Chicken Egg Rolls

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I have my mother-in-law, Linda, to thank for this wonderful recipe.  Jon and I had been dating for about a year and she came to visit.  I guess I was 19? Maybe 20. At any rate, at the time, I had zero interest in the kitchen. Needless to say, Jon was looking forward to his Momma’s visit. Not only to see her, but also in hopes of getting a few home cooked meals.

She was here for a week or so, and made several delicious rib-sticking meals during her stay.  But the egg rolls. I know it sounds absurd, but these egg rolls changed my life. After learning how to make them, that I could make something like that from a dingy little bachelor pad kitchen…it’s like something clicked inside. I began trying new and different recipes. I looked forward to coming home and cooking dinners. I couldn’t get enough information about different ingredients and techniques.

That was close to 10 years ago, and I still have that hunger and love for cooking. I think it’s awesome that I can pinpoint the moment where it all started. I’m pretty sure it will never end!

Chicken Egg Rolls

1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head cabbage, shredded thin
3 carrots,  peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced
4 tbsp soy sauce
4 scallions (green and white), sliced
4 tbsp vegetable oil
1 package egg roll wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours.

Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat.

Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions.  Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation.

Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce.

Originally posted June 23, 2009

Shrimp with Roasted Tomatoes and Feta

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Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!

Shrimp with Roasted Tomatoes and Feta

5 large tomatoes, cut into eighths
3 tablespoons  olive oil
2 tablespoons  minced garlic
kosher salt and black pepper
1 1/2  pounds  medium shrimp, peeled and deveined
1/2  cup  chopped fresh parsley
1 tsp chopped fresh oregano (or 1/2 tsp dried)
2  tablespoons  lemon juice
1  cup  feta cheese, crumbled
crusty bread, for serving

Heat oven to 450 F. Place the tomatoes in a 9×13 baking dish and drizzle with olive oil. Sprinkle with minced garlic, 1 teaspoon each salt and pepper. Toss to combine. Roast on top rack of oven for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the feta.

Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Source:  slightly adapted from Real Simple

Bacon, Roasted Corn, and Poblano Pasta

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I always love finding a new quick and easy pasta dish that we all enjoy. And this one has moved right up to the top of my list of favorites! My best friend has been making this pasta, sans poblanos, for a couple years now. I finally got around to making it a few weeks ago, and it really “wow-ed” us all.

I used fresh corn, since it was available. But, I know that other folks have used frozen, and it’s still delicious. I roasted my ears of corn, and would probably do so with the thawed kernals as well. Then to combine that sweetness with smokey bacon and roasted poblano peppers? That is in a cream sauce? So, so good. This dish is too good not to enjoy all year long – fresh corn or not!

Bacon, Roasted Corn, and Poblano Pasta

1 pound dried pasta (I used linguine)
6 slices bacon, chopped
¼ cup minced shallots
3 ears of corn, or 3 cups frozen kernals
2 poblano peppers
½ chicken stock
1 cup cream
1 tsp chives or scallions, chopped

Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.

Serve warm.

Source: adapted from So Tasty, So Yummy

Tangerine Beef Stir-Fry

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I first tried this recipe years ago, back when I got myself on the test recipe list from Cook’s Illustrated. If you’re not aware of the program, visit this site for more information. Basically, once every month or so you get a recipe to try out – then you take a survey, and leave your comments about it. I think it’s so cool to play a small part in the publication that I hold so close to my heart! Definitely check it out.

Of course, as a recipe tester, you can’t share the recipes before their published. But, luckily – this one made it to press several years ago now, so I can share it with you today! The tangerine is such a fun, refreshing twist. We all really enjoy this one! I was a little short on snow peas, but had a few extra mushrooms in the fridge, so I threw them in, and they fit well. That’s the great thing about stir-frys, there’s not many veggies that don’t work in one!

Tangerine-Beef Stir Fry

Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
3 medium garlic cloves , minced
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
8 ounces snow peas , ends trimmed and strings removed (about 3 cups)
1 cup mushrooms, sliced
2 tablespoons water

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and mushrooms, and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.

Source: Cook’s Illustrated, November 2007