Mango Chicken Summer Rolls

Is it just me or is it hard to think of something to make for dinner when it's 114 degrees? This is my version of Gourmet's Mango Shrimp Summer Rolls because alas, shrimp in a Phoenician summer tends to be nasty.

Dipping Sauce: Trader Joe's Satay Peanut Sauce

Rolls:
2 grilled chicken breasts (I sprinkle McCormick's Steak Seasoning Salt liberally over each breast), cut into strips
6-8 oz rice noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt I often forget this and can't really tell a difference
16 (8-inch) rice-paper rounds plus additional in case some tear approximately
1/2 cup of fresh cilantro leaves* approximately
1/2 cup of fresh basil leaves* approximately
1/2 cup of fresh mint leaves*
*I like to use 2 of these; I've never had all three on hand.

Get your knife ready!

1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Add noodles to boiling water and cook until just tender, about 5 minutes.

Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Find a shallow bowel that will fit the rice rounds. Fill with fairly hot water (the hotter the water, the faster the rice rounds soften). I have to refill my water often because I'm kind of slow.

I use 2 rice rounds at a time to make the summer rolls more structurally sound.

Soften 2 rice rounds by placing in the warm water; it'll take about 30 seconds (sometimes longer if the water isn't very hot). Gently lift the rounds together and lay on work surface.

I like approximately a tablespoon of each herb, 2-3 mango, scallions, and cucumber matchsticks each, 3 T of rice noodles, and 2 chicken strips. Sometimes, I'll add bell pepper, carrot, or grilled portobello mushroom or grilled tofu (in place of the chicken, but if I didn't make the grilled chicken, I'd have a riot on my hands).

Wrap like a burrito, or chimichanga, or spring roll--you know, a nice neat packet (but mine don't always look very nice or neat). Repeat again, and again, and again :)

Dinner Rolls

I have a friend who makes the most fabulous rolls every Sunday. Katie was nice enough to share her recipe for our church's cooking group. Watching her make those rolls was amazing, and she gave me enough tips that I was able to make them Asher-safe (no eggs, soy, milk). I put her tips in bold and mine in the usual italics

2 cups warm milk (45 second in the microwave) I use water
2 T dry yeast (Costco sells huge yeast packages that last for 1 year in the fridge that come out to a fraction of the cost of grocery store yeast packets)
1/3 c sugar

In a large bowl, combine the above ingredients. Let stand for 10 minutes (or until yeast has dissolved and mixture is fluffy).

Add:

1/3 cup shortening (Crisco butter-flavored) (Spectrum palm oil shortening for us)
2 1/2 t salt
1 egg (optional)
5-6 cups flour

Add the flour 1/2 cup at a time until well mixed. Don't need to worry about overmixing; you can tell the dough is done in the mixer when the dough pulls away from the bowl and balls around the dough hook. Let rise in a warm place until triple in size (this normally takes 45 minutes to 1 hour). A good place for this is in a cool oven with a pan of hot water under the racks.

Divide the dough in half. Roll out into desired shapes. Katie makes lovely evenly sized crescent rolls; mine are haphazardly-sized, often slightly deformed crescent shaped things. Let rise in warm place for 45 minutes to 1 hour. Bake rols at 400 degree for 15 minutes or until lightly browned.

Another friend made a very tasty orange butter to go with these rolls. Thanks, Leonore!

1 lb butter, 4 sticks, softened
1/4 c frozen orange juice concentrate, defrosted
1 1/3 c powdered sugar
2 oranges' zest

Dissolve powdered sugar in orange juice. Add zest and butter.

Blueberry Syrup

It doesn't get any easier than this, and it was sooo good (I'm not even a huge blueberry fan). Nate found this gem and made it for my French toast for Mother's Day.

BBQ Pork Fried Rice

The pork in this recipe is so tasty that I might just make it and skip the rice (but the rice is good, too). The only thing I'd change is cut the rice from 6 cups (waaay too much) to 3.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35793,00.html

Spinach Chicken Salad

Love this recipe from Adrianne. Like the other contributors on this site, I know that if I get a recipe from Adrianne, it'll be delicious.

Spinach Chicken Salad
1 bunch of spinach, washed, torn into bite size pieces I've used whatever lettuce is in my fridge
1 bunch of green onions, sliced thinly
12 oz bowtie pasta, cooked and chilled
8 oz sugared almonds
1 red pepper, 1 green pepper, 1 orange or yellow pepper I do 2 peppers since I'm the only one who eats them
4-6 chicken breasts

Cook chicken in peanut oil. Chicken will brown nicely. Cut into bit size pieces. In large bowl combine green onions, cooked pasta, chicken and peppers. Toss with dressing and allow to chill until ready to serve.

Dressing:
¼ cup sesame seeds
¼ cup finely chopped parsley
1/3 cup red wine vinegar
½ to ¾ cup oil
3 T sugar
¼ t salt
¼ t pepper
1/3 cup soy sauce

Right before serving, toss with additional dressing if needed and gently add spinach. Sprinkle sugared almonds on top.

I like the salad best Adrianne's way, but lately, I've been pouring the salad dressing over the chicken, peppers, pasta, and green onions. Then, putting that mixture over a bed of lettuce (or just eating it without the lettuce like a pasta salad).

Grilled New Potatoes

Just had these as a side dish tonight. Forgot how much I love them! The nice thing about this dish is it's all about approximations; it always turns out quite tasty.

Grilled New Potatoes with Parmesan and Herbs

5 lbs small red-skinned potatoes
4 T olive oil
1 C thinly sliced green onions
3 T chopped parsley
3 T grated Parmesan (I like feta to go with the oregano, or maybe I'm just too lazy to grate the Parmesan)
3 garlic cloves, finely chopped
2 t chopped fresh oregano (any fresh herb works; we've done rosemary, basil, and thyme)

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain and cool. Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 T oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 T oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

Easy brunch recipes?

In a few weeks, my sister and I are excited to host a brunch for our future sister-in-law in Provo. Our problem is we can't make it up until about midnight on Wednesday, and the brunch is 10 am Thursday morning.

Does anyone have quick brunch recipes we could use? Or, do you know any places around Provo or Springville where we could get brunch goodies?