Tag Archives: buffalo

Grilled Buffalo Chicken + My 500th Post

19 Aug

Grilled Buffalo Chicken 4
500 posts? Say what? It’s hard to believe that I have been around for that long. To all my followers new and old, thank you! I love this little space of mine and truly hope that you all do too. I’ve learned so much, gained confidence and tried so many new techniques that I never would have without this blog. I love love love hearing from you, so keep the comments coming. What recipes have you tried? Which ones are your favorites?
Grilled Buffalo Chicken 1
I thought I would celebrate by sharing one of my new favorite (and healthy) meals. You all know that I love grilling so I like to extend the season as long as possible. Seeing that it’s projected to be in the 90’s and low 100’s around here this week, I’m pretty sure grilling will be the only thing going on.
Grilled Buffalo Chicken 2
Well, chicken wings are pretty much one of my favorite foods (as evidenced here, here and here) but they definitely aren’t the healthiest or cleanest food to eat so I don’t indulge in them often. But now I can and not have any guilt about it. I would normally use boneless, skinless breasts but this time I chose thighs to lend some extra flavor. Since we are cutting out so much fat by grilling the chicken, I figured it was ok to bring a little with the thighs. But, either would be great so choose what you prefer or have on hand. While the chicken is grilled, it is basted with a homemade buffalo sauce to enhance the traditional wing flavor.
Grilled Buffalo Chicken 3
I served this alongside a delish dill cucumber slaw that was cool and creamy, balancing out the hot, spiciness of the chicken. It was pretty much perfection in every bite. I must put it on the menu again. Maybe for tomorrow.

Grilled Buffalo Chicken

2 lbs. boneless, skinless chicken thighs
1/4 cup butter
3/4 cup hot pepper sauce, divided
1/2 tsp. garlic powder

1. Place chicken thighs in a zip top bag and pour in 1/4 cup hot pepper sauce. Seal and marinate in refrigerator for 2 hours, or up to overnight.

2. Preheat grill to medium-high heat. Meanwhile, combine butter, remaining 1/2 cup hot pepper sauce and garlic powder in a sauce pan over medium-low heat. Stir to combine and bring to a simmer. Pour half into a small bowl and keep remaining sauce in pan over low heat.

3. Place chicken on grill and baste with bowl of sauce each time you flip. Grill until cooked through and juices run clear. Serve grilled chicken with reserved sauce for dipping.

Buffalo Chicken Sliders {Football Food}

11 Oct

Buffalo Chicken Sliders
I have more buffalo goodness to share with you all for my football food series and it’s Buffalo Chicken Sliders. I know I just shared some delicious buffalo wings with you all a few weeks ago, but I couldn’t resist posting these cute little sandwiches that are a bit friendlier on the waistline.
Buffalo Chicken Sliders
They are super simple to throw together to feed a crowd and they only require a few ingredients. Totally my idea of entertaining these days.
Buffalo Chicken Sliders

Spicy chicken, creamy dressing, soft bread…all sounds good to me!

Buffalo Chicken Sliders

2 large boneless, skinless chicken breasts
1/2 cup buffalo wing sauce
Slider buns (I used honey wheat Hawaiian rolls)
Bleu cheese dressing or ranch
Carrots and celery on the side

1. Cut chicken into small pieces, about 3 per breast, so that they will fit on the slider buns. Place in a ziplock bag and pour wing sauce over them. Seal tightly and marinate in the fridge for a few hours.

2. Preheat grill over medium-high heat. Grill chicken until cooked through and juices run clear.

3. Slice rolls in half and place grilled chicken and bleu cheese dressing on bottom halves. Top with top bun and enjoy! Serve with carrots and celery on the side if you wish.

Hooters Copycat Buffalo Wings {Football Food}

27 Sep

Buffalo Wings
Buffalo wings are the ultimate football food in my book. And not any of those fancy or crazy flavored ones, just hot buffalo wing sauce for me. That guy I live with usually prefers the honey bbq or parmesan garlic version when we go out for wings but well…he’s kind of a sissy and can’t handle the heat (and I say that in the most loving way possible). But he can totally get behind these wings and just deals with the spiciness because they are so delicious. I honestly don’t think they are all that spicy and would kick up the hot sauce if he wasn’t eating them too.
Buffalo Wings
This recipe is a copycat of Hooters wings but I can’t compare as I have never been there.  Everyone seems to rave about how delicious they are though and if they taste anything like these homemade wings, then I would have to agree. But I’ll still stick to making them at home.

I know many wing traditionalists think it’s just wrong to batter and fry a wing but we’ll just have to agree to disagree. I love the crispy coating the seasoned flour gives these wings. It does add a bit more work and time to the process but I think it’s worth it. The juicy chicken, crispy coating and spicy sauce is just perfect to us.
Buffalo Wings
I definitely don’t love frying things at home but every once and awhile I make an exception for these bad boys and you should too. And don’t forget some homemade bleu cheese dressing or ranch on the side!

Buffalo Wings {Hooters Copycat}
recipe from Top Secret Restaurant Recipes 1
prep time: 60-90 minutes
cook time: 10-15 minutes

For the sauce:
1/4 cup butter
1/4 cup hot pepper sauce (Louisiana Hot Sauce is my favorite)
Dash ground pepper
Dash garlic powder

For the wings:
Vegetable oil, for frying
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces

1. Combine the flour, paprika, cayenne pepper and salt in a bowl with a lid that is large enough to fit the wings. Place wings in the bowl, cover with the lid and shake until they are all completely coated and are not stuck together. Put the wings in the refrigerator for 60-90 minutes (this will help the coating stick when fried).

2. Heat oil in a deep fryer to 375 degrees F. You want just enough to cover the wings entirely.

3. Carefully place the wings into the hot oil and fry for 10-15 minutes or until they begin to turn dark brown.

4. Meanwhile, combine the butter, hot pepper sauce , ground pepper and garlic powder over low heat. Heat until the butter is melted and the ingredients are well blended.

5. Remove the wings from the fryer and place on a paper towel to drain. Toss the wings with the sauce in a large bowl until they are evenly coated. Serve with bleu cheese or ranch dressing, carrots and celery.

Buffalo Chicken Meatballs

22 Sep

Buffalo Chicken Meatballs
Man do I have the perfect football food for you today! It combines two football favorites, buffalo sauce and meatballs! I don’t think it could get much better! We are Husker fans around here so every Saturday we get together with our Nebraska friends to watch the game. When we host a game I always over do it when it comes to the food. Surprise, surprise. Luckily, these meatballs come together quickly and can be made a few hours ahead of time then placed in the crock pot on warm. That gives me more time to make other food…wait, maybe it’s not a good thing that these are so easy. Somehow I always seem to make things more difficult than they need to be.
Buffalo Chicken Meatballs
Anyway, make these meatballs for your next football gathering either as an appetizer or sandwiches. Your guest will totally love you!

Buffalo Chicken Meatballs
recipe from The Stir

Meatballs:
1 pound ground chicken
1 small egg
3/4 cup breadcrumbs (depending on the size egg you use you may need to add a bit more)
2 Tbsp. wing sauce
1 Tbsp. milk
Couple dashes of salt and pepper
2 Tbsp. crumbled blue cheese (optional)

Pub Sauce:
12 oz or 1 1/2 cups of your favorite wing sauce
3/4 cup (more or less to taste) blue cheese or ranch dressing

1. Place ground chicken in a large bowl, add in egg, breadcrumbs, wing sauce, milk, salt, pepper, and blue cheese if using. Mix it all up well with your hands.

2. Form into balls (not too big) and place on a lightly oiled baking sheet. Bake at 350 for 15-20 minutes. Meanwhile, in a large pot combine wing sauce and blue cheese or ranch dressing, heat it through, stirring often.

3. Once meatballs are out of the oven add them gently to the sauce and heat through for a bit. Serve alone or with a roll for a sandwich and enjoy!!

Buffalo Chicken English Muffin Pizza

12 Sep

Buffalo Chicken English Muffin Pizza
For some reason, English muffin pizza’s seem nostalgic to me. I don’t particularly remember eating them a lot as a kid but they still bring me back. Anyway, we eat pizza a lot around here….Sunday night has been deemed pizza night for quite a few years now. So, needless to say, I am always trying to think of ways to mix it up. Two of our favorites, Cheesesteak Pizza and Buffalo Chicken Pizza, have been featured here and are eaten on a lot of Sundays. By looking at the ingredients, you tell that these are calorie busters and since we have been trying to eat healthier I thought I would revamp the buffalo chicken into a more waistline friendly version. And although it contains many of the same ingredients, the English muffin element creates variety.
Buffalo Chicken English Muffin Pizza
These come together very quickly and require a small amount of ingredients making them a great weeknight meal option. The whole grain English muffins and shredded chicken fill you up without consuming too many calories.

Buffalo Chicken English Muffin Pizza

4 whole grain English muffins
2 cups shredded chicken breast (about 2 large boneless, skinless breasts)
1/4 cup buffalo sauce
4 Tbsp. light ranch
1 cup mozzarella, shredded

1. Preheat broiler. Slice English muffins in half and lay cut side up on a pizza stone or cookie sheet. Spread 1 1/2 tsp. ranch on each muffin half.

2. Combine shredded chicken and buffalo sauce in a small bowl. Divide chicken mixture evenly among the muffins. Top each with 1/8 cup mozzarella. Place under broiler for 4-5 minutes, keeping a close eye on them so they don’t burn.

Buffalo Chicken Lettuce Wraps

15 Jun

Buffalo Chicken Lettuce Wraps
Ever since devouring politely eating several lettuce wraps at P.F. Changs during a trip to Minneapolis a few months ago, I have had lettuce wraps on my mind and have made several different and unique varieties. I made these yummy buffalo chicken ones when my mom came to visit recently and they were a huge hit. Just a few short years ago, I wouldn’t eat lettuce…not on sandwiches, not a salad and definitely not as a replacement for a tortilla. So, needless to say, it still surprises my mom when I make, eat or crave meals like this. I’m sure she chalks it up to me being difficult.

This is a great meal to have in your back pocket when you need a quick, simple and healthy dinner. The crockpot does all the cooking so the only time this takes is to prep the veggies. As with most lettuce wraps, these are super messy so be prepared for drippy buffalo hands.

Buffalo Chicken Lettuce Wraps
recipe from Skinny Taste

For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I like Louisiana Hot Sauce)

For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Crumbled bleu cheese (we used feta since we don’t like bleu cheese)
Light ranch or bleu cheese dressing

1. In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.

2. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

3. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and cheese/dressing of your choice. Wrap up and start eating!

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty TuesdayCast Party Wednesday and Full Plate Thursday.

Buffalo Chicken Grilled Cheese {Crazy Cooking Challenge}

7 May

Buffalo Chicken Grilled Cheese

When I saw that the Crazy Cooking Challenge this month was grilled cheese…I knew exactly what to do! I immediately went over to Closet Cooking to peruse the whopping 24 options of grilled cheese that Kevin offers up. Yep, I said 24. So as you can imagine, it was pretty hard to select which recipe I would make and feature here for the challenge.

I managed to narrow it down to about 5 then gave Joel the options since I just couldn’t decide. He requested the Buffalo Chicken Grilled Cheese and I was pretty pleased with his choice. I kind of have a thing for buffalo sauce as evidenced here, here and here.

This fancied up grilled cheese sandwich was spicy, creamy, crusty, cheesy and filling. Everything you would ever want in a sandwich! I was really incredible and will definitely be gracing our table again and again.
Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese
recipe from Closet Cooking

2 slices sourdough bread
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/4 cup cheddar cheese, room temperature, grated
1 tablespoon butter

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

3. Heat a non-stick pan over medium heat.

4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
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Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday and Cast Party Wednesday.

Super Bowl Menu

31 Jan

We are hosting the Super Bowl this year for the second year in a row and I am totally ordering pizza for the second year in a row. It’s easy and makes my life less stressful. But of course I can’t just have pizza. I could never have at least one homemade thing at a gathering…it’s just not my style. Sooo, in addition to the pizza I am going to prepare some dips and desserts for our guests. I’m pretty darn excited about them so I thought that I would share them with you now in case you want to try them for the big game. I will feature them in the future if they are a hit among the crowd.

Buffalo Chicken Dip

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

Mexican Cheesy Corn Dip from Piece, Love and Cooking

Caramel Peanut Butter Dip for Apples

Caramel Peanut Butter Dip Recipe

Dessert is a toss up right now…either mini fruit pizza’s or Blue Moon cupakes…ooooor both. I just can’t decide. Blue Moon cupcakes would be perfect for the game but mini fruit pizza’s would be so cute and fun.

Blue Moon Cupcakes from Erica Sweet Tooth

Mini Fruit Pizza’s (store bought or prepared sugar cookies with frosting…if I make these I’m going to frost the cookies then set out the fruit so everybody can create their own using the fruit they prefer)

Buffalo Mac-n-Cheese

13 Jan

Buffalo Chicken Mac-n-Cheese 1
OMG…this is the most amazing meal I have made in a long time! I’m not really surprised considering my love of cheese and pasta and anything buffalo. It really is a dream combination for my tummy. When I first looked at the recipe, I was a little concerned that it would be too spicy for the boys but it was just the right amount of buffalo flavor. I think that the sour cream really helped mellow it out. But be warned, it is spicier when reheated.
Buffalo Chicken Mac-n-Cheese 2
My aunt has been waiting (not so patiently) for me to post this Top 100 recipe after I sent her a picture of it last week. I even got a reminder the other day on my Facebook page that I hadn’t posted about it yet. So here it is Aunt Mimi, buffalo mac-n-cheese!
Buffalo Chicken Mac-n-Cheese 3
Buffalo Mac-n-Cheese
recipe from Brenda’s Canadian Kitchen

7 T unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cups hot sauce (we like Louisiana Hot Sauce)
2 Tbsp. all purpose flour
2 tsp. dry mustard
2 1/2 cups half-and-half (I used milk instead)
1 pound yellow sharp cheddar cheese, shredded (about 3 1/2 cups)
8 ounces pepper-jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 T chopped fresh parsley

1. Preheat oven to 350F and butter (or use cooking spray) a deep 9 x 13 baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente.  Drain.

2. Melt 3 tablespoons of butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

3. Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top.

5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.  Let rest 10 minutes before serving.

Buffalo Sloppy Joes

1 Aug

I love to try Rachael Ray recipes. They may not always be gourmet or fancy but I have never claimed to be either of those things. She creates simple, accessible and yummy recipes that are usually relatively healthy. You can’t beat that. These buffalo sloppy joes were not an exception.

The addition of carrot, celery and onion sneaks in veggies for picky kids (or husbands in my case) without them noticing. I have a hard time finding ground chicken in my grocery store so I substituted ground turkey which was totally delicious. I found the sauce to be a little runny so I simmered the final product for about 10 minutes and it thickened up nicely. They were still very drippy and messy so make sure you have plenty of napkins handy.

I found that 1/4 cup of hot pepper sauce was just right for us but if you like your food with a big kick increase the amount. Joel and I aren’t fans of blue cheese so we topped ours with a drizzle of ranch, pickles and melted provolone. This is definitely a quick and easy meal that has become a new favorite in our home!

Buffalo Sloppy Joes
recipe from Rachael Ray

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank’s Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles or provolone slices
2 large dill pickles, chopped
Ranch

1. Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more.

2. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more (I simmered for about 10 minutes). Pile sloppy buffalo filling onto buns and top with blue cheese and chopped pickles.

 

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