Spicy cranberry ham and cheese melt.
Hi, I'm Sarah from Rachael's culinary team.
I'm gonna show you my take on the viral tortilla trend
that is all over the internet right now
with my spicy cranberry ham and cheese melt.
First things first, cranberry sauce.
And some mustard. And then Calabrian chili paste,
which definitely has some heat.
I'll just mix that together.
Cranberry sauce. New life!
All right, so, our tortilla.
Just gonna go from the center to one side,
and make just one little cut, like that.
And then you're going to build your wrap in four quadrants,
One ingredient per quadrant.
I'll do a little bit of spicy cranberry mustard sauce.
Now, we're gonna do some deli-sliced ham.
And a little shredded cheddar,
and then arugula for good measure.
And I just love all the beautiful colors.
It's like a painting.
All right, now we fold.
(upbeat music)
And now we're just gonna toast it up
as I would a quesadilla.
Oh, man. That just makes me happy.
Layers. Gorgeous.
All right,
now you know why this tortilla trend is all the rage.
I hope you try it, and happy pantry clean out!
Hey guys, Jeannette from Rachael's culinary team.
I'm gonna show you what you can do
with your leftover stuffing.
Stuffing mix is an all-star ingredient.
You can use it in so many different things.
Today, I'm gonna show you how to make my
air-fried stuffing-coated chicken nuggets.
Start with a pound and a half of chicken tenders.
So, to make our breadcrumbs,
we're just gonna take probably about two cups
of our leftover stuffing mix.
To this I'm just gonna add a little bit of Panko.
I'm gonna season with a little bit of lemon zest.
It's gonna give it a really nice brightness.
So, I'm gonna crack two eggs in here,
and I just like to add a little splash of water
so that the nuggets get really nice and coated.
I'm going to season each component of the breading
with salt and pepper,
because you want flavor in every layer of your breading.
All right, so, it's time to bread our chicken nuggets.
So, first, I'm gonna season my chopped chicken tenders
with a little bit of salt and pepper.
And I'm gonna show you how to bread these
using wet-hand and dry-hand techniques.
I'm gonna use my left hand
to drop a few into the flour mixture.
We're gonna put them into the egg wash.
Now, I'm gonna use my right hand to do the egg mixture.
Gonna use that hand to drop them into the bread crumbs.
And I'm gonna pick back up with my left hand
and coat them in the bread crumbs.
Now, I'm gonna put these into the air-frying rack.
Then, we are going to spray
our stuffing-coated chicken nuggets with some cooking spray.
I'm using some olive oil cooking spray.
Spray one layer and then you wanna flip 'em.
You just wanna make sure that you are spraying both sides.
Put it on 400. In they go!
(upbeat music)
It has been, I think,
16 minutes that these guys have been in.
Wow, look at how brown and beautiful they got.
All those crispy bits.
I like to serve these with some honey mustard
and Rachael's recipe for no-fail gravy.
Mmh, mmh-mmh! Those are so good.
It really does taste like a Thanksgiving meal
all in one little nugget.