Thursday, August 26, 2010

And the winner is...


Big thanks to all who participated in the Macaroni Grill Giveaway, as well as MyBlogSpark for providing the prize pack! :)

Remember you can always 'Like' Macaroni Grill on Facebook and 'Follow' them on Twitter to get the latest information! 



Tammy
You have won the Macaroni Grill Prize Pack!



Please contact me via email (sammy@survivingthekitchenblog.com) with your address within 48 hours or a new winner will be chosen.

Hope everyone has a wonderful weekend!

Thursday, August 19, 2010

Homemade Egg Rolls

The other day after watching Iron Chef, I had an urge to make homemade egg rolls. It's a lot easier than you think and you can freeze some to have as a ready-to-go snack!
Here's what you need:
1 lb ground beef (or pork)
1 teaspoon minced ginger
1 teaspoon minced garlic
2 cups coleslaw mix
3 green onions, finely chopped
2 tablespoons oyster sauce
vegetable oil
 Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned. Next, add coleslaw mix and green onions, cooking for about 2 minutes. Then, stir in oyster sauce and allow mixture to cool. Now for the rolling/folding, use about two tablespoons filling for each egg roll, nothing more or you won't be able to roll them.
 
To fold:
1. Place filling diagonally on wrapper.
2. Fold corner over filling; roll snugly half-way to cover filling.

3. Fold up both sides snugly against filling; moisten edges of last flap with a little bit of water.



4. Roll over flap to seal; lay flap-side down.
 
After rolling you can either freeze or fry the egg rolls.
 
Frying: Deep-fry at 350 degrees, turning occasionally, until golden, 2-3 minutes. Drain on paper towels, let cool and enjoy!  
 Freezing: If you want to save some, freeze them immediately after you roll them up. Line them up on a cookie sheet and freeze, after they are frozen you can put them in a zippy bag. When you are ready to cook them, just fry them frozen.
 
 
This makes about 20 egg rolls. I served mine with soy sauce, store-bought duck sauce, and homemade special sauce.

Special Sauce:
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well, makes a half a cup.


Enjoy!

Wednesday, August 18, 2010

Review & Giveaway: Macaroni Grill Frozen Entree

 Recently, I was sent a Macaroni Grill Frozen Entrée to try out. I sampled the Basil Parmesan Chicken, it was really easy to make as well as tasty. It was full of grilled white meat chicken, broccoli florets and tomatoes with cavatappi pasta tossed in a flavorful creamy basil parmesan sauce. It only took about 15 minutes to heat up and the only additional requirements was a 1/4 cup of milk! Full of flavor, quick to make, and a one-skillet meal... the perfect combination for a busy weeknight!
It was just enough for two people, very hearty and filling.
Doesn't that look tasty!
 Macaroni Grill frozen entrées come in four varieties that are available in the freezer section of your local grocery store. It's like having a restaurant meal at home, kinda like take out without the drive or wait! :)
Check out Macaroni Grill on Facebook and Macaroni Grill on Twitter to keep up with the latest news about the restaurant and their products!

GIVEAWAY
Would you like to win a sample Macaroni Grill Prize Pack?  It includes one frozen sample, along with a serving bowl and pasta tongs courtesy of Macaroni Grill and My Blog Spark.


 To enter the giveaway, leave me a comment telling me which of the following frozen entrees you’d like to try:

  • Basil Parmesan Chicken

  • Grilled Chicken Florentine

  • Roasted Garlic Shrimp Scampi

  • Spicy Italian Sausage Pomodoro

This giveaway is open to anyone in the United States and will be open until Wednesday August 25th, 2010. One winner will be chosen by a random number generator at Random.org, and will be emailed. The winner has 48 hours to claim their prize or a new winner will be chosen.



Disclaimer: Macaroni Grill provided  the free product, information, and prize pack through MyBlogSpark.

Monday, August 9, 2010

Cornish Hens: Easy but Fancy

I made Cornish Hens for the first time last night and they were delish! I looked at a few of my cookbooks and some recipe sites online then concocted my own little version. This dish is perfect for two, but easily doubled for a dinner party. I served it with mashed sweet potatoes, garlic green beans, and a mini baguette.

Here's what you need:
2 Cornish Hens
olive oil
salt and pepper
half of a lemon, quartered
2 sprigs fresh rosemary
12 cloves garlic (yes, you read that right!)
1/3 cup chicken stock

Preheat oven to 450. Rinse hens with cold water and pat dry. Rub a splash olive oil on hens and season with salt and pepper. Stuff one lemon wedge and rosemary spring (in 'u' shape) into each cavity. Place in roasting pan and add garlic around the hens. (see picture below) Roast for 25 minutes.



Meanwhile whisk together chicken stock and a splash of olive oil. Reduce oven temp to 350 and pour mixture over hens. Cook for additional 25 minutes, baste with pan juices as necessary. When the hens are golden brown they are done.

If you want a sauce, you can boil down pan juices after you are finished cooking. And that's all there is to it! I told you easy but fancy! :)


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