In my family, we love to prepare a turkey breast instead of a whole turkey at the holidays. We have a small family, only 6 of us for Christmas dinner, so making a turkey breast gives us the perfect amount of turkey for everyone!
Football season is HERE people!!!!
I couldn’t be more excited because well, I love football, AND I love all that comes with watching football!
Getting together with friends every weekend, having a beer or two, and most importantly, making really delicious game day grub!
Last week as I was preparing the Blue Cheese Buffalo Chicken & Pork Meatloaf for dinner, I thought, what goes better with meatloaf than mashed potatoes? So, then I thought, I must make a Buffalo Cheesy Mashed Potato Recipe to go with the meatloaf, and here we are!
When it comes to meatloaf, I’m totally a convert! I was never really a fan of it growing up, but now that I’ve put my own LLB twists on the dish, I absolutely love it!
Oh hey, have I mentioned football season is back? As a matter of fact, I’m pretty sure that’s how I’ve started every post on LLB for the last 2 weeks 😉
Yes, I’m excited and yes, I love recipes that are perfect for game day, but these little sliders are really perfect for any day!
We all know that there is nothing I love more than adding buffalo sauce to virtually anything and everything… but then when you add cheese… and meat… and put it on a tortilla… then grill it, well I’m basically in heaven!
It’s been a record-breaking 3 months since I posted a recipe involving one of my favorite ingredients, the almighty buffalo sauce… I would say it’s time for a reappearance!
Here for you today is the ultimate Buffalo Chicken Burger.
Combining all the amazing elements that we think of when daydreaming about the combination of buffalo sauce and chicken, from celery and carrots to blue cheese, this burger encompasses it all (and just in time for football season might I add!)
- 1 lb ground chicken (You can purchase already ground chicken in the grocery store or use 2 chicken breasts and grind them in the food processor like I did!)
- 1 celery stalk (finely chopped)
- 1 carrot stick (peeled and shredded)
- 1/2 red onion (finely chopped)
- 1 garlic clove (crushed)
- 1 egg
- 1/2 cup franks red-hot buffalo sauce
- 1/2 cup breadcrumbs
- 1 tbsp chili powder
- 1 tsp paprika
- 1/4 cup blue cheese dressing
- 1/4 cup blue cheese crumbles
- 6 hamburger buns
- tomatoes (sliced)
- baby spinach
- red bell peppers (diced)
- green onions (diced)
Start by combining the ground chicken, celery, carrots, red onion and garlic in a large mixing bowl.
Next, add the egg, 1/4 cup buffalo sauce, bread crumbs, chili powder and paprika.
Form into 6 patties.
Next, place on the grill over medium heat for 8-10 minutes per side.
While the burgers are on the grill combine the additional 1/4 cup buffalo sauce with 1/4 cup blue cheese dressing.
Toast the buns, then spread the mixture onto each side of the bun.
Remove the burgers from the grill and place onto the bun. Top with the blue cheese crumbles and any desired additional ingredients.
The burger is super flavorful and packs a bit of a punch while the blue cheese cools down the spiciness and adds a layer of creaminess.
I served these scrumptious burgers with Buffalo Potato Salad for the ultimate buffalo sauce filled dinner!
♣ Vegetarian Option: Substitute “veggie crumbles” for the ground chicken.
♦ Gluten Free Option: Use Gluten Free Breadcrumbs with gluten-free buns, or go “bun-less” for a low carb option.
These little “parties on a stick” first came into my world at Cafe Sevilla in San Diego. I became beyond obsessed with them and started making them for every party, event, Monday, you know, whatever!
The kicker with these is, my Mom loves them! When the certified pickiest eater in the world likes something, you know it’s good! I’ve started making them every time I go home for a family event. They are quick, easy and make a great appetizer or party dish!
Ingredients (makes 20 dates)
- 20 dates
- 10 slices bacon
- 4 oz blue cheese
Preheat the oven to 375°.
Slice half way through the dates and remove the pits, then add the blue cheese.
Slice the bacon in half then wrap a 1/2 slice around the date.
Next, slide a toothpick through to secure the bacon.
Repeat 19 times.
Place in the oven for 20 minutes, turn the dates over then continue to cook 10-15 minutes or until bacon is crispy.
Depending on the event (and how many new recipes I’m trying to conquer that day!) when I have time I add an Apple Cider glaze on top.
Apple Cider Glaze Recipe
- 1/4 cup butter (apple butter preferred)
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 6 tbsp apple cider
- 2 tbsp half and half
- 2 tbsp honey
- 1 tbsp cider vinegar
- 1 sprig fresh thyme
Start by melting the butter in a small saucepan, next combine the additional ingredients and whisk well. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring consistently. Remove from the heat and let stand 3 minutes.
Use a pastry brush to glaze the dates 3-5 minutes before removing them from the oven.
♣ Vegetarian Option: Replace the Bacon with Vegetarian Smart Bacon.
♦ Gluten Free Option: This Recipe is Gluten-Free.
I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!
On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge. By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!
Ingredients (serves 1)
- 1 large flour tortilla
- 2 tbsp blue cheese dressing
- 1/4 cup spinach
- 1 cup chicken breast (cooked and shredded)
- 2 tbsp buffalo sauce
- 1/4 cup carrots (shredded)
- 1/4 red onion (thinly sliced)
- 1 tbsp blue cheese crumbles
Start by pouring the blue cheese dressing in the center of a tortilla.
Next, add the spinach on top of the blue cheese dressing.
Now mix the shredded chicken with the buffalo sauce.
Add the buffalo chicken to the wrap.
Next, top with the sliced onions, shredded carrot and blue cheese crumbles.
Now you’re ready to wrap! Begin by folding in the sides.
Then wrap the tortilla tightly around the filling, slice in half and dig in!
Writing this post makes me want another one right now! Good thing I have that extra chicken in the fridge 😉
You could even slice the wrap into quarters and serve them as appetizers at a party!
Or make a couple of wraps at the beginning of the week, toss them in the fridge and have a delicious lunch awaiting you during the week!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.
In continuing with my Buffalo sauce addiction I am here to share with you another new recipe!
This one came from the simple fact that I had a large bag of potatoes and the buffalo sauce in the refrigerator was staring me down, so I brought the two harmoniously together in this yummy new side!
Ingredients (serves 4)
- 2 lbs baking potatoes
- 3 cloves garlic (crushed)
- 3 tbsp olive oil
- 2 tsp steak seasoning
- 1/4 cup buffalo sauce
- 3 tbsp butter
Start by pre-heating the oven to 400° and cutting the potatoes into wedges.
Next, add the potatoes to a mixing bowl and add the crushed garlic, olive oil, steak seasoning and buffalo sauce.
Toss everything to coat then arrange the potatoes in an even layer on a rimmed baking sheet or in a 9 x 13 baking dish. Chop the butter into small cubes and place throughout the potatoes.
Now place the potatoes in the oven for 40-45 minutes. The potatoes are done when fork-tender and the sauce has reduced.
They can also be served as an appetizer with toothpicks and blue cheese dressing for dipping.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.