southern-style spring rolls

I can’t believe it’s been almost a year since I’ve last made Spring Rolls. What have I been eating?!  With a few twists on the Asian staple, I managed to combine Asian flavors with Southern ones, and when rolled up together, made for a delicious outcome!

Southern-Style Spring Rolls

  • 1/4 pound shredded BBQ Beef
  • Cucumber, julienned
  • yellow pepper, julienned
  • cilantro
  • shredded cabbage
  • romaine lettuce leaves
  • spring roll wrappers

Layer a small amount of each ingredients onto rice paper and roll into the spring rolls. For more complete directions, please see this. Serve with dipping sauce.

Sriracha-Soy Sauce

  • 1 part soy sauce
  • 1 part sriracha

pom & blueberry cocktail

Sometimes life calls for cocktails. And when life calls for cocktails, I generally listen. Ok, who am I kidding,  I always listen. ;)

For some reason when Ryan at POM contacted me about sampling POM juice, the only thing I could think of was cocktails. Now, in my defense, I have used one bottle for straight sampling and I plan on adding a bottle to a smoothie next week, so it hasn’t been all cocktails, but I do realize that I  need to expand my pomegranate thinking a bit.

I thought the juice was very interesting, I’ve had the pomegranate arils before and I’ve had Pama liquor before, but the juice was very tart, reminding me of cranberries. Like an upscale cranberry cocktail. With more antioxidants than my beloved red wine.

Maybe POM cocktails aren’t such a bad idea after all…

pom & blueberry cocktail

  • 1/2 cup POM juice
  • 1 cup organic frozen blueberries
  • vodka
  • soda water (I used lime)

Blend POM juice and blueberries together. Pour mixture into ice molds and freeze until frozen. Fill glass with pom & blueberry ice cubes and add 1 oz vodka. Top with soda water.

*Omitting the vodka also makes for a delicious mocktail!

Happy Weekend!

topping hot dogs

Because it’s summer and there are important things to do such as eating hot dogs, with a bun, and ice cream with strawberries. I’ve been craving hot dogs for way too long and when some local grass-fed beef hot dogs caught my eye, I knew just what would be on our grill next.

While it was the hot dogs I was craving, I was much more interested in what I could top with them. The possibilities are endless, but I’m a new fan of topping a hot dog with everything I can think of.

Hot Dog Topping Ideas:

pickles
coleslaw
peppers
minced onion
jalapeños
chopped tomatoes
blue cheese

Do you stick with the basic ketchup and mustard or go all out with topping your burgers and dogs?

drunken noodles

The name drunken noodles apparently has quite a few meanings. I’ve read that it is used to cure hang-overs and I’ve read that it is so spicy, it is an implication to how much you will drink while eating it. Through experience I’ve found that neither of these are really necessary to enjoy some nice drunken noodles. Hangover or not, alongside a beer or not, these noodles are just plain good.

It all started as an innocent trip to the neighborhood Thai restaurant and ended as a full-on obsession with these noodles. “Were getting drunken noodles on Sunday!” I (soberly) exclaimed on a Thursday night. We didn’t get them that Sunday, but I’ve been thinking about them ever since, wondering if a home-made version would be anything like that flavorful bowl of chewy rice noodles I had at the restaurant.

The recipe inspiration came from an old Bon Appétit but there was some major tweaking that occured.  I didn’t get the chance to stop by an Asian market so I used my low-sodium standard soy sauce instead of the “black soy sauce” and the “light soy sauce” which to me sounds like when mixed together it makes regular soy sauce? Someone, please enlighten me. From the general idea of the sauce I took it to a veggie-filled meal that tuned out to be just as addicting as those take-out noodles.

Drunken Noodles – 2 servings (As I’ve mentioned before I generally only make about 2 servings (which is probably more like 4 actual servings) of pasta or we eat too much :)

  • 5 cloves garlic, minced
  • 2 jalapeños, chopped *I like spicy food, if you don’t want it too hot, decrease the amount of peppers!
  • 2 Tbsp canola oil
  • 2 servings rice noodles (wide ones)
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 white onion, chopped
  • 2 cups spinach
  • 2 Tbsp fish sauce
  • 1/4 cup soy sauce
  • 1 pinch sugar
  • 4 leaves basil, thinly sliced

Prepare the rice noodles as directed. Set aside.

Prepare the sauce: mix the fish sauce, soy sauce and sugar and set aside.

Heat the oil in wok over medium-high heat. When oil is hot, add garlic and jalapeños and stir-fry for about 3-4 minutes.

Add sauce, peppers and onions and stir-fry until peppers are crisp-tender, another 3-4 minutes.

Add noodles and spinach and toss until spinach has wilted and noodles are coated with sauce.

*I served our noodles with some crispy tofu instead of adding meat to the noodles.

I used my new wok to prepare this meal, which was sent to me by CSN Stores as part of their preferred blogger program. Thoughts on the wok? It did seem a little easier to stir-fry, although certainly not necessary, and there was definitely less stove top clean-up as it kept everything in the pan! And I did feel like a professional ;) The pan itself was also very easy to clean up, now I just need to find somewhere to put it!