Buffalo

Buffalo Chicken Chili

~ lk529 ~ Leave a comment

There I was, standing in my galley kitchen with a fussy one year old on one hip and a wooden spoon in the opposite hand stirring some beautifully softened onions and celery in butter.

img_4085All of a sudden, there I was, standing in my galley kitchen with an over turned bowl of bread cubes, dried cranberries, and pecans on my hideous floor.

Does this story sound a little familiar?

Don’t worry, I didn’t make the same mistake twice. I’m simply leading you into one of our newest favorite recipes.

Buffalo Chicken Chili!

Of course, I had to share the amusing event with my mom. Along with a plea for what to do with half of that pan of onions and celery. She suggested chili and I immediately thought buffalo. Buffalo wings and celery are like partners in crime!

I’ve since made this recipe twice in less than two weeks, we loved it that much! My husband says its his favorite chili that I’ve made.

To play off of the buffalo wings & ranch/bleu cheese pair, I bought some sour cream & onion potato chips for garnishing the chili as I require a crunch with my chilies. (Usually tortilla chips or oyster crackers depending.) If you need to tone down some heat, swirl in a little bit of ranch dressing or sprinkle on some bleu cheese. If you want extra heat, shake some hot sauce onto your bowl of chili.

An Original Recipe

Buffalo Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 1 tbsp butter
  • 3 ribs celery, diced
  • 1 large sweet onion, diced
  • 1 can cannellini beans, drained and rinsed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 C chicken broth
  • 1/4 C buffalo sauce

Steps:

  1. Heat the oil in a Dutch oven over medium-high heat. Cook ground chicken completely. Remove from the pan and set aside.
  2. In the same pan, add the butter. Saute the onions and celery, season with S+P. Cook until tender.
  3. Add the beans, onion powder, garlic powder, and parlsey. Stir in the chicken broth, and buffalo sauce. Return the cooked chicken to the pot.
  4. Partially cover, bring to a boil, reduce to a simmer, and cook 50 – 60 minutes, stirring occasionally.

Buffalo Chicken Chili | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Easy Football Food Ideas for Game Day

~ lk529 ~ 27 Comments

It’s here! It’s here! Football season is here!

College football games started this week and the professional games start next week.

I’ve got my Fantasy Draft on Wednesday – I really need to do some researching!

I’m a little nervous about how to handle this sports season being on the West Coast for the first time. I guess it’s a good thing the boys have me up early! It’s also going to be strange seeing the TV Guide filled with a bunch of schools I’ve never watched or potentially never even heard of! It’ll be harder to find those SEC schools I so badly want to watch, so I’m definitely grateful there’s an SEC Network on which I can watch my Tigers.

To help kick-off the season the tastemakers at #SundaySupper have put together a fantastic menu of easy game day recipes for your next tailgate or couch-gate. A big thank you to Coleen of The Redhead Baker for hosting this fun event!

I’ve jumped on the bandwagon a few years late, but I’m sharing Buffalo Cauliflower Bites today!

Cauliflower is one of those veggies that we simply avoided. And honestly, I’m not sure why. Even when it’s provided on those party veggie platters, I skip over it for its friend Broccoli. It’d been bugging me so I forced the issue and bought a head of cauliflower to have in the “veggie train” at my son’s birthday party.

I did try it. And really didn’t have much of an opinion on it. It’s fairly bland. And I still prefer broccoli. At least raw.

So what to do with the leftovers? I’ve been dying to try the cauliflower pizza crust but decided to go an easier route. Take the post popular way to prepare cauliflower for cauli-haters: buffalo it!

My husband was beyond skeptical. I told him I was making it and that was that. He said, “Okay. I’ll try it, but I probably won’t eat it.” Guess what? He not only ate it, he’s asking for it again! And so am I.

This recipe will feed 4 people.

Buffalo Cauliflower Bites

Ingredients:

  • 4 C cauliflower florets
  • 3/4 C flour
  • 1 1/2 tsp garlic powder
  • 1/4 tsp Kosher salt
  • 3/4 C water
  • 3/4 C buffalo sauce
  • 1 tbsp butter, melted

Steps:

  1. Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet.
  2. Whisk together flour, garlic powder, salt, and water. Add the cauliflower and toss to coat. Place the cauliflower on the prepared baking sheet, allow the excess coating to drip off.
  3. Bake cauliflower for 20 minutes.
  4. In a measuring cup, combine the buffalo sauce and butter. Pour over the cauliflower. Bake another 5 minutes.
  5. Serve with ranch or blue cheese dressing and celery sticks.

*This recipe is adapted from Gina at http://www.skinnytaste.com/spicy-buffalo-cauliflower-bites/*

Buffalo Cauliflower Bites for #SundaySupper from Sew You Think You Can Cook

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Picnic

~ lk529 ~ 19 Comments

Picnics. Now there’s a word that means something different to everyone. You might not have thought that before, but think about it.

Do you think of a romantic meal for two on a blanket in a meadow? Maybe sandwiches on the beach? A backpack meal on a hike?

For me, picnic is almost synonymous with family reunion.

Every year my dad’s family has a huge reunion in July. My grandparents came to America from the Dominican Republic along with many cousins from their generation. We rent out a park space and everyone comes together. Much of the family is still in the Chicago area so that’s where we all convene. Growing up we would always travel back to spend the Fourth of July at my mom’s parents lake house in Lake Geneva, WI and spend time with my dad’s parents in Illinois, ending our vacation with the family picnic.

Everyone is assigned a category of food to bring based on last name. Except for my aunt – she’s required to bring her 7 layer dip. And my mom used to be “the candy lady” – she’d buy huge bags of candy (and those giant pixie sticks) and all the kids would love her for it. All the kids are grown up now so she still brings a little something but it’s definitely not to the scale she did when we were younger.

It’s a wonderful gathering of family and I hope to make it this year! Now that I’m an E last name I think I’m supposed to bring veggies instead of salad. Maybe I’ll find some great ideas from the rest of my Sunday Supper family.

A big thank you to T.R. of Gluten Free Crumbley for hosting this event. For more fun picnic ideas scroll past my recipe!

When I think picnic food I think hotdogs and macaroni salad. Stuart doesn’t like macaroni salad so I thought I’d try something new to tempt him. We were having people over for grilling and this spicy version was a huge hit! I used veggies typically served with buffalo wings – celery and carrots – and added tomato to cool it down a bit. Be warned: this macaroni salad gets spicier the longer it sits!

Buffalo Macaroni Salad

Ingredients:

  • 1 C uncooked macaroni noodles
  • 1/4 C finely diced red onion
  • 1/4 C finely diced celery
  • 1/2 C finely diced carrot
  • 3/4 C diced tomato
  • 3/4 C mayonnaise
  • 1/4 C buffalo sauce
  • 1/4 C red wine vinegar
  • 1 1/2 tsp minced garlic
  • 1/2 tsp chili powder

Steps:

  1. Cook macaroni in boiling salted water according to package directions.
  2. In a small bowl whisk together the mayo, buffalo sauce, vinegar, garlic, and chili powder.
  3. In a large bowl toss cooked pasta with the veggies.
  4. Coat pasta salad in as much dressing as desired. (I only used about half of the sauce)

*This recipe is inspired by Whitney at http://littleleopardbook.com/2012/05/29/whats-for-a-side-spicy-buffalo-macaroni-salad/*

Buffalo Macaroni Salad | Sew You Think You Can Cook

Appetizers:

Beverages:

Main Dishes:

Sides:

Soups and Salads:

Desserts:

8387592742_f6164fd5a8_o

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Crispy Buffalo Chicken

~ lk529 ~ Leave a comment

Tonight marks the end of the BCS era. Tonight marks the end of college football until September. Tonight, the Auburn Tigers and the Florida State Seminoles battle it out to determine who is the best of the best.

Buffalo anything is a popular menu item when it comes to sitting down in front of a football game. But traditional buffalo wings don’t fall under most people’s New Year’s resolution – the recipe for wings involves a lot of butter and frying in oil.

My mom used to create her own version of buffalo chicken bites by cutting out the butter and baking the chicken instead of frying. This alternative can be applied to bite sized pieces of chicken, or whole breasts for more of a dinner sized portion. You can even throw it on top of a salad!

Crispy Buffalo Chicken

Ingredients:

  • 1/4 C buffalo sauce, not hot sauce – I use Frank’s Red Hot
  • 3/4 C panko bread crumbs
  • 2 boneless, skinless chicken breasts

Steps:

  1. Pat chicken dry and season with salt and pepper. Coat chicken in buffalo sauce. Dredge chicken in panko.
  2. Bake chicken at 400 degrees for 30 minutes, or until cooked through. To avoid a soggy underside, place the chicken on a wire rack set above a baking sheet.

Crispy Buffalo Chicken

WAR EAGLE!

Buffalo Chicken Dip

~ lk529 ~ Leave a comment

Last week we were invited to a friend’s surprise birthday party. I knew I was going to bring something edible to the table, but had to decide on what that was going to be. I thought about doing my Corn and Black-Eyed Pea Dip but as it’s fall decided to go with something heartier.

I decided to do some recon on the birthday girl’s Pinterest boards and saw that she had posted a Buffalo Chicken Dip. I stopped searching there and decided on this recipe.

Every Christmas Eve my brother’s fiance’s family has a party. My future sister-in-law makes this dip every year and it’s a crowd favorite. Two years ago for Christmas she gave me a fantastic cooking gift basket filled with Giada DeLaurentiis products as well as a recipe box, including her Buffalo Chicken Dip.

Unfortunately this food post does not have a photograph to accompany it as I forgot to snap a picture before the party. We were running late and it completely slipped my mind. Next time I make it I’ll add it to this post.

Buffalo Chicken Dip

Ingredients:

  • Approx 3 lb chicken, cooked and shredded (Kelli boils hers, I baked mine)
  • 12 oz hot sauce (Kelli uses Crystal and so did I)
  • 16 oz cream cheese
  • 16 oz blue cheese dressing (I used Ranch)
  • 8 oz shredded cheddar cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium heat, combine cream cheese and dressing. Stir until the mixture is smooth and cream cheese is melted.
  3. In a large bowl combine cooked chicken, hot sauce, and the cream cheese mixture. Pour into a casserole dish.
  4. Cover the casserole with the shredded cheese.
  5. Bake for 30 minutes until the mixture is bubbly and cheese is golden.

Buffalo Chicken Salad with Avocado Ranch

~ lk529 ~ Leave a comment

In an effort to keep a balanced diet, I try to do Salad Night once a week. As you could imagine, this could become pretty monotonous – unless you’re a rabbit and you like that kind of thing.

When I met my husband in college, he did not eat lettuce. He didn’t eat too many vegetables actually. On our one year anniversary I prepared a three course meal, complete with Caesar Salad. He amused me and ate a couple bites. He said it was a texture thing. That I don’t get – lettuce is light, and crisp, and refreshing! After we got married and I fell in love with cooking, our pallets became more adventurous. His more so than mine I’m sad to admit. He eats vegetables now! And better yet, salads. He’ll even choose salad at a restaurant while I opt for the burger.

Buffalo Chicken Salad with Avocado Ranch

Ingredients:

  • 2 chicken breasts
  • 1/4 C hot sauce
  • 1 tbsp dry ranch seasoning
  • 1/2 avocado
  • 6 tbsp Ranch dressing
  • 4 C salad mix
  • 1 carrot, diced
  • 2 Roma tomatoes, deseeded and diced

Steps

  1. Marinate chicken for at least two hours in hot sauce and ranch seasoning. Grill chicken until cooked through.
  2. In a blender, puree avocado and ranch dressing.
  3. Assemble salad with remaining ingredients. Top with chicken and dressing.

*This recipe is modified from Amanda at http://www.theskinnyfork.com/blog/skinny-grilled-buffalo-chicken-salad*

Image