Buffalo Chicken Wraps

One of my most favorite things to eat at college were the buffalo chicken wraps. The actual cafeteria food was less than desirable but in the student center there was this place to order food that we called the crack shack. You could buy all types of snack food and drinks but they also made food, mostly teenager food (hamburgers, french friends, chicken tenders, philly cheese steaks, ect). Their buffalo chicken wraps were a favorite and I am pretty sure I ate one almost every day. I would rotate between the buffalo chicken wraps and the chicken cesear wraps, so yummy! 


It's been a while since I was out of college so I was looking for an old time favorite to make at home. I came across this recipe on eating well and decided to try it out. Holy goodness! Beware though, it's incredibly spicy! My mouth was on fire after eating this delicacy.


Buffalo Chicken Wraps by EatingWell.com
Ingredients

• 2 tablespoons hot pepper sauce, such as Frank's RedHot
• 3 tablespoons white vinegar, divided
• 1/4 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pound chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• Freshly ground pepper, to taste
• 1/4 cup crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomato, diced

Directions

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Slow Cooker Chinese Chicken Curry

If you like curry chicken, and you love using the slow-cooker then this recipe is perfect. When I was mixing the ingredients together my eyes were watering so I was worried it was going to be hot (even though we love spice to our food) but surprisingly it wasnt. It had a tiny bite to it but was definitely not over-powered.

Slow Cooker Chinese Chicken Curry

Ingredients:

• 2 Onions, chopped
• 2 Garlic Cloves, chopped
• 1 TBSP Curry Powder
• 2 TSP Light Brown Sugar
• 200ml Chicken Stock
• 2 TBSP Soy Sauce
• 4 Skinless Chicken Breasts, cut into chunks
• 3 TBSP Cornflour

Directions:

1. Heat some oil in a skillet (or wok), add onions and garlic and fry for 2 minutes.
2. Stir in curry powder and fry for further 30 seconds.
   
3. Add sugar, stock and soy sauce and bring to the boil
4. Toss the chicken pieces in the cornflour and lay in bottom of slow cooker, pour sauce over chicken and cook on low for 4-6 hours
5. Season and serve with rice.

Cajun Meatloaf

We had this last night for dinner and while I did enjoy it, it tasted pretty similar to my usual recipe for meatloaf. Next time I make this I am going to add in a little more flavoring, it didnt seem spicy enough for cajun meatloaf! So this is my modified recipe for cajun meatloaf (for the actual recipe, visit PW's site)

Cajun Meatloaf by The Pioneer Woman

Ingredients

• 3 whole Bell Peppers (red, yellow & orange)
• 2 whole Medium Onions
• 8 cloves Of Garlic
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Worcestershire
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Cayenne Pepper
• Optional: A Few Shakes Of Hot Sauce
• 2 cups Ketchup
• ½ cups Whole Milk
• 1 cup (to 2 Cups) Breadcrumbs
• 2 pounds Of Lean Ground Beef
  
• 3 whole Eggs
• 2 Tablespoons Honey

Preparation Instructions

• Preheat oven to 400 degrees.
• Chop all of the fresh vegetables (peppers & onions) into a small dice and mince the garlic.
  
• Over medium-high heat, melt 2 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic.
  
• Add about 1 tablespoon salt.
  
• After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.
  
• If you like it hot, add a couple shakes of your favorite hot sauce.
  
• Next add about ½ cup of ketchup.
  
• Continue cooking and stirring for a few more minutes. Remove from heat.
• After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk.
  
• Stir until combined.
  
• Next add at least 1 cup of breadcrumbs.
  
• Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
  
• In a large mixing bowl place the ground beef.
  
• Whisk 3 eggs and add to the meat.
  
• After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
  
• Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
• Spray a loaf pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf pan.
  
• In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
  
• Slather this sauce over the whole meatloaf.
• Place in a 400 degree oven for about 40 minutes.

Japanese Mum's Chicken

This recipe is quite yummy! I got it off a friends cooking blog, Busy Mom's Cookbook. It was really quite tasty! I made extra so that there would be leftovers but we were pigs and ate it all! It is definitely worth the try and not too spicy, it just has a little bite to it but of course you could leave our the red pepper flakes and some of the garlic if you arent a garlic person.

Ingredients:
- 8 chicken drumsticks, skin on. (I actually used 4 boneless, skinless breasts and it turned out just fine!)
- 1 cup of water
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 2 1/2 tablespoons sugar
- 1 garlic clove, peeled and smashed (I used 3 cloves smashed and 1 clove minced)
- 1 small hot chili pepper, slit open, seeds removed

* I also added 1 teaspoon of red pepper flakes and 2 teaspoons of cornstarch (dissolved in water during the reducing process) *

Directions:

- Place all the ingredients in a saucepan over high heat.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- Increase the heat, turning the drumsticks frequently in the sauce and cook until the liquid has reduced to a sticky glaze.



- Arrange chicken on a serving platter, remove the garlic cloves & chili pepper from the liquid and spoon the glaze over.

I made this and topped it over brown rice. Very good!

buffalo chicken pizza

My favorite recipe ever! Fred is actually the one that makes this and it tastes so good and my mouth waters as I smell it cooking! YUM!

I've searched online to find a buffalo chicken pizza and there are tons of them. So we mixed them all together and came up with our favorite way to make it. So yummy!

Ingredients:

- chicken breasts
- pizza dough (frozen, homemade or store bought)
- mozzarella cheese
- blue cheese dressing
- scallions
- a bottle of hot sauce/wing sauce
- blue cheese crumbles

- Preheat oven to 400 degrees F
- Spread pizza dough on pizza sheet (we use the dough already made in the deli section(it comes in a ball), but frozen works good or you can make your own).
- bake the dough (there is no set time, just watch it, you want to cook is so that it isnt all gooey), if you use the dough that's already made, you can skip this step.
- cube chicken and cook in a pan over medium heat with a little bit of olive oil.
- Once chicken is cooked add in hot sauce (wing sauce works better because it sticks to the chicken).
- spread a thin-medium layer of blue cheese dressing on pizza crust
- cover with mozzarella cheese, blue cheese crumbles, chopped scallions and buffalo chicken pieces
-bake in the oven for about 20 minutes (watch it so it doesnt burn)
- let it sit for about 5 minutes so its not a gooey mess when you cut it)
- Enjoy!

It's so good!