Remember when I said that last weekend was big for “Table for One?” Well, this week has been even bigger! I’ve got two exciting things to share!
*After hearing from several of my followers, I’ve decided to do a (hopefully) weekly series of “Cooking for Beginners” posts. We’ll be covering all the basics, from cooking terms to spices you should have on hand. I’m really excited to get started! If there is something you’d like me to do a post on, comment below!
Alright, on to the food! You may remember my Caribbean Jerk Cupcakes from a few months ago. These are the original recipe, and a regular request from my friends. You can serve them as an appetizer or a main course, and they make delicious leftovers! The best part? They are very easy to make! (Beginners, you’ll like these.)
Buffalo Chicken Cupcakes
What I’m Listening to: “Riptide” by Vance Joy
Ingredients (makes 12)
-24 wonton wrappers (The package I get usually has 48…an excuse to make them twice!)
-1 large can of chicken breast
-8 oz cream cheese, softened
-1/2 cup of ranch dressing
-1/2 cup of Frank’s buffalo sauce
-1/2 cup shredded cheddar cheese, plus extra for topping
Preheat the oven to 375. In a large mixing bowl, combine the cream cheese, chicken, ranch, buffalo sauce, and cheese. If you have a Kitchen Aid mixer or something similar, just throw everything in and mix on low. If not, a spoon works just fine. Make sure you don’t leave any big chunks of cream cheese; try to mix evenly.
Place a wonton wrap in each of the holes of a greased muffin pan by pushing the wrap in the center. The edges should curl up the sides to form a cup. Scoop about a tablespoon of the chicken mixture onto each wonton. Press another wonton wrap over the filling, and spoon another tablespoon of mixture on top. Lightly top each cupcake with shredded cheddar cheese. Bake for 12-15 minutes, or until the edges of the cupcake are browned. Serve as an appetizer or a main dish, with a fruit or vegetable side.
Note: The mixture keeps really well in the fridge! I will make 3-4 cupcakes at a time, over the course of a few days. You can also reheat the cupcakes in the microwave for 30-45 seconds, although they do lose some of their crispiness.
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