Appetizers, Recipes

White Bean Sriracha Dip

White Bean Sriracha Dip is the best {slightly} spicy, flavorful snack you’ll make this winter! 

Did you guys survive the snow?!? On Friday in Nashville we got the biggest snowstorm the city’s seen in something like 13 years! We got about 7-8 inches of snow, but parts of the Nashville area got 9-10. So Ben and I have been snowed in since Thursday night…and today is the first day we’ve been able to really get out, except for a few random walks and the afternoon we spent building a snowman! 🙂

And can I admit that I frankly enjoyed being snowed in? 🙂 I got to read a lot, watch tv/Netflix, bake a “just because” cake, work on the nursery, and just lounge about. I think I would be fineeee being snowed in for awhile longer if I had more groceries. 🙂 #introvertalert But alas, the sun has been shining and temperatures are rising to melt the snow away… so back to reality!

White Bean Sriracha Dip | thepajamachef.com

If there are two recipe categories that I need to improve in my life, they are appetizers and beverages. I’m not sure why those types of recipes are so hard for me exactly… probably because I don’t make them very often. When I need an appetizer, I have a few go-tos… and some are super simple, like cheese and crackers, veggies and dip, or the like. As for beverages, those always seem way too complicated to use a recipe for, you know? I mainly drink things like coffee, tea, milk, juice, and a whole lotta water. So I’m not really the best person to ask about what to drink. Ha! But let’s get to the subject of the day: this awesome appetizer! Yup, if you need a new, interesting appetizer to make this winter, perhaps for a certain football game coming up soon, you will certainly want to check this one out! White Bean Sriracha Dip is just the ticket for a slightly spicy, flavorful, and unique dip.

White Bean Sriracha Dip | thepajamachef.com

It’s perfect with crackers or pita chips or veggies… so no matter what you have on hand, or what you want to serve it with [healthy or not], you’ll be satisfied. 🙂 This dip was somewhat reminiscent of hummus, but with white beans. It’s always fun to try something new! If you don’t like much spice, just use less Sriracha. There’s tons of other flavors in this dip: sesame, curry, soy sauce, cinnamon, cilantro, lemon… and the Sriracha just enhances them. But they’d shine on their own! Regardless of your tolerance of spice, this Asian-inspired dip is divine! Hope you love it as much as we did. 🙂

one year ago: Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix
two years ago: Flourless Peanut-Chocolate Cookies
three years ago: Hawaiian BBQ Pulled Chicken Sandwiches

four years ago: Lime Chicken Rice Bake
five years ago: Crispy Honey Ginger Chicken

White Bean Sriracha Dip

  • Servings: 4
  • Print

White Bean Sriracha Dip | thepajamachef.com

from Inquiring Chef

Ingredients:

  • 1 – 15 ounce can white beans, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon sriracha
  • 1/2 teaspoon curry powder
  • pinch of ground cinnamon
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper to taste
  • sesame seeds, for garnish
  • crackers or pita chips or veggies for serving

Directions:

Pulse white beans a few times in a food processor, then add oils, soy sauce, sriracha, curry powder, cinnamon, cilantro, and lemon juice. Add 1/4 cup water and puree until smooth, adding another 1/4 cup water if necessary. Taste and season with salt and pepper to taste. Garnish with sesame seeds and serve with crackers or pita chips for serving. Also great with crudites!

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Chicken, Main Dishes, Recipes

Simple Teriyaki Chicken #CareToFarm15

About a month ago, I had a fun opportunity to travel to eastern North Carolina–Greenville, to be specific–with a group of bloggers for #CareToFarm15. Phibro Animal Health sponsored this incredible opportunity to learn more about our food industry! I must admit, initially when I received the email invite I was hesitant.

Taking time off work is a commitment, and going to a large scale chicken hatchery and farm is a LITTLE out of my comfort zone. But I wanted to go, with an open mind, to learn more about large scale poultry production–even though I suspected I might get some hateful/angry animal activist comments on this blog post or other social media posts. I think eating local and organic is a good thing to aspire to, but with meat and poultry, that’s not usually possible for us budget-wise. And because of this trip, I have become convinced that eating all local/organic isn’t what is best for the world food system either. So what did I think? Read on to find out–and to get a recipe for an easy chicken dish that I love… because yes, I can still eat chicken [and feel good about it] after this trip. 🙂 Spoiler alert: despite my hesitancy, this trip was AMAZING. So educational, enjoyable, and eye-opening.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

We started out our stay in Greenville with a leisurely drive through the North Carolina countryside–cotton fields galore–to dinner in Kinston at Chef & the Farmer. Yup, you may have heard of this restaurant or its lovely chef, Vivian Howard. She even has her own show on PBS! The food here was incredible. We started off with lots of starters, including this pizza with beef bacon [did you even know that’s a thing??! Mmm!] and fried okra with RANCH ICE CREAM for dipping. Ohhh yeah!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!For my meal, I chose a lovely pasta dish made with cabbage and beef sausage… a basil limeade [mmm!]…. and buttermilk pie with a blackberry lime sauce. Every bite was awesome!

If you ever have the chance to visit Chef & the Farmer, do it. But plan ahead–I guess they tend to be booked about three months in advance! It is truly a delicious experience. 🙂

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

While we ate, we heard from some of our hosts, including  Warren Harper [Phibro’s Senior Vice President of Global Marketing], Ray Abner [Director of the US Poultry Business Unit and Global Strategic Accounts], and veterinarian Dr. Leah Dorman about Phibro as a company, animal health, and what to expect the next day.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Bright and early the next morning we headed out to Sanderson Farms and one of their partner farms, Three Sons Poultry to get an education in chickens!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

On our drive, we learned a little about the history of Sanderson Farms. Though I had never heard of them before, they are the third largest poultry company in the US, behind Tyson and Pilgrim. Nationally, they produce over 60 million pounds of chicken per week [that’s 9 million birds!]. I know that might sound atrocious, but read on.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

We first visited the hatchery and had to get all dolled up [HA] to protect the eggs. Bio-security is a major part of the poultry industry. Before entering the building [even the office portion], we had to disinfect our shoes and wear booties. Before entering the hatchery, we had to gown up in these awesome blue suits, plastic shoe covers, and hairnets. Should this be my new daily attire?! 🙂 The same thing was required later on at the chicken farm–but also included disinfecting our bus’ tires and our shoes with bleach powder. Crazy stuff–but necessary for healthy animals!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

I expected the hatchery to be cold, dirty, busy, and impersonal… but truly, it wasn’t. And the baby chicks were adorable. 🙂 Though it was definitely an agricultural facility it was efficient and clean. SO clean in fact that I would be more likely to eat off the floor at the hatchery than off the floor in the kitchen at work. #truestory [Not that I actually would eat off the floor pretty much anywhere but my home but still…]

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

When the eggs arrive at the hatchery, they’re kept in crates on trays in a cozy [but gigantic] incubator. Think industrial size refrigerators, but larger. Once they hatch, they are moved to another part of the hatchery to receive vaccinations. The reason for these vaccinations, though scary-sounding [and honestly, a little frightening to look at since they are pink in color] is to grow healthy chicks. Something I never thought about before is that even though this is a big company, they have excellent motivation for healthy chickens in the long run. They want to treat their chicks well and they have veterinarians on staff to ensure that happens. Think about it… veterinarians are trained to keep animals healthy, and continue to do so… even when their purpose is something we might not want to think about… becoming our food. Mind=blown!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Plus, avian influenza is nothing to joke around about–for the animals OR for people. I now firmly believe that these vaccines are necessary and good, even though the thought of them might make some uncomfortable. The lasting impact on our food system if there is a large outbreak of disease is crippling. For instance, the drought in 2012 still affects beef prices today–and our trip almost didn’t happen due to the bird flu/egg shortage epidemic of this summer. Sanderson Farms’ head veterinarian, Phil Stayer was incredibly patient with us bloggers as we tried to understand the procedures at the hatchery as well as the rationale behind vaccinations and other health protocols. Hearing the perspectives of several veterinarians on this trip was really priceless.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

While we were there, I even got to hold a baby chick that was hatched just that day! Their timetable for hatching is super precise and regimented 365 days per year. Did you know that chicks grow in the egg for 21 days, are hatched and vaccinated, and then live at the farm for six weeks before being processed? Pretty quick turnaround, and the great part about all this is that speed results in an improvement to the gene pool–AND early realizations of problems. After hanging out with just hatched chicks, we headed over to Three Sons Poultry, a family-owned chicken farm.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Three Sons Poultry is part of Sanderson Farms’ integrated poultry system. This is basically a contract growing system, beneficial to both parties. The family farm is guaranteed a market for their product and a steady income, along with support for their business from the parent company. Along with that support, they are required to follow certain guidelines and pass inspections to ensure the health of the chickens.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

The above photo shows a chicken house. A farm can have up to four houses occupied at once–with roughly 20,000-25,000 chickens inhabiting each house. Though that sounds like a lot, these houses are HUGE and the chickens have plenty of space to grow. They are technically “cage free” but not “free range” meaning they can’t go outside… but that is to keep them healthier and as free from antibiotics as possible. Diseases can spread easily so every possible precaution is taken to keep these animals safe. The chickens only receive antibiotics if they are sick, and even then, there is a waiting period between their last dose and their processing to ensure that all traces of medication are gone.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Here you can see the farmer from Three Sons Poultry [I’ll update when I can get his name… he and his wife were SO nice!] with veterinarian Leah Dorman. Though it’s hard to see, there is so much space in the house but the chickens tend to huddle together along the walls and the feeding mechanisms [which move up throughout the chicken’s life]. He doesn’t have to wear all the bio-security gear [except plastic shoe covers] due to his constant work/presence on the farm.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

From beginning to end of these chickens’ lives, they are well cared for and protected. There are some parts of  the process that are unsettling to someone from outside the industry but all in all, what the men and women of Phibro, Sanderson Farms, Three Sons Poultry, and all the other players in the game do is for the good of the chickens. I was a little scared I’d come away from this trip wanting to be a vegetarian, but it’s actually been the opposite. Learning about the process makes me appreciate it more, and I learned tons of fun facts…  probably the biggest one was that in the US, it is illegal to inject hormones into poultry. Illegal! No poultry is free from all hormones because there are naturally occurring hormones in all living things but no one adds anything… growth is due to feed [and it takes 1.7 pounds of feed for 1 pound of chicken growth]. So you can rest assured that whether or not you buy the fancy local, organic, ____ [insert whatever adjective you prefer here] or the basic grocery store label, your chicken does not have growth hormones and will not affect your family! The labels and whatever they say [or don’t say] are just advertising.

After visiting Three Sons Poultry, we relaxed over lunch at The Peach House. My bacon, cheddar, and tomato quiche was the best! I want to remake it at home! Their desserts were the bomb… and the souvenir glass mugs they generously gave us were so cute too.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

An afternoon to recharge at the hotel and it was time to eat again! This time, dinner was at the Plum Tree Bistro. The husband-and-wife team running the restaurant were sooo sweet, and our group had a great family meal together. And of course, since LOBSTER was an option I had to partake. I think this was the first time I have ever had lobster without my dad [normally he works for the lobster and I just get to enjoy] but this time, we were just given lobster tail so it wasn’t too challenging. 🙂

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Over our meal [and my awesomely melty strawberry rhubarb cobbler], we heard more from the Phibro and Sanderson Farms folks I already mentioned and Sanderson Farms’ Marketing Product Specialist LaDonna Byrd about their work and their passion for chickens. And guys… it’s about wayyy more than the money. For many of these individuals, their travels to poverty-stricken areas of the world [and for some, their faith] motivates them to work to improve food sustainability, access, and efficiency. As they have seen people struggling to get their next meal, they want to make our food system better–through animal health and food efficiency.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

This doesn’t just affect them at work, but in their personal lives. Several talked about their work with nonprofits and/or missions organizations through church [and we even discovered some personal church-related connections… fun!]. Others talked about their own food purchases. They buy the Sanderson Farms chicken to serve to their families [psst: Publix grocery stores sells Sanderson Farms under their private label. Just look for the codes P-32182 or P-18557.  These numbers are pre-printed in the USDA inspection seal on all Publix film and bags.] They also do not buy the most expensive, fanciest eggs because they aren’t sustainable for our planet. Demand and supply are so interlinked that if we cause more demand for things like fancy brown eggs, that’s what will be created… at the expense of everything else. And the average person around the world [and in America!] cannot afford that. Then what will they eat? How can we buy the best when many struggle to survive on $1 per day? Efficiency, like it or not, is key to helping end hunger–in America and across the globe. And companies like Phibro and Sanderson Farms are the ones working towards that end.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

And now… like I promised… a chicken dish to celebrate all things chicken! I wish I could share this meal with my new chicken friends but sharing it on the internet will have to do. This simple teriyaki chicken meal is made in your crockpot for maximum ease, maximum tenderness, and maximum deliciousness!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

I freak out about leaving my crockpot on during the workday because of the potential for fire or a short circuit, so I use it regularly on the weekends for an easy [but tasty] meal that provides lots of leftovers for a busy week ahead. This meal is no exception! Though this crockpot recipe is a wee bit more labor intensive than “dump ‘n go,” it’s not too bad at all and the taste of that homemade sauce is well worth it! Hope you enjoy, and thanks for reading this monster of a post. 🙂 I’m a librarian… what can I say? I’m thorough and wanted to share what I learned with others!

FYI… If you have ANY questions, please comment or email me [pajamachef AT gmail dot com] and I’ll try to answer them or get the answers for you from the wonderful folks I met. Any errors in this blog post are my own. For my blog, all first-time commenters go to moderation so please don’t think I am blocking comments on this possibly controversial subject… I want to have good dialogue but I am not going to argue with anyone. Hateful, profane, or mean-spirited comments may be deleted. Thank you for understanding! 

one year ago: Cranberry Mint Relish
two years ago: Butternut Squash Quinoa Salad
three years ago: Carnitas
four years ago: Thai Seared Shrimp with Tomato, Basil, and Coconut
five years ago: Balsamic Roasted Chickpeas

Simple Teriyaki Chicken

  • Servings: 6
  • Print

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

from The Comfort of Cooking

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup sugar
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon ground ginger
  • 3 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • cooked rice, for serving
  • sesame seeds, for serving
  • green onions, for serving

Directions:

Place chicken in the bottom of a crockpot. In a medium bowl, whisk together sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken, turning chicken to coat. Cook on low for 3-4 hours.

When chicken is cooked, gently remove to a cutting board. Pour sauce into a saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water then pour into sauce, reducing heat to low. Cook for 2-3 minutes until sauce thickens. Remove from heat.

While sauce is thickening, chop chicken into chunks. When sauce is thick, stir in chicken. Allow to heat thoroughly, then serve over hot cooked rice, adding sesame seeds and green onions as desired. Enjoy!

As I hope you can tell, this trip was a wonderful experience–fun AND educational. It was great to meet all these lovely ladies as well as everyone from Phibro and Sanderson Farms.

Disclosure: My travel and accommodations were paid for by Phibro Animal Health. I was not required to write about my experience but chose to so that others could learn too. I was not compensated in any other way for this post or the trip itself. As always, all opinions [and errors!] are my own. 

Recipes, Sides, Vegetables

Mystery Dish: Kale Salad with Sesame-Lime Dressing

Kale salad is made over with a tangy and nutty sesame-lime dressing! 

Kale Salad with Sesame-Lime Dressing | thepajamachef.com #MysteryDish

Welcome to another edition of Mystery Dish! This month, Zainab from Blahnik Baker was our host and she gave us a fabulous list to make one great dish with, including: sesame seeds, green chiles, green tea/matcha powder, cardamom, ginger, feta, lamb, pinto beans, white wine, prickly pear cactus, and apples. We were supposed to use three ingredients, and I immediately thought of a few directions I could go: an apple dessert, a Mexican dish, or something Asian-y. To me, making an apple dessert [which I’d make anyway countless times this fall] was the easy way out. So was Mexican. That left Asian. What to make, what to make. OH! Sesame. I had sesame seeds and sesame oil… and somehow made an awesome awesome kale salad that has been a constant in our fridge for the past three weeks. Seriously!

Kale Salad with Sesame-Lime Dressing | thepajamachef.com #MysteryDish

 

I would say that the dressing in all its nutty sesame, citrusy tart lime, intense fresh ginger, and salty soy is the best part of the salad. But then I’d be doing a disservice to the crunchy toasted sesame seeds [I used white AND black] and the dried sweet apples. That’d be so sad. This salad keeps well in the fridge over the course of the week. The dressing softens the kale more and more over time, and is just so fragrant and flavorful! One might think that if you’re making the salad ahead of time it would be better to add the sesame seeds and dried apples just before serving. But surprisingly the sesame seeds stay nice ‘n crisp, and the apples take on a great salty-sweet flavor once they’ve bathed in the dressing for a day or so. Obviously the ultimate choice is up to you–assuming the salad lasts long enough for leftovers–but I highly recommend just tossing it all together and enjoying dish after dish in your lunch all week long.

Kale Salad with Sesame-Lime Dressing | thepajamachef.com #MysteryDish

I’ve never had a salad I’ve had to fight Ben for…this is a first. I mean, he likes salad and kale but this kale salad is out of this world amazing! Enjoy!!

one year ago: Maple Apple Pie-Crisp with Cheddar Crust and Bacon Crumb Topping
two years ago: 1970s Style Tacos

four years ago: Sweet and Spicy Blueberry Pork

Kale Salad with Sesame-Lime Dressing

  • Servings: 8
  • Print

dressing recipe from freshncrunchy

Ingredients:

  • 1 bunch kale
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • juice of 1 lime [approximately 1/4 cup]
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons fresh ginger, grated
  • 1/2 cup dried apples, chopped
  • 2 tablespoons sesame seeds

Directions:

Wash kale, then remove thick stems and thinly slice leaves into ribbons. Dry with a salad spinner or a kitchen towel. Place in a large bowl.

In a measuring cup, combine extra virgin olive oil, sesame oil, lime juice, vinegar, soy sauce, maple syrup, and ginger. Whisk to combine, then pour half the dressing over the kale. Toss together with salad tongs or your hands, and add as much of the remaining dressing as desired. For extra tender kale, massage dressing into the kale with your hands for a few minutes. Allow salad to rest for at least 10 minutes before serving to soften. Top with chopped apples.

Place sesame seeds in a cold skillet. Set on stovetop over medium heat, and toast for 3-5 minutes or until lightly browned, stirring often. Add sesame seeds to kale salad before serving.

September Mystery Dish | t hepajamachef.com
Come check out what else we made this month!

  1. Green Chile Chicken Soup – Chez CateyLou
  2. Crockpot Chicken Chilli Stew – Yummy Healthy Easy
  3. Spiced Apple Crisp – I Want Crazy
  4. Kale Salad with Sesame-Lime Dressing – The Pajama Chef
  5. Spiced Mini Skillet Apple Crisp – Culinary Couture
  6. Pan Seared Pork Chops with Spicy Apple Chutney – Flavor the Moments
  7. Matcha Swirl Cheesecake – Baking a Moment
  8. Green Chile Cheese Pinwheels – I Dig Pinterest.
  9. Baked Apple Donuts with Cardamom Cream Cheese Glaze – Joyful Healthy Easy
  10. Vegan Gluten-Free Ginger Walnut Apple Pie Bars – The Sweet-Tooth Life
  11. Apple Feta Salad with Toasted Sesame Seeds – The Well Floured Kitchen
  12. Apple Cardamon Crisp – Blahnik Baker
Appetizers, Recipes

#10DaysofTailgate: Baked Blueberry Pork Egg Rolls

Egg rolls are easier than ever when you bake them up with a savory-sweet blueberry pork filling featuring Blueberry White Pepper Not Ketchup.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

These Baked Blueberry Pork Egg Rolls are a fantastic way to kick off [sorry, I had to do it] the #10DaysofTailgate blogging event that I’m participating in over the next [you guessed it] 10 days. For more info on #10DaysofTailgate check out my intro post from yesterday here. There’s also a giveaway on that post that you do NOT want to miss. Fourteen prize packs, people!!! Wish I could win! 🙂 But no matter what, we are all winners with this fabulous egg roll recipe I’m sharing today. That sounds cheesy but it is so true, folks.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

For me, football is all about the food. I’m not a football fan, even though my husband and my dad are obsessed. I’m super thankful that my husband Ben is willing to watch quite a bit of his games at home with the sound turned off. The announcers just drive me crazyyy with all their babbling, and I do try to sit with Ben while he’s cheering on his teams or just enjoying a good game [side note: I don’t understand this concept. Why watch a game where you don’t care who wins or loses? #makesnosensetome]. During these times, I always have a good book, my laptop, and a snack on hand to keep me occupied. I actually made these egg rolls a few weeks ago for the first football Saturday of the year [woohoo] and just couldn’t wait to share them with you! They’re incredibly tasty–the filling is a mix of leftover carnitas, though you could also used ground pork, coleslaw mix, and some seasonings… most notably Blueberry White Pepper Not Ketchup. This fruit-based sauce [sans tomatoes] has a ketchup-like consistency with tons of sweet, smoky, fruity flavor. It plays very well with soy sauce for a fun and easy dip for the egg rolls.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

I’ve had homemade egg rolls before, but haven’t ever made them myself. It turns out they are super easy to roll up. Just follow the photos below! Just place the filling in the center, roll up the bottom, fold in the sides, and roll up! Some of mine looked a little wonky, but that’s part of the fun of homemade, right?! It’s how they taste that matters. 🙂

How to Fold an Egg Roll | thepajamachef.com #10DaysofTailgate

I baked my egg rolls for an easy/healthy way to enjoy this app, but if frying is your thing they could totally be fried. I was surprised how much crunch the baked egg rolls had. We even had a few leftover that I refrigerated and heated up in the oven later in the week. Boom! Back to crispy perfection. This is such a great snack, you guys! I hope you give it a try! If you’re interested in checking out more about Not Ketchup, be sure to follow them on social media: Twitter, Facebook, Pinterest, or Instagram. Enjoy!

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

Baked Blueberry Pork Egg Rolls

  • Servings: 6-8
  • Print

Ingredients:

for egg rolls

  • 16 ounces cole slaw mix [shredded green and purple cabbage, carrots]
  • 8 ounces cooked pork [leftover carnitas or cooked ground pork]
  • 3 green onions, green and white pieces, sliced
  • 2 tablespoons Blueberry White Pepper Not Ketchup
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 package egg roll wrappers [approximately 20 wrappers]

for dipping sauce

  • 3 tablespoons Blueberry White Pepper Not Ketchup
  • 2 teaspoon soy sauce
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees F. Line two large baking sheets with foil and spray with cooking spray.

In a large bowl, combine cole slaw mix, cooked pork, green onions, Blueberry White Pepper Not Ketchup, soy sauce, and ground ginger. Stir and taste–season if necessary. I used leftover carnitas so I didn’t need more seasoning but salt, pepper, etc. may be necessary.

To fill egg rolls, consult the back of the package. 🙂 But seriously, directions should be there. The pictures above can help too. You’ll want to have a small bowl with water and a brush handy, along with a towel to dry your hands and work surface.

Set the egg roll wrapper as a diamond on your work surface. Put 2-3 tablespoons of filling in wrapper at a diagonal. Roll the bottom portion tight over the filling, then fold the left side and then right side over so it looks like an envelope. Brush with a little bit of water to hold everything together, then gently roll the rest of the way, brushing over the seams with water.

Mist with cooking spray, then bake 10-12 minutes or until golden brown and crispy.

While egg rolls are baking, stir together ingredients for the dipping sauce.

Let egg rolls cool for 5-10 minutes before serving with dipping sauce. Enjoy!

Note: If you don’t have any Blueberry White Pepper Not Ketchup on hand or can’t find it locally, I’d recommend using blueberry jam/preserves instead.

Here’s what the team brought to the table…

Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip
 by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips
War Eagle Sangria
 by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate

Sides
Deviled Egg Potato Salad
 by Cooking In Stilettos

Mains
El Diablo’d Lamb Lollipops
 by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets
Peanut Butter Pretzel Brownies 
by The Spiffy Cookie

Disclosure: I received a complementary bottle of Blueberry White Pepper Not Ketchup to try as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use this product as part of my recipe. My opinions are my own.