Buffalo Chicken Fries

I am a fan of leftovers, and only a fan because leftovers present a challenge. That challenge is finding a way to tweak whatever it was into something new. This is where this recipe came into play. I know… Leftover chicken is probably not that big of a challenge. Don’t judge me. But as I had some awesome leftover garlic style chicken leftover from making pita wraps the other night (huge hit), I have been craving buffalo style chicken wings, and nachos. Again, no need to judge me. As I normally do, I scavenge through the pantry, refrigerator, and freezer looking for items I can use to make something. The first thing I noticed was not just the chicken, but the leftover blue cheese from making that blue cheese compound butter, and then my eyes immediatlely took to the hot wing sauce (a match made in heaven if I do say so myself). As I immediately thought nachos, I was bummed to say the least as not only did we not have any tortillas, or tortilla chips. The freezer, however, did yield some frozen curly fries. I thought what the heck… Let’s win this battle and come up with some buffalo chicken fries!

Buffalo Chicken Fries Recipe

Let’s get started.

Ingredients:

  • 2 cups of frozen curly fries
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of blue cheese, crumbled
  • 1/4 cup your favorite buffalo sauce
  • 1 tbsp chopped chives, or thinly sliced garlic scape
  • 1 cup cooked chicken, cubed

Preheat your oven according to the directions on your bag of delicious curly fries. Cook, just until about done.

A few minutes before your desired crispiness, remove the fries from the oven.

How to make buffalo chicken fries

 

Shower the fries with the shredded cheddar cheese. This acts as the glue to to hold the fries together.

Next, arrange the cooked chicken cubes, then shower with the blue cheese.

Place back into the oven, and cook until the cheese is nice and melted.

Once melted, remove the fries from the oven and drizzle with the buffalo sauce. Then shower with the chives or garlic scapes, and dig in.

Buffalo Chicken Fries Recipe

If you love buffalo style chicken wings, you are going to love these buffalo chicken fries. The combination of blue cheese, chicken, and buffalo sauce are just a great combination. A slight heat from the sauce, and just a great balance of saltiness from the sauce just makes this an addicting appetizer, or heck even a meal in itself. Hope you enjoy!

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Blue Cheese Compound Butter

Last week was a great week to say the least. Not only was I able to take a couple of days off of work to take my family camping, but my wife and kids treated me like a king on Father’s Day. To be honest, I’m not a big fan of the whole concept of Father’s Day, but heck I’ll take a bit of pampering and great sentiments from my kids. With that said, my wife had suggested that we have her dad and brother over and we would cook out some steaks. As my wife suggested that she do all of the cooking, I quickly sidetracked her and informed her that I would do the cooking. I was not about to buy great beef and have my wife not be able to handle the grill and get the temperature right on eight steaks. No offense, but it was probably best for everyone.

So my decision on the meal was a steakhouse fare. Ribeye’s, fillets, rosemary baked potatoes, roasted corn, roasted mushrooms, and a simple salad. That’s when I thought I would make a couple of different compound butters; a cilantro and garlic for the corn, and a blue cheese butter for the steaks. If you have never tried the combination of blue cheese, and beef, well please open that door and give it a shot. It’s such a wonderful combination.

Blue Cheese Compound Butter Recipe

This does not get any easier to make, so let’s get started.

Ingredients:

  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • 1/4 tsp cracked black pepper
  • 1/4 cup your favorite crumbled blue cheese, room temperature

How to make blue cheese compound butter

That’s it. Basically take the butter, blue cheese, and cracked black pepper and add them to a small bowl.

Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

This butter was a perfect pairing with the perfectly cooked ribeye, and it just made it so much better. Hope you enjoy!

Blue Cheese Compound Butter
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • ¼ tsp cracked black pepper
  • ¼ cup your favorite crumbled blue cheese, room temperature
Instructions
  1. Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

 

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Crispy Waffle Nachos

It was taco Thursday the other night. I know, I know. Typically you have that whole taco Tuesday thing going on, but let’s be honest, sometimes we never hit that mark due to schedules, etc, and who could not eat nachos any day of the week, right? As my kids typically would yell out their go to dinner idea (bacon burger, hot dogs, steak), my wife always leans towards nachos. So nachos it was. I’m the one who loads those nachos up. My kids are typically meat and cheese, and I force them to go for the lettuce or avocado, and my wife is pretty good at loading her’s up with the exception of things like olives and jalapeños. With that said, I had some nacho ingredients left over, and the following day my expectation was to use those up for breakfast.

Waffle Nachos Recipe

As I had set out the leftovers in the morning, my initial thought was to scramble everything up into some sort of nacho omelette, but that’s when the idea sparked, and hence came the crispy waffle nachos!

Talk about the best breakfast, possibly ever. You get the sweetness from the crips waffle, and the savoriness from all of the leftover nacho ingredients. Did I mention bacon?

Let’s get started.

Ingredients for the Waffle:

  • 1 cup of Aunt Jemima Buttermilk Complete pancake mix
  • 3/4 cup of water
  • 3 tbsp canola oil
  • 2 tbsp melted unsalted butter

Now I am going to let you decide on how you want to load up your nachos, as this becomes a personal preference by many. Regardless, here is what I used to give you some sort of roadmap in building your own.

Ingredients for the Nachos:

  • 1 cup of shredded colby jack cheese
  • 1/4 cup of cooked corn kernels
  • 1/4 cup of chopped tomatoes
  • 2 tbsp red onion, chopped
  • 1/2 cup cooked ground seasoned ground beef
  • 2 cloves of garlic, minced
  • 3 slices of cooked bacon, crumbled (reserve some of the bacon grease and keep the skillet)
  • 1 green onion, thinly sliced
  • 1/2 whole Jalapeño, thinly sliced
  • 2 tbsp fresh cilantro, roughly chopped
  • your favorite hot sauce, to your liking
  • waffle iron

Now if you want to take the easy route and use up frozen Eggo brand waffles, so be it, but if you have a waffle iron, then make your own. They are better, and better is good.

Start by mixing your waffle ingredients, and mix until everything is incorporated. Add in half of the cooked and crumbled bacon, and all of the minced garlic, and give another mix. Let this rest for about 5 minutes.

Next, heat your waffle iron, on high heat. Spray just a bit of cooking spray onto eat of the griddles.

Prepare the rest of your ingredients.

Ladle in the waffle batter, close and let the waffle cook. The addition of the melted butter will get these waffle nice and golden crisp.

Preheat your oven to 350 degrees.

How to make waffle nachos

 

Once the waffle is fully cooked, and crisp, remove it from the waffle iron, and place into the skillet with some of the reserved bacon grease. We are going to finish this in the oven to get the cheese, and other ingredients nice and warmed through.

Start building your waffle nachos.

Add most of the the cheese to the top of the waffle, along with the ground beef, red onions, tomatoes, jalapenos, corn, and remaining bacon. Top with any remaining cheese to hold everything together, and place into the preheated oven for about 5-7 minutes or until the cheese is nice and melted.

Remember, use your hot mit to remove the skillet from the oven. Mentally it’s easy to just think you can grab the handle of the skillet, but do not do that!

Once removed, slide the waffle onto your serving plate, and finish with the green onions, fresh cilantro, and the hot sauce.

Crispy Waffle Nachos

 

Time to dig in! Talk about a masterpiece in nacho town, this thing was awesome. I’m kind of glad no one was around at the time because I tore into this thing. You get the crispy waffle and everything you love about the nacho, but the sweetness of the waffle itself really set this one apart from the others. This would be a perfect brunch idea as well. Anyway, I hope you enjoy!

Crispy Waffle Nachos
Author: 
Recipe type: Appetizers, Brunch
Cuisine: Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Ingredients for the Waffle:
  • 1 cup of Aunt Jemima Buttermilk Complete pancake mix
  • ¾ cup of water
  • 3 tbsp canola oil
  • 2 tbsp melted unsalted butter
  • Ingredients for the Nachos:
  • 1 cup of shredded colby jack cheese
  • ¼ cup of cooked corn kernels
  • ¼ cup of chopped tomatoes
  • 2 tbsp red onion, chopped
  • ½ cup cooked ground seasoned ground beef
  • 2 cloves of garlic, minced
  • 3 slices of cooked bacon, crumbled (reserve some of the bacon grease and keep the skillet)
  • 1 green onion, thinly sliced
  • ½ whole Jalapeño, thinly sliced
  • 2 tbsp fresh cilantro, roughly chopped
  • your favorite hot sauce, to your liking
  • waffle iron
Instructions
  1. Now if you want to take the easy route and use up frozen Eggo brand waffles, so be it, but if you have a waffle iron, then make your own. They are better, and better is good.
  2. Start by mixing your waffle ingredients, and mix until everything is incorporated. Add in half of the cooked and crumbled bacon, and all of the minced garlic, and give another mix. Let this rest for about 5 minutes.
  3. Next, heat your waffle iron, on high heat. Spray just a bit of cooking spray onto eat of the griddles.
  4. Prepare the rest of your ingredients.
  5. Ladle in the waffle batter, close and let the waffle cook. The addition of the melted butter will get these waffles nice and golden crisp.
  6. Preheat your oven to 350 degrees.
  7. Once the waffle is fully cooked, and crisp, remove it from the waffle iron, and place into the skillet with some of the reserved bacon grease. We are going to finish this in the oven to get the cheese, and other ingredients nice and warmed through.
  8. Start building your waffle nachos.
  9. Add most of the the cheese to the top of the waffle, along with the ground beef, red onions, tomatoes, jalapenos, corn, and remaining bacon. Top with any remaining cheese to hold everything together, and place into the preheated oven for about 5-7 minutes or until the cheese is nice and melted.
  10. Remember, use your hot mit to remove the skillet from the oven. Mentally it’s easy to just think you can grab the handle of the skillet, but do not do that!
  11. Once removed, slide the waffle onto your serving plate, and finish with the green onions, fresh cilantro, and the hot sauce.

 

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The Everything Bagel Cheeseburger

I’m a big fan of bagels, and unfortunately I do not eat enough of them. That’s probably a good thing, right? When I do go out for a bagel, my default is always, always the everything bagel. I don’t even think of other bagels to be quiet honest with you. I recently did steer away from the everything not too long ago when I made the Asiago Jalapeno Bacon Burger, and that got me thinking… ‘Why the heck did I not do the Everything Burger?’. The Asiago Jalapeno burger was so darn good, I knew that the Everything Bagel Burger would be even better, and gosh darn it, I was right!

The Everything Bagel Burger

Let’s get started.

Ingredients:

  • 1 Everything Bagel, sliced
  • 1/2 pound of ground chuck
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 slices American cheese
  • pickles, optional

That’s it. Simple and straight forward.

As I typically make burgers on the stove on a large cast iron skillet, I decided to make a batch of burgers for the family on the grill to get a bit more of a smokey flavor, however you go which route you want when cooking your burger.

Start by forming the ground chuck into a patty. Lightly press your thumb in the middle of the patty to make an indentation.

Next season both sides of the patty with the salt and pepper.

Cook your patty to your desired temperature, I go medium, and when they are about done, top with the American cheese, cover, and let the cheese melt for a minute or so.

Add the burger to the Everything bagel, and top with a pickle. You can jazz your’s up the way you want it, but I liked mine plain and let the awesome seasoning of the minced onion and garlic, the sesame and poppy seeds, along with the additional salt shine.

Was this a great burger? Heck yeah, and I’m getting ready to say farewell to the standard burger bun as well. Hope you enjoy!

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