Courses: Appetizers

Poutine Potato Skins

Poutine Potato Skins

Poutine. If you have never had poutine, you must seek and consume this wonderful recipe from Quebec, Canada. Yes, our friends to the north created this recipe where you have twice cooked fries, topped with cheese curds, and smothered in a brown gravy. It’s bar […]

Tex-Mex Potato Skins

Tex-Mex Potato Skins

If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I […]

Avocado Egg Rolls

Avocado Egg Rolls

Are you a fan of the avocado? I know my wife and I are big fans, and we typically buy a handful of them on a weekly basis. Some times however those darn, and delicious avocados tend to get a bit too soft, and if you are like me, I am just not a fan of really soft avocados. I was not going to let those avocados get soft on me this time around, and that when I decided to make an attempt at stuffing them inside of egg roll wrappers and see if they would turnout. Whoa! I love me some egg rolls, but now I really, really love them, especially avocado egg rolls!

Avocado Egg Rolls Recipe

It doesn’t get any simpler to make as well. Think of making a great guacamole and stuffing them inside of an egg roll wrapper.

Let’s get started.

Ingredients:

  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste
  • 3/4 cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil

Start by adding the avocado to a mixing bowl, along with the tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.

Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.

Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.

How to make avocado egg rolls

When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.

If you have any more mixture, dip with a chip and enjoy.

Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.

When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.

How to make Avocado Egg Rolls

Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

My wife was blown away by these things. Love guacamole? Well, your world will change when you try these avocado egg rolls. Hope you enjoy!

Avocado Egg Rolls
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped
  • salt, to taste
  • ¾ cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil
Instructions
  1. Start by adding the avocado to a mixing bowl, along with the tomato, cilantro, jalapeno, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.
  2. Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.
  3. Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.
  4. When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.
  5. If you have any more mixture, dip with a chip and enjoy.
  6. Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.
  7. When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.
  8. Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

 

Creamy Shrimp Scampi Dip

Creamy Shrimp Scampi Dip

It seems as though we have been consuming more shrimp lately. Everything from shrimp boils to sautéed shrimp served alongside rice or pasta. Shrimp is something that my entire family enjoys, and it took a few years for my oldest to take a chance on […]

Vietnamese Spring Rolls

Vietnamese Spring Rolls

One of my wife’s favorite Asian appetizers, besides Filipino lumpia is probably shrimp spring rolls. They are always a big hit at family gatherings, and they are pretty awesome as they are essentially a salad roll. What is also great about these, is that you […]

Kimchi Nachos

Kimchi Nachos

I don’t know about you but I hate letting things go to waste. My kids are notorious for opening bags of chips and never finishing them, and I am the type to say (if I catch them in the act) ‘finish whatever is opened before opening a new bag’. I’ll admit sometimes I feel like aisle 7 (the chip aisle) at the grocery store. There’s pretzels, potato chips, Cheetos, and tortilla chips. You get the idea. This whole idea of kimchi nachos came out of the fact that there was a half bag of tortilla chips going stale, as my daughter did not like this particular brand for whatever reason, and I was not about to let them go to waste. Not only that but as I was navigating through my refrigerator, I noticed a jar of kimchi that was being abandoned, and that’s when I thought of adding the two together and coming up with kimchi nachos.

Kimchi Nachos

I’m not even going to get started on how amazing these were, and if you have never had kimchi, well then maybe this is your gateway into the awesome Korean fermented cabbage. Regardless, lets get started, and trust me, just trust me, these are a must make. I might not even go back to making my regular nachos, that’s how great these are.

Ingredients:

  • 2 tbsp soy sauce
  • 1/2 tbsp dark sesame seed oil
  • 1/2 tbsp garlic paste
  • 1/4 tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • 3/4 cup of kimchi, chopped
  • 1/2 small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • 1/2 tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream

Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.

When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.

Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.

Next it’s time to rearrange the nachos.

Keep your oven preheated  but increase the heat to 325 degrees.

How to make kimchi nachos

Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.

Pop this into the oven to get everything warmed through and get the cheese nice and melted.

During this time, cook the egg. Melt the 1/2 tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.

Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.

Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.

The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.

So remember, if you are like me, don’t let things go to waste, and better yet, go get yourself some kimchi! Did I mention, besides being a big high in sodium, that kimchi also pretty darn good for you?

Kimchi Nachos
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tbsp soy sauce
  • ½ tbsp dark sesame seed oil
  • ½ tbsp garlic paste
  • ¼ tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • ¾ cup of kimchi, chopped
  • ½ small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • ½ cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • ½ tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream
Instructions
  1. Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.
  2. When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.
  3. Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.
  4. Next it’s time to rearrange the nachos.
  5. Keep your oven preheated but increase the heat to 325 degrees.
  6. Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.
  7. Pop this into the oven to get everything warmed through and get the cheese nice and melted.
  8. During this time, cook the egg. Melt the ½ tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.
  9. Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.
  10. Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.
  11. The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.