Veggie Spring Rolls with Peanut Ginger Sauce

2-4 servings

Ingredients for Veggie Rolls

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4″ matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4″ matchsticks
  • 1 small head of lettuce, inner leaves only
  • 8 rice paper sheets, round
  • 8 oz. rice noodles

Ingredients for Peanut Ginger Sauce

  • 1/3 cup water
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon red pepper flakes
  • 1 garlic clove, minced

Directions

Cook rice noodles according to package (soak in hot water for 6-8 minutes). Then rinse under cold water. Set aside.

In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat, approximately 5 minutes. Set aside.

Chop all vegetables and set aside.

In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.

Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.

Once soft, carefully lay the rice paper onto the bowl and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.

Fold the rice paper closest to the ingredients overtop. Then fold the two opposite sides over the center (like a burrito).

Finally tightly roll down the remainder of the paper until it is fully sealed.

Put your sauce into a small serving dish. Serve.

Recipe originally found on Tomato Boots.

Subscribe to My Blog

Main Page

Cauliflower Fried Rice

4 servings

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons sesame oil
  • 1 small onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 1/4 cup broccoli, chopped
  • 3 tablespoons soy sauce
  • salt
  • black pepper
  • garlic powder
  • 1 egg

Directions

Using a food processor, chop up head of cauliflower so it is “riced”.

Heat oil in a large skillet on medium-high heat.

Sauté onions until tender. Add peas, carrots, and broccoli. Cook until soft. Add cauliflower to the pan. Mix with vegetables and continue to sauté until cooked.

Add approximately 2 tablespoons soy sauce and mix well.

Slide the rice to one side of the pan and scramble the egg on the other side of the pan. Once the egg is cooked, chop egg into pieces and mix with the rice. Add additional soy sauce, to taste preference.

Add salt, pepper and garlic power, to taste.

Serve.

Recipe originally found on Princess Pinky Girl.

I made this dish with Teriyaki Shrimp and Vegetable Spring Rolls.

Subscribe to My Blog

Main Page

Teriyaki Shrimp

4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon room temperature water
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/2 cup soy sauce
  • 1/4 cup vinegar (either rice wine or apple cider)
  • 1 teaspoon garlic, minced
  • 2 teaspoons ginger, minced
  • 1 1/2 lbs. medium-large uncooked shrimp, peeled and deveined
  • 2 teaspoons sesame oil
  • 2-3 cups snap peas
  • rice (I made this with cauliflower fried rice)
  • Optional: sesame seeds for garnish

Directions

Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring a boil and allow to boil for 1 minute, then remove from heat.

Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature. If cooking later on, you can marinate the shrimp for up to a day (place in the refrigerator, covered).

Cook rice (I made this with cauliflower fried rice).

Heat oil in a skillet over medium-high heat. add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.

Serve with rice and a sprinkle of sesame seeds, if desired.

Recipe originally found on Sally’s Baking Addiction.

Subscribe to My Blog

Main Page

Banana Spring Rolls

8 servings

Ingredients

  • 8 large egg roll wrappers
  • 4 bananas cut in half
  • 1/2 cup brown sugar
  • chocolate sauce
  • cinnamon for sprinkling
  • vegetable oil

Ingredients for paste to seal edges

  • 1/4 cup water
  • 2 tablespoons water

Directions

Combine the ingredients for the paste and set aside.

Slice the banana into half so you have short pieces. You should be able to make 8 spring rolls with 4 bananas.

Lay a spring roll/wonton wrapper on a clean, dry surface. Place a piece of banana on the edge of the wrapper, sprinkle about a tablespoon of sugar on it and a generous sprinkle of cinnamon (about 1/4 teaspoon). Roll up the bananas, tucking in the ends of the wrapper. Brush the paste alongside the edge of the wrapper with the flour paste and seal. Repeat with the remaining spring rolls.

Heat about an inch of oil in a medium fryer pan over high heat. Cook the spring rolls for 1-2 minutes on each side, until golden brown and crisp. Drain on paper towels.

Serve spring rolls with ice cream and a drizzle of your favorite sauce (I used chocolate).

Recipe originally found on Gimme Delicious.

Subscribe to My Blog

Main Page

Greek Turkey Meatballs with Cucumber Mint Sauce and Homemade Tzatziki Dipping Sauce

24 meatballs (4 meatballs per servings)

Ingredients for Meatballs

  • 1.25 lbs. ground turkey
  • 1 egg
  • 1/2 cup panic bread crumbs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1 green onion, diced
  • 1 teaspoon lemon zest

Ingredients for Cucumber Mint Sauce

  • 1/2 cup cucumber, shredded
  • 3 cups fresh mint leaves
  • 1/2 cup extra-virgin olive oil
  • 3 large garlic cloves
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 green onions
  • 1/2 teaspoon salt

Ingredients for Tzatziki Dipping Sauce

  • 1/2 cup shredded cucumber
  • 1 cup plain greek yogurt
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice

Directions for Greek Turkey Meatballs

Preheat oven to 475 degrees.

In a large bowl, combine all meatball ingredients. Mix by hand. Roll mixture into 12-15 roughly 1.5 inch meatballs.

Spray pyrex dish with cooking spray. Place shaped meatballs into prepared pyrex dishes, slightly separated. Bake 11-13 minutes or until meatballs are completely cooked.

Directions for Cucumber Mint Sauce

Shred cucumber. Place shredded cucumber in a strainer and press down firmly to remove liquid. Pulse cucumber and remaining ingredients in a food processor until well blended, scraping sides as necessary.

Directions for Tzatzkiki Sauce

Shred cucumber. Place shredded cucumber in a strainer and press down firmly to remove liquid.

Stir together cucumber and remaining ingredients in a medium bowl.

Recipe originally found on Plating Pixels.

It’s very important to remove as much liquid as possible from the shredded cucumber so the sauce isn’t runny.

Subscribe to My Blog

Main Page

Firecracker Turkey Meatballs

ONE OF MY FAVORITE MEALS

24 meatballs (4 meatballs per servings)

Ingredients for Meatballs

  • 3 lbs. ground turkey
  • 1 tablespoon minced garlic
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 large eggs
  • 1 1/2 cup Panko breadcrumbs
  • 1 teaspoons paprika
  • 2 teaspoons onion powder

Ingredients for Firecracker Sauce

  • 1/2 cup hot sauce (or buffalo sauce)
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes

This makes enough sauce for 2-4 servings, depending on how saucy you like it. I recommend doubling the sauce recipe to have enough for next day leftovers.

Directions

Preheat the oven to 475 degrees. Spray two pyrex dishes with cooking spray. Set aside.

In a large bowl, combine the ground turkey, garlic, salt, pepper, eggs, panko, paprika and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when the ingredients are combined when using hands. DO NOT overmix, it will result in drier meatballs.

Shape the meat mixture into balls to your desired size. Place shaped meatballs into prepared pyrex dishes, slightly separated. Bake 11-13 minutes or until meatballs are completely cooked.

While the meatballs are cooking, in a saucepan, combine the ingredients of the firecracker sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools.

Serve meatballs with desired pasta and a side of vegetables. Pour sauce over meatballs and pasta.

Recipe originally found on Little Spice Jar.

This is one of my favorite recipes (as well as my husband)! We make this recipe at least twice a month. It’s great for leftovers the next day, and the turkey meatballs can easily be put in the freezer for another time. Just make the sauce fresh. We do this often. Be sure to pour yourself with a tall glass of water, because this dish has a kick!

Subscribe to My Blog

Main Page

Salsa Verde Enchiladas with Poblano Pepper, Black Beans and Monterey Jack Cheese

2 servings

Ingredients

  • 2 scallions
  • 1 poblano pepper
  • 1 roma tomato
  • 1 chili pepper
  • 13 oz. black beans
  • 1 tablespoons Southwest Spice Blend
  • 6 flour tortillas
  • 7 oz. green salsa
  • 1/4 cup Monterey Jack cheese
  • 2 tablespoons sour cream
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • salt
  • black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 2 teaspoons ground red pepper

Directions

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed and dice poblano. Finely dice tomato. Thinly slice chili. Drain beans over a small bowl, reserving liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes

Reserve 1/2 teaspoon Southwest Spice in a second small bowl. Once poblano has cooked 3-4 minutes, add tomato, scallion whites, half the beans (you’ll use the rest later), 2 tablespoons reserved bean liquid, and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Heat a large drizzle of oil in a small pot over medum-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Spread tortillas with mashed beans. Place a small amount of tomato-pepper filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam side down in an 8 by 11 inch baking dish. Spoon enough salsa over to generously coat. Sprinkle with Monterey Jack. Bake until salsa is bubbly and cheese melts, 3-5 minutes.

Meanwhile, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.

Recipe originally found on Hello Fresh.

This is a delicious vegetarian Mexican dish. We ate with tortilla chips and extra salsa.

Subscribe to My Blog

Main Page

Sesame Hoisin Chicken Legs with Garlic Scallion Rice and Roasted Broccoli

2 servings

Ingredients

  • 16 oz. chicken legs (or use chicken breasts/cutlets)
  • 2 cloves garlic
  • 8 oz. broccoli
  • 2 scallions
  • 1 tablespoon ginger
  • 1 lime
  • 1/2 cup jasmine rice
  • 1 tablespoon sesame oil
  • 4 tablespoons hoisin sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons butter, divided
  • 1 teaspoon vegetable oil
  • salt
  • black pepper

Directions

Adjust rack to top position and preheat oven to 450 degrees. Pat chicken dry with paper towels; rub with oil and season all over with salt and pepper. Place tin foil on baking sheet. Place skin sides up on one side of a baking sheet (the other half will be used later). Bake on top rack for 15 minutes.

While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Quarter lime.

Meanwhile, melt 1 tablespoon butter in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Once chicken has baked 15 minutes, remove baking sheet from oven. Toss broccoli on empty side of same baking sheet with sesame oil, salt and pepper. Return to oven until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from sheet; tent with foil to keep warm.

While chicken is cooking, in a small bowl, combine hoisin, ginger and lime juice to taste. Once chicken is cooked through, remove from oven and brush with half the glaze. Bake until glaze is tacky and has dried out a bit, 3-5 minutes.

Fluff rice with a fork; stir in 1 tablespoon butter. Divide rice, chicken, and broccoli between plates. Sprinkle chicken and broccoli with sesame seeds. Garnish with scallion greens. Serve with remaining glaze and remaining lime wedges on the side.

Recipe originally found on Hello Fresh.

Chris and I both agreed that next time we will cook this dish with chicken breasts or chicken cutlets.

Subscribe to My Blog

Main Page

Melty Monterey Jack Burgers with Red Onion Jam, Garlic Mayo and Crispy Potato Wedges

2 servings

Ingredients

  • 12 oz. Yukon Gold potatoes
  • 2 cloves garlic
  • 1 red onion
  • 5 teaspoon balsamic vinegar
  • 2 tablespoon mayonnaise
  • salt
  • black pepper
  • 1 teaspoon paprika
  • 10 oz. ground beef
  • 1/2 cup Monterey Jack cheese
  • 2 potato buns
  • 2 tablespoons ketchup

Directions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2 inch thick wedges. Mince or grate 1 clove garlic. Halve, peel, and thinly slice onion.

Toss potatoes on a baking sheet with a drizzle of oil, salt, pepper and paprika. Roast on top rack until browned and crispy, 20-25 minutes (or cook in air fryer).

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in vinegar and 1 teaspoon sugar. Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat. Transfer to a small bowl. Wash out pan.

In a second small bowl, combine mayonnaise and a pinch of minced garlic. Season with salt and pepper.

Shape beef into two equal-sized patties; season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potatoes on the side.

Recipe originally found on Hello Fresh.

I served this with a side salad. There will most likely be extra sauce, which I used for dipping sauce for my potatoes.

Subscribe to My Blog

Main Page

Pork & Veggie Bibimbap with Mushrooms, Carrots and Jasmine Rice

2 servings

Ingredients

  • 3/4 cup Jasmine Rice
  • 2 scallions
  • 6 oz. carrots
  • 4 oz. button mushrooms
  • 1 tablespoon ginger
  • 2 cloves garlic
  • 5 teaspoons white wine vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha
  • 10 oz. ground pork
  • 2 eggs
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • salt
  • black pepper

Directions

In a small pot, combine rice, 1 1/4 cups water, and a big pinch of salt. Bring a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice mushrooms. Peel and mince ginger. Mince garlic.

In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar and up to half the sriracha to taste. Stir until sugar has dissolved.

Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add carrots ribbons; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside with carrots.

Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

To fry eggs, heat small pan to medium heat. Add oil. Once oil is hot, add eggs to pan. As eggs start to cook, separate eggs so there are two distinctive portions. Lower heat to low and place lid on pan to continue to cook. The goal is for the egg yokes to be runny when cut into.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Top with fried egg. Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe originally found on Hello Fresh.

We have stone bowls that we placed the rice and other ingredients in for serving. Heat the stone bowls up on the stove until you hear the rice crackling. This will allow the rice to be crispy and continue to cook/stay hot while you eat. Use pot holders to carry stone bowls, as they will be extremely hot.

Subscribe to My Blog

Main Page
Design a site like this with WordPress.com
Get started