Chicken Egg Rolls

Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.

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Ingredients
40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)

To Prepare

Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.

Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.

Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up.  it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Buttermilk Biscuit filled with Sauerkraut (Piroshki)

Piroshki is a fast easy snack or lunch. My mom used to make these but she made the dough from scratch. I just use the buttermilk biscuit dough from the tube. These are perfect to child’s hands not too big and not too small.

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Ingredients
1 tube of Pillsbury buttermilk biscuits The Pillsbury Cookbook By Pillsbury Company (Google Affiliate Ad)
1 cup shredded cabbage
1/2 cup sauerkraut
1 tablespoon shredded carrot
1/4 teaspoon fennel seeds
a pinch of pepper
1/4 teaspoon salt or to taste
1/2 Cup Oil

To Prepare;

Open biscuits and layout on table. Make filling by frying cabbage, sauerkraut,carrots, fennel seeds salt and pepper, saute on med low about 10 minutes.
Stretch  dough about as big as the inside of your palm, fill dough with 1 tablespoon of filling and pinch the opposite sides together.
Heat oil in frying pan med low and fry until golden brown or 1-2 min. per side.

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Cherry Tomatoes with Basil Cream Cheese

Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.

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Ingredients
6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt

To prepare;

Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.

Makes 6-8 Snackers PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Garlic Swiss Chard and Crostini / Tea Sandwich

Farmers market is the greatest place to get fresh vegetables and fruits! While at the farmers market I picked up some Swiss chard. I have never cooked with it before so I came up with this great appetizer. Enjoy
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Ingredients

3 stock of fresh Swiss chard
1 tablespoon butter
1 clove garlic
4 tablespoons cream cheese
1/4 teaspoon salt
5 teaspoons parmassian cheese.
4-5 slices of french bread
pepper to taste

To Prepare

Heat butter in skillet add Swiss chard, pressed garlic and salt. Stir fry until wilted. Set aside. toast bread in skillet or toaster. Spread with cream cheese, add wilted Swiss chard onto toast. Garnish with freshly ground pepper and one teaspoon of parmasan cheese. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Grilled Thai Coconut Chicken Wings

Summer is the perfect time to grill. Try this grilled curried chicken wings, they have enough flavor to serve without all the extra dipping sauces which in return will save you tons of calories. Enjoy
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Ingredients
1 14 Once canned coconut milk
3 Tablespoon fish sauce
2 Tablespoons minced garlic or 3 cloves
1 inch ginger grated
2 Tablespoons fresh lime juice
1 small red chili pepper
1 Teaspoon red curry
1 Tablespoon sugar
2 lemongrass stalks smashed
1 teaspoon turmeric
1/4 cup cilantro chopped
3 Tablespoons of red onion chopped
3-4 lb of chicken wings and drumettes

To Prepare

Combine coconut milk, garlic, ginger, lime juice, red chili pepper, curry, sugar, lemongrass, cilantro, onions and turmeric in food processor and process a few seconds to blend all. Pour into a bowl add all the rest of the ingredients. Mix well and refrigerate over night.

Heat grill. Grill chicken on medium heat for 25-30 minutes basting with leftover marinade (baste chicken for the first 10-15 minutes.)

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