Buffalo Chicken Quinoa Salad Recipe

Buffalo Chicken Quinoa Salad Recipe

Ingredients

Salad
• 1 cup quinoa
• 2 cups water
• 3/4 pound boneless skinless chicken breast, cut into bite size pieces
• 1 cup broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles, plus more for garnish
• 4 green onions chopped, save half for garnish
Dressing
• 1/3 cup olive oil
• 1/2 cup hot sauce (I recommend Franks)
• 1 teaspoon seasoned salt

Instructions

1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3. Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Buffalo Chicken Cupcakes

Buffalo Chicken Cupcakes

Ingredients

• 1 recipe Pizza Dough
• 1 onion, chopped
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1/2 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce
• 2 cups fresh mozzarella

Instructions

1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

(Source)

Buffalo Chicken Bites

There's nothing I love more than chicken wings. There are two thing I could eat my weight in 1) Crab legs and 2) Chicken wings! That being said, I am just enamored with the recent trend of buffalo chicken recipes online. I found this recipe for Buffalo Chicken Bites and knew they would be a hit at any sports party, I was right! Almost as soon as I put the platter down they were all gone!

Buffalo Chicken Bites

1 cup shredded chicken
1/2 cup shredded cheddar cheese
1/4 cup hot sauce
4 tablespoons unsalted butter, melted and cooled
2 tablespoons packed light brown sugar
1 cup warm milk (about 110 F, I used 1%))
2 1/2 cups all-purpose flour
2 1/4 teaspoons instant yeast
1/4 teaspoon salt

To make the buffalo chicken mixture: Combine the chicken, cheese, hot sauce and butter in a medium bowl. Stir to combine. The mixture may seem too wet, but the chicken will absorb some of the sauce.

To make the dough: Combine the warm milk and brown sugar in a measuring cup, and stir until the sugar dissolves. Add the flour, yeast and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly just to combine. With the mixer on low, gradually pour the milk/sugar mixture into the mixer and beat until a rough dough forms. Switch from the paddle attachment to the dough hook. Knead the dough for about 5 minutes, or until it is smooth and elastic. You want the dough to clear the sides of the bowl as it kneads - if it's not, add a tablespoon of flour at a time until it does. The dough should be tacky, but not sticky.

Turn the dough out onto a lightly floured work surface and shape into a ball. Spray a large bowl with nonstick cooking spray and add the ball of dough, turning to coat. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 90 minutes. You can tell if the dough has doubled by sticking your finger in and making an impression. If the impression remains, you are ready to move on, but if it springs back, the dough hasn't risen enough.

Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.

Transfer the dough to a lightly floured work surface and cut it into 4 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use your fingers to flatten the dough into a rectangular shape, then use a rolling pin to roll to a roughly 12x4-inch rectangle. Add 1/4 of the buffalo chicken mixture to the lower third of the rectangle (make sure to leave a border along the bottom). Stretch the bottom edge of the dough up and over the filling, pressing to seal. Starting at the bottom, roll up the dough as tightly as possible. Cut the log into 12 even pieces and transfer them to the prepared sheet pan. Repeat with remaining pieces of dough and chicken mixture. Let the bites rise at room temperature (uncovered) for about 20-30 minutes - the dough will rise slightly.

Bake the bites for about 15 minutes, or until lightly browned. Transfer the baking sheet to a wire rack , and if desired, brush the tops with melted butter before serving.

(Note: You can make the bites a few hours ahead of time. Just reheat them in a 350 F oven for about 5 minutes when you're ready to serve.)