Steak 'n' Cheese Egg Rolls! A Perfect Treat for Super Bowl Sunday

Hey Guys!!

Over the weekend I made some delicious steak 'n' cheese egg rolls and wanted to share the recipe with you all. These egg rolls were A-MAZ-ING!! I made them Saturday and they were such a hit, hubby wanted more on Sunday for super bowl. Speaking of super bowl, did you guys watch it? It was a snoozer! Very low scoring, all defense game. I wanted to see some offense! But, congrats to the New England Patriots for another Super Bowl win!! 

Okay, back to this recipe! As you all know, my recipes are ALWAYS gonna be easy, quick and affordable because who has time for the gourmet type? I'm no chef but I cooks....okkkuuurrrr :)

Now let's get right into it...

Ingredients Used:
-Package of Egg Roll Wraps
-1 Yellow Onion
-1 Green Bell Pepper
-Seasonings of your choice
-Meat Used: Extra thin sliced Rib Eye Steak
(use meat of your choice)
-6 slices of White American Cheese (use cheese of choice)

-Just showing you how thinly sliced the rib eye is.
-You can use frozen "steak-ums" but I prefer to use fresh steak
because it's healthier. You know what's in it vs a ton of preservatives.

-Chop your meat up as pictured above.

-Go ahead and chop up your onion and bell pepper as well. 

-Toss your diced onion and bell pepper in the pan to stir-fry until soft.

-Once your onion and peppers are soft, throw
in your chopped up steak.
-Season to taste and saute until no longer pick.

-No longer pink and ready for the cheese.

-Lay your cheese on top doing a couple slices at a time
just to ensure cheese melts evenly throughout. 

-Stir up steak, onion, peppers and cheese as cheese melts
and gives it a cheese sauce consistency.
-Turn off heat and let sit to cool
(using steak filling while hot can tear your egg roll wrapper).

-Now that your steak 'n' cheese filling is done,
lay out your egg roll wrappers for easy access.

-However, pictured above is NOT the correct way to
lay out and fill with filling.

-Pictured above IS the correct way to lay out and start filling.
-The egg roll wrapper should be in a diamond like
shape to fill and wrap.

*IMPORTANT*
-You're gonna need some water to rub along the four
edges of your egg roll wrapper. This will help to seal the egg roll.

-Once you've rubbed your water along the four sides of
the wrapper, go ahead and spoon in your steak filling in the
very center of your wrapper as seen above.

-To fold, start with the bottom portion of the wrapper as seen above.

-Next fold in your sides. When folding try your best to be gentle
and make sure no filling is visible.

-Not the prettiest but here's one egg roll all wrapped up. You should
not have any holes but if you do it's okay. Simply double up
your wrapper because you don't want your filling to bust
out into the oil and you don't want the inside of
your egg roll soaked in oil....yuck!

-A couple more all wrapped up and ready to fry!
-Now's the time to heat your oil.

-I used Coconut Oil to fry mine but use whatever
oil you're comfortable frying with. 

-In preheated oil, these egg rolls will not take more than
approx. 3 minutes total to cook. 

-Yummy! Here's one all done. 

-Golden Brown perfection!! 

-And....BOOM! All done!!!!! 

And there you have it. My delicious, easy and affordable Steak 'n' Cheese egg rolls!!! They were so good I didn't even need to make the dipping sauce for them which is just a quick mix of ketchup, mayo and sriracha! 

I hope you guys enjoyed this recipe!! If you decide to make them or another version... let me know how they came out!

As always.... Thanks for checking out my blog: TwithTally!

Delicious Creamy White Bean and Andouille Sausage

It's literally been forever since I've last posted but life happens right? 

Okay, let's jump right into it.....

This recipe is perfect for these cold winter nights AND it's easy on your pockets!

I love, love LOVE rice (hence these hips) and rice and beans is a whole 'nother topic!! So when I came across this delicious, creamy white bean and andouille sausage recipe I just had to make it and trust me.... it was a HIT!!

If you love beans and rice as I do, take a look below at this EASY, step by step recipe!

Ingredients Needed:
-1lb bag of White Northern Beans
-8 cups of water
-1lb of sausage sliced (whatever sausage you like)
-1 onion diced
-2 celery stalks diced
-1 tbsp of minced garlic
-1 tbsp of garlic powder (not pictured)
1 tbsp of onion powder (not pictured)
-2 tbsp of creole or Cajun seasoning (not pictured)
-2-3 chicken bouillon cubes
4 tbsp of butter (not margarine)
- white rice or rice of your choice

-Start by rinsing off your beans

-Now, sort through your rinsed beans and
pick out the not so appealing beans
as pictured above and discard

-Now that your beans have been rinsed off & sorted,
go ahead and fill with your water. Approx. 8 cups.
You want to cover the beans about an inch high
with water as pictured above.
-Put the heat on high and do a pre-boil.
Meaning, as soon as you start to see the bubbles
forming- TURN OFF THE HEAT and let sit/soak for
45 Min's.

-While your beans are soaking slice up your sausage and
saute until edges are a bit crispy.

-While waiting on the beans, also use this time to
dice up your onion, celery and garlic.

Now your beans should be just about done with the
soaking. As you can see above, they have doubled in size
from the "pre-boil" we did.

-Once you've sauteed your sausage, remove them from the
pan using a slotted spoon because we want to keep
the drippings from your sausage in the pan.
-Throw in your diced celery, onion and garlic in that same pan
and saute' until soft.

-Now just about everything is in the pan.
Your beans, sausage, onion, celery, and minced garlic.
-Turn your heat up high and bring to a rapid boil.
Once it starts to boil, reduce your heat and simmer UNCOVERED
for 1 hour.

-After your hour is up, you should have a thicker
consistency as you see above.
-Now, add your garlic powder, onion powder, Cajun seasoning
bouillon cubes and butter.
-Continue to simmer for about 20-30 Min's or until soft and creamy.
(We waited an hour to add any seasoning because salt
can prevent beans from getting soft and the
Cajun seasoning definitely has salt in it)

-I just used 2 bouillon cubes but you taste as you
go to see if the third one is needed.

All done! Serve over warm rice (I used Jasmine rice) and BAM...
BOOM...BOW! All done...
See final pic below! 

FINALE!!! ENCORE, ENCORE :)

This dish was EVERYTHING!!!! Babe and I crushed lol! Please try it! As you see above, it's easy and CHEAP to make!!! Nothing like a meal that can stretch right? Comfort food at it's BEST right here. 

Let me know if you decide to give it a try and if you have any other simple, easy and cheap meals to make... don't be stingy- let a girl in!!

As always.... Thanks for checking out my blog: TwithTally!