Hi, I’m alive! How is your New Year starting off? Mine? Well, it could be better, but I shouldn’t complain. It all started with the snotty-nosed little ones who run around this place like they own it, not giving a care in the world what their little grubby hands touching or covering their mouth when they cough. How about sneezing, nope no care, let is spray, e.v.e.r.y.w.h.e.r.e. What made them think that using everyone’s toothbrush at once was a good idea? Can someone tell me what goes through their little minds?
Obviously not germs. No care and no intention of caring. Oh to be a toddler. The problem is me, the germ magnet. Everyday I wipe runny noses, whipe up sneeze spray all the while trying to manage this mad house of four under four. So as you can guess, the boss came down with a virus and hmmm, I wonder where I caught it? Of course from them. They continue about their day with a runny nose and low-grade fever like it is no big deal. Mamma on the other hand was struggling.
The sad part is I wash my hands constantly in this house. Like to the point where my knuckles are bloody from being dry and I still get the darn virus. It was the toothbrush incident, I just know it….grrrr. So what happens when the boss is sick? The unruly employees run this place, no they turn it upside down. This ends up being a lot of fun on their part which goes back to problem number one, they don’t care, not one bit, where their germs fly. They just go on about their own business, living like life is a perfect little world.
So what does this have to do with a food blog? I have no idea either. I just needed to vent. ->DEEP BREATH, COUGH<- Okay no deep breath because I can’t breath through my nose!
Obviously I’m just a tad bit angry, but am cooling down now. The problem with being sick and trying to develop recipes is that I can’t taste anything. I’ve tried, I’ve cooked, I’ve eaten and I have absolutely no idea how it tastes. So I threw in the towel and decided to go back to what I know tastes good and that is buffalo chicken. Homemade buffalo sauce smothered on shredded chicken is just what this mamma needed. A little heat to clear the head and a warm delicious and easy meal to fill the belly.
This buffalo chicken is seriously multi-purpose, family friendly, husband-loving, finger-licking good. Did I convince you that you should be making this for supper? I think I need to start a leftover series to show you how one meal can turn into 2-3 more, different and delicious meals. Cook once, eat numerous times. What do you think? Would you like to see a leftover series or do you loath them, like I shouldn’t even go there, not going to happen?
But you guys, this buffalo-chicken is multi-purpose, slow-cooker friendly so you can pop it in and go back to laying on the couch with a tissue box watching your little germ factories destroy the house….or that is just me. You could make buffalo chicken lettuce wraps, buffalo chicken flatbread, buffalo chicken salads, and now buffalo chicken potato smashers with homemade caesar dressing. Yes, please.
Smashed organic potatoes, topped with juicy buffalo chicken, drizzled with caesar dressing and some chopped spinach. This is one meal you don’t want to miss out on. Oh the deliciousness in every bite….I can only imagine because again I can’t taste. ->INSERT TEARS<- Can someone please send me a mask or how about just bubble wrap me?
- 3-4 cups Buffalo Chicken
- 12 small potatoes
- 2 cups spinach, chopped
- 2 garlic cloves, minced
- 1 cup mayonnaise (homemade or store bought)
- 1 tsp dijon mustard
- 2 Tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- ½ cup sheep's cheese (parmesan cheese)
- salt and pepper, to taste
- ¼ cup olive oil
- Make buffalo chicken, set aside.
- Boil small potatoes until fork tender.
- Remove and place on a plate to drain.
- Heat oven to 375 degrees.
- Place potatoes on baking sheet and make slits on the top of the potato half-way through.
- Smash potato with a potato masher.
- Top with a scoop of buffalo chicken.
- Repeat until all potatoes are smashed and topped.
- Place in oven and bake for 8-10 minutes.
- Meanwhile make dressing.
- Place garlic, mayonnaise, dijon mustard, red wine vinegar, Worcestershire sauce, cheese, salt, pepper in blender.
- Puree until smooth.
- Turn blender on medium and slowly add in olive oil until mixed through. Remove and place in a jar.
- Remove potatoes from the oven, drizzle with dressing and top with chopped spinach.