Cheesy Buffalo Chicken Patties

I had some leftover chicken and decided to give these buffalo chicken patties a try.  I like the combination of cream cheese and cheddar with the hot sauce.  We make our own wing sauce using Franks Red Hot sauce as the base; this will be best using your favorite wing sauce what ever it may be.  Maybe they need some bread crumbs mixed in to hold them together better; but the flavor is great as it is and after they cool the cheese firms a little so they really are much easier to handle.

Cheesy Buffalo Chicken Patties

  • 1 cup leftover chicken – diced or shredded
  • 1/2 cup celery – thinly sliced
  • 2 Tbs green onion – thinly sliced
  • 1/4 cup wing sauce ~ choose your favorite wing hot sauce
  • 2 o.z. cream cheese
  • 1/2 cup shredded cheddar
  • oil
  • flour

Mix together all ingredients except the oil and flour.

Form into patties; I made 6.  In large skillet heat about 1/4 inch of oil over medium – medium high heat.  Dip patties in flour to coat and fry for about 4 – 5 minutes each side.  Remove from skillet and drain well on paper towels; allow to cook at least 3 minutes before serving.

Enjoy ~ Kimberly

Cilantro and Lime Marinated Spicy Shrimp Cocktails

Thought I’d try a new twist on shrimp cocktails this evening.  We eat quite a bit of seafood so trying recipes is always a treat.  This was inspired by a recipe I clipped from a magazine a few weeks ago.

Marinated Shrimp Cocktails

  • 12 o.z. shrimp ~ peeled with tails on
  • 1 Serrano pepper ~ finely diced
  • 1 green onion ~ thinly sliced
  • 1 Roma tomato ~ diced
  • 1/4 cup red onion ~ diced
  • 1 tsp cilantro
  • juice of one lime
  • 1 Tbs olive oil
  • 1 Tbs rice vinegar
  • salt and pepper
  • 1/4 tsp mexican oregano
  • 1/4 tsp garlic
  • 1/4 tsp cayenne
  • 1/4 tsp cumin

Cook shrimp; drain, chill and set aside.  Combine remaining ingredients in bowl.  Add cooked shrimp; stir together; refrigerate at least one hour or until ready to serve.

Enjoy ~ Kimberly

Crab Stuffed Mushrooms

Decided to make some stuffed mushrooms today.  I opted for crab meat sometimes I use sausage other times just vegetables but today crab was available so I went with a seafood version.  Adjust the amount of mushrooms as desired; I was cooking for 2 and thought 4 for each of us was plenty.  This made more stuffing than I needed for 8 mushrooms but we enjoy the extra filling so I just sprinkled it in the individual pans for an extra treat.  I liked the kick of the chipotle; use your favorite pepper or trade the heat for some italian herbs if you like a mild version.

Crab Stuffed Mushrooms

  • 8 large button mushrooms
  • 1 Tbs butter
  • 2 cloves garlic ~ minced
  • 1/8 cup onion ~ diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground chipotle
  • 2 o.z. fresh spinach ~ chopped
  • 1/4 cup chicken broth
  • 1/4 cup crab meat
  • 2 o.z. fresh bread crumbs
  • 1 o.z. finely shredded cheddar
  • 2 strips bacon ~ raw cut into quarters

Wash mushrooms and remove stems.  Set aside mushroom caps for stuffing; dice mushroom stems.  Over medium heat melt butter; sauté mushroom stems, garlic and onions for about 5 minutes. Season with salt, pepper, and chipotle.  Add spinach and broth simmer about 3 more minutes or until spinach is wilted.  Remove from heat.  Stir in crab, bread crumbs, and cheese.

Stuff mushrooms; sprinkle extra stuffing over top.  Lay a quarter piece of bacon across each mushroom.

Bake at 375 degrees for about 40-45 minutes or until mushrooms are tender and bacon is crisp.

Enjoy ~ Kimberly

Crab Dip ~ Party Appetizers

I must share the great dip we had tonight.  With the upcoming Super Bowl this will be perfect for a game day party.  Serve with toasted bread ~ baguettes are our favorite.

Crab Dip

  • 8 o.z. cream cheese
  • 1 small jalapeno
  • 2 cloves garlic
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/3 cup fresh grated parmesan
  • 3/4 cup shredded mozzarella
  • 1 slice thick cut bacon ~ cooked crispy and crumbled
  • 6 o.z. lump crab meat ~ we used the claw meat available in the seafood department

Allow cream cheese to soften.  Add jalapeno and garlic ~ both minced using a microplane.

Add paprika, pepper, thyme, half of the parmesan, and 1/2 cup of the mozzarella, crab meat, and crumbled bacon; blend well.  Spread into buttered baking dish ~ a pie pan is the perfect size.  Top with remaining half of parmesan and 1/4 cup of mozzarella. Bake at 350 degrees for about 30 minutes or until golden brown.

Enjoy ~ Kimberly

Tex-Mex Cheese Ball

With our busy schedules we enjoy snacking some evenings.  Charles has some time off work so I’ve left him to do the creating.  This was awesome.  In fact with a little summer sausage or bacon pieces on the crackers too it’s even more amazing!

Tex-Mex Cheese Ball

  • 8 o.z. cream cheese ~ softened at room temperature
  • 1/4 tsp black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp salt
  • 1/2 tsp mexican oregano
  • 1 chipottle pepper from can of peppers in adobo
  • 2 o.z. shredded cheddar
  • 2 o.z. shredded mexican cheese blend
  • 2 tsp lemon juice
  • 1 1/2 o.z. chopped pecans

Mix together everything except pecans.  Form into ball and refrigerate for at least and hour.  Roll and pecans and serve right away or refrigerate until ready to enjoy with your favorite crackers.

Enjoy ~ Kimberly

Guinness and Gruyere ~ Beer Cheese Dip

We had a craving for some beer cheese today.  Not being a huge beer fan it’s tricky sometimes to find the right combination; Charles on the other hand enjoys beer so I left that choice to him.  I figure the dip can only be as good as the beer and cheese you put in.  Anyway Charles found a great combination today.

Guinness and Gruyère Beer Cheese

  • 8 o.z. cream cheese
  • 2 cloves finely minced garlic (we used our zester; a garlic press should work too)
  • 6 o.z. Gruyère
  • 8 o.z. extra sharp Cheddar
  • 1 cup Guinness Extra Stout
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1/4 tsp black pepper

We started with the Guinness and cream cheese in our pot heating over medium low heat; next add the seasonings and begin adding cheeses a little at a time melting completely before adding more cheese; stirring constantly.  You could do this in a crock pot or a double boiler to be on the safer side ~ just be sure to stir constantly if using direct heat and work with a low heat setting.

Pumpernickel bread was fantastic contrast with this dip.  Choose your favorite bread and enjoy ~ Kimberly

Jalapeño Poppers ~ Broiled or Grilled!

I’m taking the easy way out today and posting one of my favorite appetizers. I can’t get enough of these. They are so simple and delicious.  Sometimes too spicy even for me but I eat them anyway; love the burn!

Take jalapenos (how ever many you are in the mood for) cut them in half, scoop out the seeds, spread cream cheese inside and sprinkle with paprika.  Broil for about 5 minutes 4-6 inches from broiler or grill till outsides are browned and bubbly.  The heat depends on the spiciness of your peppers. In the summer when our garden is growing we sometimes use red hot cherry bombs or serrano peppers.  Use your favorite mild or hot.

Enjoy ~ Kimberly

Cheesy Buffalo Crab Cakes ~ a new twist!

I had some left over crab that I wanted to try something new with.  This wasn’t fake crab … this was the good stuff.  King Crab Legs fresh from the shell.  We’d eaten crab legs a couple days before and had cooked a little more than we could handle; rarely does this happen so I had to take this chance to make something different with the crab than just a plain old crab cake.  I contemplated deviled crab; but my boss had created these buffalo chicken balls this winter for a party; I couldn’t get the idea out of my mind to try a buffalo crab cake.

I am not sure I love these ~ but I did like them and I will try them again with some changes … thinking some crunchy celery and jalapeno would be great; maybe even making them into a smaller more bite size appetizer will be the key.  I’ll post the recipe as I made them today; I feel like it’s a great concept just needs a bit of adaptation for perfection.

Cheesy Buffalo Crab Cakes

  • 8 o.z. Crab Meat
  • 2 Green Onion – thinly sliced
  • 2 Tbs Cream Cheese
  • 2 o.z. Shredded Cheddar
  • 1/2 tsp fresh parsley
  • 2 Tbs Hot Sauce ~ I used Franks Red Hot

Mix all of the ingredients together; form into patties.  I made 4 ~ like I mentioned before I think smaller patties would be better … something bite  size.  Heat skillet over medium heat.  Add olive oil.  Once skillet and oil are hot dip patties in flour and fry.  My large patties took about 3 1/2 minutes on each side.

Check out the pictures below.  It only took 3 of these legs to make 8 o.z. ~ plus I had to eat some while I was cleaning it so who knows how much there really was!  If you try them out let me know what you think ~ It was just an experiment to try something new.






Hope you enjoy ~ Kimberly