Reuben Eggrolls

Can one still be considered a food blogger when she did not eat or blog for an entire week? For my sake, I hope the answer is yes.

I AM BACK! Watch out world.

Are you wondering where I have been? Well, it is simple – I was very sick. It all started a week ago Saturday and by Sunday evening I couldn’t swallow. Because I thought it was strep throat and {foolishly} thought I could beat it on my own, I defied Nick’s request to go to the doctor on Monday.

That was a BIG mistake.

I knew something was terribly wrong when popsicles did not feel good going down my throat; nothing was cooling the shards-of-glass-feeling I was having. Plus, I could barely swallow. So eating a Popsicle took 4 times longer to eat one than it normally takes.

I was a hot mess.

Finally, I conceded and went to the doctor’s office on Tuesday morning. I was diagnosed, issued a prescription {that I am still taking} and within 24 hours I feel a million times better, but was still sick as a dog. It wasn’t until Friday that I felt normal enough to function as a human being.

Do you know what that means? On Saturday I planned a smorgasbord of a dinner. I made a bunch of fun appetizers; Nick and I had a great date-night in over some great conversation, business and The Big Bang Theory. It was heavenly.

I am going to share one of those appetizers with you today, which just happens to be my new favorite. Take a look at these Reuben Eggrolls.

Nutritional Information:
Servings: 10
Serving Size: 1
Calories: 194.5
Fat: 6.1 g
Carbohydrates: 21.3 g
Fat: 1.6 g
Protein: 11.5 g
Points+: 5

Ingredients:

Recipe Adapted from Simply Gourmet Photograpy 

• 5.5 ounces deli sliced Corned Beef, small dice
• 5 ounces deli sliced Swiss Cheese, small cube
• ½ cup Sauerkraut
• 2 tablespoons Fat Free Thousand Island Dressing
• 10 eggroll wrappers
• Bowl of Water
• Oil

Directions: 

• Poor about ¼ to ½ inch of oil in large skillet
• Heat oil over medium heat
• While the oil is heating, mix together the first four ingredients in a medium dish
• Now the fun part, spread out an egg roll wrapper and add about 2 or 3 large tablespoons of the mixture inside.
• Fold over one corner, then fold in the two sides and roll {tightly} towards the last corner
• Use water to seal the ends of the eggroll. This prevents the filling from spilling out & making the oil splatter everywhere!
• Now gently add about 3 eggrolls into the hot oil. 
• Fry until each side is golden brown. It took about 3 or 4 minutes per side {and kind of depends on how crispy you want them}
• Let cool {if you can} and serve!

Nick and I LOVED these eggrolls so much. They are absolutely delicious, perfectly crunchy on the outside and it packs a powerful punch of cheesy Reuben goodness on the inside. This appetizer is the flawless marriage of Irish and Asian cuisine.  Do you think I am joking? Nope! I made another WHOLE batch last night for dinner, too. That is how much we loved them!!

I hope you give them a try!

Until Next Time,

Happy Frying 

Steak, Egg and Bleu Cheese Breakfast Wonton Cups

Good Morning Foodies! I am so excited today.  Would you like to know why? When I woke up this morning at 5:30 I had an email from FoodGawker. They ACCEPTED one of my pictures, finally. Thank you, thank you, thank you. I am beyond excited. I now know it can be done; I just have to keep doing it! I hope you will check on my gallery, it only has one picture in it so far!

All of this thanks to my very loving and supportive boyfriend; Nick bought me a new camera for Christmas and got me some pretty awesome software, which I am desperately trying to learn each day. THANK YOU PANDA!

Moving right along.

Last night was a fun night – it started snowing yesterday afternoon. I was super excited when Nick came home and the snow was actually starting to stick to the ground. I was bursting with excitement; I LOVE snow. 

Anyway, Nick came home earlier than he intended because he knew I love having him around; so the deal was that he would come home but had to do some work. I readily agreed to let him work.

BUT IT WAS SNOWING when he got home.

I couldn’t leave him alone. There was no way that I could hold on to my excitement any more.

So I asked him if he would go outside and frolic with Pippy and I for a little bit and he agreed. While we were out there I took one hundred pictures of our dog. Well, that may be an exaggeration, but it sure did feel like I snapped one hundred pictures.

We got wet; we let Pipsqueak roll and flop around in the snow, frolic all over the place and eat as much as he wanted. However, it was pretty cold and his little paws and head were getting soaking wet, so we had to bring him back inside and blow dry him off; plus Nick had to do work… remember?

Therefore, while Nick did some of his work I whipped up another great breakfast for dinner concoction. Are you ready?!

Last night I made Steak, Egg and Cheese Breakfast Wonton Cups. OH YES! I made something else, but you’ll have to wait to see it for another day or two. Ohhhh the suspense. 

Nutritional Information:
Servings: 5; Serving Size: 1
Calories: 246.5
Fat: 9.4 g
Carbohydrates: 22.7 g
Fiber: 1 g
Protein: 20.3 g
Points+: 7

Anywhere, let’s get started. Here is what you will need: 

• 5 egg roll wrappers
• 6 ounces steak, cooked & sliced thin
• 4 eggs
• 3 ounces blue cheese, crumbled
• ¼ cup milk
• 2 to 3 tablespoons hot sauce
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees F
• In a large mixing bowl, add the eggs, milk, hot sauce, garlic powder, cayenne pepper, salt and pepper. Whisk until the eggs are nice and fluffy. Set aside.
• In a medium skillet, sauté the steak with some seasoning {same as above} for 2 minutes and then set aside.
• {If you are using a fresh steak, cook it to your desired doneness and then set aside. Slice when it is cool enough. I had a leftover piece of steak from the weekend and used that up!}
• In SUPER-SIZED muffin tins, put your egg roll wrappers inside, melding them in the cup. You don’t want too much of the wrapper coming over the top, so fold those edges down into the cup. It’s okay if there is some overlap. {We do this to prevent those edges from burning. Believe me, I know!!! 

• Now add the steak and cheese into the egg mixture.
• Using a measuring cup, scoop enough of the mixture so that it fills the cups ¾ of the way full.
• Place in the oven and cook for about 20 minutes, or until the eggs have set & a toothpick inserted comes out clean
• Remove and EAT!!

These were really good. I stupidly forgot to fold over the excess edges so they were a little overdone. So do as I say, not as I did – fold those edges over. You will thank me!

The best part about a recipe like this is it can be easily adapted to your favorite ingredients, spices, etc. For instance, you could easily do a vegetarian version with bell peppers, mushrooms and jalapeno. Or you could go the exact opposite direction with a meat filled breakfast cup – sausage, bacon, ham and egg? Sounds good to me!

They are so easy, there is no reason not to give them a try!

Until next time,

Happy Breakfast Wonton Makin’ 

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