Buffalo Chicken Melts

This past weekend Kevin and I decided to make Buffalo Chicken Melts.  We had made these before and really liked them so we thought we would share.  This is a healthy and very flavorful recipe from the Skinnytaste Cookbook.  It is a gluten free recipe (yes, even the bread) that the anti-anti gluten people in your life will even enjoy! Just ask Kev, he loves them! We have experimented with both the cheese (sliced pepper jack vs. shredded) and the chicken (the slow cooker version below and rotisserie) and every way has turned out amazing! If pepper jack is too spicy, try a cheddar or Monterey jack cheese. And if you're pressed on time, just use the rotisserie, it will be fast and still healthy and full of flavor! Kevin and I did this on our second time making this and it was excellent.  Enjoy!

Buffalo Chicken Melts

Ingredients

1 1/2 cups (7 ounces) convenient slow-cooker shredded chicken (recipe below) or breast meat from a store bought rotisserie chicken

1/4 cup carrots, finely chopped

1/4 cup celery, finely chopped

1 tablespoon red onion, finely chopped

1 tablespoon gluten free mayonnaise

2 1/2 tablespoons Frank's RedHot sauce

Pinch of cayenne pepper (optional)

4 slices multigrain bread, lightly toasted (I used Udi's whole grain bread)

8 thin slices tomato (we did 4, 1 on each)

4 slices pepper jack cheese

Preheat the broiler. 

In a medium bowl, combine the chicken, carrots, celery, red onion, mayo, hot sauce, and cayenne (if using). 

Arrange the toast on a baking sheet and put 2 slices of tomato on each (see ingredient list). Divide the chicken salad evenly among the slices and top with 1 slice of cheese. Broil until the cheese is golden and bubbling, about 2 minutes. 

Convenient Slow-Cooker Shredded Chicken

3 boneless, skinless chicken breasts (1 1/2 pounds)

3 cups chicken broth or water

1 onion, quartered (optional *I used)

1 celery stalk (optional *I used)

1 sprig fresh parsley (optional * I did not use)

In a slow cooker, combine the chicken, just enough broth or water to cover, and any remaining ingredients you're using. Cover and cook on high 4 hours. 

Remove the chicken and shred it with two forks. Discard the remaining liquid and vegetables. Refrigerate for up to 3 days. 

Cheesy Chicken and Avocado Wonton Wraps

This is a great healthy recipe for when you don't want to spend a lot of time in the kitchen. Once everything is prepared, all it takes is a few minutes of assembly and approximately ten minutes to bake. Plus, with the ingredients I used, they came in at just 81 calories a piece! You can't really beat that! The sauce I used was just 40 calories and I barely used any of it. So all in all, it was a very filling and low calorie meal! You can use the chicken I do, make your own chicken breast and use different seasonings on it, or even shred up a rotisserie chicken and use that. Also, feel free to use a different cheese. I used Mozzarella, but a Cheddar would also be quite tasty! The wonton wrappers are great because they are very versatile, 16 calories each, and they don't take away from the flavor of your fillings. Enjoy! 

Cheesy Chicken and Avocado Wonton Wraps

Ingredients

1 Chicken Breast, shredded (I use Tyson grilled chicken breast fillets, but you can use any type of chicken)

1/2 of an Avocado

6 wontons

1/4-1/2 cup Mozzarella cheese, shredded 

Optional

Low calorie Honey Mustard 

Cook your chicken as directed or as desired and shred. Preheat oven to 375 degrees and line a baking sheet with foil. While preheating, assemble your wonton wraps. Lay a wonton wrap out, top with a little shredded chicken, a couple small slices of avocado, and a little shredded cheese. Wet the two corners that will wrap around the fillings and place together. Place on prepared baking sheet and cook approximately 10 minutes or until edges are brown and cheese is melted.   

Nacho Crusted Crescent Dog

This is one of those recipes that reminds me of sitting around the table and having a family game night. You want something that is portable, but yet not something that will make you leave the intense board game that is going on. Well this recipe, found here, quick and easy and that you think you'll eat a ton of, but it is surprisingly filling. My husband picked up two and was struggling to finish the second and that guy can eat! The cheese is ooey and gooey on the inside and the chips provide a nice crunch on the outside. I think it is wonderful as is, but you can serve it with a dipping sauce if you would prefer. It is perfect for all ages, but I think the kids will especially love this one! In under 30 minutes your dinner will be hot and ready and you can focus on winning your family game night! It's a win-win for you! Enjoy! 

Nacho Crusted Crescent Dog

Ingredients
1 8 count can crescent rolls
4 slices cheese (I used Velveeta)
4 hot dogs (I used Nathan's all beef hot dogs)
Approximately 1 cup Nacho cheese chips, crushed
Approximately 1/2 cup Milk or water

Preheat oven to 375 degrees (or as directed on your crescent can). Prepare baking sheet with foil or Silpat.

Unroll your crescents, dividing into 4 rectangles. Place one slice of cheese on top followed by one hot dog. Fold the ends of the crescent rectangles over the hot dogs. Fold one of the longer ends over the hot dog and roll, sealing the edges. Roll the crescents in milk or water then dip into the crushed nachos, pressing slightly. Place on baking sheet seam side down.

Bake as directed on can (I had to let mine bake about 7 minutes more) and let sit 5 minutes before serving.  

Jalapeño Cheddar Bagel

Since this is a new year, I decided to change things up ever so slightly on my blog. Not a big change or anything, but I like my dedicated days to certain material that way if you aren't a fan of one thing, maybe there is something else you prefer and know what day to look for it. Like I said, it's not a huge change and you probably wouldn't notice if I didn't bring it up :). On Thursdays, instead of just doing a regular (mostly dinner) recipe, I am going to do quick and easy recipes. They will be simple breakfast, lunch, or even dinner items such as the one I'm starting with today or, things such as smoothies and juices. It will also be super helpful for those with the New Years resolution to lose weight, get healthy, etc. because I these are things I generally eat and calculate the calories for so I'm sharing the information. I can't stick to a certain diet type because I love food too much, but I can count calories, super easy thank to my Fitbit. So without further delay, I bring you the first of my quick and easy recipes. 

This jalapeño cheddar bagel has been one of my favorite things to eat lately. It is great because you can really eat it any time of the day. It's a perfect savory breakfast, a great quick lunch, a hearty snack, or I have even served it (half to each of us) with tomato soup in lieu of grilled cheese. You can obviously add more of any of the ingredients listed, but the way I make it come to between 205-210 calories (the jalapeños are the variance in the number). In under 10 minutes you can have a flavorful meal that won't hurt your waistline! I am addicted to these and you will be too once you try them! Enjoy!  

Jalapeño Cheddar Bagel

Ingredients

Bagel slim (I use Thomas brand Everything bagels)

1 Tablespoon cream cheese (I use 1/3 less fat Philadelphia, split between the two halves)

Jalapeño slices

1/8 cup cheddar cheese, shredded 

Preheat your broiler. Spread the cream cheese on the two bagel halves. Top with as many jalapeño slices as desired. Sprinkle with cheddar cheese. Broil about 3-5 minutes or until cheese is melted.

Buffalo Chicken Soup

My favorite thing about the winter is making delicious soups to eat. They just warm you straight to the bone when the days are so frigid. Making the same ones over and over can get a little mundane, so I'm always on the hunt for new exciting recipes. This recipe, found here, came on a day when I really wanted soup, but didn't have (or particularly want) to spend a ton of time cooking. I love all things buffalo chicken so I had to try it! In a super quick 30 minutes I had dinner on the table and ready to devour. Overall, the soup was very tasty. My only gripe was the only real buffalo flavoring I got was from the additional hot sauce I added to the top. My solution, I just added more obviously. The recipe is great as is if you are making it for people that don't like things too hot or even kids eating the soup (just add the extra hot sauce at your discretion). Next time though, I am going to initially add more than the 1 teaspoon, maybe bump it up to 1/4 of a cup and see how that goes! It is a quick and easy recipe for all the buffalo chicken flavor lovers out there! Hopefully it warms you up on a cold day! Enjoy!  

Buffalo Chicken Soup

Ingredients
4 cups chicken, cooked and shredded
2 Tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
3 1/2 cups chicken broth (or 2 14 ounce cans)
1 1/2 cups milk
1 teaspoon hot sauce (I used Frank's)
1 1/2 cups mozzarella cheese, shredded
1 1/4 cups sharp cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
1/3 cup flour

Optional

Additional hot sauce for topping

Extra cheese for topping

In a large pot, melt butter over medium heat. Add celery and onion. Cook and stir until onion is tender. Stir in broth, milk, and hot sauce.

In a bowl toss together mozzarella, 1 cup of the cheddar, parmesan, and flour. Gradually add to soup, stirring after each addition just until melted.

Stir in three cups of the shredded chicken and heat through.

Top with remaining chicken, cheese, and hot sauce if desired.

Pepperoni Pizza Waffles

Have you ever had one of those days where you don't really feel like cooking, but you don't want to go get something? I'm having one of those moments now due to a cold that I've been battling for a couple days now. Well this recipe is great because you can have it ready in as little as 15 minutes and it's so warm and filling that it's perfect for the winter weather. The combination of the cheese and pepperoni are very traditional, but the added use of the butter with seasoning really takes it to another level. Then, you add the crunchiness from the flaky biscuits and you have yourself a version of pizza unlike you've ever had. It's also a perfect recipe for little hands to help with. Add any toppings or cheese combinations that you wish and watch them disappear. I warn you though, you may want to keep an extra can or two of biscuits around because these will be requested often! Enjoy!  

Pepperoni Pizza Waffles

Ingredients
1 can Flaky biscuits
3 Tablespoons butter, melted
1/4 teaspoon Italian Seasoning
1/4 teaspoon Garlic Powder
Amount of Pepperoni desired for topping
Amount of Shredded Mozzarella desired for topping

Optional
Pizza or Marinara sauce for dipping

Preheat your waffle maker to desired setting. Ours goes from 1-5 and I usually do a 3. Mix the melted butter and seasonings in a bowl and set aside.

Open the can of biscuits and separate them. Gently push (and lightly stretch) each of them to flatten them out, creating a thinner, bigger biscuit. You will use two for each waffle. On half of them, spread with the butter mixture begin careful not to get too close to the edges because they will be harder to seal. Top with desired amount of cheese and pepperoni. Top with another biscuit and press to seal the edges together.

Place in the waffle maker and cook until done. Crust should be golden brown and slightly crisp. Serve with warmed pizza sauce if desired.

Jose Tejas, Fairfield, NJ

Kevin found this restaurant for us one day when we decided to go out exploring our area. The way he was describing it, I thought it was just another Mexican restaurant (though that wouldn't bother me since we have yet to find out white queso like back home). Turns out, Jose Tejas is tex-mex and cajun cuisine (think Mexican food meets Louisiana). It was so amazing! We went around 1PM on a Saturday and it was pretty packed, but not so much that there was a wait. Personally, I like when a lot of people are at a restaurant I haven't been to because it must mean it's good. Once I know I like it though, the masses can leave the restaurant alone haha!   

We were served the standard chips and salsa which were good, not anything insanely special. We both accompanied our chips with a margarita on the rocks with salt on the rim of course. It, like the chips, was your same old typical margarita. I'm definitely not complaining though because the real showstoppers were our meals. Kevin got the blackened swordfish, complete with cajun seasoning. It was served with black beans and corn, rice, and mango salsa. I had a bite (or two) and it was so delish! The swordfish had great flavor with just the right amount of kick to it. The sides were quite tasty as well. I may consider getting it next time, but I like to try different things so we will see. For my entree I opted for a quesadilla. I know you're thinking how boring, but you couldn't be more wrong! It was a shrimp and crawfish quesadilla. It was jam packed with shrimp, crawfish, cheese, and tons of flavor! I was absolutely in love with my choice! I had never had crawfish before and while this isn't the traditional way to eat it, I sure didn't mind and would do it over and over again! Stay tuned next week for a post on Cricket Hill Brewery before I take a break for the holidays. We will be traveling back to Indiana for a couple of days, then we have family coming out here to spend time in New Jersey and New York (in case you were wondering where New York Christmas posts have been, I've been waiting for family)!

                               

Eggplant Mozzarella Melt

First of all, I wanted to let you know I am taking next week off for Thanksgiving in case you were wondering where I am. If I get bored, though I doubt I will, I might post something, but I would rather tell you I won't be here instead of getting your hopes up! :) Now continuing yesterday's theme of things I make when my hubby is away for work, I bring you this recipe from my all-time fave Martha Stewart. I have been obsessed with her ever since I took a liking to cooking and entertaining and her hometown is actually 10 minutes from where we now live.........hello stalker! Well not really since she doesn't live there now, but one can dream. Now I have made something relatively similar (see we think alike....lol I'll stop) with my french bread pizzas, this just has breaded eggplant for the topping instead of your traditional, or non-traditonal, pizza toppings. I was skeptical about the eggplant being breaded, but it really gave the eggplant a nice toasted crunch. I loved this eggplant melt and writing this makes me want to have one right now! If your whole family isn't on board, just buy a small one for yourself, or those having it, and let everyone else do their french bread pizzas however they want (see my other post for ideas if needed). The recipe I am giving you is for four, so adjust as needed. Enjoy!

Eggplant and Mozzarella Melt

Ingredients
2 large eggs
1 teaspoon salt

1/4 teaspoon ground pepper

3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Avocado and Chicken Burrito

 Happy Friday everyone! I hope you have some great plans for the weekend! We are going to brunch (one together and I'm meeting the girls) and to the IU/Rutgers game with some friends from back home! Yeah! Well no more wasting any more of your weekend so let's get to it. At some point in your life you have probably owned a Forman Grill. I used to use mine for EVERYTHING! Burgers, chicken, etc., etc., until I learned other ways of cooking. Now our Forman has become a glorified quesadilla and quick burrito maker. It's perfect because it keeps it closed and gives the tortillas a nice crisp crunch to them while heating your items all the way through. I love this meal because it can't get much quicker or easier. It's all done in less than 30 minutes (I bake my chicken in the oven). I use the Grilled Tyson breasts because they have a nice grilled flavor to them (duh) and they are convenient to keep a bag around and grab as needed. You could omit the chicken if you are vegetarian, add spices, or different cheeses to really make it your own! Next time you are looking for some quick and easy, try this burrito out! As always, enjoy!   

Avocado and Chicken Burrito

Ingredients 

1 Tyson Grilled and Ready Chicken Breast, cut or shredded

1 Avocado, chopped

1/2 cup Mexican cheese, shredded 

Optional

Sour Cream

Taco Sauce

Salsa

Cook the chicken according to the package instructions. Once cooked, shred or cut into pieces.

Preheat your Forman Grill. 

Combine the chicken, avocado, and cheese in a bowl and mix together. Place tortilla on Forman for a few seconds to make pliable then fill with your mixed ingredients and fold up burrito style. Place on Forman for about 5 minutes (once tortilla is a little crisp and heated through. Cut in half, serve with desired condiments, and enjoy!

Bacon Cheeseburger Balls

There are not very many people that would pass up a good cheeseburger. I prefer mine, I'm sure like most people, hot off the grill with all the fix-in's. Unfortunately you can't always have the delicious off the grill hamburgers for various reasons. That's why I originally fell in love with this recipe, found here. Well the first time I made them, I followed the recipe as is and found that they were just alright. So, not one to give up, I decided to change a few things around to improve it a little. Instead of sprinkling the onion powder on top of all the cheese and hamburger, I decided to put it directly on the biscuits. The first time I made them I could hardly taste it and when I did it was a huge amount. This made it more uniform and you got the onion taste in each bite. If you don't like onions you can always omit the onion powder. I think it adds a little something though! I also sprinkled a little garlic powder on the top of the already rolled up balls before cooking. It sounds a little odd, you don't usually put garlic powder on cheeseburgers, but it was tasty. I used very little so there was just a hint, but it really added to the flavor. Also, if you are out of eggs, feel free to brush with butter if needed. It works just as well! Enjoy this portable cheeseburgers!  

Bacon Cheeseburger Balls 

Ingredients 
10 refrigerator biscuits
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup browned hamburger pieces
1/4 cup crispy bacon pieces
Black pepper
1 1/4 teaspoon onion powder 
1/4 teaspoon garlic powder
Egg white, beaten
Parmesan cheese, grated 

Optional
Ketchup
Mustard
Pickles

Preheat the oven to 425 degrees. Grease a pie pan or other oven safe dish. 

Flatten the refrigerator biscuits, sprinkle with onion powder and black pepper, and then top them with the shredded cheeses, browned hamburger pieces and bacon.

Gather the edges up around the toppings and pinch together at the top, creating a seal. Place the pizza balls into the baking dish with the seam down.

Brush the tops with a beaten egg white. Sprinkle the tops with the grated Parmesan cheese and garlic powder.

Bake for about 15 minutes or until golden brown.

Serve with desired condiments while warm.

Copycat Steak 'n Shake Frisco Melts

Coming from the midwest, Steak 'n Shake is a food staple. Wether it's getting a quick bite with family or a late night rendezvous, it's something everyone enjoys at some point in their life. They are everywhere, in every city and town you can always find at least one. We actually lived down the street from one before we moved to New Jersey. Don't fret though, it's not out of the question for us, we have a total of two near us. One about 7 miles away in New Jersey and the other about 8 miles away in Manhattan so it is doable. However, it is different. We went to the one in New Jersey a couple of weeks ago and it is more like a gourmet Steak 'n Shake. My burger was much bigger, not the thin patties like I'm used to, and it was organic. It was still delicious though, just different. So when I found this recipe, I had to make it. It is what Kev always orders from Steak 'n Shake so I thought it would be a special treat for him. The recipe ended up being just alright, nothing compared to the original. They were defiantly eatable, but something we will have to improve on if we want them to be more authentic. If you love Frisco melts and are up for a challenge, see what you think about their comparison. Who knows, you might love these even more, or find a better way to make them. If you do, please share! Enjoy! 

Steak 'n Shake Frisco Melts

Ingredients

1 lb ground beef
8 slices sourdough bread
1 Tablespoon butter
4 slices American cheese
4 slices Swiss cheese

Frisco Sauce
2 Tablespoons Thousand Island
1 Tablespoon Russian dressing 

Optional

1/2 onion, sliced thin and caramelized (add a pinch of sugar)

If you are adding onions, go ahead and  caramelize them, set aside. Prepare the Frisco sauce and place in the refrigerator until time to use.

Roll ground beef into 8 even sized balls. Heat a medium sauté pan over medium high heat. Add the ground beef, about 2-4 balls at a time to the pan. You should hear the meat sizzle when you add it, if not, your pan is not hot enough. You can always test by dropping a little water in it and seeing if it sizzles first if you aren't sure. Let the beef cook for one minute, flip over, and using the back of your spatula, smash the burger flat into a thin patty. Cover with a lid or cookie sheet to help it cook through. After a couple of minutes, when the ground beef is mostly cooked through, flip once more. 

Add the Swiss cheese to a total of 4 of the patties and the same for the American cheese. Again, cover your pan to help the cheese melt. Place paper towels on a plate and place the cooked patties on there to help drain any excess grease.

Spread butter on bread and place on cookie sheet under broiler until golden brown, about 3 minutes. 

To assemble, spread the Frisco sauce on each piece of bread. If you are adding onions, add them to one slice of the bread. Place a two patties on top, one with American and the other with Swiss cheese.  Place another slice of bread on top and serve.

Jalapeño Popper Grilled Cheese

If you are looking for a way to spice up your traditional grilled cheese, or love jalapeño poppers, this recipe is perfect for you! It packs heat from the jalapeños and coolness from the cream cheese. Then, you combine that with the crunch from the tortilla chips and the melted cheesy goodness and you have a perfect and hearty grilled cheese sandwich. Are you salivating yet? We have made these a few times now and absolutely love them. It is a little difficult to get it to the pan without making a mess because of the shredded cheese, but I have learned to make it on a giant pancake spatula we have so I can just smash it down and slide it off. I also cover it with a lid or cookie sheet to help the cheese melt a little faster for the flip. Make sure you try this the next time you are craving something spicy or a gourmet grilled cheese! Enjoy!



Jalapeño Popper Grilled Cheese Sandwich

Ingredients (for one sandwich) 

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sourdough bread
1 Tablespoon butter, room temperature
1 Tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded, divided in half 
1-2 Tablespoons tortilla chips, crumbled 

Place the peppers on a baking sheet with aluminum foil, cut side down. Broil on the top rack for 10-14 minutes or until the peppers are blackened. Place in a ziplock bag and let cool until you can handle them, approximately 20 minutes. 

Remove the skins from the peppers. You should be able to “pinch” them off easily.

Butter the outside of each slice of bread. Spread the cream cheese on the inside of one of the slices. 

Sprinkle half of the shredded cheese on top of the cream cheese, top with the jalapeños, crumbled tortilla chips, the remaining cheese, and top with the other slice of bread. 

Heat a non-stick pan over medium to medium-low heat. Grill the sandwich 2-4 minutes per side or until golden brown and the cheese has melted.