Monday, June 24, 2013

Crockpot Buffalo Chicken Sandwich

My absolute favorite food is buffalo chicken wings! I have liked them since I was a little girl and they are still my fav! So these sandwiches are right up my alley! I added a little twist to make them more suitable for children. By turning them more into a sweet buffalo sandwich they are now enjoyed by the whole family! I hope you enjoy these as much as we all did!

Crockpot Buffalo Chicken Sandwich
yields: 12 sandwich rolls

4 large chicken breasts
1/2 of a 12 oz bottle of Franks Hot Wing Buffalo Sauce
1 teaspoons minced garlic
1/2 packet of dry ranch mix

Place all ingredients in crockpot and cook on low for 6 hours. After it is done cooking take out 2/3 cup of juice and set aside. Then shred chicken.

Sweet Buffalo Sauce

1 1/2 cup brown sugar
1 1/2 teaspoon Franks Hot Wing Buffalo Sauce
1 Tablespoon water
2/3 cup of leftover sauce from crockpot.

Place all ingredients in a sauce pan and heat until sugar dissolves. Remove from heat and set aside.

12 pack of Kings Hawaiian Rolls
6 slices of provolone cheese (cut in fourths- 24 pieces total)

Preheat oven to 500 degrees broil. Slice rolls and butter each side. Place 2 pieces of cheese on 1 side of the roll on the other side take some chicken and place on other side of the roll. Place on a cookie sheet and put in the oven until cheese is melted. Remove from oven and place a teaspoon of ranch and a teaspoon of the sweet buffalo mix on the chicken. Close sandwich and enjoy!

{I usually put the sweet buffalo sauce on half of the rolls and then just keep the rest of them the plain buffalo chicken sandwich. My husband likes the buffalo chicken sandwiches, my boys like the sweet buffalo chicken sandwiches and I have to have atleast 1 of each!}

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Monday, June 17, 2013

Tomato Pesto Grilled Cheese

Oh how I love my panini maker my husband gave it to me for Christmas a few years ago! The other day I was on Pinterest and had pinned a sandwich much like this one. Within hours it had been pinned lots and lots of times. So I searched high and low for a actual recipe but unfortunately nothing came up to go along with the picture I found. So I decided that since I wasn't the only person intrigued by the picture I took it upon myself to make up a recipe and man was it delicious (and pretty I might add). These don't need to be made on a panini press and can be made right in the oven, on a skillet, or in a pan whatever is easiest for you! 

Tomato Pesto Grilled Cheese
yields: 4 sandwiches

1 loaf french bread
2 tomatos (sliced in a little thicker slices)
.75 lb of mozzarella cheese (ask the deli to cut it in thicker slices)
2 Tablespoons pesto sauce (pictured or make your own)
Olive Oil (Trader Joe's garlic olive oil is my current fav)
salt and pepper

Slice the french bread in 1 inch pieces. Take about a teaspoon of pesto and spread it on the bread. Take slice of cheese and cut it in half if it doesn't fit on bread. ( I used 1 1/2 slices total all cut in half) Take 3 tomato slices put them on and salt and pepper them. Put sandwich together. Drizzle with olive oil and then place on panini maker (or whatever cooking device you are using) olive oil side down. Once cheese begins to melt drizzle the other side with olive oil and then flip! Once cheese is all melted and the bread begins to look golden brown remove!  

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Tuesday, June 11, 2013

Cheesy Sour Cream Chicken Enchiladas

I feel like I have tried 100 different recipes for enchiladas. Some I really like and some not so much. This one turned out to be different then most recipes I have tried. The good thing about these ones is that they actually do not take enchilada sauce. The ingredients in these are ingredients that I usually have right in my fridge. I have left over chicken from my Crockpot Rotisserie Chicken so I decided to give this recipe a try! They were very cheesy and creamy! Not spicy at all. They are very kid friendly unlike some of the other enchilada recipes I have tried. So if you are in the mood for enchiladas but don't actually have enchilada sauce give this recipe a try! These enchiladas can be made ahead and they can be put in the freezer (before you add the sauce). The sauce needs to be made the day of. Thanks Joyful Momma's Kitchen for the recipe!

Cheesy Sour Cream Chicken Enchiladas
recipe adapted from Joyful Momma's Kitchen

8 corn tortillas
2 cups chicken, cooked and shredded
3 cups shredded Montery Jack and Mexican Cheese mixture (1/2 of each kind)
3 Tablespoons butter
3 Tablespoons Flour
2 cups water
2 chicken bullion cubes
3/4 cup sour cream
1 (4 oz) can died green chilis

Preheat over to 350 degrees. Grab a 9x13 pan and lightly grease it. Mix chicken and 2 cups of cheese in a bowl. Take the corn tortillas and grab a small handful of chicken and cheese mixture and place of tortilla and roll up. Roll up all 8 tortillas and place in a line in baking disk. In a medium sauce pan melt butter on low. Then turn up to medium heat and add flour while continuing to wisk until all mixed together. Add water and bullion. Bring to a boil. Sauce should be thickening up. Add green chilis and remove off heat. Add sour cream. (DO NOT place back on burner or the sour cream will curdle.) Mix together and then pour over enchiladas. Add the remaining cup of cheese evenly over all enchiladas. Place in oven for 25 minutes. Then turn onto 500 degrees broil and let the cheese begin to bubble for about 4 minutes or once the cheese is lightly browning.

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Friday, June 7, 2013

Maple Long John Doughnuts

Happy National Doughnut Day! 

To celebrate I have a recipe for maple long johns (which of course are one of my favorites!) These doughnuts do take a little bit of time because they have to rise twice, but they are pretty easy and fun for the whole family!

Maple Long John Doughnuts
yields about 18 doughnuts

1 heaping Tablespoon of yeast (active dry)
1 Tablespoon sugar
1/4 cup warm water
1 cup warm milk
1/4 cup butter, softened
1/4 cup sugar
1/2 teaspoon salt
1 egg
3 1/2 cups flour

Place water, sugar, and yeast in a bowl and let sit for 5 minutes. While that is sitting place milk on stove top and heat until warm (continue to check it so it does not get too hot and curdle) After it has sat add the milk, butter, sugar, salt, and egg. Mix together. Slowly add the flour. Dough needs to be a little sticky. So add more of less flour depending on how sticky your dough gets. Grease a bowl and place dough in it. Cover and let rise for about a hour or until doubled in size. Once it is doubled punch down the dough and place on a floured surface. Roll out the dough into a large rectangle. (about 12 inch x 8 inch) Cut into smaller rectangles (about 3 inch x 1 inch). Grease a few cookie sheets and place 6 to a cookie sheet. (I used 3 cookie sheets total) Cover and let rise about until doubled. (These will take a little less time to double, around 30 minutes) Place oil in skillet or deep fryer. I found the best way to get the doughnuts cooked without getting them too brown is to cook them on low and watch them closely. Turn when starting to get golden brown. After they are cooked on both sides place them on a paper towel to collect access grease. Let the doughnuts cool before frosting them.

Maple Icing:

3 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon maple extract

In a small bowl add sugar and extract together. Slowly mix in milk to your preferred consistency. If you want more of a glaze add more milk. If you want a thicker frosting add more powdered sugar. Frost doughnuts once they are cooled.

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Monday, June 3, 2013

Mom's Knotted Rolls

My mom taught me to love cooking from a young age. I remember always having hot meals on the table almost every night! I remember her spending countless hours in the kitchen and slowly teaching all 4 of us girls how to cook. Not until after I was married did I realize the joys of cooking. Not everyone experiences those joys of cooking. But luckily I am one of them! 

Every Sunday my mom has all of us over to a nice Sunday dinner. And let me tell you these meals are gourmet! I look forward to them every week! These rolls have become one of the staples at Sunday dinner. Usually she makes normal knotted but then makes a couple batches of her orange rolls. They are both amazing! The picture I have included is of the normal knotted rolls, but I will put the recipe for both regular and orange! Hope your family loves them as much as ours!

Mom's Knotted Rolls
yields: 3 dozen rolls

1/4 cup warm water
1 Tablespoon yeast
1 teaspoon sugar

Combine and let sit for 10 minutes or until it bubbles.

In bread mixer add:

3/4 cup sugar
1 Tablespoon salt
1 cup instant potato flakes
2 cups bread flour

In a saucepan, melt 3/4 cup butter and add 3 cups of milk. Heat and cool to warm so it won't kill the yeast. Add all ingredients into bread mixer. Add 4 eggs (room temperature) and 6 cups of flour.

Dough will be sticky. Let rise for 1 hour. Roll out in a rectangle and cover with softened butter for plain or filling for orange rolls. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet (12 rolls to sheet). Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes (or until very lightly browned).

Orange Rolls

1 1/2 cups sugar
orange peel (from 2 oranges)

4 to 5 cups powdered sugar
1 teaspoon vanilla
orange juice (until glaze is a thin consistency)

Pour over the warm rolls.

{To see a tutorial on how to make these rolls visit my Sister's Blog }

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