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.

Mozzarella Stuffed Turkey Burger

My first experience with a stuffed burger was when Rachael Ray introduced her Inside-Out Burger. It was love at first bite. That was a while ago, and since then, stuffed burgers have become increasingly popular. I can see why. Instead of piling all those extras on top of the burger, which often makes for sloppy and awkward eating, you get all those flavors within the burger. Brilliant! Recently I invested in a new kitchen gadget: a Cuisinart 3-in-1 Burger Press. I figured preparation would be so much easier with a gadget that actually puts a pocket in the burger for you, giving you ample room to stuff it with ingredients of your choosing. This past weekend I gave it the first trial run. The instructions that came in the package left a lot to be desired; so I followed the directions that someone who had reviewed this item posted on Amazon. Her instructions worked better. I was also disappointed that there was no recipe booklet included, as I was hoping to get a little inspiration beforehand. Despite that, no regrets on this purchase. If you spray the plastic parts with non-stick cooking spray before use; and make your top patties first, then set aside; this burger press works like a dream. I plan on getting a lot of use out of my new kitchen toy. (This is not a reimbursed product endorsement; I just thought it would be helpful to share this info, especially if you're curious about new kitchen gadgets, like me.) Don't worry, you don't have to run out and buy a burger press to make this recipe. Just put stuffing mixture between 2 patties and seal.

I got the idea for this turkey burger recipe from ©Eating Well Magazine, but I put my own spin on it and the final result was amazing! First, I combined ground turkey with green onions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. I then formed mixture into top and bottom patties. I filled the bottom patty cavity with a mixture of freshly shredded mozzarella cheese and chopped fresh basil. Meanwhile, I heated Marinara sauce for dressing the burgers. Now for the best part: I served these burgers on seasoned focaccia bread. To make the bread, I unrolled a can of Pillsbury® Refrigerated Classic Pizza Crust, then brushed with olive oil, sprinkled with Herbs de Provence seasoning and generously coated with Parmesan cheese. I cut the bread into squares large enough to accommodate the burgers. To call these turkey burgers tasty would be an understatement. These were phenomenal!

Olive Oil in pic is not needed for burgers (but is needed for foccacia. I'll show foccacia ingredients below).

Preheat oven to 350° F.  Line a baking sheet with aluminum foil.

Preheat grill.

Chop green onions. Mince garlic. Zest lemon. Shred mozzarella cheese (if not using pre-shredded). Chop basil.

In small bowl, combine 1/2 of shredded mozzarella and chopped basil.

Spray all parts of burger press with non-stick cooking spray. (The burgers will stick to plastic parts without spraying before use.)

In bowl, combine ground turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. Gently combine, without over mixing, until evenly incorporated. 

Using the burger press, I got 3 burgers (tops & bottoms) from 1 pound of turkey. So, divide the meat into 3 portions. Use a little less than half of each third for the top patty. Put the top patty aside on a plate.

Fill bottom cavity of each patty with mozzarella mixture. Place top patty over. Press down with burger press top. Release from burger press. (The bottom portion of the press pushes up to release the burger.) 

Repeat for next two burgers, again spraying all parts of burger press before making each burger.
 
If necessary, using your fingers, seal around edges of burger to keep filling intact. 

Meanwhile, heat marinara on stove top.

Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center registers 165° F., 8 to 10 minutes total.

Olive oil missing from pic (which is in pic above instead).

While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart. Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan cheese. 

Bake 12 to 15 minutes, or until golden brown. 

Cut focaccia bread into squares a little larger than burger. 

To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger, then 3 more Tablespoons of marinara, and sprinkle with remaining mozzarella. Top with 2nd square of focaccia bread.

 
MOZZARELLA STUFFED TURKEY BURGERS
Source: Adapted from ©Eating Well Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

Turkey Burgers:

• 1 pound lean (93%) ground turkey
• 1/4 cup finely chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 8 ounces fresh mozzarella, shredded, divided
• 2 Tablespoons finely chopped fresh basil
• Marinara sauce, homemade or jarred

Focaccia Bread:

• 1 can (13.8 ounces) Pillsbury® refrigerated classic pizza crust
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Herbs de Provence, or Italian seasoning
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350° F.   Line a baking sheet with aluminum foil. (This is for focaccia bread.)
2. Preheat grill.
3. In bowl, combine turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and
    pepper. Gently combine without over mixing, until evenly incorporated. Form into 6 patties (3 for top,
    3 for bottom).
4. In small bowl, combine 1/2 cup shredded mozzarella with basil. Place an equal amount in the center
    of 3 patties. Cover with remaining patties and crimp the edges closed.
5. Meanwhile heat marinara sauce on stove top.
6. Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center
    registers 165° F., 8 to 10 minutes total.
7. While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly
    shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart.
    Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan
    cheese. Bake 12 to 15 minutes, or until golden brown.
8. Cut focaccia bread into squares a little larger than burger.
9. To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger,
    then 3 more Tablespoons of marinara, and 1 Tablespoon of remaining mozzarella.

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).