How to try TikTok's tortilla wrap hack and other easy recipes to get you through the week - Quad-Cities Online

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How to try TikTok's tortilla wrap hack and other easy recipes to get you through the week - Quad-Cities Online

How to try TikTok's tortilla wrap hack and other easy recipes to get you through the week - Quad-Cities Online

Posted: 17 Jan 2021 02:45 PM PST

Recipe of the Day: TikTok's Tortilla Wrap Hack

Recipe of the Day: TikTok's Tortilla Wrap Hack.

Viral food trends come and go, but there's one that recently swept the internet that just might be here to stay. TikTok, a well-known social media app that features 60-second videos, has been overwhelmed over the last week with influencers slicing a line into a tortilla and turning the wrap into a quadruple-decker sandwich. This honestly sounded too good to be true, so we had to try it for ourselves.

Few things are more frustrating than delicately crafting what seems like the perfect wrap, only to realize you stuffed in too many ingredients. You bend in the sides of your tortilla, and crud, the other end isn't long enough to swaddle in your chosen fixings. Thanks to this new-found hack your tortilla struggles are no longer. Instead of adding your toppings to the center of the tortilla, this method requires that you add them to the four quadrants of a tortilla and fold.

It may sound confusing, but it's actually quite simple. Follow the video below, and you'll be a tortilla folding expert in no time.

We tried a chicken, bacon, tomato, lettuce and ranch version of the hack. An iconic combo, if you will, and the folding technique guarantees your wrap won't fall apart

Start by slicing a line from one side of the tortilla to the center, then add the toppings to each section of the tortilla; chicken on one quadrant, bacon on another and so on. You'll want to slice the chicken and bacon into small pieces so that it all fits. You should also splay the toppings evenly in one thin layer across their designated section. This ensures that every bite is filled with all four ingredients.

Once the chicken, bacon, tomato and lettuce are added, drizzle each section with ranch. To fold the tortilla, start where you cut the line, then begin folding the tortilla inwards in a circle. Do this four times until you have a triangle shaped wrap. If you haven't explored the world of viral food trends yet, this tortilla hack might blow your mind. To backtrack and catch yourself up a bit, check out some of the trendiest foods that came from 2020, like cloud bread and whipped coffee.

Ingredients

  • 1 10" flour tortilla
  • 2 strips of cooked bacon, broken into bite-sized pieces
  • 1/3 cup iceberg lettuce, chopped
  • 1/4 pound chicken breast, cooked and cut into bite-sized pieces
  • 1/2 tomato, chopped
  • 1/3 cup ranch dressing
  • Salt and pepper to taste

Directions

Using a sharp knife, make a cut from the middle of the tortilla to the right edge.

Place bacon on the bottom right quadrant.

Place lettuce on the bottom left quadrant.

Place chicken on the top left quadrant.

Place tomatoes on the top right quadrant.

Drizzle all ingredients with ranch dressing and season with salt and pepper.

Carefully fold the bacon quadrant over the lettuce. Keep working clock-wise, folding one quadrant over the other until you have a triangle-shaped wrap.

Grill the wrap in a panini press or in a pan and cook over medium heat, flipping once.

Remove from heat once the tortilla has turned a light golden brown, about 3-4 minutes per side.

This one-pot pumpkin, black beans and rice recipe makes cleanup a breeze - The Washington Post

Posted: 17 Jan 2021 07:00 AM PST

Occasionally, when I bring him too many pots and pans that don't go in the dishwasher, or when something is particularly crusty, he makes his displeasure clear with a sigh or a groan or a well-placed eye roll. I don't always react well in the moment, but when I reflect on it later, I vow: I'm going to try to avoid recipes, especially on weeknights, that trash the kitchen.

The truth is, some recipes are worth a little mess. But these days, I don't need to preach the gospel of one-pot cooking, because how much more apparent could the attraction be? So many of us are in the kitchen so much more than before the pandemic, and as the cooking has piled up, so have the dishes.

The promise of just one vessel to clean was the first thing that caught my eye about this recipe, from Jessica Prescott's "Vegan One-Pot Cooking." But it has plenty more to offer: A take on the classic combination of beans and rice, it includes pumpkin for color and heft and a trio of warming spices for flavor. A quick fresh salsa adds spark, and avocado and sour cream bring richness.

Bake it in a Dutch oven, and it'll stay hot for a good long while even once you take it out of the oven, meaning you can serve it whenever you're ready – a bonus when you're juggling the day's last Zoom meeting with dinner prep.

Best of all, after you transfer leftovers into their refrigerator containers and hand over a single empty pot to your designated dish washer, you'll get exactly zero eye-rolls. That's worth a lot.

Scale and get a printer-friendly version of the recipe here.

Note: If you can't find a 1 1/2-pound squash or pumpkin, cut off part of a bigger one to use, and reserve the remaining squash for another recipe.

Make Ahead: The salsa can be refrigerated for up to 3 days before use.

Storage: The finished dish can be refrigerated in an airtight container for up to 5 days and frozen for up to 3 months. Thaw and reheat in a 300-degree oven.

Ingredients

  • 1 1/2 cups (about 10 ounces) long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion (12 ounces), chopped
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 small winter squash (1 1/2 pounds), such as butternut, acorn, carnival or pumpkin, peeled, seeded and cut into 1/4-inch wedges
  • 2 1/4 cups water
  • 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed (from one 15-ounce can)
  • 1 teaspoon fine sea salt, plus more to taste
  • 2 tomatoes (8 ounces total), stemmed, cored and chopped
  • 1 jalapeño chile pepper, stemmed, seeded and chopped
  • 1/2 cup lightly packed fresh cilantro leaves and tender stems, chopped, plus more for garnish
  • 1 avocado, peeled and diced
  • 1 lime, cut into wedges
  • 1/2 cup vegan or dairy sour cream

Step 1

Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

In a large bowl, cover the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy water. Then repeat once or twice, or until the water is mostly clear. Drain off the water again. (This is a faster method than rinsing.)

Step 3

In a large Dutch oven or large ovenproof saucepan over medium-high heat, heat the oil until shimmering. Add three-quarters of the chopped onion and the garlic and cook, stirring, until it starts to become translucent, about 3 minutes. Add the cumin, coriander and paprika and cook, stirring, until fragrant, 30 seconds. Add the rice, squash, water and beans and stir to combine, pressing the mixture so the rice is barely covered by the liquid. Increase the heat to high to bring the liquid to a simmer, then turn off the heat, cover and transfer to the oven. Bake for 30 minutes, or until the rice has absorbed the water and the squash is tender.

Step 4

Meanwhile, in a small bowl combine the remaining chopped onion with the tomato, jalapeño and cilantro. Taste, and season with salt as needed.

Step 5

Divide the baked rice among serving bowls. Top each serving with the salsa, slices of avocado, a squeeze of fresh lime and spoonfuls of sour cream. Serve hot.

Nutrition Information

Calories: 432; Total Fat: 13 g; Saturated Fat: 4 g; Cholesterol: 10 mg; Sodium: 423 mg; Carbohydrates: 71 g; Dietary Fiber: 10 g; Sugar: 7 g; Protein: 11 g.

Scale and get a printer-friendly version of the recipe here.

7 crispy recipes that celebrate panko, the best breadcrumbs around - The Washington Post

Posted: 16 Jan 2021 07:00 AM PST

Haven't fully appreciated the potential of panko? These seven recipes from our archives will help you get there.

No-Fry Eggplant Parmesan, above. One of the reasons I could get away with cutting the laborious task of frying individual slices of eggplant was the generous (1 cup!) layer of panko on top of this cheesy, saucy dish of nostalgia. Stirred together with olive oil and fresh oregano, the breadcrumbs truly shine.

Spicy Chicken Parm. Let's continue on the Parm theme. Rather than assembling chicken into a casserole where it would inevitably get soggy, individual cutlets are coated in a mix of panko and finer breadcrumbs before pan-frying. A restrained topping of sauce and cheese and a quick run under the broiler preserve the crispy breading.

Cod and Tomato Oreganata. This elegant sheet-pan dinner combines panko with herbs, garlic and cheese for a topping that graces both the fish and tomatoes.

Hasselback Potatoes. Panko isn't just for meat. In this stunning side, the breadcrumbs are folded into softened butter with herbs and garlic. The mixture then gets applied in between and on top of the sliced potatoes.

Pork Milanese With Gribiche. My colleague Olga Massov perfected this recipe so that she could replicate a dish from one of her favorite New York restaurants, Wildair. As with some of the other recipes here, the panko contributes to an audibly crispy exterior. See also Crispy Sesame Schnitzel, made with chicken.

Recipes to Cook Over a Long Weekend - The New York Times

Posted: 16 Jan 2021 07:30 AM PST

Make Kay Chun's crowd-pleasing riff on a classic, cheesy chicken Parmesan meatballs (above). Or try your hand at dulce de leche chocoflan, pierogis, slow cooker spinach-artichoke stew and more. Find more NYT Cooking recipes in the collection below.


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