Beef Lumpia


1.5 Lbs EXTRA lean ground beef
2 Tbsp ground pepper
2 Tbsp Garlic powder
1/3 Tsp salt
2 Green onions, finely minced
1/3 Carrot, finely minced
3 Cloves garlic, finely minced
1 Egg
1 Package egg roll (sometimes called spring roll) wrappers
Soy sauce for dipping

Open egg roll wrapper bag and separate all wrappers from each other. Put on a plate in the middle of two moist towels. Combine all ingredients in bowl.
Lay Egg roll out in diamond shape and place small amount of mixture toward the bottom of the wrapper. You want it about as thick as a sausage and maybe a little wider about 4.5 inches wide. Roll the bottom corner over it and then roll halfway up.

Fold outer corners toward the inside and keep rolling. When you get to the very top dip your fingers in water and moisten the top and roll to seal.

Finished product. These have to be fried. You will either need to preheat some oil in a pan about an inch worth or heat up your fry daddy at this point. Fry egg rolls in single layer until they are golden brown.

You want them about this color. Pull one out and cut in half to make sure there is no pink inside.

See pretty like this. One pack of eggroll wrappers will make 25 of these. They freeze amazing I usually wrap them in bundles of 6-8 in foil. You will need to thaw them a little to pull them apart after you freeze them and then they fry up just the same. My husband dunks his in soy sauce.

I made him this soup that he loves to serve on the side. You just follow the package instructions but I like to whip up two eggs and pour them in just at the end. What I do is turn down the heat and start stirring the soup with a fork and then slowly pour in the eggs while slowly stirring in circles then turn off heat and serve.

It makes 2.5 cups but the husband eats it all.

Chicken Tortilla Soup

1 Large White Onion, chopped
8 Garlic Cloves, minced
2 Jalapeno Peppers, diced
1 Pablano Pepper, diced
1 Roasted Red Bell Pepper, chopped
2 Cans of Diced Tomatoes with Chilies
1 Can of Fiesta Corn
1 Can Black Beans
1 1/2 Pounds Chicken Breasts
Chicken Stock (around 80 ounces)
2 Tablespoons Cumin
1/2 Teaspoon Cayenne Pepper
Olive Oil
1/2 Cup Cilantro
6 Corn Tortillas
Shredded Pepperjack Cheese

1. Season chicken breast with salt, pepper, garlic powder, and cayenne pepper. Bake at 375 for 40 minutes or until fully cooked, turning over half way thru.
2. While chicken is baking, saute onions, garlic, jalapeno peppers. pablano peppers, and bell peppers in EVOO until onions are translucent.
3. Add tomatoes, corn, black beans, chicken stock, cumin, cayenne pepper, cilantro, salt and pepper. Simmer to a boil. Add more or less chicken stock to get desired thickness.
4. When chicken is cooked, chop and add to soup. Return soup to a boil.
5. Thinly slice corn tortillas in 1/4" strips and fry in veggie oil until crispy. Remove and set on paper towel and sprinkle with salt.
6. Serve soup topped with tortilla strips and cheese.

New Year

Ok so I really sucked at keeping up on this blogging thing. So the new year has started, and I will try to be better. Sorry!