VIETNAMESE SUMMER ROLLS & PEANUT SAUCE

Vietnamese rolls can be made ahead, but they are better rolled fresh.  Keep a sealed container full of prepped fillings in the refrigerator and a healthy, delicious meal can be on the table in minutes.

These are basic shrimp rolls.  Other tasty ingredients to consider as replacements or additions include: chicken, tofu, chopped peanuts, avocado, sprouts of all kinds, mint, basil, apple, mango, arugula and spinach.  You're limited only by your imagination!

SAUCES

Easy Peanut Sauce
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1 tsp honey
1 tsp vinegar
1 clove garlic minced fine
1/2 tsp hot sauce (optional)
1/2 cup water

Garlic-Lime Sauce
1/4 cup sugar
1/4 cup hot water
1/8 tsp hot chili oil
2 cloves garlic minced
1/3 cup lime juice
1/4 cup soy sauce

Ginger Sauce
3/4 cup fish sauce
3/4 cup rice vinegar
2 Tbsp ginger grated
1/8 tsp hot chili oil
2 Tbsp honey

SUMMER ROLLS

15 large 16-20ct shrimp
1/2 cup cucumber (English preferred)
1/2 cup carrot
4 lettuce leaves
1 bunch cilantro
1 cup rice noodles
8 rice paper circles

Open rice skin package and remove what you need.
Gather other ingredients.
Cook shrimp according to package and slice in half.
Prepare noodles according to package.
Peel and julienne carrots.
Peel cucumbers, remove seeds and slice.
Cut lettuce into strips.
Fill a container with warm water.  It should be large enough for rice skin to lay flat.
Remove the rice skin when it is slightly transparent and soft.  It will tear easily if left in the water too long.
Spread the skin on a flat surface and put 3 shrimp halves in the middle.
Add thin layers of other ingredients.
Fold one side over ingredients.  Then fold in ends.  Pull taut while you roll up.  The roll should stick to itself.
Serve immediately and enjoy!

From Asian Fabric magazine, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies…

Bring to boil: 
1 cup butter
1 cup water 
2 Tbsp cocoa

Remove from heat; let cool.

Mix in bowl: 
2 cups sugar
1 tsp soda 
2 cups flour 
½ cup buttermilk
½ tsp salt 
1 tsp vanilla 
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist. 

After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.

Granny's Favorites Cookbooks

Homemade Granola Bars

Ingredients:
2 1/2 C. quick oats
1/2 C. crisp rice cereal
1/2 C. mini semi-sweet chocolate chips
1/2 C. brown sugar
1/2 tsp. salt
1/2 C. canola oil
1/4 C. honey
1/2 tsp. vanilla
* optional: ground flax seed and/or wheat germ (I use 3 heaping Tbs. or so of each).

Directions:
Mix all ingredients (except for the chocolate chips - keep those out for now) really, really, really well. 
I start with a wooden spoon and then usually end up using my hands too. 
Take your time to make sure everything is really blended. 
Taking your time also allows the wet ingredients to sort of soak into the dry components. 
If your mixture seems dry after mixing then you may need to add a little more oil and/or honey - a teaspoon at a time - until it starts to clump up a little. 
Then add in chocolate chips.
Now place on parchment paper on sheet or in baking pan. 
You can either cook in one and cut after or try shape them. 
Bake 350 for 17-22 min .
Granola is picky to cook so keep watching it!!!!

Toffee Chocolate Bars

Base:
3/4 c margarine,softened
... 3/4 c packed brown sugar
1 1/2 c flour
 
Topping:
10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits
 
Base..cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.
 
Filling...Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.
 

Butterscotch Confetti

1/4 cup margarine
1/2 cup smooth peanut butter
1 cup butterscotch chips
8 oz bag mini multicoloured marshmallows

Line 9x9 dish with waxed paper or grease the pan.  Put margarine and peanut butter in a saucepan and stir over medium heat until they are melted together.  Remove from heat.  Immediately stir in butterscotch chips until they are melted and all lumps are gone.  Let the saucepan cool a bit (you don't want your marshmallows to melt). Stir marshmallows and scoop mix into pan.  Refrigerate.  When solid, cut into squares. 

VIETNAMESE CHICKEN SANDWICHES

1 loaf French bread baguette
2 tsp canola oil
2-3 chicken breasts
1/4 tsp black pepper
2 tsp minced garlic, divided
1 Tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes (I "subcut" into matchstick slices)
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 Tbsp Sriracha (hot chili sauce)

Cut bread in half horizontally; hollow out, leaving a 1" thick shell.

Heat canola oil in a large skillet over medium-high heat.  Sprinkle chicken with pepper.  Saute or cook until done.  Let stand 10 minutes.  Slice chicken; toss with 1 tsp garlic.  (I boiled frozen chicken breasts in water until cooked, then I cut & shredded the chicken.)

Combine remaining 1 tsp garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken.  Mix.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes.  Cool; drain, reserving 2 Tbsp vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture.  Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Cut into 4 equal portions.

Serves 4.

Cooking Light, January/February 2013

RHUBARB CURRY CHICKEN

Rhubarb Curry Chicken
 

Prep Time: 15 Minutes

Ready In: 2 Hours 45 Minutes
Cook Time: 1 Hour 30 Minutes

Servings: 4

"Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes."

INGREDIENTS:
4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
1/2 cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2. Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4. Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

From www.allrecipes.com

Chocolate Peanut Butter Bites

Chocolate Peanut Butter Bites

Crust:

2/3 cup flour

1 Tbsp Icing Sugar
1 Tbsp Cocoa Powder
1 pinch salt
3 Tbsp Shortening

 

Filling:

1 cup peanut butter
1 can condensed milk

 

Topping:

2/3 cup magic shell topping (I used chocolate chips melted with a bit of shortening)

32 mini muffin paper cups

 

1.       Preheat oven to 350. Line muffin cups with paper cups.

2.       Crust: Mix ingredients until course crumbs. Press 1 tsp into bottom of each muffin cup.

3.       Bake 8 minutes. Cool.

4.       Filling: Mix peanut butter and condensed milk.

5.       Top crust with slightly less than 1 Tbsp of peanut butter mixture.

6.       Add topping.

7.       Freeze 2 hours or until firm. Serve frozen.

Cranberry Bliss Bars

THESE ARE AMAZING!

 

Cranberry Bliss Bars
Source: RecipeGirl

Ingredients:
Blondie Layer:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

Frosting:

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)

Instructions:

1. Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Cheese Stuffed Mushrooms

1 teaspoon Paula Deen’s House Seasoning
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1   (10-ounce package) frozen chopped spinach
24   fresh mushrooms, stems removed
Salt, to taste
1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F.

Wipe mushroom caps clean with a damp paper towel.  Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese.  Mix well.  Fill mushroom caps with mixture and place on a cookie sheet.  Sprinkle Parmesan cheese on top.  Bake for 15 to 20 minutes.  Serve warm. 

Another alternative - I will make a spinach dip and put spinach dip in the mushroom and top with feta or mozarella cheese.  Bake for 15 - 20 minutes and serve warm.

Beef Samosas

Dry Ingredients:

• 2 1/4 cup of flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 cup fresh strawberries, diced

Wet Ingredients:

• 3/4 cup brown sugar
• 2 eggs
• 1 stick of butter, melted
• 2 large ripe bananas
• 1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour – this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined – do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

3 large potatoes, peeled and diced
1 cup frozen peas
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 bay leaf
2 large onions, finely chopped
1 lb ground beef
4 garlic cloves, crushed
1/2 teaspoon fresh gingerroot
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 quart oil (for deep frying)
2 eggs
1/4 cup cold water
50 egg roll wraps
3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Directions:

1 In a medium saucepan bring some lightly salted water to boil for potatoes.
2 Add potatoes and frozen peas.
3 Cook until potatoes are tender about 15 minutes.
4 Drain, set aside.
5 Heat oil in a large saucepan over medium-high heat.
6 Brown cumin seeds and bay leaf.
7 Add in onions and ground beef.
8 Saute until beef has all been browned and the onion is soft, about 5 minutes.
9 Add garlic, fresh ginger.
10 Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
11 Stir in the potato mixture.
12 Remove from heat and chill in the refrigerator for 1 hour, or until cool.
13 Remove bay leaves.
14 In the meantime, make an egg-wash beating the egg and water in a small bowl.
15 Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
16 Brush both sides of a spring roll wrapper with egg-wash.
17 In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
18 Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
19 Fry until golden brown, in small batches, about 3 minutes.
20 Drain on paper towels and serve warm.
21 Can be eaten cold but taste better warm.
22 Use sweet chili sauce, mango chutney or plum sauce for dipping.

Sausage Potato Soup

Ingredients

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 380 calories, 17 g fat (8 g saturated fat), 47 mg cholesterol, 955 mg sodium, 46 g carbohydrate, 4 g fiber, 15 g protein.