Buffalo Chicken Chili

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


  • 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


  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

#CranberryWeek: Cranberry Cornbread Dressing


Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. You can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I was really excited when I discovered #CranberryWeek was going to be a blogging event this year. I hope it’s one that will become an annual thing as I simply adore cranberries!

I’ll be posting each day this week and offering a variety of courses. Yesterday, I shared a dessert that is guarenteed to please your holiday guests. Today I’ve got a wonderful side dish to cranberrify your dressing/stuffing.

I’m sharing this cranberry cornbread dressing today becuase should you choose to serve it on Thursday you’ve got to get your ingredients today! The cornbread needs to be baked at least a day in advance, and there’s a loaf of white bread that needs to go stale.

There are a fair amount of moving parts in this dressing, but just about all of them can be prepped ahead of time, making your turkey day workload lighter.

  • Pecans can be toasted and chopped ahead of time (or purchased that way if you can find them)
  • Celery and onion cut in advance, even cooked early on, too!
  • Cornbread and white bread cubed up early

If you get all that prep done, all you need to do is mix everything together and pop it in the oven (or stuff it in your bird). This recipe makes enought for two large casserole dishes – so if you’re stuffing the turkey, you’d have to have a huge cavity! Any extra dressing/stuffing could be baked and frozen for a taste of Thanksgiving another time of the year.

When I made this recipe, I had all intentions to freeze one of the casseroles for Thanksgiving enjoyment. But… my post-1 year-doctor’s-visit child was needing my attention. As I picked him up and turned to stir the veggies at the stove, he reached out and knocked one of the bowls of bread to the ground! The bright side was that I hadn’t added the egg or stock to it, so the mess wasn’t too difficult to clean.

We loved this dressing recipe and I’m remaking it and serving it today at my husband’s office Thanksgiving party.

Cranberry Cornbread Dressing


  • 2 C pecans, chopped
  • 1/2 stick butter
  • 3 onions, chopped
  • 6 stalks celery, diced
  • 1 9″ skillet cornbread (day old), cubed
  • 1 loaf white bread (stale), cubed
  • 2 C dried cranberries
  • 1 bunch parsley, chopped
  • 1 tbsp dried oregano
  • 1 tbsp Kosher salt
  • 1 tbsp black pepper
  • 2 – 3 eggs, beaten
  • 4 C chicken stock


  1. Preheat oven to 350 degrees F. Spread pecans on a rimmed baking sheet. Toast for 10 minutes. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Saute onion and celery, until tender.
  3. Preheat oven to 375 degrees F.
  4. In a very large bowl (or two) toss cornbread, white bread, toasted pecans, cranberries, parsley, oregano, S+P. Add eggs – amount of eggs needed will depend on the moisture level of the bread – and chicken stock.
  5. Transfer dressing to two large greased casserole dishes. Bake, covered, 35 minutes. Bake, uncovered, 20 minutes.

*This recipe is modified from Martha Stewart at http://www.marthastewart.com/317663/cranberry-cornbread-stuffing*

Cranberry Cornbread Dressing for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out all the other cranberry recipes being shared today:

Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart

Cranberry Caipirinha from A Kitchen Hoor’s Adventures

Cranberry Chicken Thokku from Culinary Adventures with Camilla

Cranberry Cornbread Dressing from Sew You Think You Can Cook

Cranberry Cornbread Stuffing from Cindy’s Recipes and Writings

Cranberry Oatmeal Sourdough Muffins from Cooking With Carlee

Cranberry-Sage Breakfast Sausage from Palatable Pastime

Jaegerschnitzel with Cranberry-Raspberry Sauce from Caroline’s Cooking

Pumpkin Cranberry Bread from Hezzi-D’s Books and Cooks

Celery Root Bisque

I bookend this Super Bowl week with another recipe from The Wimpy Vegetarian. If you recall, The Wimpy Vegetarian was my assigned blog for Monday’s Secret Recipe Club post. I promised that I’d be sharing one of her soups during the Soup-er bowl and here it is!

Never having cooked with celery root before I was intrigued by her Celery Root Bisque. Stuart always wants to buy the bizarre ingredients in the produce section so I decided to go for it! (The celery root can be found in the produce section near the ginger root. And the rutabaga – which might be the next strange ingredient used in my kitchen.)

Cutting the celery root was a test for my new knives. For Christmas Stuart got me a set of chef-worthy knives. These knives make cutting onions quick, slicing lemons smooth, and potatoes easy. I was able to “peel” the skin off the celery root with ease and cube it up with minimal effort.

Okay, enough of the unpaid and un-asked-for sponsorship.

Back to the bisque.

I didn’t think there could possibly be a better soup than yesterday’s creamy tomato but there is! I enjoyed a cup of celery root bisque for lunch for an entire week.

This soup has that hearty, creamy texture you’d expect from a bisque and has the flavor of celery with a kick. There is definitely heat to this soup. If you want a milder soup remove the seeds from the serrano pepper, use only half the pepper, and/or omit the cayenne. However, it’s that zip from the serrano that has you going back for another bite.

This bisque is perfect for lunch or as a side dish. Susan served hers with lobster! Some homemade bread is a perfect accompaniment for dunking and toning down the spice.

Celery Root Bisque

Celery Root Bisque


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 russet potato, diced
  • 1/2 shallot, diced
  • up to 1 serrano pepper, diced (for milder soup remove seed)
  • 1/4 C white wine (use 1/4 C stock if you want to omit the wine)
  • 1 celery root, peeled and cubed
  • 5 C vegetable stock
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp ground mustard
  • 2/3 C heavy cream
  • 1/3 C milk
  • fresh parsley, for garnish


  1. In a large pot over medium-high heat, melt butter and olive oil. Saute the onion, potato, shallot, and serrano until tender.
  2. Deglaze the pot with the white wine. Simmer until all the wine is absorbed.
  3. Add the celery root, salt, cayenne, garlic powder, ground mustard, and stock. Bring soup to a simmer and cook 35-40 minutes, until celery root is fork tender.
  4. Remove from heat and blend using an immersion blender. (If you don’t have an immersion blender carefully pour soup in small batches into a standard blender.)
  5. Return to low heat. Add the cream and milk and warm soup through before serving.
  6. Garnish with fresh parsley.

*This recipe is adapted from Susan at http://thewimpyvegetarian.com/2014/03/celery-root-bisque-with-lobster-sundaysupper-fat-sunday/*

Celery Root Bisque | Sew You Think You Can Cook