Chicken Egg Rolls

I called this egg rolls because this one have eggs in it! :)

2 small pieces chicken breasts, chopped (can substitute with ground chicken or turkey)
3/4 cups cabbage, shredded
handful of carrots, julienne
1 egg, scrambled (save the last drip of beated egg**, you'll use it to seal the roll at the end)
1 dried shitake mushroom (soaked, drained, and shredded)
dash of garlic salt
dash of black pepper
1 tbsp oyster sauce
spring roll wrappers

1. Marinate chicken with garlic salt and black pepper for a few minutes (you can use this time to shred/cut veggies and scramble the egg)

2. Pan fry chicken until meat no longer pink, add in cut up cabbage, carrot, mushroom, egg, and oyster sauce and mix well, until cabbage is slightly soften. Remove from heat, set aside.

3. Cut spring roll wrapper in half or fourths depending on size (about 4 inches square or 8 inches side of triangle)

4. Place meat mixture (about 1 tbsp worth of mixture)
a) in one corner (if wrapper is square) or
b) the base of the wrapper (if wrapper is triangle)
roll it up covering the mixture once, then fold the sides in, then continue to roll until you reach the tip, seal with egg wash**.

5. Deep fry in oil or bake at 400 degrees (don't forget to flip) until golden brown.

6. Serve with sweet chili sauce.

If you want to make spring rolls (those often serve at vietnamnese restaurants), go here!

Baked French Toast

10 slices of bread

6 eggs

2 cup of milk

1/4 cup sugar

1 tsp vanilla

3/4 tsp salt

1/2 tsp cinnamon

2 tbsp butter, cut into 10 pieces

1 tbsp honey

2/3 cup granolas

Lay bread slightly overlapping each other in a 9x13 pan, make 2 rows

Beat eggs, milk, vanilla, sugar in a large bowl and pour over bread

Place each pieces of butter on top of each bread.

Sprinkle cinnamon on top of bread. Cover and refrigerate over night.

When ready to cook, place pan uncover in oven, then turn temperature to 350 degrees and bake for 40 minutes. Sprinkle granolas on top of bread, drizzle with honey, then bake for another 10 minutes.

Serve warm.

Pepperoni Rolls

lil P asked me to give him a favorite recipe for his school, but then said we could also make up one. I asked him to decide and he prefer making one together. I've never made this before but I've looked at some recipes for after sports snacks and asked if he wants to make this together as a trial. He agreed.

1 cresent roll dough from pillsbury (8 servings)

1 package of pepperoni

shredded mozzarella cheese

shredded cheddar cheese

tomato sauce (optional)*

-Separate dough into 8 triangles, lay them flat.

-Add a dab (about 1 tsp) of tomato sauce on the base of the triangle*

-Add 2 slices of pepperoni on top of the tomato sauce (or on the base of the dough if not using tomato sauce)

-Add the two cheese on top of the pepperoni (about 1/2 tbs each)

-Roll dough starting at the base, ending at the tip.

-Place tip side down on a greased baking pan

-set oven to 350 degress and bake for 5-10 min or until dough is golden brown

-serve with tomato sauce as dipping sauce* (if not using in the roll)

Chicken Pesto Pizza with Mushrooms and Sundried Tomatoes

I purchased some premade pizza crust from Mama Mary's at the grocery store awhile ago. I made some pizza with the 12" but haven't used the 7" ones. I have always make pepperoni pizzas with olives and mushrooms, since 'lil P likes it. But since he already ate, I decided to make a pesto one for myself and Mr. P.

premade pizza crusts (or make your own)
Pesto
Precook chicken strips (chopped)
Sundried tomatoes (chopped)
mushrooms (sliced)
garlic (minced)
Mozzerella cheese (shredded)

Making pizza is not about measurements, as long as you have a fair share amount of everything...at least that's what I think.

Layering order:

Spread Pesto sauce generously on top of the pizza crust.
Add in mozzerella cheese
Then chicken pieces
Then Sundried tomatoes
Then mushrooms
Then garlic
Top with more cheese

Pop it into the oven at 425 degrees (or following baking direction from the premade crust package) until mozzerella cheese puffs and turning brown.

Serve!

Sundried tomato herb dip

I bought a huge tub of sour cream from Costco and didn't want to go to waste. So I decided to make a dip that includes sundried tomatoes, without the heavy calories of cream cheese.

6 pieces of sundried tomatoes

2 garlic cloves

3/4 cups of sour cream

2 tsp basil

2 tsp oregeno

1 tsp parsley

place sundried tomatoes and garlic cloves into food processor, pulse until finely chopped. Add in sour cream, basil, oregeno, and parsley and continue to pulse. Use a spoon to push down the white sour cream from the side to make sure all content is mixed well. Should be light orange color. place mixture into a dipping container with lid. Refrigerate overnight and serve with biscuits or as i prefered, Triscuits (original or flavored).

kim chee fried rice

I Love Kimchee, in case you didn't noticed. We would buy the big jar from Costco and I would always try to find ways to cook with it instead of serving it as a side dish. (Kimchee soup, Kimchee pork, Kimchee chicken wings, haha)

3/4 cup of Kimchee (diced)

1/2 cup of diced meat, any kine leftovers you have is fine

(Pictured is portuguese sausage and roast pork)

1 tbsp chiracha sauce

2 tsp habanero sacue

2 cups rice (leftover is best)

1 tbsp shoyu

1 egg

1/4 cup veggies

dash of black peppers

2 tsp sesame oil

1) scrambled eggs, cooked, set aside

2) In a pot (or wok if you've got) stir fry diced meat

3) Add Kim chee, continue to stir fry

4) Add veggies, continue to stir fry

5) Add rice (I find it easier to microwave the rice so it's soft first)

6) drizzle the spicy sauces

7) add in shoyu

8) add in scrambled eggs, continue to stir fry

9) add pepper and sesame oil and stir a little more

10) plate, garnish with green onions if desired (i dont like green onions, yuck!)

Iced Thai Coffee

No pics for this yet...but the trick is condensed milk!

1 to 2 tbs of condensed milk (depends how sweet you want your coffee)
1 shot of brewed espresso or 4 to 6oz of coffee
1 tall galss filled with cie
milk (optional)

1)In a mug/cup, pour in condensed milk.
2)Pour hot brewed coffee over condensed milk and stir until blended.
3)Pour coffee into glass over ice.
4)Add milk to fill up the cup and stir, if desired.
5)Serve immediately!