“Naked” Egg Rolls

Do your kids ever try to tell you jokes? Mine LOVE to tell jokes. Most of them are pretty much the same thing in like 100 different versions. It starts to get hard to give a “realistic” sounding laugh! So, we’ve been looking up kids jokes online and have been telling each other jokes here and there. Just for fun, I’m going to share with you a few of my favorites:

Why did the boy throw the butter out the window? To see the butter-fly ……

My daughter’s personal favorite: How do you make a tissue dance? You put a little boogie in it!

Why do cows wear bells? Because their horns don’t work.

What do you call a cow with no legs? Ground Beef

What do you call a blind dinosaur? A Do-you-think-he-saur-us

Want to hear a pizza joke? Never mind… it’s too cheesy!

HAHAHA… my little girl just GIGGLES at these jokes, which, in turn, makes them quite funny to me!! 🙂

Anywho…. on to food blogging… 🙂

Ok, so, have you ever CRAVED Chinese food… like, eggs rolls, but didn’t want the deep fried fattiness of it, but you DID want the food and flavor? I made egg rolls… “Naked”..!!! No wrapper, no frying, but ALL OF THE FLAVA! Yeah! Seriously, this completely satisfied my craving for Chinese food the other night! DELISH! Give this one a try some night when you’re craving Chinese food, but not the deep fried aspects of it. There is a little bit of chopping vegetables involved… but it’s WORTH IT!

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Serves 3-4 people, depending on serving size

Ingredients:

  • 1/2 lb breakfast sausage (NOT maple flavored, or anything crazy)
  • 1/2 head cabbage, chopped/shredded
  • 1 cup shredded carrots
  • 1/4 cup chopped sweet yellow onion
  • 1 teaspoon toasted sesame seed oil
  • 1/2 cup soy aminos (or coconut aminos) OR low sodium soy sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 TB olive oil
  • 1/2 cup of chicken broth (or water)
  • 1 tsp minced garlic
  • 1 teaspoon grated fresh ginger
  • sliced green onion
  • 1/2 cup UN-Cooked rice, rinsed and set aside

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Cooking Instructions

  1. Put the rinsed rice into a rice cooker and put the water suggested on packaging into the rice cooker and close lid and turn on. (OR follow cooking instructions for stove top on the rice packaging.)
  2. Start by shredding and chopping your cabbage into thin, bite size pieces.
  3. In a large skillet, cook and brown the breakfast sausage. (Do NOT use links, unless they are un-cooked and you remove them from the casing BEFORE you cook them.)
  4. Start julienning your carrots. You can either use a cheese shredder, knife or mandolin.
  5. Add the olive oil, carrots and onion to the skillet and toss to combine. Let onions start to brown. Stir in the soy sauce, sesame oil, seasoned rice vinegar, chicken broth (or water), garlic, and fresh ginger.
  6. Cover and cook until the vegetables are soft, about 15 minutes. Toss in the cabbage during the last 3-5 minutes so it will soften, but not become mushy.
  7. Serve over the cooked rice, and garnish with green onion.

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ENJOY!

You’ll really like this one, I promise!

And now, for the quote of the day:

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Honey Sesame Glazed Chicken Wings – Baked!

Earth Fare had a sale on wings the other day, and they were SUCH a good price… I got two packages of them!!! I took forever to actually make them though because I was trying to figure out how to make them crispy WITHOUT frying them like they do at restaurants. I also didn’t want to do crock pot wings, because then the skin just gets soft and… goopy. So… I was on a mission… how to make crispy wings in the oven?! And… I found it!

Crispy Oven Baked Wings

You’ll want to check out her blog! I used a completely different sauce, but her method on how to make oven baked wings CRISPY and CRUNCHY like you’ve gotten at a restaurant… worked PERFECTLY!!! I will credit her below again when I explain how to do so.

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2 Servings

Ingredients:

  • 2 lbs chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
  • Âľ tsp salt

For the Sauce/Glaze

  • 1 TB toasted Sesame Oil
  • 2 TB local organic honey
  • 2 TB brown sugar
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 tsp worcestershire sauce
  • dash cayenne powder
  • 1/2 tsp hot sauce of your choice
  • 1-2 TB apple cider vinegar (depending on how liquidy you want your sauce)
  • 1 TB lemon juice

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Directions:

Crispy Wings taken from blog: Recipe Tin Eats How to make Crispy Oven Baked Wings
  1. If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C.
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with olive oil cooking spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through. (If you use convection on your oven, this time can be cut to 30 minutes)
  9. Remove baking tray from the oven and put into the bowl with the sauce, immediately toss wings in the sauce and glaze.
  10. Serve and enjoy!.

Sauce:

  1. Add all ingredients into a large bowl and whisk each ingredients together until well incorporated
  2. When you toss the wings into the glaze, make sure the wings are HOT, right out of the oven, to help melt the brown sugar and become a perfect glaze on the wings.

ENJOY!

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I served these wings with the below recipe:

  • 2 large yukon gold potatoes sliced
  • 1 large yellow summer squash sliced
  • 1 TB unsalted butter
  • 1-2 TB olive oil
  • dash cayenne pepper
  • 1/2 tsp smoke paprika
  • salt and pepper to taste
  • 1/4 cup parmesan cheese

Directions:

In a small baking dish, place the potatoes and squash and drizzle with olive oil. Sprinkle all of the seasonings all over the veggies and then stir and toss until everything is coated evenly. Dot with the butter and bake with the wings above. OTHERWISE, bake at 425 for 30 minutes, or until the potatoes are soft.

And now, for the quote of the day:

You cannot be both either you are or your not. Im not wishy washy unlike some. My family and friends see me online and in person. Theres no difference when your heart is right. Get right with God youll see