Tag Archives: louisiana hot sauce

Sloppy Buffalos

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1 – 1.5 lb. Ground Beef (Turkey/Chicken for lighter. Pork, can be used.)
1 Sloppy Joe Packet (Store Brand)
1/2tsp McCormick’s Montreal Steak Seasoning
1/4c Buffalo Sauce (Store Brand)
1/4c Louisiana Hot Sauce (Store Brand)
2T Ketchup
3T Water
(About 1/4c, or so) Baby Carrots, grated
(About 1/4c, or so) Celery, minced *See notes
(About 1/4c, or so) Onion, cut small

1/3c Hidden Valley Cilantro Lime Ranch Dressing
1/3c Wishbone Blue Cheese Dressing
1 – 1.5tsp Fresh Green Onions, minced
1 Cucumber, peeled, deseeded, grated

Fresh Tomatoes, diced
Buns or Wraps of Choice 

Premake Sauce. Place in fridge (Optional to set grated Cucumber in strainer and allow to drain some, I didn’t.)
Brown Beef, drain excess juices, if needed. Add in Packet, Season, Sauces, Ketchup, Water, Vegis. Simmer til thick. Top onto Bun or Wrap of Choice (We used Joseph’s Flaxseed Flatbread).

Notes: I add a little more Minced Celery at end, for a nice crunch. Tasty.

tTt’s Chicks (tTt’s Chicken Bites)


Sweet Chili Sauce:
1/3c Chili Sauce (The Ketchup aisle stuff)
2/3c Sweet Thai Chili Sauce (Asian aisle)

Hot Honey Sauce (From our Hot Honey Flaps):
1/3c Louisiana Hot Sauce
1/3c Honey
1T Butter

*** More Sauces Below (In Similar Posts) or Check Out Marinade/Sauces or Grilling Posts!

Batter (Was enough for 3 batches):
2 Eggs
Up to 2/3c Cornstarch
1/3c Oil (For Frying)

Cut up thawed Chicken Breasts. Add to bowl of Cornstarch, rolling each around, one at a time. Beat Eggs, pour over bowl of Cornstarched Chicken. Give a quick toss to distribute the Egg around, NOT TOO MUCH Mixing.
Heat Oil. Place each in, one at a time, and brown each side, til cooked. Once cooked, toss with Sauce of Choosing.
Potatoes: Slice thin-ish. I soaked in COLD Water + a lil Vinegar. Bake in Oven til browned, flipping halfway. PRE, or Post, Cooking- Season with Seasons of Choice (Salt/Pepper. Dill/Salt/Pepper/Chives), etc.

Similar Posts (Also, for MORE Sauce Recipes, Check Out Our Marinade/Sauce Link to the Right):

Healthier Options: Use Coconut Oil. Skip Batter process, just toss Cooked Chicken with Sauce of Choice.
*** Please be sure to check out Our MANY Sauce Recipes On Our Marinade/Sauces Posts or Our Grilling Posts!

Tay’s Thai Buffalos (Quick Easy Sweet and Spicy Sauce – Chicken Legs, Chicken Breasts, Dipping Sauce, etc.)

A GREAT Wing/Leg Sauce! Cooked Chicken Sauce. Or Dipping Sauce… Endless Options, for this EASY TO MAKE Recipe.

Optional Chicken Marinade (1-4 hours- Optional! I’ve also done Brush White Vinegar + Good Sprinkle McCormick’s Steak Seasoning-Marinade 1hr.):
1/2c Coconut Milk
1tsp TO 1T Lemon Juice (Fridge Concentrate Kind)
1/4tsp Red Pepper Flakes
1/8tsp Sea Salt (Or to desire)

– TAY’s Thai Buffalo Sauce (Just equal parts of 2 ingredients!):
1/4c Louisiana Hot Sauce (Store Brand!)
1/4c Sweet Thai Chili Sauce

Marinading is optional. Depends on my laziness. Tastes great both ways.
– Cook Wings (Best on Charcoal Grill). Toss with Sauce.
Easy Breezy: NO MARINADING! Boil Chicken (With ONLY enough water to cook it). Once done, drain well. Pour Sauce over.
– Cut up Chicken, Cook in Skillet, Top with Sauce. Eat! Alone. over Rice, or Vegis.
– Use as dipping sauce for Moz. Sticks, Wings, Egg Rolls, etc.
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Similar Posts:


Mock Buff Pie Hole Stuffer (Mock Buffalo Chicken Pizza – NO MEAT!)

MEAT-LESS, But, You Wouldn’t CARE! Healthier Game Day Recipe

2T Ken’s Ranch Dressing
1/4tsp Garlic Powder
1/16tsp Sea Salt
1/8tsp Pepper

Buffalo Cauliflower
A lil under 1/2 Frozen Bag Chopped Cauliflower
– Sprinkle Sea Salt (Optional)
– Sprinkle Grated Parmesan Cheese (Store Shelf Kind)
– Light Sprinkle Paprika (Optional)
– Sprinkle Pepper or Light Sprinkle McCormicks Montreal Steak Season
Buffalo Sauce:
2T Buffalo Sauce (We use store brand, NOT FRANK’S)
2T Louisiana Sauce
1/3T Butter (Optional. I will skip next time!!!)

Celery, cut 1/3 long way, then minced (To desired Amount)
Red Onions, sliced (To desired Amount)
Jalapeno, mincedBARELY, a few spaced evenly
Shredded. Moz. Cheese (Or Cheese of Choice)
Another Sprinkle Parmesan Cheese

For Cauliflower, I Butter Flavored Cooking Sprayed pan. Lay ouy Cauliflower. Season LIGHTLY with Sea Salt, Grated Parm., Pepper, Paprika. Bake. (You can very well microwave, or cook in skillet, and toss with seasons. I liked baking.). Toss Cauliflower with Buffalo Sauce.
I brush, LIGHTLY/BARELY, outer crust of upper crust, then entire bottom with Extra Virgin Olive Oil. Brush Ranch Sauce on top. Lay on desired amount of Buffalo Cauliflower. Add toppings. Cheese. Then Sprinkle a little Parm. Cheese (Be sure to sprinkle around outer crust!). Bake according to directions (I do minimal time, if that).

Optional to sprinkle crumbled Blue Cheese on top. Or serve Blue Cheese Dressing on side. A little Grated Carrot, as topping, is optional, as well.
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tTt’s Trailer Trash Legs (BEST Buffalo Chicken)


Leg Marinade (For about 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Mix sauce in large bowl. Toss chicken with Sauce. Eat!

tTt’s Buffalo Sauce (For about 7 legs):
1/3c Buffalo Sauce (I use store brand)
1/3c Louisiana Hot Sauce (I use store brand)

* Notes: Works for Legs, Wings, Chicken Breasts, all other Chicken Types. Vegatarian/Vegan Option: Bake Cauliflower, seasoned with Montreal. Toss with Sauce.
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Similar Posts:


Buffsters (Buffalo Chicken Burgers)


Meat Mixture:

1lb TO 1.5lb Ground Lean Chicken
1 Egg
1/2 tsp Dijon Mustard
1/4tsp McCormick Montreal Steak Seasoning
1/4tsp Red Pepper Flakes
1/8tsp Celery Salt
1/8tsp Sea Salt
1/4c Feta Cheese, crumbled more
1/2tsp Grated Parmesan and Romano Cheese (Store shelf kind)
1tsp FRESH Chives, minced
1-2T Celery, minced (I forgot, but will add next time)
1-2T Carrot, grated then minced (I forgot, but will add next time)

4T Mayo
2T+2tsp Louisiana Hot Sauce
1T Butter

Toppings: Fresh Roma Tomato Slice, Onions, Spinach

Mix sauce, set in fridge. Mix meat mixture. Butter Spray LARGE muffin pan. Press meat into each. Drizzle a little Sauce Mixture over top. Bake at 425-450 about 45minutes. Top onto bun with toppings of choice and GOOD AMOUNT of Sauce.

Notes: Low Carbs.? Try over spinach, onions, and tomato… Drizzled with sauce. Skip bun! Or serve in Cabbage Leaf (Boiled), or Lettuce Leaf… As wrap!
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Quicky Buffalos (LOW CARB LOW CAL Buffalo Wraps)

Forgot Photo (So tasty, making tomorrow. So, photo soon).
Sauce can also be used on grilled chicken and wings/legs!

2lb Chicken Breast (Frozen)
1/2c Store Brand Buffalo Sauce (Not Franks)
1/2c Louisiana Hot Sauce
2 Celery Sticks, sliced
To taste, Carrots cut matchstick, chopped up
1/2 larger Onion, chopped

Shells of choice: Softshells (My fav.), Hardshells, Egg Rolls, Cabbage Leaf Rolls*
Toppings (Optional): A SMIDGE of Ranch, Lettuce, Roma Tomatoes, Shredded Mexi Cheese, minced Jalapenos

Boil frozen chicken, in water, til cooked. Remove and shred. Mix well, first 5 ingredients (I do in pan, on stove top, over low heat to keep warm). Top shells. Add toppings.

*(Boil cabbage leaves to soften for easy rolling, if using) Toppings I use: Smidge of ranch, cheese, lettuce. That’s it. Also, you can choose to Butter Flavor Cooking Spray Skillet. Brown all sides of wraps (Softshells, Egg Rolls). We refrigerate extra meat, for quick lunches. Or we roll in egg rolls or softshells, fry them in butter spray on skillet. Lay onto plate (Sometimes sprayed to prevent sticking). Place in freezer. Once frozen, add to Freezer Bag. Microwave to cook.
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Buffalo Chicks (Buffalo Chicken Bites)


Sauce can also be used on Legs and Wings!!!

1 lb., or so, Frozen Chicken Breasts
2.5tsp Corner Market’s Sweet Pepper & Onion Seasoning *See Notes
— Throw Chicken into ziploc bag. Add season and allow to thaw, marinading.

1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten
Batter Mixture:
2/3 TO 1c Cornstarch
1/2 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8 tsp Sea Salt
1/2 tsp Onion Powder
1/2 tsp Paprika
1/2c Louisiana Hot Sauce
2T Butter (I used Salted)
1T Honey

Preaheat oven 350. Thaw chicken with Sweet Pepper and Onion Seasoning *See Notes. Cut chicken into pieces. Mix batter ingredients, lightly toss chicken. Beat eggs, pour over. Lightly toss. Heat oil in skillet. Brown chicken. Place into baking dish. Evenly spread sauce. LIGHTLY toss. Bake 15minutes, LIGHTLY toss. Bake another 15minutes.
Notes: Corner Market’s Sweet Pepper and Onion Season was found at Fleet Farm. Has a sweet taste.
Also check out our others: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

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Louisiana Hot Chicken Drum Soup


If you like a bite with heat, you’ll love this soup!
4 Chicken Legs (1lb), Bone-on, Skin removed (Or pulled back)
5 Chicken Broth Cubes + 5c Water
1 Packet WISHBONE Ranch Seasoning/Dip Mix *See NOTES
1/3c Louisiana Hot Sauce
1/8c Grated Parm. Cheese (Store shelf kind)
2T Salted Butter
1 can Stewed Tomatoes, drained
1 can Butter Beans, drained
1/2 Red Pepper (Optional)
1 Carrot, shredded
1/2c Celery
1 Onion
1c Spinach, chopped
1/4 tsp Paprika
1/4 tsp Red Pepper Flakes
1/4 tsp Pepper
1/8 tsp Sea Salt
1/8 tsp Dill Weed
1/2c Heavy Whipping Cream (Add later)

Butter Flavor Cooking Spray Crock. Add all, except Cream. Shred chicken, REMOVE ALL BONES and add creamer 1 hour prior to serving.
Notes: Using another brand will alter taste.

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