Buffalo Chicken Meatball Sliders

Ingredients

  • 1 Tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Take care everybody !

Easy Buffalo Chicken Lettuce Wraps

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Take care everybody !

Buffalo Chicken Pizza

Ingredients

  • Vegetable cooking spray
  • 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)

Directions

  1. 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.
  2. Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
  3. 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.
  4. 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.