COOKING BROWN RICE IN CROCK POT

Been fiddling around in the kitchen lately and I decided to start posting some of my foods on here. My first one is my Chicken Onigiri that I made with my roommate.
Ingredients:
Short grain Rice (we used about 1 1/2 cups)
Water equal to the amount of rice you are cooking
Boneless chicken breast
Dried seaweed sheets
Salt & Pepper
Red pepper flake (Optional)

Start by putting the rice in a medium sized sauce pot. Run cold water over the rice. This will make the water cloudy. Empty the water out attempting to keep the rice in the pot. Repeat until water is less cloudy.
Pour the equal amount of water to the rice into the pot and set the stove to medium. Let it reach a slow boil, reduce heat and let the rice cook for 15-20 minutes.
While the rice is cooking, prepare the chicken. We used a George Foreman grill for this, but you can prepare it however you like. When the chicken has finished cooking, cut the chicken into small to medium sized pieces. Store until the rice has finished cooking.
After the rice is done, you will need to let it cool. You can prepare the Seaweed while waiting. cut the seaweed into strips about 3/4th of an inch wide and then cut them in half lengthwise. we used 1 sheet for our riceballs.
By now the rice has cooled, so you can retrieve the chicken. Wet your hands and scoop out some rice and put a piece of chicken in the center. In your hands, sprinkle some salt and pepper, this will let you work the flavors into the rice.
Shape the rice ball however you like. Wrap some of the seaweed around the base pat it down with water so that it will form with the rice easier. you can sprinkle red pepper flake on top for spice.
That everything!! A really simple meal at a good price. The rice was $3.09 for a 2lb bag. the seaweed was 1.99 for 10 sheets and the chicken was $5.99 for 3 lbs..

Buffalo Chicken Wraps

2 boneless, skinless chicken breasts cut into strips
1/2 cup buffalo chicken wing sauce (or to taste)
1 tbsp blue cheese dressing
1 cup chopped lettuce
1/4 cup grated cheddar cheese
soft flour tortillas

Cut chicken breasts into strips and then toss with the chicken wing sauce. Cook in a preheated contact grill (aka George Foreman Grill) or in a skillet with a drizzle of oil until chicken is cooked through. On a flour tortilla spread the blue cheese dressing, top with lettuce, cheddar and cooked chicken. Fold up the bottom and roll the wrap from left to right (or the opposite I guess if you're a lefty). This should make more than enough for more than two wraps, I 'm guesstimating.

Recipe Notes: I've made this a couple of times so far and sometimes I use the already cut chicken fillets. The last time they had marked down turkey scallopini and that worked out just fine as well. This a great dish as it allows for individual personalization. For example Mike likes tomato, but I have to be in the mood for tomato on a sandwich or wrap. Actually I usually just grill the chicken or turkey and we build our own. You might notice on this one I used a cheese slice because Mike didn't want any and I didn't feel like grating some just for me. This is an easy meal with the kids, Abby gets cheese, mustard and whatever lunch meat we have. I then usually grill it, quesadilla style for her. Maya takes hers with just peanut butter. So everybody still eating something different, but still kind of the same. Good news for the Mom who makes multiple dinners most nights.

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