Are You Ready For Some Football?: Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

It is football season, time for tailgates and parties. Here is an easy recipe that will please a crowd on the weekend or your family on the weeknight.

Buffalo Chicken Meatballs

2 lbs ground chicken

1/3 c blue cheese crumbles

1/2 c panko bread crumbs

2 T buttermilk ( you can use regular milk and add 1 t vinegar)

3 T hot sauce

1 t minced garlic

1/4 c chopped onion

1 T Italian seasoning

1 t salt

1/4 t pepper

1 c  buffalo wing sauce (We made our own, melt 1/2 stick butter, add 1 t minced garlic, 1 c hot sauce, and 2 t brown sugar, stir)

Preheat oven to 350. Combine all ingredients in a large bowl. form into balls and place on a cookie sheet. Bake for about 20-25 minutes or until no longer pink. Toss with wing sauce in a large bowl. Serve on toasted buns with blue cheese and lettuce. Add shredded mozzarella cheese if desired.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

** Entertaining tip, add meatballs and wing sauce into a crock pot and set on warm. Or make smaller sized meatballs and serve as appetizers with a side of blue cheese dressing.

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Blueberry and Basil Salsa

Blueberry and Basil Salsa

Blueberry and Basil Salsa

I love the combination of blueberries and basil, so when I was asked to make salsa for a wine and cheese party, I decided to add a little twist. This salsa is great with goat cheese, brie, blue cheese or even cream cheese, serve over top the cheese on a cracker or bread. This would also be great on chicken or fish.

 Blueberry and Basil Salsa

1 cup fresh blueberries

1/4 c red onion

5 large fresh basil leaves

1 tsp honey

1 tsp lime juice

1/2 tsp salt

Add all ingredients to a blender or food processor and puree until salsa consistency.

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Beet and Blue Cheese Hummus

Beet and Blue Cheese Hummus

Beet and Blue Cheese Hummus

Valentines’s Day is right around the corner, looking for a festive snack that doesn’t involve sugar or chocolate. Try making this delicious and savory hummus, go all the way and cut pita into heart shapes with a cookie cutter or serve with red veggies like peppers and cherry tomatoes.

Beet and Blue Cheese Hummus

1 15 oz can chick peas, drained and rinsed

3 T Tahini (sesame seed paste)

2-3 T blue cheese ( you could also use feta)

1 t salt

1/2 c sliced pickled beets

2 T beet juice from jar

1/2 c olive oil

1T chopped green onions

Add all ingredients except oil to a food processor, turn on and slowly drizzle olive oil in.  Continue to process until all ingredients are completely smooth, add more oil if it is too thick.

Serve with pita, tortilla chips or fresh veggies. I drizzled some extra beet juice on top when serving.

 

 

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Buffalo Cauliflower

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Yes I am mean, this is what I tried to serve my husband and kids as so called wings. But guess what it was delicious, maybe not low fat but it sure is healthier than regular buffalo wings and if you don’t over think it , it tastes pretty similar. The heat and crunch are there and dip anything in blue cheese and its a winner. Mix it up this Super Bowl and try this, perfect for vegetarians and dieters.

3 T butter

2 T hot sauce

1 head cauliflower , cut into florets

blue cheese dressing (optional)

Met butter in a pan

add hot sauce and stir over med high heat. Add cauliflower and saute for about 4 minutes, until coated, but still crunchy.

Buffalo Cauliflower

Sprinkle with salt. Serve with blue cheese dressing

Buffalo  Cauliflower

Happy Moldy Cheese Day!

Today is Moldy Cheese Day! I Love Cheese, all types so I will be celebrating. Why not join in with some of the following moldy varieties of cheese, bleu, camembert, gorgonzola, maytag blue, roquefort, brie, and stilton. Here are some of my recipes that would be great for a celebratory moldy cheese dinner.

Cobb Salad: Family Style

Buffalo Chicken Casserole

Pear, Blue Cheese, and Caramelized Onion Flatbreads

Make Your Own Pizza Night: Pear, Blue Cheese, and Caramelized Onion Flatbreads

We have “make your own pizza night” every couple of weeks at our house. It’s an easy weeknight meal that gets the whole family involved, uses up some leftovers and gives us a chance to be creative. We use all different kinds of things for crust from pre made doughs, pitas, tortillas, Naan, and pre made bread crusts. Whatever happens to be on sale or leftover from the week’s dinners can become a canvas. This weeks winner was a flat bread topped with thinly sliced pears, blue cheese, caramelized onions and fresh arugula.

Pear, Blue Cheese and Caramelized Onion Flatbread

4 flatbreads (we used round ones found in the deli section of our supermarket)

1 sweet yellow onion sliced

2 T butter

2 c mozzarella or Monterey jack cheese

3 T blue cheese crumbled (use the good stuff here)

1 large ripe pear sliced thin

2 cups arugula

1 t lemon juice

olive oil

salt and pepper

Add 2 T butter to a med sized pan, melt over med high heat, add sliced onions and cook over med low for about 30 minutes or until onions are caramelized. This is a slow and tedious process but you will be rewarded with flavor. Pre heat oven to 400 degrees. spread about 1 tsp of olive oil on each flat bread, I used a pastry brush, but a paper towel will also work. Cover the inner circle with about 1/3 c mozzarella or monterey jack cheese. Top the flatbreads with caramelized onion, pears and blue cheese. Bake in oven for about 5  minutes or until cheese is melted and bubbling. Toss arugula with 1/2 T olive oil, lemon juice and salt and pepper to taste.

Cut and serve.

Buffalo Chicken Casserole

We eat a lot of wings around here. I have two teenage boys and I think if it was up to them we would eat pizza and wings every night. I saw a post awhile back from a fellow blogger, Fantastic Frugal Foods from Justa’s Kitchen for a Buffalo Chicken Casserole. What a great idea for my family. So when I was in my kitchen with some extra chicken cutlets that need to be used up, I remembered her recipe. I wanted to use what I had in my kitchen without going to the store, so I kinda of created my own version, but here is hers.

Buffalo Chicken Casserole

1 1/2 lbs boneless chicken breasts cut into bite size pieces

2T butter

1 t chopped garlic

2T hot sauce (I used Frank’s)

1/4 c chopped celery (if you are not a celery fan, try carrots)

1/4 c flour

3 cups milk

3 oz cream cheese

2 T blue cheese

16 oz box of ziti (or other pasta), cooked and drained

1/2 c crushed Buffalo flavored Pretzel Crisps

Preheat the oven to 350 degrees, Add butter to a large pan and melt over med high heat, add chicken, garlic, 1 T hot sauce and celery. Sauté til chicken is cooked through, about 4 minutes. remove from heat and sprinkle chicken and veg with flour.

Place back on burner over low.for 1 minute. Add milk and bring to boiling, turn to low and add cream cheese, blue cheese and remaining 1 T of  hot sauce cook until cheese is melted into sauce and it is slightly thickened.

Add sauce to pasta and stir, pour into a large baking dish, 9×13

Top with crushed pretzels.

Bake for 20 minutes.

Creamy Blue Cheese and Bacon Potato Bake

All my favorites, potatoes, blue cheese and bacon come together in this yummy side dish.

6-8 med sized red potatoes sliced thin (I left the skins on but you certainly could peel them)

1/2 yellow onion chopped ( about 1/4 cup)

1 clove garlic minced

6 slices of cooked bacon chopped

2T butter

1 1/2 T flour

2 c milk

2 oz blue cheese ( I prefer buying a wedge and crumbling it myself, the crumbles don’t have enough moisture or flavor)

1/2 t salt

black pepper

Preheat the oven to 375

Layer sliced potatoes in a baking pan, I used a square 8×8 pyrex pan (you may need to adjust cooking time if using a different size or material pan)

In a sauce pan melt better and sauté the onions garlic and bacon about 3 minutes over med high heat, or until onion in soft. Turn heat down to medium. Sprinkle flour over onion mixture and cook 1 min. Add in milk and stir, continue cooking over med heat, sauce should thicken and coat a spoon, add crumbled blue cheese stir until cheese is melted into the sauce, add 1/2 t salt and a pinch of black pepper.

Pour the sauce over the sliced potatoes

Cover with foil and bake 45 min, take foil off and cook for 15 more min or until potatoes are soft.

Feeds 4-6. This recipe can be doubled for a larger crowd. Use a 9×13 pan instead.