Best Egg Rolls

 

Ingredients

1 pound ground beef

1 teaspoon ground ginger, or more to taste

1 teaspoon garlic powder, or more to taste

2 cups shredded cabbage

2 ounces shredded carrots

2 tablespoons all-purpose flour

2 tablespoons water

1 quart peanut oil for frying, or as needed

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (Optional)

How To Make Best Egg Rolls

Season beef with ginger and garlic powder in a large bowl; mix until thoroughly combined.

Place beef in a medium skillet over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Combine cooked beef, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top.

ONE POT CHILI MAC AND CHEESE RECIPE

 INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

8 ounces ground beef

4 cups chicken broth

1 (14.5-ounce) can diced tomatoes

3/4 cup canned white kidney beans, drained and rinsed

3/4 cup canned kidney beans, drained and rinsed

2 teaspoons chili powder

1 1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

10 ounces elbows pasta

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

SLOW COOKER BROCCOLI CHEESE SOUP

 

Ingredients

1/3 cup butter, sliced

1 1/2 cups chopped yellow onion

2 cloves garlic, minced

6 Tbsp all-purpose flour

Salt and freshly ground black pepper

2 (12 oz) cans evaporated milk

5 cups low-sodium chicken broth

5 cups small diced broccoli florets*

1/8 tsp dried thyme

1/2 cup heavy cream

12 oz sharp cheddar cheese, freshly shredded (or more to taste)

2 oz parmesan cheese, freshly & finely shredded

Directions

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli, and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

Recipe Source: Cooking Classy

Pancake

 Ingredients :

°1 cup all-purpose flour

°2 eggs

°½ cup of milk

°½ cup of water

°¼ tsp salt

°2 tablespoons butter, melted

Methods :

STEP 1 In a large bowl, mix the flour and eggs. Gradually add the milk and water, stirring to consolidate. Adding salt and spread; beat to smooth.

Step 2Heat a lightly oiled iron or skillet over medium-high heat. Pour or scoop the player over the frying pan, using about 1/4 cup for each pancake. Tilt the dish in a circular motion so that the batter covers the surface evenly.

STEP 3 Cook the crepe for about 2 minutes, until the base is lightly golden. Release with a spatula, flip and cook the opposite side. Serve hot.

Enjoy

5 Minute White Chocolate Caramel Pecan Fudge

 Ingredients

3 cups white chocolate chips

14 ounces sweetened condensed milk

4 tablespoons butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

1/2 cup room temperature caramel sauce

Instructions

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Crispy Black Bean Tacos

 INGREDIENTS

2 (14-oz each) cans black beans, rinsed and drained

2 tablespoons taco seasoning

1/3 cup salsa

Juice of 1 lime

1 1/2 cups Monterey Jack cheese, grated

Small flour tortillas

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Creamy White Chicken Chili: A Comforting Bowl of Flavor

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups cooked chicken, shredded

4 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup sour cream

1/2 cup heavy cream (optional, for extra richness)

Juice of 1 lime

Fresh cilantro and shredded cheese (for garnish)

Directions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 3-4 minutes.

Stir in minced garlic and cook for another minute, until fragrant.

Add shredded chicken, chicken broth, white beans, green chilies, cumin, chili powder, and paprika. Stir well.

Bring the mixture to a gentle simmer, reducing the heat if necessary. Let it cook for 15-20 minutes to blend flavors.

Stir in sour cream and heavy cream, if using. Cook for 5 more minutes, ensuring everything is heated through.

Squeeze in fresh lime juice and adjust seasonings with salt and pepper.

Serve hot, garnished with fresh cilantro and shredded cheese.