Avocado egg rolls

Adam took me to the Cheesecake Factory for our 2nd anniversary. It was our first time eating there and we were impressed with the menu. It has such a wide variety unlike most restaurants. As an appetizer we ordered avocado egg rolls. They were delicious and nearly filled us up before our main dishes were brought out. They seemed simple enough and so I did some searching on the internet and this is what I found. I thought this would be a good way for Mom to use those avocados in Hawaii. It is good to eat with just chips. If Ashlyn could talk she would say it is good enough to eat by the spoon. She really likes it.

Avocado egg rolls

1 large avocado

2 tbsp. sun-dried tomatoes packed in oil

1 tbsp. diced (real small) red onions

1 tsp. fresh chopped cilantro

1 pinch salt

Egg roll wraps (found at grocery stores by the salad bags, tofu, or loose mushrooms. The brand is Nasoya.)

I have never measured the ingredients when I make these (just eyeball). I just gave you the measurements to give you an idea. Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with a beaten egg (water works also), roll up from side to side, fold top corner over all and press to seal. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. * these are served with tamarind-cashew dipping sauce. I have found a recipe for it but who has tamarind pulp?? What is it? I googled it and it is from India I guess? So we enjoy these without the dipping sauce but if I can get my hands on some tamarind pulp I might just make it.

Thyme Roast and baked potatoes

My sister came up with this one and said it was yummy. It's a great way to use the herbs in your garden. These are the ones I have and a hard time using but you could substitute them for others like oreganofor roast or green onions on the potato.

1 yellow onion, halved and sliced
1 roast
1 bunch fresh thyme
2 cups water
Salt and pepper

russett potato for each person
fresh chives

In a pan put roast in the middle and surround with onions and fresh thyme sprigs. season with salt and pepper and put 2 cups of water in. Cook at 350 for 4-6 hrs.

Put potatoes in oven about 1 hour til roast is done.

Serve potatoes with fresh chives and sour cream.

Kathy Merrills Roast

So i was able to get this from Kathy Merrill a long time ago when we first got married. Jordan said I had to get the recipe because it's 'sooo good' and it is. My favorite part is that it's soo easy!

1 roast (cheap is great and I get about a 3-5 lb one)
1 pkg au jus seasoning packet
1 pkg italian dressing seasoning packet
water

Put roast in crockpot. put both seasoning packets in and fill crockpot with water about halfway up the roast. turn on low for 6-8 hrs. serve with rolls.

Creamy Tomato Soup

With the tomatoes in full swing and the weather cooling off a bit I've got the crave for grilled cheese and fresh tomato soup. This is nothing like opening a can of tomato soup. Last summer was the first time I ever made my own tomato soup and I don't think I will ever eat it out of the can again.

Creamy Tomato Soup

1 T olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used some cherry tomatoes that I had dried)
2 (14.5 oz) cans diced tomatoes, undrained (I used fresh tomatoes out of the garden approx. 15-20)
1 (14oz) can chicken broth
3 oz cream cheese (can use light)
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often. Add sun-dried tomatoes, canned or fresh tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now). Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine. Add additional salt and pepper to taste. (Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.)

Deam Duna (Creamed Tuna)

This is an inexpensive dish to make and fast. Creamed Tuna

1\4 C.butter or margarine

2 slices American cheese

1\4 C. flour

2- 6oz.cans tuna

Milk

Salt and pepper to taste

In large saucepan, melt butter, whisk in flour and allow to cook until slightly browned. Slowly add milk and whisk continually until combined in a smooth, thick sauce; continue adding milk until sauce has a thin consistency. Crumble sliced cheese into the sauce and add tuna, breaking up larger pieces with a fork. (I drained the tuna) Simmer on low until sauce thickens to desired consistency;season with salt and pepper. Serve over toast or rice.

Berry Shortbread Dreams

I got this recipe from Arica's grandma Helen. She sent it to me a few days after Garrett's Baby blessing. They are really similar to thumbprint cookies. These cookies are really popular in Argentina. They are called pepas. When Adam got home from work he ate almost all of them. Which says a lot because he mostly just likes regular chocolate chip cookies.
Berry Shortbread Dreams:
1 c. butter (no substitutes), softened
2/3 c. sugar
1/2 tsp almond extract
2 c. flour
raspberry jam
Glaze:
1 c. powder sugar
2-3 tsp water
1/2 tsp. almond extract
**When I made these I didn't even make the glaze. They are sweet and good without it.

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls and place on cookie sheet. (I just used the small cookie scoop thing). Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 350 for 14-18 mins or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Drizzle glaze over cookies. Makes about 3 dozen. (I don't remember baking them that long so watch them closely.)

Chocolate Zucchini Cake

This is Mom's recipe that she makes. It is the best one out there. Last year I didn't have this recipe so I just tried one out of a book that I have. Never again. It was no where as yummy as Mom's recipe. Many of the recipes call for nutmeg or cinnamon. I know you can leave them out but still the cake just isn't as good. Also nothing top the icing that seeps into the warm cake and keeps it moist.
Chocolate Zucchini Cake
3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
2 c. grated zucchini (raw)
1 tsp. salt
2 1/2 c. flour
1 tsp soda
1/4 tsp. baking powder
1/2 c. cocoa
1 tbsp. vanilla
Combine ingredients and pour on greased floured cookie sheet with sides. Bake about 25 mins. at 375.
Icing
1 cube margarine
4 tbsp. cocoa
6 tbsp. cream or canned milk
Bring above ingredients to boil. Add 1 lb. powdered sugar (2 1/3 cups), 1 tbsp. vanilla and 1 c. nuts. Spread on warm cake.