Summer Rolls

SUMMER ROLLS

This is perfect for a nice light summer lunch or snack.  You can use any fresh veggies that you like and make them with any protein.  These are really delicious with Tofu or Shrimp or even better use both!  They can be a little daunting to roll up but once you do a few of them it gets much easier.  I like to make a roll and them cut them in half.  These are perfect with any dipping sauce but my favorite is to dip in a peanut sauce.   I will list a recipe for an easy peanut sauce below as well.

Ingredients:

Summer Rolls

1/2 lb cooked, chilled shrimp

6 rice paper wrappers

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup sliced zucchini or cucumber

Handful of butter lettuce leaves (or any kind you like)

Handful of micro greens

*Optional additions

cooked rice noodles, chilled

cooked grilled chicken, chilled

tofu, chilled

fresh mint

fresh cilantro

Peanut Sauce

1/2 cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 tablespoons pure maple syrup

1/4 cup water or more to thin out sauce

Preparation:

Summer Rolls

Prepare all veggies and shrimp in advance of making your summer rolls.  The shrimp should be cooked, deveined and tails removed.  All veggies should be prepared in long thin slices or shredded.  You can leave the lettuce in larger pieces but roughly chopped.  Have all your ingredients close by on a large plate or platter so you can easily assemble your summer roll.  

Get a large shallow plate or bowl and fill with warm water.  Prepare the rice paper wrappers one at a time.  Dip the wrapper in the warm water and then flip to wet the other side.  Quickly remove from water and place onto a flat workspace.  I like to use a wooden cutting board.  Fill your rolls anyway you like however it is much prettier to arrange the shrimp and colorful veggies nicely in the middle in a single layer so you can see all the ingredients when they are rolled up.  Place lettuce last on top of the shrimp and other veggies.  To roll,  fold the bottom over the top, then fold in the sides and lastly roll up from the bottom to complete your roll.  Slice each roll in half.  These are best if you serve immediately.  You can use a damp towel on the bottom and top of the finished summer rolls as you are making more so they won't dry out.  Serve with peanut sauce and Enjoy!

Peanut Sauce

Place peanut butter in a microwave safe dish and warm slightly in the microwave (about 15 seconds) to melt the peanut butter slightly which will make it easier to stir in the rest of the ingredients.  Add each ingredient and stir to combine well.  If you feel the sauce it too thick add a tiny bit of water a little at a time until you get your desired consistency.

 

Cripsy Pasta Chips

This is a MUST try.  So super easy and a really surprising yummy and satisfying snack.  We saw this on Tiktok and couldn't resist giving this a try.   I'm adding this to a charcuterie board that I am making for friends and I know it will be a hit.

Ingredients:

8 oz cooked pasta (any shape)

2 Tablespoons olive oil

2 Teaspoons garlic powder

2 Teaspoons Italian seasoning

1/3 Cup parmesan cheese

salt and pepper to taste

Drain pasta well and add all ingredients to cooked pasta and stir to coat.  Feel free to go heavier or lighter on seasoning as you see fit.  Place a small amount of pasta in a single layer in the basket of your air fryer.  Air fry for 10 min or until your chips are golden brown.  Check around the 8 min mark until you can see how long you may need for your specific air fryer.  Enjoy 

 

Spinach Basil Pesto

 

This is a new staple in my house.  I make fresh batches every other day so it is always in a jar in my fridge.  My kids literally put this on EVERYTHING.  My oldest daughter's favorite way to eat this is spread on a piece of crusty bread with a drizzle of balsamic glaze!  Soooo super good and this is really so simple to make if you have a small food processor or blender.

Ingredients:

4 big cloves of garlic

1 1/2 Cups  baby spinach

1 Cup fresh basil

1 Tablespoon pine nuts (omit this if anyone has an allergy to nuts)

1/3 Cup grated parmesan cheese

5 Tablespoons olive oil (more or less to your taste)

Preparation:

Place the garlic cloves whole into your food processor or blender and pulse until finely chopped.  Now add spinach, basil and pine nuts and blend until broken down.  Next add your parmesan plus 1-2 tablespoons of oil.  Blend again until pesto starts to come together.  Add more olive oil until desired consistency.  You can service immediately or cover and refrigerate and store up to a week but it won't last that long!!

Honey Comb Candy

 

I got really into candy making a few months back. Out of all the recipes I tried, my favorite recipe to make was honey comb. Its looks really impressive but it is super simple to make. You can make it plain or dip it into melted chocolate. I have also added chopped nuts to create a honey comb nut brittle (although if you add nuts you do deflate the honey comb a bit). Anyway you make it, it is a real crowd pleaser. At least my work friends think so. I found this particular recipe while searching through Pinterest. The only addition I made was a pinch of salt. You can find the recipe here. 

Ingredients: 

1 Cup White Granulated Sugar 

1/4 Cup Light Corn Syrup 

2 Tablespoon Honey 

1/2 Cup Water 

2 Teaspoon Baking Soda 

Pinch of coarse salt (optional)

Preparation: Line and 8x8 inch baking pan with parchment paper In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir! Cook mixture until the temperature reaches 300-degrees Fahrenheit on a candy thermometer. Remove the pot from the stove and whisk in the baking soda for a few seconds, until mixture stops foaming up. Pour mixture immediately into prepared pan. Let honeycomb set for at least an hour, or until completely hardened, before breaking into pieces (I used my hands). Option: Coat honeycomb candy in chocolate. Store candy in an airtight container. Candy stays fresh and crunchy for 3-4 days.

Chip and Pretzel Cookies

 

This cookie recipe is from our Mom.  She makes it for all the grandkids.  My kids love this recipe and Mom recently sent the recipe to my 11 year old son who loves to bake.  

The texture is crunchy and sandy with a nice salty crunch from the chips and pretzels.  

So yummy!

Ingredients:

1 cup softened butter salted

1/2 cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

3/4 cup coarsely crushed potato chips

3/4 cup coarsely crushed pretzels

Semi Sweet Chocolate Chips, melted (for dipping) You can also use white chocolate if preferred.

A little kosher salt or sea salt for sprinkling over the melted chocolate.

Preparation:

Preheat oven to 350 degrees F.  Cover sheet pan with parchment paper.  Combine softened butter and sugar in a large mixing bowl and beat with a hand mixer until light and fluffy.  Add egg yolk and vanilla and beat until incorporated.  Gradually add flour and mix well.  Stir in crushed chips and pretzels and mix until fully combined.

Shape cookies into oval logs and flatten slightly.  Bake for 14-18 minutes until lightly browned.  Cool completely in baking sheet.  Dip one end of cooled cookie into melted chocolate and place onto parchment paper.  Sprinkle a little coarse salt onto the melted chocolate if desired.   Leave cookies out at room temperature or place in refrigerator to harden the chocolate.

Strawberry Crumb Bars

This recipe is just as delicious as it is easy!  I made this for Father's Day and everyone LOVED it!  It's the perfect summertime dessert!  It uses only fresh strawberries for the filling but when it bakes the strawberries bake into a jam consistency making this dessert sweet and gooey and perfect!  You can definitely substitute other berries such as blueberries, raspberries or blackberries if you prefer.  I'm exited to make this again maybe next time trying mixed berries, YUM!

Ingredients:

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 cups flour

1 cup cold butter

1 egg, beaten

4 cups fresh strawberries, chopped

1/2 cup sugar

4 teaspoons corn starch

Preparation:

Preheat oven to 375 F.   Line a 9x13 baking dish with parchment paper (this make for easy removal and quick clean up) . In a large bowl whisk together sugar, baking powder, salt and flour.  Cut cold butter into the flour mixture using 2 knives until pieces are pea sized.  Stir in the egg to form a chunky dough.  Pat down half of the dough mixture into the baking dish and reserve the other half as a topping for your crumb bars.  In another bowl combine the chopped strawberries, sugar and cornstarch. Spread the strawberry mixture on top of the dough in the pan.  Crumble the remaining flour mixture of the top of the strawberry layer evenly.  Bake 45-55 minutes util slightly browned.  Let cool completely before cutting and serving.

Passover Granola

Happy Passover!

This recipe is nothing short of delicious.  I was given this recipe from a new friend that I met recently playing Mah Jongg.   It's made with Matzoh Farfel and lots of yummy dried fruit and nuts.  My friend Caryn, who already made some for her family was so sweet to drop off a whole bag of mixed dried fruit so I can test this recipe.  Thank you Caryn!  I hope you try it too because it really is amazing.  If you don't have Matzoh Farfel, you can just take sheets of Matzah and place in a large Ziplock bag and crush the using a rolling pin.

Ingredients:

1 1/2 Cups Matzoh Farfel
1 Cup Almonds, Coarsely chopped
1/4 Cup (1/2 stick) Butter
2 Tablespoons Honey
1/3 Cup Brown Sugar
1/2 Teaspoon Salt
1 Cup Mixed Dried Fruit ( I used Apricots, Prunes, Figs and Apples)

Preparation:

Preheat Oven to 325 F.  Spread Farfel on a lightly greased cookie sheet.  Bake for 10-20 minutes, tossing several times until it's very lightly toasted (watch carefully)

Meanwhile in a 2-quart saucepan, combine butter, brown sugar, honey and salt.  Bring to a simmer for a few minutes, stirring constantly.  Remove from heat.  Place the Farfel, Nuts and Dried Fruit in a large bowl and drizzle the Brown Sugar/Honey mixture over  top.  Toss until Farfel, Nuts and Dried fruit is coasted well.

Spread mixture back on to cookie sheet and bake in a 350 F oven for another 10-20 minutes stirring frequently to prevent burning, until Granola is golden brown.

Remove from oven and let cool.  Once Granola is cool you can store in an air tight container to store or just take a handful and Enjoy!