Buffalo wings are an essential for just about any Super Bowl party, but it's hard to keep them warm, and I don't want my house smelling like fried food. So I was thrilled to find a buffalo chicken and cheese dip with the exact same flavors! The best part: you can make the recipe ahead of time and just warm it up in the oven just before the game starts. Bonus: if the dip needs a little more heat at halftime, just throw it in the microwave for a minute to bring it back to its creamy state. Be sure to alter the recipe to suit your palate by picking your favorite variety of hot sauce. Serve this scrumptious spicy dip with chips or celery sticks for an even more authentic buffalo wing feel. Get ready for kickoff and keep reading for the recipe.
When it comes to game day eats, dips are convenient, chili is comforting, and pizza is solid, but none of them hold a candle to the reigning champion of Super Bowl snacks: fiery, vinegar-laden chicken wings.
While it's a Sunday requirement, buffalo chicken isn't the most ideal to make; even with special cooking equipment, its deep-fried preparation can be dangerous, messy, and odorous. Leave it to the king of food science, Alton Brown, to come up with an alternative cooking method for buffalo chicken.
His recipe calls for steaming, chilling, and then baking the chicken wings. It's healthier, less messy, and even my sports fanatic boyfriend can't tell the difference! For a baked version that achieves the same crispy, crackly results, keep reading.
Super Bowl XLIII is less than a week away, but this year, lovers of the chicken wing — game day's unofficial snack — will be enjoying their poultry on a wing and a prayer. Since few Super Bowl parties are without chicken wings, consumer demand, as it generally is during football season, is sky-high. Unfortunately, the supply for chicken wings is way down. Major wing supplier Pilgrim's Pride of Pittsburgh, TX, recently filed Chapter 11 company reorganization. As a result, the price of wings is soaring nationwide, and in some cases, up to 30 percent in the past three months.
Consumers, restaurants, and distributors are handling the crisis in different ways. Some are setting aside vast quantities of wings for the big game. Other restaurants, feeling the pinch, have doubled the prices of wings on their menu.
In turn, customers, like the wing lovers of Buffalo, NY, the birthplace of the spicy chicken wing, are so fed up with astronomical prices that they've called for a wing boycott. This year I'll be serving buffalo chicken fingers or buffalo chicken cheese dip instead of wings.
Have you noticed an increase in price? Would you be willing to pay more simply to have chicken wings at your Super Bowl celebration?
From pickled jalapeños to chipotle chile chocolate bars, I love spicy food, but if I were forced to pick a favorite, I'd have to go with spicy buffalo chicken. Not only is it the ultimate comfort food, but the tender chicken is also crispy, zippy, and tangy all at once.
Whether you're looking for the perfect Super Bowl party platter or you simply want something to fulfill your quest for spice, look no further than these buffalo chicken recipes.
The first, made with breast tenders and breaded for crunchiness, is a simplified version of the classic buffalo wing. Alternately, pull out your frying pan and try your
wing hand at a traditional recipe for buffalo chicken. Both are definite crowd pleasers.
To see either recipe, read more
Oenophiles, rejoice: This week is packed with wine tastings around the country. Perhaps everyone's gearing up for the holidays, or brainstorming early pairings for Thanksgiving. I'll take the wine, whatever the reason. In fact, we'll be at SF Wine Week — maybe we'll see you there!
- Boca Raton, FL: Taste of the Grape — Nov. 11
- San Francisco, CA: SF Wine Week — Nov. 11-15
- Kona, HI: Kona Coffee Cultural Festival — Nov. 11-16
- Springfield, MO: Wingapalooza — Nov. 12
- San Diego, CA: San Diego Bay Wine & Food Festival — Nov. 12-16
To see the rest, read more
Since the election night party starts around dinnertime, I plan on providing guests with some substantial snacking. However, the party is at Elixir, a bar with no kitchen, so all of the food has to be made in advance, and it must taste delicious served at room temperature.
To keep up with the patriotic theme, LibertySugar and I have come up with clever names for each of the dishes. Spicy buffalo chicken left-wings (or right! depending on your party) are cooled off with a scrumptious blue cheese dip. A campaign trail mix is crunchy and filling.
Lipstick pigs in a blanket are sure to be a crowd-pleasing favorite. Seven-layer dip with red, white, and blue tortilla chips rounds out the menu. To get the recipes to these festive election night eats, read more
For milder flavor, reduce the cayenne pepper sauce to 1/2 cup.
Adapted from Tina Herold
Buffalo Chicken Cheese Dip
2 (8 ounce) packages reduced-fat cream cheese
3/4 cup (6 ounces) cayenne pepper sauce (Crystal or Frank's RedHot)
1/2 cup ranch dressing or bleu cheese dressing
1 1/4 - 1 1/2 pounds boneless, skinless chicken breast halves, cooked and chopped (3 to 4 chicken breast halves or about 3 cups chopped)
2 cups shredded cheddar cheese or mozzarella
Tortilla chips, crackers, or vegetables, for serving
- Preheat the oven to 350° F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
- Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.
- Stir in chicken and about half of the cheddar cheese. Stir until combined.
- Spoon into prepared dish. Sprinkle with remaining cheese.
- Bake 15 minutes or until hot and cheese is melted.
- Serve warm with tortilla chips, crackers, or vegetables.
Makes about 6 cups.
Labor Day weekend means food-happenings galore. At front and center is Slow Food Nation '08, the country's first ever slow food event, to be held in San Francisco. I'll be in attendance, so I can learn more about eating sustainably. Locals, perhaps I'll see you there! Here's the lineup; enjoy your long (and tasty) weekend.
- Sparks, NV: Best in the West Nugget Rib Cook-off — Aug. 27
- Millersport, OH: Millersport Sweet Corn Festival — Aug. 27
- Honolulu, HI: Joy of Sake — Aug. 28
- Morgan City, LA: Louisiana Shrimp & Petroleum Festival — Aug. 28-Sept. 1
- San Francisco, CA: Slow Food Nation — Aug. 29-Sept. 1
To see the rest, read more
After stuffing myself silly with
Mexican food nachos on Cinco de Mayo, I just couldn't bear to have another plate of tortilla chips covered in cheese. That's why I started thinking about other types of chips and toppings. Before I knew it, I was in my kitchen crazily making these buffalo — as in wings not mozzarella — nachos.In this insanely tasty dish, sour cream and onion potato chips are topped with diced buffalo chicken and a blue-cheese sauce. The dish is baked and topped with fresh chopped parsley, green onions, and celery. To see how I made this surprisingly delicious snack, read more