Buffalo Chicken Sandwich, Birdeye

Saturday, October 1, 2011

This is the ingredient list for the Homemade Bleu Cheese Dressing
It's delicious and easy and will keep in your refrig for a week at least!

I accidentally left the cast iron skillet unattended and it burned...
my kitchen smelled like burning cayenne...we were all choking!
Friday, September 30, 2011

This is an SUPER easy Friday night sandwich that you can have ready in about 30 minutes.  The recipe calls for it to be marinaded for 4-6 hours but I don't always do that.  I think it's just as good right in the pan.  This is from Fresh, Lake Austin Spa, Terry Conlan's amazing cookbook:

Buffalo Hot Wings Sandwich

The city of Buffalo, N.Y.,  may be known to some for its football team and to others as the gateway to Niagra Falls.  But, for most people, Buffalo will always be famous as the "city of hot wings".  Some long-forgotten tavern owner slashed hot sauce all over a part of the chicken that nobody ate, cooked it up, dipped it into blue cheese dressing and created a national phenomenon.  Today, hot wings are a multi-million dollar business.  Here's our version, with the flavor but without the fat.

3 T hot pepper sauce, like Tobasco
3 T. light butter melted, I used regular butter
1 t. dried oregano
1 t. dried basil
1/2 t. garlic powder
1 T paprika
1/2 t. salt
1/4 t. black pepper
4-4oz boneless chicken breasts
2 t. canola oil, I used olive oil which is probably why it burned my skillet
4 whole wheat buns
Lettuce and tomato, I also added red onion
1/2 c. reduced fat Blue Cheese Salad Dressing, see photo of ingredients that go in a blender and voila!
Combine all ingredients for marinade and add the chicken, turning to coat each piece and marinate in the refrigerator for 4-6 hours.  (I used marinaded while skillet was warming up and making the blue cheese dressing) Drain and reserve 1 tablespoon of the marinade.  Pat the chicken dry with a paper towel (I left the coating on).  Heat the canola oil in a covered cast iron skillet over medium heat, add the chicken and saute covered removing the lid only to turn the chicken.  Drizzle the reserved marinade over the chicken for the final 2 minutes of cooking.  Serve hot on buns with lettuce, tomato and blue cheese dressing.  Yield 4 servings.

It's amazing that in 5th grade, Chloe still loves
to play with her animals and build things.

Looks like this may be a barn in the works...:)

No comments:

Post a Comment