Southwest Eggrolls with Avocado Ranch

Get out that DEEP, FAT fryer.  Don't those words just invoke lovely images of skinny women sun-bathing on sandy, white beaches while being spritzed with tanning oil?  No?  Shucks.  I'm just trying to redeem the reputation of the poor deep fat fryer.  I think it's gets a bad rap but I've got its back since without it, I cannot not make cream cheese rangoons, deep fried Oreos, and homemade fries.  Must I go on?  Because I can.  In fact, I can go on and on.  I love me some deep fried food.  :) 

This recipe is just one more reason why I love to bust out my fryer.  Don't worry- it's only a couple times a month that I even use that thing.    Anyway, this recipe is a keeper.  I had some Sothwest Eggrolls at Chiles years ago, and I loved those, too.  I don't know how similar these are, but they've got to be just as good.  I scarfed up more of these than any one person should at a single sitting.  These would be a great appetizer for a get-together or as a side dish from some grilled chicken.

And be sure that when you eat them (along with any fried food), you visualize yourself as a skinny chick on a beach.  Unless you're a dude.  That would just be weird.  Unless you're a dude that wants to visualize being a dude that's rockin' a checkered speedo and blasting an Ace of Base cassette on a boombox at the beach.  That would rule.

 Southwest Eggrolls with Avocado Ranch
source: Worldwide Ward Cookbook- Secret Recipes

2 1/2 c chicken, cooked and shredded
1 1/2 c Mexican cheese blend, shredded
2/3 c frozen corn, thawed
2/3 c black beans, drained and rinsed
5 green onions, chopped
1/4 c cilantro, minced
1 t salt
1 t cumin
1 t lime zest
1/4 t cayenne pepper
20 egg roll wrappers
oil for frying
1 c ranch dressing
1 medium, ripe avocado, peeled and mashed
1 T cilantro, minced
1 t lime zest or 1 t lime juice

In a large bowl, combine the shredded chicken, cheese, corn, black beans, green onions, cilantro, salt cumin, lime zest, and cayenne pepper.

 Mix it all up.

 Place an egg roll wrapper down and place about 1/4 c of mixture down the middle.

 Bring up the bottom point.

 Fold in the sides, and brush the top point with water.  Fold it down and press it to seal. 

 Voila!  A little eggroll. 

 Fry in 375 degree oil  until they are golden brown.  Remove them and let them rest of paper towel until you're ready to eat them.

While they're cooling, combine the ranch dressing, avocado, cilantro, and lime zest.

 Serve the egg rolls with the avocado dip.

Beef Fondue with Sauces

Many moons ago, AKA four years ago, my dear husband got me a fondue pot for Christmas.  Well, that pot has been hibernating that sweet little cylinderical box all this time. I've never seen a fondue recipe in any of my cookbooks, and it's not like we have this capability to access millions of free recipes at the tips our fingertips.  Needless to say, I took out a steak to thaw for dinner, and while I was perusing a new cookbook, I stumbled across this recipe.  I busted out the fondue pot.  You should have seen me trying to figure out how to work the thing.  I thought for sure that when I put a match into the gel fuel, I was going to singe my eyebrows or blow the house up.  It did not do either of those things, but I did let out a little yelp when it ignited.  I'm not sure it was a yelp of fear or a yelp or excitement.  Either way, this fondue stuff is the way to go. 

 Beef Fondue with Sauces
source: Taste of Home Cookbook (the green one)

Curry Sauce:
1/4 c mayonnaise
1 T curry powder
1 T milk
1/4 t hot pepper sauce

Mustard Sauce:
2 T mayonnaise
2 T dijon mustard
1/2 t hot pepper sauce
1/2 t garlic clove, minced

Onion-horseradish sauce:
2 T finely chopped onion
2 T mayonnaise
1/2 T prepared horseradish sauce
1 t water
dash hot pepper sauce

Fondue:
beef tenderloin
canola oil (I used vegetable oil)

Combine the sauce ingredients in three separate bowls.  I didn't have any horseradish, so I just put A1 in there.  Next time, I'm going to saute a tablespoon of minced garlic in a half stick of butter for a minute and add some cracked pepper.  That will be my third sauce.  These were tasty sauces though!

Heat the oil in a saucepan and bring it to about 300 degrees.  Pour the oil into your fondue pot and ignite (without singeing eyebrows or yelping) the gel fuel.  Place it under the fondue pot to get the oil a bit hotter.  When you place the meat in there, it should bubble quite a bit.  Leave the meat in there for 2-3 minutes, depending on how you like your steak done.

 Get all the pokers and dip away!  Let me just tell you, that my five year old daughter thought that this was the coolest thing ever.  She kept wanting to get everyone's stick to see if the meat was done.  So cute.  When I told her that I'm going to do a dessert fondue, her eyebrows went up, her jaw dropped, and she gasped! 

This was so much fun.  I can't wait to find that treasure trove of fondue recipes that is on the interweb.  This fondue pot shall rest no more!

Parmesan Red Potatoes

You know that song that goes Lollipop, lollipop, oh, lolli, lollipop."  Well, let us change the words for a moment but keep the tune the same. 

Parmesan, Parmesan, oh, Parmesan Taters. Down right delicious.  If you've got some extra red potatoes, and you want to do more than the same ol' boiled potatoes, this is a good alternative.  They had great flavor.  I mean, I didn't even have to drench them with sour cream and salt and pepper to eat them.  Now, that's saying something.  I didn't even add butter.  Hot dog! 

 Parmesan Red Potatoes
Taste of Home Cookbook (the green one)

12 small red potatoes
1/2 Parmesan cheese
1/2 c olive oil
2 T fresh minced parsley
1 T capers, drained
1 T thinly sliced green onion
1 t white wine vinegar (I just used white cooking wine)
1/4 t pepper

Preheat the oven to 450.

Put water in a large saucepan and bring it to a boil.  Wash the potatoes and cut them into bite size chunks as seen below.  Place them in the boiling water and boil them for 12 minutes. 

While they are cooking, combine the remaining ingredients in a bowl.

When they are done, they should be almost completely cooked. Place them in the cooking dish.

 Pour the oil and Parmesan mixture over the potatoes.

 Toss it all together to evenly coat the potatoes. 

 Bake them for ten minutes. Take them out and make this sound when you take your first bite: arghauhrgahgrh (Homer Simpson drooling sound)

Easy Chocolate Mousse

If you're in the mood for a creamy, smooth, chocolatey, and delicious- This is your ticket to happiness.  This mousse was so easy and so good.  It would be the perfect to end a delicious dinner to appease that insatiable craving for a chocolate dessert.

As a side note, it's really hard to blog while 9/11 documentaries are on T.V.  Talk about one of the most devasting days ever.  In all seriousness, my thoughts and prayers go out ot the friends and families of those that lost their lives on that dreadful day. 

Easy Chocolate Mousse
Source: Our Best Bites Cookbook

1 t unflavored gelatin
1 T cold water
2 T boiling water
1/2 c sugar
1/4 c cocoa
1 c heavy cream
1 t vanilla

Mix the unflavored gelatin and cold water in a small bowl and let it stand for about a minute.  It will gel up.  Boil about 1/2 c water in a bowl in the microwave. Once it is boiling, scoop out two tablespoons and add it to the gelled unflavored gelatin. 

In your mixing bowl, add the sugar, cocoa, heavy whipping cream, and vanilla.  Beat with your mixer until peaks form.  You don't want them to be stiff peaks.  Just medium.  Add the gelatin mixture and mix until it's combined. 

Refrigerate it for 30 minutes. 

Spoon it into individual serving bowls, top with sweetened whipped cream and a fanned strawberry.  A tad sprinkling of powdered sugar would be lovely as well, but my family couldn't leave it alone any longer. 

Bacon-Wrapped Lil' Smokies (best appetizer ever!)

Imagine that you are Aladdin and find the magic lamp.  After gently rubbing the side, a genie pops out.  Let's all pray that it's not with the voice of Robin Williams though.  If that were the case, I'd bury that lamp back into the cave of wonders.  Anywho- If you had three wishes, what would they be?  An unlimited supply of money?  A dancing llama named Josie?  A flying car?  A genie with the voice of Jerry Seinfeld?  Well, I think one of my wishes would be a plate of these!  I'm telling you... this is my new favorite appetizer, and I will make them time and time and time again.  They were the perfect blend of salty, sweet, and meaty.  Besides, who doesn't love bacon?  In fact, once in the grocery store my husband saw this girl holding a package of bacon.  She yelled down the aisle to her dad, "Hey, dad... I cannot LIVE without this bacon."  Amen, sister.  Amen.

Bacon-Wrapped Lil' Smokies
source: "Our Best Bites" Cookbook

1 pkg Lil' Smokies
1 package of bacon
brown sugar

Cut the whole slab of bacon into thirds.  Wrap one Lil' Smoky with a piece of bacon.  Place it seam side down on a foil-lined baking sheet.  Continue with the rest of them.  Sprinkle with brown sugar.

Bake in a 350 degree oven for 25-30 minutes or until the bacon is starting to brown.   Remove from the oven and place a toothpick in each to serve.  Sprinkle a little more brown sugar on top for looks. 

Orange Fruit Dip

Fruit by itself is so delicious.  Then, you add something creamy, fluffy, sweet, and crazy delicious to destroy any trace of nutritional value and it becomes even better.  I never thought I'd find a fruit dip as good as my mom's, but I think I've found one that is just as amazing.  Thank you to Ourbestbites.com for adding this recipe into your cookbook.  I fluffed this one up the other day for a Labor Day BBQ, and my family could not keep their hands off of it.  I actually caught my brother trying to drink it. Okay, not really, but he did keep saying how amazing it was. 

Orange Fruit Dip
source: Our Best Bites Cookbook (a must-have for any one- yes, you!)

1 (8 oz) package cream cheese, softened
2 t orange zest
3 T fresh orange juice
1/4 t vanilla
pinch salt
1 (7 oz.) jar marshmallow creme

Once the cream cheese is softened, beat it with a mixer, along with the orange zest, orange juice and vanilla.  Once it is smooth, add the marshmallow creme and blend.

Serve with fresh fruit.  The pineapple and strawberries were especially delicious with this dip, but I think that if you dipped pig's feet in this dip, it would turn those little piggies into something marvelous- although I don't recommend that.  :)

Kansas City Ribs

On the SNL Will Ferrell greatest hits DVD, it shows him doing this hilarious impersonation of Harry Caray.  Out of the middle of nowhere, he says, "Hey!  We all know that the moon is not made of green cheese, but what if it were made of barbecued spareribs?  Would you eat it then?  I know I would.  Heck!  I'd have seconds, then polish it off with a tall , cool glass of Budweiser.  Well, would you?  It's a simple question, doctor.   Would you eat the moon if it were made of ribs."  If Harry Caray were asking me this same question, and he let me know that it was this recipe- Yes.  I would.  I would eat every last rib up there.  That is if my husband wouldn't eat them all first.  One of my favorite Labor Day weekend memories was watching my husband devour these ribs.  I tried to get a picture of the BBQ sauce plastered all over his face, but my camera was out of battery.  Shucks.  It was on his nose, his chin, his cheek, and dribbling down his shirt.  It made my whole weekend.  I hope you attempt these ribs, so you too can see your loved ones covered in BBQ sauce from hair to hands.   

 Kansas City Ribs
source: Better Homes and Gardens Grill It! (an awesome cookbook)

4 to 5 pounds pork baby back ribs

dry rub:
1 T packed brown sugar
1 T paprika
1 t garlic powder
1 t celery salt
1/2 t dry mustard
1/2 t black pepper
1/4 t cayenne pepper

BBQ sauce:
1/2 c finely chopped onion
2 cloves garlic, minced
1 T butter
1 c ketchup
1/4 c molasses
1/4 c cider vinegar
1/4 c water
2 T brown sugar
1 T chili powder
1 T mustard
1 T worcestershire sauce

2 c Mequite or hickory wood chips

Combine the dry rub ingredients and spread it across the front and back of the ribs.  Place the ribs on a shallow roasting pan.  I put mine on foil for easy cleaning.  Cover with foil and bake for 2 hours in a 350 degree oven. 

While they are cooking, soak about 2 c wood chips in water.  The wood chips are optional, but boy do they make the ribs taste good.  After saoking for 30 minutes, remove them and place them on foil.  Fold the ends up.  Then bring the sides up.  Leave the top open a bit for the smoke to escape.  You can also poke the closed packet with a fork a few times.  A picture of the wood chip packet is a few pictures down.

 When you take them out, the ends of the bones will be a bit charred from the rub being baked onto the bones, but don't you worry.  It'll still taste wonderful.  Remove the ribs and place them on a grill-safe tray.  You don't have to do this, but we were worries that they would fall apart since they were so tender.

 One way to tell that the ribs are done is if the bones are sticking out about an inch.  Just so you know, 'cause I'm sure you're dying to know, I would not eat ribs until I was about 19.  I refused to eat meat directly off of bones as a kid/teenager.  I love them now!

 Place the wood chip packet directly on top of one of the burner.  Preheat the grill to medium.  Wait to put the ribs on until you see smoke. 

 While you're waiting for the chips to smoke, prepare the BBQ sauce.  In a saucepan, saute the onion and garlic in butter over medium heat for a couple of minutes.  Once the mixture is fragrant, add the remaining ingredients.  Stir to mix well.  Bring the sauce to a boil then reduec to a simmer for about 15-20 minutes. 

Once the chips are smoking, turn the burner(s) off that will be directly under the ribs.  Cook the ribs for about 10-15 minutes.  Baste both sides and turn half-way through. 

 After 15 minutes of grilling, you'll be ready to eat. 

Just as a note, the recipe said to leave the heat on under the ribs, so ours got a little toasty on top, but they were still probably the best ribs I've ever tasted.  The BBQ sauce alone is reason enough to eat these ribs.  Amazing!  Make sure you save the extra sauce to serve with the ribs.

I served these ribs with cornbread muffins, loaded mashed potatoes, and corn on the cob.  If you're going to use this cornbread recipe, bake the muffins in a 350 degree oven for 25-30 minutes or until a toothpick inserted near the middle comes out clean.

Forget Tony Roma's or Chili's!  These ribs blow those out of the water! 

Loaded Mashed Potatoes

Holy delicious potatoes, Batman!  As you can see, my greatest love (cheese) is melted all over the top of these creamy, flavorful glorified mashed potatoes.  I honestly think I would take these over mashed potatoes and gravy.  Well, I suppose it depends on the meal. If someone tried to give these to me on Thanksgiving, I think I would shoot a look that would melt an ice sculpture of a turkey and a couple of pilgrims.  However, when you're in a bind and don't have pan drippings or a gracy mix, this is a superb way to serve up some potatoes. 

 Loaded Mashed Potatoes:
source- my head after seeing something similar elsewhere

6 servings prepared mashed potatoes I just used instant potatoes)
2 green onions, chopped
1/3 c shredded cheddar cheese
1/4 c sour cream
1 t minced garlic
salt and pepper
cheddar cheese slices

Prepare the potatoes according to the package directions.  once they're done, add the shredded cheese, green onions, sour cream, garlic, and salt and pepper to taste.  Stir it up.

 Top with the slices of cheddar cheese.  I made mine nice and thick.  :)  Cover them with foil and put them in the oven for about 5-10 minutes or until the cheese is melted. 

If I could add music, I would add the Doors song, "the end."  And if you know this song, these potatoes just may be your only friend after spending just a few minutes with them since you're not going to want to share!  I think my daughter devoured hers before anything else on her plate, and my husband actually asked for the leftovers for breakfast the next day.  Now that would be a breakfast of champions.  Enjoy your taters!