Easily Swayed

Adam and I had been planning on eating grilled chicken and tofu with some sort of sweet and spicy rub. But, then we started watching Throwdown with Bobby Flay with Buffalo Wings. As I've said before, I used to absolutely love Buffalo wings, so we were very easily persuaded (by the tv) to make a version of Buffalo Chicken and Buffalo Tofu for dinner. We paired our new creations with Baked Beans and a Corn and Tomato Salad. It was a bit of a saucy meal, as you can see, but everything tasted fantastic.

Buffalo Chicken and Tofu, Adam-and-Kristin Style

chicken breast or tofu patties
flour
1 egg, beaten
Franks Red Hot sauce
oil

1. Heat canola oil in a skillet on medium heat. Beat together the egg, a dash of hot sauce, and some salt and pepper. Dredge the chicken or tofu in the flour and then in the egg mixture. Place carefully in the hot oil.
2. Allow the chicken or tofu to brown on the outside. Flip after approximately 5-7 minutes. Make sure to cook the chicken fully.
3. When brown and crispy, remove the chicken or tofu and slather in hot sauce. Serve with bleu cheese dressing.


Corn and Tomato Salad

2 cups corn kernels, fresh or frozen
3 tomatoes, diced
10 basil leaves, sliced

white wine vinegar
olive oil
honey
salt
pepper

1. Combine the corn, tomatoes, and basil.
2. Mix the vinegar, oil, honey, salt, and pepper to taste. We usually use equal parts of vinegar and oil.
3. Toss the dressing with the salad. Enjoy!


Baked Beans

This is a super easy way to dress up canned baked beans for a quick, weekday meal. Oftentimes, we add diced red pepper into the baked beans as well.

1 (15-oz.) can baked beans
1/4 cup red onions, diced

1. Heat the baked beans in the microwave or over the stove.
2. Saute the red onions in a tiny bit of olive oil.
3. Add onions (and peppers) to baked beans. Top with salt and pepper.