Buffalo Wing Bites

Recipes for stuffed pizza rolls, like these chicken-bacon ones, seem to be floating around. I don't think I have found a flavor combination that I haven't liked, but I haven't seen one like my Buffalo Wing Bites out there. Buffalo Wing anything is my hubbys favorite (thank goodness no one has put those flavors into dessert yet), and so I thought I might surprise him with something a little different - and very yummy! How could you go wrong with buffalo chicken and gooey cheese all wrapped in warm bread? And to top if off, homemade blue cheese dipping sauce, or ranch if you prefer. Did I say homemade, well nearly homemade, Hidden Valley packets are as close as it gets at my house. I figure it it's not broke, don't fix it!  These little dippers make a fun lunch or dinner served with celery sticks, or would be a fun appetizer or game-time food. Afterall, the best part of football is the food, right?

Buffalo Wing Bites
*Recipe By Crazy Daisy


1 package Hidden Valley Ranch dressing packet, divided
2 Tablespoons 100% grated Parmesan, the kind that comes in a green canister
1-2 Tablespoons butter, melted
3/4 cup milk
3/4 cup mayonnaise
2-3 oz blue cheese or Gorgonzola, optional
1 1/2 cups cooked shredded chicken (you need small pieces)
1/4 cup plus 2 Tablespoons Franks Buffalo Wing Sauce
1 1/2 cups shredded cheese, I used fine shredded Monterey Jack and Cheddar
1 roll refrigerated pizza dough, I prefer the thin crust because it is easier to roll out

Spray a pie plate, or dish of similar size with cooking spray.

In a small bowl, take 1 teaspoon of your ranch dressing mix and mix it with the 2 Tablespoons of Parmesan cheese and set aside.

In another bowl, stir the rest of your dressing mix with mayonnaise and milk. If you like blue cheese dressing, add about 2-3 oz. of blue cheese (depending on how strong you like it). Otherwise, leave it out to make ranch dressing. Place in refrigerator to chill and thicken.

In a medium bowl, mix together chicken and cheese. Add buffalo wing sauce and stir until everything is evenly coated.

Preheat oven, as directed on your pizza dough package.

Turn your pizza dough onto a lightly floured surface. Pat or roll until it's about  a 12"x13-ish" rectangle. Use your pizza cutter to slice the rectangle into 24 squares. Place about 1 teaspoon of the chicken mixture into the middle of each square. Pull corners together and pinch to seal. Then pinch the seams together to seal them as well. Place seam side down in your prepared pan. When all your Buffalo Wing Bites have been placed in your baking dish, brush them with the melted butter and then sprinkle your dressing-cheese mixture evenly over the top. Bake uncovered, as directed on your pizza dough package. They will be be nice and golden brown when they're ready. Serve warm with dressing and celery sticks. ENJOY!!!

When I have a big enough crowd, I like to make a double batch, using blue cheese for one of the dressing and leaving one plain as ranch. Yummo! If you double it, use 3/4 cup Franks Buffalo Sauce.

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Pineapple Chicken Fajitas

While there is still time to fire up those grills, I thought I might share one of my most requested recipes!!  Not to worry if you don't have a grill, you can still make these - but it is so nice not to have to cook in the kitchen  during the warmer months. As a matter of fact, in the winter when my grill is piled under the snow, I still make these on the stove top in a skillet - but I imagine an inside grill or under the broiler word work just as well. Now, pineapple...in  fajitas, you ask?!?! Trust me! It adds a sweetness to the fajita that is oh-so-good! I really think you'll love it!

Pineapple Chicken Fajitas
*Recipe by Crazy Daisy

4 lbs boneless skinless chicken breasts, cut into strips
6 medium peppers (your choice of green, sweet red, yellow, and orange peppers) cut into strips
1 medium onion, sliced into thin wedges
4 tablespoons fajita seasoning (I use McCormick)
2 tablespoons honey
1-2 teaspoons garlic powder
1/2 teaspoon salt
1 (20 oz) can pineapple chunks, drained and juice reserved
couple drops of Louisiana Hot Sauce, or to taste, if you like heat, add more
shredded cheese, sour cream, and salsa for serving

*Note - this recipe can be halved easily. As is, it feeds 7-8 people. 

Drain and measure pineapple juice. Add water to make 1/2 cup. Add fajita seasoning, honey, garlic powder, salt, and a couple drops of Louisiana Hot Sauce, stir well. Pour into gallon-sized zip-loc bag. Add chicken, close bag and squish a little until mixed well and chicken is coated evenly. If you have time let marinate in refrigerator for up to 4 hours (but even 30 minutes helps). Using a grill pan, grill chicken over medium-high heat until juices run clear and chicken is browned. (My chicken didn't brown very well this time because I used a cookie sheet instead grill pan and the liquid didn't burn off quick enough for browning.) If you don't have a grill, heat a tablespoon of olive oil in a large skillet and cook over medium-high heat.

Meanwhile, for the veggies, either on the grill or in a skillet heated with 1 tablespoon of olive oil, cook peppers and onions for a few minutes.Add pineapple and cook until warmed through. We like our veggies warm and tender-crisp - but cook as you like.

Serve with warm tortillas, cheese, sour cream, and salsa.

This recipe is participating in the Summertime challenge at

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Buffalo Chicken Wing Dip

Are you ready for some... football? Most of you are probably thinking its not quite time for that yet - but at my house it's game time. Fantasy football drafts, pre-season games, ESPN (Farve - what's he going to do?)... once again football is everywhere. If any other football widows need the support of my Football Wives Club let me know! I guess, if you can't be them, join them - and with some yummy snacks too! This Buffalo Chicken Dip is one of our favorite game time treats. It's a super delicious dip with layers of  buffalo wing chicken, cream cheesy ranch, and gooey melted cheese. Dishes like this define football food.

Buffalo Chicken Wing Dip

5 or 6 chicken breasts, baked, cooled, and shredded
1/2 of a 12 oz. bottle of Frank's RedHot Buffalo Wings Sauce
1/2 of a 16 oz. bottle of ranch dressing
8 oz. cream cheese
2 cups shredded cheddar

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray.

Mix chicken with Frank's RedHot Buffalo Wings Sauce. Spread in bottom of prepared pan.

Melt cream cheese and ranch together in a saucepan over med-low heat until smooth. Spread over chicken. Cover with shredded cheese. Bake at 350 for about 30 minutes or until hot and bubbly. Serve with tortilla chips. Delish!

*Note - This recipe can be adapted for the crock pot. Mix the everything together and heat in crock pot. 

My husband bleeds purple! 

We are a Viking family!!

Go Vikes!!!

Who do you cheer for? What are your favorite football snacks?

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Chicken Artichoke Pasta

Pasta... who doesn't love pasta? I love it even more when I find a healthy pasta dish for my family to enjoy! This Chicken Artichoke Pasta is packed with veggies and  has a light oregano, garlic, sauce that adds yummy flavor. I use heart-healthy pasta and serve the Parmesan Cheese on the side so everyone hascontrol how much is added to their serving. Usually my family prefers shredded Parmesan, but with this dish, we preferred the canister version... I wonder what which will better suit your tastes?

Chicken Artichoke Pasta
* adapted from Taste of Home

6 oz. uncooked farfalle (bow-tie) pasta 
1 lb. boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced mushrooms
1/2 chopped red pepper (halved cherry tomatoes could be substituted)
2 garlic cloves, minced or grated
1 (14 oz.) can water-packed artichoke heats, rinsed, drained, and quartered
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or reduced-sodium chicken broth
1 tablespoon minced fresh parsley
Parmesan Cheese

Cook pasta al dente, according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.

In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, red peppers, and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese. 

Healthy! Yummy! What more can you hope for?

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