Buffalo Chicken Meatballs w/ blue cheese dressing

You've got two opportunities in the very near future to kill it with these meatballs.

This is the ultimately perfect football watching food.  Superbowl... check.

And if you are looking for someone to fall in love with you on Valentine's (or stay in love with you) these will do it.  They are that serious.  Perfect appetizer.

Back in my high school days, I had a short run of being really into wings.  I loved the taste of the barely spicy tangy chicken wing dipped in cool blue cheese dressing.  And then one day, I stared right at that wing and imagined the little chicken I was gnawing on.  It was over, right then and there.  Couldn't do it anymore.

 

And let's get real, if you can get past the idea of gnawing between those bones, you still don't look pretty doing it.  Enter these mini buffalo chicken meatballs that have all that good flavor without the carnage.

 

FYI... Mr. Hungry has updated his favorite thing I have ever ever made to this right here... I told you it was serious.

From my little kitchen to yours... Enjoy.

Buffalo Chicken Meatballs
Adapted from Glamour Magazine February 2012
Recipe Notes
I used nonfat greek yogurt in place of the sour cream because I had it on hand.  It makes for a healthier dressing, but if want the full richness of a blue cheese dressing, use sour cream.  If you plan on doubling or tripling a recipe for a big party, you do not need to double the dressing.  One batch is plenty.  Use leftover dressing on a wedge salad.  If you are unfamiliar with ground chicken, it can be found in most grocery stores near the ground turkey or ground beef.  You could also have a butcher freshly grind a few boneless, skinless chicken breasts if you cannot find it anywhere.  Leftover meatballs can be stored in the refrigerator and reheated in the oven or microwave.
Ingredients
1/2 stick (4 tbsp.) butter
1/4 cup Frank's RedHot hot sauce
1 lb. ground chicken
1 tsp. salt
1/2 stalk celery, minced
1 large egg
3/4 cup panko bread crumbs
For the dressing
1 cup sour cream (or nonfat greek yogurt)
1/2 cup milk
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 teaspoon salt
1 tablespoon red wine vinegar or balsamic vinegar
(makes 2 1/2 cups of dressing)
Step by Step
Preheat oven to 450 degrees F.  In a small pot, combine butter and hot sauce over low heat, whisking until butter is melted.  Set aside to cool for 10 minutes.  Cover a baking sheet with parchment paper.  Place remaining chicken meatball ingredients in a bowl and mix by hand, adding the hot sauce butter mixture as well.  Make sure the ingredients are combined throughout.  Using a teaspoon, roll the meatball mixture into marble sized balls.  Place balls in rows on the parchment paper.  Roast until firm and cooked through, about 15 minutes.  Allow the meatballs to cool for 5 minutes.

To make dressing, combine all ingredients in a medium sized bowl and whisk until blended.   Refrigerate until ready to use.

For an extra kick, drizzle extra hot sauce onto meatballs.  Serve with dressing and extra celery.

Makes 65 mini meatballs.

Gorgonzola Iceberg Wedge Salad

 

I just about never pass up an iceberg wedge salad on a restaurant menu.  And I can guarantee if I do, I already know their dressing is no good.  There is something so refreshing and satisfying about a good wedge  and I figured if you get the dressing down, the rest would be a piece of cake.

This gorgonzola dressing is absolutely perfect.  You'll never come close to matching its taste with a  bottled dressing.  And it's a whole lot healthier than those dressings made with mayo and sour cream.  Tastes even better the next day.


From my little kitchen to yours... Enjoy.

Gorgonzola Iceberg Wedge Salad

Ingredients
2/3 cup buttermilk
1/2 cup Greek yogurt (I used fat free)
1 large garlic clove, minced
8 ounces crumbled Gorgonzola cheese
salt & fresh ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 cup grape tomatoes, sliced in half
Optional: 4 pieces of cooked, crumbled bacon
Step by Step
In a medium bowl, stir the buttermilk, Greek yogurt, and garlic together. Add in 2/3 cup of the Gorgonzola to the dressing. Smash the cheese into the sauce to help it blend.  Stir in a few more sprinkles of the gorgonzola and leave them chunky.  Season with salt & pepper and set aside.

Arrange the lettuce wedges on individual plates. Spoon the dressing over the wedges, top with tomatoes and remaining Gorgonzola (and bacon if using). Sprinkle fresh cracked pepper on top and serve.

Refrigerate dressing in an airtight container for up to 5 days.

Makes 4 salads.  Or two salads one night and two the next...

Mediteranean Salad + Lemon Caper Vinaigrette

So another challenge came my way, and I just had to take it on.  At lunch in the office one day, my coworker Frances had a salad with a yummy lemon caper vinaigrette from a restaurant called the Picnic. It was light and a refreshing and we decided we just had to figure out what was in it.  I did a little research and found a great recipe that came out very similar and found a great salad to go with it as well. It would pair perfectly with any grilled meat or fish. You could also use the dressing on all sorts of salads.  Enjoy!

Lemon Caper Vinaigrette

Adapted from recipezaar.com 

Serves 2

Ingredients

1 teaspoon minced shallot

1/4 teaspoon minced garlic

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 1/2 tablespoons capers, with their liquid

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon fresh parsley, chopped

1/4 teaspoon black pepper

1/2 cup extra virgin olive oil

Step by Step

1.  Combine all ingredients in a jar or bowl.  

2.  Shake well to combine ingredients.

3.  Refrigerate until ready to use.

Mediterranean Salad 

Ingredients

1/2 bag mixed greens (I like the bag of baby mixed greens, but you could also use spinach or romaine)

8 grape tomatoes, halved

1/4 cup kalamata olive, pitted

1/4 cup feta cheese, crumbles

1/4 red onion, sliced thin

Step by Step

1.  Mix all salad ingredients in the bowl.

2.  Toss with dressing before serving.