It's a Wrap!

Had another catering gig at work and was given very little in the way of direction for food. Basically what I got was “Oh, they’re healthy eaters. Just make… whatever”.

Uh… ok.

Since this is the same group I had catered for twice before, I figured they’d be getting tired of the ol’ Build Your Own Sandwich spread plus salads, so I figured I’d give them something with a bit more grab n’ go appeal. And although wraps seems so cliché, that was really the best option I could come up with given the VERY limited space I was dealing with.

Now I had every intention of getting some photos of the finished salads I put together once I had done the last minute ‘dolling up’ of them, but alas, when the time came, it was just a crunch to get everything together and delivered with minimal interruption to a meeting in progress.

But I made a super simple caprese quinoa salad using the basic premise for caprese salad (some heirloom tomatoes, mozzarella and basil) tossed in with your basic cooked quinoa and then topped with a balsamic reduction. Seemed to be quite popular. I also made a Chinese chicken salad (your typical ramen noodle/cabbage/chicken thing, only sugar-free). As an accompaniment to the salads, I made some very pretty little whole wheat rolls, which of course you’re just going to have to take my word on since I was a dope and didn’t snap photos.

I made a large platter of wraps, and naturally, the ones that went together the quickest were the ones that actually flew off the tray. But I can’t say there was anything complicated about any of them.

They had:

Veggie Wraps with Herbed Cheese

6 spinach tortillas/wraps
1 container Boursin cheese
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 English cucumber, peeled, seeded and cut into strips
3 cups (roughly) rinsed and dried baby spinach leaves
1 ½ cups (roughly) shredded carrots
Salt & pepper to taste

Divide the cheese into 6 equal parts and spread on each tortilla to within about 1/2” of the edges. Top the cheese with a layer of spinach and then a layer of carrots. Arrange bell pepper strips and cucumber facing the same direction (parallel to the edge you plan to start rolling up), and season with salt and pepper. Bring in the two sides of the tortilla about ¾” and then roll up the tortilla, beginning with the end closest to you. Press down slightly to ‘set’ it. Cut in half.

Southwest Chicken Rolls

1 rotisserie chicken, meat removed and shredded
1 cup sour cream
3 Tbs fresh lime juice
½ tsp salt
½ tsp black pepper
½ tsp cumin
¼ tsp paprika
2 green onions, thinly sliced
1 stalk celery, finely chopped
½ can black beans, drained and rinsed
½ red bell pepper, diced
1 ear corn
Olive oil
1 avocado, thinly sliced
3 -4 slices lavash bread

Brush olive oil on corn and place in a pre-heated grill pan (or on a charcoal grill, or even in a cast-iron skillet - you get the picture). Cook at medium-high heat on each side until kernels are slightly charred. Add ½ cup of water and cover, cooking until kernels are tender, about 5 minutes. Allow to cool completely and then cut kernels from cob.

In a large mixing bowl, combine the chicken meat, sour cream, lime, seasonings, beans and vegetables. Stir to combine.

Divide mixture and spread evenly across each slice of bread, spreading all the way out to 3 of the sides and leaving about ½” of space on the side furthest from you. Top with avocado.

Beginning with side nearest you, make a tight roll, ‘tucking in’ any filling that spills out the side. Press together gently to seal. Cut into 2” slices.

* * *

I also had Cuban Sandwich Wraps, which don’t really warrant a recipe. Basically, I spread course mustard on wheat tortillas, topped with provolone and uncured ham (couldn’t find pork deli meat where I went), laid dill pickle spears down the center, and rolled them up. Pretty basic stuff.

In addition to the above, I had a couple of different chips options (kettle and veggie) as well as a couple of cookie trays. I went with the much-requested Oatmeal Chocolate Chip, as well as these Peanut Butter Cookies. And while I couldn’t tell you how they tasted (bad chef - but I’m really not a fan of peanut butter), I can tell you that they were inhaled. Always a good sign.

Peanut Butter Cookies

1 stick unsalted butter, room temperature
½ cup granulated sugar, plus more for rolling
½ cup light brown sugar
1 cup creamy peanut butter
1 large egg, room temperature
1½ cups flour
2 tsp baking powder
¼ tsp salt

Preheat oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and brown sugar on medium speed until very light and fluffy, about 4 minutes. Add peanut butter and cream until fully combined, about 1 minute. Add egg and mix until fully incorporated.

Sift together flour, baking powder, and salt; add to wet ingredients and mix just until dough comes together. Roll dough into 1 1/2" balls, roll in sugar and place on cookie sheet, about 2" apart. Using a fork, press the tops of the cookies, creating a criss-cross pattern.

Bake cookies for 13 - 14 minutes, until golden. Allow cookies to cool slightly, then transfer to a wire rack to cool completely.

Elves in the Kitchen

I remember late one night not too many years ago being awakened out of a sound sleep and having that feeling that ‘something just doesn’t seem quite… right’. This was quickly followed by a moment of panic thinking that the house was on fire because I definitely smelled… something.

Turns out it was O1 and O2 having the first of many Midnight Summertime Crèpe-making Extravaganzas. These eventually became their little bonding ritual and my only reservation (once these little sessions of theirs no longer resulted in my bolting awake in a panic) was facing a kitchen that was only ‘sort of’ put back together afterwards.

What I’m trying to say is that I’m no stranger to walking into the kitchen in the morning and seeing evidence of various late-night culinary endeavors.

And maybe it was because last week was a REALLY long week, which had followed another REALLY long week, or maybe my head just wasn’t in the right place, because when I walked into my PRISTINE kitchen and spotted a tray of these…

all I could manage was… confusion.

I wondered if maybe I had made them and just promptly forgot (told you it had been a long week)? But no, upon closer inspection, these seemed too peanut butter-y to have been made by me. I’m not much of a peanut butter fan.

Turns out O2 had a craving for peanut butter and chocolate and decided to dive right in and make a batch of Buckeyes.

And then wash all of the dishes, countertops, etc.

Excuse me while I go check her temperature. While you’re waiting, you might want to whip up a batch of your own, because judging from how quickly they disappeared, they must have been pretty tasty.

Even if they were full of peanut butter.

Buckeyes

1 1/2 cups creamy peanut butter
1/2 cups (1 stick) butter (if you're using unsalted, you might want to add a dash)
1 tsp vanilla
1 (16 oz.) box powdered sugar
3/4 cup semi-sweet chocolate chips
2 Tbs vegetable shortening

Combine first four ingredients together in a large mixing bowl, using clean hands to mix, if desired. Roll into balls (1-2 teaspoons) and place on a waxed-paper lined cookie sheet.  Refrigerate until cold set.

Melt the chocolate chips and shortening in a bowl in the microwave (30 seconds to 1 minute at a time - be careful not to burn). Put balls on a toothpick and dunk 3/4 of the way into the melted chocolate.  Remove toothpick and refrigerate again.