Chicken Verde Cups

16 oz Cream Cheese

4 c Cooked, Shredded Chicken Breast

1 c Salsa Verde

7 oz Chopped Green Chilies

1 c Pepper Jack Cheese

1/2 c Chopped Green Olives

1/4 c Chopped Green Onion

Dash Hot Sauce

1 lb Egg Roll Wrappers

Place all ingredients in a bowl , and mix well. Cut egg roll wrappers into 4 smaller squares. Spray a mini muffin pan generously. Place one wrapper in each muffin cup. Fill wonton cups with chicken verde filling.

Bake at 350 degrees for 15-20 minutes or until the edges of wonton wrappers begin to brown. Allow to cool 5 minutes. Remove from pan and serve.

I like to spoon a little salsa verde on top for extra color and flavor.

This recipe makes 4 dozen cups. You can also serve the chicken verde filling as a dip. Just top with extra cheese and bake at 350 degrees for 30-45 minutes and serve with tortilla chips.

Kitchen House Sweet and Spicy Dove Breast

I have eaten dove many different ways. I love them all! My Mama’s fried dove with rice and gravy is probably my favorite meal. She makes the absolute best gravy. Her gravy is a milk gravy laced with pan drippings, onion, and bacon. My mouth is watering just thinking about those golden brown birds glistening with gravy!

A grilled dove stuffed with banana pepper and cream cheese then wrapped in bacon is one of my go-to savory appetizers. This recipe came about by chance. After a long day in the field we had extra dove and peppers leftover but no bacon. The grease was hot so I threw together what I could find at the Kitchen House at Brown Farm, and the result was a crowd pleaser! People love this recipe because the dove are boneless and easy to eat and the sweet and spicy sauce keeps them coming back for more!

20 Dove Breast

1 Sweet Vidalia Onion

1 12oz Jar Banana Peppers

1 c Milk

1/2 c Buttermilk

4 c House Autry Seafood Breading

For the Sauce:

1 c Texas Pete Hot Sauce

1 stick Butter

1/2 c Brown Sugar

Cut dove breast from the bone. Discard the bone. You will have two medallions per breast. Slice onion in half and then slice into half moons. Place dove, onion, and drained banana peppers in bowl. Add milk and butter milk. Allow to marinate for 1 hour. Drain dove, onion, and banana pepper mixture and toss in seafood breading. Deep fat fry in 350 degree oil for 5-8 minutes or until the dove floats. Drain on paper towels.

While dove are marinating make the sauce. Combine hot sauce, butter, and brown sugar in sauce pan and cook until butter is melted and brown sugar is dissolved.

Place dove on serving platter and drizzle the hot sauce over the top. Serve hot plain or with ranch dressing for dipping.

Mini Buffalo Burgers with Gorganzola Sauce

These spicy little burgers are a perfect game day treat. Why are mini burgers so much fun? Baby burgers are cute, easy to eat, and you don't feel too guilty if you eat multiples. Trust me, you will want to eat more than one! The hot sauce adds a subtle kick and the buttery ritz add great flavor and help bind the burgers. Don’t be afraid of the gorgonzola sauce. I tested this recipe with 3 self proclaimed bleu cheese haters. After tasting burgers with and without gorgonzola sauce they all agreed the sauce was delicious and paired perfectly with the heat from the hot sauce. Serve these little guys at your Super Bowl party and watch them disappear!

Buffalo Burgers

1.5 lbs. Ground Beef

1 sleeve Ritz Cracker Crumbs

1/4 c Franks Hot Sauce

1/4 tsp. Garlic Powder

1/4 tsp. Pepper

1 pack Hawaiian Rolls (12 count)

Mix all ingredients and form into twelve 2 ounce patties. Bake in 350 degree oven for 10-15 minutes. Slice rolls while burgers are baking. Place burger in roll and top with gorgonzola sauce. Serve hot!

Gorgonzola Sauce

1 c Dukes Mayo

1/2 c Sour Cream

1/4 c Gorgonzola Cheese

1 Tbs. Worcestershire

Mix well and refrigerate until ready to use.