Vegetarian Southwest Egg Rolls + Honey Mustard Dipping Sauce

When I say this is one of the easiest meals to make, I am not being sarcastic. Not only is it beyond simple to make, it packs a ton of flavor. If you are a fan of a little bit of spice in your food, you have come to the right place. This is the one recipe my husband asks for again and again. I love making these over the weekend and having the leftovers on hand for quick lunches to eat during the week! Good luck just eating a few... 

printable version found here

Vegetarian Southwest Egg Rolls + Honey Mustard Sauce

Makes approximately 24 Egg Rolls // Time: 25 Minutes

Ingredients:

Egg Rolls:

2 Cups Frozen Corn

1 (15 oz) Can Black Beans

2 Cups Shredded Cheese

1 (4 oz) Can Diced Green Chiles

4 Green Onions, Chopped

1 Teaspoon Ground Cumin

½ Teaspoon Chili Powder

1 Teaspoon Salt

½ Teaspoon Pepper

¼ Teaspoon Cayenne Pepper

1 Package Egg Roll Wrappers (I found mine in the produce section, refrigerated)

Optional: 1 (10 oz) Package Frozen Spinach, Chopped and Thawed

Sauce:

½ Cup Mayonnaise

2 Tablespoons Prepared Yellow Mustard

1 Tablespoon Dijon Mustard

2 Tablespoons Honey

½ Tablespoon Lemon Juice

Directions:

1. Mix all of the egg roll ingredients together in a large bowl (minus the egg roll wrappers).

Blend well.

2. Lay the egg roll wrappers out and fill each wrapper with ¼ cup of the filling. Fold in both sides of the wrapper and then roll the wrapper shut.

3. Place on a greased baking pan. Rub a small amount of butter on the top of each egg roll.

4. Bake at 425 for around 15 minutes, or until slightly brown.

5. Serve warm with honey mustard sauce and refrigerate any leftovers.

These can be heated up again in the microwave for about 20 seconds!

Sauce Directions:

1. Mix all ingredients together in a bowl.

2. Refrigerate any remaining sauce.

3. Enjoy :)

Mama Depandi's Bucatini Pomodoro

It's no secret that I'm a huge fan of Giuliana Rancic. Some may say I've spent a majority of my life stalking her, while others (myself) call it creating a friendship that was meant to be since birth. There is a difference. Since the opening and attending of G's restaurant, RPM Italian, I have been on the hunt for her mother's Bucatini recipe. It's kinda like the Shakespeare of food. If you aren't familiar with Shakespeare, think of it as the Justin Bieber of food, minus the drugs and horrible haircut. 

Regardless, I found the recipe and today I've got it for you. Ladies, make your man happy by cooking up some of this stuff right here. And with that other stuff you do to make him happy. Yes, that. Enjoy. 

printable version found here

Mama Depandi’s Bucatini Pomodoro

Makes 4-6 servings // Time: Approx. 1 Hour

Ingredients:

Sauce:

28 oz Can Whole Peeled Tomatoes

2 Tablespoons Extra Virgin Olive Oil

1 Small Onion, Chopped

2 Garlic Cloves, Minced

1 Tablespoon Sugar

½ Teaspoon Salt

4 Basil Sprigs

Pasta:

¾ Pound Bucatini Pasta

2 Tablespoons Extra Virgin Olive Oil

2 Garlic Cloves, Minced

Pinch of Red Pepper Flakes

1 Tablespoon Grated Parmesan Cheese

1 Tablespoon Basil, Chopped

Salt And Pepper

Directions:

1. Place a strainer over a medium bowl. Pour the can of tomatoes into the strainer. Crush the tomatoes with your hands or fork, causing as much juice to release into the bowl as possible. Set aside the juice and strained tomatoes.

2. In a medium skillet, warm the olive oil. Add onion and cook for about 5 minutes. Stir in the garlic and cook for 1 minute. Add in the strained tomatoes, sugar, and salt. Reduce the heat to low and stir continuously for about 15 minutes, or until sauce has thickened. Add in the reserved tomato juice and bring to a boil. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Remove the sauce from the heat, set aside, and add in the 4 Basil Sprigs.

3. Bring a large pot of salted water to a boil. Add in the Bucatini and cook al dente according to the package. Drain the pasta.

4. While the pasta cooks, heat additional olive oil in a large skillet. Add in the garlic and red pepper flakes, stirring for around 1 minutes.

5. Remove the basil from the sauce you have sitting aside and pour the juice into the skillet. Simmer until warmed through. Add in the pasta and coat with sauce.

6. Remove from the skillet and add in Parmesan Cheese, Basil, Salt, and Pepper.

7. Garnish with additional cheese, salt, and pepper if desired! Serve warm and enjoy!