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St. Partick’s Day Leftovers…Irish Eggrolls

25 Mar

 

So here we are one year later, and to celebrate my anniversary I am going to go back to the beginning and write about corned beef and cabbage. What to do with the leftovers?…last year my friend Robin told us about Bubble and Squeak and this year she told me about Irish Eggrolls. When she first said it I thought…ewwww. But I must admit she was right, they are delicious!

And once again I did not follow a recipe, I threw caution to the wind and winged it. There are many recipes out there if you feel you must but for me it’s like an experiment and when it works out it makes it that much more satisfying. 

To start you will need the leftovers:

Corned beef, Cabbage, Potatoes, Carrots

Vegetable Oil

1 Package of Eggroll Wrappers-they are in the refrigerated section

Chop the corned beef, cabbage, potatoes and carrots and mix together. Add salt and pepper to taste. Put the mixture on an eggroll wrapper as directed on the package.

Getting ready to roll the roll

Getting ready to roll the roll

Once they are rolled, heat oil in skillet-I put the oil in the pan till it was about half full. The oil should be heated to 375 degrees. Once the oil is ready put the eggrolls in and cook for about 2 to 3 minutes on each side then remove and drain on papertowels.

Almost ready...

Serve with mustard and enjoy! These were a big hit at our St. Patrick’s Day feast and I think they will be a reoccurring item on our menu. I actually didn’t use leftovers, I got up early and made the cored nbeef and cabbage meal early, let it cool and then made the eggrolls to serve at our dinner so I could get everyone’s opionion and I’m glad I did!

 

So, thank you everyone for making my first year a success! I have learned alot about blogging and I hope that you have learned some new recipes. Belated Happy St.Patrick’s Day and Happy Cooking!!!! ~Christina

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Dippity Do Da Dips!!!

22 Jan

With the Super Bowl quickly approaching I thought I would share two of my favorite dips. They both have the same base of cream cheese and sour cream and who doesn’t love those!  They are super easy to make and a definite crowd pleaser.  So, here goes…and I would like to thank my friend Cathie at work for the chili dip idea!

Taco Dip

One Package of your favorite Taco seasoning

8 Ounces Softened Cream Cheese

8 Ounces Sour Cream

1 Cup of your favorite Salsa

6 to 8 Ounces of Shredded Cheese-I used a Mexican blend

Taco Dip

Taco Dip

Turn on the broiler in your oven. Mix the cream cheese and sour cream together, add taco seasoning and blend well. Spread the mixture in a shallow casserole dish (a quiche dish works well), spread the salsa evenly over the cream cheese mixture and then sprinkle with the shredded cheese.  Put under the broiler for just a few minutes, about 3 or 4 to melt the cheese.   Serve with tortilla chips or Fritos and ENJOY!

Chili Dip

8 Ounces Softened Cream Cheese

8 Ounces Sour Cream

2 Cups Chili-I used leftovers and warm it up a bit

6 to 8 Ounces Shredded Cheese

Chili Dip
Chili Dip
Turn the broiler on in your oven. Mix the cream cheese and sour cream together well, spread into a shallow casserole dish. Spread the chili over the cream cheese mixture, sprinkle with  shredded cheese. Place under the broiler for a few minutes to melt the cheese-about 3 or 4 minutes. Serve with tortilla chips or Fritos. So good it’s almost a meal!

Fall means…Football Food!

12 Sep

My favorite time of year is upon us; late summer, early fall.  The warm days and cool nights with sound of crickets coming from the open windows, the cheer of the football fans from the television set and the smell of Buffalo Chicken Dip coming from the kitchen!

My friend and co-worker Kristin introduced me this recipe of spicy, creamy deliciousness! It can be found on the website www.franksredhot.com and as usual I needed to change it to make it to our liking.  There is one thing about their recipe that just didn’t sit well with me…canned chicken. Who knew?! I had no idea that chicken came in can just like tuna but I could not do it, instead I cook thinly sliced chicken breasts and dice them up, that way I know exactly what I’m eating.

Spicy, Creamy, Hot, Delicious Buffalo Chicken Dip!

Frank’s Redhot Buffalo Chicken Dip

1 Package thinly sliced chicken breasts

8 Oz package cream cheese, softened

1/2 Cup blue cheese or ranch dressing

1/2 Cup Frank’s Redhot sauce (I use 1/4 cup, 1/2 cup is too spicy for me)

1/2 Cup crumbled blue cheese or shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.  Place chicken breasts in shallow baking pan, make sure they are not overlapping. Rub them lightly with vegetable oil and cook for 15 to 20 minutes-make sure not to overcook as they will be dry and tough. When they cool off enough to handle, cut up into very small pieces.

Place the cream cheese in a deep baking dish, stir until smooth.  Mix in the salad dressing (I use blue cheese), hot sauce and cheese (I use mostly mozzarella and a bit of blue cheese) and stir well then stir in the chicken. Sprinkle some of the mozzarella and a bit of blue on the top.

Bake for 20 minutes until bubbly and heated through.

I like to serve it with tortilla chips, corn chips, celery sticks and an ice-cold beer. But you can really do whatever you like…just make sure you are wearing your favorite teams jersey…Go Giants!!!

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