Linny's Kitchen: Buffalo Bites for Game Time or Anytime

Thursday, October 11, 2012

Buffalo Bites for Game Time or Anytime

Buffalo Chicken bites and tenders are one of my favorite things to have as an appetizer out with friends or as a game time snack. However, the deep fried and breaded chicken is not the healthiest thing to eat, especially if it also being dipped in bleu cheese dressing!

Betty Crocker has a recipe that you can lightly bread pieces of chicken in Bisquick and cornmeal that you can dip in reduced/ lower fat homemade Bleu Cheese Sauce.

Of course I made just a few modifications from the original to get in some Munroe Dairy/ Cowtruck love!

Ingredients:

1 egg white
1/3 hot wing sauce (like Frank's Red Hot)
1 lb of boneless skinless chicken breast cut into 1" pieces
3/4 cup of Original Bisquick mix
3 tbsp of Kenyon's Cornmeal
1 tsp of salt
1/2 tsp of pepper

In a large bowl mix the buffalo sauce and egg white until combined. Add the chicken bites to the mixture. Cover the bowl and refrigerate for at least one hour to marinate the chicken.
In a resealable plastic bag add the Bisquick, cornmeal, salt and pepper. Using a slotted spoon add a few pieces of the marinated chicken to the bag and toss around until evenly coated. remove the coated chicken from the bag with the spoon and place on a line cookie sheet. Repeat until all of the chicken is coated.

Place the cookie sheet into a 400*f oven on the middle rack and cook the bites for 15 to 18 minutes or until fully cooked (times may vary depending on the thickness and size of the chicken bites.)

You can also do the same thing to Cauliflower!!! This is perfect for those Meatless Monday Night Games...

Just switch the chicken out for one head of cauliflower. Cut the into 1" florets and treat it the same way. The cooking time even remains the same!

Reduced Fat Bleu Cheese Dipping Sauce:

3/4 cup of crumbled Bleu Cheese
6 tbsp of Low Fat Cabot Sour Cream
6 tbsp of Low Fat Mayonnaise
3 tbsp of Low Fat Milk

Combine all of the ingredients in a bowl and combine together. Cover the bowl and place in the refrigerator until ready to serve.

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Linny's Tip - Cooking and Storing Potatoes

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50ºF. At these temperatures, potatoes will keep for several
weeks. But don't store potatoes in the refrigerator! When kept below 40ºF, potatoes develop a sweet taste, due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. If you store potatoes at room temperature, try to use them within a week or so.

Keep potatoes away from prolonged exposure to light, which causes them to turn green. This greening causes a bitter flavor. If potatoes develop green areas or start to sprout, just trim off these areas before using.

Always add potatoes to cold water to boil. This ensures that potatoes will cook evenly throughout.

Linny's Tip: Tomatoes

Did you know tomatoes are second in consumption to potatoes!

However, there is one important thing everyone should know about tomatoes and that is how to store them. Tomatoes do not like the cold at all. In fact when you keep them in the refrigerator they will become mealy and loose their robust flavor.

Instead store them in a cool dark place with their stem side down for ripe tomatoes. For those tomatoes that a not quite ripe leave them on a sunny window sill and soon they will turn bright red and juicy ready to honor any salad or BLT!