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Buffalo Chicken with Blue Cheese Dipping Sauce

17 Jun

I normally am all about cooking from scratch. I rarely use any prepared products. Today this isn’t true. Three words. Frank Red Hot. I am obsessed. It has ingredients I can’t pronounce. I don’t care.

I am going to redeem myself by trying to convince you this is a healthy alternative to going out for chicken wings. These aren’t fried. These aren’t chicken wings.

They will satisfy any chicken wing craving!

Buffalo Chicken

Serves 4


12 boneless skinless chicken thighs

1 cup of Franks Red Hot, I like the extra hot kind, but original is good too if you don’t want an extra kick.

2 tbsp olive oil

Combine everything in a large bowl, make sure the chicken is entirely coated in Franks Red Hot. Cover and refrigerate for at least 1/2 hour up to 2 hours.

BBQ on medium high heat until cooked through.

Blue Cheese Dipping Sauce

1/2 cup of mayonnaise

1/2 cup of sour cream (or yogurt if you’re watching your waist)

1/4 cup crumbled blue cheese

a dash of Franks Red Hot

5 grinds of black pepper

Combine everything in a bowl and mix. Allow at least 1/2 an hour in the fridge so that the flavours are able to “get acquainted”. This way it will taste nice and blue cheesy.

I actually crave these. I can eat about 6 in one sitting.

All photo credit goes to my sister Annie and her friend Kim. They also get credit for an awesome evening in a kitchen in cabbagetown.

Next time you crave chicken wings give these a shot at home. You won’t be disappointed.



6 Apr

Hummus is one of those things that most people pick-up in the food store. It’s delicious. It’s a healthy snack. It’s easy.

Making hummus at home is unbelievably simple. It takes 5 minutes. It will cost you less than 1/3 what a tub of hummus costs pre-made. It doesn’t have any ingredients you can’t pronounce. You can use quality ingredients, rather than cheap fillers, such as canola oil (which is found in most store-bought hummus’).



1 can of chickpeas

2 tbsp tahini

1 garlic clove, roughly chopped

1 lemon, zested and juiced (if you’re not a fan of lemon, just leave this out – it will make regular hummus)

1/8 tsp cumin

1/4 cup olive oil

1/4 cup water

paprika to garnish.

In a food processor combine the chickpeas, tahini, garlic, lemon zest, lemon juice and cumin. Blend until smooth (1 minute) scraping the sides as you go.

As the food processor is running pour in the olive oil slowly, followed by the water. Continue to blend for 5 minutes, until it has a very smooth consistency.

Sprinkle with paprika.

I dare you to go back to store-bought hummus.


3 Apr

Guacamole is one of those things you never get tired of. On its own, in a fajita/taco/burrito, on a sandwich, on a burger… many options.

This is super simple, and always a great appetizer go to.



3 avocados, diced

12 cherry tomatoes finely chopped

1 tbsp red onion or shallot, finely diced

1/2 clove of garlic grated or pressed in a garlic press

the juice of 1/2 a lime

1 tbsp chopped cilantro

a pinch of cumin

a pinch of salt

5 grinds black pepper

Place all your ingredients in a bowl and mash with a fork until desired consistency. I like to leave it a little bit chunky.

The lime keeps it from turning brown.

This doesn’t last long around our house. Approximately 15 minutes.

photos of me licking the bowl were edited out.

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