Cabbage Rolls

 

I am going to add the link to these cabbage rolls. Go show her some love and make these. I would add a little more salt to it but other then that they are perfect. I love cabbage rolls but for some reason I have never made them in thev42 years I have been married. 

https://youtu.be/bxUIBtFrjlo

Salmon and Slaw

 I got this recipe from Epicurious, it is a really great recipe. It is not like the recipe from Shadowbrook. The salmon from Shadowbrookis my favorite item to order off their menu. Besides their house salad and artichoke soup. But this recipe along with the slaw is really good. Even my picky husband who does not like seafood liked it.

Make sure you make a slaw with it. Slaw recipe is right under this one.

1 cup orange juice

1/2 cup sake

1/4 cup sugar

1/4 cup soy sauce

2 tablespoons fresh lime juice

1/4 teaspoon dried crushed red pepper

2 teaspoons water

1 1/2 teaspoons cornstarch

Vegetable oil

6 7- to 8-ounce salmon fillets

1 tablespoon black sesame seeds or toasted sesame seeds

6 lemon wedges

1. Step 1

   Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)

   Step 2

   Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

   Step 3

   Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

2. Slaw recipe

3. 1/4 cup golden miso*

   1/4 cup honey

   1/4 cup water

   1 tablespoon fresh lemon juice

   1 teaspoon oriental sesame oil

   1 teaspoon soy sauce

   1 teaspoon minced peeled fresh ginger

   1/2 cup plus 2 tablespoons vegetable oil

   1 cup matchstick-size strips peeled jícama

   1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips

   1 red bell pepper, seeded, cut into matchstick-size strips

   1 small carrot, peeled, cut into matchstick-size strips

   1/4 cup chopped fresh cilantro

   1. Step 1

      Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.

      Step 2

      Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.

   2. Step 3

      *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

Buffalo Chicken Egg Rolls

 

Here is my second recipe from Nick Digiovanni cookbook, " The Knife Drop" these are really good. You are going to love this recipe. Using a rotisserie chicken saves a lot of time.

I hope you will try this recipe, it is really good. Then go check out this great cookbook.

I promise you are going to love it. Go over to YouTube and checkout his channel also.

1/2 cup reach dressing. ( he has a great ranch dressing recipe in his cookbook, I will save that for you to look up later if you get his book)

3 tablespoons blue cheese crumbles (optional)

 1 1/2cups shredded rotisserie chicken 

2 cups shredded mozzarella

 4 oz cream cheese, soften 

1/4 cup buffalo sauce.( Recipe following this one.)

 4 scallions, thinly slice

 1/3 cup diced celery 

kosher salt and freshly ground black pepper to taste 

10 squares egg roll wraps

1 cup high heat cooking oil, for frying

1. In a small bowl, combine the ranch dressing and blue cheese crumbles if using. Refrigerate until ready to serve.

2. In a medium bowl, combine the chicken, mozzarella, cream cheese, Buffalo sauce, scallions, and celery. Season with salt and pepper to taste.

3. Place an egg roll wrapper on a clean work surface in a diamond orientation. Using the tip of your finger, lightly moisten the edge of the wrapper with water.

4. Place a log shaped portion (about four tablespoons) of the filling in the wrapper. Fold the right side of the wrapper over the filling, tucking it tightly around. Then fold down the top corner of the wrapper and fold up the bottom corner so the points overlap in the middle. Finally, roll the wrapper to the left to seal it repeat with the remaining wrappers and filling.

5. In a Dutch oven, heat the oil over medium high heat until the oil starts to bubble. To test if the oil is hot enough, place an unfilled egg roll wrapper in the oil. If it immediately begins to puff up and crisp, the oil is ready.

6. When the oil is hot, Add half the egg rolls and fry for about 2 minutes per side or until golden brown. Repeat with the remaining egg rolls.

7. Using a slotted spoon, transfer the egg rolls to a plate lined with paper towels. Allow them to cool slightly.

8. Transfer the egg rolls to a serving dish. Serve with the ranch blue cheese dressing.

Buffalo Sauce.

Some of you are thinking I'll just get pre-made buffalo sauce. Trust me don't, you'll want to make this one. This will be great for hot wings and anything else you would normally use your buffalo sauce for. But the flavor is much better

2/3 cup hot sauce 

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/2 cup unsalted butter, at room temperature,

 cubed pinch of ground Cayenne 

pinch of garlic powder

 kosher salt, to taste.

1. It is small pot over medium heat, combine the hot sauce, vinegar and Worcestershire sauce. As soon as it starts to bubble, immediately transfer the mixture to a blender.

2. With the blender on medium speed, slowly add the butter. A blender is important to ensure you get a proper emulsion, where everything is combined into one smooth and uniform sauce.

3. Transfer to a bowl and season to taste with cayenne pepper, garlic powder, and salt.

Rotisserie chicken salad

 

I purchased this new cookbook and I thought it would be a lot of fun to cook through the book and share some recipes with you all. I will not be sharing all of them because I think this is a great book that you would love to have one for your collection. I promised myself I wasn't going to buy anymore cookbooks,  but when I seen this one with this 14 year old kid on it (okay, he's not really 14, but when you get to my age they start looking younger and younger LOL) I flip through the pages and knew I had to have it. He's also on YouTube go check him out, I think you will love the recipes he shares. I can't wait to try more of the recipes in this wonderful cookbook.

As I was using my voice to text to put the ingredients here I realize I forgot the teaspoon of brown sugar, and the zested lemon, also the salt and pepper. Which is fine it tasted great without it.

Here is his rotisserie chicken salad recipe. I'm always looking for something to do with the leftover rotisserie chicken, I think I would buy a rotisserie chicken just to make this again.

2 cups chopped rotisserie chicken

  1 1/2 celery stalks, diced 

1/3 cup diced red onions

 1/2 cup mayonnaise

 1/4 cup sour cream

 1 tsp chopped fresh dill

1 teaspoon brown sugar

 juice and zest of one lemon, divided 

kosher salt and freshly ground black pepper to taste.

In a large serving bowl, combine the chicken, celery, onion, mayonnaise, sour cream, dill, sugar, and 1 tsp of lemon juice. Mix well to ensure everything has been fully Incorporated

Season with salt and pepper to taste. Using a microplane grater great some lemon zest over the top before serving.