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.

$70/Week Challenge - Day Six: Slow Cooker Chicken Burritos/Enchiladas

Ingredients:

• 1 lb skinless boneless chicken breast
• 2 C chicken broth
• 1 large can tomato/chili blend (MILD!!!! I tried medium once, and the hour of cooking made it impossibly hot)
• 1 large can Enchilada sauce
• 1 can black beans
• 2.5 C cheddar cheese
• 1/2 C sour cream
• 6 Flour Tortillas, large/burrito style
• 1/2 C salsa
• 1 T garlic powder
• 1 T cumin
• 1 T chili powder
• salt and pepper to taste

1. Place chicken breasts, chicken broth, garlic powder, chili powder, and cumin in slow cooker, set on 'high.'
2. Cook for at least four hours, or until chicken become fork tender and easily shreds.
3. Reduce heat to low and add tomato/chili blend (do not drain) and 1/2 Enchilada sauce.
4. Cook for an additional hour.
5. Spray a glass baking dish with cooking spray, and cover bottom with 1/2 of the remaining Enchilada sauce.
6. Lay each tortilla flat, and add in the middle of the tortilla about 3/4 C chicken filling with a slotted spoon to drain off excess liquid (this is a "sloppy dish," even when well drained).
7. Carefully fold the tortilla over the chicken mix, and pull filling back to "tighten" the wrap.  
8. Roll the tortilla until it comes to a uniform cylinder, and then place in glass baking dish.
9. Repeat for the other five tortillas.
10. Cover with the remaining Enchilada sauce and 2 C of the cheddar cheese.
11. Bake at 350 degrees for 10-15 minutes, or until cheese begins to bubble. 
12. Serve with black beans, topped with cheddar cheese and salsa garnishes, and top the Enchilada with a dollop of sour cream.  (you can also make these as burritos...follow the same steps, but put the extra sauce and cheese inside and roll by folding the top and bottom, folding and pulling the chicken mix and rolling until it is sealed).  
13. Enjoy!!  For $9.00 (rounded up) for six servings, you AND your wallet will! :)  

$70/Week Challenge - Day Four: One-Pot-$5-Wednesday-Night-No-Hassle Chicken Fried Rice

It simply does not get easier than this recipe.  This may very well be the recipe I take from this challenge and add to my weekly repertoire.  One pot.  Simple prep. Six servings for under five bucks and  dinner on the table in about 20 minutes???  What more can one ask for through the week?  Did I mention the kids licked their plates?   Enjoy! 

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 1/2" cubes
• 1 double box of Rice and Macaroni product (available everywhere, even outside of San Francisco)
• 2 T butter
• 3 T canola oil
• 1 T sesame oil
• 4 C water
• 1 C Chow Mein Noodles
• 1 8 oz can of mushroom stems and pieces, low sodium, drained
• 1 egg, whisked
• 1 t garlic powder
• salt and pepper to taste

1. Liberally salt and pepper chicken, and evenly coat with garlic powder.
2. Saute chicken in 2 T canola oil over medium high heat until browned.
3. Add butter, sesame oil and additional canola oil with rice/macaroni product.
4. Stir frequently until the macaroni starts to brown.
5. Following package directions, add flavor packet and four cups of water, along with mushrooms.
6. Bring to a boil. 
7. Cover and reduce heat to low. 
8. Cook for 18 minutes, or until most of the liquid has been absorbed.
9. Add whisked egg and stir.
10. Re-cover and cook for an additional two minutes.
11. Form rice mixture in a 1 C measuring cup and top with Chow Mein Noodles.  Serve with a nice salad (a sesame-mandarin orange-ginger dressing pairs perfectly).    
12. Enjoy! 

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. 

Parmesan Chicken

For my first comfort food remake, I made this healthier version of Chicken Parmesan.  I was amazed that I did not miss the fried breading or the mozzarella cheese found in traditional Chicken Parmesan.  The tangy, light sauce was complimented perfectly by just the right amount of salty savory Parmesan cheese.  The best part?  I did not have to loosen my belt when I was done eating!  Enjoy!! 

Ingredients:

• 2 skinless, boneless chicken breasts, cut in half and pounded to 1/4" thickness
• 4 T extra virgin olive oil
• 1 head of garlic, peeled (about 10 cloves) Tip:  I leave the cloves whole because I love garlic and my wife does not.  You can also mince the garlic AFTER browning in the olive oil
• 20-25 fresh basil leaves
• pinch of red pepper flake
• 2 t garlic powder
• 1 t dried basil
• 2 cans of whole peeled tomatoes, cubed (or diced)
• 1/4 C Parmesan Cheese
• 1/8 C red wine
• salt and pepper
• 1 lb of PLUS or whole wheat pasta of your choice cooked per the package's directions

1. Preheat oven to 325 degrees.
2. Place 2 T olive oil in a glass baking dish.
3. Coat the chicken with the olive oil and spread out in baking dish.
4. Liberally salt, pepper, and sprinkle 1t garlic powder on both sides of the chicken pieces.
5. Place in the oven for 20 minutes.
6. Add the remaining olive oil and garlic cloves in a medium sauce pot over medium high heat.
7. Saute' the garlic until it turns a golden brown (if you overcook it, it will become bitter and you will have to start over.
8. Add pinch of pepper flake,  cubed tomatoes (carefully as it will splatter), the other t garlic powder, dried basil and fresh basil, wine, and salt and pepper to taste. 
9. Cover, reduce heat to low, and allow sauce to simmer until the chicken is done.
10. Pour sauce over chicken and return to oven.
11. Reduce heat to 300 degrees and bake for an additional 20 minutes.
12. Serve over pasta and top with Parmesan cheese.

Lemon Basil Chicken

I was craving Basil Bacon Chicken tonight, but am daring and doing and didn't dare cheat on a non cheat day.  I brainstormed and came up with this healthier alternative. I have to be honest I didn't miss the bacon. I'm writing those words:  I did NOT MISS BACON!!  Both tangy and fragrant, I promise you this won't feel like a "healthier alternative." 

Ingredients:

• 2 large skinless boneless chicken breast cut into 1" thick medallions
• 2 T olive oil
• 3 garlic cloves
• 1 pinch red pepper flake
• the juice of one lemon
• 10-12 basil leaves, torn

1. In a large sauté pan over medium high heat, brown the whole garlic cloves in the olive oil.
2. When golden brown, remove garlic cloves and add pepper flakes.
3. Liberally salt and pepper the chicken medallions and sauté until brown (about four minutes each side).
4. Add lemon juice and basil.
5. Cover and reduce heat to low.
6. Cook for an additional 5 minutes.
7. Serve over yolkless egg noodles or a whole grain pasta and a vegetable medley of your choice.

Asian Style Turkey Burger Atop Guiltless Sesame Slaw

In honor of Dare and Do, I promised the folks in Sarcasmom's 30 day challenge group that I would provide some healthy recipes.  I had this for dinner last night, and I have to tell you it was so filling and satisfying even I could not believe it was a turkey burger.  I came up with the slaw on the fly, dreading the thought a mayo-less recipe.  I will never use mayo again for coleslaw.  Enjoy!

Turkey Burger:

• 1 lb lean turkey meat
• 1 T Sesame Seeds
• 1 T Brown Sugar
• 1 T Lite Soy sauce
• 1/2 t sesame oil
• 1 pinch of dried ginger
• black pepper (I omit salt on this because of the soy sauce)

1. Combine ingredients in a medium mixing bowl being careful not to overwork.
2. Cook on a low flame grill, and flip when the burger looks almost done (do not squeeze out juice with spatula).
3. Temperature should be 160 degrees.

Guiltless Sesame Slaw

• 2 C cole slaw mix (found in the produce section of your supermarket)
• 2 T extra virgin olive oil
• 2T Sesame seeds (chia seeds can be substituted, though cut it down to 1 T, to help assist with appetite suppression)
• 1 t Sesame oil
• 1 t garlic powder
• 1 t red wine vinegar
• 1 pinch of dried ginger

1. Combine all ingredients in a serving bowl and combine well.
2. Let stand for at least 20 minutes.
3. Tastes even better the next day!

Grilled Chicken Kabobs

INGREDIENTS:

• 1 lb skinless boneless chicken breast cut into 2" chunks
• 2 medium Vidalia onions cut into 2" chunks
• 2 medium green bell peppers cut into 2" pieces
• 1 container of white or baby Bella mushrooms, whole
• 1 package Campari tomatoes
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 T garlic powder, 1 crushed fresh garlic clove
• 1/2 t red pepper flake
• 1 t dill weed
• 1 T oregano
• salt and pepper to taste
• 2 cups of cooked Carolina rice (1 c rice, 2 c chicken stock, 1 T olive oil, salt and pepper to taste and a pinch of saffron)

1. In a large freezer storage bag, place the pieces of chicken with 1/4 cup olive oil, 1/8 cup lemon juice, 1/2 T garlic powder, 1/4 t red pepper flake, 1/2 t dill weed, and 1/2 T oregano and a liberal amount of salt and black pepper.
2. Pierce the top and bottom of each tomato to allow the marinade to permeate.
3. In a separate freezer storage bag, combine the remaining olive oil, lemon juice and spices with the cut vegetables. Gently massage the bags to evenly coat the contents and place in refrigerator for at least 2 hours (overnight will provide the best results).
4. If you have a rice cooker, combine the rice ingredients and place on appropriate setting. Otherwise, bring ingredients to a boil in a medium sauce pan over medium high heat.  Stir, cover and reduce heat to low.  Cook for 20 minutes. Set Aside.
5. Soak 12 wooden skewers in water for at least five minutes to prevent scorching on the grill/grill pan.
6. Set your grill or grill pan to medium high. Separately skewer the chicken and vegetables on the skewers, grouping each vegetable separately (each vegetable requires different cooking times to reach perfection).
7. Place the chicken skewers and the onion skewers on the grill, and rotate every 3 minutes.
8. After three minutes, add the mushroom and pepper skewers.
9. Continue to rotate every 3 minutes.
10. During the last 3 minutes of cooking, place the tomato skewers on the grill.
11. Spread the cooked rice on a large serving platter. Gently remove skewers and arrange the chicken and vegetables atop the rice. For a Mediterranean style, top with crumbled feta cheese and serve with flat bread.

Bacon Basil Chicken with Bleu Crushed Potato and Haricot Vert

Ingredients:

• 2 skinless boneless chicken breasts cut into 1/4" thick medallions
• 5 slices of thick cut bacon
• 2 T butter
• 1/4 cup half and half
• the juice of 1/2 lemon
• 1 dash of nutmeg
• 15 chopped fresh basil leaves (using dry would alter the flavor--you can find these in your supermarket's produce section usually for under $2)
• 5 small russet potatoes
• 1/4 C bleu cheese crumbles
• 2 T olive oil
• 1 C frozen haricot vert (fancy schmancy name for long green beans)
• salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Wash potatoes thoroughly and pierce the surface with a fork several times around the potato.
3. Bake potatoes for 45 minutes. 
4. Using a masher, lightly crush the potatoes to expose the inner potato.
5. Drizzle potatoes with olive oil and return to oven for an additional 10 minutes.
6. Turn off oven and remove potatoes.
7. Fry bacon in a large sauté pan over medium high heat.
8. Once the bacon is crisp (about 7-10 minutes), remove and drain on a coffee filter.
9. Reserve the bacon fat in the pan.
10. Crumble the bacon along the potatoes. 
11. Add bleu cheese and return to the oven to warm.
12. Liberally salt and pepper the chicken medallions and add to bacon fat.
13. Saute until the chicken has turned completely white (about 4-5 minutes per side).
14. Add butter and lemon juice, cover, and reduce heat to low.
15. Allow to simmer for 5 minutes.
16. Whisk in cream and add basil.
17. Cover and turn off the heat and allow to sit for 10 minutes to thicken the sauce.
18. Steam the haricot vert for 4 minutes until becoming a dark green color.
19. Coat with olive oil, salt and pepper and serve.

Enjoy!

Chicken Cannelloni

PASTA SHEETS/CREPES
In a large mixing bowl, combine 3 large eggs, 1 C all purpose flour, and 1 1/2 C water (you may need more water as water type—hard/soft—will make a difference in the texture). Mix until well combined and the consistency of slightly runny pancake batter. 

On low heat (3-4 for an electric stove, just above low for gas), heat a medium fry pan coated with cooking spray. Place 3/4 of a standard soup ladle full of the mix in the pan and tilt and swirl to evenly coat. Cook for one minute until the surface becomes dry. Using a small rubber spatula, go around the edges of the pan until the crepe "lifts." Gently lift the crepe and flip to cook the other side. You will only need about 30 seconds to complete the cooking process. Spray the pan generously with cooking spray before making each crepe. See demonstration link below.

FILLING
Place 2 large skinless boneless chicken breasts with 2 C chicken stock in a slow cooker. Add 2 T fresh lemon juice, a liberal amount of salt, and a dash of black pepper. Cook on high for at least four hours, or until the chicken easily shreds with a fork. This can be done a day in advance.

Place one piece of prosciutto and one slice of Lorraine Swiss cheese on a crepe and layer with 2 T shredded chicken, 2 T fresh baby spinach and a 1/2" wide strip of roasted red bell pepper. Gently lift the side of the crepe facing you and tuck tightly into the other side of the filling, being careful to keep the filling in as you roll into a tube. Spray a glass baking dish with cooking spray and line up the cannelloni making sure to not overlap.

In a medium sauce pan over medium high heat, melt 2 T butter and 2 T flour until combined. Stir constantly using a wire whisk and slowly add 1 C chicken stock and 1 C half and half. Bring the sauce up to a hot temperature, making sure not to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add 1 C Parmesan cheese and salt and pepper to taste. Ladle sauce over the cannelloni and cover with aluminum foil. Place in a 350 degree oven for 30 minutes. Let sit for at least ten minutes before serving.

Serving suggestion: Cut the cannelloni diagonally and stack atop some of the drizzled Parmesan sauce. This dish is sure to please even the most finicky eater (and is a great way to sneak some veggies into your kid's diet).
Click Here For Crepe Demonstration

Chicken Piccata

Press play for the most important review I've ever received by an extremely tough critic:  "The Finicky Critic":

 

Ingredients:

• 2 skinless/boneless chicken breasts, halved and pounded to 1/4" thickness
• 1 C all purpose flour
• 1 1/2 C chicken stock
• 4-5 T canola oil
• 2 lemons, juiced
• 2 eggs
• 2-3 T capers
• 4 garlic cloves
• 1 T garlic powder
• 1 can quartered artichoke hearts, drained
• 3 T butter
• pinch of red pepper flake

1. Whisk eggs in a small bowl and place flour on a large dinner plate.
2. Liberally season pounded chicken breasts with salt, pepper and garlic powder.
3. Dredge the chicken in the flour to completely coat and set aside.
4. In a large skillet over medium heat, add canola oil and garlic and cook until golden brown.
5. Add red pepper flake and then remove garlic.
6. Dip the floured chicken into the egg and place in the pan two at a time.  See pic II above.
7. Fry the chicken until a deep golden brown (about 4 minutes per side). See pic III above.
8. Place chicken on a plate lined with paper towels or coffee filters to absorb excess oil.
9. Carefully drain all but 1 T of the oil into a heat resistant container.
10. Add artichoke hearts and saute until they begin to brown.
11. Add butter and 1 T of the flour to thicken the sauce. 
12. Add capers and chicken stock, whisking constantly to combine.
13. Mince garlic and add to sauce.
14. Return fried chicken to the sauce and add the garlic powder.
15. Add the lemon juice and stir to combine.
16. Cover and reduce heat to low. 
17. Simmer for at least 10 minutes to allow the sauce to reduce.
18. Serve over rice or pasta.

Typically when you make a roux you do equal parts fat and flour.  Here I changed the ratio due to the flour coating on the chicken.  I find it gets too thick if you do 50/50. 

You can also add 1/3 C white wine.  Even though the alcohol burns off, I find the flavor is off putting for the kids.