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Buffalo Chicken Spring Rolls

9 Mar

Do you think buffalo wings/sauce tastes better in Buffalo, NY? Is there a place (likely multiple places) that boast that they have the best wings in Buffalo, or that they are “home” to the original recipe for buffalo wings? What makes Frank’s Red Hot the most popular buffalo-flavored hot sauce on the market? (Hint: it’s not because they are located in Buffalo, NY, if that’s what you’re thinking… I checked… New Jersey! You’re welcome.)

These are the kind of thoughts I have while I make buffalo-flavored anything. My love affair with buffalo sauce is fairly recent, but now I buy Frank’s Red Hot by the jumbo bottle. Unfailingly, Boyfriend will eye the unnaturally orange substance in the grocery cart and ask, “Don’t we have some of this?” Most of the time, the answer is yes. But that’s not the point.

And now, an ode to buffalo sauce.

Oh, buffalo sauce. You mean so much to me. You make bland things taste good again. You are good on so many different things, which is why that Frank’s slogan, “I put that **** on everything,” is totally relatable (except for that time I tried to make buffalo cupcakes. That didn’t turn out so well. But I don’t blame you, buffalo sauce). You are a staple in my pantry, fridge, and backup kitchen storage shelving. My Pinterest page is full of the magic you inspire. I scoff when a search for buffalo turns up a picture of a wooly beast. Buffalo sauce… I love you.

Respect.

Ahem. Ok. Now that you’ve slogged through that nonsense, you should be fully prepared for the mind explosion I’m about to impart on you. It’s buffalo. It’s Chinese food. It’s delicious.

I like this recipe for many reasons. First, you guessed it…the buffalo sauce. Second, the rest of the ingredients are also readily available, and the recipe is fairly easy to make while appearing to others like you might have studied the delicate spring roll rolling methods of an Asian grandmother (is that racist? I really didn’t mean it to be. Asian grandmother’s are awesome!). Third: baked not fried. No oily mess. Total awesomeness. Boom, new slogan for ovens.

I promise I’m not drunk.

Buffalo Chicken Rolls
Recipe Adapted from Can You Stay for Dinner?
makes 12-14 rolls

12-14 egg roll wrappers (you can find these in the refrigerated section of your grocery store near the salads and tofu)
1 cup cooked and shredded chicken (I used a rotisserie chicken and had about a cup left over)
2/3-1 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese
1 cup dry cole slaw
Small bowl of water
Nonstick cooking spray

  1. Preheat oven to 400 degrees; spray a wire rack set on top of a cookie sheet for optimal crispness (a cookie sheet on its own will also work)
  2. In a small bowl, stir chicken and hot sauce until well coated
  3. Place one egg roll wrapper on a clean work surface so one corner is pointing toward you
  4. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom corner of the wrapper
  5. Place 2 tablespoons of shredded spicy chicken evenly on top of the slaw
  6. Spoon 1 tablespoon of the blue cheese crumbles over the chicken
  7. To fold: Fold the bottom corner over the stuffing mixture so that it covers it completely, so the tip of the corner now points to the center of the square wrapper. Fold over the left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
  8. Spritz the bottom of the roll with more cooking spray and place on baking rack or cookie sheet
  9. Repeat with remaining rolls
  10. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown

 

Cheers!

Dessert Dip Recipes and a Cubicle Photo Project

8 Mar

I haven’t mentioned it in a while, but church is going really well. I have really been enjoying going to the services each week, and everyone has been so welcoming and friendly. We are looking into membership  as well as the pre-marital (!!) process.

Another great thing that has come out of church is a group of neighbors that get together a couple times a month to eat dinner together, get to know one another better, and discuss the Bible in a very relaxed environment. Being fairly new to actively participating in religion, I still have a lot of questions, but I am learning and growing, and I think it’s been very good for Boyfriend and I, as well as our relationships with our good friends and neighbors.

Dinner for community group is potluck style. The host and hostess take care of the main dish and offer up general ideas for what others can bring (bread, salad, appetizer, dessert, etc). Group is big enough that no one couple has to make a ton of food — and we have so many great cooks in our circle that no one ever leaves hungry. We have had some seriously good meals, great company, and enlightening conversation.

This week I grabbed the desert course knowing I would have most of the afternoon Sunday to create something fabulous. I combed Pinterest and my starred blog reader items, and one thing that kept popping up were dessert dips and dessert [cream] cheese balls. I’ve wanted to try a couple of these at some point, but I just couldn’t decide which ones…so I made 4!

In order of my preference, I made lemon cheesecake, brownie batter, red velvet cake, and cookie dough dips. I adored the lemon and brownie. The red velvet was pretty thick and very rich. The cookie dough, while it was the favorite for some, just didn’t taste as good as real cookie dough (unlike the sinful  cookie dough brownies, with edible cookie dough that is to die for).

I served the dips in these cute little rectangle bowls I got from Home Goods for so cheap, alongside a big dish of graham cracker sticks, animal crackers, and Nilla wafers. They were a big hit, and no one had seen a dessert quite like mine.

In other news, I wish I could tell you all that my new job has gotten better/easier/more fantastic and I’m the happiest person ever right now, but that is not quite the case. I’m still working with my life coach, E, on exercises that will make me reaffirm my ability to do this job and stop pulling my cuticles apart due to anxiety.  One of the things I did on my own, and mentioned in a previous post, is hang some happy quotes on the wall of my cubicle. I took the decorating one step further this week and hung a clothesline-style photo display.

Why yes, I did get this idea from Pinterest... Why do you ask?

Now, when I am doing my calming breathing and tension relieving exercises, I can look up at the pictures of Boyfriend and Brady, smile, and know that I am loved.

Super cheesy, but it’s working, for now.

Cheers.

Recipe: Fruit and Nut Wrap

25 Jan

In keeping with my New Year’s resolution to eat healthier during the week, I have made a concerted effort to eat breakfast on a regular basis. Additionally, keeping a lot of fresh fruit and veggies in the house has been awesome – I love having fruit on my cereal and side salads with nearly every meal.

These breakfast wraps are a kind of copycat recipe from a coffee shop on campus. I used to study in this coffee shop all the time when I was an undergrad – loved it here, even though it always had a slight wet socks smell to it…

Anyway, I have been consuming these wraps nearly every day for the past two weeks, and I am just beginning to consider switching up the ingredients to give myself some variety (I’m definitely a creature of habit in that I can eat the same thing day in and day out for a few weeks straight). Also, these are great for a breakfast on the go, if you are accustomed to eating in your car or at your desk.

Today's breakfast, served computer-side.

Fruit and Nut Wrap
Makes 1

1 flour tortilla
1 Tbsp smooth peanut butter
1 Tbsp Neufchatel cheese (or just plain ‘ol cream cheese)
1 Tbsp fresh granola (the small bits work best)
3 medium strawberries, sliced
½ banana, sliced

  1. Spread the peanut butter and cream cheese across the center of the tortilla
  2. Sprinkle granola on top of PB and CC (I recommend not doing this part ahead of time [as in, if you like to make your breakfast the night before] as the granola will get soggy)
  3. Lay sliced fruit on top of granola
  4. Roll up like a burrito, wrap in plastic wrap, ready for travel

Cheers!

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