Southwest Egg Rolls et al

One day I found a package of egg roll wrappers in my freezer leftover from a "Chinese" kick I was on for awhile in the kitchen. I had a party to go to and thought, "What could I fill these with?" My idea was simple and came with ingredients that I always have on hand! Since making these quite a few years ago, I've seen chain restaurants put them on their menus. Nice to know that I was making them before that.

Needless to say, I've also filled them with freshly picked diced apples fried up with a bit of butter and cinnamon and this past weekend I did some with a lemon blueberry cheese filling. People still prefer the Southwest ones, though, and more and more I'm thinking that I should just take two batches of those.

Southwest Egg Rolls

1 package prepared egg rolls (found in the produce dept.)
1 large - 12.5oz can 98% fat free chicken breast (you can use freshly roasted - just cut & shred well)
1 c. frozen corn
1 1/2 c. black beans
2 c. Mexican blend cheese
1/2 c. hot salsa
1 egg plus 1 Tbsp. water
1 1/2 quarts peanut oil (for frying)

In a large bowl, combine chicken breast through salsa. Place egg and water in a small dish and whisk together until well combined.

Place peanut oil in large heavy fry pan and turn heat to medium.

Take egg rolls and turn them so that they are diamond shaped on your workspace. Use pastry brush to apply egg wash to all edges of the egg rolls. Place approx. 2 Tbsp. worth of filling in the lower area of the egg roll leaving enough room at the bottom edge to fold over. Bring bottom point of egg roll up and over the filling and then tuck sides in. Roll and seal top edge.

After egg rolls are all prepared, slowly drop 4-6 at a time (depending on size of fry pan) into the oil and allow to brown on both sides. A spider is a useful tool to use while frying these.

Remove from oil and drain on a wire rack placed over a sheet pan (do not place on paper towels or the egg rolls will get mushy). Allow to drain for a few minutes. Serve while warm with Ranch Salsa Sauce (recipe below).

Ranch Salsa Sauce

1/2 c. hot salsa, strained
1 c. plain yogurt, strained
1 heaping Tbsp. mayonnaise
1 Tbsp. dry Ranch seasoning (homemade recipe below)

Mix all the ingredients together in a small bowl. Serve with Southwest Egg rolls or even tortilla chips.


Ranch Seasoning Mix (dry)

1/2 c. dry buttermilk
1 tsp. dried dill
1 1/2 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
3/4 tsp. granulated garlic
1/4 tsp. pepper

Mix all ingredients together and store in an airtight container in the fridge. 1 Tbsp. = 1 Packet of Ranch

Wheat Tortillas

This is a very simple recipe for wheat tortillas.

In the past, I've made it with whole wheat flour and have added in flax & wheat germ. When making it that way, you may want to make enchiladas or something else that is smothered. I love them as quesadillas, but I find whole wheat things to be more flavorful while the rest of the family doesn't share my love or enthusiasm.

Tonight I used some white whole wheat flour to make them and left out the flax and wheat germ (hubby is not a fan of flax when he is out working...hahaha). They were really good and the best part? The kids had no idea.

I have also used standard all purpose flour with very good results. Heck, I say, use whatever you like!!

Wheat Tortillas

2 c. flour
2 Tbsp. EVOO
1 tsp. baking powder
1/2 tsp. salt
1/2 c. warm water

Mix together the dry ingredients and the oil. Add in 1/2 c. warm water. If more water is needed, add it one teaspoon at a time until the dough comes together as a ball. Let rest for 10-15 mins.
Pinch into balls a little bigger than a walnut (this will make an approximately 6-7" circle) and roll out as thin as possible. Cook tortillas in a dry fry pan over med. high heat. It takes just a few seconds on each side to brown lightly. After cooking place them on a plate or platter pressing them down if they develop air bubbles. Use immediately or wrap in foil to keep warm (they will keep for a few hours like that). Place any leftovers into airtight packaging. Makes approx. 10 tortillas.

I'm not sure how long they will keep as I make just enough for our dinner usually.

Beef & Spaghetti Pie Ole

This recipe was tucked into one of my books and I think I had every intention of making it years ago, but never got around to it. It is a very easy recipe and one that will likely be moved into the rotation once a month or so. It got thumbs up from everyone, but the eldest.

Beef & Spaghetti Pie Ole

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream

Directions:

Preheat oven to 350°F. Cook pasta according to package directions and drain.

Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles.

Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish.

Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

**Cook's Notes**

I doubled this recipe to feed all 8 of us and served it with a simple tossed salad. Instead of using 2 9" pie plates, I used my large lasagna pan.

I made the following changes:

ground turkey instead of ground beef, plain organic yogurt for the sour cream, regular diced tomatoes mixed with a little bit of tomato paste and some finely chopped jalapenos instead of tomatoes w/chilis, Mexican blend cheese for the Jack cheese, part onion powder for the garlic powder.