Two for Tuesday

Well, I finally tried a new recipe I'd found (and tweeked), to try to calm my sons cravings for Buffalo Chicken Dip.  I had seen on facebook, several people posting a recipe for Buffalo Chicken Sandwiches, I changed it up a bit, and DH and Bubba said it's definitely a keeper, M-I-L liked it but said it was a bit too salty for her.  Baby Girl and myself didn't even try it, that's why it's Two for Tuesday, ended up cooking two meals LOL!

Here's my version:

Buffalo Chicken Open Face Sammy's

5-6 skinless, boneless chicken breasts
1 packet Hidden Valley Ranch Dressing Mix
1 bottle (12 oz) Franks Wing Sauce
1 block cream cheese, cut in small cubes
2 Tblsp butter
shredded cheddar
Blue Cheese or Ranch Dressing (optional)
6-8 hoagie rolls


Put chicken breasts in slow cooker ( I put mine in frozen), sprinkle pack of Ranch Dressing mix over chicken, pour wing sauce over chicken.  Cook on low 8-10 hours.  30 minutes before serving, remove lid from slow cooker, shredd chicken in pot with 2 forks, chicken will shredd easily.  add butter and cream cheese, continue to cook uncovered, stirring occasionally until cream cheese has melted.  Split hoagie rolls and open so that they lay flat on the plate.  The original recipe didn't call for open face, but the chicken was a bit saucy and we decided this part at the last minute.  Dish up Buffalo Chicken mixture and spread over rolls.  Sprinkle cheddar cheese over chicken, then drizzle with Blue Cheese or Ranch Dressing if desired.  I served raw baby carrots on the side for DH.

DH suggested maybe a bit more butter next time to cut some of the hotness, other than that he said he really liked them.  Bubba loved 'em!

Dinner #2:

Southern Style Chicken and Dumplins'  (a favorite of mine and Baby Girl!)

5 lbs chicken thighs (yes it does seem like alot but you'll see why later)
1 can of cream of mushroom soup (any cream soup really, I've used celery, broccoli, etc.)
4 cans of biscuts (the small 10 count, I use the Pillsbury that come in a 4 pack)
1 chicken boullion cube

Place chicken thighs in stock pot, put in just enough water to cover the chicken, boil on high until chicken is done.  Turn heat down to medium (or lower, just so the broth is simmering).  Remove Chicken to a platter or baking pan and set aside to cool.  While chicken cools, add boullion and undiluted soup to water in the pot, whisk together to mix well and dissolve.  Open and seperate biscuts and tear each one into 1/4 pieces, dropping them into boiling mixture as you go, stir occassionally ( I do this in between each can addition).  After all 4 cans of biscuts have been added stir well again, as dumplings simmer, remove skin and bone from 4-5 of the chicken breasts and shredd meat, stirring it into the dumplings as you go.  Skin and debone remaining chicken and shredd, package and freeze for another use.  ( This can be used for chicken quesdillas, or quick chicken alfredo, chicken salad, etc., but do not opt out of cooking this extra chicken as it will take away from the taste of the dumplings.)  Salt and Pepper to taste, if desired.

This is one of my favorite comfort foods, it's great on a cold night, and gives me that "homey" feeling, as my mom made this dish for us often!

Slow Cooker Flop (or not)?

Yesterday I attempted to make a Sausage egg and cheese casserole (fratata?) in the slow cooker.  When I got home from work and checked it, it looked beautiful, smelled wonderful.  Baby Girl wouldn't even try it when it was time to dish it up and eat (I have a hard time getting her to try new things).  DH only took a few bites and he was done... UH OH.  Bubba and I ate two helpings, Bubba loved it, myself, it was ok, but I was really hungry.  I mentioned to DH that I thought it would taste better with salsa on it, maybe a dollop of sour cream, kinda like a Mexican omelet type taste then it hit me, hmmm maybe I'll try this again with some changes!

How I made the flop:

I layered bread, sausage ( cooked and crumpled) and shredded cheddar in the slow cooker, beat eggs mixed with milk and poured over the layers and cooked on low all day.

Now, this did come out at a good "fratata" consistency, although it did cook too long and was beginning to burn on the bottom and edges.  Also DH and I both noted a cinnamon or nutmeg hint.  I'm wondering if that could be from using the wheat bread?

What I will try differently:

bread ( I'll use white) sausage, shredded cheddar, and with the eggs instead of mixing with milk I will mix in my favorite thick and chunky salsa.

Well, it will probably be awhile before I even attempt this one, but if I do make it with the changes I'll post the outcome!