Buffalo Chicken Fries
c/o Lauren's Latest
1 32-oz. bag crinkle cut low fat fries
2 tablespoons butter
1/2-3/4 cup hot sauce
2 cups diced rotisserie chicken
1 cup grated provolone cheese
3/4 cup blue cheese crumbles
cilantro, for garnish
Directions
Preheat oven to 450 degrees. Place fries onto baking sheet and cook according to package directions. While fries are baking, melt butter in large skillet over medium heat. Stir in hot sauce. Toss chicken in mixture to coat and heat through. Turn down to low to keep warm. Once fries are crispy and finished baking, Sprinkle with provolone, chicken pieces and blue cheese crumbles. Cook 2-3 minutes or until cheese is melted. Top with cilantro and more hot sauce. Serve immediately.
Cauliflower Tots
c/o Skinny Taste
- 2 cups cooked cauliflower florets, finely chopped *see note
- 1 large egg
- 1 large egg white
- 1/2 cup onion, minced
- 3 tbsp minced fresh parsley
- 1/2 cup reduced fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Directions
*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Rugelash
c/o Cassie Craves
Ingredients
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 8-ounce package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/4 teaspoon salt
1 cup unsalted butter
1 8-ounce package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
Directions
1. Cut cold butter and cream cheese into bits. In a food processor, pulse flour, salt, butter and cream cheese, and sour cream until crumbly.
2. Shape crumbly mixture into 4 equal-sized discs. Wrap each disc and chill for 2 hours, or up to 2 days.
3. Combine sugar, cinnamon, and walnuts in a bowl.
4. Roll each disc into a 9-inch round, keeping the other discs chilled until ready to use. Sprinkle the rolled disc with the walnut mixture, pressing lightly into the dough.
5. Using a chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, ending with a point. Place on ungreased baking sheets and chill for 20 minutes before baking.
6. After chilling, bake at 350 degrees for 22 minutes until lightly golden. Cool on wire racks.
2. Shape crumbly mixture into 4 equal-sized discs. Wrap each disc and chill for 2 hours, or up to 2 days.
3. Combine sugar, cinnamon, and walnuts in a bowl.
4. Roll each disc into a 9-inch round, keeping the other discs chilled until ready to use. Sprinkle the rolled disc with the walnut mixture, pressing lightly into the dough.
5. Using a chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, ending with a point. Place on ungreased baking sheets and chill for 20 minutes before baking.
6. After chilling, bake at 350 degrees for 22 minutes until lightly golden. Cool on wire racks.
