Stuffed Buffalo Chicken

We like chicken wings. Spicy chicken wings. The problem is that there isn't enough meat on that little wing. I came across a recipe that has all the taste components of a good chicken wing with much more meat. Stuffed Buffalo Chicken is chicken breasts pounded thin, marinated in a spicy sauce, then stuffed with bleu cheese. Bake and than thicken up the pan juices and the entree is superb. A big hit with The Husband who is a fan of the wing. A quick summer dish that would be good any time of the year. Also made some bleu cheese dip with celery spears to get the real wing experience.

Stuffed Buffalo Chicken

4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1 tablespoon butter melted
1/2 cup hot sauce such as Frank's Hot Sauce
3 ounces blue cheese
2 teaspoons cornstarch
1 tablespoon water

Combine butter and hot sauce. Place chicken in a ziploc and add about half of the sauce mixture. Refrigerate for about an hour.

Preheat oven to 350 degrees. Remove chicken from marinade and put about 1 tablespoon of the cheese in the center. Roll up and place in a baking dish with the seam side down. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5 to 10 minutes. Remove from the oven and pour the accumulated pan juices in a small saucepan along with the reserved marinade and bring to a boil. Combine the water and cornstarch and add to the saucepan. Stir and boil about 30 seconds to 1 minute. Pour sauce over the chicken.

Bleu Cheese Dip

6 ounces bleu cheese, crumbled
1/2 cup buttermilk (scant 1/2 cup milk with 1 TB vinegar if you don't have buttermilk)
shake of garlic powder
6 tablespoons mayo
1/2 cup sour cream
salt
pepper

Mix all ingredients together and chill.

Enjoy!!

4th of July at the Shore

When you live in New Jersey, you head to the Shore for the 4th of July. It's not the Beach, it's the Shore. And after a few visits, act like a regular so you don't stick out like a sore thumb. Regulars at the Shore can easily pick out someone who is a newbie. We made our annual trek to Grandma's vacation home this week. We still have sand in our beach bags from last year. The weather is not really cooperating with this visit. One half day of sun the first day and overcast and rainy and windy ever since. We don't care because we love the Shore.

I have been taking a cooking vacation because Grandma and Grandpa like to cook. Last night we had a perfect summer meal. Grilled london broil with Chardonnay mushroom gravy with shallots, mixed greens with Gorgonzola, red onions, and peppery roasted tomatoes, baked potatoes and a berry filled angel food cake for dessert. It was excellent and The Husband took some home for today's lunch since he has to go back to work today. Just photos and one recipe today. I am on vacation. If anyone wants the recipes, let me know and I will post them when I'm back in the real world.

Greens w/ Gorgonzola, Red Onions, Roasted Tomatoes and Citrus Cilantro Vinaigrette

Enough greens for 6 people - about 8 cups
1/2 cup crumbled Gorgonzola cheese
8 plum tomatoes
1 small red onion, sliced thin
salt
pepper
olive oil

for the vinaigrette

3 TB orange juice
2 TB lemon juice
1/2 tsp sugar
2 TB fresh cilantro, chopped
1/3 cup olive oil
salt
pepper

Slice tomatoes in half and put in a shallow pan. Drizzle with olive oil and sprinkle liberally with salt and pepper. Roast in 400 degree oven for 15 - 20 minutes until starting to brown and they lose there shape. Remove from oven and cool. For the vinaigrette, mix all ingredients in a bowl. Toss remaining ingredients for the salad in a large bowl and top with tomatoes and drizzle with the vinaigrette.