Wednesday, May 29, 2013

Buffalo Chicken Egg Rolls

3 chicken breasts

1 Pkg of Egg Roll Wrappers (20)

12 OZ shredded Cheddar , Sharp or Blue Cheese.

3/4 Cup Crystal or Franks Hot Sauce

1/2 Stick Butter

1 tsp Sugar

Beaten egg to wet the edges of wrappers.

Oil for frying egg rolls.

Cook the chicken either by poaching for 45 minutes or grilling the breasts after they've been cut in 3 chicken tender sized pieces.  Cool and then shred or cut up small. Pour wing sauce over the chicken and set aside while you get the oil ready for frying and lay out 6 egg roll wrappers and place 2 TB of the chicken as directed on egg roll package. Then place a hand full of cheese on chicken on top and wet the edges of the wrapper and rol as directed on package. Set on a plate and make 6 more egg rolls up. Make all twenty egg rolls then proceed to fry them, either in a Fry Daddy or in 1/4 " of Canola Oil. Brown on both sides and drain well.

NOTE: One recipe I saw online mentions placing 1 TB Cole Slaw on top of the meat too. I did not, although shredded cabbage would have been okay.
Another recipe I saw mentions spraying the egg roll with Oil spray and baking for 20 minutes at 400 degrees until brown and crispy. I may try that next time to save calories.

Wednesday, May 8, 2013

No Knead Bread

I made my first batch of No Knead Bread this morning. I admit I mixed the sticky dough by hand before setting it aside for the first rise. But I did knead the 5 loaves of bread individually only 15 turns before shaping into loaves. Still and all it was a lot less kneading and on smaller dough balls, so it was easier. The recipe was just like French Bread.. Unbleached flour, yeast, water and salt. I baked mine in loaf pans though - no cottage loaves for me since I toast my bread quite a lot.
6 & 1/2 to 7 & 1/2 Cups Unbleached Flour
3 Cups Lukewarm Water
1 TB Salt
1 and 1/2 TB dry Yeast (4 and 1/2 tsp)
 If dipping measuring cup into flour before leveling off, use 6 and 1/2 cups. If pouring the flour into cups before leveling off, use 7 and a 1/2 cups.
Mix well and set aside for first rise in the fridge for 2 hours if you plan to bake the bread right away.  Then form into 2 loaves or 3 small loves and let rise again. Bake at 400 degrees for 40 minutes.
If you want to bake the later or the next day place dough in fridge for 2 hours up until 7 days before forming into loaves and letting rise before baking. The longer you let dough ferment in the fridge the more it tastes tangy like sour dough bread.