Recipe - Buffalo Ranch Chicken Wraps

Since the move...and well me no longer working...we have been eating at home A LOT more.  One of our favorite places back in Virginia to eat at was Buffalo Wild Wings.  I ALWAYS ordered the buffalo ranch chicken wrap.  Tonight I set out to recreate it...and it turned out fabulous.  Being the great bad recipe blogger I am... the only great photo I have is over the final product... but I swear it's easy and tasty.  I sort of winged it... as I do with most things I make for dinner.

*This made 8 wrap halves.  My husband and I each ate 2 halves, plus we have leftovers for tomorrow's lunches*

Ingredients -

3- boneless skinless chicken breasts
4- large wraps - any flavor
1- cup shredded cheddar cheese
1- bunch of romaine lettuce
1- small bottle of ranch dressing
1/2 - bottle of buffalo wing sauce

You could also add diced celery or tomatoes to your wrap if you like those things...we don't.

Directions -

1. Cut up the chicken into bit sized pieces. Cook over medium high heat in a skillet until cooked all the way through.  {I sprayed my pan with Pam cooking spray before hand).

2. While you chicken is cooking, chop up one bunch of romaine lettuce.  Heat your tortillas for 30 seconds in the microwave.

3. When the chicken is done, leave it in the pan, and coat it with the sauce.  I used about 1/2 a bottle...but you can use as much or as little as you would like.

4. Divide the chicken into the 4 tortillas, top with the lettuce, cheese, and ranch dressing to taste.

5. Roll like a burrito... if you aren't sure how to do that, check out this little handy how to.

6. Cut each wrap in 1/2 and serve.

These were excellent.  They tasted just like my favorite wrap at Buffalo Wild Wings.  We will definitely be having these again very soon.

I am linking up to -

Cooking & Baking AGAIN

Last Thursday I started cooking again for my family.  It had been a long time due to our recent move.

Thursday morning I knew I would be busy all day unpacking and organizing so I threw in a quick and easy dinner.  I made crock pot chicken tacos.  This is by far one of the easiest and tastiest meals I do.  You add 3-4 boneless skinless chicken breasts, a can of chicken broth, and a packet of taco seasoning.  Cook 6-8 hours on low, shred, and return to the crockpot.  You can make almost anything with this chicken.  You simply cannot go wrong with this.

Friday morning...same thing.  I knew if I didn't put something in the crock pot, then we would end up ordering in.  I made these pepperoncini beef sandwiches in the crock pot.  It made a bunch and again... it was a big hit.  I also fed my father in law, nephew, and two of my brother in laws and they all liked it too. I followed the recipe and also added 1/2 a sliced onion to the crock pot.   I served it on toasted rolls with melted provolone cheese.

I also made this chocolate ganache frosted chocolate buttermilk cake topped with peanut butter cups for my brother in law's birthday.  It was a HUGE hit.

Saturday my mother in law came over for dinner.  I made meat lasagna.  It was quick and easy.  I used half cheesy spaghetti sauce and half vodka sauce.  It was great.  I like the top to be crispy too.

Sunday evening I made homemade beer bread and this chicken broccoli supreme casserole.  It was very good and I liked the fact that it was all homemade.

Tomorrow I have grilled buffalo chicken wraps on the menu...  I am finding Pinterest to be a great resource in locating new items to add in to our meals.

Recipe - Baked French Toast Casserole

This is a fabulous make ahead dish that is perfect for weekend breakfasts.  I loved it.  Chris thought it was too 'eggy'.  Madison refused to eat it.  Trust me - it was fabulous and tasted like dessert.

Ingredients-

-6 whole Eggs

-1 cup Whole Milk
-½ cup Whipping (heavy) Cream
-¾ cups Sugar
-2 Tablespoons Vanilla Extract


Topping-

-½ cups All-purpose Flour

-3/4 cups Firmly Packed Brown Sugar
-2 teaspoons Cinnamon
-¼ teaspoons Salt
-1 stick Cold Butter, Cut Into Pieces

-1 container cream cheese frosting

Directions -

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add butter pieces and mix into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with warm cream cheese frosting.