tablespoon rice wine vinegar
Make the Rice - Rinse the rice until water runs clear. Put the rice into a pot with the water and bring to a simmer. Cover and turn to low for 10 minutes. Remove from heat and let sit 15 more minutes. In a new bowl, add the vinegar, sugar, salt, and cooked rice and toss with a spoon until it cools to room temperature.
Prep the Fillings - Thinly slice the carrots and celery. Cook the chicken and shred it into very small pieces. Mix the chicken with the cayenne sauce and mayo. If it's too dry, add more sauce, but make sure it isn't too juicy or it will leak through the rice! Also cut nori into thin strips.
Make the Roll! - On a sushi roller, place the nori. Put several strips vertical, and one strip horizontal in the center. Press out a thin layer of rice over the nori strips. Put your fillings on the rice and roll it up!
Slice the rolls in between the vertical strips so that each roll has a cross on it that looks like it has been gift wrapped. Serve blue cheese dressing on the side to dip in.
Buffalo Chicken Sliders
For the Buffalo sauce:
Melt butter or margarine in a small sauce pan on medium. Add celery salt, cayenne red pepper, chili powder and salt. Cook for 1 minute. Add hot sauce and stir. Cook for 2 to minutes, you&rsquoll notice the sauce bubble up a little bit. Continue stirring and then lower heat to low.
For the chicken :
Add 1 1/2 to 2 inches of oil to a nonstick skillet or Dutch oven. Turn heat to medium.
Prep the chicken. Cut into cutlets, lengthwise, and then cut each piece in half. You&rsquoll have 12 pieces, enough for 12 sliders.
Add eggs to a shallow dish and beat the eggs. Add chicken to the shallow dish and ensure all chicken is coated with eggs.
Line a plate or baking sheet with clean paper towels. Set aside.
Add flour, salt, black pepper and cayenne pepper to a large resealable plastic bag. Seal the bag and mix ingredients together using your fingers, flipping the bag up and down. Open the bag, and using a fork or your fingers, add the chicken to the bag. Seal the bag and using your fingers on the outside of the bag, move the chicken around to ensure all pieces of chicken get an even coating of the flour mixture.
Once oil is 350ºF, carefully add chicken and cook for 2&ndash3 minutes on each side. (Depending on what size skillet or Dutch oven you use, you might have to cook the chicken in batches.) Once chicken is done cooking, place on the prepared plate or baking sheet to allow oil to drain.
Mix Buffalo sauce in case it has separated. In batches, add chicken to a mixing bowl and then add the Buffalo sauce. Using tongs or a large spoon, flip chicken over and add sauce to ensure it&rsquos coated. Add chicken to a clean plate and repeat with the remaining chicken.
To assemble the sliders, slice dinner rolls in half. In assembly line fashion, add lettuce to all of the rolls. Place one slice of tomato on each roll. Drizzle ranch or blue cheese dressing on top of the sliced tomato. Add one piece of chicken to each roll. Add the top half to each slider and serve immediately.
Preheat oven to 350ºF. Carefully slice the rolls in half, being sure to keep them connected as a single unit as they are split into tops and bottoms.
Remove the top and place the bottom section in a 9合 inch (23吚 cm) baking dish.
Sprinkle the bottom with about 1 cup of the shredded cheese (make sure it is spread out – this helps prevent the bread from getting soggy).
Top the cheese with DLM Rotisserie Chicken. Drizzle the hot sauce and either the ranch or blue cheese dressing evenly over the chicken and spread with a spoon. Top with rest of shredded cheese.
Place the top half of the roll on top and brush evenly with melted butter. Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
Remove from oven, and cut into 12 individual sliders. Garnish each sandwich with a little diced celery for crunch, if desired.
Tips For An Easy Game Day Party
If you are going to be in charge of hosting a game day party, let me share some of my excellent stress-free tips to make your party a blast but also simple for you! Don&rsquot stress and miss out on all the fun, let me help take the stress away with these tried and true tips!
Take time to plan out your menu, drinks, supplies, etc. That way you have everything laid out that you know you need to do. I like to do decorations the night before a party, so it is one less thing to do the day of. Have your list written out so that you can mark items off as you finish out the tasks. This helps you to not forget a vital dish to make or task.
Prep is one of the biggest things I can tell you. Create sides and appetizers that can be made ahead of time, so it leaves you with less work the day off. Cut up any vegetables and ingredients, so it drops the prep time down for the day of. I also use my Instant Pot, slow cooker, and more to help free up the stove when cooking. Maybe make a slow cooker dip, so you toss in and forget it, or these sliders that take minutes to make. Then make a few cold dips or appetizers that you can make and just unwrap and set up when the time gets closer to party.
Ask for Help
If you are overwhelmed, don&rsquot be afraid to ask for help. No one will think less of you, and you will find the day is a lot easier to tackle. Whether you host a potluck party, where friends and family chip in with snacks and food, or they come and help prep and get things ready for the party.
Make sure to look around and plan where will everyone be sitting at, where to set up the drinks and food area. How many tv&rsquos will be going with the game on. Try to really get a picture of what you need in terms of seating and space. This helps a lot so when the day rolls around, you have things lined up and you can delegate if need be.
Quick Fix Meals: Buffalo Chicken Sliders
Get inspired with our Quick Fix Meals! Ideas that are so simple, you don’t even need a recipe. Ready to enhance flavor and minimize effort at mealtime? We tapped into the expertise of local chef and cookbook author, Carla Snyder and local recipe developer, Abby Thome for tips and tricks for customizing each Quick Fix Meal to the preferences of anyone at the table.
These Buffalo chicken sliders aren’t just for game day, though they do make an adorable “snacky” mouthful. When paired with French fries and veggies with dip, sliders make a fun and tasty meal, no football required.
To make this dish super easy to prepare, use a 12-pack of rolls that are not separated (like Heinen’s Hawaiian Sweet Rolls) and slice the pack crosswise with a serrated knife to separate the top slab from the bottom slab. Spread the cheese and chicken over the bottom slab and drizzle hot sauce and ranch, followed by more cheese. Cover with the top slab, brush with butter (if you wish) and bake in a 350°F oven for about 15 minutes, or until hot. Slice them into little sandwiches and enjoy while they’re nice and hot!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Buffalo Ranch and Bacon Chicken Sandwiches
Buffalo chicken-check. Ooey gooey cheese-check. Warm Hawaiian rolls with butter-check. These little bites of heaven are rich, a little spicy, and a lot tasty!
- 1 package JR's Ranch Dip Mix
- 1 package Hawaiian rolls, 12 count
- 1/2 cup each sour cream & mayonnaise
- 1 pound sliced Buffalo chicken, deli style (or regular deli chicken)
- 12 slices cheese
- 4-6 slices bacon, cooked and crumbled
- 1 stick butter, melted
- 1 Tbsp Hot Pepper Sauce (we recommend Frank's)
1. Empty 1 package JR's Ranch Dip Mix in a medium sized mixing bowl and mix well.
2. Remove 2 tsp of mix and set aside in a small bowl.
3. Add sour cream and mayo to the first bowl and stir until combined.
4. Store in refrigerator until ready to use.
5. Slice Hawaiian rolls in half horizontally. Spread sour cream mixture on bottom of rolls. Layer sliced chicken, then cheese and bacon. Place tops of buns on sandwiches and move to a baking sheet.
6. Add melted butter to remaining dip mix seasoning and stir in hot pepper sauce. Drizzle over sandwiches.
7. Place foil over sandwiches and bake at 350 degrees for 10-20 minutes or until warm and cheese is melted.
We couldn't decide on just one cheese so we used Pepper Jack, American and Muenster. Also, if you want your sandwiches spicy like Buffalo sauce, I would recommend doubling the Hot Pepper Sauce. 1 Tbsp gave a hint of heat but wasn't too spicy.
INGREDIENTS FOR CROCKPOT BUFFALO CHICKEN
This Crockpot Buffalo Chicken is a spinoff of my crazy popular buffalo chicken marinade. I’ve used the same seasonings, a hint of sweet and salty and of course that fabulous punch of heat. You will need:
- Chicken: I use chicken breasts in this Crockpot Buffalo Chicken recipe. They emerge wonderfully juicy from cooking in the flavor bath all day. You may also use chicken tenderloins or boneless, skinless chicken thighs, but they will likely require a shorter cook time, so make sure to check the chicken for doneness earlier.
- Hot sauce: as previously discussed, use BUFFALO wings hot sauce for true buffalo chicken. Be aware that Buffalo Wings Sauce is spicier than other hot sauces so you will want to add less at the end of cooking. If you don’t have buffalo wings sauce, you can substitute with your favorite hot sauce and add more at the end of cooking.
- Honey: is needed to balance all the heat – but will NOT make your chicken sweet at all like in honey buffalo chicken or honey buffalo meatballs.
- Soy sauce: adds a depth of savory, salty YUM. Please use only reduced sodium soy sauce or your Crockpot Buffalo Chicken will be too salty.
- Seasonings: dried parsley, garlic powder, salt, dried chives, onion powder, ground cumin and smoked paprika. They add layers of flavor without having to use any packets of seasonings or relying on purely the hot sauce for flavor.
What veggies can I use?
You can top it with just about any cold vegetables. I opted for carrots and celery for the classic pairing with buffalo chicken, but broccoli and cauliflower would be great additions as well.
If you really want to take it to the next level, some chopped up avocado tossed with some lime juice would really take it over the top!
They didn&rsquot have matchstick carrots at my small town grocery store so I just peeled and grated some carrots. I recommend using matchstick though. They will keep better and be way less of a hassle.
I’ve been making these for years and absolutely love them. I grind the chicken breast, carrot and celery together using my KitchenAid grinder attachment. This makes the burgers so moist. Otherwise I use the recipe as written. But it’s also a great jumping off point for other variations. Substitute turkey instead of chicken breast, add some dried cranberries, sage and thyme and top with cranberry apple chutney and you’ve got a killer Thanksgiving burger.
This is the most average to below average chicken burger ever. I grilled them and combined the cheese per the recipe instructions. There was no problem with burning if you mix well and use blue cheese crumbles. (I make a feta spinach turkey burger the same way so I was fairly confident there would not be a burning cheese issue if made correctly). The burgers were moist but just sub-par to other turkey/chicken burger recipes out there.
i enjoy just how this recipe looks i eaten it before with my children most of us enjoyed this we may have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you all you could will require to this its very tasty
These burgers are delicious! I use ground turkey and shred the carrot with a cheese grater instead of slicing and pre-cooking it. I also skip the cornstarch and just use the hot sauce alone. I've broiled these and grilled them on a grill pan and they've turned out great either way. This is my husband's favorite meal! He will sometimes make sweet potato fries to go with it.
I love this recipe, I've been making these burgers for about a year now and it has become my favorite dinner! Surprisingly the burgers turn out very moist and very delicious! The only thing I have altered is to stuff the blue cheese as another reviewer has suggested so that the cheese doesn't burn! The end result is yummy!
these. were. awesome! we cut up the celery really small, used frank's red hot buffalo style & since it's cold outside, fried them in a little bit of oil. ate them open-faced on buttered buns. YUM! will definitely make them again. om nom nom
Awesome Recipe! I made this one right on the grill and it came out great. Just make sure to follow the advice of the other reviews Stuff the patties rather than mix the cheese in with the meat. The best way to do this is by making a layer of the chicken, add the cheese, and then add another layer of the meat, creating a delicious stuffed burger! I used a nice spicy buffalo sauce and it came out perfect, just the right amount of spice. I will definitely be making this again.
My family really didn't like this recipe, especially the soft texture given by the bleu cheese mixed in with the patty meat. Also, there was not enough spice on the burgers with just the sauce brushed on the outside. If you make this recipe you should probably follow the instructions of one of the other reviewers and put the cheese into the middle of the patty and then add extra hot sauce to the patty meat.
Yuck, spit. My entire family really thought this was at best, not good. So much easier and better to grill chicken breasts and top with buffalo sauce and blue cheese rather than making these icky patties. Sorry, but for us, this one was a stinker.
Made recipe a second time, on the grill. Burgers had a tendency to shrink, so make patties large if cooking this way. I also made 'Stuffed Baked Potato with Blue Cheese & Rosemary' for a simple side dish to go along with it. Still a hit!
This recipe was wonderful! My boyfriend from Buffalo absolutely loved it. For any low-carb kickers out there, I grilled two halves of a green bell pepper with olive oil in place of a keiser roll, and it was very healthy and delicious. I also followed other reviewer's and folded the blue cheese in the middle of the patties before pan searing. What a great recipe!
This was a surprisingly good recipe. The burgers were moist and very flavorful. I added salt, pepper, and a few splashes of hot sauce to the meat mixture. A thin slice of blue cheese melted on the burger was also a nice addition. Will make these in the future.
These are amazing -- the closest thing to chicken wings without all the fat. The burger almost gets a crispy coating thanks to the egg white and panko. Per the suggestion of another cook, I made two small patties and sandwiched the cheese inside -- worked perfectly. My husband (who needs an occasional wing fix) was ooohing throughout the meal. Kids enjoyed them too (w/ little to no wing sauce). A DEFINITE "make again."
We made this recipe as written but just halved it since there is only two of us. It was a great semi-healthy recipe. We made it with baked sweet potato fries to cool our mouths after the spicy burger. Yummmy!
This is a great recipe, especially if you are in search of something different than what you probably typically eat. I substituted ground turkey for the chicken and chopped onions for the carrots. For the "heat" I used Frank's Red Hot Sauce. We cooked on the BBQ grill and they turned out great! To me the blue cheese is what really makes this great--but if you don't like blue cheese but still like "hot"-- you could substitute any other type of cheese or not use any at all.
I made these burgers for dinner tonight on the stove using a ridged cast-iron grill pan. I didn't serve them with the recipe's carrot-celery-dip accompaniment, but instead made the Cole Slaw recipe on this site that calls for apple, carrot, cabbage and mayo, etc. I made two changes to the burger prep: 1) Instead of "roughly chopping" the celery, I finely minced it. (I didn't want large chunks of raw celery in my burgers.) 2) Instead of adding the blue cheese to the burger mix, I sliced the blue cheese into 1 TBS chunks, and "sandwiched" them between a top and bottom layer of the burger mix. (This added to overall prep time, but I didn't want that lovely, expensive blue cheese melting away on the grill pan.) Another small change was the hot sauce. I can't get "Tabasco Buffalo Style sauce" where I live, so I combined 4 tsp of melted butter, 5 tsp of Tabasco, and 3/4 tsp cornstarch. My final small change was to spread some reduced calorie mayo on the buns after toasting. I did put iceberg lettuce and thought the crunch / cool factor was tasty. These are "spicy" because of the hot sauce, but they were a great for Friday night.
Yum! The yield is more like 5-6 patties. Also, the carrots needed more than 2 tablespoons of water in the microwave. We used feta rather than blue cheese and it was nice and mild. The following morning I crumbled the extra patty in with chopped bell pepper, celery, egg whites, onion garlic and cumin mixture to make a tasty scramble.
10 Minute Creamy Buffalo Chicken & Black Bean Quesadillas
I think it’s safe to say my family is living off of 10 minute meals this summer. Lots of quick and easy pastas, lots of salads, lots of quesadillas. Why don’t I have the time, err the desire, errr the food in my house to cook a real meal for my family?
My pantry is pretty pathetic. I ‘m not making time for meal planning. Not even making grocery lists. I have little time and very little desire to go the grocery store.
My most recent trips have been real doosies….thanks to a one year old who wants to walk everywhere, who turns into a hot, screaming, baby-of- a-mess, when strapped into the cart. I pretty much come home empty handed. Aside from my twelve pack of diet coke.
I had everything for these Creamy Buffalo Chicken & Black Bean Quesadillas. Even in my barren pantry & sorry excuse for a stocked fridge. Chicken + Black Beans + Wing Sauce + Sour Cream + Tortillas + Cheese And green onions that were surprisingly still fresh.
The best part? The filling is not only great in quesadillas, but great in tacos, burritos, taquitos, or on chips to make nachos. Take your pic and have dinner ready in minutes.
Summer is dwindling you guys. And first years of preschool are approaching (gahhh!!). We need more time for play and less time for work. And I’m avoiding trips to the grocery store. Which is exactly why I’m making meals like this!
FYI– the kiddos just get black bean & chicken quesadillas. The spicy stuff is for the adults. And my spicy-food-loving husband has no complaints about these!