Chicken Avocado Egg Rolls

I think some of my best recipes happen when I am trying to find a creative way to use the leftovers in my fridge and pantry!  I was in a daring mood today and I had some left over egg roll wrappers...so I thought I would give it a shot.  Kyle and I had these unbelievable Chicken Egg rolls and this Chinese restaurant in Houston called Yao's.  They served them with this delicious peanut dipping sauce...  I already had a great recipe for a spicy peanut dipping sauce!  I've never made egg rolls before and come to find out, they are surprisingly pretty easy!  We absolutely LOVED this recipe, hope you enjoy!

Start with the filling...it has to cool down before you can use it, so give yourself an extra thirty minutes or so to cool it down.  Saute 1 chopped shallot, 3 chopped cloves of garlic, and 1 Tbl. chopped fresh ginger in 2 Tbl. Olive oil for about 5 minutes.

Add Sliced Zucchini, Mushrooms and Chopped, Grilled Chicken saute for 2-3 minutes.

Add Broccoli Slaw and saute for another 1 minute.  This is the kind I use.  You can find it at the grocery store in the lettuce aisle.

Add 2 Tbl. Soy Sauce and remove from heat and place in refrigerator for 30 minutes. 

While the mixture is cooling, You can make the dipping sauce...

Blend all ingredients in a food processor:  1/2 C Creamy peanut Butter, 1/4 C Chicken Broth, 1/4 C Water, 3 Tbl. Soy Sauce, 1 Lime, Juiced, 1 Tbl. Brown Sugar, 1 Tbl. Sriracha (Hot Chile Sauce), 1 Shallot, Chopped, 1 Clove Garlic, Chopped, 1 Tbl. Minced Ginger, 1 Tbl. Crushed Red Pepper.

Sauce will keep in the refrigerator for 3 days.

Now to the egg rolls...These are the wrappers I used.  I found them in the cold section by the tofu.

Lay out 1 skin on plastic wrap with corner facing you and put about 1/4 cup of the mixture toward the bottom...                                Fold the bottom corner up...         

                            

Then fold the 2 sides in...               Then roll tightly, ensuring not to tear the wrapper...

Lay egg rolls seam-side down on a plate until you are ready to fry.  Prepare a bowl with 2 eggs and 1 Tbl. milk.

Carefully dip each egg roll into the egg mixture, drain well and place seam side down into 1/2 inch deep heated peanut oil. 

Fry 2-3 minutes per side until golden brown.  Lay on paper towel to drain excess oil.  Serve with Spicy Peanut Dipping Sauce...

Avocado Egg Rolls
12 Egg Roll Wrappers
2 Tbl. Olive Oil
1 Shallot, Chopped
3 Cloves Garlic, Chopped
1 Tbl. Fresh Ginger, Chopped
1/4 C Zucchini, Chopped
1/4 C Mushrooms, Chopped
1/2 C Grilled Chicken, Chopped
1/2 C Broccoli Slaw
2 Tbl. Soy Sauce
2 Eggs
1 Tbl. Milk
1 C Peanut Oil for Frying

Spicy Peanut Dipping Sauce
1/2 C Creamy Peanut Butter
1/4 C Chicken Broth
1/4 C Water
3 Tbl. Soy Sauce
1 Lime, Juiced
1 Tbl. Brown Sugar
1 Tbl. Sriracha (Hot Chile Sauce)
1 Shallot, Chopped
1 Clove Garlic, Chopped
1 Tbl. Minced Ginger
1 Tbl. Crushed Red Pepper

Sweet Potato Gnocchi with Homemade Tomato Sauce

We LOVE pasta.  In fact, I think Kyle would eat pasta for every meal if I made it!  I don't make it for every meal, cause it can be so unhealthy!  I discovered this gnocchi a year or so ago...it is different from regular potato gnocchi because it is made with sweet potatoes.  In fact, 70% of the gnocchi is "mashed sweet potatoes".  Coupled with my super simple tomato sauce, it's a great pasta meal that you can feel a little better about eating!

For the Sauce, start with 1/2 Spanish White Onion.  Chop and saute in 2 Tbl. Olive oil with salt and pepper. over medium-high heat. 

After about 5 minutes, add 4 cloves chopped garlic and saute for another 2-3 minutes.

Then add your herbs (1 Tbl. dried basil, 1 Tbl. Dried Oregano, 1 Tsp. Red Pepper Flakes) and 1 Tbl. Butter.  Saute for about 2 minutes.

These are the tomatoes I use.  You can really use whatever you have on hand.  I like to choose ones that don't have any extra salt added and usually pick ones that are imported from Italy (I think they are a little better).  You can use whatever you want, whole, diced, crushed, etc. just depending on what consistency you are looking for. I use 1 28oz. can.

Add your Tomatoes, cover and simmer for 30-45 minutes (I like to taste after about 15 minutes to see if I want to add more salt - I like the salt to cook into the sauce instead of adding it all at the end).

When your sauce is almost done, boil your gnocchi according to the package.   DO NOT RINSE!! (this is something I learned not too long ago...if you rinse the pasta, it will rinse away all of the starches on the pasta and the sauce will not stick!)

Reserve a little of the cooking liquid from the pasta when you drain it to thin your sauce if necessary. Toss your pasta with half of the sauce (this recipe makes a double batch) and a bit of your pasta water.

I serve mine with crusty bread and top with a little goat cheese (left over from my Grilled Mushroom Sandwiches).  You could add Parmesan, ricotta, mozzarella, etc.)

Sweet Potato Gnocchi with Homemade Tomato Sauce
1/2 Spanish White Onion, Chopped
2 Tbl. Olive Oil
4 Cloves Garlic, Chopped
1 Tbl. Dried Basil
1Tbl. Dried Oregano
1 tsp. Crushed Red Pepper Flakes
1 Tbl. Butter
1 28oz. can Crushed Tomatoes
1 Pkg. Whole Wheat Gnocchi
Salt and Pepper to Taste
Bread for Serving

Grilled Mushroom and Goat Cheese Sandwich

OK, this is one of my husband's favorite meals.  I know a "vegetable sandwich" doesn't sound that amazing...but there are so many good flavors in this one!  I would challenge anyone who thinks they need meat in every meal to try this! 

The onions will take the longest to cook, so we will start with those first.  Chop 1/2 White Onion and put them in a pan with olive oil, salt and pepper.  Turn the heat to med-low, stirring every 10 minutes or so.  I usually cook mine for about 45 minutes.  I like them to get a deep caramel color.  If you don't have that much time, you can turn the heat up and saute for about 10 minutes. 

Next Mushrooms and Zucchini...Slice each to be about 1/4 inch thick.  You want them thick enough to hold up on the grill. 

Brush each side with olive oil and place them on the grill over medium heat for about 5 minutes on each side. 

While the vegetables are grilling, slice the tomato and avocado. 

When your vegetables are almost finished grilling, put your bread on the top rack of the grill for about 2 minutes to crisp up.  I use ciabatta rolls.  You can find them in most grocery stores in the bakery.

Spread goat cheese on one side and pesto on the other.  I usually use a jar pesto...unless I am feeling crazy and make my own!!

 
Layer the sandwich starting with zucchini, then mushrooms, then caramelized onion...

Top with the tomatoes and avocado...

I serve mine with Sweet potato chips (recipe to come) and roasted corn!!

Grilled Vegetable Sandwiches
1/2 White Onion
1 Zucchini, Sliced
1/2 Lb. Mushrooms, Sliced
1/2 Tomato, Sliced
1/2 Avocado, Sliced
2 Ciabatta Rolls
2 Tbl. Goat Cheese
2Tbl. Pesto

Chocolate Coconut Banana Bread

So I had a few ripe bananas laying around...I also had some left over coconut from when I made coconut shrimp, so I thought I would throw it together and see how it came out!  Result = DELICIOUS!!!

Start with your dry ingredients:  1 1/2 Cups Flour, 3/4 Cup Sugar, 1 tsp. Baking Powder, 1/4 tsp. Salt, 1/2 tsp. Baking Soda, 1/2 tsp. Cinnamon.  Whisk together.

Then add 1 Cup Sweetened, Shredded Coconut, and 1/4 Cup Bittersweet Chocolate Chunks (Chocolate Chips are fine).

Now in a Separate Bowl, Whisk together:  2 Eggs (room temperature), 1/4 Cup Sour Cream (Makes the cake SO moist), 1/4 Cup melted Butter, 1/4 Cup Vegetable Oil, 1 tsp. Vanilla extract

In Third Bowl mash 2 ripe Bananas with a fork.

Stir mashed Bananas into wet ingredients, then gently stir the wet mix into the dry.
Stir together until just combined.  Do not over mix.

Pour batter into greased loaf pan.

Bake at 350 degrees for 50 minutes.

Now, I won't say this is on the same playing field as my Grandmother's Banana Bread (I don't know that I will ever be able to share that recipe!), but this recipe is REALLY good!

Chocolate Coconut Banana Bread
1 1/2 Cups Flour
3/4 Cup Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. cinnamon
1 Cup Shredded Sweetened Coconut
1/4 Cup Bittersweet Chocolate Chunks
2 Eggs
1/4 Cup Sour Cream
1/4 Cup Melted Butter
1/4 Cup Vegetable Oil
1 tsp. Vanilla Extract
2 Ripe Bananas, Mashed

Dry Mix:  Whisk together first 6 Ingredients.
Add Coconut and Chocolate.

Wet Mix:  In separate Bowl, whisk together eggs, sour cream, butter, vegetable oil, and vanilla extract.
Stir Mashed Banana into wet mix.
Gently stir wet ingredients into the dry.  Stir until just combined, do not over mix.
Bake in greased loaf pan for 50 minutes at 350 degrees.

"Rice Salad"

One of the best meals that I can ever remember was with my mom at a restaurant called La Duni.  We had this dish called "Rice Salad".  Sounds pretty unassuming, but it was AMAZING!  They make the salad with mixed greens, basmati rice, smashed avocado, and grilled chicken.  I have made several adjustments to what we had that day, but all the inspiration I owe to them!

Cook 1 cup Jasmine Rice according to instructions on package.

While the rice is cooking, peel and chop the cucumber.

Peel and devein your shrimp, season them with salt and pepper, and set aside.

Make the soy-lime dressing by combining all ingredients and whisking together. (Recipe Below)

When rice is finished, fluff with a fork and stir in 3/4 of the dressing and the cucumber.  Toss and cover to keep warm.

 Saute the shrimp in olive oil for about 2 minutes per side over medium-high heat.

When you turn the shrimp, squeeze the juice from half of a lime in the pan.  Cook until the shrimp are firm and a deep pink color.

Toss the remaining 1/4 of the dressing with the Spinach.

Top the spinach with the rice mixture and shrimp.  Serve the avocado mash on the side.  Garnish with cilantro, chopped peanut, and lime.

"Rice Salad"
1 C. Uncooked Jasmine Rice
3 Cups Spinach
Soy-Lime Dressing (Recipe Below)
1 Cucumber, Peeled and chopped
1/2 Lb. Large Shrimp, peeled and de-veined
Avocado Mash (Recipe Below)
Chopped Peanuts, Cilantro, and Lime for Serving

Soy-Lime Dressing
1 Tbl. Peanut Oil
2 Tbl. Soy Sauce
1 tsp. Sesame Oil
1 Lime, Juiced
1 Serrano Pepper, Finely Diced
1/2 tsp. Freshly Ground Black Pepper

Avocado Mash
1 ripe Avocado
1/2 Lime, juiced
1/4 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper

Makes 2-3 Servings