Sawatdee's Fresh Spring Rolls

Sawatdee's Fresh Spring Rolls 

Ingredients: 
1 cup soaked Thai rice noodles 
1/2 head of lettuce 
1 medium carrot 
20 sprigs of cilantro 
1 pkg. 12 " rounds rice paper sheets (24 rounds) 
1/2 cup cooked med shrimp. halved 
1/2 cup cooked chicken or pork thinly sliced (optional)

1.  Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).

2.  Shred lettuce & peel carrot into thin strips with peeler.

3.  Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. 

4.  Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.

5.  Remove softened sheet from water, spread flat on top of a dampened towel.

6.  Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.

7.  Roll up a fold on each end, then continue to roll up the round until nice and snug.  Makes 24 rolls, and serve with dipping sauce.

Sweet & Sour Dipping Sauce

2 cups white vinegar 
1 1/2 cup sugar 
1 cup catsup 
1 T of red chili sauce 
1 cup water

1.  Combine ingredients and stir until well blended.

2.  In small dipping cups.

3.  Can be stored in refrigerator.  Makes 2 cups sauce.

Lemonade & Popsicles

LEMONADE BASE RECIPE

1 cup sugar
1 cup room temperature water
3 cups cold water
1 cup lemon juice
FOR PINK LEMONADE

3 teaspoons grenadine
FOR PASSION TEA LEMONADE

4 Tazo Passion tea bags
3 to 4 cups boiling water


Create simple syrup: Combine the sugar and water in a small saucepan and place the saucepan over medium heat. Stir the mixture occasionally to help it dissolve, if necessary, then remove the saucepan from the heat when the sugar has completely dissolved. Set aside to cool.

Pour the lemon juice (either fresh squeezed or store bought is fine) into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.

Create additional batches of the basic lemonade for the other flavors. To create pink lemonade, add the grenadine and stir thoroughly to combine. To create the Passion tea lemonade, steep the tea bags in the boiling water. If you’d prefer a stronger Passion flavor, use a lower amount of water, as the lemonade will dilute it (I generally use, and recommend, only three cups for a more concentrated flavor). Set the tea aside to cool, then combine with the base lemonade recipe.

To assemble the popsicles, arrange a line of small paper cups in a line and pour in the desired amount of lemonade. To create even, equal sections as shown, I used a ¼ cup measuring spoon to measure out the liquid. When all the cups are filled with their first flavor layer, carefully transfer them to the freezer and let them set for about 30 minutes or until almost solid through – soft enough to insert the stick, but firm enough to support it. Insert the popsicle stick part way through the first layer (but not clean through to the bottom of the cup). Transfer the cups back to the freezer to allow the first layer to set completely.

Continue to add additional layers of the various flavors as desired, ensuring each layer is allowed to be frozen through before continuing. If the layer isn’t completely set, you may get a little bleeding between the layers rather than a crisp line (which you may prefer!). Stop creating layers once the cup is about ¾ of the way full to avoid any accidental overflow. After the last layer is frozen, serve when ready by ripping open the paper cup.

Frozen Corn

Another recipe from Grandma. This is my all time favorite corn recipe. I still remember removing corn from the cob on those hot August days.

15 cups cooked corn
3/4 cups sugar
2 tbsp. salt
5 cups ice water

Let stand in refrigerator to good and cold and put in freezer bags.

Cafe Annie's Southwestern Grilled Chicken With Lime Butter

Serves/Makes: 6
Ready In: 30-60 minutes

Ingredients:
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts
***Lime Butter***
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
1 pinch ground black pepper

Directions:
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.

Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

Recipe from Cafe Annie, Houston, Texas.

This recipe is from CDKitchen

Fresh Corn and Avocado Salsa

Servings: 10

4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Fresh Corn Casserole

Cook Time: 45 Minutes
Servings: 6

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Perfect Potato Salad

Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt

•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard

•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Iced Coffee

4 - 5 cups of strong coffee (not a big deal, I tend to use closer to 5 cups)

1-1/2 cups sugar
4 cups milk
2 cups Half and Half
2 tsp vanilla

Dissolve sugar in hot coffee. Put coffee/sugar mixture in refrigerator to cool. When cool, add other ingredients. Pour into a tupperware (or freezer) container. If possible, stir every hour for several hours. Once it gets hard, use a meat fork to chop/ stir the mixture. This will make it easier in the end as you don't have to chop a giant ice cube. Remove from freezer 1 hours prior to serving, chop again with meat fork at this time. Serve with spoon.

I often make a double recipe. If doing this, start in the morning. It will take 12 plus hours to freeze well so plan to use it on the following day.

Grilled Corn on the Cob

This reminds me of the corn from the State Fair!

Serves 4

• 4 ears of corn
• Oil, for grates
• 1 tablespoon butter, cut into 4 pats
• Coarse salt and ground pepper
• Chili powder or paprika

Directions

1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

Chocolate Covered Strawberries

1-2 pkg Strawberries
1 cup Melting Chocolate (dark or milk)
1/2 cup White Melting Chocolate
1/2 cup medium shredded coconut (optional)
Directions:

Place dark chocolate into a double broiler, and simmer on low. Allow the chocolate to melt completely and transfer to a glass bowl. Allow to cool slightly. (place a glass mixing bowl over the pot, and then transfer the bowl to a hot plate)

Do the same with the white chocolate. Then pour the white chocolate into a piping bag, and snip off a tiny bit. You can also reserve some white chocolate to dip the strawberries into as well.
Wash the strawberries and dry them completely. You’ll want them slightly cool, to help cool the chocolate faster. Dip them one by one into the melted chocolate and place onto a tray, lined in parchment paper or saran wrap. Once you’ve finished all of them place the tray into the fridge to harden the chocolate. I placed them into the fridge one by one onto the tray so they would cool faster and harden while I made the others.

You can if you like also dip them/roll them/or sprinkle them with coconut after you have dipped them into the chocolate.

Once they have set, using the white chocolate piping bag, drizzle the white chocolate over the dark and place back into the fridge.

Once they have set completely, you can package them up.

You can keep the little container that the strawberries come in as well, they make a cute little box to deliver your sweets in!

Fried Chicken

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Cilantro Lime Quinoa Salad

1 cup quinoa, rinsed in strainer
fresh lime juice
cilantro
olive oil
salt

lettuce or spinach
avacado, diced or sliced
green peppers, diced
diced tomatoes
black beans

Rinse quinoa well under running water (to get rid of funny taste/scent). Pour rinsed quinoa into 2 cups boiling water then reduce heat to medium. Cook about 10 minutes and then turn off the heat and let it sit. When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. Transfer Quinoa to a large bowl.

Add chopped cilantro. Squeeze fresh lime into quinoa mixture (I usually use one lime). Add salt and olive oil to taste. The rest of the ingredients can be thrown into quinoa

Restaurant Style Salsa

Prep Time: 10 Minutes Cook Time: Difficulty: Easy Servings: 12
Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Asian Chicken Almond Salad

Ingredients

4 chicken, breast, halves, boiled
1 1/2 tablespoon oil, vegetable
12 cup(s) lettuce, mixed greens, lightly packed
1/2 cup(s) nuts, almonds, slivers, toasted
1/2 cup(s) plum sauce
2 tablespoon vinegar, rice
2 teaspoon lemon juice
1 teaspoon oil, oriental sesame
1 teaspoon garlic, minced
1/2 teaspoon pepper, red flakes
1 tablespoon cilantro, chopped
Preparation

Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.
In large bowl, toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.

Plum Sauce Dressing:
In bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup

Nutrition Facts
Number of Servings: 4
Calories: 431
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 121 mg
Total Carbohydrate: 34 g
Dietary Fiber: 6 g
Protein: 33 g

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Strawberry Hand Pies

Mmmm strawberry pie! With these hand pies, you get the effect of the pie without the mess! Great for picnics.

2 cups sliced fresh strawberries (about 1 pound)
2 tbsp all-purpose flour
1/2 cup sugar, plus more for sprinkling
1 tsp grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish, like pillsbury)
1 egg, lightly beaten
1 tbsp milk

Preheat oven to 375 degrees.

In a small saucepan over medium heat, combine strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.

On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarteres. Place 4 on greased baking sheet. Spoon mixture on four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal edges and create decorative border. In the center of the hand pie, use a fork to create a vent. Brush with milk and sprinkle with sugar.

Bake 30 minutes, rotating once, until golden brown. Cool on wire rack.

4 servings.

Frozen Southsiders

From Katie Lee

The drink is traditionally shaken and served on the rocks, but a friend in Palm Beach made hers in a blender with ice. I was hooked.

6 ounces gin
2 cups lemonade
2 cups ice
20 fresh mint leaves

Place all ingredients in a blender. Blend until smooth. Serve in goblets.

4 to 6 cocktails (about 6 cups)

Mojito Makeover

In general, the Mojito is already a better choice when it comes to calories, but the talented folks at the trendy Chapel Hill restaurant Jujube show us how to serve up this Cuban drink with one smart substitution -- Splenda syrup instead of simple syrup. Make your own by dissolving 2 packets of Splenda into an ounce of water or purchase Da Vinci's Sugar Free Sweetener Syrup (available on amazon.com), and keep the bottle on hand for iced teas, coffees, and more.

2 ounces light rum
1 ounce Splenda syrup, Da Vinci's Sugar Free Sweetener Syrup
1 ounce lime juice
7 mint leaves
Splash of club soda

In a shaker, muddle mint leaves and a lime wedge. Add ice and other ingredients and shake. Pour into tall glass and top with soda.

Calories: 140

Blended Raspberry Cocktail

Let ice be your ally this summer. By blending drinks with fruity flavors you ultimately consume fewer calories, says Giancoli. Another sip tip: Using tall glasses (10 ounces and above) means you'll refill -- and fill up on calories -- less often.

1/2 cup ice or several ice cubes
8 ounces Minute Maid Light Raspberry Passion
1 1/2 ounces vodka


Combine ingredients in a blender. Garnish with several fresh raspberries.

Calories: 115

Bean Dip

2-3 tablespoons butter
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives

Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.

Bake at 350 degrees for 25 minutes.

Serve hot with tortilla chips.

Use any leftovers in soft tacos or burritos the next day!