CUBAN EGGROLLS

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RECIPE:

INGREDIENTS:

• 1 Cup Roast Pork cut in pieces
• 1 Cup Cooked Ham cut in pieces
• 1 Cup Swiss Cheese cut in pieces
• 1/2 cup sweet pickle relish or diced dill  pickle.
• 1/3 cup MOJO Sauce**

**MOJO SAUCE:

1/2 Cup Mayonnaise

1 Tablespoon Chipotle Pepper Puree'

1 Tablespoon Dijon Mustard

1 Teaspoon Honey

Mix Well...

DIRECTIONS:

Place the meats and cheese in a food processor and pulse until roughly chopped. add the pickle and Mojo sauce and mix well.

Place about 1/3 cup of the cuban sandwich mixture on an egg roll wrapper. Using some water and your finger, moisten the edge of the wrapper. Fold up the bottom corner of the wrapper, then fold in the sides. Roll the wrapper and seal the ends. Fry in hot oil (about 350 degrees) for 2-3 minutes until the egg rolls float. Drain on paper towels.Serve with more Mojo sauce if you want,but since we put some of the sauce inside, I never found it necessary.

RECIPE:

INGREDIENTS:

• 1 Tablespoon sesame oil (or any oil that you have on hand..maybe chili oil for some added spice)
• 2 Cups Shredded Cabbage/Carrots (I used a bagged try colored cole slaw mix)
• 8 Jumbo Shrimp (oxymoron) peeled, deveined and cut into 1/2inch pieces
• 1 teaspoon salt
• 11/2 teaspoon black pepper
• 1/2 teaspoon each granulated garlic and granulated onion
• 1 Tablespoon dried chives
• 1 Tablespoon dried Cilantro
• 1/4 teaspoon dried red chili flake
• 1/2 teaspoon  Chinese 5 Spice or ground star anise (optional)
• 1 teaspoon rice wine vinegar or 1/2 teaspoon lime juice
• 3/4 Cup Shredded Coconut

DIRECTIONS:

Heat the oil in a skillet and add the shredded vegetables and seasonings, Sauté until slightly softened. Add your shrimp pieces and saute 5-7 minutes until 

the shrimp pieces begin to turn white. Add the vinegar and coconut and stir until well incorporated. Let the mixture cool.

Lay out an egg roll wrapper and moisten the edges with water using your finger or a brush.Place about 1/3 cup of the shrimp and vegetable mixture in the center of the egg roll wrapper. Fold the bottom point of the wrapper into the center over the filling. Fold each side into the center to cover the filling. Roll the wrapper around the filling finishing with the top corner and seal the edges . Fry in hot oil (350 degrees) 3-5 minutes until they float. Remove from the oil with a slotted spoon and drain on paper towels.

RECIPE

INGREDIENTS:

2 Cups Butternut Squash Risotto (see previous recipe)

1 1/2 Cups Shredded Cheese

2 TBLSP dried or fresh herbs

1 Cup All Purpose Flour

3 Beaten Eggs

2 Cups Panko Bread Crumbs

4 Cups Canola Oil (for frying)

DIRECTIONS:

Mix the risotto with the cheese and herbs. Form the risotto mixture into 2 ounce balls (1/4 cup).

Roll each arancini in the flour, then eggs, then panko to coat. Drop 3 or 4 of the arancini into the oil and  fry 2-3 minutes until they float. Remove from the oil and drain on paper towels.

MAKE THE SAUCE

INGREDIENTS:

2 TBLSP  butter

salt, pepper, and nutmeg to taste

2 TBLSP all purpose flour

1 Cup Apple Cider

1 Cup Half and Half

1/4 Cup Maple Syrup

DIRECTIONS:

Melt the butter in a saucepan over meduim heat. Season with  salt,pepper,and nutmeg. Sprinkle with the flour and stir to form a roux.(oops, I  Misspelled roux in the video!). Cook the roux for about 1 minute and add the cider. Stir to blend then add the half and half and syrup. Whisk until smooth. When the sauce reaches the boiling point, adjust the thickness by adding more half and half if necessary 

RECIPE

INGREDIENTS:

• 1 Cup Diced Onion
• 1 Cup Diced Celery
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 TBLSP Olive Oil
• 2 Cups Chicken Stock
• 1 Large Smoked Ham Hock or other smoked pork product, or even bacon if you prefer.
• 2 Cups Fresh or Frozen Corn Kernals
• 2 Cups Leftover Mashed Potatoes

DIRECTIONS:

Use the Saute' Setting on your Instant Pot. Add the Olive Oil, Celery,Onion,Salt,Pepper and Cumin and saute until slightly softened. Turn off the Pot and add the Ham and Stock. Using the  Soup Setting.Cook the above ingredients for 1 Hour. Let the steam release and remove the lid. Remove the Ham from the pot and let cool. Remove the Meat from the bones. Add the mashed potatoes to the Instant Pot and whisk them until the soup has a creamy texture. Add in the Ham Meat and Corn Kernels

RECIPE

INGREDIENTS:

• 1 1/2 Cups Arborio Rice
• 1/2 Large Onion Diced
• 1 Cup Diced Butternut Squash
• 3 TBLSP Butter
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage leaves dried and crumbled
• salt, pepper to taste
• 1/4 teaspoon nutmeg
• 3 Cups Chicken Stock (or Vegetable Stock)
• 1 Cup Shredded Parmesan 

DIRECTIONS:

Toast 2 or 3 fresh Sage Leaves in the oven or toaster oven and crumble.

Heat the butter over medium high heat in a large skillet. When the butter is melted and slightly bubbly, add the onion and seasonings. Stir until the onion is slightly softened and translucent. Add the butternut squash and sauté' until slightly softened. Add the rice and stir until well blended with the vegetables. Add about 1 cup of stock to cover and cook, stirring frequently until the liquid is mostly absorbed. Repeat this process of adding stock and stirring until all of the stock has been added and absorbed. Add the cheese and continue stirring until the rice is tender and the risotto is creamy.

THE RECIPE

 POTATO FILLING INGREDIENTS

• 5 Medium Size Baked Potatoes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/2 Cup Cream Cheese
• 2 Beaten Eggs
• 2 TBLSP Corn Starch

FILLING INGREDIENTS

• 2 Cups Finely Diced Cooked Chicken
• 2/3 Cup Prepared Tomato Sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3/4 Cup Shredded Mozzarella Cheese

BREADING

• 2/3 Cup all purpose flour
• 2 beaten Eggs
• 1 Cup Panko Breadcrumbs

3 CUPS CANOLA OIL FOR FRYING

DIRECTIONS:

Mash the potatoes with the seasonings, eggs, cornstarch and seasonings and set aside in a cool place like the fridge (this makes handling the mixture easier). Mix together the chicken, sauce, basil, oregano and cheese. Roll 2 TBLSP of the Potato mixture into round balls and place each one in a muffin tin. Using a spoon, make an indentation in each croquette. Place 1 TBLSP Chicken filling in each indentation. Using a spoon, lift the croquettes out of the muffin tin and using your hands enclose the filling with the potato mixture (because we will be breading these, don't worry if there are spots where the filling isn't  entirely enclosed. Patch with more potato if the filling exposure is large). When you have made your croquettes, freeze for 15 to 20 minutes prior to breading(this makes the croquettes easier to handle) Roll each croquette in the flour, then the eggs, then the panko to fully coat. Gently drop into hot oil being  careful not to overcrowd and fry 2-3 minutes until the croquettes float to the surface. Remove with a slotted spoon and drain on paper towels. Serve with some additional red sauce and cheese.

RECIPE

INGREDIENTS:

• 2 Cups Cooked Shredded  Turkey or Chicken
• 1 Cup Sliced Mushrooms
• 1 Cup Slivered Almonds
• 3 TBLSP Butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 TBLSP dried Tarragon
• 1 teaspoon chopped Garlic
• 2 TBLSP all purpose Flour
• 2 Cups Half and Half
• 2 teaspoons Chicken Base
• 1 Cup Parmesan Cheese divided
• 2 cups cooked Pasta
• 1 Cup Panko Breadcrumbs

DIRECTIONS

In a pre-heated dry skillet toast the almonds over medium heat. When the almonds are slightly browned and fragrant, add the butter. When the butter is melted add the mushrooms, salt,pepper,and tarragon and stir 3-4 minutes until the mushrooms are softened. Add the flour and continue stirring 2-3 additional minutes. Add the Half and Half and 1/2 cup Parmesan Cheese. Stir until well blended and thickened (about 3 minutes). Add the cooked pasta and mix well. Mix together the panko and remaining cheese. Add the mixture to a baking dish that has been coated with pan spray. Top with the parmesan crumb mixture.Bake at 350 degrees 20 minutes until browned and bubbly.

When I made this, I used Bisquick to make the dough using the recipe on the box. If you have a favorite from scratch biscuit recipe,  by all means use it. You could even use Pillsbury grands from the can.

See How the Buffalo Chicken Dip Came to be then we will make it.

INGREDIENTS

• 2 8-ounce packages cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
• 1 Small bag Baby Spinach
• 1/4 cup each mozzarella, cheddar, and parmesan cheeses
• 3 green onions, finely chopped
• 2 teaspoons minced seeded jalapeno

DIRECTIONS

Blend together the cream cheese,sour cream, mayo, lemon juice, dijon, garlic, and worcestershire sauce in a food processor, or mixer. Add the cheeses, artichokes, spinach, green onions, and jalapeño until well incorporated. Scoop the mixture intern oven safe casserole dish and bake at 350 for 30 minutes until slightly browned and bubbly. Serve with pita chips, tortilla chips, or crackers.