Buffalo Chicken Pizzas
Olive oil
1 (10-ounce) can refrigerated pizza crust
3 tablespoons butter or margarine
1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium sweet onion, chopped
3 tablespoons hot pepper sauce
1 cup diced Italian plum tomatoes
1 cup shredded Monterey Jack cheese
Heat oven to 425 degrees. Coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into 4
rectangles. Place rectangles on oiled cookie sheet; press each
to form 6x5-inch rectangle. Melt butter in large skillet over
medium-high heat. Add chicken, onion and hot pepper sauce;
cook 4 to 6 minutes or until chicken is no longer pink, stirring
occasionally. Remove from heat. Stir in tomatoes. With slotted spoon,
spoon mixture over dough to within 1/4 inch of edges. Sprinkle
evenly with cheese. Bake for 13 to 16 minutes or until crust is
deep golden brown. Makes 4 pizzas.
Buffalo Potatoes
1 envelope onion soup mix
1/3 cup melted butter or margarine
2 to 4 tablespoons cayenne pepper sauce
2 pounds baking potatoes, sliced lengthwise into wedges
Blue Cheese dressing
Preheat oven to 450 degrees. In a 13x9-inch roasting pan,
blend onion soup mix, butter and pepper sauce. Add
potatoes and turn to coat. Bake, stirring occasionally,
for 45 minutes or until potatoes are crisp. Serve with
dressing. Makes about 4 servings.
Cajun Shrimp
2 pounds large shrimp, shelled & deveined
1/4 cup hot pepper sauce
1 teaspoon dried thyme
cooking spray
2 teaspoons minced garlic
1/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
Rinse shrimp and dry on paper towels.
In bowl, mix pepper sauce and thyme. Add
shrimp and toss. Arrange on broiler-pan
rack; let sit 15 minutes. Broil 4 inches
from heat for 4 minutes, turning once,
until flesh is opaque. With spray, coat
skillet. Over medium heat, add garlic and
sauté until soft, about 30 seconds. Add
ketchup, sugar and vinegar; sauté 1
minute until hot. Pour into bowl and
add shrimp. Toss to coat; serve.
California Salsa Thighs
1/2 cup orange juice
1/2 cup bottled salsa
1 tablespoon soy sauce
1 teaspoon brown sugar
8 skinless, bone-in chicken thighs
Preheat oven to 425 degrees. In a 9x13-inch casserole dish,
Stir orange juice with salsa, soy sauce and sugar. Add chicken
and turn several times to coat with mixture. Bake, uncovered,
in center of oven, turning chicken every 10 minutes, until it is
dark golden brown, about 30 minutes. If chicken is browning too
quickly, loosely cover with a piece of foil. Serve immediately and
drizzle pan sauce over top.
Chili Lime Pecans
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 cups shelled pecans
Stir together lime juice, olive oil, paprika, salt, chili powder, and ground
red pepper. Add pecans; toss. Spread in a lightly greased aluminum
foil-lined jelly-roll pan. Bake at 350° for 12 to 14 minutes or until pecans
are toasted and dry, stirring occasionally. Cool completely.
Fiery Garlic Bagel Chips
5 bagels
1/2 cup butter
6 cloves garlic, minced
1 1/2 tablespoons lemon juice
3/4 teaspoon hot pepper sauce
salt to taste
Preheat broiler. Slice bagels crosswise into fifths.
In small saucepan, melt butter with garlic and simmer
over very low heat 2 minutes or until garlic has softened.
Add lemon juice, hot pepper sauce and salt to taste.
Liberally brush one side of each bagel with lemon-garlic
butter. Broil bagels on one side until golden. Watch carefully;
this takes only a minute. Turn bagels over and broil until
golden. Serve hot or store in an air-tight container.
Ginger Salmon
1 tablespoon + 2 teaspoons vegetable oil
4 salmon fillets (6 ounces each)
2 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon hot pepper sauce
1/4 cup minced onion
Heat 1 tablespoon oil in large skillet over
high heat; add salmon. Cover and reduce
heat to medium-high. Cook 6 minutes,
turning over halfway. Remove salmon;
keep warm. Drain off oil. Combine
brown sugar, soy sauce, wine, lemon
juice, garlic, ginger, and hot pepper
sauce. Heat remaining 2 teaspoons
oil in same pan. Add onion and sauté
1minute. Stir in soy sauce mixture;
cook 1 minute to thicken glaze slightly.
Return salmon and cook 1 minute,
turning over once.
1/2 cup orange marmalade
2 tablespoon chili powder
1/2 teaspoon salt
8 chicken drumsticks
Heat oven to 400 degrees. Line a rimmed baking sheet with
nonstick foil. Mix marmalade, chili powder and salt in a large zip
top bag. Add chicken and seal bag. Turn and squeeze bag to coat
drumsticks. Arrange on lined baking sheet, spooning on any excess
marmalade mixture. Bake 25 to 30 minutes.
Southwestern Pasta
8 ounces uncooked rigatoni
16 ounce can black beans, drained and rinsed
1 cup cooked fresh or frozen corn
16 ounce jar tomato salsa, mild or medium
2 to 3 scallions, thinly sliced
Cook pasta according to package directions and drain.
Combine beans, corn, salsa and scallions in a saucepan
and bring to a simmer. Combine pasta and sauce, toss
well, and serve. Serves 4.
Spicy Bean Dip
1 20-ounce jar Pace hot picante sauce
1 pound ground beef
3 12-ounce cans refried beans
Puree picante sauce in blender, in batches. Set aside.
Brown meat in large pot; drain. Add beans and sauce; stir
well. Cook and stir until heated through. Serve with tortilla chips.
Spicy Cajun Buffalo Wings
3 pounds chicken wings
1 bottle spicy barbecue sauce
2 teaspoons cayenne pepper
1/4 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon minced garlic
1 teaspoon minced onion flakes
3 tablespoons Worcestershire sauce
2 tablespoons Jalapeno sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun spice
In a crockpot combine chicken, barbecue sauce, and all
spices. Stir and heat on LOW for 4 hours.
Tex-Mex Spicy Meatballs
1/2 cup packaged plain breadcrumbs
1/2 cup milk
1 1/2 lbs lean ground beef
2 eggs
2 tablespoons dried onion flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 cup beef broth
3/4 cup chili sauce
Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
In small bowl, combine bread crumbs and milk. Let stand until breadcrumbs
absorb the milk. In large bowl, combine ground beef, bread crumb mixture,
eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
Mix with clean hands until combined. Form into 30 meatballs, each about
1 inch in diameter; place on prepared baking sheet. Bake meatballs at 350
degrees for 20 minutes. In large skillet, mix together broth and chili sauce.
Add meatballs and simmer, covered, over medium heat for 10 minutes.
Stir occasionally. Remove cover; cook 5 minutes longer. Makes 30 meatballs.
