Buffalo Chicken Sliders

I went to my little cousin's gymnastics competition yesterday.
For a little 8 year old, she rocked the house! All of her scores were over an 8 and she won the judges' award for highest jump on the vault.

It was so awesome to watch as we know she loves loves loves being on a competition team. She is always willing to put forth the extra effort, and it shows.

What I didn't like though, was seeing some other kids who were scared, nervous, or didn't want to be there.
Mom and dad wanted them to be there.

It made me reflect back on the girl child and all the activities she has tried over the years.
I feel confident that we never "made" her join anything she didn't want to.
Granted, we made her stick with it...if you sign up for a season of, say, violin...you will follow through. If you don't like it, you don't have to re-sign up.

Hubby reminded me of her soccer days.
Oh my word LOL
I think she spent more time on the sidelines turning her hoodie into a scarecrow than watching the game...but, she enjoyed playing and insisted on signing up again.

I love everything that organized events teach our kids: teamwork, rules, etc...
but let them do what they are into, not you!




Ingredients:

2 Cups shredded chicken

Slider Buns

3 Tbsp Butter

½ Cup Hot sauce

4 Tbsp Honey

2 Tbsp White vinegar

¼ Tsp Pepper

½ Tsp Salt

Blue Cheese Spread

½ Cup Sour cream

¼ Cup Blue cheese (crumbled)

1 Tbsp vinegar

3 Green onions (chopped)

Salt and Pepper to taste

Directions:

1. Melt butter in saucepan over medium heat

2. Add hot sauce, honey, vinegar, salt, and pepper

3. Add shredded chicken and heat through

4. Mix all ingredients for blue cheese spread

5. Assemble sandwiches

Print

Slider ingredients (shredded chicken in the bowl)

Blue Cheese Sauce Ingredients

Blue Cheese Sauce

Adapted from: Some random recipe I found in my stack. Wish I knew who to give credit to.

Kung Pao Chicken

I will preface this post with the following notice...
I did not eat this meal!

Hubby ate it
The girl ate it
They both had another serving the next day for lunch.

I ate all of one stinking bite.
Then this happened....

I only used one chili. I de-seeded and de-veined it. I cut them large so I could see it and pull it out of my dish.
Oh. My. Word.
Granted, I know I am a wuss. My whole day can be ruined if I bite into a peppercorn. BUT!!!!

Hubby and the girl child spent the rest of the meal making fun of me.
I ate white rice with butter and salt.

From what I am told, this dish is delicious.
I will take their word for it. :::sigh:::

Ingredients:

10 oz boneless chicken breasts (cut into bite sized pieces)

2 Tsp Soy sauce

½ Tsp Cornstarch

2-3 Dried red chilies

2 Tsp cooking oil

2 Cloves garlic (minced)

1 Red bell pepper (cut into 1-inch dice)

3 Tbsp Chicken stock

1 Tbsp Chinese black vinegar (can substitute balsamic vinegar)

⅓ Cup Unsalted roasted peanuts

Directions:

1. In a bowl, combine chicken with 1 tsp soy sauce and the cornstarch, marinate for 10 minutes

2. Soak the dried chilies in hot water for a few minutes. When soft, chop.

3. Heat large saute pan, when hot, add oil.

4. Add chicken to pan and sear on both sides

5. Add chilies, garlic, and bell pepper. Cook until fragrant.

6. Add remaining 1 tsp soy sauce, chicken stock, and vinegar

7. Bring to a simmer. Reduce heat and cook until chicken is cooked through

8. Top with peanuts and serve

Print

Come party with me HERE!

Baked Hot and Garlic Zingers

Hubby has been dealing with some serious back issues for almost 2 years now.
He had one surgery, and, well, it just didn't take.
No fault...it's a normal possibility.

He spent a lot of time talking to the surgeon, and multiple visits and finally decided to have his back fused.
It's pretty intensive, not a decision to be made lightly.

Surgery was last Monday (5 hours!)
Always a relief when the doctor comes out to see you and informs you that everything went well and there were no surprises. Whew!

He came home last Thursday, and the girl child and I have been taking care of him.

Not 100% knowing what to expect, I am pleasantly surprised. He's moving around, walking, able to do a lot. Pain is being managed, and he is a good mood.

The best part is that it seems to have worked. He immediately had no sciatic pain running down his leg. I think if he could have danced a jig, he would have.

Part of good healing is keeping up strength!
The girl child and I went to the store and got a lot of his fave foods for him to eat.
His mother came over with a big bowl of berries.

He keeps saying how spoiled he is.
Love it!

Here's to good healing!





Ingredients:

1.5 Lb Chicken breast (cut into strips)

2 Cups Panko breadcrumbs

2 Tsp Garlic powder

Salt and Pepper

Olive Oil

2 Cups Hot sauce

2 Tsp Minced garlic

Directions:

1. Preheat oven to 400

2. Season chicken strips with salt and pepper

3. Drizzle chicken with a little olive oil

4. Pour panko into large dish and season with garlic powder, salt, and pepper

5. Dip each chicken strip into the panko mixture, coat well

6. Place chicken onto baking rack set onto a cookie sheet

7. TIP: Spray breaded chicken with non stick cooking spray to help crisp

8. Bake for 20 minutes

9. In small saucepan, heat up hot sauce and garlic

10. Toss cooked chicken strips in hot sauce mixture

Print

Adapted from: Aggie's Kitchen

And below we have my "boring" ones, just breaded and baked with a side of BBQ. Hot sauce is not my friend. I run away screaming.

Come party with me HERE!

Chili Verde

Yesterday was the Sunday that all couch coaching men wait all year for.

The men in my life are no different.
We ate too much, yelled at the TV too much, socialized with one another and just had a good time.

And then we had a panic inducing time. That score got way out of hand there for awhile. Whew!

Then the night ended like this.

And champagne
And screaming
And hugging
And the greatest SB Comeback of all time!!!

I am sure hubby will spend today watching replays.



Ingredients:

4 Pork Steaks

1 Onion (chopped)

5 Tbsp Flour

4 Cups water

½ Tsp Garlic

½ Tsp Oregano

⅔ Tsp Ground Cumin

14 oz Whole green chilies

Directions:

1. Trim fat off pork and cut meat into bite sized pieces.

2. Cook meat until well done

3. Remove meat and cook onion until tender. Remove onion.

4. Make gravy with pan dripping, flour, and water

5. Chop green chilies

6. Return meat and onion to gravy

7. Add all other ingredients. Simmer.

Print

Adapted from: Moms Who Think

Come party with me HERE!

Buffalo Chicken Fingers

I just made the mistake of walking into my bedroom.
It looks as if a library blew up in there!!

I have a cedar chest, which once upon a time, held clothing.
My book-worm child has taken it over for her books she has "outgrown" but refuses to part with.

One of her little cousins is a budding reader. The girl has decided to go through said book treasure and see if there are any that she really doesn't see the need to keep. Yeah, it's the smallest pile in the room.

But, I am proud of her. She wants to share he love of reading with others.

Ingredients:

¼ Cup buffalo wing sauce

1 ¼ Cup panko bread crumbs

½ Tsp paprika

¼ Tsp salt

2 Tbsp butter (melted)

1 Lb boneless chicken breast (cut into strips)

Directions:

1. Heat oven to 425

2. Line cookie sheet with foil, spray with cooking spray

3. Place buffalo sauce in a shallow dish

4. Mix bread crumbs, paprika, salt, and butter

5. Dip chicken into wing sauce and then coat evenly with bread crumb mixture

6. Place on prepared baking sheet

7. Bake 8-10 minutes or until chicken is no longer pink in center and coating is starting to brown

Print

Come party with me here!

http://celebrateanddecorate.com/

Green Chile Enchiladas

A friend of mine has a cutie patootie little girl named C.
C is like a little old lady trapped in a 6 year old body. So much of what comes out of her mouth just proves she is wise beyond her years.

Said friend is a waitress and, therefore, runs into people of all type of demeanor. The other day, she had a grumpy sort who was all bent out of shape because his water glass was only half full (does anyone else see the irony here?)

Waitress friend said to her mother "Some days I wish I could look at these people and say "my husband just died two weeks ago, I am trying to support my baby" "
C overheard this all and got a panicked look on her face!
"Don't say that Mama, that's bad karma"!

Well, from the mouths of babes.
She is right.
We should all try to be a little more karma friendly.
Thanks for the lesson C!

Ingredients:

1 Onion (diced)

2 Tbsp butter

1 (15 oz) Can green enchilada sauce

2 (4 oz) cans chopped green chiles

12 Corn tortillas

2 Cups shredded cheese

Sour cream

Salsa

Directions:

1. In small skillet, saute onion in the butter until they are golden brown

2. In small saucepan, combine enchilada sauce with green chiles and heat until warm

3. In the oven, melt cheese all over the top of each tortilla

4. Stack three cheesy tortillas on top of one another

5. Spoon green sauce over top

6. Add salsa and sour cream

Print

All the toppings! 

Recipe adapted from Tasty Kitchen

Come party with me here!

http://celebrateanddecorate.com/

Buffalo Chicken Poppers

I realized that I have a massive stack of recipes printed in 2008. Slowly working my way thru them.

This one originally came from here, and includes a separate recipe for an avocado blue cheese dip. I am incredibly anti avocado, so I am skipping that and serving this with plain blue cheese dressing.
(oh how I WANT to like avocado, everyone else seems to like it. Just a little too...Linda Blair for my tastes)

Helpful Hint: I used pre-made shredded chicken I had on hand


Ingredients:
4 Oz cream cheese (softened)
3 Tsp ranch dip mix
1 Large chicken breast, cut into small pieces
3-4 Tbsp buffalo wing sauce
1 tube crescent rolls

Directions:
1. Preheat oven according to crescent roll package directions.
2. Mix together cream cheese and 2 Tsp ranch dip mix in a small bowl
3. Season chicken with remaining teaspoon ranch dip mix
4. Cook chicken in a non stick skillet
5. Toss with buffalo wing sauce, and set aside to cool
6. Lay crescent rolls out flat and cut each triangle in half with a pizza cutter
7. Gently flatten each triangle and place 1 tsp cream cheese mix in center
8. Top with a spoonful of chicken
9. Bring all three sides of the crescent roll triangle to the top, pinch all three seams to seal
10. Place on a baking sheet and bake according to package directions

Print

Ingredients

Forgot to take a picture right away, so people had already started munching!

Buffalo Wings

This is a fave recipe of my father's. Though, he is not known for measuring anything, he just pours.
According to everyone who eats the wings he makes though, they are THE BEST.

Serve with some crusty bread to soak up the remaining sauce on your plate!




Buffalo Chicken Wings

Ingredients:
2 ½ lbs whole chicken wings, 24-30 split wing pieces, or 2 lbs boneless wings
3 Tbsp hot sauce (I like Texas Pete)
2 Tbsp butter

Directions:

1. Cook your chicken
2. Melt butter and mix with hot sauce
3. Put cooked chicken in a big bowl, add sauce and toss

Serve with bleu cheese dressing and celery sticks

Print me!

Cheese and Chile Enchiladas

YUMMY!

I cooked my chicken in the crockpot for 5 hours to get it super shreddable. Doing it that way freed me up to go and do things all day and just throw this meal together in less than 15 minutes.

I was only able to fit 8 in my 9 x 13 pan, so I put the last two in a smaller baking dish, I wasn't going to miss out on leftovers!

Hubby put it best "it's the kind of food that is so good, it just makes you keep eating, even after you are full!"

I tagged this as "spicy" due to the chiles, but as someone who doesn't like spicy, it was fine for me to eat. You might want to use more, hot sauce, or whatever to spice it up for yourself

Cheese and Chile Enchiladas

Ingredients:

8-10 Medium Tortillas

4 Chicken breasts, shredded

2 cups shredded Monterey Jack Cheese

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced chilies

Directions:

1. Preheat oven to 350
2. Grease 9 x 13 inch pan
3. Mix chicken and one cup of cheese.
4. Roll the meat into the tortillas and place into pan
5. In sauce pan, melt butter. Stir in flour, cook for 1 minute
6. Add broth and whisk until thick and bubbly
7. Turn the heat way down and add the sour cream and chilies (do not boil)
8. Pour sauce over enchiladas and then top with remaining cheese
9. Cook for 25 minutes, broil for 3 minutes

Printable directions

Buffalo Chicken in the crock pot

I found this recipe on www.youngmarriedchic.com 

Always looking for quick and easy weeknight dinners. Anyone who knows us knows there is far too much time spent on the go...crock pot meals are my saving grace!

As a non subscriber to the SPICY theory, I sat this meal out.
According to darling daughter and hubby dearest this is simply yummy! I had shared this recipe with a friend of mine and she said her and her man loved it and she needed the recipe again in order to share it with her friends (not so subtle reminder to share this blog with YOUR friends).

Buffalo Chicken in the Crock Pot

6-8 Raw chicken breasts

½ cup Wing Sauce 

¼ cup yellow mustard

¼ cup apple cider vinegar

1. Spray a crock pot with cooking spray.
2. Place the chicken in the crock pot and top with wing sauce, yellow mustard, and vinegar.
3. Place lid on crock pot and cook for 5 hours
4. With about 30 minutes on the timer, take the lid off and shred the chicken, stirring it together with the sauce that is now in the pot.
5. Replace top and let the chicken continue cooking through the cycle.
6. Serve on a bun with a shake of wing sauce, lettuce, tomato, and blue cheese

Click here for a printable version

Creamy Habanero Chicken Soup

This Creamy Habanero Chicken Soup came from a friend of mine. I made it last night.
She warned me, but did I listen? NO!
I made this just as the recipe states. I have more soup than I will ever eat in a lifetime!
I froze some, pawned some more off on my neighbors, brought some into work for the girl who gave me the recipe to try, and plan on bringing some to my Nana tonight.
I still have 4 containers in the fridge!

I suggest cutting this recipe in half, unless you have a ton of mouths to feed.
This recipe reminds me of my creamy onion soup...I will post that next!

Ingredients:
3 lbs boneless skinless chicken breast

2 lbs carrots

1 bunch celery

1 onion

4 red bell peppers

2 bunches broccoli

6 habenaro peppers

2 bags frozen corn

1 lb pasta (your choice of type)

Water

16 oz Velveeta

16 oz sour cream

1 lg can chicken broth

2 (12 oz) cans evaporated milk

1/2 gallon half & half

1 cup flour

1 cup butter

1 jar chicken boullion base

2 bay leaves



Directions: Cook chicken breasts to medium rare, it will finish in the soup.

Cool, cut into chunks

In large soup pot (16 qt) add chicken broth, carrots, celery, onion, peppers, and enough water to fill pot almost half way.

Boil until tender, then add broccoli

In large sauce pan, melt butter then add flour and wisk until smooth. Cook until thick and then add evaporated milk, wisk in sour cream.

Cut cheese into chunks and add along with half & half.

Add corn to soup pot and turn down to low.

Cook pasta seperately, drain and add to soup pot along with chicken, boullion, cream mixture from sauce pan and bay leaves.



Note: 6 habanero peppers malkes for a mildly hot soup with a kick. You can add more if you like it hotter.

Click here to print

This recipe was shared at The Lady Behind the Curtain