Recipe: Buffalo Chicken Meatballs

Ingredients

4 tbsp unsalted butter

⅓ cup wing hot sauce (we love Frank’s RedHot)

⅓ cup crumbled blue cheese, plus more for serving

1 pinch Kosher salt and black pepper

⅓ cup panko bread crumbs

½ cup celery rib, chopped

½ cup finely chopped carrot

2 cloves garlic, minced

1 shallot, minced

1 large egg

1 lb ground chicken

extra virgin olive oil

sliced green onion

Italian parsley

Directions

Preheat oven to 425º. Heat the butter, hot sauce, blue cheese, salt and pepper in a small saucepan over medium heat. Whisk to combine well, cook about 2 minutes. Remove from heat and let cool.

Mix together bread crumbs, salt, celery, carrots, garlic, egg, and shallots in a bowl. Add the chicken and half of the hot sauce mixture. Mix until just combined, do not over mix.

Coat a 10 inch cast-iron skillet with olive oil, using a paper towel or brush. Form 1 inch meatballs and place in the prepared skillet in a single layer. Drizzle with some more olive oil. Bake until the meatballs are lightly golden brown, 15 to 17 minutes.

Warm the rest of the sauce and drizzle over meatballs. Top with green onions, parsley and some blue cheese. Serve on toothpicks or small cocktail forks.

~ Marla Meridith

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained

1 15 oz can pinto beans, drained and rinsed

1 10 ounce can Rotel, drained

½ large red onion, diced & divided

1 2 ounce can sliced black olives, drained

1 tsp Tajín Clásico mexican spice blend

½ tsp freshly ground black pepper

½ tsp cumin

1 16 ounce bag tortilla chips

1 8 ounce package shredded Mexican blend cheese

1 ripe avocado

1 batch of Creamy Chipotle Sauce

¼ cup chopped fresh cilantro

lime slices

sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

Recipe: Buffalo Chicken Meatballs

Ingredients

Directions

~ Marla Meridith

Recipe: Campfire Loaded Veggie Nachos

Ingredients

Directions

~ Marla Meridith

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