Buffalo Chicken Wraps
There was a time a few years back when I was absolutely obsessed with wraps. I was making them several times a week, and stuffing them with whatever I had on hand. I loved how quick and easy they were to prepare after working all day. The other day we saw a commercial for our local grocery store’s deli promoting their new sandwich, a buffalo chicken tender sub. My husband asked me to pick one up for him after work the next day, but I thought it would be much better to make my own version. Instead of making a sub with all that bread, I decided to make this tasty sub into a wrap. I made my own chicken tenders, used my favorite wing sauce, and the same cheeses as used on the sub. I added some chopped lettuce, tomato and onion and it was done. They were very easy and so spicy and delicious. For my son, I saved some chicken tenders that hadn’t been drenched in wing sauce and made him a non-spicy version.
1. Add chicken, beaten eggs and spices to a large bowl. Set aside. Preheat oil for frying in a large skillet or deep fryer to 350 degrees.
2. Combine flour and all other spices for breading. Bread chicken and fry until golden brown in pre-heated oil. Drain on paper towels or on a cooling rack.
3. After all chicken is fried and drained, add to a large bowl. Add wing sauce to chicken and toss to coat.
4. Assemble wraps by starting with a wrap, adding sliced provolone, chicken tossed in wing sauce, lettuce, tomato, onion and carrot. Sprinkle with blue cheese and wrap up.
Laura Levy is from a small coastal town in the Northern California wine country where culinary excellence and seasonal freshness are a way of life. She now lives in the mountains of Colorado with her husband and 6 year old son. Laura is a marketing professional and food writer who loves to share her favorite collection of recipes on her popular food blog, Laura’s Best Recipes . Paula Jones is a freelance food writer, recipe developer, food photographer, Italophile and self proclaimed Nutella-holic. Her blog, bell'alimento (Italian for beautiful food) focuses on seasonal, simple and satisfying authentic Italian recipes. She currently lives in North Carolina with her husband and their three energetic children, with hopes of one day returning to the Northern Italian countryside to reside in a quaint little villa.Stuffing Bread Recipe - News
I was making them several times a week, and stuffing them with whatever I had on hand. I loved how quick and easy they were to prepare after working all day. The other day we saw a commercial for our local grocery store's deli promoting their new
Or stuffing a bird or whole fish. Or scattering across the top of a gratin or tian before browning. I've even used them as toppings for fruit desserts, like a less-sweet version of a crisp. But what I'd never really realized was the true potential of
In a large bowl, mix the cooked sausage, cheese and bread cubes. Gently stuff the mixture into the peppers. Heat remaining 1/3 cup olive oil in skillet over medium-high heat. Fry the stuffed peppers a few at a time, turning until browned and blistered,
Note: Reserve the juices for use in the Raspberry Rhubarb Dressing (some of which also goes into the pork stuffing), so it's best to make this recipe first. Good with savory dishes such as the Stuffed Pork Loin, the compote also pairs well with sweet
The stuffing is made with breadcrumbs and is similar to the mixture we use for stuffing tomatoes, but with a little ham and pecorino cheese added. For a fancier occasion, you can replace the breadcrumbs with besciamella. Serve these with roast chicken
Favorite Bread Stuffing Recipes | Holiday Food
The first ingredient list is for 1 quart of stuffing for a 4 pound chicken. The second list contains the quantities for 3 quarts of stuffing for a 12 pound turkey. Directions, variations, and stuffing hints follow the ingredient list.
Bread stuffing for 4-lb. chicken :
1/3 cup butter 1/4 cup finely minced onion 4 cups coarse or fine bread crumbs or cubes 1/3 cup chopped celery, include stalks and leaves 1 tsp. salt 1/4 tsp. pepper 1 tsp. dried sage, thyme, or marjoram poultry seasoning to tasteBread stuffing for 12-lb. turkey:
1 cup butter 3/4 cup finely mined onion 12 cups coarse or fine bread crumbs or cubes 1 1/2 cups chopped celery, including stalks and leaves 1 tbsp. salt 1 tsp. pepper 1 tbsp. dried sage, thyme or marjoram poultry seasoning to tasteMelt butter in large skillet. Add the onions and cook until yellow. Stir in some of the bread crumbs until lightly browned. Turn in a large bowl. Combine the rest of the ingredients, tossing lightly.
If you desire a dry stuffing, add little or no liquid. For a moist stuffing, mix a little hot water or broth into the stuffing, just enough to moisten. When cool, place the stuffing in the bird. Any extra stuffing can go in a casserole dish for baking.
Alternate stuffing ideas:
Giblet stuffing – simmer the heart, gizzard and neck from the turkey or chicken in seasoned water until tender. Plan on cooking time to equal one or two hours. Option: add the liver the last five to fifteen minutes. Cut up the cooked giblets and add to the bread stuffing.
Sausage stuffing – Add bulk pork sausage, crumbled and browned, to the bread stuffing recipe above. Use 1/3 pound sausage for each quart stuffing. Omit salt, and use sausage fat as part of fat.
Other alternatives include adding 1 cup chopped apples for each quart stuffing, or 1 cup chopped drained oysters for each quart stuffing, or 3/4 cup coarsely chopped pecans for each quart stuffing.
Stuffing hints :
Stuffing can be made ahead of time and chilled in the refrigerator until time to prepare the bird for roasting. Remove stuffing from the bird after the meal, if you have not removed prior to serving, and chill for later reheating. A one pound loaf of bread makes 8 cups loosely packed crumbs or cubes (2 quarts).
the recipe called for a bread crumb based stuffing. Meh. Needed some fruit.
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The bread lover's bread machine cookbook, a master baker's 300 favorite recipes for perfect-every-time bread, from every kind of machine
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