Buffalo Potato Salad

27 05 2014

Each summer I try to have at least one new, go-to cookout side dish recipe at my fingertips that I know will be a winner and great addition to any potluck I’m headed too. Let me introduce you to this summer’s go-to…buffalo potato salad.

This combo by Food Network Magazine is brilliant, which got me rave reviews this past Memorial Day weekend! I’m basically down for trying anything that resembles buffalo chicken dip – and this did not disappoint! So much flavor and so simple, yum!

Buffalo Potato Salad

The following serves 8 (adapted from Food Network Magazine):

  • 2 and 1/2 lbs of potatoes, cubed
  • Extra-virgin olive oil
  • Kosher salt
  • 1/3 cup plain Greek yogurt (original recipe called for mayo)
  • 1/3 cup low-fat sour cream
  • 1/3 cup buffalo hot sauce (Frank’s)
  • 1/3 cup crumbled blue cheese
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1/2 cup chopped green onions

Preheat oven to 400. Toss cubed potatoes with olive oil and salt. Roast for about 30-40 minutes until softened and beginning to brown, turning occasionally (just be gentle). Remove and let cool.

Mix the yogurt, sour cream and hot sauce in a large bowl. Toss to combine with cooled potatoes and the carrots and celery. Gently fold in the blue cheese and green onions (or serve the blue cheese on the side if you have guests that don’t like blue cheese).

Taste, and season with salt if needed.

This Girl’s time-saving prep tip: Save yourself time day-of, and make this salad a day in advance. Roast the potatoes and store in a covered container in the fridge. Chop your veggies and store in a large ziplock bag or another container in the fridge. Finally, make the dressing and store that covered in the fridge. Then the next day, mix everything together with the blue cheese (or serve the cheese on the side) and you’re good to go to your party!





Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

25 02 2014

Have a craving for greasy bar food like buffalo chicken wings but trying to eat healthier? Try this quick and tasty buffalo salad! This meal, which offers a nice buffalo kick but isn’t drowning in sauce, is packed with protein and fiber, quite obviously healthier than a fried chicken wing. And the creamy blue cheese yogurt dressing is a perfect complement to the tang of the hot sauce, but lighter than anything you’ll be served up in a bar. Winner, winner…buffalo chicken dinner! 🙂

Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

The following serves 2-3 (adapted from Girl Makes Food):

  • 2 boneless, skinless chicken breasts, cubed
  • Half a head of cauliflower, cut into florets
  • 1 Tbsp extra-virgin olive oil
  • 2 cans (15 oz each) chickpeas, drained and rinsed well
  • 1/4 cup Frank’s hot sauce
  • 3 ribs of celery, chopped
  • 1/3 cup non-fat plain Greek yogurt
  • 1/4 cup blue cheese crumbles
  • 1 Tbsp red wine vinegar
  • 1 Tbsp chopped parsley
  • 1 tsp diced green onion
  • Salt and pepper to taste

Preheat oven to 400.

In a large bowl, toss cauliflower with olive oil and season with salt to taste. Spread the cauliflower evenly in one layer on a lined (or sprayed with non-stick spray) baking sheet. Roast for about 15-20 minutes, or until cauliflower is brown and crisp on the edges.

Meanwhile, add a little olive oil to a large skillet and heat over medium-high. Season chicken with salt and pepper and saute until cooked through, 5-7 minutes. Next add the drained chickpeas and a couple of dashes of Frank’s hot sauce. Continue to cook the chicken and chickpeas a few more minutes, until chickpeas toast slightly.

While the chicken and cauliflower are cooking, make the dressing. Add yogurt, blue cheese, vinegar, parsley, green onion and salt and pepper to taste in a food processor or blender, and process until smooth. If the dressing seems too chunky and sticking to the sides of the food processor, add a little oil, a tsp or so while the machine is running to help it keep moving. Set aside until you’re ready to serve. This Girl’s tip: I don’t mind the light green tint of the dressing, which comes from the parsley and green onion. However if it bothers you, leave the parsley and green onions out while you process the other ingredients until smooth, then lightly toss in the herbs after.

Add the celery and hot sauce to the same large bowl you used earlier. Add the roasted cauliflower, cooked chicken and chickpeas and toss everything until well coated. Taste, and season with salt if needed (although you probably won’t need it).

Divide the chicken-cauliflower mixture among plates and top with the blue cheese dressing to taste.





Buffalo Chicken Mac-n-Cheese

3 02 2014

Reinventing the classic buffalo chicken dip never gets old because everyone loves it. Huddle up, kids…I turned the go-to party dip into a healthy mac-n-cheese for game day! Trust me, you’ll score a touchdown at your parties with this dish!

Buffalo Chicken Mac-n-Cheese

Buffalo Chicken Mac-n-Cheese

The following makes a 9×13 casserole (compliments of This Girl’s Gotta Eat):

  • 1 lb whole wheat macaroni
  • 3 celery stalks, chopped
  • 1 rotisserie chicken, shredded or cubed
  • 3 Tbsp olive oil
  • 2 Tbsp whole wheat flour
  • 2 cup low-fat, low-sodium chicken broth
  • 1/2 – 1 cup Frank’s original hot sauce (amount depends on your taste)
  • 2 (8 oz) bricks of reduced-fat cream cheese, softened
  • Kosher salt
  • 4 oz blue cheese crumbles
  • Chopped chives or green onion for garnish

Preheat oven to 375.

Bring a large pot of water to boil, add salt and cook pasta to al dente according to package instructions. Strain pasta and set aside.

Shred or cube the chicken while the pasta cooks and set aside.

Heat 1 Tbsp olive oil in the same pot you used to cook the pasta and saute celery for a few minutes. Remove from the pot, add to the chicken and set aside.

Add the remaining 2 Tbsp of olive oil to the same pot. When the oil is heated through, remove from the heat and whisk in the flour. Turn the heat back on to medium and add chicken stock, whisking constantly – stir until sauce thickens a little and is smooth. Next add the cream cheese and just a pinch of salt to taste. Whisk the sauce until the cream cheese is melted, stirring occasionally. Next add the hot sauce and mix well. Start with 1/2 cup and taste the sauce, adjust to your liking. I ended up adding a full cup because I wanted the buffalo taste to be more prominent.

Once you get the flavor of your sauce adjusted to your liking, remove from the heat and add the pasta, chicken and celery to the sauce and stir until well mixed. Add the mac-n-cheese mixture to a 9×13 casserole dish sprayed with non-stick spray. Sprinkle the top with the blue cheese crumbles and bake uncovered a for about 20-25 minutes, until bubbly and browned on top.

You can either garnish with chopped chives or green onion for a pop of color, or serve them along the side for people to top themselves.