I made a spicy buffalo chicken dip tonight. I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement. We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.
1 1/2 cups cooked chicken ~ shredded and diced
1/2 cup franks red hot sauce or your favorite wing sauce
2 stalks celery
2 green onions
1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
1 package cream cheese
1/2 cup cheddar cheese
Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.
Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.
Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make. I loved the way these turned out. Everything I love about hot wings and more. The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin. I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route. I thought I would bread the chicken but I am glad I didn’t. One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!
Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise
1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
about 12 ounces chicken thighs; boneless skinless
salt and pepper to taste
In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper. Bring to boil and simmer for a few minutes to allow flavors to come together. Meanwhile cut chicken into chunks or strips. In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit. Toss with hot sauce.
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
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.