I had been craving a southwestern style egg roll for weeks when we finally took a trip to Perkins Restaurant. Back in the day when I worked there, their mini chimi’s were one of my favorite things to munch on as the wee hours of the morning ticked on. I had finally been away long enough that the food was appetizing again, which was made apparent by my insatiable craving.
To my disappointment, Perkins took the chimi’s off of their menu. That figures huh? At least it motivated me to finally try to make these on my own. These turned out super flavorful and were easy to make. The filling is bursting with protein filled beans and vegetables but you could add some lean shredded chicken to this mix too. The least healthiest part about these egg rolls is the deep fry. You can opt to spray these with some non-stick cooking spray and bake them at 425 degrees F for 14-15 minutes (flipping halfway) instead but I’m a crunch FIEND and generally prefer that deep fry crunch. Yum!
Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
For the Jalapeno Ranch Dip:
Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery. Yield: 2-1/4 cups.
Wear disposable gloves when you're working with jalapeno peppers.
The weather here has been absolutely gorgeous this week. I don’t want to jinx anything, but I’m afraid the weather wont last. Every year for the last three years the midwest experiences their Spring thaw while Colorado gets hit hard with late-season snow storms. I thought I would get one last “winter-esque” recipe in before our thaw hits. Here’s hoping that Spring is just around the corner – I’m so excited to plant my fresh herb garden again this year!
Ragoût is a the French version of thick, hearty stew. Like any stew you can put just about whatever you want into the pot. I had some chicken sausage and leftover kidney beans so I threw those in here. The result was super satisfying and relatively low in fat content, which is always a nice bonus. Plus this is a perfect weeknight meal seeing that it only takes 30 minutes to complete.
My co-worker has raved about this soup for months now. She claims it’s the “best soup ever.” I was a bit hesitant. I mean, this soup doesn’t have any chicken, bacon, or cream in it — how in the world could this soup be even remotely good? 🙂
Now I have never made a ham and bean soup before, let alone eaten one, so I really don’t know how this compares to other ham and bean soups. But what I can tell you is this — this soup is irresistibly tasty. Do it!
I used dry beans for this recipe. You obviously don’t have to, but if you do use dry beans, I have one piece of advice: Do NOT leave the kitchen while your beans boil, or you may have a big mess on your hands… woops!
Sauté the veggies and ham in a pan until the onions are tender. Add the remaining ingredients, except the peas and parsley, and simmer for 30 minutes. Add peas and cook for 5 minutes then serve with parsley.
2-3 (16-ounce) cans of beans, rinse and drained (I used kidney, chili and Great Northern beans) **see note
4 cups of chicken broth, low sodium
1 cup water
1 cup potatoes, peeled and diced
1/2 teaspoon pepper
salt, to taste
1/2 cup frozen peas
2 tablespoons fresh parsley, chopped
In a large saucepan, sauté ham, onion and garlic in butter until the onion is tender. Add the carrots and celery and sauté for another minute or two. Add the next six ingredients, cover, and simmer for 30 minutes, or until vegetables are tender. Remove the bay leaf, taste test and add salt if necessary. Add peas and cook for another 5 minutes. Add parsley and serve.
To use dry beans, soak your beans overnight (do not skip this step... unless you love flatulence!). Drain and replace with enough water to cover the beans by an inch. Bring to a boil, cover then lower the heat to your lowest setting. Allow the beans to simmer for an hour or two, until the beans are tender. You will need to check on the beans from time to time to make sure there is enough water to keep the beans moist.
To me, chili represents one of two things: chilly winter nights and football season. Things are cooling off here in Colorado, and it felt about time to try my first chili recipe of the season. Trinity, a very dear friend of mine, came up with a brilliant idea of a chili cook-off. She unfortunately lives 16 hours away, so we instead made our chili dishes remotely using our webcams. We had a few choppy technical difficulties, but overall I think our chili-cook off was a success! Although we couldn’t try each other’s chili submissions, I am standing firm on the fact that my chili was the best.
If you have never made chili before, try not to be too intimidated by the amount of ingredients a good chili recipe calls for. Each ingredient plays its part in creating a masterful bowl of chili, but keep in mind that you can play with spices here and there. Be sure to taste the chili often while you’re seasoning and customize it to your own likes and dislikes.
I especially like this recipe because it is lower in fat content than a lot of chili recipes (I can justify loading on the sour cream), and you won’t even miss the flavor of beef. The seasonings alone do a good job of masking the fact that this is turkey meat and not ground beef and with the addition of the Worcestershire sauce, you’ll never miss it.
1 or 2 jalapenos, seeded and diced (include the seeds and membrane if you like heat!)
3 small zucchinis, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
1 can black beans (optional)
1 can kidney beans (optional)
Salt and freshly ground pepper, to taste
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, worcestershire, coriander, oregano, chili powder, black pepper and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is has very little pink in it.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add tomatoes, beans, brown sugar and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion, jalapeno and green bell pepper, stirring occasionally until the onion is translucent and bell pepper is lightly browned, about 5 minutes. Add onion and peppers to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, lightly salt and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water if necessary.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve and enjoy!
Cook everything on low in a crock pot and bring your simmering chili to your next pot luck or football party. Supply a bowl of sour cream and Fritos Scoops and watch the chili disappear.