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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Hasselback Eggplant

1 eggplant
1 can Primo® Rich and Zesty Garden Tomato and Mushroom Sauce
basil
mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
olive oil
¼ cup Panko
2 tablespoon Parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
Optional:  sliced black olives, small slices of sweet red pepper

Preparation

  1. Preheat oven to 375°F/190°C.
  2. Cut eggplant lengthwise, keeping it connected at the stem.
  3. In a baking dish, sauce and spread to cover the bottom.
  4. Place the eggplant directly on the sauce.
  5. Slice the mozzarella into thin slices. Alternate basil and cheese in each eggplant slice.
  6. Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender.
  7. In a small bowl, combine panko, cheese, salt, and pepper.
  8. Place the Panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
  9. Cut into your desired piece and enjoy!

Original recipe source: Buzzfeed,  https://www.buzzfeed.com/hitomiaihara/eggplant-hasselback

Before baking

IMG_6233

Ready to eat!

IMG_6243 (2)

Comments:
Personally, I’m not a fan of the skin on the eggplant so I cut it off.  Next time I will peel the skin before making this.

Suggestion:
With the leftover eggplant (because it’s only me eating this) I cut up the leftover after peeling the skin and stuffed cannelloni for tomorrows dinner.  I will add some sauce around the cannelloni and sprinkle with Parmesan cheese and bake according to the cannelloni instructions.

PS  I apologize for the messy pictures.

 

 

Acorn Squash & Carrot Soup

ACORN&CARROTSOUP

4 cups water
1 acorn squash, roasted
6 carrots, peeled and chopped or sliced small
salt and pepper
parsley or basil (dried)
Add any other spices you prefer

Slice the acorn squash in sections by cutting along ridges. Remove seeds and stringy bits. Place the squash in a large flat baking dish and drizzle with olive oil. Bake until flesh is soft. Remove acorn squash from oven to cool. Then remove the shell. Scoop the flesh into a crockpot or large saucepan.

Wash, cut, and slice carrots into small pieces. Add the carrots to the crockpot or large saucepan.

Add 4 cups of water. Season and cook until all vegetables are soft.

Remove and let the mixture cool. Once cool, use an immersion blender or blender to blend the soup.

This soup will be thick and creamy.

Makes approximately 6 servings.

Donut Bread Pudding

IMG_6172

6 stale cake style donuts
1/2 cup Craisins
2 eggs
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  2. Tear the donuts into bite-size pieces. Combine donut pieces and Craisins in the prepared baking dish.
  3. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract, and almond extract. Mix in the cinnamon and nutmeg.
  4. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
  5. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
  6. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/31/2017
Original recipe by: EMERALDCITYJEWEL

Easy Chicken Fajitas

IMG_4038

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.

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