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Barbecue Chicken Rolls

You are cordially invited: Who: You, Dr. Drew, and his team of addiction medicine specialists What: An intervention for Miss Andie Mitchell, a dangerously addicted egg roll wrap pusher When: Immediately Where: Andie’s home, Seattle, WA Why: Because in one month’s time, Miss Mitchell has exhibited signs of extreme dependency on egg roll wrappers. If you or someone you love is suffering from extreme dependency on egg roll wrappers, seek help by calling 1-800-Egg-Roll. If you are a mature adult, able to use egg roll wrappers in a responsible manner, feel free to make barbecue chicken rolls for a snack, dinner, or the Oscars this Sunday. Warning: These rolls are habit-forming. For the complete recipe, substituting barbecue sauce and cheddar cheese, and a step-by-step tutorial, click here. Tagged as: appetizer, barbecue, BBQ, cheddar, cheese, chicken, easy, egg roll, healthy, light, rolls, sauce, wrappers

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs

Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ ... The other day the guys from contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! 2 pounds thick cut bacon 2 pounds Italian sausage 1 bottle of Burnt Finger BBQ sauce 1 shaker of Burnt Finger BBQ rub To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. The next step is to add some BBQ Seasoning on top of your bacon weave. Now that you’re pork is well seasoned, it’s time to add more pork. Next up is bacon layer number two. Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Now comes the fun part. At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Click Here To Buy!

Chipotle Salsa with Pan-Roasted Tomatillos - Cook Like a Champion There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. This recipe, with a whopping three ingredients, is about as simple as salsa gets. Chipotle Salsa with Pan-Roasted Tomatillos Makes about 1 1/4 cups Ingredients: 4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces) 3 cloves garlic, peeled 2 chipotles in adobo (more or less depending on the level of heat you want) Directions: Place a large, nonstick skillet over medium-high heat. Place the tomatillos, garlic and chipotles into the bowl of a food processor.

frites & fries - Garlic Knots Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating: Preheat the oven to 400F.

Outback Steakhouse Bloomin Onion - Menu Description: "An Outback Ab-original from Russell's Marina Bay" If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia- themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Irish. The founders say they chose the Aussie theme because "Most Australians are fun-loving and gregarious people and very casual people. In only six years, Outback Steakhouse has become our number one steakhouse chain-in part because of the Bloomin' Onion: a large, deep-fried onion sliced to look like a flower in bloom that was created by one of the restaurant's founders. Although the restaurant uses a special device to make the slicing process easier, you can make the incisions with a sharp knife.

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes

Watermelonade Recipe at Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. {recipe} Not Your Childhood Chicken Potpie | The Gonzo Gourmet Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own. The filling is so thick, you can stand a spoon in it Easy and homemade chicken potpie aren’t usually used in the same sentence, this much I know. Traditional chicken potpie, frozen or otherwise, usually includes this vegetable trifecta: peas, pearl onions and carrots. Wrap extra dough around the mouth of the ramekin; nice, but not necessary Mushrooms, potatoes and peas made the cut; diced onions are the base of the gravy. Cut three slits in the dough before placing into the oven The result? Prepare the Pies 1.

The Angry Chefs Garlicky Lemon-Pepper Chicken A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients The Angry Chef’s Garlicky Lemon-Pepper Chicken Serves 6-8 as a main course. Grab your chicken.