Friday, February 27, 2015

Buffalo Chicken Enchiladas



Buffalo sauce is amazing and it can go in just about anything. This time it went in enchiladas.  This is one of the most easiest recipes to make.  Chuck the chicken in the slow cooker and then they come together really quickly when the chicken is cooked. 


I made two pans of these and stuck one in the freezer.  These were cheesy, just a little spicy and super delicious. 





Buffalo Chicken Enchiladas Recipe

Chicken:
  • 1 cup hot sauce (I like Franks)
  • 4 tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • salt
  • 1 + ½ pounds boneless chicken breasts
Sauce:
  • 1 (14 ounce) can chicken broth
  • ½ cup half & half
  • 2 tablespoons cornstarch
Enchiladas:
  • 1 cup corn
  • 1 + ½ cups shredded sharp white cheddar cheese, divided
  • whole wheat tortillas

Instructions
  1. In a slow cooker mix the hot sauce, butter, garlic powder and black pepper together. Season the chicken with salt and add it to the crock pot. Cook on high 4 hours or low 6 - 8 hours.
  2. Remove the chicken to a cutting board. Pour the sauce into a saucepan and add the broth. Bring it to a simmer and cook for 5 minutes.
  3. Whisk the cornstarch into the half & half until dissolved and then slowly whisk it into the sauce. Cook 2 - 3 more minutes, whisking often. Remove from heat.
  4. Chop the chicken into bite sized pieces and add to a bowl with the corn, ½ cup of the cheese and about ½ cup of the sauce. Mix it together and season to taste with salt and pepper.
  5. Preheat the oven to 400. Butter a 9 x 13 inch pan. Cover the bottom with sauce.
  6. Warm the tortillas in the microwave.  Add about ⅓ cup of the filling to each one and roll it up. Line them up in the casserole dish.
  7. Pour the rest of the sauce over them and sprinkle with the remaining cheese. Bake 25 minutes.
  8. Serve on a bed of lettuce with a sprinkle of blue cheese, sour cream, green onions and any other toppings you like.



Wednesday, February 25, 2015

Chicken and Stuffing Pot Pie in the Slow Cooker


This is a wonderful combination of ordinary ingredients thrown into a crock pot together to create an amazing meal. It is almost like a stew or a pot pie. I know I ate way too much of it.  It was that good. 





This is totally versatile too.  Feel free to use sweet potatoes or other veggies.  Different flavored gravy and stuffing would change it up too.  How ever you make it, it's a fantastic meal.





Chicken and Stuffing Pot Pie in the Slow Cooker Recipe

2  - 2 1/2 lbs. chicken breasts or thighs
6 slices of bacon, cooked and crumbled
2 - 3 carrots, sliced
4 - 6 medium red potatoes, cut into bite sized chunks
1 tsp. Italian seasoning
1 jar (12 oz) chicken gravy
12 oz. frozen green beans, thawed
6 tbsp. butter, melted
1/2 package (14 oz.) herb seasoned stuffing cubes.   (I used more than that)

Spray your slow cooker with cooking spray. Place chicken in slow cooker. Top with bacon, carrots, potatoes, Italian seasoning and gravy.

Cover and cook on low for 6 to 8 hours.

Gently stir thawed green beans into chicken mixture. In a bowl, mix melted butter and stuffing.  Spoon over chicken mixture.  Increase heat to high and cook for another 15 minutes or so.

Monday, February 23, 2015

Baked Beans


Baked beans makes me think of the cabin.  We always had baked beans at the cabin. Canned baked beans. Roasting hot dogs over the campfire and eating beans. Sometimes we'd actually eat the beans right of the can. Classy, right?  It was good though. What I didn't know though was how unbelievably awesome REAL homemade baked beans were.  



These beans were amazing.  You can use these as a side dish or a main course. I chose to just eat mine with some bread and it was an amazing meal. 





Baked Bean Casserole Recipe

1 1/2 lbs. ground turkey (or beef)
1 small onion, finely chopped
1 red or green pepper, chopped
2 cans (16 oz) pork and beans
1/2 cup BBQ sauce
1/2 cups ketchup
2 tbsp. spicy brown mustard
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
4 tbsp. brown sugar
6 - 8 slices bacon, cut into pieces and cooked

Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with cooking spray. 

In a large saucepan, brown the ground turkey, onions and peppers.  Add the pork and beans, BBQ sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture.  Simmer for 5 minutes.  Transfer to a prepared casserole dish.  Sprinkle bacon over the top of casserole.  Cover the dish with foil and bake for 45 minutes.  Remove foil and continue to bake for 10 more minutes.   Let stand for 10 minutes before serving. Enjoy!




Monday, February 16, 2015

Cookies and Cream Fudge - Oreo



My youngest loves Oreos.  Well, we all love Oreos, they do seriously rock.  Anyways, he seriously loves anything that had to do with Oreos.  So when I was looking through Manu's blog, Manu's Menu, for the Secret Recipe Club, I totally stopped at this Oreo Fudge.  I think it was on the first page of her dessert recipe list so of course I had to keep going.  Holy cow, the delicious treats that she makes is extraordinary.  Despite all the fantastic recipes, I still had to come back to the Oreo Fudge.  Her pictures were amazing and when my son saw the pictures, there was no going back.  Oreo Fudge it was. 



The fudge was amazing. It came together quickly and the kids had fun helping me make it.  Cutting Smashing the Oreo's was probably their favorite part. Well, next to eating it.  One of the kids said it was like eating a double, triple super stuffed Oreo.  


Cookies and Cream Oreo Fudge Recipe
Recipe from Manu's Menu


  • 450 grams or 3 cups white chocolate, chopped
  • 1 can  (14 oz.) sweetened condensed milk
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 24 chocolate sandwich cookies, cut in quarters (I used Oreos)


  1. Line a 8 or 9 inch square baking pan with parchment paper and set it aside.
  2. Put the chopped white chocolate, sweetened condensed milk, vanilla and salt in a sauce pan over low heat and cook until melted, stirring occasionally.
  3. Remove from the heat and stir in the chopped cookies.
  4. Pour into pan and then refrigerate until firm, about 2 hours to overnight.
  1. Cut into squares.








Monday, February 9, 2015

Firecracker Chicken #TripleSBites





My idea of a great date night is Chinese takeout with both of us eating right out of the little white boxes. No dishes required. I'll take a little of his and he can have a little of mine. Sounds heavenly. Except for the fact that I don't always know what is in the food and I always, always bloat from the salt the next day.  Hmm, so much for the perfect date night. 

I refuse to give up Asian food so I like to just make it myself. Just without the little white boxes.

This is certainly a labor of love. It does take time to cut and bread the chicken but it's completely worth it. I can make the sauce as spicy or sweet as I like and best of all, no bloat and I know exactly what is in the food. 




The name of this dish both excited me and scared me.  I love a little spice but don't like my mouth burned and often it doesn't take much to do that.  

This is really the perfect blend of sweet and spicy.  The original recipe said that she didn't put in as much sugar as she didn't want it too sweet. Well, I'm a sweet gal so I upped the sugar. I wish I hadn't.  It was fantastic but it it needed a bit more spice. The second batch I made was perfect.  Sweet sauce with just a little zip at the end.  I used buffalo sauce, yours might but more spicy if you use hot sauce. 



Have you entered the TripleSBites giveaway yet?  This is the last day!  There are some amazing prizes!  You could win an amazing sauce and spice package with Out of the Weeds Beet Vinaigrette.  I made an amazing chicken salad with this that I will share later!   





Firecracker Chicken Recipe
Adapted from Mel's Kitchen Cafe


  • Chicken:
  • 2-4 tablespoons canola oil
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch (or as much as you need to coat chicken)
  • 2 large eggs, beaten
  • Sauce:
  • 1/3 cup hot sauce, I used Franks Buffalo Wing Sauce
  • 1 cup packed light brown sugar (or up to 1/3 cup more if you like it sweeter)
  • 2 - 4 tablespoon water, enough to make it pourable
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  1. Preheat the oven to 325 degrees.
  2. Heat the oil in a large pan over medium heat. While the oil is heating, cut the chicken breasts into bite sized pieces. Season the chicken with salt and pepper. Place the cornstarch in a large ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot pan. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9 x 13 baking dish and repeat with the remaining chicken pieces.
  3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.