One way to quieten me is by placing a plate of greasy, meaty Buffalo Chicken Wings, blue cheese dressing paired with celery sticks, and a jar of Franks Red Hot under my nose. You won’t hear a word until there’s a plate of bones by my side, and I don’t like sharing.
Problem is, a good craft brew goes down so easily with this dish, and the combination of wings and beer guarantee that what’s left of the day will likely be spent playing Angry Birds.
Pour skim milk mixed with cornstarch into the pan for a thick, creamy sauce.
I found a recipe online (EatingWell: September/October 2010), which satisfies the craving somewhat – I did miss the greasy fat – yet the caloric reduction left me energy to write this blog. It strikes me that this recipe would be a fine complimentary football watching casserole. May I have that beer now?
(Notes: I made the following changes to the original recipe. I used whole wheat gobbetti pasta, similar to cavatappi, instead of elbow noodles, 1 chopped leek instead of 1 large onion, increased the blue cheese, using gorgonzola, and added panko for a crisp texture.
Make ahead: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate up to 24 hours in advance day. Let stand at room temperature for 30 minutes, then bake according to directions, noting it may take longer to cook.)
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
Planning a dinner party menu, for me, is like figuring out an outfit to wear for a special occasion; so many choices but nothing comes together. The (such-a-deal) taupe sheath with a metallic band is very cool but none of my shoes are right. And accessories? Don’t even go there. The Baked Quince stuffed with … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...