Tag Archives: buffalo wings

Buffalo Chicken Kabobs w/ Grilled New Potatoes (& easy blue cheese dressing)

I’m pretty sure I’ve never (ever) met a person that doesn’t like buffalo wing sauce.  Now some may like it on crispy drumette wings, some that prefer it on the battered boneless variety, but everyone just loves that sauce!  Unfortunately, most of us cannot eat that way everyday, so how about combine those great flavors into a healthier grilled recipe!

My lighter, summertime go-to is a full meal that is chocked full of protein, vegetables and even a light(er) Bleu cheese dressing!  So you will feel full without the guilt!  

*If you prefer ranch over Bleu cheese than go right ahead.

*Use whatever vegetables you prefer on your kabobs.

*Can be made outdoors on the grill or even on a stovetop grill-pan.

*If you don’t have buttermilk on hand, combine 1 cup of regular milk with 1 tbsp of either white vinegar or lemon juice, stir.  Let sit for 5 minutes.  Done!

The Starting Lineup
Chicken

  • 2lbs chicken (breasts, tenders or thighs), cut into 2″ cubes
  • 2 Bell peppers (any color)
  • 1 red onion
  • 8 oz Frank’s Red Hot Sauce
  • 1/2 stick butter
  • Salt & Pepper

Potatoes

  • 2 1/2lbs New/Red Potatoes
  • Extra virgin olive oil
  • Celery Salt

Bleu Cheese Dressing

  • 8oz reduced fat Blue cheese crumbles
  • 8oz light sour cream
  • 1/2 cup buttermilk 
  • Salt & pepper

Garnish (optional)

  • Celery, VERY thinly sliced
  • Green onions, sliced
  • Jalapeños, sliced 

SAUCES:  

Buffalo Wing Sauce:  In a small pan or in the microwave melt the butter.  Whisk in the bottle of Frank’s Red Hot Sauce and set aside.

Easy Bleu Cheese Dressing:  In a small bowl, whisk together the Bleu cheese crumbles, sour cream and buttermilk.  Salt & pepper to taste, cover and transfer to the refrigerator till needed.

Start by rinsing and cutting the vegetables and the chicken into kabob-sized pieces. 

Skewer and salt & pepper to taste.  *If using bamboo sticks, make sure to soak the skewers in water for 20 minutes prior.   If using metal skewers, make sure to lightly coat in oil so the meat doesn’t stick.
Meanwhile, bring a pot of salted water and the potatoes to a boil.  Cover and simmer till just fork tender (about 20 minutes).  Transfer the par-cooked potatoes to a bowl and drizzle with extra virgin olive oil and the celery salt to taste (about 1 tsp).

With either the outdoor grill or your grill pan indoors, heat to medium-high heat and make sure to oil the grill grates or pan.  Once ready to go, start your kabobs and cook through (15-20 minutes).  Transfer the kabobs to a tray and brush on the buffalo wing sauce.  *You can start to brush the sauce on during the last few minutes of grilling, just add a little at a time and finish once done to avoid flare ups.Next, add the potatoes to the grill/pan and turn often for 10 minutes, until crisped up.


SERVE:  On a large serving platter, lay out the grilled potatoes and drizzle on the Bleu cheese dressing you made earlier and sprinkle on the celery, green onions, jalapeños.  Top with the buffalo chicken kabobs (you can remove from the skewers if preferred) and serve with the remaining buffalo wing sauce for dipping. 

Shredded Buffalo Chicken (Crockpot)

Just about everyone I know enjoys eating a plate of buffalo wings every now & again.  For me, the hotter the better really…but unfortunately, I’m usually still a bit hungry after.  Here you get that exact same great flavor, but in a fat and tasty sandwich form!  It’s filling for your entire family, kiddos included!!

Now if you’re eating on the lighter side these days or are perhaps gluten-free, you can simply stuff the buffalo chicken into some crunchy celery sticks alongside your favorite dipping sauce!  

Seriously, there is A LOT that can be done with this fantastic chicken filling!  Quesadillas, tacos, made into a dip with cream cheese, on grilled cheese, stuffed into an avocado…the options are almost endless!

The Starting Lineup

  • 4 boneless, skinless Chicken breasts
  • 12oz bottle Franks Red Hot (original)
  • 2 Tbsp butter
  • Cayenne pepper, to taste*
  • Ground black pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Pinch of salt

*to taste: I used about 1/2 tsp of each

To Make Sandwiches (optional)

  • Large kaiser rolls or slider buns
  • Blue cheese crumbles 
  • Ranch dressing
  • Thick cut dill pickles
  • Red onion slices

Keeping light (optional)

  • Celery sticks
  • Ranch/blue cheese dressing for dipping  

Simple.  Simple.  Simple.  Spray your crockpot with a bit of nonstick spray and place the chicken breast in the bottom.  Sprinkle the 5 seasonings over the chicken (cayenne & black pepper, garlic & onion powder, pinch of salt). 

 Next pour in 3/4th of the bottle of Franks Red Hot Original sauce, cover, and set to low for 8 hours or high for about 5 hours.

Times up!!!  Add the butter to the now cooked chicken and using two forks, shred away!  Next, add in the remaining 1/4 cup of wing sauce and toss to coat.  Done!  Easy right?? 

     Now if you’re making these into sandwiches, here’s how we like them!  I toast the buns first and place a heaping portion of the shredded buffalo chicken on top (depending, I’ll lather on a bit of ranch dressing onto the inside of each toasted bun before adding the chicken).  Then I top with a bit of the blue cheese crumbles and a few slices of thick cut dill pickles and red onion!  Delish!! 

 Lighter fare??  Clean and cut up some celery and simply stuff full of the shredded buffalo chicken.  Serve alongside either ranch or blue cheese dressing for dipping!  *The blue cheese fanatic that I am, I also like to add the crumbles to the top of these

 

Baked Panko Chicken (w/ a Greek yogurt bleu cheese) and Mashed Buffalo Cauliflower 

Wait…am I eating “healthy”??  Well kinda of..our household has been craving some crispy, drippy, Friday-night, spicy, buffalo wings….but I wondered if I could make a MEAL out of those flavors?!  Something to sustain us all.  Perhaps a healthier version at that!  Could I??

After a bit of strategic thought and planning, I am pretty sure that I achieved a great balance of texture & flavor considering my whole family was happy AND full after this recipe!!  Full?!?  Off of baked chicken and mock potatoes?..Happy momma right here!…we even had leftovers, sincerely!

*If you do not care for blue cheese, than purely omit or add in a packet of ranch seasoning to the Panko crumbs.

*If you do not like buffalo wing sauce, than purely omit and leave the cauliflower with just the beginning ingredients.  That’s how I served it to my toddlers before I added the wing sauce for my hubby & I.

The Starting Lineup

  • 2 thick chicken breasts, butterflied into 2 each (4 total)
  • 1 cup Japanese Panko bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 2 Tbsp dijon mustard
  • 1 whole cauliflower
  • 3/4 cup parmesan cheese, grated
  • 2 Tbsp unsalted butter
  • 4oz reduced-fat cream cheese 
  • 1 tsp garlic, minced
  • 1 cup Greek yogurt
  • 2 Tbsp+ Bleu cheese crumbles
  • Non-stick spray
  • Kosher salt and fresh ground pepper 
  • Pinch of cayenne pepper
  • Green onions, sliced (garnish, optional)  

Preheat the oven to 450 degrees, while also preparing a baking sheet & rack sprayed with non-stick spray.

Next, in two seperate shallow dishes, combine first the mustard, salt, pepper & cayenne.  In the second dish, combine the Panko and the 1/2 cup of parmesan cheese. 

 Evenly dredge the filet’d chicken breasts into the mustard and spices (each side) followed immediately with the Panko-parmesan mix.  Press the coating into the poultry.  Once dredged, place the coated chicken onto the wire rack that is set over the baking sheet. 

     Ok, that chicken can sit for just a second now…So let us bring a pot of water (with a pinch of salt) up to a low boil.  Meanwhile, roughly cut the cauliflower, rinse and carefully place into the boiling water.  *Allow to boil till fork tender, about 10 minutes. Drain.  Also, once your water starts to boil, put that dredged chicken into the oven!  *The chicken will bake for 15-20 minutes. 

  

  The cauliflower is now cooked tender and drained…*Up to you, this can be “mashed” with a potato masher, blender, food processor or immersion blender.  Add the cooked cauliflower to your respected source (..or not, if using an immersion blender like myself).  Then add the butter, cream cheese, garlic, pinch of salt & pepper and the buffalo wing sauce (if using it).  Purée till smooth!!!  *Word to the wise, IF you’re using the wing sauce, and I suggest you do, still TRY a bite of these without.  Shockingly good!!   Both my boys were convinced they were mashed ‘taters and they’re about guilt-free!! S-N-E-A-K-Y! 😉 

     Now that your mock buffalo potatoes are done, the chicken should be as well!! Remove from the oven and allow to rest for 5 minutes (*yes, you may be multitasking..not sorry).

While the chicken is resting you can quickly make a simple sauce.  Mix 1 cup of Greek yogurt with 2 Tbsp+ of Bleu cheese crumbles and a pinch of pepper.  Stir, mash, stir.  *This can also be made in advance, wrapped up, and set in fridge till din-din time. 

 By now I am guessing that you’re on a roll and ..well..everything is done!!!

Plate this healthier mock chicken wing meal with a hefty spoonful of puréed buffalo cauliflower underneath a crispy Panko fried chicken breast.  Top it off with a drizzle of Bleu cheese sauce and a few scallions!  Enjoy!!….and don’t feel guilty! 😉 

  

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