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Buffaque

31 Jul

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This is not misspelled .

It is just made up.

Two large containers of grilled or fried chicken pieces from the grocery store.

One cup good barbecue sauce.

I love original Sweet Baby Rays sauce.

1/2 cup Franks wing sauce or Franks sriracha sauce

Mix the sauces together and pour over the chicken

Add more sauce if you like it really wet.

Bake at 350 degrees for 30 minutes without a cover.

This is so good and takes so little time.

Always use an aluminium pan for fast cleanup.

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Simple Stir Fry

7 Jun

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I just wanted something light and healthy since I had ice cream twice yesterday.

It was so good.

2 big boneless, sliced into strips ,chicken breast

4 tablespoons soy sauce

2 tablespoons cornstarch

4 tablespoons oil

One chopped jalepeno pepper

2 tablespoons sesame oil

6 cloves chopped garlic

One chopped shallot

1 1/2 inch fresh chopped ginger

2 stalks chopped celery

One red sliced pepper

2 cups sliced mushrooms

3 cups chopped baby bok choy

2 more tablespoons soy sauce

3 diced scallions

3 tablespoons crunchy peanut butter

Hot sauce or chili sauce for a condiment

Cut everything up before you start because this has to cook on a high heat and you won’t have time to chop while you are stir frying.

Mix the cornstarch and soy sauce together.

Add the chicken strips and mix well

Heat three tablespoons oil till it is hot

Add half the garlic, all the ginger and the chopped jalepeno

Cook for one minute

Add the chicken

Spread it out to a single layer and leave it alone until a crust forms and then start stir frying

Cook till’ it is well done and remove to a plate

Place the remaining tablespoon of oil in the pan and add the remaining garlic and shallot

Cook for one minute

Add the celery and stir fry for a minute

Add the mushrooms and peppers and stir fry for another minute

Add the bok choy and stir fry for another minute

Add the chicken back into the pan

Add the sesame oil and the soy sauce

Stir fry till everything is combined but don’t over cook the vegetables. They should be crunchy.

Add the peanut butter on top and mix it in. Extra peanuts can be added if you like.

The peanut butter can also be eliminated if you don’t like it.

Garnish with the scallions.

 

 

 

 

Hoisin Chicken and Shrimp

9 Feb

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Hoisin sauce is the taste you have in most Chinese food.

I like it in moderation. Too much is terrible so don’t add extra.

This is a fast stir fry to serve over rice.

6 tablespoons oil

1 1/2 pounds bite size boneless chicken

! pound raw small ,peeled and deveined shrimp

6 tablespoons cornstarch

1/2 cup chicken broth

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons honey

1 teaspoon sesame oil

8 tablespoons Franks Spicy Sweet Chili Sauce

5 diced scallions

8 cloves chopped garlic

1 tablespoon grated ginger

2 cups broccoli florets

2 cups chopped bok choy

One diced red pepper

2 cups sugar snap peas

2 thin sliced carrots

1/2  to 1 cup peanuts or cashews

Mix 2 tablespoons cornstarch with 1 tablespoon soy sauce

Add the cut up chicken

Heat the wok with two tablespoon oil and stir fry the chicken till done

Set aside

Place the shrimp in the 2 tablespoons cornstarch and  one tablespoon soy sauce

Heat two tablespoon oil

Add the shrimp and stir fry till cooked

Set aside

Place the last 2 tablespoons of oil in the pan and start stir frying first the garlic and carrots then the broccoli, ginger, red pepper  sugar snaps and  white part of the scallions.

Cook till everything changes color and still crunchy.

Set aside

Mix the chicken broth, hoisin sauce, soy sauce, honey, Franks and sesame oil together then add the remaining 2 tablespoons cornstarch

Bring the sauce to a boil and it will start to thicken up.

Do not let it start to reduce.

Take it off the heat and add the chicken and shrimp

Mix well

Put back on the heat

Add the vegetables and toss to coat everything

Heat till everything is warm

If it starts to thicken too much add a little more broth

Top with peanuts and scallion greens.  You could add fried dried hot chili peppers to spice it up.

I usually double this sauce recipe because I love sauce.

 

Buffalo Chicken Balls

31 Jan

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I was in the grocery store, what a shock, and saw these prepared buffalo chicken meatballs.

I normally would not buy something like this but the ingredients were okay, they were on sale and I love anything buffalo.

I bought a pound of pizza dough and went home to make these cute little calzones.

I got 14 meatballs in the package so I cut the dough into 14 pieces.

Flatten out the dough with your fingers, put the meatball inside and roll up.

Bake at 450 degrees for about ten to fifteen minutes till nice and brown.

Serve with blue cheese dip, celery and carrots.

This is a great appetizer that you can make ahead of time.

 

 

Spicy Buffalo Dressing

14 Nov

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I love buffalo anything.

I make buffalo chicken, pizza, cauliflower and now salad.

This is so easy I don’t even make a bottle, I just make it as I want it.

Two ingredients.

Thats it!

3 tablespoons good blue cheese dressing

One tablespoon Franks Red Hot Sauce.

Mix it together and pour it over your salad.

I made a green salad with scallions, blue cheese chunks and leftover cubed chicken.

Simple, easy, fast and GOOD.

This satisfied my salt and spicy craving.

I did heat the chicken so it wasn’t cold from the refrigerator.

If you don’t like blue cheese you can use ranch dressing.

Not bad but I am a blue cheese lover.

I pulled a pork and put this on my sandwich and enjoyed every mouthful.

This is also a great spicy dip.

Fast Buffalo Chicken

22 Sep

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I had two pieces of grilled chicken left over.

Never waste anything.

Cut the chicken into bite size pieces. Do not use the skin.

Place the chicken pieces on a microwave safe plate.

Drizzle with Franks buffalo wing sauce. I used about 4 to 5 tablespoons.

Put into the microwave for one minute or till hot.

Drizzle with blue cheese dressing.

This was a delicious with carrots, celery and just a few chips.

Chicken Tarragon

5 Sep

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I always go for the basics when it is a chilly day and I want comfort food.

My favorite cookbook is Better Crocker’s International Cookbook.

This is her recipe with a few changes

This can be served with noodles, rice, quinoa or baked in a pie shell or just a big bowl if you do not want to eat carbs.

3 tablespoons canola oil

2 1/2 pounds of boneless, skinless chicken thighs

One can[14 ounces] of chicken broth

One tablespoon chopped fresh tarragon or one teaspoon dried tarragon

4 sliced carrots

1 teaspoon salt

1/2 teaspoon black pepper

One bay leaf

8 ounces sliced mushrooms

One chopped large onion

2 cloves garlic

2 stalks chopped celery

Two yellow chopped squash

One zucchini chopped squash

1/2 cup white wine

1/2 cup half and half

3 tablespoons flour

1 egg yolk

salt to taste

Heat three tablespoons oil in a large frying pan

Season the chicken with salt and pepper

Place in the frying pan and just brown slightly on both sides.

Add the can of chicken broth, carrots, tarragon, bay leaf, salt and pepper.

Bring to a boil.

Cover and decrease the heat to simmer for 30 minutes

Add the mushrooms, celery, squash, onions and garlic.

Heat to a boil

Cover and decrease heat to simmer another fifteen minutes

Take all the meat and vegetables out of the pan.

Discard the bay leaf.

Leave the liquid in the pan and add the wine.

Reduce the broth so you have about two to three cups and bring to a boil.

Mix the egg yolk, 1/2 and 1/2 and flour together

Add to the liquid and reduce the heat.

Stir till all is incorporated and the liquid turns to this velvet sauce.

Add the chicken and vegetables

Serve it with pride.