Baked Cheeseburger Egg Rolls with Dipping Sauce

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It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic, and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.

Time: Approximately 1 hour

Serves: 12 egg rolls

Ingredients for Egg Rolls:

  • 1 Tbsp canola oil
  • 1 lb ground beef
  • 1 medium/large yellow onion, chopped
  • 1tbsp gourmet burger seasoning (I used Weber’s)
  • pinch of salt and pepper
  • 6 slices of cheese (this depends on what you like on your burger I used thin sliced cheddar)
  • 1/2 cup chopped sweet pickles
  • egg roll wrappers
  • 3 tbsp canola oil to brush over the egg rolls when baking

Ingredients for Burger Sauce:

  • 1/4 cup mayo
  • 1 Tsp tomato paste
  • 1 garlic clove pressed
  • 1 tsp paprika
  • Salt and fresh cracked black pepper

Directions:

  1. Preheat oven to 400 F
  2. In a large pan heat the oil over medium. Add the onion and saute until translucent.
  3. Add in ground beef and cook until no longer pink.
  4. Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
  5. Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
  6. If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this recipe uses an egg wash which I don’t use. How to roll
  7. After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 20 minutes flipping them 1/2 way through.
  8. While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
  9. Let the egg rolls cool for a minute than dish and enjoy!
  10. If you plan to have these as left overs they should be re-heated in the oven. It is possible to heat in the microwave but it is just not the same.

*Photo is an original belonging to me

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Sriracha Beef and Cabbage Stir Fry

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My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.

Time: 45 minutes

Serves: 6-8

Ingredients:

  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
  • 1 lb ground beef
  • 5 cloves of garlic, chopped fine
  • 1 tbsp grated ginger
  • 1 small head of green cabbage, sliced into strips
  • 1 lb bag of carrots, peeled and sliced with a potato peeler
  • 1 bunch of green onions, rinsed and sliced
  • 5 oz can of water chestnuts, drained and diced
  • extra sriracha to top the dish (optional)
  • Rice noodles to top the dish (optional)

Directions:

  1. In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
  2. Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
  3. Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
  4. Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
  5. Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
  6. Serve and enjoy!

*Photo is an original belonging to me

 

Baked Cuban Sliders

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Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more!  You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.

Serves: 24 sliders     Calories: 217 per slider     Time: 30 minutes

Ingredients:

  • 24 Hawaiian rolls
  • 9oz thin sliced deli ham, we used honey ham
  • 2 (80z) packages of Swiss cheese
  • 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
  • 1/2 of a sweet onion, chopped
  • 1/2 cup butter, melted
  • 3 tbsp Dijon mustard

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit
  2.  Prepare your baking dish with cooking spray
  3. Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
  4. Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
  5. Place the tops of the rolls over the dish.
  6. Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
  7. Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
  8. Slice the sliders apart, serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.houseofyumm.com

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Rosemary Dijon Pork Chops

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When I say I am terrified of cooking pork chops I mean “I’ve been married to a man who loves pork chops for 5 years and this is only the second time I’ve ever made them for him” terrified. I over cook meat. Ask Perry and he will gladly tell you how many times I’ve ruined a recipe because I just cannot stomach the thought of eating possibly undercooked meat. For real you guys I could survive an apocalypse off jerky and be happy as a clam. Perry kept dropping hints that he was craving the comforts of a home-cooked pork chop so I turned to my trusty sidekick, pintrest. I found the original recipe at http://www.kitchen-concoctions.com but adapted my own little recipe from theirs. The only reason I adapted my own for this one is because with a cross-country move and 2 kids (one of which is only 3 months old) it’s not very feasible to buy a 6 pack of nice brown beer to dump only one in a sauce. We’ve been sipping on coors light for the past few months, if the mood strikes, so thats what I had in sorts for beer. That being said, the sauce was still amazing with the cheap-nowhere-near-brown-hued-or-robust and I would suggest using any beer you can get your hands on so long as it isn’t banana bread or chocolate pretzel infused etc. The recipe was simple enough that even I was able to pull it off (with coors light nonetheless) and the flavor was fantastic!

Serves: 4-5     Calories: approximately 334 calories per chop with nice ladling of sauce    Time: 40 minutes

Ingredients:

  • 4 pork chops, I used boneless about 1/2 inch thick
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup of beer, brown ale is recommended but coors works too.
  • 1/4 cup Dijon mustard
  • 3 tbsp honey
  • 3 tbsp butter, melted
  • 2 tbsp fresh rosemary, chopped (+ more for garnish)
  • 3 cloves of garlic, minced
  • 1/2 cup whipping cream

Directions:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Season both sides of pork chops with salt and black pepper. Place on a greased 9×13 baking dish
  3. Whisk together beer, Dijon, honey, butter, rosemary and garlic. Pour this mixture over the pork chops.
  4. Bake pork chops for 25-30 minutes.
  5. Remove pork chops from sauce and roasting pan
  6. Heat a saucepan over medium heat and the add juices from roasting pan. Stir in the whipping cream and boil until reduced consistently stirring.
  7. Serve the chops with cream sauce drizzled overtop.
  8. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.kitchen-concoctions.com 

Peanut Sauce

11029640_10205879874614123_4164395445143186072_nI know people who are extremely picky and almost snobby about their sauces. I hate to admit that I have become this way with my peanut sauce. I used to love going to the local Thai Restaurant to feast on chicken and beef satay with a few extra sides of peanut sauce. However, once I learned to make my own peanut sauce I developed a hate for the recipe offered by our local spot. Once you get your hands on a recipe that has a beautiful base and you learn to tailor it to your own tastes it is extremely difficult to have anything but your own. This stuff is good with satay (naturally), egg rolls, rice, veggies, pita and of course on its own by the spoonful. A batch of this stuff doesn’t last long in our home. It is savory and creamy with a nice finishing kick. There are a few ingredients that can be a bit pricey (sesame oil and rice vinegar) but think of them as pantry staples because I guarantee you’ll be making more of this sauce.

Serves: 12+     Calories: 102 per 1 tbsp serving     Time: 10 minutes

Ingredients:

  • 1/4 cup of peanuts, unsalted if you can help it
  • 1/2 cup of peanut butter
  • 1 tbsp fresh minced ginger
  • 1/3 cup low sodium chicken broth
  • 1 tbsp honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 cloves of garlic
  • 1 tbsp garlic chili sauce (add more or less to your taste. I you don’t like heat don’t add it. If you like a little kick add a fraction of this amount. Tailor it to your taste.)
  • 1/4 tsp red pepper flakes, for garnish

Directions:

  1. Grind the peanuts in a blender or food processor so that they are finely chopped. It will feel like a paste to the touch but look like grainy sand to the eye. Remove from the blender/processor and set aside
  2. Blend/process the peanut butter, ginger, chicken broth, honey, soy sauce, vinegar, oil, garlic, and chili sauce until smooth.
  3. Hand mix in the chopped peanuts until evenly mixed.
  4. Garnish with red pepper flakes and serve.
  5. Enjoy with anything you can get your hands on 🙂

*Photo is an original belonging to me

Homemade Cranberry Sauce – SUPER EASY!

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Like I said earlier this was the first time I cooked Thanksgiving dinner so I wanted to make everything from scratch. Everything down to the cranberry sauce 🙂 This recipe was so darn easy that I don’t think I will ever go out and by a can of cranberry sauce. This sauce has lemon zest making it pleasantly sweet and tart. Try this and you’ll never go back to the can 🙂 Original recipe found at Martha Stewart.

Makes  2 cups of sauce (We had 7 adults at dinner and still have a lot left over. I wouldn’t make a second batch unless you are hosting a 20+ person dinner.)

Ingredients:

– 1-12oz bag of cranberries, rinsed

– 3/4 cup of sugar

– 1 tsp grated lemon zest

– 1 cup of water

Directions:

1.) In a medium saucepan combine cranberries, sugar, lemon zest, and water.

2.) Bring to a boil and reduce heat to a simmer and cook until cranberries are soft (about 10 minutes)

3.) Transfer to a bowl and let cool to room temperature

4.) Serve

*Original recipe belongs to Martha Stewart

** Photo is original taken by me

Mini Asian Meatballs – Party Pleaser!

Yesterday we went to a BBQ and signed up to bring an appetizer. My husband automatically said he wanted meatballs so I turned to the internet to find a recipe for cocktail meatballs. After looking for about an hour I found “the one.” This recipe does not take 5-8 hours in the crockpot (this was key because time was not on my side.) Also if you cook a lot of Asian style foods you probably have a lot of the ingredients in your cabinet. If you don’t have the ingredients however it will be a little more pricey initially but don’t fret because you can make a ton of great recipes with those same left over ingredients. These little morsels are very flavorful and extremely easy to throw together.

INGREDIENTS:

For the meatballs:

-2 lbs. ground beef

-2 tsp. sesame oil

-1 cup Panko breadcrumbs (oriential foods aisle at the grocery market)

-1/2 tsp. ground ginger (I grated fresh ginger and did not used dried ginger)

-2 eggs

-3 tsp. minced garlic

-1/2 cup of sliced green onion (you want to slice these guys pretty thin)

-garnish (completely optional): sesame seeds lightly toasted in a pan over the oven.

Ingredients for Sauce:

– 2/3 cup of hoisin sauce (oriential foods aisle at the grocery market)

-1/4 cup of rice vinegar (oriential foods aisle at the grocery market)

-2 garlic cloves minced

-2 tbsp. soy sauce (oriential foods aisle at the grocery market)

-1 tsp. sesame oil (oriential foods aisle at the grocery market)

-1tsp. ground ginger (once again I grated fresh ginger instead of using dried ground ginger)

DIRECTIONS:

1.) Preheat oven to 400 degrees

2.) In a fairly large bowl mix together all the ingredients for the meatballs.

3.) Once combined roll the mixture into 1-in balls and place in a greased baking sheet. (Approx 30-40 balls)

4.) Bake 10-12 minutes until browned and not longer pink.

5.) While the meatballs are baking whisk together all the ingredients for the sauce.

6.) Drop baked meatballs into the sauce and fold the balls into sauce to coat.

7.) If you want to keep them warm (like I did) put the balls and sauce into a crockpot and turn to low/warm.

8.) Either have the sesame seed garnish in a separate bowl by the meatballs or dump them into the sauce and mix.

9.) Make tons of copies of this recipe to hand out to your friends who ask for it 🙂

**Photo is an original by me

**Original recipe was found at http://www.allrecipes.com