Air Fried Rice Paper Spring Rolls

 

Ingredients:

1/2 a head of medium cabbage (about 4 cups)

1 big carrot shredded (1 cup)

1 bunch of green onions

a packet of rice paper sheets

1/4 tsp.  soy sauce

1/2 tsp salt

Directions:

Chop the cabbage finely lengthwise. Wash it, set it aside to drain.

In the meantime, grate the carrot and chop up the greens from the green onion.

Once the cabbage is nice and dry combine it with the grated carrot and chopped green onions in a mixing bowl.

Add soy sauce, salt, and mix all of them together.

Place a rice paper in a small amount of water to soften them up. They shouldn't be super soft when you take them out of the water. Place softened rice paper on a clean cutting board or surface. Add a handful of the vegetable stuffing in the center. Lots of videos on how to roll on You Tube.

Fold the bottom part of the sheet over the stuffing and then cover with the other two sides and bring it to the center.

Roll it until you reach the top part of the sheet.

Once rolled place on rack in the air fryer. I spray with grapeseed oil ( which I pick up in Aldi's).

Preheat fryer to 400 degree and "fry" for about 4-6 minutes on each side.  

I enjoyed these so much that I made a batch with eggs for breakfast. Scrambled up a few eggs and added green onions and peppers.  Sprayed with grape seed oil and popped in air fryer.

Sour Cream Lemon Muffins

 Ingredients

2 cups AP flour

½ cup sugar

1¼ teaspoons of baking powder

1 teaspoon of baking soda

pinch of salt

zest of one large lemon (or two small lemons)

1¼ cup of sour cream (I used light sour cream)

2 large eggs

⅓ cup melted butter

⅓ cup of fresh lemon juice

Directions:

Preheat oven to 350 °F and line medium sized muffin pans with paper cases.

Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.

Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.

Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.

Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.

Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.

These are NOT a sweet muffin- I was giving them away and I added Lemon Glaze 

1 tablespoon butter softened

1 cup powdered sugar

2-3 tablespoon heavy cream or half n half

1 tablespoon lemon zest about 1 large lemon

1 tablespoon lemon juice about 1 large lemon

¼ teaspoon vanilla

Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.

Cauliflower Hummus

 

Ingredients

6 cups (600 g) cauliflower, trimmed florets

1 Tablespoon extra virgin olive oil, optional, for roasting

1/8 teaspoon curry powder

½ teaspoon ground black pepper

2 small lemons, peeled

2 (908 g) 16 oz. canned chickpeas, drained, ½ cup liquid reserved

½ cup (70 g) sesame seeds, or Tahini

2 small garlic cloves

2 teaspoons cumin seeds, or ground cumin

Directions

Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.

With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.

Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower in the food processor in the order listed.

Pulse a few times at first, then quickly increase speed until smooth.

Brownsville General Store Sour Cream Lemon Pie

 

Ingredients:

1 cup granulated sugar

1/4 cup cornstarch

1 1/4 cups milk ( used whole milk)

3 egg yolks - slightly beaten

1 teaspoon lemon peel

1/3 cup fresh lemon juice

1/4 cup butter

1 cup sour cream

1 baked pie shell

Directions:

Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.

Cook ingredients under low to medium heat. Stir the mixture  until the filling thickens. This takes about 10 minutes or so. The filling will get thick, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is fully incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.

This recipe is really good and easy to make. I know my pie crust looks awful but it was tasty 😋

Need to make this when the lemons from my tree ripen.

St. Hubert's Copycat St-Hubert Traditional Coleslaw

 

Ingredients:

16 oz Coleslaw Mix

⅓ Cup White Sugar

1 Cup White Vinegar

¾ Cup Vegetable Oil

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Salt

Ground Black Pepper, to taste

 

In a mixing bowl, add the cabbage and carrots with the sugar. Mix until well combined. Set aside.

In a saucepan, combine vinegar, oil, garlic powder, onion powder, salt and pepper. Stir and bring to a boil.

Pour hot liquid over the coleslaw mixture and mix well

Whenever we visit we HAVE to go to St. Hubert's for a meal. Chicken is delicious and this type of coleslaw is my favorite.

Cherry Chocolate Chip Oatmeal Cookies

 

Ingredients:

1/2 cup butter, softened

2/3 cup packed brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup quick-cooking oats

3/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup dried cherries, chopped

1/2 cup semisweet chocolate chips

Directions:

In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips

Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

These  cookies were made Gabe's parents. Gabe's father is 96 and his mom is 93. Other recipes I made for them below.

https://bestoflongislandandcentralflorida.blogspot.com/2016/09/forest-ranger-cookies.html

2015 

2013

Note to self: She wants rice krispie treats next time

Juicy Watermelon Salad

 Ingredients:

4 cups cubed watermelon

1/2 red onion- chopped

1/2 cup nuts of your choice

Spinach or Kale - washed

1/4 balsamic vinaigrette

1 1/2 tablespoon canola oil

Sprinkle with goat cheese

Directions:

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add nuts and greens to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon if desired. Sprinkle with cheese.

I bought an extra watermelon because they were on sale. I can not resist a sale! Since I have quite a bit I made this.