In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.
If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !
We got this recipe from Food Network magazine.
We weren’t paid in any form to promote Food Network magazine.
1 tsp. black peppercorns (we used tellicherry black peppercorns)
2 lb. ground chicken
½ cup firmly packed fresh flat-leaf parsley leaves, chopped
½ cup finely grated Parmesan cheese
½ small sweet onion, grated
2 large eggs, lightly beaten
2 garlic cloves, minced
1 Tbsp. extra virgin olive oil
1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
32 small rolls or buns, split (we used slider buns)
Blue Cheese Sauce
1 cup crumbled blue cheese
½ cup heavy cream
¼ cup sour cream
½ shallot, minced
½ tsp. firmly packed lemon zest
2 Tbsp. fresh lemon juice
Salt and pepper to taste
Garnish topping mixture
Thinly sliced celery
Fresh parsley leaves
Splash of Champagne vinegar
Drizzle of olive oil (we used extra-virgin olive oil)
Table salt and freshly ground black pepper to taste
Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.
*We decided to just combine the mixture in a bowl instead of making it smooth.
We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Frank’s or Southern Living.
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.
Take a 3 ½ to 4-quart slow cooker out and spray the inside of it with cooking spray. Take a 12-inch nonstick skillet out and set the heat to medium-high. Add the beef and onion to the skillet, breaking the meat up and stirring occasionally for 8 to 10 minutes or until the beef’s fully cooked. Drain any grease from the skillet and afterwards, add the beef and onion to the slow cooker. Excluding the buns, add the remaining sloppy joe ingredients to the slow cooker, stirring to combine everything together.
Put a lid on the slow cooker and set the heat to LOW. Let the sloppy joe mixture cook for 3 to 4 hours.
Take a small mixing bowl out and mix all the blue cheese sauce ingredients together in it.
When preparing your sandwich, the recipe recommends using 1/3 cup of the sloppy joe mixture per sandwich**, topping it with 1 tablespoon of the blue cheese sauce**.
* Trust us, you won’t even realize it’s reduced-fat, it’s that tasty !
** We know what the recipe recommends for sloppy joe mixture and blue cheese per sandwich but that amount of sloppy joe did not get us to 18 so just put on your desired amount of sloppy joe. The blue cheese sauce tastes too good to only use 1 tablespoon so we applied more and advise doubling the sauce recipe.
½ cup Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
1 (16-oz.) package pre-baked Italian pizza crust (we used Mama Mary’s Thin Crust)
2 cups chopped deli-roasted whole chicken (we used cooked chicken breast meat from a rotisserie chicken)
1 cup (4 oz.) shredded provolone cheese (we used smoked provolone cheese)
¼ cup crumbled blue cheese (we used somewhere between 1/3 to ½ cup* of low-fat blue cheese)
Coat the cooking grate of your grill with the cooking spray before you start preheating it (the recipe suggests spraying the grate while it’s out of the grill and then placing the grate in the grill afterwards). Preheat your grill to 350 degrees.
Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
Put the pizza crust directly on the grate, pulling the lid down on the grill afterwards. Let the pizza cook for 4 minutes before rotating the pizza by one-quarter. Continue to let the pizza cook, covered, for an additional 5 to 6 minutes or until the pizza is heated throughout. Eat right away.
Oven-Baked Version (which is what we went with): Assemble the pizza just like you would in step 2, just bake the pizza though based off the directions on the package that the crust came in.
*It all depends on how much you love blue cheese if you want to add on more than just ¼ cup. We love blue cheese so we added more on but there’s nothing wrong with just sticking to the ¼ cup.
We got this recipe from Southern Living.
We weren’t paid in any way to promote Frank’s RedHot, Mama Mary, or Southern Living.
¼ cup old-fashioned or quick-cooking oats (we used quick-cooking oats)
2 tablespoons water
1 ½ lb. extra-lean (at least 90%) ground beef (we used 93% lean ground beef)
½ cup crumbled reduced-fat blue cheese (4 oz.)
¼ cup finely chopped fresh chives (we just thinly sliced the chives)
½ teaspoon Worcestershire sauce
1/8 teaspoon red pepper sauce (we used ¼ teaspoon of Frank’s RedHot Original)
½ teaspoon coarse ground black pepper
½ teaspoon ground mustard
¼ teaspoon salt (we used kosher salt)
6 leaves leaf lettuce
6 slices tomato
6 whole wheat burger buns, split
Start heating up your gas or charcoal grill (we used a grill pan). Take a large bowl out and first mix together the oats and water. Afterwards, mix in the ground beef, blue cheese, chives, Worcestershire sauce, pepper sauce, black pepper, mustard, and salt until everything’s thoroughly mixed together. Divide the mixture equally into 6 sections, shaping each section into a ¾ inch thick patty.
Once your grill is at medium heat, place the patties onto the grill. Cover the grill*, letting the patties cook for somewhere between 11 to 13 minutes, or until a meat thermometer inserted into the middle of the patty reaches 160 degrees, flipping them halfway through the cooking time.
For assembly, lay a lettuce leaf followed by a slice of tomato and the patty on the bottom bun, placing the top bun over the patty and enjoy eating the burger !
*Since we were using an indoor grill pan, we didn’t have to cover the grill in order to reach the 160 degrees. Ours only took 11 minutes to reach 160 degrees, 5 minutes on the first side and 6 minutes on the other side.
We were surprised that despite having ½ cup of blue cheese, we didn’t really taste the blue cheese in the patty. We did have a few bites that we could taste the cheese but otherwise we didn’t really taste it. The burger was tasty enough though that we’ll probably make it again in the future with maybe a few tweaks. I’m not a fan usually of raw tomato but mommy said the tomato slice did make the burger taste better (she did leave her tomato slice off to the side though to ensure that the bun didn’t get soggy).
Recipe source unknown.
We weren’t paid in any form to promote Frank’s RedHot Original.