Buffalo Potato Wedges For Two

This picture is not flattering.  I have no idea why I didn’t take a better one.  Don’t let the bad picture fool you, these are great.

Zack and I love spicy foods.  There’s just something amazing about the buffalo flavor.

Give these a try, they are totally worth it.  Yum!

Buffalo Potato Wedges for Two

– 1 large russet potato, sliced into wedges

– 1 T olive oil

– salt, pepper, and garlic powder to taste

– 1/4 c butter

– 1/2 c hot pepper sauce

Arrange potato wedges on a baking sheet sprayed with nonstick spray.  Drizzle with oil; sprinkle with salt, pepper, and garlic powder. Bake at 375 degrees for about 30 minutes until tender, tossing occasionally.  Remove pan from oven.  Combine butter and hot sauce in microwavable bowl.  Microwave on high setting until melted, one minute or so; mix well.  Drizzle mixture over potato wedges; return to oven for an additional 15 minutes.  If desired, serve with ranch or blue cheese dipping sauce.

Buffalo Chicken Calzone

I was so excited when I found this recipe! I thought, “amazing buffalo flavors baked into a crispy pizza crust?! Count me in!”

However, this was a one time thing.  It was good, but not amazing like I expected.  I’m glad I tried it though and recommend that everyone should try it, because you all might like it more than Zack and I did!

Rethinking it now, maybe it would have been better to make a chicken and cheese calzone and then serve it with buffalo sauce for dipping.  I’m not sure.  If anyone has tried it that way, let me know 🙂 Oh, and if you wish to improve your cooking, like I do, you can try taking online classes cooking as well!

Buffalo Chicken Calzone

– 1/2 a batch of pizza dough (I used fresh whole-wheat dough – you can get it in a bag in the refrigerated section of Wal-Mart).

– 2 cups cubed chicken breast

– 1/2 cup + buffalo chicken sauce (any variety is fine – use your favorite!)

– 1/4 cup blue cheese dressing OR ranch dressing

– 1 cup mozzarella cheese

– 1 cup cheddar cheese

Preheat oven to 500 degrees. Heat a large skillet over medium to medium high heat. Cook chicken and 2 tbsp buffalo sauce. Stir well, cooking chicken for 5-10 minutes or until fully cooked. Transfer to a clean bowl. Add an additional 1/4C buffalo sauce to chicken. Stir to coat. Set aside.

Grease a baking sheet.  Divide dough into as many portions as you’d like. I made two big calzones. Stretch dough into a large circle or rectangle. It doesn’t have to be perfect. Let gravity help as well as pushing on the dough gently while resting on your prepared baking sheet. Flip and continue process until you are satisfied with the size.

Coat one half of the dough with either the blue cheese dressing on the ranch dressing – not quite to the end.  Cover it with the cooked buffalo chicken (1/2 of it if you’re making two).

Sprinkle with about a handful of the two cheeses combined (leave some for the other one!).

Fold the dough over and pinch the edges to seal.  Place more cheese on top.

Repeat the process for the second calzone.

Bake for 12-15 minutes or until cheese and dough are slightly brown.

Tip: if you don’t want to bake the ranch/blue cheese directly into the calzone, you could always use it as a dipping sauce.

Cheesy Buffalo Chicken Pasta

This dish combined so many of mine and Zack’s favorite things: cheese, pasta, and buffalo sauce. Okay, Zack isn’t so big into pasta, but he loves the other two.

I made this Saturday night when Dad came over for dinner.  He’s also a big buffalo fan, so it was perfect.

This is basically like macaroni and cheese with buffalo flavor included.  YUM.

Buffalo sauce is mixed in with the cheese sauce, so I only drizzled some on top.

Up close detail of the deliciousness.  The white is Panko bread crumbs.

Cheesy Buffalo Chicken Pasta

Serves 4-6.

– 1 lb pasta (I used whole wheat rotini)

– 3 boneless, skinless chicken breasts, cooked and cut into chunks

– 1 tablespoon butter

– 1 tablespoon flour

– 1 1/2 cups milk

– 4 oz grated Monterey Jack Cheese + more for topping

– 1/3 cup grated sharp cheddar cheese + more for topping

– 1/3 cup buffalo wing pasta

– 1/3 cup panko bread crumbs

– salt and pepper to taste

– optional: for garnish (I didn’t do this): 3/4 cup chopped green onions, 1/2 cup fresh cilantro

– additional buffalo wing sauce for topping

Preheat oven to 375 degrees.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat.  Add the butter, and once it’s melted and bubbly, add in the flour.  Whisk together and cook 1-2 minutes until mixture gets a bit golden in color.  Add milk, stir and turn heat lower.  Continue stirring until milk thickens.  Add in grated cheeses and continue to stir until mixture is smooth.  Stir in buffalo wing sauce.  Taste and season with salt and pepper if needed.

Spray a 9×13 baking dish with nonstick spray.  Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated.  Sprinkle with additional grated cheese and bread crumbs.  Bake for 25 minutes or until cheese is golden brown.  Remove from oven and immediately top with extra cheese and other toppings if you wish.  Drizzle with buffalo sauce.