In this
house, game day is synonymous with guilty fried foods easy enough to eat with
your hands while lounging on the couch. We
here are Rutgers fans and so when they became part of the Big 10 this year,
that meant more TV coverage…….aka: more game days to get our grub on! Unfortunately
though, their games haven’t been as successful as my frying has been….. Oh well,
at least something is working out. J
Here is a recent recipe I used for
some pregame appetizers. I halved the original recipe since it was just for the
two of us. I think we could have downed the entire full quantity though. It is
funny how when things are fried and 2-biters, you go through 7-10 of them in
one commercial break. Maybe we could have slowed down or better yet, maybe I
should have made the original amount. Either way, they were delicious. Matt
enjoyed them with an extra side of hot sauce while I kept a limit on the heat
by eating them as is. Again, with the mere crumbs left before kickoff, you
could tell they were a hit.
I left directions on the bottom of
the recipe for baking this recipe. I actually did bake the first few of these
treats before frying the rest. Results: baking was pretty tasty, but frying was
impossible to beat. With the baking, you need additional hot sauce to dip in or
even to glaze on top as they get a bit dry. I’d recommend you fry. With the itsy size of
these things, your hips won’t know the difference, I promise! ;)
Enjoy….
Buffalo Blast ®-
Copycat Recipe
Adapted from: Our Italian Kitchen
Originally adapted from: Restaurant Copycat Recipes
Servings: 12 Blasts (serving for
1! – lol)
OBJ: TCW
be able to replicate a restaurant favorite while also providing a fried treat
for game day fun
Ingredients:
2 chicken
breast, cooked (I used leftover over white meat from large Oven Roaster)
¼ C hot
sauce
2 cloves
garlic minced
4 ounces
cream cheese, softened
S &
P: salt and pepper, to your liking
½ package
won-ton wrappers
Water
Vegetable
or Canola Oil, for frying
Procedures:
1. Shred
chicken well
2. In a medium to large bowl, mix hot sauce,
cream cheese, garlic and S & P
3. Add
the shredded chicken and combine
4. Place
a heaping TBS of chicken mixture on corner of wrapper. Water the edges and fold
over, press along edges to seal. Repeat with remaining chicken mixture and
wrappers
5. Pour
oil in a large pot, fill ½ way. Heat oil over medium-high flame, heat enough so
that when you stick the back of wooden spoon to bottom of pan, bubbles rise up.
Or with a thermometer, you can check oil to make sure it is 350 degrees
6. Fry
about 5-6 Blasts at one time, for about 1-2 minutes on each side, until golden
browned
7. Remove
from oil and place on wire rack, sprinkle with salt immediately. Serve alongside
additional hot sauce or blue cheese
*** Alternately, you can preheat
oven to 425 degrees and bake blasts on a foil-lined baking sheet for about
15-20 minutes. Bake until golden brown, salt and serve with same dipping
sauces. They are pretty good this way, not going to trick you into believing
they are fried though! ***