Category Archives: Recipe of the Week

Recipe of the Week – Buffalo Chicken Wrap

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Are you sick of having your regular old sandwich for lunch every day?  You’re probably not alone.  One way that I have began to combat this, without spending all my money on going out to eat, is to prepare something the night before that is microwave friendly.  If your food keeps well, you could even be able to use it a few times throughout the week.

One of my favorite meals to make with this technique as of late is the buffalo chicken wrap.  As you all know, baking chicken is a lengthy process.  If you bake enough chicken to last a few meals you will be able to eliminate this step.  Obviously the recipe  varies depending on your tastes and preferences, but following is what I have found to be the perfect combination for a great wrap.

Buffalo Chicken Wrap

-What You’ll Need

  • 1 Flour Tortilla
  • Spicy&Hot Buffalo Sauce
  • 1 Chicken Breast
  • Shredded Cheese
  • Ranch Dressing
  • Romaine Lettuce
  • Black Olives

-Preparation

  • Start by placing the flour tortilla on a plate
  • Distribute buffalo sauce over center of shell as desired
  • Dice chicken and place in center of shell.  I suggest a row roughly two inches wide and leaving roughly two inches at the bottom of shell to leave room for wrapping
  • Sprinkle shredded cheese over top of the chicken generously

At this stage you will want to place the wrap in the microwave for 30-40 seconds.  This will melt the cheese and warm the chicken as well as soften up the shell to make for easy wrapping.  Once out of the microwave..

  • Spread desired amount of ranch on shell along both edges of the row of chicken
  • Cover row of chicken with lettuce (Spinach also works very well)
  • Slice black olives and place over lettuce as desired
  • Fold bottom of shell over chicken, etc to close the end and prevent the ingredients from falling out
  • Fold the sides over the ingredients and enjoy!

Protip: Put your extra chicken in a container  in the fridge and save for your next wrap.

Recipe of the Week – Quiche

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This Recipe of the Week series will take some of my favorite family recipes, with a twist of course. If I were to share our cherished recipes my family would disown me, so I will share a version of the recipe brought to you by a collection of families.

The first recipe comes to you from Clark Hamblen. Of his recipe, Clark says..

“This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies (referring to a nine inch deep dish pie pan, glass type). The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day… If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy…it freezes well with tin foil.”

You can expect this recipe to take approximately 15 minutes to prepare and an hour to bake.

Clark’s Quiche

Ingredients

  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie crusts
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 pound fresh mushrooms, finely diced
  • 2 cups finely diced smoked ham
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • 8 eggs
  • 1 1/2 cups half-and-half cream
  • 1 tablespoon dried parsley
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
  2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
  3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
  4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

*Recipe courtesy of Clark Hamblen