Buffalo Chicken Cups

Buffalo chicken cups are a fun and new twist on a classic party dish. Bring them and surprise your friends at parties and tailgates!

Buffalo Chicken Cups

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.

Buffalo Chicken Cups

I cannot ever resist them, and I doubt you’ll be able to either!

Buffalo Chicken Cups

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a muffin pan with non-stick spray. Place a wonton wrapper inside each well and push down to form a cup.
  3. 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.
  4. Add in chicken and toss to coat. Divide the chicken in the cups.
  5. 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.
http://www.feedmeseymourblog.com/buffalo-chicken-cups/

Crispy Zucchini with Honey Mustard Aioli

Crispy zucchini with honey mustard aioli is a perfect use for all that zucchini you have laying around! 

Crispy Zucchini with Honey Mustard Aioli

Zucchini is NOT hard to come by during the summer months. If you don’t watch where you are going, you’re likely to trip over some, it’s that abundant. And I’m so tired of seeing zoodle after zoodle after zoodle. We need to liven things up a little. Zucchini is so healthy anyway, no one says you can fry it a little and make it a fun, crispy snack that still has less calories than a giant honking bag of potato chips, right? 

Of course, if you’re going to enjoy crispy zucchini coins like they are crispy potato chips, you’ll need the right dipping sauce. Dipping sauce is crucial when it comes to any recipe that is meant for dipping. If it wasn’t already apparent, I’ve been living off this honey mustard aioli for the better part of a year. It’s zesty with a nice zing from the mustard, but has just a touch of sweetness from the honey. Creamy, smooth and perfect with my crispy zucchini coins. Folks, there isn’t much better when it comes to enjoying summer produce.

Crispy Zucchini with Honey Mustard Aioli

 

Crispy Zucchini with Honey Mustard Aioli

Ingredients

  • 1 large zucchini sliced into coins
  • 1 1/2 cup panko breadcrumbs
  • 2 eggs, whisked
  • oil for frying
  • For aioli:
  • 1/2 cup mayo
  • 2 Tbsp. stone ground mustard
  • 1-2 tsp. honey

Instructions

  1. Heat 1/4 inch oil in a large pan over medium.
  2. While the oil heats, prepare the zucchini. Dip the slices into the egg, then the panko to coat. Set aside until the oil is hot.
  3. Once hot, place the zucchini coins into the oil, ensuring not to crowd the pan. Cook until golden brown, then flip and cook until golden on the other side. Remove to a paper towel-lined plate. Repeat with the remaining zucchini.
  4. To prepare the aioli, simply combine all ingredients until well mixed.
http://www.feedmeseymourblog.com/crispy-zucchini-with-honey-mustard-aioli/

Be sure to check out some dishes from my other Foodie Mama friends!

 Grilled Zucchini Bruschetta

Grilled Zucchini Bruschetta

Double Chocolate Zucchini Muffins

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Zucchini Mushroom Chicken Copycat

Zucchini & Mushroom Chicken Foodie Mamas

Crispy-Zucchini-and-Honey-Mustard-Aioli

Pulled Tandoori Chicken Nachos for #WeekdaySupper

Pulled tandoori chicken nachos have just the right amount of spice and coolness to keep any nacho lover happy for hours on end. 

Pulled Tandoori Chicken Nachos

Nachos are one of those universally liked by all foods, if only for their versatility. If you don’t like beef, simply omit and add extra beans. Fans of buffalo chicken can rejoice over having their very own plate of spicy goodness to dive into, extra blue cheese please. Really, you can make anything into nachos so long as you are willing to put up with the ridiculously sloppy mess that inevitably follows with every single bite. Wear a lobster bib and you’re good, right?

I discussed these nachos with my friend Kiera for a good week before making them. We talked about different toppings and sauces, cheeses and veggies to go along with it. We laid out a plan and then the time came to cook them. I took some serious liberties with our “recipe” in that I really changed every single thing. While I still have to make the actual nachos we talked about one day, this version – these pulled tandoori chicken nachos – were spectacular! One of those eat until you literally can’t fit one more bite into your mouth nachos. Unbotton the top button of your jeans, make room on the couch for a food coma nap, run an extra three miles that night nachos.

Pulled Tandoori Chicken Nachos

It’s the combination of perfectly spiced pulled chicken with cool Greek yogurt (standing in for sour cream) and light Monterey Jack cheese that does it. The chicken is spicy, but not overly so. The cheese is just enough that it doesn’t overpower that chicken flavor. Each chip gets a perfect chicken to cheese to sour cream ratio, leaving not one chip naked and none soggy from too much ingredient. That’s important with nachos. So set out to make these today. You likely have all the ingredients on hand and it takes less than 30 minutes. Enjoy!

Pulled Tandoori Chicken Nachos Tandoori chicken recipe from the Big Man’s World.

Pulled Tandoori Chicken Nachos for #WeekdaySupper

Ingredients

  • 1 lb. chicken breasts
  • 4 cups chicken stock
  • For the tandoori sauce
  • 1/2 cup Greek yogurt
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp black pepper
  • For nachos:
  • 15 to 20 tortilla chips
  • 1 cup grated monterey jack cheese
  • 1/4 to 1/2 cup Greek yogurt
  • Green onions

Instructions

  1. Bring chicken stock to a boil in a large pot over high heat. Add in the chicken and then turn the heat down and simmer for 15 to 20 minutes until chicken is cooked through. While the chicken cools, prepare the sauce.
  2. Combine smoked paprika, cayenne pepper, cumin, garam masala, black pepper, Greek yogurt and salt until well mixed.
  3. Using two forks, shred the chicken. Toss it with the sauce.
  4. Cover a baking pan with foil. Turn the oven to broil.
  5. Place the nachos on the baking pan, then top them with chicken and cheese. Broil two to three minutes until cheese is melted.
  6. Drizzle with Greek yogurt and green onions.
http://www.feedmeseymourblog.com/pulled-tandoori-chicken-nachos-for-weekdaysupper/

Buffalo Chicken Poutine

Buffalo chicken poutine is a perfect way to trash up your smothered french fries. Spicy, cheesy and crisp! 

Buffalo Chicken Poutine

If there’s one thing us Americans are really particular about, it’s our french fries. Some like them curly, others steak. I’m a fan of crinkle cut but only if they are extra crisp. And even in fast food terms, people break it down further by choosing to side with McDonald’s over Burger King or Wendy’s over Arby’s. Then there is the topic of loaded fries: chili, bacon, cheese, gravy, mayo, ketchup. Toss any number of ingredients onto a fry and you have something entirely different going on. 

In Canada, there’s a popular dish known as poutine which I equate to a really done up version of loaded fries. Gravy and cheese curds are poured over top of french fries leading to what I think is probably the most epic French fries ever.  It’s my goal to try an authentic, straight-from-Canada version one day. Until then, here’s my take on it!

Buffalo Chicken Poutine

Buffalo chicken poutine seemed almost like a natural progression because you have all the good things in there. A little bit of rotisserie chicken, a gravy made with spicy hot buffalo sauce, some cheese – of course – all thrown over some crispy crinkle fries. You can call this the trashy meal of champions, if you want. I’d be ok with it. I made it for lunch over the weekend and the plates were licked clean – a true testament to its deliciousness!

Buffalo Chicken Poutine

Ingredients

  • 1 large bag frozen french fries
  • 3 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 cup monterey jack cheese
  • 1/4 cup blue cheese

Instructions

  1. Cook the french fries according to package instructions.
  2. While they cook, make the buffalo gravy. Head the butter in a skillet. Once melted, add in the flour and whisk until smooth. Slowly add in the broth, whisking to avoid lumps.
  3. Add in the buffalo sauce and stir until fully combined.
  4. Once the fries are finished, divide them between two plates and top with monterey jack cheese. Drizzle buffalo sauce over top.
  5. Crumble blue cheese on top of the fries.
http://www.feedmeseymourblog.com/buffalo-chicken-poutine/

Buffalo Bread for #SundaySupper

Summer is meant for backyard BBQs, potlucks and picnics. Bring along some of this buffalo bread and you’ll be the star of any get-together this year. 

Buffalo-Bread-for-#Sundaysupper

My stance on a favorite season is a constant state of flux, depending on which season we are currently experiencing. When it is fall, I long for Christmas and all its twinkly lights and gingerbread scents. I almost rush fall along, waiting impatiently for the parties and the presents and the endless loop of music playing around the house. And once Christmas ends and we’re in the depths of winter, I slip into a state of constant annoyance over the chilly weather and pray that it will pass and spring will arrive quickly.

One small burst of warm weather has me pushing ahead towards summer, not even stopping to enjoy the slight breeze or the showers that almost always go hand in hand with spring. And then summer finally hits. I’ll sit on the deck by the pool and can actually feel myself willing it to hurry so I can just enjoy a pumpkin spice latte and some butternut squash. I am that person everyone loves to hate: the ruiner of seasons.

This year, I find myself in a different position. I’m actually enjoying summer. I’m looking forward to relaxing by the pool or doing cannonballs continuously off the deck. And the idea of taking a picnic down to our neighborhood beach makes me feel excited and giddy. It’s not a huge beach, just big enough for our community. I use the term “beach” lightly, since it is on a river and not some sparkling blue ocean. But it is our beach, covered in sand and shells, with a dock in the middle of the river for even better cannonballs and diving. There’s a great spot with picnic tables for parties and BBQs. And I cannot wait to head down there with a cooler and a stash of awesome bites to nibble.

I will most certainly be bringing along this buffalo bread. We’ve been making it for our family New Year’s celebration the past few years and it is always devoured in record time. It’s all the deliciousness of buffalo chicken without the time consuming process of cooking and pulling the chicken. Also, it pairs perfectly with Gallo Family Vineyards wines, specifically their Pink Moscato or their Merlot. The Merlot has a deep flavor that holds its own against the spicy nature of buffalo sauce. Love!

Be sure to check out the rest of the Backyard BBQ and Potluck from my other Sunday Supper friends. We’ve got you covered for the entire summer!

If you aren’t sure where to find Gallo Family Vineyards wines near you, use this store locator for easy searching.

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And be sure to follow Gallo on social media!
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

 

Recipe from Macheesmo.

Buffalo Bread for #SundaySupper

Ingredients

  • 1 Loaf French bread, cut in half
  • 1/2 cup mayonnaise
  • 1 stick unsalted butter, softened
  • 2 Tbsp. Greek yogurt
  • 8 ounces shredded mozzarella cheese
  • 4 ounces blue cheese
  • 1/2 cup hot sauce

Instructions

  1. Preheat the oven to 375 degrees.
  2. Combine butter, mayonnaise, Greek yogurt, mozzarella cheese and hot sauce in a bowl and mix well until combined.
  3. Spread the mixture evenly on the two halves of French bread.
  4. Sprinkle blue cheese on top.
  5. Place in the oven and bake for 10 to 15 minutes until cheese melts. Turn the oven to broil and broil for 3 to 5 minutes until crisp.
  6. Allow to cool slightly then slice into sticks.
http://www.feedmeseymourblog.com/buffalo-bread-for-sundaysupper/

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