Egg Rolls

 A family favorite, since my Mom taught me how to make them as a teen.  I now make them in the oven, rather than fry them. They turn out great in the oven - Just make sure you give them a bit of space on the cookie sheet so the sides can crisp up.

For filling, you can use cooked shrimp (the easiest), uncooked and minced fresh shrimp, Meat Loaf mix cooked, drained, and cooled, chicken, pork or even firm tofu. 

Ingredients:  

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1 teaspoon Chinese 5-Spice powder

• 1 teaspoon black pepper

• 1/4 cup peanut butter (warmed up in micro)

• 2 tablespoons soy sauce

• 1 tablespoon toasted sesame seed oil

• 1 bag of 14-ounce bag shredded coleslaw mix (red and green cabbage and carrots)

• 2 cups 8-ounce bag fresh beans sprouts (rough chopped) 

• 1 bag of pre-cooked salad shrimp, defrosted and drained

• 1 package 16 7-inch square egg roll wrappers

To serve:

• Apricot Jam mixed with rice vinegar (warm in micro). I like this better than bottled Sweet + Sour sauce. So much tastier and ingredients are right in the frig.

• Mustard of your choice - I actually like German Brown as my mustard of choice.

Instructions

In a large bowl, mix all ingredients. You do not need to pre-cook the ingredients because you're baking in the oven.

To prepare the rolls.

Add warm water to a cereal bowl to dab wrappers for sealing.

Cutting board to roll wrappers.

Large cookie sheet coated with oil or cooking oil sprayed.

Preheat the oven to 400°.  Cook 20 minutes+ or till the wrappers are light brown and crisp. 

On the cutting board, add a wrapper to the board with the point facing you. Dab water to each corner ( I run my finger with water along each side).  Add a mound of filling horizontally along the wrapper, you’ll get the amount right after rolling a few.  See diagram for rolling.

Once rolled, place on pan seam down.

Once you are finished making the rolls, brush the top of all the eggrolls with oil thinly. The oil will help with the crisping of the wrappers. 

Serve hot out of the oven.  I cut mine in half using kitchen shears before plating. 

Margarita Shrimp Salad

Add a slice a lime to glass!

Preparation:

Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use. Meanwhile, make Creamy Lime-Chile Dressing.

In a large bowl, combine all ingredients (except lettuce leaves). Gently toss. Arrange lettuce leaves in individual margarita glasses. 

Divide salad and serve. 

(Cooked chicken breast or scallops can be substituted for shrimp.)

·                                 1 pound medium cooked shrimp, defrosted.

·                                 1/4 cup tequila

·                                 2 teaspoons freshly grated orange zest

·                                 1 teaspoon freshly grated lime zest

·                                 1/2 teaspoon salt

·                                 1/4 cup thinly slivered red onion

·                                 1 Yellow pepper, diced

·                                 1 cup Cherry tomatoes, halved

·                                 1 orange, peeled and cut into segments

·                                 2 ripe avocados, cut into 1/2-inch cubes

·                                 2 cups torn butter lettuce

Creamy Lime-Chile Dressing

·                                 6 tablespoons reduced-fat sour cream

·                                 3 tablespoons lime juice

·                                 2 teaspoons minced seeded jalapeno, or serrano pepper

·                                 1 teaspoon chili powder

·                                 1 teaspoon sugar

·                                 1/4 teaspoon salt

Pineapple Upside Down Cupcakes

Individual upside-down cakes are a outside the box twist on an old favorite. No cupcake liners for these sweeties.  Take your presentation to the next level by packaging them in small Chinese take-out containers along with a colorful napkin.  These cupcakes are perfect for a special celebration such as a shower or birthday. Stunning as a  hostess gift or just a nice surprise for the home gang!

Ingredients:

·         1 - Duncan Hines Pineapple Supreme Cake mix

·         Oil and Eggs called for on box

·         Pineapple juice in place of water called for on box.

·         1 - Can of pineapple chunks or slices (save the juice!)

·         1 1/2 Cups of  brown sugar

·         1 Stick of melted butter

·         Maraschino Cherries

Instructions:

1.   Pre-Heat oven to 350. 

2.  Mix the cake as directed on box,  use the pineapple juice from the canned pineapples in place of water. 

3.  Melt the butter. Mix brown sugar and butter together.

4.  Spray cupcake pan with cooking spray. (Do not use paper liners!)

5. Place one teaspoon of melted butter/sugar mixture in the bottom of each cup of the pan. 

6.  Place one cherry in the center.

7.  Place slice/chunks around the cherry to form a circle.

8.  Add cake mix on top of the pineapple.

9.  Bake for 18-20 minutes or until cupcakes are cooked.

10.Let the pan cool on a cooling rack for about 5 minutes.

11.Run a knife along the inside edge, invert cupcake pan on the cooling rack.

12.Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.