Tag: BUFFALO

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
1-1 1/2 pounds ground chicken
3/4-1 cup Frank’s original Buffalo Wing Sauce
3/4-1 cup homemade ranch dressing
1 carrot, FINELY diced
2 celery stalks, FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 cup of brown sugar
Hawaiian or Egg Buns
Bleu cheese crumbles, optional

  • In a large skillet melt 1 tablespoon avocado oil.
  • Add carrots, celery and onion, sauteing 3-5 minutes.
  • Add chicken, cooking until browned and veggies are softened.
  • Add in wing sauce and ranch dressing stirring to blend flavors.
  • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
  • Serve on a bun with crumbles if desired.
  • Add extra ranch as needed.

NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

ORIGINALLY POSTED JULY 31, 2011, updated for content and photo