Buffalo Chicken Scalloped Potato Rollup

I decided to make another scalloped potato rollup like my Bacon Cheeseburger Rollup.....We were really wanting buffalo chicken so I decided to make that work!

Crust:

16 oz cheese , shredded (I used Carolina Reaper cheese and mozzarella, you can use pepper jack, monterrey jack, cheddar, or whatever combo you like!

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

salt, pepper and garlic powder to taste

Instant Pot Buffalo Chicken:

1.5 lbs chicken breast

1 cup Frank's Redhot

1/2 tsp garlic powder

1/4 tsp onion powder

dash of salt

4 TB butter cut into 4 pieces

8 oz cream cheese

2 tsp parsley

2 tsp chives

1 tsp dill

2 cloves garlic minced

Other Toppings:

(To taste, but don't overload!)

Mozzarella, shredded

Jalapenos

Tomatoes

Red Onion

What else sounds good!?

2 TB butter, melted

2 TB Frank's Red Hot (I used the one with Dill and it was FANTASTIC!)

Sprinkle for the top

McCormack's Dried Jalapeno

 Kinder's Red Jalapeno and Garlic

Potato Sheet:

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Spread about half of your mixed cheese on the parchment paper, make sure it isn't spread 'too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Spread remaining cheese over the top

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven. Press gently with the back of a flat spatula to get them mushed together a little bit.




Allow to cool for 15 minutes.



While you are making the Potato Sheet start the

Instant Pot Buffalo Chicken (sorry no process pics on this part)


Place you chicken in the bottom or yout instant pot

Mix the Frank's Red Hot, garlic and onion powders and salt together

Pour all if the sauce over the chicken.
Top with the slices of butter

Set to high and cook for 13 minutes (18 if your chicken breasts are frozen)

Natural release for 7 minutes

Release the rest of the the pressure.

Remove chicken and shred

Return the shredded chicken to the pot and set to saute, bring it to a boil and allow to cook, stirring often until the sauce is reduced by half
Add in cream cheese and remaining seasonings.
Stir until the cream cheese is fully melted and the sauce is nice and thick

Allow to cool.

To assemble:

When the potatoes are cool, spread the shredded chicken over the tops, spreading to about 1/2 inch of the edges.
Top with mozzarella cheese, jalapeños, tomatoes and whatever else you like! ( I really wanted to add red onion, but I was out)

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it.

Place seam side down back on the parchment paper.

 

Mix melted butter with the franks red hot, brush over the top and sprinkle with the McCormacks and the Kinder seasonings

Bake at 350 for 20-30 minutes until it is bubbly and heated through.

Allow to set for 10-15 minutes and slice with a sharp knife. Top with ranch or bleu cheese and serve!

Clearly Canadian Cocktails

 I LOVED Clearly Canadian sparkling water when I was a teen in the 90s. I was so excited when they brought it back! And now they even have cases of at Costco so I decided to make a lovely refreshing cocktail for Mother's day

Ice

1 jigger Sailor Jerry Spiced Rum

4 thin slices of Cucumber

Raspberry Clearly Candian Sparkling Water (Mountain Blackberry was good too! I might try Peach next)

Lime juice

Add cucumber, ice and rum to a glass and stir gently to slightly muddle the cuke....

Drizzle with lime juice and top off with the sparkling water.

Serve with a slice of lime on the side and enjoy responsibly!!!

Peanut Butter Pizza

 Don't knock it 'til you try it!!  I know it sounds weird, but YES it is absolutely delicious!

This makes 1-16 inch pizza, you could split the dough and make smaller sizes if you like

Crust:

1 TB yeast

1 tsp sugar

1 cup warm water 

3 cups all purpose flour (I actually prefer to measure my flour in grams these days, 360 grams if you have the means to measure exact, otherwise scoop gently and level!)

1 tsp. garlic salt

1/4 cup parmesan cheese(fresh grated, or even green can stuff, it works)

Olive Oil for rising bowl

Corn Meal for pan

Sauce:

1/2 cup of your favorite pizza sauce (homemade here, I halved the recipe and it was perfect)

1/3 cup quality peanut butter, (I prefer Adam's No Stir, or Jif No Sugar Added)

Toppings:

8 oz Italian Sausage (Sweet, Mild, Spicy, you choose!), cooked and cooled

Sliced Pepperoni (amount to your taste)

1 fresh jalapeno, sliced (seeds in for extra heat, removed for milder flavor)

8 oz shredded mozzarella/smoked provolone (Sargento makes a good blend of these, you could use an italian blend, or straight mozzarella if you prefer)

Sprinkle of grated Parm/Romano (fresh is best, but I am not above using the green can stuff!)

Heinz Red Chili infused  Honey (to taste)

Thinned drizzle of peanut butter/sauce

Crust:

In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

Combine flour, salt and parm in a your mixer bowl (I use my kitchenaid mixer, you can use a food processor of go by hand if you like)

On medium speed, slowly add the yeast mixture. Mix/knead until a ball forms and knead with a dough hook for 5 minutes until it is a nice smooth ball. ( you can add water or flour if it is looking wet or dry, just go 1 TB at a time)

When you have the ball together remove it from the bowl. Oil the bowl well with olive oil and return the dough, tossing to coat. Top with plastic wrap and place in a warm location for 60-90 minutes until doubled in size.

Punch dough down and it is ready to use!

Stretch it onto a 16 inch pizza pan that has been liberally coated with corn meal  

Sauce:

Make this while the dough is rising

Mix 1/2 cup of your prefered sauce with 1/3 cup peanut butter and set aside

Assemble Pizza:

Preheat oven to 400

Spread sauce onto the crust, you can use the whole thing, or less if you prefer, just reserve a little for the drizzle on top

Top with sausage, jalapeno, cheese and pepperoni as your preference. I prefer sausage on the sauce, then cheese, with jalapenos and pepperoni on the top. Then I sprinkle with parm and romano

Heat a little extra peanut butter and sauce, and thin it with water until it is pourable and drizzle it over the whole thing

Bake 15 minutes until top is brown and bubbly.  

Drizzle infused honey over the top and bake 2-3 minutes more!

Allow to set for at least 5-10 minutes before slicing!!

Mama Lil's Pepper Tortillas

I was setting out to make some bacon tortillas, but I found out I was OUT of bacon, I have no idea how that happened as bacon is a staple in my house.....but I was scouring my fridge and I found a jar of Mama Lil's Pickled Mildly Spicy Peppers with garlic in oil and I had a great idea! Worked out so great I made a second batch less than a week later!

** Sun dried tomato and arugula version at the bottom!!

4 cups all purpose flour (512 grams)

2 tsp sea salt

1/3 cup oil from Mama Lil's Pickled Mildly Spicy Peppers with Garlic in oil

1/2 cup rinsed and WELL drained Mama Lil's Peppers, chopped

1 1/4 cup boiling water

In mixer(or by hand) mix flour and salt. Slowly add the boiling water and oil. Mix until well combined, then add in pepper chunks.

Gather it all into a ball , knead until you have a soft dough that doesn't stick to your hands, cover, allow to rest for 20 minutes

Divide ball into 15 portions (about 60 grams each)

On well floured surface, roll each ball into a circle (or whatever shape you can manage, circles are not my best work!) You want them very thin.

Heat a pan over medium high heat for at least 5 minutes(ungreased!), place first tortilla and allow to cook until it starts to bubble.

Flip and cook for a few minutes more. You can flip a few times until your desired look, I like a few darker spots and a few lighter ones.  

Repeat until you are done with all the balls and enjoy as you would any other delicious tortilla!!

2/22/24.  I switched it up a bit, used the oil from oil packed sundried tomatoes in herbs, rinsed and chilled sun dried tomatoes and added wilted and chopped arugula( after wilting, chopping and squeezing dry it was about 1/3 cup).Same method otherwise!!