3×3 Food – Thanksgiving Egg Rolls

3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers || Runway Chef #thanksgiving #appetizers My favorite holiday is quickly approaching. You know the one, the one that starts with a T and ends with Hanksgiving. The one that rhymes with ‘Banksgiving’. The one where all the turkeys and Indians and pilgrims show up (ok, maybe just the turkeys). Yeah, that one. Being a food blogger and all it should not surprise you one bit that I’m all about a holiday involving feasts. I mean an actual day on the calendar that’s dedicated solely to stuffing your face without one ounce of guilt involved? Sign me up….twice. One of my favorite part of any feast, Thanksgiving or not, is the appetizers. Grace, Luci and I thought, with all that turkey/mashed potato/stuffing/gravy you’re going to be having, why not keep the apps bite-sized (plus, everything is cuter when it’s mini, right?!). Grace whipped up cheesy feta-mozzarella cups, Luci kept it healthy with mini kale salads, and I went ahead and decided to stuff all of thanksgiving into one bite. Literally, turkey, stuffing, gravy, all rolled up into one neat little egg roll and topped with cranberry chutney (and some extra gravy, if you know what’s good for you). Our three appetizers are so good, you may not even need a turkey dinner. Wait…..who I am I kidding?! You always need a turkey dinner!

3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers

Thanksgiving Egg Rolls with Cranberry Chutney
Yields 20
All the favorite flavors of Thanksgiving rolled into one bite
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
FOR THE EGG ROLLS
  1. 1/4 pound of cooked turkey, sliced (you can also use about 1 cup of chopped turkey)
  2. 1 1/2 cups prepared stuffing
  3. 1/2 cup gravy + extra for sealing the egg rolls and serving
  4. 4 ounces (half a package) of cream cheese, softened to room temperature
  5. 10 egg roll wrappers
FOR THE CRANBERRY CHUTNEY
  1. 1 cup fresh cranberries
  2. 1 tablespoon of lemon zest
  3. 2 tablespoons of honey
  4. 4 tablespoons of water
  5. A large pinch of salt
  6. 1 teaspoon of Dijon mustard (you can use more or less depending on your preferences)
Instructions
  1. Preheat the oven to 400 degrees. In a large bowl, combine 1/2 of the stuffing, the gravy, and the cream cheese. Stir until well combined, then gently fold in the remaining stuffing.
  2. To assemble the egg rolls, first lay out an egg roll wrapper. Place a small piece of turkey (or about 1 1/2 tablespoons of turkey meat) in the lower corner of the wrapper, then top it with about 1 1/2 tablespoons of the stuffing mixture. Proceed to roll like and egg roll, sealing the edges with extra gravy. Place on a lined baking sheet, sealed side up, and brush the top with more extra gravy. Continue this process until you have filled all egg roll wrappers.
  3. Bake the egg rolls for about 12-15 minutes, or until they are slightly browned (FYI, something of the stuffing may seep out of the corners...feel free to sample, er, I mean clean it up with a spoon). Remove from the oven and allow to cool for 5-10 minutes (on the baking sheet) before serving them.
  4. While the egg rolls are baking, make your cranberry chutney. In a medium-sized pot set over medium-high heat bring the cranberries, lemon zest, honey and water to a boil. The cranberries should start popping and becoming juicy. Add in the salt and stir. Continue stirring until the cranberries have all popped and the juices have thickened (you can use the back of your spoon to help pop the cranberries). The sauce should be thick and chunky, similar to cranberry sauce, and the whole process should take about 5-7 minutes. Once the cranberries have cooked down, remove the pan from the heat and stir in the dijon mustard. Place the cranberry sauce into a serving bowl.
  5. Once the egg rolls have cooled to the touch, cut them in half using a serrated knife. You can serve the egg rolls either hot or cold (I actually liked them better cold, while the Mr. preferred them hot) alongside the cranberry chutney and extra gravy (tip: dip them in gravy then spoon a little of the cranberry chutney on top!).
Notes
  1. Store leftover egg rolls in a ziplock bag, in the fridge for up to 2 days. Store extra chutney in an airtight container in the fridge for up to 5 days.
  2. This recipe contains gluten, meat, and dairy.
  3. For the turkey, you can either use sliced meat from the deli counter (some stores sell roasted turkey breast), or you can replace the meat with chicken.
  4. I would recommend making extra gravy and stuffing for your Thanksgiving then using the extra for this recipe.
  5. The cranberry chutney can be made ahead of time and kept in the fridge, in an airtight container, for up to 5 days before serving.
  6. These would be a great way to use up Thanksgiving leftovers.
Runway Chef http://www.runwaychef.com/
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Vegan Spaghetti & Meatball Sliders

Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Sliding on into Thursday with these little sliders (see what I did there?!). I’m super amped to share these babies with you, because they are FREAKIN’ DELICIOUS! Yes, caps were required to type that because they are just that good. The idea for these little “spaghetti” & meatball sliders popped into my head after an event I attended last week (#CelebrateInStyle). Gardein was serving up all sorts of crazy good holiday-inspired appetizers. The craziest (and best) part? They were all vegan. Gardein’s meatless products are all made from plant-based protein (hello,  environment sustainability) meaning they are low in fat and have no cholesterol (three cheers for reducing cancer, obesity and diabetes risks). At the event, I tried gluten-free beefless tacos, with roasted corn, black beans, & roasted poblano peppers (adorably served in lime wedges), gluten-free rosemary pecan-crusted chick’n skewers with a cipollini-onion aioli, turk’y cutlet with stuffing, cranberry sauce, & mashed potato on mini spoons, and (my favorite) fishless filet & chips with french fries & a lemon wedge (I’ve attached the recipes for you…simply click a highlighted name to see the recipe card and print it off). Tasting these vegetarian delights got the creative juices flowing, and pretty soon I was brainstorming all kinds of healthy holiday bites. Typically, holiday entertaining is loaded with fat and calories (literally), so I thought it was time for a little change. I mean, just because you’re having ugly sweater parties, decorating trees, and caroling your little heart out, doesn’t mean you need to throw all nutrition out the window. I took the idea for a meatball slider…..and completely trashed it up (in a good way). I  replaced the meatball with a meatless-ball, made a spaghetti “bun” with spaghetti squash, tossed on some greens, and finished by Pollock-ing the whole thing with a sun-dried tomato aioli. Mr. RC was highly skeptical at first. I even told him the likes of JLo, Bey & Jay-Z are doing it (giving up meat that is), and he was all like “Yeah, I’m still not buying what you’re selling.” But low and behold, who do I find eating his way through my photo props? None other than the carnivorous Mr. RC! A ban had to be placed on the kitchen while I finished working on these, but as soon as I was done, you better believe he was on these sliders like white on rice. And I know you will be too, no matter what kind of diet your prefer!

P.S. Be sure to check out Gardein’s site for more info, recipes, and where to buy their products.

Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers Vegan Spaghetti & Meatball Sliders using @gardein meatless meatballs || @runwaychef #vegan #appetizers

Vegan Spaghetti & Meatball Sliders
Yields 12
Two popular dishes combined into one crowd-pleasing vegan appetizer that's perfect for the holiday season
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
For the meatballs
  1. 1 package of Gardein Classic Meatless Meatballs
For the "spaghetti" slider
  1. 3 cups spaghetti squash, cooked (see notes)
  2. 3/4 cup cornmeal
  3. 3 tablespoons of olive oil
  4. 1 teaspoon Italian Seasoning
  5. 1/2 teaspoon salt
For the sauce
  1. 1/2 cup mayonnaise (you can use regular, but obviously to keep these vegan use a vegan mayo)
  2. 1/2 cup sun-dried tomatoes in oil
  3. 1 small head of garlic, roasted (see notes)
  4. Juice of 1/2 a lemon
  5. Pinch of salt
For garnish
  1. Arugula or basil
  2. Vegan cheese topping, or, for a non-vegan option, parmesan cheese
Instructions
  1. To make the spaghetti slider cups: Preheat the oven to 375 degrees. In a large bowl, combine the squash, cornmeal, olive oil, and seasonings. Stir to combine. Grease a muffin tin, then scoop 1/4 cup of the squash mixture into each tin. Use your fingers to press the mixture into the middle and up the sides to form a "cup". Bake for about 20 minutes, or until the edges have browned. Allow to cool in the pan before removing them.
  2. To make the sauce: Using an immersion blender (or a Cuisnart), combine the mayo, tomatoes (along with the oil they're in), lemon juice, salt, and roasted garlic. Pulse to combine. Set aside.
  3. Once the cups have finishes baking, increase the oven temperature to 450 degrees. Place the meatballs on a non-stick, non-lined baking sheet (you can use a little cooking spray if you need to). Bake for 15-17 minutes, turning them about half way through. Allow to cool before assembling the sliders.
  4. To assemble the sliders: Place a little arugula or basil in the bottom of a spaghetti cup. Add a dollop of sauce, then a meatball. Finish with a little more sauce and, if you wish, a sprinkle of cheese (vegan or parmesan).
  5. Serve on a bed of arugula.
Notes
  1. This recipe is vegan, gluten-free, vegetarian, and dairy-free (if you use regular mayonnaise and parmesan cheese it will only be gluten-free and vegetarian).
  2. These taste good served hot or cold.
  3. The "spaghetti" portion can be made up to 24 hours ahead. Simply allow the cups to cool after baking, then place them, in a single layer, in an airtight container. Refrigerate until you are ready to use them. You can use them straight out of the fridge or reheat them for a few minutes.
  4. The sauce portion can also be made ahead. Just store it in an airtight container in the refrigerator until you are ready to use it. For the best flavor, I would suggest making the sauce no more than 3 days in advance.
  5. To prepare a spaghetti squash: Cut a squash in half lengthwise. Place the halves, cut-side down, into a glass baking dish (they don’t have to fit perfectly…if you need to lean them up against the side a little bit, that’s OK). Add about 1 inch of water, then place them in the oven and bake at 400 F for about 45 minutes, or until you can easily insert a knife into the squash. (For a smaller squash it may take only 30 minutes. Just keep checking with a knife to see when it’s done). Also, be sure to check on the water level while the squash bakes. If it starts to go down, just add a little more water. Once the squash is done, remove it from the oven and allow to cool. Use a spoon (I find a grapefruit spoon works best) to gently scrape the seeds out of the middle. While some people prefer to remove the seeds prior to baking, I find that they come out much easier once the squash has baked. To make the “spaghetti” simply use a fork to scrape the squash into strands and out of the skin. You can use the squash immediately or store it in an airtight container for up to 3 days in the refrigerator. I typically use a large spaghetti squash so I have enough for multiple recipes, but to get the 3 cups needed for this recipe you will need either one small squash or about 1/3 of a large squash.
  6. To make the roasted garlic: Take the head of garlic. Peel off any loose skin and then cut off the top to expose the cloves inside. Place the head of garlic on a piece of aluminum foil, then drizzle with just a little olive oil (no more than 1 teaspoon). Loosely wrap the foil up around the garlic to seal the head in. Place this garlic foil packet on a baking sheet or in a small baking dish and bake at 400 F until the garlic becomes golden-brown, about 35-45 minutes. Allow the garlic to cool for 10-15 minutes before gently squeezing the cloves out of the peels. For this slider recipe, I followed the steps above to prepare the head of garlic, but then I baked it in a small baking dish alongside the spaghetti squash cups and then transferred it to the meatball baking sheet to finish roasting it with the meatballs. You could also roast the garlic while you are roasting the spaghetti squash as they both roast at the same oven temperature for the same amount of time.
Runway Chef http://www.runwaychef.com/

This post was sponsored by Gardein. All opinions are my own.

1-Minute Coffee Cake In A Mug

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes You know those crisp, cool mornings where you’re like “Oh man, this smoothie is just killing it this morning.” Yeah, me either. I mean let’s be real. No one wakes up on a 30 degree day and happily chugs down their ice-cold smoothie and thinks to themselves “Who needs a soft, buttery, warm, delicious baked good when you’ve got a smoothie?”. Don’t get me wrong, I love my smoothies, but living in a place where Fall and Winter exists, drinking a cold drink first thing in the morning isn’t always easy to do. Sometimes I just want all of the muffin/scone/biscuit/cinnamon roll/coffee cake treats I can possibly have as soon as the seasons change. By sometimes, I of course mean all the time, so to prevent over-indulging, I try not to keep baked goods around the house during the week. But when you need a baked good, you NEED a baked good (I know you know what I’m talking about). This little coffee cake was born in one such time of need. It was an early morning, I had lots of work to do and no time to bake, but I just had to have something to go with my cup of coffee. Hello coffee cake in a mug! But wait, there’s more. As in crunchy topping more (you know there couldn’t be coffee cake without some buttery topping on there). Annnnnd, there’s also a pumpkin version (because obviously everything needs pumpkin for fall). I don’t know whether it’s totally genius that I discovered this (Because, hello! Coffee cake whenever I want it!) or totally bad that I figured this recipe out (because coffee cake whenever I want it isn’t so good for my waistline). Either way, I know you’re going to thank me for making your weekdays taste a little better….

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes

1-Minute Coffee Cake In A Mug
Serves 1
A warm, buttery coffee cake that can be made in 1 minute using your microwave; perfect for a quick weekday treat
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Prep Time
1 min
Cook Time
1 min
Prep Time
1 min
Cook Time
1 min
Cake
  1. 2 tablespoons of sugar (I like to use brown, I have also tried it with Truvia, which works well)
  2. 1 tablespoon of butter
  3. 2 tablespoons of Greek yogurt
  4. Dash of vanilla
  5. 1/4 teaspoon of cinnamon
  6. Dash of nutmeg
  7. 1/4 cup all-purpose flour
  8. 1/8 teaspoon of baking powder
  9. Pinch of salt
Topping
  1. 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
  2. 2 tablespoons of flour
  3. 1 tablespoons of brown sugar
  4. 1/4 teaspoon of cinnamon
  5. Dash of nutmeg
Instructions
  1. Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
  2. To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
  3. Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.
Notes
  1. If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
  2. To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
  3. If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Truvia, I used 3 teaspoons in place of the 2 tablespoons of sugar).
Runway Chef http://www.runwaychef.com/
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5-Ingredient Butternut Squash Soup

5-Ingredient Butternut Squash Soup || Runway Chef It’s a tough competition but this butternut squash soup might possibly be my favorite soup ever, and that’s saying a lot, because boy, do I love soup. Like a lot of my recipes, I stumbled upon this one quite by mistake. If I remember correctly, I think it went a little something like “What am I going to make for dinner when the only things in the fridge are ketchup, chocolate chips, and…. a butternut squash??!”. I decided to concoct a butternut squash soup (because obviously going to the grocery store to get ingredients for anything else wouldn’t have been more logical). Luckily, when God closes the door to an empty refrigerator, somewhere He opens a cabinet full of garlic and bouillon cubes. In other words, this saved our dinner from being some kind of weird chocolate-ketchup-squash mishmash (thank you, no!) and helped us discover possibly the easiest soup recipe known to man. It’s decadent, creamy and delicious, but totally healthy at the same time. We now make this soup at least once a week, and you better believe that my fridge is always stocked with butternut squash.

5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef

5-Ingredient Butternut Squash Soup
Serves 4
A delicious and comforting soup that requires just 5 ingredients and a few minutes to make and is perfect for a chilly fall day
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 large butternut squash, cooked and peeled (see notes for directions)
  2. 1 bouillon cube (I use chicken but feel free to use vegetable or beef)
  3. 3 cloves of garlic (I've also done 1/3 c. leeks or shallots)
  4. 2 tablespoons olive oil
  5. 1 1/2 cups milk (I use 2%, but any type should work)
  6. Salt & pepper, to taste
  7. Toppings (optional): Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, apple or pear cubes, dried cranberries, crispy shallots, crunchy bacon pieces, sage, Greek yogurt
Instructions
  1. In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
  2. Add in the remaining ingredients, along with 1/2 a cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency.
  3. Once pureed, heat the soup for a few minutes before serving.
Notes
  1. Serve with a big salad and some crunchy bread.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  3. This soup is vegetarian and gluten-free. To make it vegan, substitute the milk for coconut milk (for a more tropical flavor) or almond milk, and use a vegetable bullion cube. You could also eliminate the milk completely and instead use an additional bouillon cube and more water.
  4. To cook the butternut squash, simply cut it in half, place the halves flesh side down in a large baking dish, add in about 1/2 an inch of water, and cook at 375 degrees for about 45 minutes, or until a knife can easily be inserted into the squash. Remove from the heat, scoop out the seeds, and then proceed to either scoop out the squash or peel off the skin.
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Grown-Up Dirt Cake Cups

adult dirt cake cups My Mom is a gourmet cook, and used to spend hours (sometimes even days) preparing fancy birthday cakes for family members. There was of course the multi-step Black Forest Cake for my dad. Then there was the snake cake, per my sister’s request….green fondant dyed different shades of green to look like the skin, a red fondant “tongue”, and even black eyes. I have no idea why a little girl would want a cake shaped like a big green snake for their 5th birthday (or however old she was), but nonetheless my Mom made it. And then there was me. Me, who could have any fancy cake in the world, and what do I ask for? Dirt cake! Don’t get me wrong, dirt cake is delicious, and I could eat buckets of it (which I’m sure I probably did), but looking back now I wonder what I was thinking choosing dirt cake….

It’s been years since I had my last birthday dirt cake, but for some reason, when I was making sugared flowers last week, memories of crushed Oreos and layers of fluffy, creamy pudding came to my mind. Except this time, it was sans worms, with a dash of alcohol mixed in, and topped with pretty edible flowers.

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Grown-Up Dirt Cake Cups
Serves 4
A grown-up version of the childhood favorite dirt cake
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups chocolate cookie crumbs
  2. 8 ounces of cream cheese, softened at room temperature
  3. 1/2 cup mascarpone
  4. 2 tablespoons of vanilla
  5. 1/4 cup powdered sugar
  6. 2 tablespoons of granulated sugar
  7. Edible flowers, for garnish
Instructions
  1. If you haven't already, start by pureeing the chocolate wafers in a Cuisinart until they turn into fine crumbs. Pour into a bowl and set aside.
  2. Dust any extra cookie crumbs out of your Cuisinart, then add in the cream cheese, mascarpone, sugars and vanilla. Blend for a few seconds, until creamy.
  3. In small glass cups or jars (or mini flower pots, if you want to be really authentic), begin layering the cookie crumbs and the cream mixture. I did one heaping tablespoon of cookie crumbs, then one heaping tablespoon of cream mixture, then repeated that, ending with the cream mixture on top. Finish the top off with a light dusting of cookie crumbs and an edible flower.
  4. These can either be served immediately or stored in the fridge, covered with plastic wrap, for up to 24 hours (although keep in mind, the cookie layer won't be quite as crunchy after several hours).
Notes
  1. To make these really grown-up, simply replace the vanilla with the alcohol of your choice. My favorites are: Baileys, Kahlua, Amaretto, or Grand Marnier.
Runway Chef http://www.runwaychef.com/