Obsessed With Buffalo!

This is definitely not the first time that I have posted a recipe that used buffalo sauce. I just can’t seem to get enough of it!!

This recipe is very similar to the way in which I prepared the Buffalo Burgers in a previous post. One major change…..I used boneless, skinless chicken breast instead of turkey burgers.

Buffalo Chicken Sandwiches



4 boneless, skinless chicken breast
1/3 cup all purpose flour
1/2 tsp cayenne pepper
1/4 tsp salt
1 bottle buffalo wing sauce (I again used Ken’s)
1/4 cup margarine or butter
Cooking spray


Line a baking sheet with foil. Lightly spray with cooking spray.

Combine flour, cayenne pepper, and salt in a shallow bowl or plate.

Coat each of the chicken breasts in the flour mixture. Place on prepared baking sheet. Refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

In a small saucepan, combine buffalo sauce and butter. Heat and stir until butter is melted.

In a shallow bowl, pour just enough sauce to coat each of the chicken breasts. Return to prepared baking sheet. Reserve remaining wing sauce.

Bake at 400 degrees for 20 minutes. Remove from oven, reduce oven temperature to 200 degrees.

Transfer chicken to 8×8 prepared baking dish. Top with reserved wing sauce. Cover with foil. Return to oven for 30 minutes, allowing time for the chicken to absorb the wing sauce.

I then thinly sliced some celery and used a store bough ranch dressing to complete the sandwiches.


WAIT!!!! There’s more!

Along with the buffalo chicken sandwiches, I made some french (baked) fries. When I bought my potatoes for Thanksgiving dinner, my store had them B1G1. I though t this was a good way to use up some of those potatoes.

French (Baked) Fries


5-6 medium sized red potatoes
Olive oil, enough to coat potatoes
Salt and pepper, to taste
Cooking spray


Preheat oven to 400 degrees. Line baking sheet with foil and coat with cooking spray.

Cut potatoes into French fry shape. Place on prepared baking sheet. Coat fries with enough olive oil to cover all potatoes. Sprinkle with salt and pepper to your liking.

Spread potatoes in single layer on baking sheet.

Bake at 400 degrees for 45 minutes, or until fries are cooked through.


This meal was a hit with my family, and I hope it will be in your’s too!



Saturday is……


In honor of my love of college football, I made something very “tailgate-like” for dinner in my house. However, I also wanted it to be somewhat healthy since I am still trying to shed a few pounds (Just over 15 pounds lost since July…yay!).

I had some leftover fresh-frozen turkey burgers from our last tailgate. I really wanted to make those along with hotdogs, but how could I make them more than just regular premade grilled turkey burgers. I was craving buffalo wings, but knew that was not an option! One, I did not have any wings, and secondly, they are not always the healthiest.

For my son’s tailgate and sports first birthday party I had made buffalo wings for the first time. The recipe was so simply I thought maybe I could somehow use a version of it for dinner tonight. But a buffalo burger was not enough. I needed a sauce! Then, for our Super Bowl party, I made a buffalo chicken ring (thanks to a Pinterest search), and also thought there was a way to incorporate parts of that recipe too!

Here is what I came up with……

Buffalo Turkey Burgers with Ranch Sauce


4 fresh turkey burgers (I used Jenny-O)
1/3 cup all purpose flour
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup buffalo wing sauce (I used Ken’s)
1/4 cup margarine or butter, melted
Cooking spray
4 slices Swiss cheese

Line a baking sheet with foil. Lightly spray with cooking spray.

Combine flour, cayenne pepper, garlic powder, and salt in a shallow bowl or plate.

Coat each of the turkey burgers in the flour mixture, being careful not to break them (mine were not completely thawed which helped keep them together). Place on prepared baking sheet. Refrigerate for at least 1 hour.

Preheat oven to 375 degrees.

In a shallow bowl, combine buffalo sauce and melted butter. Coat each of the burgers in buffalo sauce. Return to prepared baking sheet. Repeat with the rest of the burgers.

Bake at 375 degrees for 30 minutes, turning half way through. During last couple minutes of baking, top each burger with 1 slice of Swiss cheese. Return to oven until melted.


2 tbsp low fat cream cheese, softened
3 tbsp fat free sour cream
1 tsp dry ranch dressing mix
1 stalk celery, chopped small

While the burgers are cooking, combine all ingredients in a small bowl. Place in refrigerator until ready to serve.

**Recipe adapted from: All Recipes


This was a perfect GAMEDAY dinner!! Even better that my team just won in overtime! GO IRISH!!!


Tailgate success!!

Yesterday was our first official tailgate of the football season. With a little one now, it’s a little more difficult to organize and pull it off, but yesterday we had a babysitter, and took full advantage of it!

With some help from the grocery, as well as some of my fellow tailgaters, we put together a great spread! We had burgers, hotdogs, macaroni salad, hummus and pita, black bean-corn salsa, brownies, cookies, and my favorite……

Buffalo Chicken Meatballs

2 lbs ground chicken
1 large egg
1 cup plain bread crumbs
4 tbsp wing sauce
2 tbs milk
Salt and pepper, to taste

3 cups buffalo wing sauce (I used Ken’s)
1 1/2 cups light ranch dressing


Place ground chicken in a large bowl, add in egg, breadcrumbs, wing sauce, milk, salt and pepper.
Mix well with your hands.

Form into balls (not to big) and place on a lightly greased baking sheet. Bake at 350 degrees for 15-20 minutes.

In a large pot combine wing sauce and Ranch dressing, heat it through, stirring often.

Once meatballs are out of the oven add them gently to the sauce and heat through for a bit (about 10-15 minutes).

I then transferred them to a foil pan, and covered with foil to take to transport to the game. Once we got to the game and unloaded everything, I placed the covered meatballs on the grill over low heat just until warm.

**Recipe inspiration: Soufflé Bombay


Along side, I served some celery sticks and additional ranch dressing. They were a huge hit!!

Unfortunately, my team did not win, but we had a great time at our tailgate!


Pantry Finds!


After spending all afternoon in 90+ degree heat, I honestly had no energy to come home and make an elaborate Sunday dinner. Plus, I never made it to the grocery store this weekend. So, I was forced to make something of what we had.

I always have plenty of chicken drumsticks and chicken breasts in my freezer. They were my starting point. I then went to my pantry to see what I had to dress up the chicken. I came across a packet of buffalo flavored coating mix, and what do I typically like with my buffalo wings? Ranch dressing! I had a partial packet of dry ranch mix as well. And so this is the simple recipe I created below:

Buffalo Ranch Chicken

8 chicken drumsticks
1 packet buffalo coating mix
1 tbsp dry ranch dressing mix

Preheat your oven to 400 degrees.

Combine coating mix and ranch dressing in a plastic bag.

Toss 2 pieces of chicken at a time until all are evenly coated

Place chicken on a greased baking sheet.

Bake at 400 degrees for 45 minutes, or until cooked through. Let the chicken rest about 5 minutes before serving.

This chicken could be served with almost anything. I again resorted to what I had on hand. I chose some pre-sliced carrots that were leftover from a side salad we had earlier in the week. I tossed them in olive oil, and added salt and pepper to taste. Placed carrots on a baking sheet, and baked at 400 degrees for 45 minutes, turning once halfway through. This simple side dish worked out perfect because it was able to cook along with the chicken.

I guess it is possible to make something from nothing!