Wrap-A-Daps: Introducing, The B3C Burrito.

Chinyere and myself took a moment to contemplate dinner today. Soup was one suggestion, dumpling another then I remembered that I had two packs of wheat Wrap-A-Daps in my fridge doing nothing. Obviously my first suggestion was that we get some boneless, skinless breasts from the grocery and a few veggies then while we were perusing the aisles in the supermarket I got an idea... "Why don't we make Burritos?!!!" Chinyere was like "hmmmmm... interesting.... what do we need?"

• Chicken Breasts, check
• Sweet Peppers, check
• Onions, check
• Lettuce, check
• Black Olives, check
• Tomatoes, check
• Cucumbers, check
• Pepperjack Cheese, check
• Black Beans...

Chinyere paused when I said black beans, frowned at the idea then... eureka! "Why don't we use baked beans instead?" And thus the Baked Beans & Barbecue Chicken (B³C) Burrito was born.

So let's jump right into it. I put the baked beans on the stove, seasoned it with basil and shadon beni for a little extra flavor. Meanwhile the chicken was being boiled with grated ginger, shadon beni, onions, salt and black pepper. I boiled the chicken because of time constraints. If you have your chicken pre seasoned then there's no need for this step, go right ahead and place your chicken in a tray, drizzle with Olive Oil then coat with Barbecue Sauce and pop that right into the oven.

All the steps after this point are very straightforward.

Start prepping your ingredients.

Of course, there's no need to stick to the ingredients we used, you can create your own blend.

Kiss Wrap-A-Daps... a definite winner!

Things are starting to shape up.

Ah yes, the chicken... mmmhmm good.

Final touch, the baked beans.

Now this is the tricky part... folding the Burrito! We learned the hard way that folding a Burrito takes a certain amount of skill. After preparing four of these bad boys it was quite evident that we needed much more practice at it to get it right. If you have a technique you can share with us please do.

After we fold, they go into a non stick frying pan to be lightly toasted on each side.

And there you have it... the B³C Burrito.

Don't be afraid to experiment with this one... Sky's The Limit!!!

In the words of Quincy... "leh we bubble!"

wrappers delight

i've been doing a little healthy eating these days. no doctor's orders or anything like that. i just thought that it was time to pay some more attention to how i treat my body. so i decided that from time to time i'll make some quick little snacks like these cabbage wraps that my friend ellese put me on to (remember the name, it will come back up in a post soon to come) and share them with you all. they're quite easy to make, tasty and a lot more filling than they might look. not to mention the appreciation some of my fellow bloggers like debfit and happiness is a size 6 might have for items more like these.



lets season up some minced meat shall we? a very basic seasoning process... nothing too fancy. a little onion and garlic.

a little salt. i put some salt in a bottle that had some all purpose seasoning in it... was just a thought.

then a proper shaking of ginger, black pepper, paprika and italian seasoning. i usually season meat the day or night before i use it. this time, it did an overnight in the fridge, and it went on the fire the next morning.

While the meat took a little last minute soak, i put some water in a small pot and brought it to a boil. why?

to blanch a cabbage dear henry, dear henry, dear henry. there was a time when i thought that taking cabbage leaves off the core was simply a job of patience. not really the case. you HAVE to blanch it. it's impossible! fuh real! blanching the leaves makes them wilt a bit, then they come right off and become way more manageable. you should get a big pot and cover the cabbage with water though. do as i say... not as i do.

while the leaves are peeling off from the core is a good time to start cooking the meat. i've always been concerned about the amount of oil minced beef releases. for that reason, i don't use oil or even cooking spray when cooking it. just drop it in a pan and let it spring its own juices. it tastes fine just like that anyway.

by the time the meat is cooked, the leaves would have been blanched and ready to be filled. and there it is. pack in the beef, then drizzle some pepper sauce and honey mustard on it. and top it off with some cheddar cheese. next time i think i'll try a few pickle slices or maybe some tangy pico de gallo or some salsa.

leh we bubble healthy.

LAWRENCE OF THE GROCERY?

while doing the mundane task of purchasing goods, i stumbled across this:


pita bread made by one of my favourite spots, lawrence of arabia... of shops of maraval. though pita bread wasn't on my scientifically calculated google map of a grocery list, i couldn't resist bringing it home.



and with a classic line like this one, how could i put this down?



like the pack says, it is soft and tasty. and it tasted good out of the pack. i was curious about that considering it wasn't in any sort of chiller-like unit. it was just out there chillin' with the kiss loafs and such. anyway, it didn't have that powdery taste you get from some of the frozen ones. and though the sizes in the bag varied from piece to piece, the pieces were of a decent size.



luckily for me, the lawrance pita was just right to deal with the after supermarket hunger. quick and easy, taste good... not too much to clean up. to me that meant slap two pieces of smoked ham on there, grate some cheese, then throw on some ketchup, chow chow and pepper.



wrapped it and placed it in this. what is this? hmm.


de george forman. real handy piece of equipment.



about 3 minutes later, i had this hot, crispy wrap. not bad at all. i want to use it with a stew something or a curry sometime and just dip it like a sada roti. until that though, this wrap will do. who say seconds?

breakfast is a wrap

for me, breakfast during the week is generally non existent. so on some weekends, i try to make up by takin the time to make something nice to start the day. here's something that i thought was worth a try.



started by chopping some mushrooms and onions.






then took them to the frying pan with a little cooking butter. i prefer to use cooking butter so that i don't have to use additional salt.







i put that aside in a plate for now.






next... egg. now i am particular about eggs. i have to season them up good to handle them. no doubt, my three boys and me beat these three eggs as if they owed us money. seasoned them up real nice.







i sprinkled in just a little parmesan cheese. not much at all. don't want the eggs to be too cheesy.







dropped them in and scrambled them well. it may not be "proper" cooking practice, but i like my eggs a little over cooked. just when they start getting a little brown. just my preference.






these wraps come in handy. garlic flavoured, so you get that nice herb taste.






fire fuh dem!







when they came off the heat, i dropped some eggs on them, topped the eggs with the sauted mushrooms and onions then took out this 6 cheese mix.






mozzarella, smoked provolone, asiago, parmesan, romano and fontina. topped it real nice.







then i drizzled a little pepper sauce on top more for the flavour than for the heat. also to add just a little colour to the presentation.






the end result.






the roll style worked best fot this one.






all in all, a decent sunday morning starter fuh me.




leh we bubble...