Buffalo Chicken Sandwiches with Bleu Cheese Coleslaw

I really should stop posting our favorite easy recipes because then I won't have anything to feed you when you come to visit...We serve this meat with bleu cheese coleslaw on sandwich rolls or hamburger buns with sweet potato fries. We have also used the meat for buffalo chicken salad- another super easy tasty meal. Ya, I am OBSESSED with buffalo chicken anything.

Buffalo Chicken 

This can easily be double but this is how much I generally make for our family (Mike and I) with enough for leftovers for lunch the next day.

•  4 (frozen) chicken breasts
• 1/3 (or more) bottle Wing Sauce (we like Frank's best)
• 1/2 package Ranch Dressing Mix

Add all ingredients to crock pot and cook on low for 4 hours (more or less depending on how hot your crock pot cooks and whether your chicken is fresh or froze and tenders or breasts). Shred chicken and add back into sauce (I leave a bit out for the kids because adding it back to the sauce does add a bit of a kick). If you like really spicy, you can use a spicier hot sauce or closer to 1/2 bottle (or more). We generally are liking to please all taste buds so this is the way we do it.  Also, I have used regular ranch as opposed to the packet and it has worked fine and omitted the ranch altogether.  I still like the results best with the ingredients listed above. Serve with extra hot sauce/wing sauce on the side.

Bleu Cheese Coleslaw

• 1 (16 oz)package shredded coleslaw mix

•   4-6 stalks celery, thinly sliced (we don't love a ton of celery so we usually do 4)
  
•  4 green onions, thinly sliced
• 1/3 mayonaisse
• 1-2 tablespoons lemon juice
• 1/2-1 cup bleu cheese (sometimes we serve blue cheese separately so people can add as much or little as they want)
• salt and pepper to taste

Mix coleslaw mix, green onions and celery together. In a different bowl mix together mayo, lemon juice and salt and pepper together. Mix together, add bleu cheese (if desired). Taste and add more salt and pepper/lemon juice/etc. as desired.

Oatmeal Pancake Mix

These are my favorite pancakes. They are full of oats and whole grain flour and make for a super easy breakfast. My kids love them too. (Confession) we usually add chocolate chips.

Oatmeal Pancake Mix 

(Source: http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html)

Yield: Makes 10 cups of dry mix. One cup of mix usually makes enough for me and the kids. We usually do 1 1/2- 2 cups of dry mix for the whole family.

Mel generally uses 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour) and so do I. You really cannot tell a significant difference and it's healthier, win-win. I always use white whole wheat flour though, I like it SO much more Also, Mel suggests grinding up the oats before adding them to the mix. I have tried it both ways and like it better without blending the oats but you could try it both ways. Lastly, if you don't keep buttermilk on hand you can always sour milk with lemon juice or vinegar (1 Tbsp lemon juice/vinegar and 1 cup milk).

Ingredients

• 3 1/2 cups rolled (quick) oats
• 3 cups whole wheat flour
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

Directions

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. (This is when I add the chocolate chips so I can better gauge how many go in each pancake). When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

Slow Cooker Chicken Tikka Masala

This is one of Mike's favorite dishes I make. It's a bit labor intensive before you get it in the crock pot (I am working to see if I can simplify it...) but it is totally worth it. Also, it makes a TON. When I do make it, we can usually get like 8-10 Bri and Mike sized (big) servings out of it, so, I will usually freeze half.  We usually serve this with naan, rice and cilantro on top. 

Slow Cooker Chicken Tikka Masala

(From:  http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/)

Ingredients

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 cup Yogurt
• 4 Tablespoons Butter (you can probably use less)
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Kosher Salt
• 3 Tablespoons Garam Masala
• 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
• 4 cups Crushed Tomatoes
• 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
• 2 teaspoons Cornstarch Or Cleargel
• 1-½ cup Heavy Cream (you can probably use less)
• TO SERVE:
• Hot Buttered Rice And Peas
• Chopped Fresh Cilantro

 

Preparation Instructions

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

Skillet Macaroni and Cheese

As a kid I loved Mac and Cheese.  We don't like buying boxed dinners though, so I've been trying to find a Macaroni and Cheese recipe that I like, but all the baked ones are too dry for my taste.  This one is super easy and super creamy.  You can definitely use less cheese and it will still be great.  Another one from melskitchencafe.com

Ingredients

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

Directions

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Butter Chicken (Ignore the name, there really isn't that much butter in it)

DELICIOUS!!!!!  My friend made this for us so I could try Indian food and it was a great introduction for me.  It is amazing.  We use half the butter, half and half instead of whipping cream and half the cayenne pepper so it's just right for us.  Enjoy! Oh, and if you forget to marinade the chicken for 12 hours, which I always forget, I usually let mine sit for 2-3 hours and it's still great.

• 4 pieces Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Tomato Basil Parmesan Soup (Crock Pot!!!!)

We loved this recipe!!!! And normally I'm not a fan of tomato based soups, but this was really good.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Quick Chicken Salad

• I liked having this in the fridge for my lunch, otherwise I just tend to snack throughout the day.  I really like it.

• 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
• 3/4 cup light mayonnaise
• 1 cup red grapes, halved
• 1 green onion, diced
• 1 stalk celery, diced
• 1/2 cup diced apple
• salt and pepper to taste
• pecans or cashews, optional
• raisins (optional)

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf. (healthier option :)

from realmomkitchen.com