Buffalo Chicken Wings with a blue cheese dip, massive hit in our house and great for a Friday night dinner. Feels like a cheat but not- win!
1kg Box of fresh chicken wings
1/4 cup of sugar free ketchup
1/3 cup of red wine vinegar
1/4 cup of red hot buffalo sauce
Tablespoon Worcestershire sauce
Teaspoon onion salt
Teaspoon garlic powered
Pinch of salt
Knob of butter
Combine all the ingredients in a saucepan and warm together until butter has melted. Set aside to cool.
Put chicken wings on a baking tray, cover with cooled sauce until all the chicken has been covered and stick in a hot oven and cook for 30/40 minutes – basting a couple of times during cooking to make sure the chicken is well coated.
Blue cheese dip:
Blue cheese crumbled – approx 150g. I used Stilton, but you can use any that you like, use less if you like it lighter, more if you like it really strong.
1/2 cup mayonnaise
1/2 cup full fat natural yogurt
Tablespoon red wine vinegar
Tablespoon lemon juice
Teaspoon garlic powder
Put everything in a bowl and combine until everything is evenly distributed.
Serve with crudities of your choice – enjoy.
One cauliflower head made into cauliflower rice
X 4/5 chicken thighs – cubed
150g Chorizo – diced
One red onion – diced
One red pepper – diced
Clove of garlic – crushed
Large pinch of saffron
Large pinch of paprika
X2 tomatoes chopped
150g Raw Prawns
Pinch of salt
1/2 pint Chicken stock
Place a little olive oil into a large pan and add the chicken. Cook the chicken until coloured slightly then add the diced chorizo and cook until light brown; then add the diced onion and garlic and cook until soft.
Now add the spices and a pinch of salt together with the diced red pepper and prawns and cook for approx 10 minutes, stirring to stop anything in the pan sticking. Now add the stock and tomatoes and and cook until liquid is reduced by half (approx 15 mins).
Now finally add the cauliflower rice and stir until everything is fully coated and combined. Put lid on and leave for approx 5 to 10 mins – stirring occasionally to make sure it doesn’t stick or go mushy.
Remove from heat and stir in the juice of one lemon and sprinkle with a handful of parsley and serve with a wedge of lemon – now sit back and enjoy 🙂
Getting colder and colder out there and I need to stop eating so much mincemeat ….. tonight chicken !
Serves our little family of three
3 chicken breasts
Pkt of chorizo slices
2 red peppers
Handful of baby tomatoes
Handful of chopped spinach
One bulb of garlic cut horizontally in half
Couple of Rosemary sprigs
One cup of chicken stock
Salt & pepper
First fry chicken breasts in olive oil until
Slightly browned on the outside. Remove from heat and put on a plate.
Then add everything else to the pan (apart from stock). Wait until the vegetables have slightly softened and then return the chicken back to the pan. Now add stock and season with salt and pepper. Cover with a lid.
Leave on the hob gently simmering for an hour then after an hour remove lid and let sauce thicken.
Serve with a green vegetable of your choosing 🙂
Voila !! #winterwarmer #comfortfood