Author Archives: hungrylambos

Pull-Apart Buffalo Chicken Bread

Do you ever watch one of those recipe videos that make a super delicious dish look so easy? That’s where I got the inspiration for my next recipe.

I saw this video (or a shortened version of it) on Buffalo chicken bread and knew I had to have a go at making it. Buffalo chicken is one of the wonders of this blue marble we call Earth. Seriously. Add cheese and bread to the mix and I’m completely sold.

College students, however, cannot thrive off of these infamous delicious-yet-not-nutritional meals. So I made the recipe a tad bit healthier. Here’s what I did:

  • 2 cans pizza dough
  • 2 cups steamed and shredded chicken
  • 1 cup Buffalo sauce
  • 1/3 cup scallions
  • 1/3 cup chopped kale and spinach
  • 2 cups shredded pepper jack cheese
  • 1/2 stick unsalted butter
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper

Preheat the oven to 350 degrees. Roll out the dough from each can and cut into 15 squares. Set aside. In a bowl, mix the shredded chicken, buffalo sauce, scallions, kale and spinach, garlic powder, pepper, and half the cheese. Distribute equally onto each square. Once there is no more Buffalo chicken mix, sprinkle cheese on each pizza square. Melt butter in a microwave, and brush over each square. Put the pizza squares into a loaf pan, and add remaining cheese and butter right in the pan. Bake in oven for 40 minutes.

Because this recipe calls for 1 cup of Buffalo sauce, I decided to not add any salt. But, I knew without the addition of a few seasonings, this would still be a bland dish. That’s where the garlic powder and pepper come in handy.

However, my biggest change here is using spinach and kale. With all the cheese, including these leafy vegetables wasn’t obvious (taste-wise) at all. If anything, I’m pretty sure they added a little bit of texture and crispiness.

While it’s not totally guilt free, this dish allows you to indulge and get a good amount of vegetables too. I also really liked the concept of using pizza dough for a “pull apart bread” dish and would make it again with other ingredients. Cheers!

Dairy Free, Whole Wheat Chocolate Cake

When the holidays come around, I am always in the mood for something chocolatey. It must be the coldness of winter, or maybe the familiarity of having chocolate at family holiday events… But I love it!

Over the summer, when I worked at a dairy free bakery, I was inspired to give other milk alternatives a try. I’ve settled on coconut milk as my favorite substitute; it’s creamy, rich, and loaded with all these vitamins.

I came across this recipe for a whole wheat chocolate cake, and wondered if I could make it dairy free. I did, and it tastes just like a regular chocolate cake. Maybe even better, since coconut milk adds so much moisture and creaminess. Here’s what I did:

  • 3/4 cup whole wheat flour
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut milk (with 1/2 tablespoon lemon juice to make it into a “buttermilk”)
  • 3 tablespoons coconut milk (for chocolate sauce)
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 3 tablespoons dark chocolate chips (for chocolate sauce)

Preheat the oven to 350 degrees. In a bowl, add all the dry ingredients. Mix together. In a separate bowl, add the coconut milk, the egg (beaten), vegetable oil, and vanilla extract. Pour into the bowl with dry ingredients. Mix all together, and then add to dry ingredients. Add the cup of hot coffee, and mix. Oil a 9 inch circular cake pan and then dust it lightly but thoroughly with flour. Pour the cake mix into the pan. Bake for 30 to 35 minutes.

I also made a chocolate sauce for this cake. I added equal parts dark chocolate chips and coconut milk in a mug and microwaved it for one minute. After letting it cool for five minutes, I put it on my cake. You can serve it immediately with the sauce, or let it cool on your cake so it becomes a chocolate ganache.

You may have noticed the addition of coffee in this cake. Weird right? It actually helps bring out the chocolate flavor, and it must do something to add moisture because this cake was very soft and light. The coconut milk works great too. Because I wanted the cake to be very fluffy, I only used white sugar.

I would make this cake again. Next time, I would use this as the base for a chocolate layer cake I want to make one day. It’s been my dream to make my own layer cake for quite some time. This recipe certainly inspired me to make one in the very distant future. I hope you liked it too! Cheers!

Whole Wheat Brownies

Who can resist a brownie? Sometimes I like to look at people making brownies because the last step of cutting them up leaves me drooling.

After some chocolate cravings, I decided to tackle this brownie recipe. Surprisingly, every ingredient needed was in my kitchen. I still made some changes, but it’s good to know that brownies don’t require an extensive list of ingredients.

Here’s what I did:

  • 2 cups sugar
  • 1 1/2 cup whole wheat flour
  • 1 cup (or 2 sticks of) butter
  • 1/2 cup cocoa powder
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees. Let your butter soften before mixing it. In a bowl, mix the sugar, flour, cocoa powder, and salt. Add the softened butter. Add the eggs, and mix until uniform. Mix in the chocolate chips and (optional) some walnuts too. Put in a 9 x 13 greased pan and bake for 30-40 minutes.

You may have noticed I lowered the temperature and increased the cooking time a bit. This is what helps make the brownies more fudge-y. Because I used whole wheat flour, the brownies need some more time to bake than if I used all-purpose flour. But don’t fret, the end result is amazing.

The taste is a little different, and it’s because of the graininess of the whole wheat flour. I personally love this taste! It feels more natural and less processed to me. If you don’t, I recommend using half all-purpose flour and half whole wheat flour. Cheers!

Easy Spinach Pie/Spanakopita

This was my first time ever making a spanakopita. I have seen my mom make them countless times, but it wasn’t until I made my own that I understand how frustrating they are to make. The end result though? Amazing. It’s a great way to get several servings of spinach without compromising taste.

I looked to this recipe for inspiration, but I found myself changing a few ingredients.

Here is what I did:

  • 2 pounds of thawed (or fresh) chopped spinach
  • 1/4 cup olive oil
  • 1/2 small red onion
  • 1/2 small yellow onion
  • 2 cloves of garlic
  • 1/3 cup fresh parsley
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 sheets of 9 x 14 inch filo dough
  • salt and pepper to taste

Preheat the oven to 350 degrees. In a pan, put 3 tablespoons of olive oil. Chop the onions, and fry them alongside the garlic. After they are a little brown, put the spinach in the pan. Let this cook for about three to five minutes. Put the spinach mixture into a bowl and let it cool. In a separate bowl, add the feta, mozzarella, sour cream, and eggs. Add the parsley with the cheese mixture. Drain the spinach mixture, and mix it with the cheese mixture. Add some salt and pepper.  In a 7 x 11 inch greased pan, put one sheet of filo dough. Brush with olive oil, and repeat until there are four olive oil-brushed sheets of filo dough. Put the spinach filling inside. Fold any excess filo dough into the pan. Add one sheet of filo dough to the top of the pan, brush with olive oil, and repeat three more times. Put in the oven for 30-40 minutes.

The reason this was so frustrating is because filo dough is so delicate. It dries a few minutes after being exposed to the air, but luckily a package of the stuff comes with many MANY sheets of dough. If it wasn’t for that, I would have messed up my spanakopita. Luckily, I didn’t.

The original recipe calls for ricotta cheese. I used mozzarella and sour cream instead. Ricotta sounds like a great addition, but I did not have any on hand. Even if I did, I love the addition of the mozzarella in the spinach pie. It makes for a creamy filling. The outside is nice and crisp, though! It’s what I love about spinach pie.

It’s best served hot, but don’t be afraid to refrigerate left overs. To reheat, put a slice on a baking tray and leave it on 350 degrees for three to five minutes. I also like to broil the slice for a minute after it’s been baked, as it really makes it crispier. Cheers!

Easy Whole Wheat Cupcakes for Two

Sometimes I crave a cupcake. Something small, full of sugar, and pretty-looking. However, there’s always that feeling of “well what’s the point in making a dozen cupcakes right now” that prevents you from doing so. I understand fully, no one should commit to having that many sweets on hand.

Instead, make just two cupcakes. I found a recipe for two and changed it around a bit so that it’s made with whole wheat flour and with chocolate. Here’s what I did:

  • 1 egg white
  • 1/4 cup of whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1/4 teaspoon baking powder
  • 1 tablespoon cocoa powder

Preheat the oven to 350 degrees. In a bowl, combine the egg white, sugar, and coconut oil. Mix in the flour, baking powder, cocoa powder, and milk. Get two cupcake liners, and put them in a muffin pan. Fill each liner equally. Decorate with store bought frosting.

This recipe is good to have on hand, sometimes a cupcake is really just needed. With this recipe, the cupcake will be a little more guilt free!

My roommate gave me some pink frosting she made for a bake sale she’s participating in, I also added some black sprinkles leftover from Halloween and some sugar I mixed red food dye with. Part of the desire for a cupcake includes havi

Cheers!

Garlic-Mozzarella Puffs

One day, after experimenting with puff pastry, I had a desire to make something savory out of it. I had some cheese left and plenty of garlic, and thus, my garlic-mozzarella puffs were born.

I had no expectations going into this, but the end result was so delicious that I had to share this recipe. I looked up some sort of savory garlic croissant recipe for reference and I found this one. Here’s what I did:

  • 4 x 4 inches of puff pastry, or enough for 3 pieces of pastry
  • 1 tablespoon butter
  • 1/2 tablespoon minced garlic or garlic powder
  • 1 tablespoon crumbled Parmesan cheese
  • 1/2 tablespoon oregano
  • 1/4 cup mozzarella cheese

Preheat the oven to 400 degrees. Cut the puff pastry into pairs of your favorite shapes. In a bowl, put the butter, garlic, and oregano and microwave for 20 seconds. On one cut portion of the puff pastry, put some mozzarella cheese and butter-garlic mix. Cover this portion with another piece, and roll it to desired shape. Cover with more butter-garlic and sprinkle Parmesan cheese on top. Put it in the oven for 10-15 minutes, or until it reaches a golden brown color.

Before you taste this, your sense of smell will taste you. This recipe fills the house with a delicious buttery and garlic smell. Once ready, I suggest dipping it into some marinara sauce.

The mozzarella cheese makes the puff creamy! It’s a great lunch or dinner food, and certainly a great snack for guests. Impress them with this original idea or just indulge by yourself. Cheers!

Whole Wheat Soft Tacos

Tacos are a great dish to make if you want to get creative. Now that I am trying to be a little healthier, I thought “how can I make the regular tacos that I enjoy so much healthy?”

And the answer to that is… whole wheat tortillas!

I decided to make some chicken tacos, and for the first time ever I used a whole wheat tortilla. Using this recipe for inspiration, I created my own. Here is what I did:

  • 2 chicken tenderloins
  • 2 medium whole wheat tortillas
  • 2 tablespoons medium salsa
  • 2 tablespoons of Adobo (with cumin) seasoning
  • 1 tablespoon of flour
  • 1/4 cup of packaged shredded lettuce
  • 1/2 cup cheddar cheese
  • 2 tablespoons sour cream
  • 1/2 tablespoon olive oil

Start by cutting the chicken up into three pieces per tenderloin. Cover the chicken with the Adobo seasoning and flour. Put the olive oil in a pan over medium heat. Add the chicken and cook it until it is slightly browned. In a separate pan over high heat, warm the tortillas for about 30 seconds to a minute. Distribute half of the lettuce to each taco shell. Put one tablespoon of sour cream in each, followed by the cheddar, salsa, and chicken.

In all honesty… these have been the best tacos I have ever made. I think the seasoning played a huge part in its success. Adobo seasoning can be used for so many foods, and chicken is definitely one of them.

With the added benefit of whole wheat tortillas, this recipe is one of my favorites. Cheers!