Gosh, I've been a lousy blogger.
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken RisottoCuisine Magazine April 2011Ingredients4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used
homemade)
DirectionsFor the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle,
are you a reader? If so,
what kind of books do you like to read?
