Tag Archives: food

Buffalo Chicken Eggrolls

For some people, Labor Day is depressing because it marks the end of summer.  But not for me.  Labor Day means the beginning of football season!  Since college football started last weekend (Go Illini!) and the NFL starts tonight (Go Eagles!  Go Bears!), I figured what a perfect opportunity to make these Buffalo Chicken Eggrolls.  These could easily be an appetizer, a snack, a lunch or a dinner – perfect for whatever time your game starts.  These cute little spicy eggrolls contain shreaded chicken (I used thin chicken breasts which cook faster than regular chicken breasts), buffalo sauce, light cream cheese and ranch seasoning.  I prefer my buffalo chicken with ranch instead of blue cheese so the cream cheese/ranch combination was right up my alley.  And they are baked, not fried so there is no reason to feel too guilty.  There isn’t a set recipe for these so you can add as little or as much buffalo sauce as you want (just make sure to roll them up tightly so the sauce doesn’t ooze out as they bake).  They pack up easily too which will make you the hit of the tailgate!  Try them.  Like now.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Iowa Girl Eats Blog – Thanks, Kristin! 🙂

Chipotle Bean Burritos

When I was a vegetarian, I always had black beans in my pantry and ate a lot of burritos.  These Chipotle Bean Burritos mixes black beans with kidney beans along with a touch of chipotle chile powder.  The chile powder provides a slight heat that you don’t really notice it until after the third or fourth bite.  The combination of the mashed beans with the whole beans provides different textures.  The toppings are standard: tomato, lettuce, scallion, cheese, and sour cream.  I’m not a raw onion fan but liked the scallions here which provided a slight crunch.

Additions:  None

Omissions:  None

Substitutions (because this is what I had on hand):   

  • Reduced-fat mozzarella for the reduced-fat 4-cheese Mexican blend
  • Spinach for the romaine lettuce

Overall Rating:  Like It

Source:  Cooking Light Magazine

Linguine with Two-Cheese Sauce

I had a friend over for dinner who was craving some pasta so I decided to make Linguine with Two-Cheese Sauce.  It tasted like a lighter (and just as good) version of fettucine alfredo.  Instead of heavy cream, butter and loads of parmesan, this recipe is made with milk, a little olive oil, a little parmesan and an even littler bit of mascarpone cheese.  The addition of the basil gives it that extra bit of fresh flavor and some fresh-cracked black pepper gives it just a hint of kick.  My friend loved it so much, he had two helpings and trust me, it’s hard not to.

Additions:  A small handful of pecorino-romano

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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