Crock Pot Buffalo Chicken

Can you tell my family likes "Buffalo" flavored things?

I found this recipe here and my family and the friends 

they had over all loved it!

        Crock Pot Buffalo Chicken

• 3 lb. bag of frozen chicken breasts
• 1 bottle Frank's Wings Buffalo Sauce
• 1 packet Ranch Dip Mix
• 2 TBSP butter

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
2. Cook on low at least 6 to 7 hours
3. Using two forks, shred chicken & return to crock pot.
4. Add butter.
5. Cook on low for an additional hour.
    

This is such a super easy supper.  Toss it in before work and it only requires 

a little more work once you get home.

I served it with these delicious Salt & Vinegar Potatoes.

If you love buffalo flavored dishes just click the label "Buffalo" 

at the bottom of this post to see a couple other tried and true

recipes I have.

Pin It 

This pork tenderloin is what I made the other night to go

with the zucchini boats.  Both were great.  My only complaint

is that the vinegar is quite strong in this recipe.  When I make

it again I'll cut back on that.  We did enjoy it very much though. 

Mustard-Maple Pork Tenderloin

   I got the recipe from Living Well.

Ingredients

• 3 tablespoons Dijon mustard, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound pork tenderloin, trimmed
• 2 teaspoons canola oil
• 1/4 cup cider vinegar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons chopped fresh sage

Preparation

1. Preheat oven to 425°F.
2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork.
   Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown
   on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read
   thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a
   cutting board and let rest for 5 minutes.
3. Place the skillet over medium-high heat (take care, the handle will still be hot), add
   vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds.
   Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce
   heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork
   topped with the sauce.

Pin It 

 

Lemon chicken over capellini

Recently Makena wanted to cook dinner.

I went through my recipes and came across this lemon chicken. She also wanted to serve it over capellini (all her idea!) and it was so good! It turned out delicious!

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• Salt & pepper, to taste
• 3 teaspoons extra-virgin olive oil, divided
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 cups reduced-sodium chicken broth
• 1 TBSP flour
• 2 TBSP chopped fresh parsley
•  juice of one whole lemon
• garnish with  diced scallion and grated Parmesan
  
  Preparation

1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons
   oil in a large heavy skillet over medium-high heat. Add the chicken and sear
   until well browned on both sides, about 3 minutes per side. Remove chicken
   and keep warm.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan.
   add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour,
   1 TBSP parsley and lemon juice together in a small bowl and add to pan. Cook,
   stirring, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to
   low and simmer until the chicken is cooked through, about 4 minutes.
   Season sauce with salt and pepper and spoon
   over the chicken.

Pin It 

French onion & asparagus pasta

 This is a photo from the website I got the recipe on.

My photo is below.

You can click the photo to be taken to the website.

I thought this was a wonderful main dish.  It doesn't contain

any meat so it would also be a great side dish as well.

French Onion and Asparagus Pasta
1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs

1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf;
season with salt and pepper. Cover and cook over medium-low heat, stirring frequently,
until onions are softened and caramel in color, about 30 minutes.
2. Meanwhile, cook pasta according to directions on package in boiling salted water.
During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus;
set aside and keep warm.
3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping
browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then
reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce
to the reserved pasta and asparagus.

4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.

5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.

6. Broil until the breadcrumbs being to brown and the cheese is melted.

I always have so much fun trying new recipes.

Next to card making it's my favorite hobby.

The great thing is that this is a hobby my whole

family can enjoy!  They love trying new meals and

every once in a while they hop in the kitchen with me.

Pin It

 

Stuffed Flank Steak

Let me first start off by saying I can't believe how easy this

was to make.  It looks so fancy but really is very simple.

I followed the recipe exactly except for omitting the mushrooms

and putting them on the side because my son and one of our

dinner guests don't like mushrooms.  The rest of us just ate 

them separate.

This photo is NOT mine.  I got it from the blog where

the recipe came from.

Thank you to  A Spicy Perspective for a wonderful

recipe!  Normally, I try to photograph my own food

but since we had guests I didn't this time. 

I served it with roasted sweet potatoes and onions 

and Parmesan noodles.  Everything was a hit.

I would have done the Brussels sprouts with it

but we had just had those days before.  Can't wait to 

make this again.

Click HERE for the recipe.

I have provided it below but she has some 

wonderful "how to" photos with it.  I'm very 

visual when it comes to cooking.  I want to see

what I'm supposed to be creating before I make it.

• 2 lbs. flank steak
• 2 cloves garlic, finely chopped
• 4 Tb. olive oil, separated
• 8 oz. wild mushrooms, sliced thin
• 1 bunch fresh arugula
• 6 pieces of prosciutto
• 8 thin slices of provolone
• 2 Tb. flour
• 1 tsp. paprika
• Salt and Pepper
• Kitchen Twine

Instructions

1. Heat a LARGE (12-13 inch) skillet over medium heat. Add 2 Tb. olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the garlic and salt and pepper to taste. Sauté another 2 minutes, then remove from heat.
2. Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9X12 inch rectangle—1/4 inch thick.
3. Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
4. Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 tsp. salt, 1/2 tsp. pepper, paprika and flour and rub over the roll.
5. Preheat the oven to 350 degrees F. In a large skillet heat 2 Tb. of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
6. Transfer the skillet to the oven and bake until cooked through and cheese is melted—30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in ½ inch pieces.

Preparation time: 30 minute(s)
Cooking time: 45 minute(s)

Number of servings (yield): 4 – 6

Buffalo Chicken Casserole

This is a FAVORITE with my family, especially the kids.

It gives you the taste of chicken wings but in a much healthier way.

You're cutting out the deep frying and adding lots of veggies.

Ingredients:

Olive oil

4 chicken breasts cooked and chopped

Salt & pepper to taste

1 med. onion, chopped

2 carrots, peeled & sliced

2 stalks celery, chopped

2 cloves garlic, diced

3 TBSP butter

3 TBSP flour 

2 cups chicken stock

1/4 hot sauce ( we like Frank's)

1 1/2 cups shredded cheese (cheddar or mozz)

Topping: Boxed biscuits made according to directions.

You may need milk or an egg depending on what you choose.

I've used Jiffy & Bisquick (and also Jiffy Cornbread)

If you use the cornbread use water when you make it.

Saute the carrots, onions and celery in olive oil until tender.

Add garlic, salt and pepper.  When veggies are tender push them to the

sides of the pan.  Add the butter & flour and cook about 1 min. 

Add stock and hot sauce and bring to a bubble.

Add chicken to the pan. Season with S&P. Simmer until thickened.

Pour chicken mixture into casserole dish.

~Make biscuits or cornbread and add shredded cheese to it.

Spread over top of chicken.

Bake at 375 about 25 min. until golden & bubbly.