Pork Apple Cider Egg Rolls

 Another eggroll adventure! I found a recipe with  apple cider and ground pork, but the more I read it, it was definitely and AI created recipe, incomplete, pic didn't match etc....but I figured I could use the base and work from that! Original was sliders but I decided to make it into crispy, crunchy eggrolls!

Filling:

1 lb ground pork

1/2 cup apple cider

1/4 cup breadcrumbs

1/4 cup finely diced sweet onion

1/4 cup shredded apple*

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp ground sage

1/4 tsp cinnamon

1/4 tsp nutmeg

*the tarter the better, I used pink lady, I used about 1/4 of the apple, dunked it in lemon water to prevent browning then shredded it, dunk the rest of the apple and reserve for later

Eggroll wrappers

Extras:amounts to taste, just don't overwhelm the main filling

Sharp or Extra Sharp Cheddar, shredded (white cheddar would be great too!)

Caramelized Onions

Bacon, cooked crisp and crumbled

Reserved Apples, chopped small

Combine all filling ingredients and mix with hands until everything is just incorporated, don't over mix.

Cover with plastic wrap and refrigerate for at least 30-60 minutes to blend the flavors 

In the meantime, cook your bacon and caramelize your onions , set aside until you are ready to assemble.

Remove filling from the fridge and heat a skillet over medium high head, throw about 1 TB oil in there, (olive or avocado is the best ) and allow to heat.

Put mixture into hot pan and crumble like you would taco meat, cook through, stirring as needed, but try not to overwork it into tiny crumbles. 

Drain, allow mixture to cool, then chill for 30 minutes( or longer until you are ready to assemble!)

When it is time to assemble I prefer to just stir the cheese directly into the mixture (you want the filling chilled enough to not melt it immediately), along with the apples and bacon.

Place one eggroll wrapper and add about 2 TB filling. Top with caramelized onions (and other extras if you didn't mix the others directly in to the filling)

With damp fingers, trace some water around the edges of the wrapper and roll up starting from the bottom corner.

 

Fold in the middle corners, then continue rolling , firmly but not over tight. 

Repeat with all fillings, toppings and wrappers

Place about 1/2 inch apart and brush with olive or avocado oil. Airfry at 360 for 12-15 minutes turning once.

Cool for 3 minutes and enjoy

I made a dip with garlic aioli thinned with a touch of apple cider

Ham and Scalloped Potato Rollup

 I saw something with a potato rollup , it had a  beef and tomato sauce and the like so it really didn't sound like something my family would go for but I LOVED the concept. I decided to turn it into a cheesy ham and potato roll! 

I only got end pictures so I am posting this in conjunction with doing another version using this roll up so you can reference those photos if needed.

8 oz shredded mozzarella, divided

6 oz shredded parmesan (not green can), divided

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

1/4-1/3 white onion, sliced the same thickness as the potatoes

1 cup sour cream

8 oz shredded cheddar, divided

1 1/2 cups diced ham

2-3 green onions, chopped (plus one for serving)

garlic salt and pepper 

(For Rollup pictures please see Bacon Cheeseburger Rollup)

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it is difficult to roll properly with out this)

Evenly spread 6 oz oz the mozzarella and 6 oz of the parmesan cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with garlic salt and pepper.

Top evenly with remaining mozzarella and parmesan (you can add more cheese if you like!)  and about 3/4 of your thinly sliced onions.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven and immediately press down with a flat spatula to help the potatoes press together even more.

Allow to cool for 10 minutes

While it is cooling, shred 8 oz extra sharp cheddar and mix 1 1/2 cups with 1 cup sour cream. Reserve the rest of the cheddar.

When the potatoes have cooled, spread the cheddar/sour cream mixture evenly over the potatoes. Sprinkle with the diced ham, the rest of the sliced onions and the chopped green onions. Season more to taste.

Starting at a short end gently pick up the parchment paper and peel it away as you roll the potatoes up loosely, when it is rolled, set it seam side down back on the parchment paper. 

Top with remaining cheddar and put back in the oven for 20-30 minutes 

Allow to set for 10 minutes, slice with a sharp knife, top with more green onions and serve!

 

Cuban Sliders

I made these a while back and loved them, but I had been having issues adding pictures to my blog. I finally made them again and got the pictures right! A little time investment but they are so delicious!!

For the Pork- Instant Pot

2lb pork roast (butt or shoulder, loin works too but might need longer cooking time to shred well)

Marinade:

1 small yellow onion, roughly chopped

1 whole bulb garlic (10-12 cloves!), chopped

3/4 cup grapefruit juice (fresh squeezed is best for the juices!)

1/2 cup lime juice

1/4 cup orange juice

1/4 cup apple cider vinegar

1 TB oregano

2 tsp cumin

2 tsp salt

1 1/2 tsp pepper

1/4 cup olive oil

For the Crusty Cuban Slider Rolls:

1 1/3 cups warm water

1 TB yeast

1 1/2 tsp sugar

1 TB salt (yes TABLESPOON)

3 cups flour

Topping:

3 TB butter, melted

1 TB dijon mustard

1 tsp garlic powder

Remaining Ingredients:

Ham Slices to taste

Swiss Slices to taste

Chopped Dill Pickles

Mayo 

Dijon Mustard

Pork:

In a high power blender combine  all marinade ingredients except the olive oil

Blend until smooth, add the olive oil in a slow stream to emulsify it.

Make about 4 nice deep slices across the pork roast, not all the way through, but enough to open it up a bit.

Place it in a large bowl and cover with marinade. Allow to sit 4-8 hours or overnight if you like.

Preheat the instant pot to sear on high, add a little more olive oil. Remove pork from marinade and sear on all sides. 

Add marinade to the pot with the pork. And cook on high pressure for 50 minutes.

Natural release for 15 minutes.

Remove from the pot and allow to cool until you can shred it well.

On a foil lined pan spread out the shredded pork in a thin layer drizzle with pan dripping. 

Broil under high heat until it is nice and crispy, stirring as needed and adding more pan drippings to keep it from drying out too much

For the Cuban Slider Rolls:

In a bowl proof your yeast with the warm water and sugar

When it is bubbly add 1 1/2 cups of the flour and the salt. Mix Well

Switch to a dough hook and add remaining flour 1/2 cup at a time, Knead until it pulls away from the sides, adding a little more flour IF NEEDED.

Place it in a greased bowl and toss the dough to coat. Cover and allow to rise  in a warm spot for 1 hour.

When it has risen knead again and divide into 12 evenly sized balls. Put into a baking dish so that the are touching slightly. Allow to rise 1 hour more

Bake at 350 degrees for 60 minutes until they are nice and toasty on top

Set aside and allow to cool

When they are fully cooled , remove from pan and slices lengthwise without pulling them apart.

Assembly:

Place the bottom half of the rolls in a baking dish. Spread with Mayo and Dijon mustard to taste,  spread on shredded pork (you dont have to use it all of course), then top with ham slices, pickles and cheese. Drizzle a little more Dijon, spread another thin layer of mayo on the top half of the rolls and set on top.

Combine the topping ingredients and brush evenly over the tops 

Cover with foil and bake 45 minute.

Uncover and bake 15 minutes more.

Allow to set for 10 minutes then slice and enjoy

 

Hawaiian Pork Eggrolls

 YEP.....more Eggrolls!!! A spin off of my delicious Hawaiian Pork Burgers.   

1 package of Eggroll Wrappers (approx 20 wrappers)

Filling:

24 oz ground pork, crumbled and cooked, seasoned with salt, pepper and garlic powder, cooled well

4 oz Jarlsberg cheese, shredded ( or Swiss if unavailable)

3 green onions

1 TB soy sauce

1 tsp white sugar

1 tsp brown sugar

2 cloves garlic, minced

1 tsp ginger paste (or fresh grated ginger root)

1/2 cup grated granny smith apple

3/4 cup crushed pineapple, drained

1/4 cup chopped red onion

3 TB BBQ sauce

1 TB Mayo

salt and pepper to taste

red pepper flakes to taste

Combine all filling ingredients in a bowl. 

Stir well and allow to mingle in the fridge for at least an hour.  

Place approx 3 TB on an eggroll wrapper, slightly dampen the edges of the wrapper, fold up bottom corner, 

fold in 2 side corners, 

and gently but firmly roll to the top corner, you want it somewhat tight, but not so tight they explode.

Put them in a preheated 400 degree airfryer and brush with olive or avocado oil. Fry for 5 minutes, flip v and fry 4 minutes more, working in batches as needed.

You can also deep fry these in a traditional matter if you choose, or even brush with oil and bake at 400 for 20 or so minutes, turning as needed. 

Serve with your choice of dip!

Pizza Pulled Pork Sandwiches

I had a pork roast that I had defrosted but then we ended up doing BBQ pork ribs that night(couldn't pass up the DEAL! I needed to use up the roast but nothing was striking me. My kids are ALWAYS up for pulled pork but since we JUST did BBQ ribs I didn't want to go that route. My son always suggests pizza as an alternative to everything when nothing sounds good......that got me to thinking and here we are ;)
I did the pork in an electric pressure cooker.
Another one I missed out on some pics :(





2lb pork loin roast

2 TB olive oil
salt and pepper

1 cup chicken broth

1/2 TB oregano
1/2 TB basil
1/2 TB parsley
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp lemon pepper seasoning
1/2 tsp red pepper flakes

2 cups + pizza sauce (to your sauciness preference)

25 slices pepperoni, chopped

1 large green bell pepper, chopped

Mozzarella, shredded

Hoagie Rolls


Other Topping/Mix in ideas:
Mushrooms
Black Olives



Season pork roast generously with salt and pepper.
Put olive oil in the bottom of the electric pressure cooker and set to saute.
Sear the roast for  2 minutes on each side.

While it is searing mix the rest of the seasonings.

Remove the roast from the cooker and rub the seasoning mix into the roast.

Return to the pot wit the chicken broth.

Set pot to high pressure for 50 minutes.

Natural release for 15 minuets then release the rest of the pressure.









Remove from pot and shred the pork well.
Save the cooking liquid in another bowl.
Return the pork to the pot, add sauce to your preference......and you can add some cooking liquid to thin it as necessary.







Add the bell pepper and sliced pepperoni, and any other "toppings" that strike your fancy.










Heat on saute until it is bubbly.

Scoop into toasted buns, top with cheese and enjoy!

Isotope Dog Supreme

Hungry Hungry Homer!! I was watching old episodes of the Simpsons and I felt the need to try these out!!! I made them for my oldest son's 17th Birthday last month and it was a hit with all of his friends so I wanted to whip them up again and put them on here.








Hot Dogs or Brats, cooked per your desire
Buns of your choice

Jalapeño Relish:

2 ½ jalapeños, seeds and membranes removed, diced fine
1 cucumber, rough chopped
1 roma tomato, diced
1/4 cup red bell pepper, diced
1/4 cup cilantro, chopped
1/4 cup sweet onion, diced
1/4 cup rice vinegar
1/4 cup lemon juice
salt and pepper to taste

Mango-Lime Salsa

4 oz mango, diced
2 oz red onion, diced
1/2 jalapeño pepper, seeds and membranes removed, diced fine
3 Tbsp cilantro, chopped

1/3 cup red bell pepper, diced
1 splash rice vinegar
Juice and Zest from one small lime

salt and pepper to taste

Mesquite  Onions:

1 sweet onion, sliced

1 tsp olive or canola oil

Mesquite Wood Chips

Jalapeño Relish:

Combine all ingredients well. Season to taste and allow to mingle in the fridge for at least an hour or two, longer if possible.

Mango Salsa:

Combine all ingredients, season to taste.  Allow to mingle 15 minutes.

Mesquite Onions:

Slice Onions and put into a foil packet, toss with oil. Loosely close and then poke holes in it with a fork.

Put in a smoker on 275 or on a charcoal grill, with mesquite chips.

Cook them until they are soft and smokey, turning them a few times and replenishing the chips for more smoke if needed.

* if you want to do these without a smoker or grill, you can soften them on the stove top with a little oil, then add mesquite liquid smoke to taste and cook a little longer until they are a nice brown color.

According to the show the proper way to serve them in in thirds....but that is just NOT right!

Place your cooked dog in a bun, relish down one side, salsa down the other and onions in the middle!

Not authentic to the recipe but I also put some sliced avocado on mine!