Our second recipe submission comes from Debra Keil of Eliot’s Eats. These little chicken meatballs are so cute and are perfect for a party appetizer (I’m thinking potentially for this weekend’s tailgate party!). Check out the recipe below, and make sure to visit Debra’s blog for a chance to win some Saucy Mama products!

Stuffed Hot Wing Chicken Meatballs

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts (about 3)
1 c. Granny Smith apple, peeled and grated
1/4  c. loose flat Italian parsley leaves
1/4  c. Italian seasoned bread crumbs
2 cloves garlic, minced
1 egg, slightly beaten
1/2 t. sea salt
1/4  t.  pepper
1/4  c. crumbled blue cheese
1/8 c. Saucy Mama Hot Wing Sauce
For garnish:
2 stalks celery, cut into 1 inch pieces
1 yellow or orange bell pepper, cut into 1 inch ieces
1/8 c. Saucy Mama Hot wing Sauce
1 T. crumbled blue cheese

Directions:

Cut chicken breasts into large chunks and pulse in food processor with blade until you have a very coarse ground.  Place chicken in a large mixing bowl.  Add apple, parsley, bread crumbs, garlic, egg, salt and pepper.  Mix with hands until incorporated.

Using a 1 inch ice cream or cookie scoop, form each meatball around a crumble of blue cheese, sealing the cheese inside.  Each meatball should be about 1 inch.  Place on a foil lined baking sheet. Bake for 15 minutes.  Remove from oven and glaze with 1/8 c. Saucy Mama hot wing sauce.  Garnish with celery and bell pepper as an appetizer.  Serve with remaining 1/8 c. hot wing sauce topped with crumbled blue cheese on the side for dipping.

Makes about 42 meatball appetizers (enough for at least 12 people).

Are you ready for some football?  If you’ve read the Saucy Mama blog, then you know I am!  My Oregon State Beavers kick off their season this weekend, so it seems the perfect time to spotlight this delicious recipe that came to us from Melissa of FromLapToptoStoveTop.com.   This Buffalo Wing Chicken Pizza was one of Melissa’s creative submissions to our Saucy Mama’s Extraordinary Condiment Contest – and just check out her inspired use of our new Saucy Mama Hot Wing Sauce!  I can’t wait to make this myself this weekend …

By the way, if you are indeed a football fan, make sure to check out our branded line of collegiate mustards and hot wing sauces, emblazoned with your school’s logo!

Go Beavs!

UPDATE: Leave a comment for us below, and we’ll select two people at random to receive a couple of bottles of our delicious Saucy Mama Hot Wing Sauce  – and we may just throw in an extra treat for fun.  We’ll announce winners next Tuesday!

Saucy Mama Cafe Buffalo Wing Chicken Pizza

1/2 cup Saucy Mama Hot Wing Sauce
1 refrigerated pizza Crust
2-3 cloved garlic, chopped
1 cup caramelized onions
2 cups shredded mozzarella cheese
1/4 cup blue cheese, crumbled (optional)
2 cups cooked chicken, rotisserie works best
Sprinkle of thyme

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Press out pizza crust on cookie sheet. Drizzle on the Saucy Mama Hot Wing Sauce. Sprinkle the garlic and top with the carmelized onions. Then sprinkle mozzerella cheese and the blue cheese crumbles (optional). Follow with the cooked chicken on the cheese. Add a sprinkle of dried thyme. Bake for about 15-20 minutes or until the crust is golden brown and the cheese are melted.

We’re inspired.  How can we not be? As huge Oregon State Beaver fans, we’re still recovering from one of the greatest games in our football history.  OSU’s defeat over USC was headline news all weekend!

Needless to say, everyone at Barhyte is starting to warm up for the next game: OSU vs. Utah on Thursday, October 2.  So since we’ll be watching this game at home, we thought we’d put together a tailgate-at-home menu to keep the energy high.  Here’s what we’ve got in mind:

Rogue Dead Guy Ale (hey, it’s almost Halloween – seems like a good choice!)

Jalapeno Poppers

Mom Barhyte’s Hot Flash Chicken Wedge (see below)

Pineapple Coleslaw

Garlic Breadsticks

Mom Barhyte’s Hot Flash Chicken Wedge Recipe:

Prep Time: Approx. 15 minutes (plus time for marinating)

Ingredients:

1 lb. chicken breast, cut into chunks

1/3 bottle (approx. 4 oz) Saucy Mama’s Hot Wing Sauce

1/3 bottle (approx. 4 oz.) Tailgate Bacon Blue Cheese Wing Dip

4 oz. crumbled Maytag Blue Cheese

1 head iceberg lettuce, cut into 4 wedges  (look for lettuce heads that are tight; if it is squishy, it will fall apart when it is cut into wedges).

Instructions:

Cut up chicken into small cubes; mix into zip-top bag with Saucy Mama’s Hot Wing Sauce. Shake well and marinate for as little as 20 minutes, or as long as overnight. Drizzle olive oil into frying pan heated to medium – enough to lightly coat the pan.  Add chicken and marinade mix, cooking until done and lightly caramelized (approx. 15 minutes).

On separate platter, drizzle Tailgate Bacon Blue Cheese Wing Dip over lettuce wedges.  Spoon hot chicken over top of wedges.  Finish with crumbled Maytag Blue Cheese. Serve with ice-cold matchstick slices of carrots and celery.  Serves four.
Do you have any great taligating menus to share? Great recipes!  Post them as a comment (and ideally, a recipe or two), and I’ll select one name at random next week to receive a 12-bottle case of our favorite Barhyte Tailgate sauces and mustards!

Time to start planning food for the football game this weekend. (Gotta get marinating NOW!) Oregon State is playing Washington Saturday and Seattle is a great place to go and watch football, but with working on the kitchen and getting the fall chores done in the yard we are just going to watch at home with friends, and Mike of course. Today I got a pork tenderloin that I am going to marinate in a combination or our Food & Wine Cracked Pepper Steak Sauce and Teriyaki Tailgate Wing Sauce. I can put it in the oven Saturday morning. Of course it won’t be my oven since I’m without a kitchen. I’ll give it to Mike and he will be in charge.

I am going to cook three kinds of marinated chicken to make sandwiches, using our Medium Tailgate Hot Wing Sauce, Parmesan Garlic Tailgate Wing Sauce and our Teriyaki Tailgate Wing Sauce. I think we are going to have plenty of food.

BBQ Pork Tenderloin

2.5 lbs pork tenderloin cut into 8 X 2-1/2 X 2-1/2 inch pieces

1 cup Teriyaki Tailgate Wing Sauce

1 cup Food & Wine Cracked Pepper Steak Sauce

Mix the Teriyaki Tailgate Wing Sauce and Food & Wine Cracked Pepper Steak Sauce. Place pork tenderloin in a large baking dish or 1 gallon zip lock bag. Pour the sauce mixture over the pork and coat thoroughly. Marinate overnight or up to forty-eight hours.

Preheat oven to 425 degrees. Place marinated pork on a rack over a roasting pan filled with 1 cup of water. Bake at 425 for 10 minutes and then reduce heat to 350. About every 15 minutes brush pork with remaining marinade. Be sure to keep marinade refrigerated when not using and throw it away when pork is finished cooking. Turn pork after being in the oven for 30n minutes. Bake for 30 more minutes.

Remove pork from oven and let rest for 10 minutes.

Slice thin and serve.

This may be served warm or cold. I like to make extra marinade to serve with the pork.