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Low Carb Buffalo Hot Wings Recipe

February 13th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3lbschicken wings, separated and tips discarded
  2. 1/2teaspoonsalt
  3. 1/4-1/2teaspoonblack pepper
  4. 4ouncesunsalted butter, melted
  5. 1/2cuplouisiana hot sauce(like Frank’s or Crystal brand but NOT Tabasco)
  6. 1/2teaspooncayenne pepper (optional)
  7. 1/4teaspoonworcestershire sauce
  8. 1/2cuplow-carb blue cheese salad dressing(optional) or low carbranch salad dressing (optional)
  9. 4-5celery ribs, cut into sticks (optional)

DIRECTIONS

  1. While chicken is cooking, mix together melted butter, hot sauce, cayenne and Worcestershire sauce and keep warm; prepare celery and dressing/dip and set aside.
  2. Rinse chicken wings and pat dry.
  3. Season chicken liberally with salt and pepper.
  4. Deep-fry wings in at least 3 inches of hot oil for about 20 minutes or bake for about 35-45 minutes at 375-400F until cooked through and crispy.
  5. Drain chicken wings on paper or paper toweling.
  6. Place wings in a large mixing bowl and toss with wing sauce until evenly coated, or serve separately as a dip.

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Buffalo Wings to Die for ! and Blue Cheese Dip Recipe

February 7th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupred hot sauce
  2. 1 1/2tablespoonshoney
  3. 1tablespoonbutter
  4. 1tablespoonwhite wine vinegar
  5. 1tablespoonlemon juice
  6. 1/2teaspooncayenne pepper
  7. 1/2teaspoonTabasco sauce
  8. 2lbschicken wings, Thawed

DIRECTIONS

  1. .Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darkens a little.
  2. For wings — dip in flour and fry. (I bake till Crispy).
  3. When the wings are cooked, put them in a bowl and pour the sauce over them. The sauce should cover a 2 pounds of wings. Stir to coat.

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Buffalo Chicken Wing Dip Recipe

November 14th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbschicken breasts, cooked and shredded
  2. 1 (12 ounce)bottlehot sauce(use whole bottle or just half, if desired)
  3. 2 (8 ounce)packagescream cheese, softened
  4. 1 (16 ounce)bottlebleu cheese salad dressing(or can use ranch or 8 oz blue cheese and ranch)
  5. 2/3cup choppedcelery
  6. 3cups shreddedcheddar cheeseor monterey jack and cheddar cheese blend

DIRECTIONS

  1. Preaheat oven top 350.
  2. In a large bowl, mix shredded chicken, celery and cheese.
  3. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth.Stir in bottle of hot sauce ( don’t have to use entire bottle if you want it milder).Pour heated mixture into bowl with chicken mixture.Stir to mix well.
  4. Pour into a 13″ x 9″ baking pan.Bake uncovered for 40 minutes or until bubbly—-make sure top doesn’t get browned.Let stand for 10 minutes.Serve warm OR cold—–tastes best warm— with celery or other veggies and crackers.

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Spicy Stuffed Buffalo Chicken Breast Recipe

October 5th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4 splitchicken breasts(not skinless)
  2. 1teaspoonsalt(optional..add more or less as desired)
  3. 1/2teaspoonblack pepper(optional..add more or less as desired)
  4. 1/2garlic powder(optional..add more or less as desired)
  5. 4tablespoons of softenedcream cheese
  6. 1/2cup dicedcelery(or use celery salt to subsitute May Omit)
  7. 1ounceblue cheese(crumbled)
  8. 1 1/2teaspoonschili powder
  9. 2tablespoonshoney
  10. 1tablespoonolive oil
  11. 1teaspoonTabasco sauceor louisiana hot sauce

DIRECTIONS

  1. Preseason chicken with salt,black pepper, chilli powder(1/2tsp) and garlic pepper. Set aside.
  2. In a bowl combine cream cheese, blue cheese and celery, and 1 tsp chilli powder.
  3. Pull skin back without detaching it from the breast and using a fork poke holes in the chicken breast. Then place 1/4 of the cream cheese mixture under the skin and secure the skin back over the breast with a wooden toothpick, that has been soaked in water for 10 minutes.
  4. Combine olive oil,honey, tobasco sauce and in a small bowl and mix well. Brush on each chicken breast.
  5. Place chicken breast on a broiler panand make sure that is about 8 inches from the fire let broil for about 25 minutes or less. Check on the chicken breast quite frequently to make sure chicken isnt getting burned.
  6. Once the fork can be inserted easily or chicken is starting to get too brown, place chicken in a baking pan, cover with foil.
  7. Place in an oven of 400 degrees 10-20 minutes until done. *Chicken can be placed on barbeque grill on med/low heat instead of the broiler, then placed in the oven*.

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Buffalo Chicken Wing Sampler Recipe

September 26th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2lbschicken wings
  2. 1/2cupcayenne pepper sauce(your favorite brand)
  3. 1/3cup meltedbutter
  4. 1tablespoonchili powder(Tex-Mex variation)
  5. 1/4teaspoongarlic powder(Tex-Mex variation)
  6. 2tablespoonshoney(Asian variation)
  7. 2tablespoonsteriyaki sauce(Asian variation)
  8. 2teaspoonsground ginger(Asian variation)
  9. 1tablespoonsesame seeds, to sprinkle on coated wings(Asian variation)
  10. 1/4cuporange juice concentrate(Sweet n’ Spicy variation)
  11. 3/4teaspooncinnamon(Sweet n’ Spicy variation)

DIRECTIONS

  1. Deep fry wings in hot oil (400 degrees) for 12 mins until fully cooked and crispy; drain.
  2. Combine hot sauce and butter.
  3. Dip wings in sauce to coat.
  4. Serve wings with celery and blue cheese dressing if desired.
  5. NOTE: For equally crispy wings, bake 1 hour at 425 degrees, or grill 30 mins over medium heat.
  6. VARIATIONS: Add one of the above variations to hot sauce mixture; heat through.

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