Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these.
Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes. Stuffed Zucchini. I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) Though. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight!
Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Notice how I didn’t use garlic for a change?
Prata Dogs. Note: A few of you have mentioned that the correct spelling for Prata should be PARATHA, as the wrappers in the photo below are spelled. Yes, that should be the correct spelling. But from where OCT and I come from, people usually just refer to it as Prata. Hence the title I've given this dog and my entry. If anyone know how the A and H got omitted from Singapore's version, please let me know.Yesterday's Martha Stewart Show was all about hot dog , I couldn't help developed a sudden hankering for hot dog after watching the show. Moving on to the prata dogs. Once the prata is cooked, just wrap a sausage inside ,cut a few slits on top (which is optional) and bake for 5 minutes @ 350F. Mine didn't turn out as puffy as Happy Home Baking's, but they were just as delicious. :) Parmesan Zucchini Sticks w/ Marinara Sauce.
Hush Puppies. Recently my husband left me and being faced with being single and alone I decided that my cooking habits should change a bit. I didn't want to spend a lot of money at the grocery and I certainly didn't want to spend hours in the kitchen making huge meals. So I emptied the contents of my pantry onto my kitchen island and took a quick inventory. I made the command decision that I would only cook things that could be made with the ingredients on the island. After a few days of Pasta Roni, Corn Bread Muffins, and Grits I missed cooking. Cooking is what I do. By the way, my husband didn't technically "leave me" leave me. 4 cups of Peanut Oil 3/4 cup all-purpose flour 1/3 cup cornmeal 1/3 cup buttermilk 3 tablespoons grated onion 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1 large egg, lightly beaten Preparation 1. 2.
Mix ingredients together until incorporated. 3. Remove hush puppies from pan using a slotted spoon; drain on paper towels.Serve hot with butter.