Where the Wild Rose Grows

Wing Back Roll-ups

This is my first ever recipe contest submission! It’s also one of the first recipes I’ve ever made up on my own. I submitted it over on Julie’s blog, Peanut Butter and Julie for her Ultimate Super Bowl Showdown contest. Winners will be posted on her blog tomorrow. I’m not expecting to win because it’s my first contest, but it was a lot of fun entering! I mean, not that winning would be a bad thing… 

Wing Back Roll-ups (Source: ME!)

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 12 oz. jar of buffalo wing sauce (for example: Frank’s)
  • 1/2 of a 12 oz. bottle of beer (not light beer)
  • 1/4 cup sour cream
  • 2 oz. cream cheese, room temperature
  • 4 oz. blue cheese crumbles1 package egg roll wrappers (found in the refrigerated section of most supermarkets)
  • 1 egg, lightly beaten
  • canola oil for frying
  • special equipment: thermometer for frying and a crockpot

Place chicken in a crockpot and cover with wing sauce and beer. Cover and simmer on low for 8 hours.

When meat is falling apart tender, remove from crockpot and shred. Add a bit of the leftover sauce from the crockpot if you would like your chicken to have more sauce. (This step can be done up to 2 days ahead. If making ahead, store shredded chicken in refrigerator.)In a medium bowl, use an electric mixer or a whisk to combine sour cream and cream cheese.

Lay an egg roll wrapper like a diamond in front of you. Near one corner, spread 1/4 teaspoon of the sour cream / cream cheese mixture in a horizontal line.


Place 1 tablespoon of shredded chicken on top of the sour cream / cream cheese.

Sprinkle 1/ 2 teaspoon of blue cheese crumbles on top of the chicken. Roll the corner closest to the mixture over the mixture, fold the 2 sides in, and roll like a typical egg roll (note: most egg roll wrappers come with super easy rolling instructions and photos right on the back of the package!).

Stop right before you’re done rolling and brush the last corner of the egg roll wrapper lightly with egg to help seal the egg roll.

These can be assembled the day before and kept in the fridge, covered.

Heat canola oil to 350 degrees and fry egg rolls a few at a time to a nice golden brown (2-3 minutes), turning at least once to ensure that all sides are even in color. Finished egg rolls can be kept warm in a 200 degree oven while you finish frying the rest of them.

My review of the recipe: YUM! These would definitely satisfy a craving for wings and Chinese food all at once. They take the mess out of eating a chicken wing because the sauce is all right there inside the roll-up. They also taste a lot like buffalo chicken dip. I don’t fry often, but for a once in a while treat (like for the Superbowl) I think they’re worth it. Enjoy!

My 2nd Wannabe TWD: World Peace Cookies

I can’t tell you enough how much I absolutely love these cookies! I love how chocolate-y they are and how delicate. I followed the directions exactly how Dorie wrote them (I chose the option of chopping some chocolate into small pieces instead of using actual chips) and got lucky in that my dough formed into a cylinder beautifully and was pretty easy to cut.

3 things to note:

1) I will definitely make these again.
2) I froze 1/2 of the dough so I’m looking forward to slicing off some cookies and baking them in the near future.
3) Having cookie dough this awesome in the house that doesn’t have raw egg it is a dangerous thing. WAY too tempting.

Chicken BBQ Pizza, Hawaiian Style

I needed something quick and easy for last night’s dinner because I didn’t have too much time between school and rehearsal. I considered buying frozen pizza (we really like Kashi’s frozen pizzas because they’re all natural)… but then Joelen’s blog inspired me!

Joelen posted a recipe for Aloha BBQ Chicken Pizza Squares. Please visit her blog because it definitely looks like a fun recipe for a party! My recipe was this:

Ingredients

1 Boboli thin crust pizza dough (like I said, I was in a hurry, and we like these!)
BBQ sauce (see note below)
shredded cheddar
shredded colby jack
about 1/2 cup canned pineapple tidbits, drained
1 skinless, boneless chicken breast 
olive oil
salt and pepper
scallions (optional)

Directions

Preheat oven to 375 degrees (place a pizza stone in oven while it’s preheating to get a crispier crust.) Cut chicken breast into bite size pieces, sprinkle with salt and pepper, and saute in pan with olive oil until cooked through. Meanwhile, top Boboli pizza crust with BBQ sauce (the amount is up to how “saucy” you like your pizza!)

*Note: you can use any kind of BBQ sauce. Of course you could make your own yummy recipe, but if you’re in a hurry like I was you can certainly buy some already made. I tried this brand that I found at the grocery store. It was fantastic!:

Sprinkle cooked chicken pieces and pineapple tidbits over pizza, and then cover with shredded cheese (again, amount of cheese depends on how “cheesy” you like your pizza.)

Optional: top with chopped scallions. I put scallions on 1/2 the pizza just for fun.  Cook for 10 minutes at 375, and then bump up to 425 and cook for another 10 minutes or so if you’d like your pizza to be on the crispy side. 

It was very good… Yum!

My Muffin Kick Continues: Cranberry Orange

I’ve been on a muffin kick lately. This happened last winter too. There’s just something comforting about baking muffins on a weekend morning and then taking them to work for snacks or lunch throughout the rest of the week. It’s like taking a little piece of home with me when I leave in the morning.

This week’s muffin of choice: Cranberry Orange muffins. Please visit TPOX’s blog Proceed with Caution for the recipe. It looks like she got the recipe from Katie’s blog Good Things Catered. I have to admit, I did not measure my orange zest. I just added the zest from one orange. I also skipped lining the muffin pan with cups and instead sprayed the pan with a little cooking spray.

I’ve been discovering that my muffin pan is a bit smaller than most, and my cranberries were frozen, so I had to increase my baking time for a toothpick to come out clean. These were SO GOOD! If you like cranberry and orange together I highly recommend them.

Green Onion Biscuits

A green onion biscuit, with cheese, waiting to be baked.

Thank you to stefanielynn04 of the blog Kickin it in the Kitch for posting a recipe for Green Onion Biscuits. You can see the recipe on her blog; it looks like she got it from Savory Spicy Sweet, who got it from the Taste of Home website. Here I go again with the “passed down” recipes!

It doesn’t appear that any of us really altered the recipe though. I guess there’s a reason that some recipes get passed around. These really are that good. I made some with cheese and some without (because I am a much bigger cheese lover than Ben is!) and both were very good.

Banana Bread recipe

Imagine what you could do with healthy breads like this?
Now, plan on it for this holiday season.

They will never realize that they are eating some really healthy fiber…

Perfect Banana Bread

This bread is Fantastic, and it is even healthy, (depending on how you prepare it)

(if you use real butter) well you know what you want right.

So, here is Grannies, special Banana Bread Recipe.

Ingredients
2/3 cup vegetable oil
2 cups of sugar
4 eggs
1 1/2 tea spoon vanilla extract
4 cups of all purpose flour
2 tea spoons baking soda
1 tea spoon salt
2 cups of Mashed ripe bananas
2 cups of finely grated carrots.
1 cup chopped pecans or walnuts
1 1/3 cups dried cranberries.

Cooking Oils

Cooking with Oils, believe it or not the choice of oil you use makes a big difference in the way your food tastes.

Everyone knows the foods to eat that improve health, although how we cook the food can be just as important.

With there being so many oils and butter products claiming to be the best, it can be quite difficult to know which ones to use and which ones to avoid.

Canola oil

Canola oil is a popular oil, with many physicians claiming that it has the ability to lower the risk of heart disease.  The oil is low in saturated fat, high in monounsaturated fat, and offers the best fatty acid composition when compared to other oils.

You can use canola oil in sautéing, as a marinade and even in low temperature stir frying.  It has a bland flavor, which makes it a great oil for foods that contain many spices.  Unlike other oils, this one won’t interfere with the taste of your meal.

Olive oil

Olive oil offers a very distinct flavor with plenty of heart healthy ingredients.  The oil is rich in monounsaturated fat, helps to lower cholesterol levels and reduce risk of cancer.  It’s also rich in antioxidants and has a very long storage life.

Even though it can be used in cooking, it’s the healthiest when uncooked, such as with a salad or dipping sauce.  When you use it with cooking, you should heat it on low to medium temperatures, making sure to avoid high heat.

Butter

Butter is one food that has been around for many, many years.  Butter tastes good, and offers sources of Vitamin A and other fat soluble vitamins such as E, K, and even D.  Butter is also made from natural ingredients and not chemically or artificially processed.

You can use butter with cooking, baking, or even as a spread.  You can also pair it with creamy sauces, marinades, baked dishes, or even bread.

Margarine

Margarine was first introduced as an alternative to high fat butter.  When it was first created however, it was loaded with trans fat, a substance that we now know raises bad cholesterol.

As a cooking oil, margarine tastes good, it’s lower in fat than most oils and butter, and it’s quite easy to spread.  It’s available in a variety of different products and a good source of vitamin E.

When it comes to cooking with oils, there are several at your disposal.  There are many more than what is mentioned here, although the ones above are the most popular.  Eating healthy involves cooking healthy food – which is where your cooking oil really takes center stage.

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