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Buffalo chicken bites Hold the presses. Just when I thought I had my Super Bowl food line-up ready I found these. We test drove them last night and they got enthusiast thumbs-up all around. They have a super crunchy crust surrounding a spicy, cheesy, chicken interior. The hot sauce gives them a kick in the pants! Ingredients: 1 cup all-purpose flour 3 eggs, lightly beaten 1 1/2 cups corn flakes cereal, crushed 1 1/2 cups Panko crumbs 3 cups cooked chicken, chopped to 1/4-inch dice 1/4 cup hot sauce (such as Tabasco) 3 1/2 ounces cream cheese, softened 1 3/4 cups shredded sharp cheddar cheese 3 tablespoons chopped green onions Directions: Preheat oven to 350˚F. Prepare work area for bound breading:  Place flour in a shallow bowl. In second shallow bowl pour beaten eggs.  Combine crushed corn flakes and Panko crumbs in third shallow bowl. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. (You can use a wooden spoon for mixing, but I found my hands worked better.) Roll chicken mixture into 1 1/4-inch balls, approximately 1 1/2 tablespoons. Tip: If you have a mini ice cream scoop, it makes portioning easier. Dip each chicken ball first into the flour, and shake excess flour off. Then dip in the egg and roll in the crumbs. Place on a parchment or Silpat lined baking sheet. Bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing and celery sticks.

Buffalo chicken bites

Hold the presses. Just when I thought I had my Super Bowl food line-up ready I found these. We test drove them last night and they got enthusiast thumbs-up all around. They have a super crunchy crust surrounding a spicy, cheesy, chicken interior. The hot sauce gives them a kick in the pants!

Ingredients:

  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 1/2 cups corn flakes cereal, crushed
  • 1 1/2 cups Panko crumbs
  • 3 cups cooked chicken, chopped to 1/4-inch dice
  • 1/4 cup hot sauce (such as Tabasco)
  • 3 1/2 ounces cream cheese, softened
  • 1 3/4 cups shredded sharp cheddar cheese
  • 3 tablespoons chopped green onions

Directions:

Preheat oven to 350˚F.

Prepare work area for bound breading:  Place flour in a shallow bowl. In second shallow bowl pour beaten eggs.  Combine crushed corn flakes and Panko crumbs in third shallow bowl.

In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. (You can use a wooden spoon for mixing, but I found my hands worked better.)

Roll chicken mixture into 1 1/4-inch balls, approximately 1 1/2 tablespoons. Tip: If you have a mini ice cream scoop, it makes portioning easier.

Dip each chicken ball first into the flour, and shake excess flour off. Then dip in the egg and roll in the crumbs. Place on a parchment or Silpat lined baking sheet. Bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing and celery sticks.

I’ve created a bit of an addiction problem around here. Nobody can keep their hands off these soft, chewy pretzels. They are unbelievably good. Distinctively homemade made with a traditional pretzel-flavor, you can bet I’ll be making them again for some bowl games coming up. I found this recipe while cruising Pinterest the other night, and it’s a keeper. Homemade soft pretzel bites Ingredients: 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast 3 ounces unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 3/4 cup baking soda 1 whole egg, beaten with 1 tablespoon cold water Coarse sea salt Directions: For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. 

I’ve created a bit of an addiction problem around here. Nobody can keep their hands off these soft, chewy pretzels. They are unbelievably good. Distinctively homemade made with a traditional pretzel-flavor, you can bet I’ll be making them again for some bowl games coming up.

I found this recipe while cruising Pinterest the other night, and it’s a keeper.

Homemade soft pretzel bites

Ingredients:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 3/4 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

Directions:

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating.