Kicked Up Queso

It's getting chilly outside and I am

craving warm and spicy foods and

there isn't any queso like this queso!

The secret is all in the 

Frank's Buffalo Sauce,

one of those sauces that my kids

and their kids have become addicted to.

I keep a supply of it in the pantry so

we don't ever run out.

I first had this fantastic queso this summer

at our neighborhood Walk and Talk on

Sunday evenings where everyone gets out

for a walk and visits and we stop at 3 houses

where they serve refreshments.

My friends Sue Ellen served this and

I couldn't walk away from her crockpot!

She had created this fantastic variation

of queso that I know you are going to

love.  It isn't hot, just savory.

We made it several times during

the summer and are having it again

now when it is freezing outside - this

is a year round recipe!

And it goes together in minutes

with things you can always have

on hand if you need to throw together

a fast appetizer or meal.

You can serve it straight out

of the pan or crockpot, but I

decided to serve mine up in these

fun mini cast iron frying pans that I

got at Costco last Christmas season.  

I sure hope they are going to have them

again.  They came four to a package and

have been the perfect size for individual

servings.

Kicked Up Queso Recipe

1 lb. ground beef

1 medium onion

2 cans Rotel tomatoes (mild)

1 small can chopped green chilis

2 lb. Velveeta cheese, cubed

1 can black beans, rinsed and drained

1/3 C. Franks Red Hot Wings Buffalo Sauce

(don't get the hot one, get the medium one)

Chopped tomatoes and cilantro for garnish

Additional Buffalo Sauce if desired

In a large dutch oven pan brown the

ground beef and onion.  Drain.  Add the

Rotel tomatoes and the chilis.  Stir in the

cubed Velveeta and heat on medium until

the cheese is melted.  Add the beans and 

Buffalo sauce and heat through.

Serve garnished with chopped tomatoes

and cilantro and a splash of additional

Buffalo sauce.  Use tortilla chips as dippers.

This makes a large batch to serve a crowd

but it tastes great as leftovers too.

Dip in and enjoy some with me!

It is queso that is kicked up with

flavor from Buffalo sauce and I 

think you will love this.  I haven't served

it yet without someone asking for the recipe.

I will be posting this with

Foodie Friday

Buffalo Chicken Burgers

The weather is getting chilly

and spicy foods are just the

ticket for us.  

The thought of buffalo anything

just makes my mouth water 

so when I was contacted by Ulyssees

Press to review their new cookbook - 

Cooking with Frank's RedHot Cayenne Pepper Sauce,

I had my mouth watering while waiting for it 

to arrive.

It was hard to decide what to try first

but I am a burger fan and I am a buffalo chicken

fan, so I thought I would give these a

try.

I have never made a chicken burger before.

The ground chicken has onions,

bread crumbs, Worcestershire Sauce

and Franks RedHot Wings Buffalo Sauce

added.  

Ground chicken is so soft

that I decided to use

my handy hamburger press

to form the patties and it

worked perfectly.

I grilled these up on my grill pan

in the kitchen.  They suggested 5 minutes

a side and that seemed like the right time.

Buffalo Chicken Burgers

1 lb. ground chicken

1/3 C. Franks RedHot Wings Buffalo Sauce

1/4 C. bread crumbs

2 tsp. Worcestershire Sauce

1 small onion, chopped

Salt and Pepper to taste (I added a little pepper

but didn't feel like it needed any salt.)

In a medium bowl mix all of the ingredients

together.  Form into patties.  Heat pan and

grease it or spray with Pam.

When pan is heated, cook 4-5 minutes

on each side, turning once.

Serve on good quality buns

with lettuce, tomatoes, sliced celery

and a dollop of blue cheese dressing.

 I thought the flavor of the burger

was wonderful.  It wasn't too spicy.  If 

you want more spice they do have a

Frank's Buffalo sauce that is spicy but

it is a little too much for us.

We dip almost everything in Frank's 

Buffalo sauce and the grandkids are 

addicted to it too.  

There are lots of other mouth-watering

recipes that I can't wait to try from 

appetizers to desserts.  I am thrilled

to have this new recipe book.  Thanks

Ulysees Press for sending me one.

I will be posting this with

Foodie Friday