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Easy Chicken & Shrimp Egg Roll Recipe Deep Fried or Air Fried

This is my version of an egg roll recipe. Quick and easy to make! Watch the video for the tutorial. The list of ingredients are listed below

Egg Rolll Video

Egg Rolls

Ingredients:

2 Tablespoons Sesame Seed Oil

1 teaspoon Ground Ginger

1 Tablespoon Chopped Garlic

1 Cup Chopped Onion

1/2 Cup Chopped Green Onion

6 oz Cooked Shrimp No-Tail cut up

1-lb Cooked Ground Chicken

1/4 Cup Soy Sauce

1 Tablespoons Toasted Sesame Seeds

16 oz Cups Cole Slaw

1 Cup Bean sprouts

15 Egg Roll Wraps

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Rustic Beef Pie

When you have a jumbled assortment of ingredients during a “stay at home” order, you have to get creative. I’m trying not to go out for supplies unless absolutely necessary. I’m actually getting some satisfaction out of using up what I have on hand. I’m also disciplining myself to not be so wasteful.

Today we had snow and I was craving something savory. I assembled these ingredients together and made a rustic beef pie.

  • 1lb stew meat, cooked
  • Pie crust
  • 3 boiled potatoes cubed
  • One can sliced carrots
  • 1/2 diced onion
  • 2 C beef broth
  • 1/4 C half and half
  • 2 T butter
  • 1/4 C flour
  • 1/2 t salt
  • 1/2 t dried thyme
  • 1 t dried parsley

I started by making a beef gravy.

I melted butter in an iron skillet. Added flour and made a roux.

Next, I added beef broth, whisking over low heat until the lumps are gone.

Once lumps are gone, I added half and half. Normally I would have used heavy cream but again, “Stay at home”

Once lumps are gone, add the filling: Cooked stew meat, one can sliced carrots, (you can cook your own but I didn’t have any fresh) cubed boiled Potatoes and diced onions. You could add peas, mushrooms or green beans if you have them.

Stir together and let simmer for a few minutes.

Normally I would use a pie crust for this but all I had was a pastry crust. It’s a bit more flaky but close enough. It had a rectangular shape so I decided to “wrap” it all up. Use a nonstick pie pan or use cooking spray.

I just pulled in the corners and covered the filling.

Not too fancy, I know but hey, it’s rustic.

I added some vent holes and brushed on egg wash.

Bake at 375 degrees for 35-40 minutes. I placed on a cookie sheet just in case there was drips. I use convection so it cooks a little faster. Keep an eye on it after 30 minutes.

Here’s my finished product. I have to say, considering what I had to work with, this came out amazing! Make sure you let it cool for a few before you cut into it. Thanks for checking out my blog!