Tag Archives: buffalo

Chicken in Deviled Gravy

I just love it when I come across a recipe and realize that I already have the ingredients in my kitchen so I can start cooking immediately.  It doesn’t happen often.  Let’s be real…part of the reason why we don’t make recipes we come across is because it calls for something we don’t have.  Part of the reason for this blog is to challenge me into making things that I would normally throw to the side because I don’t have/want to buy the necessary ingredients.  But that doesn’t mean that I don’t love it when no trip to the store is required like with this Chicken in Deviled Gravy.

A simple mixture of shallots, garlic, and red pepper flake is thickened with flour, broth, and wine and then bumped up with even more flavors of paprika, dry mustard, hot sauce, Worcestershire sauce, and parsley.  The result is a rich, deep, bright gravy which brings tons of flavor to basic boneless, skinless chicken but would be equally impressive with beef, pork or seafood.  Each bite of this chicken had me guessing what it was that I was tasting but it really is the marriage of all of the flavors combined.  It’s not buffalo chicken and it’s not barbecue chicken.  And it’s definitely not boring chicken.  It’s something entirely its own that is sure to have people guessing what it really is.

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The ingredients:

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Season the chicken with salt and pepper. In a skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning, for 10 minutes. Off the heat, cover to keep warm.

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Add the butter to the pan over medium-low heat. Stir in the shallots, garlic and chile (or crushed red pepper); season with salt and pepper. Cook for 3 minutes. Whisk in the flour, paprika and mustard. Whisk in the stock and vermouth (or white wine); bring to a bubble.

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Whisk in the hot sauce, parsley and Worcestershire.  Add the chicken and its juices to the gravy and turn to coat completely.

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Serve the chicken on the toast points (if desired).

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Additions:  None

Omissions:

  • Toast

Substitutions:  None

Overall Rating:  Like It

Source:  Every Day with Rachael Ray magazine

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Fiery Buffalo Sauce

I think I have finally found the perfect homemade buffalo sauce!  I’ve seen on food shows that really good buffalo sauces are usually made with some kind of mixture of hot sauce and butter.  The more butter the better.  But this recipe for Fiery Buffalo Sauce only uses a little bit of butter and has a secret ingredient that just blows my mind.

Melted butter, cayenne pepper sauce (I used Frank’s Red Hot Original), and white vinegar are mixed together before adding in ranch dressing (or blue cheese dip as the recipe says, if you prefer).  That’s it.  This sauce is great with wings, nuggets or, in my opinion, anything you want to add buffalo sauce to.  Got some plain chicken breasts?  Add this sauce.  Got some boring pasta?  Add this sauce.  This is a perfectly universal buffalo sauce that will meet just about any need.  I have my leftover sauce in a container in the fridge and I’ll being using it later as a dressing for a spinach salad with chicken I plan on having.  I mean, why not?  If I could put this in my coffee, I think I would.

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The ingredients:

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In 1-quart saucepan, melt butter on medium.

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Whisk in cayenne pepper sauce and distilled white vinegar.

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Transfer to bowl; toss with cooked wings (or nuggets) and blue cheese (or ranch) dip.

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I added the ranch dressing to the hot sauce mixture before serving along side chicken nuggets.

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Additions:  None

Omissions:  None

Substitutions:

  • Frozen chicken nuggets
  • Light ranch dressing

Overall Rating:  Love It

Source:  Good Housekeeping magazine

Buffalo Popcorn

Sometimes you are just sitting there watching tv and you realize you just want something.  Not that you are hungry but you are also not content.  You just want a snack.  It’s so easy to grab a bag of popcorn and throw it in the microwave for a few minutes which is a great healthy snack.  But why not jazz it up a little bit like this Buffalo Popcorn?  (I mean, don’t we seem to be adding buffalo sauce to just about everything these days?)

Butter, hot sauce and honey are melted together and poured slowly over warm, fresh popped popcorn (either bagged microwave popcorn or corn kernels will work) before being tossed slightly until slightly sticky, slighty sweet and slightly spicy.  I used Frank’s Buffalo Sauce in place of regular hot sauce just because I had it on hand so use whatever your favorite hot sauce is that you have around.  The buffalo-butter sauce softens up this popcorn a bit, making it gooey and the honey gives it that sweetness you get from kettle corn.  Once you get this sauce on your fingers, there’s no point in licking it off; just dig right in for another handful.  This popcorn won’t make it through a whole movie so you might want to make a couple batches.

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The ingredients:

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In small pan, melt butter; whisk in hot sauce, honey and 12 tsp. salt.Place popcorn in large bowl.  Drizzle with butter mixture; toss and season.

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Additions:  None

Omissions:  None

Substitutions:

  • Frank’s Buffalo Sauce

Overall Rating:  Love It

Source:  EveryDay with Rachael Ray Magazine

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