Baked Buffalo Chicken

baked-buffalo-chicken
What do you do when your husband wants buffalo chicken wings, and you have a whole chicken in the fridge and really don’t want to fry?

Bake it!

Super spicy, but oh, so amazing and simple!

And then…to get the blue cheese element into the meal, take a steak sauce that The Pioneer Woman calls “absolutely sublime“, and turn it into a pasta side dish.

Really, you have to try it. Even if you don’t have a husband making unreasonable frying demands on a weeknight.

Buffalo Baked Chicken

1 chicken, cut up (or whatever parts you want to use. Because my chicken started off whole, it had bones and so took longer to finish baking.)
1/4 c butter
1/4 c olive oil
1 c flour
salt
pepper
garlic powder
cayenne pepper (I think I got a bit carried away with the cayenne. Remember, you’re adding hot sauce to the chicken later, so don’t overdo it here)
1/2 c Frank’s Hot Sauce (must be Frank’s. I take no responsibility for this recipe if you use another hot sauce.)

Melt olive oil and butter together in a large skillet over medium heat.

Preheat oven to 375.

Mix together the flour, salt, pepper, garlic powder and cayenne. (I don’t know quantities. I just add the seasonings, mix it and taste. I stop when the flour mixture tastes good. I know, weird, but it works for me!)

Dredge chicken in flour mixture, and lay the pieces, skin side down, in the hot oil/butter mixture.

Leave the chicken pieces alone until the chicken is well browned. Turn chicken over to brown the other side.

Pour Frank’s sauce in a baking dish. Move chicken pieces from skillet to baking dish, coating both side of chicken with Frank’s Hot sauce. Chicken should be placed skin-side-up in baking dish.

Bake chicken in oven for 30-40 minutes or until cooked through.

Serve with lots of blue cheese and ranch salad dressings to cool your mouth.

Tomorrow…

Blue Cheese Pasta

categories Recipes | greengrassliving | datetime September 22, 2009 9:19 pm | comments Comments (0)

Learning to Love Salmon

salmon 0909

If you asked me yesterday if I liked salmon, I would have wrinkled my nose and said something polite. I don’t like fishy-fish, and most of the salmon I’ve eaten falls into that category.

But yesterday, a kind soul gave Paul a pink salmon that was caught in the Snohomish River right there in town.

And the kindness of this fisherwoman who I’ve never even met presented me with a huge quandry. How to cook the salmon so that we would all enjoy it.

I spent some time last night searching around, finally going to www.foodblogsearch.com where I knew that any recipe I found would be accompanied by a review. Finally, after looking at many, many recipes, I saw the magic word that always catches my eye.

Maple.

And I was pretty sure I couldn’t go wrong. I was right.

When I came home from work, I filleted out the salmon, pulled a bunch of itty bitty pin bones, mixed the marinade, dumped it into a ziptop bag with the salmon and stuck it in the fridge for 1/2 hour while I steamed some rice and cut up some broccoli.

In about 45 minutes total, dinner was on the table. While I was still taking pictures, Mom took her first bite of the salmon, and the first words out of her mouth were “mmmmmmmmm, mmmmm, mmmmmmm!”

Dad’s first comment was “I’ll eat all the salmon you cook if you make it like this.”

Don’t work Mom & Dad. Paul’s planning on going fishing later this week and stocking up our freezer. And a lot of what he brings home will be honored with this recipe.

Sweet-Salty Canadian Salmon
thanks to: Lobstersquad

1/2 c soy sauce
1/4 c maple syrup
1 clove garlic, crushed
1 tsp sesame oil

Mix together. Add to ziptop bag with salmon filets. Marinate 30-45 minutes.

Preheat broiler. Lay salmon, skin side down on pan.

Broil until fish is cooked through (my thin fillets took about 10 minutes).

If desired. boil leftover marinade and serve on the side.

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categories Recipes | greengrassliving | datetime September 7, 2009 8:51 pm | comments Comments (0)