Best Deconstructed Egg Roll Stir Fry

 Lots of deconstructed egg roll recipes online.  This one is excellent.  It's from Delish.com.  I make it with extra garlic, low sodium soy sauce, and shredded cabbage in a bag (about 2/3 of bag).  Must use sesame oil for it to taste right.  To make it seem like an egg roll, I crunch up tortilla chips (unsalted from Trader Joe's) on top. Sooo good!

Deconstructed Egg Roll Stir Fry

INGREDIENTS

1 tbsp. vegetable oil

1 clove garlic, minced

1 tbsp. minced fresh ginger

1 lb. ground pork

1 tbsp. sesame oil

1/2 onion, thinly sliced

1 c. shredded carrot

1/4 green cabbage, thinly sliced

1/4 c. soy sauce

1 tbsp. Sriracha

1 green onion, thinly sliced

1 tbsp. sesame seeds (optional)

Tortilla chips or chow mein noodles (optional)

DIRECTIONS

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains.

Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.

Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Sprinkle with crushed torilla chips or chow mein noodles.  Serve.

Vintage Strawberry Cake - the best!

 This retro strawberry cake is flavored with strawberry Jello and frozen strawberries.  It's sooo good! The strawberry buttercream is the perfect match for this cake, but would also be good on chocolate fudge cake!

Classic Strawberry Cake with Strawberry Buttercream

INGREDIENTS

FOR THE CAKE:

1 white cake mix

3 Tablespoons flour

3 eggs

3/4 cup water

3/4 cup vegetable oil

1 (3 ounce) package Strawberry Jell-o

1/2 cup frozen strawberries, thawed, drained

FROSTING:

1 1/2 sticks butter, softened

3/4 cup frozen strawberries, thawed, drained

4 1/2 cups powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans or one 9" x 13" pan.

Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.

Pour into prepared cake pans and bake for approximately 25 minutes (note if you're baking in a 9x13 pyrex, it will be closer to 35 minutes). Use the "toothpick test" to make sure cake is done in the middle.

Turn out on a cooling rack to cool completely.

Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.

Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.

Quick and Easy Hummus

 I love hummus.  It's a perfect snack or dish to take to a party (sigh...someday, friend; someday).  Here's a super quick and easy recipe.  The only non-staple is tahini.  The rest you probably have in your pantry.

Easy Hummus

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini (I use Trader Joe's tahini)

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving (I like smoked paprika)

Rinse and drain chickpeas; set aside.  In food processor combine lemon juice and tahini.  Process on low for 30 seconds.  Add lemon juice, garlic, olive oil and cumin.  Pulse several times then process on low for 1 minutes.  Add half of the rinsed and drained chickpeas.  Process on low for 30 seconds.  Add the remainder of the chickpeas and process on low for 1 - 2 minutes.  Add salt to taste.  Process on low and add 2-3 tbsp of water until smooth consistency.  Store in refrigerator.  

Lithuanian Bacon Buns

From The Spruce Eats website.  My Uncle Eddie's are the gold standard, but these are a pretty close 2nd. 

This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.

Lithuanian Bacon Buns

For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces

1 medium onion, finely chopped

For the Dough:

1 cup milk

1/4 pound butter (or 1 stick)

1/4 cup sugar

1/2 teaspoon salt

1 (0.25-ounce) package active dry yeast (or 2 1/4 teaspoons)

3 large eggs, slightly beaten, room-temperature

3 cups all-purpose flour

For the Egg Wash:

1 large egg yolk, room-temperature

2 teaspoons water

Steps to Make It

Note: while there are multiple steps to this recipe, this bacon bun dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Filling

Gather the ingredients.

In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated. 

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough

Gather the ingredients.

Scald the milk and mix in butter, and sugar. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.  Add salt. 

Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

Cover with greased plastic wrap and let rise until doubled.

Punch down dough and let rise again.  Note: The dough will be VERY sticky.

Assemble and Bake

Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered. Dough is VERY sticky.  Use plenty of flour on the rolling surface and the rolling pin.  You will need to add flour as you go.  This is OK.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter or a wine glass.

Place a teaspoon or so of cooled bacon mixture in center of dough circle.

Fold edges over to completely cover the filling and shape into a ball.

Place filled dough balls seam-side down on a parchment-lined baking sheet. Flaten slightly. Repeat with re-rolled scraps and the other half of dough.

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Heat oven to 375 F.

When rolls have risen nicely, remove the plastic wrap and brush with egg wash.  Bake 15 to 20 minutes.

Serve hot, at room temperature or reheated in the oven or microwave (10 seconds). 

PinchMeGood.com Crispy Chickpea Kale Caesar

 One of my favorite salads.  Satisfying and delicious! This is from the PinchMeGood.com website. 

Crispy Chickpea Kale Caesar

FOR THE ROASTED SWEET POTATOES

2 small sweet potatoes – cut into 1-inch cubes

1 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper

FOR THE CRISPY ROASTED CHICKPEAS

1 (15 ounce) can chickpeas, drained and rinsed

2 teaspoons chili powder 

2 teaspoons garlic powder

1 teaspoon ground cumin

Kosher salt and black pepper to taste

FOR THE SALAD

4 cups of curly kale-sliced thin

2 cups romaine lettuce-sliced thin

1/2 cup diced avocado – about 1–2 avocados depending on their size

1/4 cup diced red onion

1/4 cup chopped walnuts

Shredded parmesan cheese for serving – optional 

FOR THE CREAMY TAHINI DRESSING

1/4 cup extra virgin olive oil

2 tablespoons plain green yogurt or mayo (I like to use vegan mayo)

2 tablespoons Dijon mustard

2 tablespoons tahini paste

The juice of 1-2 lemons-about 2 tablespoons

1 tablespoon honey or maple syrup

2 teaspoons Worcestershire sauce

2 cloves garlic-peeled and minced

kosher salt and black pepper

1/3 cup grated manchego cheese, parmesan cheese or feta cheese

2 tablespoons dried parsley 

1 tablespoon dried basil

INSTRUCTIONS

 ROAST THE SWEET POTATOES AND CHICKPEAS

Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper.  Toss to coat.  Roast in the oven for 20 minutes.

Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl.  Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side.  Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan  to the oven and continue to roast for another 20 minutes.  Remove and let cool for 5 minutes. 

ASSEMBLE THE SALAD

While the potatoes and chickpeas are roasting you can prep the rest of the salad.  Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.

Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.

Make the dressing:  Add all dressing ingredients to the bowl of a food processor or blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing. 

Add the roasted chickpeas and sweet potato to the salad.  Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing. 

Top with a sprinkle of parmesan cheese if desired.

Serve cold or at room temperature and enjoy!  

Ohio State Buckeyes

Keith's second favorite football team has a pretty fabulous tailgate treat: buckeye candy.  It tastes like a Reese's and looks like a nut.  This recipe is super easy.

Buckeyes

1 cup peanut butter smooth

5 tbsp unsalted butter, softened

2 cups powdered sugar 

1 tsp vanilla extract

2 cups semisweet chocolate (can mix in some milk chocolate chips instead)

1 tbsp coconut oil

Beat together peanut butter, butter, and vanilla extract.  Gradually add powdered sugar.  Make 1 inch balls and place on tray lined with foil.  Freeze tray for 1/2 hour.  While balls are in freezer, melt chocolate chips and coconut oil in the microwave, approximately 30 seconds, stir; 20 more seconds, stir; 15 seconds, stir.

Dip balls in chocolate mixture and return to tray.  Freeze another 30 minutes.  Store in an airtight container in the fridge.