Recipe: Spicy Buffalo-Style Chickpeas in Our New Air Fryer (Plant Based, Oil-Free, Vegan)
Get the complete recipe and more information about the products used in the video here:
Brian has been getting creative since we are home ALL THE TIME now. He started making these buffalo-style chickpeas using a powdered hot sauce seasoning I had bought a while ago at Aldi.
The only problem was, when Brian went to make this recipe, we realized just how much sodium was in the seasoning mix. So I challenged him to create something that tasted similar but cut way back on the sodium. And I have to admit, he succeeded on the first try!
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Buffalo White Bean Dip recipe by Ralph Vincent
Enjoy Super Bowl Sunday with Meat free Buffalo Chicken Wing.
Buffalo, Beans, Bacon (and Best Buds!)
Join the @BobbleheadGeorge crew for another Cooking With Lewis and Clark backyard cooking adventure! This time, Mr. Raymond, Mr. Graham, and Mr. Gimbi tackle a recipe made by the Corps of Discovery on July 4, 1805. On that day, Meriwether Lewis wrote in his journal, we had a very comfortable dinner, of bacon, beans, suit dumplings & buffaloe beaf (spelling copied from journal). In short we had no just cause to covet the sumptuous feasts of our countrymen on this day. Be sure to stick around for the entire video to see how our meal turned out and for some bonus material. Be sure to click the like button and the subscribe button. You can also follow Bobblehead George on Twitter, Instagram, and Twitter!
To make this recipe, the Bobblehead George crew gathered the following ingredients:
1 pound of buffalo meat
2 Tablespoons of whole wheat flour
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
1/4 pound of bacon
1 medium onion
1 1/2 cups of beans
4 cups of beef broth
-Video Chapters-
0:06 - Intro
0:26 - Welcome to Cooking with Lewis & Clark!
0:47 - The Journals of Meriwether Lewis and William Clark
1:11 - The ingredients needed for this amazing recipe
1:37 - Meal preparation
3:23 - Salt n pepa (Push it real good!)
7:09 - The finished product
7:34 - The guys taste test their concoction
9:10 - Bobblehead George logo
9:20 - Bonus Material!
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How to Make The Best Buffalo Wings | Quick and Easy Recipe
These baked buffalo wings are crispy, juicy, covered with delicious buffalo sauce and served with amazing blue cheese dipping sauce. This recipe is super easy and perfect for any occasion.
Full written and printable recipe:
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4-5 servings
Ingredients:
For the chicken:
2 lb. (900g) Chicken wings
2 tablespoons Vegetable oil
Salt to taste
1-2 teaspoons Garlic powder
Black pepper to taste
3 teaspoons Baking powder
For the sauce:
1/4 cup (70g) Hot sauce
2 tablespoons Honey/brown sugar/white sugar
4 tablespoons (60g) Butter
For the dipping sauce:
1/2 cup (115g) Sour cream
1/4 cup (60g) Mayonnaise
3/4 cup (100g) Blue cheese, crumbled or grated
Black pepper to taste
1 tablespoon Lemon juice
Chives – optional
For serving:
Carrot sticks
Celery sticks
Directions:
1. Make blue cheese dip: in a bowl, mix together all dipping sauce ingredients and well combined. Place in the fridge until ready to serve.
2. Preheat oven to 400F (200C). Line a baking tray with foil, and place a wire rack over the tray. Set aside.
3. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer the wings to a large bowl.
4. In a small bowl combine salt, pepper, garlic powder and baking powder. Sprinkle the mixture over the wings, add 2 tablespoons of oil and toss to combine.
5. Arrange the wings on the rack. Bake for 40-50 minutes, filling half way through, until golden brown.
6. While wings are baking, make the sauce: in a small saucepan combine all sauce ingredients. Let the butter melt completely and cook for 2-3 minutes. Turn the heat off and set aside.
7. When wings are ready, add to the sauce and toss until fully coated.
8. Serve with blue cheese dipping sauce, carrot sticks and celery sticks.
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Meal Prep Buffalo Chicken Rice Bowls | Under 500 Calories, 37g Protein
Here is a link to my website where you can find the recipe for these Buffalo Chicken Rice Bowls:
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INGREDIENTS
4 lbs (1816 g) boneless skinless chicken thighs
2 tbsp (16 g) chili powder
4 tsp (12 g) salt
2 tsp (6 g) pepper
6 cups (900 g) cooked rice
4 medium (800 g) zucchini
16 oz (454 g) mushrooms
1 medium (200 g) onion
1 cup (112 g) cheddar cheese shredded
4 tbsp (60 g) olive oil
8 tbsp (120 g) buffalo sauce
INSTRUCTIONS
FOR THE RICE
1. Cook enough rice to yield 6 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
FOR THE CHICKEN
2. In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat.
3. You can cook your chicken however you like. I baked mine at 425°F for 10 minutes and then broiled it on the top rack for 5 minutes to develop color. Cut into 1 inch pieces. If you would rather pan fry it follow the instructions in the next step.
4. Heat a grill pan or a skillet over medium high heat and add some oil. Cook the chicken thighs for 4-5 minutes on each side. Cut them into a large dice and return to the pan to develop color.
FOR THE VEGETABLES
5. Wash and cut your zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice.
6. Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes.
7. Add in the zuchinni and cook until soft.
8. Add a bit more oil and add in the mushrooms, season with salt to help bring out the water. Allow them to cook and develop color.
9. Measure out 6 cups of cooked rice and add to a large bowl. Mix in the chicken, vegetables, cheese, and buffalo sauce. Season with salt and pepper to taste.
PLATING
10. This recipe makes 10 servings. Divide your ingredients evenly 10 ways.
Calories: 448kcal | Carbohydrates: 29g | Protein: 37g | Fat: 21g
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Buffalo White Bean Dip Recipe
Buffalo White Bean Dip Recipe