I promised some buffalo chicken drumsticks, and buffalo chicken drumsticks is what you’ll get!
It’s no surprise that Brent loves everything buffalo flavored so when I went to the store and bought WAY too many drumsticks for just two people, I needed to try a few recipes. After the fail of a lemon rosemary drumstick, and the epic success of the BBQ chicken drumstick, a buffalo recipe was on it’s way.
Actually, I tried 2 different ways of making it. One with Buffalo Hot Sauce and the other with Siracha. So, take your pick! They both turned out great!
2 Tablespoons Canola Oil
1 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
2 Tablespoons Melted Butter
1/4 Cup Siracha or Buffalo Sauce
1 Tablespoon BBQ Sauce
1. Preheat the oven to 375 Degrees. Mix the canola oil, chili powder, garlic powder, salt and pepper in a bowl. Pour it into a freezer and bag add in the drumsticks. Toss the bag until the chicken is well covered and place them on a baking dish. Make sure there are separated. Bake for 40 minutes.
2. Remove from the oven. Mix together the melted butter, hot sauce and BBQ sauce. Cover the drumsticks with the sauce and bake at 400 degrees for an additional 15 minutes.
And finito!! They were delicious. The extra chili powder and hot sauce really added a second layer of heat to the hot sauces. Brent really liked the buffalo chicken sauce and I really enjoyed the siracha. I don’t think you could really go wrong.
I went out last week and bought some drumsticks. Well, slightly over kill for two people, I bought about 6 pounds. Whoops. After attempting a rosemary lemon chicken drumstick last week and botching that one, I made a barbecue drumstick that was a winner.
I made these in the oven, but you could easily heat up the grill and make these for a BBQ.
6 Chicken Drumsticks/ 2 Pounds
1 Cup BBQ Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Cider Vinegar
1 Teaspoon Salt
1/2 Teaspoon Ground Pepper
1/2 Tablespoon Buffalo Wing Hot Sauce
1. Whisk all of the sauce ingredients together. Poke small holes in the chicken wings and roll them in the sauce. Make sure they are generously covered.
2. Place the wings in a baking dish, spaced apart, and bake in the oven for 40 minutes at 400 degrees. Place additional sauce on the tops of the wings and bake for another 20 minutes.
I used buffalo wing sauce for the hot sauce and Yuengling BBQ sauce in the recipe. I would absolutely make these again and use this sauce on future BBQ chickens. I actually only planned on having one to taste because I wasn’t hungry going into dinner, but unfortunately for Brent, I inhaled 3 of them. Sorry I’m not sorry.
Fortunately for you guys, I’m not going to share the rosemary lemon chicken drumstick recipe. It was a serious bust.
But no worries! I’ve got another 2 pounds of drumsticks!! I’m thinking Buffalo Chicken 🙂 Who’s surprised??
Have you ever gone a little nuts and bought way too much of the SAME type of food??
“Can’t you see that it’s just raining?
Ain’t no need to go outside…
But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now”
Every time I hear this it just makes me crave those slow weekend mornings that you just relax, sip your coffee, and eat those banana pancakes. It sounds like such a perfect little morning.
Well, last week there was a LARGE thunderstorm that came through the Boston area in the morning and it seemed to be begging just that banana pancake morning. You don’t have to ask me twice!
I decided to try out a little variation some banana protein pancakes that I found earlier in the week. The BEST thing about these pancakes is they have NO FLOUR and you really don’t miss it.
1/2 Cup Old Fashioned Oats
1/4 Cup Non-Fat Cottage Cheese
1/2 Teaspoon Cinnamon
1. Place all of the ingredients in a a bowl and blend with an immersion blender. You want the batter to be completely smooth.
2. Heat up a skillet to low-medium heat and place the batter on the skillet. This will make about 2 medium sized pancakes. Flip the pancake when it starts to bubble and the edges look cooked. These will cook faster than normal pancakes so keep the temperature low.
I topped mine with the other half of the banana and some agave. It was delicious and I don’t know that I would go back to putting flour in my pancakes. To be honest, these fill you up but don’t sit as heavy as normal pancakes. A winner!!
This leaves me with so many other ideas for a ‘healthy’ pancake that doesn’t include any flour.
Have you every completely re-done a favorite and found it to be just as good??
I don’t know if I am the only one that does this for fun, but I was sitting on the couch on Thursday night scrolling through recipes and came across one for a steak marinade. I haven’t really done may marinades in the past and this one had gotten such rave reviews that I had to give it a go.
So I guess I’m a little late when it comes to posting this but I’ve been debating whether or not I wanted to put it up. Well, I decided despite the lack luster pictures that I have, the ice cream cake was just too good to not post.
3 Pints Raspberry Sorbet
1 Gallon Vanilla Ice Cream
1 White Cake Mix
Ingredients to Mix Cake
Blue Food Coloring
1. Mix the white cake mix and add the blue food coloring until the desired color is reached. I used the Cake Boss White Cake Mix and used about 15 drops of blue coloring. Bake the cake in a spring form pan and let it cool. Once cooled, remove the cake from the spring form pan and set aside.
2. Soften the raspberry sorbet a little and spread a layer on the bottom of the spring form. Make sure it is an even layer or else you will get a waving flag like the slice above. Cover it with plastic wrap, placing it directly on the sorbet. Freeze it for 30 minutes.
3. Soften the ice cream and add another layer on top of the sorbet. Cover it again with plastic wrap and freeze it for another 30 minutes. Repeat alternating ice cream and sorbet for 4 layers.
4. Cut out a circle in the center of the white cake and place the outer ring on top of the first 4 layers of ice cream. Continue alternating layer of ice cream and sorbet on the inside of the ring.
5. Once the top layer is complete. Remove the sides of the spring form pan and frost the cake using Cool Whip. You can either serve it right away or put it back into the freezer until you are ready.
The combination of the sweet ice cream and the tart raspberry sorbet really made the cake. It was delicious and will definitely be making an appearance at another Fourth of July. Other than taking a little bit of time to put together because of all the freezing steps, it was relatively simple to make.
What are some festive Fourth of July treats that will make it back next year for you?