Month: December 2020

Greek Salad with Dill Dressing and Pita Chips
December 31, 2020

Greek Salad with Dill Dressing and Pita Chips

Greek Salad with Dill Dressing and Pita Chips is one of our favorite salads. Even in the dead of winter, this salad still manages to taste garden fresh. The arugula and cucumbers are so nice and crispy. And, the tomatoes and orange pepper are so …

salad
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by Sharon
Eggnog Pancakes with Bourbon Maple Syrup
December 30, 2020

Eggnog Pancakes with Bourbon Maple Syrup

Eggnog Pancakes with Bourbon Maple Syrup are our new favorite holiday breakfast. The eggnog flavor really shines through in these fluffy pancakes. And, the Bourbon Maple Cream Cheese Syrup is divine! Best of all, the batter and syrup can be made the day before. This …

pancakes
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by Sharon
Pulled Pork Egg Rolls with Cilantro Dipping Sauce
December 28, 2020

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce are one of our new favorite appetizers. I fill my egg rolls with slow cooked pulled pork. Luckily, I had some pulled pork in my freezer. So, I was able to cook this entire dish in under an hour. Besides the pork, I fill my egg rolls with julienned broccoli stalks, carrots, and red pepper. Then, they are served with a Cilantro Dipping Sauce. I blend the cilantro with peanuts, garlic, and olive oil. It is a truly delicious dipping sauce.

The Equipment You’ll Need to Make the Egg Rolls

  • Deep Fry Thermometer- Since this appetizer is deep fried, you really need to use a deep fry thermometer.
  • Dutch Oven- You will need two Dutch ovens. First, braise the pork in one Dutch oven. Then, use a second Dutch oven to deep fry the egg rolls.
  • Food Processor- This is for making the Cilantro Dipping Sauce.

The Ingredients You’ll Need for Pulled Pork Egg Rolls

  • Pork- Be sure to use a boneless pork butt.
  • Chicken Stock- I always use homemade stock. The recipe is below.
  • Egg Roll Wrappers- These can usually be found in the produce department.
  • Broccoli Stalks- Peel the stalks first.
  • Cilantro- Be sure to wash your cilantro well.
  • Peanuts- I used unsalted dry roasted peanuts.
  • Lime Juice- Use fresh lime juice.

How I Made This Appetizer

  • First, you will need to make the pork.
  • Next, I made the cilantro dipping sauce.
  • Then, I filled the egg rolls with the pork and vegetables.
  • Next, I heated my oil and carefully fried the egg rolls. As long as the oil is kept at exactly 370 degrees, the egg rolls will cook up perfectly.
  • Finally, I drained the rolls over a wire rack.

I must tell you, these Pulled Pork Egg Rolls with Cilantro Dipping Sauce are super tasty! And, they would be a terrific New Year’s Eve appetizer.

Pulled Pork Egg Rolls with Cilantro Sauce
Pulled Pork Egg Rolls with Cilantro Dipping Sauce
Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Egg roll filled with pulled pork, broccoli, red pepper, and carrots. Served with a Cilantro Dipping Sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 45 minutes
Course Appetizer
Cuisine American
Servings 15 egg rolls

Equipment

  • Dutch oven
  • deep frying thermometer
  • Food processor

Ingredients
  

  • 2 onions, cut in one inch pieces
  • 3 pounds boneless pork butt
  • ½ tsp. each kosher salt and cayenne pepper
  • 1 tsp. each black pepper and garlic powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves peeled garlic
  • 1 cup chicken stock
  • ¼ cup brown sugar
  • 1 cup broccoli stems, peeled and julienned
  • 1 cup carrots, peeled and julienned
  • 1 cup red pepper, peeled and julienned
  • 15 egg roll wrappers
  • 2 cups vegetable oil

For The Cilantro Dipping Sauce:

  • 2 cups cilantro
  • ½ cup unsalted dry roasted peanuts
  • 4 cloves garlic, chopped
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice
  • ¼ tsp. each red pepper flakes and dried oregano

Instructions
 

  • Begin by cooking the pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side up. Mix together all the spices, but not the sugar, and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. Shred the pork with two forks and stir it back into the onions. Add the sugar to the pork and stir until combined. You will only need about two cups of the pork for this recipe. But, this pork freezes great!
  • Meanwhile, make the dipping sauce: In a food processor, chop the cilantro, peanuts, and garlic. Then, add the rest of the ingredients and process until smooth.
  • Fill a Dutch oven, fitted with a deep fry thermometer, with an inch of oil. Heat the oil to 370 degrees.
  • Lay an egg roll wrapper out, so that it's diamond shaped. Put a couple of tablespoons of pork and two slices of each of the vegetables slightly below the middle of the wrapper. Moisten all four corners or the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the egg roll, pressing down to seal the top point. All these directions come with the egg roll wrappers. Repeat with the rest of the egg rolls.
  • Fry the egg rolls three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of egg rolls until the oil is exactly 370 degrees.
  • Serve with the Cilantro Dipping Sauce.
Keyword egg rolls, pork, pulled pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
pork
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by Sharon
Cheese Ravioli with Bacon and Arugula
December 27, 2020

Cheese Ravioli with Bacon and Arugula

Cheese Ravioli with Bacon and Arugula is a delicious homemade ravioli dinner. First, I make the ravioli dough in my Phillips pasta machine. This machine is great, because it mixes up the dough and then extrudes the noodle sheets. All in less than ten minutes. …

Uncategorized
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by Sharon
Cranberry White Chocolate Scones
December 26, 2020

Cranberry White Chocolate Scones

Cranberry White Chocolate Scones are my new favorite flavor of scones. Sometimes, I find cranberries to be too tart. But, in theses scones, the cranberries are a burst of fresh flavor, that are sweetened by the sweet scone dough. Also, sometimes I find white chocolate …

Uncategorized
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by Sharon
Avocado Egg Rolls with Chipotle Sauce
December 24, 2020

Avocado Egg Rolls with Chipotle Sauce

Avocado Egg Rolls with Chipotle Sauce are one of my family’s favorite appetizers. They are full of so much great, fresh flavor. And, the entire recipe can be made in less than a hour. I had some errands to run this afternoon, and wasn’t sure if I could cook these before it was too dark to take a nice picture. But, before I knew it, my eggrolls were completely done!

The Equipment You’ll Need

  • A Deep Fry Thermometer- I feel this is essential for making these eggrolls. Since, it’s very important to maintain a 370 degree oil temperature at all times.
  • A Dutch Oven- Deep frying in a good Staub or LeCreuset Dutch oven is the best! These pots really maintain a constant temperature, which will help you produce a non-greasy eggroll.
  • A Baking Sheet with a wire rack inside it- Don’t drain your eggrolls on paper towels. Do drain them on a rack, so they can let go of any oil trapped inside.

The Ingredients You’ll Need for Avocado Egg Rolls with Chipotle Sauce

  • Egg Roll Wrappers- I use Nasoya Egg Roll Wraps. They fry up perfectly, and have a handy rolling diagram inside the wrapper.
  • Avocados- Needless to say, the avocado should be ripe. But, it shouldn’t be mushy. I find it best to buy bright green and hard avocados, and let them ripen on the counter.
  • Cilantro- Use fresh cilantro, and wash it very well.
  • Vegetable Oil- I always deep fry in Crisco vegetable oil.
  • Chipotles Peppers in Adobo Sauce- These come in a can and can be found in the Hispanic section of your market. After I open the can, I keep the peppers in the freezer.

How I Made my Eggrolls

  • First, I combined all the filling ingredients in a large bowl.
  • Then, I rolled all the eggroll wrappers around the filling.
  • Next, I fried the eggrolls a few at a time.
  • Finally, I made the dipping sauce.

I plan on making these Avocado Egg Rolls with Chipotle Sauce for New Year’s Eve. If you love appetizers, I hope you’ll try these soon.

Avocado Egg Rolls with Chipotle Sauce
Avocado Eggrolls with Chipotle Sauce
Avocado Egg Rolls with Chipotle Sauce

Avocado Egg Rolls with Chipotle Sauce

Fried egg rolls filled with avocados, tomatoes, onions, garlic, jalapenos, and cilantro.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 15 eggrolls

Equipment

  • deep fry thermometer

Ingredients
  

  • 1 avocado, cut in half inch pieces
  • 1 plum tomato, seeded and diced
  • 1 jalapeno, seeded and diced
  • 2 tbsp. minced garlic
  • ⅓ cup chopped cilantro leaves
  • 2 tbsp. minced red onions
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp. fresh lime juice
  • 15 eggroll wrappers
  • 2 cups vegetable oil
  • 3 tbsp. chipotle peppers in adobo sauce, minced
  • ½ cup mayonnaise

Instructions
 

  • In a mixing bowl, combine the avocado, onion, garlic, salt, pepper, jalapeno, tomato, lime juice, and cilantro.
  • Fill a Dutch oven, fitted with a deep fry thermometer, with one inch of oil. Heat the oil to 370 degrees.
  • Lay an eggroll wrapper out, so that it's diamond shaped, and put a couple of tablespoons of the filling slightly below the middle of the wrapper. Moisten all four points of the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the eggroll, pressing down to seal the top point. All these directions come in the egg roll wrappers. Repeat with the rest of the egg rolls.
  • Fry the eggrolls, three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of eggrolls unless the oil is at 370 degrees. For perfect eggrolls maintain this temperature at all times.
  • For the chipotle sauce, simply combine the chipotles with the mayonnaise.
Keyword avoocado, eggrolls
Tried this recipe?Let us know how it was!
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by Sharon
Beef Bourguignon with Carrots and Mushrooms
December 23, 2020

Beef Bourguignon with Carrots and Mushrooms

Beef Bourguignon with Carrots and Mushrooms is beef braised with red wine and mushrooms. It is a rich, filling, and delicious classic French recipe. It is the perfect warm and cozy meal for cold December nights! The Equipment Needed A Dutch Oven- Use a four …

beef
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by Sharon
Chocolate Chip Cookie Bars with Ganache Topping
December 21, 2020

Chocolate Chip Cookie Bars with Ganache Topping

Chocolate Chip Cookie Bars with Ganache Topping are delicious bar cookies that take less than an hour from start to finish. The base of the cookies is a chocolate chip bar cookie. I top the chocolate chip layer with a thick chocolate ganache. Then, I …

Uncategorized
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by Sharon
Struffoli Italian Honey Balls with Orange Blossom Honey
December 19, 2020

Struffoli Italian Honey Balls with Orange Blossom Honey

Struffoli Italian Honey Balls with Orange Blossom Honey are full of delicious orange and honey flavor. I like making struffoli for several reasons. First of all, my husband really loves eating them during the Christmas season. Secondly, they are very quick and easy to make. And, thirdly, they call for ingredients that I already have in my pantry.

The Equipment You’ll Need for Making Struffoli

  • A Food Scale- In my opinion, it’s essential to weigh flour in all baking projects. Too much flour will make your honey balls too heavy. And, not enough flour will create soggy balls that won’t fry properly.
  • A Food Processor-I use a food processor to mix the dough.
  • A Dutch Oven- Use a six quart Dutch oven to fry your dough balls.
  • A Deep Frying Thermometer- Use this to make sure your oil is at the proper temperature.

The Ingredients You’ll Need for Struffoli Italian Honey Balls with Orange Blossom Honey

  • Flour- Use all purpose flour. I like King Arthur brand.
  • Eggs- Use large eggs.
  • Orange Brandy- I used Gran Gala.
  • Oil- Use vegetable oil. I like Crisco vegetable oil.
  • Honey- I think that in this recipe using a good, expensive honey is important. I like the flavor of Orange Blossom honey.

How I Made My Honey Balls

  • First, I mixed together the dough in the food processor.
  • Next, I emptied the dough out on to a floured board. It’s important not to over flour the dough. Just use enough dough to prevent your dough from being too sticky to work with.
  • Then, I pinched off small pieces of dough and rolled them into balls. It helps to lightly flour your hands for this process.
  • Next, I fried the balls in the hot oil. It’s important to make sure your oil is at exactly 375 degrees every time you put a new batch in.
  • Finally, I made the syrup and mixed the fried balls all around in it.

If you’ve never tried Struffoli Italian Honey Balls with Orange Blossom Honey before, you’ll be surprised to see how such simple ingredients make such a yummy dessert.

Struffoli Italian
Struffoli Italian Honey Balls with Orange Blossom Honey
Struff

Struffoli Italian Honey Balls with Orange Blossom Honey

Orange Blossom honey drizzled fried Italian cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Italian
Servings 8
Calories 350 kcal

Equipment

  • Food processor
  • deep fry thermometer
  • Dutch oven

Ingredients
  

  • 2½ cups all-purpose flour (300g)
  • ½ tsp. kosher salt
  • 3 tbsp. sugar
  • 3 tbsp. softened unsalted butter
  • 3 eggs
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 cups vegetable oil
  • ½ cup orange blossom honey
  • 1 tbsp. fresh squeezed orange juice
  • 2 tbsp. colored sprinkles

Instructions
 

  • In a food processor, add the flour,2 tablespoons of the sugar, and salt and pulse it together. Add the butter, eggs, egg yolk, and vanilla and pulse it together until a dough is formed.
  • Empty the dough on to a floured board and roll the dough into a ball. Pinch off small pieces and roll them into marble sized balls.
  • In a Dutch oven, with a deep-frying thermometer clipped on to the side, pour in two inches of the oil and heat to 350 degrees.
  • Fry the dough balls in four batches, just until they start to darken in color. Drain on paper towels.
  • In a large nonstick skillet, mix together the honey syrup: Add the honey, one tablespoon of sugar, and the orange juice on medium heat. Stir until the sugar is dissolved. Turn the heat to low and stir in the ball until they're well coated.
  • Spoon the honey balls on to a plate and top with sprinkles.

Nutrition

Calories: 350kcal
Keyword cookies
Tried this recipe?Let us know how it was!
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by Sharon
Baked Brie with Cranberries and Pistachios
December 18, 2020

Baked Brie with Cranberries and Pistachios

Baked Brie with Cranberries and Pistachios is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And, the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer …

cranberries
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by Sharon