Baked Buffalo Chicken Rolls

 

baked buffalo chicken rolls

These rolls are so easy to make and they are only a little over 100 calories each.  I modified the recipe.  See the source at the end for original recipe.

12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping

Preheat oven to 400F.

Lay eggroll wrappers on a clean work surface.  In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.

Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper.  Fold  bottom up over mixture, then fold in sides, and roll to enclose mixture.  Repeat.

Place the rolls on a wire rack on top of a cookie sheet.  Lightly spray both sides of the rolls with non-stick spray.  Bake 12-15 minutes or until the rolls are crisp and starting to brown.

Remove from oven and enjoy with Blue Cheese salad dressing.

Source:  http://www.andiemitchell.com/buffalo-chicken-rolls

Note:  I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:

Imitation Crab & Mushroom Rolls

4 imitation crab  pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture

Cut up 4 imitation crab meat pieces.  Then cut fresh mushrooms that I cut into small pieces.  I placed both in a food processor and pulsed until I got small pieces.  I added Oyster (Fish) sauce to moisten the mixture.

I placed this mixture in the eggrolls as above and baked.

P.S.  You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.

 

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Easy Chicken Fajitas

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I like to make my own fajitas instead of making them from the kit.  I used to cook the chicken, stir fry the vegetables adding cumin and spices, add the chicken and I don’t know where I got this idea, but I added some Italian Salad Dressing.  (It might have been a Kraft recipe.)

Now I have found a much easier way to make chicken fajitas.  As I make this for myself it usually takes three meals to use it all up.  You can double or triple the ingredients.

1 chicken breast, cooked and sliced
1-2 red and yellow peppers, thinly sliced
1 medium-sized onion, thinly sliced
cumin seeds to taste
salt and pepper
smoked paprika

If you like your fajita a little spicy add a few drops of Sriracha.  Add a little at a time.  You can always add more but you can’t remove it.

I used a glass baking dish (rectangular) and spread olive oil in the bottom of the dish.

Add the peppers, onion, chicken, and sprinkle liberally with cumin seeds and other spices. Drizzle olive oil over the top.

Bake in a preheated oven at 350F for approximately 20 minutes or until vegetables tender (not mushy).

Heat up your tortillas.  Scoop required amount of the fajita mixture down the middle of the tortilla.

Serve with sour cream, salsa, and shredded cheese.

Enjoy!

 

Simple Salmon Chowder

salmon chowder

I usually cook two frozen pre-packaged salmon filets so I don’t have to cook dinner for myself the next night.  I had baked three small potatoes already and had kept 1 1/2 potatoes for my second night.  I had also cooked some Green Giant corn and had enough leftover for my second meal.  So the second night I wanted to make something different with my leftovers so I created this Salmon Chowder.

1 tablespoon butter
1/4 finely chopped small onion
2 finely chopped garlic cloves
1/4 cup finely chopped carrot
leftover piece of salmon filet, already cooked
1 large potato, diced and cooked until soft
1/4 cup or less leftover corn* optional
2 cups chicken stock
freshly ground pepper
(dill and capers – I had cooked the salmon with these on it so it’s up to you if you want to add or not)
3/4 – 1 cup milk, sour cream, or carnation evaporated milk

Put a tablespoon of butter in a frying pan and add garlic, onion, and carrot. Sauté for about 5 minutes until softened.

Heat the salmon and potato (and corn) in a saucepan with the 2 cups of chicken broth and cook for a few minutes – don’t let it boil. Remove a few pieces of potato and salmon and put aside while you puree the soup. Once pureed add the salmon and potato (and corn) back to the soup.  (Giving the soup a little texture.)

Add pepper, dill, and capers (and salt if necessary).

Reheat the soup until warm and put one ladle of the soup into a bowl. Add milk, carnation evaporated milk, or sour cream slowly so that it doesn’t curdle. (Not skim milk.)  Add the soup/milk back to the soup pan and serve as soon as it’s warmed up – not boiling.

[You could add a small handful of grated cheddar cheese.]

This makes about 3 cups of soup or 2 good size servings.

Serve with a few slices of freshly baked French loaf dipping the bread in the soup.

As most times I used parts of  a recipe just so I had an idea what I was doing. The source was allrecipes.com.

Hot Pepper Spread

 

I had bought some Sardo Jalapenos stuffed with Feta cheese and had chopped up a couple to put on crackers.  I love stuffed peppers, but since undergoing chemo and radiation a few years ago every pore in my tongue is very sensitive.  My tongue was on fire but I still wanted to eat the peppers.  I created this spread so I could enjoy the peppers.

1 pkg. Sardo Hot Peppers stuffed with Feta cheese
1 tub (227g) of cream cheese

I chopped two peppers into small pieces and put them in my food processor.  I added the cream cheese and whirled until I got a nice smooth texture.  That’s it … done.

I tried some of the spread on crackers and it was great so I thought I would share this easy recipe with you.

Thanks for dropping by.

PS  Don’t forget to check out my handcrafted jewelry shop on Etsy https://www.etsy.shop/ca/shop/Jewelsbycarrie

Bruschetta Wonton Cups

20170310_152141I love wonton wrappers and bruschetta and decided to try them together.

1 large tomato, seeded and chopped small
1 garlic clove, finely chopped (or more if desired)
dried basil (as much or as little as you like)
olive oil
salt and pepper
mozzarella cheese, shredded or thinly sliced

Preheat oven to 350F.

Press the wonton wrappers into a mini baking cup (muffin pan) for form the cups.

Bake the cups for 10-15 minutes, or until the wrappers are golden brown.  Remove and let cool for at least 5 minutes.

Use a spoon to put the bruschetta into the cups or put bruschetta in a serving bowl.

If you prefer fill the wonton cups and place shredded/thinly sliced mozzarella cheese on top of the bruschetta and put back in the oven for a minute so the cheese can melt. Sprinkle a little dried basil on top of the cheese.

Serve immediately.

Note:  Do not put bruschetta in wonton cups and let sit before serving as the wonton cups will get soggy on the bottom.

Easy Roasted Cauliflower Chowder

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I found a recipe for cauliflower chowder on PINTEREST that I was planning to use but managed to use half of the ingredients for a great cauliflower chowder.

2 cups cauliflower
1 small potato
1 garlic bulb
olive oil
dried garlic
salt and pepper
2 cups water

Cut up the cauliflower into small florets and peel and chop up potato.  Put in a baking dish or roasting pan and sprinkle liberally with olive oil, salt, and pepper.

Cut the top off the garlic bulb and pour olive oil over it, salt and pepper and wrap in foil. Place in baking dish or roasting pan with cauliflower/potato mixture.

Roast cauliflower/potatoes in a 425F oven 20-30 minutes.

When cauliflower is browned and potato is soft remove from oven.  Let the ingredients cool.

Since it was handy, I put the cooled ingredients in my crockpot and added two cups of water and the garlic bulb (removing skin).  Puree until smooth.

Add more salt and pepper to taste.

This made 3 cups of rich, thick, and delicious chowder or 2 servings.

The original source for this recipes is by Simply Quinoa at http://simplyquinoa.com/30-minute-roasted-garlic-cauliflower-chowder/

Easy Turkey Soup

I had purchased Lou’s Barbecue Co. Quick -n-Easy Tender, Slow Roasted Turkey Roast in gravy. The package is 400g and serves 2. When I opened the package I realized it was dark meat. I’m one of those people that “prefers” white meat. So I decided to make turkey soup.

I cooked the turkey in the pouch as suggested in boiling water for 8 minutes.

Then opened the package and put the turkey and the gravy in my crock pot.  I added a 900ml box of beef broth bouillon and heated up until warm.

I then added 3 frozen spinach nuggets and huge handful of shredded carrots which I chopped up in my food processor.

I added a little salt due to the addition of the spinach and carrots.

I cooked for a few hours and used a fork to break up the turkey meat. You don’t have to break up the turkey if you want big chunks.

I also added a little parsley.

An hour or so before serving add 1/4 cup basmati rice that has been strained with cold water to remove the starch. Add the rice to the soup.  Cook soup for at least the time suggested on rice package. Longer if you want it really soft.

The soup ends up really smooth. You would hardly know there was rice in it.

Serve with nicely toasted French or Italian bread.

Enjoy!

Ingredients:
1 400g box of Lou’s Ready cooked Turkey
1 900ml box beef broth (chicken or veg)
Great Value frozen spinach nuggets
Grimmway Farms shredded carrots (Garden Basket)
Salt, pepper, parsley, etc. to taste
1/4 cup rinsed basmati rice

Feel free to make this soup to your taste changing as you wish.

I had also thought of adding pasta but would cook pasta separately and add to soup shortly before serving as pasta soaks u all the liquid.

Enjoy!

Baked Parmesan Zucchini

IMG_2174Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

INGREDIENTS:

  • 4 zucchini, quartered lengthwise (as you can tell I cut the zucchini n slices)
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with non-stick spray and place on a baking sheet; set aside.  (I put olive oil in a glass baking casserole, then added the breaded zucchini and mixed it all up with the olive oil, adding a little more olive oil on top.)
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Note:  These were soooo good that I at them all in one serving.  (I halved the recipe because I only had 2 zucchinis.

Adapted from Cooking Classy and iFOODreal.


 

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