Baked Pork Egg Rolls

I have been wanting to make Egg Rolls again.  We made them a few times when I taught at Young Chefs Academy.

Anway, I combined a few different recipes and came up with this.

12 egg roll wraps (I ended up making more since I had a lot of filling)
1/2-1 lb ground pork
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced thin
1 egg, beaten with 1 teaspoon water

Preheat oven to 425.

Spray a cookie sheet with nonstick cooking spray.

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Pour hot meat over vegetables and stir well. Let cool slightly.  The cabbage will soften.

Lay wrap in front of you so that it looks like a diamond.

Place 3 tablespoons pork filling in center of egg roll wrapper.

Fold bottom point up over filling and roll once.

Fold in right and left points.

Brush beaten egg on top point.

Finish rolling.

Place Egg Roll on the cookie sheet and repeat with remaining filling.

Brush the rolls with vegetable oil or spray with cooking spray.

Bake for 10-15 minutes until golden brown and crispy.

Serve with soy sauce, plum sauce, Hoisin Sauce or hot mustard.

These came out great and I loved that they weren't greasy from frying.

Greek Salad Cups

This recipe just kind of popped into my head since I had some leftover chopped tomatoes, olives, marinated cubed Feta and Fillo Cups.

Place a few cubes of marinated Feta, Kalamata Olive and Tomato in each Fillo Cup.  You could also add a slice of Greek Pepper (pepperoncini)

These also were great!  You could also try it with different flavored Feta, like a Sundried Tomato.

Hummus Cups with Tomato and Cucumber

Yep another recipe from Pinterest.  You can find the original recipe at Inspired Taste.  I really don't like the premade pizza dough from a tube.

So again I went with the Athen's Fillo Shells.  I think I bought Sweetbay out last weekend.

Everything made with the Fillo cups must be served immediately or they start to soften.  I chopped everything ahead of time and had them in Ziploc containers in the fridge.  So assembly went very quick.


2 packages (15 shells in each package)
3/4 cup  hummus (I used two different kinds, one Roasted Red Pepper and the other classic)
1/2 cup diced cucumber
6 or 7 cherry tomatoes, quartered

Fill each Fillo cup with a heaping teaspoon of hummus, and then top with a few pieces of cucumber and a tomato quarter.

Again, I didn't get a picture of them Saturday night so I recreated them yesterday.  These also were so good.  I liked that I used the two different kinds of hummus.  I made two plain and one with the Roasted Red Pepper.  Of course you can use what ever flavors that you like.

Caprese Phyllo Cups

By now you must know how much I love Pinterest....Here is a cute little appetizer that I pinned for our Cruising for Murder party.

You can find the original at Give me some oven.

1/2 cup balsamic vinegar

1 (15-count) package mini phyllo cups

15 grape or cherry tomatoes, halved

4 ounces fresh mozzarella, diced

4 large fresh basil leaves, cut into a chiffonade

In a small saucepan boil the balsamic vinegar over medium-high heat. Reduce heat to medium-low and simmer for about 5 minutes, or until reduced by half. Remove from heat and allow to cool.  It should be nice and syrupy. 

Portion the tomatoes, mozzarella and fresh basil between the phyllo cups. Drizzle with the reduced balsamic vinegar. Serve immediately.

Since I forgot to take pictures on Saturday, I recreated them yesterday.  These were sooooooo good!  I probably could have eaten a dozen of them.

Antipasto Platters

Here is the antipasto platters that we brought to a Superbowl Party.

I love finding great things in the clearance section at Target.

 Pepperoni, Italian Dry Salami and Genoa Salami

 Meats, Caprese Bites, and Marinated Feta.

 Extra Mozzarella Pears with basil and Extra Virgin Olive Oil, extra Marinated Feta, Sweet Cherry Peppers and Mezzetta Italian Olive Antipasto.

Caprese Bites

I kind of made this up yesterday.

1 cup of balsamic vinegar
Bring to a boil then turn down to a simmer.  Reduce the vinegar until thick and syrupy.

Mozzarella Pearls
Grape Tomatoes (cut in half)
Basil Leaves (sliced in half lengthwise)
Toothpicks

Spread the vinegar syrup in the bottom of a small serving dish.

Take a half of a basil leaf and fold in half and then half again.  Skewer it onto a toothpick.

Then add one half of a tomato cut side down.

Then gently skewer the mozzarella pearl.

Place the skewer mozzarella side down onto your vinegar syrup.

Continue until your dish is full.

I totally forgot to snap a picture of the process.  I will try and make a couple this afternoon and update with pictures.

Marinated Feta and Olive Skewers

Repost (with picture)

I made these to go on an antipasto type of platter for a superbowl party.
2 tsp fennel seeds
2 tsp finely grated orange zest
4 tbs fresh orange juice
1 tsp cracked black peppercorns
4 oz feta block cut into 24 cubes
24 fresh mint leaves
12 pitted green olives, cut in half
1/4 large English cucumber cut in 1/2 inch chunks
24 toothpicks

In a medium bowl, combine the fennel seeds, orange zest and juice and pepper. Gently stir in the feta. Marinate for 1 hour at room temperature of up to 3 hours in the refrigerator.

To assemble the skewers, push a mint leave about 3/4 inch up the toothpick, then add a chunk of cucumber, and an olive half. Gently place a cube of the marinated feta on the end.

Pizza Hummus

I spotted this in Food Network magazine this month and knew that we had to make this, except I have never made hummus before.  Again I am stepping out of my cooking comfort zone....

1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved (two cans is what I used)
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt


Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

My thoughts....at first it was to thick to puree.  So I added a little more of the reserved liquid, a bit more lemon juice and a bit of olive oil.  I then processed perfectly.  I did add a bit more salt and two more cloves of garlic.

It tastes wonderful and it does make a lot.

Caprese Salad

This was our first course last night for our Lady and the Tramp dinner and movie.  You just can't beat the taste of fresh mozzarella, vine ripened tomatoes, basil and olive oil.

2 large beefsteak tomatoes
1 pound fresh mozzarella (I forgot to go to the Italian market on Friday, so I just picked up some BelGioiso fresh mozzarella and it was presliced)
12 large basil leaves
Sea Salt and freshly ground black pepper
Extra-virgin olive oil

Cut tomatoes into thick slices.

Layer them in a circle alternating slices of tomato and mozzarella. Shiffonade the basil and sprinkle over the top of the salad. Sprinkle with sea salt and fresh black pepper. Drizzle with the olive oil.

Mmmm it was really good!

Sharing this recipe here:
Seaside Simplicty Wanted Salads
Melt in your mouth Monday #21

Garlic and Herb Bubble/Pull Apart Bread

I just came up with this recipe to have with dinner tonight, we are having Pasta & Sausage Sauce.  I didn't want just plain garlic bread. So.....

I made one pound of dough in my bread machine. 

Meanwhile melt 1/4 cup unsalted butter in a small sauce pan.  Add 2 teaspoons of garlic powder and 1 1/2 teaspoons of Italian Herbs.  Let it cool.

When the dough is done cut into 36 inch pieces.

Dip each ball in mixture; place in an ungreased 9-in. x 5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 375.

Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack and serve warm.

Ready to rise...

All done rising...

All done baking...

This was really good, but I think next time I am going to sprinkle in some Parmesan cheese.



Corn Salsa

I also made this corn salsa for our Deadwood party.  It too was very yummy.

2 cups fresh corn kernels (or frozen kernels, thawed)
4 oz. can green chilies
1 jalapeno pepper, seeded and finely minced
½ green bell pepper, seeded and diced
¼ cup green onions, chopped w/tops
2 TBS White Vinegar
1 TBS Vegetable Oil
¼ tsp. kosher salt
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.  Serve with tortilla chips.

Black Bean Salsa

I made this on Saturday for our Murder at the Deadwood Saloon.  It was incredibly yummy.

2 cans of black beans, rinsed and drained
16 oz frozen corn, thawed and drained
2 large tomatoes, seeded and chopped
1 medium red onion, diced
3 TBS chopped fresh Cilantro
3 TBS Lime Juice
1 TBS Red Wine Vinegar
1 tsp kosher salt
1/2 tsp. black pepper
2 TBS Olive Oil
Sprigs of fresh Cilantro

Combine black beans, corn, tomatoes, red onion, cilantro, lime juice, red wine vinegar, salt, pepper and olive oil in a large bowl and mix well. Chill covered for 1 hr. before serving. Garnish with cilantro sprigs. Yields 6 cups.  Serve with tortilla chips.

Pepperoni Bread

I am making a double batch, the recipe below is for a single loaf.

1 (1 pound) pizza dough (today I used a ready made dough from Publix)
1 tablespoon extra virgin olive oil
1/2 tablespoon dried basil leaves (today I used fresh from my plant)
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried oregano (today I used fresh from my plant)
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
Italian herbs and olive oil

Preheat oven to 350 degrees F.

On a lightly floured surface, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese

Beginning with the longest edge, roll dough and pinch to seal seam. Place seam side down on a lightly greased baking sheet.

Drizzle with a bit of olive oil and sprinkle with dried Italian herbs.

Bake for 30 to 35 minutes or until golden brown.

Fresh herbs from my container garden.

Loads of pepperoni!

Lots of cheese.

Ready for the oven.

All done and can't wait for dinner.

Prosciutto wrapped mozzarella and basil

I also made these for after Marcel's meeting.

8 thin slices of Prosciutto (preferably imported), halved lengthwise
8 large basil leaves torn in half
8 small fresh mozzarella balls, about 1 inch in diameter, halved
8 grape tomatoes or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
2 Tbs extra virgin olive oil
toothpicks

Arrange 8 slices of Prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and tomato half, matching cut sides to make a ball. Season very lightly with the salt and generously with the black pepper and then roll up the balls in the Prosciutto. Secure each with a toothpick and set on a platter.

Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Hot Dates

This recipe also come from Sandra Lee's Cocktail Time book. These came out really good!

1 pkg (8 oz) pitted dates (Sunsweet brand)
1 can (15 oz) pineapple chunks drained ( I cut them in half so maybe the tidbits would have been better)
1 pkg (16 oz) bacon, cut in half. I wouldn't suggest a thick cut bacon.

Preheat the broiler.

Soak wooden toothpicks in water for about 15 minutes.

Cut a slit in each date; stuff with a pineapple chunk into each slit. Wrap each date with a half slice of bacon. Secure with a soaked toothpick.

Place bacon wrapped dates on a baking sheet. Broil dates 6 inches from the heat for 3 to 5 minutes or until bacon is crisp on all sides, turning occasionally. Drain on paper towels. Serve warm.

Cheesy Sausage Bites

I am also making these for our Adult Halloween Party tonight.  This makes 36 small bites.

8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups Mozzarella Cheese
1 1/2 cups Cottage Cheese
3/4 pound of spicy pork sausage cooked, crumbled and drained

Preaheat oven to 350.

In a large bowl beat eggs, add flour, baking powder and salt.  Blend thoroughly.  Fold in remaining ingredients.  Pour into a greased 9x9 baking dish.  Bake at 350 for 40 minutes.  Remove from oven; let stand 10 minutes.  Cut into small squares; serve warm or at room temp.

Snake Stromboli

Snake Stromboli


1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips


1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard

Mexican Cream Cheese Roll ups

Not sure why they are called Mexican???


1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa


1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Antipasto Squares

Antipasto Squares

2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 eggs
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper


1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.