California Egg Rolls with Avocado Ranch Dip

All the southwestern themed chain restaurants have a similar dish on their appetizer menu. (And we all love them!)

8 egg roll wrappers
1 bag frozen spinach
1 orange bell pepper minced
1/2 onion minced
2 cloves garlic minced
1 can black beans drained and rinsed
1 can Hormel chicken chili
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon ground nutmeg
Salt and pepper to taste
8 ounces shredded Monterey Jack cheese
1 egg yolk beaten
Water

1 ripe avocado
1 teaspoon dried mustard
1 tablespoon ranch seasoning
2 chipotle peppers
Salt and pepper to taste
3/4 cup canola oil
1 tablespoon sour cream
1 tablespoon white vinegar or lemon juice

In a large heavy bottom skillet over medium heat add the peppers and spinach drizzle with olive oil then let cook until the spinach is thawed and about half its original size. Now add in the onions and garlic. Let this cook for another 5 minutes then add the black beans and chili. Let this cook until a thick sauce forms then remove from heat and place in a large mixing bowl. Set aside. Lay an egg roll wrapper on a flat surface with one corner facing you making a diamond shape. Add 1 teaspoons of cheese and 2 teaspoons of the filling. Fold up the bottom of the diamond the each side making and envelope shape. Tuck in the edges and roll the rest of the way sealing the top point with a little bit of water, place seam side down on a baking sheet. Once you have all of the egg rolls made brush the tops with the egg yolk and place in a 375 degree oven. While the egg rolls are cooking place the avocado in the bowl of a food processor turn on low speed then add the salt and pepper. While the food processor is running slowly stream in the oil stopping to check the consistency and scrap down the sides. This should start to get thick like mayonnaise. Once half of the oil is in add the vinegar, chipotle peppers and ranch powder. Stream in the rest of the oil. Add in the sour cream then transfer to a small mixing bowl. This will still need to be mixed a bit because it will want to separate. Get your wire whisk and use a little elbow grease and whisk it into a nice thick sauce. Once the egg rolls are golden brown remove from the oven and serve with the delicious ranch dip! For more on this recipe or any others please email me at alesia.leach@gmil.com

Pasta Bake

Pasta dishes are a good way to incorporate vegetables into dinner.

1 pound beef breakfast sausage
1 zucchini diced
1 yellow squash diced
1/2 a medium onion minced
2 cloves garlic minced
1 jar of your favorite pasta sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

1 egg beaten
1/2 cup part skim ricotta cheese
1/2 cup fat free cottage cheese
1/2 grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper to taste

1 box of your favorite pasta cooked al dente (10minutes approximately)

1 cup shredded mozzarella

In a large stock pot bring 8 cups of water to a boil, salt to taste and add the pasta, stir to avoid sticking. Let these boil for about 10 minutes (do not cook all the way). Drain and set aside. While the noodles are cooking brown the sausage in a large heavy bottom skillet over medium high heat. Once some of the fat is rendered add the vegetables and let cook for another 10 minutes. Drain the fat and set aside. Add the pasta sauce to the same pan and redistribute the vegetables and meat. Let this simmer for for another 5 minutes or so. In a large mixing bowl combine the egg, cheese and herbs, salt and pepper. Brush a 3 quart casserole dish with olive oil add 1/3 of the sauce, 1/3 of the noodles, 1/2 of the cheese mixture. Continue with the layers ending with the sauce. Top with the shredded cheese and sprinkle with more dried herbs. Bake at 375 for 25-30 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Spicy Chicken Ropa Vieja and Smashed Baked Potato

This is another way to spice up your chicken dinner! This is meat and potatoes reinvented!

2 bone in skin on chicken breast
1 bullion cube
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
1 tablespoon white vinegar
1 cup water
4 tablespoons butter
4 tablespoons flour
1/2 cup milk

4 potatoes scrubbed
4 teaspoons olive oil
Salt and pepper to taste

4 ounces cream cheese softened
1 tablespoon sour cream
2 wedges laughing cow cheese
2 tablespoons finely minced onion
2 teaspoons hot sauce
1 cup finely minced baby spinach
Salt and pepper to taste

This is a great meal to make when you have just enough time to start dinner and run out to baseball practice. Place the bullion, chili powder, cumin, salt, cayenne, pepper, vinegar, water and chicken into your slow cooker. Turn this to high for 2-2 1/2 hours. Remove from the chicken to cool. While the chicken is cooling place the flour and butter in a medium sauce pan.
Let this come to a bubble for one minute then whisk in the sauce that the chicken cooked in and the milk. Let this thicken to almost a gravy then shred the chicken and add it to the sauce. Let this simmer until ready to serve. When the chicken is half cooked place the four potatoes in aluminum foil sheets and drizzle with 1 teaspoon of olive oil each and season with salt and pepper. Wrap then tightly and place in a 450 degree oven. In a large mixing bowl combine the cream cheese, sour cream and laughing cow cheese. Add in the onions, spinach, hot sauce, salt and pepper. Stir to combine. Once the potatoes are cooked remove the, from the foil and let cool enough to handle. Once cool smash them in with the cheese mixture. Serve the chicken and sauce over a heaping mound of smashed potatoes! For more on this recipe or any others please email me at alesia.leach@gmail.com

Carrot Cumin Soup and Reuben Sandwiches

This is a delicious new twist on a classic deli sandwich!

1 onion minced
3 cloves garlic minced
7 carrots peeled and chopped
4 stalks of celery chopped
1 large turnip peeled and cubed
4 potatoes peeled and cubed
Pinch of saffron threads
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon Moroccan 7 spice
1/2 teaspoon ground ginger
Salt and pepper o taste
2 cans chicken broth
3 cans water
2 bay leaves
4 ounces cream cheese

Sliced rye bread
Thousand island salad dressing
Spicy brown mustard
Swiss cheese slices
Deli sliced corn beef
Deli sliced Cajun turkey breast
2 bunches Swiss chard chopped
1/2 small onion minced
1 clove garlic sliced
1/2 teaspoon ground nutmeg
Salt and pepper to taste

In a large stock pot over medium heat drizzle some olive oil then add the vegetables and spices. Cook for 10 minutes stirring occasionally. Pour in the liquid and bring to a boil. Cover and simmer for 25-30 minutes or until the vegetables are fork tender. in a large heavy bottom skillet over medium heat add the onions and garlic with a drizzle of olive oil. add the chard and sauté until completely wilted. Once the vegetables are cooked through remove from the heat and add the cream cheese. Blend until smooth. Once the sop is ready spread the dressing on one slice of bread, mustard on the other, a slice of cheese on each piece, turkey over one slice and beef on the other. Place a heaping tablespoon of the chard on it. Close sandwich and place in a counter top grill or sandwich press to grill and melt the cheese. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com