Crunchy Taco Wrap

The other day I had a craving for tacos. But, I didn’t want them on a crunchy shell with watered down ground beef, and messy salsa. I started thinking, “how can I incorporate those flavors into a wrap?” Inspired by my Southwest Chicken Burrito, I came up with the idea for this Crunchy Taco Wrap. When I think of wraps, I think of crispy fresh vegetables. So, instead of using bottled salsa, I made fresh Pico de Gallo to top the seasoned ground beef. I even made my own taco seasoning mix. To give the meat a little creaminess, I drizzled the beef with a home-made nacho cheese sauce and added a couple of dollops of sour cream. The wraps were rolled (burrito style) and browned in a skillet to give them a crispier texture. This recipe is kind of a cross between a taco and a Crunchwrap Supreme, but the fresh ingredients makes it so much more flavorful and a much healthier option. Despite the fact that everything was made from scratch, this was still on the table in less than 30 minutes.

The Pico de Gallo needs an hour of refrigeration to give the flavors a chance to meld, so you may want to prepare this earlier in the day. After that, everything comes together in no time.

To prepare Pico de Gallo: Seed and finely chop tomatoes. Finely chop 1/2 of a red onion. Chop cilantro. Seed and finely chop jalapeno peppers. Juice limes. In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir well to combine. Cover and refrigerate for at least an hour.

To prepare taco seasoning mix:  

In small re-sealable plastic bag (or airtight container), combine chili powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika. Shake well to thoroughly combine.

In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning mix. Brown, stirring occasionally to break up beef.

Meanwhile prepare nacho cheese sauce:  

In medium saucepan, over medium-high heat, melt butter. Whisk in cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it down. Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1 teaspoon of taco seasoning mix. If still too thick, add more milk until the sauce is of desired consistency.

To prepare wraps:  Scoop a generous portion of browned beef down center of tortilla. 

Top with a heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with 2 or 3 small dollops of sour cream. 

Tuck in ends and roll burrito style. 

Spray rolled burritos with non-stick cooking spray. Brown in preheated skillet.

Flip to brown other side.

Serve warm with additional Pico de Gallo.

CRUNCHY TACO WRAP
Posted by: www.meldingmagic.com

INGREDIENTS:

Pico de Gallo:

• 4 ripe Roma or plum tomatoes, seeded and finely chopped
• 1/2 large red onion, finely chopped
• 1/2 cup chopped cilantro
• 2 jalapeno peppers, seeded and finely chopped
• 1-1/2 Tablespoons lime juice
• Salt, to taste

Taco Seasoning Mix:

• 2 Tablespoons chili powder (preferably hot Mexican chili powder)
• 2 Tablespoons cumin
• 1/2 Tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes (reduce amount if you want less heat)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 teaspoons paprika (preferably Spanish paprika)

Nacho Cheese Sauce:

• 1-1/2 Tablespoons butter
• 1 Tablespoon cornstarch
• 3/4 cup milk, plus more to get desired consistency
• 3 Tablespoons cream cheese
• 2 cups grated Cheddar cheese
• 3/4 teaspoon hot sauce
• 1 teaspoon taco seasoning mix (recipe above)

Wrap Ingredients:

• Large (10-inch) flour tortillas
• 2 pounds lean ground beef
• 1-1/2 Tablespoons taco seasoning mix (recipe above)
• Prepared Pico de Gallo (recipe above)
• Prepared Nacho cheese sauce (recipe above)
• Sour cream, optional

DIRECTIONS:
1. To prepare Pico de Gallo: In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir
    well to combine. Cover and refrigerate for at least an hour.
2. To prepare taco seasoning mix:  In small re-sealable plastic bag (or airtight container), combine chili
    powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika.
    Shake well to thoroughly combine.
3. To prepare nacho cheese sauce: In medium saucepan, over medium-high heat, melt butter. Whisk in
    cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it
    down (if desired). Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1
    teaspoon of taco seasoning mix. If still too thick, add milk until the sauce is of desired consistency.
4. In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning
    mix. Brown, stirring occasionally to break up beef.
5. To assemble wraps: Scoop a generous portion of browned beef down center of tortilla. Top with a
    heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with a couple of small
    dollops of sour cream. Tuck in ends and roll burrito style. Spray rolled burritos on both sides with
    non-stick cooking spray. Brown in preheated skillet. Flip to brown other side.
6. Serve warm with additional Pico de Gallo.

Snappys Famous Pork Chop Sandwich

Having been a resident of North Carolina for 7 years now, I would be remiss not to include a recipe for the “World Famous Pork Chop Sandwich.” Mt. Airy, NC, is the birthplace of Andy Griffith and inspired the fictional town of Mayberry on the 1960’s television show, “The Andy Griffith Show.” Nestled in downtown Mt. Airy is the popular dining destination known as Snappy’s Lunch. This is a real diner that has been existent long before it became a television icon. Andy often ate there as a child. Charles Dowell, longtime proprietor, invented what was to become his trademark, a messy, but indescribably delicious pork chop sandwich. Often mimicked, but never duplicated, it is a double handful of pure pork bliss! 

Of course, for me, no trip to such a nostalgic location would be complete without bringing home a symbolic souvenir: a cookbook, called “The Best of Mayberry.” And, lo and behold, on page 7 of this book is a recipe for this colossal creation, which I will share with you today. So, what makes this sandwich so famous? It’s a tenderized boneless pork tenderloin, pounded thin, dipped in a pancake-like batter, fried to a golden brown and served on a comically “under-sized” bun. To tenderize the meat, Dowell used an almost medieval looking device he called “The Tenderator,” which he discovered at a yard sale. (Needless to say, I had to use more modern technology for my recreation.) But, the pork chop alone is not the secret to this sandwich’s success. To really appreciate it in its full glory, you have to experience it “fully dressed” (hot bun, battered pork chop, mustard, chili, coleslaw, sliced tomato and chopped onion). The final result is a delightful chaotic mess requiring tons of napkins. Mike’s initial reaction was to balk at the vast array of toppings on this sandwich, but after trying it, he said he wouldn’t eat a pork chop sandwich any other way.



Start by making the coleslaw. I used my own version of coleslaw, as North Carolina’s version is vinegar based (which we’re not too fond of). In large bowl, add bag of coleslaw mix. In smaller bowl, mix together sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine. Cover and refrigerate until ready to use.

Trim excess fat off boneless, pork tenderloins. Tenderize meat. I used my Jaccard tenderizer (which I introduced to you in my recipe for Mojo Marinated Beef Fajitas). After tenderizing, pound pork into thin cutlets.

In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to the pork chop without running off.

Preheat about an inch of oil in large skillet over medium high heat.

Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and brown on other side. Set aside; keep warm.

Meanwhile, in small pot, heat “no bean” chili.

Slice tomato. Chop onion.

Heat buns, if desired.

To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place atop all.

Grab a handful of napkins and enjoy this outrageous, but delicious, sandwich!

SNAPPY’S FAMOUS PORK CHOP SANDWICH
Source: “The Best of Mayberry” Cookbook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork chop tenderloins, tenderized and pounded thin
• Hamburger buns, warmed

Coleslaw:

• 1 (16-ounce) bag coleslaw mix
• 6 heaping Tablespoons sour cream
• 3 heaping Tablespoons mayonnaise
• 2 Tablespoons horseradish
• 2 teaspoons prepared mustard

Batter:

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 Tablespoons sugar
• Salt, to taste
• About 1 cup milk

“Fully Dressed” Ingredients:

• 1 can chili, no beans
• Prepared coleslaw (recipe above)
• Tomato, sliced
• Red onion, diced
• Prepared mustard

DIRECTIONS:
 
1. Start by making the coleslaw. In large bowl, add bag of coleslaw mix. In smaller bowl, mix together
    sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine.
    Cover and refrigerate until ready to use.
2. Trim excess fat off boneless, pork tenderloins. Tenderize meat. Pound pork into thin cutlets.
3. Make batter: In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until
    the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to
    the pork chop without running off.
4. Preheat about an inch of oil in large skillet over medium high heat.
5. Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while
    browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and
    brown on other side. Set aside; keep warm.
6. Meanwhile, in small pot, heat “no bean” chili.
7. To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping
    helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with
    sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place
    atop all.

Panko Chicken Nuggets

Although I understand the reason for the popularity of Panko bread crumbs, until now, I've never really been a big fan. Don’t get me wrong, I love the unique crunch it gives to food, but I find it to be so bland. Although some claim that it absorbs surrounding flavors, I never really found that to be the case. So, whenever I want to add a little texture, I generally combine Panko with seasoned bread crumbs. This way, I get the flavor from the seasoned crumbs, with some added crispiness. When I came across this recipe for chicken nuggets, however, I considered giving Panko another try. Why the change of heart? For two reasons: 1) Panko is ideal for frying. It absorbs less grease, making fried food less heavy and oily. 
2) The Panko is seasoned in this recipe, taking into account the bland characteristic. I love a crispy chicken nugget, but I also want the taste to “wow” me. It worked. By combining the Panko crumbs with dry ranch seasoning, the breading not only had a light and airy texture, but it also had sealed-in flavor. The kids will love the crunch of these nuggets, but, more important, the grown-ups will appreciate the taste. I just may start keeping Panko as a staple in my pantry. 

Trivia: Did you know the bizarre method in which Panko are made? They're not baked; they're "electrocuted." Check out Alton Brown's video to see the process.

Prepare Ranch Dressing (for dipping):

In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk. Whisk to incorporate. Refrigerate until ready to use.

To Prepare Chicken Nuggets:

In Dutch oven, or deep fryer, heat oil to 360° F. 

Trim chicken breasts of excess fat and cut into bite-sized cubes.

In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.

Transfer seasoned Panko to a breading dish.

In another breading dish (or bowl), whisk together eggs and water.

In a third breading dish, add the flour.

Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in seasoned Panko crumbs. 

Fry chicken nuggets, in batches for 5 to 6 minutes, or until done. 

Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato and a topping of ranch sauce for a crunchy chicken nugget sandwich.

PANKO CHICKEN NUGGETS
Source: Adapted from Paula Deen
Posted by: www.meldingmagic.com

INGREDIENTS:

Ranch Dipping Sauce:

• 1 package dry ranch seasoning mix
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 cup milk

Chicken Nuggets:

• 3 boneless, skinless, chicken breasts, cut into bite-size cubes
• Peanut or canola oil, for frying
• 2 packages dry ranch seasoning mix
• 2 cups Panko bread crumbs
• 3 large eggs, lightly beaten with 2 Tablespoons water
• 1 cup all-purpose flour (or whatever is needed for dredging)

DIRECTIONS:

1. Prepare ranch dip: In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk.
    Whisk to incorporate. Refrigerate until ready to use.
2. In Dutch oven, or deep fryer, heat oil to 360° F.
3. In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.
4. Transfer seasoned Panko to a breading dish. In another breading dish (or bowl), whisk together eggs
    and water. In a third breading dish, add the flour.
5. Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in
    seasoned Panko crumbs.
6. Fry chicken nuggets, in batches for 5 to 6 minutes, or until done.
7. Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato
    and a topping of ranch sauce for a crunchy chicken nugget sandwich.

Tex Mex Tuna Melt Panini

Happy Cinco de Mayo! If you missed Saturday’s posting, I added a roundup of 20 different recipe ideas to help kick off your festivities. And, just in case that wasn’t enough, I’m including another new choice today. Even after doing some online research, I still can’t differentiate between Southwestern and Tex Mex cuisine. Since I usually associate Southwestern with black beans, I’ll call this recipe Tex Mex. But, please feel free to comment below if you know of a more precise distinction. This past weekend we were craving an All-American classic, Tuna Melts. But, I wanted to put a Tex Mex spin on the flavor combination. Along with the typical mayo, celery and red onion, I spiced it up with a little chili powder, cumin, lime juice, green onions and a pinch of cayenne pepper, then topped it off with a generous helping of Cheddar cheese and served it up “Panini” style on sourdough bread. What a winning combination! The sourdough bread gave it more bulk, making it a heartier, more filling sandwich; perfect for those busy weeknights when you need to dish out a quick and easy, satisfying meal. I served it up alongside a fire-roasted tomato bisque. The smoky flavors of the bisque paired wonderfully with the Panini. But, you’ll have to wait until tomorrow to get that recipe (so, stay tuned). In the meantime, don’t miss out on the opportunity to try these warm, toasty, cheesy, yummy sandwiches. This updated take on an old-fashioned favorite will melt your heart!

Is it just me, or did they go smaller on the tuna cans? I thought they were always 6-ounce cans. Seems like they are now 5-ounce. Typical. That’s today’s marketing techniques, cut back on the size instead of inflating the price (or do both).

In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right away, cover and refrigerate until ready to assemble sandwiches.

Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.

Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat. 

Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of prepared tuna salad. Top with 2 slices of Cheddar cheese. 

Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice (buttered side up) over filled slice. Using something weighted, like a smaller cast iron skillet, or an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese is fully melted, serve.

Serve with tortilla chips, pickled jalapenos, soup, or salad.

TEX MEX TUNA MELT PANINI
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 (5-ounce) cans solid white tuna, packed in water
• 2/3 to 1 cup mayonnaise
• 1 cup chopped celery
• 1/2 cup chopped red onion (about 1/2 of a small red onion)
• 1/2 cup green onions, thinly sliced
• 2 Tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• Sea salt and black pepper, to taste
• Sourdough bread
• Cheddar cheese (or whatever flavor you prefer)

DIRECTIONS:

1. In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne
    pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right
    away, cover and refrigerate until ready to assemble sandwiches.
2. Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.
3. Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat.
4. Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of
    prepared tuna salad. Top with 2 slices of Cheddar cheese.
5. Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice
    (buttered side up) over tuna-filled slice. Using something weighted, like a smaller cast iron skillet, or
    an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep
    grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese
    is fully melted, serve.