Thursday, January 1, 2009
HAPPY NEW YEAR!
Wow. I can't believe that it is 2009! Honestly. Where DOES the time go? I remember as a child thinking that there was no way the world would still be around by the year 2000. Now I am thinking, do I even REMEMBER the year 2000?
We had a great evening last night. I spent most of the day in my kitchen yesterday creating a little of this and a little of that and thoroughly enjoying my new kitchen knives that are beyond sharp! In fact I think I enjoyed them a little too much, because I kept creating and kept creating and pretty much ended up with enough appetizers to cater a small party!
I have to say that my very favorite creation was my Southwest Egg Rolls & Cool Avocado Dip. Granted I decided to bypass the avocado dip and shoot straight for the knock off of the Cafe Rio house dressing.
We went to G&G Lee's for the night along with Tracey's sisters and their families. It was fun. Chaos with 8 small children, but fun.
We ate until we were sick. We played games and then more games. We ran outside at midnight like crazies making as much noise as we could, which in turn scared the bejeebies outta Tess, and then went to bed.
Today I started the new year off to a bang by waking up at 5:30 (thanks JM), then going to the gym with Tracey. We then took the kids to go and see Bedtime Stories which made me laugh out loud far more in a movie than I have in a very long time. (Even though it was quite cheesy!)
Anyhow, what better way than to say goodbye to what was an incredible year and to say hello to a new year surrounded by the people I love.
Happy New Year!
Southwest Egg Rolls & Cool Avocado Dip
2.5 C shredded cooked chicken.
1.5 cups shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed & drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
1/4 tsp. cayenne pepper
1 pgk. (16 oz.) egg roll wrappers
Oil for deep-fat frying
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 Tbs. minced fresh cilantro
1 tsp. grated lime peel.
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in center of one egg rol wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls.