Category: OKK MEMES & PRIOR CONTRIBUTORS

Fire Day Friday: Annato Chicken Wraps

If I’m smoking or grilling a chicken, I cook two. There’s just always so much you can do with leftover cooked chicken, right?
Here is something I came up with with this week’s extra chicky-chick. Annato is used in many Latin dishes and gives a bright orange color. 
Most grocery stores around here carry it now but if you can’t find it, you can substitute paprika. You’ll get the color effect but not the same flavor.
Annato Chicken Wraps
serves 4
4 ea flour tortilla, burrito sized
1 cup cooked rice
1 cup Bush’s seasoned black beans
¼ cup white onion, finely diced
2 cups cooked chicken, shredded
2 Tbsp cilantro, chopped
Annato Oil
¼ cup oil
1.5 tsp ground annato
1 tsp season salt
¼ tsp black pepper
Chile Lime Mayo
½ cup mayonnaise
1-2 tsp Cholula Chili Lime Hot Sauce
To make the annato oil, mix the oil, annato, pepper, and season salt and heat 3-4 minutes over medium heat. Toss the chicken in the oil mix to coat, drain off the excess.
Mix the mayo and hot sauce together.
Place ¼ cup of the rice on the tortilla. Add some beans, onion, ½ cup of the chicken and top with some cilantro. Drizzle with the chile lime mayo.
See how orange the chicken comes out?
Fold the top down, bottom up and roll to form a burrito.  Cut in half and serve.

SLOW COOKED BUFFALO CHICKEN WRAPS

You want quick and easy?  You got it!
You want something super, duper tasty!  This is it!
This may be my new favorite meal.  It took very little effort and it was SO good!  I’ve actually made this several times and it seems to get better and better. 
My favorite is Frank’s buffalo wing sauce.  It’s a good flavor and it works perfect in this. 
I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.
Buffalo Chicken Wraps Recipe

2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 – 100 calorie whole wheat tortillas
Lettuce

  • Place chicken and salt in the crock pot.  
  • Cover and cook for 6 – 7 hours on low.  
  • Remove chicken and empty crock pot of water. 
  • Shred the chicken and add back to the slow cooker.  
  • Mix ranch and buffalo wing sauce in a small bowl.  
  • Add the sauce to the chicken and stir.  
  • Serve on tortillas with lettuce.

Total calories = 2755 calories
10 servings = 276 calories per wrap

**I didn’t measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

COTTAGE CHEESE DINNER BUNS

I have posted this recipe here before. Before I had a camera and before anyone visited! It is another one from my old little black binder, splattered and made many times over. These are simple, easy and delicious. My three favorite categories! You know the reason folks love to cook, is because not every recipe they make and enjoy is difficult. Lets be honest here, if every meal was a big challenge or difficult, the fun would disappear. Learning about and enjoying these simple, easy and delicious recipes is what begins the journey to other more challenging recipes and fun projects.
If you are a bread lover, fresh bread can turn the most humble dish into dinner. And fortunately yeast doughs are not fussy at all and very forgiving. Yeast dough will wait in the refrigerator, to be baked right before dinner. And of course that wonderful aroma will call the family to dinner, you won’t have to. But enough about my love of bread, lets make some dinner buns.

Cottage Cheese dinner buns
source unknown, in my little black binder
350 degrees, for baking

1 package (1 scant tablespoon) yeast
1/4 cup warm water
1/4 cup sugar
1 egg, beaten
1 teaspoon salt
1/4 teaspoon baking soda
1 cup cottage cheese
2 3/4 cup flour – divided

  • In a large mixing bowl, dissolve the yeast in the water, add the sugar, stir.
  • Gently warm the cottage cheese, and add to the yeast mixture along with the egg, salt, soda and 2 1/2 c of the flour.
  • Slowly blend the flour into the wet ingredients, then mix well until mixture leaves the sides of the bowl, adding last 1/4 c flour if needed. Scrape down sides of bowl, when completely mixed. NOTE: dough is sticky.
  • Cover and let rise until double in bulk.
  •  The rising will take about 1 hour.
  • Stir/punch down dough. Spoon into 12 prepared muffin cups.
  • Cover and let rise for 30 minutes.
  • If not ready to bake after 30 minutes, remove towel. Otherwise it may stick to the dough. If you need/want to store the dough, oil the tops lightly and cover loosely with wax paper and then a towel, put in the refrigerator.
  • When ready to bake, preheat oven to 350, bake 20-25 minutes or until golden brown and done. 
  • Makes 12 buns.

As always thanks for dropping in,
I do appreciate your stopping by.

For more great recipes, visit Mom’s Sunday Cafe!

TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Nacho Slide-Size Burgers

Nacho Slide-Size Burgers from Rachel Ray
1 tablespoon tomato paste
1 15-ounce can lard-free spicy re-fried beans
1 1/2 pounds ground sirloin
1/4 cup grated onion
2 large cloves garlic, grated or finely chopped
1 tablespoon ancho or other medium-heat chile powder (about a palmful)
1/2 tablespoon ground cumin (about 1/2 palmful)
1/2 tablespoon ground coriander (about 1/2 palmful)
1/2 tablespoon sweet smoked paprika or sweet paprika (about 1/2 palmful)
Salt and pepper
Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
24 tortilla chips
2 cups shredded yellow sharp cheddar, smoked cheddar or pepper jack cheese
1 heart romaine lettuce or 1/2 head iceberg lettuce, shredded
2 plum tomatoes, seeded and chopped
Pickled sliced jalapeño chile rings, drained, for serving

  • In a medium saucepan, bring about 1/2 cup water to a boil. In a small cup, mix the tomato paste with a few spoonfuls of the boiling water to thin the paste. Add the re-fried beans to the pan, stirring with the water in the pan to thin out a bit while they heat through. Lower the heat and keep the beans warm.
  • Place the beef in a bowl and add the reconstituted tomato paste, onion, garlic, chile powder, cumin, coriander and paprika; season with salt and pepper. Form the meat into 8 small patties (thinner at the center than at the edges). Heat a griddle or skillet over medium-high heat. Drizzle the patties with EVOO, add to the griddle and cook for a couple of minutes on each side.
  • Position a rack in the upper third of the oven and preheat the broiler. Place the burgers on a rack-covered baking sheet and top each with about 2 tablespoons beans. Spread 3 chips with some of the remaining refried beans and pile on a burger (the beans are the glue between the chips). Repeat with the remaining chips, beans and sliders. Top the chips with the cheese and broil for a minute to melt.
  • Scatter the lettuce on plates or a platter and top with the sliders, tomatoes and pickled Jalapeños.
Here’s what I started with:

  • Measure out some tomato paste.  Put 1/2 cup of water on to boil.  Once it is boiling, put a few spoonfuls of hot water into the tomato paste.
  • Put some re-fried beans in with the remainder of the boiling water.
  • Put 1 1/2 pounds of ground sirloin into a bowl and add 2 grated garlic cloves in with the meat. 
  • Add 1/4 cup of onion, the reconstituted tomato paste, and all of the spices.
  • Shape the burgers and put them into a medium-high cast-iron skillet.
  • Turn on the broiler.
  • Pull the burgers out of the skillet and put them on a baking sheet.  The burgers did fall apart a bit.  Next comes a couple of tablespoons of the re-fried beans onto the burger with some tortilla chips and cheese.
  • Into the broiler for a couple of minutes.
Here’s what you’ll end up with:
These little sliders are perfect for Sunday football and they give you the taste of two favorite tailgating foods; nachos and burgers.  They did fall apart a bit while in the skillet but I was able to form them back together on the baking sheet and then “glue” them together with the re-fried beans.  The actual ground sirloin and herbs could definitely be used in tacos and would taste great!
I served them on a bed of lettuce with some tomatoes, jalapenos, sour cream and salsa on the side.  I ended up just tearing my burger all apart and basically made a “nacho/taco” salad out of mine.

Fire Day Friday: Grilled Steak Burgers

It is that time of year when folks are transitioning from summer back yard cook outs to fall tailgating.  If you want to make something other than the same old burger, drop the burger and make a “steak burger” instead.

This isn’t so much a recipe as it is just a trick – use cubed sirloin steak in place of ground beef burgers. 

The sirloin steak comes out tender and has a great beefy flavor.  It’s LIKE a ground beef burger but…..different. 

Grilled Steak Burgers
www.nibblemethis.com

4 ea cubed sirloin steaks
Kosher salt to taste
pepper to taste
2 tsp Worcestershire sauce 
1 cup shredded cheese
4 buns

Season both sides of the steaks with salt and pepper.

Preheat your grill to 450f.  Grill the steaks for 4 minutes.

Flip the steaks, sprinkle each with the Worcestershire sauce and top each with 1/4 cup of the cheese. 

Cook for 4 more minutes. 

Serve with your favorite toppings, condiments, and side dishes like bacon wrapped tater tots. 

Our boys love these burgers every time I make them and I hope you will too!  Today is the first day of Fall – everyone enjoy it.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
  • Add tomatoes, tomato puree, spices and salt and pepper to taste.
  • Add meat back in.
  • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
  • Cover dish and cook 1 hour.
  • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 

**Try adding other vegetables such as broccoli or white beans for variety.   I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

STIR FRY BEEF & VEGGIES ~ Healthy Meals

Hi.  I’m back with a healthy meal to share.  Not only was it healthy, but it was quite tasty as well.
STIR FRY BEEF & VEGGIES
1 pound of stir fry beef, the leaner the cut the better, cut into trim strips.
1 red pepper, washed and sliced thin
1 green pepper, washed and sliced thin
1 tablespoon of olive oil 
3-4 cloves of garlic. 
1 bottle of your favorite stir-fry sauce
rice
  • Put a tablespoon of olive oil in the stir-fry pan and let it warm up.  
  • Add the beef and peppers.  
  • When the beef is almost cooked brown, press three or four cloves of garlic and stir into the mixture. 
  • Add the stir-fry sauce.  
  • Let this simmer for about 10 minutes.
  • Meanwhile, cook your favorite brand of white or brown rice, about a 2-cup serving.
  • Serve the stir-fry beef and veggies over rice.  
  • Add a side.  We chose broccoli.
The entire stir fry dish with rice has a total of:
1,034 calories
48 grams of fat
240 cholesterol
438 of sodium
6 grams of fiber
54 carbohydrates
8 sugars
89 grams of protein
 Divide these numbers by the number of servings you will use, and you have a healthy, lowfat, low calorie meal.
We had 5 servings, so each of our servings came out to 207 calories and 9.6 grams of fat. 
This is a low sugar, low fat, low cholesterol, low carb meal.

ROCKY ROAD FLUFF CAKE

** this picture depicts a half portion of the recipe.

ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 pint whipping cream
1/4 cup chopped pecans
3/4 cup marshmallows
1/2 cup Heath Bar pieces
1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!