New Recipe: Indian Chicken Wraps

I apologize for the lack of posts this week, well only kind of!  I had four day weekend from work and I fully enjoyed it.  I got caught up on some things around the apartment, but also managed to have fun time with J and my friends.  It was a great turnaround from last week where I felt like I could not get a single thing accomplished.

I haven't had a chance to try any new recipes or projects yet this week, but I remembered that I never shared one of the new recipes J and I tried last week with you!  This recipe came from (surprise, surprise) Food Network Magazine.  I did change it up a little to fit what we had in the apartment already(I HATE running to the store for 1 or 2 items because I always come home with like 10 more items than I meant to).  

My changes to the recipe:

• No cumin or ginger.  However, I will say that next time I would absolutely add the ginger and cumin as it would have added a lot of flavor to the dish that I think it needed, we just didn't have it in our apartment at the time.
• I did not use rotisserie chicken.  We had chicken at home and instead buying a chicken I just baked two chicken breasts and shredded them myself.

• No naan or pita bread. I had some sandwich wraps in our fridge so we just used those instead and the wraps were still really delicious.
• Greek yogurt instead of low-fat yogurt

Indian Chicken Wraps (From Food Network Magazine)

What you need:

• 1 1-inch piece ginger, peeled (I omitted)
• 1 chili pepper, chopped and seeded
• 1/2 small onion
• 1/2 tsp cumin (I omitted)
• Kosher salt
• 1/2 cup plain greek yogurt
• 2 tsp lime juice
• 1/3 cup chopped fresh cilantro
• 1 tbsp vegetable oil
• 2 cups shredded chicken
• 2 medium carrots shredded
• 2 or more wraps

What you'll need to do:

• Put the ginger, chile, onion, cumin and dash of salt in a food processor and pulse until it is a thick paste.

• Mix the yogurt, lime juice, and cilantro in a bowl then refrigerate until ready to use.

• Warm the vegetable oil up in a large frying pan and add the paste you made initially and cook until  lightly toasted.

• Stir in the chicken, carrots, and 1/2 cup water and cook until the entire mixture is warm.

• Fill the wraps with the chicken mixture and spoon on some of the sauce that you placed in the fridge.

These wraps were really good!  Like I said before I definitely would make sure to add the ginger and cumin the next time we make it, but this is definitely a recipe I'd make again!

Enjoy! 

Will you be my Valentine? (Red Velvet Cake Roll Recipe)

I guess it is a little late to be asking that question since it is the day after Valentine's Day...  I'm not a huge Valentine's Day fan and so J and I usually do not exchange gifts, this year was no exception.  This does not mean that we don't celebrate it though!  I planned a nice dinner for us to enjoy at home because I'm would not even consider going close to a restaurant on Valentine's Day, going to the grocery store was enough of a pain!

On my way home from my interview (I think it went pretty well!! Crossing my fingers that I get the job!) I stopped by the store to get ingredients for a new dessert recipe!  It was funny to see people who were definitely grabbing last minute flowers and cards for their loved ones.  When I got home I changed out of my suit and into baking clothes.

J really likes red velvet cake and I've never had any so I decided to try yet ANOTHER Food Network recipe this week!  I decided to make a Red Velvet-Cherry Cake Roll.  I've never made a cake roll before, but was definitely up for the challenge.

Red Velvet-Cherry Cake Roll by Food Network Magazine

What you need for the batter:

• Butter (to butter the pan with)
• 1 1/2 cups all-purpose flour
• 2 cups cherry soda
• 2 tablespoons Dutch cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/3 cup buttermilk (I made mine by taking a cup of milk and adding a tbsp on vinegar)
• 3 large eggs
• 1 tablespoon red food coloring (this will turn it BRIGHT red!)
• 2 teaspoons almost extract
• 1/2 teaspoon vanilla extract
• Confectioners' sugar, for dusting

What you need for the filling:

• 4 ounces cream cheese, softened
• 1 1/2 cups cold heavy cream
• 2 teaspoons almond extract
• 1/3 cup confectioners' sugar

How to make the cake (Directions are from Food Network):

Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.

Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool.

Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl. In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup.

 Stir the dry ingredients into the wet ingredients until just combined. 

 Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.

Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.

Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.

Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

This probably cracked because I didn't let the cake cool completely in the towel

While I was in the process of making the cake these arrived for me!

We enjoyed our delicious dinner of Salmon, rosemary potatoes, and cauliflower, and after letting ourselves digest a bit I pulled the cake roll out of fridge, sliced a piece for each of us and surprised J with some delicious cake!  For my first time experience with red velvet it was good, but I definitely enjoy other cake flavors better.

Hope all of you had a pleasant Valentine's Day!

Case of the Mondays? (Cajun Mac N Cheese)

Whoops! Forgot to hit post yesterday! Here is my post that was meant for yesterday!!

Typically Mondays are my least favorite day of the week, but to be honest with you today was pretty great.  At work a substitute was in for the main teacher I work with and I felt like a rockstar getting to take charge in the classroom.  My other classes were fun and interesting, my boring periods went by quickly.

J had some appointments today, but one of those was canceled so we were able to workout together which is a rarity now that he's back at work.  No one else was in our complex's tiny gym so we were able to talk and not annoy anyone else working out.  Fantastic, even though it was a tough workout!

I needed a tough workout however to workout the nerves I'm starting to get for my interview tomorrow.  Yes, you read that right! I have an interview for a teaching position tomorrow!  It may only be a long term substitute position, but it could be a step in the right direction for my teaching career.  While we worked out I went through a list of possible interview questions and answered them in my head to prepare myself for tomorrow.  Excited and nervous, but hopefully it goes well!

Something else that helps out my nerves is cooking.  Tonight I'm trying out a new recipe to share with all of you later on this week (hopefully this week isn't as hectic as last week).  But to tide you over here is a recipe that I tried last week and tweaked it to our preferences.

I recently got Food Network's March issue, "The Chocolate Issue" and everything looks pretty darn good, but I tried one of the few non-chocolate recipes: Cajun Mac N' Cheese.  Why did I want to try this?  Purely for the fact that the nutritional value was overwhelming. I"m sorry but 794 calories per serving...whhhhattt? And all the fat, but all that protein?  I adapted this recipe to try to make it healthier:

Cajun Mac N Cheese (adapted from Food Network Magazine)

• Kosher salt
• 1 box wagon-wheel pasta (Ours was a 1lb box)
• 1 package ground turkey (ours was a little over a pound)
• 2 bunches scallions, thinly sliced
• 1 green pepper chopped
• 1 tablespoon Cajun spice blend
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 8 ounces sharp cheddar cheese (we bought ours already shredded)

You can pop over to the link above to get the cooking directions (mostly because I'm too lazy to type them up for you today when they are right there on the website!).

The main difference between their recipe and what I did was that I used more pasta, turkey instead of sausage, no olive oil and slightly less whole milk and mine yielded WAY more than 4 servings.  I would definitely say this recipe yields at least 8 servings.  I had a bowl and a half, J had 2 full bowls and we STILL managed to fill two tupperware containers full of this mac and cheese.  The only other thing that I would change about this recipe is taking out the flour and taste testing the whole thing before adding it because I felt like the pasta had an after taste of flour, which was kind of gross.  Other than that I would definitely make this meal again but split it in half and freeze the other part for a future meal.

Thats it for today!  Back to preparing for my interview!