Stuffed Buffalo Chicken Breasts

Buffalo Chicken Breasts are stuffed with cheese, shredded carrots, and minced celery, and then rolled, breaded, baked, and drizzled with hot sauce. Sound enticing? It should be – this is good stuff! Stuffed Buffalo Chicken Breasts One of my subscribers…

Buffalo Chicken Breasts are stuffed with cheese, shredded carrots, and minced celery, and then rolled, breaded, baked, and drizzled with hot sauce. Sound enticing? It should be – this is good stuff! Stuffed Buffalo Chicken Breasts One of my subscribers kindly shared this Stuffed Buffalo Chicken Breast recipe with me over a decade ago. I

Air Fryer Buffalo Cauliflower

This air fryer buffalo cauliflower is the ULTIMATE game day snack. It’s saucy, spicy, and crispy, the kind of finger food that packs a ton of flavor into a single bite. If you still need snack recs for the Super Bowl next weekend, here’s mi…


This air fryer buffalo cauliflower is the ULTIMATE game day snack. It’s saucy, spicy, and crispy, the kind of finger food that packs a ton of flavor into a single bite. If you still need snack recs for the Super Bowl next weekend, here’s mine: make this! I based this recipe on the baked buffalo cauliflower I shared last fall. After I posted it, I heard from so many of you asking for an air fryer version. I am SO GLAD I tried one, because this air fryer buffalo cauliflower might be even better than the oven version (which was […]

Easy Pesto Pasta Bowls with Crispy Tofu & Veggies

Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.
Just 7 ingred…

Easy Pesto Pasta Bowls with Crispy Tofu & Veggies

Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.

Just 7 ingredients required for this crowd-pleasing, plant-based meal. Let us show you how it’s done!

First came the pesto tofu and now come the pesto tofu BOWLS! But instead of the tofu cooking on its own, it now has some friends in the form of cherry tomatoes and shallots.

Easy Pesto Pasta Bowls with Crispy Tofu & Veggies from Minimalist Baker →

5-Minute Microwave Salmon Rice Bowl with Bok Choy

If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave! Microwave Salmon Rice Bowl For the quickest, flakiest, most perfectly cooked salmon – use your microwave! This whole meal, salmon and veggie…

If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave! Microwave Salmon Rice Bowl For the quickest, flakiest, most perfectly cooked salmon – use your microwave! This whole meal, salmon and veggies cooks in 5 minutes, and it comes out perfectly every time! It’s my

Easy Buffalo Chicken Dip

Creamy, tangy, spicy, and oh so delicious! This super easy buffalo chicken dip is perfect for dipping, and so much more.

The post Easy Buffalo Chicken Dip appeared first on Budget Bytes.

We’re about a week away from the biggest football game of the year, and you can’t have a football party without some buffalo chicken dip. It’s creamy, tangy, spicy, and perfect for dipping your favorite chips, crackers, or even veggies. Not into football? Don’t sleep on this buffalo chicken dip because it can be used for a lot more than just dippin’!

Overhead view of a cracker dipping into a bowl of buffalo chicken dip.

What’s in Buffalo Chicken DIp

Okay, are you ready to see just how easy this is? You only need a few super simple ingredients to make this homemade buffalo chicken dip and once you see how quickly it comes together, you’ll never buy it premade again. Here’s what you’ll need to make your own buffalo chicken dip:

  • Butter: This is one of the base ingredients for buffalo sauce. The rich butter helps balance the acidity and heat of the hot sauce.
  • Hot Sauce: for real buffalo sauce, you’ll want to use Franks Redhot sauce, but most other vinegar-based cayenne hot sauces will also taste great.
  • Garlic Powder: This gives a little depth to the buffalo sauce so it’s not just straight cayenne flavor.
  • Ranch Dressing: A little dollop of ranch dressing also gives more dimension to the dip so you get more flavors than just cayenne.
  • Cream Cheese: This is what creates the thick, dip-like consistency. It also adds extra creaminess and tanginess to the dip. You can use Neufchatel instead of cream cheese.
  • Cooked Chicken: I like rotisserie chicken the best for this recipe, since it’s always tender and moist, but you could always cook up two chicken breasts in a skillet, then chop it finely before adding to the dip. You can also use canned chicken in a pinch, but the texture of canned chicken isn’t the best.
  • Blue Cheese: It’s not that you need even more cheese in this dip, but blue cheese offers the most amazing savory and pungent contrast to the bright vinegary buffalo flavor. But if you’re not a blue cheese person you can skip it and your dip will still be awesome!

Can I Bake It?

I chose not to bake my buffalo chicken dip because I just wanted it to be as quick and easy as possible. But if you wanted to bake it, you could top it with some cheddar cheese and bake in a 375ºF oven for 10-15 minutes, or just until the cheese is melted and bubbly. You just need to be careful to not overbake the dip or else it can begin to separate.

How to Serve Buffalo Chicken Dip

Okay, here’s where it gets good. Obviously, you can serve this buffalo chicken dip with crackers, chips, or vegetable crudités, but it can also be used for more than a dip. You can stuff it into a tortilla and cook it up in a skillet for a creamy quesadilla, pile it onto a sandwich with some greens or sprouts for a delicious chicken-salad-like sandwich, or spread it on a pizza dough and top with mozzarella for a super cheesy buffalo chicken pizza!

Side view of a cracker being dipped into a bowl of buffalo chicken dip.
Overhead view of a the buffalo chicken dip surrounded by crackers and vegetables.
Print

Buffalo Chicken Dip

Creamy, tangy, spicy, and oh so delicious! This super easy buffalo chicken dip is perfect for dipping, and so much more.
Course Appetizer
Cuisine American
Total Cost $9.35 recipe / $1.17 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 ¼ cup each
Calories 267kcal

Ingredients

  • 1/2 cup Frank's RedHot Sauce* $1.26
  • 4 Tbsp butter $0.60
  • 1/4 tsp garlic powder $0.05
  • 8 oz. cream cheese $2.19
  • 2 Tbsp buttermilk ranch dressing $0.25
  • 3 cups chopped cooked chicken $4.00
  • 1/4 cup crumbled blue cheese (optional) $1.00

Instructions

  • Add the hot sauce, butter, and garlic powder to a small saucepot. Stir and cook over medium until the butter has melted and combined with the hot sauce.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the ranch dressing. Stir and whisk over medium until the cream cheese has melted and created a smooth and creamy sauce.
  • Add the chopped chicken to the saucepot and stir to combine. Stir and cook over medium just until heated through. Be careful not to let the dip boil.
  • Taste the dip and adjust the heat (hot sauce) or any of the other flavors to your liking. Transfer to a bowl and top with crumbled blue cheese, then enjoy!

See how we calculate recipe costs here.

Notes

*You can substitute with any vinegar-based cayenne hot sauce.

Nutrition

Serving: 0.25cup | Calories: 267kcal | Carbohydrates: 2g | Protein: 19g | Fat: 20g | Sodium: 715mg | Fiber: 0.01g
Close up of buffalo chicken dip on a cracker.

How to Make BUffalo Chicken Dip – Step by Step Photos

Buffalo sauce ingredients in a saucepot.

Start by making a super simple buffalo sauce: add ½ cup Frank’s RedHot sauce (or any vinegar-based cayenne hot sauce), 4 Tbsp butter, and ¼ tsp garlic powder to a sauce pot. Heat and stir over medium until the butter has melted and combined with the hot sauce.

Cream cheese added to the pot in chunks.

Cut 8 oz. of cream cheese into chunks, then add it to the pot, along with 2 Tbsp buttermilk ranch dressing.

Smooth buffalo dip sauce in the pot with a whisk.

Stir and whisk over medium heat until the cream cheese and dressing have melted into the hot sauce and created a smooth, creamy sauce.

Chopped chicken being poured into the creamy sauce.

Add 3 cups of chopped cooked chicken to the sauce and stir to combine. Continue to stir and cook just until heated through. Be careful not to let the dip boil.

Finished buffalo chicken dip in the pot.

Give the dip a taste and adjust the heat (add more hot sauce) or other flavors to your liking.

Blue cheese being sprinkled over the dip.

Transfer the buffalo chicken dip to a bowl and top with crumbled blue cheese (optional).

Overhead view of a the buffalo chicken dip surrounded by crackers and vegetables.

Serve with your favorite crackers, vegetables, or chips for dipping!

The post Easy Buffalo Chicken Dip appeared first on Budget Bytes.

Seared Cast Iron Chicken with Baked Lemon Pasta.

We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal. Monday dinner is served! This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted […]

The post Seared Cast Iron Chicken with Baked Lemon Pasta. appeared first on How Sweet Eats.

We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal.

Monday dinner is served!

seared cast iron chicken with baked lemon pasta

This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted vegetables. Creamy, lemony pasta tossed with parmesan and baked until tender. Juicy, flavorful chicken sliced and served with it for a dinner that you will love.

You may even fight over the leftovers.

tiny farfallini pasta

The biggest request I get from you guys is to share more “full meals”. Whole meals, including the entree and the side dish, that may be different from something in one pot, on one sheet pan, etc. And I love to do that because it’s often what I’m searching for too. Especially when I’m menu planning for the week and trying to simplify. 

This pasta and chicken is a meal that we make often, so I am pumped to be sharing with you today.

baked lemon pasta

It sort of feels fancy, but it isn’t at all.

It’s cozy and comforting without being heavy and decadent. 

And it’s super versatile! You can swap the cheese in the pasta, throw in some vegetables, change up the seasonings on the chicken and more. 

P.S. please see those brown buttery flecks in that pasta above?! I mean… oh my word.

making baked lemon pasta

If you have a copy of Everyday Dinners, you know I have a recipe for a cheesy lemon orzo in the book. It’s baked, almost like a light lemon orzo mac and cheese – and it’s divine. I make a version of it often for dinner, and end up using any cut of pasta I have in the house. Sometimes I even mix pastas if I have a few left of each! 

seared cast iron chicken

I start this the same way I do my parmesan orzo – by toasting the pasta in butter and garlic. Sort of like risotto! This is an extra step, of course, but it makes it SO worth it. It adds a depth of flavor that wouldn’t be there otherwise. This is why we use a tiny cut of pasta. I used farfallini in this recipe, but I have a hard time finding it now. Ditalini and orzo would work too. And when the pasta cooks up, the toasty little bits are just incredible. After that, I add stock and bake it for a bit. Then stir in all the goodness: the fresh lemon zest and parmesan. 

While the pasta bakes, I make an easy chicken breast in my cast iron skillet. I love doing chicken this way because it’s simple, but still flavorful. The cast iron results in golden brown crust – this is why I love to use butter here. You get that browned butter, super golden outside on the chicken breast and so.much.flavor. It’s totally worth it.  (more…)

The post Seared Cast Iron Chicken with Baked Lemon Pasta. appeared first on How Sweet Eats.

Crispy Baked Pesto Tofu (5 Ingredients!)

Ever since discovering the BEST method for crispy oven-baked tofu, we’ve been dreaming up other recipes using the same technique. Enter this PESTO variation that’s full of herby, savory goodness. It’s our new favorite! 
Made with just 5 ingredient…

Crispy Baked Pesto Tofu (5 Ingredients!)

Ever since discovering the BEST method for crispy oven-baked tofu, we’ve been dreaming up other recipes using the same technique. Enter this PESTO variation that’s full of herby, savory goodness. It’s our new favorite! 

Made with just 5 ingredients, this versatile plant-based protein is perfect for topping pasta (recipe coming soon), risotto, polenta, and more. Let us show you how it’s done!

How to Make Crispy Pesto Tofu

This 1-pan pesto tofu begins with a couple of our favorite hacks for super crispy tofu with minimal effort:

  • Use high protein, super firm tofu to skip the need to press out any excess moisture.

Crispy Baked Pesto Tofu (5 Ingredients!) from Minimalist Baker →

Mushroom Risotto

My ideal Valentine’s Day would involve staying in and making this mushroom risotto recipe. My husband Jack LOVES mushrooms, and I love making risotto for date nights. They’re those rare occasions when you actually want to stand at the stove…


My ideal Valentine’s Day would involve staying in and making this mushroom risotto recipe. My husband Jack LOVES mushrooms, and I love making risotto for date nights. They’re those rare occasions when you actually want to stand at the stove, stirring and stirring and stirring, because you’re also spending time with someone you love. The fact that all that stirring results in a comforting, flavorful meal is just the cherry on top. Realistically, we probably won’t make this mushroom risotto for Valentine’s Day this year (thinking it would be hard to pull off with a toddler running around!). But if […]

Pasta Fagioli (Pasta and Beans)

Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night. Pasta Fagioli This Pasta Fagioli, usually pronounced pasta fazool is a wonderful and filling meal that …

Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night. Pasta Fagioli This Pasta Fagioli, usually pronounced pasta fazool is a wonderful and filling meal that will keep you warm and satisfied all winter long. The combination of beans, vegetables,

Meyer Lemon & White Chocolate Blondies

Meyer Lemon & White Chocolate Blondies

These Meyer Lemon & White Chocolate Blondies are a bright, fresh twist on a classic blondie recipe for an easy-to-make treat that citrus-lovers will love. Blondies are bar cookies that are similar in texture to brownies – dense and chewy – but don’t use cocoa powder or chocolate in the same way …

The post Meyer Lemon & White Chocolate Blondies appeared first on Baking Bites.

Meyer Lemon & White Chocolate Blondies

These Meyer Lemon & White Chocolate Blondies are a bright, fresh twist on a classic blondie recipe for an easy-to-make treat that citrus-lovers will love. Blondies are bar cookies that are similar in texture to brownies – dense and chewy – but don’t use cocoa powder or chocolate in the same way that brownies do. In fact, many of them don’t use chocolate at all. These Meyer Lemon & White Chocolate Blondies do use chocolate and come so close to the texture of traditional brownies that I was tempted to call them a white chocolate brownie, even though “blondie” is a bit more accurate here.

Lemon and white chocolate are an excellent flavor combination. White chocolate is rich and buttery, sweeter than other chocolates. In good quality white chocolate – meaning white chocolate that is made with real cocoa butter and not other vegetable solids – you should taste flavors of milk and vanilla, as well as getting a smooth and creamy finish. The flavors in white chocolate go well with lemon, and the bright citrus flavor of lemon contrast well with the richer notes of the chocolate.

In this particular recipe, I opted to use meyer lemons. Meyer lemons are just as bold in flavor as regular lemons are, but they have less acidity and don’t pack quite as much bite as their regular counterparts. The meyer lemon goes particularly well with the white chocolate.

The bars are chewy and flavorful, though a crisp edge develops around the bars where the blondies come into contact with the pan. You’ll taste a strong lemon flavor, as well as a rich creaminess from the white chocolate. There is white chocolate melted into the batter and that contributes to the blondies’ satisfyingly chewy texture. There are plenty of white chocolate chips stirred into the batter, along with fresh lemon zest that really pops in the finished bake.

These blondies taste even better the day after they are baked, as the white chocolate and lemon flavors meld together and you get even more lemon flavor in every bite. If you don’t have meyer lemons available – and you can find them at many markets, as well as at farmers markets, because they grow year-round – you can use regular lemon zest. The bars will still be delicious, but the flavor will be slightly brighter than bars made with meyer lemons. The bars keep well for several days after baking when stored in an airtight container.

Meyer Lemon & White Chocolate Blondies
1/2 cup butter
2 oz white chocolate, chopped
1 cup sugar
1/4 tsp salt
1 large egg
1 tbsp meyer lemon zest (from 1 large lemons)
1 cup all purpose flour
1/2 cup white chocolate chips

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt the butter on high heat. When butter is completely melted, add in chopped white chocolate and allow it to melt. Stir until smooth and allow to cool slightly.
In a large bowl, whisk together sugar and egg until well-combined. Beat in salt and lemon zest until well combined. Stir in chocolate mixture.
Stir in flour and mix until no streaks of dry ingredients remain. Fold in white chocolate until no streaks of flour remain.
Transfer batter – batter will be thick – to prepared baking dish and spread into an even layer.
Bake for 30-35 minutes, or until bars are set and light golden.
Cool completely in the pan before slicing.

Makes 16.

The post Meyer Lemon & White Chocolate Blondies appeared first on Baking Bites.