Buffalo Chicken with spicy blue cheese dip

After the Superbowl, I'm unsure what my husband will be doing with his weekends. He is always watching the NFL network. When he talks to his best friend, they are talking about which team will win. Since they have rival teams, it is a fun to listen to them talk smack to each other. I guess they will need this down time to recover from football season. I am hoping their jerseys can be put away for at least a couple of months. I don't even have a t-shirt with my favorite team but I do have a t-shirt of my husband's team. He even tells me how nice I look in the shirt. Since it is the end of football season, I wanted to make some buffalo chicken. This chicken isn't dipped in the traditional butter but I couldn't tell. It is so tender and I really liked it. My son made the dip for me. I must be influencing him since he asked where the cayenne pepper was since the recipe called for it. I told him it is with the spices and he said forget about that and he added hot sauce instead. I really liked the dip. If you are hosting a party, definitely make this recipe.

Boneless Buffalo Chicken
 3 Tbsp butter milk
3 Tbsp Frank's Redhot Original cayenne pepper hot sauce, divided
3 Tbsp distilled white vinegar, divided
2 lbs. boneless chicken breast, chopped into bit size pieces
2 cups all purpose flour
1 tsp cayenne pepper
1/4 tsp salt
1/8 tsp ground black pepper
2 Tbsp vegetable oil, divided 
2 cups carrot and celery sticks

Directions:

1.  In a large bowl, combine the buttermilk, 2 Tbsp hot sauce, and 2 Tbsp vinegar.
2. Add the chicken to the buttermilk mixture and toss to coat. 
3. Cover and refrigerate for 1 hour. Stir occasionally.
4. On a plate, combine the flour with the cayenne pepper, salt, and ground black pepper.
5. In a medium bowl, combine the remaining 1 Tbsp hot sauce and 1 Tbsp vinegar. Set aside.
6. In a large skillet, heat 1 Tbsp vegetable oil over medium high heat. 
7. Remove the chicken from the marinade and evenly coat in the flour mixture. 
8. In the skillet, cook the chicken in batches until golden brown about 4 minutes per a side. Add additional vegetable oil if need. 
9. Once cooked through, remove the chicken and place onto a paper lined plate.
10. Drizzle the chicken with the hot sauce and vinegar mixture. 
11. Serve with the Spicy Blue Cheese Dip (recipe below), carrots, and celery.

Spicy Blue Cheese Dip
2/3 cup reduced fat sour cream
1 cup blue cheese, chopped
1 Tbsp distilled white vinegar
1 Tbsp Frank's Redhot Original hot sauce

Directions:

1. In a medium bowl, mix the sour cream, blue cheese, vinegar, and the hot sauce.
2. Cover and refrigerate until ready to serve.

*Note: I buy the solid blue cheese block and then I chopped it. I notice the quality of taste for the blue cheese is so much better. 

Recipe adapted from Eatingwell.com.

One year ago.....................................I made Fried Rice.
Two years ago...................................I made Cheddar Biscuits.
Three years ago.................................I made Fluffy Dinner Rolls.

Did you already know..........................
-In 1948, the Los Angeles Rams were the first NFL team to put logos on their helmet.
-The only NFL team to have their logo on one side of their helmet is the Pittsburgh Steelers.
-The NFL team Cleaveland Brown do not have any primary logos on their helmets.

Buffalo Chicken Dip

I love hot and spicy foods. My two youngest children have no problem eating spicy foods. I call my youngest daughter spicy girl. Our two older children would rather I hold off on the hotness. It is funny to watch them try to eat a spicy dish and appear to be cool especially when their younger siblings have no problem. 

My husband loves spicy foods and request any type of dish with Buffalo chicken. My husband doesn't cook much but he will make this recipe. When I make this dish, I add a little more heat but you can always adjust the Buffalo sauce depending on how spicy you are feeling.

Buffalo Chicken Dip

8 oz. package of reduced fat cream cheese, softened

1/2 cup reduced fat ranch salad dressing

3/4 cup Frank's Redhot Buffalo Wing Sauce

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

2 cups cooked chicken, shredded

Directions:

1. Heat oven to 350 degrees.
2. Add the chicken, cream cheese, ranch, and Buffalo sauce to a deep baking dish. Mix well. 
3. Add half the cheeses and combine. 
4. Spread mixture evenly on the dish.
5. Top the dish with the remaining cheese.
6. Bake between 20 or until mixture is heated through.
7. If the cheese is not golden, place under broiler for a few minutes.
8. Serve with chips, crackers, or vegetables.

Recipe adapted from Frank's Redhot.

For work, I have been to Buffalo, NY several times. The last time my friends talking me into going to the Anchor Bar. The wings were good and I would go back!

Did you already know............
-The owner of the Anchor Bar in Buffalo, NY is credited for creating the Buffalo wings.
-On Oct. 30th, 1964, owner Teressa Bellissimo fried up some chicken wings and dipped them in a buttery, spicy hot chile sauce for her son and his college friends for a late snack.(There are several other versions on how Teressa Bellissimo created the dish but this version is from the Anchor Br website.)
-When in Buffalo, Buffalo chicken wings are called chicken wings.