Tag Archives: baked

Shrimp Egg Rolls

Today is all about me venturing into the realm of the large wonton wrappers! Yes I have now graduated from the small ones to the big ones! I have to admit, I was a little scared of not rolling them right, or having the filling ooze all over the place. But my fears were for naught!

 I had seen this recipe on an episode of Hungry Girl and I figured it looked easy enough so I tried it! They were such a success I made them two nights in a row for dinner! Yes, they are usually an appetizer but who says they have to be? Now this recipe calls for scallions and bean sprouts. I was out of both of them so I left them out in this batch. Still came out awesome! The best part of this recipe is that they are baked, not fried! Saves a ton of calories (each roll is about 100 calories) and they still come out crispy and yummy! 

I ended up using the whole package in two days so I have to restock my supply of large wrappers. Remember you can find them in the produce department in the Asian section. Even Walmart’s produce section has them! They are so easy to make and you can substitute anything you want in them. Not a fan of shrimp? Use chopped cooked chicken or chopped cooked pork. These are great for getting rid of leftovers in the refrigerator! Just make them into an egg roll!

I doubled the original recipe (it was an accident actually so I made it work) therefore, this makes a lot of filling. I got about 20 egg rolls out of it. No leftovers!

INGREDIENTS:

1 bag coleslaw mix (12-16 oz.)

8 oz. cooked and chopped shrimp

1 can sliced water chestnuts, drained and chopped

½ cup bean sprouts, chopped

4 scallions, chopped (green and white parts)

2 stalks celery, thinly sliced widthwise

3-4 tablespoons reduced-sodium or lite soy sauce

2 teaspoons crushed garlic (I used 4 cloves)

½ teaspoon ground ginger

¼ teaspoon salt

Several dashes black pepper

sesame seeds, optional

20 large square egg roll/wonton wrappers

Sauces for dipping

DIRECTIONS:

  1. Preheat oven to 375ºF.
  2. Put slaw mix into a large microwave-safe bowl with 4 tablespoons of water. Cover and microwave on HIGH for 2 minutes. Drain any excess water. Add the rest of the ingredients (except for the wrappers of course). Mix well and set aside. You can set it in the fridge to marinate for about 20 minutes for a better flavor.
  3. Using a large baking sheet spray lightly with nonstick cooking spray. Set aside.
  4. Using a clean, dry surface place a wonton wrapper. Evenly distribute about ½ cup of the mixture onto the wrapper, just below center, in a row.
  5. Moisten all four edges of the wrapper by dabbing your fingers in water and running them around the edges smoothly. This will help the wrappers stick better.
  6. Fold the sides of the wrapper about 3/4 inch towards the center. This keeps the mixture from falling out of the sides. Next, roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge with another dab of water. Go slow at first till you get the hang of it. It’s actually pretty easy.
  7. Carefully transfer to prepared baking sheet. Repeat until you have made enough rolls. Keep the surface you are working on, dry and clean.
  8. Spray the tops of the egg rolls with nonstick cooking spray. Sprinkle with sesame seeds if you wish.
  9. Bake in the oven for 25-30 minutes, until golden brown. I baked for 30 minutes. Allow to cool slightly and serve!

Be very careful as they will be extremely HOT! We cut them in half to let steam out before eating. I also made my own sauce using Mikoto ginger dressing and some soy sauce. Delish! Enjoy!

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Baked Shrimp Balls

Ok I can hear the comments now, even from my husband. “I didn’t know Shrimp had balls! And why would we want to eat them?” Funny! Ha ha! This recipe does not have bread crumbs or other heavy filler in it either. Baking them also cuts down on the calories but not the taste. The picture I put in is not of my own, yet. But if anyone makes them, take a picture and send me a copy and I will post it! Send to my website email at agenua@cucinadiandrea.com. These are also very easy to make so give it a try and let me know how they come out! I will do the same!

Ok, the picture has been updated to my own photo. I made these over the weekend. I cut the recipe in half as it was too much for just two of us. Has anyone made them? Ok, all I have to say is maybe they left out something in the recipe. They were easy to make, smelled good, looked good but taste? Hmmm not so much. They fell apart for the most part.  I made a quick honey mustard sauce to go with it. (¼ cup light mayo, ¼ cup Dijon mustard and 1 tablespoon agave nectar) Sauce was great! Shrimp balls needed something for sure. So I made them into a crustless Quiche the next night for dinner! Broke them all up and added egg beaters, half and half, spinach, cheese, dill and some hot sauce.  I will post the outcome tomorrow!

INGREDIENTS:

2 pounds shelled, deveined shrimp, minced

6 canned water chestnuts, finely chopped

2 tablespoons fresh ginger, finely chopped

1 small onion, chopped

2 egg whites

1 teaspoon cornstarch

3 teaspoons olive oil

Pepper to taste

lemon wedges

DIRECTIONS:

1. Place everything but the lemon wedges into a bowl and mix together.

2. Shape mixture into small balls (about 1 teaspoon). Place on a lightly greased cookie sheet. Spray balls with olive oil and bake at 350º for 20 minutes. Serve hot with lemon wedges.

They reheat well also!

Makes about 50-60 shrimp balls depending on how large you make them. Mangia!

Baked Eggplant Italiano

This is my  version of a healthier eggplant parmigiana dish. Yes it can be done! I did not use any breadcrumbs and I didn’t fry the eggplant. That is where most of the fat and calories come from. Don’t get me wrong, I love the old-fashioned breaded and fried version of this dish but I just can’t have the extra fat and calories anymore. Plus it takes forever to fry it all! Next in line with the fat is the cheese used. I used a shredded, reduced fat 4 cheese Italian mix. It has reduced fat mozzarella, smoked provolone, Asiago and Romano cheese. It’s made with 2% milk so it has 33% less fat and 10% fewer calories than the full fat version. I broiled the slices of eggplant on a cookie sheet under the broiler and only sprayed them with olive oil cooking spray. The dish came out great. It is very filling even without all the extra bread crumbs! I really enjoy eggplant and this time I remembered to make it pretty soon after I bought it. I have a tendency to buy it and forget it’s in the refrigerator for days. Then when I go to use it, it’s all brown and spotty inside. Yuck! So this time I bought it and cooked it the next day! Remember when buying an eggplant the top crown should be green and not brown. Brown is bad, means it’s been there a while and not fresh. By the way, the leftovers are just as good as the first time too! (I started to cut the eggplant before I remembered to take a picture)

INGREDIENTS:

1 large eggplant

olive oil cooking spray

marinara or your choice of pasta sauce

Parmesan cheese, grated

garlic powder

2 cups reduced fat shredded Italian cheese of choice (Sargento’s 4 Italian Cheese is great)


DIRECTIONS:

1. Peel eggplant. Slice it lengthwise or if you prefer, round. For this recipe I sliced it lengthwise.

2. Set your oven to broil and place the rack about 4 inches under the broiler. Spray 1-2 cookie sheets with the cooking spray.

3. Place eggplant in a single layer onto cookie sheets. Spray tops of eggplant with cooking spray and sprinkle with garlic powder. Broil eggplant 4-5 minutes on each side. When you flip the eggplant spray again with cooking spray. Keep an eye on the slices as they can easily burn. They should be lightly browned on the edges and soft. Do this until all eggplant is broiled. After eggplant is done, move the rack to the middle and set your oven to 350º.

4. In a square Pyrex or other oven proof baking dish put a thin layer of sauce on the bottom of the dish. Lay eggplant slices on bottom slightly overlapping till you have one layer. It should take about 3 large slices. Next add sauce to top of eggplant and spread a thin layer over it. Sprinkle with grated Parmesan cheese and about ¼ cup of the shredded cheese. Place another layer of eggplant, again overlapping slightly. I placed this layer in the other direction to give it more stability. Again apply sauce and cheeses. Continue until you have no eggplant left. Finish with shredded cheese on top.

5. Place the dish into the 350º oven and bake until sauce is bubbling and the cheese is all melted. About 15-20 minutes should do it. Remove from oven and let sit 5-10 minutes to let the sauce set up. It’s ok if it’s a little runny. Cut and serve!

This dish is great with a nice salad on the side or even a small dish of pasta.

Serves 2-4

Sour Cream & Onion Tilapia

I made this dish for the first time last night and it was incredibly delicious! Quick, easy and healthy. Usually when I make tilapia I fry it with panko bread crumbs but I had just cleaned the stove and didn’t want the mess of oil all over it again! So I looked around online for tilapia recipes that were baked. I found quite a bit but none of them had everything I wanted so I took a little bit from a few of them and came up with this recipe. There were no leftovers and there was a request to make it again! Always a good thing! It is a light and refreshing twist on a baked fish dish. And did I mention it was really easy and quick? I wish I had leftovers for lunch! Cleanup was also a snap because it was all in one dish. I just served it with some veggies and dinner was served!

Sour Cream & Onion Tilapia

INGREDIENTS:

6-8 tilapia fillets

salt and pepper

½ cup light sour cream

1/3 cup light mayonnaise

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh dill (1 tsp dried)

2 teaspoons chopped fresh parsley (1 tsp dried)

1 teaspoon garlic powder

1 tablespoon fresh lemon juice

Parmesan Cheese for topping

DIRECTIONS:

1. Heat oven to 350º. Grease or spray a 13×9 inch baking dish or baking dish large enough to hold the tilapia in a single layer.

2. Place tilapia in the baking dish and sprinkle with salt and pepper.

3. Combine remaining ingredients (except for parmesan cheese) and spread evenly over the fillets. Sprinkle the parmesan cheese evenly over the fillets.

4. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork. When done you can broil for a couple of minutes to brown the cheese on top if you wish.

Serves 3-4

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