Tonight’s sunday suppers is shrimp egg rolls. I’m a little bit early for the Chinese new year which is February 8th. But that’s ok because now you can get all the ingredients together and have yourself a rockin Chinese new year celebration because who doesn’t love a good party with a theme. Although they may seem daunting, these egg rolls are pretty darn easy to make and taste so freaking good. The recipe for these comes from Taste of Home.
I’m not sure if I found the recipe first or my sister because I know she makes these all the time too. I think it was me. She always like to copy everything I do.
So along with these egg rolls I made beef and broccoli and chicken fried rice. The beef and broccoli is relatively healthy. The recipe comes from Muscle and Fitness Hers magazine. The chicken fried rice is so simple easy to make it is now going to become one of my weekly staples. I found the recipe on pinterest which linked me to the blog life-in-the-lofthouse.com The only thing I changed was using low sodium teriyaki and soy sauce. So along with my homemade Chinese this week, I made breakfast casserole, reuben meatloaf, and macaroni-tuna salad. Let’s just say my boyfriend ate like a king all week long and I only spent a few hours in the kitchen on sunday.
I highly recommend making the homemade sweet and sour sauce to go with the egg rolls. Egg roll recipe can be found here on Taste of Home. The chicken fried rice recipe can be found here.
I slightly adapted the egg roll recipe
Shrimp egg rolls
2 6oz cans small shrimp, rinsed and drained
1 can bean sprouts, chopped
1 bag coleslaw mix (I sometimes use a broccoli slaw mix)
1 onion, chopped
1 Tbl vegetable oil
12 egg roll wrappers
addition oil for frying
In a large skillet, stir fry the shrimp, bean sprouts, cabbage coleslaw mix, and onion in vegetable oil until crisp tender. Season with salt and pepper. Let cool. Spoon 1/4 cup shrimp mixture in middle of egg roll wrapper. Fold opposing corners over then roll wrapper around mixture and seal edges with water. In a sauce pan or fryer, heat oil and fry egg rolls a few at a time for 4-5 minutes or until golden brown, turning often. Drain on paper towels.
You can call it a shake or call or you can call it a smoothie. Whichever the case, you will certainly call this delicious!
My gym is closing. Thankfully I belong to 2 gyms because it sucks when your gym closes. Trust me I know because this is the 3rd gym in 5 years that I’ve belonged to that’s closed. It totally throws off your game. Maybe I’m just a creature of habit. But you have to get used to a new environment, equipment, people, etc…it’s not fun and doesn’t inspire or motivate me to want to work out. The funny part is though, I hate the gym that’s closing so you would think I’d be happy to save the money. But, it’s closer to home now that I’ve moved and it’s where me and my boyfriend work out together every weekend. So yeah, it still sucks that it’s closing.
Enough crying, Let’s talk about this shake. One of the best I ever made and that’s not just me bragging because my boyfriend got a little taste and agreed completely. I also have to say that it was really really hard for me not to leave out the protein powder and add rum instead. Now that would be heavenly.
Mango pineapple banana protein shake
1/2 cup frozen mango chunks
1/2 frozen banana
1/4 cup pineapple chunks
1 cup almond milk
1 scoop vanilla protein powder
Add all ingredients into a blender with ice and blend well.
Maybe making this shake every day for a post workout should be enough inspiration for me.
just a few things I’ve been up to lately….
- I hibernated all weekend long. We were part of the winter storm that hit the east coast. I was at the grocery store Friday late afternoon/early evening(along with 37000 other people stocking up on bread) when the snow started falling in big fat flakes. Once I arrived home safely, I didn’t venture outside until Monday afternoon. It was actually quite fun. I cooked, I cleaned, I drank, and not much else.
- TV talk- While we were snowed in we finished season 3 of Ray Donovan. Such a good show. We started watching The Knick and my boyfriend was all grossed out by it. Surgeries performed circa 1900. It’s kinda crazy to watch but I hope he continues because it is interesting. And because Clive Owen. Fine British chap that he is.
- I need to get back into reading. Actually I need to get back into life. But the winter seems to have that affect on me.
- Let’s talk about a small piece of satisfaction and happiness that happened this past sunday……Denver BEAT the Patriots!!!!!! Go Peyton, Go Peyton!!!!! It’s my birthday go Peyton!
It looks like a big cup of chocolate. What’s not to like about that? Years ago my bestest friend made this coffee for us. It was like a special treat when I would go and visit her. She would brew this pot of coffee with all these little extras in it and spike it and it was heavenly good. Fast forward many (too many) years and we were both like “remember that Mexican coffee you made for us?” Actually it was more like “oh my god, do you remember that coffee you used to make with Kahlua and like chocolate syrup and stuff?” And we just could not remember what was in it and she looked everywhere and couldn’t find the recipe. Finally we searched around the internet and saw a recipe for Mexican coffee minus the Kahlua. And we were like “this is it!” So here it is. Spiked of course. Just the way we would always drink it.
adapted from McCormick
3/4 cup ground dark roast coffee
2 tsp cinnamon
6 cups water
1 cup original almond milk(or regular milk)
1/3 cup sugar free chocolate syrup(or regular)
2 Tbl brown sugar
1 tsp vanilla extract
Kahlua or Patron XO Café
Place ground coffee and cinnamon in filter of coffee maker. Add water and brew as directed. Simmer milk, syrup and sugar on low heat until sugar dissolves.
Stir milk mixture and vanilla into brewed coffee. Now this is where I changed it up because the recipe says to divide into 6 coffee cups. Well, I do everything in excess so I divided it into 2 giant coffee mugs and added 1 1/2 oz Kahlua. I also tried anther version and instead of Kahlua used 1 1/2 oz Patron XO café. Tequila based coffee liquer. Since it’s Mexican coffee and all. They both tasted excellent. Yes I drank them both. I didn’t say I drank them all. But I did try both. Now next time I make it, I’ll be sure and have my bestest over to share it with just like the good ‘ol days!
Tonight’s sunday suppers is chicken enchiladas. Now, I didn’t get all fancy and make my own enchilada sauce and everything else I made was prepackaged as well. I’m not trying to reinvent these meals. I’m simply telling you what I’m making for us to eat the entire week. So put on your heels, some good tunes, and grab a cocktail….Time to start cooking…Along with the enchilada’s I made Spanish rice(boxed or bagged) and corn cake(I used Chi-Chi’s brand). I also made breakfast casserole and threw some frozen turkey meatballs in sauce and cooked up some frozen cheese ravioli. All in all everything took about 2 hours to make. Not bad for a week’s worth of food and not having to cook the rest of the week. The frozen turkey meatballs and sauce have saved me many a weeks. They are from my favorite store in all the land-Aldi. So super simple. I actually sometimes just eat a few cold straight from the fridge if I’m in a hurry and forget to eat especially before the gym. Or you can heat them up with a lil mozzarella cheese on top. Or put them on a hoagie bun and make a sub. Or like I did this week, and cooked up some ravioli. Which I also eat cold. Weird I know, right? But let’s talk enchilada’s. I boil the chicken breasts and let my kitchen aid mixer do the shredding. Then I add the seasonings.
I lay out the tortillas and add the chicken, shredded Mexican cheese, and sliced black olives.
I roll them up and place them in baking dish and pour the enchilada sauce over top. Then I sprinkle some more shredded cheese on top and cover and bake them.
2 lbs boneless skinless chicken breasts, cooked and shredded
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp chipotle powder
2 cups shredded Mexican cheese
28 oz can enchilada sauce
3/4 cup sliced black olives
10 flour tortillas
Combine first 6 ingredients in a bowl. Evenly distribute seasoned chicken, cheese(reserve 1/4 cup to sprinkle on top), and olives in the middle of 10 flour tortillas. Fold opposite sides of tortillas in and roll up, folding mixture inside tortilla. Place seam side down in a baking dish. Cover with enchilada sauce and sprinkle with remaining 1/4 cup shredded cheese. Cover with aluminum foil and bake in a 350 degree preheated oven for 20-25 minutes.