Have you noticed something a little different about my last few posts?
It’s probably hard to tell unless you’re looking for it, but you might notice some pretty swank marble countertops in the background.
No, they’re not mine. They belong to my in-laws, who graciously allowed me to borrow their kitchen for a couple of photo shoots, because our own kitchen has been going through a complete remodel for the last three months.
In fact, it’s not just the kitchen… our entire ground floor is being renovated, so we temporarily moved out to a tiny basement apartment down the street while the contractors peeled away 90 years’ worth of house from our floors and walls.
Living in exile made for an interesting summer, to say the least. Our apartment was very cozy and efficient… and very, very small once it was filled up with two people, one cat and all of our stuff. It was a bit like stepping back in time to some of the apartments I had right after university, only with less vodka in the freezer and nicer clothes in the closet.
After spending the last few years cooking in a relatively spacious kitchen, moving back to a tiny apartment-sized kitchen with a single square foot of countertop was a bit of an adjustment.
I’m not going to lie… not only was I living like a university student, but I pretty much ate like one too. In the last three months, I’ve eaten more pasta with bottled sauce, frozen pierogis, and ramen noodles than I care to admit. I’ve also rediscovered my love of frozen chicken fingers, which were basically a food group unto themselves when I was in university.
Being a grown-up now, my tastes in chicken fingers have evolved somewhat. They must be made from actual chunks of actual chicken, and the breading must be flavourful and crispy and not too heavy.
The brand I swear by? Janes. Their chicken products are about as close as you’ll find to made-from-scratch in the frozen foods aisle, with a straightforward ingredient list that starts off with honest-to-goodness chicken.
For this recipe, I’ve transformed one of my favourite Janes products, Boneless Bites with Buffalo sauce, into tasty lettuce wraps garnished with cucumber, blue cheese, and a creamy Buffalo ranch dressing that comes together in a jiffy. They take just a few minutes to throw together, and can be made with even just one square foot of countertop. (Trust me, I know this for a fact!)
Thankfully, we’re finally on the home stretch, both literally and metaphorically. Which is good, because I’m kind of afraid that if this drags on much longer, I might just give in to another one of my university standbys – the dreaded (but oh-so- tasty) frozen burrito.
(Pssst… wanna try this recipe for yourself? Check out the sweet giveaway at the bottom of the post!)
Disclosure: This is a sponsored post on behalf of Janes Family Foods. All opinions, as always, are entirely my own. Thank you for supporting the brands that keep the Crumb test kitchen running!
- 1 box (900g) Janes ultimates Boneless Bites with Buffalo sauce
- 1 small head Boston lettuce (about 8-12 leaves)
- 1 cup diced English cucumber
- ½ cup crumbled blue cheese
- ½ cup buttermilk
- ¼ cup mayonnaise
- ½ tsp white vinegar
- 1 tbsp Buffalo sauce (from the ultimates Boneless Bites sauce packet)
- Bake the ultimates Boneless Bites according to package directions. Open one packet of Buffalo sauce.
- Reserve 1 tbsp of sauce, and toss the rest with the baked ultimates Boneless Bites in a large bowl. Set aside to cool for 5 minutes.
- Meanwhile, prepare the Buffalo Ranch Dressing by whisking together the buttermilk, mayonnaise, and white vinegar until smooth. Stir in the reserved Buffalo sauce.
- To assemble the wraps, chop the cooled ultimates Boneless Bites into smaller bite-sized pieces. Arrange the lettuce leaves on a serving platter, and fill with the chopped ultimates Boneless Bites. Top with cucumber and blue cheese, then drizzle with dressing. Serve immediately with lots of napkins.
One (1) lucky reader will win 5 coupons for free Janes products! Enter using the handy-dandy Rafflecopter widget below.
a Rafflecopter giveaway
The Fine Print: Giveaway starts October 6, 2017 and closes on October 13, 2017 at 11:59pm EST. Contest is open to residents of Canada (excluding Quebec) who are of age in their province of residence.
One winner will be randomly selected from all eligible entries. Winner must correctly answer a skill-testing question to receive their prize. In the event that the winner does not respond within 48 hours or incorrectly answers the skill-testing question, a new winner will be selected and contacted.