Air Fryer Apple Pie Egg Rolls

 Here we are back at the air fryer.  Here is a quick dessert.  A little unexpected for sure.

3 C. peeled chopped apples

1/2 C. packed light brown sugar 

2. 1/2 tsp. ground cinnamon, divided 

 1 tsp. cornstarch 

8 egg roll wrappers 

1/2 C. spreadable cream cheese 

Butter flavored cooking spray 

1 tbsp. sugar 

2/3 C. hot caramel ice cream topping 

Preheat air fryer to 400 degrees.  In a small bowl, combine apples, brown sugar, 2 tsp. cinnamon, and cornstarch.  With a corner of an egg roll wrapper facing you, spread 1 scant tbsp. cream cheese to within 1 in.  of edges. Place 1/3 C. apple mixture just below the center of the wrapper.

Fold bottom corner over fill8ng; moisten the remaining wrapper edges with water.  Fold side corners toward the center over filling. Roll egg roll up tightly, press I at tip to seal.  Repeat.

In batches, arrange egg rolls in a single layer on greased tray in air fryer basket; spritz with cooking spray. Cook until golden brown; 5-6 minutes. Turn; spritz with cooking spray.  Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and the remaining 1/2 tsp. cinnamon; roll hot egg rolls in mixture.  Serve with caramel sauce.

Air Fryer Ham and Egg Pockets

 We recently bought a new range which has an air fryer.  It might be the best thing ever.  We always struggled with the size of a regular mail fryer.  Fries had to be done in stages to feed the whole family.  In the range, it’s a whole rack.

1 large egg

2 tsp. 2% milk

2 tsp. butter 

1oz. thinly sliced ham 

2 tbsp. shredded Cheddar cheese 

1 tube refrigerated crescent rolls 

Preheat air fryer to 300 degrees.  In a small bowl, combine egg and milk.  In a small skillet, heat butter until hot. Add egg mixture; cook and stir until over medium heat until eggs are set.  Remove from heat.  Fold in ham and cheese.  

Separate crescent dough into 2 rectangles.  Seal perforations; spoon  half of the filling down the center of each of the rectangles.  Fold dough over filling; pinch to seal.  Place a single layer on greased tray in air fryer.  Cook unti, golden brown, 8-10 minutes.

Mini Teriyaki Turkey Sandwiches

 Anything on a Hawaiian roll is delicious.  

2 boneless skinless turkey breast halves; 2lbs each

2/3 C. packed brown sugar

2/3 C. reduced sodium soy sauce

1/4 C. cider vinegar 

3 garlic cloves, minced

1 tbsp. minced fresh ginger root

1/2 tsp. pepper

2 tbsp. cornstarch 

2 tbsp. cold water 

20 Hawaiian sweet rolls

2 tbsp. Butter, melted 

Place turkey in a slow cooker.  In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger, and pepper; pour over turkey.  Cook, covered, on low 5-6 hours or until meat is tender.

Remove turkey from slow cooker.  In a small bowl, mix the cornstarch and cold water until smooth; gradually stir into cooking liquid.  When cool enough to handle, shred meat with two forks and return meat to slow cooker. Cook, covered on high until sauce is thickened, 30-35 minutes.

Preheat oven to 325 degrees. Split rolls; brush cut sides with butter. Place on ungreased baking sheet, cut side up.  Bake u til golden brown, 8-10 minutes.  Spoon 1/3 C.  turkey mixture on roll bottoms.  Replace tops.

Honey Balsamic Vinegar Chicken

 I make a similar recipe with espresso balsamic vinegar which is outstanding.  We could probably grill these.  Looking forward to breaking out the grill again.  Right now it’s covered and in a snow drift.

2 boneless skinless chicken breasts 5oz. each

1/2 tsp. garlic salt

1/8 tsp. coarsely ground pepper

2 tsp. canola oil

1 tbsp. balsamic vinegar 

1 tbsp. honey

1/2 tsp. dried basil 

Sprinkle chicken with garlic salt and pepper.  In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side.  Remove and keep warm.

Add the vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to pan; heat through, turning to coat with glaze.

Steakhouse Soup

 We’re on day 9 or 10 of temps in the teens and 20s and it snows about every other hour.  Definitely soup weather.

1 carton beef broth

1 1/2lbs. red potatoes 

1 1/2lbs. beef stew meat, cut into half inch pieces

1 pkg. (16oz.) frozen vegetables of your choice

2 C. water

1 medium onion, chopped

1 C. steak sauce

2 tsp. parsley flakes

1 tbsp. chili powder 

1 tsp. ground cumin

1/4 tsp. cayenne pepper 

Combine all ingredients in a slow cooker.  Cook, covered, on low 8-10 hours or until steak and potatoes are tender.

1 1/2 C. serving size-198 calories, 5g. fat, 42mg. cholesterol, 874mg. sodium, 20g. carbohydrates, 16g. protein 

Slow Cooker Minestrone

 Soup is one of my favorite things.  Minestrone is one of my favorite soups.  This recipe looks like a “use everything in your kitchen” minestrone.

1 carton vegetable or chicken stock.

3 C. V8 or tomato juice

2 C. water

2 medium potatoes, peeled and chopped

2 celery ribs, chopped

2 medium carrots, chopped 

1 can diced tomatoes, undrained 

1 medium onion, chopped

3 garlic cloves, minced

2 bay leaves

1 tbsp. Italian seasoning

1 tsp. salt

1/2 tsp. pepper

1 can kidney beans

1 can cannellini beans

1 can cut green beans

1 small zucchini, chopped

1 C. uncooked ditalini or other small pasta

Grated Parmesan cheese, optional 

Combine the first 13 ingredients in a slow cooker.  Cook, covered on low 6-8 hours or until vegetables are tender.  Stir in the remaining ingredients.  Cook covered, on high about 30 minutes longer, until pasta is tender.  Discard bay leaves.  If desired, top with grated Parmesan.

Kung Pao Sloppy Joes

 The Taste of Home Annual Recipes 2021 has several things in it that I want to try.  This recipe is written for ground beef but I bet it would be good with turkey as well.  

1lb. lean ground beef (90%)

1 small sweet red pepper, chopped

4 green onions, chopped and divided 

2 garlic cloves, minced

2 tsp. minced fresh ginger root 

1 to 1 1/2 tsp. Sriracha chili sauce 

1/2 C. reduced sodium soy sauce

6 tbsp. rice vinegar, divided

1/4 C. water

3 tbsp. sesame oil

2 tbsp. cornstarch 

2 tbsp. brown sugar

1 pkg. broccoli coleslaw mix

1/2 C. chopped unsalted peanuts 

6 hamburger buns or flour tortillas 

Fresh cilantro leaves (optional)

In a large cast iron or othe heavy skillet, cook the beef, red pepper, and 2 green onions over medium high heat until the beef is no longer pink and the vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain.  Add garlic, ginger and chili sauce; cook 1 minute longer.

In a small bowl, mix soy sauce, 4 tbsp. vinegar, water, 1 tbsp. oil, cornstarch, and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tbsp. vinegar and 2 tbsp. oil; toss to coat. Spoon 1/2 C. of the beef mixture onto the bun bottom, top with 1/2 C. slaw and peanuts.  If desired, top with cilantro leaves.

Cuban Pulled Pork Sandwiches

 Chris and I both like Cuban sandwiches.  We have thought of making them at home.  I came across this recipe in Taste of Home’s 2021Annual Recipe book.  I have made this recipe twice now and it’s amazing.  

1 boneless pork shoulder butt roast 4 to 5 pounds

2 tsp. salt

2 tsp. pepper

1 tbsp. olive oil

1 C. orange juice 

1/2 C. lime juice

12 garlic cloves, minced; yes 12

2 tbsp. spiced rum, optional 

2 tbsp. ground coriander 

2 tsp. white pepper 

1 tsp. cayenne pepper

Sandwiches 

2 1lb. loaves French bread

Yellow mustard, optional 

16 dill pickle slices

1 1/2lbs. thinly sliced deli ham

1 1/2lbs. Swiss cheese, sliced

Sprinkle roast with salt and pepper, place in a slow cooker.  Combine oil, juices, garlic, rum if desired, and spices; add to slow cooker.  Cook, covered on low 8-10 hours or until tender.  Remove roast. Shred with 2 forks.  This pulled pork would be good on its own if you don’t like Cuban sandwiches.  

Cut each loaf of bread in half lengthwise.  If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham, and cheese.  Replace tops. Cut each loaf into 8 slices.  

One thing I did was griddle the pork until it started to crisp then I put the cheese on top and let it melt.  Then I assembled the rest of the sandwich.