It has been years since I have been to Outback Steakhouse, but I still remember their Alice Springs Chicken! I ordered it every time we dined there. Nothing original about me! I like something, I stick with it. Some would say … Continue reading
Chicken Cordon Bleu Crescent Rolls I hope all of you had a fun, safe Independence Day!? It was a slow day for us, not much going on. PT and I puttered around the house, while B and K braved the suffocating, … Continue reading
Just a Matter of Thyme Grilled Chicken! Who comes up with these names? Not very original, I know! These days my brain often freezes (some even say chemo brain….and some just say old age is gettin’ to you girlfriend), and instead of … Continue reading
This past Saturday the heaven’s finally opened up and gave our landscape a reprieve. I love a good rainstorm….. thunder and lightning….even better! We have had such a mild winter, having 80+ degree weather in the month of February, it was … Continue reading
All you pinterest addicts have seen this recipe. It is a take off of the buffalo dip that many people bring to potluck parties. They also bring to mind the buffalo wings at BW3′s! As wings are PT’s favorite, or a close favorite behind Montgomery Inn ribs, I knew I had to try them for his party.
Next time I will make the homemade dough listed at the bottom of this post. As I was looking for convenience, I took the easy way out and used frozen bread dough. I swear you can’t beat it in a pinch. You can easily pop it in a loaf pan, and let it proof for simple sandwich bread. You can cut it into thirds, roll each piece into a rope and twist it into a braid. Brush an egg wash over it for fantastic shiny bread. The possibilities are endless!
These are so yummy, but the best thing is, the filling can be adapted to whatever is your fancy. Want ham and cheese, go for it. Thinking Philly Cheesesteak with onions and green peppers, give it a try. You are only limited by your imagination!
“Whoa Daddy” Buffalo Chicken Bites
(adapted from joelens.blogspot)
1 cup finely diced cooked chicken breast
½ cup crumbled blue cheese
2 Tbsp shredded cheddar cheese
¼ cup hot sauce (I used Frank’s brand)
4 Tbsp unsalted butter, melted and cooled
1 frozen bread dough (I used Kroger brand), thawed and allowed to proof until doubled in size
-Preheat oven to 400 degrees with rack in the middle of the oven. Line baking sheet with parchment paper.
-To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.
-Roll dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12 x 4 inch rectangle with rolling pin. Gently press ¼ of buffalo mixture into lower third of rectangle, leaving a ½ inch border along bottom. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to the sheet pan. Make 3 more ropes with remaining dough, filling and cutting as described above. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
-Bake buffalo bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven and brush tops with additional melted butter.
2 ¼ tsp rapid rise dry yeast
2 Tbsp brown sugar
1 cup warm milk
2 ½ cups flour
In a 1 cup measuring cup, heat the milk and then add 2 Tbsp brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with a dough hook.
Add 2 ½ cups flour and yeast to the stand mixer and mix on low speed until soft dough forms, adding up to ½ cup additional flour, a little at a time, if necessary. Allow the dough to knead in the mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft free place at warm room temperature until doubled in size and bubbles appear on surface, about 2 hours.
When planning a party, we all look for quick and easy items…not too labor intensive…to prepare. Even better if it can be made ahead of time! These roll-ups qualify, plus they are absolutely amazing. Give them a try…you will find them outrageously good! Sorry there isn’t a photo, I was so distracted that night that the only picture that was taken was of the cake. I will rectify that soon.
Spicy Chicken Tortilla Roll-Ups
(Adapted from Homemade by Holman)
1 1/2 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup pepper-jack cheese
1 clove garlic, minced
3 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 green onions, white and green parts, chopped
6-8 large flour tortillas (I like to use the flavored versions, low carb/high fiber variety)
-Season the chicken with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and chop/shred. Set aside.
-In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Once thoroughly blended, add in cooled chicken and stir together.
-Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.