Monte Cristo Egg Rolls

My all time favorite Sammie is a Monte Cristo; I have loved them ever since I was a very little girl. My Uncle Jerry used to take me and my 4 brothers and sisters to a Diner called the Divit, it was on the West side of Olympia by Black Lake. I don't have many memories from this young age but for some reason this fabulous Sammie is a very fond memory from back in the day. No matter where I go to eat I also look first to see if they serve a Monte Cristo, I really love it so much I could eat one every day. Most people with me at the time find it very odd that I put strawberry jam on my meat and cheese Sammie, I will tell you honestly I don't recall why or when I started to do it but it is an amazing combo. When I told my husband that I wanted to make a Monte Cristo for the blog he was all good with it, however I wanted to make a change and turn this wonderful Sammie into something totally different.

8 - Egg Roll Wraps
3 - Deli Sliced Honey Ham
3 - Deli Sliced Black Forest Ham
3 - Deli Sliced Smoked Turkey
3 - Deli Sliced Baby Swiss Cheese
5 Tbs. - Strawberry Jam

Chop the meat and cheese into small pieces and place into a mixing bowl, add the jam and stir to combine. Lay out the egg roll wraps with 1 corner facing you; place about 2 Tbs. of the filling just above the bottom corner. Fold this bottom corner up over the filling, then fold in each side of the egg roll wrap then roll it up. When you roll up to the other corner use a little water on your finger and spread on the wrapper to seal the roll and corner together. Deep fry at 320 degrees, for about 3 minutes or until crispy and golden brown. Serve warm as is or sprinkle with powder sugar, if you would like you could also have extra jam on the side for dipping.

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Mac Cheesy Bites

A few weeks ago my little niece Kammy sent me a message on Facebook, she was telling me about a fabulous sample she had at Trader Joe's with her Mom and Grandma. She asked if I could try to recreate the little gem she had just eaten, I told her that we would do our best to make something as good as what she had tried. Kammy this post is all for you honey, I hope this is what you were looking for.

2 Tbs. - Butter
2 Tbs. - Flour
3/4 C. - Milk
1 1/2 C. - Sargento Shredded Mild Cheddar Cheese
1/4 C. - Kraft Parmesan Cheese, plus more to sprinkle on top
3 - Large Egg Yolks
1/2 Tsp. - Salt
1/8 Tsp. - Nutmeg
1/2 Lb. - Cooked Small Elbow Macaroni

Preheat oven to 425 degrees… Spray a 24 count mini muffin pan with cooking spray and set aside. In a large saucepan, melt the butter over medium heat, whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. While cooking mixture, whisk occasionally for about 2-3 minutes until thick. Add the cheddar and parmesan cheese stirring to melt. Remove from heat and stir in the egg yolks, salt and nutmeg. Stir in the macaroni until well coated. Spoon into the muffin cups pressing down firmly onto each one, fill to the top. Bake for about 10 minutes or until golden brown, let cool for another 10 minutes then using a teaspoon gently lift each bite. For those of you who want to be a little more health conscious just plate these and sprinkle with some additional Parmesan cheese then enjoy!

For those of you that like a little more crunch to their Mac & Cheese like we do this is a must try....

1 C. - Honey Panko Crumbs
3 - Eggs
2 Tbs. - Water
1 C. - Parmesan

Heat your deep fryer to 350 degrees, in a shallow dish mix the egg and water together, then in another shallow dish add the Parmesan and in one last dish add the Panko crumbs. One at a time place a Mac Cheesy bite into the egg wash, then into the Parmesan. Place the bites back into the egg wash and then finally into the Panko crumbs. Once you have them all coated place single layer as to not crowd the deep fryer and cook for 1 minute or until golden brown and crunchy, moving the bites around in the oil so they get cooked evenly. Plate these little gems and watch them disappear.

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Pumpkin Curry Fritters

I really wanted to find a more unique pumpkin recipe for this posting, something a little out of the everyday. I found a real winner with this one, these a plump, light and fluffy pumpkin fritters with a hint of curry. We served them with a cinnamon applesauce dipping sauce and it was the perfect sweet to pair with the little kick of the curry.

1 C. - Pumpkin Puree
1 - Egg (beaten)
1 C. - Flour
1 Tsp. - Baking Powder
1 Tsp. - Curry Powder
1 Tsp. - Salt
4 C. - Oil (for frying)

In a medium bowl combine the pumpkin, egg, flour, baking powder, curry, and salt. Mix until smooth. Heat the oil in a deep fryer to 325 degrees. Using a small ice cream scoop drop the fritter batter into the hot oil and fry for about 2 minutes or until golden brown. Drain on paper towel and serve warm with the dipping sauce.

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Crispy Orange Chicken

I have stumbled upon another great recipe in our America's Most Wanted cook book, this time it is from the fabulous restaurant of Apple Bee's. I can honestly say that I have never tried this dish in the restaurant so I have nothing to compare it to, but it turned out scrumptious. We really love Asian food and it has gotten so expensive to go out for it so making this recipe at home was a big winner for us. It could not be any easier, more cost effective and downright delish!

3 - Boneless Skinless Chicken Breast (cut into cubes)
1 - Egg (beaten)
1 1/2 Tsp. - Salt
1/4 Tsp. - Ground Pepper
1 Tbs. - Vegetable Oil
1 C. - Flour
1 Tsp. - Cornstarch

Glaze:

1 Tsp. - Minced Garlic
1 C. - Orange Juice
1/2 C. - Hoisin Sauce
1/4 C. - Sugar
1 Tbs. - Sesame Seeds
Pinch of Cayenne Pepper

Place the chicken into a bowl along with the egg and oil, stir to combine. In another bowl mix the flour and cornstarch together. Dredge the chicken in small batches in the flour mixture until evenly coated, then cook in a deep fryer set at 375 degrees for 4 minutes then drain on paper towel, continue cooking the chicken until all pieces are fried. While you are cooking the batches of chicken make the sauce, in a sauce pan add a little more oil and sauté the garlic over medium heat just until tender, be careful not to burn it. Add the remaining items and bring to a boil and cook for 3 minutes, then turn down to simmer and let reduce until thick, make sure to keep an eye on it and stir constantly so it does not burn. We served the chicken over jasmine rice and drizzle the sauce over the top; this chicken would also be good with a sweet and sour sauce or putting the sesame seeds into the batter and serving it alongside egg fu yung brown gravy for dipping.

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4th Of July Poppers

The middle Poppers were without the Panko just the batter...

Last week my boss was telling me about a recipe he had seen on TV, the cook was doing beer battered deep fried bacon. I spoke to my husband about this and we took the bacon and beer batter idea and ran with it. We came up with a great idea for some awesome 4th of July snacks, we had them plain but they would also be great with your favorite dip along side. I hope you give them a try...we really think you will love them.

Batter:

1 12oz. - Beer (your favorite)
1 - Egg
1 C. - Flour
1 Tsp. - Baking Soda
1/2 Tbs. - Garlic Powder
1/2 Tbs. - Smoked Paprika
1/2 Tsp. - Cayenne
1/4 Tsp. - Pepper
Pinch Kosher Salt

Mix the batter and let sit in the fridge for at least 30 minutes while you prepare the meat.

Poppers:

24 - Cheddar Little Smokies
1 Lbs. - Thick Cut Bacon (cut each piece in half)
2 - Eggs
1 C. - Flour
1 C. - Panko Crumbs
24 - Toothpicks

Roll each little smokie in a slice of the bacon and secure with a toothpick, brown in a frying pan over medium high heat until both sides are cooked and crisp. Let the little smokies cool before battering them. Place the eggs into a bowl and lightly beat them, place the flour into another bowl, place the beer batter next in line followed by the bowl of Panko crumbs. Dip each smokie into the egg, then flour, then batter and then into the Panko. Deep fry in oil at 320 degrees for 3 1/2 - 4 minutes make sure to keep the poppers moving in the oil so they don't stick together. Drain on paper towel and serve with your favorite dipping sauce.

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Cap ' n Crunch Chicken Strips

My husband bought me what I think is the coolest cooking book ever, America's Most Wanted Recipes. Inside you will find some of today's top restaurants sharing their most popular recipes, I have found so many items that I just simply have to try. Like the dinner we had just last night, at first I thought it sounded a little strange but after thinking about it more it really did sound good. This recipe comes to us from Planet Hollywood....it was fabulous!

2 C. - Crushed Cap'n Crunch Cereal
1 1/2 C. - Crushed Corn Flakes Cereal
1 - Egg
1 C. - Milk
1 C. - Flour
1/2 Tbs. - Onion Powder
1/2 Tbs. - Garlic Powder
2 Lbs. - Chicken Breast (cut into strips)
Vegetable Oil - (for frying)

Combine the cereal in a large bowl, beat the egg with the milk and set aside. Stir together the flour and spices then set aside. Dip the chicken into the flour mixture and shake off the excess, then dip into the egg mixture and then fully coat the strips in the cereal mixture. Set into a preheated deep fryer set at 320 degrees and cook for 4 minutes or until golden brown. When done drain on some paper towel and enjoy. My husband really loved them with a side of honey mustard sauce we created for dipping.

Spicy Brown Honey Mustard Sauce

1 Tbs. - Spicy Brown Mustard
2 Tbs. - Honey

Mix the 2 items together and let them sit in the fridge to mingle the flavors while you are cooking the chicken.

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Turkey & Stuffing Egg Rolls

Every year we all wonder what to do with the Christmas Dinner leftovers, we all love them but we get tired of the same old leftover ideas. This year I think we came up with a real winner winner turkey leftover dinner. This leftover idea was so simple, easy and versatile that I can't believe we hadn't thought of it before. I had 2 ideas for great dipping sauce to go with these little gems but I am sorry to say that they were after thoughts. The first being a turkey gravy dipping sauce and the other a cranberry dipping sauce, I think either one would be fantastic.

8 - Large Egg Roll Wraps
1 C. -Stuffing
½ C. -Cubed or Shredded Turkey Meat
Water

Lay out the each wrap and fill with 2 Tbs. of stuffing and 1 Tbs. of turkey, seal the edges with a little water and fold like the below diagram. When all the egg rolls have been made heat the oil in your deep fryer to 350 degrees and cook only a few at a time as to not crowd the fryer. Cook on each side until golden brown and crispy, rolling periodically. Take out and drain on paper towel then serve hot with your choice of dipping sauce.

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Deep Fried Ice Cream

Welcome to the Grand Finale of Deep Fried Dessert Week.... We have had so much fun trying all of the different dessert items and reading all of your comments. I knew when I first read that Melody wanted us to do Oreo's that we would turn this into a week long affair and what dessert I wanted as the grand finale item. I have heard my Father tell us stories of this item when we were kids and we always thought he was pulling our legs and telling us a tall tale. When I was in high school the family went to dinner at a Mexican restaurant and oddly enough my Dad asked if we wanted dessert. Now this was something special, I am the youngest of 5 kids so when we went to dinner we almost never got to have dessert too. My Dad just pointed to something in the menu and told the waiter we all wanted to share this mystery item he was pointing to, and of course he would not tell us what this dessert was. To my surprise when it arrived to the table to find out that the stories my Father had been telling us all along were actually true. So I give to you this wonderful mystery deep fried dessert...As a Tribute to my dearly departed Father...Deep Fried Ice-Cream !

1 Tsp. - Ground Cinnamon
2 Tsp. - Sugar
2 - Eggs
2 C. - Crushed Frosted Flakes
2 - Ice - Cream Balls ( baseball sized )
Whip Cream

Make your ice-cream balls and wrap in plastic wrap, place into the freezer for 24 hours until they are good and hard. The next day place your cereal into a shallow dish , mix the eggs, sugar and cinnamon in a mixing bowl. Remove 1 ice-cream ball from the freezer and unwrap it, roll into the cereal then into the egg mixture then back into the cereal. Repeat these steps...in egg mixture, then the cereal. Roll and pat the cereal onto the ice-cream, work quickly so the ice-cream does not get too soft. When the ball is fully coated leave it unwrapped and place it in a bowl and back into the freezer and do the second ball. Leave both in the freezer for 1 hour to get good and firm. Heat a deep fryer to 350 degrees, when the oil is ready cook for 15 seconds then serve with whipped cream.

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Deep Fried Ding Dongs

Welcome Back to Deep Fried Dessert Week.... We have been getting such the raves from everyone over our deep fried Oreo's and candy bites, we have had a lot of people saying how they remember back in the day having these items at the local fair. Along with enjoying these treats many people have reminisced about having a fabulous deep fried Twinkies. I too have had this wonderful item, but I wanted to try something other than a Twinkie for my next deep fried endeavor. I thought of the many beloved Hostess items I could use, such as a Ho Ho or Suzy Q but we finally agreed upon the out of this world goodness of the Ding Dongs.

4 - Ding Dongs (freeze for 3 hours)
1 C. - Krusteaz Belgian Waffle Mix
1 - Egg
3 Tbs. - Oil
3/4 C. - Cold Water
1 Tsp. - Vanilla

In a mixing bowl combine the waffle mix, oil, egg, water and vanilla until smooth. Unwrap 1 ding dong at a time and cover in the batter. Deep fry at 360 degrees for 1 minutes, make sure to carefully turn the ding dong over after 30 seconds. Once done cooking remove to a cookie sheet lined with paper towel to drain. Cook each remaining ding dong in the same fashion, once all are cooked and drained serve then while they are still warm and crispy.

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