Baked Southwestern Egg Rolls

It’s been over a year since the last time I made something with egg roll wrappers.  I walk by them every single time I grocery shop – and always think to myself that I need to find something else to make with them (I think next I’m going to make pizza logs).

These southwestern egg rolls – are sort of a trick to the senses.  You are expecting to eat something Asian inspired since they are wrapped like an egg roll.  But one bite in and you know they are Mexican flavored.  I love that these are vegetarian and make for a great party appetizer or a light meal.  You definitely need a big bowl of salsa to dip these in.   Enjoy!

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1-2 packages egg roll wrappers (about 24 total)
• 1 egg white, lightly beaten with 1 tsp. water

Directions

1. In a large bowl, combine all the ingredients except the egg roll wrappers and egg white.  Mix well to blend. 

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free. 

3. Lightly brush beaten egg white on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

4. Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

5. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Source: Annie’s Eats

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Vegetable fried rice

I made this as the side to go with the crispy baked teriyaki chicken – it was much simpler than I expected.  I was hesitant since I don’t like to make an involved side dish when I am making an involved main dish.  And with coating the chicken and making the teriyaki sauce – I wanted a side that was simple.  

So I planned ahead and made the rice in advance – which actually works out better for fried rice anyway.  Then the use of frozen veggies added to the mix – makes this even simpler.  It was a perfect simple side. 

Ingredients

• 1 Tbsp. vegetable or canola oil
• 1 egg, beaten
• 2 stalks green onions, minced
• 3 cups leftover cooked rice
• 3/4 cup frozen vegetable mix (peas, carrots, beans, etc.), defrosted
• 1 Tbsp. soy sauce
• Few drops sesame oil

Directions

1. Preheat a nonstick wok over medium heat.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan and set aside.

2. Turn the heat to medium-high and add the 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

3. Drizzle the soy sauce all over the rice, and toss again.  Add the vegetables and eggs, and the sesame oil to the pan. 

4. Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve.

Source: adapted from Annie’s Eats

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Almond Butter Cookies

These may look like peanut butter cookies – but don’t be deceived – they are almond butter cookies.  Essentially the same idea as a peanut butter cookie – but with almond butter and chopped almonds. 

We are big fans of almond butter in this house – if I don’t happen to have leftovers for lunch – my absolute favorite thing to eat is an almond butter and Concord grape jam sandwich.   I think these would also be a great substitute if you have someone in your family with a peanut allergy. 

I was craving a bit of chocolate – so I drizzled some melted chocolate chips on top of these – but you don’t have to.  What you do need is a nice big glass of cold milk to chase these down.   Enjoy!

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter, melted and cooled
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup packed light brown sugar
• 3 Tbsp. almond butter
• 1/4 cup almonds, chopped
• 3 Tbsp. bittersweet chocolate chips (optional)

Directions

1.  Preheat oven to 350 degrees F and adjust oven rack to middle position.  Line two baking sheets with parchment paper or silicone liner. 

2. Whisk the flour, baking soda and salt together in a bowl.

3. In a large bowl, whisk together the melted butter, egg and vanilla.  Stir in the sugar and almond butter until smooth. 

4. Stir in the flour mixture and almonds until combined. 

5. Working with 1 heaping tablespoon at a time, roll the dough into balls and lay on the prepared baking sheets about 2 inches apart.  Using a fork, flatten the cookies into a crosshatch design, keeping the cookie an even 3/4 inch thickness.

6. Bake the cookies, one sheet at a time, until the edges are set and brown about 9 to 12 minutes. 

7. Let the cookies cool on the baking sheet for ten minutes, then transfer to a wire rack.

8. If desired, melt 3 Tbsp. chocolate chips in a plastic bag in the microwave.  Snip off corner of bag and drizzle over cookies.

Source: America’s Test Kitchen Healthy Family Cookbook

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Crispy baked Teriyaki Chicken

When I decide what to make for dinner each week – I try to pick out a mix of new recipes that appeal to me as well as some old favorite staples.  I added this recipe to my list – expecting that we would like it – but I was not expecting to be so overwhelmed by how much I enjoyed it.  I mean – its really just baked chicken with a teriyaki sauce on the side.  But that sauce was so much better than I ever expected.  And when you keep the sauce on the side you are able to keep the chicken crispy and only add as much sauce as you like.  It was perfect.  Enjoy!   

Ingredients

For the sauce:

• 3 Tbsp. soy sauce
• 3 Tbsp. freshly squeezed orange juice
• 3 Tbsp. rice vinegar or sake
• 3 Tbsp. sugar
• 3 Tbsp. mirin

For the chicken:

• 1/2 cup all-purpose flour
• 1/2 tsp. garlic powder
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 lb. boneless, skinless chicken breasts (about 2-3)
• Nonstick cooking spray

Directions

1. To make the sauce, combine the soy sauce, orange juice, rice vinegar, sugar and mirin in a small saucepan.  Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened.  Remove from the heat and set aside.

2. Preheat the oven to 475˚ F. 

3. In a nonstick frying pan, toast the panko breadcrumbs until lightly browned, stirring occasionally.  Set aside in a shallow dish. 

3. In another shallow dish, whisk together the flour, garlic powder, salt and pepper.  In a separate bowl, lightly beat the eggs together.  Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

4. Butterfly the chicken breasts into halves so that you have 4-6 pieces total.  Lightly season both sides of the chicken pieces with salt and pepper.  Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.  Shake lightly to remove any excess.  Then dip into the eggs and shake gently to remove any excess.  Finally place in the panko, turning to coat well.  Transfer to the prepared wire rack.  Repeat with the remaining chicken pieces. 

5. Once all the chicken pieces are in place, spray lightly with cooking spray.

6. Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden.  Let rest a few minutes before slicing and serving.  Serve with the teriyaki dipping sauce.

Source: seen on Annie’s Eats who slightly adapted from The Steamy Kitchen Cookbook by Jaden Hair

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Chocolate Macarons

Macarons are all the rage right now – even being touted as the new ‘in’ dessert replacing cupcakes.  I was always in awe of them – especially since I’ve never even tried them.  So I knew that had to change.  They are also often described as finicky or difficult to make.   That doesn’t scare me though – since I am good at following directions and have no problem weighing my ingredients for accuracy.  In the end – I found them no harder to make than any other semi-complicated dessert that I’ve tried before. 

You know the macaron is successful if they grow ‘feet’ – so I was really excited when I peered in the oven and they had raised up.   You also have to ‘age’ your egg whites – and I did this by keeping them in my refrigerator for about a week after I made the Caramel Espresso Ice cream.   It worked perfectly – and for some reason I felt better doing it this way than leaving them out on the counter to age.

The filling is a chocolate espresso ganache – it was so smooth and creamy and so delicious. 

I cannot wait to try more macaron recipes – they were so much fun to make and very impressive.   Many of the desserts that I make are actually for either clients of my husbands, work or family events – but these were just for us.  (My mom did get lucky and was able to try a few when she stopped over). 

Oh and have a Happy Valentines Day I think my husband fell in love with me all over again after I made these. 

Ingredients

For the macarons:

• 110 grams blanched slivered almonds
• 200 grams minus 2 Tbsp. confectioners’ sugar
• 2 Tbsp. Dutch-process cocoa powder
• 100 grams egg whites (from about 3 eggs), aged (in the refrigerator for 3-7 days or at room temperature for 12-24 hours)
• 50 grams granulated sugar

For the espresso ganache:

• 1/2 cup heavy cream
• 1 Tbsp. unsalted butter
• 1 Tbsp. granulated sugar
• 5 Tbsp. bittersweet chocolate chips
• 1 1/2 tsp. espresso powder

Directions

1. Pulse the almonds in the bowl of a food processor until finely ground.  Add the confectioners' sugar and cocoa powder to the bowl and process until blended. 

2. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. 

3. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted. 

4. Line two baking sheets with silicone baking mats or parchment paper.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds (about 1 1/2 inches in diameter) on the prepared baking sheets, spaced about 1 inch apart.

5. Let sit at room temperature for about an hour to develop a hard shell. 

6. Preheat the oven to 300˚F.  Bake for 8-10 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. 

7. While the cookies are cooling, make the ganache.  Combine the cream, butter and sugar in a small saucepan over medium-high heat.  Place the chopped chocolate in a small heatproof bowl.  Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate.  Let stand 2 minutes, then whisk gently in small circular motions until the ganache forms.  Stir in the espresso powder.  Let the mixture cool until it is thick enough to pipe.  (To speed chilling, transfer the bowl to the freezer or refrigerator and let cool, stirring every 10 minutes, until thickened.)

8. Once the cookies are totally cooled, pipe a layer of ganache onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Store in an airtight container.

Source: Annie’s Eats, originally from Tartlette

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