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Buffalo Legs

I really wanted to make buffalo hot wings [1], but I couldn’t find any packages of chicken wings at the store – so I bought drumsticks. You get more meat on them and they are just as tasty to eat. And I buffaloed them! This recipe is so easy – just five ingredients!

buffalo

Here’s How to Make Buffalo Legs:

Preheat the oven to 350° –

Place the chicken in a ziplock with the Frank’s buffalo wing sauce and the olive oil. Let it marinate for 12 hours or overnight.

Using a large casserole dish, place the legs in a single layer. Bake for about 30 minutes.

Add the blue cheese crumbles on the top, trying to keep them on the legs and not falling into the pan.

buffalo

Return to the oven and bake an additional 30 minutes.

buffalo

Remove from the oven and allow to cool for 5 to 10 minutes.

Serve with ranch or blue cheese dressing to dip.

© Copyright 2022 The Lazy Gastronome

5 from 1 vote
buffalo
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Buffalo Legs

A larger version of buffalo wings. Super easy!

Course: appetizers, Main Course, main dish, snacks
Cuisine: American
Keyword: blue cheese, buffalo, chicken, hot dog, legs
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 to 10 chicken legs
  • 1 cup Frank's Original Wing Sauce
  • 3 Tablespoons olive oil
  • 1/3 cup crumbled blue cheese
  • 2 cups dipping sauce - blue cheese or ranch
  • 24 Carrot and celery sticks (optional on the side)
Instructions
  1. Preheat the oven to 350° -

  2. Place the chicken in a ziplock with the Frank's buffalo wing sauce and the olive oil. Let it marinate for 12 hours or overnight. 

  3. Using a large casserole dish, place the legs in a single layer. Bake for about 30 minutes. 

  4. Add the blue cheese crumbles on the top, trying to keep them on the legs and not falling into the pan. Return to the oven and bake an additional 30 minutes.

  5. Remove from the oven and allow to cool for 5 to 10 minutes. 

  6. Serve with ranch or blue cheese dressing to dip. 

Recipe Notes

© Copyright 2022 The Lazy Gastronome

buffalo

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Classic Wedge Salad – Throw Back Thursday

Posted By HelenFern On In Salads | 8 Comments

It’s Throw Back Thursday –

The first people to cultivate iceberg lettuce were the ancient Egyptians. They used it to make oil from the seeds and the succulent leaves were a prized ingredient on the tables.

These crisp heads traveled the world over the centuries and became quite popular here in the U.S. in the 1920s. Marion Harris Neil offered the first written version of the Wedge in her cookbook, Salads, Sandwiches and Chafing Dish Recipes. By the 1920s this salad was being offered in restaurants all over the country.

It wasn’t until the 1950s that wedge salad evolved to what we know it today. Blue cheese crumbles and bacon were added and, voilà, the classic wedge salad.

iceberg

Sadly this crispy wedge of goodness started to lose favor in the 1970s, but with new varieties of iceberg coming out, it’s starting to have a renewed popularity. So go ahead, make a classic and restart the trend!!

Here’s How to Do it:

Cook the bacon, low and slow, in a cast iron skillet. Cook it for 10 to 15 minutes to fully render the fat and crisp up the slice. Drain on paper towels and chop into bits. Set aside.

Remove the soft, outer leaves on a head of iceberg lettuce. Carefully cut it into quarters. Make sure you wait until just before serving. Once you cut lettuce, the air starts to oxidize the leaves. Carefully remove most of the core on each quarter, but leave just a little to hold the leaves together.

Lay each piece on a separate plate.

iceberg

Sprinkle the blue cheese [6] crumbles evenly over each piece.

Drizzle 2 – 3 Tablespoons of blue cheese dressing over each piece. Some people like more dressing than others, so you be the guide.

Divide the chopped bacon and top each piece,

followed by 1 Tablespoon of capers. A little fresh cracked pepper is an optional touch.

Get out your knife and fork and take a bite!

ieberg

© Copyright 2021 The Lazy Gastronome

5 from 7 votes
iceberg
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Classic Wedge Salad

A crisp cool iceberg lettuce salad.

Course: Appetizer, Side Dish
Cuisine: American, retro, tbt, Vintage
Keyword: bacon, blue cheese, capers, iceberg, lettuce, retro, tbt, vintage
Servings: 4 Servings
Author: HelenFern
Ingredients
  • 1 head iceberg lettuce
  • 5 slices bacon
  • 1 cup blue cheese salad dressing
  • 3/4 - 1 cup crumbled blue cheese
  • 4 Tablespoons capers
Instructions
  1. Cook the bacon, low and slow, in a cast iron skillet. Cook it for 10 to 15 minutes to fully render the fat and crisp up the slice. Drain on paper towels and chop into bits. Set aside. 

  2. Remove the soft, outer leaves on a head of iceberg lettuce. Carefully cut it into quarters. Make sure you wait until just before serving. Once you cut lettuce, the air starts to oxidize the leaves. Carefully remove most of the core on each quarter, but leave just a little to hold the leaves together.

  3. Lay each piece on a separate plate.

  4. Sprinkle the blue cheese crumbles evenly over each piece. 

  5. Drizzle 2 - 3 Tablespoons of blue cheese dressing over each piece. Some people like more dressing than others, so you be the guide.

  6. Divide the chopped bacon and top each piece, followed by 1 Tablespoon of capers. A little fresh cracked pepper is an optional touch.

  7. Get out your knife and fork and take a bite!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


National Hamburger Day

Posted By HelenFern On In Beef,Main dish,Sandwich | 15 Comments

It’s National Hamburger Day! This delicious sandwich, named after that town in Germany, Hamburg, Other than that, no one quite knows who invented or anything else. But it is the meal of the modern American. Memorial day symbolized the start of summer and barbecue season. So what better to grill? #Hamburgers !

Here’s one that utilizes some sourdough buns (click here [11] for the recipe) and is stuffed with blue cheese goodness. Easy to make and even easier to eat!

What you need:

Blue cheese Sauce

Condiments of your choice

How to Do it:

First, make the blue cheese sauce. Blend the blue cheese and the dressing together until they are smooth and creamy. That’s it!

Now the burgers. Make eight, thin patties. Place one ounce of the blue cheese in the center of four.   

Top them off with the remaining four and

pinch the ends to seal all the way around. Refrigerate for about 30 minutes.

Heat the grill up to medium-high.

Place the burgers on and cook for about 5 minutes on one side. Flip and cook another 5 to 6 minutes. Be careful not to burn them and watch for leaking cheese. If the cheese leaks, remove the burger. It’s done! Grill the buns a little on the white side. You can also grill the onion slices at this time if you like them grilled (that’s what my husband prefers. I like raw).

Place each burger on the bottom side of the bun. Top with blue cheese sauce and condiments and serve hot and juice – Delicious!

Perfect for #NationalHamburgerDay

Serves 4

 

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Garlic and Roquefort Polenta with Eggs and Sausage

Posted By HelenFern On In Breakfast,Brunch,Main dish | 2 Comments

Today is “Cook Something Bold and Pungent Day”.  What could be bolder and more pungent than lots of garlic and blue cheese?

If you’re looking to keep your breath sweet, this is not the dish for you.  If you looking for flavors that explode in a party in your mouth – then give this one a try!

What you need:

How to Do it:

Bring the salted water to a boil and add the polenta.  Cook until it’s thickened.  Stir in the garlic salt, lemon pepper, the garlic cloves and the cheese until the cheese in melted.

Melt the butter in a baking pan.

Spread the polenta on the top.

Cook at 350 degrees until the butter is bubbled over the sides and everything is browned, about 30 to 40 minutes.

Allow to cool slightly, then cut into quarters.

Cook the sausage until it is browned.  Fry the eggs and serve on top of the polenta wedges.

Serves 4

 

© Copyright 2017 The Lazy Gastronome

Mac & Cheese with Spicy Pork Meatballs and Blue Cheese Sauce (Pasta of the Month)

Posted By HelenFern On In Main dish,Pasta,pork | 9 Comments

It’s National Meatball Day!!  To honor the humble meatball, I’ve used it as part of the Pasta of the Month!  And you get…

It's National Meatball Day!! To honor the humble meatball, I've used it as part of the Pasta of the Month! And you get...

Although associated with Italian cuisine, the true history of the meatball is unknown, but, kofta seems to be the earliest known meatball.  Kofta originated with the ancient Persians.  It is a dish of ground meats mixed with rice, bulgar or lentils.  Those little chunks of meat found their way into Europe through trade routes from the middle Easter countries.  Today they are shaped into gargantuan balls and served with a myriad of bases and sauces.

So Happy Meatball day!How to Do it:

Start with the meatballs.  Mix all the ingredients (except the olive oil) until everything is well incorporated.

Form into 12 large balls.  Heat the oil in a deep skillet and brown the meatballs on all sides.

Remove from the skillet to an oven proof pan and place in a preheated, 350 degree oven.

Next the mac and cheese.  Create a roux by melting the butter and stirring in the flour.  Cook until it is very lightly brown.  Using a whisk, stir in the half and half, milk, salt and pepper.  When mixture is slightly thickened, add the pasta and cheese.  Mix well.  Pour into a casserole dish

and bake for about 20 -25 minutes, or until browned on top.  (Should have pasta and meatballs in the oven now….)

While the meatballs and pasta are baking, make the sauce.  Drain the olive oil from the skillet, but try to keep all the little meatball bits.  Melt the butter and loosen the browned bits from the pan.  Again, create a roux with the butter and flour.  Let it brown a little so it has a nutty taste.  Using a whisk, stir in the half and half.  When it starts to thicken just a little, stir in the cheese.  Whisk until the cheese is melted and the sauce is thick.

To serve, place a cup full of pasta in a bowl.  Top with three meatballs and some sauce.  Pure deliciousness!

Serves 4

Print [18]
Mac & Cheese with Spicy Pork Meatballs

Although associated with Italian cuisine, the true history of the meatball is unknown, but, kofta seems to be the earliest known meatball. Kofta originated with the ancient Persians. It is a dish of ground meats mixed with rice, bulgar or lentils. Those little chunks of meat found their way into Europe through trade routes from the middle Easter countries. Today they are shaped into gargantuan balls and served with a myriad of bases and sauces.

So Happy Meatball day!

Course: Main Course
Cuisine: American
Keyword: cheese, macaroni, meatball, noodle, pasta, pork
Servings: 4 people
Author: HelenFern
Ingredients
Meatballs
  • 1/4 cup minced onion
  • 1/4 cup minced celery
  • 1-1/2 pounds ground pork
  • 2 whole cloves garlic, crushed
  • 1/4 cup panko bread crumbs
  • 1 large egg
  • 1 to 1-1/2 teaspoons cayenne pepper, (depending on how much you like heat)
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 3 Tablespoons olive oil
Mac & Cheese
  • 3 cups cooked penne pasta
  • 1 cup grated gruyere cheese
  • 2 Tablespoons butter
  • 1 Tablespoon flour
  • 1/2 cup half and half
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Blue Cheese Sauce
  • 2 Tablespoons butter
  • 1 Tablespoon flour
  • 1 cup half and half
  • 2/3 cup crumbled blue cheese
Instructions
Meatballs
  1. Start with the meatballs. Mix all the ingredients (except the olive oil) until everything is well incorporated.

  2. Form into 12 large balls. Heat the oil in a deep skillet and brown the meatballs on all sides.

  3. Remove from the skillet to an oven proof pan and place in a preheated, 350 degree oven.

Mac & Cheese
  1. Next the mac and cheese. Create a roux by melting the butter and stirring in the flour. 

  2. Cook until it is very lightly brown. Using a whisk, stir in the half and half, milk, salt and pepper. When mixture is slightly thickened.

  3.  Add the pasta and cheese. Mix well. 

  4. Pour into a casserole dish and bake for about 20 -25 minutes, or until browned on top. (Should have pasta and meatballs in the oven now….)
Blue Cheese Sauce
  1. While the meatballs and pasta are baking, make the sauce. Drain the olive oil from the skillet, but try to keep all the little meatball bits. 

  2. Melt the butter and loosen the browned bits from the pan. Again, create a roux with the butter and flour. Let it brown a little so it has a nutty taste. 

  3.  Using a whisk, stir in the half and half. When it starts to thicken just a little, stir in the cheese. Whisk until the cheese is melted and the sauce is thick.

To Serve:
  1. Place a cup full of pasta in a bowl. Top with three meatballs and some sauce. Pure deliciousness!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


© Copyright 2017 The Lazy Gastronome

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