Tuesday, February 2, 2016

Game Date Eats: Buffalo Chicken Sliders

Are you working on your Super bowl menu?  It's almost time for the big game!

We always make a spread which can include dip, chili, pizza, nachos, or loaded fries.  This is what I call pub food.  It's easy to grab and dig in and goes great with beer.  Haha!  Can't forget the libations!

I'm thinking that these Buffalo Chicken Sliders need to be on the menu this year. They are super easy to make and everyone loves them.  It's a riff off of the buffalo wings everyone love and what's better than baby sandwiches?  not much!

Using the slow cooker to make the chicken filling makes this dish easy and hands free!  Chicken breasts cook in a buffalo sauce mixture to create some succulent filing for your sandwiches. Use a good buffalo sauce (bottled) like Frank's Wing Sauce, (Buffalo) or Sweet Baby Ray's Buffalo Wing Sauce. 

The filling can also be used on lettuce cups, nachos, as a salad topping, or on large hamburger buns. 

But for today, we're using slider buns. I like my buns toasted to give it a little crunch, but you can leave them plain if you want.  Top the buffalo chicken filling with a little blue cheese dressing and you have one tasty meal.  Yum! 

I guarantee that everyone will love it!

Buffalo Chicken Sliders

4 boneless, skinless chicken breasts
1 c Frank's Wing Sauce, Buffalo or Sweet Baby Ray's
12 slider buns, toasted
Blue Cheese Dressing

Place the chicken breasts in the slow cooker.  Cover with the buffalo sauce. Place the lid on and cook on high for 4 hours.  

Remove chicken and shred with two forks.  Return to the slow cooker and stir to cover with the sauce.

Serve on toasted slider buns with blue cheese dressing.  

Monday, February 1, 2016

Bakery Style Dark Chocolate Chip Muffins

Ah chocolate.....!

I've always loved chocolate and over the years my taste has changed to really favor dark chocolate.  The deep bittersweet taste just does it for me.

So what's better than chocolate?  Hot, melted, gooey chocolate!

I have a craving that needs fixing for melted, gooey chocolate.  So I grabbed my muffin pan and created a Bakery Style (big) Dark Chocolate Chip Muffin.  Oh my, these are soooo good!

Bursting with dark chocolate gooeyness, these moist and tender muffins are pure heaven!  Plus, they are big, bakery style muffins, so you really only need one.  Oh, go ahead and eat two if you can't help yourself.  

Perfect for a brunch, snack, or weekend breakfast.  These muffins will having you saying ahhhh!


Bakery Style Dark Chocolate Chip Muffins

serve 6

1 egg
1/2 cup 2% milk
1/4 cup canola Oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 t. baking powder
1/2 t. salt

1/2 cup dark chocolate chips

Preheat oven to 400 degrees.

Spray a 6 cup muffin pan with non-stick cooking spray.

In a large bowl whisk egg.  Add the milk, and canola oil to the egg and whisk to combine.  Add your flour, sugar, baking powder and salt.  Stir until just combined. Do not over mix. Fold in dark chocolate chips.  

Scoop batter into the muffin pan filling almost to the top. Bake for 20-25 minutes until golden brown.  Serve.

Saturday, January 30, 2016

Dad's Breakfast Potatoes

As you may or may not know, I'm a lover of breakfast.

I confess, grudgingly, that I tend to lean toward the sweets such as muffins, pancakes, waffles, quick breads, and such. BUT, I do love a hearty savory meal full of eggs, and toast, and potatoes.

Growing up with parents from Oklahoma, where the biscuits and gravy ran deep, we had many a meal of eggs, potatoes, toast or biscuits, and sausage (or bacon)!  Some of my memories of breakfast surround the family time spent together in the kitchen and at the table sharing this wonderful meal.

Today I want to talk about my dad.  Although he wasn't the cook in the family, that was my mom's forte, my dad was no slouch in the kitchen.  He knew he way around a skillet that's for sure!  Some of the dishes I still make today come from my dad, and his cooking 101 lessons he would give me growing up.

Breakfast Potatoes is one of my favorite things he's taught me.  He had this unique way of cutting the potatoes so they looked like half moons.  I always that that was so cool when I was young and loved the shape of them.  They felt special. Little did I know then that it was just small potatoes cut in half and then sliced.  Small enough to make half moon shapes! Oh well, I'll stick with my fantasy thoughts of dad's half moon slices.  I like the sentimental memories it brings.

These potatoes are quite simple to make, and have to be the best breakfast potatoes around!  You can serve them for breakfast lunch or dinner cause they go with everything. Everything is done in a nice cast iron skillet.  Nothing special, just good ingredients, a little patience, and a dish worth savoring!

I hope you enjoy my Dad's Breakfast Potatoes as much as I do.

Dad's Breakfast Potatoes

serves 4

3 Tablespoons canola oil
1 small onion, diced
1 lb. red potatoes, cut into 1" pieces - skins left on
salt & pepper
1 tsp paprika
2 tsp parsley

In a large cast iron skillet over medium low add canola oil to heat.  Add the diced onion and potatoes and cook covered for 20-25 minutes, or until tender on the inside but crispy on the outside, stirring occasionally.  

Season with salt and pepper to taste.  Add the paprika and parsley, stirring to coat. Serve.  


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