143 New Britain Avenue
Plainville, CT 06062
Closed Mondays. Open at 11:30am Tuesday-Sunday. If on a phone, click MORE for our hours. Reservations for groups of 6-12 only, all other seating on a first-come, first-served basis.
Thanks for choosing our award-winning Buffalo Sauce! Or our Buffalo Chipotle Spice Mix & Dry Rub! We hope you enjoy these recipes; they’re super easy, fun, and delicious!
Detailed recipes are after the videos.
Mix Filling: Cooked Chicken, Buffalo Sauce, Crumbled Bleu Cheese, shredded cheese mix. Rollout Flaky Grand Biscuits. Fill the biscuits. Make sure to fully seal them! Heat Neutral oil to 375. Fry for 6-8 minutes, until golden brown on all sides. Drizzle with Ranch/Bleu Cheese sauce
Enjoy! FYI: you can definitely cook 3 or 4 of them at a time, we only did one to show how to do it.
Preheat oven to 425. Boil Baby Red Potatoes 12-15 minutes, until fork tender. Add a couple of tablespoons of olive oil on a baking sheet. Smash potatoes (gently!) with a mallet. Salt & pepper to taste. Cover with J. Timothy’s Buffalo Sauce. Add finely shredded cheese mix. More Cheese! Add Bleu cheese, to taste. Bake at 425 for 15-20 minutes.
Pre-heat oven to 400. Place one bag frozen tater tots in a large bowl. Cover generously with J. Tim’s Buffalo Sauce. Place in a single layer on ungreased cookie sheet. Bake for 15-18 minutes.
Creamy Ranch Bleu Cheese sauce: mix one packet dry ranch dressing with 8oz sour cream. Add whole milk to loosen. Add bleu cheese crumbles to taste.
Pre-heat oven to 350. Cook half a box of elbow macaroni to al dente. Heat 1.5 cups of whole milk to just below boiling. Add 8oz cream cheese, mix well until dissolved. Add 12oz shredded cheddar cheese. Pour mixture over cooked macaroni. Add a few tablespoons of J. Tim’s Buffalo Chipotle Spice Mix; mix well. Generously grease (butter preferred) bottom and sides of a muffin tin. Place macaroni mixture in muffin tins, but don’t overfill them. Add 3 tablespoons of melted butter to 1 cup of panko or regular plain bread crumbs. Sprinkle bread crumb topping on top of mac ’n cheese. Bake at 350 for 12 minutes. Remove from oven and let sit for 10-15 minutes before removing. Sprinkle with chopped scallions.
It’s Buffalo Chicken dip in wontons!
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup J. Timothy’s Buffalo Sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles
Preheat oven to 375 degrees. Spray muffin tin very lightly with non-stick cooking spray.
In a medium bowl, combine softened cream cheese, Ranch dressing, Buffalo sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). Stir in shredded chicken.
Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a teaspoon of the chicken mixture inside the wonton wrapper. Press down gently. Top with another wonton wrapper and add another teaspoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
Bake for 18 minutes or until edges are brown and cheese on top is bubbling. Remove from oven and let cool for 5 minutes.
2 pounds ground chicken
1 1/2 cups Panko bread crumbs
2 large egss
1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 cup J. Timothy’s Buffalo Sauce
1/4 cup blue cheese dressing
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a light coating of non-stick spray.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Stir until well combined. Roll the mixture into small meatballs, forming about 24- 36 meatballs.
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into a large pot. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 1 hour.
Serve immediately, drizzled with blue cheese dressing.