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.


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.



Crustless Quiche with Chicken, spinach, Enoki mushrooms, and Rapini


Crustless Quiche with Chicken, spinach, Enoki Mushrooms, and Rapini

It’s been one of those days.

Today was not a good day in my kitchen.  I did survive and to prove it ate one half (the thin side) of my quiche. After dropping my salt shaker in the quiche before I cooked it, spilling the eggy-milky mixture all over me, the stove top, running down the stove front and landing on a kitchen rug.

But the quiche was delicious even though I had moved the oven rack down and didn’t realize ’til the quiche was almost done that I had put the shelf rack in crooked.

Here goes…

1 tablespoon butter
1 tablespoon olive oil
1 chicken breast, cooked and cut up in small pieces
1 package of Enoki mushrooms, stems removed
1/2 bunch of par-boiled rapini
4-6 green onions, chopped
1 cup shredded Italiano cheese
3/4 cup Bisquick
1 1/4 cups milk
3 eggs
1 tablespoon tarragon

Preheat oven to 400.

Add the butter and oil to a frying pan. Lightly brown the mushrooms, then add the pre-cooked rapini and remove when vegetables are warmed.

Place the chicken, mushrooms, rapini, and green onion in a buttered pie plate (or use cooking spray).

Top with cheese. Sprinkle with salt and tarragon.

Mix together milk, eggs, and Bisquick until smooth with a fork. Pour over top of cheese.

Cook in oven for 30-35 minutes or until sharp knife inserted in centre comes out clean.

Feel free to make substitutions. See my other quiche recipes.

When I buy rapini I usually cut off the stems and blanch the rapini in boiling water for one minute. Drain and rinse with cold water. Then when cooled put the rapini in the freezer until I want to use it. I normally add the Rapini to pasta adding an oil/garlic drizzle.






Chicken & Avocado Quesadillas (Hot & Spicy)

chicavowrap (1)Quesadillas filled with chicken, cheese, and avocado chunks…great appetizer or lunch.

2 whole flour tortillas
1/2 cup mozzarella cheese, grated
4 tablespoons cooked shredded chicken
1/2 cup avocado, cut in chunks
1/4 cup sour cream
Sriracha sauce (to taste)

Heat a skillet on medium heat.

Brush margarine on the bottom of tortilla shell.

Lay tortilla shell in the bottom and sprinkle half of the shell with cheese.

Add chicken and avocado chunks on top. Sprinkle with more cheese.

Fold the shell over and heat for about a minute or two.

Flip the shell over carefully and heat the opposite side for another minute or two.

Repeat with the remaining shell and ingredients.

Dip the Quesadilla in sour cream or sour cream with a few drops of Sriracha sauce. Don’t add too much Sriracha at once as you can add more, but you can’t take the heat away if you add too much.

Makes 8 wedges.

Source: Adapted from

Garlic and Onion Flu Soup


This picture was taken after the soup was pureed and then I added the chicken.

2 onions, sliced and caramelized
4 cloves of garlic, roasted
8 cups of soup broth
1 bay leaf and one sprig of rosemary
Thinly sliced raw garlic to taste
Salt to taste
1 chicken breast boiled to start broth. Cut into pieces when cooked.

Roast your garlic in advance. After roasting, remove the garlic cloves from their peels.  (see How to roast garlic blog)

Begin to heat your broth.

Slice onions and add them to a heated skillet that has been warmed with a bit of cooking oil. (Coconut or light olive oil works well.)

Cook onions on medium-high heat until they become translucent and begin to caramelize. When they are browning slightly, remove them from heat.

Add the peeled roasted garlic, caramelized onions, and broth to a food processor. Puree until smooth. Depending on the size of your soup batch and your food processor, you may need to do this in several batches. Take care not to burn yourself with your hot ingredients.

Add chicken after pureeing the soup

Place pureed ingredients back to a sauce pan and add the rosemary and bay leaf. Stir them in, cover, and let the mixture sit for about ten minutes. Remove the herbs. Your soup is ready.


Note: Spinach would also be a nice addition.

Chicken and Avocado Quesadilla

2 large spinach tortillaschicavowrap (1)
1/2 cup shredded mozzarella cheese
1/2 cup shredded chicken
1/2 cup avocado slices
1/4 cup salad dressing or Miracle Whip

Heat a skillet to medium heat.

Lightly brush either the bottom of the tortilla or the bottom of the frying pan with margarine.

Lay 1 tortilla shell in the bottom and sprinkle half of the shell with mozzarella cheese.

Add the chicken on the top of the cheese.

Lay the avocado slices on top.

Sprinkle with mozzarella cheese.

Fold the shell over and heat for about a minute or two until shell has warmed and cheese has melted.

Flip the shell over carefully and heat the opposite side for another minute or two.

Repeat with the remaining shell and ingredients. Cut each quesadilla half into 4 pieces.

Dip in salad dressing or Miracle Whip.

(You could also flavour the salad dressing lightly with Sriracha sauce (a little at a time) or honey mustard.)

Makes 8 wedges.

Source: Adapted from recipe on