Categories
Entrées Featured Recipes Side Dishes Toppings & Fillings

New Mexico Style Red Chile

New Mexico Style Red Chile | Erica Robbin

  • Servings: 4-8
  • Difficulty: Easy
  • Print

The flavor of New Mexico, a traditional chile sauce.

This is a red chile sauce (otherwise known as chile itself) and is different from chili, as in chili beans, which is typically prepared with the addition of tomatoes and such.

It goes well over New Mexico Style Chile Rellenos, be sure to check out my recipe. It’s great in enchilada, over tacos/taco salad, over breakfast eggs, beans, sopaipillas, with tortillas, or even on its own, especially if you fry a little bit of pork cubes to go in it.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE RED CHILE:

  • 1 cup diced pork (optional)
  • Drizzle vegetable oil, if not using pork fat
  • 2-4 tablespoons flour
  • 2-4 cloves garlic, finely minced
  • 12 dried New Mexico red chile pods, soaked in water overnight, drain, reserving water, then blend in blender until a smooth consistency (use some remaining reserved water to achieve a smooth texture)
  • Salt to taste
  • Dried oregano (optional)

Directions

    NEW MEXICO STYLE RED CHILE:
  1. Cook pork over medium heat, drain, and set aside.
  2. Heat a couple teaspoons of pork fat or drizzle oil and stir in garlic
  3. Add flour, constantly stirring until a roux is formed, may add reserved chile water if needed
  4. Add blended red chile, may continue to add reserved water and cook down to desired consistently.
  5. Heat thoroughly and add diced pork.

New Mexico Style Red Chile | Erica Robbin
Categories
Entrées Featured Recipes

Nintendo Game Inspiration: Pizza from Overcooked!

Nintendo Game Inspiration: Pizza from Overcooked! | Erica Robbin

  • Servings: 1-4
  • Difficulty: Easy
  • Print

Pizza inspired recipe from the game Overcooked!

Ok, Overcooked! is one of the best games ever made. I admit, we play it all day and way past midnight sometimes, it’s so addicting. Time really flies when you’re having fun!

It’s also a game that tests your relationships, family and friends. If you want to see someone through all seasons of life, through all emotions, happy, excited, frustrated, sad, mad, you’ll get it all in this game. Time runs out and you’ll see it all after just a few rounds. Hehe.

Here is my recipe for the homemade pizza from the first game. We beat the first game several months ago. That spaghetti monster was most difficult though! I love the music, especially how it speeds up at the end when time is running out! We’re on the 2nd edition now, special editions like the Campfire CookOff and Surf ‘n’ Turf.

I used the breadstick dough from my breadsticks recipe:
Easy Garlic Parmesan Breadsticks

I used the tomato sauce from my recipe:
Garden Fresh Tomato Sauce from Scratch


Credit: ericarobbin.com

Ingredients

    NINTENDO GAME INSPIRATION: PIZZA FROM OVERCOOKED!:
  • A plate
  • Pizza dough (my recipe: Easy Garlic Parmesan Breadsticks)
  • Pizza sauce (my recipe: Garden Fresh Tomato Sauce from Scratch) but you could certainly use just tomatoes, just roast them in the oven at different stages for depth of flavor
  • Cheese, grated or chopped in this case, any variety such as mozzarella, colby jack, cheddar
  • Toppings as desired, perhaps sausage just like in the game

Directions

    NINTENDO GAME INSPIRATION: PIZZA FROM OVERCOOKED!:
  1. Preheat oven to 400 degrees F (204 C).
  2. Layer pizza sauce, cheese, and toppings over dough.
  3. Bake directly on rack until cheese is melted and cooked through (this depends on what dough you use, I lightly prebake mine when making homemade by itself on a pan, then layer ingredients, then bake it again to finish it directly on the rack so it isn’t soggy).
  4. Remove the pizza using the plate.
  5. Deliver on time to the service window to fulfill the order before it falls off and you lose all your tips!


Homemade Pizza | Erica Robbin

Homemade Pizza & Spaghetti Sauce | Erica Robbin

Overcooked! Video Game

Happy gaming! What level are you on?

Nintendo Game Inspiration: Pizza from Overcooked! | Erica Robbin

 

Categories
Desserts Featured Recipes Toppings & Fillings

Lavender Caramel

Lavender Caramel | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Light and not soapy.

Lavender. I love it. Here is a caramel syrup that’s great on ice cream and other desserts. It’s light and not soapy. I used lavender grown from my garden and was so excited to use it in a recipe!


Credit: ericarobbin.com

Ingredients

    LAVENDER CARAMEL:
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

Directions

    LAVENDER CARAMEL:
  1. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  2. Stir in salt, cream, and lavender and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Gardening © 2019 ericarobbin.com | All rights reserved.

Enjoy!

Lavender Caramel | Erica Robbin
Lavender Caramel | Erica Robbin
Categories
Featured Kitchen Helps & How Tos Recipes

14 Baking and Party Hosting Tips

Do you love baking and hosting parties?

Perhaps you only bake once in a great while or it’s you first time hosting a get-together. Maybe you’re a star baker or a seasoned entertainer.

I love baking and hosting parties. Even as a little girl, I enjoyed baking, especially cookies, oodles and oodles of them. Truly there are times I stare at the batter or dough, and think to myself “this just doesn’t seem to be enough” when only make a single recipe instead of quadrupling a recipe.

I also love to see the success of  helping others with their events. So here are some baking and party hosting tips I’d like to share with you to help you get off to the best start!

Tea Party | Erica Robbin

1. Introduce yourself and guests.

This is a simple, common courtesy and great first impression, but sometimes a forgotten essential, especially when the kitchen gets busy and guests start arriving all at once.

A warm, friendly welcome not only helps guests feel valued, accepted, and approachable, but it also gives people a place to start a conversation with you and one another. It takes the pressure and awkwardness out of not having anything to say to a stranger, especially when trying to begin a conversation with someone you don’t know.

Whether it’s friends or family you have known a long time or acquaintances you just met, take the time to say hello and introduce people to each other. Try connecting them by using an icebreaker, fun game, or sharing an interesting bit (fact/talent/hobby/profession/compliment) about them. The typical how you met/know each other or where they are from is a lighthearted, nonintrusive guide to delve into a conversation that can be easily navigated by the people having it.

Cafe Paris | Erica Robbin

2. Can I offer you a drink?

Coffee, tea, juice, water, soda, wine?

It’s basic etiquette and also gives people something to talk about and do with their hands.

A Cup of Coffee | Erica Robbin

3. Serving a hot/cold beverage?

Fill the container, carafe, or cambro with hot/ice water about 30 minutes prior to filling with the intended beverage.

From hot or iced coffee and tea, water, and hot chocolate, your drinks will stay hotter/colder longer. This is a great tip for individual thermoses also.

Drink Tumbler | Erica Robbin

4. There’s a time for every season.

There is a time and place for venting about unfavorable circumstances happening at your party.

It’s great to be able to share and confide your woeful journey in how you stayed up all night preparing, how the caterer delivered the wrong meal at the wrong time, how your good Judy decided to bring her rambunctious kids to an adults only party, or how wine got spilled on your antique chairs and rug.

Depending on the crowd, some might laugh, can relate, and help diffuse the situation. Others, however, may get overwhelmed and start to feel burdened, helpless, and like an inconvenience themselves, so it’s best to be sensitive to those circumstances while hosting. Some may feel uncomfortable and unsafe by the sharing of certain kinds of information in the midst of the main event and will in turn, limit themselves when opening up, particularly that which becomes gossip or comes off as negativity and complaining.

I’m probably a little old-fashioned when it comes to principles like this but what I’ve found is that learning to read the room and other people’s needs is an undervalued skill. Focus on building relationships, that’s what life is all about and the reason we gather.

Reflection Ducks on a Pond, Arizona © 2019 ericarobbin.com | All rights reserved.

5. Not sure how to decorate or plate a platter?

Perhaps you have the perfect shape and size of a serving dish, but it’s the wrong color or just mismatched from the other serving dishes.

Just surround everything in lettuce. You can even use vegetable tops from carrots, beets, or rhubarb.

It makes for a pretty, inexpensive, and easy presentation. Here are two examples from my sister’s sushi tower and veggie tray.

6. Delegate.

“Could you please take the pie out of the oven for me?”

Sometimes it’s hard to ask or say “yes” to offered help at a party because explaining some tasks can take more time and effort than doing them yourself. Perhaps you don’t know about or trust their kitchen etiquette, culinary skills, or piping ability enough to give them a job.

Just the thought can be stressful and add more stress to an already stressful situation. Fretting over misplaced items, burned foods and spills in the oven, and the rattling of what turns out to be broken glass in the garbage disposal after a party, are certainly in the top 10.

Let that apprehension and pride go. Most guests are eager in wanting to help and actually want to do a good job. They came to spend time with you, not sabotage your party. Maybe the party is a chance for them to get away and relax, but it could also be an opportunity for them to shine and learn something new.

Delegating will help you from getting burned out and keep resentment at bay. If the opportunity arises and is appropriate for you party goals, it’s ok to choose to share in the labor of washing dishes that seem to be having multiples instead of constantly responding with “I’ll take care of that” or “no thanks, I got it.”

Sometimes it’s the mishaps make the best memories.

Homemade Pie | Erica Robbin

7. Broken cake roll?

Oh this is a bummer!

There are ways to avoid it but typically the most softest and moist cakes don’t have the best structure for cake rolls and getting that balance can be quite tricky. There are a lot of factors that go into achieving a successful recipe consistently and having an off day or working in someone else’s kitchen can easily throw any baker off track.

I discovered a remedy by accident while attempting to make a gingerbread cake. I didn’t know what happened at the time only that I was majorly disappointed. Was it the temperature, the humidity, elevation, too much flour, not enough egg, a combination of issues perhaps?

So what to do when it happens?

Turn it into a trifle!

The cake, so soft, so moist, so delicious. Don’t allow it to be a complete fail by tossing it into the bin. In my example, I made mine into a Gingerbread Trifle. I just broke up the pieces and layered them as a trifle. An unsightly cake appearance turned into a problem solved and has become one of my family’s favorite desserts!

8. Keep your mixer out.

It will keep you motivated and ready to go. Stand mixers aren’t like other kitchen accessories. They aren’t the ugly monsters of the kitchen or the cumbersome gadgets that requires time-consuming assembly disassembly. Remember the days of the Salad Shooter? By the time you get it out, find the attachments, forget it. Mixers are a timeless staple of any kitchen. Stylish and convenient.

Sometimes getting started is half the battle for baking in general as well as for early party planning and impromptu festivities. Eliminating as many barriers as possible makes for a more productive and pleasurable baking and party hosting life.

9. Need juice from a lemon, lime, or an orange?

Use a fork. Just insert a fork into the half of the citrus fruit and squeeze.

This method cuts through the membrane bits with ease, yielding you more juice and allowing you to can catch any seeds right away.

Lemon Juice Tip | Erica Robbin

10. Measuring cups tipping over in the dishwasher and filling up with water?

Place them in the utensil/silverware basket instead.

They will still get cleaned and water will run out instead of flipping over and filling with water.

11. Want perfectly hardboiled eggs?

Try this fail-proof method which works at sea level and 12,000 feet.

Bring water and eggs to a boil. Cover, remove from heat, let sit for 10 minutes, then rinse under cold water. Allow about 15 minutes sitting time for large duck eggs.

Fresh Farm Eggs | Erica Robbin

You can see the third hardboiled egg is cooked to perfection. Always cook thoroughly to prevent food-borne illness and according to your taste. A deep golden color that’s not gel-like or runny shows the yolk has been cooked through. If you continue to cook it; however, the yolk will become pale yellow with a grayish green ring around it and the texture will be dry and crumbly.

Boiled Eggs | Erica Robbin

12. Love iced cookies with that bakery smooth shine?

For a nice, silky shine, add a little squeeze of lemon juice into your icing recipe.

Also if you are using powdered sugar in your recipe, be sure to sift it. If you don’t have a sifter, just use a whisk to break up any clumps for a smooth, professional looking sheen.

Here is the recipe for Eggnog Cutout Cookies from Taste of Home. It’s my most favorite holiday cookie recipe and one where I like to have just a little sheen in the icing.

Eggnog Cutouts | Erica Robbin

13. Made too sweet of an icing?

Add a pinch of salt.

It will help to balance out an overly sweet concoction.

I learned this tip from a Wilton decorating class that I took several years ago. This company, known for their cake decorating supplies, offers classes at crafts store like Michael’sJoann’s, and Hobby Lobby. If you’ve never taken one of their classes before, you’ll have to check them out, they’re a lot of fun!

Scarecrow Cake | Erica Robbin

14. Appreciation goes a long way.

A simple “thank you for coming, it really means a lot to me” or “I appreciate you coming to my party, it was a pleasure having you” is the best way to show how much people are cherished as a person and as a guest in a more personal way.

Thank You Card | Erica Robbin

You never know who might get inspired to bake or host a party of their own!

All the more fun!

I hope you enjoyed these 14 tips! I’m always learning myself, so please share a few of your own and tell me about your baking and party hosting adventures in the comments below, I’d love to know!

14 Baking & Party Hosting Tips | Erica Robbin
Categories
Entrées Featured Recipes

Bacon-Wrapped Stuffed Chicken

Bacon-Wrapped Stuffed Chicken | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

A savory meal with only 3 ingredients!

This yummy meal-sized portion of one my most popular pins on Pinterest, Bacon-Wrapped Chicken, as an appetizer. Basically the same thing, only a larger cut of chicken for a meal instead of an hors d’oeuvre. It’s so easy to prepare!


Credit: ericarobbin.com

Ingredients

Directions

    BACON-WRAPPED STUFFED CHICKEN:
  1. Preheat oven to 350 degrees F (177 C).
  2. Cut each breast into thirds, horizontally.
  3. Spread cream cheese between each layer.
  4. Wrap each stuffed chicken breast with bacon cross-ways, like the letter X.
  5. May make a few diagonal cuts into top of chicken and add a dollop of cream cheese in between center cuts for pretty.
  6. Bake for about 25-40 minutes until cooked through.

Bacon-Wrapped Stuffed Chicken | Erica Robbin

Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin

Enjoy!

Categories
Bread Desserts Featured Recipes

Cardamon Hazelnut Banana Bread

Cardamon Hazelnut Banana Bread | Erica Robbin

  • Servings: 9-12 squares
  • Difficulty: Easy
  • Print

An autumnal twist on traditional banana bread.

I love cardamon. It’s probably my most favorite spice, though nutmeg is a very close second. I just love the warm, autumnal characteristic that it has. It’s a great spice to be the star of the show and an enhancement for many recipes. I love it in baked goods and it’s a wonderful ingredient in savory dishes such as curry or cardamon-scented rice.

Here is a banana bread recipe celebrates the coziness we all cherish this time of year.


Credit: ericarobbin.com

Ingredients

    CARDAMON HAZELNUT BANANA BREAD:
  • 1 cup unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 2 ripe bananas
  • 1 cup toasted, chopped hazelnuts (set aside a couple of raw ones for the top)

Directions

    CARDAMON HAZELNUT BANANA BREAD:
  1. Preheat oven to 350 degrees F (177 C) and prepare 9×9 baking dish with butter or parchment paper.
  2. Cream together butter and sugar.
  3. Mix in eggs.
  4. In a separate bowl, combine flour, salt, baking soda, cardamon, nutmeg.
  5. Mix combined dry ingredients with wet ingredients, then incorporate banana and nuts.
  6. Pour batter into baking dish and sprinkle raw hazelnuts over top.
  7. Bake for about 30-50 minutes and enjoy warm with a pat of butter over top.

Cardamon Hazelnut Banana Bread | Erica Robbin

Cardamon Hazelnut Banana Bread | Erica Robbin

What is your favorite spice?

Categories
Featured Recipes Zuppa

Spicy Carrot Soup

Spicy Carrot Soup | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Perfect for a cold day!

If you love spice…


Credit: ericarobbin.com

Ingredients

    SPICY CARROT SOUP:
  • 5-7 large carrots, roughly chopped
  • 2 roma tomatoes, quartered
  • 1/2 onion, chopped
  • 1 apple, any type, I used a small gala
  • 1-2 jalapeños
  • 1-3 serrano peppers
  • 3 cloves garlic
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2-4 cups broth, vegetable or chicken, depending on preferred taste and consistency
  • 1/3 teaspoon ground nutmeg
  • 1/4 cup whipping cream

Directions

    SPICY CARROT SOUP:
  1. Preheat oven to 400 degrees F (204 C)
  2. Toss carrots, tomatoes, onion, apple, peppers, garlic, wine, salt, pepper, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes).
  3. Remove from oven and allow to slightly cool.
  4. Blend together vegetable mixture and broth.
  5. Transfer blended vegetable soup mixture in large saucepan and heat through.
  6. Add nutmeg.
  7. Serve with a drizzle of whipping cream.

Spicy Carrot Soup | Erica Robbin

Spicy Carrto Soup | Erica Robbin
Categories
Featured Recipes Toppings & Fillings

Garden Fresh Tomato Sauce from Scratch

GARDEN FRESH TOMATO SAUCE FROM SCRATCH | Erica Robbin

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Garden fresh tomato sauce for pizza or over any type of pasta!

My garden is looking good! Lots of tomatoes, especially the Roma and Husky cherry variety.

Having so many ripe, juicy, flavorful tomatoes reminds me of the times my grandma would make homemade tomato sauce for her oh-so delicious spaghetti sauce. She would make tons of it, freeze it in jars, ready for any occasion. It was so tasty and special when she would make her special spaghetti with it.

She would also say “it’s easy” but I have never attempted to make it homemade myself until this week. So here is my version and like hers’ it only fresh tomatoes, nothing from the can, which is what many recipes call for when making it “homemade.” A lot of recipes call for added tomato paste or canned tomatoes, which is ok, except when you want to make it garden fresh like my grandmother.

I found that roasting the tomatoes at two different stages in addition to a portion of fresh helps to give the sauce additional depth of flavor and a nice texture that can be adjusted for use as a pizza sauce or spaghetti sauce.

You can choose to leave it chunky or smooth, thin, or thick, sweet or less sweet.


Credit: ericarobbin.com

Ingredients

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  • 4-6 pounds vine ripened tomatoes, quartered with seeds and cores removed, Roma variety is best, but you can use any variety/combination, divided into thirds (light roast, heavily roasted, and fresh)
  • Drizzle olive oil
  • 3-5 cloves garlic, minced
  • 1-2 teaspoons granulated sugar (optional)
  • 1/4 to 1/2 white onion, finely chopped
  • 1-2 teaspoons oregano or Italian seasoning
  • 1-2 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • Ground hamburger meat, cooked beforehand and set aside is also an option for spaghetti sauce

Directions

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  1. Roast about 1/2 to 3/4 of the tomatoes in 400 degrees F (204 C) oven in two separate stages (15-20 minutes): lightly roasted and soft, the other with darkened skins.
  2. Puree fresh tomatoes and set aside. If you want a completely smooth texture, puree them all.
  3. In a shallow pan over medium heat, heat olive oil, then add garlic and cook for about 1 minute, then stir in sugar.
  4. Add onion and cook until just barely translucent.
  5. Add freshly pureed, lightly roasted, and heavily roasted tomatoes.
  6. Add oregano, basil, salt, pepper and cook down on low heat until desired texture.
  7. Add cooked hamburger meat for spaghetti if desired.

Garden Tomatoes | Erica Robbin

Homemade Tomato Sauce for Pizza & Spaghetti | Erica Robbin

I inadvertently forgot to take a picture of the sauce by itself, so here it is on a pizza!

Homemade Pizza | Erica Robbin

Garden Fresh Tomato Sauce | Erica Robbin

How is your garden fairing? Have you ever made homemade tomato sauce before?

Categories
Featured Recipes Side Dishes

Roasted Carrots with Lavender Caramel and Toasted Hazelnuts

ROASTED CARROTS WITH LAVENDER CARAMEL AND TOASTED HAZELNUTS | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

What to do with all that lovely garden harvest!

Lavender and carrot, such a good pair! I just harvested the last of my carrots and most of the lavender. I was trying to think of a good way to incorporate both into a recipe so here it is.


Credit: ericarobbin.com

Ingredients

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  • 8-12 carrots, julienned
  • LAVENDER CARAMEL:

  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender
  • GARNISH:

  • 1/2 cup chopped hazelnuts, toasted

Directions

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  1. Preheat oven to 400 degrees F (204 C)
  2. Roast carrots for about 20-30 minutes, just until tender.
  3. LAVENDER CARAMEL:

  4. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  5. Stir in salt, cream, and lavender
  6. Continue to boil mixture for another 2 minutes until slightly thickened.
  7. Strain.
  8. ASSEMBLY:

  9. Sprinkle toasted hazelnuts and drizzle lavender sauce over top of carrots.

Enjoy!

Categories
Desserts Featured Recipes Toppings & Fillings

Rose Petal Syrup

Rose Petal Syrup | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Lightly rosy and perfect over vanilla ice cream.

My sister grew some beautiful edible tea roses that smell so fragrant and looked so gorgeous as she gave them to me in a vase. I admired them just until they were about to turn and thought, maybe I would like to try making a recipe out of them. I’ve never cooked rose petals before, so here it is, rose petal syrup. It’s so delicate, with hints of rose and pairs so well with vanilla ice cream.


Credit: ericarobbin.com

Ingredients

    ROSE PETAL SYRUP:
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup edible rose petals

Directions

    ROSE PETAL SYRUP:
  1. Heat water and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 3 minutes.
  2. Stir in rose petals and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Here are some photos I took of the flowers, I’m thinking of painting a still life of the vase and creamer pour arrangement, they’re just so beautiful.

Roses | Erica Robbin

Let me know of any flower syrups or extracts you have tried making, also let me know how your garden is fairing, I’d love to know!

Roses | Erica Robbin

Rose Petal Syrup | Erica Robbin
Categories
Entrées Featured Hors d'œuvres Recipes

Spring Roll with Peanut Sauce

Spring Roll with Peanut Sauce | Erica Robbin

  • Servings: 6-10
  • Difficulty: Easy
  • Print

Easy, fresh, and delicious!

I could live off of spring rolls. The great thing is that you can make them with any vegetables you desire and it’s nice to be able to use what you have on hand. The sauce is what really makes them, adding flavor to what would typically be just plain and simple vegetables. There are times I don’t even add noodles or sprouts and the rolls turn out just as delicious. You can also add any type of meat you like such as crab, shrimp, pork, or chicken. And any leftovers can be used to make pho, something else I could live off of.


Credit: ericarobbin.com

Ingredients

    Spring Roll:
  • Rice paper
  • Vegetables of any variety, julienned, such as carrots, red cabbage, green onion, yellow squash, radish, cucumber, jalapeño, bell pepper,
  • Glass noodles, cooked
  • Bean sprouts
  • Fresh herbs and spice such as Thai basil, garlic, cilantro, lemon, lime
  • Sriracha
  • Peanut Sauce:
  • 1/2 cup peanut butter
  • 1-2 tablespoons mustard
  • Drizzle of sesame seed oil

Directions

    Spring Roll:
  1. Dip rice paper into hot water, being careful to allow it to remain flat upon removal.
  2. Wrap vegetables, noodles, sprouts, herbs, spices, and sauces as desired with rice paper.
  3. Peanut Sauce:

  4. Combine peanut butter, mustard, and sesame seed oil until desired texture.
  5. Serve spring rolls with peanut sauce either communal style or make ahead of time.



Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Rolls with Peanut Sauce © 2019 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

 

Categories
Ensalada Featured Recipes

Roasted Vegetable Salad with Cherry Wine Vinaigrette

Roasted Vegetable Salad with Cherry Wine Vinaigrette | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Light, flavorful, and healthy.

This is the perfect salad for summer. It’s hearty yet light and can be served as a side salad or as a meal.


Credit: ericarobbin.com

Ingredients

    ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
  • Asparagus
  • Mushrooms, any variety
  • Swiss chard
  • Red and green butter lettuce
  • 6 tablespoons olive oil
  • 1/4 cup cherry wine vinegar
  • 1 teaspoon red onion, minced
  • 1/2 teaspoon fresh or dried herb such as thyme or tarragon
  • Fresh ground pepper
  • Sea salt
  • Parmesan cheese, freshly grated

Directions

    ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
  1. In 400 degrees F (204 C) oven, roast asparagus, mushroom, and Swiss chard (cook Swiss chard just until crispy, then remove early to prevent burning since it cooks fast) for about 15 minutes and allow to slightly cool.
  2. Mix olive oil, cherry wine vinegar, onion, herb of choice, pepper, and salt.
  3. Layer salad with butter lettuce, roasted vegetables, topping with vinaigrette and parmesan.

Let me know what your favorite summer salads are and any variations of roasted vegetables salads you enjoy in the comments below!

Roasted Vegetable Salad with Cherry Wine Vinaigrette © 2019 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!