CHICKEN SPRING ROLLS

Delicious Spring Rolls can be made with just about anything like Chicken, Pork, Beef, Shrimp or all Veg.  The key to a delicious Spring Roll is to use flavorful ingredients like Chinese 5 Spice (found in most Markets these days) which is a blend of aromatic and spicy flavors like no other.  Fresh Ginger is also important because it provides an Amazing background flavor that is unmistakable in Spring Rolls.  The secret ingredient in my Chicken Spring Rolls is creamy Peanut Butter.  Yes, Peanut Butter.  It gives a flavor component that compliments all of the Spices and Veg perfectly without tasting like Peanut Butter.  Your guest may ask what is that unique flavor.  When you are Cooking The Amazing a secret ingredient will make your Chicken Spring Rolls the best you've ever eaten.


Here is the recipe.


25  Spring Roll Wraps, Thawed
6 c  Finely Shredded Green Cabbage
1/2 c  Finely Diced Carrot
1/2 c  Finely Diced Green Onion
1/2 c  Finely Chopped Fresh Cilantro
2  Finely Chopped Cloves Of Garlic
3 T  Soy Sauce
3 T  Grated Fresh Ginger
1 T  Chinese Five Spice
1/2 c  Creamy Peanut Butter
1 lb  Ground Chicken
2 T  Olive Oil
1 t  Fresh Ground Black Pepper
Vegetable Oil For Frying
Water For Sealing Spring Roll Wraps

Makes about 12 Spring Rolls


1.  Thaw out your frozen Spring Roll wraps , if frozen, in the refrigerator.  Finely grate the fresh Ginger after peeling it first.  Prep and chop/dice all of your Veg, Herbs and measure all of your Spices, Peanut Butter and Soy before touching the Chicken to avoid contamination.  Set all prep aside.

2.  Over medium high heat put 2 T Olive Oil in a large pan.  Once the Olive Oil is hot add the Ground Chicken and cook all the way through using a spoon to break it up into small pieces.  This takes about 7-9 minutes.

3.  Once cooked, reduced the heat to medium and add everything but the Cabbage and Spring Roll wraps.  Stir well cooking for 3 minutes distributing the Spices, Peanut Butter, Ginger, Veg and Herbs together with the Chicken.

4.  Add all the Cabbage and incorporate with the Chicken and Veg mixture and stir constantly for 5 minutes while the Cabbage cooks down.  The Cabbage should still have some crispness to it.

5.  Taste and correct for seasoning adding Salt or more Spices to suit your tastes.   Set aside to cool some.

6.   Use 2 Spring Roll Wraps for each Roll because 1 is too thin and not strong enough.  Lay 2 Wraps stacked on each other flat on a board or the counter.  Have a small dish of cold Water next to where you are working.  Dip your fingers into the Water and run it along the entire outer edge of the Wrap.  Moisten about a 1 inch border all the way around.

7.  Spoon about 1/2 c of the cooled (but still warm) Chicken and Cabbage mixture onto the lower 1/2 of the Wrap leaving about 3 inches from the lower edge.

8.  Roll up the lower 1/3 rd of the Wrap over the mixture holding it in place with your fingers.

9.  Fold in both sides about 2 inches toward the middle of the roll and hold them in place.  Moisten underneath the folded sides with Water so the sides will stick to the roll.

10.  Tightly roll towards the top of the Wrap.  Use your fingers and dip them into the Water and apply a small amount of Water to the top of the Roll that will meet the end of the Wrap to help form a seal.

11.  Complete by rolling to the edge and place sealed edge down on a platter or plate and continue to roll the rest of your Spring Rolls.

12.  Add enough Vegetable Oil to come 3/4 way up the sides of your Spring Rolls to a deep pot or deep fryer.  Preheat the Oil to 375 degrees.  Be sure your oil is hot before adding Spring Rolls or they will soak up Oil and be greasy not crispy when done.  Fry for 3 minutes on one side then flip and fry the other side for 3 minutes more.  Don't over crowd the pan or this will reduce the temperature of the Oil.  Fry in 2-3 batches depending on the size of your pot or fryer.

13.  Remove the cooked Spring Rolls and drain on paper towels and allow to cool just a little before eating. 

COPYRIGHT (c) 2012

LEMON GARLIC SAUTEED KALE

Kale is one of the super foods that is so good for you and happens to taste delicious especially when sauteed with fresh Lemon and Garlic.  A little Bacon doesn't hurt either.  Kale can be served with most Meats like a roast Pork Loin or eaten as a main course if pared with a starch to balance it like Creamy Mashed Potatoes or Polenta.  Be sure to use fresh Lemon and Garlic to bring out the best flavor of the Kale because they are the dominate flavor enhancers and that plastic bottle of Lemon Juice or Garlic powder will only make your dish taste dull.   You can cook healthy and tasty when you are Cooking The Amazing.


Here is the recipe.




1 lb. Fresh Chopped Kale
5  Strips of Bacon
2 T  Bacon Fat
3 Cloves Garlic, Minced
3 T  Shallot, Minced
1/4 c  Water
3/4 t  Fine Grain Sea Salt
1 t  Fresh Black Pepper
1 T  Red Wine Vinegar
1 T  Fresh Lemon Zest
1 T  Fresh Squeezed Lemon Juice



1.  Chop the Kale into 2 inch pieces removing any tough stems.  Some tender stems near the leaf top are fine to chop and use.  Zest a Lemon and reserve 1 T of Zest and juice 1 T of Lemon Juice to use in the end of the recipe.  Set aside.

2.  Use a large pot that is big enough to hold all of the Kale.  Cook Bacon until crisp over medium heat and reserve 2 T of Bacon fat in the pot.  Set the Bacon aside to use later.  

3.  Over medium heat add the minced Garlic and Shallot and cook for 1 minute in the Bacon Fat.

4.  Add the Kale, in batches if your pot is too small to take it all at once, to the hot Garlic and Shallot and toss coating with the Bacon Fat and Garlic and Shallot.

5.  Add the Water and cover with a lid and cook over medium heat for 6 minutes.  Remove lid after 6 minutes and stir well.

6.  Add Sea Salt and Black Pepper and stir well.  Allow any Water to evaporate if it is pooling in the bottom of the pan and continue to cook for about 2 minutes more.  Move the Kale to one side of the pan and allow the Water to pool and cook off on the cleared side.

7.  Add the Red Wine Vinegar, Lemon Zest and Fresh Lemon Juice and stir in well.  Cook for about 1 minute more then taste for seasoning adding Sea Salt or Pepper or more Vinegar or Lemon Juice as needed.  Season to your taste.  Crumble the reserved cooked Bacon and sprinkle on top and serve immediately.


COPYRIGHT (c) 2012

PARMESAN POLENTA

Polenta is an Italian side dish that has become a great American favorite being served along side delicious main courses like Italian Pot Roast.   Parmesan Polenta is creamy and has an earthy taste that compliments other dishes that have heavy Sauces well.  Use high quality Cheeses for the best flavored Polenta.  Grits and Mush are also basically the same thing as Polenta, boiled Cornmeal.  Call it Polenta and you can charge more the Cornmeal makers figured out.   Bob's Red Mill brand has a good coarse ground Cornmeal that works well in this recipe.  Call it what you want, Polenta is delicious when you are Cooking The Amazing.





Here is the recipe.




5 c  Water
2 t  Fine Grain Sea Salt
1 1/2 c  Coarse Grind Corn Meal (Polenta)
2 c  Grated Parmesan Cheese
1 1/2 c  Grated Sharp Cheddar Cheese
4 oz  Cream Cheese
1 Stick Of Butter
1 1/4 c  Heavy Cream
1 t  Dried Oregano
1/2 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
Shaved Parmesan To Garnish


1.  Over high heat bring 5 c of Water to the boil and add 2 t of Sea Salt and stir until dissolved.

2. Add the Corn Meal and stir immediately to avoid lumps.  Turn the heat down to medium-low as soon as you begin to stir.  Stir until the Polenta becomes thick, about 5 minutes.

3.  Continue to cook on medium-low while stirring continuously until the Polenta is soft and cooked, about 7-10 more minutes.

4.  Once soft turn off the heat and stir in the Cheeses, Cream Cheese, Butter, Heavy Cream, Sea Salt, Black Pepper and Oregano until well combined.

5. Taste for seasoning and add more Sea Salt or Pepper as needed.  Serve immediately with shaved Parmesan over the top.


COPYRIGHT (c) 2012

ROASTED BRUSSEL SPROUTS

Most of us didn't like Brussel Sprouts when we were kids.  I was one of them.  Now that I am an adult with an improved palate, I love them.  Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste.  Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts.  Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch.  Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate.  If only I had Brussel Sprouts like this when I was a kid.  When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.

Here is the recipe.

1 lb.  Fresh Brussel Sprouts

3 T  Olive Oil

1 t  Fine Grain Sea Salt

1 t  Fresh Ground Black Pepper

1 T  Fresh lemon Juice

1.  Preheat your oven to 400 degrees.   Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.

2.  Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet.  Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well.  Then turn the Brussel Sprouts cut side down and space about an inch apart.  Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them.  Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.

COPYRIGHT (c) 2012

MASHED POTATOES

Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes?  Mashed Potatoes must be the ultimate of American Comfort foods.  They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish.  Topping Mashed Potatoes with Homemade Gravy can only improve on perfection.  Mashed Potatoes go perfect with Butter Roasted Chicken and the ultimate classic Meatloaf . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes.  Lots of Butter and Cream don't hurt either.  When you are Cooking The Amazing your Mashed Potatoes will be perfect and delicious every time.


Here is the recipe.


2 1/2 lbs  Yukon Gold Potatoes
1 T  Fine Grain Sea Salt
Water For Cooking
4 T  Cold Butter
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
1/2 c - 1 c  Heavy Cream or Half and Half



1.  Get a large pot of cold Water and set aside.  As you peel your Potatoes and dice them, place them in the cold Water.  Potatoes will be less mealy if you start them in cold Water.

2.  Peel and dice your Potatoes into about 2 inch chunks.  Place them into the cold Water off heat.

3.  Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat.  Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer.  Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork.  Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.

4.  Dice 4 T of cold Butter into small cubes and set aside.  In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat. 

5.  Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.

6.  Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently.  Be careful to avoid over mixing or the Mashed Potatoes will be gummy.  Lightly mix until just incorporated.  Add more hot Cream if needed in small amounts until you get the desired consistency you prefer.  Taste and add more Sea Salt or Black Pepper if needed.  Serve immediately with  Homemade Gravy or a just a pat of Butter.

Serve your Mashed Potatoes with Butter Roasted Chicken for the perfect compliment or the classic Meatloaf.

COPYRIGHT (c) 2012

ROASTED CABBAGE

No more gray over boiled Vegetables that taste just like they look...nasty.  I have really come to love roasting Veg because it is easy and brings out the Amazing caramelized flavor that boiling can not.  When you roast Cabbage the natural sweetness prevails and all you taste is deliciousness.  Roasted Cabbage makes a great side dish to Pork Chops, Maple Cherry Glazed Ham or Butter Roasted Chicken.   It is healthy and delicious and so easy to make.   When you are Cooking The Amazing eating your daily Veg is easy and when you are roasting Cabbage for dinner.



Here is the recipe.

1  Large Head of Cabbage
2 T  Olive Oil
Fine Grain Sea Salt
Fresh Ground Black Pepper
3 T  Butter, Softened




1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil to make clean up easy.  You will thank me later.

2.  Remove the bruised and dry outer leaves of a head of Cabbage.  Cut the head into 6-8 equal wedges leaving the core and stem in place which will hold the leaves together.  Trim the stem with a paring knife.  You can use Green Cabbage or Red Cabbage or Napa Cabbage.

3.  Drizzle the Cabbage wedges with Olive Oil and rub it all over the surface using your hands.  Sprinkle Sea Salt and Black Pepper over both sides.

4.  Bake at 400 degrees for 35-45 on the center rack of your oven turning over with a spatula half way through roasting.  It is done when edges are browned and it is fork tender.  Napa cabbage will cook faster so check it at 30 minutes. When roasted and done spread softened Butter over hot Cabbage and serve immediately.


COPYRIGHT (c) 2011

MAPLE ROASTED ACORN SQUASH

There are many different types of nutritious Squash that can be used for this easy to prepare recipe.  Use your favorite like Butternut or Sugar Pie Pumpkin or what ever looks best at the market.  I grew this Acorn Squash in my garden and thought it would make a great side dish in place of traditional Sweet Potatoes for a holiday dinner.  It can be served sweet with the Maple glaze or savory by using just the Butter, Olive Oil and Sage or Cayenne to really Spice it up.  The leftovers can be pureed into my recipe for Roasted Squash Soup by adding Chicken Stock and a touch of heavy Cream.   Serve this along your holiday Roast Turkey and your family table will look Amazing with a delicious side dish that even Aunt Pearl will love.  Maple Roasted Acorn Squash is a nutritious and easy dish to prepare.  When you are Cooking The Amazing even the good for you food can be the best tasting food, too!


Here is the recipe.



2  Acorn Squash
2-3 T Olive Oil
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
1/4 c  Dark Brown Sugar
4 T  Maple Syrup
4 T  Butter



TIP:  This can also be made savory without the sweet Maple glaze and roasted with just Olive Oil, Butter, Salt and Pepper.  Make as directed and add 1/4 t Cayenne Pepper or 1 t Sage to the melted Butter for a kick of flavor.




1.  Preheat oven to 400 degrees.  Prepare a Cookie sheet by covering it with aluminum foil or parchment paper for easy clean up. 

2.  Using a large knife cut the Acorn Squash in half and remove all the seeds using a large spoon and place flesh side up on a Cookie sheet.  Brush Olive Oil over the entire top surface then sprinkle with 1/2 t of Sea Salt and 1/2 t fresh ground Black Pepper.
Roast in the oven on middle rack at 400 degrees for 45 minutes.   Later you will add the Maple glaze and roast again.

3.  Remove from the oven after 45 minutes of roasting.  In a small pot over medium low heat add the Dark Brown Sugar, Maple Syrup and Butter and simmer for 2 minutes or until the Butter and Brown Sugar have melted and combined.  Mix well with a spoon and brush evenly on the Acorn Squash.  Pour any left over into the well of the Squash.

4.  Place back into the oven and continue roasting at 400 degrees for 12-25 more minutes or until the Acorn Squash is soft and a fork easily pierces the flesh and it has well browned areas on the surface.   The outer skin should be soft and pliable.  Remove from the oven and brush any Syrup that has collected in the well of the Squash over the surface again and serve immediately.

*Click here for my Amazing Roasted Squash Soup recipe.

Click here for my Amazing Roast Turkey recipe.

COPYRIGHT (c) 2011