Lovin' From the Oven

Buffalo Chicken Wraps

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IMG_3776Looking for some party appetizers? Look no further! I’ve got the perfect recipe for you (plus, there’s no stovetop involved… everything’s in the oven!).

IMG_3763Have you heard of these won ton wraps from Nasoya? They’re the perfect base for lots of recipes! It took me a couple of laps around the grocery store to find them, but I finally did in the refrigerated section next to the tofu.

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IMG_3731I was impressed with how easy the wraps came apart from one another. They didn’t stick at all! I remember making egg rolls with my mom when I was little and the biggest hassle was separating one egg roll sheet from another. If I had a dime for every egg roll sheet that I ripped, then I’d be able to buy a Le Creuset pot by now!

IMG_3724This recipe is quick to bake and prepare because it involves pre-cooked chicken. You can buy it like that (I did!) or cook the chicken yourself.

IMG_3736The only issue I had with the wontons was that the bottom didn’t crisp. I even baked them an extra two minutes in hopes that they would brown more, but to no avail.

IMG_3738Oh well, it could have been worse.

IMG_3748My DH basically inhaled these the moment they came out of the oven. You can eat six and not even notice it!

IMG_3767Since I’m not a fan of blue cheese, I replaced it with feta. Feta goes well with buffalo sauce. The original recipe also suggests to sprinkle cheese on top after putting in the chicken mixture, but I thought there was enough cheese as is.

IMG_3770Recipe from Nasoya.

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Buffalo Chicken Wraps

Ingredients

  • 12 oz of cooked chicken, diced
  • 3 oz of blue cheese, crumbled (I used feta)
  • ¼ cup of wing sauce (mild or hot, according to taste)
  • ½ cup of cream cheese, softened
  • ¼ cup of ranch dressing (I used light)
  • 24 Nasoya Won Ton Wraps
  • Cupcake Pan

Directions

  1. Preheat oven to 350 degrees
  2. Place chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the hot wing sauce, softened cream cheese, and ranch dressing. Pour the cream cheese mixture over top of the chicken and crumbled blue cheese. Stir until just combined
  3. Place one wonton wrapper in each cupcake opening- press down until it creates a cup
  4. Fill each wrapper cup ¾ of the way with the chicken mixture
  5. Bake for 10 minutes, or until the wrappers are golden brown and the cheese is bubbling. Top with more crumbled blue cheese for garnish, if you wish.
  6. Serve warm.
https://lovintheoven.com/buffalo-chicken-wraps/

This is a sponsored post, but the opinions expressed are my own.

Crescent Pepperoni Rolls

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Man, I must have been late on getting my flu shot because I woke up yesterday feeling like I ran into a brick wall. I had such a hard time sleeping last night since I couldn’t breathe out of my nose. It’s a wonderful feeling.

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Thank goodness I have two days off before I have to go back to work. Meanwhile, I still have to cook and make food for my DH and myself, so I went with the easiest route possible. Crescent roll ups! These would be wonderful as an after school snack for the kiddos.

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They’re mess-free. You literally prepare them in the same sheet you’re baking them in. Less dishes to do = more time for me to lay lethargically on the couch. You have no idea how much I appreciate that extra time while under the weather.

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Pillsbury always makes the perfect dough. The corners brown and barely crisp, leaving the perfect golden color. The dough itself is flaky, buttery, and soft.

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These are great as is, but the marinara sauce on the side makes it. Who doesn’t like dipping finger food?

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You can also make these for your holiday party appetizers!

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Crescent Pepperoni Rolls

Yield: 8 pieces

Ingredients

  • 1 package crescent rolls (I used Pillsbury)
  • 4 pieces string cheese, cut into halves
  • 24 slices pepperoni
  • marinara sauce, for dipping

Directions

  1. Preheat oven to 375 degrees.
  2. Unroll the crescent rolls and lay flat.
  3. At the thicker end of the triangle, place three pieces of pepperoni and half of a string cheese.
  4. Carefully roll the triangles from the thicker end to the skinnier end to create a crescent.
  5. Place on baking sheet and bake for 13 minutes.
  6. Serve straight from the oven with warmed up marinara sauce.
https://lovintheoven.com/crescent-pepperoni-rolls/

Baked Kale Chips

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Have you jumped on the kale train? I don’t know when it became such a big deal, but it took me a while to give it a shot. Results? Welllll, let’s just say that I’m still (slowly) running after the train.

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I can’t stand the taste of kale raw, but after it’s baked, it’s easier to munch on. It’s just a bitter, strong taste that’s difficult to grasp.

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Sorry kale fanatics, kale is just not for me.

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But here’s a recipe for kale lovers that only has three ingredients and is a cinch to make.

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I also did a second batch that included soy sauce and sesame seeds instead of just olive oil and salt. The slightest difference in ingredients creates a whole other taste!

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Have you tried making your own baked kale before? Are you a kale fan? I’d love to know other ways to make to make kale more… enjoyable.

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Baked Kale Chips

Ingredients

  • 1 bag (10 oz) kale
  • 1 tablespoon olive oil
  • 1 tsp sea salt
    • (For my second batch of kale, I used: 1 tablespoon olive oil, 1 tsp soy sauce, 2 tsp sesame seeds)

Directions

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the kale with the olive oil. Evenly spread the kale out on the baking sheet and sprinkle with sea salt.
  3. Bake for 10-15 minutes, just until they begin to crisp.
https://lovintheoven.com/baked-kale-chips/

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