Thursday, September 12, 2013

Week 1: Buffalo Chicken Potato Skins, Buffalo Piggies and Chex Mix

Gostkowski for the win!!!  It’s been probably 2 years since I can remember uttering that phrase.  It feels good.  Not quite as good as it would if we had killed Buffalo, but still good.  Other than being excited about Gostkowski not mucking up for the first time in awhile, there were few things to be excited about.

Brady was 28 of 59 for 288 yards and 2 TDs.  Not great in my book, but enough to eke out his 10th straight season opening win. Edelman and Amendola looked solid with 79 and 104 yards respectively.  Edelman threw in 2 TD’s to boot.  Everyone is already making Amendola/Welker comparisons.  I am not ready to go there.  Welker was awesome.  Amendola might be too, but he is not the second coming of Welker.  That is more ridiculous than Durant/Jordan comparisons. I was also pleasantly surprised that I didn’t hear the announcers discussing Tebow, although I am sure with the Jets game next week I won’t be so lucky again.

Today we made Buffalo Chicken Potato Skins, Horseradish Mustard and Caramelized Onion Pigs in Blankets and Homemade Chex Mix.  

Buffalo Chicken Baked Potatoes

3 Baking Potatoes, Baked
2 Cups Cooked Chicken
1 Cup Blue Cheese Crumbles
1 ½  Cups Shredded Mexican or Cheddar Cheese
⅔ Cup Hot Buffalo Sauce

1. Preheat oven to 400.
2. Scoop out the inside of potatoes and reserve in medium bowl.
3. Add Chicken, ½ Cup Blue Cheese Crumbles, 1 Cup Shredded Cheese and Buffalo Sauce to the bowl.  Mix well.
4. Stuff Potato Shells.  Top with remaining Shredded Cheese then Blue Cheese Crumbles.  Bake for 30 minutes or until crispy.

One of the popular Buffalo Tailgating Recipes including Sahlen's Hot Dogs cooked over a charcoal grill and served with Weber’s Horseradish Mustard.  I don’t have a charcoal grill, nor am I willing to buy one for all 4 of you that are reading this.  Instead we made Pigs in Blankets and stuffed the blankets with Horseradish Mustard and Caramelized Onions.

Buffalo Piggies

1 Pkg Mini Hot Dogs
1 Pkg Crescent Rolls
3 Tbsp Horseradish Mustard
½ Yellow Onion, Caramelized and diced.

1. Preheat oven to 375.  Spread out Crescent Rolls and paint with Mustard.  Using a knife, cut into ½” x 1” Strips.  Place Onions on each strip.  Place 1 mini hot dog on each strip and roll up.
2. Spray a baking pan with non-stick spray and place Piggies on top.  Bake for 15-20 minutes or until golden brown.  Serve with extra mustard.

Buffalo is home to the organization and manufacturing of General Mills - the makers of Chex.  I have included the original recipe below, but you will see that mine is a bit different.  Mostly, this is because I didn’t need enough Chex Mix for a party when it was just going to be for myself, Mr. Dan and the Thiboutots, but also because I like Cheerios in my Chex Mix.  Its totally better that way.

Chex Mix

2 Cups Rice Chex
2 Cups Corn Chex
2 Cups Cheerios
2 Cups Pretzels
1 Cup Peanuts
4 Tbsp Butter, melted
2 Tbsp Worcestershire Sauce
1 tsp Seasoned Salt
½ tsp Garlic Powder
¼ tsp Onion Powder

1. Preheat oven to 250.  Spray 2 baking pans with Non-Stick Spray.
2. Combine Chex, Cheerios, Pretzels and Peanuts in a large bowl.  Combine Butter, Worcestershire, Seasoned Salt, Garlic Powder and Onion powder in a small bowl.  Mix well and pour over the Chex Mix until evenly coated.  
3. Spread the Chex Mix out on baking pans.  Cook 1 hour, mixing every 15 minutes.
4. Let cool before serving.

Happy Eating!

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