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Entries in Blue Cheese (3)

Wednesday
Apr302014

Buffalo shrimp salad

I overheard someone say today that this week is the wettest week EVER. Like, in the history of Minnesota's existence. Could that be true? It has been grey, rainy, cold, windy and dreary for a lot of days in a row. Being a Minnesotan can be ridiculous and emotionally tumultuous, and I do realize I talk far too much about feelings surrounding our unpredictable weather. If ever before I've spoken of a rough winter, though, I take it back! This winter has been crueler than cruel. Unforgivably cruel. Crueler than any other winter I can remember.

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Monday
Mar262012

Buffalo chicken dip

Have you noticed that there has been a bit of a buffalo sauce flavor to my winter? I recall having a pork-themed winter last year, which was far healthier. Buffalo sauce is just so darn good. I figure, as long as Dan continues to perfect his buffalo sauce, I may as well continue to add it to recipes. I mustn't be wasteful!

A few weeks ago Dan had a night away from home with some good friends. From what I understand, the night involved basketball-watching, bowling, beer and this very buffalo dip! He said it was a hit amongst his pals. It is sooo naughty, yet sooo delicious.

Preheat your oven to 350 degrees F. Coat a round baking dish with cooking spray and set aside.

In a large bowl, combine:

Meat from 1 Rotisserie chicken, shredded

8-oz. package cream cheese

1 cup cheddar cheese, shredded

1 1/2 cups buffalo wing sauce (substitution: Frank's Red Hot Sauce)

Mix well.

Pour the mixture into the prepared baking dish and top with 1/2 cup shredded cheddar cheese.

Bake in the preheated oven for 15-20 minutes, or until heated through. 

Serve warm with chips, celery or carrots.

If you're feeling really crazy, do a double-dipping into some blue cheese dressing! Extra naughtiness!

Printable recipe: Buffalo chicken dip

 

 

Jen from The Three Little Piglets is the winner of the McCormick Flavor Forecast Kit! 

      

Congrats, Jen! Is Red Tea with Cinnamon and Plum still your flavor pairing of choice? Contact me and let me know which pairing you would like to receive. Also, please provide me with a mailing address where McCormick can send your kit! Thanks for entering the giveaway!

Tuesday
Feb142012

Dan's buffalo wings and blue cheese dressing

Have I mentioned how wonderful my husband is? Coincidentally, today is Valentine's Day, so it is the perfect time to proclaim that. He really is. There are so many things I love about Dan and there are so many things he does to ensure I remain a happy mother, wife and human being. I could insert my list here, but I'm afraid I would get a bit wordy. One of his many endearing qualities is his ability to make me (and our boys) laugh. He will howl like a wolf from the kitchen, sending the rest of us into fits of laughter. Or he will hold tickle sessions with Elijah and Sammy that produce deep belly laughs. One thing that always keeps me giggling is his selective perfectionism. Our bedroom can be a disaster and he won't blink an eye, but if our spice cupboard is disorganized? Watch out! I'm thankful for this quality because I do a lot of giggling about it, but also because I know which things I never have to worry about!

Creating a fantastic buffalo wing sauce is one of the things he has been a bit of a perfectionist about for the past 6 months. And thank goodness because WOW! This sauce is delicious, people. Whenever he makes a batch, we let not a single drop go to waste. 

In a medium saucepan, melt 4 tablespoons of butter. Add 2 cloves of minced garlic and cook for 2 to 3 minutes over medium-low heat.

Add:

2 jalapenos, finely diced (optional)

2 teaspoons red pepper flakes (optional)

2 tablespoons honey

1 3/4 cup Frank's Red Hot Sauce

1/2 cup Cholula Hot Sauce

Mix well and increase the heat to medium. Do not allow the sauce to reach boiling temperature. Turn the heat back down to low and cook for another 10 minutes, stirring occasionally.

Rinse and pat dry 40 defrosted chicken wing drummies. In a large bowl, completely coat the drummies with 1 1/2 cups of flour.

In a large skillet, heat 1 1/2 cups of vegetable oil over medium-high heat. Add the flour-coated drummies to the oil, 6 to 8 at a time, and cook for 3 to 4 minutes per side, or until crispy.

Pour the prepared hot sauce into a large bowl and add the cooked wings in batches, tossing to coat.

Serve buffalo wings warm, with a side of celery and blue cheese dressing. Use store-bought dressing, or throw together this super easy AND SO INSANELY DELICIOUS recipe, also courtesy of my husband.

In a medium bowl, combine:

1 1/2 cups sour cream

2 1/4 cups mayonnaise

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon pepper

Mix well. Stir in 8 oz. blue cheese crumbles. Chill until ready to serve. I promise you this is far tastier than anything you will buy in the store. I actually get weak in my knees when I eat this stuff.

Another of Dan's selective subjects? Salsa burgers! Coming soon!

Dan's Buffalo Wings with Blue Cheese Dressing

My husband knows how to make a good buffalo wing. And just so you're prepared, you'll want to eat the dressing with a spoon.

Serves: 40 chicken wing drummies and a big bowl o' dressing for dipping

Total time: 45 min

Dan's Buffalo Wings with Blue Cheese Dressing


Ingredients:

  • WINGS
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeños, finely diced (optional)
  • 2 teaspoons red pepper flakes (optional)
  • 2 tablespoons honey
  • 1 3/4 cup Frank’s Red Hot Sauce
  • 1/2 cup Cholula Hot Sauce
  • 40 chicken wing drummies, defrosted, rinsed and patted dry
  • 1 1/2 cups flour
  • 1 ½ cups vegetable oil
  • DRESSING
  • 1 1/2 cups sour cream
  • 2 1/4 cups mayonnaise
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 oz. blue cheese crumbles
Instructions:
  1. In a medium saucepan, melt the butter. Add garlic and cook for 2-3 minutes over medium-low heat. Add jalapenos (if using), red pepper flakes (if using), honey and hot sauces. Mix well and increase heat to medium. Do not let the sauce reach boiling point. Turn the heat back down to low and cook for 10 minutes, stirring occasionally.
  2. Coat the drummies completely with flour and set aside. In a large saucepan, heat the vegetable oil over medium-high heat. Add the flour-coated drummies to the oil, 6 to 8 at a time, and cook for 3 to 4 minutes per side, or until crispy. Pour the prepared hot sauce into a large bowl and add cooked wings in batches, tossing to coat. Serve warm, with a side of blue cheese dressing.
  3. For the dressing: In a medium bowl, combine sour cream, mayonnaise, garlic, Worcestershire sauce, lemon juice, vinegar, salt and pepper. Mix well. Stir in blue cheese crumbles and chill until ready to serve.