Crockpot Buffalo Chicken Pasta

If I had been served this meal at someone else’s house, I never would have guessed it came out of a crockpot. This meal is so impressive. You get the magical aroma and melding flavors you would expect from slow cooking, yet the chicken cooks to perfection, without shredding and falling apart. Chunks of chicken are simmered in a combination of cream of chicken soup, buffalo wing sauce and red onion for 7 hours. The last half hour of cooking, you add sour cream and ranch dressing, which cools down the spicy flavors and adds incredible creaminess. Then, last, but not least, you add shredded mozzarella. In the meantime, you prepare pasta then mix well with the chicken mixture. The final result is a Buffalo Chicken Pasta you would be proud to serve to family and guests. This is an amazing dish; a perfect blend of spiciness and creaminess. Minimal effort; maximum taste!

Dice red onion.
 

In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.

Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.

Add the chicken pieces to the sauce and stir well to combine.

Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high). I used the minimum time of 7 hours (on low) and the chicken was cooked perfectly.

About a half hour before chicken is done, start the water for your pasta. 

While waiting for the water to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.

Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker. Mix well.

Serve immediately!
 

 
CROCKPOT BUFFALO CHICKEN PASTA
Source: Adapted from The Country Cook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 to 4 boneless, skinless chicken breasts, cut into chunks
• 2 cans condensed cream of chicken soup (undiluted)
• 3/4 to 1 cup buffalo wing sauce (adjust heat to personal preference)
• 1/2 to 3/4 cup finely chopped red onion
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 teaspoons garlic powder
• 2 cups (16-ounces) sour cream
• 1/2 cup (prepared) ranch dressing
• 2 cups shredded mozzarella cheese
• 1 (16-ounce) package penne pasta

DIRECTIONS:

1. In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.
2. Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.
3. Add the chicken pieces to the sauce and stir well to combine.
4. Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high).
5. About a half hour before chicken is done, start the water for your pasta. While waiting for the water
    to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch
    dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.
6. Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker.
    Mix well.
7. Serve immediately!

Baked Honey Sriracha Chicken Wings

You can never get enough chicken recipes, and, especially if they’re like this one….finger lickin’ good. These Honey Sriracha Chicken Wings remind me a lot of Buffalo wings, but, instead of being just spicy, these are a perfect blend of sweet and spicy. Well seasoned wings, baked until crispy and golden, then tossed in a sauce of honey, Sriracha, soy sauce and lime juice. Hands down, these are the best wings ever! Mike was hesitant to try them at first, because he’s not a fan of “overly” spicy food. But, after one taste, he was hooked and couldn’t stop eating them. He said these are his new favorite. I made 4 pounds of them; and they disappeared in no time. You don’t have to be concerned about leftovers with this recipe, because there won’t be any. There’s really only one word to describe these wings….scrumptious!

Preheat oven to 400° F. Line a large baking sheet with aluminum foil. Lightly grease the foil with a little olive oil. 

Split wings and remove tips. 

Dry chicken wings with paper towels.

In a large bowl, combine oil, butter, garlic powder, salt and pepper. Whisk to combine. 

Add wings to mixture and toss to thoroughly coat.

Place wings, in single layer on prepared baking sheet. Bake 45 to 55 minutes, or until browned and crispy. I wanted mine crispier, so I cooked mine for an extra 1/2 hour; but you can get the same results by placing under the broiler for a few minutes at end of cooking time.

Note: Quite a bit of grease will accumulate in pan as chicken cooks. About 15 minutes before chicken was done, I drained off some of the excess grease (using a turkey baster).

Just before chicken is done, prepare the sauce. In small pot, melt butter. Add honey, Sriracha, soy sauce and lime juice. Cook, stirring constantly until mixture starts to bubble. Immediately remove from heat and set aside.

Remove wings from oven and transfer pieces to a large bowl. Pour sauce over wings. Toss well to coat. Serve immediately.

Garnish with lime wedges, if desired.

BAKED HONEY SRIRACHA CHICKEN WINGS
Source: Adapted from Food Network Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 Tablespoons olive oil, plus more for greasing baking pan
• 4 pounds chicken wings, split, tips removed
• 3 Tablespoons butter, melted
• 1-1/2 Tablespoons garlic powder
• 1-1/2 teaspoons fresh ground black pepper
• 3 teaspoons kosher salt

Sauce:

• 5 Tablespoons butter
• 1/2 cup pure honey
• 1/4 cup Sriracha
• 1 Tablespoon soy sauce
• 2 teaspoons freshly squeezed lime juice

• Lime wedges, for garnish, optional

1. Preheat oven to 400° F. Line a large baking sheet with aluminum foil. Lightly grease the foil with a
    little olive oil.
2. Dry chicken wings with paper towels.
3. In a large bowl, combine oil, butter, garlic powder, salt and pepper. Whisk to combine. Add wings to
    mixture and toss to thoroughly coat.
4. Place wings, in single layer on prepared baking sheet. Bake 45 to 55 minutes, or until browned and
    crispy. If more crispiness desired, place under broiler for a few minutes at end of cooking time.
5. Just before chicken is done, prepare the sauce. In small pot, melt butter. Add honey, Sriracha, soy
    sauce and lime juice. Cook, stirring constantly until mixture starts to bubble. Immediately remove
    from heat and set aside.
6. Remove wings from oven and transfer pieces to a large bowl. Pour sauce over wings. Toss well to
    coat. Serve immediately.
7. Garnish with lime wedges, if desired.

Panko Chicken Nuggets

Although I understand the reason for the popularity of Panko bread crumbs, until now, I've never really been a big fan. Don’t get me wrong, I love the unique crunch it gives to food, but I find it to be so bland. Although some claim that it absorbs surrounding flavors, I never really found that to be the case. So, whenever I want to add a little texture, I generally combine Panko with seasoned bread crumbs. This way, I get the flavor from the seasoned crumbs, with some added crispiness. When I came across this recipe for chicken nuggets, however, I considered giving Panko another try. Why the change of heart? For two reasons: 1) Panko is ideal for frying. It absorbs less grease, making fried food less heavy and oily. 
2) The Panko is seasoned in this recipe, taking into account the bland characteristic. I love a crispy chicken nugget, but I also want the taste to “wow” me. It worked. By combining the Panko crumbs with dry ranch seasoning, the breading not only had a light and airy texture, but it also had sealed-in flavor. The kids will love the crunch of these nuggets, but, more important, the grown-ups will appreciate the taste. I just may start keeping Panko as a staple in my pantry. 

Trivia: Did you know the bizarre method in which Panko are made? They're not baked; they're "electrocuted." Check out Alton Brown's video to see the process.

Prepare Ranch Dressing (for dipping):

In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk. Whisk to incorporate. Refrigerate until ready to use.

To Prepare Chicken Nuggets:

In Dutch oven, or deep fryer, heat oil to 360° F. 

Trim chicken breasts of excess fat and cut into bite-sized cubes.

In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.

Transfer seasoned Panko to a breading dish.

In another breading dish (or bowl), whisk together eggs and water.

In a third breading dish, add the flour.

Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in seasoned Panko crumbs. 

Fry chicken nuggets, in batches for 5 to 6 minutes, or until done. 

Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato and a topping of ranch sauce for a crunchy chicken nugget sandwich.

PANKO CHICKEN NUGGETS
Source: Adapted from Paula Deen
Posted by: www.meldingmagic.com

INGREDIENTS:

Ranch Dipping Sauce:

• 1 package dry ranch seasoning mix
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 cup milk

Chicken Nuggets:

• 3 boneless, skinless, chicken breasts, cut into bite-size cubes
• Peanut or canola oil, for frying
• 2 packages dry ranch seasoning mix
• 2 cups Panko bread crumbs
• 3 large eggs, lightly beaten with 2 Tablespoons water
• 1 cup all-purpose flour (or whatever is needed for dredging)

DIRECTIONS:

1. Prepare ranch dip: In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk.
    Whisk to incorporate. Refrigerate until ready to use.
2. In Dutch oven, or deep fryer, heat oil to 360° F.
3. In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.
4. Transfer seasoned Panko to a breading dish. In another breading dish (or bowl), whisk together eggs
    and water. In a third breading dish, add the flour.
5. Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in
    seasoned Panko crumbs.
6. Fry chicken nuggets, in batches for 5 to 6 minutes, or until done.
7. Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato
    and a topping of ranch sauce for a crunchy chicken nugget sandwich.

Spicy Creole Jambalaya

 

Jambalaya is one of those one pot wonders. Creole Jambalaya (or “red jambalaya”) originates from the French Quarter of New Orleans and includes tomatoes. What I love about it is the hodgepodge of flavors which all meld together, because it is all prepared in one pot. This is soul food at its finest. It’s hearty, satisfying and “oh, so comforting.” It’s ideal party food because it feeds a crowd. Not having a party? Not a problem, as it freezes well, which makes for an easy “already prepared” meal on those hectic days when you don’t have time to cook. Along with the aromatic trinity of bell peppers, celery and onions, this variation includes chicken, Andouille sausage and shrimp. Savory, spicy and earthy, this bold Cajun dish takes center stage during the Mardi Gras, but is deserving of being relished year-round.

I usually use home-made Creole seasoning, which is a staple in my pantry. For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.

Veggie Prep: Chop onion, bell peppers, and celery. Mince garlic. Thinly slice green onions. Chop parsley.

Peel and devein shrimp. 

Trim chicken of excess fat and dice into 2-inch cubes. (Thoroughly clean cutting board and knife before proceeding with sausage.)

Cut Andouille sausage into medallions, then slice each medallion in half (or just thinly slice, if you prefer.)

Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until browned. Remove to platter and set aside.

Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want. The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.

Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. (I know, by now the bottom of your pot is a total disaster.) Add onion, bell peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up the browned bits on the pot bottom.) 

Stir in rice. 

Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and simmer for an additional 5 minutes. 

Stir chicken and sausage into rice mixture. 

Add green onions and chopped parsley. Stir well to combine all ingredients. Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the liquid.

This is great served with Cheddar cornbread or jalapeno corn muffins; but even better still, when served with Cajun Beer Bread (which I will post tomorrow).

SPICY CREOLE JAMBALAYA
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 Tablespoons olive oil, divided
• 5 to 6 boneless skinless chicken thighs, trimmed of fat and cut in 2-inch cubes (or substitute 1-1/2 pounds chicken breast)
• 2 Tablespoons Creole seasoning, divided* (or adjust quantity to your preference)
• 1 pound (5 to 6 links) Andouille sausage, sliced thin (or substitute any smoked sausage)
• 2 to 3 teaspoons garlic, minced
• 1 large onion, finely chopped (about 1-1/2 cups)
• 1 red bell pepper, diced
• 2 green bell peppers, diced
• 1-1/2 cups chopped celery
• 2 Tablespoons fresh thyme leaves
• 4 Tablespoons all-purpose flour
• 3 cups raw long-grain rice
• 6 cups chicken stock (or substitute chicken broth)
• 2 cans (10 ounces each) Ro-Tel tomatoes with chiles, undrained
• 1 can (14-1/2 ounces) diced fire roasted tomatoes, undrained
• 2 pounds medium sized shrimp, peeled and deveined
• 2 bay leaves
• 1/2 to 3/4 cup sliced green onions
• 1/3 cup chopped parsley

DIRECTIONS:

1. Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season
    with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until
    browned. Remove to platter and set aside.
2. Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating
    me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want.
    The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook
    sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.
3. Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. Add onion, bell
    peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent
    and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up
    the browned bits on the pot bottom.)
4. Stir in rice. Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining
    browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add
    less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you
    may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at
    once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and
    simmer for an additional 5 minutes.
5. Stir chicken and sausage into rice mixture. Add green onions and chopped parsley. Stir well to combine. 
    Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the
    liquid.



*NOTE: For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.


EMERIL’S ESSENCE (also known as Bayou Blast)
Source: Emerils.com

INGREDIENTS:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt (reduced from original recipe)
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

DIRECTIONS:
 
Combine all ingredients thoroughly. Store in air-tight container.


EMERIL’S BABY BAM
Source: Emerils.com

INGREDIENTS:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 2 teaspoons salt (reduced from original recipe)
• 3 tablespoons paprika

DIRECTIONS:
Combine all ingredients thoroughly. Store in air-tight container.

Thai Chicken Thighs (Crockpot)

When I was pregnant with my twins, I developed an allergy to MSG. Actually, it was a little more severe than that. I would actually pass out in a restaurant if my meal had any MSG in it. Even after coming to, the dizziness would linger for hours afterwards. As much I loved Asian cuisine, I had to avoid it because that had the most devastating effect on me. I was hoping it was just a symptom of my pregnancy and would subside afterwards, but it never did. So, for many years I had to give up one of my favorite “food groups” (yes, it was actually a food group to me; that’s how much I enjoyed it). Fortunately, over time, restaurants became more in tune with “fresh, natural” flavors; and, I was, gradually, able to get my feet wet again by ordering take-out. It’s true what they say, “absence makes the heart grow fonder.” My renewed passion for Asian cuisine has now become an obsession, so I’m incorporating that taste into as many home-cooked meals as I can. This recipe for Thai Chicken Thighs is my latest experiment. I say experiment because it is slow cooked in a crockpot. (Hmmmm.) Make you skeptical? Me, too. But, I forged ahead anyway and was not only pleasantly surprised, but actually amazed at how good this turned out. Ok, maybe this isn’t really authentic Thai cuisine; it should probably (more accurately) be described as chicken in peanut sauce. Faux Thai or not, this meal was incredibly flavorful. Although the combination of ingredients seems a bit unusual, it works! The chicken was moist and tender, and the peanut sauce had such a perfect texture to it (not at all soupy as I had expected). Served over aromatic Jasmine rice, this was such an easy and enjoyable dish.

Missing from photo: crushed red pepper flakes

I know what you are going to say, “salsa in a Thai dish?” I thought about swapping out the salsa for chili sauce, but I was afraid the end result would be too spicy. So, I stuck with the salsa and added a little crushed red pepper flakes to add a little heat. The salsa really did enhance the flavors so much more than I expected.

Place chicken thighs in crockpot. 

In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and crushed red pepper flakes. 

Pour over chicken. Cover and cook on low for 5 to 6 hours.

As a garnish, I lightly toasted some sesame seeds in a little sesame oil (1 to 2 minutes, until aromatic). 

   
Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic rice, such as Jasmine or Basmati).

THAI CHICKEN THIGHS (CROCKPOT)
Source: JulieVR
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 to 10 boneless, skinless chicken thighs
• 1 cup salsa
• 1/2 cup creamy peanut butter
• 2 Tablespoons soy sauce
• 1 Tablespoon lime juice
• 2 teaspoons ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil, optional (for toasting sesame seeds)
• 1 Tablespoon sesame seeds, optional (for garnish)
• Cooked rice, for serving (preferably an aromatic rice, such as Jasmine or Basmati)

DIRECTIONS:

1. Place chicken thighs in crockpot.
2. In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and
    crushed red pepper flakes. Pour over chicken. Cover and cook on low for 5 to 6 hours.
3. Optional (for garnish): In skillet, lightly toasted some sesame seeds in a little sesame oil (1 to 2
    minutes, until aromatic).
4. Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic
    rice, such as Jasmine or Basmati).