Chicken Wrap with Blue Cheese Sauce

Everybody loves chicken, right? There are many ways you can cook chicken. You could broil it, grill it, saute it, fry it (pan-fry & deep-fry), and bake it. Well, I have a recipe that you would loooove to try. And its a healty way of eating it. Trust me, you dont' have to enjoy this alone. This recipe is to serve 8 people.

Chicken Wrap w/ Blue Cheese Sauce

• 8 tortilla wraps or bread wraps
• 1 cup shredded american cheese
• 8 lettuce leaves
• 2-1/4 cup whole milk
• 2 tbsp unsalted butter
• 1 small Spanish onion, finely chopped
• 2 tbsp all-purposed flour
• 1/4 tsp kosher salt
• pinch cayenne pepper
• 1/2 lbs crumbled blue cheese

1. For the sauce; in a small saucepan, bring milk to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and ook until soft. Stir in the flour and cook for 1 minute.
2. Slowly whisk in the warm milk and continue to whisk until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
3. Remove from heat and stir in the blue cheese. If the sauce is too thick, thin it with a little extra milk.
4. Cook the chicken to your preference (bake, grill, saute, and etc). Make sure chicken is cooked thoroughly, the internal temp of 170 degs. When the chicken is done, cut the meat into strips. Set aside.
5. For the wrap (you can warm the bread wrap if you want to), first, put the sauce on the bread wrap, then the lettuce leave, next is the chicken strips, and lastly, the shredded cheese. Fold the bottom of the wrap up, and then fold in both of the sides. Take a big bite. Yummy!

Yummy: Balsamic Glaze

Image by Scorpions and Centaurs via Flickr

I was searching the web for "balsamic vinegar" and tried to figure out a recipe that I could make using it. To be honest, I'm not very familiar with this vinegar. As I found out, it can be used on sweet and savory dishes. Meats (beef, poultry, fish), salads, desserts, and etc.

So, tonight, I figured that I would do a taste test of all the different recipes of balsamic glaze, pick the one I like best and use it to create a unique dish!

Here's a recipe that I found to make basic balsamic glaze:
1 cup balsamic vinegar
1 cup water
1/4 cup brown sugar
*this recipe makes 2 cups. it takes about 30 minutes of simmering or until the sauce thickens at your liking. remember to keep stirring, so the sauce won't burn.

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Chicken Fever!

If you love chicken, then this is for you! I have come up with two chicken recipes for your tasting. 1. Hot and very spicy chicken for grilling, stove-top grilling, or pan-searing. 2. A sweet and savory glaze to dress the chicken with after cooking it (this glaze is commonly used on steak, but I think it'll work with chicken as well.)

Chicken Caliente

• 2 boneless chicken breast
• 2 tbsp paprika
• 1 tbsp Accent flavor enchancer
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 2 tsp cayenne pepper
• a pinch of butter to oil the stove-top grill pan

1. Oil the grill pan with the butter; set temperature to med-high.
2. Mix all the dry ingredients; spread evenly on the chicken (front and back) and let sit until the rub looks wet.
3. Place the chicken in the pan and cook for 6 minutes on each side.

Shredded Chicken w/Balsamic Glaze

• 1 boneless chicken breast
• salt and black pepper to taste
• 2/3 cup balsamic vinegar
• 1/4 cup vegetable oil

1. Heat oil in fry pan.
2. Season chicken and fry it for 6 minutes on each side; set aside and keep warm.
3. In a saucepan, bring the vinegar to a boil. Reduce heat to medium; cook until its reduce to 1/4 cup (about 5 minutes). Remove from heat.
4. Take the finished chicken and begin shredding it to pieces.
5. Place the shredded chicken in a small plate and pour or drizzle the balsamic glaze on top.

Eat.Live.Be happy!
-Erica

Experimentation: Dijon BBQ Sauce

I love thinking of something unique to make. So, I decided to make a my own BBQ sauce. I experimenting with three bases: Tomato base, Mustard Base, and Tomato/Vinegar Base. Out of the three sauces, my husband loved two. However, the first place winner was the "Dijon BBQ Sauce."

This sauce, I feel, goes extremely well with poultry. Deep-fried, fried, pan-seared, steamed, or baked. The sauce has a nice kick to it and a nice flavor. I cooked the sauce on my stove-top doing a slow simmer. To me, it helps incorporate the flavor better. The recipe for my sauce is below. Tell me what you think about it.

Dijon BBQ Sauce

• 1 cup yellow mustard
• 1 tbsp lemon juice
• 2 tbsp worcestshire sauce
• 1/3 cup brown sugar
• 1/8 tsp Accent flavor enhancer
• 1/8 tsp ground black pepper
• 2 tsp Tabasco sauce
• 2 tbsp chili powder
• 1 tbsp cayenne pepper
• 2 1/2 tbsp Zesty Seasoned Salt

1. Mix all ingredients together; stir occasionally on medium heat. Let it slowly simmer.