Jessie Lysiak's NHL Division Meals recipes

Buffalo Sliders with Blue Cheese Sauce

Blue Cheese Sauce:
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/3 cup chopped celery
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon ground pepper
Peanut oil, for frying
3 eggs
1/2 cup hot sauce
Sliders:
1/2 pound boneless chicken breasts tenders, pounded to 1/2-inch thickness
Pinch salt
Pinch freshly ground black pepper
2 cups flour
12 slider buns
12 slices tomato
12 lettuce leaves
Directions:
In a medium bowl, combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl. Cover and refrigerate until ready to serve.
In a heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
In a medium-size bowl, beat the eggs with the hot sauce. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes.
Toss the chicken into the blue cheese sauce. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.

Chipotle Duck Wraps with Bacon Apple Slaw

Ingredients:
4 skinless duck breast fillets
3 tablespoons olive oil
1/2 teaspoon each salt and pepper
1/2 teaspoon cayenne pepper or chipotle pepper seasoning
1 lime, juice only
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 firm, sweet crisp apple (like a Fuji), sliced into matchsticks
4 cups green cabbage, shredded
1 teaspoon lemon juice
2 pieces cooked bacon, crumbled
4 large, warm flour tortillas
Directions:
1. Place the duck breast fillets in a glass or plastic container. Add the next four ingredients and toss to coat. Cover and refrigerate for 12-24 hours, turning often.
2. Prepare the slaw one hour before cooking the duck breasts. In a large bowl, whisk together the mayonnaise and the next five ingredients. Toss the apple sticks with lemon juice and add to the bowl with the cabbage and bacon. Toss to coat with dressing.
3. Remove the duck from the marinade and place on a medium-hot, well-greased grill. Cook to desired doneness, about four minutes per side for medium-rare. Let the duck breasts rest for a few minutes and then slice very thinly. Lay the tortillas out on a flat surface. Place equal portions of sliced duck on the center of each tortilla. Top with slaw. Fold one end over and, starting at one side, roll snugly. Place the wraps seam side down on plates.

Minnesota Wild rice soup

Ingredients:
1 1/2cp diced onion
1 1/2 cp diced celery
1 1/2cp diced carrot
1 minced garlic clove
1 1/2 cp chopped mushrooms
3 strips bacon chopped
4-5 cups chicken broth
1/2 cp flour
1/2cp butter
Salt and pepper to taste
1 1/2 cp cooked wild rice
1 1/2cp heavy cream
Directions:
Sauté first 6 ingredients in oil for 8 minutes, then add the chicken broth. While those I gradients are cooking place the flour and butter in a pan and cook for 12 minutes then add to soup to thicken it. Once the vegetable in the soup are soft add the cooked rice and the cream. Add salt and pepper to taste.

Cheesecake Stuffed Cannoli

Ingredients:
6 prepared cannoli shells,
dip the ends in melted semi sweet chocolate and crushed pistachios (optional)
Filling:
3/4cp whole milk ricotta
3/4cp marscapone cheese
1/4cp powdered sugar
1/2tsp vanilla
1/2tsp Grand Marnier
Pinch of salt
1 cp heavy cream whipped with 2 Tbsp sugar to make whipped cream
Directions:
Fold whipped cream into ricotta mix and refrigerate at least an hour. Place the mix in a ziplock bag, cut the tip and pipe the filling into both ends of the cannoli shell.