas

DIRECTIONS:

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions and peppers & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the cheese.

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito, folding in the top and bottom, then rolling tightly. Brush each side with a good coating of oil, and place in a baking dish. Bake for 25-35 minutes, flipping halfway through, until crispy.

Serve with Cilantro Cream Sauce, if desired.

NOTE: Next time I would cook these at a higher temp to get them crispier.  Also, even with brushing them with oil, they take a long time to crisp up.

CILANTRO CREAM SAUCE

Yield: About 2 cups

mrshappyhomemaker

INGREDIENTS:

• 1 (8oz) package cream cheese, softened
• 2 tablespoons sour cream
• 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
• 1 teaspoon black pepper
• 1 teaspoon celery salt
• 1 tablespoon taco seasoning
• 6 cloves garlic
• 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
• 1 bunch fresh cilantro
• the juice of half a lime

DIRECTIONS:

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.

Indonesian Chicken Satay

  We had a birthday party here last week.  A small affair, but I still made a lot of food.  I love food.  Just in case you couldn't figure that out from the hours of blogging about it I have put in.  

 This chicken dish was gone in a flash.  I used 6 huge chicken breasts and they were the first thing gone.  Reason why?  Well, number one, I put too much meat on each one.  Number two, which is really number one, they were really good.  I probably could have eaten 1/2 of them myself.  

Awesome for entertaining!  Enjoy!

INDONESIAN CHICKEN SATAY 

recipe adapted from: allrecipes

Ingredients

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons tomato sauce
• 1 tablespoon peanut oil (I used part walnut, part toasted sesame oil)
• 2 cloves garlic, peeled and minced
• 1 shallot, diced
• 1 TBSP brown sugar 
• 1 tsp tumeric
• 1/2 tsp ginger or 1/2 TBSP grated fresh
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 6 skinless, boneless chicken breast halves - cubed

FOR THE SAUCE:

• 1 tablespoon vegetable oil
• 1/4 cup minced onion
• 1 clove garlic, peeled and minced
• 1 cup water
• 1/2 cup chunky peanut butter (I used smooth, all I had)
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• skewers

DIRECTIONS:

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, up to few hours. This will make the meat too dark.   

Soak bamboo skewers in water so they won't burn when grilling.

Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and whisk until well blended. Remove from heat, mix in lemon juice, and set aside. It will thicken s it cooks and stands.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. (Can broil if desired)  Serve with the peanut sauce.

Pasta with Vodka Sauce

I did not feel like cooking tonight.  I was tempted to do the renaissance pasta.  If you don't know what I am talking about, that is a post worth reading renaissance-pasta posted by Mr. Delectable himself.   I also didn't even start dinner until 6:30 because I was playing taxi.  I figured, pasta with my vodka sauce would be quick and easy, and it was.  I managed to make it, while talking to my husband on the phone and giving my 6 year old a spelling test.  I know, I am A-M-A-Zing, right?  I must admit, my conversation with my husband lacked a bit of... how do you say??  content?  But, don't let that change your awe and amazement.

Anywho, the vodka sauce.  Yeah, it is pretty fab, and pretty darn easy.  Oh, and word to the wise, don't light the vodka with a lighter while cooking some of the alcohol out.  I had visions of my house going up in flames.  But the pyro in me thought it was kinda fun.  I put out the 14" flames with crushed tomatoes.  It worked.  My 2 year old ate 3 helpings.  Seriously, he was shoveling it in like it was chocolate cake.  Mmmm...  chocolate cake.  What?  Oh, here's the recipe.

PASTA WITH VODKA SAUCE

INGREDIENTS:

• 2 TBSP extra virgin olive oil
• 3-4 garlic cloves, crushed
• 1 shallot, diced fine
• 1/2 cup vodka
• 1- 28 oz can crushed tomatoes
• 3 TBSP fresh basil, chopped or 1 tsp. dried
• 3 TBSP fresh parsley chopped or 1 tsp dried
• salt and pepper
• 1 cup half and half or cream
• 1/3 cup fresh Parmesan, plus more for topping
• 1 lb. penne

DIRECTIONS:
Put pot of  salted water on the stove and heat to boiling for the pasta.   In another saucepan over medium high heat, drizzle in olive oil and add garlic and shallot.  Cook for 2-3 minutes until shallot and garlic just begin to brown. Pour in vodka.  Let cook for 2-3 minutes to let some of the alcohol dissipate.  Pour in the crushed tomatoes and add the basil, parsley and if desired, salt and pepper.  Let cook for 10 or 15 minutes, reducing heat to avoid splattering, while the pasta cooks.  Turn the heat to med low and add the half and half and cook for another 3-5 minutes.  Pour over pasta and add Parmesan cheese. Stir and serve with more Parmesan cheese over each dish, and bread.

Spaghetti Bolognese

This is a lot like spaghetti and meatballs, but lighter.  The flavors are absolutely delicious.  I must admit, I looked at the lengthy ingredients list and was intimidated.  Or maybe it was a sense of dread I felt.  Not entirely sure, but either way, I was not really looking forward to making this dish.  But it was surprisingly easy.  I had to stand at the stove for 20-30 minutes in the beginning, and then just mix every once and awhile.  It makes the house smell amazing, like and Italian eatery.  I love the feelings that that evokes in me.  I like to pretend, because my mom is 100% Italian/Sicilian, that I am too.  I mean, isn't every blond haired, blue eyed girl, pasty white girl, an obvious Italian?  I think the Polish blond must run a little stronger through my veins. Ask my brothers.

Back to food.  So, make this.  Let me tell you why.  First, your kids will devour it, and because there are veggies hiding in that red sauce, you get some wonderful veggies in them.  You get as an added benefit to shove them in your face as well.  Second, it is really easy, even though it looks all complex and crazy.  Third, because I really enjoy bossing people around.  Ask my brothers. 

 SPAGHETTI BOLOGNESE

adapted from: foodnetwork.com

INGREDIENTS:

• 1 tablespoon olive oil
• 3 slices bacon or pancetta, diced (I used turkey bacon)
• 1 large onion, diced
• 3/4 cup diced carrots
• 2 stalks diced celery
• 4-6 large cloves garlic minced garlic
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• dash cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pound ground turkey
• 2 links chicken or turkey sausage, squeezed from casings
• 1/2 small can tomato paste
• 1 cup red wine
• 28 oz. can crushed tomatoes and their juice
• 1- 14 1/2-oz can tomato sauce
• 1 cup chicken stock or broth
• 2 teaspoons sugar
• 1/4 cup half and half
• 1 1/2 TBSP butter
• 5 tablespoons chopped fresh parsley leaves
• 1 pound spaghetti
• 1 cup freshly grated Parmesan

DIRECTIONS:

In a large pot or skillet, drizzle the olive oil and heat to med-high. Toss in the bacon and cook, stirring, for about 4 to 5 minutes, until browned. Add the onions, carrots and celery and cook another 4-5 min., stirring, until they begin to soften. Stir in the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook for about 30 seconds. Add the ground meats, and cook, breaking up meat, until no longer pink, another 5 minutes or so. Spoon in the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine, take a sip, and stir and cook, scraping the bottom of the pan to get browned bits up, until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, broth, and sugar and bring to a nice simmer. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Fish out the bay leaves and taste and season accordingly. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to directions, until al dente (meaning still a little bite, no mushy pasta please!) Drain it.
Serve pasta topped with sauce and lots of Parmesan cheese for each person.  Make sure to have bread for dunking. 

Pasta with Pumpkin Sage Cream Sauce

This was a nice change for the traditional cream sauce.  The sauce was thick and creamy and had a hint of fall spice, a bit of sweetness, and was tasty.  Next time I make it I will add a veggie of some sort, because I am a veggie girl and missed having a veggie in my pasta.  This is a great way to sneak some vitamin packed pumpkin into your kids!  A side note:  my daughter could taste and did not care for the cinnamon in this.  I liked it in it.  So maybe start small and work your way up if you opt to add it.

PASTA WITH PUMPKIN SAGE CREAM SAUCE
adapted from Washington Post

INGREDIENTS:

• 1 sweet onion, minced
• 3-4 garlic cloves, minced
• 1 TBSP olive oil
• 3 TSBP fresh sage, chopped fine, or 2 tsp. dry sage
• 1/2 tsp cinnamon (opt.)
• fresh grated nutmeg or 1/4-1/2 tsp
• 3-4 TBSP white wine to deglaze
• 3/4 cup pumpkin puree
• 3/4 cup low-sodium chicken broth
• 1/2 cup half and half (fat-free works fine)
• salt and pepper to taste
• 1/4 cup Parmesan cheese

DIRECTIONS:

Cook pasta according to directions (salt the water).  Heat oil in a large skillet or saucepan over medium high heat.  Add onion and cook for about 8 minutes, reducing heat to medium after about 3 minutes.  Add garlic and cook another few minutes.  Add wine to deglaze or if pan seems dry.  Stir in pumpkin puree, chicken broth, half and half and 1/2 the sage.  Reduce heat to medium low and cook for about 10 minutes, stirring frequently, until sauce get thickened.  Season with salt and pepper to taste.  Add nutmeg and cinnamon.  Add about half the cheese and remaining sage and pasta to pan.  Mix.  Top with remaining cheese for serving.

Mama's Homemade Sauce and Meatballs

  

This is my mom's sauce and meatballs.  It is the best!  So good and we all love it!  Anyone can make fresh sauce and meatballs and once you make real meatballs, you will never go back to buying the frozen variety again.  Believe me, I tried and found them inedible. 


HOMEMADE SAUCE AND MEATBALLS
Adapted from: my mom, Ann Czyz
feeds: a small army

INGREDIENTS:

• 1 onion, diced
• olive oil
• 6 cloves garlic, minced
• 3-4 large 29 oz cans tomato sauce (I use 3)
• 1 large can tomato paste
• fill tomato paste can with water and dump in
• 14.5 oz. can petite diced tomatoes
• 2 tsp sugar
• dash of cinnamon
• 2 bay leaves
• few baby carrots (takes out bitterness)
• 3 TBSP basil or 1/3 cup fresh minced

DIRECTIONS:

Place tomato sauce in crock-pot for 30 minutes.  (At least 5 quart crock pot is needed)  Dice onion and drizzle some olive oil in a skillet.  Saute onions until tender.  4-6 minutes.  Add garlic and cook until fragrant.  Add to sauce and add all other ingredients.  Simmer for several hours.  The longer the better.  Add meatballs and sausage if desired.  (cook and drain all meat before adding).


MEATBALLS
from my mom
yield: a whole lotta meatballs!


INGREDIENTS:

• 3 lbs. ground beef or turkey (85/15 on turkey) (or pork, beef, veal mix)
• 2 cups Italian breadcrumbs
• 1cup good parmesan cheese (locatelli)
• 3 large eggs
• 1/4 cup(ish) milk
• 3 TBSP garlic powder (NOT garlic salt)
• 2 tsp. onion powder
• 4 TBSP dried parsley or 1/3 cup fresh chopped fine

DIRECTIONS:

Mix all ingredients with a wooden spoon then with your hands.  Roll into 1.5"-2" inch balls.  Broil, bake or fry (need a bit of olive oil if frying to prevent sticking) until brown on all sides.  Don't worry if they look even a bit burnt.  Cooking them first helps them stay together in the sauce.  Drain on paper plate lined with paper towels.  Cook in sauce for at least 2-3 hours.  Longer won't hurt them one bit! 

Cilantro Pesto Pasta

This is a dish that I have been making almost for 12 years.  I have not made it for way too long and we missed this dish.  It is so good and worth making for sure.  The combination of ingredients may sound odd,(the beans) but it works!  This is great cold too.  Enjoy!

CILANTRO PESTO PASTA
adapted from: Betty Crocker

INGREDIENTS:

• 1 lb. cooked pasta
• 1 can reduced sodium black beans
• 1 onion caramelized
• 1 can diced tomatoes drained or 2 diced/seeded tomatoes (I used fire-roasted)
• 1 lb. chicken
• 1 TBSP butter and olive oil, divided use
• Cilantro Pesto (recipe below)

DIRECTIONS:

Dice chicken in bite size chunks and lightly pan fry in a tiny bit of butter and olive oil.  (Chicken will release juices and you want it a little browned so don't add too much grease).  Season as it is cooking with salt, pepper and Italian seasoning. Cook until just cooked through, transfer to plate and return skillet to stove.  Slice onion thin and place in hot skillet, over med- high heat with a bit of olive oil and butter.  Cook a few minutes and reduce heat to medium.  Let cook until onion are soft and browned and sweet, mixing every few minutes so not to burn.  This will take about 12-15 minutes. Meanwhile, cook pasta. (reserve 1/2 cup pasta water to thin pesto if needed)  Add beans, tomatoes and chicken to onions.  Add cooked pasta and cilantro pesto.  Toss to coat, adding some pasta water to thin, if needed.  Top with more parmesan cheese or even some goat cheese chunks and enjoy!

CREAMY CILANTRO PESTO

INGREDIENTS:

• 1 bunch cilantro
• 2 garlic cloves
• 1/4 cup pine nuts
• heaping 1/3 cup good parmesan cheese
• 1 tsp lemon zest
• 1 TBSP lemon juice
• salt and pepper to taste
• 1/3 cup olive oil (more if no cream)
• 1/4 cup cream (to make regular omit and add more evoo)
• pinch cayenne

DIRECTIONS:

Clean cilantro and remove stems (they tend to get stringy) and dry.  Place in food processor with pine nuts and garlic cloves.  Pulse until coarsely chopped.  Stream in olive oil and process until smooth.  Add salt and pepper and lemon zest and juice and pulse.  Add parm. cheese and cream in and stir by hand or pulse.  Cover tightly to maintain color until ready to use.

Fish Tacos with Chipotle Yogurt and Mango Salsa

So, it may not make sense to those who have not lived almost south of the border, but these are very tasty.  And this is one of the quickest dinners I have ever made.  Granted, I had the mango salsa made, but still, fast and tasty, my kind of meal.  I used flounder, but any kind of white fish would probably work, the flakier the better.  Seriously, I put the fish on the sheet, seasoned it and put it in the oven and whisked the yogurt while it was cooking.  So easy.  We also used corn tortillas, and I would probably do small flour ones next time because the corn just fell apart so completely, it made them a little challenging to eat.  Have to work for your food.  Here link for the mango salsa (which I think makes it).
http://delectabledelightswithrebecca.blogspot.com/2011/03/mango-salsa.html

The adobe sauce  in the yogurt sauce has some heat, so you can change the amount based on how much heat you prefer.  As written, it is warm at best.  You can taste it, but there was no real heat.  Now, the Fiesta Lime from Mrs. Dash did pack some heat, so I had to scrape it off for my kids, but it is yummy. I got the idea for the yogurt at my friends Mary's blog, you can check it out. But of course, I changed it a bit. ;-)
http://chasingsomebluesky.blogspot.com/


FISH TACOS WITH CHIPOTLE YOGURT


INGREDIENTS:



For fish:

• white fish 
• blackening seasoning (Mrs. Dash Fiesta Lime)
• salt
• 1-2 cups red cabbage, sliced thin

For Chipotle Yogurt

• non-fat greek yogurt
• 2 tsp. adobe pepper sauce
• 1/2 pepper from adobe can
• 1 TBSP finely chopped cilantro
• 1 tsp honey
• juice 1 lime
• 1/2 tsp salt

DIRECTIONS:

Turn oven to broil or start grill.  Line cookie sheet with foil or use broiling pan.  Season fish with seasoning and some salt.  A wire rack under the fish would be good if you prefer a drier fish.  Broil for about 10-13 minutes, until flaky and cooked through. Remove from oven and pull into chunks to fill tacos.

For yogurt whisk everything together and set aside.

Serve in tortilla of choice.  Put fish in, top with mango salsa and the chipotle yogurt sauce and slivered red cabbage for some crunch if you like.

NOTE:  If you don't like heat, you can bread the fish with plain bread crumbs and bake instead.

Mango Salsa

This is a delicious salsa that you can use for various purposes.  We have topped grilled chicken with it and used it in fish tacos.  You could put it on top of a fresh salad, or even on pork or steak.  It is light and sweet and is just a great compliment to a variety of dishes.  Honestly, I normally don't measure but just eyeball it.  It is very forgiving and you can taste-test it to fit your preferences ;-)  Summery, sweet and light!

MANGO SALSA

INGREDIENTS:

• 2 mango, diced fine
• 1 cup diced sweet tomatoes (I used grape, but vine ripened would be great too)
• 1/4 cup red onion, chopped fine (can use green onions in stead if desired)
• juice of one lime
• 3-4 TBSP fresh chopped cilantro
• salt and pepper to taste

Mix it all up at least an hour before serving and let sit at room temp so flavors have a chance to meld.

Lightened Up Alfredo Sauce

I grew up on wonderful alfredo sauce.  My mom is a fabulous cook and I remember the stick of butter and heavy cream being mixed with cheese, parsley and garlic and being poured over the pasta.  I loved every bite.  Until I became aware of what I was eating.  Then, I felt guilty for every bite.  :-)

My cousin Michelle told me about yet another fabulous blog http://www.ourbestbites.com/ which had this wonderful sauce.   I added a few things, and because I like a very garlicy alfredo, I will add another 2 cloves of garlic next time.

I also pan fried 2 big chicken breasts in a drizzle of olive oil and tastefully simple's garlic garlic and some salt and pepper and diced it up over the top.

This was fantastic!  Could not tell it was not the real stuff.  The chicken on top put it over the top.  This sauce would be great to dip bread sticks in, or pizza crust.  YUM!  Try this sauce!  You will be so happy you did!

LIGHTENED UP ALFREDO SAUCE (with Chicken)
by: our best bites


INGREDIENTS:

• 2 C low-fat milk
• 1/3 C (3 oz) low fat cream cheese, softened
• 2 TBSP flour
• 1 tsp salt
• 1 TBSP butter
• 3 garlic cloves, minced
• 1 C grated Parmesan cheese
• Handful fresh parsley-chopped fine
• fresh grated nutmeg

DIRECTIONS:


Mix flour, milk and  softened cream cheese in blender or whisk together (if whisking make sure cream cheese is very soft).  

In saucepan, melt butter and saute garlic over med-high heat for about 30 seconds, until bubbly.  (heavenly smell!)  Whisk in milk mixture and let cook for 3-4 minutes, until thickened and starting to simmer.


Turn off heat and add parm cheese.  Sprinkle in parsley and a few grates of fresh grated nutmeg and whisk.  Cover and let sit for 10 minutes.  It will thicken upon standing.  Pour over pasta.   Enjoy!


Note:  Will solidify in fridge.  With leftovers, just heat and then add a little milk to thin if necessary.