vegetables

{Guest Post} In the Kitchen: Chicken Spring Rolls

The Original Momma Meg Does it again…

Chicken Spring Rolls

Makes 6 Rolls

  • 1 1/2 Cups Roasted Chicken, Sliced
  •  4 Green Onions
  • 1 cucumber
  • 1 stalk celery
  • 1/4 Cup Peanuts
  • 1/4 Cup Cilantro
  • 1/4 Cup Mint
  • 6 Spring Roll Wrappers
  • Hoisin Sauce
  • Soy Sauce
  • Red Chili Paste

– Prepare fresh ingredients: Julienne green onions, cucumber, and celery. Rough chop cilantro and mint.

– Cover a shallow dinner plate with water then moisten spring roll wrappers one at a time according to package instructions (submerge for around 3-5 seconds)

– Begin by adding Hoisin and Red Chili Paste according to taste preference,then add chicken, veggies + herbs.

– Fold ends first, then roll (like a burrito!)

Note: This makes a really fun “build your own” meal… but also fun to serve ready to eat, especially if you’re entertaining.

In the Kitchen: Zucchini Nut Muffins

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Gramma G’s Zucchini Nut Muffins

2-3 C Shredded, un-peeled zucchini (1-3 zucchinis)

3 Eggs

3/4 C Coconut Oil

1 T Vanilla

1 C chopped nuts (walnuts or pecans work well)

1 t Salt

1 T Cinnamon

2 C Flour

2 C Sugar or Substitute Coconut Sugar

1 1/2 t Baking Soda

1/4 t Baking Powder

In a large bowl, combine zucchini, eggs, oil and vanilla. In a separate bowl, mix dry ingredients (Flour, Sugar, Salt, Cinnamon, Baking Powder, + Baking Soda). Mix Dry ingredients in with zucchini mixture then fold in nuts if desired. Fill baking cups 2/3 full then bake for 15-18 minutes at 400 degrees. (12 min for mini muffins)

Note: These do freeze well. To defrost, just pop in the toaster oven for 10 min (better) or microwave for 1-3 min. (Still good)

In the Kitchen: Fourth of July

It never really hits me that summer has arrived until the 4th of July. I find myself saying “I’m not ready for summer as it gets warmer and warmer… then BAM! Summer is here; full effect. 100 degree + temps, mosquitos, and outrageous electricity bills. Summer is NOT my favorite part of living in the great state of Texas but somehow I’ve survived it. Wanted to share a few of my favorite summer-time recipes. Keep Cool + Stay Happy!

Gazpacho Soup

Serves 6

(From the Kitchen of Mary Lou McElyea… respectfully altered by Me)

Gazpacho Soup

1 “Family-Size” Can Campbell’s Tomato Soup

1 “Family-Size” Can Water

1 12oz Can of V8

6 Tbsp Olive Oil

4 Tbsp Red Wine Vinegar

2 tsp Minced Garlic

1/2 tsp or more Cayenne Pepper

1 Large Cucumber, Chopped

1 Red Bell Pepper, Chopped

1 Orange/Yellow Bell Pepper, Chopped

3 Stalks of Celery, Chopped

2-3 Large Tomatoes, Chopped

2T Green Onions, Chopped

2-3 Avocados

1/2 Cup Sliced Black Olives

 

Mix liquid ingredients.

Add cayenne and garlic.

Add vegetables, stir well and chill for at least 4 hours.

Notes: Veggies should all be chopped at roughly the same size and on the small side… you want to be able to get a variety with each bite. Also – Keeps in the fridge for about a week. I usually add the avocado one bowl at a time if I’m just making a batch to have in the fridge.

Like a liquid salad, this is the perfect summer-time lunch paired with a chicken salad sandwich or bagel chips for dipping.

 

 

Peach Cobbler

Serves 8

Peach Cobbler

Combine and Toss together:

8 Cups Peaches (ripe, peeled and sliced)

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

2 t. Lemon Juice

1 T. Vanilla Extract

1 t. Cinnamon

Pinch of Salt

Topping

1 Cup Flour

3/4 Cup Sweetened Coconut

3/4 Cup Sugar

3/4 Cup Coarsely Chopped Pecans

1/2 t. Baking Powder

1/4 t. Salt

1/2 Cup. (One Stick) Butter, cold, cubed

1 Egg (beaten)

In a separate bowl, combine dry ingredients, coconut & pecans. Use pastry cutter or two knives to cut in the butter. Should look like peas & sand when combined. Mix in one beaten egg. Mixture will be quiet gooshy. Put peaches in a 2 qt baking dish, add topping in small blobs on top.

Bake at 375 degrees for 45 minutes.

(Note: Good idea to place a cookie sheet on the rack below to catch the bubbly goodness that you don’t want to be cleaning off the bottom of your oven.)

Serve with Vanilla Ice Cream.

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