Buffalo Chicken Bites

 

The recipe calls for making your own dough to wrap the buffalo chicken mixture, but if you’re not up for that, you could definitely use store-bought pizza dough. These can even be made ahead of time. I baked mine in the afternoon, and then reheated them in a 350 degree oven several hours later for just about 5 minutes and they were good as new! You’ll see I used all cheddar cheese in my bites because blue cheese just isn’t my thing, but if you like it, feel free to use it…

Traceysculinaryadventures.blogspot.com - Buffalo Chicken Bites – Recipe

 

Super Bowl Snacks ~ Buffalo Chicken Bites | A Spicy Perspective

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Looking for quick and tasty Super Bowl Snacks? Look no further. These itty bitty Buffalo Chicken Bites are just the thing to serve at your game-day party!

Eat Yourself Skinny!: Skinny Buffalo Chicken Bites

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These chicken bites were so much fun to make and I was crazy impressed at how good they were! Warning: you may end up consuming the entire plate without realizing it. This is essentially buffalo chicken dip (lightened-up of …

Super Bowl Boneless Buffalo Chicken Bites | CopyKat Recipes …

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You can prepare you own homemade buffalo chicken bites easily at home. Crisp chicken tenders are drenched with a spicy buffalo wing sauce.

Sweet Pea’s Kitchen » Buffalo Chicken Bites

http://sweetpeaskitchen.com/

We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you.

NAVYWIF33: Buffalo Chicken Bites

http://www.navywif33.com/

Buffalo Chicken Bites. I want to share a new recipe that I tried last night. BUFFALO CHICKEN BITES. Boil Chicken and after it cools then shred it by hand. Add hot sauce of your choice to the chicken and season to taste.

Quick & Easy Recipes – Buffalo Chicken Bites

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Source: Pennies on a Platter. 3 cups shredded cooked chicken; 1/4 to 1/2 cup hot sauce (or more to your taste); 3 1/2 oz. cream cheese, softened; 2 cups sharp or medium shredded cheddar cheese; 1 tsp onion powder; 1 cup all-purpose flour …

 

 

Buffalo Chicken Bites

Paleo chocolate caramel bars

Prep time:  15 mins

Total time:  15 mins

Serves: 3-4

Ingredients

For the crust

• 12 dried figs (or dates, if you prefer), stems removed
• ½ cup almond butter
• ¼ cup Unsweetended Shredded Coconut
• 2 tablespoons Raw Honey
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon
• pinch of salt

For the caramel

• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons canned coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• pinch of salt

For the topping

• 1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
• ¼ cup canned coconut milk
• 2 teaspoons ground coffee
• coarse sea salt, to top

 

 

Instructions

1. First make your crust. Add all of your crust ingredients into a food processor and mix until well combined. Add the crust mixture to a bread pan and push down until the mixture is flat. Like a crust. Duh.
2. Now add your dates and pulse until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
3. And add your vanilla extract and pinch of salt.
4. Process until you get a caramel. BOOM. May take 3-5 minutes, tops.
5. Pour caramel over your crust and spread evenly.
6. Now you will want to melt your chocolate. You could do this in a double boiler or just the microwave. I chose the latter.
7. Melt chocolate and coconut milk together in the microwave. Heating for 30 seconds then mixing well and reheating when necessary.
8. Once your chocolate is completely melted, add your ground coffee and mix well.
9. Pour melted chocolate over your caramel and spread evenly.
10. Add coarse sea salt on top of the chocolate.
11. Put in freezer to let chocolate harden. Around 10+ minutes.
12. Eat!!

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Paleo chocolate caramel bars

Candied Pecans

• 2 cups pecans
• ½ cup granulated sugar
• 1 tsp cinnamon
• ¼ tsp allspice
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ cup butter
• 1 tsp maple extract
• 2 tbsp water
• 2 tbsp brown sugar

 

 

Preheat oven to 300

Line a cookie sheet with tin foil and coat with cooking spray. Set aside.

In a shallow bowl sift together granulated sugar, cinnamon, allspice, cloves, and nutmeg. Set aside.

In a small bowl, whisk together maple extract, brown sugar and water.

Over medium heat, melt butter in a skillet. slowly whisk in brown sugar mixture and bring to a boil. Add pecans and stir to coat. Simmer for about 1-2 minutes until well coated.

With a slotted spoon, transfer pecans to the reserved sugar and spice bowl. Coat pecans with sugar.

Place pecans evenly on prepared cookie sheet and bake for 15 minutes. Stir pecans and bake for an additional 15 minutes. Let cool completely before serving.

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Candied Pecans

Mediterranean Chicken

2-3 lbs boneless, skinless chicken breast
1 onion, minced
2 zucchini, chopped into small pieces
1/2 cup roasted red peppers, cut into small pieces
14 oz can artichoke, cut into small pieces
2 2.25 oz cans sliced kalamata olives, chopped
sea salt and pepper, to taste
oil

 

Preheat oven to 350. In large oven safe skillet, heat oil over medium high heat. Sear the chicken breast on both sides until golden brown. Bake in the oven for 15-20 minutes, or until chicken is cooked through. In another skillet, heat oil over medium heat. Add onions and saute until translucent. Add zucchini and cook until zucchini is just cooked through. Add peppers, artichokes and olives. Season with salt and pepper. Saute until warmed through. Serve veggie mix over the chicken breasts. Enjoy!

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Mediterranean Chicken

Gluten Free Tiramisu

Ingredients

Cake

 

• 115 grams unsalted butter, browned and cooled (1 stick)
• 120 grams GF flour (about ⅔ cup) (evenly divided among superfine brown rice, superfine white rice and tapioca flour/starch)
• 110 grams white sugar (about ½ cup)
• 2 whole large eggs (110 grams about)
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla bean paste
• 1 teaspoon Crème de Cacao
• 1 teaspoon Kahlúa

Mascarpone Filling

 

• 5 large egg yolks
• 50 grams sugar (1/4 cup)
• 20 grams Kahlúa (1/8 cup)
• 20 grams Crème de Cacao (1/8 cup)
• 170 grams mascarpone cheese (3/4 cup)
• 120 grams heavy cream (1/2 cup)
• 240 grams brewed espresso (1 cup)
• 2 tablespoons Crème de Cacao or Kahlúa or a combination of both
• 55 grams bittersweet bar chocolate, grated (almost 2 oz.)

 

 

Instructions

Cake

 

1. Preheat oven to 375. Line a baking sheet with parchment. Measure the Tiramisù pan (I recommend a small 6 or 8 inch springform pan) and make three pencil outlines of the bottom circumference of the pan on the parchment. Turn the parchment paper over so pencil marking is facing baking sheet. The batter will need at least an hour to chill in the refrigerator so plan ahead.
2. Brown the butter in a small saucepan over medium low heat until nutty brown and fragrant. Set aside to cool slightly.
3. In a medium bowl weigh the flour and sugar. Whisk to combine. Beat the eggs in a small prep dish and mix into the flour/sugar. Using a wooden spoon keep stirring vigorously until the batter goes from clumpy stiff to something like thick pancake batter. You’ll see it start to happen rather quickly. Keep mixing a little bit more.Mix in the cooled (but not solid) brown butter and incorporate. You’ll have to mix vigorously for a minute and do a dance between folding and beating to get it all mixed in. Sprinkle the salt on top, and drop in the flavorings and mix again to incorporate. Cover the whole thing and pop it into the refrigerator for at least an hour. More chilling is better than less. You want it quite chilly.
4. Preheat oven to 375. Dividing the batter in thirds, drop a full scoop of batter into the center of each pencil outline. Use an offset spatula or the back of a spoon to ever so slightly flatten the scoop – just a wee bit. It will spread to the edges of your outline all by its lonesome. Bake about 13-15 minutes or just until the edges are slightly golden. Remove the pan from the oven and immediately pull the disks onto a cooling rack using a very large spatula. Let them rest until cool enough to handle and the disk feels sturdy.

Mascarpone Filling

In a double boiler whisk the yolks, sugar, liqueurs and salt and simmer over medium heat until the mixture thickens like a thin custard. Think ribbons of custard. Cool rapidly stirring once in a while by placing it in the refrigerator or even better the freezer. Keep an eye on it and keep stirring so that it chills. Meantime, whip up the mascarpone and cream using the whip attachment of a mixer. It should look like soft peaked whipped cream. Once the other mixture is chilled fold the whipped mascarpone/cream into it carefully until combined well. You don’t want to deflate anything. Keep that mixture chilled.

Assembly

Line the springform Tiramisù pan with a piece of parchment. Place the first cake disk on the bottom. You might have to trim it to fit. Mix the 2 tablespoons of Kahlúa with the brewed espresso. Brush the first round with ⅓ of the coffee mixture. You may find that poking toothpick holes in the cake helps it absorb the liquid. Use just about the entire ⅓ of the espresso though it may seem soggy at first – it won’t get too soggy once it is fully assembled and chilled.

Top with an even layer of Mascarpone filling. Top with ⅓ of the grated bittersweet chocolate. You should not see the filling layer at all. Top with one more cake layer and push down slightly so there the no gaps. Again, you may have to trim the cake to fit. Brush with ⅓ of the coffee mixture as you did in the bottom layer. Take your time and make sure you get it all in there – into the cake. Top that with another layer of Mascarpone filling, leaving just a little bit for the top layer. Top with ⅓ of the grated bittersweet chocolate until you cannot see the filling.

Top with the last cake layer and brush as instructed above with the remaining coffee mixture. Top with the remaining Mascarpone filling. Pile a generous layer of grated chocolate on top. Cover the cake with foil and refrigerate for at least 5 hours and overnight is better. To serve, run a knife around the inside edge of the pan and release the latch. Carefully remove the springform collar and since you’ve lined the pan with parchment, you can use a big spatula to slide it to a cake plate if you wish. Or plate it directly from the pan to pretty little dishes.

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Gluten Free Tiramisu

Brie and Sausage Brunch Bake Recipe

• Prep: 30 min. + chilling Bake: 50 min. + standing
• Yield: 12 Servings

 

Ingredients

• 1 pound bulk Johnsonville® Ground Sausage
• 1 small onion, chopped
• 8 cups cubed day-old sourdough bread
• 1/2 cup chopped roasted sweet red peppers
• 1/2 pound Brie cheese, rind removed, cubed
• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 8 eggs
• 2 cups heavy whipping cream
• 1 tablespoon Dijon mustard
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 3/4 cup shredded part-skim mozzarella cheese
• 3 green onions, sliced

 

 

Directions

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
• Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
• Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.

Nutritional Facts1 piece equals 424 calories, 31 g fat (17 g saturated fat), 237 mg cholesterol, 779 mg sodium, 17 g carbohydrate, 1 g fiber, 19 g protein.

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Brie and Sausage Brunch Bake Recipe

Hasselback Potatoes

Ingredients

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

 

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

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Hasselback Potatoes

Chicken Fajita Pizza

Ingredients

1/4 cup fresh lime juice

2 Tbsp. olive oil

1 tsp. minced garlic

1 tsp. chili powder

1/4 tsp. cayenne pepper

1/2 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 lb. (2) boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 (12-inch) prepared pizza crust

2 cups chunky-style salsa

2 cups (8 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese

1/2 cup chopped red bell pepper

1 15 oz. can black beans, drained

1/2 red onion, cut into thin slices

2 Tbsp. sliced green onion or minced cilantro

Sour cream, optional

 

 

 

Directions

Combine lime juice, oil, garlic and spices in a large bowl. Add chicken and toss to coat. Marinate 15 minutes, or up to one day, covered in the refrigerator.

Cook chicken in large preheated skillet over medium-high heat 5-7 minutes, or until no longer pink; drain if necessary.

Place crust on baking sheet or pizza pan. Spread salsa over crust; top with chicken, cheese, bell pepper, black beans and red onion. Bake in preheated 400°F oven 15 minutes, or until cheese is melted. Sprinkle with green onions or cilantro. Serve with sour cream, if desired.

Enjoy!

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Chicken Fajita Pizza

Mom’s Chicken-Fried Steak

Serves 4

• 4 Tenderised steaks
• 2 large eggs mixed with 3tbsn milk
• 2 cups flour seasoned with 2tsp salt and 2tsp paprika
• oil, for frying
• fresh lemon juice for serving

 

 

1. Heat a large frying pan/skillet and add 2tbsn oil.
2. Place the eggs and the flour in two separate shallow bowls/plates.
3. Place the steak first in the flour, then dredge in egg and then again in flour.
4. Fry for +- 2-3 minutes per side until crisp and golden.
5. Remove from the pan and drain on kitchen paper.
6. Serve with fresh lemon juice (or cheese sauce if desired).

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Mom’s Chicken-Fried Steak

Reuben Dip

Ingredients
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

 

 
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine mayonnaise and dressing.
Spread sauerkraut into a 9×13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
Bake for 20 to 25 minutes.

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Reuben Dip

Angel Food Cupcakes

Ingredients:

For the Angel Food:

1/2 c + 2 Tbs flour
1/2 c powdered sugar
1/2c granulated sugar
6 egg whites
3/4 tsp cream of tartar
1 tsp vanilla
1/8 tsp salt

For the Frosting:

1 c heavy whipping cream
1 1/2 Tbs granulated sugar
1 tsp vanilla

 

Directions:

Preheat your oven to 350º and prepare 2 cupcake pans with paper liners. In a bowl combine the flour and powdered sugar, set aside. In the bowl of your stand mixer whip the egg whites for one minute, until frothy. Add the cream of tartar, vanilla and salt, whip for 5-6 minutes until stiff peaks form. Sprinkle 1/4 c of the flour mixture over the egg mixture and fold in gently, repeat until all the flour is incorporated.

Spoon the batter into the paper liners and bake for 15-17 minutes, until lightly golden and springy to the touch. Remove from the oven and cool completely in the pans. Freeze the bowl and whipping attachment of your stand mixer for 10-15 minutes. Add the heavy whipping cream, vanilla and sugar to the bowl and whip for 3-4 minutes, until light and airy. Frost the cupcakes, refrigerate leftover frosting immediately; serve and enjoy.

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Angel Food Cupcakes

Lemon Burst Cake Mix Cookies

Enjoy the burst of lemon flavor from these light and soft baked cookies.

Ingredients

• 1 box Lemon Cake Mix*
• 1- 8 oz container Cool Whip
• 1 egg
• 1/3 cup powdered sugar (for rolling)

 

 

Instructions

1. Preheat oven to 350°
2. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
3. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
4. Place on parchment lined cookie sheet and bake for 10- 12 minutes

Notes

*Try these using strawberry or orange cake mix for variety.

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Lemon Burst Cake Mix Cookies