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Food, Savory

Easy Buffalo Chicken Wrap

My name is Roni and I have a Franks RedHot addiction.

Phew. Okay, glad we got that out of the way to start. That being said, it should be no surprise to anyone that I have about a thousand ways that I make buffalo chicken in some form or not – tacos, wraps (yes, they are basically the same thing), pizza, dip, with fries, etc. So when I had a craving for buffalo chicken and only wraps on hand, I decided to take it upon myself to make a quick sandwich.

With a dash of olive oil for the pan, that’s all you really need for this. I promise. This time I won’t magically add more things as we go along. I know I tend to do that.

Chopped up the chicken, cooked it through, opened the Franks RedHot (might have taken a big sniff of it and went to heaven, then came back for a few drops before I doused the pan and added a small amount of cheese).

Cooked that down until it got all gooey and wonderful, then spooned it onto two tortillas that had been warmed in the microwave.

 

Have I ever told you that I was a sandwich princess in college? Worked in a fabulously ill-fitting purple (yes, I said purple) polo shirt. Became pro at making wraps. It’s an art really, I almost went to the food Olympics, but backed down at the last minute to take care of world peace. You know, something like that.

The reason I’m telling you this isn’t because I wrapped these perfectly (actually, I did a pretty horrible job, gotta get back into training), but because the point of making a wrap isn’t to just roll it like a taco, you have to close the ends. So make sure you roll in one side, the two outer ends (left and right), and then roll it to close it up. That way you can put it on the George Foreman (BINGO!).

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August 27, 2012 by
Food, Savory

Mini Pizza Rolls

So I had a party to attend at my friend’s house. He’s celebrating one year of owning his home. Way to go home ownership! So, in lieu of this accomplishment, we pulled out the big guns and started making food for everyone. We had our easy Buffalo Chicken Dip, cake, cookies, pasta salad, my noodle coleslaw, and mini pizza rolls. I will get that Buffalo Chicken Dip and other recipes up in the following weeks. But for now, you’ll have to deal with just the mini pizza rolls. So easy, so good, and way better than the Little Cesar’s box of greasy pepperoni that came in the door. Sorry, guys. Having to dab grease off my pizza before I eat it is kinda of a turn off.

So I came across the idea of making stuffed croissants that resemble pizzas. I’ve done those stuffed croissants before, usually it’s with chocolate chips, or this one time I made them with feta and spinach (to die for!). So I took the easy way out and got pepperoni, string cheese and croissant rolls.

The next steps are increasingly hard. I’m just kidding, do you really think I would do something that was difficult to make? I’m lazy, remember? Unroll the dough, place on cookie sheets and dash some garlic powder and ground pepper on the rolls. I would have added Italian seasoning, but it has gone missing from the cabinet. Uh-oh!

I then placed two pieces of pepperoni on each triangle. Okay, I really put two pieces on each and had at least eight slices for myself. Two for the croissants, one for me. Two for the croissants, one for me.

Then sliced the mozzarella sticks in quarters. First in half and then halfed those lengthwise. Seemed like way too much cheese with half a stick per croissant.

Rolled those puppies up and shoved them into the oven. Just follow the directions on your croissant roll directions. Mine were in for 12 minutes and came out perfectly! Believe they were on 350.

Would have gotten a picture of one of them by themselves but I started eating them and by the time I remembered to do so, everyone had already dug in. They came out awesome! And way less messy than pizza and much yummier than those frozen pizza rolls you have when you’re a kid and your parents are just too lazy to make something.

Now, off to figure out what else to make!

 

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August 19, 2012 by
Food, Savory

Quick Eggs

I had about four minutes to get out of the house this morning. I thought, oh hey, I can totally make myself breakfast,. And then I realized I wouldn’t be able to inhale a bowl of Cheerios or make myself waffles in time to get out of the door. (No, I don’t eat frozen waffles. I have a waffle maker!!) So I checked the fridge real quick and thanked the gods (you know, like Paula Deen and Giada de Laurentiis) that I had some eggs in the fridge and some tortillas (almost always on hand). Brilliance struck! I kinda was hoping for lightning for something, but i’m not that cool. Quick eggs!

Then pulled out my handy mini egg frying pan. It’s probably one of the best cooking items I’ve ever purchased. I poked the yolk so it would cook faster.

Microwaved the tortilla during this time for 10 seconds to loosen it up, then placed some cheese and fresh tomatoes on the tortilla. The waiting (not long) for the egg began.

Rolled up that baby and tossed some hot sauce on it. I was ready to eat that thing up!

See, it’s perfect for on the go, too! Don’t worry, I wasn’t eating and driving, just took the picture in the car before I gobbled it up.

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August 17, 2012 by
Food, Savory

Two Tries for Philly Cheese Steak Stuffed Pepper

Lately I’ve been eating a lot of bread. Heard somewhere that’s not great for you or something. So I decided to avoid the many boxes of rice, noodles, pasta, as well as the bread and tortillas in my kitchen. Then I realized that I had no idea what to make for dinner, or how to make my craving for Philly Cheesesteaks come true. So like any good female looking for something to do, I went to Pinterest. (I read somewhere that 80 percent of Pinterest users are women.)

And there it was, like Monty Python’s crew looking for the Holy Grail (except that I didn’t find any rabbits with big, pointy teeth). A picture of a stuffed green pepper. Bingo!

Philly Cheese Steak Stuffed Pepper

Gather:
1 green bell pepper
1/4 cup shredded cheddar cheese
1/4 sweet onion, diced
1 Roma tomato, diced
1/4 pound of flank steak, sliced thin

Preheat oven to 350. Then slice off the top of the green pepper, diced that up. Add diced green pepper and onions to a saute pan, added some thinly sliced beef and cooked until meat is browned.

Toss mixture with diced fresh Roma tomato (my favorite kind cause they don’t get all squishy when you cut them) and some shredded cheese. Scoop into make-shift pepper bowl.

Place on cookie sheet. (Now this is where I went wrong.) Cook on low broil and the magic (or so I thought) of cooking begins.

So when the top browned and the cheese melted, I thought it was done and took it out.

Notice the browned cheese. I thought that meant done. Unfortunately, I opened it up and the pepper was still crisp and kinda cold. So instead of freaking out (which I totally contemplated at first), I put the half I had left back into the oven at 350 degrees for 20 minutes. Turns out if I had done that in the beginning, it would have been cooked through.

But I did end up with this stuffed pepper:

Moral, patience is a virtue. And twice baked peppers isn’t too bad.

 

 

 

 

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August 16, 2012 by