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

Sammy’s Six- Soups & Stews

It’s FALL, it’s FALL, it’s FALL! Even though many of you are sad to see summer go, I am not. I constantly get heat for this but summer is my least favorite season. Please don’t unsubscribe. I am a fall/winter gal and it’s JUST WHO I AM. You’re in luck though. Since we’re diving into my favorite time of year, I have several things to share. I have been making soups year round for the last couple of years. I don’t care if it’s 95 degrees outside, you can likely find soup simmering on my stove. I am that dedicated to soup life. I’ve tried dozens and dozens of recipes. I’m here today to give you the top 6 soups/stews in my rotation. You’re going to LOVE these this fall!

  • Zuppa Toscana– These are technically not in any specific order but this is my FAVORITE. Here’s why- It’s lighter on cream and it has kale (SuPeRfOoD), basically healthy AF. And SO flavorful! It’s a Whole30 recipe (I SAID HEALTHY AF) but I use heavy cream and butter instead of coconut milk and ghee when I’m on that YOLO diet. Use hot sausage instead of mild to really amp this one up.
  • White Bean, Ham & Tortellini Soup– 2 words: COMFORT FOOD. It’s creamy. It’s hearty. It’s like a savory hug in your mouth. I go a little heavier on the broth and cream to make it soupier. That’s a word. I googled it so it must be true.
  • Beef Bourguinon– AKA fancy beef stew. This is like a beef stew that got upgraded to first class in flavor. It’s a slow cooker recipe therefore your whole house will smell like heaven and you don’t even have to clean. Bonus: It calls for wine. That’s a clear green light to have some (or the rest) of the bottle in my book. CHEERS!
  • Country Potato Soup– This one is from a little American treasure, queen, icon, legend Joanna Gaines. I feel like honestly that’s enough said. Nom.
  • Chicken Enchilada Soup– Some people think soup is boring and tacos are life. They’re half right. If that’s you, I’d happily welcome you to get in on this. It will convert you to soup. This one gets extra points because it’s very similar to the Chili’s version. If you’re feeling lazy then scoot right on over to one of Chili’s 1,600 locations and you’ll be set. But actually just do it because it’s a 20-minute recipe!
  • Thai Shrimp Soup– I love trying new types of soups that just weren’t around growing up in the midwest in the 90s. Some have been better than others… BUT THIS ONE stands above the rest. This blog is called DamnDelicious and to be honest it describes this soup perfectly. Fresh, flavorful and quick. Are you sold?

That’s all she wrote (literally)! You’re set for the season. No matter what mood you’re in you can find an option on this list. It’s just the truth. Happy Souping! (Ok, fine that one isn’t a real word..) MUAH!

-Slightly, Samantha