Hot Wing Wraps and A Cookie...(or two)

My friend Shannon visited today and, as we tried to decide what to feed our families this week, I rediscovered a delicious and fast summer meal. I found an old issue of 'Cuisine Tonight' at Value Village a few years back, the sandwich edition and have made quite a few things from it. I love the freshness and simplicity of the recipes. Hot Wing Wraps are a one of our favourite summer dinners.

Hot Wing Wraps

1/4C hot wing sauce (we use Franks)

1/4C honey

1/4C lime juice.

1lb bnls, sknls chicken thighs cut into 1.5inch chunks

1/2 t cajun seasoning blend (we use Montreal chicken spice)

These toppings are merely a suggestion...

1/2 Cucumber sliced thinly

1/2 Green/or Red Pepper, thinly sliced

1/2 C celery, sliced thinly

1/2C carrot, grated

1 tomato chopped

bib or boston lettuce

Blue Cheese dressing (if you like it...we do.)

Heat a teaspoon of olive oil in a fry pan over med-high heat and add chicken. Sprinkle with seasoning and cook until it begins to brown. Add the hot sauce, honey and lime juice. Stir until sauce thickens and reduces. I cooked mine for about 10-15mins. Most of the liquid is evaporated and the chicken is glazed with a thick red goo...and it's delish.

Place chicken in a wrap with bib or boston lettuce, veg, grated cheddar, dressing and whatever else sounds good.

My Favourite Chocolate Chip Cookies

(River Cottage Family Cookbook)

Makes 12 large cookies.

3 1/2 oz (1/2 C...or there abouts) Good Dark chocolate

1/2 C melted Unsalted butter

1/2C (scant) Granulated Sugar

1/3C Brown sugar

1 egg

2 t Vanilla

1C All purpose flour

1/2 t baking powder

a pinch of salt (omit if using salted butter)

Preheat oven to 375.

Chop chocolate and line baking sheets with parchment.

Pour melted butter over sugars and beat with a wooden spoon.

Break egg in and add vanilla. Beat until well blended.

Sift in flour, baking powder and salt.

Stir them in and add chocolate.

It is pretty sloppy looking.

Drop heaping tablespoon-fulls onto baking sheets leaving lots of room between them. They really spread.

Cook for around 8 minutes...no longer than 10!

Eat!