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buffalo chicken

Food, Savory

Super Easy Buffalo Chicken Pockets

Buffalo Chicken Pocket

When I’m not feeling good, there are a few things that make me feel better. Anything with bread usually does it. That is, as long as I don’t have a scratchy throat.

Been feeling pretty run down lately and as a pick-me-up, decided I wanted to make some “hot pockets” – meat and veggie stuffed adult hot pockets that need two hands, not one. They’re probably not good for my diet at all, but on the bright side, at least I mentally was feeling better. Bring on the sweatpants!

While these are not quite as labor intensive as my last go at a Buffalo Chicken “Hot Pocket,” they’re certainly as delicious.

Buffalo Chicken Pockets

1/2 ball of pizza dough, cut in 2 and rolled thin
2 Buffalo chicken sausage links, diced
1/2 sweet onion, diced
1/2 green pepper, diced
2 slices of American cheese

3 tablespoons of butter
Fresh Parmesan Cheese, grated

Preheat oven to 450.

In a skillet cook chicken sausage, onion, and green peppers until chicken is browned.

On rolled out dough, place a slice of american cheese to each piece of dough. top with chicken sausage mixture. fold corners of dough to create a closed envelope. Place folded side down. Cut two or three small slits in the top of the dough.

Melt butter and pour evenly over dough pockets. Top with grated Parmesan cheese.

Bake for 10-12 minutes, or until pockets are golden brown. Let cool, serve and enjoy.

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Food, Savory

Buffalo Chicken, Bacon, and Cheddar Bites

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Oh! An oven that works. How I took the for granted all these years. I house sat for a friend (ok, cat sat, the house was fine) and had access to a working oven. So happy that I decided to make some goodies for a group of friends. Nothing better than a guest who shows up with snacks, right?

Anyway, all I knew was that I wanted something with bacon. And so when I was standing at the meat counter asking for four slices of bacon, I notice some buffalo chicken tenders marinating in the case. Lets just say a few came home with me.

I tossed some cheddar in the cart and a container of pastry dough.  A little slaving over the stove and bam, we had a winner.

It ended up being a hit. Not surprising, since the roll ups had bacon, cheddar, and buffalo chicken in them. Like a trifecta of love.

 

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Buffalo Chicken, Bacon, and Cheddar Bites

Gather:

4 oz. extra sharp cheddar, shredded
4 slices of apple smoked bacon, diced
4 buffalo chicken tenders, minced*
1 can of Pilsbury refrigerated dough sheets

Preheat oven to 350. Unroll dough sheet onto a cookie sheet, allow to reach room tempature.

In a sauce pan, cook bacon until crispy. Remove from pan and let cool on paper towels (to remove some of the grease). There will be some fat rendered in the pan, remove half then add diced chicken to pan. Cook chicken thoroughly. Remove from pan.

In a bowl, toss bacon, chicken, and cheddar. Meats should be cooled, so cheddar will not melt into the mixture. Spread evenly on dough sheet.

Along the long edge, slowly roll up the sheet, making sure to have mixture between dough. You would end up with a spirl if you were to look at the side when cut open. Leave sealed and place on cookie sheet into oven.

Bake for 18-20 minutes, or until dough is golden brown. You might see some cheese melting out, that’s fine. Remove from oven and let cool for 20 to 40 minutes.

When loaf is completely cool, slice into rings and serve.
*If you can’t find some at your supermarket meat counter, just marinate chicken tenders in 1/2 cup of Frank’s Red Hot sauce and 1/4 cup of melted unsalted butter overnight.

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Food, Savory

Easy Buffalo Chicken Wrap

My name is Roni and I have a Franks RedHot addiction.

Phew. Okay, glad we got that out of the way to start. That being said, it should be no surprise to anyone that I have about a thousand ways that I make buffalo chicken in some form or not – tacos, wraps (yes, they are basically the same thing), pizza, dip, with fries, etc. So when I had a craving for buffalo chicken and only wraps on hand, I decided to take it upon myself to make a quick sandwich.

With a dash of olive oil for the pan, that’s all you really need for this. I promise. This time I won’t magically add more things as we go along. I know I tend to do that.

Chopped up the chicken, cooked it through, opened the Franks RedHot (might have taken a big sniff of it and went to heaven, then came back for a few drops before I doused the pan and added a small amount of cheese).

Cooked that down until it got all gooey and wonderful, then spooned it onto two tortillas that had been warmed in the microwave.

 

Have I ever told you that I was a sandwich princess in college? Worked in a fabulously ill-fitting purple (yes, I said purple) polo shirt. Became pro at making wraps. It’s an art really, I almost went to the food Olympics, but backed down at the last minute to take care of world peace. You know, something like that.

The reason I’m telling you this isn’t because I wrapped these perfectly (actually, I did a pretty horrible job, gotta get back into training), but because the point of making a wrap isn’t to just roll it like a taco, you have to close the ends. So make sure you roll in one side, the two outer ends (left and right), and then roll it to close it up. That way you can put it on the George Foreman (BINGO!).