You know those times when you get to the end of the week and you've already made everything on your menu, but you have bits and pieces of all of those dinners left over in your fridge? This soup was the result of just one of those times. I needed to use it all so nothing went bad, but I just wasn't in the mood for a casserole. So in the spirit of the classic "odds & ends casserole" I made a sort of casserole stew, where I just threw it all in a pot of broth, heated, and served. It worked like a charm. Dick was happy, the fridge was almost bare, and I could start planning the next week's menu with a delicious meal in my belly.
Casserole Stew
A Get in the Kitch Original
Ingredients
4 c. broth (I used a mix of vegetable and chicken)
3 c. mixed veggies (I used carrots, yellow squash, mushrooms, & onions)
1 can kidney beans, drained & rinsed
1 1/2 c. shredded chicken, cooked
salt & pepper
Directions
1. Combine the broth & veggies in a large pot, and warm over medium-high heat. Cook until veggies are just tender.
2. Add kidney beans & chicken. Cook until warmed through. Salt and pepper to taste.
3. Serve with dinner rolls, so you can sop up the broth at the bottom of your bowl.
to all those who left a comment telling me what kind of Wild Bill's Gourmet Seasoning they'd like to try on my 100th post...you are ALL winners!...Lisa from Gourmified, Devyn, & The Rigby's... There were only 3 of you (counting the hubby & wife as 1), which made it too hard for me to choose just one, so you are all getting what you asked for. You can thank Dick for that - I tried to get him to assist me, and he said, "just make them all winners!" And there you go. Thanks for reading & cooking along w/ me!
Please email your address to me at rachy_p@msn.com and I'll pop your prize right in the mail!
Then you can get right to making some of these delicious chicken & veggie kabobs!
Chicken & Veggie Kabobs
Ingredients
2 boneless skinless chicken breasts, fat trimmed & cut into 1 1/2 inch cubes
2 small-med zucchini, cut into 3/4 inch pieces
1 med-large yellow squash, cut into 3/4 inch pieces
4 bell peppers, whatever colors you'd like, cut into 1 1/2 inch pieces
12 white mushrooms, wiped clean
Wild Bill's 5-Star Gourmet Seasoning
olive oil or cooking spray (canola or olive oil)
Directions
1. Slide the chicken & veggies onto metal skewers in whatever pattern/order you'd like them to be (if you're using wooden skewers make sure to soak them at least 30 minutes before loading them up & putting them on the grill so they don't burn).
2. Brush or spray your kabobs with olive/canola oil.
3. Liberally sprinkle the 5-Star seasoning all over the kabobs.
4. Put them on the grill, about 5-7 minutes each side, or until chicken is cooked through & veggies are tender.
When we were first married, we went without having television for about a year. I may have been a better person at that time because of it, or at least more productive. Fast forward 3 years, and Dick earned major points by surprising me with Dish Network in our new apartment because I was absolutely dying without my Food Network Channel! I don't know about you, but I get sucked into the Food Network to the point where before I even realize it 3 hours have passed and I have a list of new recipes to try that week in my hand. I subscribed to the FN magazine while we were without cable, and I'll continue to get it because its literally like having a brand new cookbook come in the mail every month!
Anyway, last week Bobby Flay won a Chicken TikkaMasalaThrowdown, and while my mouth was watering I knew that I had to try my hand at this delicious Indian dish.
This turned out to be one of my favorite recipes that I've made in awhile, but I must give a warning:It is super spicy!!! I even cut back on what the recipe called for and was sweating at the table while we ate! With that said, the leftovers I took for lunch the next day were PERFECTION. I think next time I make it I'll halve the spices - & I like spicy foods. Just keep that in mind when you try this one.
So, next time you're feeling like some Indian take-out, but are wanting to save some money, this is your go-to recipe!
Chicken TikkaMasala
From somewhere in cyberspace
Ingredients
1 c. plain yogurt
1 Tbsp lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. freshly ground black pepper
2 tsp. minced fresh ginger
4 tsp. salt, or to taste
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 Tbsp. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
3 tsp. salt, or to taste
1 (8 oz.) can tomato sauce
1 c. heavy cream
1/4 c. chopped fresh cilantro
Directions
1. In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, & 4 tsp. salt. Stir chicken, cover, & refrigerate for 1 hr.
2. Cook chicken over med-high heat until juices run clear & mostly cooked through. Remove from heat & set aside.
3. Melt butter in a large heavy skillet over medium heat. Saute garlic & jalapeno pepper 1 minute. Season w/ 2 tsp. cumin, paprika & 3 tsp. salt. Stir in tomato sauce & cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, & garnish with fresh cilantro. Serve with brown rice.
Netflix. I love love love Netflix! Not just because they deliver movies to my house, or because I can watch movies instantly online, no no. Right now I mostly love them because they are putting video stores all over out of business. Sounds terrible, and I realize it makes me seem like an absolute villain to be happy about something like that, but I'm getting loads of dvd's on the CHEAP and there is nothing bad about that! Except maybe for the fact that if I don't learn to control myself we could be movie-poor. At least when our cable gets turned off we'll still have our movies to keep us busy...I'm sure Dick will totally agree with me...maybe not.
Needless to say, we have a boatload of movie nights in our future, and this dip will definitely be showing its face for at least one or two of them. It's hot & spicy, cheesy and gooey, just the way I like it! Plus the warmth of it will make snuggling up on the couch even that much more enjoyable! TGIF, my friends! Any movie recommendations? - I'd love to hear your faves!
Kickin' Buffalo Chicken Dip
Adapted from David Garrard's Buffalo Chicken Dip
Ingredients
8 oz. low fat cream cheese at room temp.
2 c. cooked chicken, shredded
1/2 c. hot sauce
1/3-1/2 c. blue cheese crumbles
1/4 c. Tbsp. Ranch dressing
1/2 c. mozzarella cheese, shredded
Directions
Preheat oven to 375.
1. Spread cream cheese in the bottom of an 8x8 oven safe pan.
2. In a medium bowl, mix chicken and hot sauce until chicken is well-coated.
3. Spread chicken over cream cheese.
4. Drizzle Ranch dressing evenly over the chicken.
5. Evenly cover the dip with blue cheese crumbles and shredded mozzarella.
6. Put in the oven for 15-20 minutes, or until the cheese is slightly browned & bubbling.
I didn't even have to think twice when I was flipping through this month's Food Network Magazine...I knew right away that I'd be making this recipe. Spicy buffalo? Love it. Blue cheese? Gotta have it. Mac & cheese? At the top of my "guilty pleasures to indulge in" list. There are only two of us, and this recipe makes A LOT of food! We had leftovers for days, and some of it is still in the freezer. Think you're not one for the leftover scene? Think again. This is one dish that is even better a day or two after you make it! No joke.
Ok. Before I share this fantastic recipe, I have to make one request. Please only make this dish, and any others including meat of any kind with locally raised, grass or seed-fed chicken or beef (or whatever kind of meat you're using). I watched the documentary Food Inc. the other night, and I've been having serious guilt issues ever since. I'm making the switch to this better kind of meat from here on out, and I hope you'll join me.
Now, here you go:
Buffalo-Chicken Macaroni & Cheese
From the Food Network Magazine, April 2010
beautiful melty crumbles of blue cheese...
yummmmmm!
Ingredients
7 Tbsp unsalted butter
kosher salt
1 lb. elbow macaroni
1 small onion, finely chopped
3 c. shredded chicken
2 cloves garlic, minced
3/4 c. hot sauce
2 Tbsp. all-purpose flour
2 tsp. dry mustard
2 1/2 c. half & half
1 lb. yellow sharp cheddar cheese, cut into cubes
8 oz. pepper jack cheese, shredded
2/3 c. sour cream
1 c. panko breadcrumbs
1/2 c. crumbled blue cheese
2 Tbsp. chopped fresh parsley
Directions
1. preheat the oven to 350 & butter a 9x13 baking dish. bring a large pot of water to a boil; add the pasta & cook until aldente, about 7 min. drain.
2. meanwhile, melt 3 Tbsp. butter in a large skillet over med. heat. add the onion & cook until soft, ~5 min. stir in the chicken & garlic & cook 2 min, then add 1/2 c. hot sauce & simmer until slightly thickened, ~1 more min.
3. melt 2 Tbsp. butter in a saucepan over med. heat. stir in the flour & mustard w/ a wooden spoon until smooth. whisk in the half & half, then add the remaining 1/4 c. hot sauce and stir until thick, ~ 2 min. whisk in the sour cream until smooth.
4. spread half of the macaroni in the prepared baking dish, then top w/ the chicken mixture and the remaining macaroni. pour the cheese sauce evenly over the top.
5. Mix the panko, blue cheese & parsley, and sprinkle over the macaroni. bake until bubbly, 30-40 min. Let rest 10 min. before serving.
Alright, so I know I've done like a million chicken recipes this week, but they've all been knock-outs, so no complaining allowed! It was pure luck that I came across this one. Pure luck, I say! I love Rachael Ray, but I don't usually watch her show because I'm at work when she's on, but one day a few weeks ago I caught her show...LUCK. On this particular show, she looked back at her Top 10 Downloaded Recipes from 2009, and this was one of them. Don't worry, there are about 5 more that I'll be trying and sharing real soon! And just to let you know how good this chili is, Dick professed it to be his all-time favorite chili. You might be thinking, "But he's the kind of guy who will eat anything...and mix anything for that matter!" In fact, he ordered a Mint-Peanut Butter milkshake once, and just like I told him it would, it tasted horrible! But now I'm getting off-track! Anyway, I took it to a Girls' Night In at MJ's house, and they loved it, too. So you can see that this is a chili that crosses barriers, and appeals to cavemen-like husbands and girlfriends alike. I hope you enjoy it as much as we all did!
White Chicken Chili
From Mandi Forrester on the Rachael Ray Show
Ingredients
1 32 oz. box chicken stock (low sodium)
3 cans white beans, undrained (I drained & rinsed mine because I couldn't stomach not to and it still worked great!)
5 c. cooked chicken, rotisserie or boiled, shredded
16 oz. of your favorite salsa
1 8 oz. block pepper jack cheese, grated
2 tsp. ground cumin
2 cloves garlic, minced
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream for garnish
Directions
Place all ingredients, except the corn chips in a pot on the stove over med-high heat until the cheese is melted. When the chili is melted, add the crushed corn chips, if using, and simmer for 10 min. to thicken. Garnish with more chips, cheese, and sour cream if desired.
#3: The Notebook
Do I really even have to tell you why I chose this movie? I'm not going to. If you haven't seen it, you are seriously missing out! It's a classic...even though it's only5 years old.
#2: Stardust
At first glance, this one might not look like a romantic movie, but it is! Sure, there's a lot of other stuff to enjoy - it's a super fantasy! - but the best part, by far, is the love story. I love it because it's just really different (not the weird or crazy kind of different), but still gives me what I want out of a romance. Give it a try, and let me know what you think!
I have an early Valentine for you...it's a little sweet, and a little spicy...just the way you like it, right?! Haha don't get all hot and bothered, it's just some crock-pot chicken! It's pretty freakin amazing chicken, though. This is one of the simplest and most delicious recipes I've ever made, and one of my go-to dishes. This is one of Dick's regular requests, which is awesome because we can use it for multiple dinners, and I'm always thrilled because it lasts us a few days. We usually do things in this order: Day 1 - chicken tacos, Day 2 - chicken quesadillas, Day 3 - rice bowls or salad w/ whatever left-over chicken we have. I got it from my all-time fave food blog Prudence Pennywise. Like the chicken, she's amazing, and pretty much my hero. So, I hope you enjoy your yummy Valentine!
1. spray the inside of your crock pot with non-stick spray.
2. put all of the ingredients in the crock pot, and give it a little stir.
3. Cook on Low 6-8 hrs, or high 3-4 hrs.
4. About 3o minutes before serving, shred the chicken with two forks, and let sit to absorb moisture.
5. Dig in!
The movie part of your romantic evening will be the classic My Fair Lady with the one and only Audrey Hepburn. This movie is so sweet and funny. I have to admit that I don't really like Professor Higgins (I think he's arrogant and kind of a dirtbag!), but it's still a wonderful movie! The music is great, and there are some parts that just kind of make me giddy - like in both of these songs it takes me back to when Dick and I were first dating and I felt like I could just float away at the very thought of him! SIGH...I had to share my two fave scenes from the movie (notice that neither of them has the good old Professor haha).
I signed up for these emails from Prevention Magazine for work because sometimes they have good health articles in them that I can print for clients (which is why I have over 1500 messages in my "Wellness Folder!"), but more often than saving good articles I save the yummy recipes they send. This is one of those. We pretty much loved it - flavor was awesome! - but I'll be shredding the chicken next time...I just wasn't in love with random chunks of chicken, and it made the onions stick out MAJOR which I'm just not a huge fan of, unless I'm eating French Onion Soup. Anyway, I hope you love it as much as we did!
Spicy Chicken Tortilla Soup
From Prevention Magazine
Ingredients
1 15 oz. can diced tomatoes
1/4 tsp. ground black pepper
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
2 tsp. olive oil
1 lb. boneless, skinless chicken breast, cooked and shredded
1 med. onion, finely chopped
1 or 2 jalapenochili peppers, chopped
2 cloves garlic, minced
2 14.5 oz. cans reduced-sodium chicken broth
1/4 c. all purpose flour
1/2 c. water
1/3 c. fat free sour cream
1/3 c. fresh cilantro
4 oz. reduced fat tortilla chips
Directions
1. In a food processor or blender, combine the tomatoes (with juice), black pepper, chili powder, cumin, Worcestershire sauce, and hot pepper sauce. Process to a smooth, thick consistency and set aside.
2. Warm the oil in a large pot over med-high heat. When hot, cook the onion, jalapeno, and garlic, stirring frequently until the onion is translucent. Reduce heat to low, add the tomato mixture, chicken, and broth, and simmer uncovered 15 min.
3. Meanwhile, in a small bowl, whisk together the flour and water until a smooth paste forms. Add to the soup and raise the temp. if necessary to keep the soup just barely boiling. Simmer for 5 min.
4. Remove from heat, add the sour cream, and stir until well blended. Stir in the cilantro, garnish with tortilla chips and serve.
Just so you know, this is not really my #5 favorite romantic movie - it's actually higher! Don't ask me why I'm putting them in this order, I couldn't tell you, it's mostly just by mood. I searched and searched for my favorite clip of the movie (the one where Meg Ryan and Rosie O'Donnel are watching An Affair to Remember, and they are crying and quoting every line), but couldn't. So I figured the trailer would kinda capture all the best scenes...except for that one. Also note that when I watch this movie, I pretty much look just like they do in that scene. I can quote every line, and I get a little teary-eyed. If you haven't seen this movie, then where the heck have you been?! It was made in 1993, for crying out loud - get on the ball! Enjoy your dinner and a movie!
In the spirit of Valentine's Day, I've decided to do a little countdown this week...each day you'll get a recipe and a clip of one of my all-time favorite romantic movies to help get you in the mood. Even though I've not always had a valentine on this Day of Love, I've always been a fan of the holiday. Okay, so maybe not the actual holiday because those years without a date or boyfriend really sucked, but at least the idea of the holiday. And let me tell you, just because you get married does NOT mean that the rest of your Valentine's Days will be roses and chocolates (I'll catch you up later this week hahaha!), but if you have a good sense of humor (which is a must when you're married anyway), a good romantic comedy and some yummy food can make just about any love disaster at least a little bit better. Yep, I've always lived my life vicariously through movies, and I'm not about to quit now. If you haven't seen Return to Me you have to Netflix it pronto! It will make you laugh (so much!), maybe cry, and definitely leave you feeling the lovey dovey butterflies. Love love love it, and I hope you do, too!
Well, this recipe has been a long time coming, my friends. Truly. This was the very first recipe that I ever looked up on the internet and dared to make with my own two very inexperienced hands. This is the one that started what some may call my cooking obsession. And I may be going a little overboard, but I'm just going to say it anyway, this recipe changed my life. I'd seen Everyday Italian with GiadaDe Laurentiis a few times before, but when I saw her make this, I just had to try it. I remember the thinking, "It doesn't look that hard." And I also remember that it took me FOREVER to make hahaha! It was my first time using fresh garlic, and my first time making a roue with butter and flour. Oh, the memories. This was the first time I mustered up the courage to seriously step out of my comfort zone in the kitchen - before then everything had been frozen, prepackaged, or a casserole. Anyway, we loved it the first time, and this time it was just as good, except that I forgot to add the peas. But still, it was fun going back to my cooking roots with this delicious Chicken Tetrazzini!
Chicken Tetrazzini
From GiadaDe Laurentiis of the Food Network
Ingredients
9 Tbsp butter (I only used 5)
2 Tbsp Olive oil
4 boneless skinless chicken breasts
2 1/4 tsp. salt
1 1/4 tsp. freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 Tbsp fresh thyme leaves, or 1 tsp dried
1/2 c. dry white wine, or chicken broth
1/3 c. all-purpose flour
4 c. whole milk (I used skim w/ good results)
1 c. heavy whipping cream, room temp.
1 c. chicken broth
1/8 tsp. ground nutmeg
12 oz. linguine
3/4 c. frozen peas
1/4 c. chopped fresh parsley leaves, or 1 Tbsp dried
1 c. grated Parmesan
1/4 c. dried Italian-style bread crumbs
Directions
1. preheat oven to 450.
2. spread 1 Tbsp butter over a 13x9x2-inch baking dish (I just used my oven-safe deep skillet). Melt 1 Tbsp each of butter and oil in a large deep nonstick frying pan over med-high heat. Sprinkle chicken w/ half tsp each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 min. each side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
3. Meanwhile, add 1 Tbsp. each of butter and oil to the same pan. Add the mushrooms and saute over med-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 min. Add the onion, garlic, and thyme and saute until the onion is translucent, about 8 min. Add the wine and simmer until it evaporates, about 2 min. Transfer the mushroom mixture to the bowl w/ the chicken.
4. Melt 3 more Tbsp butter in the same pan over med-low heat. Add the flour and whisk for 2 min. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 tsp. salt and remaining 3/4 tsp. pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered until the sauce thickens slightly, whisking often, about 10 min.
5. Cook pasta as directed, only until tender, but still firm to the bite.
6. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until sauce coats the pasta and the mixture is well-blended.
7. Transfer back to the deep oven-safe skillet, or to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot w/ remaining 3 Tbsp. of butter (I didn't do this, and it was still awesome!). Bake uncovered, until golden brown on top and the sauce bubbles, about 25 min.
Are you looking for something warm, hearty, and easy that is perfect for a cold winter's day? Well then my friends, you have come to the right place! This is one of the very first recipes I tried when I was very first branching out and trying new things - which involved a lot of slow cooker recipes - and it has stuck around for good. I loooooove using my slow cooker, and with this recipe, I also get to use a little bit of my food storage, which might sound lame, but it excites me. The recipe for this one came from my very favorite Prudence Pennywise, of course! Her blog is seriously what inspired me to try cooking new things that I couldn't ask my mom about, because she'd never tried them before - and that was a bit scary and a lot awesome! Anyway, I this chili does have a bit of a kick to it, so if you're not big on the spicy I'd recommend to use very little cumin. Or if you like the spicy, just cool it down a tad with a dollop of sour cream. Enjoy!
Chicken & Green Chile Slow Cooker Chili
From Prudence Pennywise
Ingredients
1 1/2 c. dried pinto beans
4 c. chicken or vegetable broth
2 Tbsp flour
1 c. chopped green chiles, or one 7 oz can
1 c. green salsa, or green enchilada sauce
1 large onion, chopped
1/2 - 1 tsp. dried cumin
3/4 lb. boneless, skinless chicken
Directions
coat the inside of crock pot w/ non-stick spray. combine beans, broth, flour, chiles, salsa, onion & cumin. place chicken on top. cook on high 4-6 hours, or low 8-10 hours. remove lid & shred chicken w/ two forks, then serve.
So, Dick claims that he's not a big fan of mushrooms, but I think deep down he really is. Maybe not raw mushrooms, but I'm not big on raw ones either, so that's ok with me. Anyway, I think I've just about got him converted after this dinner! He loved it, and so did I! I think next time I'll leave out the chicken and add more mushrooms to make it a vegetarian meal. The red peppers add so much flavor, and the parmesan cheese really puts the cherry on top! You'll love this one, too - it's the perfect dinner for an awesome Autumn day! We ate it with a spinach salad, and it was still delicious as leftovers for lunch at work the next day, too. This is one we'll add to our list of fave casseroles, for sure!
Portobello Mushroom Bake
From Prevention Magazine
Ingredients
8 oz. small rigatoni pasta
2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1" pieces
2 large portobello mushroom caps, sliced
1 onion, halved & sliced
2 red bell peppers, cut into strips
2 cans (10 oz each) condensed cream of mushroom soup
2 c. chicken broth
2 Tbsp chopped fresh sage
1/3 c. grated parmesan cheese
Directions
preheat the oven to 375. coat a 13 x 9 baking dish w/ cooking spray.
prepare pasta according to package directions.
meanwhile, heat 1 Tbsp of oil in a large skillet over med-high heat. add the chicken and cook, turning once, for 8 minutes or until golden. remove to a plate and keep warm.
heat the remaining Tbsp oil in the same skillet. add the mushrooms, onion, and peppers & cook, stirring occasionally, for 8 minutes, or until soft.
in a large bowl, combine chicken, pasta, mushroom mixture, soup, broth, & sage. spoon into the prepared baking dish. sprinkle with the cheese.
cover loosely with foil and bake 20 minutes. remove foil and bake for 10 minutes longer, or until hot and bubbly.
I know, I know! This is like my 4th soup recipe in a row! But the weather is finally cooling down to that brisk Fall that I LOVE, and the leaves are changing, and it just feels like "soup weather," ya know?! Plus, they've all been crazy simple and fast, so they're nice to make after going to work. I'm not gonna lie though, I think Dick might be all souped out for the time being. He hasn't complained at all, he even requested the black bean soup again the other night, but I'm just sensing a vibe that's saying give me something solid! hahaha Anyway, I've made homemade chicken noodle soup before, and it has always always always been better than anything I've had out of a can - my days of canned chicken noodle are long gone! The one that set this one apart from the others is that it called for dill. LOVED IT! Once again, it was easy peasy and a big hit! We ate it for dinner while watching Biggest Loser this week, and it was very satisfying, but can I just say that if that Loony Toon Tracy doesn't get sent home next week I'm going to lose it! hahaha But seriously, if you like chicken, and you like noodles, this one is right up your alley.
1. put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf, and pepper in a large saucepan. cover and bring to a boil. reduce heat and simmer 25 minutes, or until chicken is cooked and veggies are tender.
2. discard bay leaf. remove chicken to a plate to cool slightly. add noodles to soup; cover and simmer 10 minutes, or until tender.
3. meanwhile, shred chicken with 2 forks. add to soup along with the dill.
Yes, it's that time again...football season! Now, I'm not really a big fan of the game of football. I always had a blast at my high school's football games (go Falcons!), and I'll watch the Super Bowl every year (mostly for the delicious spread of food that is involved - and the commercials), but my real connection to football is the movie Remember the Titans. This is my all-time favorite movie. I've seriously probably seen it over 50 times, and Dick refuses to watch it with me because I know all of the lines and will say them along with the the characters. Is there a better story of overcoming the odds and achieving victory, brotherhood, and friendship through sport? No, there is not. Please don't argue this one with me, it is my blog, after all. hahaha
So, in honor of this fine fall sport I decided to try a recipe that's a must-have at every tailgating or Monday Night Football party: boneless buffalo wings. I also found a blue cheese yogurt dip recipe to go with them that I highly recommend (thank you, Bobby Flay!). So, if you're going to a game, take some wings to share! And if you're not going to a game, pop in the Titans and enjoy!
Boneless Buffalo Wings
from EatingWell.com
Ingredients
3 Tbsp nonfat buttermilk
3 Tbsp hot pepper sauce
3 Tbsp distilled white wine vinegar (I used apple cider & it tasted great!)
2 lbs chicken tenders
6 Tbsp whole wheat flour
6 Tbsp cornmeal
1/2 tsp cayenne pepper
2 Tbsp canola oil
2 c. peeled carrot sticks
2 c. celery sticks
Directions
whisk buttermilk, 2 Tbsp hot pepper sauce, & 2 Tbsp vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour & cornmeal in a shallow dish. whisk the remaining hot sauce and vinegar in a small bowl.
remove the chicken from the marinade and roll in the flour mixture until evenly coated. Discard remaining marinade & flour mixture. Sprinkle both sides with cayenne.
Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add half the chicken, place each in a little oil. Cook until golden brown & cooked through, 3-4 minutes per side. Transfer to serving platter. Repeat with the remaining 1 Tbsp oil & chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery & blue cheese dip.
Blue Cheese Yogurt Dip
from Bobby Flay
Ingredients
1 pint thick Greek yogurt
3/4 c. blue cheese, crumbled
2 Tbsp finely chopped red onion
3 Tbsp finely sliced scallions
salt and fresh ground pepper
Directions
combine all ingredients & season with salt and pepper. cover & refrigerate for at least 30 minutes before serving.
