Saturday, August 27, 2011

Rice Paper Spring Rolls

These rice paper spring rolls are best described as "pretty". The translucent paper gives them a fancy air, although they can be filled with just about anything you like, fancy or not. I had wanted to use shrimp for this recipe, but as sometimes happens, things changed. I used chicken, and they tasted great!
Rice Paper Spring Rolls
Rice Paper Spring Roll Wrappers
Rice Vinegar
Shredded Chicken
Asian Basil
Diced Onions
Saifun Clear Noodles
Baby Bok Choy
 Set a pot on the stove and fill with water. Boil the water.
Add the noodles, turn the water off,  and let 
them sit in the water for 20 minutes.
 Rinse peas.
Place warm water in a pie plate. Put rice paper in water.
Get paper completely wet. Don't make it too soft.
It should still be a little stiff when you take it out.
Immediately put the paper on a
clean kitchen towel to dry quickly by
blotting with the towel.
Build your wrap by adding noodles, peas,
baby bok choy, onion, 
chicken, and basil.
Roll the wraps like you do an egg roll. Lay the rolls 
on a paper towel and cover with plastic, and put in the fridge.
This can all be done the day before you want to serve these.
I served these with ranch dressing, but they
would taste great with a dip made with soy sauce.

Thanks for joining me today!
Join me next time for our dessert of the week,
Apple Pie Bundles!

Thursday, August 25, 2011

Chicken Chipotle Wraps

I eat a lot of chicken. I think most people do. The beauty of this recipe is that you can substitute the chicken in the recipe for almost anything such as steak, pork, turkey or shrimp. If you are having a get together or party you could set out the ingredients buffet style and let everyone make their own. The reason: the chipotle in the recipe is in the sauce! It's so easy this way!
Chipotle Chicken Wrap
3 Chicken Breast
Chipotle Pepper in Adobo Sauce
Ranch Dressing from Tuesday
Romaine Lettuce
Put the can of chipotle peppers in the food processor,
then pulse until puree.
Make the ranch dressing from Tuesdays post, or use
purchased Ranch. Put 1/2 cup of Ranch in a bowl.
 Add 2 tablespoons of chipotle into the bowl. Mix well.
Start the chicken cooking in a frying pan.
Spray the pan with pan spray and sprinkle
chicken with garlic powder.
Cut onion slices.
When your chicken is done,
start pulling the chicken apart with forks. It is still hot.
Sprinkle the tortilla with cheddar cheese, and heat.
I microwaved them for 15 seconds.
Start building the wrap with Chipotle Ranch sauce
on top of the cheese, topped with lettuce, and chicken.
Continue building with onion, tomato, and avocado.
It's a wrap!

Wednesday, August 24, 2011

Salad Bite Wraps

Our salad wrap for this week is a simple lettuce wrap full of onion, cucumber, carrot, celery, tomato, and ranch dressing. It's easy, different, and pretty when displayed in a cute little cup on a colorful plate. It's a different way to present your salad!
Salad Bite Wraps
1 cup Mayo
1/2 cup Sour Cream
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1/4 cup Buttermilk
1 tablespoon Dried Parsley
1 teaspoon Onion Powder
Romaine Lettuce
1 stalk Celery
1 Carrot
Grape Tomatoes
Whisk together the mayo and sour cream.
Add the garlic powder,
the dill weed,
the buttermilk and the dried parsley,
and the onion powder. 
Whisk together well.
For each wrap. cut two tomatoes in half.
Trim your onion, and cut a slice off of it. Cut the small ring
into fourths
Lay your lettuce leaf out flat and put a little
ranch in the middle. Add pieces of onion, 
2 slices of cucumber, cut in half, the tomatoes. Also add 
a stick of celery and carrot.
Fold the end of the lettuce in over the veggies,
then roll all together. Let the celery and carrot sticks
stick out the top. Hold together with a toothpick.
Serve in a small cup. Eat all rolled up, or open up 
onto a plate and eat.


Thanks you for joining me today!
Please come back tomorrow when we will be
cooking our entree, 
Chipotle Chicken Wraps!

Tuesday, August 23, 2011

Baked Apples & Brie

This weeks wrapped appetizer is a rich and tasty slice of heaven. Baked Granny Smith apples with just a hint of crispness, a bit of butter and brown sugar, creamy brie cheese, enveloped in ten layers of ultra thin fillo dough swept with sweet butter, and warm Italian loaf bread pieces. What could be better?!
1 Granny Smith Apple
1 stick Butter, divided
1/2 Brie Wheel
Fillo Dough
Loaf of Italian Bread
1/4 cup Brown Sugar
Slice the apple in half, and then in half again. Slice each quarter
into slices.
Put the sliced apples, 2 tablespoons of butter, and
brown sugar in a baking dish. Bake at 325 degrees
for 15 minutes.
Melt the rest of your butter. Set up your work area so
you can work quickly. You don't want the fillo dough
to dry out. I cut the fillo dough in half to make it the right size.
Cover the sheets in plastic so they don't dry out while
you are working on them.
Take 1 sheet at a time and cover the entire sheet in
butter by spreading it with a  pastry brush. Add another
sheet on top, and spread it with butter also. Continue to 
add a sheet on top of the last one, and spread each 
sheet with butter until the stack of sheets are done.
The apples should be done by now. 
Take them out and let them sit while you wrap the Brie.
Place the brie in the middle of the sheets of fillo.
Top the brie with a couple slices of apple.
Wrap the brie by folding in the sides and then folding
in  the top and bottom, rather like the way you wrap
an egg roll.
Place the brie in the oven at 400 degrees for 20-25 minutes.
Remove the brie from the oven. Take a toothpick and 
stick it through the pastry and down through brie to
check to make sure the cheese is soft.  Serve the brie 
with the french bread pieces and the apple slices.
Oh, so good!


Thanks for joining me today for our wrapped appetizer.

Stop by tomorrow for our Salad Bite Wraps.

See you then.

Monday, August 22, 2011

Our Grocery List

Here is a little side post to give you the grocery list for this week.

Brie & Apple Slices Wrapped in Filo Dough
Brie Round
1-2 Granny Smith Apples
Brown Sugar
Loaf of Italian Bread

Salad Bite Wraps
Cherry Tomatoes
Sour Cream
Garlic Powder
Dill Weed
 Dried Parsley
Onion Powder
Chicken Chipotle Wraps
Chicken Breasts
Yellow Onions
Lettuce Tomato
Sour Cream
Dill Weed
Dried Parsley
Onion Powder

Rice Paper Spring Rolls
Rice Paper
Cellophane Noodles
Fresh Vegetables

Apple Pie Bundles
5-6 Granny Smith Apples
lemon Juice

Thanks for joining me!
Later today I will post this weeks appetizer.
Finally, I will be caught up from my time crunch problems
from this weekend. Thanks for your patience.

See you in awhile.

Wrapping it Up!

This week we are going to be cooking and baking and wrapping!! Everything we make this week will be wrapped. We will be wrapping in filo dough, in romaine lettuce leaves, in tortillas, well... you get the ideal!!
Here is our menu:

Appetizer~Brie and Apple Slices Wrapped in Filo Dough

Salad~Salad Bite Wraps

Entree~Chicken Chipotle Wraps

Side~Rice Paper Spring Rolls

Dessert~Apple Pie Bundles

I will post the grocery list tomorrow. Sorry!!

More Holiday Deals!

Here are a few more special holiday type deal I found during the last week. It is such fun to find these. Especially when they are true deals!!
I picked up the plates at Cost Plus World Market
in the clearance section. They were originally $4.oo,
but marked down to $1.99.
 I thought that was a good deal. I was thinking about making 
a three tiered candy or sweets holder for 
Christmas. Cute, huh?!
I love the Jingle Bells!! It's hard to tell from the picture, but they are
the brown bells that fit into the western, cowboy motif. 
We have a lot of that at our house, especially at Christmas.
 They can be hard to find, so when I do find them,
I pick them up right away. I got them at Hobby Lobby,
and they were 30% off, so I got the entire package of
28 jingle bells for $4.20. I'll let you know what I do with them!!