Food for My Family » Appetizers

Last-Minute Buffalo Chicken Dip Bites

Shaina — Sat, 04 Feb 2012 18:58:45 +0000

These tiny buffalo chicken dip bites have just the right amount cream cheese, blue cheese, chicken and hot sauce all in a little phyllo pocket and ready to pop in your mouth, fuss free, on Super Bowl Sunday.

My mind has felt a bit cluttered lately. I suppose it is because there are plenty of things I should be doing and many more that I have yet to do. This isn’t necessarily a bad thing, but my mind seems to be focused on the other things that I rather *want* to do instead.

Confession: I have walked away from this post no less than 12 times this morning.

The point is, tomorrow is the Super Bowl. THE Super Bowl. We don’t have any plans. Our friends that used to host a kid-friendly event have long since moved to Oklahoma, leaving us to fend for ourselves with four kids on Super Bowl Sunday, and that means we generally entertain ourselves with the game on in the background, the kids squealing in the foreground and plenty of food right in the middle of all of it.

Food like this will be served. Perhaps a few football chips and guacamole-based dips that look like the football field itself will make an appearance for the kids, and then we’ll tuck sweet little angel heads into bed on time while their mom and dad settle down for one last weekend beer and the end of the game. It’s not such a bad thing.

If you haven’t tried buffalo chicken dip, this is your chance. It’s all the goodness the wings have to offer without all the finger-licking mess. (Don’t get me wrong, I’m all for the finger-licking, too, just not on my couch, thankyouverymuch.) This is taking it one step further into bite-sized dip pieces. Happy Super Bowl Sunday to all of you!

Note: I used phyllo dough sheets for this, but using the pre-made phyllo cups (as pictured in the lemon-dill cheesecake bites with lox) would make this appetizer even easier to execute.

Buffalo Chicken Dip Bites

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1 roll phyllo dough sheets (plus olive oil for brushing) or 1 box phyllo cups
8 ounces cream cheese
4 ounces cream-style blue cheese
1 generous cup cooked chicken, cut into chunks or shredded
1/4 cup buffalo-style hot sauce
2 ounces crumbled blue cheese
1-2 chopped green onions, optional garnish

If using phyllo dough sheets: Carefully lay one sheet of phyllo dough on a dry work surface. Brush lightly with olive oil, covering the sheet. Repeat with 3 more sheets until a layer of 4 sheets is brushed, keeping unused sheets covered with plastic wrap and a wet towel. Using a pastry wheel or pizza cutter, cut into 2″ squares. Transfer squares to a parchment-lined baking sheet to fill. (Repeat with remaining phyllo sheets after filled and baking, one set of 4 sheets at a time.)

If using phyllo cups: Line the cups on a baking sheet, spaced an inch or so apart to fill.

In a small bowl, mix together cream cheese and cream-style blue cheese until combined. Add 1-2 generous teaspoons in the bottom of the phyllo cups or the center of the phyllo squares. Top with 1 teaspoon of chicken. Add enough hot sauce to cover the chicken and top with blue cheese. For the squares, pinch up the corners of the phyllo to the center to create a small box.

Bake at 350º F for 15-18 minutes, just until phyllo starts to brown and cheese is hot and bubbly. Remove from oven and allow to cool slightly before serving. Garnish with green onions. Best served warm.

**These can be made ahead, stores and then warmed in the oven for a few minutes just before eating.

Makes 30-40 buffalo chicken dip bites.

Orange Cranberry Walnut and Lemon Chanterelle Parsley Compound Butter

Shaina — Mon, 14 Nov 2011 16:30:20 +0000

Spice up your bread offering this holiday season with orange cranberry walnut butter and a little lemon chanterelle parsley butter to spread.

Nearly every holiday consists of the Olmanson family driving around the state of Minnesota to attend not one, not two but three family functions, each different in their food offerings, and each with their own set of requirements on you, as a guest.

There are different food likes and dislikes, and there is a different level of appreciation for the food served. However, regardless of which holiday celebration we’re attending, one thing holds true: someone is deemed in charge of bringing bread.

Occasionally, the bread-getter is also a bread-buyer, one who picks up rolls at the bakery or–gasp!–the supermarket. However, more often than not, someone will take the time to mix dough, bake it and bring a glorious homemade bread option created with their own hands. Good bread deserves a good butter to spread on it.

Kerrygold recently started offering a new line of butters, Naturally Soft Irish Butter, that rely on the fat content of the cow’s milk at different times of the year to make them softer or reduced fat. No chemicals or strange additives, just cream and butter. It’s no wonder I dedicated my entire macaroni and cheese post to Kerrygold.

With a commitment to providing the best possible products for their customers and their cows at the same time, I immediately said yes when they asked me to try their butters and create something from them, something worth of your holiday table, perhaps.

This holiday season you may even want to volunteer to be the bread-getter, just so you can bring butter. Not just any butter, cranberry orange walnut and lemon chanterelle parsley butter, of course.

Lemon Chanterelle Parsley Butter

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1/2 cup + 2 teaspoons Kerrygold Naturally Soft Butter
3 tablespoons finely chopped chanterelle mushrooms
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1 tablespoon fresh parsley, minced

In a small frying pan, melt 2 teaspoons butter over medium-high heat. Add in mushrooms, lemon juice and salt and cook until mushrooms are cooked through and most of the liquid is gone. Remove from heat and allow to cool completely.

Mix in cooled mushrooms with the remaining butter and the chopped parsley. Chill until ready to serve.

Makes approximately 1/2 cup compound butter.
Copyright © Food for My Family.

Cranberry Orange Walnut Butter

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1/2 cup + 1 teaspoon Kerrygold Naturally Softer Butter
2 tablespoons fresh cranberries, finely chopped
2 tablespoons walnuts, chopped
2 teaspoons maple syrup
grated zest from 1 orange

In a small frying pan, melt 1 teaspoon butter over medium-high heat. Add in cranberries, walnuts and maple syrup. Cook until cranberries break down and the sauce turns red. Remove from heat and allow to cool.

Mix together cooled cranberry sauce with the butter and the orange zest. Chill until ready to serve.

Makes 1/2 cup compound butter.
Copyright © Food for My Family.

Note: Kerrygold sent me some free butter to try, but they really didn’t need to, as I’ve been buying it from Costco on my own already. Opinions, as always, are my own.

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Sweet and Sticky Barbecue Chicken Wings

Ole — Sat, 12 Nov 2011 19:05:22 +0000

These barbecue chicken wings are the perfect burger or brat accompaniment served with a side of Bush’s Vegetarian Baked Beans for your tailgate, kissed with homemade barbecue sauce and caramelized on the grill.

Tailgating is a true American pastime. Whether it’s before a baseball game in the summertime, football in the fall or even hockey in the wintertime, spectators love to gather in parking lots and have something to eat before the game. Now, just because you’re away from the kitchen there’s no need to compromise food quality or taste. With a little planning, you can easily prepare five-star food in a one-star environment.

When the subject of tailgating comes up, most folks think about big time professional sports or serious college athletics events, but around our house the family favorite tailgating opportunity is a St. Paul Saints baseball game at Midway stadium. We’ve spent the better part of a decade perfecting our tailgating techniques in the parking lot of this very minor league stadium.

These barbecue chicken wings top our list of favorites. Not the rubbery, dripping, crock-pot-born wings that pop up at graduations and uninspired potlucks. I’m talking about crispy, sweet and savory chicken wings worthy of any highbrow sports bar. These wings can be yours with minimal effort in the preceding days or hours leading up to the event.

The secret is in the oil. All real chicken wing joints use fryers to cook the wings to crispy perfection before tossing them in sauce and serving them. Out in tailgate country, fryers (while becoming more popular with the turkey crowd) are still hard to come by, but we can improvise.

Before you leave you need to do two things. First, throw all your wings in a zipper bag with salt, pepper and olive oil. Whether they are thawed or frozen doesn’t really matter, just make sure you work them around so that they’re all coated well.

Next you’ll want to make up a quick barbecue sauce. Yes, you could buy some, but there is no need. You can make it yourself and feel better about the ingredients, as well as rake in the praise when people find out it’s your own “secret” recipe. Mix (homemade) ketchup, molasses, vinegar and spices in a sauce pan and simmer for ten minutes, and you’re done. Grab a foil pan and a quality pair of tongs and head to the game.

On a hot grill spread out your wings and turn every 4-5 minutes until they are golden brown. The seasoned oil will make the skin all salty and crispy, just like a fryer. At this point, some in the group might want to eat them plain, and there’s nothing wrong with that, but to boost the flavor, put the foil pan on the grill, transfer the wings to it and add a light coating of your BBQ sauce. Stir and turn the wings every minute or so for 5 minutes until they are all well coated and the sauce begins to caramelize.

Pull the pan off the grill and cover it with foil until it’s time to eat. These wings go great alongside burgers, brats or beans and chips. They’re a great fit for the tangy bite that Bush’s Vegetarian Baked Beans deliver. Just make sure you bring enough, as they’ve been known to fly off pretty quickly when you’re not looking.

These pair nicely with a side of classic baked beans from Bush’s and plenty of paper towels from your tailgating kit. Have you entered to win the Bush’s Beans Tailgate package yet? Hurry up and get over there!

Sticky Sweet Barbecue Chicken Wings

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3 tablespoons olive oil
1 1/2 tablespoons kosher salt
1 tablespoon fresh black pepper
3 pounds chicken wings

Barbecue Sauce:
2 cups ketchup
3/4 cup molasses
1/2 cup apple cider vinegar
1/2 tablespoon paprika
1/2 tablespoon chili powder
1/2 tablespoon kosher salt
1/2 tablespoon fresh black pepper
1/2 tablespoon onion powder
1/2 tablespoon oregano
1/3 teaspoon cayenne pepper (optional)

Combine oil, salt and pepper in a 1-gallon zipper bag and squeeze the bag to mix. Add the chicken wings and seal and agitate until they are thoroughly coated.

Combine sauce ingredients in a sauce pan over medium heat, reduce heat to low and simmer for 10 minutes.

Cook wings on a hot grill for approximately 15 minutes, flipping every 5 minutes until they are golden brown. Transfer them to a foil pan on the grill and lightly coat with sauce. Stir and flip the wings frequently until the sauce has caramelized. Cover the pan with foil, remove from the heat and serve.

Makes 5-6 servings.

This post is sponsored by Bush’s Beans. They’re pretty fantastic. The recipe and opinions all belong to yours truly, however.

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Creamy Grilled Artichoke Dip and Green Valley Organics

Shaina — Thu, 09 Jun 2011 17:24:17 +0000

This dip features grilled artichokes, spring onions and creamy sour cream and cream cheese for a side dish to pair with all your favorite summer meals. This creamy grilled artichoke dip will soon be a summer favorite. We made ours with Green Valley Organics Lactose-Free Sour Cream, and we’re giving some away along with their kefir and yogurt for you to try, too!

It definitely feels like summer, but my kids are still in school. Well, until tomorrow afternoon at least. Why is it that the last week of school, where homework ceases and books remain closed always feels like the busiest time of the year for the parents? Between the final PTA meetings, the kindergarten graduations, the field days and the concerts, the activity level is high, the temperatures start soaring, and this mom is patiently waiting for the summer lull to come and carry me off into lazy weeknight walks and bike rides around the lake.

I’m in full summer swing, even though our schedule has yet to catch up – or slow down, as it were – and we started by inviting my siblings over to enjoy a grilled dinner and night by the (kiddie) pool on the most recent 102-degree day a few nights ago. I look forward to the next one.

We served a summer-worthy starter with our meal in the form of a creamy artichoke dip. Start by grilling your artichokes. While not necessary, it makes them a bit nuttier, and if you’re already eating outside or out there grilling, it’s a natural addition for you to grill the entire kitchen. Right?

While your artichokes are heating up, mix together your cream cheese, sour cream and lemon juice until smooth.

Chop the artichokes into larger chunks and mix in all the other ingredients: artichokes, spring onions, tarragon, salt and pepper.

Serve the dip on toasted bread, toast rounds or with vegetables. My personal favorite are these little bruschetta toasts.

I can’t tell you how excited I was when my Green Valley Organics showed up. When I opened the container with the yogurt, all of my kids were clamoring to try them, and we were not disappointed at all. They were creamy and thick, and they were full of probiotics, lactose-free and made from organic, Certified Humane cow’s milk. Really, I was blown away.

All the products are so smooth and creamy, with not a bit of grit to be found. The kids loved them, and we’ve been enjoying them ever since in pancakes, smoothies, yogurt parfaits and topping off tacos.

THE PRIZES
(2) Green Valley Organics Prize Packs (as in 2 winners) that each include:

Green Valley Organics Yogurt
Green Valley Organics Sour Cream (not yet in stores!)
Green Valley Organics Kefir

HOW TO ENTER TO WIN

1. Leave a comment. What is your favorite way to eat dairy?

2. Follow @GVOlactosefree and @FoodforMyFamily on Twitter and tweet the following, and come back and let me know you did:

Win a @GVOlactosefree prize pack from @FoodforMyFamily http://su.pr/2DkmPZ

3. Join the Food for My Family community on Facebook. Come back and leave a comment letting me know you did so.

4. Join the Green Valley Organics community on Facebook. Come back and leave a comment letting me know you did so.

THE RULES:

This giveaway will run until Monday, June 13th at 11:59 p.m. EDT and is open to all U.S. residents. Two winners will be chosen at random using Random.org from all eligible entries. Each reader has 4 chances to win by completing the above tasks and leaving a separate comment for each entry method completed. Chosen winner must respond within 48 hours of notification to claim their prize. Good luck!

Creamy Grilled Artichoke Dip

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1 10-ounce jar marinated artichokes
1 8-ounce package cream cheese, softened
3/4 cup sour cream
1/2 lemon, juiced
3 spring onions, diced
1 tablespoon fresh tarragon, minced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Heat grill to 500° F. Slide artichokes onto bamboo skewers and place on hot grill for 2 minutes or so per side, until they start to brown lightly.

Mix together cream cheese, sour cream and lemon juice until smooth. Add in spring onions, tarragon, garlic, salt and pepper. Stir to combine. Remove artichokes from the grill, chop lightly and stir into the dip. Serve with toasted bread, crackers or vegetable sticks.

Makes 6-8 servings.
Copyright © Food for My Family.

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Homemade Potato Chips and Avocado Ranch Dip for an Earth Day Virtual Picnic for the Planet

Shaina — Fri, 22 Apr 2011 16:22:29 +0000

It’s Earth Day! Come celebrate with a Virtual Picnic in honor of the Picnic for the Planet the Nature Conservancy are hosting around the globe today. We’re bringing crisp baked potato chips and avocado ranch dip with us. Won’t you join us?

Warming weather to this family means plenty of outdoor eating, sitting in the grass and running through wide open spaces. We love a good picnic, especially if it involves all the lovely picnic foods like potato salad and hamburgers. However, one thing our picnics lack is potato chips. We don’t buy them, and my dear husband hasn’t had one pass his lips in over 15 years. While he’ll tell you that he doesn’t miss the salty crunch potato chips bring to the party, I was bound and determined to find a potato chip recipe that he would deem acceptable for consumption. Turns out baking potatoes, even in chip form, does not a potato chip make. According to him.

According to me, I made homemade potato chips. Baked. Then I topped it of by making a creamy avocado ranch dip to scoop up in my homemade potato goodness. We’re ready to picnic and potato chips are invited to the party.

We’re inviting you to a Picnic for the Planet today in honor of Earth Day. Get involved and check out these five things you can do to support the planet:

Eat Smart. Know where your food comes from and what’s in it.

Eat Local. Shop at farmers’ markets, join a CSA, locate a co-op or buy direct from a farm.

Eat Sustainably. Choose sustainable options when purchasing seafood.

Eat Green. Look for organic options and add more produce to your diet, and be sure to check out the Eat Well, Spend Less series to do it on a budget.

Eat Out. Join the Picnic for the Planet and eat outside today, celebrating what we have all around us.

Start by thinly slicing potatoes. I used Sara‘s mandoline for nice, even slices, but you could also do this with a vegetable peeler or in your food processor, too.

Lay out the potatoes and brush lightly with olive oil and sprinkle with salt. These get put into a fairly hot oven and then baked into golden glory goodness. Drain them on a baking rack, paper bag or kitchen towel.

For the dip, we’re going to start with creamy and ripe avocados. Mine were a gift from California Avocados Direct and were some of the best avocados I’ve had. They were fresh and creamy and completely void of those annoying strings you so often see in store-bought avocados. The creamy green was perfect for eating on its own or turning into dips and spreads or, in this case, avocado ranch dip.

Mix in Greek yogurt, lemon juice, a cocktail of spices and herbs and mash in the avocados for a dip that is made for those hearty potato chips.

Packed tightly inside a lemon-rubbed canning jar and then covered with a piece of parchment, this avocado dip won’t brown nearly as easily as guacamole. Squeeze out as many air bubbles as you can while packing, cover with a piece of parchment right on top and then seal with the lid. You’ll be good for 24 hours.

Lightly oiled potato chips hold up to this creamy ranch dip and will have the kids squealing and may even reform those on self-imposed potato chip bans. Plus, they’re perfect picnic eats.

Happy Earth Day! Thank you so much to Amber and Aimee for coordinating the whole thing! Come join our virtual picnic by visiting the rest of our group:

Simple Bites | Pressed Sandwiches
My Baking Addiction | Mixed Berry Cheesecakes in a Jar
Bluebonnets & Brownies | Nanny’s Potato Salad
Gourmande in the Kitchen | Honey Ginger Lemonade
Dine & Dish | Sangria
Add A Pinch | Herbed Tortellini Salad
Bakers Royale | Fruit Recipe Roundup
Three Many Cooks | Black and White Caviar
Food for My Family | Homemade Potato Chips and Avocado Ranch Dip
Sugarcrafter |Apple Hand Pies
Tickled Red | Tangy Potato Salad
What’s Cooking with Kids | Kale Chips
Confessions of a Cookbook Queen | Mini Lemonade Cakes
TidyMom | Picnic Pies in a Jar

Today’s recipe was inspired by and adapted from the cheeky wonder, Brooke McLay. I’ve been dreaming of potato chips ever since I saw hers, and I knew I needed to bring them into my own kitchen and out on a picnic with me.

Baked Potato Chips

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2 pounds potatoes
1/4 cup olive oil
sea salt

Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt.

Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes. Cool slightly and serve warm or cool completely and store in airtight container.

Makes 6 cups potato chips.
Copyright © Food for My Family.

Avocado Ranch Dip

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2 avocados
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
chips and vegetables for dipping

Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping.

Makes 3 cups.
Copyright © Food for My Family.

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White Pizza with Shrimp on Naan

Shaina — Thu, 24 Mar 2011 10:00:24 +0000

A white pizza sauce made with garlic and oil graces leftover naan and is topped off with green onions, black olives and shrimp for a quick and easy pizza night or a stunning appetizer tray.

Sometimes life has a way of sneaking up on you. It’s the random phone calls, doctor appointments that take longer than usual, an opportunity you can’t pass up and things like spring break, a daughter who needs some one-on-one time or a spring snowstorm that sends you out to shovel for a few hours that interfere with the best of intentions.

Having fast and easy dinner options in these situations is key to sanity, especially if you have four kids and a fresh pile of heavy, wet snow outside the front door. This is when the meals that are pulled from the recesses of the refrigerator and the dark corners of the cupboards succeed in making me feel like I’ve got everything under control. We can do this, no matter what life or mother nature throws at us next.

Start with leftover naan. I make a large batch on purpose so there will be leftovers to make pizza or paninis with. It takes no extra time to mix, and it gets me set for an easy meal later on.

For the sauce, a simple white version:minced garlic, a bit of salt and olive oil. Simple.

To top our white-sauced pizzas we have salad shrimp, ripe olives, green onions and a bit of fresh parsley. Also simple.

The garlic and olive oil goes down first, followed by the toppings and finally finished off by a bit of shredded mozzarella and Romano and off they go into the oven.

Somehow, that process of bringing together relatively easy ingredients will turn out something that is worth sitting down to eat, pouring yourself a proper beverage and enjoying the meal, even if it’s a meal that takes 20 minutes at the most to prepare.

You can top naan with any pizza toppings you like. The bottoms crisp perfectly, contrasting the chewy top half. Whether as an easy meal or as elegant party food, these pizzas are quick and easy and the perfect use for leftover naan. Of course…you may also need to make extra naan in order to have leftovers.

White Pizza with Shrimp

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2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon flaky sea salt or kosher salt
6 pieces naan bread
3 green onions, diced
1/2 cup cooked salad shrimp
3 tablespoons pitted ripe olives, sliced
6 ounces mozzarella, shredded
2 ounces Romano or Parmesan, shredded
1 tablespoon fresh parsley, minced

Preheat oven to 400° F. Place olive oil, garlic and salt in a blender or small food processor and mix to combine. Lay out baked naan pieces on a baking sheet. Spread with garlic and olive oil mixture. Sprinkle with green onions, shrimp and ripe olives. Evenly sprinkle cheeses between the pizzas and then top with fresh parsley.

Bake at 400° F for 8-10 minutes or until cheese starts to brown around the edges. Remove from oven and allow to rest for 5 minutes. Slice and serve.

Makes 6 servings.
Copyright © Food for My Family.

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Corned Beef and Cabbage Egg Rolls with Ole on Our Wedding Night

Shaina — Sat, 19 Mar 2011 19:38:45 +0000

Wondering what to do with leftover corned beef and cabbage from St. Patrick’s Day or any other day? Rather than the usual Reuben sandwich, try a corned beef and cabbage egg roll and a side of Russian or thousand island dressing to dip it in.

In the case of my relationship with Ole, we haven’t followed the normal path. Just as a “for instance,” two days before our first date, I dumped a beer on my future husband’s head. Ole and I tend to do things the way we want to…with some exceptions. We wanted to ride a motorcycle across Minnesota and get married in tank tops, but someone’s mom threw a bit of a stink, and we ended up with a small, immediate-family-only ceremony down in Ole’s hometown instead. Then *we* catered a riverside luncheon in an old mansion for the extended family with the help of my very loving aunts, uncles and parents. With no cake. We had a keg of root beer and ice cream instead. Our friends threw us a backyard barbecue to celebrate with them.

Seeing as how we spent as little money as possible on a wedding, it should come as no surprise that we also skipped the honeymoon. Instead, we loaded up the car after the reception with leftovers and gifts and drove home to my apartment. After a few hours on the couch with Kiera, we headed off to our favorite Irish pub, Claddagh. Fitting, really, seeing as how the Claddagh ring is the traditional Irish wedding ring that we should choose to visit that night.

The truth, though, is we were there for the Guinness and to sit at one of their fireplaces eating corned beef and cabbage egg rolls while dreaming of riding a motorcycle around Ireland on a honeymoon we still have yet to take today, many years later.

This is a great way to use up all your leftovers from St. Patrick’s Day or any other day you choose to eat corned beef and cabbage. Start by dicing up leftover corned beef.

Then do the same with leftover cabbage. That small man there? I don’t know him. Whatever happened to my baby, and who is this 2-year-old wearing a 4T shirt that looks to be about 8?

Add in a bit of green onion for flavor.

Also in the mix: bits of Swiss cheese and leftover potatoes, if you have any. I don’t. I made colcannon and, therefore, have no boiled nor roasted potatoes leftover. I chopped it all together with a large knife, but you could also just give it a pulse or two in the food processor.

Time to roll. Rolling up egg rolls is an easy process. You’ll need egg roll wrappers, your filling and a beaten egg with a pastry brush.

Add a few scoops of filling to the center.

Fold the corner up and over around the filling. You can push back a bit on the filling to secure it.

Then fold both opposite corners to the center.

Start to roll towards the remaining corner, and then stop just before you get to the end.

Brush the tip with the beaten egg using the pastry brush.

And then continue rolling. Continue until all your filling is used up.

Fry in 375° F until golden brown.

Drain the egg rolls on a cooling rack with a paper bag until cool enough to serve.

Serve as an appetizer or a small meal, and sit around eating leftovers that don’t taste like leftovers. Of course, it’s always possible to just make the corned beef and cabbage for the sole purpose of making egg rolls, too, which may or may not have been the plan when I picked up that corned beef last week.

Corned Beef and Cabbage Egg Rolls

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1 pound cooked corned beef
1 1/2 cups steamed or roasted cabbage
5 green onions
2 ounces Swiss or Monterrey jack cheese, diced
10-12 egg roll wrappers
1 egg, beaten
oil for frying

Finely chop corned beef, cabbage, green onions and cheese and mix together in a bowl. Place an egg roll wrapper like a diamond, with a corner pointing towards you. Place 3-4 tablespoons of filling in the center. Fold the corner over and tuck it around slightly. Fold up both side corners and roll over slightly, . Using a pastry brush, brush beaten egg onto the remaining corner and finish rolling the egg roll. Repeat until all the filling is used.

Heat oil in a heavy pot or fryer to 375° F. When the oil is preheated, add in egg rolls slowly. Fry for 2-3 minutes until they blister and turn dark golden brown. Remove and drain on cooling rack covered with a brown paper bag or paper towels. Serve with Russian or thousand island dressing.

Makes 10-12 egg rolls.
Copyright © Food for My Family.

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