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Buffalo Chicken Wings with Homemade Ranch Dip

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Tag: french feta

Crispy Garlic Feta Fries

Crispy. Garlic. Feta. Fries. Need I say more? After having my fries with this savory garlic oil and salty feta I don’t want them any

Follow Along

@erinnOBrienn

Welcome back to my series “WTF To Make For Dinne

Welcome back to my series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes. Tonight we’re making my Cauliflower Gnocchi with Italian Sausage and Pesto Cream Sauce 💚 You can use my homemade pesto recipe for this (on my site!), but as Ina says, store-bought will do just fine for a quick weeknight meal.

Ingredients:
1 pack Trader Joe’s frozen cauliflower gnocchi
1 pound sweet italian sausage, casings removed
1 ¼ cup heavy cream
⅓ cup basil pesto (homemade or store-bought)
1 tbsp. olive oil
1 tbsp. butter
½ frozen peas (optional)
Salt and pepper to taste

Method:
1. In a large non-stick pan, heat olive oil over medium high heat. Add sausage into the pan and use a spoon or spatula to break up the sausage into smaller pieces. Cook for 8-10 mins, or until browned.
2. Reduce the heat to low. Using a slotted spoon, remove sausage from the pan, keeping as much of the grease in the pan as possible. Set sausage aside.
3. Add in the butter, once melted follow the pan sear cooking instructions on the gnocchi bag. Once gnocchi is cooked, add the sausage back in. Carefully pour in the heavy cream, bring to a simmer and cook for about 3 mins. Add peas at this step if you are using them. Turn off the heat and add in the basil pesto. Season with a pinch of salt and black pepper.
4. Serve with a generous amount of freshly grated parm on top and enjoy!
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#dinner #easyrecipes #traderjoes #traderjoesrecipes #fallrecipes #dinnerideas #traderjoesfinds #easydinner #comfortfood #gnocchi #cauliflower

Buffalo Chicken Wings with Homemade Ranch Dip 🍗

Buffalo Chicken Wings with Homemade Ranch Dip 🍗🧡🏈 Save and share this easy recipe for your next game day! I make them in the air fryer but also gave instructions for using a conventional oven below - hope you enjoy!

Wings:
2 pounds chicken wing flats and drumettes, pat dry
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder

Wing Sauce:
3 tablespoons unsalted butter, melted
⅓ cup Original Red Hot Sauce
1 teaspoons maple syrup or brown sugar
Pinch of salt

Ranch Dipping Sauce:
½ cup sour cream
⅓ cup mayonnaise (I use @bestfoodsmayonnaise )
2 tablespoons buttermilk
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice ( I love @wonderfulseedlesslemons 🍋)
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper

Using my favorite @cuisinart Air Fryer 🔥 paired this recipe with a @peroniusa 🍻

Method:
1. Using a paper towel, pat the wings dry on all sides.
2. In a large mixing bowl, add the chicken wings, salt, garlic powder and onion powder. Toss to thoroughly coat.
3. Place the seasoned wings onto the air fryer basket, being careful not to crowd them too closely together. Air fry the wings at 400 degrees for approximately 20 minutes, flipping halfway through.
For a conventional oven, bake at 375 degrees for 35-40 minutes, flipping halfway through. (TIP: Using a wire rack will help achieve crispiness and mimic an airfryer.)
4. Meanwhile, in a small mixing bowl, add all of the ranch dipping sauce ingredients, stir to combine and set aside.
5. In a separate mixing bowl, combine the unsalted butter, hot sauce, maple syrup and salt. Once the wings are done, add them into the bowl and toss to combine until thoroughly coated.
6. Serve the wings alongside the homemade ranch dipping sauce and enjoy!
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#dinner #easyrecipes #chicken #chickenwings #fallrecipes #footballfood #buffalowings #comfortfood #ranch

It’s time for one of my favorite salad recipes!

It’s time for one of my favorite salad recipes! 🥬🍂🥂 Full recipe below and also linked in my bio. Hope you enjoy!

Ingredients:
1 bunch kale, washed and finely chopped
2 cups cooked quinoa
2 tbsp. EVOO, divided
1 ½ cups butternut squash, diced (approximately half of 1 small butternut squash)
1 red bell pepper, diced
1 large or 2 small peaches, diced (I love @peaches.la_ )
1 cup pomegranate seeds
½ cup pepitas
½ cup slivered almonds
Flaky sea salt to taste

Dressing:
¼ cup EVOO
2 tbsp. white balsamic vinaigrette
Juice of 1 lemon
1 tbsp. Honey or maple syrup
Salt & pepper to taste

1. In a skillet over medium heat, add 1 tbsp. olive oil. Add butternut squash and saute for 8-10 minutes (if pieces are a bit larger increase time accordingly and stir occasionally until tender). Then, add bell pepper and saute for 2-3 minutes stirring occasionally. Turn heat off and set aside.
2. In a large mixing bowl, add kale, 1 tbsp. Olive oil, and flaky sea salt to taste. Massage with hands to tenderize.
3. For the dressing: In a measuring cup or small bowl, add white balsamic vinegar, lemon juice, honey, salt and pepper and whisk to combine. Stream in olive oil while whisking constantly to emulsify.
4. To the massaged kale, add quinoa, butternut squash bell pepper mixture, peaches, pomegranate seeds, pepitas, and slivered almonds. Drizzle dressing overtop and toss to combine. Serve and enjoy!

Tips: Once peaches are out of season, sub apples - they’re delicious in this!
It keeps in the fridge for 3-4 days but will become a bit softer as the days go on. This is one of those salads that can taste even better the next day!
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#dinner #easyrecipes #salad #kalesalad #fallrecipes #dinnerideas #vegetarianrecipes #butternutsquash #saladrecipe #kale

I’m honor of it now being September, sharing the

I’m honor of it now being September, sharing the first soup of the season! 🍂🍅🍷 This Nordstrom Creamy Tomato Basil Soup is one of the most nostalgic recipes for me. It takes me right back to all of the @nordstrom cafe dates with my mom growing up. These mini @kingshawaiian grilled cheese sliders make it even more delicious 😍 Full recipe below and also linked in my bio. Hope you enjoy!

For the grilled cheese:
1 pack @kingshawaiian Original Hawaiian Sweet Rolls, sliced into thirds
Fontina Cheese, sliced
6 tbsp softened butter
1 tbsp. Freshly grated parm
1/2 tsp oregano
1/2 tsp garlic powder

1. Preheat the oven to 350 degrees. In a bowl, combine butter with parmesan, oregano, and garlic powder.
2. Spread butter mixture onto each side of the bread slices
3. On a baking sheet, assemble the mini sandwiches and bake for 15-20 minutes, flipping halfway through.

For the soup:
¼ cup EVOO
2 tbsp. salted butter
1 yellow onion, finely diced
2 large carrots, finely diced (4 small)
1 ½ tsp. salt
2 tsp. freshly cracked black pepper
2 tsp. dried basil
1 tsp. crushed red pepper
56 oz. San Marzano Tomatoes (I use Cento)
1 tsp. lemon zest
4 cups vegetable stock
2 cups heavy whipping cream
1 large handful freshly grated parmesan
2 handfuls fresh basil

1. Heat oil and butter on medium high heat. Add in onions and carrots. Sauté until onions are translucent (approximately 10 minutes).
2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Add the tomatoes and vegetable stock. Stir to combine and let simmer for approximately 30 minutes.
3. Add heavy whipping and let simmer for approximately 5 minutes. (You can also add a handful of finely grated parm to make it extra delicious).
4. Remove from heat, add fresh basil and blend until smooth. Serve with mini grilled cheese sandwiches for dipping and dig in!
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#dinner #easyrecipes #soup #tomatosoup #fallrecipes #dinnerideas #soupseason #comfortfood #grilledcheese #parmesan

Welcome back to my series “WTF To Make For Dinne

Welcome back to my series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes. Tonight we’re making my Pesto Chicken Parm with a simple lemon arugula salad 💚

Ingredients For the Chicken:
2 large boneless skinless chicken breasts, halved horizontally
Salt to taste
Pepper to taste
1 tsp. Garlic powder
½ cup all purpose flour
2 large eggs
1 tbsp. Milk
½ cup Panko breadcrumbs
½ cup Italian breadcrumbs
1 cup avocado oil (or high smoke point oil of choice)
½ cup plus ¼ cup freshly grated parmigiano reggiano (divided)
8 oz. part skim mozzarella cheese, sliced
Fresh parsley, roughly chopped for garnish

Method:
1. Preheat the oven to 425 degrees.
2. With a meat mallet, lightly pound the halved chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.
3. In a shallow dish, add the eggs and milk and whisk to combine. In a separate shallow bowl, add flour, generously season with salt and pepper, and stir to combine. In a third shallow bowl, add the panko breadcrumbs, italian breadcrumbs, garlic powder and ½ cup parmesan cheese then stir to combine.
4. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure the pieces are thoroughly coated in the breadcrumb mixture.
5. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering, using tongs, gently add chicken pieces into the oil being careful not to crowd the pan. Cook for 4 minutes or until golden then flip and cook for another 4 minutes.
6. Transfer to a baking sheet or baking dish and cover each piece with pesto, mozzarella slices, and the remaining ¼ cup of parmesan. Bake for approximately 15 minutes or until the cheese is melted and slightly golden brown.
7. Garnish with fresh parsley and enjoy!
PESTO RECIPE PINNED IN COMMENTS 🫶🏼
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#dinner #easyrecipes #chicken #chickenparm #dinnerideas #pesto #comfortfood #parmesan

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© Copyright 2024 Erin O'Brien

Website By Nari Creative

On the Blog

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Life + Style
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More from Erin

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Newsletter

Follow Along |

@erinOBrien

Welcome back to my series “WTF To Make For Dinne

Welcome back to my series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes. Tonight we’re making my Cauliflower Gnocchi with Italian Sausage and Pesto Cream Sauce 💚 You can use my homemade pesto recipe for this (on my site!), but as Ina says, store-bought will do just fine for a quick weeknight meal.

Ingredients:
1 pack Trader Joe’s frozen cauliflower gnocchi
1 pound sweet italian sausage, casings removed
1 ¼ cup heavy cream
⅓ cup basil pesto (homemade or store-bought)
1 tbsp. olive oil
1 tbsp. butter
½ frozen peas (optional)
Salt and pepper to taste

Method:
1. In a large non-stick pan, heat olive oil over medium high heat. Add sausage into the pan and use a spoon or spatula to break up the sausage into smaller pieces. Cook for 8-10 mins, or until browned.
2. Reduce the heat to low. Using a slotted spoon, remove sausage from the pan, keeping as much of the grease in the pan as possible. Set sausage aside.
3. Add in the butter, once melted follow the pan sear cooking instructions on the gnocchi bag. Once gnocchi is cooked, add the sausage back in. Carefully pour in the heavy cream, bring to a simmer and cook for about 3 mins. Add peas at this step if you are using them. Turn off the heat and add in the basil pesto. Season with a pinch of salt and black pepper.
4. Serve with a generous amount of freshly grated parm on top and enjoy!
.
.
.
.
.
#dinner #easyrecipes #traderjoes #traderjoesrecipes #fallrecipes #dinnerideas #traderjoesfinds #easydinner #comfortfood #gnocchi #cauliflower

Buffalo Chicken Wings with Homemade Ranch Dip 🍗

Buffalo Chicken Wings with Homemade Ranch Dip 🍗🧡🏈 Save and share this easy recipe for your next game day! I make them in the air fryer but also gave instructions for using a conventional oven below - hope you enjoy!

Wings:
2 pounds chicken wing flats and drumettes, pat dry
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder

Wing Sauce:
3 tablespoons unsalted butter, melted
⅓ cup Original Red Hot Sauce
1 teaspoons maple syrup or brown sugar
Pinch of salt

Ranch Dipping Sauce:
½ cup sour cream
⅓ cup mayonnaise (I use @bestfoodsmayonnaise )
2 tablespoons buttermilk
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice ( I love @wonderfulseedlesslemons 🍋)
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper

Using my favorite @cuisinart Air Fryer 🔥 paired this recipe with a @peroniusa 🍻

Method:
1. Using a paper towel, pat the wings dry on all sides.
2. In a large mixing bowl, add the chicken wings, salt, garlic powder and onion powder. Toss to thoroughly coat.
3. Place the seasoned wings onto the air fryer basket, being careful not to crowd them too closely together. Air fry the wings at 400 degrees for approximately 20 minutes, flipping halfway through.
For a conventional oven, bake at 375 degrees for 35-40 minutes, flipping halfway through. (TIP: Using a wire rack will help achieve crispiness and mimic an airfryer.)
4. Meanwhile, in a small mixing bowl, add all of the ranch dipping sauce ingredients, stir to combine and set aside.
5. In a separate mixing bowl, combine the unsalted butter, hot sauce, maple syrup and salt. Once the wings are done, add them into the bowl and toss to combine until thoroughly coated.
6. Serve the wings alongside the homemade ranch dipping sauce and enjoy!
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.
.
.
.
#dinner #easyrecipes #chicken #chickenwings #fallrecipes #footballfood #buffalowings #comfortfood #ranch

It’s time for one of my favorite salad recipes!

It’s time for one of my favorite salad recipes! 🥬🍂🥂 Full recipe below and also linked in my bio. Hope you enjoy!

Ingredients:
1 bunch kale, washed and finely chopped
2 cups cooked quinoa
2 tbsp. EVOO, divided
1 ½ cups butternut squash, diced (approximately half of 1 small butternut squash)
1 red bell pepper, diced
1 large or 2 small peaches, diced (I love @peaches.la_ )
1 cup pomegranate seeds
½ cup pepitas
½ cup slivered almonds
Flaky sea salt to taste

Dressing:
¼ cup EVOO
2 tbsp. white balsamic vinaigrette
Juice of 1 lemon
1 tbsp. Honey or maple syrup
Salt & pepper to taste

1. In a skillet over medium heat, add 1 tbsp. olive oil. Add butternut squash and saute for 8-10 minutes (if pieces are a bit larger increase time accordingly and stir occasionally until tender). Then, add bell pepper and saute for 2-3 minutes stirring occasionally. Turn heat off and set aside.
2. In a large mixing bowl, add kale, 1 tbsp. Olive oil, and flaky sea salt to taste. Massage with hands to tenderize.
3. For the dressing: In a measuring cup or small bowl, add white balsamic vinegar, lemon juice, honey, salt and pepper and whisk to combine. Stream in olive oil while whisking constantly to emulsify.
4. To the massaged kale, add quinoa, butternut squash bell pepper mixture, peaches, pomegranate seeds, pepitas, and slivered almonds. Drizzle dressing overtop and toss to combine. Serve and enjoy!

Tips: Once peaches are out of season, sub apples - they’re delicious in this!
It keeps in the fridge for 3-4 days but will become a bit softer as the days go on. This is one of those salads that can taste even better the next day!
.
.
.
.
.
#dinner #easyrecipes #salad #kalesalad #fallrecipes #dinnerideas #vegetarianrecipes #butternutsquash #saladrecipe #kale

I’m honor of it now being September, sharing the

I’m honor of it now being September, sharing the first soup of the season! 🍂🍅🍷 This Nordstrom Creamy Tomato Basil Soup is one of the most nostalgic recipes for me. It takes me right back to all of the @nordstrom cafe dates with my mom growing up. These mini @kingshawaiian grilled cheese sliders make it even more delicious 😍 Full recipe below and also linked in my bio. Hope you enjoy!

For the grilled cheese:
1 pack @kingshawaiian Original Hawaiian Sweet Rolls, sliced into thirds
Fontina Cheese, sliced
6 tbsp softened butter
1 tbsp. Freshly grated parm
1/2 tsp oregano
1/2 tsp garlic powder

1. Preheat the oven to 350 degrees. In a bowl, combine butter with parmesan, oregano, and garlic powder.
2. Spread butter mixture onto each side of the bread slices
3. On a baking sheet, assemble the mini sandwiches and bake for 15-20 minutes, flipping halfway through.

For the soup:
¼ cup EVOO
2 tbsp. salted butter
1 yellow onion, finely diced
2 large carrots, finely diced (4 small)
1 ½ tsp. salt
2 tsp. freshly cracked black pepper
2 tsp. dried basil
1 tsp. crushed red pepper
56 oz. San Marzano Tomatoes (I use Cento)
1 tsp. lemon zest
4 cups vegetable stock
2 cups heavy whipping cream
1 large handful freshly grated parmesan
2 handfuls fresh basil

1. Heat oil and butter on medium high heat. Add in onions and carrots. Sauté until onions are translucent (approximately 10 minutes).
2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Add the tomatoes and vegetable stock. Stir to combine and let simmer for approximately 30 minutes.
3. Add heavy whipping and let simmer for approximately 5 minutes. (You can also add a handful of finely grated parm to make it extra delicious).
4. Remove from heat, add fresh basil and blend until smooth. Serve with mini grilled cheese sandwiches for dipping and dig in!
.
.
.
.
.
#dinner #easyrecipes #soup #tomatosoup #fallrecipes #dinnerideas #soupseason #comfortfood #grilledcheese #parmesan

Welcome back to my series “WTF To Make For Dinne

Welcome back to my series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes. Tonight we’re making my Pesto Chicken Parm with a simple lemon arugula salad 💚

Ingredients For the Chicken:
2 large boneless skinless chicken breasts, halved horizontally
Salt to taste
Pepper to taste
1 tsp. Garlic powder
½ cup all purpose flour
2 large eggs
1 tbsp. Milk
½ cup Panko breadcrumbs
½ cup Italian breadcrumbs
1 cup avocado oil (or high smoke point oil of choice)
½ cup plus ¼ cup freshly grated parmigiano reggiano (divided)
8 oz. part skim mozzarella cheese, sliced
Fresh parsley, roughly chopped for garnish

Method:
1. Preheat the oven to 425 degrees.
2. With a meat mallet, lightly pound the halved chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.
3. In a shallow dish, add the eggs and milk and whisk to combine. In a separate shallow bowl, add flour, generously season with salt and pepper, and stir to combine. In a third shallow bowl, add the panko breadcrumbs, italian breadcrumbs, garlic powder and ½ cup parmesan cheese then stir to combine.
4. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure the pieces are thoroughly coated in the breadcrumb mixture.
5. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering, using tongs, gently add chicken pieces into the oil being careful not to crowd the pan. Cook for 4 minutes or until golden then flip and cook for another 4 minutes.
6. Transfer to a baking sheet or baking dish and cover each piece with pesto, mozzarella slices, and the remaining ¼ cup of parmesan. Bake for approximately 15 minutes or until the cheese is melted and slightly golden brown.
7. Garnish with fresh parsley and enjoy!
PESTO RECIPE PINNED IN COMMENTS 🫶🏼
.
.
.
.
.
#dinner #easyrecipes #chicken #chickenparm #dinnerideas #pesto #comfortfood #parmesan

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
Newsletter

Website By Nari Creative

@ Copyright 2023 Erin O'Brien

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