
Buffalo “Wings”…Without the Worry!
- bunch of celery, cleaned & trimmed
- 1 package Thin 'n Trim Wildfire Buffalo Chicken Sausage
- Frank's Red Hot sauce
- olive oil
- 1 1/2 cups Fage Greek yogurt
- 2-3 ounces imported Feta cheese (Dodonis, if available)
- 2 tablespoons fresh squeezed lemon juice
- freshly cracked black pepper
- celtic sea salt
- fresh cilantro (or parsley)
- extra virgin olive oil
Dip –
Stir yogurt well, then put in a bowl. Crumble dry feta into yogurt. Mix in lemon juice. Season with salt & pepper. Place in fridge.
Skewers –
Cut celery lengthwise into thirds to create thin skewers, keeping leaves intact. Trim ends at an angle. Wrap skewers in damp paper towel and place in the fridge.
Wings –
Slice Thin ‘n Trim’s low sodium Buffalo Chicken Sausage diagonally. Pierce each slice in the center to faciliate skewering process. Set aside. Preheat a large, nonstick skillet with 2 tbsp over medium-high heat. Pour hot sauce into a mixing bowl. Add sausage to pan. Saute 3-4 min or until both sides are browned. Transfer contents of pan to bowl and coat with hot sauce. They should be a vibrant orange hue, resembling classic buffalo wings.
Assembly –
Feed 2-3 slices of sausage onto each skewer, depending on the size of celery sticks. Repeat until you have used up contents of bowl. Arrange skewers on a platter. Add yogurt dip to the serving tray, garnishing with salt, pepper, and fresh cilantro or parsley. Then enjoy the game with a healthy snack!!
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