Dina Marie Gizzi loves her Crock-Pot.
“I am a busy working woman, and my Crock-Pot is my life saver,” said Gizzi, who lives in Rotterdam. “I use it almost every day year-round for a healthy and hearty meal. After a hard day at work, who wants to come home and start cooking? Thanks to the Crock-Pot, it’s already done for you.”
She also has a strong endorsement for her Buffalo Chicken Wing Soup. Chicken, onions, carrots and celery go into the ceramic pot, along with large servings of cheese, milk, chicken stock and Buffalo wing sauce.
“It actually started from a dip,” she said. She once sampled a Buffalo wing dip and liked it so much, she thought she could almost eat the dip without crackers, celery stalks or bread chunks. She decided to put the spicy and sassy dip into soup form.
After the first meal, the soup goes into the refrigerator. “When it sits, and all the spices and flavors mix together, it’s even better the next day,” she said.
Gizzi also cooks stuffed peppers, baked beans and Italian wedding soup in her slow cooker.
“At work, they all tease me and call me the ‘Crock-Pot Queen,’ and always ask what is for dinner?” she said. “After hearing some of my recipes, I have made several recipe books for family and friends. My thought is if you do it right, it is an easy, quick and healthy way to eat.”
Buffalo Chicken Wing Soup
1⁄4 cup butter
1⁄4 cup flour
1⁄2 onion, chopped
3 stalks celery (or 1 cup), chopped
3 carrots (or 1 cup), chopped
2 to 3 cups cooked shredded chicken
1 1⁄4 cups chicken broth
2 1⁄2 cups 2 percent low-fat milk
6 ounces Velveeta cheese, cubed
3⁄4 cup Buffalo wing sauce
Make a roux with the flour and butter. In a bowl, melt the butter on high for 45 seconds. Whisk in flour and set aside.
Chop the onion, celery and carrots and place into Crock-Pot with the cooked chicken. Pour in chicken broth, milk and Velveeta cheese cubes. Stir in the flour and butter mixture, then add hot sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
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