Recipe Swap: Buffalo Chicken Wrap

It's recipe swap time again and this time the theme was burgers/sandwiches. I was given my choice of two recipes from A Taste of Home Cooking. I wanted to make both but time didn't allow me to. I actually forgot about it and happened to have all of the ingredients on hand to make the Buffalo Chicken Wrap. I will get around to making the Cuban Sandwich soon as I have been craving one for a while. The only thing I did differently to this recipe was cook the chicken in the crockpot. It was quick and delicious. :)

Ingredients:

1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas

Place chicken in the crockpot and top with salt and pepper. Combine butter and hot sauce and pour over chicken. Cook on high for four hours. Shred chicken. Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners. Enjoy!

Cheeseburger Eggrolls

I saw a post from Rachel Ray for Cheeseburger Eggrolls and decided to try them. I had all of the ingredients on hand so it was a perfect meal. I hate going to the store to get one or two things! I fried them instead of baking them. Next time I will bake them (more healthy) and season the meat a bit more. I also made the dip and think it needs a hit or two of hot sauce. All in all it was a yummy, fast meal.

Cheeseburger Eggrolls:

Ingredients

• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy Dijon mustard or other mustard of choice
• 12-14 prepared egg roll wrappers
• Water
• Cooking spray
• Sesame seeds

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.


To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.

Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, until egg rolls start to brown.Serve with Russian Dressing Dipper (recipe below).



Russian Dressing Dipper:

Ingredients

• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup tomato ketchup
• Salt and pepper, to taste

In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Recipe Swap: Korean Short Ribs

It's recipe swap time again and this time it was bloggers choice. That means that I got to choose what recipe I wanted to make from the blog that was chosen for me. I was given Christine's Kitchen Chronicles and had a ton of recipes to choose from. I stumbled upon her Korean Style Short Ribs and am so glad I did. They were DELICIOUS!! So easy to make and I had everything but the short ribs on hand. They were a little spicy so next time I will reduce the amount of red pepper.

Korean Short Ribs:

Ingredients

1 c. soy sauce

1 c. packed light brown sugar

4 T. sesame oil

3 T. red wine vinegar

2 T. fresh ginger, minced

6 cloves garlic, minced

1/2 c. water

1 t. red pepper

1 t. ground ginger

1 t. black pepper

2 1/2 pounds beef short ribs(I went with boneless)

2 green onions, sliced

Directions:

Mix the soy sauce, brown sugar, sesame oil, vinegar, fresh ginger, garlic, and water in the crockpot,stirring until well incorporated. Sprinkle in the red pepper, ground ginger, and black pepper. Mix well.

Place the ribs in the crockpot and spoon sauce over top of ribs. Cover and cook on low for 8 hours.

Remove ribs from crockpot and serve over rice. Top with green onions.

RecipeSwap: Baked Ziti with Summer Vegetables

It's recipe swap time again and I was very excited to try this one. I was given Baked Ziti with Summer Vegetables from Nicole with Cookies on Friday. I looooove meat so I am always skeptical of main recipes that don't have any. This recipe was delicious and perfect without meat. It was light and tasty. I did add more cheese than it called for and used jarred spices instead of fresh.

Baked Ziti with Summer Vegetables:

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

1. Cook pasta according to package directions; drain.

2. Preheat oven to 400°.

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Recipe from Cooking Light, July 2011