Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

September 18, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

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One of America’s Favorites – Buffalo Wings

December 3, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Buffalo wings with blue cheese dressing

A Buffalo wing, in the cuisine of the United States, is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried then coated and/or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are generally served hot, along with celery sticks and/or carrot sticks with blue cheese dressing for dipping.

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name “Buffalo” is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken “fingers”, chicken fries, chicken nuggets, popcorn chicken, and shrimp. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.

There are several different claims about the invention of Buffalo wings. One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were inexpensive and undesirable, primarily being used for stock or soup.

Several versions of the story of the invention of the Buffalo wing have been circulated by the Bellissimo family and others including:

* Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.
* Dominic Bellissimo (Frank and Teressa’s son) told The New Yorker reporter Calvin Trillin in 1980: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
* There was mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.
Although an article published about the Anchor Bar in a local newspaper during 1969 does not mention Buffalo wings, a local competitor of the Anchor Bar, Duff’s Famous Wings, began selling Buffalo wings in that year.

* Another claim is that a man named John Young, who moved to Buffalo from Alabama in 1948, began serving uncut chicken wings that were breaded, deep fried and served in his own special

A cook preparing Buffalo wings

tomato based “Mambo Sauce” at his Buffalo restaurant beginning in 1964. Prior to opening his restaurant he had a conversation with a boxer who traveled and in a later interview Mr. Young recalled: “He told me that there was a restaurant in Washington, D.C. that was doing a good business with wings and I decided to specialize”. In the same interview Young stated that the Anchor Bar didn’t offer Buffalo wings as a regular menu item until 1974. He registered the name of his restaurant, John Young’s Wings ‘n Things, at the county courthouse before leaving the Buffalo area in 1970. In 2013, at the National Buffalo Wing Festival, held in Buffalo, New York, John Young’s contributions were acknowledged when he was inducted into the festival’s National Buffalo Wing Hall of Flame.

In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo declared July 29, 1977 to be Chicken Wing Day. Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada. Large franchises specializing in Buffalo wings have emerged, notably Buffalo Wild Wings founded in 1982 and Hooter’s in 1983. McDonald’s began selling Mighty Wings as an optional item in 1990 at their restaurant locations in the United States. In 1994, following four Super Bowl appearances by the Buffalo Bills football team, the Domino’s pizza chain added Buffalo wings to their national menu, followed by Pizza Hut the next year.

As the market for chicken wings became larger, restaurants began to create and use a variety of sauces in addition to buffalo sauce. Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines. Other flavors created by restaurants include unique combinations, such as Blueberry BBQ Wing Sauce and Maple/Bacon Glaze for example, to help keep customer interest and grow their businesses. Because of the increased cost in the price of chicken wings, and a desire by some diners for a neater eating experience, restaurants began to offer a menu item called “boneless wings,” sometimes marketed under the name wyngz. Boneless wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices then fried or baked. They are usually coated in or served with similar sauces as chicken wings. The growth of popularity in recent years in Buffalo wing consumption and restaurants serving wings have led to actual and perceived shortages of chicken wings in the United States during certain times.

In many areas of the United States chicken wing festivals are held with Buffalo wings being used in competitive eating events, such as at Philadelphia’s Wing Bowl and the National Buffalo Wing Festival. It has also become commonplace for restaurants to offer a wing eating contest featuring a customer eating a certain number of wings, coated in their hottest sauce during a set period of time. Many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are usually rewarded with their picture posted on the restaurant’s wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge.

Roasted Chicken Wings

Chicken
The chicken wings used for Buffalo wings are usually segmented into three parts with the end section of the wing, called the flapper or pointer, being discarded. Typically, the wings are deep-fried in oil, without breading or flour until they are well browned. Alternatively, they may be baked, grilled, or broiled.

Sauce
Cayenne pepper, hot sauce and melted butter or margarine are the base of the Buffalo wing sauce, which may be made mild, medium, or hot. Commercial ready-to-use wing sauce is made with varying levels of spiciness. The cooked chicken wings are placed in a bowl or pot and shaken to coat the wings completely covering them in sauce before serving.

Service
Traditionally, Buffalo wings are usually served with small sticks of celery and blue cheese dipping sauce on the side. sliced carrots or whole baby carrots are often served with buffalo wings rather than the usual sides.

 

Kitchen Hint of the Day!

January 24, 2018 at 6:33 AM | Posted in Kitchen Hints | Leave a comment
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Love those Wings……….

Making Wings for your next get together – Serving wing sauces on the side allows your family or guests to make the choice, plus it removes one more step for you to do and it keeps the wings crispier longer. Also a time saver; Chicken wings can be baked or steamed ahead of time, then fried, grilled, or broiled at the last minute to get them crispy.

Kitchen Closed – Buffalo Wings and Rings tonight!

January 21, 2018 at 6:02 PM | Posted in chicken | Leave a comment
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For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. 40 degrees out this morning with rain showers. We had a high of 50 degrees! The rain and warmer temps are melting the snow and all the salt off everywhere. I went to McDonald’s and picked up Breakfast for Mom and Dad. Mom went to Church and I stayed home to keep an eye on Dad. His health and mind continue to fade. Not much we can do. Not much else going on today. Last minute change of menu. Kitchen is closed and it was Wings and Rings tonight! Some old friends I had not seen in at least 10 years called and wanted me to meet them at a local restaurant, Buffalo Wings and Rings. It just opened up a couple of months ago. It was great to see everyone and the Food was fantastic! We had Wings and watched some Football Kitchen will reopen tomorrow! Take care all!

 

Diabetic Dish of the Week – Buffalo Turkey Tacos

July 18, 2017 at 4:55 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Buffalo Turkey Tacos. Made with JENNIE-O Lean Ground Turkey or you could substitute that by using Jennie – O Extra Lean Ground Turkey Breast. The Lean Ground Turkey Breast has fewer calories than the Ground Turkey. Along with the Turkey you’ll be using Wing Sauce and Blue Cheese Dressing to give that Buffalo heat taste! You can find this recipe at the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly recipes and don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Buffalo Turkey Tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing

Directions

1 – Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
2 – Add hot pepper sauce. Stir to combine.
3 – Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
4 – Drizzle with blue cheese dressing.

Nutritional Information (Per Serving)
Calories: 220
Protein: 14g
Sodium: 260 mg
Cholesterol: 45 mg
Fat: 13g
Saturated Fat: 4g
Dietary Fiber: 3g
Sugars: 1g
Carbohydrates: 13g

http://diabeticgourmet.com/recipes/html/1341.shtml

The Sunday Pizza – Buffalo Chicken Pizza

March 20, 2016 at 5:20 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Buffalo Chicken Pizza. If you take Chicken, Wing Sauce, Sour Cream, Cheese, and put it on top of a Pizza Pie what do you have?? This week’s Pizza, Buffalo Chicken Pizza. Also add some Blue Cheese, Green Onions, and Celery and you’ve got one delicious Pizza! You can find this recipe on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Buffalo Chicken Pizza

Calling all hot wing lovers—it’s time to celebrate! Here’s THE pizza just for you!

Recipe Ingredients:

6 ounces cooked chicken breast, sliced 1/2-inch thick
6 tablespoons hot pepper sauce for buffalo wings (such as Red Hot brand)Cooksrecipes 2
3/4 cup sour cream
1 (12-inch) pre-baked pizza crust
1/2 cup shredded Monterey Jack cheese
3/4 cup crumbled blue cheese
1 ounce green onions, chopped
2 ounces celery, minced

Cooking Directions:

1 – Toss the cooked chicken with the red pepper sauce and marinate overnight.
2 – The next day, preheat the oven to 475°F (245°C).
3 – Place the pizza crust on a pizza pan or large baking sheet. Spread the sour cream evenly over the crust. Sprinkle the Monterey Jack cheese over the sour cream. Arrange the marinated chicken on top of the cheese.
4 – Bake for 8 to 10 minutes until the cheese is lightly browned and bubbly. Remove from the oven and sprinkle with the blue cheese, green onions, and celery.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/buffalo_chicken_pizza_recipe.html

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