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Event Series Event Series: Cooking for Me

Cooking for Me

March 26 @ 10:00 am - 12:00 pm

All Wrapped Up Lunch

Chicken Wraps- This recipe takes some knife skills to                                                                                                 cut up bell peppers and chicken- – But YOU CAN DO IT!

2 tablespoons honey

1 pinch of salt

1 tablespoon oil

3-4 dashes of hot sauce (optional)

1-inch fresh ginger, peeled & grated (optional)

4 skinless, boneless chicken breast-cut into 24 strips

 

 

1 small yellow bell pepper

1 small red bell pepper

1 cup snow peas

 

8 tortillas

Juice from ½ lime

Ranch Dressing

 

#1 Now heat the frying pan for 2 minutes, add the coated chicken and fry for 4-5 minutes. The chicken will turn golden and then caramelize.

#2 Now add the cut peppers, snow peas and lime juice. Stir occasionally to prevent sticking.

 

#3 When the chicken and peppers are cooked. Open a tortilla and lay 3 chicken strips and some peppers along the top of each tortilla, leaving the other side and the sides empty. To wrap, fold the empty end inward and overlap the sides. The filling should be securely wrapped but will peep out appetizingly from the open end. Perhaps Ranch Dressing-Enjoy

 

 

 

                                                                             

Baked Potato Wedges –Crispy Potato Wedges

   Crunchy on the outside-fluffy inside!

  1. Wash russet potatoes with a vegetable brush. Using a cutting board, cut into wedges-about 8 per potato.
  2. Toss in a bowl of cold water, drain and towel dry the wedges.
  3. In a large bowl, drizzle with a little oil or melted butter, and toss with the seasoning of your choice. Just salt & pepper is nice.
  4. Spread the potatoes in a single layer on a foil covered baking sheet.

Bake at 425° for 30-35 minutes or until the potatoes are fork tender.

 

 

 

 

1 small yellow bell pepper

1 small red bell pepper

1 cup snow peas

 

8 tortillas

Juice from ½ lime

Ranch Dressing

 

#1 Now heat the frying pan for 2 minutes, add the coated chicken and fry for 4-5 minutes. The chicken will turn golden and then caramelize.

#2 Now add the cut peppers, snow peas and lime juice. Stir occasionally to prevent sticking.

 

#3 When the chicken and peppers are cooked. Open a tortilla and lay 3 chicken strips and some peppers along the top of each tortilla, leaving the other side and the sides empty. To wrap, fold the empty end inward and overlap the sides. The filling should be securely wrapped but will peep out appetizingly from the open end. Perhaps Ranch Dressing-Enjoy

 

 

 

                                                                             

Baked Potato Wedges –Crispy Potato Wedges

   Crunchy on the outside-fluffy inside!

  1. Wash russet potatoes with a vegetable brush. Using a cutting board, cut into wedges-about 8 per potato.
  2. Toss in a bowl of cold water, drain and towel dry the wedges.
  3. In a large bowl, drizzle with a little oil or melted butter, and toss with the seasoning of your choice. Just salt & pepper is nice.
  4. Spread the potatoes in a single layer on a foil covered baking sheet.

Bake at 425° for 30-35 minutes or until the potatoes are fork tender.

 

Details

Date:
March 26
Time:
10:00 am - 12:00 pm
Series:
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