Every once in awhile, I find a way to modify an incredibly unhealthy meal into a moderately healthy alternative. Healthy is funny word. It is often overused to define something as being good for you, when really, we mean it isn't that high in fat, calories or the generally unhealthy usual suspects. Whenever we are about to eat something, Dave picks it up and asks if it is healthy. I usually say yes, since our fridge, freezer and pantry are free of gluten, heavy dairy and refined sugar (except for the stash of Milano cookies that Dave requires); but sometimes I have to pause and really think about it. Is this bowl full of quinoa pasta healthy? I guess...since it is better than pasta with gluten....but it still has a ton of carbs....so maybe not? Is this dairy free ice cream healthy? I guess...since it is made with coconut milk rather than heavy cream....and coconut sugar rather than refined sugar....though sugar is sugar....so... maybe not? At this stage of the game, I consider something to be healthy, or better yet, a healthier choice, when it is free of my recent best friends turned enemies. You know those guys....gluten, sugar and heavy dairy.
So let's talk about one of my old favorites turned bad guy - buffalo wings. Who doesn't love buffalo wings? Seriously, they are reminiscent of all things American and amazing - football season (for the social Sunday Funday aspect more than the sport itself), pubs, beer (gluten free, please!) and they are the ultimate all-star of fried food. While I don't miss the way buffalo wings make me feel, I miss the spiciness (if you know me, you know how much I love Cholula's hot sauce) and the feeling of cheating with a caloric intake that is off the charts but it never counts on a Sunday. Fast forward to my 'free' days where all of the above are huge 'no no's' - gluten, fried food, beer and utter gluttony. You all know how scared I am of mayo, so blue cheese dipping sauce was never an option for me. I definitely do not miss that...
I've recently come up with a concoction that is not only gluten free, lower calorie and insanely delicious, but it takes less than 10 minutes to make and requires only 3 ingredients. Pre-cooked or leftover chicken is the perfect fit for this, so you no longer have an excuse to avoid eating your leftovers. I find leftovers incredibly boring so if I don't have a fun new way to incorporate them, they usually go to waste. All you need is some hot sauce and goat cheese and you are in business. We cooked this up in little soup crocks for two reasons. One, they are adorable. Two, these were my parents' from the 70's which makes them super cool, retro and sentimental. This recipe is the perfect alternative for any buffalo-inspired occasion - football season, party apps, Sunday night Game of Thrones viewing, anything! #buffalomakeseverythingbetter
Prep & Cook Time: 10 minutes
Fresh From the Market:
- 1/2 lb. Roasted or Grilled Chicken Breast (sliced thin)
- 2 slices Dutch Goat Cheese
From the Pantry or Fridge:
- As mentioned above, this is meant to be a quick meal, so you would ideally use chicken that has already been grilled or roasted. It is the perfect recipe for leftover chicken, or if you are like me, you usually have Trader Joe's Roast Chicken Breast strips in the fridge. I love it for salads, quick gluten free pasta or rice meals and occasions such as this.
- Toss 1/2 lb. of chicken in a skillet with a little cooking spray, over a low to medium flame. If you are cooking for more than two, double or triple the measurements. Pour the buffalo sauce in the skillet and coat the chicken. Sometimes I add more but you should measure this out based on your tolerance for hot and spicy food.
- Heat the chicken up for about 5 minutes on a low flame so you don't burn the hot sauce. Keep stirring and coating the chicken. Right before you are about to take the skillet off the flame, add the two slices of cheese over the chicken and let it melt for 30 to 60 seconds. If you follow the blog, you know these Dutch Goat Cheese slices have only ever been found at Trader Joe's. However, you can easily stop by the cheese department at the food store and have them slice up some hard goat cheese. We did this in Tampa when we made our Gluten Free Zucchini Lasagna, since we weren't near a Trader Joe's. It was just as delicious but it can get pricey, so don't slice up more than you need!
- If you want the cheese to be crispy, pop it in the broiler for a few minutes. Otherwise, serve as is in bowls or little crocks. This will be so good, you may never go back to the fatty fried gluten-y version ever again.
If you like this recipe, you may like my Baked Gluten Free Zucchini Sticks and Dipping Sauce - both come in a buffalo and original flavor! There are also a few recipes that use the Dutch Goat Cheese - my all-time favorite cheese ever. Gluten Free Zucchini Lasagna, Gluten Free Toast and Cheese , Turkey Burger with Goat Cheese, Healthy Breakfast Sandwich ... I can really say to swap out any recipe with cheese for this yummy stuff but that would not give you much of a reason to follow my blog, now would it? So...let's just start with these recipes and make sure y'all come back for more, ya hear? :)