buffalo chicken wraps.

gives you the yummy flavor of buffalo wings without all the calories. it is fast, easy, and easy to make for 2 or 10.

2 tablespoons hot pepper sauce
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4+ tortillas
4+ romaine lettuce leaves
1 cup chopped celery
1 cup diced tomato

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into chunks and cook until cooked through and no longer pink in the middle. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
Let everyone assemble their own wraps.
Mm, yummy.

Saydi's 40 minute pizza dough

So it has been a long time since I have posted anything. I was on the Navajo reservation in May where my diet consisted of grilled cheese, box pancakes, and cereal. Didn't think anyone needed those recipes. Now we are in Salt Lake and having to start cooking again. I got this from my sister-in-law Saydi who is probably one of the best cooks ever.


Surprisingly easy, cheap, and tastes way better than anything you can buy.

1 1/2 cup warm water
1 envelope rapid rise yeast (2 1/4 tsp)
1 Tbsp sugar
2 Tbsp extra virgin olive oil
4 cups flour
1 1/2 tsp salt

First off, turn oven to 200 until it heats up and then turn it off. Pour water in mixer. Sprinkle sugar and yeast over the water. Let the yeast sit for minute until foams. Add oil, flour, salt. Mix until dough forms. Slightly oil a glass bowl and put dough in. Put saran wrap over the bowl and put in oven for 40 minutes.

If you want the crust really fluffy, knead with hands. Eli tried it by hand and I used a rolling pin. Mine was good, but mine was more of a thing crust style. His was much more fluffy. Just go with whatever your style is.

Use whatever sauce and toppings you prefer and enjoy!
P.S. We cooked it at 500 for about 10 minutes and the crust turned out to have a perfect crisp to it.

Chicken Parmesan

I feel like this is a typical recipe, but holy crap I made it last night and it was AWESOME!

Chicken Parmesan

Serves: 4 (can be altered), Prep: about 10-15 minutes, Bake: 25 minutes

Ingredients:
2 cups (ish) spaghetti sauce
1 large egg
2 tablespoons water
2/3 cup dried bread crumbs (or saltines, or make your own, or whatever)
1/3 cup grated Parmesan cheese
1/2 cup olive and/or vegetable oil
2 cups shredded mozzarella
8 chicken tenderloins (Brad eats like 3 tenderloins, I eat 1 or 2. I think most people eat 2) or 4 chicken breasts
Spaghetti noodles (Brad requires these with his chick parmesan)

How to:
- Start boiling the water for the noodles. Then add them and stuff... (make the spaghetti noodles)
- Preheat oven to 350.
- Beat egg and water in a small bowl. Mix bread crumbs and Parmesan in a small dish/plate.
- Heat oil over medium heat in a 12" skillet (ish... I like a frying pan for it's non-stick qualities).
- Pound the chicken to about 1/4 inch thick; place each piece between sheets of saran wrap/wax paper and pound with a meat mallet.
- Dip the chicken into egg mixture then crumb mixture and cook in the oil until no longer pink in the center, turning once.
- Place the cooked chickens in an 9x13 dish. Cover with the spaghetti sauce then mozzarella cheese.
- Bake uncovered for about 25 minutes or until sauce is bubbly and cheese is light brown.
Serve over spaghetti noodles.


It looks hard, but I swear it's not (I can do it). And it tastes SO good (it'd better, it's fried in oil).

I haven't tried it as a make-ahead yet. If you do, let me know how it goes.

{image from here}