Buffalo Chicken Cheese Balls

These are absolutely delicious... however, you literally can feel your arteries clogging up as you eat them... but don't bake them... they need to be deep fried ;)  I'm sure you could fry them on the stove top but everyone should just own a Fry Daddy... besides frying via the stove top can be dangerous and much more messy.  And again... everyone should own a Fry Daddy.  The downsides to these?  Although it's a fairly simple recipe, it's time consuming having to form the balls, dredge them through flour, egg, and panko and then fry in batches.  Lastly, your house is going to smell like a deep frying heaven (or hell).

2 1/2 to 3 lb boneless, skinless chicken breasts, cooked and shredded (we use a food processor to pulse the meat a few times)
1/2 to 3/4 c buffalo sauce (I use a combo of Frank's and some random brand I can only find at one Redner's up here)
1/2 c blue cheese crumbles
2 c shredded Monterery Jack cheese
2 c panko bread crumbs
2 tbsp garlic powder
1 tbsp dried parsley
5 eggs
1/2 to 3/4 c flour
vegetable oil for deep frying

In a large bowl, combine shredded chicken, buffalo sauce, and cheeses.  Do not add too much buffalo sauce... the wetter the mixture, the less likely it will mold into balls.  In another bowl, combine panko bread crumbs, garlic powder and parsley.  In a third bowl, beat the eggs and in a fourth bowl, place the flour.  Process: form a ball about the size of a small ice cream scoop, roll in flour, coat in egg, and then in panko bread crumbs.  Continue and fry in batches.  In our Fry Daddy, I can fit about 6 balls at a time.  When coating the balls, handle as little as possible to avoid making the ball fall apart.  Fry until golden brown (3 mins or so) and place on a plate covered in paper towels to soak up excess oil.  Serve warm with ranch and blue cheese... or Eric's "fancy sauce" (equal parts Frank's and Ken's Blue Cheese dressing).  Makes about 30 or so balls depending on size.

Crab Cakes with a Kick

Last night's dinner... these were delicious ;)  I served it with Roasted Spicy Sweet Potatoes and a side salad and we were both happy campers... especially since there were two crab cakes left over...  Eric also seems to think that this is the beginning of the end-he says I'm trying new recipes more than before and I'm obsessed with the presentation.  He makes me laugh.

Cooking spray
1/2 c and 1 tbsp EVOO, divided
1/4 of onion, minced
1/2 of a small green pepper, minced
2 cloves of garlic, minced
2 6oz cans of lump crab meat, drained
1/4 c seasoned bread crumbs
1/4 c of panko seasoned bread crumbs
1 egg
1 egg white
1 tsp Frank's Red Hot sauce
1/2 tsp red hot pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Coat a small non stick skillet with cooking spray and heat 1 tbsp of EVOO over medium heat.  Cook pepper, onion, and garlic until onion is translucent and set aside to cool.  In a medium bowl, combine crab meat, bread/panko crumbs, egg, egg white, Frank's, and seasoning.  Mix well.  Stir in cooled vegetables.  For crab cake mixture into 1/2 inch thick patties using about 1/4 c of the mixture for each (will yield 6-7 cakes).  In a large non stick skillet, coat with cooking spray and heat remaining EVOO over medium high heat.  Cook crab cakes on each side for 4-5 minutes or until golden brown.  Use a splatter guard if necessary.  Drain on a paper towel covered plate before serving.

If diabetic, the exchanges are 1/2 starch, 1 fat, 1 Lean Meat if eating 1 crab cake

Buffalo Chicken Dip

2 10oz cans of chicken, drained and shredded
1 c Buffalo style Frank's Red hot
1 c Ken's Ranch Dressing
1 c shredded cheddar cheese
2 8oz cream cheese blocks, softened
3oz Blue Cheese crumbles

Preheat oven to 350.  In a large bowl, combine all of ingredients.  Bake in a 13x9 pan or 3 quart casserole dish 30 minutes or until bubbly.  Serve with tortilla chips or sliced toasted French bread.

Caesar Salad

3-4 large heads of romaine lettuce, chopped
4 large garlic cloves, finely minced
1 package of croutons (I prefer Fresh Gourmet Deli Style)
Ken's Light Creamy Caesar Dressing and Ken's Caesar (non creamy version)
freshly ground black pepper
1/2 c coarsely chopped parmesan cheese
10 basil leaves, coarsely torn

In a large salad bowl, combine romaine, garlic, and croutons.  In a small bowl, depending on how 'dressed' you prefer your salad combine 1/2 of that amount of each type of Caesar.  Toss into salad.  Add cheese and basil leaves. Grind pepper into salad (I think I use approximately 1-2 tsp of black pepper... I like it with a kick).  Serve.

Buffalo Chicken Phyllo Rolls

I'll preface this by saying that I thought I was defrosting a package of puff pastry to make Buffalo Chicken Pastry Squares, something I had thought up when I made Sausage and Spinach Pastry Squares.  Well, after I made the filling for my supposed puff pastries, I realized that I had defrosted a package of phyllo sheets, which I have never used before and had no concept of how to use.  So I read the packaging a few times.  I had to improvise and I ended up with these, which were equally delicious and just means that I have to make Buffalo Chicken Pastry Squares at some point.  The phyllo dough sheets are a tiny bit of a pain to use (with the layering and brushing melted butter on each layer and how thin they are) but I can see where you can make some really cool, delicious foods with them.  Either way, I ended up with 16 rolls and there are no left overs because as Eric rationalized, "These just wouldn't reheat right."

1lb cooked boneless, skinless chicken breast, shredded
2 oz blue cheese crumbles
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
1/2 c hot sauce (we used Frank's)
1 stick butter, melted
16 sheets of phyllo dough, defrosted in the frig
Ranch, blue cheese dressing and hot sauce for dipping if desired

Preheat oven to 350 F.  Lightly spray a large cookie sheet with non stick spray and set aside.  Cover defrosted phyllo sheets with plastic wraps, laying flat, and cover with a damp towel.  In a medium bowl, combine shredded chicken, cheeses, and hot sauce.  Take 3 sheets of phyllo dough and cut into four equal strips (the short way across)-be sure to use a non serrated knife or you will tear the sheets.  Set aside 3 of the 4 phyllo strip layers.  Brush each layer of one strip with melted butter and place atop eachother.  Spoon some of filling (approx 1-2 tbsp) onto one edge of phyllo layered, buttered strip.  Roll, tucking in edges well (or filling will leak... not the end of the world but they look prettier all rolled and tucked right) and place on cookie sheet.  Continue until you have 16 rolls.  Brush tops and sides of rolls with melted butter.  Bake for 17-18 minutes (should appear slightly browned).  Serve with ranch or blue cheese dressing and additional hot sauce if needed for dipping.  Be careful-very hot when they come out.

Fresh Salsa

I was getting tired of finding whole recipes because I am not a huge fan of big meals in the summer.  The heat murders my appetite and I tend to snack more.  We love salsa so I figured I'd give it a whirl to go with the tacos I was making for Eric tonight.  This recipe seems to taste best the day after it's been made.  The flavors seem to distribute better then (I actually made this yesterday) and it's super delish.  Next time I will likely double to recipe.  This makes about 4-5 cups.

5 roma or plum tomatoes, chopped
3 green onions, sliced thin
1 jalapeno pepper, seeded, chopped
1/4 to 1/2 c fresh cilantro, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
1 tsp black pepper
1/2 tsp salt
1 tbsp lime juice

In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, cilantro, red onion, and garlic cloves to desired consistency.  Transfer to a bowl and mix in lime juice, salt, and pepper.  It had a medium heat to it so next time I may either add another jalapeno pepper or some cayenne pepper.  Refrigerate for at least a day for maximum tastiness.