August 26, 2014

Soooooooooo raise your hand if you’ve ever found yourself a wee bit fixated on using a particular ingredient/dish in your kitchen. Is your hand raised? Because both of mine are. It’s funny: I have this strange tendency to latch on to an ingredient or dish and then find a bunch of different ways to prepare it. For a while it was everything caprese: simple caprese salad, caprese kabobs, caprese sandwich, a caprese style pizza. This past week or so it’s been all about the crazy good slaw I created and posted about on Sunday. Those deconstructed egg rolls were so tasty, I decided I needed to create another variation…which is how these baked vegetable egg rolls came to fruition.

baked vegetable egg rolls

It’s all so simple really. The ingredients are exactly the same. The process of making them is just slightly different. You could make a batch of these all on their own, or if you’re like me and have just a few scoops of slaw leftover from making the deconstructed egg rolls, you can simply wrap it up and bake them for a different taste experience without breaking out anything extra! Score.

baked vegetable egg rolls

I have to admit: I was a bit worried that the egg rolls themselves would come out of the oven and not be crispy. A fried egg roll is always a delicious treat, but it isn’t something I want to have on the menu regularly. I was so pleased to see that with a mist of olive oil cooking spray (or a brush of olive oil on the wrappers) and a high temperature on the oven, I was able to get the egg roll wrappers to crisp up and turn a golden brown color for me. You still get the satisfying crunch like you do with the fried version, but the reduced guilt is a very nice touch.

And now…I am officially obsessed with everything egg roll related. I’m dreaming of all the different variations I can create, from savory to sweet. Oh man. Which variety should I whip up next????

baked vegetable egg rolls

Baked Vegetable Egg Rolls


    For the egg rolls:
  • 10 - 15 egg roll wrappers
  • Cooking spray
  • Salt and pepper
  • For the dressing:
  • 1/4 cup mayonnaise (I use olive oil mayo)
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon grain mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha
  • 1/2 tablespoon lime juice
  • For the slaw:
  • 4 cups shredded cabbage (or coleslaw mix)
  • 1 cup shredded carrots
  • 1 cup red bell pepper, sliced thin
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup edamame
  • 2 green onions, diced
  • 2 tablespoons sesame seeds


  1. Preheat the oven to 400 degrees F.
  2. Whisk together all of the dressing ingredients in a bowl until incorporated. Cover and store in the refrigerator.
  3. Next, add all of the ingredients for the slaw into a large bowl. Drizzle with prepared dressing and toss to coat fully.
  4. Putting it together:
  5. Set a small dish/ramekin filled with water near your working surface. Place an egg roll wrapper down on a cutting board/working surface with one of the points facing you. Scoop about 1/2 cup of the dressed slaw toward the middle of the wrapper. Use a pastry brush or your fingers to add a light amount of water around the outside edges of the egg roll wrapper.
  6. Next, fold the point facing you up and over the top of the slaw filling. Fold the two side points in toward the center as well, sealing up the sides. Then, continue rolling until the final point has sealed up on to the side.
  7. Place the roll seam side down on a baking sheet.
  8. Repeat the rolling process with the rest of the egg roll wrappers and filling.
  9. Gently spray the egg rolls with olive oil cooking spray (or use a pastry brush to apply a thin layer of olive oil to the wrappers) then sprinkle lightly with salt and pepper.
  10. Place in the oven and bake for 15-20 minutes, until wrappers have turned golden brown and crispy.
  11. Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
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August 22, 2014

Labor Day is just a little bit over a week away – oh how time flies! Are you currently planning your Labor Day celebrations? Labor Day always seems like one of those holidays that is filled with fun. Since it falls right around the start of the school year, I always thought of it as a bit of a celebration for the end of summer. Of course, now that I live in Florida my summertime weather is not planning on leaving any time soon. However, the beginning of September is when I can typically look forward to a reduction in humidity around these parts! With that comes the Floridians’ time to emerge from our air conditioned homes and head outside to enjoy a bite to eat. So, to celebrate Labor Day, I’m bringing along some deconstructed egg rolls to the fun filled Sunday Supper feast!

deconstructed egg rolls

August 19, 2014

Ok…who is ready for a frozen treat? The summer season is still here, so I think it is time to indulge in some cool deliciousness. Today, the sweet dessert I’m sharing is a mash up of two of my favorites…melded together to create a coconut macaroon ice cream pie!

coconut macaroon ice cream pie

For those of you who don’t know me, there is something important to know right off the bat: frozen yogurt and ice cream are essential elements in my life. I’m incapable of ending my day without indulging in at least a few bites of creamy dessert goodness, ESPECIALLY during these steamy, humid months. But here’s the thing: sometimes JUST a bowl of ice cream won’t cut it for me. Sometimes I want more. Enter: my second dessert obsession. Coconut macaroons. There is something so wonderful about a toasty, sweet, and slightly chewy coconut macaroon. Extra points if it also includes chocolate in some way. You may have seen them before: I happen to have a favorite toasty coconut macaroon recipe, drizzled with chocolate!

coconut macaroon ice cream pie

Now for the kicker: smash my two favorite desserts together and you get a coconut macaroon ice cream pie! I mean, who can resist cookies and ice cream together? When I first created this pie in my kitchen, I was worried it wouldn’t work as well as I imagined it in my head. However, the crunchy yet chewy cookie crust paired with the creamy ice cream (and whipped topping) is definitely delicious. I couldn’t help but cut extra large slices for myself. Oops. The pie was demolished in record time…but I can’t say I was surprised about it.

coconut macaroon ice cream pie

The nice part about this pie is that it is completely customizable. I used vanilla frozen yogurt for mine, but a different flavor combination could be just as awesome! I’m thinking a chocolate ice cream version would be pretty delectable, or maybe even my current favorite flavor: pistachio. You could even use the macaroon batter to create individual sized pies if you prefer. Oh, the possibilities! I hope you think about trying this out for yourself if you happen to be a macaroon enthusiast like myself – you won’t be sorry…

Do you have a favorite pairing/mash up for your ice cream?

coconut macaroon ice cream pie

Coconut Macaroon Ice Cream Pie


    For the crust:
  • 7 ounces shredded sweetened coconut
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • For the pie filling:
  • 1/4 gallon vanilla frozen yogurt or ice cream
  • 6 ounces mini chocolate chips
  • 8 ounces whipped topping
  • 3 ounces shredded sweetened coconut


  1. Preheat your oven to 350 degrees F. Spread the sweetened coconut (7 ounces for the crust, and 3 ounces for the garnish) in a single layer on a baking sheet. Toast the coconut in the oven for about 20 minutes until golden brown, stirring occasionally. When the coconut is golden brown, remove from oven and allow it to cool completely (you can also place it in the freezer/fridge to speed the process). Keep the oven at 350 degrees F, as you will need it for the pie crust.
  2. Meanwhile, whip the egg whites and sugar in a large bowl with a mixer on high speed for 5-7 minutes until stiff peaks form. Then, add the vanilla and salt. Next, use a spatula to fold 7 ounces of toasted coconut into the mixture.
  3. Thoroughly cover the inside of a pie plate with cooking spray. Then, add the coconut macaroon mixture to the pie plate. Use your spatula to press the batter into the bottom and up the sides of the plate evenly to form the crust.
  4. Bake at 350 degrees F for 15-20 minutes, until crust is golden brown. Remove from the oven and allow the crust to cool completely.
  5. To assemble the pie, remove ice cream/frozen yogurt from the freezer and allow it to rest on the counter for 5 minutes to soften slightly. Scoop 1/4 gallon of the ice cream into a large bowl and add the mini chocolate chips. Use a spatula to stir the mixture together. Scoop the ice cream mixture on top of the cooled coconut macaroon crust and spread it evenly inside. Place back into the freezer for at least 10 minutes to allow the components to set.
  6. Finally, to complete the pie, top with whipped topping and the additional shredded coconut. Slice, serve, and enjoy!
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August 17, 2014

Can you believe it is back to school time already? It seems like only yesterday I was wrapping up the school year (in May). Little did I know that instead of heading back to school, I’d be taking on a new job completely instead of setting up my classrooms and making lesson plans! So, today’s Sunday Supper is all about back to school, and I’m contributing some parmesan garlic oven roasted chickpeas for the occasion!

Parmesan Garlic Oven Roasted Chickpeas

Even thought I am NOT heading back to school, that doesn’t mean I don’t want to think about it. I have such fond memories of getting ready for school to begin when I was a kid. Can you say: back to school shopping? I love love loved it. There was something so thrilling about buying a few new outfits to wear on those first days of school…not to mention all of the supplies! What in the world is it about a fresh pack of pens, pencils, markers, and the like? The fresh notebooks, the new binders and dividers, the new PLANNER? I’ll be honest: I still love my physical planner in my adult days. I even have to resist the urge to raid the school supply section in Target when all of the items are put on display. Give me Post-It notes! Give me Sharpie markers! I want allllll the things.

parmesan garlic oven roasted chickpeas

But – on to the main point of today – some food! I thought I’d whip up an oh so yummy back to school snack for today’s Sunday Supper. I have been dying to try out some oven roasted chickpeas, and I knew they would make a perfect dish for an afternoon bite. And I have to say – I was oh so right about them. I am not sure how it has taken me so long to become addicted to this snack, but it’s official: I’m hooked. These parmesan garlic oven roasted chickpeas are crunchy, warm, and add a punch of protein. Instead of snacking on crackers or chips, these are a great (and flavorful) replacement. Justin and I devoured my first batch in record speed. I now see many many more batches in our future. I even have Justin ringing in on this notion – he and I are brainstorming new flavor combinations we’d like to try. It’s going to happen.

So – do you have any other after school/afternoon snacks you love to make?

parmesan garlic oven roasted chickpeas

Parmesan Garlic Oven Roasted Chickpeas for #SundaySupper


  • 1 can (15 1/2 oz) chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Rinse and drain the can of chickpeas, then remove the skins. To remove the skin, pinch a chickpea between your thumb and index finger. The skin should slide off. Discard the chickpea skins, and add the chickpeas into a bowl.
  3. Toss the chickpeas in olive oil. grated parmesan, garlic salt, and pepper until they are fully coated.
  4. Line a baking sheet/tray with parchment paper and pour the chickpeas in a single layer on top.
  5. Bake the chickpeas for 35-40 minutes until golden and crispy, shaking the tray halfway through to toss them. Enjoy!
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Make sure you check out all of the amazing back to school offerings for Sunday Supper!

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats