Wednesday, June 28, 2006

Chicken Egg Rolls!!

Chicken Egg Rolls

For as long as I can remember, I've loved Egg Rolls. I know they're also one of my dad's favorite things, and my hubby's too.

So tonight I was trying to figure out what to make for dinner, and I got a craving for some egg rolls. I've NEVER made them before, I had no idea what the ingredients were etc. BUT I had some Lumpia Wrappers that I usually make Crab Ragoon with, and I decided to give it a shot.
Let me tell you, YUMMY.  

I'm so proud of myself and really excited because now I'm going to buy some shrimp and make some Shrimp Egg Rolls, plus I have some crab meat that I might make some out of too.

Chicken Egg Rolls

Sandra's Chicken Egg Rolls

1 lb chicken tenders, cooked and cut into bite sizes
1 small onion, finely chopped
2 onions, finely chopped
1 small can of mushrooms, cut into small pieces
Bean Sprouts (I just eyeballed it, you can put as much or as little as you want)
Soy Sauce (again, just eyeball it)
1 package of Lumpia Wrappers (20 count)

Mix the chicken, onions, mushrooms, bean sprouts and soy sauce. Start making the egg rolls, now for those that have never made them, the back of the Lumpia Wrappers package, usually shows you how to do wrap them. It's actually really easy. If you want to see another way of rolling them up, just go HERE, the lady in the blog actually has pictures posted showing you how she makes hers.

When they're all done and ready, just fry them at about 350 degrees, for 2 to 3 minutes on each side. You'll notice that they brown really quickly so keep an eye on them. :)

Let me know if you like them :) Enjoy!!!

Chicken Egg Rolls

Friday, June 23, 2006


I'm once again participanting in Overwhelmed's feature called Five Ingredients Friday. Check out my last week's contribution for an easy summer lunch "Tuna Salad".

So for this week, first I'm going to direct you to an Ice Cream Dessert I posted here a while ago. It's really good in the summer and only takes like 4 ingredients :)

And here is the new recipe for today:

Oven Steak Fries
Recipe courtesy Rachael Ray, 30 Minute Meals

5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning, such as montreal steak seasoning or,salt and pepper

1. Preheat oven to high.
2. Cut potatoes and spread out on a cookie sheet.
3. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper.
4. Spread potatoes to the corners of the cookie sheet.
5. Cook potatoes in very hot oven 25 minutes.
6. Turn potatoes once, half way in the cooking process.
7. Serve fries hot from the oven.

I've made these many many times, and the hubby and kids love it :)

Sunday, June 18, 2006


For dinner I'm making this Lasagna recipe that I saw on Sandra Lee's show. It is REALLY good and so easy to make, just what I like.

1 package lasagna noodles

1 1/2 pounds lean ground beef

1 medium yellow onion, finely chopped

1 teaspoon minced garlic

1 tablespoon dried oregano

2 cans tomato soup

2 tablespoons apple cider vinegar

Nonstick cooking spray

2 cups cottage cheese (small curd)

2 cups shredded mozzarella cheese

Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).

While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.

Preheat oven for 350 degrees F.

Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

Saturday, June 17, 2006


Tonight I'm making Mushroom Bacon Burgers and even though I forgot to buy charcoal for my smoker/grill, I'm happy that I picked up that indoor smokeless grill, cause I can use that one.

These are really good and it's a nice change from the usual plain burgers.


1 can (4 ounces) mushroom stems and pieces, drained
4 bacon strips, cooked and crumbled
2 tablespoons diced green onions
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon salt
1 lb ground beef
4 to 5 hamburger buns
Tomato slices, optional

In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into four to five patties. Grill over medium-hot heat or fry in a skillet for 10-12 minutes or until no longer pink, turning once. Serve on buns with tomato if desired.

I'm going to serve these with a nice spinach salad with some Italian Dressing. :)

Thursday, June 15, 2006


I absolutely LOVE orange chicken, now I know there is no actual orange fruit in this recipe but it's the gravy that gives it that nice deep orange look and it's just wonderful.

The kids and the hubby LOVE it and so do I, it's my go to when I'm craving chinese food.

This recipe is courtesy of my friend Veronica :)

Orange Chicken

3 lbs. Chicken, cut into bite size pieces
2 teaspoons garlic powder
1/2 cup of flour
1/2 cup of cornstarch
4 beaten eggs with a little milk

1 1/4 cups of sugar
1/2 cup of ketchup
1/2 cup of water
2 tablespoons of soy sauce

Beat 4 eggs together and add a little milk. Mix cornstarch, flour and garlic powder together. Dip chicken pieces in the flour then egg. Fry in hot oil until golden brown.

Place chicken in casserole dish.

Combine all ingredients and bring to a boil over medium-low heat. Stir until sugar is dissolved and ingredients are blended.

Pour sauce over chicken

Bake at 350 F, for 45 minutes or until chicken is cooked thoroughly.

Menus June16th - June 29th

Alright I managed to get the menus done and ready to post. I was supposed to do it yesterday but with all the rain and thunderstorms we've been having, our internet got knocked out yesterday and only restored this morning. So here we go, remember though that this is a general idea, if I don't feel like making something one day, I will just switch it over with another day.
I'm not including breakfast and lunch this time because usually for breakfast we have the same things and for lunch it just depends on what is going on that day, if we're home or running around.

Friday 16th
Orange Chicken

Saturday 17th
Mushroom Bacon Burgers, Potato Salad and Corn on the cob

Sunday 18th

Monday 19th
Chicken Stroganoff w/ hot noodles

Tuesday 20th
Mom's Meatloaf with Mashed Potatoes

Wednesday 21st
Chops w/ mushroom Gravy

Thursday 22nd

Friday 23rd
Spaghetti Pie

Saturday 24th
Grilled T-Bone Steaks, Baked Potatoes

Sunday 25th
Parmesan Chicken

Monday 26th
Country Fried Steak

Tuesday 27th
Chicken w/ Green peppers and Rice

Wednesday 28th
Fettucine Alfredo

Thursday 29th
Barbecue Chicken Pizza

Wednesday, June 14, 2006

Quick and Easy Tuna Salad!!!

EDIT: Overwhelmed has this weekly Five Ingredients Friday theme going on, I had no idea she did, but she mentioned it to me and now I'm eager to play along. She asked if I wanted to share this one and I am doing so now. So I'm editing my original post to make it a Five Ingredients Friday Post.

My kids and I love Tuna Salad, but since Curt doesn't care for it, I make it a lot during the summer for our lunches.

There is no secret recipe or right/wrong way to make it. I know there's a lot of different recipes for it, but this is how I make mine.

Tuna Salad

1 can of tuna, drained
potatoes, cooked (I usually eyeball, about 1 big potato for each of us)
half an onion, chopped
2 hard boiled eggs, sliced

I start by cooking my potatoes either in a pan on the stovetop, or for a quicker way, I do it in the microwave. Four potatoes for about 10 minutes or so, just keep an eye on them. Remember to poke some holes in them before.

In a serving bowl I put the tuna, then add the onions, potatoes (chopped into bite size pieces), lettuce and mayonnaise, combine everything and then add the hard boiled eggs.

This is actually a very filling meal. When I have fresh lettuce at hand, I add that in there too. Be creative, add whatever you wish :)

Arroz Doce - Portuguese Rice Pudding!!!

 Last night I had made spaghetti for dinner, and we all know how easy that is right???

Well I was in the mood for some sort of dessert and didn't know what to make at first, and then I remembered my greatgrandma making Arroz Doce (portuguese rice pudding). She would make it for dessert after dinner, or for family get togethers. It's one of the most known portuguese desserts, and if you go to any portuguese restaurant anywhere in the world, you're sure to find it on the menu.

It's delicious and easy to make.

Arroz Doce
(Portuguese Rice Pudding)


1 1/2 quarts of milk (6 cups)
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

This makes a great dish for a get together, church potluck etc.

Let me know if you try it :)

Over high heat, combine sugar and milk

and cinnamon stick. If you don't have the cinnamon stick, don't worry, just use ground cinnamon, it works as well.

When bubbles form at edges, stir in rice and reduce heat to medium-low.

Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated.

Pour into serving dish, sprinkle with ground cinnamon and serve warm.


Tuesday, June 13, 2006


Who doesn't love a yummy dessert??? I think they are one of my downfall's, nothing like a gorgeous cake, a pudding, or an old fashioned Jelly Roll.

That's the recipe I'm sharing today. Whenever I make these, they disappear that same day. I usually make two and Curt and the kids just devour them.

Old-Fashioned Jelly Roll

3 large eggs, 1 cup fine flour, 1/2 teaspoon lemon extract, 1 teaspoon baking powder, 1 cup pastry flour, 1/4 teaspoon salt, 2 tablespoons cold water, favorite preserve for filling, confectioner's sugar for dusting.

Separate eggs, beating yolks and sugar together till quite thick; add extract, then add lightly the stiffly beaten egg whites. Sift together 4 times flour, baking powder and salt; fold very lightly into egg mixture alternately with the cold water.

Turn batter into a jelly roll pan, which has been lined with well-greased paper. Bake in moderate oven (350°F) for about 10 minutes; turn out on a clean, slightly damp cloth. Remove paper; cut crisp edges from sponge, spread with favorite preserve and roll quickly while the sponge is still warm. Sift fine confectioner's sugar on top.

*I've also rolled it up and let it cool down, then unrolled it and filled with whipped cream, or pudding or something else. It's deliscious that way too :) *

Monday, June 12, 2006


For dinner tonight I made Baked Mexican Chicken. It's a recipe I've had for a long time and we all enjoy it.

If you are fan of casseroles and mexican dishes, you will definitely enjoy this one.

Baked Mexican Chicken

  • 1/4 cup butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (10-ounce) can cream of mushroom soup
  • 1 (14.5-ounce) can tomatoes with green chilies
  • 2 cups chopped cooked chicken
  • 10 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 tablespoon milk
  • 1 small jalapeno pepper, chopped
  • 1/4 cup chopped fresh parsley

Step 1

Preheat oven to 325'F. Melt butter in a large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken. Tear tortillas into bite-size pieces.

Step 2

Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in prepared casserole.

Step 3

Mix sour cream, milk and jalapeno in a small bowl. Spread over top of casserole.

Step 4

Bake chicken until bubbly, about 40 minutes. Sprinkle with parsley. Serve immediately.

Now because I have young kids, they don't like very spicy food, so instead of the diced can of tomatoes and green chilies, I use mild salsa, and then I omit the jalapeno peppers from the sour cream and milk mixture. It still comes out really good and not spicy so the kids can enjoy :)