Eat Your Vegetables – Not!

Way back in 2022, we had a little chat about National Eat Your Vegetables Day. In our house, vegetables are a touchy subject. I know we should eat more but darn it, burgers made from cows are so much better than just about any plant based thing.

Recently Kiddo told me he liked Broccoli. Really? Hubby agreed – if I could remember to make the cheese sauce that goes with it. Kiddo said he didn’t need the sauce. I proved him wrong when I made steamed broccoli that was kissed with seasoning and otherwise served naked. Yeah, just as I though – more broccoli for me. Just as I am the only one who will eat cauliflower.

Today is National Eat Your Vegetables Day. Not long ago, we celebrated National Egg Roll Day. On that particular day I made Southwest Egg Rolls. Since today is vegetable day, and egg rolls are typically packed with veggies, I thought why not show you a better egg roll? Okay, if you are a vegetarian, this might not be your cup of tea. But if you are like me, you named the cows, gave ‘em a kiss and then ate them for dinner.

Chickens are also delicious. And Mary’s little lamb. Vegetables were meant to accompany and compliment things like a Cheeseburgers in Paradise. Well that’s my story and I’m stickin’ to it.

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Oh what a beautiful day! Count your blessings, big and small. Remember to smile because a smile can brighten someone’s day. Hug your children. Be grateful for your spouse. And thank God always.

Southwest Egg Rolls
Avocado Cilantro Sauce
2 Avocados
1/2 cup Cilantro
2 tablespoons Lime Juice
3/4 cup Mexican Table Crème
Pinch Kosher Salt to taste
Pinch Cumin to taste
Dash Hot Sauce, Optional

Peel and dice avocado. Snip cilantro, including stems. Place in a blender.

Add lime juice, Mexican crème and blend until smooth. Season to taste. Transfer to a serving bowl, cover and refrigerate until ready to use.

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Southwest Egg Rolls
1/2 Red Bell Pepper
1/2 cup frozen Corn
1/2 cup Whole Black Beans
4 Garlic Cloves
1/4 cup Cilantro Leaves
4 Green Onions
1 Jalapeno Pepper
1 tablespoon Spicy Olive Oil
16 oz Chicken Al Pastor
3/4 teaspoon Cumin
1/2 teaspoon Chipotle Seasoning
1/2 cup Pepper Jack Cheese
12 Lumpia Wrappers

Core, seed and dice bell pepper. Rinse corn under cold water to thaw, drain and set aside. Rinse and drain black beans. Peel and mince garlic. Snip cilantro and green onions. Stem and dice jalapeno pepper. Retain seeds only if more heat is desired.

In a large deep skillet over medium heat, warm spicy oil. Once hot, add chicken. Cook, stirring frequently for even browning, for about 6 minutes or so. Add green onions, bell peppers and jalapeno, cook for an additional 2 minutes.

Stir in corn, black beans, garlic and cilantro. Season with cumin, chipotle seasoning and salt. Cook, stirring frequently, for about 4 minutes for flavors to mingle nicely. Remove from heat. Let cool to room temperature. Shred Pepper Jack cheese, stir into filling and set aside.

Once the filling is ready, set up a work station. Transfer filling into a bowl. Have a bowl of water ready, a plate for rolling, wrappers that have been separated and held in a damp cloth and a container to hold the finished egg rolls.

Working with one wrapper at a time, place wrapper with a point toward you. Spoon about a tablespoon or so of filling in the center of the wrapper. Tuck in sides and fold point over the filling to create an envelope shape. Roll tightly, place seam-side down in a freezer-proof container lined in wax paper. Repeat until all the wrappers have been filled, lacing wax paper between eggs rolls to prevent sticking.

Place Southwest Eggs Rolls in the freezer for several hours. This will help hold them together when fried. If possoble, freeze over night.

When ready heat about an inch of oil in a large skillet. Place a metal rack inside a baking sheet for the finished egg rolls. Place in a warm oven.

Once the oil is hot (about 350-degrees) fry egg rolls in batches, turning every minute or so for even browning. Drain on a paper-towel lined plate, then transfer to the oven to keep warm . Fry as many as desired. The rest will hold in the freezer for several months. In our house, this is a one time fry as there’s nothing left.

Serve with Mexican Rice for a meal or as is with dipping sauce for appetizers or snacks. Warning – this is very spicy, so serve lots of beverages, such a few pitchers of margaritas!

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Hearken to my words, O Lord,
attend to my sighing.
Heed my call for help,
my King and my God!