So, my bachelor brother-in-law writes this to me out of the blue:
“Your blog will never go anywhere unless you post a recipe for chicken wings.”
So I wrote him back, and said, “HAHA.”
Then he wrote back, and said, “No, really.”
I am not opposed to chicken wings, but since I don’t eat them it never occurred to me. While I don’t think I will be banned for not posting this particular recipe, it did give me an idea to post a more interesting, elegant take on tailgate. I’m guessing he wants something to eat during a football game, and hopefully he will like my ideas.
I shouldn’t be surprised that Phil (my bro-in-law) thinks my pending success in viewership is dependent on this kind of food since his brother – - my husband – -served me spray cheese and Triscuits as an appetizer when we were dating, in attempt to reciprocate an appetizer private party I threw for him. I served bacon wrapped scallops as just one of the many offerings. But, the look in his eyes was so eager – - so hopeful – - of my acceptance that I loved it and found it endearing. He’s the best. (Ok, shhhh .. . . while the spray cheese wasn’t exactly on the same level as the baked brie I served him, I actually liked it.)
Here are two really fun, healthy alternatives for potato skins and chicken wings. The baked potato soup is low-fat and a family favorite. You really do need sharp cheese here. I’ve used regular cheddar before and I couldn’t taste the cheese. My kids hate green onion, but they never notice it in the soup so go ahead and add it. This soup really is like eating a stuffed potato.
So here are a couple of recipes that I hope will save my blog from abandonment. And Phil, these recipes might be a good meal if you are entertaining a lady friend during football season. Cook these recipes and she will think you really “got game.”
Buffalo Chicken Salad with Blue Cheese Vinaigrette
Blue Cheese Vinaigrette
Rachel Ray
- 2 hearts romaine, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon dried oregano leaves
- 2 teaspoons sugar
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 pound blue cheese crumbles, in specialty cheese section of your market
- Salt and pepper
Directions
Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.
Buffalo Chicken
Rachel Ray
- 1 pound chicken breasts, cut into strips or chunks
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Salt and black pepper
- 1/4 cup hot sauce
Add oil and butter to hot pan. Add chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes until done.
Salad
Just cut up as much lettuce, chunked carrots and celery as you want. When chicken is done, add to salad and serve with dressing.
Baked Potato Soup
Cooking Light
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
