Buffalo Chicken Salad With Footy s Hot and Wing Sauce

Transcription

1 Buffalo Chicken Salad With Footy s Hot and Wing Sauce 1/4 cup crumbled blue cheese 1/2 cup Ranch-style salad dressing 3 large skinless, boneless chicken breast halves - cut into 1 inch cubes salt and pepper 1 tablespoon vegetable oil 2 tablespoons butter 1/4 cup Footy s hot sauce ½ cup Footy s Wing Sauce 1 tablespoon salad seasoning mix (such as McCormick Salad Supreme Seasoning) 2 heads romaine lettuce, chopped 1. In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper. 2. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter and Footy s Hot and wing sauce. 3. Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

2 Buffalo Wings Recipe With Footy s Hot Sauce Wings 2 lbs chicken wings (about 12 wings) 3 Tbsp butter, melted 4 Tbsp Footy s Hot Sauce 1 Tbsp paprika 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper Celery sticks (optional) Blue cheese dip 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/2 cup mayonnaise 1 Tbsp white wine vinegar or white vinegar 1 clove garlic, minced 1. Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food. 2. Create a marinade by stirring together the melted butter, Footy s hot sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag. 3. Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade. Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings). Blue cheese dip Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week

3 Caribbean Chicken Wings With Footy s wing Sauce 1 habanera, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoons sugar ½ cup Footy s Wing Sauce 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wing 1. In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large reseal able plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. 2. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. 3. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

4 South Western Omelet With Footy s hot Sauce 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 4 large egg whites 1 large egg 1/2 cup canned black beans, rinsed and drained 1/4 cup chopped green onions 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese 1/4 cup bottled salsa 1 teaspoon Footy s Hot Sauce Cooking spray 1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, Footy s hot sauce, and salsa in a medium bowl. 2. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

5 Spicy Chilaquiles With Footy s wing Sauce 4 bonless, skinless chicken breasts 1 onion, quartered 2 cloves of garlic 1 ½ cups tomato sauce 2 onions chopped very small 1 garlic chopped very small 12 tomatoes peeled, seeded and pureed 1 tablespoon cilantro, minced salt and pepper, to taste 2 tablespoons Footy s Wing sauce Tortillas: 4 round corn tortillas To assemble: sour cream diluted with a small amount of water 1/2 pound manchego cheese 1/2 pound mozzarella cheese 1. Get the onions quartered and chopped and then prep the tomatoes. Mince the cilantro. Slice the cheeses into thin slices. Cut the tortillas into strips, but not too wide. 2. Cook chicken with a little water, Footy s Wing Sauce, pinch of salt, the quartered onion and 2 cloves of garlic. Cover and slowly cook over medium heat. You are basically steaming the meat. Cook until the chicken is cooked through and tender. Put chicken on a plate and let it cool for a while until you can shred it in very small pieces with your hands or a fork. Throw out the garlic and onion. They were only used to add additional flavor. 3. Fry the corn tortillas: Deep fry corn tortillas. When they are crisp, remove and place them on sheets of paper towels to remove excess oil. 4. Assemble the Chilaquiles like a lasagna: Use a big lasagna pan and layer the following: A layer of tortillas. A layer of chicken in sauce. A few spots of sour cream diluted in water. Cheese on top 5. Repeat by doing the same for next layer and finish with cheese and some sour cream. 6. Cook in the oven approximately 45 minutes at 335 degrees F. 7. Serve with a salad or some refried beans and save some chips to serve with the Chilaquiles.

6 Spicy Pork Stuffed Peppers With Footy s hot Sauce 4 large green bell peppers, tops removed, seeded 4 large red bell peppers, tops removed, seeded 1 tablespoon olive oil 1/2 pound ground pork 2 onions, chopped salt and pepper to taste 1/4 cup dry white wine 1 (10.75 ounce) can tomato puree 1 (4 ounce) package feta cheese 1/2 cup cooked white rice 1 teaspoon Footy s Hot Sauce 1/2 cup pine nuts 2 tablespoons chopped fresh parsley 1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes. 2. Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes. 3. Transfer skillet mixture to a large bowl, and mix in feta cheese, Footy s Hot Sauce, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil. 4. Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.