Tag Archives: Hot Sauce

Buffalo What? Potato Wedges!

2 Oct

Football season is in full swing which means that in our house Sundays are devoted to football watching and eating. This is the one day of the week that we eat what we want; no calorie counting and I call it football food. My husbands favorite is buffalo chicken wings, not mine. I don’t like the skin and all the icky veiny stuff and I’m also a vegetarian now. But I do love the taste of the wing sauce, blue cheese and celery,so what to do? After being inspired by Libbie Summers, the amazing food guru, I decided to make buffalo potato wedges. The result was absolutely delicious, John may never eat chicken wings again!

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Ingredients

2 to 3 Tbs vegetable oil

4 or 5 medium Russet potatoes, cleaned well and cut into thin wedges

1/3 cup hot sauce (I like Cholula, but I know Frank’s is a favorite of many, use what you like)

few dashes of Tabasco

1/3 cup butter

1/2 cup crumbled blue cheese

2 stalks celery, thinly sliced

1/4 cup scallions, thinly chopped

Directions

1. Preheat oven to 350 degrees. Put potato wedges in a bowl, drizzle the vegetable oil over the potatoes and toss to coat evenly. Spread wedges on a jelly roll pan. Bake in oven for 25 minutes or until tender, turning after 15 minutes.

2. While potatoes are cooking, melt butter in small saucepan and add hot sauce and tabasco. When the potatoes are cooked to your liking (tenderness/crispiness) transfer them to a baking dish and toss with the hot sauce mixture. Sprinkle with the blue cheese and bake for another 5 or 6 minutes until cheese is melty.

3. Remove from oven and sprinkle with the celery and scallions….serve and enjoy!

*this is totally mine in terms of ingredients and amounts, I’m not famous for measuring so amounts are approximate, you may have to adjust to your liking.

 

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Fall means…Football Food!

12 Sep

My favorite time of year is upon us; late summer, early fall.  The warm days and cool nights with sound of crickets coming from the open windows, the cheer of the football fans from the television set and the smell of Buffalo Chicken Dip coming from the kitchen!

My friend and co-worker Kristin introduced me this recipe of spicy, creamy deliciousness! It can be found on the website www.franksredhot.com and as usual I needed to change it to make it to our liking.  There is one thing about their recipe that just didn’t sit well with me…canned chicken. Who knew?! I had no idea that chicken came in can just like tuna but I could not do it, instead I cook thinly sliced chicken breasts and dice them up, that way I know exactly what I’m eating.

Spicy, Creamy, Hot, Delicious Buffalo Chicken Dip!

Frank’s Redhot Buffalo Chicken Dip

1 Package thinly sliced chicken breasts

8 Oz package cream cheese, softened

1/2 Cup blue cheese or ranch dressing

1/2 Cup Frank’s Redhot sauce (I use 1/4 cup, 1/2 cup is too spicy for me)

1/2 Cup crumbled blue cheese or shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.  Place chicken breasts in shallow baking pan, make sure they are not overlapping. Rub them lightly with vegetable oil and cook for 15 to 20 minutes-make sure not to overcook as they will be dry and tough. When they cool off enough to handle, cut up into very small pieces.

Place the cream cheese in a deep baking dish, stir until smooth.  Mix in the salad dressing (I use blue cheese), hot sauce and cheese (I use mostly mozzarella and a bit of blue cheese) and stir well then stir in the chicken. Sprinkle some of the mozzarella and a bit of blue on the top.

Bake for 20 minutes until bubbly and heated through.

I like to serve it with tortilla chips, corn chips, celery sticks and an ice-cold beer. But you can really do whatever you like…just make sure you are wearing your favorite teams jersey…Go Giants!!!

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