Fall is just around the corner and the kitchen and I will soon get reacquainted. For being a foodie, you would think I love to cook or bake 365 days of the year, but you know what? Summer cooking and I just don’t mix. I tend to eat very simple meals and I am taking HUGE liberties in the word “meals”…because of the hot humid days, I have been known to eat ice cream for a dinner. It totally counts as dinner, right? Right. The less time I have to spend over a hot stove, the better. But cue in the slight chill in late August and I am ready to get back to soup, stews, casseroles and cakes and my family is too.
One of my favorite recipes is for Buffalo Chicken. It really is as simple as taking cooked chicken and pouring a good dose from a bottle of Frank’s Hot Wing Sauce into a bowl and allowed to marinate for 10-20 minutes. I’ve added this chicken to salads, eggs, dips, garbage bread and pizza. Yet, the day I decided to add to my plain grilled cheese, I wondered through every glorious bite why I had never tried this before.
Pair with a cup of chicken noodle soup and it is a lunch for the record books. Just enough heat from the wing sauce balanced with the creamy cheddar makes this a hearty morsel that warms you right down to your toes.
Do you have a favorite spin on the classic grilled cheese?? Leave a comment- I would love to try your version!
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