Buffalo Chicken Wrap

I have been craving some spicy style buffalo sauce and thought what's a better way to enjoy them other than just wings? So I decided to make a wrap. Served with all your favorite toppings such as, ranch, blue cheese some celery sticks and a ice cold beer this spicy wrap will surely fix any cravings. 

Ingredients-yields 4 servings

§  1 Package of chicken strips or boneless chicken breast that you cut into strips

§  ¼ cup canola oil

§  ¼ cup buttermilk or any milk

§  1 cup flour

§  1 teaspoon minced garlic

§  1 ½ teaspoon each of cayenne pepper, paprika, chili powder and pepper

§  1 cup + teaspoon of Franks RedHot Sauce

§  ¼ cup BBQ sauce

§  ¼ tbs butter

§  Tortillas

§  3 leafs of romaine lettuce

§  shredded cheese of choice or blue cheese

§  Ranch

Directions

Cut chicken in to desired strip size. Mine were about inch to inch and half long. Combine chicken, oil, ½ teaspoon each of the seasonings, garlic and a teaspoon of Franks RedHot.

Refrigerate for 15mins. After 15mins, drain a little of the oil and add buttermilk and refrigerate for another 15 mins.

In the meantime combine flour and rest of seasonings. Then add a little milk to the flour while stirring to create a lumpy but still loose mixture to coat the chicken in. Dredge the strips in the mixture.

Heat 1 inch of vegetable oil in a large skillet over medium-low to medium You want it to be hot enough to sizzle and cook the chicken strips, careful not too hot or will burn.

Add chicken to oil a few at a time and cook for about 1 to 2 minutes on each side, looking for that golden brown color.

Carefully remove strips on to a paper towel lined plate. After all the chicken is fried, I like to get it extra crispy and keep it warm by placing it on a sheet pan in 275* oven.

Combine Franks RedHot Sauce, BBQ sauce and butter in a sauce pan. Simmer until combined and warm. Pour over cooked chicken strips. Fill tortilla with chicken strips, lettuce, cheese and ranch or any other toppings you like. Serve with celery sticks. 

The Pioneer Woman

I am so happy that the Pioneer Woman will now have a show on Food Network! Her blog is awesome and is more than just delicious recipes. Can't wait for the premiere this Saturday at 11:30...take a look at this sneak peek!

Roasted Red Pepper and Tomato Tortellini Soup

Perfect for a rainy day this soup is an upgrade to your basic tomato soup! Can be made with or without the tortellini depending on how hearty you prefer your soup.

Ingredients-Yields 4-6 servings

1 red pepper roughly chopped

1 tomato roughly chopped

1 onion roughly chopped

1 tbs garlic

1 tbs basil

1 tsp crushed red pepper, salt, pepper

2 tbs olive oil

1 can diced tomatoes

¼ cup heavy cream

4 cups chicken or vegetable broth

10 oz of cheese tortellini

Directions

1.     Preheat oven to 375.  Combine first 7 ingredients in a baking dish and roast for 35minutes. After 35 minutes add the entire can of diced tomatoes and cook for an additional 25 minutes. Let cool for 15 minutes and puree in blender. * if too hot blender lid will come off from the steam. If your blender has that small clear lid that comes off remove that and cover with paper towel to let some of the steam escape. Puree in batches if necessary.

2.     Add puree and 4 cups of chicken broth to a large soup pan. Simmer for 25 minutes. In the meantime boil water for tortellini. (I added the tortellini right to the soup last time and it absorbed too much of the liquid so I recommend cooking separately.)

3.     In the last 5 minutes of cooking add the heavy cream to finish off the soup. Spoon desired amount of tortellini into each bowl and pour soup over top. Garnish with fresh Parmesan cheese. 

Sesame Ginger Mahi Mahi

The marinade for this recipe is very similar to my Asian Pork Tenderloin recipe. The difference is mainly marinade time. Fish does not need to marinade nearly as long as a tough meat such as pork or beef. An hour would be plenty and the sauce is more of a glaze on the fish. Can be served with a mash potato, spinach, or any of your favorite Asian veggies.

Ingredients

1/4 Cup Soy Sauce

1/4 Olive Oil
2 Tablespoons Honey
2 Tablespoon Sesame Oil
1 to 2 Tablespoons fresh ginger (depending on how much you like)
1 Tablespoons garlic
2 Tablespoons green onion
1 shallot diced
pinch of crushed red pepper and regular pepper
4  Mahi Mahi filets


Mix all ingredients except fish together in bowl. Pour marinade over fish and refrigerate for 1 hour. After 1 hour remove fish from marinade and grill for 3 to 5 minutes on each side or bake in oven at 400 for 15-20 mins until fish is white and flaky. You can cook and reduce marinade if extra sauce is desired. 

Pesto Bruschetta

This is my spin on your average bruschetta. I experienced this combo at a pizza place and knew I had to try and replicate it!

• 1 cup diced tomato (fresh)
• 1/4 cup olive oil
• 1/2 tbs basil
• 1/4 tbs crushed red pepper flakes
• 1/4 tbs minced garlic
• pinch of both salt and pepper
• 1/2 cup pesto (I used store bought)
• basic pizza dough ( http://voilalefromage.blogspot.com/2011/05/basic-pizza-dough.html )
• 2 tbs of balsamic vinegar
• fresh Parmesan cheese

Directions:

Roll pizza dough in to a square shape. Bake at 450 for about 10 minutes. You want the dough to be partially cooked but not done. In the meantime dice tomatoes and add olive oil, basil, red pepper flakes, garlic, salt and pepper; mix well

After the dough has baked ten minutes remove from oven and evenly spread pesto. Top with tomato mixture and place back in oven and bake and additional 5 to 10 minutes.

Using a pizza cutter, slice bread sticks in to desired size. (The first time I made this I rolled out individual bread sticks and it was not fun trying to top each individual one with pesto and tomato mixture!) Top with fresh Parmesan cheese and drizzle with balsamic vinegar. 

Mediterranean Pasta

I absolutely love Mediterranean flavors and was craving some pasta! This recipe is really simple and is ready in the time it takes to cook pasta.

Ingredients:
1 Cup sliced sun-dried tomatoes
1(8 1/2-ounce) can artichoke hearts in water, quartered and drained
1/2 Cup capers rinsed and drained
1 package of angel hair pasta
3 tablespoons tomato paste
1 cup chicken stock
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper to taste

Directions
Boil water for pasta. In the mean time heat olive oil in a pan large enough to accommodate all the ingredients including the cooked pasta. I find a 5 1/2 quart saute pan works best. On low add garlic to slightly cook for about one minute.

Once garlic is slightly cooked, (careful not to burn)add artichokes, sun-dried tomatoes, capers and chicken stock. Increase heat to steam and soften the ingredients. Once liquid has reduced to half (about 5 minutes) add tomato paste to thicken sauce.

When pasta is a little shy of al dente add to the pan with artichokes and sauce. The pasta will continue to cook while you toss and stir everything together. Salt and pepper to taste, I also add crushed red pepper flakes. Serve with fresh cheese, either feta or Parmesan.

*I served a sliced chicken breast on top of pasta for those who wanted meat.

Attention...

Hey food bloggers and followers, sorry for the long absence! I moved back to Michigan and along with that came a crazy hectic life. I am happy to say I will resume blogging and won't leave my followers hanging. Lots of new and exciting recipes to come!