Sesame Quinoa Spring Rolls Recipe

Sesame Quinoa Spring Rolls Recipe

	Ingredients
2	cups red quinoa
3	cups water
4	handfuls of greens
10	rice paper wrappers
Dressing:
4	Tbs. rice vinegar
5	Tbs. soy sauce
2	tsp. minced garlic
2	Tbs. minced ginger
4	tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens. Before assembling the spring rolls,  fill a square pan with water.  Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll.  Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides. Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn’t have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

2 Tablespoons butter, softened

In a small bowl, mix powdered sugar and milk and butter until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

 Mini Cinnamon Rolls Recipe 

Flatten Crescent rolls; cover with butter, cinnamon, and brown sugar 

Roll into log and slice into mini rolls

Place in muffin pan; bake 8 to 10 min. or until golden brown. 

Icing: 3/4 cup powdered sugar; 1 tbsp skim milk; 1 tsp maple syrup.

Blueberry Cheese Rolls

'Blueberry Cheese Rolls'

1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened

2 Tbsp. sugar

1/2 cup  blueberries, divided

Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.

(Source)

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Ingredients:

• Juice from 1/2 lime
• 2 Tbs. rice bran or canola oil
• 1 Tbs. rice vinegar
• 1/2 tsp. Dijon mustard
• 1/2 tsp. soy sauce
• 1 tsp. brown sugar
• 2 Haas avocados
• 20 rice paper rounds, 6 or 8 inches in diameter
• 10 green lettuce leaves
• Leaves from 1 bunch fresh basil
• Leaves from 1 bunch fresh mint
• 2 carrots, coarsely shredded
• 1/2 English cucumber, cut into thin strips

Directions:

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.

Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10. 

(Source)

Shrimp Summer Roll

Shrimp Summer Roll

Ingredients

• For The Summer Rolls

  • 4 ounces rice vermicelli noodles
  • 12 spring roll skins
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1 medium carrot, peeled and julienned

• For The Dipping Sauce

  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup chopped palm sugar (or brown sugar)
  • Juice of 2 limes (1/4 cup)
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced

Directions

1. Make the summer rolls: Place noodles in a heatproof baking dish, cover with hot water, soak 8 to 10 minutes, drain, and rinse under cold water.
2. Place 1/2 inch of cool water in a pie plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place 4 shrimp halves, cut side up, in a straight row across lower third of spring roll skin. Top shrimp with a few basil leaves, a few tablespoons of shredded cabbage, a pinch of carrots, and 1/3 cup rice noodles.
3. Carefully lift edge of spring roll skin nearest you up and over filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel, and continue building remaining rolls.
4. Make the dipping sauce: In a medium bowl, whisk garlic, jalapeno, sugar, lime juice, fish sauce, and scallion to combine. Transfer to dipping bowls and garnish with sliced scallion tops. Serve with summer rolls.

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Cinnamon Roll Cake

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Strawberry Shortcake Sushi + Strawberry Coulis

Strawberry Shortcake Sushi

Ingredients:

cake -

• 2/3 cup all-purpose flour
• 1 t baking powder
• 1/4 t salt
• 1/2 cup sugar
• 3 eggs + 2 more egg whites
• 1 t vanilla
• 2 T powdered sugar, for the towel when wrapping the cake

filling* -

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1 t vanilla or 1/2 a vanilla bean
• 1 cup diced strawberries + more for topping

* I had a little less than half left over, so feel free to cut the filling recipe in half and you should be fine.

Directions:

1. Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
2. In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
3. Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
4. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
5. While the cake is baking sprinkle a clean dish towel with powdered sugar.
6. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
7. Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
8. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
9. Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis

Strawberry Coulis

Ingredients:

• 2 cups quartered and hulled strawberries, mashed
• 1/4 cup water
• 3 T granulated sugar
• 1 T lemon juice

Directions:

1. Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!

(Source)

Pepperoni Rolls

Pepperoni Rolls

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)

56 pepperoni slices

Block of cheese (I use Colby & Monterey Jack)

1 beaten egg

Parmesan

Italian seasoning

Garlic powder

1 jar pizza sauce

(Click Here For Pics and Assembling Instructions)

Spicy Chicken Tortilla Roll-Ups

Spicy Chicken Tortilla Roll-Ups

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.