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Saturday, February 6, 2010

Super Bowl-Buffalo Chicken Wrap

2 tablespoon(s) hot pepper sauce
3 tablespoon(s) white vinegar, divided
1/4 teaspoon(s) cayenne pepper
2 teaspoon(s) extra-virgin olive oil
1 pound(s) chicken tenders
2 tablespoon(s) reduced-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
Freshly ground pepper, to taste
1/4 cup(s) crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup(s) shredded romaine lettuce
1 cup(s) sliced celery
1 large tomato, diced

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Directions

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Red Peppered Provolone Panini

jar(s) (7 ounces) roasted red peppers, drained and sliced
1/4 cup(s) white wine vinegar
1 clove(s) garlic, crushed with press
2/5 teaspoon(s) ground black pepper
8 (1/2-inch thick) center slices country-style bread
6 ounce(s) sliced provolone
4 ounce(s) sliced Genoa salami

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Directions

Prepare outdoor grill for direct grilling on medium. In small bowl, combine roasted red peppers, white wine vinegar, garlic, and freshly ground pepper. Set aside 10 minutes; drain.
Assemble panini: Place 4 slices bread on work surface. Divide sliced provolone, sliced Genoa salami, and marinated red peppers evenly among 4 bread slices. Top with remaining bread slices.
Place 2 panini on hot grill grate. Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once. Repeat with remaining two panini. Cut in halves or quarters to serve.