the first, last and only...

Yall are in for a treat...today you are all privy to the first, last and only recipe post yall will see on my mess of a blog. Mainly because if I didn't come up with the recipe I have a hard time taking credit for anything. But this little diddy...threw this one together on my own. WOO HOO.

I LOVE to cook. I cook three meals a day and usually a dessert or two a week. This is a) the reason I haven't lost baby weight and b) the reason my parents let me and my plethora of kids come over every night (and live with them for two weeks while our house is in between here and Montana)

And now I'm going to stop being so hard on myself and re-do the first paragraph. I come up with originial recipes quite often, it's usually from throwing together whatever's on hand and seeing what we can come up with. It almost always turns out well. I've only had one bomb lately and that was because I used hot Italian sausage and it was toooooo hot. The reason I'd have a hard time posting recipes though is because I could never explain the measurements...I'm a "some of this" "little more of that" kind of gal. I have the hardest time recreating anything I've made...so how can I possible explain it to yall? We'll I'll try ok.

I'm making this way too ramble-esq. Here we go:

We had a roast the other night so I decided the leftovers needed a good home.

-1 to 1-1/2 cups of the shredded roast
-1 of those itty bitty cans of green chilis (that are super cheap so you should always have them on hand...they add a touch of mexi to anything you make)
-the left over corn from roast night...I'd say it was about 1/2 a cup...and frozen corn has a more crunchy texture similar to fresh corn, and in my opinion frozen corn is something you buy the brand name version of...Bird's Eye Super Sweet Corn in the Steam-in-Bag is the BEST.
-a plethora of shredded cheese (I always have a ginormous block of colby jack because it is the most versatile and you can snack on it too...but I was at my Mom's and she had about 1/2 a bag of the pre-shredded stuff left so I used that)

-egg roll wrappers...they live in the produce section with the weird veggie-soy-cheese things...usually next to the packaged fresh herbs. Egg roll wrappers and won ton wrappers need to become your friend. You can make soooooo many things with these babies and they're easy to use and inexpensive. Wally has them for $1.97 a package...that will work for a few meals!

Now for the assembly...oh, go back and pre-heat your oven to 350...when you open the egg roll wrappers put a damp paper towel on top of them so they don't dry out.

lay one wrapper out and put a good spoon full of your meat mixture on the diagonal...dip your finger in the little bowl of water I forgot to tell you to get out and run it around the edges so it sticks all good to itself ("it" being the wrapper here)

so you have the meat in on the diag...roll that bottom corner around the meat, tuck the edges under, roll some more and when you just have that top corner hanging out, put some more water on your finger and make sure it's all coated (lightly damp) and it'll stick to the already rolled section beautifully. Did that make any sense? I should have taken pics last night.

once all your diddy's are wrapped and rolled...I brushed the tops with melted butter and sprinkled them with coarse sea salt...baked them at 350 for some minutes (forgot how many) until they get semi golden and look delicious. And they are...they are delicious. They won't look as brown as if you fried them, so don't hold out for that color...but you'll know when they're done.

Good grief...I made that more difficult than it should have been.

Oh...and if you don't just happen to have leftover roast on hand...you could use any ol' shredded meat, just make sure it's not greasy and not covered in gravy because I feel like it would make the wrappers gooey or something.

That was a fun time of sharing...now go forth and buy some egg roll wrappers :)