Tag Archive: Buffalo

Experimenting with our meatless options!  A friend told me to try tempeh.  I searched the internet and found a recipe to bake it Buffalo style.  I adapted this from forkandbeans.com’s recipe.   I served it with veggie tots, celery and ranch, and a chop salad.  Healthy and yummy.  I missed the part about steaming the tempeh first.  I’ll definitely try to remember next time, as I am sure it would improve the texture and taste.


2 packs tempeh, sliced

1 pouch buffalo wing sauce

Rice chex, crushed

Marinade tempeh in the wing sauce at least 30 minutes.  Coat with crushed rice checks and bake at 350F for about 30 minutes, or until crispy.



12 chicken cutlets

2 containers Alouette Buffalo Cheddar Cheese Spread

1 bottle ranch dressing (I used Kraft)

1/2 c. teriyaki sauce

1 c. shredded cheese (I used 4 Mexican)

Preheat oven 350 F.

Pour teriyaki sauce into 13 x 9 baking dish sprayed with coconut oil.

Scoop 2 Tbsp. cheese spread on each cutlet.  Roll and place seam side down in teriyaki sauce.

Pour ranch over chicken rolls.

Sprinkle with cheese.

Bake 35-45 minutes until golden brown and chicken tests at 165 F.

The cheese inside the chicken melts away and into the ranch and teriyaki making a delicious sauce.  I cut it up into small bitesize pieces with my kitchen shears and served alongside leftover scalloped potatoes and squash stuffing casserole from Thanksgiving.

This recipe originated because the Alouette was on sale and I decided it sounded good for a chicken dish.  There was a little left after the chicken was stuffed, and the kids said it was spicy, so I used the ranch and teriyaki to cool it down.




8 sandwich thins

2 lb. ground turkey

1/4 c. buffalo wing sauce

1/4 c. blue cheese dressing

diced celery to taste (i used one stalk)

8 slices cheddar cheese

2 Tbsp. olive oil blend

2 Tbsp. butter.

Combine turkey, wing sauce and blue cheese dressing into 8 burgers.

Cook in olive oil blend over medium heat until golden and cooked to internal temperature of 165 F.

Train on paper towels.

Top with cheese and place on sandwich thin, coated with butter.

Bake on cookie sheet until toasty and cheese is melted.


8 Perdue chicken cutlets

6 oz. Fontinella cheese cut into 8 pieces

1 bottle Sweet Baby Ray’s Creamy Buffalo Dipping Sauce

Spread a little dipping sauce in the bottom of a 13 x 9 baking dish.

Roll each cutlet around a piece of cheese and place in dish.

Spoon remaining sauce over chicken rolls.

Bake 350 for 25 – 30 minutes.

I served this with roasted potatoes and coleslaw.  This would be amazing with blue cheese also.  (I just have a family member who doesn’t care for it).

Thai Chicken, Buffalo Cauliflower and Smashed Yukon Gold Potatoes

  • 1 cup water
  • 1 cup all purpose flour
  • 2 tsp garlic powder
  • 22 oz (6 1/2 cups) cauliflower florets
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp melted unsalted butter

Preheat oven to 450°F.

Cover baking tray with foil and spray with coconut oil spray.

Combine water, flour, and garlic powder in a bowl and stir until well combined.

Toss cauliflower pieces in the flour mixture until well coated and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, mix  hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.


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