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Secret Recipe Club – Chicken Club Eggrolls

October 15, 2012 in chicken

It’s always exciting for me to receive a blog I already know for my  Secret Recipe Club assignment. This month I got Erin of Dinners, Dishes, and Desserts. Erin organized that Colorado Fires fundraiser that I participated in and I’m happy to call her a friend.

When I sat down to pick a recipe from Erin’s blog, I had brownies on the brain and knew Erin would have the perfect recipe for me. Buuuut as soon as I opened her blog, my 2 year old spotted these and started shrieking “THAT ONE! THAT ONE! THAAAAAAAAAT ONE!” So yeah, I made her Chicken Club Eggrolls.

They’re eggrolls that are stuffed with chicken, avocado, bacon, and cheddar cheese. Uhhh yeah, you see why my 2 year old wanted them so badly. Erin’s are baked but I’ve never had luck baking eggroll or wonton wrappers so I fried. And I hate frying but for something like eggrolls, I think it’s totally worth it.

They were fantastic. Benjamin (the one who chose the recipe) had 4 of them! And this is the kid who claims that he doesn’t like bacon or avocado. The dipping sauce was delicious too. I’ve never tried the avocado + ranch combo but now I see why it’s so popular!

You should definitely make these. They’d be perfect as an appetizer or an entree!

One year ago: Balsamic Honey Pulled Pork Sliders
Two years ago: Not-so-snappy Gingersnaps
Three years ago: Tuscan Vegetable Soup

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Secret Recipe Club – Chicken Club Eggrolls

Ingredients

For the eggrolls:
8 eggroll wrappers (found in the produce section)
2 cups grilled chicken, diced
1/2 avocado, diced
3 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
oil, for frying
For the avocado ranch dipping sauce:
1/2 avocado
1 tablespoon dry Ranch mix
1 tablespoon plain yogurt
1 teaspoon fresh lime juice
1/4 teaspoon salt

Instructions

  1. Heat oil in a large, heavy pan to 375F.
  2. In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese.
  3. To assemble eggrolls, lay 1 eggroll wrapper on your workspace. Put about 1/3 cup of the mixture down the center of the wrapper. Use a pastry brush to brush water around the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. Repeat with the rest of the filling.
  4. Fry one at a time (or 2 if your pan is large enough), turning occasionally until deep golden brown. Drain on paper towels.
  5. To make the dipping sauce, mash the avocado with the dry Ranch mix. Stir in yogurt, lime juice, and salt.
  6. Serve the eggrolls with the dipping sauce.
http://fakeginger.com/2012/10/15/chicken-club-eggrolls/




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Grilled Corn and Avocado Salad

July 4, 2011 in salad

If yesterday’s post was last minute 4th of July ideas, here’s a last last minute idea.

My boys bought their daddy a grill for Father’s Day and he’s been obsessed with it ever since. He’s so serious about it that he’s been going to the grocery store by himself to pick out what he wants to grill. It’s been the usual for the most part (burgers, sausage, chicken) but one day he shocked me with some corn. It was so delicious right off the grill and I knew immediately that I wanted to make this salad with it.

The sweet corn with the tart lime dressing is such a weird combination but so good! And anything with avocado is good in my book! Husband doesn’t like avocado or cilantro but even he liked this. I’m definitely making this again the next time we have some extra grilled corn.

I do recommend using cherry tomatoes. I used the larger grape tomatoes and I felt like they were too big compared to the rest of the ingredients. If you love tomatoes (I don’t) you might not have an issue with it though.

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Grilled Corn and Avocado Salad

Ingredients

2 ears of fresh sweet corn
1 pint cherry or grape tomatoes, halved
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
juice of 1 lime
3 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
salt and pepper, to taste

Instructions

  1. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Let cool slightly before cutting the corn off the cob. Add tomatoes, avocado, and cilantro.
  2. To make the dressing, whisk together the lime juice, olive oil, honey, garlic, and salt and pepper. Pour over the corn mixture and gently toss to combine. Refrigerate for at least 10 - 15 minutes before
http://fakeginger.com/2011/07/04/grilled-corn-and-avocado-salad/

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Guacamole

April 12, 2010 in sides

Sometimes I feel silly for posting simple things like guacamole because everyone seems to make their guac a little different. I know I like mine heavy on the avocado, light on everything else but my husband is the exact opposite. This is the recipe I use when I’m making it for people other than myself because it seems to be a good combination of everything. It’s delicious, quick, and it’s perfect on chips, tacos, salads, just about anything.

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Guacamole
 

Ingredients
  • 3 ripe avocados
  • 1 large tomato, seeded and diced
  • ⅓ cup red onion, finely diced
  • 1 jalapeno, minced
  • juice of half a lime
  • 2 tablespoons cilantro, minced
  • salt and pepper

Instructions
  1. Cut avocados in half, remove seed, and scoop avocado from peel; put in medium size bowl. Mash with a fork until it’s almost smooth (or as chunky as you prefer). Add in tomato, jalapeno, lime juice, and cilantro and stir to combine. Season with salt and pepper to taste. Serve with tortilla chips.


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