The Super Bowl is obviously not complete without lots of yummy food and even though I didn’t have any real interest in either team playing I was still on board to watch the game and enjoy some snacks! Sunday afternoon I put these together and took them to the Super Bowl party I attended and by the time I left they were all gone. If you like buffalo sauce, you have to try these at some point, they are so delicious!
I bought the Pioneer Woman’s A Year of Holiday’s cookbook before Christmas and she has a section for the Super Bowl in it! I found this recipe there but tweaked it a bit because a) I wasn’t going to fry chicken on my electric stove and b) I wasn’t going to fry them anyways. So I baked them. Obviously these would be really good fried (because who doesn’t like popcorn chicken) but they were also really great baked! It’s really the buffalo sauce that makes it.
Buffalo Chicken Bites with Blue Cheese Dipping Sauce
BLUE CHEESE DIPPING SAUCE
- 1 cup low fat mayonnaise
- 1/2 cup sour cream
- 5 oz blue cheese crumbles
- 4 dashes Worcestershire sauce
- salt and pepper to taste
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp salt
- 1 12-ounce bottle beer
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup butter
- 1 12-ounce bottle cayenne pepper sauce (such as Frank’s Red Hot)
- 4 dashes Worcestershire sauce
- Preheat oven to 425 degrees F.
- Make the blue cheese dip by combining mayonnaise, sour cream, blue cheese, Worcestershire sauce, salt, pepper, and buttermilk in a bowl. Stir together until well combined. Add a little more buttermilk to get the desired consistency, if desired, and then cover and store in the refrigerator until you’re ready for it.
- Combine the flour, cornstarch and salt in a medium bowl.
- Pour in the beer, whisking as you go. Keep adding until the batter is somewhat thin but still thick enough to stick to the chicken.
- Cut the chicken into 1 inch pieces. Add them to the batter and then toss them around.
- Arrange coated chicken pieces on a baking sheet lined with foil. Bake for 10 minutes. Remove from oven, rotate, and bake for an additional 5 minutes.
- To make the sauce, combine the butter, cayenne pepper sauce, and Worcestershire sauce in a medium saucepan over medium heat. Melt it together, whisking to combine.
- Transfer the chicken to a bowl and pour on the sauce, tossing the chicken to coat it well.
- Arrange chicken back on the baking sheet, with new foil, and bake for another 5 to 10 minutes to seal in the sauce.
- Serve them with celery stick and the dipping sauce!
Hope you’re all staying safe in this crazy weather!
Yet again, I absolutely fail at food photography. I think I’m just lazy and I’m too eager to eat my food so I just snap a quick picture, eat, and then take the time to look at the picture and realize how horrible it is.
So here is the most delicious dessert I’ve ever had (that isn’t chocolate, because that’s in a league of it’s own) and all I have for everyone to look at is this pathetic picture. Luckily, this is a Pioneer Woman recipe so her website has lots of pretty pictures of the recipe!
Slightly adapted from The Pioneer Woman
- 6-7 whole Large Pears (Bosc Work Well)
- 2/3 cups Sugar
- 1/4 teaspoon Salt
- 1-1/2 cup All-purpose Flour
- 1/3 cup Sugar
- 1/3 cup Firmly Packed Brown Sugar
- 1/2 teaspoon Cinnamon
- 3/4 cup Pecans, Very Finely Chopped
- 1 stick Butter, Melted
- Preheat oven to 350 degrees.
- Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
- In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
- Pour pears into a baking dish; top with crumb topping.
- Bake at 350 degrees for 30 minutes.
- Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
- Serve warm with vanilla ice cream.
The pears get all bubbly and delicious and the topping browns and the pecans totally take the dessert past normal crisp and make it ridiculously fantastic. I used a lot more pears and slightly increased the pecans from the original recipe and I liked having more pears inside because they didn’t get overwhelmed by the topping.
Overall, this was delicious and easy to make. PERFECT for a holiday meal, especially since pears are in season!
So I bought this cookbook last week….I blame Meghan for my new obsession with the Pioneer Woman. She is hilarious and I enjoy reading about all her antics. Plus all of her food looks amazing!
I’ve been really busy lately (I sound like a broken record) and haven’t really been cooking that much with the exception of grilling garden burgers for dinner. I’ve been working through my stock of freezer meals so I’m thinking I might need to do some cooking this weekend. But again, my schedule is packed! I’ll survive somehow.
On Wednesday night’s I go to small group for my church and we always do dinner before bible study. Yesterday our dinner theme was “favorite food” and since I have about a half an hour of time between getting home and leaving for small groups I thought I would just grab something at Safeway and call it good. Well, I ended up finishing all my projects for my rotation on Tuesday so I got to go home early yesterday! So I had enough time to make some potatoes, because they are my favorite food.
I adapted this a little bit but it’s such a simple recipe you almost don’t need one.
Roasted Garlic Rosemary Potatoes
Adapted from the Pioneer Woman Cooks: A Year of Holidays
Serves 12-18, depending on how many potatoes everyone wants 🙂
- 4.5 lbs medley potatoes (I found 1.5 lb bags of them at the grocery store)
- 1/2 cup olive oil
- 6 cloves garlic
- 2 sprigs fresh rosemary or 2 tsp dried
- Preheat the oven to 400 degrees F.
- Wash your potatoes and cut off any weird spots. If they are large, cut them in half. You want all your ‘taters to be roughly the same size. Place the potatoes on a baking sheet with a lip.
- In a large skillet, heat the oil on medium heat. Add the garlic and rosemary and stir for 5-10 minutes to infuse the oil. Make sure you don’t get your oil too hot or it’ll start to break down. I would also use some caution on a gas stove because of the open flame.
- Pour your oil mixture over the potatoes and mix them all up. The oil is hot, so use tongs or another utensil to coat them.
- Cook them for 35-45 minutes. Check for doneness by poking them with a fork.
- Let them cool off a tad so you don’t burn your mouth and then enjoy!
I’m glad I saved some for myself because there were none left when I left small group last night.
I used dry rosemary, because I had it, but fresh would be so much better in this!
Yet again, it has been a while. I have been sitting on this recipe for about 10 days now but just couldn’t convince myself to take the time to post it. You could say I’m a little worn out!
I found this recipe in this month’s Food Network Magazine. I have a subscription to it and no lie read it cover to cover every month. The weather here in Oregon has been pretty crappy in the last few weeks so when I saw that there was a chili recipe I definitely wanted to try it in light of the unseasonably cool and stormy weather.
I doubled this recipe so I added some kidney beans along with the pinto beans. If I make it again I want to try it with vegetable broth instead of water because I think it would add to the flavor and take away from the need to salt the final product. Overall it was very good and I enjoyed the way the portobello mushrooms make it meaty and hearty.
As you can see, doubling the recipe made quite a lot! Nothing better than having a pot of chili simmering away on a rainy day… in May 🙂
Summer Veggie Chili
from Food Network Magazine
- 3 tablespoons vegetable oil
- 1 medium red onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 poblano chile pepper, seeded and diced
- 2 portobello mushrooms, stemmed and chopped
- 2 cups frozen corn, thawed
- 2 14-ounce cans no-salt-added pinto beans
- 1 14-ounce can no-salt-added diced tomatoes
- Kosher salt and freshly ground pepper
- Heat the vegetable oil in a large pot over medium heat.
- Add red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
- Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
- Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
- Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.
- Season with salt and pepper.
Num num num! And of course, you can’t have chili without some cornbread to go with it!
As a food lover, I decided I should have a subscription to a food magazine and the most obvious choice to me was Food Network magazine. Let me tell you, I am never disappointed when I get it and read it cover to cover. It is all things food, from recipes, to articles about their TV personalities, to fun places to eat all over the country. Usually there are a few recipes that stick out to me to try, mostly in the “Weeknight Cooking” section, but I hardly ever try any of them. This month I did! I tried the Asian noodles with shrimp and edamame recipe and it was delicious. The link to the recipe is here.
I used chow mein type noodles instead of soba (because they were half the price and I am a poor post grad) but it still turned out good, just a little bit lighter looking. I also smothered the final product with Sriracha, of course, to add some kick to it.
It was very good, held well as leftovers (I took some to work with me this weekend for lunch) and is definitely something I will make again. Luckily I have half a package of shrimp left so I have an excuse 🙂
- Calories: 398
- Total Fat: 12 g
- Saturated Fat: 1.3 g
- Cholesterol: 55 mg
- Sodium: 493 mg
- Total Carbs: 50.5 g
- Protein: 25.3 g