This is how I “egg” roll…

Super Bowl has come and gone.  As always, our friends host such a good party.  Good food, good friends and good times are always had.  My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls.  I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked!  And was pretty tasty at that!  Here’s my recipe that makes 24 egg rolls.

img_6540

BBQ Chicken Egg Rolls

5 boneless, skinless chicken breast halves

BBQ rub (I use Famous Dave’s Rib and Chicken rub)

Olive oil to coat the chicken

Sweet Baby Ray’s BBQ Sauce (Original)

6 slices of bacon fried and choppedimg_6543

½ red onion diced and caramelized

2-3 green onions chopped

2-3 tablespoons cilantro loosely chopped

1 8oz. bag of Monterey Jack/Colby mix shredded cheese

1 package egg roll wrappers

Oil for frying

Preheat oven to 450 degrees.   Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides.  Place in glass baking dish and bake for 20 minutes, or until done.  When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.

Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package.  Fry in oil until golden brown.  Drain on paper towels.  Serve immediately or re-warm in oven if serving later.   Feel free to serve w/ ranch dressing or onion flavored sour cream.

Enjoy!

<a href=”https://www.bloglovin.com/blog/2011039/?claim=dun7jwruk7h”>Follow my blog with Bloglovin</a>

 

“JUST LIKE” Hooter’s Daytona-Style Wings

I’m all American in that I like wings…I’m also from upstate NY where I believe it’s the law that you have like chicken wings, considering Buffalo was the birthplace of the Buffalo Wing.daytona-wings

I’ve come to like the Daytona style wing that Hooter’s offers.  It’s a grilled wing with a hot sauce/BBQ sauce glaze.  I feel they have more personality than your regular hot wing.  They have a little more Sass!

After playing around with some copycat recipes on the web, here’s my take on it.  Enjoy!

Wings

1 family pack chicken wings – tips and excess fat removed.  I didn’t separate drummette from wing because once these are cooked they separate easily on their own.  Plus, I didn’t lose them down the grill grate.

Olive oil

Garlic Salt

Pepper

Preheat Oven to 400-degrees.  In a large bowl, toss chicken wings with olive oil, garlic salt and pepper.

On foil covered cookie sheets, place raised baking rack on each sheet then spread out chicken wings making sure not to crowd them.  This will ensure they brown and not steam.  Place cookie sheets in oven and bake for 30 minutes or until the skin starts to crisp up. (Have your stove vent on…gets kinda smokey).

Finish chicken wings on your outdoor grill and towards the end of grilling, brush with Daytona sauce several times until wings are nicely coated and sticky.  (Sauce recipe follows).

 

Daytona Sauce

Combine the following:
3/4 cup BBQ sauce (Sweet Baby Ray’s original)
1/4 cup hot sauce (Frank’s Original)
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon soy sauce

Shrimp Salsa

I posted thshrimpsalsa2is recipe awhile back, but making it again, it deserves its own spotlight. The recipe came from a friend’s wife over 20 years ago. She was one mean chica and this is the best thing that came outta that woman (but ya didn’t hear that from me)… This is so easy – chop a little, open a few cans, refrigerate overnight or a few hours. Voila! Wishing you all a blessed, happy and healthy New Year! Enjoy!

Shrimp Salsa
1 28 oz. can of petite diced tomatoes drained
4 green onions/scallions sliced, white and green parts
½ 4 oz. can of diced jalapeños with some of the liquid – this can be adjusted more or less
Chopped fresh cilantro – again, base this on you taste
2 8 oz. bags of frozen salad shrimp, thawed
Mix all ingredients. Refrigerate for a few hours or overnight. Serve with tortilla chips.

My New Favorite-Sliders!

My new favorite way to make burgers is in slider form.  Out of all the things I slider2can cook, I can’t grill a decent full size hamburger.  I’m paranoid about them not being fully cooked and getting e coli.  One thing I learned when I worked in the food industry is unless you ground your own beef; don’t even chance eating a medium/rare burger.  Not worth it.  On a more up-beat note – sliders are delish and very quick to make.  And I’m all about instant satisfaction – especially when I’m hungry.

Hamburger Sliders

1 – 1 ½ lbs 80-20 ground beef

2-3 tablespoons of Worchester sauce

1 tsp. onion powder

½ tsp. garlic salt (I like Lowry’s California Garlic Salt)

Hawaiian Bread dinner rolls

Topping of your choice i.e. chopped tomato, shredded lettuce, finely sliced sweet onion, sliced mini dills, etc.

Mix ground beef with Worchester sauce, onion powder and garlic salt.  Form into patties that are thin and bigger than the Hawaiian rolls (80-20 beef will shrink).  I used one of those cheap plastic patty forms and made the patty just shy (1/2”) from the edge.

Heat grill on high.  Place patties on grill to sear first side and turn heat down to medium.  Cook 2-3 minutes, flip and cook another 2-3 minutes until juices run clear.  Top with cheese of your liking to melt.

Serve with rolls and toppings.  Enjoy!

Just like dat…

I don’t have much to say here except YUM!  I tried this recipe from Ree Drummond (Pioneer Woman on Food Network) and it is absolutely fabulous.  I have an idea where the bacon fat goes, but I pretend it just diappears.  Enjoy my friends!

Holiday Bacon Appetizers

2012 Ree Drummond, All Rights Reservedparm bites

Prep Time:  20 min
Cook Time:  2 hr 0 min
Level:  Easy
Serves:  36 crackers

Ingredients

  • 1 sleeve country club-style crackers
  • 3/4 cup grated Parmesan
  • 1 pound thinly sliced bacon

Directions

Preheat the oven to 250 degrees F.

Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature!

Notes

Cook’s Note: Can also use brown sugar or blue cheese instead of Parmesan!

Giddy Up! Cowboy Caviar

What is it? A mixture of marinated beans and veggies. What do you do with it? Eat it with tortilla chips. Is it good? Heck ya! And the beauty of it is you can change it up as you please – no rules to follow experimenting with this delectable delight!

I have a locally owned market in my town that makes cowboy caviar with a bare basic recipe. I like that. I’m not one for overpowering things with 50 spices and additional flavors. I’m a purist when it comes to food. I want to be able to identify what I’m eating so if I like it – I can recreate it at home. And, yeppers, I was able to recreate the market’s recipe and whipped up a batch this past weekend.

This is a very mellow, but flavorful recipe. I think if I wanted to add a kick, it would be a finely minced Serrano chili. It would blend nicely with the sweetness of the marinade. But go and add what you like – I’ve seen tomatoes, avocado, black beans and red onion used in it. Chili powder, red chili flakes and cumin can be added if you want a more southwest flare. This is best if marinated several hours or overnight. Enjoy!

Cowboy Caviar – My Style

Marinade

½ cup light extra virgin olive oil

½ cup rice wine vinegar

1/3 cup white sugar

1 tsp. salt

½ tsp. ground black pepper

Caviar Mix

1 15 oz. can of pinto beans, drained and rinsed

1 15 oz. can of black eyed peas, drained and rinsed

1 4 oz. can of fire roasted green chilis drained

3-4 inner stalks of celery, finely chopped

1 bunch of green onions white and some of the green parts, thinly sliced

1 ½ cups of frozen shoepeg corn, thawed (if you can’t find shoepeg corn, use niblets or white corn)

½ sweet orange or red bell pepper, finely diced

1 clove of garlic, finely minced

OPTIONAL – 1 small Serrano chili, finely minced

OPTIONAL – Chopped cilantro

.

Add all marinade ingredients to a pot and bring to a low simmer on your stove, just until the sugar dissolves. Remove from heat and cool.

Mix all other ingredients together except for cilantro. Pour cooled marinade over the mixture. Store in Tupperware-esque container and refrigerate overnight; periodically mixing throughout the day.

To serve, first taste and add salt if needed. Then use slotted spoon to put into serving dish, top with cilantro and serve with Tostitos Scoops® or regular tortilla chips. Warning: This can be addicting. Consume responsibly.

Pizza…Pizzazz!!

I like pizza just as much as the next guy.  However, I like experimenting and going outside the “pizza” box.  I got these ideas from a restaurant that I used to go to in Chicago – Edwardo’s.  My three favorites they had on the menu were BBQ Chicken, Thai Chicken and Vegetarian.  Here are my takes on them…even a chadrool can make them…

BBQ Chicken

1 Boboli Pizza Crust

Olive Oil

Garlic Salt

2 cups cooked chicken

Chopped Clilantro

Thinly sliced red onion

Monterey Jack or Monterey Pepper Jack cheese

Preheat oven to 350-degrees.  Brush Boboli Pizza Crust with olive oil, dust w/ garlic salt.  Place in oven for about 5 – 8 minutes.  Toss chicken with your BBQ sauce.  Pull out the crust, brush with BBQ, layer chicken, cilantro, onion and cheese.  Place back into oven until cheese melts and starts to brown.

Thai Chicken Pizza

1 Boboli Pizza Crust

Olive Oil

Garlic Salt

2 cups cooked chicken

1 cup of bean sprouts

1 cup shredded carrots

4 green onions sliced

½ half of red bell pepper diced

1 clove of garlic minced

Chopped cilantro

Red pepper flakes

Peanut butter

Preheat oven to 350-degrees.  Brush Boboli Pizza Crust with olive oil, dust w/ garlic salt.  Place in oven for about 5 – 8 minutes.  Pull out of oven, brush with peanut butter, spread chicken, sprouts, carrots, green onions and carrots over crust.  Sprinkle red pepper flakes.  Place back into oven until warmed thru.

Vegetarian Pizza

1 Boboli Pizza Crust

Olive Oil

Garlic Salt

1 sweet/Vidalia onion sliced

1 8 oz. package of mushrooms sliced

½ red bell pepper diced

Chopped cilantro

Shredded sharp cheddar cheese

Preheat oven to 350-degrees.  Brush Boboli Pizza Crust with olive oil, dust w/ garlic salt.  Place in oven for about 5 – 8 minutes.  Meanwhile in a sauté pan, caramelize onion, add mushrooms and bell pepper until they just start to get soft.

Spread vegetables over pizza crust, sprinkle with cilantro and cheese.  Place back into the oven and heat thru until the cheese melts/starts to turn brown.

These are just what I like on these pizzas, but feel free to add/subtract from them.  This is just a home-base recipe that you can create upon.  Cooking is not an exact science…it’s what appeals to you. Mangia – Mangia!

Enjoy!