Southwestern Chicken Egg Rolls

These are really easy to make and SO good!!!  They are identical to the Southwestern Egg Rolls at Chilli's except these have CHICKEN in them!  You can leave the chicken out completely and they will still be very good!!  I'm also listing the recipe that I found online for Avocado Ranch Dip!

Oh, and to make these even EASIER for me, I used Tyson Southwestern Chicken Strips.  They are already cooked and seasoned.  You can of course cook and season your own chicken. But I wanted something fast and quick lol!

I must warn you, this recipe makes A LOT of Egg Rolls!! I made the whole recipe because I plan on freezing the extra for an easy snack or appetizer any time!

These are baked, but you can also fry these!! Thats what I will be trying today, when I finish rolling the rest of my egg rolls lol!!  I will update this post and let you guys know how they turn out :-)  Of course BAKED is a lot healthier.

Oh, and don't forget to check out the contest that we're running at our Facebook Group Sistahz That Can Cook (don't let the name fool you! all are welcome :-)
Click HERE to view the contest rules.

Ingredients:

2 Bags of Tyson Southwestern Chicken Strips (You could also use one bag and make half of the recipe with chicken and half without.  This will come in handy when entertaining guests that are vegetarian and they're just really good that way too )

2 cups frozen corn, thawed

1-15 oz can black beans, rinsed and drained

1-9 oz package frozen chopped spinach, thawed and squeezed dry with a strainer or paper towels

1- 8 ounce block of Pepper Jack Cheese Shredded (Block cheese is so much better than pre-shredded cheese!)

1-7oz can diced green chiles, drained

4 green onions, finely chopped (optional)

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/2 tsp cayenne pepper

2+ package of egg roll or wonton wrappers (these are in the produce section)

Directions:

Chop up your chicken really well:

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a bowl mix together your chicken, beans, spinach corn, chles, cheese, onions cumin chili powder, salt and cayenne pepper.

 Using a Tablespoon measure out 2 TBS of filling and place it the middle of the wrapper.  Wrap the egg roll like shown in the video.

Place the filling diagonally on the wrap.  Fold the bottom corner over the filling; roll it snugly half-way to cover filling.  Fold in both sides snugly against the filling.  Moisten the edges of the last flap at the top.  Roll the wrap up and seal the top corner.  Lay it flap side down in your baking dish, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 8 minutes, flip them over, bake them for another 8 minutes, you can flip them more than once, you just want to make sure that it has a lovely brown color on both sides.

For avocado ranch:
3/8 cup mayonnaise

3/8 cup sour cream

3 Tbs buttermilk ( I made my own with 3 TBS of whole milk and half a TBS of Vinegar and allow it to sit for 5 minutes. Voila buttermilk!)

1/2 Tbs olive oil

1/2 Tbs lemon juice (I used a fresh lemon )

1/2 green onion, chopped

1/4 tsp salt

1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

Adapted from : Cake and Allie

Homemade Chicken Broth

• This is a really simple basic recipe that you can adjust to your liking! You can also make this broth without the salt or other spices.  This will allow you to add whatever spices you like when you are ready to use them. The longer you allow it to cook the better your flavor will be.  You want it to have a really beautiful rich color in the end.  
• 
  
• This made about 6 Cups of Chicken Broth.  What I do not use that day I freeze.  When I freeze them, I measure out 2 cups, so that I know how much each container is.  I also freeze them in ice cube trays , I am able to fill up a little less then 2 cups in one tray.  
• 
  
  
  1 1/2 - 2lbs of pound chicken parts (I used leg quarters )
• 1 large white onion
•        3 Celery Stalks (including some leaves)
  1 1/2 teaspoons salt (add more or less to taste)1 large carrot 

• 3-6 whole cloves of Garlic ( I love Garlic so I use about 6 Cloves instead )
•       6 cups water
  **
  (OPTIONAL SPICES THAT I USE
  THIS IS WHERE YOU CAN BE CREATIVE!)
  
  
  CURRY POWDER
  
  
  THYME
  
  
  GARLIC POWDER
  
  
  PAPRIKA
  
  
  ITALIAN SEASONING
  **
  
  
  
  
  
  
  
  
  
  
  

  
  

  Directions

  
  
  1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and garlic cloves in large pot. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 4-6 Hours.
  2.  Remove chicken and vegetables. Strain stock. Skim fat off the surface.
    3.  I save whatever chicken I can for things like chicken salad , chicken pot pie.
•    

Sistah'z Can Cook 2000 member Contest!

Sistah'z can cook started a little over a year ago (July 1st 2012) and it took us almost  exactly a year (July 21st, 2013) to get 1000 members.  We planned on doing a contest for 1000 members , but before we knew it, we were already heading towards 2000!!  The group currently has 2000 members as of 9/15/2013 we have 2043 members :-) So I think it's time we have a contest to mark this milestone before we end up hitting yet another one lol!!!  Its amazing, we gained 1000 members in 2 months!!!

Although the name states Sistah'z that can cook, we are open to men as well!!  The group first started with just a few ladies that loved cooking and wanted to share recipes and photos of what we had made. It began growing and our first male member who is now an administrator was Bob. And from there we have grown and grown. We have members from all over the world with different backgrounds and cultures, different cooking styles, and different tastes.  This brings together a very unique group of recipes and people!!!  

Check us out: https://www.facebook.com/groups/sistahzthatcancook/  I think you will really enjoy the group!! Even if you dont have a facebook, you can create one just for this purpose :-). You will get addicted!! 

On to the contest....

For the contest, it's very simple. 

1.  1 friend to the group (please don't add someone that you know wouldn't enjoy the group).  

2.  Subscribe to Ally Jae Tv's Youtube Channel www.youtube.com/allyjaetv

3.  Comment on the Facebook Group's Contest post stating your favorite food (only comment once please)  Once you have completed steps 1 and 2. 

The Prize: 50.00 Restaurant.com Gift Card, which is good at 1000 of restaurants across the country :-) And one bonus surprise!

The winner for this contest will be chosen at random :-) using random.org This is why it's imperitive to only comment once, so we don't miss anyone's submission.  

This is only part 1 of our celebration of 2000 members :-D Stay tuned for another contest, the second contest, will actually require you to cook or bake :-D 

This contest will run from 9/15/2013 - 10/4/2013  We will post the second contest at the end of this week!

Red Velvet Cheesecake

IF YOU ENJOY THIS RECIPE AND WOULD LIKE A VIDEO MAKE SURE TO LEAVE  A COMMENT OR LET ME KNOW IN THE FACEBOOK GROUP:

https://www.facebook.com/groups/sistahzthatcancook/

This is such a tasty recipe!!  It has both of my favorite things combined into one! Red Velvet Cake (my FAVORITE!) and Cheesecake (another love of mine!).  I adapted this recipe from a cheesecake brownie recipe that I found online and Diva'sCanCook's Red Velvet Cake recipe (which is the BEST one I have tried so far! Check her out) .

  I use her sercret ingredient, Coffee and/or Vanilla Cup Cake Cappuccino from QuickTrip!  If you are a coffee drinker, (especially since its getting cold) you will probably have coffee already on hand! 

  Before I even begin the recipe, I MUST say, this is served better COLD!!! 

  I can't stress that enough!  The cake is so good that you will want to eat it before its chilled, but the cheesecake portion won't be ready yet!!  So wait wait wait!  This is a pretty quick and easy recipe,, so if possible, make it later in the evening, so you can put it in the fridge overnight, and sleep while it's chilling instead of torturing yourself lol!!

Now on to the recipe!

Ingredients:

• 2 large eggs
• 1 stick of unsalted butter
• 1 cup  granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup  unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 Tablespoon red food coloring
• 2 Tablespoons of Vanilla Cupcake Cappachino or Coffee(Any vanilla flavored coffee like beverage would work....Plain coffee works well too :-) ) 
• 3/4 teaspoon white vinegar
• 3/4 cup  all-purpose flour 
• 8 ounces  cream cheese, softened 
• 1/4 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Preheat the oven to 350F degrees. Spray your pie pan with a nonstick spray like Bakers Joy. 

**These are optional steps, but to me, they make the process go by smoother when you measure out/prep some things.  Note: You can bypass this and go straight to the recipe and just measure as you go.**

Prep Steps:

1.  In a small bowl (i use a plastic throw away bowl), whisk your two eggs together.

2.  Melt your Butter in 30 second increments. Set aside in a medium bowl (this is the bowl you will mix your RED VELVET BATTER in)

3.  Measure out your 1 cup of sugar and 3/4 cup of Flour and set aside(I normally keep them in whatever i measure them in to save washing dishes.  

Doing these things first helps the process go along smoothly and fast.

1. In a small bowl, beat the 2 eggs together. Melt the butter in a microwave safe bowl in 30 second increments until melted.  **PREP STEP**
2. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, Coffee/Cappuccino  and vinegar. Mix them in this order BY HAND!!! 
3.  Whisk in the eggs, then fold in the flour until completely incorporated. 
4. DO NOT OVERMIX!!!
5.  Pour the  batter into prepared pie pan, leaving about 3-4 Tablespoons for the top. You do not want to do much more than this, or you won't see much of the cheesecake to get that swirl effect.
6. Now, in a different bowl (medium sized or large) With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. (I normally leave my cream cheese on the oven top , while preheating , so it gets really soft and makes it super smooth!)
7. Dollop spoonfuls of the cream cheese mixture on top of the prepared batter. Cover with the last few Tablespoons of batter. Glide a knife through the layers, creating a swirl pattern.

NOW ON TO THE OVEN!!

1. Bake the Red Velvet Cheesecake for 30-45 minutes  or until a toothpick inserted in the middle comes out clean.  I normally cook it for 30 minutes then check the cake portion to see if it comes out clean.  Then I cook it for 10 minute increments after that (if needed) until the pie is done.  Everyones stove may be a little different, so I advise cooking it for 30 minutes then adding time by 5-10 minutes as needed.  Just make sure to keep check on it!!
2. Allow it to cool for about an hour, then place it in the fridge overnight.  A small slice of heaven awaits you in the morning! Enjoy!