Recipes, Small Bites

Short Ribs Egg Rolls

Raise your hand if you love egg rolls! I sure do! Here’s a twist on your traditional egg rolls. These homemade egg rolls are filled with beef short ribs and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

HOW DO YOU MAKE HOMEMADE EGG ROLLS?

The filling for these egg rolls is shredded beef short ribs, shredded cabbage, carrots and some seasonings like garlic, honey and paprika. I used  a pre-shredded coleslaw mix to make life easier and cut down on prep time.

After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. Most egg roll wrappers have a helpful chart on the back to show you exactly how to fold egg rolls.

I served these short rib egg rolls with a side of Spicy Mustard Barbeque sauce and Barbeque sauce. They are the perfect complements to these savory smoky eggrolls.

Ingredients

  • ½ pound beef short ribs, cooked and shredded
  • 1 bag coleslaw
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup green onions
  • 1 tablespoon honey
  • 2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • Gruyere cheese, shredded
  • Egg roll wrappers

Spicy Mustard Barbeque Dipping Sauce

  • ¾ cup Dijon mustard
  • ½ cup honey
  • ¼ cup brown sugar
  • ⅓ cup apple cider vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Pinch or more of cayenne
  • ½ teaspoon salt
  • Dash of hot sauce

Instructions

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the garlic and red onion then cook for 30 seconds.

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. 

Stir in the seasonings, worchestire sauce and honey. 

Stir your shredded short rib meat,  then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go. 

Pour 2-3 inches of oil into a deep pot. While oil heats up, make the spicy mustard dipping sauce. 

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with spicy mustard sauce and barbecue sauce.

Spicy Mustard Barbecue sauce:

Whisk all of the ingredients together in a large bowl.

Add to a small pot and simmer for 10 minutes. Cool.

On the Side, Recipes, Small Bites

Fresh Herb Ricotta Cheese Bread

A no yeast bread that is super quick to prepare! 

Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!

This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika. 

Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 1/4 teaspoons sugar
  • 5 tablespoons chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 cup ricotta cheese
  • ⅔ cup milk
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika

Instructions

Preheat the oven to 425 degrees.

Whisk together flour, baking powder, sugar, and salt in a large bowl. 

Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.

Stir in scallions and fresh herbs. 

Add ricotta cheese, then add milk and stir until just combined.

Turn dough out onto a lightly floured surface. 

Knead 2 to 3 times, then pat dough into a 9-inch rectangle. 

Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.

Bake for 15-20 minutes or until bread is golden brown.

On the Side, Recipes

Sautéed Cabbage

This Easy Sautéed Cabbage recipe is perfect for a quick side dish for any meal but especially on St. Patrick’s Day!  It’s a rustic side dish with tender, caramelized cabbage flavored with garlic, and Guinness. If you think you don’t like cabbage you need to try it this way!

Serve with my Slow Cooked Guinness Corned beef and Irish Cheddar & Garlic Soda bread

Ingredients

  • 1 head green cabbage, shredded
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, sliced 
  • 1 clove of garlic, minced 
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcester sauce 
  • ¼ cup Guinness 
  • Salt & pepper to taste 

Instructions 

Heat a large 12-inch skillet or dutch oven over medium heat. Add the olive oil and butter- about 7 minutes.

Add the garlic and saute until fragrant, 30 seconds.

Add half of the cabbage, stir and cook until it begins to wilt and reduce in volume, about 2 minutes. 

Add the remaining cabbage and stir until wilted, 2 minutes. Continue to cook for 8 minutes, stirring every minute to allow lightly even browning.

Add the Guiness, Worcester sauce and vinegar, stir and cook for 1 minute.

Add the salt and pepper, stir and cook for 1 minute. Season to taste. 

On the Side, Recipes

The Best 3 Barbeque Sauces

In honor of Black History month, I’d like to introduce you to Jereline and Larry Bethune. 

Jereline and Larry Bethune first opened their restaurant in 1942. Back then it was a nightclub, the Siesta Club, that also sold food. It later became Brenda’s, named after one of their daughters. A pivotal location in black history, the restaurant became an unofficial center for the local civil rights movement, holding N.A.A.C.P. meetings, printing fliers and planning protests. In 1955, Rosa Parks refused to give up her seat on a bus in Montgomery. Shortly after, bus boycotts began around the city. The Brenda’s Bar-B-Que Pit staff helped organize some of the boycott, which soon propelled the civil rights movement into the national conversation.

Even after the bus boycotts, Ms. Bethune quietly held lessons to teach other African-Americans to read so they could pass the literacy test.  At the time, this functioned as a way to suppress the black vote during the height of the Jim Crow era. Donetta Bethune, the Bethune’s granddaughter, described it as: “Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal again.”  (College Chefs, 2019).

Brenda’s is the oldest barbecue restaurant in Montgomery and family-run to this day.

Below are three of my favorite homemade barbeque sauces inspired by the story of Jereline and Larry Bethune. 

Spicy Barbecue Sauce

This Spicy BBQ Sauce will be your new favorite condiment! It’s easy to make and pairs perfectly with pizza, sandwiches, or burgers.

  • 2 tablespoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¾ cup brown sugar
  • 1 tablespoon honey
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • ½ tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes

White Barbeque

This BBQ sauce is a tangy, creamy twist on a traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and lots more!

  •  1 cup mayo
  •  1/4 cup white vinegar
  •  1 tablespoon spicy brown mustard
  •  2 teaspoons cream style horseradish
  • 2 cloves garlic, chopped
  •  1/2 teaspoon salt
  •  1/2 teaspoon freshly ground black pepper
  •  1/4 teaspoon garlic powder
  •  1/4 teaspoon paprika

Honey Barbeque Sauce

This Honey BBQ Sauce Recipe is the perfect sweet and sticky sauce for burgers, wings, chicken, and more.

  • 1 cup ketchup
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 3 tablespoon honey
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon smoked Paprika 
  • 1 teaspoon onion Powder
  • ½ teaspoon black Pepper

Instructions

Combine all ingredients in a medium saucepan.

Bring to a boil, reduce heat to low and simmer for 15 minutes.

Let sauce cool and store in an airtight container for up to two weeks.  

On the Side, Recipes

Spicy & Sweet Coleslaw

Tangy, sweet and spicy in taste, this coleslaw is far from bland or boring!

Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!

Crisp, shredded cabbage mixed with crunchy carrots, parsley and  fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!

While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!

Ingredients

  • 1 small head cabbage, washed, peeled and shredded
  • 1 small head purple cabbage, washed, peeled and shredded
  • 2-3 large carrots, washed, peeled and shredded
  • 1 cup mayonnaise
  • 3 tablespoons Sriracha
  • ¼ cup apple cider vinegar
  • 1 teaspoon garlic, minced
  • 2 tablespoons sugar
  • ½  teaspoon celery salt
  • ¼ cup chopped parsley 
  • salt and black pepper

Instructions

In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.

In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper. 

When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!

Serve cold or at room temperature.

Recipes, Small Bites

Beer Battered Crispy Onion Rings

Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!

Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!

  • In a bowl whisk together your beer and egg and set aside.
  • In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
  • Add in your beer and egg mixture.
  • Whisk this mixture until its smooth and no lumps remain.
  • In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
  • Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.

See how easy this recipe is?

The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!

You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders! 

Ingredients 

LIME AIOLI

  • 1/3 cup mayo
  • 1 tablespoon ketchup
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon lime juice

ONION RINGS

  • 2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
  • 1 cup buttermilk
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1–1 1/2 cups beer
  • Vegetable oil for frying

INSTRUCTIONS

In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.

Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter. 

Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.

Serve hot with Lime aioli or pile them on top of your sandwich!