Buffalo chicken cups are a fun and new twist on a classic party dish. Bring them and surprise your friends at parties and tailgates!
Even though fall sports have officially started, it is most certainly NOT fall weather, yet. Yesterday, we attended a UMD field hockey game (Go Terps!) and basically melted into giant puddles of grossness. I cannot wait for the weather to cool off so sports season can be enjoyable instead of just sweaty and gross. I want to sip hot coffee instead of downing ice water like it is my job.
Regardless, snacks. Tailgating snacks and foods. Specifically, buffalo chicken cups. They are a fun twist on the quintessential buffalo chicken dip. Instead of having a giant bowl of dip, you know have adorable little wonton cups filled with all the good things in life – buffalo chicken, cream cheese, blue cheese and Monterey jack cheese.
I cannot ever resist them, and I doubt you’ll be able to either!
- 16 wonton wrappers
- 1 ½ lbs. cooked chicken, diced
- 2 ounces cream cheese
- 2 ounces blue cheese
- 2 ounces Monterey jack cheese
- 3 Tbsp. butter
- 4 Tbsp. hot sauce
- green onions
- Preheat oven to 400 degrees.
- Spray a muffin pan with non-stick spray. Place a wonton wrapper inside each well and push down to form a cup.
- Place a bit of cream cheese at the bottom of each cup. In a sauce pan, melt butter. Once melted, add hot sauce and stir to combine.
- Add in chicken and toss to coat. Divide the chicken in the cups.
- Top with monterey jack cheese then sprinkle on blue cheese. Bake 20 to 30 minutes until cups are golden. Top with a sprinkle of green onion.
Once summer ends and school starts, fast and easy meals become necessary. This one pot caprese pasta is the fast and easy meal of your dreams.
Around here, it feels like things are always on the go. I never really used to think I was busy because there was always time for a House of Cards episode or a little guilty pleasure America’s Next Top Model. But in reality, things are busy and fast meals are necessary. I’ve been stocking the freezer with meals lately, trying to stock-pile for sports season so we don’t end up at McDonald’s every night of the week.
And while the pasta may not be freezer-friendly, it couldn’t be any easier. It fits perfectly with the Recipe Redux theme of getting back to the table. The quick and easy nature of this dish leaves plenty of time to sit down at the table together and grab a meal before heading off to a sports practice or a neighborhood run. Plus it has all the good things in life. Pasta, tomatoes, basil, luscious pearls of mozzarella cheese. What is there not to like?
One Pot Caprese Pasta #RecipeRedux
- 4 1/2 cups water
- 2 Tbsp. olive oil
- 1 lb. pasta of your choice (I used spaghetti)
- 1 pint cherry tomatoes, sliced
- 1/2 cup basil leaves
- 1 cup mozzarella pearls
- Combine all but mozzarella in a pot and bring to a boil.
- Reduce heat and to medium and simmer until the liquid has reduced. Remove from heat.
- Stir in mozzarella.
- Divide into bowls and top with additional parmesan if you choose.
Perfection is farmhouse burgers with tomato bacon jam, fit for a king, queen or anyone who just really likes burgers.
A few years ago, we went to this local brewery for dinner. It’s not often that I gravitate towards burgers but one caught my eye in such a way I could absolutely not resist. It was a farmhouse burger, loaded with bacon jam and topped with a drippy, perfectly fried egg and some peppery arugula. Could you resist it? Nope.
I couldn’t either and it was probably one of the best burgers I’ve ever had. Kita of GirlCarnivore is hosting Burger Month this August and asked for some amazing burgers to round out an even more amazing collection. It was fate, kismet, serendipity. The burger – it had to be made.
Instead of a bacon jam, I used my famous tomato bacon jam. It gave the burger a saucy, smoky edge. And the drippy egg made it even more perfect. This recreation was, dare I say, better than the original. Make this today and I promise you won’t be sorry.
Farmhouse Burgers with Tomato Bacon Jam
- 1 recipe of tomato bacon jam
- 1 lb. ground beef
- 4 eggs
- 4 slices colby jack cheese
- 1-2 large handfuls of arugula
- 4 burger buns
- Split the burgers into four equal portions. Form the portions into patties and sprinkle evenly with salt and pepper.
- Heat a griddle over medium high heat. Place the patties on the griddle and cook for approximately 5 minutes. Flip and cook on the other side until cooked through. Add slices of cheese and allow them to melt.
- While the burgers cook, fry four eggs and set aside gently.
- To assemble the burgers, place the patties on the bun. Spread a generous spoonful of bacon jam on top. Top with a fried egg, arugula and the top of the patty.
And because Kita is amazing, she set up this amazing giveaway for you! So be sure to enter!!!!!
Giveaway Code ::
a Rafflecopter giveaway
A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&†Woodbridge Wines
Things in life are busy lately and they are only going to get busier over the next few weeks. I feel like I’ve neglected you lately. And I’m terribly, terribly sorry. I’m making it up to you with this incredibly simple but incredibly flavorful dessert. Roasted plouts with marscapone. I live for plouts. My mom introduced me to them a few years ago and I have never been the same.
Essentially, a plout is 1/4 apricot and 3/4 plum. They are sweet but tart and when roasted, so perfect. They caramelize and become beautifully reddish purple. Adding a little sweetened, smooth marscapone cheese and a quick sprinkle of turbinado sugar makes them even more perfect, if that were even possible. This is a simple, easy summer dessert that you needed to have before plouts disappeared! Please, hurry and make this!
Roasted Plouts with Marscapone
- 2 ripe plouts
- 3 Tbsp. marscapone cheese
- 1 tsp. agave nectar
- Turbinado sugar for sprinkling
- Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
- Using a sharp knife, cut the plouts in half and carefully remove the pit. Place them on the foil and roast for 10 to 15 minutes.
- Allow them to cool slightly.
- While they cool, mix together marscapone cheese and agave nectar. Dollop a spoonful on top of each plout then sprinkle each with a bit of turbinado sugar.
Blackberry BBQ glazed chicken is a quick and easy meal, perfect for summer and for using up all those plump, juicy berries!
I used to go with a friend to this restaurant/craft brewery/eatery fairly regularly. Mainly, we went for the beer and there was always a heart selection. Over time, they tried and tried again to revamp their menu and change up their persona from standard pup to upscale craft restaurant. Duck fat fries replaced regular and ahi tuna appeared on the appetizer menu. The change didn’t sit well with regulars, it seemed pretentious (at least to me) and irritating. Why mess with success? The craft beer spoke for itself, no need to try too hard to fancy up the menu. People were there for the beer.
Regardless, the one thing that remained constant throughout every rendition was wings. Wings and beer are that one sacred tradition that cannot be changed, no matter how hard you try. Their wings were offered in traditional buffalo but also with a variety of other sauces, my most favorite being the blackberry BBQ. And once the theme for this week’s Weekday Supper of cooking with berries was announced, I knew. It was fate, kismet, destiny.
I wanted to make this sauce and slather it over wings, cooked low and slow and falling off the bone. Alas, no patience and so I grilled that chicken up and slathered that way. The sauce is a perfect combination of sweet and spicy with a real kick from the chili powder. If you are so inclined, add a little chipotle in there. I opted out, I couldn’t blow out the palates of my spice-hating friends. But it’s fine without it. Grill up the chicken and then in the last few minutes, give it a generous slather of sauce. Flip the chicken, slather again then do it all one more time. Sauced to perfection, perfect for a quick weeknight meal. Satisfaction achieved, my friends.
Blackberry BBQ Glazed Chicken for #WeekdaySupper
- 1 pint blackberries
- 1 cup chicken stock
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tbsp. cider vinegar
- 2 Tbsp. chili powder
- juice of half a lemon
- 3 chicken breasts
- To prepare the sauce, combine blackberries and stock over medium high heat until the blackberries break down, about 10 minutes.
- Allow them to cool then run them through the blender, then through a fine mesh sieve to strain out the seeds.
- Add the mixture back to the sauce pan and add ketchup, brown sugar, cider vinegar, chili powder and lemon. Simmer over medium high heat until the mixture thickens. Remove from heat and set aside until ready to serve.
- To cook chicken, heat your grill to medium high. Add the chicken and cook until almost finished, about 3/4 of the way. Slather on some of the sauce and close the grill lid. After a minute or two, open the grill, flip the chicken and add more sauce. Close the lid and then, after one more minute, open and add one more slop of sauce.
- Serve hot.
Be sure to check out the rest of the Weekday Supper meals we’ve cooked up for you!
Monday – Mexican Chicken Bowl by Gluten Free Crumbley
Tuesday – Blackberry BBQ Glazed Chicken by Feed Me, Seymour
Wednesday – Duck Confit Sliders by The Petit Gourmet
Thursday – Tilapia with Raspberry Chipotle Sauce by Feeding Big
Friday – Chicken Scaloppini with Grilled Peaches by Recipes Food and Cooking