My roommates have officially indoctrinated me into the culture of buffalo sauce. Once someone makes something with buffalo sauce (which with them can be basically anything) you can’t help but crave buffalo.
Thus – this quick and tasty sandwich.
Basically your typical buffalo sub, which is great to order in, except when there’s 5 feet of snow outside. Woohoo Winter 2015.
So this is french bread, sliced in half, stuffed with chicken nuggets – cooked and then dredged in buffalo sauce – plus cheddar plus blue cheese dressing plus lettuce – additional toasting and sauce optional.
Snow can stop no man from their buffalo sub lovin. Franks is the best.
Mini-bacon&cheddar-wrapped pigs in blankets.
For the mini part buy the super tasty “Lil Smokies” hot dogs, or you can cut up larger ones (I guess).
Mini part two – cut Pillsbury crescent rolls in half (which turns one quadrant (two triangles) into eight triangles) because of geometry –
I pre-cooked my bacon so I wouldn’t have to worry about burning the crescent rolls and undercooking the bacon.
Assembly – Wrap a crescent triangle around a Lil Smoky with bacon and cheddar near the wide side of the triangle. Bake according to the package or until the crescents are golden brown – serve immediately!
The boy and I have a dinner deal where he brings the wine and sous chef-s and we make a delicious dinner together.
Like this one – I’m going to miss summer.
Broccoli cheddar risotto, arugula salad and fresh bread.
For the risotto:
1 C arborio rice
2-3 C chicken stock
2-3 cloves garlic
medium to large head of broccoli
1 C sharp cheddar cheese, grated
Mince the garlic and brown in a pan with the arborio rice in the olive oil.
Add the chicken stock a 1/2 cup at a time and stir until absorbed by the rice over low heat – just enough to keep it simmering. The more you stir the creamier the risotto – real risotto doesn’t have any cream at all, just the starch in the rice mixing with the stock.
Have your sous chef (aka super helpful and essential partner in crime) keep stirring and adding until the rice is soft and creamy. This should take 20-25 minutes. After 10-15 minutes, add the broccoli, cut into bite size pieces so it can cook with the rice. When the arborio rice is the consistency you like, turn off the heat and stir in the cheddar until well mixed and eat immediately!
Arugula salad and bread are good sides, or just gorge on cheesy creamy goodness. Cheers!