Baked Southwestern Egg Rolls About a month ago I was looking for a snack food to take to a party. A party where we all gathered to watch a football game that was most definitely not super (for a Colts fan, anyway). While the game itself was quite a disappointment, these egg rolls were anything but. This version is vegetarian with black beans, corn, spinach, and cheese. I’m sure they would be wonderful with some cooked chicken mixed in as well, but I like them as they are. They were gobbled up in almost no time, and I probably should have made a double batch. I absolutely love them, especially when paired with my beloved salsa. I’m sure we’ll be having them frequently – you know, to help drown our sorrows until next football season. Very tasty. Nice amount of heat and a good blend of flavors. I did add some shredded chicken, and that was excellent. Ill probably go the unhealthy route next time and deep-fry them, though. A little crunch would have made them perfect. - dakotarussell Cuisine: Main Ingredient: annies-eats/2010/03/05/baked-southwestern-egg-rolls/ photo by Baked Southwestern Egg Rolls Recipes » Appetizers » Appetizers - Other About a month ago I was looking for a snack food to take to a party. A party where we all gathered to watch a football game that was most definitely not super (for a Colts fan, anyway). While the game itself was quite a disappointment, these egg rolls were anything but. This version is vegetarian with black beans, corn, spinach, and cheese. I’m sure they would be wonderful with some cooked chicken mixed in as well, but I like them as they are. They were gobbled up in almost no time, and I probably should have made a double batch. I absolutely love them, especially when paired with my beloved salsa. I’m sure we’ll be having them frequently – you know, to help drown our sorrows until next football season. Originally from (had to share!): annies-eats/2010/03/05/baked-southwestern-egg-rolls/ Very tasty. Nice amount of heat and a good blend of flavors. I did add some shredded chicken, and that was excellent. Ill probably go the unhealthy route next time and deep-fry them, though. A little crunch would have made them perfect. - dakotarussell Cuisine: Main Ingredient: Ingredients Ready in 30 minutes [ customize ] [ alert an editor ] [ Ive made ] Recipe as posted Metric Original recipe makes 24 Servings Verified by SunnyJF 2 cupsFrozen corn; thawed 1 (15 oz.) canBlack beans; rinsed and drained 1 (10 oz.) packagefrozen chopped spinach; thawed and squeezed dry 2 cupsMexican Cheese blend; shredded 1 (4 oz.) canGreen chili; drained, chopped 4 ouncesGreen onions; chopped 1 teaspoonground cumin 1/2 teaspoonChili powder 1 teaspoonSalt 1/2 teaspoonpepper 1/4 teaspoonCayenne pepper 1 packageegg roll wrappers; (about 24 total) Baked Southwestern Egg Rolls Preparation In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling. Preheat the oven to 425° F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa. Notes You can also add black olives to the mix (a small can of sliced works nicely). You can also use won ton wrappers instead. Its more work, but AWESOME bite-sized snacks! Link to another BigOven recipe Add a link to another recipe! What would you serve with this? New England Clam Chowder Ive been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city, writes Debra Doyle of Avon Lake, Ohio. I think I found it at Skipjacks restaurant. Theirs is rich and creamy, with just the right amount of potatoes. Skipjacks calls for shucked fresh clams in their chowder; weve substituted canned clams, which are easier to use. Serve with oyster crackers, if desired. Ingredients • 3 8-ounce bottles clam juice • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces • 2 tablespoons (1/4 stick) butter • 3 slices bacon, finely chopped • 2 cups chopped onions • 1 1/4 cups chopped celery with leaves (about 2 large stalks) • 2 garlic cloves, chopped • 1 bay leaf • 1/4 cup all purpose flour • 6 6 1/2-ounce cans chopped clams, drained, juices reserved • 1 1/4 cups half and half • 1 teaspoon hot pepper sauce Preparation Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.) Read More epicurious/recipes/food/views/New-England-Clam-Chowder-104185#ixzz2fdPtj7B2 Cod with Lemon, Green Olive, and Onion Relish Bon Appétit | October 2013 photo by Gentl & Hyers yield Makes 8 servings Ingredients • 2 lemons • 1/2 small red onion, very thinly sliced into rings • 1 teaspoon kosher salt plus more • 1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped • 2 tablespoons drained capers, chopped • 1 1/4 cups olive oil, divided • Kosher salt, freshly ground pepper • 8 6-ounce pieces skinless cod fillets • 2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes • 1/4 cup fresh flat-leaf parsley leaves Preparation Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside. Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours. Preheat oven to 250°F. Bring relish to room temperature. Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes. Transfer fish to a platter. Mix parsley into relish and spoon over fish. DO AHEAD: Relish (without parsley) can be made 1 day ahead. Keep chilled. Buffalo Meat Loaf ( Buffalo Meat Loaf 4 fork user rating ) Yield.Serves 6 active time 40 min total time 2 hr Ingredients • 1 cup chopped onion • 2 celery ribs, cut into 1/4-inch dice • 1 carrot, cut into 1/4-inch dice • 1 tablespoon chopped garlic • 3 teaspoons vegetable oil • 3/4 cup fine fresh bread crumbs • 1/2 cup chopped fresh flat-leaf parsley • 1 large egg • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 2 teaspoons salt • 1/4 teaspoon freshly ground black pepper • 1 3/4 lb ground buffalo • 6 shallots, cut into 1/3-inch wedges • 6 plum tomatoes, each cut into 6 wedges • 1/3 cup water Preparation Preheat oven to 375°F. Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl. Serve meat loaf with shallots, tomatoes, and sauce. Each serving about 221 calories and 8 grams fat Nutritional analysis provided by Self Pasta with Roasted Provencal Vegetable Sauce Pasta with Roasted Provencal Vegetable Sauce 3½ fork user rating photo by Karl Petzke yield Serves 6 Ingredients • 1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces • 1 large onion, cut into 1-inch pieces • 2 tablespoons olive oil • 2 medium zucchini, trimmed, cut into 1-inch pieces • 2 garlic cloves, minced • 1 28-ounce can seasoned crushed tomatoes with Italian herbs • 12 ounces penne pasta • 1/4 cup chopped fresh parsley • 1/4 cup chopped fresh basil • 1 tablespoon chopped fresh rosemary • 1 tablespoon chopped fresh thyme Preparation Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve. Per serving: calories, 330; total fat, 5 g; saturated fat, 1 g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
Posted on: Wed, 13 Nov 2013 16:42:19 +0000
Trending Topics
Recently Viewed Topics
© 2015