Gameday recipe: buffalo chicken to start and s’mores for dessert!
It may be snowing/raining/miserable now, but it looks like the sun will be shining on Sunday in Foxboro for the Patriots to take on the Buffalo Bills. But don’t let that sunshine fool you; it is going to be a bit chilly. So now you need a nice warm dish to serve to your friends while you watch the game! Try one or both of these recipes to please the crowd.
Buffalo Chicken Quinoa Fritters
- 1/2 cup quinoa, rinsed
- 1 cups water
- 1 cup chicken, cooked and shredded
- 1/4 cup hot sauce or to taste
- 1/4 cup onion, finely diced
- 1/2 cup cheddar, shredded
- 1/4 cup blue cheese, crumbled
- 1 egg
- 1/4 cup panko breadcrumbs
- salt and pepper to taste
- oil for frying
Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes, and let cool enough to handle.
Mix the cooked quinoa with the chicken, hot sauce, onion, cheddar cheese, blue cheese, egg, breadcrumbs, salt and pepper, adding more breadcrumbs if required to allow it to hold its shape.
Heat the oil in a pan over medium heat.
Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
Recipe Courtesy of Closet Cooking.
Why not try this really simple, warm desert for your guests as well? It’s almost like eating a s’more by the campfire!
- 1 14oz can sweetened Condensed Milk
- 1 1/2 cups Chocolate Chips
- 1/2 cup marshmallow cream
- Graham Crackers, for serving
In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 – 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.
Recipe Courtesy of What Megan’s Making