Vegetable Spring Rolls

I absolutely love the Chinese Spring Rolls/Egg Rolls that I have made. When I stumbled upon the Vegetable Spring Rolls at Steamy Kitchen I HAD to try them too. I think the veggie spring rolls are my favorite.

Vegetable Spring Rolls

8 fresh shiitake mushroom caps, julienned
1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
2 medium carrots, julienned
8-ounce can bamboo shoots, drained and julienned
cooking oil
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger (I use the stuff in the tube)
1 stalk green onion, finely chopped
2 handfuls of fresh bean sprouts
1 tablespoon sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
25 spring roll wrappers, defrosted
cooking oil, for frying

1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
2. Turn heat to high and stir-fry the vegetables for about 2 minutes.Then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard).
3. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
4. Place a spring roll wrapper on a flat surface, add 2 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
5. In a large wok or saucepan over high heat, add about 1-2 inches of cooking oil
6. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

I made this Lemon Blueberry Cake from Mel's Kitchen for my little sister's baby shower. It was too good not to share! And if you haven't tried any recipes from Mel's Kitchen, I recommend you look through her recipes. Everything I have tried of hers is fantastic. (Click on link above to get the original recipe or see below.)

Lemon Blueberry Cake

1 cup butter, softened to room temperature
1 3/4 cups granulated sugar
1 tablespoon fresh lemon zest
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
2 tablespoons all-purpose flour


Whipped Lemon Cream Frosting

12 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
4 1/2 cups powdered sugar
1 to 2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy cream

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides, or three 8-inch round cake pans, with parchment paper and coat with nonstick cooking spray. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest until light and fluffy, 4-5 minutes.
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest,and lemon juice and mix on low speed until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days. Take it out an hour or two before serving or serve chilled, your choice!

Salmon Roasted in Butter

This had 5 stars out of 455 reviews, we loved it! You can mix around the herb and fat combos: parsley, chervil or dill go well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

INGREDIENTS

4 Tbsp butter

4 Tbsp minced chervil, parsley or dill

1 salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

lemon wedges

INSTRUCTIONS

Preheat oven to 475 degrees. Place butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

Add the salmon to the pan, skin side up. (Mine didn't have skin) Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Thanks to the original recipe found HERE.

Pasta Salad

We threw a baby shower for one of our friends here and the theme was "little man" so I was trying to find a bow tie pasta salad, found this one and loved it!

INGREDIENTS

1 C chopped pecans (I didn't do this, but only because I'm not crazy about nuts)
1/2 (16 oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 C mayo
1/3 C sugar
1/3 C diced red onion
1/3 C red wine vinegar (I used apple cider vinegar)
1 tsp salt
2 C seedless red grapes, halved
8 cooked bacon slices, crumbled (I forgot this part, but am sure it would've be better)

INSTRUCTIONS

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stir halfway through.
Cook Pasta.
Cut broccoli florets from stems and separate them into smaller pieces. Peel away tough outer layer of stems and finely chop stems.
Whisk together mayo and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir in bacon and pecans right before serving.

Thanks for the original recipe you can find HERE.

Sausage, Pepper Stuffed Spaghetti Squash

This was delicious! I almost think it was better the second day! I only made 1 spaghetti squash, but I still made all the stuffing for it. Dexter and I really liked it this way! A lot of sauce/meat for the spaghetti squash. But this is the recipe with more than just 1 squash.

2 small spaghetti squash, cut in half and seeded
2 Tbsp oil
salt and pepper
1 lb. Italian sausage (I used sage flavored sausage)
1 onion diced
2 bell peppers (it calls for red, I used green peppers)
3 cloves of garlic, minced
2 C marinara sauce
1 C mozzarella shredded

Directions:
Preheat oven to 400 degrees. After cutting the squash in half, brush the 1 Tbsp oil on the inside flesh of the squash. Season with salt and pepper. Roast in the oven placing skin side up for 30 minutes or until tender.
While the squash is cooking, cook the sausage, crumbling as you go. Once cooked set aside. Put 1 Tbsp oil in pan and saute the onions until tender. Add the bell pepper and cook until tender. Then add garlic. Add the sausage back into the pan with the marinara sauce. Heat up all ingredients.
Pull spaghetti squash out of oven. Use a fork to fluff the inside of the squash. Split the sauce mixture between the spaghetti squash equally. Then top with cheese. Broil in the oven until the cheese has melted.

Italian Chicken Smothered with Spinach and Mushrooms

This was way good! You need to marinate the chicken. I just put it in before I went to work and pulled it out at the end of the day. It was delicious!

4-6 oz chicken breast (I just used 4 chicken breasts)
1 (12 oz) prepared Italian salad dressing
16 oz mushrooms sliced
3 green onions sliced
Olive Oil
2 Tbsp butter
salt and pepper
2 cloves garlic minced
1 tsp Worcestershire sauce
12 oz spinach
1 C shredded cheese (It calls for Asiago, I used Parmesan and an Italian blend)
Optional Red pepper flakes

Directions:
Put the chicken in a large plastic bag with the Italian dressing marinade overnight (or for 8 hours). Remove chicken and throw away marinade. Season the chicken with salt and pepper (or whatever seasonings you would like). Put olive oil in a large pan and add 2 Tbsp of butter. Sear the chicken on both sides and cook until juices run clear. Remove chicken from heat and keep warm.
In the same pan, saute the mushrooms for 2-3 minutes then add the sliced green onions and garlic. Add extra oil or butter if needed. Season with salt and pepper to taste. Add the Worcestershire sauce. Cook for 2-3 minutes until the onions are soft.
Add the spinach and cook until it wilts. Place chicken on a pan for the over and put the spinach, mushroom mix on top of the chicken pieces and cover with cheese. Broil for 2 minutes or until cheese melts.

Cream Cheese Crockpot Chicken (w/ Rotel)

Quick, easy dinner. Bo loved it. You can serve over rice or in a tortilla, or eat it as is.

INGREDIENTS

1 bag of frozen chicken breast tenderloins (2.5-3 lb. bag, you can use breasts too)

8 oz block of cream cheese (don't use fat free! 1/3 less fat or regular is best)

1 can of black beans, drained and rinsed

2 C of frozen corn

1 can of Rotel: Diced tomatoes and green Chilies

INSTRUCTIONS

Put frozen chicken in the crock pot. Put cream cheese on top of chicken. Dump in black beans, corn, and can of Rotel. Cover and cook in your crock pot on low 6-8 hours. 

Shred the chicken or just leave it as tenderloins when done. (We shredded) Delicious on top of rice or used as taco meat. 

Makes 6-8 servings.

Thanks to the original recipe found HERE.