Surprise Recipe Swap- Baked Egg Rolls

 

I participated in my first Surprise Recipe Swap facilitated by the blog Hungry Little Girl.

My first secret recipe assignment was to go to   Amy's Cooking Adventures blog and find a recipe to make and share.  The first thing I noticed was how fun and colorful her blog page was.  Everything was nicely organized and matched well.  I like that. I clicked on several recipes, and even found a Monday Link party to join.  I kept going back to her latest post, which was a recipe for BAKED Egg Rolls.  I had egg roll wrappers in the fridge, so this was a great opportunity to use them.The recipe was easy to understand and well written.  I did everything exactly as she instructed and they came out great.  I was concerned they wouldn't be crispy enough, but that was not the case at all.  They were flavorful and delicious with a crunchy texture outside.  The only difference I noticed from eating the baked ones, was they didn't have the greasy flakiness of one that was deep fried.  They also  held up nicely when I dipped them in sweet and sour sauce- none of the filling fell out.   
My visit to Amy's Cooking Adventures was a pleasant one and I  will look forward to seeing and sharing her recipes in the future. 
See instructions below if you would like to participate in your own Surprise Recipe Swap. 

Here is how it works:

• Each month on the 1st you will be assigned to another participating blogger. You will then visit their blog and pick a recipe you want to cook or bake and post about it.

• Posting day is always the 20th of the month!

• You are not supposed to tell the blogger you are assigned to, that you are making something of their page.

• Your post has to have the SRS posting format (very simple instructions will be send to you, once you get approved) and should include link backs to the original recipe, pictures and of course your own opinion!

• You will be assigned to a new partner each month, so that you never have the same link backs.

• If you would like to be a part of our journey, read the rules and sign up. I will get back with you shortly!

• (Don't forget to check your spam folder)

Click for sign up

Almond Stuffed Dates Wrapped in Bacon with Cherry BBQ Sauce

These dates were part of the second course of my Spanish inspired, tapas dinner last weekend.  They were the most talked about item on the menu.  When guests were asked about their evening, the dates were mentioned in EVERY CONVERSATION!  They loved them.  I believe they will be used on several of  my menus for years to come.  

Ingredients
20 fresh dates
20 whole blanched almonds
1 lb. of bacon
Cherry BBQ sauce (recipe below)
Directions:

1. Heat oven to 425 Fahrenheit.
2. Cut each piece of bacon into 3 strips.  Set aside
3. Using a knife, cut a slit vertically down the date to remove the pit.
4. Replace the pit with an almond and close by pressing together.  (The pit looks just like an almond so be careful you don't mix them up).  
5. Wrap each date in a piece of bacon.
6. Place your date on a baking sheet or a cast iron skillet. (I used a skillet)
7. Brush with bbq sauce
8. Heat dates about 15 minutes until bacon is cooked and browned.  Keep checking to make sure it doesn't burn!
9. Take out of the oven and brush with a bit more sauce.  
10. Serve hot.  

Cherry BBQ sauce
Ingredients:
1 small jar of cherry preserves
1 cup of brown sugar
1/2 cup of ketchup
2 TBSP. apple cider vinegar
1/4 cup of molasses
1/4 cup of honey
2 tsp. of dry ground mustard
salt to taste
Directions:

1. Place all ingredients in a saucepan and heat until combined and sugar is dissolved.
2. Push through a sieve for a smooth consistency.
3. Adjust seasonings to taste.  Some people like it sweeter, some like more of a vinegar flavor.  

 

Cumin Chicken Croquets

This is my first recipe to develop for my Spanish inspired tapas style dinner event this week.  We have 6 courses and a strolling classical guitarist who will play spanish music.  We are very excited to put this on and pray all the courses come together smoothly.  I have about 10-12 young people who will be preparing and serving.  I do this several times a year at church:  Spring Lunch and Valentines Dinner.  My mission is to encourage the young ladies (and gentlemen) in the importance of preparing your own food and serving others through hospitality.  We should have about 50-60 guests.  Oh my. 

This is the original recipe, however I am using Chorizo to give it the spanish flair I am looking for.  Serrano ham could also be used.  

Keep in mind you need to begin the process, at the very least, 2 hours ahead of time. You may even begin the day before. 

Ingredients:
4 tablespoons butter
1/2 cup onion, minced fine
1/3 cup flour
1 1/2 cups whole milk
1 teaspoon cumin
1 tablespoon dry sherry
1 tablespoon parsley, finely chopped
4 cups  cooked chicken
1 cup dry bread crumbs
salt and fresh pepper
1/4 fresh  lime

Coating:

2 eggs , beaten
1 cup dry bread crumbs (I use panko)
Flour for coating

1 cup vegetable oil (for frying)

1. I n a large pan, melt the butter, add the onions, and sauté until translucent.
2. Stir in 1/3 cup flour to make a roux – add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. 
3. Continue cooking until the sauce thickens. Your sauce should be quite thick.
4. Whisk in nutmeg, sherry, and parsley. Fold in the chicken and one cup bread crumbs.
5. Let simmer for five minutes on low heat. Season accordingly.
6. Pour mixture into a bowl and refrigerate about 1 hour so that you can easily form the croquets with your hands. 
7. Shape the chicken mixture into balls about 1 TABLESPOON.  Some people also form them into disks.
8. Roll balls into flour, then egg, then breadcrumbs.  
9. IMPORTANT: Cover croquets with plastic wrap and refrigerate for 1-2 hours.
10. Heat oil to about 350.  Place croquets in oil and cook until golden brown- three to four minutes, turning occasionally.
11. Remove  and drain on paper towels.
12. Squeeze lime just before serving.
13. Serve with  cilantro aoli.