Bacon Wrapped Pork Tenderloin

INGREDIENTS:

• 1 pork tenderloin, cleaned and trimmed
• 3 slices of bacon
• 1 tablespoon of garlic powder
• 1 teaspoon of Lawry's Seasoned Salt
• 1 teaspoon dried crumbled leaf basil
• 1/2 teaspoon dried crumbled leaf oregano
• 1 teaspoon black pepper
• olive oil

DIRECTIONS:

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.

Michael Symon Recipe's to try from The Chew

Michael Symon's Chicken Curry Sandwich and Curry Paste:

http://beta.abc.go.com/shows/the-chew/recipes/Chicken-Curry-Sandwich-Michael-Symon

http://beta.abc.go.com/shows/the-chew/recipes/Curry-Paste-Michael-Symon

Michael Symon's Moons Over Cleveland:

http://beta.abc.go.com/shows/the-chew/recipes/Moons-Over-My-Hammy-Michael-Symon

Michael Symon's Toaster Tarts:

http://beta.abc.go.com/shows/the-chew/recipes/Toaster-Tarts-Michael-Symon

Michael Symon's Pretzel Crusted Pork Cutlets:

http://beta.abc.go.com/shows/the-chew/recipes/Pretzel-Crusted-Pork-Cutlets-Michael-Symon

Michael Symon's Cuban Sandwich:

http://beta.abc.go.com/shows/the-chew/recipes/Cuban-Sandwich-Michael-Symon

Michael Symon's Greek Donut Holes:

http://beta.abc.go.com/shows/the-chew/recipes/Greek-Donuts-Michael-Symon

Michael Symon's Ricotta Meatballs:

http://beta.abc.go.com/shows/the-chew/recipes/Holidays-Michael-Symon-Ricotta-Meatballs

Michael Symon's Shrimp Corndogs with Chipotle Mayo:

http://beta.abc.go.com/shows/the-chew/recipes/Shrimp-corndogs-michael-symon

Michael Symon's Jambalaya:

http://beta.abc.go.com/shows/the-chew/recipes/Jambalaya-Michael-Symon

Michael Symon's Biscuits:

http://beta.abc.go.com/shows/the-chew/recipes/Biscuits-Michael-Symon

Michael Symon's Arancini:

http://beta.abc.go.com/shows/the-chew/recipes/Holidays-Michael-Symon-Arancini

Michael Symon's Patty Melt:

http://beta.abc.go.com/shows/the-chew/recipes/Patty-Melt-Michael-Symon

Michael and Mario's Mixed Grill Surf N' Turf:

http://beta.abc.go.com/shows/the-chew/recipes/Mixed-Grill-Surf-Turf-Michael-Symon-Mario-Batali

Michael Symon's Angel Hair with Pancetta:

http://beta.abc.go.com/shows/the-chew/recipes/Angel-Hair-Pancetta-Mushrooms-Michael-Symon

Michael Symon's Chocolate Mug Cake:

http://beta.abc.go.com/shows/the-chew/recipes/Holiday-Chocolate-Mug-Cake-Michael-Symon

Grilled Rack of Pork:

http://beta.abc.go.com/shows/the-chew/recipes/Bush-Beans-Recipe

Michael Symon's Homemade Twinkies:

http://beta.abc.go.com/shows/the-chew/recipes/Holiday-Homemade-Twinkies-Michael-Symon

Michael Symon's Italian Turkey:

http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Italian-Turkey-Michael-Symon

Michael Symon's Big Mike Burger:

http://beta.abc.go.com/shows/the-chew/recipes/big-mike-burger-michael-symon

Michael Symon's Spicy Sausage Sliders:

http://beta.abc.go.com/shows/the-chew/recipes/Spicy-Sausage-Sliders-Michael-Symon

Michael Symon's Pasta Pomodoro:

http://beta.abc.go.com/shows/the-chew/recipes/Pasta-Pomodoro-Michael-Symon

Michael Symon's Beer Battered Fish and Chips:

http://beta.abc.go.com/shows/the-chew/recipes/Pasta-Pomodoro-Michael-Symon

Michael Symon's Pork Tenderloin with Bacon-Whiskey Caramel:

http://beta.abc.go.com/shows/the-chew/recipes/Pork-Tenderloin-Bacon-Whiskey-Caramel-Michael-Symon

Michael Symon's Grilled Meatloaf:

http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Grilled-Meatloaf

Michael Symon's Grilled Turkey:

http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Michael-Symon-Grilled-Turkey

Michael Symon's :Leftover Turkey Sandwich:

http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Michael-Symon-Leftover-Turkey-Sandwich

Michael Symon's Angel Hair Pasta with Pancetta and Broccoli:

http://beta.abc.go.com/shows/the-chew/recipes/Angel-Hair-Pasta-Pancetta-Broccoli-Michael-Symon

Michael Symon's Pizza Roll and Sauce:

http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Pizza-Roll

http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Pizza-Sauce

Michael Symon's Chicken and Sausage with Couscous:

http://beta.abc.go.com/shows/the-chew/recipes/Holidays-Michael-Symon-Chicken-Sausage-Couscous

Michael Symon's Turkey Cutlets with Apples and Cranberries:

http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Michael-Symon-Turkey-Cutlets-Apples-Cranberries

Michael Symon's Pork and Beans:

http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Pork-and-Beans

Michael Symon's Double Trouble Meatloaf:

http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Double-Trouble-Meatloaf

Fabio Viviani's Lazy Meatballs

Found on The Chew's Website here:

http://beta.abc.go.com/shows/the-chew/recipes/Lazy-Meatballs-Fabio-Viviani

The way I will make it:

INGREDIENTS:

Olive Oil
2 Garlic cloves (sliced thinly)
1 tablespoon Fennel Seeds
Salt and Pepper to taste
1 cup Beef Stock
2 cups pureed Tomato
6 sausage links (cut into meatball sized pieces)
Parmesan
1 bunch fresh basil
Bread

DIRECTIONS:

Place a heavy bottomed pot over medium-high heat and add about 1 tablespoons of olive oil. Once the oil shimmers and is hot, add onion and garlic to the pan and toss to coat. Add the fennel seeds. Season with a large pinch of salt. Cook for 8 to 10 minutes, or until the onions just begin to soften.

Add the stock, and with a wooded spoon, scrape up the bits from the bottom of the pan. Add the tomato sauce to the pan and bring to a boil. Reduce to a simmer and continue to cook for about 5 minutes more.

Add the sausage into the tomato sauce and simmer until fully cooked, about another 10 to 12 mimutes. Once the tomato sauce has reduced and is thick, adjust seasoning.

Top with freshly grated Parmesan and a handful of torn basil. Serve with hot crusty bread.

Bakesale Betty's Buttermilk Fried Chicken Sandwich

This recipe that was show on The Chew looks so good:

http://beta.abc.go.com/shows/the-chew/recipes/Buttermilk-Fried-Chicken-Sandwich-Bakesale-Betty

Carla Hall's Swamp Thing

I am going to try this recipe from The Chew, The actual recipe can be found here.

http://beta.abc.go.com/shows/the-chew/recipes/shrimp-grits-swamp-thing-Carla-Hall

I will not make it exactly the same because I will need to adjust it for what my husband and I do not like. Although I will probably keep some things in it that my husband doesn't like. I will just leave that out of his :)

ingredients

• For the Shrimp:
• 1 pound shrimp (peeled and deveined)
• 5 cloves garlic (thinly sliced)
• 4 cup collard greens (ribboned)
• 1 14.5-ounce can whole plum tomatoes (crushed)
• 2 cup sweet potatoes (peeled and diced)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons fresh thyme
• 1 bay leaf
• 2 tablespoons flour
• 2 quart chicken stock
• 3 tablespoons olive oil plus more for pan
• • salt and pepper to taste
  • 
    
  • For the Grits:
  • 2 cups Quick Grits
  • 3 cups water
  • 2 cups Milk
  • 1 cup Fresh or frozen corn
  • 8 tablespoons Butter
  • Vegetable Oil 
  • 
    
  • Visit the address above for directions 

Simple Vietnamese Pork Noodle Bowl

INGREDIENTS

1 1/4 pound pork tenderloin, trimmed and cut into 1/4-inch slices
12 ounces rice noodles, 
4 cups coleslaw mix, prepared
4 1/2 cups chicken broth, reduced-sodium 
4 1/2 teaspoons fish sauce, 
1 teaspoon soy sauce, reduced-sodium
2 tablespoons canola oil, or other neutral-flavored oil
1/4 cup basil leaves, fresh, thinly sliced 
1 lime, cut into 6 wedges

DIRECTIONS

*Prepare the noodles according to package directions. 
*Arrange the noodles in 6 serving bowls. Top with the slaw mix and set aside. 
*While the noodles are cooking, in a medium saucepan, combine the chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer. 
*In a very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and cooked to 145 degrees F., 1 to 2 minutes per side (you may have to do this in batches). Let stand at room temperature for three minutes. *Arrange the pork on top of the noodle bowls. 
*Ladle in the piping-hot broth, garnish with the basil and lime wedges, and serve.

Shrimp Fried Rice

INGREDIENTS:

• 1 cup shrimp
• 1 teaspoon corn starch
• ¼ cup Cooking Sherry
• 1 teaspoon soy sauce
• Pinch of white pepper
• ½ cup vegetable oil

• 2 eggs
• 2 tablespoons vegetable oil or olive oil
• 2 ½ cups of cold, day old rice
• 1 Tablespoon soy sauce
• ½ teaspoon Chicken Bouillon
• A pinch of white pepper (and salt if needed.)

DIRECTIONS:

Marinate shrimp in the corn starch, sherry, soy sauce, and white pepper. Refrigerate for 30 minutes.

Meanwhile fry eggs and set to the side. Gently break the rice apart into small clumps with your hands and set aside. 

Heat oil in large skillet or wok over high heat. Once oil just starts to smoke add the shrimp mixture and quickly saute the shrimp, stirring around until cooked about 1 1/2 to 2 until shrimp are almost cooked through (the surfaces will turn entirely pink), turn off heat and allow shrimp to cook the rest of the way for an additional minute. Remove shrimp to drain. Pour oil into a metal can. 

In the same skillet or wok, heat a 2 tablespoon of the reserved oil over medium high heat until hot.  Add the rice and gently break up the rice shaking the skillet or wok, or moving it around with a heat-proof spoon.  Add the soy sauce and mix thoroughly and then add the shrimp.  Sprinkle with chicken bouillon and a pinch of white pepper, taste and salt accordingly.  

Slow Cooker Black Beans

INGREDIENTS:

1 pound dried black beans, sorted and rinsed
2 cloves garlic, minced
1 dried bay leaf
1 can (14.5 oz) diced tomatoes, undrained
4 cups water
2 tablespoons olive oil
4 teaspoons ground cumin
1 teaspoon salt
4 cups hot cooked rice

DIRECTIONS:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice. Cover and let set overnight.

The next morning, cook on Low heat setting 8 to 10 hours.

Remove the bay leaf and server over the rice.



***This makes a lot and is great the next day for a burrito filler.

Meal Planning TIps

I have been working on my meal plan for the month. I take a calendar (one I make myself). I used my Microsoft Word and change the orientation to Landscape. From there I inserted a 6 x 7 table and re-sized it to the page. Along the top I just put the days of the week. I numbered the days according the the month (I do this every month when I start to work on my next months plan). I start working on it about a week to two weeks before the month.

I start out by adding our tried and trued favorite recipes that we have every month. There are some recipes that I make according to season, such as Chili in the winter time. I have some recipes that we love that I make but not every month. So I figure out what we want to make and add those. Then I work in some new recipes that we have never tried. This is what takes me a little time, trying to figure out what to make. I also like to switch up the recipes that I use, just to get different tastes. So sometimes I will add recipes that I have yet to make. I always make each recipe my own, I will take some things away and/or add some ingredients. I also try to post a picture when I remember it.

The meal plan is a great way to save money, by having it set out before the month. I get a check on the first of the month and I like to buy all the meats that I need at the beginning of the month, that way when my husband gets paid we are able to just get the essential small fresh stuff that we need. 

I also like to bulk buy, I am telling you, it really does save you money. 

I am in the process of finding a butcher and seeing if it will be cheaper to buy from a butcher vs. grocery or club store. So far I have found buying in a club store is cheaper than a grocery store. I thinking buying from a butcher (if it is cost effective for me) will help me to get fresher meats. I will get to see it outside of packaging so I can see that it is fresh. There is nothing I hate more than buying a meat that looks nice and red and take it home and out the package and the underside is brown. So when I find a butcher I will let you know my findings.

Now on to look up some new recipes.

Chicken Saltimbocca

INGREDIENTS:

4 Boneless, skinless chicken breast (about 6oz each)
1/3 cup all purpose flour
2 Tablespoons Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 Tablesppons Olive oil
4 slices prosciutto (or thin sliced ham)
4 slices mozzarella cheese
1 teaspoon chopped fresh sage leaves
3/4 cup chicken stock
1 Tablespoon butter

DIRECTIONS:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese

Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

Roasted Brussels Sprouts with Ham and Garlic

1 slice white bread
3 pounds Brussels sprouts, trimmed and halved
1/4 cup finely chopped country ham
2 Tbs fresh lemon juice
1 tea olive oil
1/2 tea salt
3 garlic cloves, thinly sliced
cooking spray
2 Tbs grated fresh Parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees.

1. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
2. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
3. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

Deviled Ham

I used to love this when I was a kid, we would get the little can of deviled ham that had the white paper covering with the devil on it. Not sure what made the can so appealing. Anyhow I loved deviled ham. Now not so much out of the can. So I decided to try making my own, so I thought I would share the recipe that I will use. I can't wait to taste it.

INGREDIENTS:

1 and 1/2 cup chopped cooked ham
1/3 cup mayonnaise (if you are with me Dukes is the only type)
2 tea grainy mustard
1/2 tea Worcestershire sauce
1/4 tea hot sauce
Pickle Relish

Pulse ham with mayonnaise, mustard, Worcestershire sauce, hot sauce, and pickle relish  in a food processor (If you have the Tupperware Quick Chef Pro System, chop n prep chef, or smooth chopper then use one of those) until finely chopped.


**I am a Tupperware consultant so feel free to ask me about the above mentioned items. They are great and have a limited lifetime guarantee. 

Fried Ham and Redeye Gravy

INGREDIENTS:

2 Tbs. unsalted butter, softened 
2 tsp. all-purpose flour 
4 large or 8 small 1/4-inch-thick slices leftover ham slices, glazed edges trimmed off 
1 cup brewed coffee 
1/3 cup water (or if you are like me you will save the ham broth from when you originally cooked the ham and use that, it gives it a richer flavor)
1 tsp. light brown sugar 
1 large sprig thyme (optional)

DIRECTIONS:

In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended.

Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and fry gently until hot and browned in spots, 1 to 2 minutes per side. Move to a platter and repeat with the remaining ham, moving it to the platter as well.

Pour the coffee into the skillet and scrape the bottom of the pan with a wooden spoon to release the drippings. Add 1/3 cup water and the sugar and thyme, if using. Simmer vigorously for about 1 minute. Whisk in the butter and flour mixture until melted, and then continue to simmer until the sauce has thickened to a light gravy consistency and the raw flour flavor has cooked off, 3 to 5 minutes. Serve alongside the ham.

**This gravy goes great in grits with some cut up ham. I will be making this with grits, biscuits, and eggs. Makes for a great southern breakfast for dinner night :)

Beef and Bean Enchiladas

This is a quick meal that is super yummy and you can do a lot with.

INGREDIENTS:

1 pound ground beef
2 cans enchilada sauce
1 can refried beans
10 flour tortillas
1 cup cheddar cheese

DIRECTIONS:

Preheat oven to 375 degrees.
In a 9x10 baking dish spread a half can of enchilada sauce.
Brown hamburger, drain, mix in other half of enchilada sauce.
Heat flour tortillas in microwave for 30 seconds, just enough to be able to work with them.
Spread 1 Tablespoon refried beans on a flour tortilla, then spread 2 Tablespoons meat mixture. Roll up and place in baking dish. Continue until all 10 tortillas are filled and rolled.
Pour 2nd can of enchilada sauce evenly over tortillas. Top with cheese.
Cover with aluminum foil and bake for 30 minutes. Then an additional 10 minutes uncovered to make the cheese bubbly and lightly browned.

Serve with your favorite toppings. I like sour cream and olives.

VARIATIONS:

Instead of ground beef you could use:

Ground Turkey
Ground Pork
Ground Chicken
Chicken Breast, boiled and shredded
Beef Cubes

Instead of refried beans you could use Black Beans or Pinto Beans.

You could also add rice if you so choose.

You could top with lettuce, tomatoes, sour cream, olives, and/or  jalapenos.

Turkey Pot Pie

Do you have tons of Turkey left over from the holidays? Maybe you have stuck in the freezer to make something with it later. Well this is my favorite thing to do with leftover Turkey.

INGREDIENTS:
2 cups cooked diced Turkey meat
5 small potatoes boiled, diced
2 jars Turkey gravy
1 can of grands flaky buttermilk biscuits
Salt and pepper to taste
1 egg mixed with 1 teaspoon water

DIRECTIONS:
Preheat oven to 375 degree.
Mix Turkey, potatoes, and gravy together. Set aside.
Take 1 biscuit at a time and roll. It out till about 1/4 inch thick. Place in 9*10 baking dish taking up part of the dish with a little bit over lapping. Repeat, takes about 5 to cover the bottom of dish.
Dump Turkey mixture into the dish.
Flip overlapped dough over mixture. Roll out 1 one biscuit and place on top. Cut small vents in the dough.
Brush with egg wash.
Cover with aluminum foil and bake for 35 minutes. Remove foil. Bake for another 15 minutes or until crust is nice a golden browned.

Turkey Taco Noodle

This is a YUMMY concoction I made up one night when I wanted something a bit different. It was a hit with the whole family.

INGREDIENTS

1 pound ground turkey
1 package taco seasoning plus water as package indicates
1/2 cup water
1 (16 ounce) can crushed or pureed tomatoes
1 box rotini noodles

DIRECTIONS

Boil rotini noodles as directed on box.

Brown turkey in skillet, drain. Add taco seasoning and follow directions on package.

Add water, tomatoes, and rotini noodles. Mix well making sure all noodles are coated. Cook over medium heat for 2 minutes or until dish is hot, stirring frequently.

Serve how you like.

I like it topped with cheese and sour cream.

Amazing Pork Tenderloin in the Slow Cooker

INGREDIENTS

1 (2 pound) pork tenderloin
1 can beef consomme soup
3/4 cup red wine
3 Tablespoons minced garlic
3 Tablespoons soy sauce
freshly ground black pepper to taste

DIRECTIONS

Place pork tenderloin in a slow cooker with the soup. Pour wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Quick Chicken Vesuvio

Ingredients

• 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil, divided
• 2 baking potatoes, peeled and sliced 1/4-inch thick
• 6 cloves garlic, thinly sliced
• 1 teaspoon dried oregano, lightly crushed
• 1 teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken breast, cut into large chunks
• Flour, for coating
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup finely chopped flat-leaf parsley
• 1 lemon
• Crusty bread, for serving

Yields: 4

Preparation

Preheat oven to 375ºF.

In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the potatoes and garlic; season with the oregano, crushed red pepper flakes and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes.

Meanwhile, in a large, ovenproof skillet, heat a couple of tablespoons of EVOO, two turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. 

Transfer the potatoes and garlic to the chicken skillet and place in the oven. Roast to cook chicken through, 10-12 minutes. Top with the parsley and a squeeze of lemon juice. Serve with bread for mopping.

FROM: Rachael Ray Show with my adaptions. 

Crockpot Ham and Potato Casserole

Ingredients:

• 3 cups cubed fully cooked ham
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Corn Dog Nuggets

INGREDIENTS:

• cooking spray
• 1 (16 ounce) package hot dogs
• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
    
    
    DIRECTIONS:
    
    
  • 1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
    1. 
       
  • 1. Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hotdog.
    1. 
       
  • 1. Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
    1. 
       
  • 1. Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Shrimp Egg Rolls

I am in LOVE with Shrimp Egg Rolls. It is the only type of egg roll that I will eat and whenever I order Chinese you can bet that a Shrimp Egg Roll (or two) will be in there for me. I like to put soy sauce on them and eat them YUMMY!!

So it was only natural when I decided to take a crack at making Shrimp Egg Rolls (THEY ARE AMAZING) so I thought I would share the recipe with you all.

INGREDIENTS:

4 Tbsp vegetable oil
1-inch freshly grated ginger
2 cloves of garlic, finely chopped
1 bag shredded cabbage
1/4 cup chicken broth
2 Tablespoons low sodium soy sauce
1 Tablespoon sugar
1 - 2 Tablespoons sesame oil
20 Wonton (or egg roll) wrappers
1 bag of salad shrimps

DIRECTIONS:

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. 

In a bowl, combine the chicken brooth, soy sauce, and sugar. Add the cabbage and broth mixture to the skillet. Bring to a boil and simmer 5 minutes, stirring occasionally, until the cabbage is soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.