Thursday, March 25, 2010

COPY CAT CHILI'S SOUTHWESTERN EGG ROLLS


Look at me; I DO feed my family things other than just dessert! It's been a long time since I made these, but after tonight's reminder of how good they are I think I'll be visiting this recipe more often! They really do taste identical to Chili's only I opted to bake mine instead of fry to try to help out the waistline a little! If they were fried I think you could easily fool your family into thinking you got take out! My husband called them "restaurant quality". My family has an extremely low tolerance for spicy food, so I chose to omit the jalapeno and cayenne pepper, but otherwise followed the recipe exact. These can be frozen and baked at a later date so I doubled the recipe to have some for another day. For the avocado dipping sauce, I just smashed up 1/2 an avocado and added it to ranch dressing (instead of the mayo, sour cream & buttermilk, then sprinkled in the seasonings listed. To bake instead of fry, dump a few tablespoons of canola oil in a rimmed baking sheet and gently roll the egg rolls around to coat. Bake in preheated 425 degree oven for 18-22 min. If you bake them straight from the freezer you'll have to increase the bake time. Hope you enjoy these as much as we do!


COPY CAT CHILI'S SOUTHWESTERN EGG ROLLS:
(From recipegoldmine.com)

1 CHICKEN BREAST FILLET, SEASONED & GRILLED
1 TBSP. CANOLA OIL
2 TBSP. MINCED RED BELL PEPPER
2 TBSP. MINCED GREEN ONION
1/3 C. FROZEN OR CANNED CORN
1/4 C. CANNED BLACK BEANS, RINSED & DRAINED
2 TBSP. FROZEN SPINACH, THAWED & DRAINED WELL
2 TBSP. DICED, CANNED JALAPENO PEPPERS
1/2 TBSP. MINCED FRESH PARSLEY
1/2 TSP. CUMIN
1/2 TSP. CHILI POWDER
1/4 TSP. SALT
DASH CAYENNE PEPPER
3/4 C. SHREDDED MONTERREY JACK CHEESE
5 (7-INCH) *FLOUR TORTILLAS (I USE LYNN WILSON THIN STYLE LITE)

AVOCADO RANCH DIPPING SAUCE:

1/4 C. SMASHED FRESH AVOCADO
1/4 C. MAYONNAISE
1/4 C. SOUR CREAM
1 TBSP. BUTTERMILK
1 1/2 TSP. WHITE VINEGAR
1/8 TSP. SALT
1/8 TSP. DRIED PARSLEY
1/8 TSP. ONION POWDER
DASH DRIED DILL WEED
DASH GARLIC POWDER
DASH PEPPER

GARNISH:

2 TBSP. CHOPPED TOMATO
1 TBSP. CHOPPED RED ONION
SHREDDED LETTUCE

GRILL CHICKEN 4-5 MINUTES PER SIDE UNTIL DONE THEN SET ASIDE TO COOL.
PREHEAT 1 TBSP. OIL IN MEDIUM SKILLET OVER MED-HIGH HEAT. ADD RED PEPPER AND ONION TO THE PAN AND SAUTE FOR A FEW MINUTES TILL TENDER.
DICE COOKED CHICKEN INTO TINY CUBES AND ADD TO PAN. ADD THE CORN, BLACK BEANS, SPINACH, JALAPENO PEPPERS, PARSLEY, CUMIN, CHILI POWDER, SALT AND CAYENNE PEPPER TO PAN. COOK ANOTHER 4 MINUTES. STIR WELL SO THAT THE SPINACH SEPARATES AND IS INCORPORATED.

REMOVE PAN FROM HEAT AND STIR IN CHEESE TILL MELTED.

WRAP TORTILLAS IN CLOTH AND MICROWAVE FOR 45 SECONDS OR TILL HOT.

SPOON APPROX. ONE-FIFTH OF MIXTURE INTO CENTER OF TORTILLA. FOLD IN EDGES AND ROLL TORTILLA TIGHTLY OVER MIXTURE. PIERCE W/ TOOTHPICK TO HOLD TOGETHER IF NEEDED. REPEAT WITH REMAINING INGREDIENTS UNTIL YOU HAVE 5 EGG ROLLS. ARRANGE ON A PLATE OR BAKING DISH AND REFRIGERATE A FEW HOURS IF POSSIBLE SO FLAVORS CAN BLEND.

TO DEEP FRY:
PREHEAT 4-6 CUPS OIL TO 375 DEGREES AND FRY FOR 12-15 MINUTES. REMOVE TO PAPER TOWELS TO DRAIN FOR ABOUT 2 MINUTES.

TO BAKE:
PREHEAT OVEN TO 425. ARRANGE ROLLS (THAT HAVE BEEN ROLLED IN OIL) ON OILED BAKING SHEET AND BAKE FOR 18-22 MINUTES.

SLICE EACH EGG ROLL DIAGONALLY AND ARRANGE ON PLATE. SERVE W/ DIPPING SAUCE AND GARNISH.

* CAN ALSO USE WANTON WRAPPERS FOR

Sunday, March 21, 2010

CHOCOLATE CINNABUTTERNUT MUFFINS

(adapted from Savory Sweet Life blog: Chocolate Banana Bread)
I was trying to figure out what to call these muffins without making the title 10 words long! There's a lot of flavors in these, but I was pleasantly surprised at how yummy they turned out. I was attempting to make the recipe for Chocolate Banana Bread from Savory Sweet Life blog when I realized I was way short on chocolate chips and that my bananas were far from overripe (for once). I decided to adapt the recipe to use items I had available which I often do, but I was making these for my husband to take to a few families he home teaches, so I was a little nervous. I had some butternut squash puree in my fridge that I had defrosted. I realize this is not something people typically have readily available, but due to our garden producing an abundance of butternut squash last summer, I pureed a bunch to use through the winter in various recipes. It tastes a lot like pumpkin in baked goods only a little milder. I also had cinnamon chips in my pantry that I could throw in.
I ended up making them into muffin form because they would bake faster and I was working against the clock to get them done in time for my husband to take them to his families. Lucky for us, they weren't ready in time so we got to keep them all! They turned out so moist and cake-like! I didn't have any trouble polishing off 3 right away. I have to admit that I even sprayed a bit of whipped cream from a can on top. This is an item I never really buy, but decided to on a whim the other day. It's trouble! It's way too easy to just grab the can and spray a nice peak on top of just about anything!
Here's what I ended up with as my recipe:

CHOCOLATE CINNABUTTERNUT MUFFINS

1 Stick butter, softened
1/2 C. sugar
1/4 C. brown sugar (unpacked)
1 egg
1 large ripe banana
1 C. butternut squash puree or canned pumpkin
1 tsp. vanilla
1/4 tsp. salt
1 C. all-purpose flour
1 tsp. baking soda
3 Tbsp. cocoa
1/2 C. reduced fat sour cream
1/3 C. semi sweet chocolate chips
2/3 C. cinnamon chips (in baking aisle by choc. chips)

Directions:
Preheat oven to 350. Spray muffin tins with cooking spray or use muffin cups. In large bowl, cream butter and sugar together till light and fluffy. Add egg and vanilla & beat till combined. Stir in mashed banana, butternut squash puree and sour cream till well mixed. Add baking soda, flour, cocoa and salt. Mix everything until well incorporated (about 3 minutes with a stand mixer). Stir in chocolate and cinnamon chips. Divide batter evenly into muffin cups. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Enjoy as is or topped with whipping cream!

Sunday, March 14, 2010

EARTHQUAKE CAKE





My first entry!! (Of course it would be something sweet!) Dessert on Sunday afternoon has become expected and anticipated around our house. I'd like to say that's because Sunday is the only day of the week we get dessert; far from the truth! We average a good 4 to 5 desserts a week. Mostly due to the pile of recipes I'm dying to try. Sometimes my husband will beg me to just make something "tried and true" that we know we'll like. (Obviously we've had more than one dessert disappointment.) Today was no exception. I thumbed through a new ward (church) cookbook and found this cake not once, but twice. I figured it must be worth trying. The dessert I made a few days ago left me with a good amount of coconut buttercream frosting. So, in an effort to use it up, I conformed it to suit the recipe (so I thought). It had all the elements of the topping for the Earthquake Cake but just lacked cream cheese, which I beat into it. It turned out rather runny, but I used it anyway. The concept of the cake is that when the cake bakes and the batter rises, the weight of the topping will sink to the bottom and cover the the pecans and coconut, leaving a nice goo. Of course this concept didn't dawn on me until half way through baking I discovered my topping was still sitting on top just where I had left it. It still turned out tasty enough for me to eat WAY too much, but next time I'll be sure to follow the topping recipe exactly as written. A little vanilla ice cream can fix anything right?

EARTHQUAKE CAKE

Spray 9x13 cake pan with cooking spray.

Spread in bottom of pan:
1 C. shredded sweetened coconut
1 C. chopped pecans or walnuts

Mix up a German chocolate cake mix according to directions on box. Pour this batter over the first layer.

Topping - Mix with beater until creamy:

8 oz. cream cheese
1 cube butter
2 C. powdered sugar
1 tsp. vanilla

Add 1 C. chocolate chips.

Drop topping by tablespoonfuls onto top of cake batter (like dropping cookie dough on top). Bake at 325 for 35 - 40 minutes.