Grilled Cheesy Chicken Wraps

These wraps are honestly a bit surprising.  They seem so unassuming at first, but once you take a bite your taste buds are hit with a surprisingly complex combination of flavors.  The inside has a sort of modified chicken salad with a kick of spice to it that brings the perfect depth of flavor to the creamy and crunchy filling.  Wrap it all in cheese and toast it up in a skillet and you've got a winning meal.  Of course it doesn't hurt that the whole thing takes about 10 minutes to put together (assuming you already have cooked chicken on hand).

Grilled Cheesy Chicken Wraps

Number of Servings: 4
Time to Prepare: 10 minutes

• 1/3 cup mayonnaise
• 1/4 cup chopped cilantro
• 3 green onions, thinly sliced
• 2 ribs celery, finely diced
• 2 Tbsp sour cream
• 1 Tbsp salsa
• 1 tsp sriracha
• 3 cups cooked, shredded or small-diced chicken
• 2 cups shredded Cheddar cheese
• 4 (12") flour tortillas

Stir together the mayonnaise, cilantro, green onion, celery, sour cream, salsa, and sriracha in a medium mixing bowl.  Add chicken and toss to coat.

Sprinkle the cheese over the tortillas, leaving a 1/2" border around the edges.  Arrange chicken mixture down the center of each tortilla.  Fold sides over the chicken mixture and press to flatten slightly.

Heat a large non-stick frying pan over medium heat.  Spray wraps with non-stick cooking spray on both sides and place two wraps, seam side down, in the pan and cook until golden brown, about 2-3 minutes per side.  

Source: adapted from Mel's Kitchen Cafe
Produce Used: Cilantro, green onion, celery

Broccoli with Mushrooms

Sometimes I get bored with the same old vegetable sides that we always have and I try to change things up.  I'll search the internet to try to find something new, or I'll just look in the fridge or pantry for some inspiration and throw something together.  Not gonna lie--sometimes they turn out well and sometimes they do not.  I've never made anything awful or inedible, but there are definitely creations that do not inspire repeated attempts.  This broccoli, however, is not one of those.  This is one of the winners.  I honestly kind of thought it was a fluke the first time, but I keep making it and it keeps tasting great so it is definitely a keeper!  The simple seasonings help the dish have a classic feel while the white wine gives it a subtle complexity that belies the recipes simplicity.

Broccoli with Mushrooms

Number of Servings: 4-6
Time to Prepare: 15 minutes

• 3 Tbsp butter
• 4 cloves garlic, minced
• 1 lb sliced mushrooms
• 1/2 tsp dried thyme
• kosher salt
• black pepper
• 3 Tbsp white wine
• 6 cups steamed broccoli

Heat butter in a large skillet over medium high heat.  Add garlic and cook, stirring frequently for 2-3 minutes.  Add the mushrooms and cook for a few more minutes.  As the mushrooms begin to soften, add thyme and season generously with salt and pepper.  Continue cooking until most of the liquid has been cooked out of the mushrooms.  Add the white wine, cooking and stirring until the mushrooms are browned.  Stir in the steamed broccoli and serve warm.

Source: myself
Produce Used: Garlic, mushrooms, broccoli

Buttermilk Seed Rolls (a.k.a. District 11 Bread)

If you've read the Hunger Games, you probably remember District 11 bread.  It is one of the few specific foods I remember being described in the books (if you don't recall precisely, it is described as a dark, crescent-shaped roll dotted with seeds).  I don't know if this roll is exactly how Suzanne Collins envisioned the District 11 bread, but it seems pretty spot on for me.  It is completed loaded with crunchy seeds, inside and out, and has a soft, slightly buttery, yet hearty texture.

Buttermilk Seeds Rolls (District 11 Bread)

Number of Servings: 24 rolls
Time to Prepare: 2 hours 30 minutes

• 3/4 cup warm water
• 1 Tbsp sugar
• 1 Tbsp active dry yeast
• 3 1/2 Tbsp unsalted, shelled sunflower seeds, divided
• 3 1/2 Tbsp flax seeds, divided
• 3 1/2 Tbsp sesame seeds, divided
• 2 Tbsp poppy seeds, divided
• 1 Tbsp chia seeds
• 1 1/2 cups buttermilk
• 2 Tbsp melted butter
• 3 Tbsp honey
• 2 tsp salt
• 3 cups wheat flour
• 2 Tbsp vital wheat gluten
• 2-3 cups bread flour
• 1/4 cup softened butter
• 1 egg white
• 1 Tbsp cold water
• 2 Tbsp rolled oats

In a liquid measuring cup, combine the warm water, sugar, and yeast.  Stir to combine and let sit until foamy, about 5 minutes.

While the yeast is proofing, put 2 Tbsp sunflower seeds in a small skillet over medium heat and toast for 2 minutes.  Add 2 Tbsp flax seeds, 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and the chia seeds and toast for another minute.

In the bowl of a stand mixer, combine the buttermilk, melted butter, honey, salt.  Add the yeast mixture and stir to combine.

In a separate bowl, combine the wheat flour, gluten, and toasted seeds.  Add to the stand mixer and mix well.  Add the bread flour, 1/2 cup at a time, until a soft dough forms.  Knead in the mixer for 5 minutes (or by hand for 10 minutes).  Place in a greased bowl, turn to coat, and allow to rise until doubled.

Whisk the egg white and cold water in a small bowl.  In another small bowl, combine 1 1/2 Tbsp sunflower seeds, 1 1/2 Tbsp flax seeds, 1 1/2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and rolled oats.

Turn dough out onto a floured surface and divide into 3 balls.  Roll each ball into a circle about 10" to 12" in diameter.  Spread each round with softened butter and cut into 8 equal wedges.  Starting with the wide end of each wedge, roll tightly to the point and pinch to seal.  Turn the ends to form a slight crescent shape. 

Dip the non-seam side into the egg mixture and then into the seeds.  Place on greased baking sheets (I do three sheets of eight per sheet), cover, and let rise until doubled.

Preheat oven to 375 degrees.  Bake for 11-12 minutes, until golden brown on top.

Source: adapted from Our Best Bites

Easy Black Bean and Rice Soup

This is one of my favorite go-to recipes for quick weeknight dinners.  It is fast, easy, and requires a minimum of ingredients, things that are mostly easy to keep on hand.  Despite the simple ingredients, the flavor is rich and delightful.  You can get some pretty colors going on with the toppings you choose, and they add some nice varieties of texture as well.  Plus, you can let everyone add their own toppings to their liking.

Easy Black Bean and Rice Soup

Number of Servings: 6
Time to Prepare: 20 minutes

• 2 to 2 1/2 (15 oz) cans black beans, undrained
• 3 cups water
• 1/2 cup chopped onion
• 1 (0.7 oz) package Italian dressing mix
• 1 1/2 cup instant brown rice, uncooked
• sour cream
• diced tomatoes
• diced red bell pepper
• sliced green onion
• chopped cilantro
• crushed tortilla chips

In a blender, puree 1 1/2 cans of the black beans (including liquid) until smooth.  Pour into a large saucepan.  Add remaining beans, water, onion, and Italian dressing mix.  Stir to combine and bring to a boil over medium-high heat.  Stir in rice.  Cover and simmer over low heat for 5 minutes.  Stir and serve with desired toppings.

Source: adapted from Kraftrecipes.com
Produce Used: Onion, tomato, red bell pepper, green onion, cilantro

Southwestern Pasta Salad

An edit on an old post.  I have made some minor adjustments to this recipe (and also took a slightly better picture) so it seemed time to update this post!  It is a great salad for a hot summer day.  With the chicken and beans in it, it's hearty enough for a main dish yet the corn and peppers give it a bright crunch.  The added seasonings give it a hint of smoky spiciness that will make your mouth happy.

Southwestern Pasta Salad (formerly known as Summer Pasta Salad)

Number of servings: 12
Time to Prepare: 20 minutes

• 16 ounces bow tie pasta, cooked al dente
• 4 cooked chicken breasts, diced small
• 1 can black beans, rinsed
• 2 cups frozen corn (rinsed in cool water to thaw)
• 2 bell peppers, diced (I like to use at least one red one for color)
• 1 bunch green onions, sliced
• 1 package Ranch dressing mix
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/2 cup olive oil
• 1/2 cup rice vinegar

Combine pasta, chicken, beans, corn, bell pepper, and green onion.  Refrigerate until ready to serve.  Immediately before serving, combine ranch dressing mix, seasonings, olive oil, and vinegar and toss with salad to coat.

Source: adapted from a recipe given to me by a coworker, Terri
Produce Used: Corn, bell pepper, green onion