(Source: sweetalchemies)
Buffalo chicken bites
Hold the presses. Just when I thought I had my Super Bowl food line-up ready I found these. We test drove them last night and they got enthusiast thumbs-up all around. They have a super crunchy crust surrounding a spicy, cheesy, chicken interior. The hot sauce gives them a kick in the pants!
Ingredients:
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 1/2 cups corn flakes cereal, crushed
- 1 1/2 cups Panko crumbs
- 3 cups cooked chicken, chopped to 1/4-inch dice
- 1/4 cup hot sauce (such as Tabasco)
- 3 1/2 ounces cream cheese, softened
- 1 3/4 cups shredded sharp cheddar cheese
- 3 tablespoons cup chopped green onions
Directions:
Preheat oven to 350˚F.
Prepare work area for bound breading: Place flour in a shallow bowl. In second shallow bowl pour beaten eggs. Combine crushed corn flakes and Panko crumbs in third shallow bowl.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. (You can use a wooden spoon for mixing, but I found my hands worked better.)
Roll chicken mixture into 1 1/4-inch balls, approximately 1 1/2 tablespoons. Tip: If you have a mini ice cream scoop, it makes portioning easier.
Dip each chicken ball first into the flour, and shake excess flour off. Then dip in the egg and roll in the crumbs. Place on a parchment or Silpat lined baking sheet. Bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing and celery sticks.
Mushroom and cream cheese soup (serves 6)
500g Portobello mushrooms
6 Slices breakfast Bacon, cut into strips
2 Brown onions, finely chopped
1 Garlic clove, chopped finely
150g Philadelphia cheese
250ml Cream
1 Liter Chicken stock
50g Butter
Salt and Pepper
Oil for frying
Paprika for garnish1. Clean the mushrooms and quarter and set aside a few thin slices for garnishing the soup. Finely dice up the garlic and onion.
2. Heat the butter in a large pan and sauté the mushrooms until golden adding salt and pepper. Add the onion, bacon strips and garlic and cook for a further 3 minutes.
3. Add the stock and cook for a further 15 minutes. Add the Philadelphia and the cream together and bring to the boil, remove from the heat and blitz through a blender until the texture is fine, then add salt and pepper to taste. Gently fry the mushroom pieces in a small pan.
4. Divide the soup into six bowls and top with the mushroom slices.
