November 2014
S M T W T F S
« Oct    
 1
2345678
9101112131415
16171819202122
23242526272829
30  

Search



Tags

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.

Posted in Recipes | No Comments »

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*.

Posted in Recipes | No Comments »

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.

Posted in Recipes | No Comments »

Buffalo Bill’s BBQ Sauce Recipe

May 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupchili sauce
  2. 2tablespoonsred wine vinegar
  3. 1tablespoonworcestershire sauce
  4. 1tablespoonmolasses
  5. 2teaspoonsdry mustard
  6. 1teaspoonchili powder

DIRECTIONS

  1. Combina all with 1/4 cup water.
  2. Bring to a boil.
  3. Simmer 5 minutes Store in fridge.

Posted in Recipes | No Comments »

Buffalo Chicken and Blue Cheese Dipping Sauce Recipe

May 13th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Blue Cheese Dipping Sauce

  2. 1/4cup crumbledblue cheese
  3. 2tablespoonsbuttermilk
  4. 1/2cuplight sour cream
  5. 1/4teaspoonfresh ground black pepper
  6. Chicken

  7. 12chicken tenders(about 12 ounces)
  8. 1/2cuplouisiana hot sauce
  9. 1/2cupall-purpose flour
  10. 1teaspoonkosher salt
  11. 1tablespooncajun seasoning
  12. 1tablespoonbutter
  13. 2tablespoonsvegetable oil
  14. 4stalkscelery, cut into 3 inch lengths

DIRECTIONS

  1. Dipping Sauce: Combine all ingredients in a small bowl, mixing well.
  2. With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone.
  3. Chill in the refrigerator for at least 1 hour before serving.
  4. Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes.
  5. Put the flour in a pie tin and season with salt and Cajun seasoning.
  6. Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour.
  7. Set on a baking rack.
  8. Heat the butter and oil in a large skillet over medium heat.
  9. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side.
  10. Remove from the pan and drain on paper towels.
  11. Serve warm with blue cheese dipping sauce and celery pieces.

Posted in Recipes | No Comments »

« Previous Entries