Appetizers

Grilled Pineapple and Avocado Eggrolls

by Shawnda on June 30, 2014

in Appetizers,Pineapple,Vegetarian,Veggies & Starches

Avocado and Grilled Pineapple Eggrolls

Before we start talking about the insanity of what almost amounts to deep-fried guacamole, let’s talk about safety.

Because there are some things you shouldn’t do on a school night. Like drinking most of a bottle of wine all by yourself.

And then come the things that you shouldn’t do after drinking most of a bottle of wine yourself on a school night. Like getting anywhere near an open flame and hot, splattering oil.

But there is one thing that you should totally do with hot, splattering oil when you have all of your fine motor skills about you so you probably won’t burn yourself 4 times in 10 minutes (how am I even still alive?): Make these Grilled Pineapple & Avocado Eggrolls.

Avocado and Grilled Pineapple Eggrolls

Several years back, I made a clone of the Cheesecake Factory Eggroll recipe. It was… work. There was cream cheese and sundried tomatoes in the filling with the avocado and I’ve always found that kind of an odd combo. Although I will totally dominate a plate without complaint and call it dinner once a year.

And then the sauce had a couple new-to-me ingredients that were pricey and ended up going to waste because what else was I supposed to do with the rest of a $12 jar of tamarind paste? You know, besides not buy it in the first place.

But the one thing that recipe did get right? Wrapping chunky avocado in a thin, crispy fried shell. It’s basically fried guacamole. And it’s not at all hard to accomplish.

Avocado and Grilled Pineapple Eggrolls

I basically made an extra chunky version of my very favorite guacamole, which is loaded with sweet and smokey cubes of grilled pineapple, wrapped that up in an eggroll wrapper, and fried for ~1 minute on each side. The dipping sauce was a crudely-measured, raid-the-pantry combination of soy sauce, honey, garlic, red pepper, and cilantro. Sweet, salty, savory, and slightly spicy all in a single bite.

And my poor burned fingertips (WHY DIDN’T I USE TONGS) have nearly completely healed.

Grilled Pineapple and Avocado Eggrolls

Avocado and juicy grilled pineapple are served inside crispy eggrolls.

Ingredients

  • For the eggrolls:
  • Oil for cooking (enough to be ~1-inch deep in your pan)
  • 4 small avocados, diced
  • 2 rings grilled pineapple, diced*
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, diced
  • Juice of 1 lime
  • Salt
  • 1 pkg (16 count) eggroll wrappers
  • Small bowl of water
  • For the sauce:
  • 1/4 cup soy sauce
  • 2 Tbsp orange juice
  • 2 Tbsp honey
  • Generous pinch of red pepper flakes
  • 1 minced clove garlic
  • 1 Tbsp minced cilantro

Instructions

  1. *If you aren't working with leftover pineapple, remove the husk, slice into ~1/2-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Pour cooking oil into a pan and heat over medium high.
  4. In a large bowl, toss the avocado, pineapple. salt, lime juice, red onion, and pepper together.
  5. Lay a single wrapper on your work surface, dip your fingers in the water, and lightly moisten all four the edges of the wrapper.
  6. Place ~3 Tbsp of filling onto your eggroll wrapper and roll (I didn't get photos buy you can see the step by step here.
  7. Working with 3-4 eggrolls at a time, place them in the heated oil (it should sizzle with a drop of water) and fry ~1 minutes each side, until golden brown.
  8. Remove to a paper-towel lined plate and serve hot.
  9. To make the dipping sauce, whisk all ingredients together.

Notes

Yields: 16 servings

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Grilled Zucchini and Red Onion Sandwich

You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).

Crispy Baked Zucchini Fries

You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.

Zucchini Carbonara

But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.

Grillzed Zucchini & Red Onions

I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.

It’s my favorite summer lunch. My favorite summer sandwich.

And it’s pretty close to the best thing that could ever happen to zucchini.

Grilled Zucchini & Red Onion Sandwich

Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.

Ingredients

Instructions

  1. Preheat the broiler.
  2. Spread mayo on the bread and pile high with zucchini and red onions.
  3. Take a spoonful or two of leftover vinaigrette from the bowl and spoon over top.
  4. Top with cheese and broil for 1-2 minutes until cheese is melted.
  5. Cut in half to make 2 sandwiches; serve hot.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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Beer Battered Jalapenos

That basket of delicious, deep-fried napalm is made of three of my very favorite things: beer, deep-fried [fill-in-the-blank], and to fill in the blank – fresh, weapons-grade jalapenos.

The first time I had fried jalapenos was at a post-Big Brother Sweatshop after-work-meeting after-party. Because it wasn’t enough that you had to spend 9 hours inside that soul-sucking prison, then the Medium Brothers expected you to meet after work, and then to socialize after that. For free.

Beer Battered Jalapenos

But they frequently paid in decent munchies and not-so-decent beer. The Fried Jalapenos served alongside a dipping bowl of ranch dressing (because this is Texas) was my favorite thing about my time served there.

The fried jalapenos back then were of the pickled, canned nacho variety – not the greatest thing to ever happen to a jalapeno. I prefer fresh jalapenos for the tender-crisp texture, the absence of that vinegary aftertaste, and the fact that they’re easily accessible (and usually abundant) in my backyard.

Beer Battered Jalapenos

We fried the fresh jalapeno slices up in my friend Laura’s beer batter and then served them up alongside some Chipotle Ranch for dipping. And a glass of milk. Because sweet baby Firestarter Jesus, those things were HOT.

Beer Battered Jalapenos

Beer Battered Jalapenos

Fresh jalapeno slices are coated in a dark beer batter, deep fried, and served alongside cool and spicy Chipotle Ranch dressing.

Ingredients

  • For the batter:
  • 1 cup flour
  • 1 cup dark beer
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Black pepper
  • 1 dozen large jalapenos, cut in 1/3-inch slices
  • Vegetable oil
  • For the dipping sauce
  • 1 cup ranch dressing
  • 2 Tbsp minced chipotles in adobe

Instructions

  1. Whisk together the dry ingredients in a medium bowl and then add the beer.
  2. Mix well and then set aside for 30 minutes.
  3. Line a plate with paper towels.
  4. Pour enough oil to come up 1.5 inches in a small pot and heat over medium-high heat.
  5. Working with 8-12 slices at a time, dip the slices in the batter and then drop into the hot oil.
  6. Fry 3-4 minutes, until golden brown, flipping the slices halfway through.
  7. Remove with a slotted spatula and let drain on the paper towels.
  8. Stir the ranch and chipotles together and serve alongside the fried jalapenos for dipping.

Notes

Yields: Servings vary

Batter barely adapted from Tide & Thyme

Estimated time: 1 hour

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Barbecue Chicken & Grilled Pineapple Nachos

I have been on a major grilled pineapple kick lately. Like, mayjah.

Guacamole, burgers, margaritas, and of course – those nachos.

Barbecue Chicken & Grilled Pineapple Nachos

The other two people in this house are not so… passionate about grilled pineapple. There have been eyerolls and little remarks and sighs.

Nor are they passionate about taking the contents of 5 leftover bowls from the fridge and making… that.

But those other two people in this house didn’t complain one bit about dinner last night.

Barbecue Chicken & Grilled Pineapple Nachos

The Internet’s favorite queso serves as the cheesy nacho base, which I then topped with leftover chicken tossed with barbecue sauce, grilled pineapple, thinly sliced red onion, weapons-grade-hot chopped jalapeno (but only on half – Thank, God!) and cilantro.

OF COURSE THEY DIDN’T COMPLAIN.

BBQ Chicken & Grilled Pineapple Nachos

Cheesy nachos topped with barbecue chicken, grilled pineapple, and red onion.

Ingredients

  • 14 oz bag of tortilla chips
  • 1 recipe Chile con Queso
  • ~2 cups of shredded chicken (from about 2 small chicken breasts)
  • 1/2 cup barbecue sauce
  • 3 grilled pineapple rings, diced*
  • Thinly sliced red onion
  • Chopped fresh jalapeno
  • Large handful of cilantro, chopped
  • *Slice fresh pinepple 1/2-inch thick, remove core, and grill over med-high for ~5 minutes a side, until charred.

Instructions

  1. Preheat oven to 425.
  2. Spread the tortilla chips on a large baking pan.
  3. Toss the shredded chicken with barbecue sauce in a small bowl.
  4. Top the chips with queso, barbecue chicken, sliced red onion, and diced pineapple.
  5. Bake for 7-10 minutes and remove from oven.
  6. Top with jalapeno and cilantro, serve hot.

Notes

Yields: 8 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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