Cheeseburger Eggrolls

I saw a post from Rachel Ray for Cheeseburger Eggrolls and decided to try them. I had all of the ingredients on hand so it was a perfect meal. I hate going to the store to get one or two things! I fried them instead of baking them. Next time I will bake them (more healthy) and season the meat a bit more. I also made the dip and think it needs a hit or two of hot sauce. All in all it was a yummy, fast meal.

Cheeseburger Eggrolls:

Ingredients

• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy Dijon mustard or other mustard of choice
• 12-14 prepared egg roll wrappers
• Water
• Cooking spray
• Sesame seeds

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.


To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.

Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, until egg rolls start to brown.Serve with Russian Dressing Dipper (recipe below).



Russian Dressing Dipper:

Ingredients

• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup tomato ketchup
• Salt and pepper, to taste

In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Recipe Swap: Korean Short Ribs

It's recipe swap time again and this time it was bloggers choice. That means that I got to choose what recipe I wanted to make from the blog that was chosen for me. I was given Christine's Kitchen Chronicles and had a ton of recipes to choose from. I stumbled upon her Korean Style Short Ribs and am so glad I did. They were DELICIOUS!! So easy to make and I had everything but the short ribs on hand. They were a little spicy so next time I will reduce the amount of red pepper.

Korean Short Ribs:

Ingredients

1 c. soy sauce

1 c. packed light brown sugar

4 T. sesame oil

3 T. red wine vinegar

2 T. fresh ginger, minced

6 cloves garlic, minced

1/2 c. water

1 t. red pepper

1 t. ground ginger

1 t. black pepper

2 1/2 pounds beef short ribs(I went with boneless)

2 green onions, sliced

Directions:

Mix the soy sauce, brown sugar, sesame oil, vinegar, fresh ginger, garlic, and water in the crockpot,stirring until well incorporated. Sprinkle in the red pepper, ground ginger, and black pepper. Mix well.

Place the ribs in the crockpot and spoon sauce over top of ribs. Cover and cook on low for 8 hours.

Remove ribs from crockpot and serve over rice. Top with green onions.

Moms Crock Pot Roast

This yummy recipe is part of a recipe exchange I participate in. I love doing these. I have never received a bad one yet! I also love any recipe involving the crock pot. I make an easier version that uses two packets of french onion soup and a can of cream of mushroom soup. :)

Moms Crock Pot Roast:

3lb. shoulder roast (or arm roast)

salt & pepper

1 chopped onion

1 package brown gravy mix

2 cups water

1/4 cup catsup

1/2 cup red wine

2 tsp Dijon mustard

2 tbsp Worcestershire

1 tbsp garlic powder

Place roast in crockpot, fat side up. Mix remaining ingredients in a bowl and pour over roast. Cook in crock pot on low 8-10 hours.

Beef Brisket

It was time for another recipe exchange on the cooking board I participate in. Lucky for me I got a yummy recipe that my entire family enjoyed (even my picky teen!). I also love any recipe that involves the crockpot. :)

Beef Brisket:

--Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3# for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7# and it was just enough. Make sure you get a piece with a cap of fat on top!
--A small bag of baby carrots
--A medium-sized onion
--1 Tbsp. minced garlic
--Salt and pepper
--Bay leaves (optional)

Directions:--Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker.--Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).--I sometimes add bay leaves on top, sometimes not. Depends on my mood. =)--Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.

Recipe Swap: Irish Stew

I participate in a cooking message board and they were having a recipe exchange. The theme was to focus on your region. The recipe I received is from Northern Ireland. I am not a fan of Lamb but my husband is. I could have made it with beef but I wanted to stick with the recipe. I have posted the recipe as it was given to me. Since I am not used to the metric system I had to convert some of the measurements. My conversions are in parentheses. My husband really loved this dish and I am going to have it for lunch today.

Irish Stew:

Serves 4

Ingredients:
1 tbsp vegetable oil
500g (1 lb) casserole lamb pieces
5 medium sized potatoes
2 large carrots
3 medium sized onions
400ml (1.5 cups) beef/lamb stock
Worcestershire sauce
Salt & Pepper
1.5 tbsp butter
1.5 tbsp plain flour
4 tbsp chopped spring onions

Recipe:
1. Preheat the oven to 190˚C (375 F).
2. Heat oil in a pan and add the meat. Brown for 5 minutes then add to a casserole dish.
3. Chop the potatoes, onions and carrots into chunky pieces. Add the carrots, onions and potatoes (in that order) to the casserole dish.
4. Add a few splashes of Worcestershire sauce, season with salt and pepper then pour in the stock.
5. Cover and place in the oven and leave for 1 hour 45 minutes
6. Melt the butter in a pot, then stir in the flour: this mixture is called a "roux". Pour the sauce in the casserole into the roux and mix. When it comes to the boil pour it back into the casserole dish.
7. Add the spring onions.
8. Mix the casserole, mashing up the potatoes slightly as you do.
9. Cover and place back in the oven for 15 minutes.
10. Remove and serve