Friday Food ~ Pork Egg Rolls

Who loves egg rolls?? My husband occasionally comes home to find me making eggs rolls, one of his favorite! It's always a special treat since they take a bit of time and after a full day at work and 2 small boys, quicker dinners is normally what I make.

 

Pork Egg Rolls

 

What you need:

• 1 lb ground pork
• 1/2 cup salad shrimp, chopped
• oil for frying
• 1 1/2 cups shredded cabbage
• 1-1 1/2 cups bean sprouts
• 3 cloves garlic
• 5-6 TBS soy sauce
• 2 tsp sugar
• 1 pkg egg roll wrappers
• sweet and sour sauce (for dipping)

How to:

1. Cook pork until done and set aside.
2. Fry cabbage for a few minutes in the oil.
3. Add the shrimp, bean sprouts, garlic, soy sauce and sugar. Fry for a few minutes longer.
4. Add cooked pork and cook for a few additional minutes.
5. Remove from heat and but 1/3 cup pork mixture in each wrapper. Fold both sides in a roll up. When you get to the tip, moisten wrap corner before completely rolling closed.
6. Fry egg rolls in 1" of oil until each side is golden brown.

There you have it! Do you have other egg rolls you like to make? We'd love to hear about them!

Feel free to email us at kikilovecreate@gmail.com if you would like to submit a recipe or would like to see something in particular!

Until next recipe....

Friday Food ~ Saute Chicken and Vegetables

A friend and I trade off having dinners at each others houses. We even have soup wars during the winter. You can find my winning soup in one of my previous posts here. But I have to give him a lot of credit, he is an amazing cook and I come home with a recipe or two every time we get together. This weeks recipe came from him and I hope you enjoy it as much as I do!

Chicken Saute with Vegetables

What you need:

• 1-2 lbs chicken breast
• 1 cup flour, seasoned with salt, pepper and other spices of your choosing
• 1/4 cup oil
• 1 lb zucchini, cubed
• medium onion, sliced
• 1 container cherry tomatoes
• 1 can mushrooms, sliced
• 2 cups chicken broth
• basil
• lemon juice
• rice

How to:

1. Cut chicken into bite sized chunks and coat with flour mixure.
2. Saute chicken, onion and mushrooms in oil until chicken is golden brown. 
3. Add chicken broth and simmer for 20 minutes.
4. Add zucchini and tomatoes and cook until zucchini is tender.
5. Add salt, pepper and lemon juice to taste. 
6. Sever over rice.

I have two people I consider excellent cooks! One being my lovely grandmother. The other being the friend I talked about earlier in the post, Marvin. I'll be sharing recipes from both, all them them slightly tweaked for my family's preference!

Do you have food wars?? If so, we'd love to hear some of your winning recipes! 

Until next recipe...