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Stove-Top Cowboy Spaghetti

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Cowboy Spaghetti is cooked stove-top and with hearty ingredients the whole family will love. Ground beef, spaghetti, warm spices and plenty of cheese. Cowboy Spaghetti is easy to make and one of those recipes with so much flavor, you simply can’t quit eating.

If you love an easy, hearty pasta recipe for a quick dinner, don’t miss my recipe for Quicker Chicken Bolognese.

Cowboy Spaghetti with a topping of grated cheese, chopped chives.

Western cuisine is known for its bold flavors and exciting spice combinations, but have you ever thought about incorporating those flavors into your pasta dishes?

Cowboy spaghetti is a delicious fusion of two popular cuisines, and it’s the perfect way to add some excitement to your weeknight meals.

The beauty of Cowboy spaghetti is that it can be customized to your liking. You can make it as spicy or mild as you want, and you can switch up protein or veggies with what you have on hand.

The basic recipe involves cooking spaghetti and tossing it in a flavorful meat sauce made with tomatoes, chili powder, cumin, and other spices.

Table of contents

What Is Cowboy Spaghetti?

Cowboy Spaghetti is a pasta dish that combines ground beef, spaghetti, peppers and warm spices with a tomato sauce. In this case we’re making things super easy and using a can of condensed tomato soup. This Cowboy Pasta recipe is a Western version of Italian Spaghetti with Meat Sauce.

Ingredients You’ll Need

Ingredients to make cowboy spaghetti.
  • 1 pound ground beef, lean
  • Spaghetti
  • Condensed Tomato Soup
  • Shredded cheddar cheese and pepper jack cheese.
  • Onion
  • Poblano Pepper and Orange Bell Pepper
  • Frozen Sweet Corn
  • Milk
  • A-1 Steak Sauce
  • Chile Powder, New Mexico Red Chile Powder preferred.
  • Taco Seasoning I recommend that you use my recipe for Homemade Taco Seasoning. If you don’t please add ¼ teaspoon of hot smoked paprika to packaged taco seasoning. It’s an important part of the end flavor of this dish.

Ingredient Substitutions

  • To make this recipe gluten free, simply use use gluten free spaghetti, and a can of Amy’s Tomato Soup. Amy’s is not condensed therefore reduce the milk to ½ cup.
  • Make it your own: Substitute 1 pound of ground chicken for the ground beef.
  • Add 4-ounces crispy bacon, cut into bits.
  • Switch up the pasta shape. Use a curly pasta shape like cavatappi and make this a Cowboy pasta recipe.

How To Make Cowboy Spaghetti, It’s Easy!

Making stove top cowboy spaghetti.
Adding liquid ingredients to stove top cowboy spaghetti.
  1. Step 1: Cook spaghetti according to package instructions. When ready to drain, scoop out about ½ cup of the starchy pasta water. In a large skillet, brown ground beef with chopped peppers and onions, until vegetables are tender and beef is no longer pink. About 10 minutes.
  2. Step 2: Add taco seasoning, chile powder and milk and stir well. Add frozen corn, tomato soup, and A-1 steak sauce. Mix well and simmer for 15 minutes.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Adding cooked spaghetti and cheese to make cowboy spaghetti.
Finishing cowboy spaghetti in a large fry pan.
  1. Step 3: Add cooked spaghetti, cheeses and ¼ cup of pasta cooking water.
  2. Step 4: Mix well until all ingredients are well combined. Add more pasta cooking water or milk if the mix seems dry. Serve immediately.
Is Cowboy Spaghetti Spicy?

Poblano Peppers are routinely fairly mild in the spicy arena. However, if you’re super sensitive to spicy peppers, substitute a green bell pepper for the poblano. This recipe also calls for New Mexico Chile Powder, which can be spicy. Substitute ancho chile powder or paprika.

Recipe Variations

  • Add a small (2.2 ounce can) of sliced black olives. (drained)
  • Add a 14.5 ounce can of Pinto beans in chili sauce. (drained)
  • Adjust the heat level. Swap out jalapeno peppers for the poblano peppers. Or add a shake or two of your favorite hot sauce.

Storage and Leftovers

  • To store leftovers: Store leftover in an airtight container in the refrigerator for up to 4 – 5 days. Reheat stove top or microwave for delicious leftovers.
  • Freeze any leftovers in an airtight container for up to three months. I like to use a freezer safe zip-lock style baggie. Pressing the air out, you can store leftover laying flat to optimize freezer space. Let the spaghetti thaw overnight in the refrigerator and then reheat.

Serving Suggestions

Cowboy Spaghetti is a hearty meal on it’s own. But if you’d like to make this more of a big meal presentation, serve it with Cheesy Cornbread, or take a look at this Southwestern Salad Recipe.

Cowboy spaghetti in a bowl.

Cowboy Spaghetti is a great way to switch up your pasta game and impress your family or dinner guests with a unique and delicious fusion dish. This version of cowboy pasta is easy to make and customizable, making it a great addition to your weekly meal rotation. Give this recipe a try, your family will love it.

More Easy Pasta Recipes

And don’t miss my category for pasta recipes, you’ll find lots of great recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese. And if you’re looking for more Cowboy inspired recipes, try these for Cowboy Chili and Grilled T-bone Steaks with Cowboy Butter.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cowboy Spaghetti Recipe.
Print Recipe
5 from 1 vote

Skillet Cowboy Spaghetti

Cowboy Spaghetti is cooked stove-top and with hearty ingredients the whole family will love. Gound beef, spaghetti, warm spices and plenty of cheese. Cowboy Spaghetti is easy to make and one of those recipes with so much flavor, you simply can't quit eating.
Prep Time15 minutes
Cook Time30 minutes
Course: Pasta Recipes
Cuisine: American/Mexican
Servings: 8
Calories: 441kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground beef lean
  • 1 orange bell pepper chopped
  • 1 poblano pepper chopped
  • 1 small sweet onion chopped
  • 2 Tablespoons Taco seasoning
  • 10 ounces tomato soup condensed, canned
  • 1 teaspoon Red Chile Powder New Mexico preferred, or cayenne
  • 1 cup milk
  • 1 Tablespoon A-1 Steak Sauce
  • 1 cup sweet corn frozen, kernels
  • ¼ cup pasta cooking water
  • 12 ounces Spaghetti Cooked
  • ½ Cup Cheddar Cheese shredded
  • ½ Cup Pepper Jack Cheese shredded

Instructions

  • In a large skillet, brown ground beef with chopped peppers and onions, until vegetables are tender and beef is no longer pink. About 10 minutes.
  • Add taco seasoning, chile powder and milk and stir well. Add corn, tomato soup, and A-1 steak sauce. Drizzle in some of the pasta water as needed. I usually do ¼ – ½ cup. Mix well and simmer for 15 minutes.
  • Stir in cooked spaghetti and shredded cheese. Simmer for about 5 minutes until heated through.
  • Serve with more grated cheese on top.

Notes

 Make it Your Own:
  • Add a small (2.2 ounce can) of sliced black olives. (drained)
  • Add a 14.5 ounce can of Pinto beans in chili sauce. (drained)
  • Adjust the heat level. Swap out jalapeno peppers for the poblano peppers. Or add a shake or two of your favorite hot sauce.
 
Tips for Success: Use a lean mix of ground beef. There’s no need for extra fat for this recipe. Save that 80-20 blend for your favorite burger.

Nutrition

Serving: 8g | Calories: 441kcal | Carbohydrates: 48g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 364mg | Potassium: 663mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1024IU | Vitamin C: 39mg | Calcium: 176mg | Iron: 2mg

Cowboy Spaghetti … It’s What’s For Dinner

Easy Baked Buffalo Chicken Meatballs

By 2 Comments

Chicken Wings without the mess. This Buffalo Chicken Meatballs recipe is a perfect and popular game day party appetizer. You’re going to love everything about these meatballs. They’ve got it all, flavor, texture and that kick of Buffalo Wing Sauce heat that we all love. Oven baked, these are a breeze to make.

When it comes to game day food ideas, I rank this recipe right up there with the best. It’s a big toss up between this recipe and my recipe for BBQ Meatballs.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.

Who can resist America’s favorite chicken wing flavors tucked neatly inside a chicken meatball.

These Buffalo Chicken Meatballs bring with them the savory, tangy beloved flavor of Buffalo Chicken Wings, but in the form of everyone’s favorite fun food … meatballs.

Made with Frank’s iconic Hot Wing Sauce, serve these with toothpicks as a party or game day appetizer. Your crowd will definitely be wowed!

Rolling the meatballs into smaller 1-inch balls, will yield 2-dozen pieces, perfect for a party treat.

No mess, no stress and a whole lot of deliciousness.

Ground chicken is mixed with diced onion and celery. A tablespoon of mustard adds a wonderful layer of flavor.

Ingredients to make Buffalo Chicken Meatballs.
  • Ground Chicken Meat: Use ground chicken breast or a mix of ground white and dark meat.
  • Vegetables: Diced celery and sweet onion
  • Buffalo Hot Wing Sauce: It wouldn’t be buffalo chicken meatballs without it.
  • Blue Cheese Dressing: I highly recommend using Homemade Blue Cheese Dressing. Or you can use your favorite store purchased brand. You can also use Buttermilk Ranch Dressing for dipping sauce.
  • Panko Bread Crumbs: I prefer Panko bread crumbs to make meatballs. It’s reliable as a binding and easy to use right out of the package.

How Do You Make Buffalo Chicken Meatballs? Step by Step, It’s Easy.

These baked buffalo chicken meatballs are so easy to throw together. Let’s take a look:

Cooking celery and onion to make buffalo chicken meatballs.
Mixing ingredients to make buffalo chicken meatballs.
  1. Step 1: Heat a medium fry pan over medium high heat. Add the oil. Once the oil is hot, add the diced celery and onion. Cook until soft, about 5 minutes.
  2. Step 2: Once the vegetables are cool, combine all ingredients in a large bowl. Panko bread crumbs are perfect for meatballs, bringing a pleasant texture and a platform for the egg to bind it all together.

Tip: I’ve gotten in the habit of adding mustard to every meatball recipe I make. I love the little zing it brings. Try it with your next recipe.

Meat mixture to make Buffalo Chicken Meatballs.
Buffalo sauce cooking stovetop to make Buffalo Chicken Meatballs.
  1. Step 3: Using very clean hands, mix the meat and vegetable mix together until well combined.
  2. Step 4: In the meantime, melt butter into sauce over medium heat in a small saucepan.
Buffalo Chicken Meatballs on a sheet pan ready to bake.
Pouring buffalo wing sauce over cooked chicken meatballs to make Buffalo Chicken Meatballs.
  1. Step 5: Shape the chicken meatballs into 1″ balls. Place them on a baking sheet pan sprayed with non-stick cooking spray. Bake for about 30 minutes, or until cooked through. Baking these meatballs makes for an easy recipe.
  2. Step 6: Drizzle the Buffalo Wing Sauce and butter mix over the meatballs.
Mixing meatballs with the Buffalo Wing Sauce to coat well.
  1. Step 7: Using a sturdy spatula, gently toss and roll the meatballs with the sauce until well coated. Serve immediately with blue cheese dressing and celery sticks.

Make a double batch … these won’t last long!

Can Buffalo Chicken Meatballs Be Made In a Slow Cooker?

I actually don’t like any meatball recipe in a slow cooker. A sealed environment such as a crock pot creates too much moisture. The sauce becomes thin and therefore won’t stick well and coat the meatballs. Stick to the oven for this recipe.

Can Chicken Meatballs Be Made Ahead?

You can prepare and roll the meatballs in advance and store covered in the refrigerator for up to 4 days in advance. And in the freezer for up to three months. Wait to bake until ready to serve.

Tips For Success

  • Cut the onion and celery small. This is a good chance to hone your knife skills. Cutting the celery and onion into a fine dice will insure the meatballs stay in perfect little round balls. Too large of vegetable chunks will cause the meatballs to fall apart.
  • Make the perfect meatball. Roll the meatballs using the palms of your hands. I always count to 20 rolls to make sure the meat mixture is firmly packed. If there any chunks of celery or onion sticking out, push it back in with your fingers and roll the meatball a few more times.
  • You can find packages of pre-ground chicken at your market, but you can also purchase boneless, skinless chicken breasts and grind the meat in your food processor. It’s easy to do and works like a charm. Cut the breasts into large chunks, throw them in the food processor, start with a few pulses and then grind them for about twenty seconds.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, use a microwave oven and reheat in 15 second increments, until hot. Buffalo Chicken Meatballs will also freeze well.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.

Serve these meatballs with Homemade Blue Cheese Dressing (homemade is always best) and some celery sticks. Your party crowd will be very happy and you’ll be very popular.

And don’t miss my recipe for Smoky Chipotle Bison Meatballs. It’s very popular, easy and crazy delicious with flavor. A perfect appetizer recipe to feed a crowd.

More Game Day Recipe Ideas

Another favorite Buffalo Sauce flavored appetizer recipes is this one for Buffalo Shrimp.

And if you’re looking for even more appetizer ideas, check out my Appetizer Category. You’ll find lots of great finger food recipes for any occasion. Including the most popular on my site for Cream Cheese Chicken Dip and Campechana, Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.
Print Recipe
5 from 1 vote

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are simply chicken wings without the mess. You're going to love everything about this recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 24 meatballs
Calories: 91kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon olive oil
  • 2 celery stalks finely minced
  • ½ sweet onion finely minced
  • 1 egg lightly beaten
  • 1 tablespoon mustard
  • 1 pound ground chicken
  • 1 cup panko bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons butter
  • ¾ cup Buffalo-style hot sauce
  • 1 cup blue-cheese dressing

Instructions

  • Preheat oven to 350 degrees.
  • In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
  • In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
  • Form the mixture into 1-inch balls and place on a sheet pan that’s been sprayed with PAM. Bake for 25 minutes.
  • In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
  • Serve the meatballs warm with a side of blue-cheese dressing and celery sticks.

Notes

Tips For Success: 
  • Cut the onion and celery small. This is a good chance to hone your knife skills. Cutting the celery and onion into a fine dice will insure the meatballs stay in perfect little round balls. Too large of vegetable chunks will cause the meatballs to fall apart.
  • Make the perfect meatball. Roll the meatballs using the palms of your hands. I always count to 20 rolls to make sure the meat mixture is firmly packed. If there any chunks of celery or onion sticking out, push it back in with your fingers and roll the meatball a few more times.
  • You can find packages of pre-ground chicken at your market, but you can also purchase boneless, skinless chicken breasts and grind the meat in your food processor. It’s easy to do and works like a charm. Cut the breasts into large chunks, throw them in the food processor, start with a few pulses and then grind them for about twenty seconds.

Nutrition

Calories: 91kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 498mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Buffalo Chicken Meatballs Recipe … they’re what’s for Game Day

This recipe was first published July of 2019, and updated December 2023 with step by step instructions.

Sopa Ranchera, Southwest Chicken Soup

By 35 Comments

Sopa Ranchera, A Southwest Chicken Soup recipe that is hearty and healthy with chicken breast, potatoes, and hominy. Brimming with warming Southwestern spices, this is a bowl of clean-eating comfort food without sacrificing flavor.

Southwest chicken soup with hominy and potatoes.

We’ve been eating like lumberjacks. It started sometime in mid-September. The calorie and fat flood gates were opened and it’s been a steady river of deliciousness since.

Its come to a screeching halt and it’s time to take a break, eat clean and healthy over the next couple of weeks, so that the Holiday food gluttony be welcomed with confidence and cheer.

If I’ve said it once, I’ve said it a hundred times, the easiest way to eat clean without skimping on flavor is a big bowl of soup. Lots of broth, lots of vegetables and lean meats make for a satisfying “feel good about yourself” meal.

Here’s a recipe that I found in the January 1999 issue of Cooking Light Magazine and it’s been one of our favorites over the years.

This Southwest Chicken Soup is hearty with potatoes, corn, zucchini, hominy and chicken breast and seasoned with your favorite warming Mexican spices. A flavorful bowl of soup that’s easy to make.

You don’t see a lot of recipes for chicken soup with zucchini, so keep this one in your back pocket for late Summer when zucchini is abundant.

Don’t forget a squeeze of lime just before serving. You’ll love a kick of zesty citrus to brighten flavors and finish the dish.

Ingredients You’ll Need

Ingredients to make Southwest Chicken Soup.
  • Chicken Broth
  • Canned Chopped Tomatoes: I like Red Gold Petite diced tomatoes for soup recipes. Their small size is perfect for blending well with other vegetables. Disclaimer: Red Gold hasn’t provided me any incentive to mention their product.
  • Onion: Sweet or Yellow
  • Hominy: I like to use frozen hominy, however it can be hard to find. Use dried posole, soaked over-night and precooked. Or canned hominy.
  • Boneless Skinless Chicken Breast: Boneless skinless chicken thighs will work well here.
  • Frozen Corn is preferred, but canned corn will work here.
  • Potatoes For this recipe, we’re using russet potatoes. The reason is that they are a starchier potato. We’ll be using the cooking water to supplement the broth, which will enhance flavor and texture.
  • Zucchini: You can use regular zucchini or a Summer squash.
  • Cilantro If you don’t like cilantro, simply omit it from this recipe.
  • Spices: Garlic Powder, Ground Cumin, New Mexico Chile Powder, Mexican Oregano

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

toasting spices and onion to make southwest chicken soup.
Cooking ingredients to make southwest chicken soup.
  • Step 1: Heat the oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes. Add oregano, cumin, chile powder and garlic powder; sauté until fragrant, about one minute.
  • Step 2: Add cooked potatoes, 2 cups of the starchy cooking water, 4 cups chicken stock, hominy, chicken, corn, salt, canned tomatoes and zucchini; cook 15 minutes. Stir in cilantro; and cook 2 minutes longer.
A bowl of southwest chicken soup with zucchini.
  • Step 3: To serve: Ladle soup into bowls, and top with a dollop of sour cream. Other great toppings are finely chopped raw onion, cilantro, shredded cheese and tortilla strips. Serve with lime wedges.
What Ingredients Make This Soup Taste Better?

Seeking out and using New Mexico Red Chile Powder will increase not only the depth of flavor, but the unique spicy element in this Southwest Chicken Soup. The Hatch Chile Store in New Mexico is a good place to shop. A good quality cumin from a quality spice shop like Savory Spice will add a pure cumin experience.

Why Does Chicken Soup Taste Better The Next Day?

All soups taste better the next day. Why? That overnight rest in the refrigerator allows the ingredients and spices to marry and blend. Even though the soup is no longer cooking on the stove, they are still marinating and breaking down as they rest. Just as they would during a very slow cook.

Tips for Success:

  • Potatoes: You can use other waxier potatoes, such as Yukon Gold or Red Potatoes, but they won’t leave as much starch in the cooking water. Russet Potatoes are the starchiest potatoes available and will provide flavor and slight thickening to the soup. If you use Yukon Gold or Red potatoes, you won’t need to peel them. They have a thinner more delicate skin. Russet potatoes must be peeled.
  • Don’t overcook the soup. Zucchini is a delicate vegetable. Once added the soup will only need to cook for a few minutes.
  • If using dried hominy or frozen posole, you must cook it before adding to this soup. Dried hominy will have to be soaked overnight and then cooked in enough liquid to cover for a couple of hours or until tender. Frozen posole doesn’t need to be soaked overnight, but does require a 2-hour cooking time.

Storage

  • Store this Southwest Chicken Soup in an airtight container in the refrigerator for up to 5 days. Reheat stove-top or microwave.
  • This soup will freeze, but keep in mind the texture of the zucchini may become compromised (watery) once thawed.

What To Serve With This Soup

A salad is always a great side dish to serve with soup. Take a look at this Southwest Salad, brimming with black beans and southwest flavors. Or a lighter salad like this Baby Kale Salad with Green Apples. And Guacamole Made In A Molcajete is always a good choice for a starter course.

I hope you give this hearty ranch style Southwest chicken soup recipe a try. Perfectly seasoned, perfectly hearty and very healthy.

Southwest chicken soup is a delightful and satisfying culinary experience that brings together the vibrant flavors of the Southwest with the comforting warmth of a hearty soup.

More Southwestern Chicken Soup Recipes

And don’t miss the ever classic and popular recipe for Chicken Tortilla Soup.

And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of warming recipes including a couple of the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili and Giada’s Ground Chicken Chili. And one of our favorite stew recipes for Green Chile and Pork Stew.

And if you’re looking for a soup recipe to cook when you don’t feel like cooking, check this one out for Taco Soup with Ranch Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest chicken soup with hominy and potatoes.
Print Recipe
4.50 from 2 votes

Sopa Ranchera, Southwest Chicken Soup

Sopa Ranchera, a Southwestern Chicken Soup is hearty and healthy with potatoes, savory with chicken breast and brimming with Southwestern spices. A flavorful bowl of Southwestern goodness for when you need a healthy clean-eating soup recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 106kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon oil olive, canola or vegetable oil
  • 1 small sweet onion chopped
  • 1 teaspoon Mexican oregano dried
  • 1 teaspoon New Mexico Red Chile Powder or cayenne pepper
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 4 Cups chicken stock
  • 2 Cups Starchy water from cooked potatoes
  • 2 medium Russet potatoes cubed and cooked, water reserved
  • 1 15 ounce can Hominy drained
  • 2 Cups boneless skinless chicken breasts cooked and shredded or cubed
  • 1 Cup frozen sweet corn or 1-15 ounce ounce canned corn. Drained.
  • ¾ teaspoon Kosher salt
  • 1 small zucchini quartered lengthwise and and cubed
  • 1 15 /12 ounce can diced tomatoes
  • ⅓ Cup chopped fresh cilantro
  • toppings:
  • sour cream
  • finely chopped onion
  • chopped fresh cilantro
  • shredded cheese
  • limes wedges
  • multi-colored tortilla strips

Instructions

  • In a saucepan, cover the cubed potatoes with salted water. Bring to a boil and simmer 10 minutes. Drain the potatoes, reserving the starchy water to add to the chicken broth to make 6 cups liquid.
  • Heat the oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes.
  • Add oregano, cumin, and garlic powder and chile powder. Sauté until fragrant. About one minute.
  • Add cooked potatoes, 2 cups of the starchy cooking water, 4 cups chicken stock, cooked hominy, chicken, corn, kosher salt, canned tomatoes and zucchini; cook 15 minutes. Stir in cilantro; and cook 2 minutes.
  • Ladle soup into bowls, and top with a dollop of sour cream. Other great toppings are finely chopped raw onion, cilantro, shredded cheese and tortilla strips. Serve with lime wedges.

Notes

Tips For Success:
  • Potatoes: You can use other waxier potatoes, such as Yukon Gold or Red Potatoes, but they won’t leave as much starch in the cooking water. Russet Potatoes are the starchiest potatoes available and will provide flavor and slight thickening to the soup. If you use Yukon Gold or Red potatoes, you won’t need to peel them. They have a thinner more delicate skin. Russet potatoes must be peeled.
  • Don’t overcook the soup. Zucchini is a delicate vegetable. Once added the soup will only need to cook for a few minutes.
  • If using dried hominy or frozen posole, you must cook it before adding to this soup. Dried hominy will have to be soaked overnight and then cooked in enough liquid to cover for a couple of hours or until tender. Frozen posole doesn’t need to be soaked overnight, but does require a 2-hour cooking time.

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 420mg | Potassium: 356mg | Fiber: 1g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

Sopa Ranchera, Southwest Chicken Soup …It’s What’s for Dinner.

This chicken soup recipe was first published in November of 2013, and updated December 2023, with new photos and step by step instructions.

Crispy Fried Buffalo Shrimp Appetizer Recipe

By 43 Comments

This Buffalo Shrimp recipe combines a unique blend of breading for a crunchy texture and a technique for frying shrimp directly Buffalo Hot Wing sauce for optimum flavor.

And if you’re interested in more shrimp appetizer recipes, take a look at Honey Prosciutto Wrapped Shrimp. Butterflied shrimp never had it so good.

Buffalo shrimp with celery and blue cheese dipping sauce.

What You Can Expect From This Recipe

Why is this Buffalo Shrimp recipe unique and different from other recipes? The shrimp are fried directly in the hot wing sauce, rather than coated with the sauce after cooking. You’ve got to love this unique twist.

Buffalo Shrimp is a smart and unique choice for any party event where finger food is in demand. Here’s why.

  • It’s all about the texture of breading used for shrimp. The shrimp are breaded in a New Mexico chile powder, flour and cornmeal breading. The addition of cornmeal adds a nice crunch to the fried shrimp.
  • The Buffalo Shrimp Sauce is easy. The breaded shrimp are then sautéed in a Buffalo-style oil and hot wing sauce combo. Following this method saves the step of tossing the shrimp in Buffalo Wing Sauce after they’re cooked.
  • The result is a tender textures shrimp, surrounded by a just right crispy breading. And don’t forget the Homemade Blue Cheese Dressing for dipping and and cool crunchy celery to compliment the heat.

It’s easy and it’s crazy delicious. It’s perfect party food. Double or triple the recipe, they’ll be gone in a flash.

We all have our favorite game day Super Bowl appetizer recipes. These spicy Santa Fe Chicken Wings are a regular for us. And a Super Bowl isn’t watched in our house without BBQ Meatballs. Plus, it’s the rules that you have to have something “buffalo”, and our favorite is this Buffalo Shrimp Recipe.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make buffalo shrimp appetizer.
  • Large Shrimp: Choosing larger shrimp, once cooked, the size will make them easier to dip in the blue cheese dressing. The shrimp should also be peeled and deveined, with tail left on. Butterflying is also encouraged. It will help the shrimp cook through faster.
  • Homemade Blue Cheese Dressing: Homemade is always better, or use your favorite store purchased brand. Buttermilk Ranch Dressing is also a good choice here.
  • Breading: Is a mix of all-purpose flour and cornmeal.
  • Hot Wing Sauce: It wouldn’t be a Buffalo style appetizer without the famous Buffalo Hot Wing Sauce.
  • Chile Powder: New Mexico Red Chile Powder is preferred. If you don’t have it, use Cayenne pepper.
  • Neutral Oil: Canola or Vegetable oil work well here. Olive oil will also work.
  • Kosher Salt: Chefs prefer Kosher Salt for its pure salt flavor.

How To Make Fried Buffalo Shrimp, It’s So Easy

Cornmeal Flour breading for Buffalo Shrimp.
Breading shrimp to make Buffalo Shrimp Appetizer.
  1. Step 1: Prepare the Shrimp Breading In a shallow bowl, combine flour, cornmeal salt and New Mexico Red Chile Powder. Use a whisk to blend.
  2. Step 2: Bread the Shrimp Pat shrimp dry and toss in the, corn meal flour mixture, coating well. One more thing I love about this recipe = no messy egg battering or deep fryer involved.
Frying shrimp to make Buffalo Shrimp.
  1. Step 3: Cook The Shrimp Heat oil in a skillet over medium heat. Add the Buffalo hot sauce. Add the shrimp and cook about 3-4 minutes per side, until nicely browned.
Buffalo shrimp appetizer with celery and blue cheese dressing.
  1. Step 4: To Serve: Place the shrimp in a platter. Serve with a bowl of blue cheese dressing for dipping along with celery sticks. You’ll be asked for the recipe and get so many compliments on how clever you are.
Can You Use Butter Instead of Oil?

Yes. Substitute equal amounts of butter for the oil. Just make sure the pan retains some butter or oil while cooking. Add a little bit more oil and sauce if the pan becomes dry.

Can You Make This Recipe In An Air Fryer?

Yes and no. I have tested air-frying the battered shrimp and it works well. However, after using the air fryer to cook the shrimp, you’ll need to toss them in the Buffalo Wing Sauce.

Tips For Success

  • Purchase peeled and deveined shrimp. This will save you lots of time.
  • If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
  • Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
  • Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.

So whether you’re partying it up with friends, or looking for a light and delicious dinner for two, give this recipe a try.

The Crispy Fried Buffalo Shrimp Appetizer, paired with its irresistible blue cheese dressing, is a flavorful treat that combines tender perfectly cooked shrimp with the bold and tangy flavors of Buffalo sauce.

I hope you give it a try.

More Amazing Shrimp Appetizers

And if you’re looking for more Appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of great ideas, including the most popular appetizer recipe on my site for Cream Cheese Chicken Dip.

In the crispy mood? Take a look at this recipe for Panko Baked Shrimp. Serve this one with creamy Jalapeno Aioli for a dipping sauce.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crispy fried buffalo shrimp appetizer recipe served with celery and blue cheese dressing.
Print Recipe
5 from 3 votes

Crispy Fried Buffalo Shrimp Appetizer

Skip the wings and try this crispy fried buffalo shrimp appetizer recipe. Easy and a crowd pleaser.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 86kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup flour
  • ½ cup corn meal
  • ½ teaspoon salt
  • 1 teaspoon New Mexico Chile Powder or cayenne
  • 1 dozen large shrimp shelled and deveined, tails intact, butterflied
  • 3 tablespoon Neutral oil canola, vegetable or olive oil will work.
  • 3 tablespoons Hot Wing Sauce your favorite brand
  • ½ cup Blue Cheese Dressing for serving

Instructions

  • In a shallow bowl, combine flour, corn meal, salt and chile powder.
  • Pat shrimp dry and toss in the flour mixture, coating well.
  • In a large skillet heat oil and hot sauce. Add shrimp and cook about 3-4 minutes per side, until nicely browned.
  • To serve, place shrimp on a platter. Serve with a bowl of blue cheese dressing and carrot and celery sticks.

Notes

Tips for Success: 
  • Purchase peeled and deveined shrimp. This will save you lots of time.
  • If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
  • Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
  • Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Iron: 1mg

Crispy Fried Buffalo Shrimp …It’s What’s for an appetizer.

Shiitake Mushroom Bruschetta with Capers and Goat Cheese

By 33 Comments

This Shiitake Mushroom Bruschetta elevates the classic Italian appetizer to new heights. With a base of soft tart creamy goat cheese, and a topping of earthy shiitake mushrooms and briney capers creates a provocative combination of flavors. Get ready to savor every bite and impress your guests with this irresistibly flavorful appetizer.

Slices of mushroom bruschetta appetizer with goat cheese.

This recipe has everything you love about bruschetta and more.

Crisp on the outside and tender on the inside, the toasted crostini begins with a layer of goat cheese and is then topped with sautéed shiitake mushrooms. These mushrooms are then combined with salty capers, garlic, parsley, and anchovies. The resulting combination melds into a true masterpiece of flavors.

I first made this recipe for a Summer tapas party on our back deck, which included some might fine small bite appetizers including one of our favorites for Caramelized Onion Tart.

But hands down, this was the most popular appetizer item of the evening.

Easy to make, and high on the “wow” flavor scale, let’s take a look:

Ingredients You’ll Need

Ingredients to make mushroom bruschetta.
  • Baguette and Olive Oil: The Baguette and Olive Oil will provide the toasty base for this mushroom bruschetta.
  • Fresh Parsley: Fresh parsley will add color and a clean, peppery, earthy flavor.
  • Shiitake Mushrooms: Shiitake mushrooms have a unique savory flavor. Earthy, a little sweet and a whole lot of umami.
  • Goat Cheese: Salty and tart, goat cheese is a layer of flavor that compliments the cooked mushroom mixture.
  • Capers. Use capers in brine or dry salted capers.
  • Dry Vermouth: We’ll use Dry Vermouth to deglaze the pan and add wine-y, earthy, herbal note of flavor.
  • Garlic: Friends don’t let friends eat bruschetta without garlic.
  • Butter: Sauteeing the mushrooms in butter rather than oil, will bring a creamier texture to the mushrooms and that beloved buttery flavor.
  • Anchovies: The anchovies will “melt” into the cooked mushroom mixture and add a salty, umami hit of flavor.

Ingredient Substitutions

  • Goat Cheese: Some people simply don’t like goat cheese. Substitute cream cheese.
  • Anchovies: If anchovies don’t appeal to you, simply omit them from the recipe. But I hope you don’t.
  • You can also deglaze the pan with white wine if you don’t have Vermouth.
  • Mushrooms: You can easily substitute baby bella or button mushrooms for the shiitake. However, you’ll losing some of that unique shiitake flavor.

Step by Step Instructions, It’s Easy

Slicing a baguette to make mushroom bruschetta.
Brushing slices of baguette with olive oil to toast.
  • Step 1: Prepare the crostini: Slice baguette on an angle, about 1″ thick. You’ll need 12 slices for this recipe. 
  • Step 2: Lightly brush each piece with olive oil.
Toasted slices of baguette to make mushroom bruschetta.
  • Step 3: Place the baguette slices on a baking sheet and broil 5″ beneath oven broiler until lightly toasted. Watch this very closely, it will only take around 30 seconds. I only toast one side. The pan gets hot enough to slightly toast the bottom.
Frying shiitake mushrooms to make mushroom bruschetta
Cooking topping for mushroom bruschetta.
  • Step 4: Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan. 
  • Step 5: Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds. Add capers and parsley and cook on medium for a minute more. Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with a dash of salt and pepper.
Smearing goat cheese on Bruschetta.
  • Step 6: Build the Bruschetta: Smear the goat cheese on toasted baguette slices.
Slices of Mushroom bruschetta with goat cheese.
  • Step 7: Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. Use the curve of the spoon to press it into the cheese, as not to fall all over the platter. Serve warm or at room temperature.
Are Shiitake Mushrooms Good For You?

Shiitake mushrooms are a powerful source for many nutrients. Try adding shiitake mushrooms into your diet for an extra burst of vitamin B and copper. For more information about health benefits of shiitake mushrooms, I like this article from Healthline.

Can Mushroom Bruschette Be Made Ahead?

Even though is recipe is best served right after preparing, you can make this an hour ahead of time and keep the bruschetta covered and at room temperature.

Mushroom Bruschetta Tips For Success

  • Allow one hour for goat cheese to come to room temperature.
  • If using salted capers, rinse and drain.
  • Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.

Storage

  • This mushroom bruschetta recipe is best served right after preparing. If you do have leftovers, place individual bruschettas in an airtight container and refrigerate up to 3 days.
  • Let the bruschetta come to room temperature to serve. Or gently reheat for a few seconds in the microwave.

I hope you give this Mushroom Bruschetta Appetizer a try. It offers a delightful combo of earthy flavors and good textures. In short, it’s an impressive culinary experience. It simply adds adds a touch of sophistication to your appetizer plans. Whether you’re hosting a dinner party or simply looking to impress your taste buds, the Shiitake Mushroom Bruschetta is a winner and will be the star of the show.

It’s always my choice when I feel like showing off, along with this easy Smoked Salmon Platter.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger-food ideas, including the most popular on my site for these BBQ Meatballs. They’re pot-luck perfect.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slices of Mushroom bruschetta with goat cheese.
Print Recipe
5 from 2 votes

Shiitake Mushroom Bruschetta

Our favorite appetizer recipe. Be ready to share the recipe, it’s a crowd pleaser.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer Recipes
Cuisine: Meditteranean
Servings: 12 appetizers
Calories: 116kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon Butter salted or unsalted
  • 1 Tablespoon Olive Oil
  • 6 ounces shiitake mushrooms rough chopped
  • 4 anchovy fillets minced
  • 2 cloves garlic minced
  • 3 Tablespoons capers drained, or rinsed and drained if using dry salted capers
  • 2 Tablespoons dry vermouth
  • 2 Tablespoons fresh parsley chopped
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 1 French Baguette sliced, 1" thick, you'll need 12 slices
  • 4 ounces goat cheese room temperature

Instructions

  • Slice baguette on an angle. You'll need 12 slices for this recipe. Lightly brush each piece with olive oil. Broil 5" beneath oven broiler until lightly toasted. Watch this closely, it will take around 30 seconds.
  • Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan. When the mushrooms start to brown they'll become very fragrant.
  • Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds.
  • Add capers and parsley and cook on medium for a minute more.
  • Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with salt and pepper.
  • Smear the goat cheese on toasted baguette slices. Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. I turn the spoon upside down and use the bowl to gently press the mushroom mix into the cheese. This will help it from falling off the bread.
  • Serve warm or at room temperature.

Notes

Tips For Success: 
    • Allow one hour for goat cheese to come to room temperature.
    • If using salted capers, rinse and drain.
    • Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.
    • Use a few more anchovies for sharper flavor.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 261mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Shiitake Mushroom Bruschetta … It’s What’s For an Appetizer

This post was first published August, 2011 and updated December of 2023 with new photos and step by step instructions.

From the Kitchen of Lea Ann Brown, Cooking On The Ranch