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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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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.

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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.

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Buffalo Potato Skins Recipe

May 10th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4mediumbaking potatoes, scrubbed
  2. 2tablespoonsbutter, melted
  3. 1tablespoonhot pepper sauce
  4. 1/2teaspoonsalt
  5. 1/4teaspoononion powder
  6. 1/2cup bottledlight blue cheese dressing

DIRECTIONS

  1. Heat oven to 350F Pierce potatoes in 2 or 3 places with a fork.
  2. Bake directly on middle oven rack 45-55 minutes until tender when pierced.
  3. Increase oven temperature to 450°F Have a rimmed baking sheet ready.
  4. When cool enough to handle, cut potatoes lenghtwise in quarters.
  5. With a spoon, scoop pulp from skins leaving a 1/2 in think shell (reserve pulp for another use).
  6. Place skin side down on ungreased baking sheet.
  7. Mix butter, hot sauce, salt and onion powder in small bowl.
  8. Brush evenly on potatoes.
  9. Bake 15 minutes or until browned at edges and crisp.
  10. Serve with blue cheese dressing for dipping.

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