Monthly Archives: May 2012

Raspberry Lemonade Bars

If you spent any time outside this weekend, it's obvious that summer is on its way! With temps creeping into the 90's, it was definitely hot and steamy. I don't know about you, but when it's hot out, heavy desserts are not my thing. Typically I'm all over the richest, chocolatiest, most decadent dessert you can find. The heat causes me to crave cool, refreshing desserts. Ice cream pies, fruit pizza, and strawberry shortcake are some prime examples. Sweet enough to satisfy that craving, but light enough to leave you feeling well.  

Raspberry Lemonade Bars are the perfect hot summer dessert. Just think - classic Lemon Squares - sweet, tart, & creamy lemon filling on top of a crisp shortbread crust, but with the addition of raspberries! The raspberries complement the lemon filling wonderfully, and the ratio of crust to filling is just right. Not only is this a tasty dessert to eat, but it's beautiful to look at. Love that gorgeous pink color. (I'm such a girl. :-P) Don't worry though... the boys will still gobble up these tasty treats, despite their pink appearance.  

  They're super easy to make, too! Just combine the crust ingredients, press the crust into the pan, and bake. While the crust is baking, combine the filling ingredients, pour it over the crust and bake some more! After a quick sprinkle of powdered sugar and some time in the fridge, dessert is ready.   [caption id="attachment_618" align="aligncenter" width="512" caption="Just cut with a big knife and serve!"][/caption]   A word of advice - line your baking pan with foil first, then spray with cooking spray. You'll be able to lift your bars right out of the pan and cut them very easily. And you won't even have to wash your pan! Win-win. ______________________________________________________________________________________________________

Raspberry Lemonade Bars

Servings/Yield 24 servings 9x13-inch pan  
  • For the crust
    • sticks (18 tablespoons) unsalted butter, softened
    • ½ cup sugar
    • 2 cups all-purpose flour
    • ½ teaspoon salt
  • For the filling
    • 3 cups sugar
    • 1⅓ cups all-purpose flour
    • zest from 3 lemons
    • ¼ teaspoon salt
    • 2 cups frozen raspberries, thawed
    • 2 large eggs
    • 6 large egg whites
    • 1⅓ cups lemon juice
  • powdered sugar
  Method Preheat oven to 350*F. Line a 9x13-inch pan with foil, going up over the edges, and spray with cooking spray. Set aside. For crust, combine butter and sugar in an electric mixer. Beat on medium-high speed until light and fluffy. Add flour and salt and beat until just incorporated. Press dough in an even layer into prepared pan. Bake at 350*F for 25 minutes until light golden brown. Remove from oven, but leave oven on. While the crust is baking, prepare the filling. Combine sugar, flour, lemon zest, and salt in a large mixing bowl and whisk to blend. Add eggs and egg whites and whisk until smooth. Drain the juice/syrup from the frozen raspberries, and place the berries into a food processor and puree until smooth. Add pureed raspberries and lemon juice to filling, and whisk to combine. Pour filling over baked crust, and return to oven for 40-45 more minutes at 350*F. Bake until the center is just set and no longer jiggly. When bars are done, transfer to a wire rack and cool. Using a sifter, sprinkle powdered sugar over bars. When bars are cool, place in refrigerator for at least 2 hours. (Alternately, you could place the bars directly into the fridge; just beware that your glass pan could break due to the extreme change in temperatures!) Once bars are completely chilled, remove the bars from the pan by lifting up the foil out of the pan. Slice into bars. Store in refrigerator. Source: Annie's Eats

Mary’s Memo #2268

Until a few years ago, I had never heard of an Athena melon but it has to be the best melon on the market. It's grown in Florida and Georgia. It takes longer to ripen, allowing it to remain firm and sweeter flavored. They weigh between 5 to 7 pounds. Check for ripeness by depressing the blossom end. The bad news is that Athena is a very short crop so get your fill while they are available.


     Delicious citrus fruits are a great treat, especially for people trying to watch their calories, but new research suggests they confer more benefits than improving your waistline. According to a study published online February 23, 2012 in Stroke: Journal of the American Heart Association, flavonones found in citrus fruits may actually reduce your stroke risk.
     “Flavonones are compounds from the flavonoid class of antioxidants,” says Rachel Neifeld, RD, CDN, a clinical dietitian at Weill Cornell Medical College. “They can be found in citrus fruits as well as red wine and dark chocolate. They have been shown to improve blood vessel function and reduce inflammation, which has been linked to stroke.” According to Neifeld, in the Stroke study, women who ate the most flavonones had a 19% lower risk of blood-clot-related stroke than those who ate the least. When it comes to choosing between whole fruits and juice, remember that whole
fruits provide more flavonones than fruit juice, and they are a better source of fiber.
Source: Weill Cornell Medical College Women’s Nutrition Connection, May 2012.

Also from Women’s Nutrition Connection this month:

     “Regular” whole wheat flour is actually red wheat, the most commonly grown type of wheat in the U.S. White wheat is simply a different variety of wheat that is much lighter in color than red wheat; it also has a different flavor and texture. White and red whole wheat are very similar nutritionally; both are good sources of fiber and contain magnesium, phosphorus, manganese and vitamins B1 and B3. Regardless of what type of wheat a product is made, it contains whole grains only if the word “whole” precedes the word “wheat,” such as “whole grain wheat flour,” in the ingredient list.

     It’s no secret that I’m addicted to potato chips and give them up for Lent. However, I don’t give up whole grain Triscuits ®, my cracker of choice. When Mary Ann told me Triscuits ® dill flavored ones were so good they should be given up for Lent, I bought a box on my next trip to Chief and started eating them on the way home. Was she right! Needless to say, I’ve consumed several boxes since March and they’re
almost tied with potato chips as a snack! RECIPE OF THE WEEK
     Mary Beth, my other daughter, loves soup and raids my freezer for it every time she comes home. So it wasn’t a surprise that she’s now making soup herself. She doesn’t eat red meat so Chicken Vegetable Soup in the Penzeys Spices catalog appealed to her. Penzeys make a herb mixture called Pasta Sprinkle so I had to find something from McCormick® to replace it and the closest seasoning was McCormick® Perfect Pinch Italian Seasoning available at Chief and Rays.
     I was concerned that 2 cups of rotisserie chicken in the slow cooker recipe would be overcooked after 6.5 hours but it wasn’t.


6 cups chicken broth (I used Swanson® 100% Fat & MSG Free with 33% Less Sodium)14.5-ounce can diced tomatoes14.5 or 15-ounce can white beans2 cups frozen mixed vegetables (beans, carrots, peas, corn is recommended)1/2 cup chopped onion2 to 3 ribs celery, chopped1 teaspoon minced garlic2 tablespoons Pasta Sprinkle (or McCormick® Perfect Pinch Italian Seasoning)2 cups diced rotisserie chicken1/2 to 1 teaspoon salt1/4 to 1/2 teaspoon pepper1 cup orzo pasta, cooked according to package directions1/2 cup gated Parmesan cheese (Mary Beth’s option)Combine ingredients except orzo and Parmesan cheese. In a 5 to 6-quart appliance, cook on low for 6.5 hours. Spoon 1/2 cup cooked orzo in serving bowl; fill with soup mixture.
Note: Like Mary Beth, I topped my serving with Parmesan cheese.
Source: Adapted from Penzeys Spices recipe via Mary Beth Thaman, Kettering OH.
Download PDF of Memo #2268

Mary’s Memo #2267

     The outdoor cooking season begins for me near Memorial Day although I was tempted to fire up the grill in summer-like March. But I wouldn’t have had Karen Adler & Judith Fertig’s The Gardener & The Grill: The Bounty of the Garden Meets the Sizzle of the Grill (Running Press; May 2012; $20.00) for a reference. In this book the authors take grilling to a whole new level as they demonstrate the value and virtue of enjoying each
act of creating a meal from seed to sizzle.
     Vegetarians and meat-lovers alike will benefit from Adler and Fertig’s philosophy of wholesome and  conscientious cooking. The Gardener & The Grill encourages readers to be involved in each step of food creation. Adler and Fertig cover the best ways to savor grilled delicacies from classic grilled vegetables, to strawberries, cheeses and even gourmet pizzas. Garden to grill cooking emphasizes sustainability.
     If you like fried green tomatoes, you’ll love Grilled Tomato Sandwiches with Herbed Cream Cheese. It must be a favorite of Adler and Fertig because the green tomato sandwich graces the back cover. There’s no breading and very little oil but plenty of tangy flavor! Spread herbed cream cheese between two grilled tomato slices and serve hot.


Herbed Cream Cheese:
(1) 8-ounce package cream cheese, at room temperature1 clove garlic, minced2 tablespoons chopped fresh basil1 tablespoon snipped fresh chivesMix ingredients together until blended.
4 large green tomatoes sliced 3/4-inch thick (to make 12 slices)Olive oil for brushing2 teaspoons kosher saltGround black pepperPrepare a medium-hot fire in your grill. Place a well-oiled perforated grill rack over direct heat.Brush the tomato slices with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and bring out to grill with bowl of Herbed Cream Cheese and a knife for spreading.Grill all the tomatoes on one side for about 3 minutes with the lid open, then flip and grill on the other side for 3 minutes more, or until the tomatoes have good grill marks.Remove the tomato slices from the grill and cool slightly on baking sheet. Spread Herbed Cream Cheese on half the slices, top with a second slice and set the sandwiches on a platter. Serve hot. Or grill tomatoes and top each with a dollop of herbed cream cheese and serve open- faced. Recipe makes 6 servings.
Source: The Gardener & The Grill by Karen Adler & Judith Fertig; Running Press paperback; $20.00; May 2012.
     Quinoa (pronounced KEEN-wah), although relatively new to American cooks, is a very old grain of the ancient Incas. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains. It takes half the time to cook as rice. Look for Ancient Harvest quinoa with the gluten-free products at Chief and Rays.
Source: Food Lover’s Companion, Fourth Edition.
     Mary Ann made an interesting dish with quinoa. She liked it well enough to make it twice for herself. I have since tried the recipe but original recipe didn’t have enough salt to suit me and I hesitated to use as much curry powder and cayenne pepper as Mary Ann did (she lived in southern California long enough to tolerate more spicy food). That’s not to say it isn’t accepted in our neck of the woods but the majority prefer less heat.
     That said, this is certainly a healthy meatless dish, especially if you add a generous dollop of soy sauce flavored yogurt like I did.

2 tablespoons olive oil1 medium onion, chopped3 cloves garlic, minced1 tablespoons minced fresh ginger1 carrot, slit lengthwise and cut into 1/2-inch half moons1 small head cauliflower, broken into small florets1/2 teaspoon salt (or to taste)4 teaspoons curry powder1/8 teaspoon cayenne pepper1 cup water1 cup frozen peas1 cup quinoa cooked al dente according to pkg. directionsSoy sauce flavored yogurt and toasted slivered almonds for garnishHeat olive oil in large skillet. Add onion, garlic and carrot. Cook over medium heat for 5 minutes. Add cauliflower, spices and salt. Cook another minute. Add 1 cup water; cover and simmer 12 minutes (add frozen peas last minute of cooking). While vegetable mixture cooks, prepare quinoa according to package directions. Don’t overcook. Drain and combine with curried vegetables. Serve immediately with a dollop of yogurt and almonds.
Source: Adapted from recipe via Mary Ann Thaman.
Download PDF of Memo #2267

Dr. Pepper Beef Brisket

I'd like to say I'm an adventurous cook. Yeast bread? No problem. Strawberry-bacon balsamic pizza? Sounds delicious. (We actually had that last week, and it was delicious.) Croissant dough? Bring it on! I like a challenge! However, when it comes to meat, I'm scared to step outside my comfort zone of chicken breast, ground beef, and bacon. (Bacon being the most important, of course.) So I decided it was high-time that I learned how to cook a type of beef that is not in hamburger-form or casserole-form. Introducing... Dr. Pepper Beef Brisket!  

  Brisket is a relatively inexpensive cut of meat, taken from the breast section. Because it contains a lot of connective tissue, it must be cooked low and slow to achieve that perfect tenderness. It's definitely worth the time! The meat becomes so tender that it almost falls apart, and it's packed with flavor. This recipe is easy peasy - the Crock Pot does all the work. All you have to do is combine the spices and rub it over the meat. Then, pour Dr. Pepper over the top and forget about it!  

  Make sure you prepare this on a day you will be out of the house while it is cooking. (Because it smells so good that you won't be able to concentrate on anything else!) It took almost all my willpower not to try to sneak bites while it was still cooking. It definitely needs the full 6 hours to achieve optimum tenderness. Once it's done, the brisket is so tender and flavorful on its own; the Dr. Pepper adds the just the right amount of zing. Add your favorite barbecue sauce if you want a little something-something extra. We served the brisket for Mother's Day on fluffy whole wheat buns, with a side of Loaded Baked Potato Salad. I think it would be great as a quesadilla filling or nacho topping as well. I'm also envisioning a BBQ brisket pizza... I don't think you could go wrong with the combination of brisket, BBQ sauce, and bubbly cheese!  

  And there ya have it, Dr. Pepper Beef Brisket! New cuts of meat aren't so scary after all. :) ______________________________________________________________________________________________________

Dr. Pepper Beef Brisket

Servings/Yield 8-10 servings
  • 3 lbs. beef brisket
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon minced garlic
  • 12-16-oz. Dr. Pepper
Method Combine salt, black pepper, chili powder, and minced garlic. Rub all over every surface of the brisket. Place brisket in Crock Pot; pour Dr. Pepper over the top. Cook on low heat 6 hours. Remove from Crock Pot; let rest 10-15 minutes before slicing. Serve on buns with your favorite barbecue sauce. Source: Adapted from The Pastry Queen, by Rebecca Rather

Mary’s Memo #2266


Do as I tell you, not as I do because if you do and I did,
we’d all waste less food! I tell myself this every time I clean out the
refrigerator freezer in the kitchen. Either it’s unidentifiable (a.k.a. fossil
food) or covered with frost, meaning it’s been in the freezer too long! I had
both this past weekend when I reorganized the contents. It might also help if I
actually kept better track of what’s inside. 

I can’t tell you how many cans and boxes of food items I’ve
also discarded because the “best used by” date was months ago or worse yet more
than a year! It may have been a 10 for $10 item but I’m not saving money when
it ends up in the trash bin. Instead, buy what you need when you know you’re
going to use it and not before!

I sometimes go overboard on sale priced fresh
produce.  Right now I’m finishing a
bunch of celery but have two more because it was on sale for 87 cents two weeks
in a row. Thank goodness each is wrapped in foil so it lasts longer. Shame on
me for not taking inventory before I did my shopping. 

Join me in identifying and dating all saved food and
hopefully, I won’t be writing on this subject again. I’ve also thrown out
refrigerated food that either was shoved back where I couldn’t see it or I
forgot to freeze. Case in point is corned beef that was in my meat compartment
two weeks after St. Patrick’s Day. I almost cried when I threw it away. It was
in a plastic bag and I didn’t notice it until it was too late. It still gripes
me because of my fondness for corned beef on rye sandwiches and being such a
lean cut. 


The Cookbook Library by Anne Willan with Mark
Cherniavsky and Kyri Claflin began as a collection of cookbooks and culinary
images gathered by Anne and husband Mark. It’s the first thorough comparison of
early cookbooks across Europe and America and brings to life the cooks, writers
and books that chronicle the dishes we eat and dates back to the invention of
printing. It traces the development of a recipe, explaining original
measurements and addressing the emergence of the author’s voice in recipe
writing, including four centuries of historical recipes from the 15th
to the 19th centuries, modernized for the home kitchen. The Cookbook
Library, published by the University of California Press in April, 2012, is
well worth its hefty $50 price for any cook who takes food preparation
seriously as well as professional chefs and culinary historians. Parents will
find it a useful tool when they explain to their children how food they take
for granted originated eons ago!

Anne Willan is founder of La Varenne Cooking
School in Paris and Burgundy and the author of many cookbooks including the
James Beard Award winner, Country Cooking of France. Mark Cherniavsky has
collected antiquarian cookbooks for more than 50 years. Kyri Clafin is
co-editor of Writing Food History: A Global Perspective

Drumsticks because they’re bigger! Since I first tasted
Buffalo Wing Dip, I’ve made other foods with a Buffalo wing taste including a
soup and main dish salad. Slow cooker recipes suit my lifestyle so it should
come as no surprise that I printed Spicy Hot Chicken Legs from the site earlier this year. But it took until yesterday to try the
recipe and sure enough it lived up to my expectations. If you’re a fan of
Buffalo wings you’ll find the recipe appealing and better yet it takes only 3
hours for legs to be ready to serve. 


1/3 cup sliced almonds

12 chicken drumsticks

(1) 5-oz. bottle hot
red pepper sauce (I used 5-oz. bottle Tabasco® Buffalo Style Hot Sauce)

½ stick butter, cubed

½ teaspoon garlic

½ teaspoon onion powder

Salt and pepper to
taste (I used ½ teaspoon salt and ¼ teaspoon pepper)

1-1/2 cups Marzetti®
light blue cheese dressing (refrigerated kind in the produce department)

Place drumsticks in a 5 to 6-quart
slow cooker and sprinkle evenly with pieces of butter. Pour hot sauce over
chicken. Mix together garlic powder, onion powder, salt and pepper and sprinkle
evenly over top. Cover and cook on high 3 hours or until drumsticks are tender.
Serve with blue cheese dressing on the side. Recipe makes 6 servings.  Note: Reduce calories per serving by
stripping as much skin as possible before slow cooking
Source: Adapted from recipe at br>

Download PDF of Memo #2266

Loaded Baked Potato Salad

It's getting to be that time of year... the first signs of summer! Summer is by far my favorite season. (And not just because I'm a teacher!) I long all year for the sunny days, slower pace, and even the hot temperatures. It seems like May is the kick-off to all the summer festivities, filled with potlucks and cook-outs. Mother's Day, graduation parties, and Memorial Day are all great reasons to get together with friends and family to share a great meal. Today, I've got a great new side dish for you to bring to your next get-together!  

  Loaded Baked Potato Salad - Think all the best parts of a loaded baked potato, but in potato salad form. Crisp bacon, cool sour cream, crunchy green onions, and sharp cheddar cheese are all mixed up with red potatoes and a hint of ranch seasoning. Now, I'll admit, I'm usually not a huge fan of potato salad. At all. But this stuff? Oh, man. I always need just one more bite. And then another. An another. And then I state profoundly "I'll put away the leftovers!" (So that I can secretly steal more bites as I put the potato salad safely away in the fridge. Don't tell me you've never done that.)  

The "sauce" is super simple - sour cream, mayonnaise, and ranch seasoning mix. Start with one packet, and taste as you go. If you want more ranch flavor, add in some or all of the second packet. (I usually use about 1 1/2 packets.)  

  Then, the potatoes. Just a 3-lb. bag of red potatoes, diced and boiled until tender.  

  The good stuff comes last. Thick-cut bacon, sharp cheddar cheese, and green onions.  

  Mix it all up, and let it chill in the fridge before serving.  

The best part? Lots of leftovers. That is, unless you let me clean up the kitchen. ;)


Loaded Baked Potato Salad

Servings/Yield: 10-12 servings

  • 3-lb. bag red potatoes
  • 1-1½ cups sour cream, (reduced fat is fine)
  • ½-¾ cup mayonnaise, (light is fine)
  • 1-2 packages ranch seasoning mix
  • 1 ½ cups grated sharp cheddar cheese
  • 5 green onions, chopped
  • 10-12-oz. package thick-cut bacon, cooked & crumbled


Wash potatoes and dice into 1/2-inch thick pieces. Bring a large pot of water to boil; place potatoes in pot. Reduce heat and simmer 15-20 minutes until potatoes are just tender. Drain and set aside to cool. When potatoes are cool, combine sour cream, mayonnaise, and ranch seasoning mix. (If you like a lighter potato salad, use the lesser amount. If you like more dressing, use the greater amount.) Add potatoes and stir to coat. Add cheddar cheese (fresh grated if you can!), green onions, and bacon and stir until mixed thoroughly. Chill in the fridge for a few hours before serving.
Source: original recipe

Mary’s Memo #2265

     If you’re like most health-conscious people, you’re probably eating more fish these days but you may be getting something in your fish and seafood that’s not so welcome: contaminates. This cautionary note regarding drug residues in imported fish comes from a study from the Johns Hopkins Center for a Livable Future. It analyzed government-collected seafood inspection data from the U.S., Europe, Japan and Canada between 2000 and 2009.
     Hopkins' researchers found that shrimp and prawns, overall, exceeded drug residue limits most frequently. Other problematic imported seafood included crab, basa (a type of catfish), eel and tilapia, most or all likely farmed. Vietnam had the most violations, followed by China and then other countries in Asia including Thailand, Indonesia, Taiwan, India and Malaysia.
     Antibiotics, antifungals and antiparasitics, as well as pesticides and disinfectants, are often used in fish farming to control diseases that can spread rampantly in crowded conditions. While routine exposure to such substances can pose a risk to aquaculture workers, the health effects of chronic low-level exposure in fish eaters are not fully known. At the very least, widespread use of antibiotics can contribute to the
development of antibiotic-resistant bacteria and cause important antibiotic drugs to become ineffective in people.
     Vary your seafood choices to minimize overexposing yourself to any particular contaminants they may contain. It’s okay to eat some farmed salmon, but perhaps not every week. Wild salmon is always a good option and most canned salmon is wild (and cheap).
Source: University of California at Berkeley Wellness Letter, May 2012.


     Speaking of salmon, I have two new toppings, at least to me, that elevate its flavor. Roasting time is the same for both recipes.
     The first one is brushing 6-ounce salmon steaks with a mixture of 2 parts barbecue sauce to 1 part honey. The friend who shared this recipe used Jack Daniels® barbecue sauce. My favorite “store-bought” barbecue sauce is Montgomery Inn® brand, available at Chief and Rays. Montgomery Inn® barbecue sauce is always heated before using. Brush mixture on salmon steaks. Bake in preheated 450ºF oven until salmon is opaque throughout and flakes easily, about 15 to 20 minutes.
     Roasted Salmon with Herbed Yogurt is an Everyday Food recipe. My Mary Ann served it at our Good Friday meal last month.

1/2 cup Greek yogurt2 tablespoons Dijon mustard2 tablespoons finely chopped fresh dill2 tablespoons finely chopped fresh parsleyCoarse salt and pepper to taste(8) 6-ounce salmon steaks
Preheat oven to 450ºF. Combine yogurt, mustard, dill and parsley; season with salt and pepper. Place salmon, skin side down, on rimmed baking sheet. Spread yogurt mixture on salmon. Roast until opaque and flakes easily, about 15 to 20 minutes. Recipe makes 8 servings.


      The package of organic fresh basil in Chief and Rays produce department actually says this but I confess to refrigerating it. But no more, not since seeing how fresh and crisp it stayed for several days on Mary Ann’s windowsill. A good cook is always learning and that includes me.


     I’ve been making Snickerdoodles for years but never as a bar cookie. I discovered this recipe on the Betty Crocker® website.

2-1/3 cups Gold Medal® all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon salt3/4 cup butter, softened1-1/4 cups sugar1/2 cup packed light brown sugar3 eggs1 teaspoon vanillaCinnamon Filling:1 tablespoon sugar1 tablespoon cinnamonGlaze:1 cup powdered sugar1 to 2 tablespoons milk1/4 teaspoon vanillaPreheat oven to 350ºF. Butter the bottom only of a 13x9-inch baking pan. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Spoon half the batter
into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Dollop teaspoon amounts of remaining batter evenly over cinnamon-sugar mixture. Bake 20 to 25 minutes 0r until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small bowl, stir glaze
ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows. Recipe makes 24.
Download PDF of Memo #2265

Buffalo Chicken Tacos

One of the best holidays came and went this past Saturday, Cinco de Mayo. Although, I might be a bit biased because May 5 is also my birthday. :) To celebrate, I wanted to cook up a fiesta. (I know, most people absolutely do not want to cook on their birthday. I'm the exact opposite. Dishes though? Noooo way. Thankfully my husband helped me out there.) Instead of the traditional beef tacos, chicken fajitas, or quesadillas, I decided to incorporate one of my other favorite foods into the Mexican genre. Buffalo chicken wings happen to be one of my favorite foods ever, so after a bit of research, I discovered Buffalo Chicken Tacos. Yes... crispy pieces of chicken tossed in buffalo sauce, with toppings galore. Co-jack cheese, crumbled gorgonzola, ranch dressing, green onions, and cilantro, the whole she-bang.  

  Start off with some boneless skinless chicken breast, diced into bite-size pieces. Combine some cornstarch, flour, garlic powder, and cayenne pepper in a shallow bowl, and toss the chicken pieces in it. This creates a very light coating, just enough to give the chicken that crispy buffalo wing texture without being too heavy.  

  While the chicken is cooking up, assemble your toppings. For cheeses, we went with shredded co-jack and crumbled gorgonzola. Veggie toppings included green onions and cilantro. And you can't forget the ranch! (However, if you're more into bleu cheese, I suppose that would work.)  

  After a quick pan-fry in some olive oil and tossing with buffalo sauce, the chicken's ready to go!  


  For assembly, start with the chicken, then the cheese (so it melts a bit), then the veggies and ranch on top.  

  And dig in! The flavor combination is out of this world - spicy and cheesy chicken, with the crisp green onions and cool ranch. The chewy corn tortilla is the perfect vehicle for getting all that deliciousness into your mouth. The only thing that might make these even better would be bacon. Between my husband, his brother, and myself, we pretty much devoured the whole recipe, if that says anything. Happy Cinco de Mayo!

Buffalo Chicken Tacos


10-12 tacos
4 servings
  • For the chicken
    • 1-1.5 lbs. boneless skinless chicken breasts, cut into bite-size pieces
    • ¼ cup cornstarch
    • ¼ cup all-purpose flour
    • ½ teaspoon garlic powder
    • pinch cayenne pepper
    • ⅓-½ cup buffalo wing sauce
    • 2 tablespoons olive oil
  • For the tacos
    • 10-12 6-inch corn tortillas
    • shredded co-jack cheese
    • crumbled gorgonzola cheese
    • chopped green onions
    • chopped cilantro
    • ranch or bleu cheese dressing
    • optional: bacon, diced avocado


In a shallow bowl, combine flour, cornstarch, garlic powder, and cayenne pepper. Dredge chicken pieces in flour mixture. Add 1 tablespoon olive oil to a skillet over medium-high heat. Once the skillet is hot, add chicken pieces and cook until brown, about 4-5 minutes on each side. Add additional olive oil as needed throughout the cooking process. Once the chicken is done, set it aside in a bowl and toss with the buffalo wing sauce. To assemble tacos, fill tortillas with chicken pieces, co-jack, gorgonzola, green onions, cilantro, and a drizzle of ranch dressing.
 Source: How Sweet It Is