Step-by-Step to make Buffalo Chicken Rolls

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 I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back.

But really, it’s mostly good, isn’t it? Beautiful, even. I cook and clean the dishes, you pop in and eat with your eyes. I bake and stow the goodies in the pocket corners of my thighs, you stow them neatly in megabytes of ram. I pour my heart out and it spills onto your computer screen, and you, for your part, keep the mess contained.
Give and take. Take and give.

So today I’m going to ask you a favor. Just going to put everything on the line here and as you to do something for me.

Ready?

Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these.

Buffalo Chicken Rolls.

They are beyond perfect for the Super Bowl. Beyond perfect for your nagging comfort food craving. Beyond satisfying knowing that bar food has been turned inside out and healthy.


The exterior is a crispy, crunchy flour shell. The interior is moist shredded buffalo-sauced chicken, with creamy, cool, and pungent blue cheese, and a few strands of refreshing slaw. Texturally, tastefully balanced and delicious. If you love buffalo chicken, you’ll adore these little rolls. They’re baked instead of fried, and the chicken isn’t breaded or fried either. Each of them clocks in at approximately 100 calories, so they’re absolutely worth adding to your game day snack roster.
Here’s the step-by-step process to make them yourself:

 

 

 

 

*Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. They’re usually near the tofu and hummus.

Ingredients

• 12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
• 1 cup cooked and shredded chicken (6 ounces)
• 1/2- 2/3 cup Frank’s Red Hot Sauce
• 1 cup crumbled blue cheese (4 ounces)
• 1 cup broccoli slaw or coleslaw (dry)
• Blue cheese dressing, for serving

Instructions

1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom 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.
4. Repeat with remaining rolls.
5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

*Note: To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 Roll: Calories 103, Fat 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb 9.9g, Fiber 0.5g, Sugars 0.3g, Protein 8.1g

Slutty Brownies Recipes

Now I don't want to over sell this, so I'm going to be conservative and simply say, that these are... The Best Brownies In The WORLD. 

I know, big statement. 
 
They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy. 


They're best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn't have any in the freezer this time, so I guess I'll just have to make them again).
They take about 45mins to make, including baking time.
The ultimate comfort food, whipped up within the hour.
You will need... 


1 Box of cookie mix,
1 Box of brownie mix,
2 Eggs,
2 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
& your favourite ice-cream (optional)
Preheat your oven to 350F, 180C, gas mark 4.
Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you'll be baking it for longer than suggested. An extra teaspoon of each is just right.

 

 Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.

 Cover this layer with your Oreos. Don't use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos. 

 Mix up your brownie batter. Just stick to the recipe on the box for this one. 

 & pour over your Oreos. 

 Bake for 30mins. 

Remove from the oven and leave to cool. 
When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board. 
Use a large, sharp knife to cut it into manageable chunks, sections, slabs... depending on how many calories you think you can handle in one sitting. 

 Drop onto a plate and scoop on your ice cream.

  Enjoy, and don't forget to lick us on

 Best Recipes Today

 

 

  

Sesame Chicken Recipe

If you like Sesame Chicken this recipe is a must try! It is a little bit of work but well worth the effort. This Sesame Chicken Recipe has an excellent blend of flavors. It is not overly spiced or to hot. The mixture of Honey, Brown Sugar and Soy Sauce is superb. Serve it over Rice. Your Family and Guests will Love It!Enjoy!

                                         Ingredients

• Sauce

• 1/4 cup honey

• 1/4 cup soy sauce

• 1/3 cup chicken broth

• 1-2 tablespoon sesame oil (to personal taste)

• 1 teaspoon ground ginger

• 1/2 tablespoon chopped garlic

• 1/2 tablespoon brown sugar

• 1 dash red chili pepper flakes

• 2 teaspoons cornstarch (or more is you want a thicker sauce)

• Chicken

• 4 chicken breasts, cut into 1 inch cubes

• 1/4 cup soy sauce

• 1 tablespoon brown sugar

• 1 tablespoon sherry wine

• 1/2 teaspoon Chinese five spice powder (optional)

• 2 drops sesame oil

• cornstarch, to coat chicken

• Vegetable oil or Peanut oil (for frying)

• Sesame Seed (to garnish)

• Sliced Green Onion (to garnish)

• prepared Rice, to serve.

                                                      Directions

  1. Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
  
  2. Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove or deep fryer until cooked thru.
  
  3. Remove from pan and keep warm in oven while making the sauce.
  
  4. Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
  
  5. Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved- then slowly add to the sauce mixture on the stove and heat until thickened to the consistency of gravy.
  
  6. Add the chicken into the sauce. Heat thoroughly.
  
  7. Serve over hot rice.
  
  8. Sprinkle with sesame seeds and green onions!

New York Style Cheesecake Recipe

  New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area.

New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben's cheesecake was so good, it won a Gold Metal at the 1929 World's Fair.

The superior qualities that make Reuben's classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.

Classic New York Cheesecake

Crust:

Heavily coat 10-inch spring form pan with cooking spray
1 1/2 cups commercial graham cracker crumbs
5 Tbsp. butter
1 tsp. honey
1/4 cup sugar
Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.

Filling:

5 8-ounce bars cream cheese, at room temperature
2 Tbsp. flour
1 Tbsp. confectioners' sugar
11/2 cups sugar
grated rind of 1 lemon
1/2 tsp. orange liqueur
3/4 tsp. vanilla
2 egg yolks at room temperature
5 eggs at room temperature


Preheat oven to 400 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

Yield: 16-20 slices

The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.
If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.
I hope you enjoy this New York style cheesecake recipe.
Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.

Article Source: http://EzineArticles.com/41390

Pepperoni: America's Favorite Pizza Topping

Americans have a continuing love affair with pizza. From frozen food aisles to artisanal brick ovens, we can't seem to get enough. The menu has widened more than a little since the Margherita was originally topped with fresh mozzarella, tomato, and basil. The famous flatbread pie has even made it all the way from its home in Italy to the exotic Hawaii, which lent its increasingly popular combination of sweet pineapple and salty ham.
What choice consistently makes the top of the list in the United States? That would have to be the ever-popular pepperoni. These savory bites are practically the default topping on an American slice. However, they didn't take their current place of dominance
 until after World War II, and they weren't even heard of as an option when pizza first made its debut in the United States in the late 18th century.
Because of its name and prominent association with the Italian based food, many assume that pepperoni originated there, too. But in fact, it is a wholly American creation. First mentioned in print in 1919, this variation on the Italian types of salami has a distinct fine-grained texture and spicy, slightly smoky flavor. Its vibrant red color comes from the paprika and cayenne usually present in the recipe.
The name for the cured meat is actually thought to be a corruption of the Italian word for bell peppers, "peperoni," which sounds very similar but results in a very different plate. Imagine the surprise of English speakers who try to order a slice and receive a layer of sliced peppers instead of the pepperonis they were expecting. Italians do top some pizza with different types of salami, but there is nothing that quite matches the particular style of our pepperoni.
The processing of this kind of meat has been modified from the original rustic style to accommodate mass production, including use of nitrates and artificial casings. This has caused some connoisseurs of Italian meats to look down on it as a kind of mongrel salami, but that has not stopped the U.S. from choosing it on approximately 40% of our pizza orders.
Large, well-known brands like Hormel sell tremendous amounts of the product every year, but there is also a growing movement of butchers and curers looking to produce their own recipes with less preservatives and locally sourced ingredients. Salami and other sausage types such as the spicier soppressata are making their way into pizzerias throughout the nation, but American chefs are finding new ways to incorporate pepperoni into recipes beyond the traditional topping or sandwich meat.
The palettes of Americans may be expanding to accept an increasingly diverse and creative range of ingredients, but our own pepperoni continues to be the pizza topping most beloved by the nation. Whether it is combined with bacon and sausage for a meat lover's special, paired with mushrooms, or just by itself, we can always seem to count on pepperoni for the perfect slice.

For pepperoni toppings and more, Arlington, VA residents visit Paisano's Pizza.

Article Source: http://EzineArticles.com/?expert=Anders_Abadie

Super Summer Cooking Ideas

Summer is fast approaching and that means it is time to dust off the grill and think about cooking al fresco! We tend to opt for lighter dishes in the summertime, although both hot and chilled foods are popular. There is no rule, of course, to say that you cannot enjoy a winter stew or a thick, hearty soup recipe in the summer but this time of year does tend to be the time for salads and grilled food.
Fish is more popular in the warmer months because it tends to be light and you can try some steamed or poached fish dishes. Try poaching fish in white wine to give it a gourmet flavor, and serve it with boiled rice or noodles, as well as a colorful salad or vegetable platter.

Chicken Recipes for Sunny Days

Grilled chicken is really nice when the weather is warm and it smells so good while it is cooking. You can thread marinated chicken pieces on to skewers and grill the kabobs. This would be a very healthy recipe, especially if you serve it with some salad or grilled fresh vegetables.
You might want to make some smoked chicken salad recipes or a chilled chicken breast recipe. Chicken is great with salads and there are literally hundreds of different ingredients you can use.
Recipe for Summer Grilled Beef Kabobs
This recipe is easy to make and it tastes wonderful. The sweetness of the pineapple and bell peppers is perfect with the marinated beef and vegetables. You can use any colors of bell pepper you want. It might be nice to use one of each color - red, green, yellow, and orange. Use an eight ounce can of pineapple chunks if you do not have a fresh pineapple.
What you will need:

• 1 1/2 lbs boneless beef top sirloin, cut into 1 inch cubes
• 4 bell peppers, seeds and stems removed and cut into 1 inch squares
• 2 peeled red onions, in wedges
• 2 teaspoons garlic powder
• 3 tablespoons red wine vinegar
• 1 chopped fresh pineapple
• 1/3 cup olive oil
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• Nonstick cooking spray, as required

How to make them:Combine the lemon juice, salt, pepper, olive oil, garlic powder, and vinegar in a bowl to make a marinade. Add the vegetables, beef, and pineapple to a big Ziploc bag and pour in the marinade. Leave the bag overnight in the refrigerator or for a minimum of five hours.
Spray the grate of the grill with cooking spray and heat it to moderately hot. Thread the beef, pineapple and vegetables on to metal skewers, or bamboo ones, which have been soaking in cold water for half an hour, then season with salt and black pepper.
Grill the kabobs for eight or nine minutes, until they are tender and the beef is cooked through. You can also broil them five inches from the element for about six or seven minutes. Serve immediately.

If you want some inspiration for summer cooking, why not make some delicious grilled chicken recipes for the family? A good chicken breast recipe is economical as well as tasty.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

Article Source: http://EzineArticles.com/?expert=Christine_Szalay-Kudra
 

gourmet salad fonio

4 people

Preparation: 20 minutes

Cooking time: 15 minutes

Ingredients:
 

     - 200 g Finio

     - 2 red peppers

     - 2 oranges

     - 1 bunch of cilantro (or parsley)

     - 12 slices of smoked duck breast (or smoked ham)

     - Walnut oil

     - Sherry vinegar

     - Salt and pepper


How to cook it :



     - In a pan, put fonio in 2.5 times its volume of cold salted water
.
     - Bring to a boil and cook for 5 minutes over low heat and cool book.

     - Baked whole red peppers for 10 minutes, peel and cut into small of.

     -Peel and cut the oranges into segments.

     - Chop the cordiandre.

     - Make a vinaigrette with walnut oil and sherry vinegar.

     - Then shuffle fonio, peppers and cilantro.

     - Season with oiled and vinegar.

     - In a jar, place the orange segments, then add the fonio.

     - Garnish with pieces of smoked duck breast and serve.