Love buffalo wings but hate the mess? Looking for a healthy alternative? Check out these appetizers. I make the celery sticks (the typical accompaniment to the buffalo wings), the main ingredient. Happy snacking!
Ingredients:
8 cleaned & trimmed celery stalks, cut into thirds
2 cups of shredded chicken breast
1/2 cup of ranch dressing
4 Tbsps of buffalo sauce
Matchstick carrots for garnish
Prepare celery sticks. Set aside.
In a large bowl, combine chicken, ranch dressing and buffalo sauce. Stuff mixture onto the celery stick. Garnish with a carrot slice.
It’s time to give your oven a break and cook outside. Instead of roasting a whole chicken, I’m going to grill it. Better yet, I’m going to grill it over a skillet of potatoes and squash so that the juices from the chicken can flavor the vegetables as it cooks. PS- you will need two bricks for this recipe, I’ll explain why in a bit…
Ingredients:
1 whole chicken, rinsed and patted dry
1 cup of butter, softened
3 Tbsp of kosher salt
3 Tbsp of celery salt
2 tsp of crushed red pepper
1 lemon, juiced
2 lbs of red potatoes, quartered
1/2 yellow onion, sliced
1 yellow squash, cubed
1 zucchini, cubed
fresh basil for garnish
Directions:
Preheat grill to 350 degrees.
Combine butter, salts, crushed red pepper and lemon juice. Set aside.
Prepare the chicken by separating the skin from the meat. Stuff the chicken with the butter by using your hand to place the butter under the skin. Set aside.
In a large skillet, combine potatoes, onion and squash. Drizzle with olive oil. Place on the center of the grill. Nestle two foil-wrapped bricks on either side of the skillet. Straddle a wire rack over the skillet, resting on the bricks. Place chicken on top of the wire rack so that the juices from the chicken flavor the vegetables as they cook.
Grill at 350 degrees for 1 hour or until the internal temperature of the chicken reaches 160 degree. Allow the chicken to rest before carving for 10 minutes. Garnish vegetables with fresh basil.
