Hawaiian Islands Chicken Pasta…and a Giveaway!

I am a creature of habit.  Change?  I say I love it…and I kind of do.  But it’s also just not something I am very good at implementing myself.

Even with pasta.

As an ambassador for Dreamfields Pasta, I am often challenged with a new recipe to create using pasta. You’d think that’s easy, but, well, for me…notsomuch.  When I think of pasta, my mind immediately goes Italian.  Pesto. Marinara. Alfredo.

But not this time, kiddos.

Pineapples.

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Changing up pasta is scary for me, but I was inspired by my recent trip to Dole and the massive amounts of pineapple in my kitchen to whip up something a little different – a little – islandy.  So, a quick inventory of the fridge and cabinets led me to chicken, green pepper, pineapple, soy, ginger, carrots, and Dreamfields Angel Hair.

Winner, winner, chicken dinner.

I am SO pleased with this recipe!  It’s quick, it’s insanely healthy (no heavy sauces, no butter, no cheeses or creams), and it is 100 percent different than what I typically make.  Jon and I both really enjoyed it.  It’s rich and flavorful, but crowdpleasing at the same time, because it’s not too hot (you can spice it up if you like but I went mild).  Just…deliciousness.

I do hope you will try it – I am so proud of it!

noodles

Hawaiian Islands Chicken Pasta

  • Serves 8
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 pound box Dreamfields Angel Hair Pasta
  • 1.5 pounds Chicken Breast, cut into bite sized pieces
  • 1 tablespoon sesame oil
  • Tablespoon Garlic Powder
  • 2 teaspoons Ground Ginger
  • 1/2 teaspoon Poppy Seeds
  • Salt & Pepper, to taste
  • 1 medium Sweet Onion, diced
  • 1 Green Pepper, chopped
  • 3 Carrots, thinly sliced
  • 20 ounce can Pineapple Chunks, reserve the juice
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup Soy Sauce

Instructions

  1. Place water on to prepare pasta.  While water is heating, brown chicken pieces in a large stir fry pan or wok in a tablespoon of oil.  As you saute, add sesame oil, garlic powder, ginger, poppy seeds, and salt and pepper.
  2. Add pasta to boiling water and prepare according to box directions.
  3. Once chicken has lightly browned, add onion, green pepper, carrots, pineapple chunks, and 1/4 cup pineapple juice.  Stirfry until vegetables are tender, about 8 minutes.
  4. While vegetables are cooking, combine 1/2 cup pineapple juice, cornstarch, and soy sauce.  Whisk until smooth.
  5. One pasta is finished cooking, add noodles to stirfry pan and top with the pineapple/soy sauce.  Stir in pan for one minute; serve hot.

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Healthy Pasta Month

We are at it again!

Dreamfields and a few of my favorite bloggers have teamed up to deliver a MONTH owrth of healthy and delicious pasta recipes!  We will be coming at you two times per week, so stay tuned to the Dreamfields Facebook Page for links, and Twitter for all kinds of fun!

Not only will we be having a Twitter party soon with lots of giveaways and dinner ideas, all of us are giving away a CASE of Dreamfields Pasta on our posts – so you can enter on each of the blogs for a chance to win some incredible pasta!  You can start by entering to win a case HERE, on THIS post.

  • Just comment here letting me know you’d like to win.  That’s all you need to do!
  • If you’d like a second chance, just follow Dreamfields on Twitter, then return here and let me know you did.  That’s all you need to do!
  • Want a third chance?  PIN a picture from this post, and again, leave me a separate comment letting me know you did.  There you have it!  Three chances to win a case of Dreamfields!  Good Luck!

Disclaimer:  This post and giveaway is sponsored by Dreamfields.  All thoughts and opinions are my own.  Contest open until March 1, 2014 at 11:59pm EST.  Winner will be notified via email address provided in Comments.  US addresses only, please. Good luck!

Buffalo Chicken Pizza Crescent Rolls

I can not fathom that it is almost Christmas.  Can. Not.

I swear, Seven just went back to school.  Right?  And here we are, putting up the tree, hanging stockings, juggling Christmas parties.  It’s…well, it’s just plain overwhelming is what it is.

Although I am freaking out a bit about it, I do have a way to help YOU.  Yep, that’s me, putting you, my favorite people on Earth, first.

I’ve created a recipe for you.  An easy one.  One you can cart off to holiday parties.  One you can whip up in no time, that will disappear in no time.  One that will likely not make it out of your own kitchen, should your husband and son get their hands on them before you get the carrying container snapped on tight.

Believe it.

These Buffalo Chicken Pizza Crescent Rolls are a mouthful, and in the best of ways.  And sure, they are perfect for the holiday parties.  But keep them bookmarked for game days as well, as there are tons of bowl games on the horizon.  Starting with the convenience of Pillsbury Crescent Rolls (and a huge thank you to Pillsbury for sponsoring this recipe!), you’ll have the flavor of Buffalo and Pizza before you can say Buffalo Chicken Pizza Crescent Rolls.

You can thank me later.

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Buffalo Chicken Pizza Crescent Rolls

Makes 12

Ingredients

  • 2 cans Pillsbury Crescent Rolls
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 tablespoons butter
  • 1/2 cup favorite Buffalo Sauce
  • 2 cups fresh mozzarella

Instructions

  1. Sauté chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  2. Preheat oven to 375. Prepare a muffin tin with non-stick spray.
  3. Open both cans of Crescent Rolls and roll each into a large rectangle roughly 1/4 inch in thickness.
  4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

Disclaimer:  As mentioned above, this post was sponsored by Pillsbury.  All thoughts and opinions are my own.

Fajita Grilled Chicken Stuffed Tacos

I do fun things sometimes.  Like, get paid to make tacos.  No joke.  Old El Paso paid me to make tacos.

I like that.

You know why?  Because tacos made at home  you can put whatever you like into.  Lots of chicken, or lots of cheese, or lots of pico.  Or for me, lots of cilantro.  I personally can’t get enough cilantro into my system.  It tastes so fresh and summery.  I know a lot of fussy chefs (ahem, Chef Mike Behmoiras) aren’t huge fans of the herb for whatever (wrong as it may be) reason, but I love it, and that’s what matters.

We had Brandi from BranAppetit and her husband Nick up for these tacos when I was working on the recipe development for Old El Paso, and they were very well received.  Of course, Nick is a taco eating machine…I don’t know how Brandi keeps him fed.

So anyway…here’s that recipe…I hope you enjoy it!

OEP - grilled-chicken-taco

Fajita Grilled Chicken Stuffed Tacos

  • makes 12
  • Prep Time: 10 minutes
  • Total Time: 45  minutes

Ingredients

Instructions

  1. Preheat grill to 400.
  2. Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
  3. While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
  4. When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken. Serve with salsa or pico de gallo, if desired.

 

Disclaimer:  I received compensation for the development of this recipe.  All thoughts and opinions are my own.

Raisin Walnut Chicken Salad

I am a huge fan of chicken salad, especially on a croissant.  The buttery, flaky bread paired with the creamy chicken salad? Die.  Add in some crunch, from walnuts and celery, and some chew, from raisins?

Winning combination.

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A few months ago I went to a local bakery where they make an incredible chicken salad, And I’d love to go again, but here’s the thing…I have had to boycott that bakery.  Remember the debacle with the 100 cakes I needed for Mixed, and the bakery cancelled at the last possible minute, and I was forced to work with Paula of Bell’alimento to bake and cover said cakes ourselves in the two days leading up to Mixed?

Same bakery.

And me? Well, I hold a grudge.  I get that honest – my grandfather is the exact same way.  Heck, there’s a store that I won’t go to just because I don’t like their sign.  It’s the wrong sign for the location, and I cannot bring myself to support that business.

Oh Lord.  I’m horrible.

Anyway,  not too long ago I had the craving for that chicken salad, but due to the boycott, it was on me to create it. I had to make it. Had to.

And so I did.

Super simple, as I used a rotisserie chicken (and why not, they are delicious and cheap), with plenty of raisins for a nice bite.  I threw in some walnuts and celery, too, of course, because I love that juxtapostion in the chicken salad.  I served mine on some sourdough rolls as I was out of croissants, but trust me – every bit as delicious.

I hope you’ll try it, too!

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Raisin Walnut Chicken Salad Sandwiches

Ingredients

  • 2 cups diced rotisserie chicken
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons minced celery
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup crushed walnuts
  • 1/4 cup California raisins
  • Coarse salt and ground pepper, to taste
  • Sandwich buns

Directions

  1. Place all ingredients except for buns in a bowl.  Stir to combine and serve on buns as desired.

 


 

I’d like to thank The California Raisin Commission for treating me so well as an Ambassador.  While this particular post was not sponsored or paid for, I AM in fact an Ambassador, and I love it!  Therefore, all thoughts and opinions are my own.

Ranch Chicken Wings with Buffalo Dipping Sauce

I love chicken wings.

All kinds of chicken wings, really, but I prefer the ones that aren’t all goopy.  You know – goopy.  The kind that get you ridiculously messy just by picking one up.  Sure, I’ll still eat that kind of wing – they’re delicious – but I’d really prefer the drier variety.  And no matter what, I need ranch dressing.

Ranch dressing is key.

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I’ll come right out and tell you now – Hidden Valley® Ranch is responsible for reaching out to me and asking me to create a recipe for them.  A task I gladly accepted.  You know why?

Because ever since I was old enough and wise enough to get a job – in a restaurant, of course – and I could purchase my own groceries – I made the conscious decision that if I was purchasing ranch dressing, I would be purchasing Hidden Valley Ranch.

They did not pay me to say that.  It’s 100% true.  It’s the best.

So, wings.  All wings require ranch dressing.  Except maybe these…

Ranch Chicken Wings.

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A little different.

That kick of the ranch flavor really livens up these crispy wings, and paired with a Buffalo dipping sauce?  Well, it’s hard not to love them.  You could even be brazen enough to dip these Ranch wings in more ranch dressing.  I did.  It’s good stuff.

It’s all good stuff.

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Ranch Chicken Wings

makes 2 pounds

Prep Time: 25 minutes

Cook Time: 7-9 minutes

Ingredients

Instructions

  1. Preheat frying oil in a large Dutch Oven to 350-360 degrees.
  2. In a large plastic zipper bag, combine olive oil, Hidden Valley Ranch Mix, garlic, and salt.  Shake the bag to combine.  Place chicken wings into the bag and shake vigorously to combine and coat the the wings.  Allow to rest in the refrigerator for 10-15 minutes while the oil comes to temperature.
  3. Once temperature reaches 350-360, drop the wings in batches into the hot oil.  Increase stove temperature while wings are frying.  Wings should be done after 7-8 minutes.  Remove from oil and place on paper towels to absorb excess oil.  Return temperature of oil to 350 before frying additional batches and repeat until all wings have been fried.  Serve hot with Buffalo Dipping Sauce or Hidden Valley Ranch Dressing.

Notes:  Buffalo Dipping Sauce:  Combine 1/2 cup of your favorite Buffalo Wing Sauce with 2 tablespoons melted butter and 2 tablespoons Hidden Valley Ranch Dressing.  Stir to combine.

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Hungry for more?

This recipe is the featured Hidden Valley Ranch Remix Spotlight recipe for May…but there are lots of other great recipes to be had, so check them out!

 

Disclaimer:  This post is sponsored by Hidden Valley Ranch.  All thoughts and opinions are my own.

Southwest Stuffed Tortilla Lime Chicken Breast

Stuffed Chicken Breast.

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Why do I not do this more often?  Why don’t I just stop, and think, and remember…stuffed chicken breast is easy, it’s quick, it’s delicious.

I always seems to forget those facts.

It took being contacted by Old El Paso to make me put on my thinking cap, and come up with an idea using their Traditional Refried Beans that was sure to make your weeknights more delicious, without any extra work.

You know what I did?

I forgot about Stuffed Chicken Breast.

Luckily for me, and for YOU, ultimately, I was talking over my refried bean dilemma with Chef Mike of The Bank Food & Drink.  It seems I’ve been turning to Mike quite a bit lately for ideas and inspirations, and he’s been a real help to me, even though he keeps that truffle sauce for his mushroom ravioli really, really close to his chest.

I want it, you guys.  YOU want it.  It’s so freaking delicious, and he just won’t give it to me.  Tragedy!!

But back to the Stuffed Chicken Breast.

Chef Mike suggested using the refried beans in a stuffing, and of course, I totally thought it was my idea.  So off to work I went, mixing refried beans, cheddar, cilantro, tomatoes, and onions, mixed with a few spices to amp up the heat.

Success.

Serve the chicken with a little fresh corn pico de gallo over a bed of lettuce, and you have quite an incredible meal, and you managed it all in under 45 minutes, with very little hands on time.

You can thank Mike me later.

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Southwest Stuffed Tortilla Lime Chicken Breast

  • Prep Time – 15 minutes
  • Bake Time – 25 minutes
  • Serves 4
Ingredients
  • 1 sweet onion, diced
  • 4 boneless, skinless chicken breasts
  • 1 cup canned Old El Paso Traditional Refried beans
  • 1 cup prepared white rice
  • 1 teaspoon onion powder
  • 1/4 teaspoon red pepper flake
  • pinch cayenne pepper (as desired)
  • 1 cup shredded Mexican blend cheese
  • 1 ripe tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups crushed tortilla chips
  • 1 large egg
  • juice and zest of one lime
  • 1 1/2 cups prepared Pico de Gallo, to serve, if desired
  • Assorted lettuce or greens, to serve, if desired

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Instructions
  1. In a small pan, sauté onion with a bit of oil or butter until translucent.  Set aside.
  2. While onion is sautéing, cut a slit (or pocket) into each of the four chicken breasts.
  3. Preheat oven to 350.
  4. In a medium sized bowl, combine beans, rice, spices, cheese, prepared onions, tomato and cilantro.  Set aside.
  5. In a large bowl, combine crushed tortilla chips and lime zest.  Set aside.
  6. Prepare a baking sheet or pan with non-stick baking spray.  Spoon prepared bean filling into each of the four chicken breasts. Crack egg into a large bowl and lightly beat. Dip each stuffed chicken breast into the beaten egg, then coat with the crushed tortilla-lime mixture and place onto prepared baking sheet.  Squeeze a bit of lime juice onto each coated chicken breast.
  7. Bake chicken until juices run clear, about 25-30 minutes.
  8. Allow to cool 5 minutes, then slice and serve with fresh pico de gallo over assorted greens, if desired.

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Have a great weekend, folks!

Greek Chicken Pasta Salad with Feta and Herbs, from Liz at The Lemon Bowl

I’m thrilled to be guest posting for Susan today. We had the opportunity to meet
face-to-face last year during the Ohio Dairy Adventure. Let me tell you –it doesn’t get
more intimate that milking cows at 5AM with your fellow bloggers! We had a blast
and it was great to finally meet the spunky lady behind Doughmesstic. ;-)

Greek Chicken Pasta SaladGreek Chicken Pasta Salad is a perfect, one pot lunch or dinner that can be served
warm, room temperature or chilled. Not only does the dish take less than 20
minutes to put together, but it tastes even better the next day when all of the flavors
meld.

As a work at home mother of a busy toddler, I always try to make a big batch on
Sunday so that we have a hearty and healthy lunch waiting for us when we need it.

 

Hate tomatoes? Leave them out. Prefer goat cheese? Swap it for feta. As always, this
recipe is more of a method than a strict guideline so get creative and make it your
own!

Your fork is waiting.


Greek Chicken Pasta Salad with Feta and Herbs

– from The Lemon Bowl

Serves 4

Greek Chicken CubesPasta Salad

  • 12 oz boneless, skinless chicken breasts – cubed
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon chili flakes – optional
  • 8 oz whole wheat rotini – cooked
  • 1 red pepper – diced
  • 1 carrot – shredded
  • 2/3 cup cherry tomatoes – halved
  • 1/3 cup scallions – minced
  • ¼ cup chopped parsley
  • ½ cup crumbled feta

Lemon Parsley Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove – grated
  • ¼ cup minced parsley
  • salt and pepper to taste

Directions:

1. Heat a large sauté pan over medium-high and drizzle with olive oil. Add
chicken breast cubes and season with oregano, salt and chili flakes. Cook
chicken for three minutes untouched (so that it can form a nice crust) then
stir with a wooden spoon until chicken is fully cooked – about 5 minutes or
so. Remove chicken from pan and set aside.
2. While chicken is cooking, whisk together the vinaigrette in the bottom of a
large mixing bowl.
3. Add pasta, veggies (red pepper through parsley) and feta into the bowl and
toss well to evenly coat in the vinaigrette. Stir in chicken and toss again.
4. Check for seasoning and adjust accordingly. Serve with additional crumbled
feta and minced parsley on top.


Thanks so much, Liz!!  This salad sounds delicious, and I know my readers are appreciating there FINALLY being something healthier here on Doughmesstic!

For those of you who don’t know Liz, you should.  She’s quite a whirlwind, full of energy, and willing to do just about anything – even risk getting, um, pooped upon by a cow first thing in the morning while on a dairy tour. (Not pleasant, but I guess maybe you get used to it?)  She’s also got a very popular blog, full of delicious (and healthy) recipes, in case you are tired of all my sugar and snark.  Go check it out – you won’t be disappointed!

BBQ Chicken Legs and Roasted Potatoes {And a Giveaway!}

It’s rare that I talk about grilling and meat here.  Sorry about that.  I still consider grilling to be a man’s job.  Very sexist of me, I know.

It’s just the way I grew up.

But, the secret is, men love to grill. And I love to eat.  So, give the man some chicken, a fire, and some tools – you’ll be in good eating in no time and they did most of the work!  Typically, all you need is a grill and some tongs, maybe a brush.  But sometimes, a specialty product is a good idea.  I review a lot of products here in the Doughmesstic house, many of which I don’t even share with you because either they just don’t make the cut, or they’re just not practical or have only one purpose, making them a waste of space in my already cluttered cabinets.

I’m not a big fan of specialty products.  Products I may use once or twice a year.  Sure, they are all kinds of awesome when you NEED them, but the rest of the time? They get in the way when you are reaching for the strainer or fall on your toes when yanking out the deeply buried muffin tin.  Not that I know about that…my cabinets are all perfectly organized.

Ahem.  (And that concludes today’s episode of BigFatLiarsAnonymous.  Tune in tomorrow for my OCD Pantry. Not.)

But, I was recently sent a few grilling specialty items from Nordic Ware and Big Kitchen.  I’ve not had a chance to use them all yet, but the first two? LOVE.  They work fabulously, and better than that? They CLEAN UP so well.  Also great news – they take up very little storage space.

What ARE these items of genius? A Chicken Leg Griller and a Potato Baker.  Really. Simple…but SMART.

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Could that Chicken Leg Griller BE any cooler?  No need to have to turn the legs over during cooking, so, more time to linger and rock on the porch swing while they do their thing.  Also, it’s perfect for making stuffed Jalapenos. Perfect.  I fully intend to do that next.  You can use this pan not only on the grill, but, over an open fire pit (like we did), or even in the oven.  So, it’s not just a seasonal pan – you’ll get a lot of use out of it!

Now let me tell you about this Potato Griller-Baker.  I don’t know if it’s because the potatoes are pierced from the bottom, or that it was just so simple, but the potatoes we cooked over the fire on this thing were far and away the BEST baked potatoes I have ever had.  Seriously.  The potatoes were rubbed down with some olive oil and coated in flaky sea salt.

I never eat potato skins.

I ate these. Every single bite. In fact, I want some more now.  I don’t think Wendy’s is going to offer me the potato I NEED. Ugh.

Now, let me get back to this chicken.  Jennifer Chandler, the author of Simply Grilling asked me if I’d be interested in taking a look at her new cookbook.  Of course, being a fellow blogger (and admitted cookbook junkie), I said yes!  It’s such a well done book, with so many great photos and recipes.  She did a great job!  I’ve found dozens of recipes that I can’t wait to try.  So, when it came time to make chicken legs using the new Nordic Ware Chicken Leg Griller, I knew exactly where to turn.

I made a great choice!

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BBQ Chicken, from Simply Grilling

Homemade Barbecue Sauce:

  • 2 cups ketchup
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • 2 tbsp. light brown sugar
  • 2 tbsp. molasses
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. onion powder
  • 1 tsp. ground dry mustard
  • 1 tbsp. Worcestershire sauce

Chicken:

  • Vegetable oil, for grates
  • 2 tbsp. paprika
  • 1 tbsp. chili powder
  • 1 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 1/2 lbs. mixed chicken parts, such as breasts, thighs, drumsticks and wings
  • 1 cup barbecue sauce

To make the barbecue sauce:

In a large saucepan combine the ketchup, water, vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire sauce. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time.

To make the chicken:

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl combine the paprika, chili powder, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Brush the chicken with the olive oil. Generously season the chicken with the dry rub.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, about 12 to 15 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from the grill.

Serves 4.

Recipe courtesy of Jennifer Chandler & her Simply Grilling Cookbook.  Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99), "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99), and "Simply Grilling" (Thomas Nelson, $24.99. She lives in East Memphis with her husband and two daughters. For more recipes and dinner time solutions, visit cookwithjennifer.com.

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How about a GIVEAWAY?

You know I can’t just tell you about these great Nordic Ware goodies from Big Kitchen and NOT offer to give you some.  So, tell me you want them!  Big Kitchen has offered to send one lucky Doughmesstic reader both items – the Nordic Ware Chicken Leg Griller and the Potato Baker.

Just let us know you want to win them, and you are in the running!

For one additional chance (just choose one) – Share this post link on Twitter or on Facebook.  Return here to let me know you did, and now you’ve entered to win TWICE.

For an another additional entry, go follow Big Kitchen on Twitter! Just be sure to return here to let me know you did in a separate comment.

Three total entries per person, max.  All extra comments will be deleted.

Open to US Addresses Only (so very sorry Internationals, I do appreciate you, though), and is courtesy of and shipped by Big Kitchen. Giveaway ends August 10, 11:59pm EST.  As a disclaimer, I was supplied these two items to review, but was not compensated in any way for this post. All thoughts and opinions are my own.

Buffalo Chicken Cupcakes

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In case you didn’t know it, I used to live in a commune.

Not like a hippy commune, with tents and guitars and hemp, but a nice 3 bedroom Cape Cod.  There were 3 couples, 2 of which were married. Don’t judge.  We actually rarely saw one another, and the rent was hard to beat.  Sad to think, my mortgage is now more than the rent we paid in total, divided up 6 ways.

Wow.  So that’s why I’m poor now.

Anyway, back then there was little cooking going on.  We lived in a college town, though none of us were actually still IN school, and it was just easier to order in than it was to cook.

One of our favorite places to get delivered was a little pizza place.  I’d name it, but I fear someone local may know the place I am talking about, and I’m about to get graphic.

It was delicious.  We’d order something that we affectionately dubbed “Chicken Cupcakes” – and they were divine.  Yeasty bread, rolled up with barbequed chicken and cheese.  Gooey.  Spicy.  Cheesy.  Ridiculous.  Lucky.  As in, lucky if you got them.

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You see, the guys who ran the place were pot heads.  Pot equals two things.  One – great munchies, everyone knows this.  And Two, if the pot was powerful, you may or may not actually get your delivery.  Some nights, 20 minutes after calling you’d have a styrofoam container filled with hot chicken cupcakes.  Some nights, you’d realize 3 hours after placing your order that your chicken cupcakes were likely devoured after a smoke fest.  Once, the chicken cupcakes we ordered on a Saturday during the Hokie game were delivered the next day during the Redskins game. We still ate them.

To order was worth the gamble though.

Sadly, that place is no longer in business, but I still get a hankering for those melty chicken cupcakes.  So the other day I made some, and now you can, too.

Buffalo Chicken Cupcakes.

No growlights required.

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Buffalo Chicken Cupcakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24-30 rolls

Ingredients

  • 1 recipe Pizza Dough
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 tablespoons butter
  • 1/2 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce
  • 2 cups fresh mozzarella

Instructions

  1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
  3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
  4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!
http://doughmesstic.com/2012/05/01/buffalo-chicken-cupcakes/



By: ifood.tv