Stuffed Bow Wows Recipes

BUDDHA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

CHEESY BOW WOW'S IN THE DOGHOUSE

Steps:

• Cut hot dogs into fourths lengthwise, then slice into 1/4 inch cubes.
• Combine with olives, eggs, mustard, mayonnaise, chili sauce and cheese, mixing well.
• Cut pita rounds in half.
• Open pocket and fill with approximately 1/3 cup filling, be generous.
• Wrap individually in foil and refrigerate.
• When grill is hot, place foil-wrapped sandwiches on grill and heat for 10 minutes.
• Uncover and continue heating until pita bread is crisp and filling is hot, 10 to 15 minutes more, depending on desired crispness.