Thursday, June 29, 2017

Sesame Chicken and Egg Rolls

I am always on the search for new recipies that help me not miss eating out.  I miss Chinese Food quite a bit. I've gone through lots of recipies, keeping some, tossing some, tweaking most of them and I have managed to recreate some of our favorites. Egg rolls are really simple to make, but it took me a while to get the rolling technique mastered. I think I am almost there!

To make my egg rolls, I buy a bag of the preshredded cole slaw mix. I take a pound of ground pork, season with garlic powder and powdered ginger and cook until done; drain and mix with the cabbage and carrot mix. Follow the directions on the egg roll packaging for assembling the egg rolls.

If you want to change them up a bit, you could make all veggie, use ground chicken or chopped shrimp. A bag of coleslow, a pound of meat and a pack of egg roll wrappers makes about 18-20 egg rolls. I freeze any extras and take them straight from the freezer to the fryer.

Tuesday, June 27, 2017

Pan Roasted Brussels Sprouts with Bacon

We really like Brussles Sprouts and I have several different ways that I cook them, but I think this is our favorite. Anything with bacon is better, right? 

Pan Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon

2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.