Recent Quotes View Full List My Watchlist Create Watchlist Indicators DJI Nasdaq Composite SPX Gold Crude Oil EL&P Market Index Markets Stocks ETFs Tools Overview News Currencies International Treasuries Ree Drummond's Buffalo Chicken Meatballs and Peppery Ranch Dressing By: FOXNews.com December 04, 2023 at 20:00 PM EST Ree Drummond shares recipes from her new book, "The Pioneer Woman Cooks: Dinner's Ready!," with "FOX & Friends." Buffalo Chicken Meatballs30 minutesMakes about 32 meatballs1 pound ground chicken1 garlic clove, minced2 tablespoons finely diced celery1 green onion, sliced1/3 cup plain breadcrumbs1 large egg3/4 cup plus 1 tablespoonLouisiana-style hot sauce (such as Frank’s RedHot)1/2 teaspoon kosher salt1/2 teaspoon ground black pepper4 tablespoons (1/2 stick) butterFor servingCelery sticks and leavesCarrot sticksCrumbled blue cheesePeppery Ranch Dressing (see below) or your favorite ranch or blue cheese dressing1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.2. In a large bowl, combine the ground chicken, garlic, celery, green onion, and breadcrumbs. Crack in the egg, add 1 tablespoon of the hot sauce, along with the salt and pepper, and stir until everything is combined.3. Using a tablespoon or small scoop, drop portions of the mixture on the prepared sheet pan.4. Bake the meatballs until they’re cooked through and browned around the edges, about 15 minutes.5. For the sauce, combine the butter and remaining 3/4 cup hot sauce in a deep skillet over medium heat. Heat the mixture until it’s just starting to bubble, then turn off the heat. Scrape the baked meatballs into the sauce and toss until they’re totally coated.6. Transfer the meatballs to a platter and pour any extra pan sauce on top. Serve with celery, carrots, blue cheese crumbles, and ranch dressing. Garnish with celery leaves. Have toothpicks nearby!Variations• Serve with softened tortillas to make wraps.• Serve as an entrée with a side salad.• Cut the meatballs in half and place them on top of pizza before baking.• Make a Buffalo chicken meatball sub!Peppery Ranch Dressing12 minutesMakes 2 cups1 cup mayonnaise½ cup sour cream1 garlic clove, peeled¼ cup fresh flat-leaf parsley leaves, minced2 tablespoons minced fresh dill1 tablespoon minced fresh chives1 tablespoon tricolor peppercorns, crushed½ teaspoon ground black pepper1 teaspoon Worcestershire sauceDash of hot saucePinch of kosher salt¼ to ½ cup buttermilk (as needed for the desired consistency)1. In a medium bowl, combine the mayonnaise and sour cream. Press or finely mince the garlic and add it to the bowl. Sprinkle in the herbs and add the Worcestershire, hot sauce, salt, the crushed peppercorns, and the ground black pepper. Then add 1/4 cup of the buttermilk and stir until everything is combined. Add the remaining 1/4 cup buttermilk if you like a slightly thinner consistency. Taste and adjust the seasonings (the garlic flavor will deepen as it sits in the fridge!).2. Transfer the dressing to a mason jar and keep in the fridge for up to 10 days.What to Do with It• Serve on an iceberg wedge (or any salad!).• Use as a dip for carrots and celery.• Serve with Buffalo wings.• Use as a dipping sauce for chicken nuggets, fries, or pizza!From THE PIONEER WOMAN COOKS: DINNER’S READY! by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Related Stocks: Fancamp Exploration Ltd Data & News supplied by www.cloudquote.io Stock quotes supplied by Barchart Quotes delayed at least 20 minutes. By accessing this page, you agree to the following Privacy Policy and Terms and Conditions.
Ree Drummond's Buffalo Chicken Meatballs and Peppery Ranch Dressing By: FOXNews.com December 04, 2023 at 20:00 PM EST Ree Drummond shares recipes from her new book, "The Pioneer Woman Cooks: Dinner's Ready!," with "FOX & Friends." Buffalo Chicken Meatballs30 minutesMakes about 32 meatballs1 pound ground chicken1 garlic clove, minced2 tablespoons finely diced celery1 green onion, sliced1/3 cup plain breadcrumbs1 large egg3/4 cup plus 1 tablespoonLouisiana-style hot sauce (such as Frank’s RedHot)1/2 teaspoon kosher salt1/2 teaspoon ground black pepper4 tablespoons (1/2 stick) butterFor servingCelery sticks and leavesCarrot sticksCrumbled blue cheesePeppery Ranch Dressing (see below) or your favorite ranch or blue cheese dressing1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.2. In a large bowl, combine the ground chicken, garlic, celery, green onion, and breadcrumbs. Crack in the egg, add 1 tablespoon of the hot sauce, along with the salt and pepper, and stir until everything is combined.3. Using a tablespoon or small scoop, drop portions of the mixture on the prepared sheet pan.4. Bake the meatballs until they’re cooked through and browned around the edges, about 15 minutes.5. For the sauce, combine the butter and remaining 3/4 cup hot sauce in a deep skillet over medium heat. Heat the mixture until it’s just starting to bubble, then turn off the heat. Scrape the baked meatballs into the sauce and toss until they’re totally coated.6. Transfer the meatballs to a platter and pour any extra pan sauce on top. Serve with celery, carrots, blue cheese crumbles, and ranch dressing. Garnish with celery leaves. Have toothpicks nearby!Variations• Serve with softened tortillas to make wraps.• Serve as an entrée with a side salad.• Cut the meatballs in half and place them on top of pizza before baking.• Make a Buffalo chicken meatball sub!Peppery Ranch Dressing12 minutesMakes 2 cups1 cup mayonnaise½ cup sour cream1 garlic clove, peeled¼ cup fresh flat-leaf parsley leaves, minced2 tablespoons minced fresh dill1 tablespoon minced fresh chives1 tablespoon tricolor peppercorns, crushed½ teaspoon ground black pepper1 teaspoon Worcestershire sauceDash of hot saucePinch of kosher salt¼ to ½ cup buttermilk (as needed for the desired consistency)1. In a medium bowl, combine the mayonnaise and sour cream. Press or finely mince the garlic and add it to the bowl. Sprinkle in the herbs and add the Worcestershire, hot sauce, salt, the crushed peppercorns, and the ground black pepper. Then add 1/4 cup of the buttermilk and stir until everything is combined. Add the remaining 1/4 cup buttermilk if you like a slightly thinner consistency. Taste and adjust the seasonings (the garlic flavor will deepen as it sits in the fridge!).2. Transfer the dressing to a mason jar and keep in the fridge for up to 10 days.What to Do with It• Serve on an iceberg wedge (or any salad!).• Use as a dip for carrots and celery.• Serve with Buffalo wings.• Use as a dipping sauce for chicken nuggets, fries, or pizza!From THE PIONEER WOMAN COOKS: DINNER’S READY! by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Related Stocks: Fancamp Exploration Ltd