Sunday, October 28, 2012

Crockpot Buffalo Chicken Taquitos

Now that I am selling CAbi, I don't need to shop for clothes, so I can spend my money on accessories! I went to a jewelry party today for a really cool new brand called chloe & isabel. I adored so many of their things, you should check it out too!

As you know I am obsessed with buffalo sauce. The other day I ran across a taquito recipe on this blog and thought, "Omg, that would be great with buffalo chicken!" So I created these and now they are my new favorite recipe!! Plus the chicken is made in a crockpot so it is super easy. I also like that the taquitos are baked so they are not as fattening. If you are also a buffalo lover, you should try these asap!

Buffalo Chicken Taquitos


8 chicken tenders
1/4 cup, plus 2 Tbsp franks red hot
2 oz cream cheese
1/4 cup chicken broth
1/4 cup shredded cheddar cheese
8-10 corn tortillas
blue cheese or ranch dressing


Place frozen chicken tenders in a crock pot. Pour chicken broth and franks red hot over the chicken. 


Place cream cheese on top. Cover with a lid and cook for either 3 hours on high or 5 hours on low.

 Preheat oven to 425.

Once chicken is cooked, shred chicken with 2 forks.

Stir cream cheese into chicken and sauce.
Remove chicken from sauce, drain most of the sauce from the chicken


Stir shredded cheese into chicken.

Heat 3 corn tortillas in the microwave at a time for 30 seconds. Place about 3 Tbsp of chicken mixture on each tortilla. Roll it up and place seam side down on a baking sheet lined with parchment paper.




Spray the taquitos with cooking spray. Bake for 15 minutes.


Enjoy dipped in blue cheese or ranch dressing.

In other news... I entered my Buffalo Chicken Spaghetti recipe in the Dream Dinner's employee recipe contest (nationwide) and it won first place! It will be released to the national menu soon! Try it out by clicking here.

Thursday, October 25, 2012

Kung Pao Chicken

I love Chinese food! But you know what is weird...I don't like Thai food. YUCK! Most people who love Chinese also love Thai, but not me. It is the curry. I can't stand curry! And so you will never, ever see a recipe using curry on my blog..so there! I hope you enjoy this yummy stir fried Kung Pao Chicken, yum!

Kung Pao Chicken
1 Tbsp plus 2 tsp soy sauce
1 Tbsp plus 2 tsp rice vinegar
3 1/2 tsp corn starch
5 chicken tenders
1 Tbsp sugar
1 1/2 tsp chili sesame oil
3 Tbsp peanut oil
1 inch piece fresh ginger, peeled and minced
3 cloves of garlic, minced
2 bunches scallions, cut into 1/2 inch pieces
4 cups of precut stir-fry veggies
1/2 cup cocktail peanuts
corn fried rice (click here for recipe)

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Mix together 1 Tbsp of soy sauce, 2 tsp rice wine, 2 tsp cornstarch, and 2 tsp of water in a medium bowl. Place chicken and marinate in a bag and refrigerate until ready to use.

Mix together remained soy sauce, rice wine, and cornstarch, the sugar, chili oil and 2 Tbsp of water in a bowl.
Slice green onions, mince garlic and ginger.
Heat 2 Tbsp of peanut oil in a wok or I used my cast iron pot. Add the chicken and stir-fry for 30 seconds. Transfer to a plate.
Add remaining peanut oil to pan. Add veggies and stir fry for 3 minutes seconds.
Add garlic, ginger and green onions, stir fry for 2 more minutes.
Add chicken and peanuts. Stir-fry until the chicken is cooked through. 3-5 minutes.
Add sauce and cook until the sauce thickens 30 seconds. Serve over rice.





Monday, October 22, 2012

Corn Fried Rice

I love fried rice from Chinese food restaurants. This recipe was an easy alternative to one of my favorite takeout foods!

Corn Fried Rice
1 egg
1 Tbsp peanut oil
2 scallions, sliced
1 garlic clove, minced
1/2 tsp sugar
salt
1 Tbsp rice vinegar
1 cup of corn, frozen or fresh
2 cups jasmine rice
I used fresh corn for this one. Slice corn off cob and set aside.
Slice green onions and mince garlic.
Cook 1 cup of rice in 2 cups of water, until done.
Heat 1/2 Tbsp peanut oil in frying pan and add an egg. Scramble until done.
Remove egg from pan, set aside.
Add remaining 1/2 Tbsp peanut oil to pan. Add green onions, minced garlic, corn, sugar and salt. Stir Fry for 30 seconds.

Add vinegar to the pan.
Stir rice into the pan. Cook while stirring for 3 minutes.
Stir egg into pan.

Yummy!!

Wednesday, October 17, 2012

Asian Chicken Wings with Ginger Lime Dipping Sauce

I made these wings several months ago after my friend Brook, gave me Susan Feniger's cookbook, Street, for my birthday. They were sosososo good, but took a lot longer to make than I thought so by the time they were ready, it was dark outside and I couldn't get a good photo. I've been waiting to post about them until I could make them again and take a better picture.

Asian Chicken Wings with Ginger Lime Dipping Sauce

For the Ginger Lime Dipping Sauce:
1/4 cup mayo
1/4 cup sour cream
1/2 Tbsp honey
1/2 cup chopped green onions
juice of 1 1/2 limes
1 garlic clove, minced
1/2 inch fresh ginger, minced
1/2 Tbsp olive oil
 Mince garlic and ginger.
 Heat oil in a sauce pan. Add garlic and ginger. Saute for about 2 minutes until fragrant. Remove from heat and allow to cool.
 Stir together sour cream, mayo, lime juice, honey and green onions.
 Add cooled ginger and garlic. Set in fridge until ready to serve.

 For the Wings:

1 package of Chicken Wings: mine came with 10 (20 when you cut them into wing and drum)
1 1/2 Tbsp kosher salt
2 Tbsp sesame Chili Oil
1/4 cup chopped green onions
1 inch of fresh ginger, chopped
1/2 cup canola oil
sesame seeds

Preheat oven to 450
Mix ginger, green onion, salt and sesame oil in a large bowl.
 Use sharp kitchen shears to clip off the wing tips and separate the drum from the wing.
 Mix wings with oil mixture.
 Spread wings on a baking sheet and bake for 15 minutes. Turn pan 180 degrees and bake for another 10 minutes.


For the Wing Sauce:
1/2 red onion, minced
4 cloves of garlic, minced
2 Tbsp canola oil
1 tomato
1/2 cup whole canned tomatoes with sauce
1/4 cup rice wine vinegar
2 Tbsp balsamic vinegar
1/4, plus 2 Tbsp sugar
3/4 tsp kosher salt
1 tsp Sriracha hot sauce
1/3 cup soy sauce
Chop onion, tomato and garlic
Heat 2 Tbsp oil in a saucepan. Add red onion and cook for 5 minutes. Add minced garlic and cook 2 more minutes.
Add tomatoes, canned tomatoes, vinegars, sugar, salt and sriracha. Simmer for 15 minutes, stirring occasionally. Add soy sauce and simmer for 5 more minutes. Remove from heat and set aside to cool.
After sauce cools a little, place in a blender and carefully pulse until smooth. Transfer back to sauce pan and set heat to warm.
Remove wings from oven and allow them to cool for a few minutes.
Heat 1/2 cup of oil in a large pot. Add about 5 wings at a time. Cook for about 1-2 minutes per side to crisp and brown the skin.
Use tongs to remove wings from oil and immediately dunk in wing sauce.
Remove and set aside. Repeat until all are cooked and sauced.
Sprinkle with sesame seeds and serve with dipping sauce. Enjoy them, you worked hard!!