Angela's Amazingly Tasty Spring Rolls

A few weeks back I saw an episode of "The Chew" with my mom in which they made spring rolls. I honestly can't remember the filling now, but the lasting impression was how easy they were to make. An endless posibilities of fillings seemed like a tantalizing cooking combination for me. Insert the word "Food Porn". So that very same day we ran into the store, and I happen to see a package of spring rolls while prowling the foreign foods section.
That was about 1 month ago. I really have no excuse other than to say I wasn't feeling inspired or perhaps over inspired. The too many posibilities left me unable to make one solid decision on what to till those things with from sweet to savory.
At the end though my hubby loves celopane noddles. And of course I had green onions in the fridge so what resulted is this. I finished making them. My oldest LOVES Asian food so naturally I offered her one first. She was too full to try it...mommy rejection. I had invested time and love into those springy pockets of goodness. I finally left one on her bed against her own free will, and literally a few minutes later came busting out of her room to grab a few more.
Not sure what better reviews you can get then husband and kid approved. This recipe is a keeper in our home...and I hope in yours!

Ingredients:

1 package Spring Rolls
1 chicken breast, cut into small pieces
3 green onions, sliced thin
1 package cellophane noddles
2 TB Teriyaki Sauce
2 TB Soy Sauce
1 tsp red curry paste
1 TB sesame oil
1 tsp fish sauce
2 garlic, crushed
1 large carrot, sliced thin and stemed

Preperation:
I started off by cooking my noddles. Cellophane noddles are extremely easy and fast to prepare. Add water to a small saute pan till half full. Bring to a boil and add noddles. They only have to cook for 1 to 2 minutes so keep an eye on them. When they seem a little past al dente take them off the burner, and drain them. Then rinse them with cool water. Next add the noddles to a bowl, and add your teriyaki sauce plus half the soy sauce and your sliced green onions. Mix; salt and pepper to taste.
Next thinly slice the carrots. Add to a bowl with a small amount of water, and cook on the stovetop or microwave till al dente.

For the chicken in a small saucepan heated to medium heat add the sesame oil. Add chicken, fish sauce, garlic and red curry paste. Cook for approx. 10 min till fully cooked. Take off heat.

For assembly of the rolls take one sheet of spring roll paper. Either run under warm water or dip it into a bowl of warm water until just slightly pliable but not soft. Place on your cIean countertop, and add ingredients to the center. It will take a bit of time to get into a good grove of your ingredient ratio. I ended up added about 2 tablespoons worth of the noddles, 3 carrots and about 6-7 chicken pieces. Fold the two outside sides in. Fold the top part down. At this point gently push your filling up towards that top fold. Finish rolling the spring roll towards you. **Note do not set the uncooked rolls too close to eachother as they will stick together.** Add 1/2 cup canola or grape seed oil to a fry pan. Cook on each side at medium heat till golden brown.

The end result was fantastic! My daughter Miranda said I should start a cooking blog, and write about them. 🤔lol always good to know your kids pay attention when you talk!

Hope you and your family enjoy!
Angela💗

Grandma's Fall Apart Tender Pork Chops

The first time I had these pork chops was on a family mid winter vacation to Siesta Keys, FL. Every year my grandparents would escape the frozen tundra of Michigan to the tropical like setting of the keys. Upon on arrival my grandma had these amazing pork chops waiting for us for dinner. So tender and flavorful! As I came to find out later as she taught me this is also an incredibly easy dish to prepare.

I usually serve it with mashed potatoes; though on this particular night with too few potatoes for mashing I made a simple Maltese potato dish that I grew up with. I'll share the recipe for that tomorrow.

Ingredients:

Pork Chops (somehow I bought these monster ones so in my case I sliced these babies in half length wise)

1 cup Panko bread crumbs

1 TB Mediterranean Wildtree Rub or any type of Italian seasoning mix

1 egg, beaten with 1/2 cup water added

1 onion, sliced into half rings

4 TB grape seed or olive oil, add 2 TB for each batch of chops you cook

2 cups beef broth

Salt and pepper to taste

Directions:

With my trusted assistant Izzy we started the process. Clean up your pork chops by trimming off any fat. Any type of pork chop will do with or without bone in. Next I prep my egg&water mixer in one bowl. In a second bowl add panko and spices. At this time you will also want to prep your sliced onion.

Next place your large skillet on medium high heat. Add 2 TB oil. Dip your pork chop in egg mixer then into panko mixer being sure to really press your panko onto your chops. Add to pan. I generally like to cook 3 to 4 chops at a time as not to crowd the pan. Cook on each side till golden brown; about 5 min each side. Once all your batches of chops have been cooked return all your pork chops to the pan. Add onions and beef broth. 

Cook at medium heat for about 30min till fork tender.

Mom tip: my kids usually like the food better when they get to help make it!

Enjoy😋

Organic Dried Raw Salad Booster-Product Review

Zerbos has got to be one of my favorite health food stores I've EVER been to. Yes, yes I know that's a pretty big claim. More than Whole Foods...yes have to say it is. Located at 34164 Plymouth Rd. Livonia, MI; Zerbos feels like just the right size store with all the right products, and an extremely knowledgeable staff constantly circulating the store offering assistance.

With locally grown fresh vegetables, amazing frozen and dried goods, juice bar and of course every health remedy known to man how could you go wrong! As my mom and I were waiting for our tasty beet juice concoction I couldn't help but peros the tasty dehydrated goods, and store made chocolatey snack treats. Amongst all that was this fascinating product I'd never seen. How easy I thought, a quick way of making my already healthy salad healthier.

Today I used this product for my Greens Enrusted Salmon with pan roasted broccoli. Tomorrow the possibilities seem endless!
My food tip for the day...think outside the box my friends. Food adventures often involve taking a brave leap if your a foodie or following a trusted friend by using the recipes on my blog:)
Below are a list of the ingredients. A really clever mix I hope you get to enjoy in your own meals.

💗Angela
List of ingredients are as follows: sprouted organic pumpkin seeds, organic sesame seeds, sprouted organic sunflower seeds, organic high-protein chlorella, Himalayan crystal salt, organic herbs and spices (including garlic, onion and chilies), organic white chia seeds, organic lemon peel, organic spirulina, organic dulse, organic kelp.

Teriyaki Greens Enrusted Salmon with pan roasted broccoli

Today was a particularly inspiring food day. I had the pleasure of going to a friends Wildtree party this week, and there is something about being around good food that just inspires.

Like many of you our family is making the most of the summer. Running to and fro barely having time to cook in between packing and unpacking the car.

Thankfully I've managed to keep my fridge and pantry stocked with some favorites along with some new flavors to keep this fresh and interesting.
I'd like to share some tips to my home cooking success with you. Tip #1: Stock your freezer with organically grown vegatables. They are frozen shortly after being picked to ensure freshness, and you don't have to worry about them going bad between from being forgotten in your refrigerator.
Tip #2: Another freezer tip. I like to purchase organic, gmo free proteins (chicken, meat and seafood) locally if possible, and freezing them in individual serving double bags. This makes it much easier than defrosting an entire package of meat when you find yourself short order cooking for the kids that evening.

Today's recipe is one of my 30 minute meal classics. So fresh, filling and good for you!

Recipe:

1 salmon fillet; not defrosted
1/2 tsp organic dried raw salad booster (find at your local health food store)
1/2 tsp paprika
1 TB olive oil
1 tsp low sodium teriyaki sauce
1 cup broccoli florets; frozen                           salt to taste

In an open skillet set on medium low heat add your olive oil. As it warms spread around your pan. To one side of the pan add your salmon, and flip once to coat both sides. On the other side of your skillet add your broccoli.
Sprinkle 1/2 of your spices on one side and the other half on the other (cook tip: using a spoon drizzle a bit of the pan oil onto the spice mixture you've put on the salmon. Smudge this around a bit with the back of a spoon. This will make a paste, and keep the spices from falling off when you flip the salmon.
Cook uncovered for 10 minutes flipping once.
Once your 10 minutes up it's time to turn up the heat...to medium high. Cook on each side for 5 minutes to form a nice crust.
For the last 5 minutes add your teriyaki sauce. I used a small saute pan to cover the fish to speed up the cooking process.
Throughout the process be sure to stir your broccoli to ensure an even cook.
 

And that's it! So simple, quick, fresh and of course delicious! 

As my Nana would say igawdu; (Enjoy!)

💗Angela

Grilled Parmesan Garlic Potatoes

Potatoes on the grill are truly a spectacular summer treat. Crispy skin along with the meat of the potato enhanced by the flavor of the grill is a show stopping side dish.

I was looking for an easy to put together side dish when I thought of this recipe. The prep work is practically effortless, but the end result looks like you really put some effort into this dish. According to my oldest son the something special in this recipe is my love. Love that boy! I hope the love you put into your cooking shows at your next barbecue with this tasty starchy side.

Recipe:

(6) Russet Potatoes; sliced in half lengthwise
(3) Garlic cloves; minced
3 TB fresh parmesan; grated
2 TB organic italian seasoning
Salt and pepper
Olive oil
3 TB unsalted butter; melted

Wash your potatoes and slice them lengthwise. Put them on a cookie sheet, and drizzle about 2 TB of olive oil on them. Season with salt and pepper. On a preheated grill set on low grill potatoes, flipping occasionally until fork tender.

Put potatoes on a serving plate when done. Pour melted butter on top, and sprinkle on the rest of the ingredients adding the parmesan last.

The finished product is something you'll be happy with, and all your guests, children and adults alike will enjoy!
Igawdu!

Strawberry Mojito Iced Tea

Ahhh...summer coctails! I'm not going to lie the minute the weather changes off comes the cover from the grill, and with it summer coctail season has begun.
There is something simply wonderful about a cool refreshing drink on a hot summers day. Add a jigger..or two...of your favorite libation to that, and I'll bet that's a recipe for a pretty good day.

The drink I put together is a combination of my two favorite summer beverages; iced tea and a mojito.

Recipe:

2 strawberries; sliced in 4's
6 sprigs fresh mint
1/2 cup to 3/4 cup iced tea(I prefer fresh brewed sun tea. Today I made pomegranate green tea).
1 jigger whisky (Makers Mark personal preference )
Ice
Sweetner,optional

In your favorite coctail glass you will want to start by adding the mint and strawberries. "Muddle" these together. If you don't have a muddler the back of a spoon will suffice. You essentially want your strawberries and mint crushed up a bit.
Next add half a cup of ice for which you will add your whiskey and iced tea. At this point you may also add a sweetner if you are looking for more of a sweet tea.

Stir and as my grandma would say Igawdu (Enjoy)!

#keepitfresh #keepitlight #farmtotable

Kale and Cherry Tomato Whole Wheat Pasta

I have been trying to be a proactive dinner planning type-mom lately. This morning I thought I was really on the ball, and put some frozen chicken in the fridge to defrost for dinner. Well 5' oclock rolled around, and that chicken sat in the fridge almost taunting me. "Chicken for dinner again" is practically what it was saying to me.
Like many of you I am always looking to create new and healthy dishes for my family. I've also noticed with all the articles I read I have slowly, almost unintentionally, taken a lot of carbs out of our meals. Barely any bread in our diets, and who doesn't just love some crusty fresh out of the oven bread!
Also I've lessen our pasta intake. But I am Maltese...so how can a good weeknight dinner exist without a little pasta. With that I've feel in love with the new pasta options on the market. Honestly I love them all. From whole wheat to all the veggie pastas there isn't one I don't enjoy. The added bonus is less guilt about this food choice.

Recipe:

1 medium onion; sliced thinly
2 cloves garlic; minced
3 medium zucchini;  cut in half then sliced into fours
1 pkg cherry tomatoes; sliced in half
1/4 pkg kale; hard spine removed
1/2 cup white wine
4 TB olive oil

Grated asiago or parm to taste                       salt and papper to taste

Start with a large saute pan on medium heat. Add your onion and garlic, and saute till wilted. About 5min.

 In the meantime, put a sauce pan half full with water on your burner set to high heat. Add a generous amount of salt to your water. This is the only seasoning your pasta will get so think sea water when you add your salt. Once the water comes to a rolling boil add your pasta. Cook till al dente, drain, return to pot with a drizzle of about 1 TB of olive oil to keep the pasta from sticking as well as adding some nice flavor.

Add the rest of your vegatables to your saute pan along with 1 more tablespoon of olive oil. Turn up to medium/high heat. Add salt and pepper to taste as you cook.

I like to cook my veggies till they are fork tender, but still al dente like my pasta. This is really personal preference I just enjoy a little meaty bit to my dishes.

Serve with fresh Asiago or Parm grated on top.

Remember keep it fresh~keep it simple!

As my grandmother would say Igawdu (Enjoy)!