All American Eggrolls

My mom used to make these, and then I started making this style of eggrolls when I had roommates. It was fun to make, made a ton, and fed the masses of friends we used to have over. I continue to makes these now. You can change the up the ingredients to your liking. I've added Mushrooms, chicken, corn, whatever you are craving. 

First, I start by browning the beef and onion. You can use any meat really, try a rotisserie chicken, debone and shred it and set it aside. Drain off any fat and then add onion and cook till just about tender. I like my veggies to still have a little bit so I undercook by a couple minutes.

Then I add the carrot and green pepper and continue cooking for a few more minutes. Put off to the side. You really could use any cheese you like. I prefer Colby & Monterey cheese. Get a bag already shredded or use a block.

I start making my egg rolls by separating them. Take your egg and mix it with a little water for your sealer. 

Then load them up with a spoon full of the meat, veggie mix. Add some cheese. and brush some of the egg wash along all sides. 

I fold them by turning in two corners, then roll them up.

In a skillet add vegetable oil. Enough to allow your egg rolls to cook evenly on each side. Let it heat over medium heat then add a few eggrolls at a time. 

Brown on each side and then rest on a baking rack. The egg rolls freeze up very nicely. Although I admit, they never last that long in my house. You can serve immediately. To heat them up, you can place them in the microwave for about 40 seconds and then enjoy!

 

All American Egg Rolls

1.5 - 2lb. Hamburger 

1 package eggroll wrappers

1 small onion

1/2 Cup shredded Carrot

1/2 Cup green pepper

1 Cup shredded cheese

1 egg

salt and pepper

Enough oil to cover the bottom of the pan and up the sides about 1/4 inch. 

Brown hamburger over medium heat, drain the fat and add onion and continue to cook till onion is translucent.

Add the carrot, pepper, and salt and pepper and continue cooking for a couple more minutes. if you like your veggies cooked through continue to cook to your likeness. Set aside to cool some.

Shred the cheese; you can also use a package of already shredded, pull all ingredients together in an assembly line. Mix your egg and a dash of water in a small dish for sealing the edges. Separate the eggroll wrappers on a damp paper towel. 

Place a spoon full of hamburger and veggies in the center of the wrapper, top with a spoon full of shredded cheese.

Wrap by folding two corners in over the hamburger mix, then roll the eggroll. 

In a skillet heat vegetable oil over medium heat. Place your eggrolls in the pan and cook for about 2 minutes on each side. They should be golden brown on each side.

Drip Beef!

First off; Sorry for the delay in posting. It has been a busy month. We are enjoying the cooler weather and outside on the farm more. This means i can create more crock pot meals so that i can spend more time outside enjoying nature. I have lots to post to my other blog, Just Me so check it out.

This is a favorite from one of my favorite bloggers and Food Network personalities, Ree Drummond. I found this recipe on her blog, The Pioneer Woman  and have made it multiple times for my family. The recipe is here.

As the weather gets cooler I start using my crock pot more. This is a recipe with a short list of ingredients. It is so easy to put together, you throw all the ingredients in  the crock and forget about it for 6-8 hours. I love the way it smells through the house.

You can put this beef on just about anything you like. I love as a sandwich; add some provolone cheese. Use the dripping from the crock pot as a dipper..mmm..mmm good! I decided this Sunday I would make some of my home made mac & cheese and some Texas toast to finish off this dish. Below are both recipes for your enjoyment.

 Drip Beef

• 2-3lb. Chuck Roast 
• 1 Can of beef consomme OR beef broth
• 1 jar of pepperoncinis
• 2-3TB Italian Seasonings
• Water

Putting this together is not really a exact science. I might use a little more or less of each ingredient. It just depends on the size of the Chuck roast I find. Most cases I use a 3lb chuck; which fits very nicely in my crock. 

Put your chuck in the crock then pour the consomme or broth over the meat. Next add some water. I fill the can about 1/2 way and pour over the beef. Then add half the jar of pepperoncinis and then sprinkle with the Italian seasons. 

Cook on low for 6-8 hours. You'll know when it is done, it will pull apart easily and the stems of the pepperoncinis will fall off the pepper. This alone is delicious! Put on rice or make tacos with it. YUM!

This Sunday I decided to go overboard; just a little and serve it on home made Mac & Cheese and Texas toast. Well, not really Texas toast. I took a loaf of Italian bread and sliced it thick like Texas toast and toasted it in the over with some butter and garlic seasons. 

My Mac & Cheese

• 2 1/2 cups of uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 t salt
• 1/2 t of pepper
• 3 cup milk 
• 5 cups shredded sharp cheddar cheese - divided
• 2 Tb of Worcestershire sauce
• 1/2 paprika

Preheat the oven to 350 and cook the pasta according to package directions.

In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.  This recipe makes enough to feed 8 easily.