Posted on July 2, 2019 by email@example.com
Recipes for the Fourth from our culinary team at Hanley Center. Make sure to check out the Red, White and Blue Desserts here.
Buffalo Chicken Sandwich
In a bowl mix one cup of flour, salt, pepper, and Montreal Chicken Seasoning. Coat all sides of chicken in mixture. If cooking on the stove bring oil to fry temp and fry chicken 8-10 minutes, flipping once.
In a separate bowl toss in half cup franks red hot and a quarter cup of your favorite bbq sauce, toss cooked chicken to coat.
Make your sandwich using remaining ingredients!
Blackened Shrimp and Roasted Corn Filled Avocado
1 lb raw shrimp peeled and deveined
Roast corn in husk for 45 min at 375 degrees. Dry shrimp and season with blackening spice and chargrill.
When done roasting, peel corn and lightly coat in olive oil and place on grill until charred. When both corn and shrimp have cooled, chop shrimp and cut corn off the cob into a bowl. Mix corn, chopped shrimp, diced from one avocado, 1/2 cup sour cream, and lime juice. Cut remaining avocado in and spoon shrimp mixture into each avocado ½.
Red, White, and Blue Salad
Simply mix all ingredients together!