Tag Archives: Spicy

Buffalo Chicken Drumsticks

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!

 

 

Buffalo Drumsticks

 

Ingredients:

6 Drumsticks 2 Tablespoons Canola Oil
1 Teaspoon Chili Powder 1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Sauce

2 Tablespoons Melted Butter 1/4 Cup Siracha or Buffalo Sauce
1 Tablespoon BBQ Sauce

Directions:

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.

Buffalo Drumsticks Steps

Don’t forget to check out the BBQ Chicken Drumsticks!

Happy BBQing!

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Buffalo Chicken Dip

Brent is a big fan of anything buffalo flavored. ANYTHING. If you are staring at a menu, it’s not hard to guess what the man will get. So, I know this is a bit late, but for the Superbowl, I made a buffalo chicken dip with shredded chicken mixed into it. It’s super easy to make, and much healthier than you think!

Buffalo Chicken Dip

 

Ingredients:

1 8oz Package of Reduced Fat Cream Cheese
1 Rotisserie Chicken 2 Tablespoons Buffalo Sauce
Blue Cheese to top it off

 

Directions:

1. Peel the chicken off the rotisserie chicken and shred it into thinner pieces. Mix it with the room temperature cream cheese (just to make it mix in easier). Then add in the buffalo sauce. Add it in to your liking.

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2. Put it into a flat pan, I used a pie plate. You can top it with blue cheese. Then bake it for 15 minutes at 350 degrees. You want the top to brown slightly and it to be warmed throughout.

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I ended up doing it half and half with the blue cheese and half without because Brent isn’t the biggest fan of blue cheese. The dish was a hit though. It’s very simple, light tasting and over all one of the healthiest buffalo dips. Everyone really liked it and you can really make it as spicy as you would like!

 

If you are having some people over for a movie, a game or anything, this is a great dish. I’m positive this will be a winner because it is healthier for you, and packed with buffalo flavor.

 

What is your favorite dish for game time??

 

I love anything dippy. Chips and dip, veggies and dip. Munchy and dippy for me!

 

The Superbowl Spread

Long time no blog! I’ve been in New Orleans for the past two weeks and have a few things to share with you about the delicious eats and all of the activities that went on. But first! The Superbowl!

I was slightly upset that I was leaving New Orleans, literally a DAY before the superbowl…but the crowds were unbelievable on a normal weekend. I didn’t want to know what would happen when Mardi Gras and the Superbowl collided. Madness!

Last night for the Superbowl, Brent and I stayed in with my parents and enjoyed an exciting game. When I got up in the morning, I threw together a chili that I think may have been one of the best. It was packed with tons of veggies and had a bit of spice to it. I loved how fresh it tasted…and how light it was. **You could EASILY make this a vegetarian chili by simply omitting the ground beef. There is so much veggies in this chili that you wouldn’t be missing too much 🙂

Spicy Veggie Chili

 

 

Ingredients:

2 lbs Ground Beef 2 Large Onions, Chopped
2 Green Peppers, Chopped 2 Red Peppers, Chopped
6 Medium Carrots, Diced 6 Cloves of Garlic, Diced
4 Tablespoons Chili Powder 1 1/2 Tablespoon Cumin
1 Tablespoon Dried Oregano 4 Tablespoons Cocoa Powder
2 28-oz Cans Gournd Peeled Tomatoes
1 15oz Can Black Beans 1 15oz Can Red Beans
Shredded Cheese to Top

Directions:

1. Dice, Chop and prepare all of your veggies. Including the garlic.

Chili Prep

 

2. Heat up a skillet and cook the ground beef until done. Be sure not to dry it out. Then, in a LARGE crockpot, add in all of your ingredients (minus the cheddar cheese) and stir well.

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Cook on low heat for 6-7 hours. You want the onions and the veggies to cook through and the flavors to all marry. It was really fresh tasting, and don’t be afraid to adjust the seasonings to your liking. Just bare in mind that the cumin is a bit more potent than you may think 🙂 This will feed 10 people easily.

On the side of the chili, I made some home-made corn bread. I was really kind of pumped to give this a go because I hadn’t even made cornbread from scratch before. The cornbread turned out really moist…even though I left it in the oven for a little too long. WHOOPS. It’s a bit darker in color than it should be but still tasted amazing.

Cornbread

 

Ingredients:

1 Cup Flour 1 Cup Yellow Cornmeal
1 Tablespoon Baking Powder 1/2 Teaspoon Salt
2 Eggs 1 Cup NonFat Milk
1/4 Cup Melted Butter 1/4 Cup Honey
1/4 Cup Sugar

Directions:

1. Mix flour, cornmeal, baking powder and salt together with a fork until it is light and evenly mixed.

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2. In a second bowl, whisk the eggs, honey, sugar, milk and melted butter. Make sure to combine it really well.

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3. When the oven is completely heated to 400 degrees, mix the wet ingredients with the dry and immediately transfer to a 9×9 greased baking pan and put it into the oven. **Once you mix the wet ingredients with the dry, you must transfer it quickly. Do NOT over mix the batter. It should be lumpy.

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Bake it for 25 minutes, or until a toothpick comes out of the center clean. Make sure you keep an eye on it or else it will come out a bit dark 🙂

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It was delicious and extremely moist. I will definitely be making this guy again.

I have one last thing that I whipped up for the Superbowl, but because this is getting to be a bit lengthy, I will save it for another post. It was a Buffalo Chicken dip that got great reviews. Brent inhaled it. Not that he doesn’t already love everything that is buffalo chicken.

Today is my first day back and I’ve got a few phone calls to start making, routing to do and some packages to go through. I think have about 15 individual boxes that are waiting for me in the garage. FUUUN!

Happy Monday!!

 

I Did Something GREAT for Dinner

WELL…that lovely thought of high school got me to thinking about marching bands in movies, then cafeterias in movies and then the crazy lunch ladies in those movies and THEN the sloppy joes. WHY in almost all of the high school cafeterias were the lunch ladies ALWAYS serving sloppy joes?! Mine never did?! Not once did a sloppy joe show up on that menu?! Is it just to make high school food look terrible?? I remember having a plain bagel that I just ripped into tiny little pieces and dipped into my little cream cheese tub. Nothing like Sloppy Joes.

All this thinking about Sloppy Joes led me to…Sloppy Joes! DINNER!

 

Ingredients:

 

2 Cups of Frozen Crumbles (or 1/2 lb of Ground Beef)
5 Ounces Condensed Tomato Soup 1/2 Cup Medium Salsa
1 Tablespoon Brown Sugar 2 Hamburger Buns

Directions: 

1. In a small saucepan, start to heat up the crumbles over medium heat. After they are mostly defrosted, add in the condensed tomato soup, sugar, and salsa. If you are using ground beef, you are going to want to defrost it, cook it all the way through and then drain it. Then, you will add in the sugar, condensed tomato soup and salsa. Both of them should simmer, covered for 5 minutes.

 

Just put that sloppy mess on a bun and call it  a Sloppy Joe!

 

I obviously made it with the crumbles and I’ll be honest…I think I like sloppy joes with the crumbles better. It absorbs the flavor a bit better and you don’t have the grease to deal with. They also cook faster…because you don’t have to cook them…just warm them up. But these sloppy joes were some of the best I have ever had. Sorry Mama C.  🙂

As a side dish, not that it really needed it, I made a broccoli salad. Also, very simple and easy to whip up.

 

Ingredients:

1 Head of Broccoli. Chopped 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Sharp Cheddar Cheese, Diced 1/4 Cup Red Onion, Diced
1/4 Cup Sunflower Seeds 1/2 Cup Plain Non Fat Greek Yogurt
1 Tablespoon White Vinegar 1 Tablespoon Sugar
Salt and Peppr To Taste

Directions:

1. In a medium sized bowl, add the broccoli, tomatoes, onion and cheddar cheese.

 

2. In a small bowl, Mix the yogurt, vinegar and sugar.

 

3. Lastly, Pour the sauce on top of the veggies. Mix them up. Top with the sunflower seeds and BOOM! Broccoli Salad!

No one ever said that broccoli salad was difficult, but with the sloppy joes and the broccoli salad you have a great well rounded meal for 3 people.

I am so happy with how both of these came out. BUT, now, I am really full. And I feel like a little Rollie Pollie. YUP. So I’m going to roll myself over to the couch, put on a goodie and probably do some more work…MER,

 

What was your cafeteria food like?? Veggies?? Sloppy Joes?? Bagels and Cream Cheese?? Unmentionables?!

 

Bagels and cream cheese it was for me. But the most memorable thing about the lunch room in high school was the cookies. We had these chocolate chip cookies that were legit to die for. They sat in the corner, with one lunch lady guarding a whole stack of trays of cookies. I always joked about buying the whole rack and rolling it over to my seat, sitting down and just doing some damage.

The farthest I ever got was a tray…but no worries, I shared them…well…some of them…:-)

Spicy Mexican Pasta Salad

Give me some spice tonight! This morning was a hectic one. I practically ran out the door, coffee in hand. Grabbed some Pita Pit for lunch…yummy. And raced home in hopes I could get some additional stuff done. Looks like there’s just not enough hours in the day…

But for dinner! I decided to really turn up the heat with this spicy Mexican Pasta Salad. I automatically knew that I wanted to do a pasta dish, but when I started, had no idea I would cook this delectable guy up.

 

 

Ingredients:

2 Cups Whole Wheat Penne Pasta 3/4 Cup Frozen Corn
1/2 Cup Non-Fat Greek Yogurt 1/3 Cup Hot Chucnky Salsa
3/4 Cup Black Beans, drained 1 Medium Tomato

Directions:

1. Boil the pasta and when it is about cooked, add in the frozen corn, stirring occasionally. While the pasta is cooking, in a small bowl, mix the greek yogurt and the salsa.

 

2. When the pasta is cooked, mix the pasta, chopped tomato, corn and black beans in a medium sized bowl. Top with the dressing.

 

 

And you are done! It’s really that easy! Some other topping that you can consider putting into the pasta mix as well:

1/2 Cup Cubed or Shredded Cheddar Cheese 1 Chopped Zucchini
1 Tablespoon Lime Juice 1 Tablespoon Cilantro
1 Medium Chopped Green Pepper 1 Medium Chopped Red Pepper

 

Let your mind go wild, or just throw in what you have sitting in your fridge. If you aren’t a huge fan of spicy foods, substitute a mild or medium chunky salsa instead. I love spicy foods, so hot salsa it was. The pictures don’t do the pasta much justice. Pasta with a cream sauce is really difficult to make pretty!

This meal will probably take you about 20 minutes to make, and you can get a good 4 servings out of it. Definitely enough for some leftovers for me.

I didn’t end up getting my butt to the gym this morning and my knee is feeling a bit off today…so I did a quick elliptical workout. It really made the time go by fast.

To break it down…It’s 30 seconds for the resting steps at resistance 8 and 10. Then 1 full minute for the high anaerobic resistance at 14.

Now for some tea, and a but more computer work….MER.

What’s your favorite type of pasta?? Is it spicy, cheesy or tomatoey???

I’m a big fan of all types! Not really an answer but I can’t seem to get enough of raviolis!