Not going to lie to you, I impulsively served this with honey mustard ranch. I just randomly decided “lets mix all this together because I have a bottle of ranch right next to me” but you don’t have to serve it with this! Ketchup, mustard, plain honey mustard, plain ranch or ketchup/mayo works great! Live your truth!

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This recipe is gluten-free because I used cassava flour as my binder, but if you are not gluten intolerant and don’t want to buy cassava flour, feel free to use all purpose flour!

Not into traditional frying? You can spritz these with nonstick spray and air fry them for 15-20 minutes at 375 F.

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I love this recipe because you can take what you want from it (ie: serve the chicken salad by itself or just use the dressing on roasted potatoes) OR you can make this bombbbbb salad, which I think you will love.

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I know there’s currently a cream cheese shortage, and when I was shopping for this recipe I definitely saw empty shelves at the stores (truly devastating.) The only store that I found cream cheese at was actually Trader Joe’s! So definitely go there if you are having trouble finding cream cheese.

Can’t find lump crab meat (or just wanna explore some other options?) For something more affordable, go with canned crab meat or even cooked shrimp that’s finely chopped. For something more *bougie,* go for jumbo lump crab meat.

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These buffalo chicken poppers (named coined by all of you – thank you!) are like a hybrid between a juicy chicken meatball and a chicken nugget. They’re made with a ground chicken mixture: cream cheese, buffalo sauce, celery and scallions, plus spices and aromatics. Then, we add gluten-free bread crumbs to the mixture to hold it together, and coat the nuggets in gluten-free bread crumbs for the ultimate crunch. The only difference between nuggets and meatballs in this case is the shape, so if you want to serve them as meatballs on skewers instead, be my guest!

Want to jazz it up even more? Add everything seasoning to your bread crumb mixture for extra crunch and flavor. You know I love my everything seasoning, so I didn’t want to go on overkill with the seasoning for Instagram purposes…but I do have to say that I love these with everything seasoning.

I know this may seem obvious, but when making this recipe, please make sure that the cream cheese, buffalo sauce and bread crumbs you are using are certified gluten-free!

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Serve this dip with crackers (I love to enjoy with Cheez-Its for an extra WOW factor,) tortilla chips, pita chips, baguette, crostini, pickles… the world is your oyster.

 

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Am I the only person who looks forward to the Super Bowl more than I look forward to Valentines Day? This isn’t because I love football. I love the Super Bowl because I love football…. food. Cheese….meat….buffalo sauce on everything….more cheese…dips….fried things…. ahhhhhhh!!!! Sometimes (most of the time) I don’t even watch the Super Bowl! I will just watch whatever I want and enjoy football food because I know that’s what everyone else is doing. I feel like I’m part of this delicious food community on Super Bowl Sunday. Sure, maybe I’m weird, but we all are so don’t @ me!

There’s no question that Buffalo chicken dip is a quintessential Super Bowl food. It’s also just a damn good weekend snack for those cozy, lazy days in. But, in the spirit of the big game coming up, I had a buffalo chicken themed week and I’ve got some spicy, sexy recipes comin’ for you.

You can go two ways with this recipe. You can make it into a dip, or you can wrap the buffalo chicken dip in  crescent roll dough and make buffalo dip *~bites~*. Regardless, just make it. OK?

I posted a little video on Instagram for my visual learners out there!

 

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Enough chit chat, let’s get to business.

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To break it down for you: first, we cook the bacon, which will render some delicious, sexy, smoky fat. Then, we remove the bacon and put our Brussels sprouts into the pan with the fat. In turn, they partially fry/sear in the bacon fat, yielding golden brown edges and a toasty caramelized flavor. Brussels sprouts are tougher, robust vegetables, so many people blanch them (AKA briefly cook in boiling water for 1 minute to tenderize) before putting them in the pan to sear. This is where I decided to go with a braise instead, which is essentially the opposite of the blanch method. I decided to give my Brussels a beer bath, so they soak up the moisture and the flavor. Then, I added the bacon back into pan and toss it all together with a simple honey mustard glaze. And that’s the dish! Shockingly easy and unbelievably flavorful.

In a nutshell, here’s the method!

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