Crock-Pot Shredded Buffalo Chicken [3 ways]

Buffalo anything sounds good to me. Buffalo chicken, buffalo shrimp, buffalo wings, buffalo pasta... sign me up. Buffalo covered cardboard would probably spark my interest [ehh I kid, I kid]. So when I saw Skinnytaste's latest crock-pot version of one of my obvious faves, I was sold. You see, buffalo sauce is notoriously full of fat and calories thanks mostly in-part to all the butter they add to the sauce. This version however gives you all the flavor without all the fat. As Martha Stewart would say, "This is a good thing."

Plus this recipe is so versatile! Once you make the chicken itself you can use it so many different ways because this recipe makes quite a bit. We had it first in lettuce wraps with lots of crunchy toppings. Then the next night, we threw the buffalo chicken in between tortillas for some yummy + quick quesadillas. And if you still have some chicken leftover, why not toss it into a buffalo chicken dip?! Who doesn't love a good dip? I know for a fact buffalo-chicken dip is a huge crowd pleaser. One of my co-workers always seems to make it for one faculty event or another. And it is always the first thing to go!! For that fabulous recipe head on over to my cousin's blog Social Style. Yes, brilliance does run in the family. [so does modesty...] 

Crock-Pot Shredded Buffalo Chicken 
adapted from Skinnytaste
serves 4-6

for chicken...

• 2 lbs boneless skinless chicken breasts
• 1-2 celery stalks
• 4 cups water [or enough to completely cover chicken]
• 1 cup carrots, roughly chopped
• 1 medium onion, roughly chopped
• 2-3 sprigs of thyme
• 1 garlic clove, crushed
• 1 cup reserved broth 
• 1/2 cup hot pepper sauce (I used Texas Pete---hubby's favorite)

1. Place chicken in the crock-pot and cover with water. Add celery, carrots, onions, thyme, and garlic. Cover and cook on high for 4 hours or on low for 7-8 hours. 2. Pull cooked chicken out of crock-pot. Drain broth through strainer into bowl. Discard cooked vegetables and all of broth except 1 cup. 

3. Shred cooked chicken using 2 forks. 

4. Dump shredded chicken back into crock-pot and set to high temperature. 5. Mix in hot sauce and 1 cup of reserved chicken broth. 6. Season with salt and pepper to taste. 

7. Cover and let cook for another 30 minutes on high. 

[1] for lettuce wraps...

• 1 head iceberg lettuce, for wraps
• carrots, shredded
• celery, chopped
• radishes, thinly sliced 
• green onions, chopped
• [light] Ranch dressing

pile it on. this meal is messy but super good!

once you've got all the toppings just so--wrap'er up & chow down. 

radishes may seem kind of random, but honestly they add such a wonderful crunch 

and color, I couldn't imagine my little lettuce wraps without them!

[2] for quesadillas...

• tortillas
• mozzarella cheese
• baby spinach
• tomatoes, sliced
• onions, chopped

really any toppings would work along with the buffalo chicken in the quesadilla. Personally though, I think the creamy mozzarella balances out the fire from the buffalo chicken perfectly. 

[3] for dip -----> go to Social Style ;)

repeat after me: 

buffalo makes anything 

better. 

Cheesy Chicken and Sausage Bake

I've noticed recently that I seem to start a lot of my posts about the weather. I've come to two possible conclusions about this...Either I am well on my way to early-bird-special status and have nothing better to talk about besides the weather. Or the weather usually dictates my mood and food choices. Lets go with the latter option, mkay? The truth is the weather really does affect me. It affects my mood and it affects what I am in the mood for. Take for instance Sunday evening. It was cold, wet, and rainy all day. For dinner I was in the mood for something warm, comforting, and tasty! This cheesy pasta combo was just that. As my father would say, "it hit the spot!"

check out that cheesy-goodness!

Cheesy Chicken and Sausage Bake
serves 4-6

• 1 lb gemelli pasta [penne or rigatoni would work well too]
• 2 tbsp EVOO, separated
• 2 links of chorizo sausage, sliced
• 3 cups chicken, cooked and cubed
• 2 cups jarred marinara
• 8oz [reduced fat] cream cheese
• 2 tbsp red pepper flakes
• 3 tbsp Italian Seasoning
• 1 cup shredded mozzarella cheese
• 3-4 cups baby spinach
• 1 medium onion, chopped
• 1 tbsp garlic, minced 
• 1 tbsp lemon juice
• s+p to taste 

1. begin by boiling water for pasta and pre-heating oven to 375 degrees. 
2. add pasta and cook 10-12 minutes, or until pasta is al dente. drain and rinse with water. 
3. meanwhile, begin sauteing onions and garlic with EVOO [1 tbsp] over medium heat. after about 2-3 minutes add sausage. cook for another 2-3 minutes, stirring well. then add spinach, sprinkle with lemon juice and the remaining EVOO. season with s+p. let simmer.
4. in a large bowl place cream cheese + marinara. add cooked pasta and chicken and mix until all of the sauce is combined.[the heat from the pasta should melt the cream cheese so it blends together nicely!]
5. remove spinach and sausage mixture from stove, add to pasta mixture. before stirring, add red pepper flakes and Italian seasoning. stir altogether. [take a whiff...yep-gonna be good]
6. add pasta mixture to a olive oil greased casserole dish. cover with cheese and more Italian seasoning if desired. bake for 8-10 minutes or until cheese is melted. 

this pasta bake is a triple threat.

it's cheesy, savory, and spicy.

cheesy thanks to the cream cheese & melted mozzarella.

savory thanks to the Italian Seasonings & baby spinach.

and spicy thanks to the red pepper flakes & the smoky chorizo sausage!

a triple-threat is bound to get a winning reception.{and a standing ovation}

make this and share.

you'll make new friends & keep the old ;)

Country Club Chicken

This is one of those Pinterest recipes I've seen circling around being pinned + repinned 27+ times! Every time, I think to myself..."mmm that looks so good!" So I finally got around to making it...my way. Made a lot of alterations but the basis stayed pretty much the same. For once I opted out of using bacon [gasp!]. Primarilly because instead of using a mushroom condensed soup, I made low-fat [seriously] white sausage gravy to top the chicken with. This sausage gravy is not to be believed. I've used several variations of this gravy on tons of different dishes. Including country-fried steak [say whaaat?!]. This drool-worthy gravy comes straight to you [through me] from celebrity chef + cookbook author Rocco Dispirito. I've mentioned before and I'll remind you again about his fabulous book "Now Eat This!". It's chock full of 150 recipes that are under 350 calories. Seriously. Including this gravy recipe! Check. It. Out.

This country club chicken recipe inspiration comes from the Kayotic Kitchen, which may be one of my new fave-follows. And I am pleased to report this dish turned out great! It's not one of my "quickest" meals...but definitely worth a little extra time and effort. And as always you could alter it to fit your tastes and time constraints!

such a fabulous tool to have! thanks Stark family :)

[if you haven't noticed yet...I like to play with my food]

Country Club Chicken
serves 4
adapted from Kayotic Kitchen 

• 2 chicken breasts, halved 
• 1 apple, skinned and chopped
• 1 medium onion, chopped
• 8 oz of baby bella mushrooms, sliced and cleaned
• 2/3 cup dry white wine
• 1 tsp cornstarch + 1 cup chicken broth
• 1 cup Greek yogurt
• 2 Italian chicken sausage links, casings removed 
• 1-2 tbsp freshly chopped parsley 
• 2 cups mozzarella cheese, separated 
• 1 tsp nutmeg 

white sausage gravy---> step-by-step 

[starting in the upper left photo-going around clockwise]

1. brown Italian chicken sausage over med-high heat. mince the meat as it cooks. [karate-chopping skills are helpful] 
2. once sausage is browned, add chicken broth + corn starch mixture.
3. bring to a boil. sauce will begin to thicken, 2-3 minutes. 
4. remove from heat and add Greek yogurt, nutmeg, and salt + pepper to taste. 
5. set gravy aside until it's time to add to the chicken. 

cue chicken! 

1. pre-heat oven to 375 degrees.
2. tenderize chicken using meat mallet or frying pan. [need a stress reliever?] 
3. season with EVOO and salt + pepper.
4. place chicken in a large frying pan, over high heat. your goal is to get a quick sear on both sides. when both sides are browned, place in oven-safe casserole dish. [chicken will not be cooked through, it will finish cooking in the oven]
5. meanwhile in pan, add onions, mushrooms, apples, and wine. bring to a simmer, until mushrooms and onions are tender and soft. 
6. add sausage gravy and 1 cup of shredded mozzarella. stir well!
7. pour combined mixture over chicken in casserole dish. top with remaining mozzarella cheese.
8. bake in oven for 10-15 minutes or until cheese is melted and sauce is bubbling.  
9. serve over your pasta of choice + sprinkle with parsley! 

sweet aaaand savory, this is one dish you + your loved ones are sure to enjoy!

TGIF + Honey Chili Chicken

good gracious I'm glad it's Friday. what a looooooong week it has been. didn't really feel like I got my head above water until about uhhh Thursday?! yeah-- great timing. anywho- at least I did get above water...there is that. 

tonight I ran around town getting primped-prepped-aaand pampered for what is bound to be an epic weekend. tomorrow I am reuniting with some of my oldest + most favorite friends I have. some I haven't seen in almost 2 years!! we're celebrating one of my best-fran's recent engagement. I could go on for days/pages about how happy I am for them, how excited I am for this weekend or how much I neeeed this getaway- but I will just leave it to the simple statement of: I.CAN.NOT.WAIT. flight leaves tomorrow bright + early. fingers crossed this silly snow doesn't mess and cause stress!

on the menu this evenin' I made one of my "standbys"...


Honey Chili Chicken with Jasmine Rice

ingredients:

• 3-4 frozen chicken tenders
• 1 medium onion, halved and sliced
• 1 tbsp minced ginger
• 1 tbsp chili garlic sauce
• 1 tbsp sesame oil 
• 1 tbsp EVOO
• 3 tbsp honey
• 1 tsp cornstarch 
• 1/3 cup water

directions:

1. pre-heat oven to 375 degrees.
2. cook chicken tenders according to labeled directions.
3. mix cornstarch with water and reserve.
4. meanwhile, in a large pan heat EVOO, ginger, chili garlic sauce, sesame oil, and honey.
5. stir until mixture begins to bubble then add cornstarch liquid.
6. toss in onions and saute until onions begin to soften, then remove from heat. 
7. slice cooked chicken tenders and add to pan, turn to coat. 
8. cook rice [[Uncle Ben's-90 seconds]], spoon rice onto plate, scoop honey chicken on top and dig in!

found some lovely accessories at my local Target this evening.
obviously was feelin' some prints + patterns.
also was feelin' the ability to wear gloves AND use my iphone. [[score!!]]



alright--gotta scoot.
my epic weekend is callling!



I leave you with one of my favorite Sex + the City quotes...
seemed quite apropos.
xoxo
“Maybe mistakes are what make our fate... without them what would shape our lives? Maybe if we had never veered off course we wouldn't fall in love, have babies, or be who we are. After all, things change, so do cities, people come into your life and they go. But it's comforting to know that the ones you love are always in your heart... and if you're very lucky, a plane ride away” 

Crock-Pot Chicken Curry

oh if only the internet had a smell button.

i adore my crock-pot. it makes life so easy when it comes to meal planning! 

[[AND]] it fills your home with the most amazing, cozy,

mouth-watering fragrances to come home to.  

yesterday I made a delicious version of one of my favorite meals... chicken curry 

it's so simple, it's stupid. 

try it out- I dare ya!

Crock-Pot Chicken Curry


Ingredients:

• 1 16-oz jar of medium chunky salsa 
• 2 cups shredded carrots
• 1 tbsp cinnamon
• 1 tbsp cumin
• 3 tbsp curry powder
• 1 lb chicken thighs, skin removed 
• 1 cup Greek yogurt 
• pinch [or 2] of chopped parsley for garnish

Directions:

1. Place chicken in crock-pot.
2. In a medium bowl combine first 5 ingredients.
3. Pour over chicken. 
4. Cook for 6-8 hours on low.
5. Turn off heat.
6. Using tongs, remove chicken bones [that's right, it just falls off the bones!].
7. Mix in Greek yogurt.
8. Serve over rice, mashed-taters, or even grits! 
9. Garnish with parsley. 

[[ I served mine over my favorite; Uncle Ben's Jasmine Rice]]

--------->super yummy + quite low in fat and calories.<-------- 

sweet score!

xo

Momma Marj's McCutcheon Crunchy Chicken

You could say I have a "use whatcha got" mentality when it comes to creating dishes. Well this thought process comes mainly from the woman I watched use the very same thought- each night for 18+ years. She made it look so easy, so effortless! Night after night she would plate up and wow the crowd with incredible dishes she just came up with. I rarely saw her looking at a cookbook following a recipe- and if she did, it was usually just for some inspiration. It went a little something like this. Well I have this and this, so I can make this....and wah la! Thirty minutes later, dinner would be served. Racheal Ray who? She ain't got nothin' on MY mama! 

I grew up on leftovers and I'm proud of it. Some people turn up their nose at leftovers- but really, if you started with something delicious, chances are it only gets better with time. Time allows for all those flavors to "marry" and melt into one another...that's when the magic happens. Especially when it's yo mama's leftovers. The hubby and I had the sweet treat of getting to sample some of those special mom-made leftovers this evening. 

Tonight's menu offered two dishes. Both with local flavor and a whole-lotta-love!

Momma Marj's McCutcheon Crunchy Chicken

Ingredients: 

• boneless, skinless chicken thighs
• garlic powder
• McCutcheon's Sweet Pepper Relish
  
• panko bread crumbs

Directions:

1. Sprinkle chicken thighs with garlic powder.
2. Spread McCutcheon's relish on top.
3. Layer panko crumbs on top of relish.
4. Bake at 350 degrees for one hour. 

** McCutcheon's is a local store that has been operating here in Frederick, MD since 1938. [wowzer!] They sell everything from perfectly pressed apple cider, every fruit preserve you could think of, pasta sauces, and hot sauces. Good Lord, they have a lot and it's all GOOD and supa-dupa cheap! If your local, GO! If you're not, [come visit!!] check out their website that I have linked above. 

Momma Marj's Mellow Mushroom Noodles 

Ingredients:

• egg noodles, cooked
• 8 oz baby bella mushrooms (any will do)
• Persian Lime Infused Olive Oil from Lebherz Olive Oil + Vinegar Emporium
• 1/4 cup slivered almonds
• poppy seeds

Directions:

1. Bring a large pot to a rolling boil and begin cooking egg noodles
2. Meanwhile, sauté mushrooms in the Persian lime infused olive oil, season with s+p
3. Remove mushrooms from pan, add more olive oil if necessary, and throw in almonds
4. Sauté almonds until golden brown.
5. Combine all ingredients in a large bowl, sprinkle with poppy seeds to season and garnish. 

** Lebherz Olive Oil + Vinegar Emporium [L.O.V.E] is a fabulous little treasure that opened in downtown Frederick, MD by one of my fellow TJ high school alumnae. They feature oils and vinegars from all around the world. They bottle and seal the oils in house. If you haven't visited yet, what are you waiting for?! If you are an out-of-towner, they ship ;) Check out their website [if you haven't already] that I have linked above. 

~~~

You know what else is good for the soul? Cute kitties. 

Tinkerbell: the sweet one.

Chloe: the sassy one.

TGIT peeps!