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Buffalo Legs
Posted By
HelenFern
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In
Chicken,Main dish |
6 Comments
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!
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.
Return to the oven and bake an additional 30 minutes.
Remove from the oven and allow to cool for 5 to 10 minutes.
Course:
appetizers, Main Course, main dish, snacks
Cuisine:
American
Keyword:
blue cheese, buffalo, chicken, hot dog, legs
Servings: 4servings
Author: HelenFern
Ingredients
8 to 10chicken legs
1cupFrank's Original Wing Sauce
3Tablespoonsolive oil
1/3cupcrumbled blue cheese
2cupsdipping sauce - blue cheese or ranch
24Carrot and celery sticks(optional on the side)
Instructions
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. Return to the oven and bake an additional 30 minutes.
Remove from the oven and allow to cool for 5 to 10 minutes.
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!
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.
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.
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.
Keyword:
bacon, blue cheese, capers, iceberg, lettuce, retro, tbt, vintage
Servings: 4Servings
Author: HelenFern
Ingredients
1headiceberg lettuce
5slicesbacon
1cupblue cheese salad dressing
3/4 - 1cupcrumbled blue cheese
4Tablespoonscapers
Instructions
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.
Sprinkle the blue cheese 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.
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!
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!
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!
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:
1 ½ cups salted water (about ½ teaspoon salt)
2/3 cup polenta
½ teaspoon garlic salt
½ teaspoon lemon pepper
5 – 6 very large cloves of garlic, crushed
2 oz. Stilton or Roquefort cheese
1 Tablespoon of butter
4 eggs
4 andouille sausage (I like Open Nature chicken)
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.
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…
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!
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.
1 to 1-1/2 teaspoonscayenne pepper, (depending on how much you like heat)
1/2teaspoonsalt
1teaspoonlemon pepper
3Tablespoonsolive oil
Mac & Cheese
3cupscooked penne pasta
1 cup grated gruyere cheese
2Tablespoonsbutter
1Tablespoonflour
1/2cuphalf and half
1/4cupmilk
1/2teaspoonsalt
1/2teaspoonground black pepper
Blue Cheese Sauce
2Tablespoonsbutter
1Tablespoonflour
1cuphalf and half
2/3cupcrumbled blue cheese
Instructions
Meatballs
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.
Mac & Cheese
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….)
Blue Cheese Sauce
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!
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!