Cheesy Buffalo Chicken Stuffed Bread

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We are counting down until we move and I am ready to get crazy with new home/crazy preggo lady nesting.

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I have Amazon and Etsy wish lists for all different things going on in our house from artwork and prints to bedding and goodies for Autumn’s room and Baby H’s nursery.

We don’t like kids rooms that are too themed, esp with cartoony things. Like no borders with cartoon farm animals or matchy bedding sets.

Like, for Autumn’s nursery, back in MA, we did a travel themed nursery. It has prints from Ikea, a friend’s travels, and Etsy. I found a great vintage suitcase to put stuffed animals in. And of course, so many globes. It was colorful and fun, without it feeling like nursery.

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For Baby H, we decided on a safari theme. It will be pretty mellow with grey tones and these stunning animal print pictures I found on Etsy. The whole room revolves around them and they are killer.

I am working a Under the Sea feel into Autumn’s room since she loves Ariel. But there won’t be a single Little Mermaid thing in there. It’s all about subtle ques to imply the theme.

I can’t wait to move in and get started on these rooms!

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I also can’t wait for you to try this Cheesy Buffalo Chicken Stuffed Bread!

It’s so good and really easy to make, which makes it a win win recipe in my book.

For example, once I cooked the chicken, I tossed it into my stand mixer with the whisk attachment to shred it. Then I added in the rest of the ingredients to mix together. So simple. If you haven’t tried shredding chicken that way before, then I suggest you give it a try since it makes it hands off and really quick.

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Cheesy Buffalo Chicken Stuffed Bread

Serves 10-12

Ingredients

For the stuffed bread

  • 1 pound chicken breast
  • 2 Tablespoons butter
  • 1/2 Cup hot sauce (I like Frank’s and Crystal’s)
  • 1/2 sour cream
  • 6 ounce shredded cheddar cheese
  • salt and pepper to taste
  • 2 demi loaves of french bread

For the sauce

  • 1/3 Cup mayonnaise
  • 1/3 Cup Sour Cream
  • 1/3 Cup blue cheese crumbles
  • 1 Tablespoon milk

Process

  1. Preheat oven to 350 F. Bake the chicken with the butter for 25-30 minutes, until cooked through.
  2. Shred chicken and add the hot sauce, sour cream, shredded cheese, and salt and pepper. Mix well.
  3. Slice the bread loaves almost through every 1/4″ to create crevices for stuffing. Put some chicken mixture into each crevice. Repeat with the other loaf of bread.
  4. Turn the heat up to 375 F. Bake the bread for 25 minutes until the bread is golden and the cheese is melty. Turn your broiler on low and toast the top for another min or two.
  5. While the bread is baking, mix together all of the ingredients for the blue cheese sauce.
  6. Enjoy the cheesy stuffed bread hot with the sauce.
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Potato, Bacon, and Blue Cheese Spinach Salad with Warm Mustard and Shallot Dressing

I love a good challenge. I love to try something new in the process as well. Well, that is exactly what happened when I saw a mustard contest on the Stonewall Kitchen blog. Stonewall Kitchen specializes in various jams, jellies, and mustards, as well as gift box collections and kitchen wares. They were looking for bloggers to create recipes using their mustards. After browsing their mustard varieties I decided on their Blue Cheese Herb Mustard.

 

  

 

 The package from Stonewall Kitchen arrived at work and I started to tell my coworkers about the mustard and the recipe contest. I was asking around for their ideas and one of my coworkers suggested a potato salad. That intrigued me because I began to wonder how I could create a recipe around that idea. Would it be mayo based? Would it be vinegar based like German Potato Salad? The more I thought I about it I decided to use that term ‘potato salad’ loosely and develop a salad with potatoes. To tie the Blue Cheese Herb Mustard into the dish would use it in the dressing and use blue cheese in the salad as well. And of course I would have to add bacon so it, because what good salad doesn’t have bacon?

 

 

 

 

The salad is hearty enough to be a whole entrée. The potatoes are flavored from the bacon fat and are crunchy adding a nice element of texture to the salad. The bacon of course adds a great texture to the salad, but it also adds a nice flavor component to it as well. The combination of the bacon and blue cheese reminded me of a burger which tricks the mind into thinking this is filling meal from a salad. The warm dressing is very flavorful with the shallots and the mustard in the vinegar dressing. I didn’t add oil to the dressing because the bacon adds fat to the dish and the shallots were cooked in olive oil. The warm dressing wilts the spinach greens so this dish should be assembled right before serving.

 

 

 

Potato, Bacon, and Blue Cheese Spinach Salad with Warm Mustard and Shallot Dressing

serves 4

Ingredients

  • 7 oz bag of baby spinach
  • 1 1/2 pounds of small potatoes (such as Trader Joes’ teeny tiny potatoes)
  • 1/4 pound thick cut bacon (approximately 4 slices)
  • 2 large shallots
  • 2 tablespoons olive oil
  • 1/4 cup red wine
  • 4 tablespoons Blue Cheese Herb Mustard
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flake
  • salt and pepper
  • 4 oz of crumbled blue cheese

Process

  1. Rinse the baby spinach and set aside in a large bowl.
  2. Rinse and halve the potatoes. In a medium pot, bring water to a boil. Add the potatoes and cook until fork tender. Strain the potatoes and set aside.
  3. Cut bacon into small pieces and cook in a large skillet on medium-low heat until the bacon is cooked thru. Set aside on paper towels. Drain off the bacon fat reserving 2 tablespoons in the skillet.
  4. Turn up the heat for the skillet to medium-high and add the potatoes. Let sides of the potatoes to crisp up before stirring them. Make sure each potato is crisp before removing them from the skillet and setting aside on a plate.
  5. Thinly slice the shallots. Gently cook the shallots on medium-low heat in the skillet with 2 tablespoons olive oil. Once the onions are softened and golden brown, add in the wine and 2 tablespoons of mustard. Mix together until the mustard is incorporated into the wine and shallots.
  6. While the shallots are cooking, mix together the vinegar, garlic, remaining 2 tablespoons mustard, red pepper flake, and salt and pepper in a medium size bowl. When the shallots are done add them to the dressing in the bowl.
  7. It is now time to assemble the salad. Gently toss the dressing into the salad. Layer the potatoes, blue cheese, and bacon on the salad.

As part of entering this Stonewall Kitchen Mustard Contest I received a complimentary jar of mustard to use in creating a recipe.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Buffalo Chicken Pita Pizzas

Last weekend was Price’s good friend’s 30th birthday. To celebrate, another friend stayed with us so we could all go out on Sturday night. As the guys were marathoning through video games and episodes of Ninja Warrior, I bugged them about what to have for a lunch/snack because I knew it would be hours until dinner. I started by suggestions snacks and things seemed settled on a dip, then they picked buffalo chicken dip with chips and veggies. As I started to plan and double check they changed their minds and decided on buffalo chicken pizza.

  

I planned on using a pre-made pizza crust to make the pizza quickly for the guys. Then I debated on making them using sandwich wraps, similar to my Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions, but then I decided to go with sandwich wraps. I figured that thicken pita bread would stand up better to the heavier buffalo chicken. All that thought for some simple buffalo chicken pizzas.

  

The pizza really delivers an intense buffalo chicken flavor. Most buffalo chicken pizzas I have had don’t pack the same punch since they use some sauce on the chicken and on the crust. Instead, I made a thicken sauce with the sour cream and buffalo wing sauce to coat the chicken completely and have a thicken sauce on the pizza. Typically, the heat from the buffalo sauce is counter balanced with the blue cheese dressing and celery. In this case, the sour cream cuts the heat. I didn’t want to add celery to the pizzas so I added avocado to represent the green you typically have on the plate.

  

Buffalo Chicken Pizza

*Serves 3*

Ingredients

  • 3 whole wheat pitas
  • 2 10 oz cans of white meat chicken, rinsed or 2 large breasts of cooked chicken
  • 1/2 cup of buffalo wing sauce, I prefer Frank’s Buffalo Wing Sauce
  • 4 oz of sour cream
  • 12 oz part-skim ricotta cheese
  • 1 half of red onion sliced
  • 3 oz of blue cheese, crumbled
  • half an Hass avocado, diced
  • 3 scallions

Process

  1. Preheat oven to 425
  2. Split the pitas. Lay them out on a nonstick baking sheet. Bake for 5-8 minutes. They should be slightly crisp.
  3. While the pitas are baking, combine the chicken with sour cream, and buffalo wing sauce.
  4. Put 3 tablespoons of ricotta on each pita, spread out evenly.
  5. Divide the buffalo chicken evenly on the pitas.
  6. Sprinkle slices of onion and pieces of blue cheese evenly on each pita pizza.
  7. Bake for 20-25 minutes, or until the onions have shriveled and the blue cheese has melted.
  8. Let cool for 5 minutes, then add pieces of avocado to the pizzas and cut some scallion on each pizza. Then cut each pita into 4 pieces.

I Can Has Cheez

On Sunday night I went to the Cheese 101: World Farmhouse Cheese and Wine class at Formaggio Kitchen, an amazing cheese store in Cambridge, MA. They also have South End Formaggio in Boston’s South end and Formaggio Essex Market in the Essex Street Market in New York, New York. If you are in Boston or New York you should really go because these people know their cheese and have a great selection. Try telling them you don’t like goat cheese, they will prove you wrong. Are you looking for a brined cheese- they have it. Need a jam to go with that Blue cheese- they have it and it’s amazing.

 The class was taught by Kurt, the owners’ son, and Rachel. Both were very informative and just great people. It really can feel intimating going into a cheese shop when you don’t know what you are looking for or what you want. They tell you to ask. Ask about the cheese, ask how it is made, ask what to pair it with, etc. Ask for a sample, and don’t feel bad about it either. They just want you to have something you like.

While having amazing cheeses I learned a lot. I learned about the history of cheese, the basics on its production, how it gets moldy, how to sotre cheese, why cheese is waxed, how blue gets blue, and that moose cheese is the expensive cheese out there @ $500 a pound! Ouch! As the class went on we sampled cheeses, dried fruits, jams, honey, wine, beer, and cider. I enjoyed them all expect for a cow’s milk cheese, and the cider. I can’t remember which cow’s milk that I did not like but it smelled like the ocean, a foot, and seemed smokey. I braved it out and tasted it but it was not for me. 

One of the best things about the class was that we went down to the cheese cellar after the tasting. It was small, cramped, and stinky… pure cheese love there.

Goat’s Milk
Condiment: Raphael Fig Jam (amazing!!!)
Wine: Bossard Muscadet ’07 ( I would def get this)
Valencay Affine- Loire Valley France (runny and yummy)
Twig Farm North Stone aka Stone Cheese– Cornwall, VT (it looked funky but was amazing)
 
Sheep’s Milk
Condiment: Bonnie Red Pepper Jelly– (I could have eaten this out of the jar)
Beer: The Lost Abby Devotion Ale (a white Belgian that I enjoyed since it was not heavy)
Brebirousse D’Argental- Lyon, France
Beringse Gouda- Flanders Belgium
 
Cow’s Milk
Condiment: Wood’s Cider Jelly (pure apple)
Cider: Isastagi Sagardo Naturala (not for me)
Cambembert Au Calvados- Normandy France
Comte Le Fort- Jura, France
 
Blues
condiment Pretterebner Acadia Honey
Wine: Quinta Do Infantado Ruby Port (I passed since I still had some cider)
Stichelton – Nottinghamshire, UK ( I fell in love)
Gialloblu- Verona Italy
 
 

I purchased some Stichelton since I was in love with it. Plus I got Price and myself baked apples that were baked in Wood’s Boiled Cider. I’m not a fan of baked apples since they typically seem undercooked or overcooked but I had to give it a try since they looked so good. Plus apples baked in a reduction of cider had to be good- and they were! I got 3 French macaroons since I love them and it is now my mission in life to try them all over. (okay, that’s an exaggeration) Their strawberry one was the best. And a Peach Monin syrup, since I am addicted to Italian Sodas. The best was that all purchases were 10% off since I had taken the class.

I want to go to CHEESE! a huge biannual cheese event in Italy. Hmmm 2011 vacation?