Turkey Wrap with Cucumber Cream Cheese

• Summer lunches for me generally consist of some sort of salad thrown together with whatever is on hand, sandwiches, or leftovers from the night before.  Every now and again I get on these kicks for making all sorts of wraps, which I love greatly and are so simple to make.  This one has 4 ingredients...including the tortilla.  Talk about a no brainer!  It reminds me of one of my favorite sandwiches from Einstein Bagels...yummy :)
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• Turkey Wrap with Cucumber Cream Cheese
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• 1/4 cup chopped cucumber
• 4 tablespoons softened cream cheese (or hummus, or laughing cow wedge)
• 3 flour or wheat tortillas
• 1/4 pound sliced smoked turkey breast
• (some sandwich sprouts would taste awesome on this as well :)
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• Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.
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• Recipe Source: Everyday with Rachael Ray

Balsamic Potatoes and Green Beans

I am always on the lookout for new side dishes to spice up our usual meat dishes.  After searching through Rachael Ray's recipes, I came across this yummy recipe that I thought would go great along with our beef tenderloin for Sunday dinner.  Balsamic is one of my new favorite flavors, and anything that has it in the title is immediately stashed away for later.  Enjoy :)

Balsamic Potatoes and Green Beans

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Recipe Source:  Everyday with Rachael Ray

Asian Style Cashew (or Peanut) Chicken

I have yet to try a Rachael Ray recipe that I haven't liked.  I received her book 365: No Repeats quite a few years back and have tried numerous recipes from it.  Here is our latest recipe we've tried.  It has a great kick of heat, has tons of veggies, and the cashews (or peanuts in my hubby's case)  give it a nice texture difference.  It is fairly healthy and packed with flavor!


If you are scared when you see duck sauce, have no fear.  It is not made from Donald or Daffy :)  It is a apricot based sauce you can find in the international section of your grocery store.  


Enjoy :)


Asian Style Cashew (or Peanut) Chicken


3 Tbsp vegetable oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cup brown rice
3 cups chicken stock or broth
1 1/2 lb chicken, cut into pieces
Montreal Steak Seasoning, to taste
3 tsp minced garlic
1 red bell pepper, thinly sliced
1 tsp crushed red pepper flakes
2 cups bean sprouts
1 cup pea pods, chopped into smaller pieces (I used snow peas)
1/2 cup tamari (dark, aged soy sauce...I used regular soy sauce and it was great!)
4 scallions, cut on the diagonal about 2 inches apart
1/2 cup duck sauce
1 cup cashews (or peanuts)


In a medium pot over medium heat, combine 1 Tbsp of the vegetable oil and butter. When the butter melts into the oil,add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes


While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 Tbsp vegetable oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, bell peppers, and other vegetables. Cook for 2 to 3 minutes, then mix the vegetables and meat together. Season the stir fry with tamari and duck sauce. If you want the sauce a little thicker, mix 1 Tbsp cornstarch with 1 Tbsp water and stir into mixture.  Let cook for another minute or two to thicken.  Add the cashews (or peanuts) and cilantro and serve over the brown rice.


Recipe Source:  365: No Repeats from Rachael Ray

Swedish Meatballs

Simple. Flavorful. Comforting.  I'm sure most people have their own recipe for Swedish meatballs, but if not...give these a try!  They are simple to make and definitely fit into the comfort food category.  These are apparently originally from Rachael Ray's 30 minute meals, so next time you are rushed to make dinner, this will make your life easier!  Enjoy :)
    
Swedish Meatballs and Egg Noodles 

Meatballs 
1 pound ground chuck, or ground beef, pork and veal mix 
1/2 cup bread crumbs 
1 egg, beaten 
1 small onion, finely chopped (or grated on a box grater) 
A few drops Worcestershire sauce 
Salt and pepper 

Sauce 
3 tablespoons butter 
2 tablespoons flour 
1/2 cup dry sherry (I just used more beef broth)
1 cup beef broth 
Salt and pepper 
1 teaspoon Dijon mustard 
1/2 cup sour cream 

1 bag wide egg noodles 
1 tablespoon butter 
A handful of chopped parsley 

Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce. 

To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes. 

To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce. 

To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream. 

Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the 
noodles.


Recipe Source: Taste of Home Cooking

Buffalo Chicken Stromboli

I LOVE the flavor of buffalo chicken, I have used it in various recipes and have about 10 more on my 'to try' list.  A few of the other recipes I have tried that turned out are listed below:


Buffalo Chicken Po Boy Sandwich
Wingless Buffalo Chicken Pizza
Buffalo Chicken Dip
Buffalo Chicken and Potato Casserole


I love hot sauce!  Strombolis and really fun to make, I love that you can stuff almost anything in side dough and it turns out amazingly well :)  Rachael Ray has tons of delicious sounding buffalo chicken recipes that I will hopefully be trying soon!


Buffalo Chicken Stromboli
From:  Rachael Ray

2 tablespoons butter
1 tablespoon EVOO - Extra Virgin Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds

Preheat oven to 400˚F.

In a large skillet over medium-high heat, melt the butter with
 the EVOO and cook the celery and carrots until tender,
 about 3-4 minutes. Add the chicken and hot sauce to the pan
 and toss everything together with some salt and ground black
 pepper. Set aside and let cool.

When the filling is cool, roll out the pizza dough into a
 rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with cheeses and scallions.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.  Mine was browned and ready to come out then!).

Asparagus Carbonara

It had been a long time since I had spaghetti carbonara.  When I saw this recipe and the reviews, I figured it was about time I gave it another shot.  I am grateful I did.  This is bacony, and garlicy...two adjectives that win me over every time!  I loved the addition of the asparagus.  That is what regular carbonara is missing!  Again, another great recipe from Rachael Ray :)  It is a quick fix and great for a summertime dinner.


Asparagus Carbonara
From:  Rachael Ray


* 2 large eggs
* 2/3 cup grated Parmesan cheese
* 3/4 pound spaghetti (I used gluten-free)
* 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
* 2 tablespoons extra-virgin olive oil
* 5 slices bacon, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup dry white wine (or chicken broth)
* Salt and pepper

1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Croque Madame

I first saw this recipe on 30 minute meals with Rachael Ray.  She said it was a great late night snack.  I don't know about late night snack, but it was mighty tasty for dinner!  If you don't have swiss cheese, I've also used provolone and muenster and it works just fine.

6 tablespoons butter, divided

2 rounded tablespoons flour

1 cup milk
Salt and freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
4 slices white bread
4 large eggs
4 slices deli-cut ham
4 slices deli-sliced Swiss cheese
Parsley, chives or thyme (any or all on hand), chopped

For the bechamel sauce: Place a small sauce pot over medium-low heat and melt 2 tablespoons of butter. Stir in the flour and cook for 1 minute or so. Whisk in the milk and bring it to a bubble then drop the heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When the sauce thickens enough to coat the back of a spoon, turn off the heat.

Heat 1 tablespoon of butter in a medium non-stick skillet over medium-low heat. When the butter melts, crack the eggs and add them to the pan, keeping the whites separate from each other. Cook to desired doneness, sunny-side-up to over-hard.

While the eggs cook, generously butter bread with the remaining butter. Keeping buttered sides facing out, build ham and cheese sandwiches; spreading béchamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.

Heat a second skillet over medium heat. Cook the sandwiches until golden, about 3-4 minutes, then turn. Cook them for 2 minutes more then transfer to plates, top with eggs and more sauce, garnish with herb of choice and serve with a knife and fork.

5 Minute Marinara Sauce

I love making homemade sauces versus buying the jarred variety.  I think it gives your meal just a little more love behind it :)  This marinara is no exception with only a few minutes of prep time.  

It definitely has a kick with the red pepper flakes, but I like it spicy!  The recipe said it is a Rachael Ray recipe, so I'll go with that :)  It was delicious with the stromboli...I will definitely make it again and try it on some other dishes!

5 Minute Marinara

2 tablespoons extra-virgin olive oil (I use less)
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1 TB tomato paste (I didn't have this, so I left it out)
1 32-ounce can chunky-style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful flat-leaf parsley leaves, chopped

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

Recipe Source: Sisters Cafe

Orange Beef with Cilantro Rice

I had a request for a non-chicken meal (no names), so here you go!  This is yet another Rachael Ray recipe, and her recipes are generally pretty tasty!  This one was good as well.

* Grated peel of 1 orange and juice of 2 oranges
* 2-1/2 tablespoons extra-virgin olive oil
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar or white wine vinegar
* 1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise (we used sirloin)
* 1-1/2 cups long-grain white rice
* 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
* 1 tablespoon brown sugar
* 2/3 cup finely chopped cilantro
* Salt
1. Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

2. Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

3. In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

4. Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

5. Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.

Thai Chicken Pizza

After having Rachael Ray's Thai Chicken Wrap with Peanut Sauce (which was fabulous), I was excited to try this pizza.  The reviews on the pizza were fantastic, not a negative thing to say about it, and I would have to agree.  I loved the crunchy cold veggies in contrast with the warm crust and cheese :)  Many of the reviewers said they liked this pizza better than the California Pizza Kitchen's version, which I've never had, but this was mighty tasty!  Rachael's original recipe can be found here.


Thai Chicken Pizza


1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.


Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 13-15 minutes.


Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.


While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.


Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

Chorizo and Chicken Tortilla Stoup

Here we go with another Rachael Ray recipe!  Now what is the definition of "stoup?"  She says it is a soup that is almost as thick and hearty as a stew, but not quite.  I have been trying to limit my soup making to once a week to make my husband happy, but there are so many I want to try!  I had some chorizo that needed to be used, so this soup made it to the top of the list for this week.  Her recipes are always unique in one way or another, and this was no different.  It was pretty darn tasty!  Her original recipe can be found here.

1 pound chicken tenders (I used a big can of chicken)
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.  Simmer for 10-12 minutes until potatoes are fork tender.

Garnish with scallions and herbs.

Thai Chicken Wrap with Spicy Peanut Sauce

I have still yet to be disappointed by a Rachael Ray recipe, and this one is no exception!  I have a few of her cookbooks and love looking through her variations on classics....no to mention the names she gives some of her dishes!  

The spicy peanut sauce along with the vinegary slaw was a wonderful combo....definitely a recipe I will be making again!  It is definitely a quick fix on a weekday night, and not to mention a healthy dinner (minus the fries on the side :)

Thai Chicken Wrap with Spicy Peanut Sauce

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning

Salad:

1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs) (I didn't have these and left them out)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:

1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps (regular or spinach are great)

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Recipe Source:  30 Minute Meals

Mini Chicken Meatballs and Gnocchi

This is another one from Rachael Ray.  It sounded like a fun change from the traditional spaghetti and meatballs.  It was pretty good!  It made about five times as much sauceas you would ever need for the dish, but was good.  The sauce was a little bland, so I added some extra garlic and salt and pepper, but I will leave the original recipe and you can spice it up any way you want!

Salt
1 1/2 pounds ground chicken
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon, 1/3 palm full, fennel seeds
1/4 cup tender sun-dried tomatoes (available in pouches or tubs in produce section)
1 cup, 20 leaves fresh basil, divided
2 tablespoons extra-virgin olive oil, plus some to drizzle
4 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
Pepper
1 pound gnocchi, potato dumplings, from refrigerated or frozen foods section of market (I get mine and     
       Sam's Club by the dried pasta and sauce)
Grated Parmigiano-Reggiano or Romano, 1/2 cup – a couple of handfuls, plus some to pass at table
Crusty bread, to pass at table
Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi.

Preheat oven to 400 degrees F.

Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.

Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper.

Drop gnocchi in boiling water and cook 5 minutes or to package directions.

Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread.

Wingless Buffalo Chicken Pizza

Whenever we go out for pizza, I am always drawn to buffalo chicken.  I don't know why, maybe I just love th kick buffalo chicken has.  On top of that, homemade pizza is one of my favorite meals lately.  This one from Rachel Ray is wonderful!  If you'd like to use homemade dough, click here for a good recipe.

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat (I used Frank's)
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp (mine was definitely done around 15-16 minutes).

Chipotle Chicken Rolls with Avacodo Dipping Sauce

Another winner from Rachael Ray.  This is from her book 365: No Repeats.  I know it looks like there are a million steps, but really isn't bad at all....and it is worth it!

1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 tablespoons of a chipotle flavored salsa
salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 Tbsp unsalted butter, melted

Dipping Sauce

1 ripe Hass avocado
juice of 3 limes
handful of fresh cilantro leaves
1 tsp coarse salt
3 Tbsp extra-virgin olive oil

Preheat oven to 400.

In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch.

While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from it's skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings.

Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a dish of dipping sauce.

Honey Chicken Over Snow Pea Rice

Rachael Ray has some yummy recipes...this is one I've really enjoyed.  I usually use the pre-grated ginger in the bottle instead of the fresh stuff, and it tastes just as fabulous.

•3 tbls vegetable oil
•1 tbls unsalted butter
•1 1/2 cups long-grain rice
•Salt and freshly ground black pepper
•1/2 cup dry white wine (a couple of glugs)
•4 1/2 cups chicken stock or broth
•Zest and juice of 1 lemon
•2 large handfuls snow peas, thinly sliced across the width
•2 pounds chicken tenders, cut into bite-size pieces
•1/2 tsp crushed red pepper flakes
•1 large onion, sliced
•3 large garlic cloves, chopped
•3-inch piece of fresh ginger, peeled and grated
•3 tbls honey
•1 tbls cornstarch
•5 scallions, thinly sliced

Directions
1.Heat a medium saucepan or pot over medium-high heat
2.Add 1 tbls of the vegetable oil and the butter to the pot.
3.Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 to 5 minutes.
4.Add the wine and allow it to evaporate entirely, 1 to 2 minutes.
5.Add 3 cups chicken stock and the lemon zest to the rice.
6.Bring the liquid to a boil.
7.Cover and reduce the heat.
8.Cook the rice for 18 to 20 minutes, or until tender.
9.Once the rice only has about 3 more minutes of cook time, remove the lid and add the sliced snow peas. *Don't stir the rice; just add the snow peas on top and put the lid on.* They should still have some crunch to them.
10.While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 tbls of vegetable oil.
11.Add the chicken, season with salt and pepper, and brown for about 3 minutes.
12.Add the red pepper flakes, onions, garlic, ginger, and honey.
13.Stir frequently and continue to cook for 3 to 4 minutes, or until the onions are tender.
14.Add the remaining 1 1/2 cups of chicken stock to the pan and bring up to a simmer.
15.Once at a simmer, combine the cornstarch with a splash of water, and mix to create a thin paste.
16.Add the cornstarch mixture to the simmering chicken, mix thoroughly, and continue to cook for 2 minutes, or until the liquid is thickened.
17.Add the sliced scallions and the lemon juice to the chicken and stir to combine.
18.Serve the honey chicken over the snow pea rice.