Egg Roll Stir Fry

When I was doing Whole30 I used a few different ‘Egg Roll in a Bowl’ recipes and they combined and evolved into this dish. I call it Egg Roll Stir Fry!

The best part is that you can sub whatever meat or veggies you want and it will still turn out great. Some things I use to change it up are edamame, ground pork, or ground beef. If you want to go meatless just use the entire bag of coleslaw. You do you!

Ok, let’s do it.

Ingredients:

  • 1 lb ground turkey
  • 1/2 yellow onion
  • 1/2 cup matchstick carrots
  • 1 red pepper
  • 2 green onions
  • Juice of half a small lime
  • 1/2 bag coleslaw
  • 3 cloves garlic
  • 1/2 tsp ground ginger
  • 1 Tbsp Sriracha
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • Salt & Pepper (to taste)

Steps:

  • Prep work: Dice up your onion, pepper, green onions and carrots (if you can’t find them in matchstick cut).
  • Heat 1 Tbsp of your sesame oil in a pan over medium heat.
  • Add in your ground turkey. Cook for about 4 minutes until nearly cooked through. (If you use a meat with a higher fat content, drain the majority of the fat after cooked or it will get really greasy)
  • Add your garlic, onions, green onions, carrots and pepper. Cook about 5 minutes.
  • Add ginger, salt, pepper and Sriracha. Cook until fully mixed together, about 1 minute. (Use about half of the Sriracha, or none, if you don’t like your food spicy)
  • Add coleslaw, soy sauce, rice vinegar, lime juice and the other tablespoon of sesame oil. Cook about 3 minutes until coleslaw softens up a bit.

That’s it! Enjoy!

It’s a perfect light dinner and on the healthier side.

FUN EXTRA: If you want to make this into actual egg rolls, you can! I have several times and it’s a crowd pleaser. Just roll into egg roll wraps (secure the edges with water), brush with oil and bake at 375 degrees for about 10 minutes on each side. Dip into sweet and sour sauce and you have a perfect healthy-ish appetizer!

Slightly, Samantha

Street Corn Dip

I love Mexican street corn. And I loooove DIPS! Dips. all. day. every. day. I make a more basic cold version of this in the summer (stay tuned) but it’s cold so I thought I’d warm it up for us! This one is creamier and will keep ya nice and toasty. Let’s do it.

Ingredients:

  • 2 bags (14oz ea) of frozen corn
  • 1 block of cream cheese (softened)
  • 1 cup sour cream
  • 2 jalapenos
  • 1 lime
  • 4 cloves garlic
  • 1 cup cotija cheese
  • 1/2 tsp cayenne pepper (more if you like it pretty spicy!)
  • 1 tsp chili powder (I like the hot mexican version, but regular works too)
  • 1 & 1/2 tsp paprika
  • Salt
  • Pepper
  • Tajin (garnish)
  • Cilantro (garnish)

Steps:

  • Preheat your oven to 350 F.
  • Prep is easy on this one- just dice up your jalapenos. Don’t forget to remove the seeds unless you’re super brave.
  • Cook the corn in a frying pan on medium-low for about 7 minutes until warmed through.
  • Transfer to a large mixing bowl. Add the juice of one lime. Mix well. Add the sour cream and cream cheese. Mix until smooth. *Make sure your cream cheese is super soft or it won’t mix in smoothly… If you need to soften it quickly, cut up into a couple of chunks and put in the microwave at 50% power for 30 second intervals until soft.
  • Add in your jalapenos, 2/3 cup of the cotija cheese, garlic, cayenne pepper, chili powder, paprika and then the salt/pepper to taste.
  • Transfer into your baking dish. Add the additional 1/3 cup of cotija cheese and tajin on top (to taste). If you don’t have Tajin, no worries. It’s not crucial. You could do chili pepper or paprika or just leave it out. I like having something on top. It’s nice to have a little extra flavor kick in some bites. And it’s pretty.
  • Bake for 20 minutes. Then broil on high for 3-5 minutes to get a crispier top. KEEP AN EYE ON IT. That broiler can be a sneaky little jerk.
  • Top with cilantro to garnish if you’re feeling fancy.

ENJOY! Share! Tell your friends! Let me know what you think!

Slightly, Samantha

Fajita Stew

I’ve made it pretty clear that I love fall and soups and stews!! Here is one I’ve been working on for a few months. It’s based on an Ancho Beef Stew I found in Better Homes & Gardens Fall Recipe magazine. That one called for a couple things I couldn’t find in stores so I gave up, started tweaking it to my liking and voila!- my Fajita Stew!

FYI- I put the instructions at the end for a crockpot version. I know everyone loves crockpots but I’m a big fan of using a dutch oven for soups, stews and pasta dishes. If you don’t have a dutch oven, I highly recommend this one from Target. It’s really heavy duty, high quality and easy to clean.

Here’s what you need-

  • 1.5 lb diced beef (I use a mix of stew meat and chop suey)
  • 10 oz chorizo
  • 1/2 yellow onion (any onion will work, I just like yellow)
  • 1 green pepper
  • 1 red pepper
  • 4 cloves garlic
  • 1/2 cup flour
  • 2 tsp hot mexican chili powder (regular would be fine as well)
  • 2 tsp cumin
  • 15 oz can diced tomatoes
  • 1 bottle Mexican beer (the darker the better!)
  • 2 medium potatoes
  • 2 cups water

Ok, here’s how you do it!

PREP WORK: Just do this all before you start. Trust me!

  • Chop your onions, peppers and potatoes (and garlic if you’re extra fancy have fresh garlic and don’t just have a jar of minced garlic).
  • Measure out your flour, chili pepper, cumin & water.
  • Pop open that can of tomatoes and beer (maybe a beer for yourself too IDK).
  • Preheat your oven to 300 F.

MAKING THE STEW:

  • Brown your chorizo on medium heat (break it up like you’d do ground beef) in a large oven safe pot dutch oven (at least 5qt). This should take just a few minutes. Transfer to a medium bowl.
  • Brown your stew meat in 2 batches. Give it a good hit of salt and pepper. You want all sides to get a little brown/crispy. Transfer to your bowl with chorizo. Set aside.
  • Drain almost all of the fat from your pan. Just leave a little bit to cook your veggies. Cook your onion and peppers for about 3-4 minutes. Just until the onions are becoming translucent.
  • Add garlic. Cook for about a minute.
  • Add your flour, chili powder and cumin. Cook about a minute. It’ll seem pretty dry but try to get it all mixed together as best you can.
  • Add in tomatoes. Mix until everything is incorporated.
  • Add in your beer in 2-3 installments. Mix each time until incorporated.
  • Bring to a boil then add in your chorizo, beef and potatoes.
  • Add in your 2 cups of water. Bring to boil again.
  • Cover and transfer to the oven.
  • Bake for 1.5-2 hours until potatoes are tender.

HEY CROCKPOT LOVERS! I know 70% of you are annoyed that this isn’t done in a crockpot. Good news. You can do it that way if you want! Just do the first 3 steps in a pan then instead of putting everything in a pot moving forward go right into the crockpot. All of it. Just right in. Mix it up well and then cover to cook. Low 6 hours. High 2-3 hours. BOOM!

This makes a ton and reheats well! ENJOY for days! 🙂

-Slightly, Samantha