Crab Rangoon Egg Rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 egg rolls

Serving Size: 1 egg roll

Ingredients

2 cups vegetable oil
5 ounces drained crab meat
6 ounces cream cheese, at room temperature
1 clove garlic, minced
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash of lemon juice
12 egg roll wrappers

Instructions

In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined.
Stir in crab until mixed completely through.
Place two tablespoons of crab mixture on each egg roll wrapper and roll up. See post for detailed instructions on this step.
Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.


And for those who are egg roll challenged, here is how you do it.

http://www.instructables.com/id/How-to-roll-Egg-Rolls/

It's not a recipe but more of a technique for cooking. It's called "sous vide" cooking.

Sous-vide; (French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and even higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture

I got a device called the Anova about a month or so ago. This thing ROCKS!!!

http://anovaculinary.com/anova-precision-cooker/

I'm going to have to figure out the veggies as the stay a bit crisper than I'm used to. But for meats this thing is incredible! Its almost impossible to ruin your food by overcooking it. I have fallen asleep and wake up in the morning to perfect chicken. Without a doubt the juiciest I have ever prepared. And don't get me started on steaks! The gradient is unbelievable. Cook for 1-2 hours and then sear for a minute on each side. In fact, that's what's for dinner tonight.

I like fried squash, and this sounds tasty.

Yellow Summer Squash!! Yay! Here's a one way for you! Now here's a hint for the greatest squash dish ever. Learned to do this when we were in Sikeston: Slice in circles (without peeling), put in a bag, add less than a fourth cup of sugar; 1/4 cup flour, 1/4 cup corn meal, little salt and pepper if you like. Shake to coat. Heal skillet with some oil. Add squash, cover w/lid tilted. Fry and turn with a spatula, kinda like frying potatoes, as they brown on one side, and over until brown and tender crispy.

Hey, don't judge him, He's a Brit.

http://americanoverlook.com/video-i...this-trick-you-never-will-either-2/54412

Microwave Pumpkin Pie Oatmeal
Serves 1 – easily made vegan and gluten-free
Note that cooking instructions will vary depending on your microwave

1/2 cup rolled oats*
1/2 cup water – or coconut milk, almond milk, or other
3-4 TBSP unsweetened pumpkin puree
1/2 tsp. cinnamon, or to taste
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
1/4 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
chopped pecans, walnuts, or shredded coconut, to taste

*Use regular rolled oats, not instant

Method
In a microwave-safe bowl, add the oats and water. Swirl to combine, then microwave on high for 1 minute. Keep an eye on things, because as the water boils the oats rise up considerably, and may overflow the bowl. This will depend greatly on your microwave, and the size of the bowl you use. If you plan to microwave more than 1 serving at a time, use a fairly large bowl. If the oatmeal reaches the top of the bowl, stop the microwave for a few seconds before continuing.
After about 1 minute (time will vary depending on your microwave) remove the oats, stir in the pumpkin, spices, and salt, and return it to the microwave for another 30-40 seconds, or until the oats are tender. Stir in the vanilla extract, then top with maple syrup or brown sugar, dairy or non-dairy milk or cream, and nuts as desired.

Lazy Girl's Chocolate Chip Cookies

Ingredients

1 cup flour
1 teaspoon salt
1/2 cup chocolate chips
1 stick butter (melted)
1 egg
1 2/3 cup packed brown sugar
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350. Grease an 8"x8" pan.
Cream together the melted butter and sugar. Add the egg, vanilla and salt and stir again.
Gradually mix in the flour until just combined. Fold in the chocolate chips.
Pour the batter into greased pan.
Bake for about 30 minutes, or until the edges begin to brown.

Source: http://www.lovintheoven.com/2011/09/lazy-girls-chocolate-chip-blondies.html

Lazy Lasagna

1 box of pasta (penne pasta, bowties or whichever kind of pasta you have in your pantry to feed 6)
container of Ricotta
bag of mozzarella
garlic powder (to taste)
onion powder (to taste)
Ragu

Boil your pasta and drain. In a bowl mix together ricotta, mozzarella, garlic powder, onion powder. Add pasta and mix some more. Dump all of it into a baking dish and cover with a jar of Ragu. If you’re feeling extra spunky cover with another bag of shredded mozzarella.

Bake at 375º for 35 minutes or however long it takes you to check your Facebook notifications…it’s all good.

And viola! You’re done!

Lazy Girl’s Chicken Enchilada Casserole

Serves 6
Ingredients

1lb chicken breasts, cut into bite-sized pieces
salt & pepper
1 cup gluten-free enchilada sauce
1 cup low-fat sour cream
3/4 cup jarred salsa
1 cup frozen corn thawed
4oz diced green chilies
12 white corn tortillas, torn into bite-sized pieces
1 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Season chicken with salt and pepper then saute in a large, nonstick-sprayed skillet over medium-high heat until cooked through. Remove to a plate to cool slightly.
In a very large bowl add enchilada sauce, sour cream and salsa then whisk to combine. Add cooked chicken, corn, and green chilies then stir to combine. Add corn tortillas then stir to combine.
Spray a 9x13" casserole dish (or 2 smaller baking dishes) with nonstick spray then scoop mixture inside. Top with cheese then bake for 25 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving. Top with green onions and salsa, if desired.

Teriyaki Chicken Quesadilla

Prep Time: 2 minutes

Cook Time: 32 minutes

Yield: 2 large quesadillas- 2 servings

Serving Size: 1 quesdilla

A cheesy twist on your original quesadilla. Stuffed full of teriyaki chicken this is a meal anyone would love.

Ingredients

1 Breast of Chicken
Teriyaki Sauce Recipe from this post **
Uncooked Flour Tortillas
2 cups grated cheddar cheese

Instructions

Heat the oven to 350 degrees. Place the chicken and teriyaki sauce in a baking dish and bake for 30 minutes or until cooked through. Remove from the oven and shred the chicken. Reserve a little sauce for the quesadilla.
Heat a nonstick skillet over medium heat and cook both sides of the tortilla. Set aside.
Sprinkle a little cheese over the tortilla, add the chicken and drizzle a little sauce over the top. Sprinkle a little more cheese so the sauce doesn't saturate the tortilla, add another tortilla on top and place on the pan, flipping once until the cheese is melted.

** For the teriyaki Sauce
In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.
In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Teriyaki Beef Wrap

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 6 servings

Serving Size: 1 wrap

It's not just Mexican food for tortillas. This teriyaki beef wrap is easy and delicious!

Ingredients For the wrap
1 (2LB) Flank Steak, sliced very thin
2 Cups of Cooked Rice
4 Cups Stir Fry Veggies (we buy fresh broccoli, snow peas, carrots etc but you could use frozen)
Fresh Tortillas, cooked
sesame seeds optional
Teriyaki Sauce
3/4 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon sesame oil
1 small garlic clove, minced fine
2 Tablespoons corn starch
2 tablespoons cold water

Instructions

For the teriyaki
In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.
In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.
For the wrap
Heat a skillet over medium high heat and cook the meat until almost well done, about 2 minutes. Meanwhile, add a drizzle of olive oil and about 2 teaspoons of butter to a pan over medium heat and saute the veggies until tender.
Place a little rice, meat and veggies on a tortilla, top with sauce and sesame seeds if you choose, roll it up and enjoy!

Loaded Chicken and Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

OK dogs, here is a link to 27 one pan chicken dinners.

http://www.buzzfeed.com/nataliebrown/simple-one-pan-chicken-dinners#.ewdgA9O6ry