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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.

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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.

 

 

 

Buffalo Chicken Patty

2 Aug

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Who ever thought I would be eating ground chicken???

I bought a package to use in a Chinese food recipe but didn’t feel like having it.

Buffalo anything is always a go to meal so I started to experiment.

One package of ground chicken

One chopped onion sautéed in two tablespoons butter with two cloves of chopped garlic

1 cup cooked drained spinach seasoned with salt and pepper

One egg

1/2 cup seasoned bread crumbs

1/4 cup chopped fresh parsley

1/2 cup Franks buffalo sauce

Mix everything together

Make a ball the size of a baseball and flatter out to make a patty

Place on a greased baking sheet

Bake at 375 degrees for about 25 minutes or until the meat looks well done

Touch the top and if it is firm to the touch it is done.

Serve with a blue cheese or ranch salad and extra buffalo sauce

They make delicious sliders and are much less expensive then boneless chicken.

I also crumbled blue cheese on top.

 

Janet’s Chicken Cutlets

13 Jul

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My sister Janet makes chicken cutlets to die for.

She gets boneless, skinless chicken breasts and cuts them the size of the palm of your hand.

I am convinced she caresses and kisses each one.

They are all the same exact size which I think is a amazing.

5 pounds of chicken cutlets makes about 25 cutlets

Get a good heavy frying pan and fill it with about 1/2 inch of canola oil.

5 eggs, whip them well

Add one teaspoon garlic salt

Set it aside

4 cups of seasoned Italian bread crumbs

1/2 cup fresh chopped parsley

Mix together

Heat the oil till it is almost smoking but not.

Dip the cutlet in the eggs and then the bread crumb mixture

Slowly put it in the frying pan and fry.

Try not to touch them until you see the edges turn brown.

Then flip over.

It is important to check the heat of the oil to make sure it doesn’t get too hot or too cool.

Using a gas stove really can keep the heat regulated.

Thats it.

If you have any left over , they make delicious parmesan.

My kids eat them as soon as they see them with ketchup and hot sauce.

I love them on a salad or in a sandwich.

You will not regret making a platter full.

Best leftover ever.

 

 

Kung Pao Chicken

14 Apr

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I crave Chinese food so this is one of my go to fast meals.

Just go to Trader Joes and pick up a frozen package and follow the directions.

It is ready in ten minutes

I usually make rice but I am trying to eat less.

Eating with chop sticks is a must

Sometimes the frozen stuff is pretty good.

Rice Balls

20 Mar

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Stop what you are doing and make these rice balls.

I love them.

This is not my recipe but it is a modification of the Food Network recipe from Alexandra and Elliot Angle.

I hope they think my recipe is just as good as theirs.

1 cup short or medium grain rice

1 pound ground chicken , pork or shrimp

1 egg

1 inch of fresh grated ginger

3/4 cup chopped onion. Cooked with one tablespoon of butter till soft

2 teaspoons salt

1 tablespoon soy sauce

1/4 chopped cilantro

Cabbage or lettuce leaves for the bottom of the steamer

Soak the rice for 2 hours and then drain well

Spread onto a flat pan and set aside

Mix the chicken , egg, onion, ginger, salt, soy sauce and cilantro.

Form into one inch balls

Roll in the rice to coat the ball all around.

Place on waxed paper and chill for a couple of hours

Do not let the balls touch

Line your steamer basket with the cabbage leaves.

Place the balls on the leaves and don’t let them touch.

Bring the water to a boil and then place the steamer on top

Place the cover on and steam for 30 minutes

They are so pretty.

Serve with sweet chili sauce, carrot ginger dressing or whatever you like.

My family loves these.

Serve with chicken wings, ribs, steak or shrimp and a vegetable stir fry and you have a great meal.