Baked Southwestern Egg Rolls

My love for Southwestern style egg rolls started a few years ago when our restaurant at work had them on the menu. It didn’t take long for me to get hooked on that crunchy exterior filled with spicy goodness, dipped in a zesty sauce.

Sadly we don’t serve those egg rolls anymore, so I just decided to make my own version! The main difference is that these are baked rather than fried. You don’t get quite the same texture on the outside, but they’re still plenty crispy. One nice thing is that you can customize these with whatever flavors and ingredients you prefer or have on hand. You could sub beef for the chicken or load on the veggies and go totally vegetarian. Or if you’re a spicy natured person, add some peppers and extra spices to kick it up a notch.

Feel free to eat these plain, but I definitely suggest dipping them in something. You could stick with a simple salsa or guacamole or go with a zesty creamy choice like a salsa/sour cream combo or some salsa/ranch dressing mixed together. Just some food for thought – enjoy!!

Baked Southwestern Egg Rolls

Ingredients:
1/2 bag frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
2 chicken breasts, cooked and shredded
1 1/2 cup shredded Mexican cheese blend
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne red pepper
1 package egg roll wrappers
Water for sealing edges

Yield: 1 dozen

Directions:
Preheat oven to 400 degrees F. Prepare a baking sheet with silicone liner or spray with non-stick spray.

Combine all of the ingredients (except the wrappers of course!) into a large bowl and mix until fully combined. Lay out an egg roll wrapper in a diamond shape and put about 1/4 cup of the filling in the center. Have a small bowl with water nearby and use a brush to line the edges with water to make them stick.

To roll the egg rolls: fold the bottom up to cover the filling, fold the sides in tightly, then roll it up tightly and press the edges to seal. (or see the package for instructions!) Lay the folded egg rolls on the baking sheet, seam side down, and spray/brush the tops with a little olive oil.

Put them in the oven and bake for about 15 minutes, or until they’re light brown. Serve while warm with salsa, sour cream, guacamole, or whatever your heart desires. Enjoy!

Source: Adapted from Nutritious Eats

Carrot Coconut Soup

I’ve been craving carbs (and hamburgers!) like crazy during this pregnancy. Bread, crackers, cereal, chips, pasta – I can’t get enough! So when cold weather finally came to north Texas, my guilt for not eating enough vegetables arose, and I saw this recipe on Shutterbean, this soup was added to our dinner menu right away. It’s a super simple meal to make and the carrot/coconut combo works better than I’d ever imagine! Plus a drizzle of sriracha not only gives it a little kick but gives the flavor even more of an Asian flair.

So if you’re looking for a good wintertime soup and are trying to eat your veggies – this is a keeper. Enjoy!

Carrot Coconut Soup

Ingredients:
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)

Yield: 4 servings

Instructions:
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.

Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.

Source: Slightly adapted from Shutterbean

Spring Rolls with Spicy Peanut Sauce

A few years back, myself and a group of girlfriends would get together often at one of our houses for a girl’s night. Every once in a while, we’d get some Vietnamese food from a place in Fort Worth, either via take out or dining in. My absolute favorite thing to get were the shrimp spring rolls with a peanut dipping sauce. I would order a double serving and call it a meal!

Eventually the group unofficially ended because several of us were moving to different states/cities and pursuing new and exciting things. I look back fondly on those times and it’s crazy to see how different our lives are now. Lots of new adventures, jobs, marriages, and babies!

In honor of my fabulous female friends, I made some homemade spring rolls with a spicy peanut sauce during my recent Asian cuisine phase. I used some shredded chicken, but you can definitely use shrimp instead or make an all veggie version. The rice papers were fun to work with and after a few tries, I got the hang of folding them. But just a warning – don’t leave the rice papers in the warm water for too long, otherwise they’ll get too soft and sticky and will tear when you try to fold them. (I learned this the hard way) There are a lot of good photo and video tutorials out there; Not Enough Cinnamon has a good step by step demo too.

Besides the meat variations, you can toss in whatever vegetables you prefer. I saw some recipes that used cabbage instead of lettuce, and some that added fresh mint or cucumber too. The peanut sauce is such a perfect addition. You can turn up the heat or leave it more subtle, depending on how much sriracha you want to add. These rolls are much easier to make than they look, so muster up the courage to give them a shot and enjoy!

Spring Rolls with Spicy Peanut Sauce

Ingredients:
Rice papers/wrappers
1 cup cooked vermicelli rice noodles
1 large chicken breast, cooked and shredded
1 medium carrot, peeled and shredded
1 cup lettuce, shredded
1/4 cup cilantro, roughly chopped

Spicy Peanut Sauce:
1/2 cup creamy peanut butter
1/4 cup water
2 Tbsp soy sauce
2 Tbsp rice vinegar
A few dashes of sriracha sauce (to taste – can add more if wanted!)

Yield: 4+ rolls

Directions:
Fill a large bowl with warm water. Take a rice paper and dip the entire sheet into the bowl of water and pull out immediately. The rice paper may still feel hard now, but it will soften up while you work with it.

Lay the rice paper out flat. Place a little of each filling ingredient on the middle of the rice paper sheet. Use a good amount, but make sure there are still a couple of inches around the edges to roll.

First fold in the sides of the rice paper. Then fold the top part of the rice paper sheet over the ingredients. Tuck in the fillings and roll the rest tightly. Repeat the above until you run out of filling ingredients.

To make the peanut sauce: In a medium bowl, whisk together all of the ingredients until well combined and use as a dipping sauce for the spring rolls.

Source: Adapted from Spoonful of Sugar Free

Thai Chicken Pizza

Friday has always been pizza day in my home – we had pizza for dinner every Friday night growing up and I’ve still carried on that tradition. I bookmarked this recipe for Thai Chicken Pizza a while back and knew it was the perfect fit for pizza Friday of Asian week.

I always use my favorite homemade crust (I’ll post that recipe one of these days!) but you can use store bought or whatever recipe you like. Just a tip, because my crust used to sometimes be too soft and flimsy: to get a crispier crust, I actually bake the rolled out dough by itself for 3-4 minutes before adding the toppings.

The sweet chili sauce makes for a nice tangy base. Then lay out a layer of the sliced zucchini and load on the cheese, peppers, shallot, and chicken. If you’re in a meatless mood, you could always throw in some other vegetables – I think some mushrooms would be a nice addition! When the crust is golden and the cheese is bubbly, take it out to cool for a minute or two, then top with some chopped cilantro, slice, serve, and enjoy!

Thai Chicken Pizza

Ingredients:
Pizza dough (store bought or your favorite homemade recipe)
1/4 cup sweet chili sauce
1/2 shallot, diced
1/2 large zucchini, thinly sliced
1/2 red bell pepper, chopped
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
2-3 Tbsp fresh cilantro, chopped

Yield: 2-4 servings

Directions:
Preheat the oven to 450 degrees F. Roll out the pizza dough into a 12-14 inch round. (If you want a crispier crust, bake the crust alone for 3-4 minutes before topping) Spread the chili sauce over the crust in an even layer. Layer with the zucchini, cheese, shallot, peppers, and shredded chicken.

Bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-14 minutes. Remove from the oven and let cool slightly. Sprinkle with cilantro before slicing and serving.

Source: Slightly adapted from Annie’s Eats

Spicy Ginger Beef Stir Fry

I knew I had to try a new stir fry dish during my Asian cuisine week and this one sounded amazing! The marinade/sauce packs a spicy punch and is full of fresh ginger flavor. I added a variety of vegetables based on what we like, but you can totally customize it based on your preferences. This would go great over some plain rice, so you can soak up all of the tasty sauce, or I served it with my favorite sesame noodles. Enjoy!

Spicy Ginger Beef Stir Fry

Ingredients:
For the marinade:
2 Tbsp rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon red pepper flakes
1 teaspoon ground cumin

About 1 1/2 lb top sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
2 green onions, cut on a diagonal, including the greens
2 carrots, shaved
1 bell pepper, sliced
1 cup broccoli florets, cooked
1 serrano pepper, seeded and diced
2 cloves garlic, minced
1 Tbsp ginger, peeled and diced
Chopped cilantro
Sesame seeds

Yield: 4-6 servings

Directions:
Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

When ready to cook, heat a large skillet or wok over medium heat. Add the beef and the marinade to the pan. Stir-fry until browned, 4-5 minutes. Add the green onion, carrot, peppers, broccoli, garlic, and ginger to the pan and simmer for about 5 minutes, stirring occasionally, until vegetables have softened but still have some crunch.

Stir together the cornstarch and water in a small bowl. Push the  ingredients aside in the pan/wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce.

When the sauce has thickened, plate the stir fry and top with chopped cilantro and sesame seeds. Serve with rice or noodles.

Source: Adapted from Simply Recipes

Spicy Chicken Tortilla Soup

Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Spicy Peanut Chicken Pasta

I’m such a sucker for peanut sauce – there’s just something about it that’s irresistible to my taste buds. So you can imagine how much I loved this Asian pasta dish with a spicy peanut sauce. The variety of vegetables gives it vibrant color and makes you feel a little healthier eating this tasty dish.

Quick tip: you can add the chopped vegetables to the cooking pasta for about 5 minutes to slightly cook them while still leaving a bit of crunch. Mix in the sauce, top with chopped cilantro, and you have a delicious meal after my own heart.

Spicy Peanut Chicken Pasta

Ingredients:
1 red bell pepper, cut into thin strips
1 cup shredded or julienne carrots
1 cup shredded zucchini
1 head of broccoli, cut into small pieces
1 cup chopped or shredded cooked chicken breast (2-3 breasts)
8 oz cooked whole grain linguine

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame or canola oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish

Directions:
Puree all of the dressing ingredients (except peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Cook the pasta and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain and return to the pot. Add the dressing and toss to coat. Add more sriracha if you want a spicier taste. Top individual servings with fresh cilantro and enjoy!

Source: Slightly adapted from Pinch of Yum

Fiesta Rice

This colorful and healthy side dish is perfect for any Mexican inspired meal. I made a huge batch and contently ate from it for days. You can use white or brown rice depending on your preference and could include any extra vegetables and seasonings you like. The cilantro and lime were plenty for me and mixed perfectly with the corn, tomatoes, and black beans. Totally delicious and guilt free 🙂

Fiesta Rice

Ingredients:
1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed
3/4 cup cooked corn
1 large tomato, diced
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
Salt and pepper to taste

Directions:
In a large bowl, combine hot rice, heated corn, heated beans, tomato, cilantro, lime juice, and salt and pepper if needed. Toss and serve.

Source: Skinny Taste

Brisket Tacos

What’s better than a crockpot meal that can be used in tons of different ways? Not much, as I see it. This meal has several components that I’ll address in following posts, such as homemade tortillas, an amazing barbeque sauce, and fiesta rice as a side dish.

Let me start by saying that this brisket is so versatile – besides these tacos, I used it for sandwiches and a mighty delicious pizza. I made the tacos smaller than normal to give them a little ‘food truck vibe’. After a long day of slow cooking, the meat was so tender and tasty. I added monterrey jack cheese, cilantro, and some homemade bourbon orange coriander BBQ sauce which made for a phenomenal pairing. I was SO glad there were lots of leftovers because I definitely wanted more of this tasty action. Like I say about lots of recipes, you can really personalize this meal with flavors you prefer. Maybe pick a different cheese, add your favorite salsa, or use corn tortillas instead. That’s another beauty of this meal – hope yall enjoy it!

Brisket Tacos

Ingredients:
3 pounds brisket, from the flat cut
Salt and black pepper to taste
2 Tbsp red wine vinegar
1 carton beef broth
1 teaspoon ground cumin
1 tsp ground coriander
2 leafy stems cilantro
1 lime, cut into wedges and slightly squeezed

Flour tortillas (or corn if you prefer)
Monterrey jack cheese, shredded
Fresh cilantro
Bourbon Orange Coriander Barbeque Sauce (optional)

Directions:
Combine all of the brisket ingredients in a crockpot and cook on low for 8 hours. Remove the brisket and let it rest for 10-15 minutes. Shred the meat with two forks and remove fat. Line some tortillas with the shredded brisket and add shredded monterrey jack cheese, cilantro, and sauce. (or anything else you want to top it with) Serve while hot and enjoy!

Source: Adapted from Homesick Texan

Indian Spice Grilled Chicken

I’m absolutely in LOVE with the flavors in this dish – the warmth from the cumin combined with the fresh bite from the cilantro and scallions create a one of a kind taste. The marinade is colorful and has such an enticing aroma, you’ll be drooling in no time! I don’t have a lot of experience cooking with cumin, but am quickly becoming addicted to this bold spice. This is simple to grill outside with a cold beer in hand or on an unbearably hot day (aka: here in TX!) you can make it inside on your George Foreman or grill pan. Enjoy!

Indian Spice Grilled Chicken

Ingredients:
4 boneless, skinless chicken breasts
For the marinade:
5 scallions, chopped
2/3 cup fresh cilantro leaves
3 cloves of garlic, chopped
1 small lime, zest and juice
2 tsp olive oil
2 tsp ground cumin
1 tsp paprika
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper

Directions:
Combine all of the marinade ingredients in a food processor or blender. Blend together until it’s all combined. Put the chicken in a ziplock bag and add the marinade. Zip the bag and shake it up to evenly coat the chicken. Place the bag in the refrigerator and let the chicken marinate for at least 1 hour, but the longer the better! Once your grill is prepped, cook the chicken until done. (depending on how you’re grilling it – I used a George Foreman grill and it only took 8-10 minutes total) Serve while it’s hot and garnish with cilantro and scallions if desired.

Source: A Beckster Original