Recipes for Buffalo Sauce

Ingredients

• 1 large head cauliflower, cut into florets
• 1/2 cup expired Buffalo Sauce
• 1/4 cup all-purpose flour
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with cooking spray.
2. In a large bowl, combine the expired Buffalo Sauce, flour, milk, garlic powder, paprika, salt, and black pepper. Whisk until smooth and well combined.
3. Add the cauliflower florets to the bowl and toss until they are evenly coated with the Buffalo sauce mixture.
4. Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender and the coating is crispy, flipping the florets halfway through.
6. Remove from the oven and let cool for a few minutes before serving.
7. Serve the Buffalo Cauliflower Bites as an appetizer or as a side dish with your favorite dipping sauce.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup expired Buffalo Sauce
• 4 large tortilla wraps
• 1 cup lettuce, shredded
• 1/2 cup ranch dressing
• 1/4 cup diced tomatoes
• 1/4 cup diced red onions
• 1/4 cup shredded cheddar cheese

Instructions

1. In a bowl, combine the shredded chicken and expired Buffalo Sauce. Mix well to coat the chicken evenly.
2. Place a tortilla wrap on a clean surface. Spread 2 tablespoons of ranch dressing in the center of the wrap.
3. Add a handful of shredded lettuce on top of the ranch dressing.
4. Place a quarter of the Buffalo chicken mixture on the lettuce.
5. Sprinkle diced tomatoes, red onions, and shredded cheddar cheese over the chicken.
6. Fold the sides of the tortilla towards the center and roll tightly to form a wrap.
7. Repeat the process with the remaining ingredients to make the remaining wraps.
8. Heat a non-stick skillet over medium heat. Place the wraps in the skillet, seam side down.
9. Cook for 2-3 minutes on each side until the tortilla is crispy and the filling is heated through.
10. Remove from heat and let cool for a few minutes before serving.
11. Serve the Buffalo Chicken Wraps with additional ranch dressing for dipping, if desired.

Ingredients

• 8 oz pasta
• 1 cup cooked chicken, shredded
• 1/2 cup slightly expired Buffalo Sauce
• 1/4 cup ranch dressing
• 1/4 cup blue cheese crumbles
• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the Buffalo Sauce over medium heat until warmed through.
3. Add the cooked chicken to the skillet and toss to coat with the sauce.
4. Add the cooked pasta to the skillet and toss well to combine.
5. Remove from heat and stir in the ranch dressing.
6. Serve the pasta topped with blue cheese crumbles, green onions, and cilantro.
7. Enjoy!