Category Archives: Entertaining & Recipes

Dinner Party Playlist

Way before Covid, I was working on two projects:

  • I needed to come up with a blog post idea
  • I was simultaneously trying to create a playlist for a dinner party I was hosting that weekend

Project #2 was easier to tackle, so I furiously typed out some of my favorite songs. As I scanned the list, I started typing in the memories I associated with the tunes.

The final result was an impressively diverse playlist, with some of my backstory thrown in.

I broke down the songs/memories into four distinct parts:

* Pre-party * Drinks * Dinner * Dessert

And voila — my life in a playlist in a blog post!

The pre-party setup can be stressful, so classical music helps take my mind somewhere else. It’s my party, and I’ll play classical music if I want to.

When I was five, my mom was in her early twenties and held two jobs. During the day, she worked at a local factory, and at night she worked at Arthur Murray Studio as a ballroom dance instructor. My first introduction to music centered around whatever accompanied the Waltz, the Tango, and the Foxtrot.

I once proudly watched my mother gracefully waltz to the first classical piece I ever heard, so about forty-five minutes before my guests arrive, I’ll start with:

The Blue Danube – Johann Strauss

Air on the G String – Johann Sebastian Bach

Whether you prefer the Bach original Air or violinist August Wilhelmj’s late 19th-century stunning take titled Air on the G String (G string being the violin), both are stunningly moving. But this Stjepan Hauser’s chilling rendition has his cello whispering air.

Prelude in C minor, Opus 28, Number 20 – Frédéric Chopin

I don’t know how Barry Manilow got away with ripping off this classical classic in his song, Could It Be Magic. Manilow’s melody is based almost entirely on Frédéric Chopin’s Prelude in C minor, Opus 28, Number 20.  I hated the Barry Manilow song, but I disco-danced to Donna Summer’s Could It Be Magic version at Studio 54 uncountable times.  If there weren’t so many awkward oohs and ahhs, it would have made my playlist.

In 1961, at around eight years old, I began taking piano lessons from Sister Regina Mary, who further set in motion my love for, and appreciation of composers like Beethoven, Bach, and Strauss. The intricacies of each movement I played made me appreciate the allure and the angst of melodies that needed no lyrics to evoke myriad emotions.

Beethoven was my favorite classical composer, primarily because not even his deafness could stop his otherworldly genius.  He created music for the ages — some of his most beautiful pieces came after he could not hear.

Moonlight Sonata – Ludwig van Beethoven

Moonlight Sonata is the first piece I semi-mastered on the piano. It remains my all-time classical favorite, and I still play it on my keyboard. The melody is desperate, yet tender; happy, yet melancholy. And oh, the chilling beauty of those three sorrowful notes.

Sonata No. 21 in C major, Op. 53 – Ludwig van Beethoven

This Beethoven piece was Sister Regina Mary’s favorite, and she played it brilliantly. I love Valentina Lisitsa’s rendition.

And speaking of Beethoven, who didn’t love…

Roll Over Beethoven – Chuck Berry

https://www.youtube.com/watch?v=kT3kCVFFLNg

OR…

A Fifth of Beethoven  – Walter Murphy

IT’S COCKTAIL TIME!

Going back to as early as 1956, the three women who raised me taught me to love music. Here are some of my all-time favorites:

Hound Dog – Elvis Presley

I was only three years old in 1956, but I vividly remember singing along to this song in our apartment on Huron Street in Bridgeport, Connecticut.

The Twist – Chubby Checker

In 1960 everybody was doing the twist.

You Really Got Me – The Kinks

This 1964 hit song was my first introduction to heavy metal.

I Got You Babe – Sonny and Cher

In August 1965, my grandmother’s ex-boyfriend, Steve the butcher, saw me walking on Success Avenue in Bridgeport. He pulled his car over, kissed me on top of my head, and handed me two twenties. I bought a killer pair of red-checkered bell-bottoms, a white ruffle crop top, and a transistor radio. All of the popular radio stations were playing I Got You Babe nonstop. My grandmother demanded to know where I got all that money, but I never revealed it.

I Can’t Help Myself – The Four Tops

You Can’t Hurry Love – The Supremes

Brown Eyed Girl – Van Morrison

In 1967, at age fourteen, my eighth-grade St. Ambrose friends would sing this song to me as a joke. I was poor, but I was happy. That was until I moved from Bridgeport to Westport that summer, which changed my life — and not in a good way. I never saw my Bridgeport friends again. What a difference eleven miles can make. Some would have called it rags to riches. I used to call it rags to bitches.

NOW FOR THE DINNER MUSIC.

But first, a story about someone who made a massive impression on me during a difficult time in my life.

My time in Westport took a turn for the better when in 1968, I met a young woman named Sally White, who worked in the Record Department at Klein’s Stationery on Westport’s Main Street. Sally knew everything there was to know about music, so my Saturdays usually consisted of a trip to Klein’s to visit her, listen to whatever she was playing on the record player, and buy some 45s.

We bonded immediately, maybe because I shared her love of The Temptations, Dion, Richard Harris, Dionne Warwick, Marvin Gaye, Jimi Hendrix, Aretha Franklin, Traffic, and Nina Simone, to name a few.

Sally would guide me through the latest and greatest artists, albums, and top 10.  I could walk in and give her two or three words in a lyric, and she would immediately know what song it was. And while a song’s tune was the catch, we both agreed that the lyrics inspired and fueled the soul.

Below is my selected playlist of dinner music songs in honor of Sally’s recommendations all those years ago. She sadly passed away in 2017.

The Times They Are a Changing – Bob Dylan

Sally was obsessed with Bob Dylan because she thought he was a genius at exploiting racism, social injustice, and poverty — something I was all too familiar with from my Bridgeport years.

MacArthur Park – Richard Harris

This 1967 song was written and composed by Jimmy Webb as part of an intended cantata about how Webb found and then lost the love of his life. The song consists of four sections or movements. All of them are incredible, but the second and third movements are my favorite. The second movement starts with the words “There will be another song for me,” followed by the third section, which is entirely instrumental, led by drums and percussion, punctuated by horn riffs, and beyond amazing.

“There will be another song for me, for I will sing it. There will be another dream for me, someone will bring it.” This verse gets to me every time.

Cry Like a Baby – The Box Tops

At the beginning of 1968, I still had no friends, so I routinely and pitifully danced to this song alone in my room in front of a full-length mirror — and sometimes cried like a baby. Thank God for Sally!

Simon & Garfunkel – Bookends

Simon & Garfunkel released this song on April 3, 1968, on my 15th birthday, and I took it as a sign. To know me is to know that I can find a sign in anything. I still had no friends, so in desperation, I invited the popular girls over for a birthday slumber party, but most of them politely declined. Only one said yes, and she helped me turn everything around, and we remained the best of friends for years and years. We were indeed bookends. “Preserve your memories; they’re all that’s left you.”

Hey Joe – Jimi Hendrix

I learned about “drum fill” from Sally. As a piano player, I had no musical interest in drums — that was, until Sally and Hey Joe. I also recall slow-dancing to the song with a boy I had a massive crush on at some fancy-schmancy Westport, Connecticut Ball. I think it was the Holly Ball, or maybe it was the Cranberry Ball, or the Mulberry Ball, or the Poisoned Ivy Ball — some such ridiculous Waspy-ass name. I’m sure my dance partner has zero recollection because I’ve seen him at many high school reunions, and he’s never mentioned it.

Theme From Valley of the Dolls – Dionne Warwick

Regarding Valley of the Dolls, Sally explained that I could buy the 45, but as far as she was concerned, I was too young to buy the racy book or go to the movie. After purchasing the 45, I rushed to the book department, snatched up the novel, and in between voraciously reading it, hid it between the mattress and box spring of my bed.

No Expectations – Rolling Stones

People Got to be Free – The Rascals

In July 1968, I was working as a Mother’s Helper in Westhampton Beach, New York. I first heard The Rascals song at a bonfire party on Hotdog Beach with a bunch of townies. Westhampton-rich made Westport-rich look poor.

Dance to the Music – Sly and the Family Stone

Dance to the Music came out in 1968. And I confess to dancing on the bar with my friends to this song at Rialto’s in Port Chester, New York, while underage drinking.

Everyday People – Sly and the Family Stone

By 1969 I had plenty of friends, but this song reminded me of those lonely couple of years. “There is a long hair that doesn’t like the short hair for being such a rich one that will not help the poor one. Different strokes for different folks.”

Woodstock – Crosby, Stills, Nash & Young

I was supposed to go to Woodstock with my cousin Pam and two of her guy friends on their motorcycles. I chickened out at the last minute. She went without me, but they had to turn back because the New York State Thruway was infamously shut down.

Low Spark of High-Heeled Boys – Traffic

Around 1971, Sally introduced me to this remarkable song written by Jim Capaldi and Steve Winwood. The piano solo is insane.

TIME TO WRAP IT UP WITH DESSERT:

Long Legged Guitar Pickin’ Man – Johnny Cash and June Carter

I was first introduced to country music when I got to Brevard College in the heart of the Blue Ridge Mountains in Brevard, North Carolina. I started listening to the Carter Family, Conway Twitty, Merle Haggard, Dolly Parton, and of course, Johnny Cash and June Carter. I found the flirty banter between Johnny and June almost as good as their singing.

Come Down in Time – Elton John

Back in 1971, this was the first Elton John song I ever heard. He had me at “I came down to meet you in the half-light the moon left.”

Back Stabbers – The O’Jays

I discovered that backstabbers in Connecticut were no different than those in North Carolina.

Dirty Work – Steely Dan

I will forever associate Steely Dan with my unforgettable Delta Airline years in Miami and Coconut Grove, Florida.

Love’s Theme – Love Unlimited Orchestra

As a Delta Flight Attendant, I worked most holidays. I still recall driving to Miami airport on Christmas Eve, 1973, in full uniform — this #1 hit song blaring on the radio in my Karmann Ghia. I don’t think I’ve ever been happier with myself than at that moment.

Rikki Don’t Lose That Number – Steely Dan

My life was surreal in 1974. I recall belting out this song while driving in my convertible on the Rickenbacker Causeway from Miami to Key Biscayne, where I had recently moved to a luxurious “Stew Zoo.” I was dating a Miami Dolphins Superbowl MVP, and my life was like something out of a movie. My Delta flight attendant days deserve their own book. It’s on the list.

If You Want Me to Stay – Sly and the Family Stone

 

You Should Be Dancing – Bee Gees

Days after transferring my Delta base from Miami to Chicago in 1975, I attended my first disco party at The Bavarian Bicycle Club — “The BBC” for short. This unforgettable song was pulsating throughout the club. The Bee Gees were back!

Let’s Hear It for The Boy – Deniece Williams

1984 was a special year for me because my son was born.

Faith – George Michael

Followed by the birth of my unicorn daughter in 1988.

And that’s the end of the party!


I treasure this photo with Sally White at her record store, Sally’s Place in August 2011, while attending my 40th High School reunion. I’m the one with tears in my eyes because I knew it would be the last time I would see Sally.

Championship Brisket

This past February my husband and I drove several hours with our grandsons to Lake Placid for the 2019 ECAC Hockey Championships taking place at the famous Herb Brooks Arena.

Cornell was in the finals against Clarkson, and it was EXCITING!

After trying time and time again to score on Clarkson during the second and third periods, Cornell sophomore forward Tristan Mullin tied up the game up with 5:41 left in regulation.

The crowd went nuts.

The Cornell fans were jumping and screaming and ready for OVERTIME!!!!

I was in my glory, bear-hugging my husband, and looking forward to creaming Clarkson…

…Until the grandsons tugged on my sweater while moaning that they were tired and wanted to go back to the hotel.

What????????

I tried everything in my power to talk them out of wanting to leave, assuring them that they were going to regret their decision.

I offered them hot dogs, popcorn, pretzels, ice cream, tablet time. You name it, I bribed them with it.

Until they started to cry.

So, what choice did I have but to take the boys back to the hotel?

As we were leaving, the Cornell fans were shaking their heads in shock. “YOU’RE ACTUALLY LEAVING?” several asked in astonishment.

Trudging back to the hotel, people who couldn’t get tickets were hanging around the arena, listening to the game on their phones, while I made one last-ditch attempt to convince the grandsons to go back.

Forget it. They were determined to go sleepies.

When we got to the room, they collapsed on their beds and were sound asleep in minutes.

Me? Not so much.

It was early, and I didn’t know what the heck to do with myself.

I didn’t want to turn on the lights or the television for fear of waking the boys, so I started combing through my phone for something to do.

When in doubt my go-to phone fallback is not Facebook or Instagram.

It’s looking up recipes and then mixing and matching them to come up with my own personal spin.

So, here I was in the dark, with nothing to do.

What better way to spend my time but to look up brisket recipes?

In between writing down a combination of recipe ideas, I was getting a play by play update from my husband via text.

Text from Hubby: Galajda [the Cornell Goalie] just left with a knee injury! The net pushed on top of him from behind, and the idiot officials never stopped the play! I wish you could see this craziness.

My reply: Yeah, okay, thanks. Why don’t you rub it in?

Then I scribbled down a killer brisket rub I found.

Text from Hubby: Turns out Galajda might have also injured his neck while trying to lift the net off his back! McGrath replaced him with just 3:47 left in the game. The Cornell section is going insane!

My reply: I’m going insane sitting here in the pitch-black combing through brisket recipes.

Hmmm, add a little dark sugar to ramp up the gravy flavor.

I was furiously writing down my brisket ideas as my husband continued to furiously text.

Text from Hubby: Clarkson just scored 14:36 into the extra period, That’s it. They won 3-2. What a rip-off. So unfair.

My reply: What’s unfair is I’m stuck in this hotel room looking up freaking brisket recipes. And I’m getting hungry. Can you bring me back a hotdog?

The next morning, the boys wanted a blow by blow description of the game.

Really????  NOW you’re interested in the ECAC game of the century?

While my husband told them about the game, I told them about my search for the perfect brisket recipe, which I was going to name in their honor.

Then we packed up and drove several hours home as the boys exclaimed how they couldn’t wait until they came back for the championships next year.

Yeah, okay, as if I’ll drive a gazillion hours to look up brisket recipes next year.

I missed the most exciting hockey game of the season, but I was able to cobble together one heck of a…

ECAC Brisket Recipe
1 Brisket roast (4-5 pounds with at least ¼” fat all the way around.)
1 Pound bacon (or 1 pound turkey bacon marinated in ¼ cup Olive Oil)

Rub:
1 ½ tablespoons dark brown sugar
1 ½ tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

For later use in the gravy: 2 cups beef broth, ¼ cup cider vinegar, ½ cup dark brown sugar

Mix the rub ingredients together and set aside.
Preheat the oven to 250 degrees and place the oven rack in the upper-middle position.
Poke holes in the brisket with a knife and then rub the brisket with the mixture.
Place the bacon crosswise in a broiler-safe 9 x 13 pan. Do not use glass.
Place the brisket fat side down on top of the bacon.
Place the rest of the bacon crosswise on top of the brisket.
Tuck any loose ends of the bacon under the brisket.
If using turkey bacon, pour the remaining olive oil into the pan.
Cover the pan tightly with aluminum foil and place in the oven for 5 hours.
After 5 hours, take the pan out of the oven.
Remove the foil and then set the bacon aside and carefully turn the brisket over fat side up. Then place the bacon back on top of the flipped brisket.
Replace the foil and return to the oven.
Turn the oven off and leave the brisket in the oven for 1 hour.
After 1 hour, pour the juice from the brisket into a large saucepan.
Remove the bacon from the brisket and discard.
Add the beef broth, vinegar and dark brown sugar to the saucepan.
Heat and simmer the gravy until the liquid thickens slightly, about 5 minutes.
Add the sauce to the brisket and place it in the fridge overnight.
The next day, take the brisket out and remove any fat on the top.
Reheat at 250 degrees for about 1 hour.

In case you want to see the ECAC Championship craziness

Irish or Not, Corned Beef and Cabbage on St. Patrick’s Day


I like to mark St. Patrick’s Day with a homemade meal of corned beef and cabbage in the confines of my humble abode. (See recipes below.)

Now I’m not one for the whole Kiss me I’m Irish tradition, which is why I prefer to invite some friends over, cook a nostalgic Irish meal, and eat in, versus having to duck and dodge the random, often drunkish guys looking for a snog.

“Kiss me, I’m Irish,” is a reference to kissing the Blarney Stone. And legend has it, that if you can’t kiss the stone, the next best chance of catching some good luck is to kiss an Irish person.

In the past, when I have taken a chance at the bars, I have sternly warned off creepy kisses by adamantly proclaiming that I have zero Irish roots.  Let those whankers find some other poor, defenseless, and possibly Irish victim to pucker up with.

But I have to admit that every time I flat out Irish deny, there is that little inner leprechaun, wondering, if not hoping, that perhaps there is a touch of the Irish in me.

The short answer is that anything is possible.

The longer answer is buried in the memories of my grandmother, and the delicious corned beef and cabbage dinners she made nearly every St. Patrick’s Day. Was she part Irish, or was it just a Catholic tradition?

Okay, I admit, a killer corned beef and cabbage recipe does not an Irishwoman make.

But who really knows?

That’s where Finding Your Roots, a show hosted by Henry Louis Gates Jr. comes in.

In each episode, DNA diagnosticians trace bloodlines and analyze the genetic code of celebrities. The program utilizes AncestryDNA as one of its research tools, and I am always blown away by the often shocking discovery of long-lost relatives hidden for generations within the branches of their family trees.  I am an avid fan of the show mostly because I have always wanted to trace my own roots.

So what a pleasant surprise when in my inbox yesterday there was an offer from Ancestry.com for a 10% savings for their DNA analysis in celebration of St. Patrick’s Day.

The sell copy stated that with a simple DNA test, I could discover my ethnic mix and see it there’s a bit of Irish in the family tree after all.

Call it luck o’ the Irish: For $89 I can finally find out about my ethnicity and where my ancestors hail from.

So as an early birthday present to myself, I have decided that I am going to have my DNA analyzed and discover my roots once and for all.

But as part of my yearly tradition, I’ve first got to make some corned beef and cabbage in honor and in memory of my possibly part Irish grandmother on St. Paddy’s Day.

Mammy’s Corned Beef and Cabbage

Like my grandmother, I slow roast the corned beef in the oven. The potatoes, cabbage, and carrots (I use parsnips) can be boiled together or separately. I like to switch it up sometimes and bake hash browns.  I mash the carrots and/or parsnips, and I fry up some onions just like my grandmother did. A real St. Patrick’s Day feast with all the fixings. [I have an anaphylactic allergy to carrots, so that’s why I use parsnips.]

3 large onions (I slice em’ and fry em’ in olive oil)
4-6 medium potatoes, peeled and boiled whole (or see my recipe for Baked Hash Browns)
1 pound large carrots or parsnips peeled, boiled, and mashed with salt, pepper, and butter.
2 Tablespoons black pepper
1 (4-6 pound) corned beef brisket whole
1 head of cabbage (I prefer Savoy cabbage)
2 Tablespoons Horseradish sauce
2 Tablespoons Cool Whip

Preheat oven to 325 degrees. Unwrap the corned beef brisket and place fat-side up in a roasting pan just slightly larger than the brisket. If the corned beef comes with a spice packet, add two tablespoons of black pepper to it, and rub the mixture all over the top of the corned beef. If you don’t have a packet of spices, just rub 2-3 tablespoons of pepper onto the top. Cover the dish with heavy aluminum foil.  Place the meat in a 325-degree oven for 2 ½ hours. Then remove the foil and bake for at least another 30 to 60 minutes.

Check the brisket by inserting a fork in it after 3 hours. If the fork goes in easy, your corned beef is ready. If the fork doesn’t go in easy, bake for at least another 30 minutes. You may need up to an additional hour or even more for the corned beef to be fully cooked. Once it’s cooked, cover with foil and rest until you’re ready to serve.

Fry up the onions any old way, and boil the cabbage and the potatoes (unless you are baking Hash Browns) along with the carrots/parsnips.

When the carrots and/or parsnips are done, mash them with some butter, and top with a little salt and pepper.  Cut the cabbage while still in the pot, and then drain and put on a platter.

Uncover the brisket and transfer to a cutting board. Cut thick slices against the grain and put back into the roasting pan.  You can serve the onions and boiled potatoes separately or place them on the outside of the platter with the meat and cabbage in the middle.

I make a quick but delicious side sauce by taking ½ part prepared horseradish sauce and 1/2 part Cool Whip and combining them.

Serve everything with Dijon mustard, creamy horseradish sauce, and Irish Soda Bread.

And don’t forget the Guinness.

Baked Hash Browns

4 cups peeled and grated potatoes
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
½ cup grated Parmesan (optional)
11×17 inch sheet pan

Preheat oven to 400 degrees. Once the potatoes are peeled and grated, rinse and dry them well. Take the butter, olive oil, garlic powder, salt and pepper and melt it all together. (I do it in the microwave for 30 seconds.) Pour over your potatoes. If you want to add a little extra flavor, you can throw in some Parmesan. Line a sheet pan with parchment paper (don’t skip this step) and then put the potato mixture in. Put them in the oven and leave them alone. Don’t turn them or move them at all. Cook for 15-20 minutes on the lowest rack of your oven. When the edges are browning nicely, they are ready for the next step. Keep the temperature the same but move the pan up to the highest rack of your oven, and cook for another 10-15 minutes. This will crisp up the bottom. Keep a careful eye on them and take them out when they are done to your crispiness liking.

Irish or not, my eyes are smiling, I’m clothed in green, with a Guinness in hand, and wishing you Sláinte!

And don’t worry I’ll keep you posted about the Irish thing!

Super Bowl Sunday Food Fest


 Lady Gaga in my BFF’s platter of chicken wings.

I promised in my last blog post to move on, and stop talking politics.

But to be honest, I am still obsessed with all things political.

But a promise is a promise, even though my heart and mind isn’t into much of anything else these days.

And try as I could, the only thing I could think of to blog about, is last Sunday’s Super Bowl and what I ate.

I know, it’s old news, but I’m trying here!

So here goes…

I love Super Bowl parties.

The number one reason? It’s all about the food.

…With a few commercials and a half-time show thrown in.

Oh, and of course, there’s the football game.

And yet another excuse to party hardy.

And regardless of whether I am asked to bring something or not, I always show up with my favorite go to’s:

My do-it-yourself platter decorations, and my kick-yo-ass spicy boneless buffalo chicken.

Since I need to fill up some blog space here, I thought I’d throw in a few Super Bowl stats to stretch this thang out.

Did you know that Americans spent more than $50 million on food for this last Super Bowl? (That’s a lot of moolah.)

According to the National Chicken Council (yes there is such a thing), more than 1.3 BILLION chicken wings were consumed over Super Bowl Sunday weekend. That’s enough wings to circle the Earth almost three times. They also estimated that of the wings eaten during Super Bowl weekend, 75 percent came from restaurants or food service outlets, and 25 percent were homemade, which means abut 325 million wings were picked up at grocery stores and supermarkets.

When I showed up at my local grocery store Super Bowl Saturday to pick up chicken, the wings were gonzo.

Shoppers were scurrying and snooping around in the meat department, while others were begging the butcher for a miracle. Good thing I was making boneless buffalo chicken breast!  (See my recipe below.)

Super Bowl Sunday is also hands down, the busiest day of the year for pizza places. Domino’s alone sold about 12 million slices of pizza that day.

And don’t forget about the guacamole dip (8 million pounds), tortilla and potato chips (14,500 tons), popcorn (4,000 tons) and lots and lots and lots of beer.

Estimated Super Bowl Sunday calorie consumption was approximately 1,000-2,000 per person, almost as much as the average person eats in an entire day.

Antacid sales increased by about 20 percent on the Monday after the Super Bowl, and approximately six percent of Americans called in sick.

I like to be creative and make food markers using a Super Bowl theme.  They’re super easy, and everyone raves about them.

I simply find some appropriate photos online, print them out, tape them onto cardboard, create a cardboard post, and wrap the post in aluminum foil.

Take a look at this year’s Super Bowl marker menagerie:

And who knew my Matt Ryan food marker would be so prophetic? (Poor Matt.)

Now for my Boneless Buffalo Chicken recipe:

Boneless Buffalo Chicken
1 pound skinless chicken breast (1” thick – cut into 2” x 2” pieces)
3 cups flour
1 ½ cups buttermilk (Fat free works)
1 ½ teaspoon salt
¾ teaspoon ground black pepper
Peanut Oil (great for frying, but vegetable oil is ok too)

Hot sauce
¾ cup hot sauce
¼ cup water
1 tablespoon butter
¼ heaping teaspoon cayenne pepper

Blue cheese dressing
4 oz. Blue cheese, crumbled
1 cup sour cream
¼ cup mayonnaise
1 teaspoon garlic powder
1 tablespoon red wine vinegar
Salt and pepper to taste

Sauce directions: Place sauce ingredients in small pan and simmer 4-5 minutes until well blended. Remove sauce from heat and set aside.

Boneless Chicken directions: Mix flour, salt, and pepper in a bowl. Place buttermilk in a separate bowl. Make sure chicken is cut into pieces.  Heat oil for frying.
Dip chicken pieces into the buttermilk and then into the flour.  Gently shake off excess flour and carefully place pieces into hot oil and fry until golden brown.  Remove chicken pieces and drain them on a paper towel.  When you are ready to serve the chicken, place them in a large container and cover with the hot sauce.  Place a lid on the container and gently shake or stir until all nuggets have been coated.  Then place the chicken nuggets on a non stick baking sheet and bake in a 350 degree oven for 10-15 minutes.  Serve with blue cheese dressing.