Buffalo Egg Rolls

BUFFALO EGG ROLLS

Ingredients:

• 1/2 stick of butter
• 3/4 C wing sauce
• 1 skinless boneless chicken breast, shredded (or roasted and cubed)
• 1 t celery flake
• 1 pinch of cayenne pepper
• 1 pinch of red pepper flake
• salt and pepper
• 1 block of softened Neufchatel or Cream cheese
• 1 package of wonton wraps (found in the produce section of any grocery store)
• 1 whisked egg white

1. In a medium skillet, melt butter and add hot sauce.
2. Add shredded chicken breast, celery flake, salt, pepper, cayenne pepper and red pepper flake.
3. Simmer on low for 10 minutes until slightly reduced.
4. Combine with Cream cheese.
5. Place wonton wrap diagonally on your work surface.
6. Add 1-2 T of chicken to center, allowing excess sauce to drain off.
7. Brush egg whites along the surface and fold like an envelope.
8. Fill a small sauce pan just under 1/2 way with canola oil.
9. Heat over medium high heat until the oil reaches 375 degrees.
10. Carefully add the egg rolls and cook 1-2 at a time (adding more will decrease the oil temperature and prevent the proper crisping). 
11. Cook until the egg rolls turn a golden brown (about 4-5 minutes)
12. Remove and drain on a paper towel or coffee filter

Click Vlog for tip:

BLEU CHEESE DRESSING:

Ingredients: 

• 1/2 C sour cream
• 1/2 C mayonnaise
• 3/4 C bleu cheese crumbles
• 3 T half and half
• 1 t garlic powder
• 1 t onion powder
• salt and pepper to taste

1. Combine all ingredients in a small mixing bowl
2. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
3. Mix well before serving.

TIP: You can also add actual diced celery and/or julienned carrots to the mix to give the full- on "buffalo wing" experience.  For a great presentation, serve the dressing in a martini glass, fan the eggrolls around it on a bed of greens.

Buffalo Chicken Endive Boats

I was going to a party last weekend where I was given three pieces of information:  the dish I brought had to be gluten free, everyone was craving hot wings, there were no salads being served.  I came up with this recipe for a "healthier" version of hot wings, and I was surprised with how well the buffalo chicken mixture paired with the endive.  We had to miss the party due to inclement weather, but these amazing little boats did not go to waste!  Enjoy!!

Ingredients

• 2 skinless boneless chicken breasts, roasted and cubed
• 2 endive heads
• 8 oz Hot Sauce
• 1/4 C reduced fat bleu cheese crumbles
• 2 T mayonnaise (for an even healthier version, substitute fat free Greek Yogurt)
• pinch of cayenne pepper
• pinch of red pepper flake

1. In a small sauce pan over medium heat, combine hot sauce, cayenne pepper, and red pepper flake. 
2. Bring to a boil, and then reduce heat to low.
3. Add cubed chicken and simmer for 10 minutes.
4. Cool mixture completely.
5. In a medium mixing bowl, combine chicken mixture with mayo, bleu cheese crumbles, salt and pepper to taste.
6. Scoop 1-2 T on endive that has been separated. 
7. Garnish with fresh celery, carrots, and tomatoes. 

Creamy Buffalo Dip and Baked Potato Chips

TV season is fast approaching as the summer is quickly winding down.  One of my biggest challenges in maintaining a healthy lifestyle every fall is snacking in front of the tube.  A craving for buffalo wings, and a yearning for potato chips led to this protein packed, low fat dip and healthier chip alternative.  I'll be sure to have this on hand for all the upcoming season premieres (I think 3 of the shows I watch are left on TV, HA!).  Enjoy!! 


Ingredients:

• 1 C fat free plain Greek yogurt
• 1 small minced sweet onion
• 2 T light mayonnaise
• 2 T hot sauce (or to taste)
• 1/4 C reduced fat bleu cheese crumbles
• 1 t onion powder
• 1 t garlic powder
• a pinch of cayenne pepper
• a pinch of sweet paprika
• a pinch of celery salt
• 1 large russet potato
• 2 T canola oil or extra virgin olive oil
• salt and pepper

1. Preheat oven to 400 degrees.
2. Slice the potato using a mandolin, or a vegetable peeler
3. Toss with oil, salt and pepper and spread into single layer on a baking sheet.
4. Bake for 15 to 17 minutes until crisp and a dark brown.
5. Place chips in a paper bag and add a little salt and shake the bag. The bag helps soak up any excess oil
6. Arrange chips on a serving plate.
7. In a medium bowl, combine remaining ingredients. For best results, allow to set in the refrigerator for at least two hours to allow the flavors to develop.

Serving suggestion:  prepare the dip a day in advance, and serve while the chips are still warm. I also  serve with celery and carrot sticks in addition to the potato chips. 

Grilled B.L.T. Salad

There are only two words to describe this grilled salad/meal:  surprisingly perfect!  The caramelizing of the lettuce and balsamic vinegar lend to a deep, rich, sweet/savory, and full bodied flavor.  I was literally floored when I took my first bite.  There is something about the way that "grilled" flavor permeates the flesh of the Romaine and elevates it to the level of art!  I served this as our main course, and it kept everyone satisfied (yet wanting more of this deliciousness) throughout the rest of the evening. Thanks to my friend CJ over at CJ'sCulinaryJourney/LifeJustShowUp for the amazing technique and inspiration behind this new go-to salad/meal idea! Enjoy!!

Ingredients:

• 2 Hearts of Romaine
• 8 slices of cooked bacon, crumbled (For a healthier version, use turkey bacon)
• 1 package of grape or cherry tomatoes, halved (not pictured)
• 1/4 C reduced fat bleu cheese crumbles
• 1/4 C chopped walnuts
• 2 T extra virgin olive oil
• 2 T balsamic vinegar
• 1 t garlic powder
• salt and fresh ground black pepper

1. Fill a clean kitchen sink 3/4 full with cold water and 1 T vinegar.
2. Place Romaine hearts in sink for at least 15 minutes (this will remove any debris).
3. Rinse the Romaine well and dry thoroughly.
4. Carefully slice the Romaine hearts in halve lengthwise and discard any leaves that get disconnected (keep the bottom on).
5. Drizzle each Romaine half with 1/2 T olive oil and 1/2 T balsamic vinegar (front and back).
6. Sprinkle garlic powder and liberally salt and pepper the Romaine halves.
7. Place on a medium low grill (about 300 degrees) cut side down.
8. Grill for 3-4 minutes being sure to check frequently to ensure they do not char.
9. Flip and cook an additional 3-4 minutes.
10. Cut the bottom core off each Romaine heart.
11. Top with bacon, tomatoes, walnuts and bleu cheese.

Goes perfect with a Pouilly-Fouisse by Jardot. Can be served warm or cold.  ENJOY!