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Sunday, January 26, 2014

Egg Rolls

For many years we would celebrate Christmas at my Grandma’s with the entire White family. As the years passed and Grandma could no longer host such a large party, we started to have the party later towards the end of January to commemorate her birthday as well as the Chinese New Year. As our families began to grow, and life took hold, and Grandma’s passing…. This tradition was forgotten until recently, my cousin’s daughter, missing the tradition, decided that we needed to get together like we use to, so this weekend we celebrated what a great family, my Grandparents started so many years ago….  And the Chinese’s New Year.

We celebrate by having a pot luck dinner consisting of different dishes, my contribution was a recipe I received from a very dear friend, about 15 years ago, that has become a family favorite…. WARNING: This makes quite a few Egg Rolls, but they freeze and re-heat fantastically. My daughter love to pop a few in the Microwave after school for a snack, and as a Mom who am I to object when she chooses a healthy treat like these….  

Egg Rolls
4 pkgs. Egg Roll Wraps (found in the Produce Dept.)(5”x 5”)
4 Celery stocks
1/3 lb. Bean Sprouts
4 medium Onions
2 medium heads of Cabbage
½ lb. Carrots
4 C. Ground meat (Beef, Chicken, Pork, Turkey, or Shrimp)
2 Cans of whole Water Chestnuts

Shred: Cabbage, Celery, Carrots, Onions and Water Chestnuts, into a LARGE bowl.
Brown the meat of your choice…. Drain well.

Add the Seasoning:
½ tsp Pepper
½ - 1 tsp Garlic
½ tsp Salt
¼ tsp MSG (optional)
1 tsp salt
¼ -1/2 tsp Chili Powder
¼ C Soy Sauce

Mix together, (I find it easier to use my hands than a spoon, to mix it thoroughly).
Mixture should be moist, squeeze a handful if it drips, it good, if not add just a tiny bit of water.
Follow the instructions on the package of egg roll wraps for wrapping, and cooking. You can either fry or bake.
For Dipping, you could use a Sweet & Sour Sauce, Ranch dressing, or Barbecue sauce…. My favorite is hot Chinese mustard with a side of ketchup.

For the Super bowl next week, I planning on making

Southwest egg rolls
2 skinless chicken breast
¼ C Minced red bell pepper
¼ C Minced onions
2/3 C Corn (frozen)
½ C Black Beans – Rinsed and Drained
¼ C diced Jalapeno peppers
1 Tbsp minced Fresh Parsley
1 tsp Cumin
1 tsp Chili powder
¾ tsp salt
¾ C Colby Jack Cheese
10 flour tortilla

In a medium saucepan over medium heat, cook chicken in a tablespoon of olive oil - approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Add another 1 tablespoon olive oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

For Dipping….

1 Smashed, fresh avocado
½ C Mayo
½ C Sour cream
2 Tbsp buttermilk
3 tsp white vinegar
¼ tsp Salt
¼ tsp dried parsley
¼ tsp onion powder
1/8 tsp dill weed
1/8 garlic powder
1/8 pepper
Mix and chill for 30 minutes.

I guess you could say I’m on a bit of an egg roll kick lately…. Hope y’all enjoy.
Have fun cookin’

Monday, September 30, 2013


I've been feeling guilty lately, because I haven't posted in a couple of months. Sorry.

In August we had the Davis County Fair, where my husband and I were the chairfolks for the Dutch Oven cook-off... that's a lot of extra hours pulling things together, however, I couldn't have done it without his help. Not to mention the countless hours the rest of my family put into it.  Some of the things I enjoy about organizing this are the fact that we bring new people in to our love of cooking in cast iron pots, and all the new recipes they bring.

This year’s winner has been cooking in Dutch Ovens for years, the last couple of years we have asked him to come be a field judge for this competition and he watch as other teams competed and was bitten by the bug, and decided to compete this year. He and his wife practiced their recipes for weeks, until they mastered them. I was a little iffy on his dessert but it certainly knocked my socks off.

I thought I’d share it with you.

Blueberry pull-a-parts

1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon                   
1/4 cup butter, melted

Mix sugar, flour, cinnamon, and melted butter together in a bowl; sprinkle over the greased sides and bottom of 12” Dutch Oven.

2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands! ®) – Or make yours from scratch.

Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.

3/4 cup white sugar                                                 
1 tablespoon ground cinnamon
1/2 cup butter, melted                                             

Mix sugar and cinnamon together in a bowl. Pour melted butter into a separate bowl. Dip each biscuit piece in the melted butter; roll in the cinnamon-sugar mixture until well coated.

1 1/2 cups fresh blueberries                                  
1/4 cup butter, melted

Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the Dutch Oven. Drizzle with 1/4 cup butter and any remaining butter from dipping.
1/2 cup confectioners' sugar                                
2 tablespoons milk, or more as needed

Bake @ 350° (8 coals on the bottom and 16 on the top) until, golden brown, 20 to 30 minutes. Cool in the pan for 5 -10 minutes before inverting onto a serving platter. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over pull-a-parts.

Some great variations would be to use a mix of berries instead of blueberries or apples instead of blueberries, then drizzle with a caramel sauce…. Recipes like this really get the ‘ol creative gears moving.

Hope you’ll give this a try and put your own spin on it and let me know how it turns out, and in the meantime…..

Have Fun Cookin’ 

Thursday, July 25, 2013

Garlic Cheesy Rolls

Last week I had the opportunity to spend a week doing what I love - Cooking. Cooking for 400 girls and their leaders at Girls Camp - These girls were between the age of 12 -18... Not too terribly picky. Some of the recipes I had chosen, we had to alter when we did the math, and realized that it would have taken 57 batches of dough to make one meals worth of rolls.... as disappointed as I was, in how they turned out the girls still loved them, one sweet girl asked for the recipe... so this post is for her, and anyone else wanting to try these.  I'm certain that when made as a single batch they'll turn out quite nicely. 

Garlic Cheesy Rolls

1 pkg frozen roll dough
1/2 C. Butter - 1 cube melted
1 tablespoon granulated garlic
1/2 C. grated Parmesan
1 C Shredded cheese - we used the Italian 4 cheese blend (Parmesan, Asiago, Mozzarella, Romano) 

Melt the butter, add the garlic and stir. Let cool slightly.
Dip the frozen dough into the garlic butter. (Note: I used food service gloves, and just stick my hands in the butter (it will be hot)) 
Place in either a 12" dutch oven or a 9 x 13 pan. 
Sprinkle with the grated Parmesan, then with the cheese blend.
Let raise, till doubled. 
Bake at 350 degree till golden brown and when tapped, sounds hollow or when a thermometer inserted reaches 190 degrees. 
Enjoy the ooey gooey cheesy goodness. 

Now Here is the recipe I was going to make that seemed like a good idea when we first planned the meals:

Garlic Cheese Rolls
5-6 C Flour                                                               
2 Tbsp Active dry yeast                                       
1/3 C Sugar                                                            
1 Tbsp Salt                                                               
1 Can Evaporated Milk                                       
1/2 C Milk                                                                
1 egg beaten                                                         
1/3 C butter or butter flavored shortening- melted

2 Tbsp Butter
1/3 lb Colby Jack
1 tsp salt
1 tsp granulated garlic
3 cloves of garlic minced
½ C Asiago

1/4 C Whipping cream                                       
1/4 C Melted butter
1/4 C Parmesan cheese grated

Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.
Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let rise for 15 minutes.
Brush tops of rolls with whipping cream.  Bake using 10 briquettes around the outside on the bottom and 18-20 briquettes top until rolls turn a light brown color.
Yield: 13 rolls

These are great paired with any Italian dish - or just on their own.... 

Warning - I love garlic, if it's too much for you feel free to cut back. 

Have fun cookin'

Smoked Brisket

Yesterday, in Utah it was our "Statehood" Day or the celebration of the day our state was accepted into the union (I stand corrected. A little rusty on my state history, I guess - Thank you - Jake) was founded by the Mormon Pioneers. Around here we call it Pioneer Days, Day of '47 - I am just grateful - I get the day off of work. Now granted I was the only member of my family that got the day off - the rest of them had to work. I decided to fix them a special dinner 'cause I had the time. 

Our local grocery store had a deal on Briskets .... OK so my daughter calls it the "cute girl discount" - the butcher was talking to me about the cuts they offered, then went in the back to see what he had, he came out with a $40 brisket and then promptly marked it down to $24. It pays to be friendly to your butcher. 

Here is what I did to make this little taste of heaven...

Smoked Brisket

Season brisket with your favorite seasoning.
Place brisket fat side up, on foil or in a foil pan (to collect the juices). 
Prepare 12-15 briquettes, place on the bottom grate of your Weber Kettle, for indirect heat.
Add to the briquettes,a few small pieces of your favorite fruit wood (I used apple).
Place the pan or foil w/meat on the top rack of your Weber Kettle. 
Put the lid on and walk away for an hour or so, when the smoke slows check to see if you need to add more briquettes (note only add 4-6 at a time any more will raise the heat too much and will end up burning your meat).
When the meat temps out at 180 degrees (F). 4-5 hours.
Pull an place in a pan with all the juices, cover with foil and let it sit. I like to place mine in the oven on warm (175 degrees) while I fix the rest of the meal.

Another option is after 3 hours pull from the grill and place in a pan with all the juices, cover with foil and place in the oven at 200 degrees for 3-4 hours, till the meat temps out at,at least 180 degrees. 

If you have leftovers - this makes a great sandwich the next day.

Have fun cookin' 

Peach Cobbler

Being without my laptop is like being lost in a dark forest with a fading flashlight.
I am going to post a few recipes tonight that I hope will get you in the kitchen or your outdoor kitchens this weekend and give these a try.

The standard dessert in a Dutch Oven is usually a cobbler. I have given y'all my Super Simple Cobbler recipe, but here is my go to Peach Cobbler, and with Peach season right around the corner (in Utah), give this one a try.

Peach Cobbler

2 C. Fresh peaches, peeled (you can use canned if you'd like just omit the 1st step)
2 C. Sugar
3/4 C. Flour
pinch of salt
2 tsp. baking powder
3/4 C. Milk
1/2 C. butter (1 cube)
Mix peaches with 1 C. sugar; let stand.
Sift flour, salt, and baking powder; mix in remaining sugar.
Stir in milk.
Melt the butter in a 12" Dutch Oven (or large baking dish).
Pour the batter over the butter; do not stir.
Pour the peaches over the batter, again do not stir.
Bake 350 degrees for 1 hour.

Note: this seems like its backwards putting the fruit on top of the batter - I promise, the batter will rise through the peaches and it will look like a cobbler when done, and taste "amazing".

Sorry no pictures - as soon as I get some fresh peaches, I will post one.

Have fun cookin'

Sunday, June 30, 2013

Blueberry Muffins

Last weekend while shopping at our local Winco the had a super buy on Blueberries, I used them in one of my competition dishes that I will share later... ;) but the left overs were just screaming MUFFINS!

I searched what cookbooks I had, due to my computer being down. and found this recipe that I tweaked due to the fact that I didn't have all the ingredients and it was 6:00 in the morning and I wasn't going to run to the store. 

Blueberry Muffins

2 eggs
1 C milk
2/3 C oil
1/2 tsp vanilla
1 tsp lemon rind - (didn't have - used and Orange) - zested
2 2/3 C flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 C sugar
1 1/2 C blueberries

Vanilla Sugar

Whip eggs, milk, oil and vanilla together. Add "citrus" zest. Add flour, baking powder, salt and 1/2 C sugar. Mix well and add blueberries (fresh is nice but frozen will work also). Spray your muffin tin (I like to use liners also)  Spoon it to the muffin tin, top with Vanilla sugar or Raw sugar and bake at 350 degrees for 15 - 20 minutes till golden brown.

I have some left over berries this morning, I think a batch of  mixed berry muffins may be in order for this morning ... I'll let you know how they turn out. :) 

In the mean time.... 
Have fun cookin'

Sunday, June 2, 2013

Veggie Pizza

As I mentioned in my last post, my life this year is a bit crazy. I just returned from a week long cruise in Alaska, followed by a weekend at the cabin for Memorial day, then yesterday we spent the day up at the Camp Chef Warehouse for a Dutch Oven Gathering. And working full time in-between.

I thought I'd share one of the recipes I did yesterday for the DoG. It was pretty simple and perfect for the weather- It was too hot for hot food in my opinion. Not only that but I'm still working off the cruise food. 

Fresh Veggie Pizza
This was prepared in a 12" Dutch oven lid, but if you have a pizza pan or stone that will work great in the oven. 

2 Packages (8 oz) refrigerator crescent rolls
1 (8 oz) container of whipped cream cheese
4 oz. regular cream cheese
2 Tablespoons Mayo or Salad dressing
1 Teaspoon minced garlic
2 teaspoons Dill weed
Salt and pepper to taste
and chopped veggies to taste - On this one is Broccoli, green onions, yellow peppers, shredded carrots, shredded cucumber, celery, tomatoes, and sliced mushrooms. Other options are zucchini, yellow squash, olives, red or green bell peppers - the sky is the limit with the fresh veggies that are in season.

For the Dutch Oven version: lightly spray the inside your lid (I prefer the lids that have a deeper lip than the flat - but they will work too.) with Bakers Joy or Pam type spray. Separate the crescent rolls into 16 triangles and place them with the wide ends on the outside and the points on the inside. Pressing the seams together - on this lid I ended up with an extra triangle that I just used pieces to fill in, then put the rest in the center - see pic.

Bake with your Dutch Oven upside down (lid on the bottom - Supported by a trivet) with 8 coals under and 17 on top, 15-20 minutes - until golden brown. Let cool.

For the Oven version - the layout will be the same just using a pizza pan or stone and bake at 375 in your oven for 12-15 minutes until golden brown.

Topping - 
In a medium sized bowl combine cream cheeses, mayo, salt, pepper, garlic and dill weed, stir until combined and spread evenly over the crescent rolls. 
Sprinkle Veggies over the pizza - Layer if you like, lightly dust with a little more dill weed, slice and serve. 

This will feed about 10 people as a side dish. 

This was definitely different that what is usually prepare at a Dutch Oven Gathering, and was certainly a nice change of pace. 

I hope you will try this out on your next camping trip or even for dinner this week. 

Have fun cookin' 

Camping note - If you try this out camping - take a minute before you leave to chop all your veggies and bag them for quicker prep at the camp site and it will give you more family time in the outdoors! 
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