Buffalo Chicken Phyllo Rolls

After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!

I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Ingredients

• 20 sheets phyllo dough
• 1/4 cup Enzo Olive Oil
• 2 cups shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup carrots (shredded)
• 1/2 cup  pepperoncinis (sliced)
• 1/4 cup blue cheese crumbles
• 1/4 cup blue cheese dressing (optional – for dipping)

Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.

Next, top with the carrots, pepperoncinis and blue cheese crumbles.

Slice the phyllo dough in between each section.

Begin by folding the short sides of the phyllo dough over the filling.

Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.

Place in the oven at 400° for 15 minutes.

Crispy, golden perfection!

Slice in half and serve with blue cheese dressing on the side.

While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!

Who wants to be invited to that party?

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.

Buffalo Chicken Tacos

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco

I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!

If you want the heads up on awesome limited-release products like these Taco Holders, check out The Longaberger Company on Facebook!

Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!

The result was one seriously delicious taco!

Ingredients

• 2 chicken breasts (app 1 lb)
• 1 tsp Enzo Olive Oil
• 1 jalapeño (de-seeded and diced)
• 1/2 red onion (diced)
• 1/2 cup buffalo sauce
• 8 small corn or flour tortillas (corn for gluten-free)
• 1 cup pepper jack cheese (shredded)
• 1 cup cilantro lime dip (click link for recipe)
• 1/4 cup fresh cilantro
• 1 lime (sliced into 8 small wedges)

Begin by pressure cooking or boiling the 2 chicken breasts.  Once cooked through, shred the chicken with a knife and fork.

Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.

Saute for 5-7 minutes, then add the shredded chicken.

Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.

Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.

Green Chili Chicken Enchilada Soup

Ever since my Longaberger Flameware Dutch Oven arrived I had been dying to make something in the beautiful little pot.  I felt like soup was the perfect option for the newest addition to my Longaberger family of Flameware!

The dutch oven worked PERFECT for this dish and the soup itself could not have been tastier!

The idea for the Chicken Enchilada Soup came from a craving I’d been having for my Dad’s Chicken Enchiladas.  The only thing I remember him using in the enchiladas was green chilies, which I had, the rest I kind of winged it on!

Luckily for me, winging it totally worked this time!

Ingredients (serves 4)

• 2 tomatillos (husked)
• 2 serrano chilies (sliced and de-seeded)
• 2 jalapeno peppers (sliced and de-seeded)
• 1 tbsp olive oil
• 1 red onion (diced)
• 3 garlic cloves (minced)
• 4 oz can diced green chilies
• 2 cups chicken broth
• 1 cup soy milk (or regular milk)
• 1 lime (juiced)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/4 cup fresh cilantro
• 3 cups shredded chicken

Optional Toppings

• cotija cheese
• avocado
• tortilla strips
• lime wedges
• fresh cilantro

Begin by placing the tomatillos, jalapeños and serrano peppers on a baking sheet and into the oven under the broiler on high.

Broil for 5 minutes or until the tomatillos and peppers begin to blacken on the outside. Remove and allow to cool.

In the meantime, add the olive oil to the dutch oven over medium heat.  Next, add the onions and garlic.

Cook for 5-7 minutes, then peel the tomatillos and peppers, roughly chop them and add them to the pot.

Next, add the green chilies, chicken broth, milk, lime juice, chili powder, cumin, salt, pepper and cilantro.

Simmer for 3-5 minutes, then use an immersion blender to puree the soup!

Mines pink (which makes it even more fun!)  Don’t have an immersion blender?  That’s ok.  Just pour the soup from the pot into a blender, puree, then return the soup to the pot!

Now that the soup is beautifully pureed, it’s time to add the chicken!

Mix together well, cover and simmer on low for 15-20 minutes.

Bada-bing, bada-boom, soup deliciousness awaits you!

Top with the awesome-ly optional ingredients as desired!

Without the cheese and tortilla strips on top, this recipe is gluten-free and paleo!

No canned sauces or cream-of-something soups needed, just delicious, fresh and healthy ingredients!

This soup can be easily prepared start-to-finish in an hour, so why not make it for dinner tonight?

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken and replace the chicken broth with vegetable broth.

♦ Gluten Free Option: The soup is gluten-free (omit the tortilla strips on top or use corn tortilla strips).

♠ Paleo Option: This recipe is paleo. (If not topped with the cheese or tortilla strips.)

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Lemon Rosemary Basil Chicken

This chicken recipe is so easy, yet so delicious!  A 15-minute marinade of lemon and herbs packs this grilled chicken dish with tons of flavor and is ready start-to-finish in 30 minutes!

Prep & Marinade Time:  15 minutes
Cook Time: 15 minutes

Ingredients

• 1 lemon (zested and juiced)
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp steak seasoning
• 1 tbsp fresh basil (chopped)
• 1 tbsp fresh rosemary (chopped)
• 2 lbs chicken

Begin by zesting one large lemon, then slicing the lemon open and squeezing the juice into a medium bowl. Next, add the olive oil and crushed garlic to the zest and juice.

Next, add the steak seasoning, basil and rosemary.  Combine well.

Add chicken to the marinade and coat well.

Place in the refrigerator for 15 minutes, remove and place on a pre-heated grill over medium heat.

Grill for 7-8 minutes, then flip. Grill for an additional 7-8 minutes, remove and place on top of pasta tossed in olive oil, garlic and tomatoes.

This is a perfect, easy weeknight dinner!

This chicken is also delicious sliced and placed on top of my Crisp Apple Salad!

♦ Gluten Free Option: This recipe is gluten-free and perfect when served on top of my favorite gluten-free corn pasta!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Mini Turkey Meatloaves

Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too.  That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”

I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!

The result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)

Ingredients

• 1 lb ground turkey
• 1 red onion (chopped)
• 2 carrots (chopped)
• 3 stalks celery (chopped)
• 1 green bell pepper (chopped)
• 2 cloves garlic (minced)
• 4 serrano chilies (roasted, de-seeded and chopped)
• 2 jalapeño peppers (roasted, de-seeded and chopped)
• 1 tsp fresh sage (chopped)
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 eggs
• ½ cup Rice chex (crushed)
• ½ cup ketchup
• 2 tbsp Sriracha

Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.

Sauté for 5-7 minutes, then add the minced garlic.  Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.

If you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway!  If spiciness scares you (ahhhh!) then go ahead and remove the seeds!

Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg.  Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.

Place the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)

Place into the oven at 350° for 20 minutes.  While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.

After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…

Once all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.

I might have eaten one or two straight out of the pan… maybe… allegedly… probably.

New favorite dish?  Quite possibly!

Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!

♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.

♦ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.