Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe

Slow Cooker Chicken Cheesesteaks

Alot has been going on around here lately. A newborn baby, obviously. But also, a new house. We’ve been busy packing up our lives here for the past month, and we’re headed “down the county” for settlement this morning.

We’re taking the family back to where we started, Chincoteague Island. It’s a great house (that’s not cut up all funny as many old Eastern Shore homes are), with plenty of room for this growing family. A huge kitchen with three times the cabinet and counter space I currently have here. It was Jon’s best friend’s house growing up, in fact – Jon even drove a few nails into it when Ron (said best friend’s father) was building it. So, needless to say – we’re already feeling an emotional attachment to the place before we even move in.

Naturally, I also have many emotional attachments to this house. I brought all my babies home to this house, Christmases, Halloweens, first days of school, birthday parties, and neighborhood cookouts. I pretty much learned to cook (for real reals) in this house. Jon taught himself how to brew in this house. So many great memories here! I’ll miss our neighbors, fireflies (they don’t have fireflies on Chincoteague Island – the amount of salt in the air, maybe?) my lush backyard teeming with flowers from bulbs that were planted 50 years before we moved here, my fig trees, and my kitchen that we revamped. But, we’ll have a new version of those things in our new home, except the fireflies – and I’m excited about that.

house

Needless to say, dinner preparation has kind of fallen by the wayside the past couple weeks with everything getting packed up and whatnot. That’s where a slow cooker can come in handy! Now, I know most folks don’t associate a slow cooker with the summer months. But, it’s very versatile for preparing delicious meals year-round. And, it won’t heat up the house the way an oven does!

This takes just a few minutes to throw together, and the results at dinnertime are absolutely delicious. I seasoned chicken breasts (next time I’ll try boneless thighs in the mix as well) and seared them off, then sauteed some peppers and onions. Threw it all in the slow cooker with a bit of chicken broth and let it cook all day. At dinner time, I just shredded the chicken and threw it on some sub rolls, added some provelone cheese and toasted them in the oven for a few minutes.

They were delicious, satisfying, and super duper easy. The leftover filling was k-i-l-l-e-r in a quesadilla the next day for lunch. I know we’ll be making this one again very soon!

I know I’ve been slack on posts lately, but just bear with me. The slackage will probably continue through next week, until we get internet arranged in the new house, and my studio set up. Until then, later Pocomoke – it’s been real! Thanks for giving me such a great spot to call home and raise this little family of ours for 7 years!

Source: Adapted from Food Family & Finds via Mel’s Kitchen Cafe

Chicken Paillard with Tomato-Olive Salad

I don’t know about where you guys call home, but it’s definitely starting to warm up around here. I try to keep the A/C off as long as I can, have the windows open – we live in an old home that gets great cross-breezes. On those evenings a really light dinner is a welcome change, not to mention one that can be cooked outside on the grill, to not add any more unwanted heat to the house.

This is another recipe that I came across and tried in the second edition of the Sopranos cookbook. I can just envision Carm, Rosalie, and Adriana sitting around gabbing over something at Vesuvios eating something similar to this. It’s doesn’t really get simpler – basically, a grilled seasoned chicken breast that’s served with a quick salad tossed with a vinaigrette on top.

Figure-friendly, yet still tons of flavor and delicious. Fills you up without bogging you down. And, is super quick. All of those things are welcome in the summer months around here!

Chicken Paillards with Tomato-Olive Salad

4 boneless, skinless chicken breasts
1 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 Tbsp fresh thyme or basil, chopped

For the salad:
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
kosher salt and ground black pepper
6 cups salad greens
2 ripe medium tomatoes, diced
1/2 cup black olives(such as Gaeta or Kalamata), pitted and coarsely chopped

Preheat grill to medium-high heat.

Place a chicken breast between two sheets of plastic wrap and gently pound the chicken until it is about 1/4-inch thick. Repeat with remaining chicken. Place the pieces in a bowl and toss them with the oil, thyme, salt, and pepper.

In a large salad bowl, whisk together the oil, vinegar, and salt and pepper to taste. Add the salad greens, tomatoes, and olives to the bowl on top of the dressing – but do not toss until ready to serve.

Place the chicken breasts on the grill and cook for about 7-9 minutes on each side, depending on their size. You want an internal temperature of 165 and the juices should be clear. Remove from grill and let rest 5 minutes. You could also certainly cook the chicken breasts on a grill pan or skillet inside.

Arrange the chicken on plates. Toss the greens, tomatoes, and olives with the dressing. Place the salad on top of the chicken and serve immediately.

Source: barely adapted from Entertaining with the Sopranos