Tag Archives: food

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.

DSC04555

The ingredients:

DSC04550

In 1-quart saucepan, melt butter on medium.

DSC04551

Whisk in cayenne pepper sauce and distilled white vinegar.

DSC04552

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

DSC04553

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

DSC04554

Additions:  None

Omissions:  None

Substitutions:

  • Frozen chicken nuggets
  • Light ranch dressing

Overall Rating:  Love It

Source:  Good Housekeeping magazine

Zucchini Mini Muffins

With zucchini being in abundance this summer and almost always on sale, why not pick up an extra squash the next time you are at the store and consider putting it in some bread?  Never had zucchini in bread?  You don’t know what you’re missing.  Zucchini bread was just as common in my house growing up as banana bread and it shocks be when people have never tried it before.  I once had a friend cringe at the thought of zucchini bread that you would have thought I was suggesting liver in bread.  But honestly, if you at all like banana bread, or even carrot cake, you must give zucchini bread a try.  When I had an extra zucchini in my fridge, I remembered I had this recipe for Zucchini Mini Muffins which makes for a quick bite for breakfast in the morning.

Shredded zucchini is added to a light quick bread batter accent by the flavor of allspice.  The result is fluffy bite-sized muffins which could easily be enjoyed as a quick breakfast or even as an after dinner snack.  And if you are able to eat just one, there is zero guilt involved.  Never considered zucchini bread, let alone zucchini muffins, before?  Definitely try this.  And since muffins freeze well, make a batch of these and throw them in the freezer.  Pop a few in your bag before you run out the door and microwave for a few seconds and your breakfast is ready.  Who would have thought that adding vegetable to a muffin could be so good?

DSC04461

The ingredients:

DSC04453

Preheat oven to 400°F.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, baking powder, salt and allspice in a large bowl.

DSC04454

Combine zucchini, oil, butter, vanilla, milk and egg in a small bowl; stir with a whisk.

DSC04455

Add zucchini mixture to flour mixture, stirring batter just until combined.

DSC04456

Divide batter evenly among 24 miniature muffin cups coated with cooking spray.

DSC04458

Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

DSC04460

DSC04462

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Garlic-Lime Grilled Corn

Have you had corn-on-the-cob yet this summer?  What is it about gripping a cob and biting down into the crunchy sweet corn while melted butter dribbles down your face, seeps through your fingers and drips down your arms that just screams summer?  Oh, it’s just so good.  I can’t have a real grill where I live so I have to settle with an indoor grill but it doesn’t matter: grilled corn is just so perfect on a warm day no matter which way it’s grilled.  This Garlic-Lime Grilled Corn is simple and tasty with only a few ingredients.

Fresh sweet corn is grilled until brown and tender before being brushed with a mixture of olive oil, butter and garlic.  A light dusting of lime zest adds yet another fresh twist to these cobs.  There are tons of ways to make your corn-on-the-cob but if you want something that isn’t too out of the ordinary and still celebrates corn’s summery sweetness, you’ll like this.  The lime doesn’t overpower the corn but enhances it.  A sprinkle of salt on top is just icing on the cob.

DSC04541

The ingredients:

DSC04535

Preheat grill to medium-high heat.  Place oil, butter, and garlic in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until butter melts; set aside.

DSC04536

Coat corn with cooking spray. Arrange corn on grill; grill 10 minutes or until done and lightly browned, turning occasionally.

DSC04538

Remove from grill; brush with butter mixture.

DSC04539

Sprinkle with rind and salt.

DSC04540

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

1 … 24 25 26 … 94
Blog at WordPress.com.