1 ½ lbs. lean ground chicken (we used ground turkey)
1 celery rib, diced
¼ tsp. pepper (we used freshly ground black pepper)
1/3 cup ketchup
¼ cup Louisiana-style hot sauce (we used Frank’s RedHot original)
3 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. cider vinegar
2 tsp. yellow mustard
12 Bibb or Boston lettuce leaves (we used Boston lettuce leaves)
Crumbled blue cheese, optional
Take a large skillet out and add the chicken to it. Crumble the meat and let it cook for 3 minutes, stirring frequently. Mix the celery and pepper in with the chicken, constantly stirring for 2-3 minutes or until the chicken’s fully cooked and the celery’s crisp-tender.
Excluding the lettuce and blue cheese, mix in the remaining ingredients and bring it up to a boil. Once boiling, turn the heat down so it’s at a simmer and cover with a lid for 5 minutes to let the flavors blend, stirring once in a while. Serve the skillet mixture in the lettuce leaves, topping with the blue cheese afterwards (if you’re using the cheese).
This was such a delicious, quick and easy recipe to make ! You get some sweetness at first but then you taste the vinegar and the heat as well. We wish it was even spicier but it is nice that you get to taste more than just heat in this dish. We didn’t get any crunch from the celery so you could omit it if you wanted to without it changing how great the meal tastes. The lettuce and blue cheese do help temper the heat of the buffalo chicken (or buffalo turkey in our case). While the blue cheese does pair wonderfully with the buffalo flavor, we think this dish is still great even if you choose to omit the cheese.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home or Frank’s RedHot.
1 ½ cups fresh or thawed frozen corn (we used thawed frozen)
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon minced canned chipotle in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
2 (15-ounce) cans black beans, rinsed
2 cups vegetable broth
1 cup long-grain white rice, rinsed
12 ounces grape tomatoes, quartered
5 scallions, sliced thin
¼ cup minced fresh cilantro
1 tablespoon lime juice
Pour 1 tablespoon of the oil into a 12-inch nonstick skillet, setting the heat to medium-high. Once the oil’s hot, toss the corn in and let it cook for 3 to 5 minutes or until the kernels start to brown and pop. Take the corn out of the skillet and place it in a small mixing bowl. Season the corn with salt and pepper to taste.
Pour another tablespoon of oil into the skillet. Once the oil’s hot (which shouldn’t take long at all), add in the onion and ½ teaspoon salt. Stir frequently for 5 minutes or until the onion’s softened. Add the garlic, chipotle, cumin, coriander and oregano to the skillet, stirring constantly for 30 seconds or until fragrant. Mix the beans, broth and rice into the skillet, waiting for the mixture to come to a simmer afterwards. Put a lid on the skillet, turning the heat down to low afterwards. Let it simmer for 15 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally (we stirred every 3-5 minutes).
While the bean & rice mixture is cooking, take a large mixing bowl out and add to it the tomatoes, scallions, cilantro, lime juice and the remaining tablespoon of oil, stirring to combine. Take a bite and add salt and pepper to taste.
Once the liquid’s absorbed and the rice is tender, take the skillet off the heat and sprinkle the corn over the top of the rice mixture. Put the lid back on the skillet and let it sit for 5 minutes. Take the lid back off and fluff the rice with a fork, taking a bite afterwards to see if you want to add any salt or pepper. Sprinkle the tomato mixture over the rice and beans and you’re ready to eat !
Serves 4 to 6.
The bean and rice mixture is already tasty, the smoky heat of the chipotles comes through in it but it becomes even more delicious with that tomato mixture, which brings a really nice fresh and bright flavor to the dish. This is definitely a tasty and filling dish that we’d be happy to have again in the future !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote America’s Test Kitchen.
¼ cup blue cheese salad dressing (we used Kraft chunky blue cheese salad dressing)
3 tablespoons hot sauce (we used Frank’s RedHot original)
1 minced garlic clove
¼ teaspoon pepper (we used freshly ground black pepper)
1/8 teaspoon celery salt
In a small mixing bowl, add all the ingredients to it, stirring to combine.
Originally this recipe was meant to serve as a dipping sauce for potato wedges but we found it’s delicious as a spread on a burger ! You get the heat from the hot sauce but you can still taste the blue cheese dressing. The dressing and mayonnaise gives this dish a nice creaminess. We’ve also found that this can be tasty mixed in with some simple rice !
We got this from “The Complete Cook’s Country TV Show Cookbook”.
We weren’t paid in any form to promote Kraft, Frank’s RedHot or Cook’s Country.
We’re starting Throwback Thursdays on our blog. We’ve got so many recipes on the blog that we decided to revisit some of our old favorites so you don’t have to dig through all the posts in order to view the older ones.
2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
4 large or 8 small radishes, trimmed and chopped (we sliced ours)
4 cups cooked or canned black beans (two 15-ounce cans) (beans should be drained and rinsed if using canned black beans)
½ cup chopped cilantro
2 limes, halved
Sour cream for garnish (optional) (we didn’t use it)
Put a large skillet on the stovetop, setting the heat to medium-high. Preheat your broiler, making sure the rack is 4 inches from the heat.
Once the skillet’s hot, add the corn in, sprinkling salt in afterwards. Stir the corn around now and then for 5 to 10 minutes or until the corn looks like it’s lightly charred. Place the charred corn in a large mixing bowl.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it. Rub the chicken with the oil, cayenne, cumin, salt and pepper.
Stick the chicken under the broiler and let it cook for 2 to 5 minutes, flipping the chicken over and letting it cook for another 2 to 5 minutes or until the chicken is fully cooked (we had to cook ours for longer than 10 minutes total).
Add the radishes, beans and cilantro to the bowl with the corn, squeezing the limes over the mixture afterwards.
When the chicken is done cooking, take it out from the broiler and rub the raw garlic all over the chicken.
Toss the bowl mixture together and take a bite afterwards, adding more seasoning to taste. Divide the corn mixture among 4 plates or bowl.
Slice the chicken, laying it over the corn mixture and top with a dollop of sour cream if you’re using it.
This is a delicious salad you could enjoy for lunch or dinner ! We didn’t really taste the garlic in the chicken but the meat did have a nice level of heat to it. We enjoyed the soft and crunchy textures in the corn and black bean mixture. While the chicken does make this feel like a complete meal, we think we could enjoy this just as much with tofu or some other meat substitute and it would make it a vegan dish (as long as you’re not using the sour cream) !
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote “How to Cook Everything Fast”.
½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
Salt (used kosher salt)
12 (6-inch) corn tortillas
2 cups store-bough salsa verde (used La Victoria Thick’N Chunky Salsa Verde Medium that we pureed**)
1 ½ cups shredded pepper jack cheese
Turn the oven on and set it to 375 degrees. Take a 9 x 13-inch baking dish out and spray the inside with nonstick cooking spray, leaving the baking dish off to the side for now. In a medium-sized saucepan, pour 2 tablespoons of the oil into the skillet and set the heat to medium. Once the oil’s hot, toss the garlic in and stir constantly for 2 minutes or until the garlic just starts to look golden. At this point, add the beans to the saucepan and continue stirring for one minute, stirring the broth in after that minute passes. Season with salt and start mashing the beans until they’re softened, about 7 minutes. Let the bean mixture cool a little.
Take a baking sheet out and line it with paper towels. In a small skillet, pour the remaining oil in. Once the oil’s hot, place a tortilla in the oil, cooking it for 3 seconds per side, placing it on the paper towel lined baking sheet to drain. Repeat with remaining tortillas.
After the oil’s drained, place around ¼ cup of the bean filling on a tortilla, rolling it up to enclose afterwards, placing it in the prepared baking dish. Repeat with remaining tortillas.
Once all the tortillas are in the baking dish, pour the salsa over them, sprinkling the cheese over the salsa afterwards. Stick the dish in the oven for 20 minutes or until the cheese has melted and the salsa is bubbling.
*We decided not to fry our tortillas in oil and instead heated them up in a dry skillet over low heat. We heated them up one at a time, and it still made them nice and pliable without worrying about excess grease and saved on cleaning time !
**Mommy has no problem with the consistency of the salsa straight out of the jar but I don’t like my salsa having any remote chunkiness so we pureed the salsa and measured out 2 cups afterwards.
The garlic flavor in the bean filling comes through but doesn’t overwhelm the dish. The salsa adds such a wonderfully bright acidic flavor to this dish and the cheese is nice and gooey. Because the beans are the filling for this, you do feel pleasantly full after 2 enchiladas.
We weren’t paid in any form to promote Swanson or La Victoria salsa.