Category Archives: Snack

Jalapeno Popper Egg Rolls

Do you ever get that craving for something but don’t have the urge to make them, or heck even purchase any store bought brands? I recently had that craving, and it was for jalapeño poppers. I have never found a frozen, store bought jalapeño popper that I even came close to liking, and that is why I have made my own in the past.  But I will admit, they take a bit of time to make and that’s when I decided to take a different approach and come up with a new idea around the whole thought of jalapeño poppers.  I decided to take all that I loved in that appetizer, and turn it into an egg roll style. Man were these ever awesome.

Jalapeno Popper Egg Rolls

Let’s get started.

Ingredients:

  • 4 large jalapeno peppers, stems and seeds removed
  • Egg Roll wrappers
  • 8 oz cream cheese
  • 1/2 tsp salt
  • 1/2 tbsp canola oil
  • 3 cups Canola oil
  • 1 egg, beaten

Start by preheating your oven to 400 degrees.

Take each jalapeno pepper, and slice it in half, lengthwise. Remove the seeds and ribs, and place it on a baking sheet. Repeat with the remaining jalapeno peppers.

Drizzle a bit of canola oil over the peppers, and season with a bit of salt. Place in the oven, and roast the peppers for about 10 minutes. You will want a bit of texture to the peppers.

Remove from the oven, and let them cool. During this time, heat a pot on the stove over medium heat. Add in the remaining canola oil and bring it to 350 degrees.

How to make Jalapeno Popper Egg Rolls

Fill each jalapeno with a generous amount of cream cheese.

Take an egg roll wrapper, and lay on a plate with the points facing you, and away from you as pictured above. Add the stuffed jalapeno to the center, then fold over the bottom, gently pulling in towards you to tighten the fold.

Roll about a 1/2 inch, then fold over each side. Brush the exposed, top part of the egg roll wrapper with the beaten egg, and continue to fold to seal the egg roll. Repeat.

Once your oil is heated and the egg rolls are rolled, carefully drop about 3-4 into the pot, or as many that can comfortably fit, and cook for about 5 minutes or until they are golden brown. Remove with some tongs and place onto a paper lined sheet to let any excess oil drain.  Repeat.

When you are ready to serve, just dig in and take a bite. It’s everything you love about a jalapeno popper, but in my opinion a heck of a lot better. I think the egg roll wrapper is actually a much better vehicle instead of the cornmeal exterior.

If you are looking for a great appetizer, or some great game day grub, give these shot. Hope you enjoy!

Rhubarb and Strawberry Jam

One of my first visits to the local Farmer’s market this year yielded a bunch of rhubarb. I do not often cook with rhubarb, but I like to buy a little bit of everything from the market to support the farmers. I remember growing up and having a small bunch of rhubarb growing in our small back yard, and I remember eating it raw, and recalling the tart flavor and the texture being somewhat similar to celery.  With that said, I wanted to use the rhubarb and pair it with a bunch of strawberries I had, and that’s when I thought of creating a jam.

Rhubarb and Strawberry Jam

The great thing, besides how awesome the flavor is, about this recipe is that it is so easy to make, and I did not find anyone that did not fall in love with it. It’s a great use of rhubarb during the late spring time.

Let’s get started.

Ingredients:

  • 2 cups of chopped rhubarb
  • 1 quart fresh strawberries, chopped, hulls removed
  • 3 cups granulated sugar
  • 1/2 cup of water
  • 1/2 lemon, juiced and zested

Start by adding the rhubarb, strawberries, sugar, and water into a sauce pot on medium heat. Cook until the fruit begins to break down and all of the juices begin to extract from the fruit, about 25 minutes or so. Using a stick blender, blend the mixture. I like the stick blender because you do not have to strain anything or pour it into a blender.

rhubarb-strawberry-jam-ingredients

Once blended, reduce the heat, and add in the lemon zest and lemon juice. Stir. Continue to cook until the jam thickens. I typically measure the thickness by running a wood spoon in the jam and seeing how well it sticks to the spoon. Once thickened, remove the jam from the heat, and let cool on the stove.

Rhubarb and Strawberry Jam Recipe

Once cooled, pour into a large mason jar, and place in the refrigerator. My wife and kids loved this jam, and heck, so did I. I’m not much into sweet stuff, but this was a bit addicting. I should say my friends and neighbors loved the rhubarb and strawberry jam as well. You can can this if you are into canning, however I just placed in the mason jar. It lasted for several weeks.

One of the uses beyond spreading this on toast or peanut butter sandwiches was to spread it on some brie cheese and warm it in the oven until the cheese starts to melt. I served that with some chopped apples for an appetizer. It was heavenly. If you are looking for ways to use rhubarb, give this one a shot.

Son-in-Law Eggs

I’ve told you before, but I will mention it again, I am a big fan of hard boiled eggs. They are so simple to make and provide a quick energy boost when you have a busy schedule. I have been hooked on the 8 minute eggs, but then again I am always thinking of other creative ideas such as these Son-in-Law eggs. If you have never heard of Son-in-Law eggs, don’t worry, that’s why I am here to tell you about them, and after you make them, you can thank me. Trust me, these are wickedly awesome.

I’m not too sure of the naming of this recipe, but it probably has something to do with having a man’s mother-in-law inflict a bit of fear into the man, that if you do not treat her daughter with respect and love, well, she will indeed inflect some fear into you and well, you probably get the point. But there is something beyond this, and something so amazing about the combination of flavor and texture that really makes this dish shine.

Son-in-Law Eggs Recipe

This is a perfect use of hard boiled eggs, and believe it or not, the eggs are deep fried. Yep, deep fried. Who would have thought?

The sauce has this great sourness and spice that when paired with the creamy deep fried egg and shallots, just blows ones mind. Again, trust me. You will probably want to use the sauce on things like fried chicken or fish. It’s awesome.

Let’s get started.

Ingredients:

  • 3 whole eggs, cooked to your hard boil liking (I go with 8 minutes for a creamy, yet set yolk)
  • 1 tbsp cooking oil
  • 1 tbsp fish sauce
  • 2 tbsp palm sugar (you could use light brown sugar as well)
  • 4 tbsp tamarind sauce
  • 1 clove garlic, grated
  • 1 Thai chili pepper, smashed
  • 1 pinch of chili flakes
  • 3 cups of cooking oil for deep frying
  • 1 large shallot, thinly sliced
  • 1 tbsp fresh cilantro, chopped

Start by making your sauce.

Add the one tablespoon of cooking oil to a small pot. Bring to medium heat, then add in your garlic. Cook for about a minute, then toss in the fish sauce, palm sugar, tamarind, and chili pepper. Cook for a couple of minutes, then remove from the heat and set it to the side.

Peel your hard boiled eggs.

How to make Son-in-Law Eggs

Heat another pot with the cooking oil on medium heat. After a few minutes, add in the thinly sliced shallots, and cook for about 5 minutes or so, until they are lightly browned and crispy. Remove with a slotted spoon and set them on to some paper towel to drain.

Bring the oil back to about 350 degrees, then carefully add the peeled hard boiled eggs. Cook for about 8 minutes or so, until they are lightly browned. You can go longer if you want, but I always think they are going to explode. Once lightly browned, remove with the slotted spoon and let them drain on the paper towel, lightly patting.

Slice the eggs in half and add them to a serving plate. Shower the eggs with the fried shallots, then pour the sauce over the eggs. Shower with fresh cilantro and dig in. Feel free to serve with cooked jasmine rice if you desire.

Again, the flavor combination is out of this world. Thai food at it’s best in terms of texture, and flavor. Hope you enjoy!

 

Larb Quesadillas

I’m a huge fan of larb. Often referred to as laab, larb, laap, or lahp, it is a minced meat dish that can utilize chicken, pork, beef, or heck, even shrimp for all I know. The real key to larb is the combination of the ingredients that really make this dish shine. You get fresh herbs, toasted rice, and shallots, chilies, and lime that when brought together gets you wanting more, and more. Larb could possibly be one of my favorite dishes to eat along with Thai sticky rice.  My kids are a big fans of larb as well, and when I make it for them, I typically leave out the fresh chilies and serve them on the side. This past week I made a fairly big batch of larb and had plenty of leftovers. That’s when it came to me, well it came to me as I was looking at the leftover larb and grated cheddar cheese in the refrigerator that I would make a larb quesadilla. It was awesome.

Larb Quesadilla

Get started by making your favorite larb.

Ingredients:

  • 1 tbsp canola oil
  • 1 lb of ground chicken
  • 2 shallots, minced (approximately 3 tbsp)
  • 1/2 cup of fresh mint leaves, chopped
  • 1/3 cup of toasted rice powder
  • 2-5 Thai chile peppers, minced
  • 3 tbsp fish sauce
  • 1/2 tbsp palm sugar, or regular sugar
  • 1/2 cup roasted peanuts (optional)
  • 1 whole lime, juiced
  • 2 flour tortillas
  • 1 cup cheddar cheese, grated

Begin by adding the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add the ground chicken and begin cooking until it is fully cooked. This is will take about 10 to 15 minutes.

During this time, prepare the remaining ingredients. If you have never toasted rice before, add about 1/2 cup of rice to a dry skillet. Bring it to medium heat, and give it a good shake about every 2-3 minutes. Your goal is to brown the rice, and once brown, add it to a coffee grinder to make into a course powder.

Once the chicken is fully cooked, make sure you break it all up with a wooden spoon as you do not want any clumps. Drain off any excess water from the chicken, then add the chicken to a mixing bowl.

Add in all of the remaining ingredients, and give it a good mix. If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers. I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat. Regardless if it is one chile or four, the balance is perfect.

How to make a larb quesadilla

To make the quesadilla, add a flour tortilla to the bottom of a skillet, and keep on medium heat.

Add 1/2 cup of the cheddar cheese to the tortilla. Add about 1 cup of the larb on top of the cheese. Top with remaining cheese, and place the second tortilla on top. Lightly press. Cook for a few minutes, or until the tortilla lightly chars. You should be able to smell it, if not, lift with a spatula to check. Flip over, and cook on the remaining side, for another few minutes.

Remove, and slice, or eat whole, you’re call.

This larb quesadilla was was ridiculously good. It had everything you love in a classic quesadilla, but elevated with great Thai flavors. Give this one a shot, and let me know what you think. Hope you enjoy!

Larb Quesadillas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tbsp canola oil
  • 1 lb of ground chicken
  • 2 shallots, minced (approximately 3 tbsp)
  • ½ cup of fresh mint leaves, chopped
  • ⅓ cup of toasted rice powder
  • 2-5 Thai chile peppers, minced
  • 3 tbsp fish sauce
  • ½ tbsp palm sugar, or regular sugar
  • ½ cup roasted peanuts (optional)
  • 1 whole lime, juiced
  • 2 flour tortillas
  • 1 cup cheddar cheese, grated
Instructions
  1. Begin by adding the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add the ground chicken and begin cooking until it is fully cooked. This is will take about 10 to 15 minutes.
  2. During this time, prepare the remaining ingredients. If you have never toasted rice before, add about ½ cup of rice to a dry skillet. Bring it to medium heat, and give it a good shake about every 2-3 minutes. Your goal is to brown the rice, and once brown, add it to a coffee grinder to make into a course powder.
  3. Once the chicken is fully cooked, make sure you break it all up with a wooden spoon as you do not want any clumps. Drain off any excess water from the chicken, then add the chicken to a mixing bowl.
  4. Add in all of the remaining ingredients, and give it a good mix. If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers. I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat. Regardless if it is one chile or four, the balance is perfect.
  5. To make the quesadilla, add a flour tortilla to the bottom of a skillet, and keep on medium heat.
  6. Add ½ cup of the cheddar cheese to the tortilla. Add about 1 cup of the larb on top of the cheese. Top with remaining cheese, and place the second tortilla on top. Lightly press. Cook for a few minutes, or until the tortilla lightly chars. You should be able to smell it, if not, lift with a spatula to check. Flip over, and cook on the remaining side, for another few minutes.
  7. Remove, and slice, or eat whole, you’re call.