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.

Book Club: Let’s Pretend This Never Happened and Chocolate Chip Crumb Cake Loaf

Let's Pretend This Never Happened- Jenny Lawson

 

This month’s book was a real hoot, laugh out loud funny in fact. A refreshing change from our woman in peril books we often read. This is the memoir of blogger Jenny Lawson, daughter of a taxidermist who lived a bizarre childhood that you could only laugh about. she definitely puts the fun in dysfunctional as she tries to make a life for herself as a mother, wife, friend and now blogger. You can check out her blog here. We had fun with this book club with one of our member even setting a giant chicken (its in the book) on the hostesses doorstep and ringing the bell and hiding. I still don’t know how she found the chicken.

Let's Pretend This Never Happened, Giant Chicken

As for food this was a hard one because Jenny can’t cook except for the microwave and that just wouldn’t cut it at our all foodie book club. I decided to make a chocolate chip “loaf” because she tells the story of when she was trying to sell the house she stuck a whole roll of chocolate chip cookie dough in the oven for the smell, and it started on fire. It was good and even better the next day as all crumb cakes are.

Chocolate Chip Crumb Cake Loaf

Chocolate Chip Crumb Cake Loaf

 

Cake

1 1/4 c flour

1/2 c cake flour

1 stick butter

3/4 t baking powder

1/4 t baking soda

1 c chocolate chips

3/4 c sugar

1/2 c buttermilk

2 eggs

1 t vanilla extract

1/2 T lemon zest

Topping

1 c flour

1 c sugar

1/2 stick hard butter

chocolate chips

powdered sugar

 

Pre heat oven to 350. Mix all dry ingredients together in a bowl and set aside. Cream softened butter in a mixer, add zest, and slowly add sugar. add in eggs and vanilla  and beat until just combined. Add 1/3 flour mixture to mixer, then 1/2 buttermilk, then 1/3 flour, 1/2 buttermilk, and finally lat 1/3 of flour. mix until combined scraping down the sides. Stir in chocolate chips and pour into a greased loaf pan.

Combine the butter flour and sugar for the topping mixing with a fork or your hand until crumbly. Sprinkle on top of the batter and then sprinkle with Chocolate chips. Bake for 40 minutes or until a tooth pick comes out clean. Sprinkle with sifted powdered sugar if desired.

Chocolate Chip Crumb Cake Loaf

 

 

Orange Buttermilk Chicken

Orange Buttermilk Chicken

 

I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy  (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.

Orange Buttermilk Chicken

4 chicken cutlets

1/2 c buttermilk

1/4 c orange juice (I used Florida fresh squeezed)

1 t hot sauce

1/4 t pepper

1 t salt

1 1/2 c panko bread crumbs

2T olive oil

 

Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.

Orange Buttermilk Chicken

Orange Buttermilk Chicken

Hunker Down and Eat Cake : Dark Chocolate Bundt Cake with Strawberries

It’s that time of year here in Florida, hurricane season. Tropical Storm Isaac is making his way into the Gulf of Mexico and even though we are not in the direct path (yet) we will still have some wind and rain. They even canceled school tomorrow, my kids are really disappointed (yeah right ). So I am posting a favorite cake recipe, I find I like to bake on rainy days. This one is dark and decadent, a favorite from my Southern Living Cookbook.

Dark Chocolate Bundt Cake with White Icing and Strawberries

8 oz of semi sweet chocolate chips or chocolate chopped

1 16 oz can of chocolate syrup

1 c butter softened

2 c sugar

4 eggs, large

2 1/2 c flour

1/2 t baking soda

1/4 t salt

1 c butter milk

1 t vanilla extract

For Frosting

2 c powdered sugar

3-4 T milk

1 t vanilla extract

Garnish:

1 c halved strawberries

 

Pre heat oven to 325. Melt chocolate chips in microwave or double boiler. stir in chocolate syrup and stir until smooth.

In a large bowl or stad up mixer, beat butter on med speed until creamy and add sugar, then eggs 1 at a time. In a med bowl mix together flour baking soda and salt. add 1/2 to butter mixture  mixing on low speed. Then the buttermilk then the rest of the flour, mixing the whole time. stir in vanilla and chocolate mixture and pour into a greased and floured bundt pan. Bake for 1hr and 20 minutes or until a toothpick inserted into the middle comes out clean. Cool cake in pan on a wire rack for 15 min then turn pan and invert cake on to the wire rack, cool for another 30 minutes.

For frosting, stir together powdered sugar, milk and vanilla in a small bowl. Pour over cooled cake and top with strawberries.

 

Buttermilk Barbecued Chicken

I like to use buttermilk and yogurt for marinating my chicken, it gives it a nice flavor, coats better and seems to help it retain its moisture better than oil based marinades.

6 chicken breasts

3/4 c low fat buttermilk

4 T chili sauce (I used Heinz)

1/2 t garlic powder

1/2 t dry mustard

2 t Worcestershire sauce

1/2 t salt

1/4 t pepper

Rinse Chicken and pat dry, place in large shallow pan ( I used a 9×12 glass baking dish). Mix remaining ingredients in a med sized bowl and pour over the chicken.

Cover and refrigerate for 1/2 hour to overnight. Preheat grill to med-high heat. Place chicken on grill, Chicken will still have a coating of the marinade.

Grill until cooked through, use a meat thermometer to determine doneness.

I served it with grilled vegetables, and couscous