Tag Archives: Appetizer

Baked Egg Rolls

7 Feb

Last night for dinner I was craving something light and fresh. I think the beautiful, sunny weather yesterday got my taste buds in the mood for summer. I’ve almost had my fill of the warm, heavy, comforting winter-food (I think my jeans are sick of it too!)

What to make, what to make, what to make. Open fridge door. Open pantry door. Look in two cookbooks. Browse Pinterest. Go back to fridge. And suddenly an ah-ha moment! The left-over homemade sweet and sour sauce sparked an idea! Baked Egg Rolls it is!

The yummy filling! Cabbage, carrots, green onion, garlic, and shredded chicken! Somewhat light, right?

Now for the part I’ve always been intimidated by, the wrapping! For some stupid reason, I’ve never made egg rolls because I was afraid they would unroll when I picked it up to take a bite. The dang perfectionist in me held me back.

Well guess what, not a single one fell apart! A little drop of water does the trick to seal ’em up!

Baked Egg Rolls

1 tablespoon olive oil

3 green onions, chopped

1 clove of garlic, minced

1/4 cup shredded carrots, coarsely chopped

2-3 tablespoons soy sauce

1 teaspoon ginger

10 ounce can of chicken, shredded

2 1/2 cups shredded cabbage

10-12 egg roll wrappers

Heat olive oil over medium heat in a medium sized skillet. Add the green onions, garlic, and carrots. Saute for two to three minutes. Mix in the soy sauce and ginger. Stir in the chicken and cabbage. Cook an additional two to three minutes.

Preheat oven to 400 degrees. Lay one egg roll wrapper on work surface with one corner pointing towards you (so it looks like a diamond.) Spoon two to three tablespoons of mixture into the center of the wrapper. Fold the bottom corner over the mixture. Then fold in the two sides and roll jelly-style. Rub a small amount of water on the top corner to seal the wrapper. Place seam side down on a greased baking sheet. Continue with remaining wrappers. Bake for 15-20 minutes- flipping the egg rolls half way through.


Pumpkin Pie Dip

12 Oct

¬†As if the chocolate chip cheesecake dip wasn’t doing enough damage sitting in my fridge! I decided to really torture myself and put an equally delicious pumpkin pie dip right next to it in the fridge. Why do I do this to myself? I know I don’t have any self control. Especially with boxes of cinnamon sticks and teddy grahams sitting in the pantry just waiting to be dunked in this creamy goodness!

Pumpkin Pie Dip

8 ounces cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup frozen whipped cream, thawed

In a large bowl, beat cream cheese and powdered sugar until smooth. Add in pumpkin and sour cream. Mix in cinnamon, pumpkin pie spice, ginger, and cloves. Stir until well incorporated. Fold in whipped cream. Serve with cinnamon sticks, teddy grahams, apples, or gingersnaps.

Chocolate Chip Cheesecake Dip

6 Oct

This dip might put me into rehab. It is so addicting. I couldn’t get a grip. I kept telling myself I needed to stop, but apparently my hand and mouth had a different plan.

I. Just.Could. Not. Stop.

Chocolate Chip Cheesecake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Zucchini Fries

14 Sep

Last week when I opened the bottom drawer of the refrigerator I discovered that apparently I had only been putting zucchini in the drawer and not taking any out. To say I had a few zucchini on my hands would be an understatement. And worst of all, a few of them were already starting to get a little soft. I scoured the internet high and low for quick recipes to use up a few of them. Particularly one where I already had all of the ingredients and could make it for lunch.

I was sold on this recipe as soon as I read the word “fries.”

Zucchini Fries

Medium zucchini cut into 3″ x 1 1/2″ sticks

1 egg

1/3 cup seasoned bread crumbs

2 tablespoons grated parmesan cheese

1/4 teaspoon garlic powder

salt and pepper

Preheat oven to 425 degrees. In a small bowl, beat egg and season with salt and pepper. In a ziplock bag, place bread crumbs, parmesan cheese, and garlic powder. Shake well to combine.

Spray baking sheet with cooking spray. Dip zucchini sticks into the egg. Toss in bread crumb mixture until evenly coated. Place on baking sheet in a single layer. Spray the top of zucchini fries with cooking spray. Bake for 20-25 minutes or until golden brown. Serve with warm marinara sauce.

Curry Vegetable Dip

8 Sep

Just a little something different than usual dill or ranch vegetable dip! People are always pleasantly surprised when they first try this one! And can never seem to get enough of it!

Curry Vegetable Dip

1 cup mayo

3/4 to 1 teaspoon curry powder

1/4 teaspoon garlic salt

1 teaspoon terragon vinegar (white vinegar works fine too if you can’t find this)

1/4 teaspoon onion salt

Mix all ingredients together and refrigerate several hours before serving!

Veggie Wraps

8 Feb

These are always a huge hit! Nearly impossible to walk by without snatching one from the platter. And it never fails, the platter is always empty by the end of the night.

And they are super easy to make. Requiring very few ingredients. Most of which I usually have on hand.

Veggie Wraps

8 ounces cream cheese, softened

1/4 teaspoon dill weed

1/4 teaspoon garlic powder

1 bunch green onions

1/4 cup chopped shredded carrots

1/4 cup chopped broccoli

4-6 flour tortillas

Mix cream cheese, dill weed, and garlic powder until well blended. Chop onions, carrots, and broccoli and add to cream cheese mixture. Spread evenly over tortillas. Roll tortillas and cut into one inch segments.