Vegetarian Buffalo Broccoli Pasta

Vegetarian Buffalo Broccoli Pasta


½ cup low fat yogurt
½ cup blue cheese crumbles
¼ cup Dunn Right Buffalo Sauce
6 oz broccoli
¾ box rotini, cooked & drained


Preheat oven to 350
Spray a casserole dish with cooking spray.
Add the drained pasta to the prepared dish. Add the buffalo sauce & stir.
Mix together the low fat yogurt and the blue cheese crumbles.
Add to the pasta stirring well.
Mix in the broccoli.
Bake for 30 minutes.

Buffalo Chicken Crescent Ring 

Buffalo Chicken Crescent Ring 


4oz cream cheese (half of 8-oz package), softened

1/4 cup Dunn Right Buffalo Sauce

2 1/2 cups chopped cooked chicken (1/2-inch pieces)

1 cup shredded Monterey Jack cheese (4 oz)

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1/3 cup crumbled blue cheese


Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Beef Ribs ~ Dunn Right 

Beef Ribs ~ Dunn Right 

Cut each rib rack in half. Preheat oven to 300°F.Rub the ribs on all sides with Dunn Right Buffalo Sauce. Wrap each halved rack in aluminum foil and bake for 90 minutes. Let cool, remove from foil and separate racks into individual ribs.

Pour 1 cup of Dunn Right Buffalo Sauce in a large bowl. Add the ribs and toss to coat, or divide the sauce and ribs between 2 extra large resealable plastic bags and coat ribs well.

Refrigerate ribs, covered, for at least 2 hours or overnight, turning occasionally. Heat grill to medium-low. Grill ribs, turning occasionally, until heated through and to desired doneness, about 15 minutes.

Buffalo Bleu Cheese Frittata

Buffalo Bleu Cheese Frittata


· 12 eggs
· 4 Chicken Breasts, thawed
· 2/3 C. Bleu Cheese Crumbles
· 1/2 C. Green Pepper, diced
· 1/2 C. Green Onions, chopped
· 1/3 C. Dunn Right Buffalo Sauce


1. Preheat the oven to 375 degrees
2. Arrange chicken breasts flat on a baking sheet and place into the oven
3. Bake for 20-25 minutes {or until the internal temperature of the meat reaches 360 degrees}
4. Remove chicken from oven and allow to cool (leave the oven on}
5. Once cooled, shred with a fork a place into a medium bowl
6. Add Dunn Right Buffalo Sauce and stir, ensuring to coat the chicken evenly
7. In a large bowl add the eggs and all of the seasonings, combining well
8. Then mix in the chicken, green peppers, green onions and bleu cheese, taking care to stir thoroughly
9. Place the mixture into a hot cast iron pan and cook on the stovetop for 5-10 minutes {or until the edges begin to set}
10. Then carefully transfer the pan to the oven and cook for another 10-15 minutes {or until the eggs are cooked through}
11. Remove from oven + let cool
12. Top with green onions and bleu cheese

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole


• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

• 8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

• 1/4 cup Dunn Right Buffalo Sauce


• 2 cups fiesta Mexican blend cheese

• 1 cup crumbled cooked bacon

• 1 cup diced green onion


• Preheat oven to 500F

• In a large bowl pour in Buffalo Sauce

• Add the potatoes and stir to coat.

• Add the potatoes to a greased baking dish.

• When scooping the potatoes into the baking dish, leave behind any extra Buffalo Sauce

• Add the diced chicken to the “left behind” Buffalo sauce and stir to coat all the chicken. Allow to marinate as the potatoes bake.

• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

• Once the potatoes are fully cooked add the marinated chicken.

• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

• In a large bowl mix all the topping ingredients together.

• Top the raw chicken with the topping.

• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

• Serve with extra Buffalo sauce and/or ranch dressing.

Buffalo Chicken Pizza

Buffalo Chicken Pizza


3 skinless, boneless chicken breast halves – cooked and cubed

1/4 cup Dunn Right Buffalo Sauce
1/4 cup blue cheese salad dressing

1 (8 ounce) package shredded mozzarella

1 (16 inch) prepared pizza crust


Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, and Dunn Right Buffalo Sauce. Mix well. Mix left over Buffalo Sauce with the blue cheese and Spread over crust, then top with chicken mixture and sprinkle with shredded cheese.Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Poached Egg with Buffalo Sauce

Poached Egg with Buffalo Sauce

Making poached eggs is actually super easy once you figure out the trick, don’t think to much about it and don’t add salt!!

Lord knows I have messed up my fair share😂

Poaching produces an egg with a wonderfully rich runny yolk, which is why I don’t really understand why the most classic way to make poached eggs is with hollandaise sauce.
In my opinion just topping the poached egg with Dunn Right Buffalo Sauce is tastier and way less effort.
So pour yourself a cup of coffee, take a deep breath and don’t worry you got this.
And now the recipe


~ 1 egg

~ 1 tablespoon lemon juice

~ 1 pat of butter

~ 1 teaspoon Dunn Right Buffalo Sauce

~ toast

~ salt & pepper to taste


~ cilantro


~ Bring a small pot of water to boil. Add the lemon juice; for the love of God do not add salt!
~ Once the water is boiling, turn down heat to medium-low so it is just simmering. Crack your egg carefully in a bowl. Stir the water in a continuous circle to create a vortex. Tilt the bowl to the side right above the water so that the egg slowly slides out into the center of the vortex.
~ Some of the egg white will separate from the yolk, don’t be alarmed by this and resist the urge to stir it or disturb the water any more. Set a timer for 3 minutes (this will give you a cooked egg white with a runny yolk). Put your bread in the toaster.
~ After 3 minutes, skim the excess egg white off the top of the water then use a slotted spoon to remove the egg from the water. Put the egg on the toast and top it with some butter and some Dunn Right Buffalo Sauce.
~ Garnish with cilantro if desired.

Buffalo Cranberry Cheeseball

Buffalo Cranberry Cheeseball


2 tbsp blue cheese dressing

2 tbsp Dunn Right Buffalo Sauce – Buffalo Cranberry

8 oz cream cheese (softened)

1 cup cheddar cheese (shredded)

½ cup almonds (chopped)

Mix the first six ingredients together in a medium mixing bowl.

Form the mixture into a ball then chop the pecans in a food processor and spread the crumbs onto a sheet of plastic wrap.

Roll the cheese ball in the chopped almonds.
Wrap the plastic wrap around the ball and place in the refrigerator for at least 30 minutes.
Serve with vegetables, pita chips crackers for dipping.