Going Away Party
Off To College
Saturday, June 4th, 7:45pm
7725 U.S. 259
SouthWest Egg Rolls
Preheat your grill as hot as possible. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking
Set the chicken aside to cool at room temperature and then dice into very small cubes.
Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender. Don't overcook them.
Add the diced chicken, corn, beans, spinach, jalapeno's, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.
Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture. Stir in until evenly distributed and melting.
Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds. This is to steam and make them pliable.
Place 1/5 of the chicken mixture onto the lower 1/3 of the the tortilla, centered from side-to-side.
Fold in the sides of the tortilla and then roll up as tight as possible. Weave a toothpick through the loose flap and place seam-side down on a plate.
Continue with the remaining tortillas and chicken mixture and cover the egg rolls with plastic wrap. Then place in the refrigerator for several hours. If you can, leave them overnight.
Deep fry the egg rolls at 375° for 6-7 minutes or until golden brown.
Drain on a wire rack or paper towel and cut at a slight diagonal angle before arranging on plate with the a small bowl of the avocado dipping sauce in the middle.
Ice Kool Aid
made when the kool aid mixture is added with water and sugar. stir and add sugar to taste.
salsa and chips
Warm olive oil in a large skillet over medium heat. Add diced onion and salute until translucent, about 5 minutes. Add chopped garlic and sauté 1 minute more. Transfer to a bowl and allow to cool. In a medium bowl, combine chopped tomatoes, onion mixture, fresh lime juice, chopped fresh cilantro (if desired), and chili powder, garlic powder, salt and pepper.
Ice Kool Aid
- In a small saucepan, heat the sauce over medium heat until hot. Whisk in the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.
- Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin. Sprinkle the cornstarch all over the chicken and toss until evenly coated.
- Fill a large skillet with oil to a depth of 1/2 inch. Heat over high heat until hot and shimmering. (When the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.)
- Reduce the heat to medium and add the drumettes first, then the wings in a single layer. Cook, turning the chicken with tongs, for 4 minutes. Raise the heat to high. Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.
- Transfer the chicken to a large bowl and add the hot sauce and jalapeno. Toss until evenly coated. Serve immediately.
salsa and chips
both made from box ingredients