For the Super Bowl this year, we kept it simple: pizza, super nachos and ice cream. I toyed with making wings, but in the end, it seemed like too much work after a very long week.
But I found myself craving Buffalo chicken all week, so finally I cubed up a large chicken breast and made this super simple, yet flavorful dinner.
I served over shredded lettuce with ranch dressing, along with Instant Pot Garlic Mashed Potatoes, and of course, carrot and celery sticks.
Skillet Buffalo Chicken Bites
- 1 lb boneless chicken breast, cut into bite-sized pieces
- extra light olive oil
- 1 cup potato starch
- 1/4 tsp of each:
- salt & pepper
- garlic powder
- cayenne pepper
- adobo seasoning
- buffalo wing sauce
- bleu cheese or ranch dressing
skillet Continue reading
I really like to whip up quick flavorful dinners. Buffalo chicken is a favorite and I’m always experimenting with making it better. This time I tossed the chicken in seasoned potato starch and thought it was the ingredient that had been missing. It makes the chicken pieces crisp up nicely and added a depth of flavor beyond the sauce.
It is great served over rice, salad, mashed or baked potatoes, drizzled with bleu cheese dressing and a side of celery. All the flavor of wings without the prep time or mess.
Skillet Buffalo Chicken Bites Continue reading
That beer-butt style roasting gadget has been getting a workout. I’ve found that filling the canister that goes into the bird’s cavity with anything but plain water is useless. Beer or seasoned stock of some sort work fine but no better than water. I basted this chicken with garlic butter and olive oil – a difficult to top combo, IMHO.
The red dipping sauce is a basic buffalo wing type sauce, it’s half melted butter and half hot sauce. I used Frank’s Hot Sauce this time because a friend gave me a big bottle. I pressed five or six cloves of garlic into that little bit right there to kick it up and I have to tell ya, it was delicious.
Mrs J served up a big bowl of wilted lettuce – bacon grease, red wine vinegar, sweetener, and a splash of water. Warm the dressing to a simmer and toss with the chopped lettuce, the crumbled bacon that made the grease, and some chopped green onions. That might be my all time favorite lettuce salad.
JeffreyW uses the Tidbits title when he puts together a lot of different items in one post, so I thought I would co-opt it for this eclectic post.
It’s been a busy week of cooking, surprisingly. When stressed, I retreat to the kitchen and even in its unwelcoming state, there was solace there this week. Bixby turned one on Tuesday, I baked up some more dog biscuits for him and his best play-buddies. You can see his birthday photos here.
Then I was at the store and found chicken leg quarters on sale and sitting right next to them, my favorite bottle of wing sauce, so I made some Buffalo Leg Quarters, pictured above and recipe here. They were really good and much easier than making wings.
JeffreyW was busy in the kitchen, too and his Shrimp Mornay with Broccoli from earlier in the week looked delicious. Photos and recipe here.
What’s been cooking in your kitchen this week? Is it time to give up on indoor cooking and move it all out to the backyard? What’s up for Father’s day? I had tonight’s featured recipe tucked away for the day I could find decent tomatoes. That day was today. And if you want other cucumber salad ideas, click here for a bunch of them.
Crisp Cucumber Salsa
- 1 large chopped cucumber – I used an English cucumber so I didn’t have to peel or seed it.
- 2 small chopped tomatoes
- 3 green onions, chopped, greens included
- 2 tbsp minced fresh Italian parsley
- 1 jalepeno pepper, chopped (seeded if you want to lower the heat)
- 4-1/2 tsp minced fresh cilantro
- 1 tsp minced garlic
- 1/4 cup sour cream
- 1-1/2 tsp lemon juice
- 1-1/2 tsp lime juice
- 1/4 tsp ground cumin
- dash of cayenne pepper (opt)
- 1/4 tsp seasoned salt
- Tortilla chips
- Small tortillas, cut into eighths
small bowl, serving bowl
In a serving bowl, combine the top seven ingredients. In small bowl, combine the dressing ingredients and mix well. Pour dressing over cucumber mixture and toss gently to coat.
Let the flavors blend for about thirty minutes. Serve at room temperature or ice cold with chips and tortillas.
That’s it for this week. I hope everyone has a lovely Father’s Day. – TaMara