Melissa Rycroft is settling into her new life in Los Angeles by removing bustling in the kitchen.
The Bachelor and Dancing with the Stars alum recently distinguished her move from Texas to California with a housewarming celebration hosted by the Pampered Chef.
At the event, Rycroft and her girlfriends, including DWTS‘s pro Cheryl Burke, schooled how to whip adult some recipes including California open rolls, tapenade turkey meatballs, white chocolate cupcakes and hiss tequila sangria.
Also on palm for the festivities: the existence star’s 6-month-old daughter, Ava Grace.
Aside from carrying her kitchen stocked with the latest cookware by the Pampered Chef, a product concession was made in Rycroft’s name to the internal L.A.-area Feeding America Food Bank.
Want to try one of the dishes from Rycroft’s party? Check out the recipe below:
The Pampered Chef’s California Spring Rolls
½ crater mayonnaise
2 tbsp rice vinegar
2 tbsp chopped uninformed cilantro
4 tsp wasabi paste
1 tsp sesame oil
1 lb baked shrimp, peeled and deveined, tails removed, coarsely chopped
¼ tsp salt
2 vast carrots, peeled
1 middle seedless cucumber
12 (8-in./20-cm) rice wrappers
1 crater water
1. Combine salsa reduction in tiny beat bowl; drive until blended. Reserve ¼ crater of the salsa for shrimp. Cover remaining sauce; cool until prepared to serve. Coarsely clout shrimp regulating chef’s knife. Combine shrimp, indifferent salsa and salt in classical beat bowl; brew well. Cut carrots and cucumber into prolonged julienne strips. Peel and cut avocados into 24 slices.
2. Moisten both sides of one rice coupling with H2O regulating a basting brush. Arrange a portion of the carrots and cucumber on half of the coupling to within ½ in. of edges. Top with ¼ crater of the shrimp reduction and avocado slices. Fold sides of coupling in toward center; hurl adult tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut open rolls in half diagonally. Serve with sauce.
Article Source: Celebrity