Wednesday, July 22, 2015

Buffalo Chicken with Blue Cheese Slaw

I really like a variety of hot sauces. I can't say which one is my favorite. It depends on the dish. Now for a dish that needs to taste like Buffalo Wings, well, you need Frank's Red Hot Sauce--no other one will do. End of story. The chicken goes really well with the slaw and I added some sautéed kale to round out the dinner. Pretty yummy.

Buffalo Chicken Breasts
3 breasts
2 T Frank's Red Hot Sauce
1 T lemon juice
1 T agave
crumbled blue cheese

Mix together.

Salt and pepper the chicken breasts. Spoon about half the sauce over the chicken breasts. Reserve a little to drizzle over the chicken after it's cooked.

Grill the breasts about 5 minutes each side and let them rest before cutting. Cut into slices, drizzle with reserved sauce and sprinkle with some blue cheese crumbles.

Blue Cheese Slaw
6 T of your favorite blue cheese dressing
3 T buttermilk
salt and pepper
a bunch scallions chopped
1 small bag cut up slaw
Mix the dressing up and toss with cabbage and onion.

2 bunches kale washed and chopped
1 cup chicken broth
salt and pepper
dried red pepper
4 garlic cloves, minced
red wine vinegar
olive oil

In large skillet with lid, heat some olive oil. Sauté the garlic carefully (don't burn it) add the kale and stir around--add salt, pepper and dried red pepper, then the broth. Turn heat to low and simmer until the kale is really wilted. Add some red wine vinegar before serving.

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