Hot Buffalo Chicken Sandwiches and Super Stuffed Potatoes with The Works

Feliz Cinco de Mayo!


Celebrate safely today!

And it’s your lucky day! It’s a two-fer! Hooray for you! What better way to celebrate that with some homemade “take-out” without all that extra fat that take-out joints generously provide? Exactly. Plus, get the family involved and it’s a true celebration, indeed. 🙂

I got these recipes from Rachael Ray’s 30-Minute Meals 2 cookbook. Wait, healthier “take-out” you can make at home in less than 30 minutes? Yes, please! Ladies and gentlemen, I give you Hot Buffalo Chicken Sandwiches and Super Stuffed Potatoes with the Works! You’re welcome. 🙂


Super Stuffed Potatoes with the Works

4 slices center-cut bacon
2 all-purpose potatoes
1/2 cup sour cream
2 scallions, finely chopped
Salt and freshly ground black pepper
1 cup shredded Cheddar, Colby, or Smoked Cheddar cheese

1. In a small nonstick skillet over medium-high heat, brown bacon pieces, then drain on a paper towel.


2. Pierce potatoes a few times with a fork. Microwave on high for 12 minutes. Let potatoes cool for a few minutes before handing.

3. Preheat broiler.

4. Carefully split potatoes and scoop out flesh into a small bowl. Combine with sour cream, scallions, salt, pepper, and cheese. Scoop back into the potato skins and place under broiler to lightly brown the tops.

Hot Buffalo Chicken Sandwiches

4 pieces boneless, skinless chicken breasts (I used tenderloins – so much easier!)
Salt and freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
A drizzle extra-virgin olive oil
2 tablespoons butter
1/2 cup (4 ounces) Frank’s Red Hot
4 crusty rolls
Bibb or leaf lettuce
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
8 ribs celery, cut into sticks
2 large carrots, peeled, and cut into sticks

1. Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika, and chili powder, and drizzle with a little olive oil to coat. Pan grill, 5 minutes each side.

2. Melt 2 tablespoons butter. Add hot sauce and combine. When chicken breasts are done, remove from pan and add to the hot sauce mixture, turning to coat evenly.

3. Place chicken in bun bottoms and top with the lettuce.

4. Combine sour cream, scallions, and blue cheese and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping your veggies. Serve with celery and carrot sticks. Party!

– jennifer

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