KC Masterpiece Buffalo Chicken Lumpia

I recently received a bottle of the new K.C. Masterpiece Buffalo Marinade through the Foodbuzz Tastemaker  Program.  Mr. Foodie and I both love buffalo sauce so I was excited to make something with this new marinade.  One of my favorite things to do in the kitchen is to come up with fusion recipes, I love taking the unexpected and putting them together.  I decided to make some buffalo chicken lumpia, a Filipino version of the spring roll.  We generally abide by the ‘anything fried is good’ rule around here and this was no exception.  The crispiness of the lumpia wrapper collided with the creaminess of the filling and it worked.  We enjoyed it.  We used three different dipping sauces – ranch dressing, the K.C. Masterpiece Buffalo Marinade, and a combination of the two.  Mr. Foodie loved dipping them in more of the marinade and I really liked the marinade/rancho combo.  Thank you to Foodbuzz and KC Masterpiece for the opportunity!

KC MASTERPIECE BUFFALO CHICKEN LUMPIA

Ingredients:

4 Boneless, Skinless Chicken Breasts

1 Bottle of KC Masterpiece Buffalo Marinade

1 Packet of Ranch Dressing Seasonings

1 8 oz. Tub of Cream Cheese

50 Lumpia Wrappers

Water, for sealing lumpia

Vegetable oil for frying

Directions:

1.  Mix about 2/3 of the marinade with one packet of ranch dressing seasoning, set aside.

2.  Place chicken breasts in crockpot, cover with marinade/dressing mixture and heat on high for 5-6 hours.

3.  Once chicken is done, shred finely with forks and let cool completely.

4.  Let frozen lumpia wrappers thaw for about an hour (or per package directions, which may vary from brand to brand.)

5.  Once chicken is completely cooled, mix in cream chese.  (I did this by hand to get it mixed in really well.)

6.  Place about a tablespoon of chicken mixture on one end of the lumpia wrapper, rolling and folding in sides until formed.  Seal with water.

7.  Heat vegetable oil in skillet over medium heat.

8.  Fry lumpia in oil until golden brown, let cool slightly before serving with desired dipping sauce.

Inaugural Post – Adobo

As a nod to my heritage and one of my favorite recipes, I have decided to go with Adobo as my inaugural post on this blog.  Adobo is a traditional Filipino meat dish, with a vinegar base.  Pork is pictured but this recipe can work for pork or chicken.  I generally use this recipe for pork and advise that if you choose to use chicken, avoid boneless skinless breast and use a bone-in chicken instead (whole or parts.)  I have heard of people using a meat substitute in adobo, however, I don’t know how well it would hold up with this particular recipe because this uses a long, stewing type of process.  We tend eat this over white rice but have used it for tacos as a sort of ‘fusion’ recipe.

ADOBO

Ingredients:

3 lb. Chicken or Pork

1/2 Cup Vinegar

1/4 Cup Soy Sauce

3 Garlic Gloves, crushed

1/4 Tsp. Salt

1 TBS Peppercorns

1 Bay Leaf

Directions:

Place all ingredients in a large pot, bring to a boil.  Turn down heat and simmer on low until meat is tender – we usually let it stew for several hours, until the pork is tender enough for you to make chunks with a fork.