Crispy Buffalo Chicken Wraps

We have Buffalo chicken wraps for dinner a lot...in fact, we really love anything Buffalo.  Stromboli, dip, wraps, you name it.  And I know we're not alone.  If you're a Buffalo fan, you will LOVE this! 

Start with a burrito size flour tortilla...layer with shredded cheese, chicken tossed in Buffalo wing sauce and top with Ranch!  My mouth is watering just thinking about it...

After the tortillas are rolled up, you give them a little spritz of vegetable spray and cook for just a couple of minutes in a skillet on medium.  This gets them nice and crispy and melts the cheese inside. 

Makes 3-4 wraps

Crispy Buffalo Chicken Wraps

2 large, boneless skinless chicken breast, cut into bite sized cubes

1 tablespoon spicy grill seasoning (I used McCormick)

1 cup of Buffalo wing sauce (I used Sweet Baby Ray's)

3-4 burrito size flour tortillas

1 1/2 cups Mexican blend shredded cheese

1/2 cup ranch dressing

In a medium skillet over medium-high heat, cook the diced chicken tossed with the grill seasoning until cooked throughout.  Once done, remove from heat and toss with Buffalo wing sauce.  Set aside. 

Preheat a large skillet over medium and grab the tortillas.  Sprinkle about 1/2 cup of the shredded cheese on each tortilla, leaving about a 1/2 inch border.  Spoon about 1/4 cup of chicken right down the middle.  Top with a drizzle of ranch dressing.  Fold in the sides of the tortilla, and start rolling the bottom up toward the top.  Spray with vegetable spray and lay seam side down in preheated skillet.  Cook for 1-2 minutes, then flip and cook 1-2 minutes on the other side.  Repeat with other filled tortillas.

Pesto Chicken Pizza

I'm not going to lie - this is probably the best thing I've ever made - EVER.  My husband agreed.  I try not to overwhelm my readers with too many pictures, but I could have put like 15 more up.  Not only is it delicious, but it's just an absolutely beautiful dish!

Tomatoes, hunks of fresh mozzarella, a pesto base AND chicken tossed in the pesto - how gorgeous is this?  Hard to believe something this gourmet looking took me all of 15 minutes to put together.  I used my pizza dough, already made (because I always have some in the fridge or freezer) and the Basil Pesto I just made last week. 

 I rolled the dough super thin, so it got crispy and so yummy...this would be so awesome on the grill too! The tomatoes took on this roasted flavor (love roasted tomatoes!) which was just one reason this is one perfect pizza.  I mean look at that melted mozzarella!  

Serves 6

Pesto Chicken Pizza

1 pound Pizza Dough

1 cup pesto (homemade or store bought), divided

1 large boneless, skinless chicken breast, diced

5 Campari tomatoes (or 3 Roma), sliced

1/2 pound fresh mozzarella

Preheat oven to 375 degrees with pizza stone inside.  Cook the chicken with a little salt and pepper, then toss with 1/4 cup of pesto.  Set aside.  Roll out dough on floured surface to as thin as you like.

Pull out the preheated pizza stone, spray with non-stick spray and lay out dough (here's a hint - when you are ready to move the rolled out dough to the stone, roll it up on your rolling pin, carrying it over the stone and roll it back out. Works perfectly every time!).  Spread the remaining 3/4 cup of pesto on dough, leaving about a 1/2 inch border.  Top with chicken, tomato slices, and chunks of mozzarella.  Bake for 15-20 minutes until dough is crispy and cheese is melted. 

 

Basil Pesto

Just back from vacation and my basil plant was out of control!  I chopped a ton of it off!  I already have some frozen in olive oil, so decided to make pesto with this latest crop.

At first, I was kind of disappointed - my first time ever making pesto and it seemed runny.  But, I discovered when I pulled it out of the fridge a couple days later it had really thickened up and was just perfect. 

Makes 4 cups

 Basil Pesto

1/4 cup pine nuts

1/4 cup pecans

3 tablespoons chopped garlic

5 cups basil leaves, packed

1 teaspoon kosher salt

1 teaspoon black pepper

1 1/2 cups olive oil

1 cup grated Parmesan cheese

Place the pine nuts, pecans and garlic into a food processor and pulse until coarsely chopped.  Add the basil leaves, salt and pepper.  With the processor running slowly, pour the olive oil through the feed tube and process until everything is pureed.  Add the Parmesan and puree for a minute.  Use right away or store in the refrigerator or freezer with a piece of plastic wrap directly on the pesto, then capped with an airtight lid.  

(Source:  Adapted from Ina Garten)

Chocolate Chip Pecan Banana Bread

We're heading on vacation tomorrow and this recipe was me trying to use up items that were sure to go bad - well, actually just the bananas but I threw in the chocolate chips and pecans for good measure.

  

I also was running low on sugar so I decided to throw in a little brown sugar to substitute.  I really liked it actually, it's a different kind of sweetness.  So, if my family is reading...yes I am bringing these to the beach!! 

Yields 2 loaves

Chocolate Chip Pecan Banana Bread 

1 cup vegetable oil

1 1/2 cup sugar

1/2 cup brown sugar

4 cups of flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup buttermilk

6 bananas, mashed with a fork

1 cup chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil and sugar.  Sift together flour, salt, baking powder and baking soda and add to sugar mixture.  Add remaining ingredients: mix well.  Using a wooden spoon, stir in the chocolate chips and pecans.  Pour into 2 well greased loaf pans and bake for 50-55 minutes (start checking at 45 minutes) or until a toothpick inserted into the center comes out clean.
   

Honey Butter

We go to Emerald Isle, North Carolina for our beach vacation almost every year and one of my absolute favorite treats is getting the honey butter croissants at one of the local restaurants.  Totally addicting.  

I was making brunch for my visiting in-laws and decided to try my hand at making some honey butter for our biscuits.  It was a hit - an equally as addicting as the croissants from the restaurant!   

Super creamy with just the right touch of sweetness.  I've been using it all week on my toast!  It's almost too easy to make - you'll want to have this in your fridge at all times, believe me...

Honey Butter

1/2 cup room temperature butter
3 tablespoons honey

Stir the 2 ingredients together until it is smooth and the honey is well incorporated.  Serve at room temperature on your favorite roll, biscuit or croissant.