Game Day Provisions 101: Buffalo Chicken Crostini

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Buffalo Chicken Crostini

 Buffalo Chicken Crostini makes a wonderful appetizer to serve guests when tailgating. Although smoked chicken offers additional depth to the recipe, grilled chicken makes a fine substitution. Beyond game day, the chicken salad may be portioned over leafy green salads or sandwiched between slices of Farmhouse White Bread for a tasty lunch. Learn how to make an elevated version of the fan-favorite flavors friends rave over during game time. 

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Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBuffalo Chicken Crostini
makes 12 servings

Run The Option

Rotisserie chicken may be substituted for the smoked chicken.

2 {12-oz} baguettes, cut into 1/4-inch thick slices
1/2 cup olive oil
4 cups shredded Smoked Chicken
1/4 cup hot sauce
2/3 cup mayonnaise
1 {4-oz} container crumbled blue cheese
3 celery ribs, sliced
3 scallions, sliced
2 Tbsp chopped fresh parsley
Kosher salt & freshly ground pepper
Hot sauce
Garnishes: Fresh parsley & crumbled blue cheese

Place the bread slices on two half sheet pans. Brush half of the oil over the bread & sprinkle with a smidgen of salt. Broil, in batches, 1 1/2 minutes or until golden around the edges. Turn the slices over & brush with the remaining oil. Broil an additional 1 1/2 minutes or until golden around the edges. Remove from the oven. Cool completely.

Toss together the chicken & the hot sauce in a small bowl. Combine the mayonnaise & the next 4 ingredients in a large bowl. Fold in the chicken. Season generously with salt & pepper. Top the crostini with the chicken mixture. Serve with hot sauce. Garnish, if desired.

The Extra Point

Serve the chicken salad over mixed lettuces or portion into pita pockets for delicious lunch.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Trim Scallions

Although scallions are available in your local market year round, they are typically planted when the ground is cool. As the soil begins to warm, the scallions begin to take shape in the garden & are ready for a spring harvest. If a milder flavor is desired in recipe applications, choose younger, smaller bulb groupings. They make ideal garnishes when added to side dishes, appetizers & so much more. 

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Expect the white portion to have a sharper flavor so many times recipes may call to omit it for a more balanced flavor as is the case of Scallion Vinaigrette. Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly cut them. When I worked in the restaurants, several chefs used razor blades to slice them with precision into a collection of shaved green onions. Although certainly not necessary in this case, I find that a freshly sharpened paring knife yields a cleaner, neater result as opposed to a chef knife. Look to The Basics: Scallions for additional pointers.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune 
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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