Easy Egg Rolls

I found this recipe in a Taste of Home cookbook soon after I married Mr. Homegrown.  It quickly became a favorite of his.  These egg rolls are really easy to make and they are very frugal!  It was a win, win in the early days of our marriage.

The recipe calls for ground beef.  I have used ground pork before and they are just as delicious.  This is a recipe that can be used as just a "guide".  Customize it to suit the stuff you have in your freezer  likes of your family.  I think they will thank you for a Delicious meal.  String Beane calls this "china food". 

Ingredients

1/2 pound ground beef, cooked and drained

1 8 oz package of coleslaw mix

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

1/8 teaspoon ground ginger

Onion powder to taste

1 16 oz package refrigerated egg roll wrappers

Vegetable oil for frying

Directions

In a bowl, combine the first 6 ingredients and mix well.  Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper.  Fold bottom corner over filling.  Fold sides toward center over filling.  Dip your finger in some water and dampen the edge of the remaining corner.  Roll up tightly to seal.  Repeat with the remaining ingredients.  You should get around 20 egg rolls.  Give or take.  

In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry egg rolls for 3-5 minutes or until golden brown.  

I serve these with some store bought sweet and sour sauce.  Mr. Homegrown can throw down on several of these. The little Beanes eat them okay.  I like them very much.  They also freeze will and can be heated in the toaster oven for a quick meal or snack.

Linking up at Metamorphasis Monday
and these Awesome Par-tays!

Honey and Spice Pork Kabobs

 

I cannot begin to tell you how delicious this meal is.  It is a pork loin  marinated in a honey-citrus marinade.  It looks impressive to company.  My whole family, even all the little beanes, eat it and love it.  And, most importantly, it is a make ahead freezer meal!  This is a home run of a recipe.

Ingredients

1 1/2 - 2 pounds pork loin

1 cup orange juice

1/2 cup honey

 1 teaspoon pumpkin pie spice

 1/2 teaspoon salt

1 teaspoon minced garlic

a 1 gallon freezer bag

Directions

Rinse and trim loin as desired.  Cut pork into 1 inch cubes.  Put in freezer bag.  

Whisk together the orange juice, honey, pumpkin pie spice, salt and minced garlic in a bowl.  Pour marinade over pork.  Seal and Freeze!  This is genius people! 

When you are ready to make this wonderful meal, completely thaw the pork in the refrigerator.  If using wooden skewers, soak them in water for at least 30 minutes.

Prepare a medium - low fire in a gas or charcoal grill.  

Thread the pork on the skewers.

Grill, turning occasionally, and basting as desired with the marinade.  

Grill for 15-18 minutes until thoroughly cooked.  Do not baste the last 5 minutes of cooking.

Discard remaining marinade.

If you do not want to make this a fix ahead freezer meal, just follow the above directions and let the pork marinate in the refrigerator for at least 2 hours.  

I just steamed some white and brown rice together and served the pork kabobs over the rice.

I sprinkled some green onions over the pork just for garnish. 

We love this meal.  I hope you can enjoy it too.

Linking up at these awesome parties and Metamorphasis Monday

Beer Batter Pizza Dough

I found this recipe for Beer Batter Pizza Dough online.  It is the best pizza dough recipe I have ever used.  It is just plain Yummy!  This has become the only pizza dough recipe I use.  One recipe yelds us two large pizza and four personal size pizzas for the Little Beanes to share.  We usually eat one of the large pizzas and String Beane and Butter Beane share one of the personal size pizzas. The rest gets put in the freezer for another day!  I  roll out the dough, bake the dough for 10-12 minutes at 425 degrees.  I add sauce and toppings and then wrap in saran wrap and tin foil and freeze.  The personal pizzas are mostly for String Beane.  I make his with sauce, pepperoni or sausage and sprinkle on some Vegan Parmesan Cheese.  Then I wrap his in tin foil and slide it in a gallon size freezer bag.  To eat, just take out of the freezer and put in a 425 degree oven for 15-20 minutes or until the cheese is melted and bubbly and toppings are cooked through.

Beer Batter Pizza Dough

• 2 cups warm water
• 2 tablespoons honey
• 2 tablespoons active dry yeast
• 7-8 cups flour
• 2 teaspoons salt
• 4 tablespoons olive oil
• 12 oz can/bottle of beer – room temperature is best

Mix the yeast, water and honey in a small bowl. Let rest until it becomes foamy.
In a large bowl, combine 4 cups of flour and the salt. Add the yeast mixture, stir to combine. Slowly add the beer and olive oil. Add 1/2 cup of flour at a time, stirring until the dough isn’t sticky (an additional 3 cups).
Turn the dough out onto a floured tabletop and knead for a few minutes until smooth and elastic. Add flour as needed to keep it from sticking – you may not need the entire 8 cups. Once the dough is soft, smooth and elastic, place it in a greed bowl and let rise for 45-60 minutes, or until doubled in size.
Divide the dough in half (this is a LOT of dough). Put half in a freezer bag, and freeze for a different week. The remaining dough can be divided into 2 large pizzas or 3 medium pizzas.
Preheat the oven to 425º. If using a pizza stone, heat it while the oven is heating up. Roll dough out to desired size. Bake on pizza stone for 5-7 minutes. Take out, add desired toppings, then back for an additional 10 minutes. Or until the cheese is melted and bubbly.