Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps

If you have a craving for buffalo wings, why not make it healthier with these Buffalo Chicken Lettuce Wraps?  Take this twist on your favorite finger food and enjoy the same bold taste without the guilt.

Ingredients:

2 chicken breasts, butterflied and pounded thin

3 Tbsp of vegetable oil

1 cup of Frank’s Buffalo Sauce

1 head of iceberg lettuce

Shredded carrots

Celery, julienned

1/2 cup of blue cheese dressing

Directions:

In a large sauce pan, heat oil and add chicken.  Cook until brown on both sides.  Remove from heat and cut into thin strips.  Place in a large bowl and smother with buffalo sauce.

Meanwhile, was the iceberg lettuce and separate the leaves.  Scoop a spoonful of the buffalo chicken into each lettuce leaf.  Top with shredded carrots and celery.  Finish with a drizzle of blue cheese dressing.

Wrap, roll and enjoy.

Apple Stuffed Pork Loin

Apple Stuffed Pork Loin

Fall is in the air and if you enjoy cooking like me, you can’t wait to start making recipes with pumpkin, apples and cranberries.  Try this apple stuffed pork loin for dinner tonight.  As you cook, your house will smell fragrant and warm and everyone will look forward to dinner tonight!

Ingredients:

3-4 lb pork loin, butterflied and pounded to 1 inch thinkness

4 slices of rye bread, cubed

1 small onion, diced

2 cloves of garlic, minced

2 gala apples, peeled, cored and diced

1/4 cup of apple cider

1 cup of chicken broth

1 Tbsp of melted butter

salt and pepper to taste

Directions:

Preheat oven to 425 degrees.  Place bread cubes on a sheet pan and cook until toasted brown.

Meanwhile, in a large skillet, heat oil.  Add onion and garlic and cook 3 minutes.  Add apple cider and cook until all liquid is absorbed. Remove from heat and allow to cool in a large mixing bowl.

Add toasted bread cubes and chicken broth.  Mix thoroughly until the bread becomes moist and the mixture molds together.

Place stuffing down the center of the flattened pork loin.  Roll and secure with kitchen twine.  Baste in butter and season to taste.

Bake at 325 degrees for 90 minutes.  Let rest 10 minutes before slicing.