If your a regular viewer of my recipes, you may recall a previous blog on Buffalo Chicken and Blue Cheese...it was entitled Buffalo Chicken and Blue Cheese = love. Catchy, I know.
The blog contained 2 recipes: one a panini and the other was my published (shameless self-promotion) recipe on All Recipes: Buffalo Chicken Phyllo wraps. Yum. I think I may have another blog with these 2 because let’s just face it. I like things in pairs....not so long ago it was bacon and gorgonzola. Sometimes an ingredient can be delicious all by its very lonesome, but sometimes you can really hit a home run when you combine them together. A lot of the time these pairs of ingredients go on to be staples and classics for most people ...and sometimes you’re the weird person who puts hot sauce on your cucumbers (me).
Now my friends, I have yet again brought together my beloved flavours of buffalo chicken and blue cheese in not 1 BUT 2...yes I repeat 2 more recipes for you to sink your teeth into.
The first was an experiment of my own and it came out pretty good (but I am going to vote that recipe 2 takes the cake). This one is buffalo marinated chicken breasts stuffed with you guessed it! Blue cheese....and garlic of course. Sheesh, what are you, new?
Recipe number 2 is a little less fancy and a little more comforting, so that’s probably why it wins. It is Buffalo Chicken & Blue Cheese Pizza! Yes Pizza! Pizza is so much fun to play around with. I think I have like 4 recipes on here for pizza already. None of them are really traditional either. I just love pizza, let's leave it at that.
However, you should also note that I do not like rolling dough...it’s time consuming, it’s messy (me and flour do not get along) and I can’t quite get it as thin as I would like. SO, I love using pita bread when I am feeling inadequate and lazy. Boom the dough is done. AND it cooks in about 10 minutes. 10 MINUTES. And it’s a perfect individual size. So you better be sold on pita bread now.
Okay, now onto the show....unfortunately you will not be able to see the deleted scenes of me scraping the pans with my bare hands to eat the burned bits. Let’s all be a little thankful for that.
(and just so we’re all clear, I didn’t make these both in one night...I like food and all but I am not that gluttonous. I am just a procrastinator when posting a recipe sometimes.)
Blue Cheese Stuffed Buffalo Chicken - serves 2
2 small chicken breasts or 1 large one, filleted in half
2 tbsp of crumbled blue cheese (approx)
2 tbsp light garlic cream cheese (yes I still add garlic - I wanted the creaminess okay?)
2 cloves of garlic, finely chopped
2 tbsp red onion, finely chopped
1/2 cup of Frank's Red Hot Sauce
salt and pepper to taste
Cover the chicken in 1/4 cup of the Frank's Red Hot sauce, as well as salt and pepper, and marinate it in the fridge for 2-4 hours.
Preheat oven to 375F.
If you have 2 small breasts, slice deep big pockets into them. If you have 1 large that you split in half - just lay them with their "insides" facing up.
Now either stuff or spread the garlic cream cheese.
Stuff or sprinkle the blue cheese, garlic, onions and cream cheese inside or ontop of the chicken.
In hindsight I think I should have maybe added some blue cheese dressing with the Frank's Red Hot in that last step.
Buffalo Chicken & Blue Cheese Pizza! - serves 2
2 large whole wheat pitas
1 chicken breast
1/4 cup light blue cheese dressing
1/4 cup crumbled blue cheese
1/4 cup of Frank's Red Hot sauce
3 tbsp diced red oninos
3 cloves of garlic, finely chopped
1 stalk of green onion, diced
salt and pepper to taste
Optional: hot banana peppers. :)
Caramelized Onion Recipe:
2 small yellow onions
2 tbsp butter
2 tbsp sugar
In a large saute pan, melt butter over medium heat. Saute and consistently stir onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes. Set aside.
Heat a large skillet to medium high heat, add oil. Add chicken with salt and pepper.
Cook on both sides approximately 5 minutes until the chicken is cooked through.
Turn off heat and shred the chicken. Add most of the Frank's Red Hot to the chicken, reserve a tbsp or so to put on the actual pita. set aside.
Preheat oven to 350F.
Place the pita bread side by side on a baking sheet. Spread the blue cheese dressing covering the pita evenly. Spread remaining Frank's Red Hot sauce on top of the pita.
Add the shredded chicken evenly over top, followed by caramelized onions, the crumbled blue cheese, red onions, garlic, green onions and hot peppers if your heart desires.