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 Herb Steak Fries

French fries go with everything. It’s a quick and easy side dish option that the whole family loves. But, the thought of cleaning up the mess from deep frying can easily dissuade you from making your own. So, out comes the bag of frozen fries that you can easily pop in the oven. While that’s a convenient solution, there’s another option that’s just as simple and even tastier. Slice russet potatoes into wedges (a.k.a. Steak Fries), toss with olive oil, herbs and seasonings and bake for 35 minutes. You will be amazed at the final result. These wedges come out so crispy and flavorful, you may never buy frozen again. And the thick cut of the steak fries makes it a perfect accompaniment for any meal that needs a hearty touch.

  

Missing from photo: onion powder

Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.

Mince garlic.

Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges. 

My potatoes were on the large side, so I increased the amount of oil and seasonings used. If your potatoes are smaller, go with the lower quantity indicated in recipe below.

In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake and roll the bag to thoroughly coat the potato wedges.
 

Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and tender on the inside, flipping occasionally so they don’t stick to pan.

Sprinkle with additional salt, if desired. Serve immediately.

BAKED HERB STEAK FRIES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 medium russet potatoes
• 1/4 to 1/3 cup olive oil
• 4 cloves garlic, minced
• 1/2 to 3/4 teaspoon dried rosemary
• 1/2 to 3/4 teaspoon dried oregano
• 1/2 to 3/4 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 to 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt

DIRECTIONS:

1. Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
2. Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise,
    into 4 equally sized wedges.
3. In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake
    and roll the bag to thoroughly coat the potato wedges.
4. Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and
    tender on the inside, flipping occasionally so they don’t stick to pan.
5. Sprinkle with additional salt, if desired. Serve immediately.

Snappys Famous Pork Chop Sandwich

Having been a resident of North Carolina for 7 years now, I would be remiss not to include a recipe for the “World Famous Pork Chop Sandwich.” Mt. Airy, NC, is the birthplace of Andy Griffith and inspired the fictional town of Mayberry on the 1960’s television show, “The Andy Griffith Show.” Nestled in downtown Mt. Airy is the popular dining destination known as Snappy’s Lunch. This is a real diner that has been existent long before it became a television icon. Andy often ate there as a child. Charles Dowell, longtime proprietor, invented what was to become his trademark, a messy, but indescribably delicious pork chop sandwich. Often mimicked, but never duplicated, it is a double handful of pure pork bliss! 

Of course, for me, no trip to such a nostalgic location would be complete without bringing home a symbolic souvenir: a cookbook, called “The Best of Mayberry.” And, lo and behold, on page 7 of this book is a recipe for this colossal creation, which I will share with you today. So, what makes this sandwich so famous? It’s a tenderized boneless pork tenderloin, pounded thin, dipped in a pancake-like batter, fried to a golden brown and served on a comically “under-sized” bun. To tenderize the meat, Dowell used an almost medieval looking device he called “The Tenderator,” which he discovered at a yard sale. (Needless to say, I had to use more modern technology for my recreation.) But, the pork chop alone is not the secret to this sandwich’s success. To really appreciate it in its full glory, you have to experience it “fully dressed” (hot bun, battered pork chop, mustard, chili, coleslaw, sliced tomato and chopped onion). The final result is a delightful chaotic mess requiring tons of napkins. Mike’s initial reaction was to balk at the vast array of toppings on this sandwich, but after trying it, he said he wouldn’t eat a pork chop sandwich any other way.



Start by making the coleslaw. I used my own version of coleslaw, as North Carolina’s version is vinegar based (which we’re not too fond of). In large bowl, add bag of coleslaw mix. In smaller bowl, mix together sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine. Cover and refrigerate until ready to use.

Trim excess fat off boneless, pork tenderloins. Tenderize meat. I used my Jaccard tenderizer (which I introduced to you in my recipe for Mojo Marinated Beef Fajitas). After tenderizing, pound pork into thin cutlets.

In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to the pork chop without running off.

Preheat about an inch of oil in large skillet over medium high heat.

Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and brown on other side. Set aside; keep warm.

Meanwhile, in small pot, heat “no bean” chili.

Slice tomato. Chop onion.

Heat buns, if desired.

To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place atop all.

Grab a handful of napkins and enjoy this outrageous, but delicious, sandwich!

SNAPPY’S FAMOUS PORK CHOP SANDWICH
Source: “The Best of Mayberry” Cookbook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork chop tenderloins, tenderized and pounded thin
• Hamburger buns, warmed

Coleslaw:

• 1 (16-ounce) bag coleslaw mix
• 6 heaping Tablespoons sour cream
• 3 heaping Tablespoons mayonnaise
• 2 Tablespoons horseradish
• 2 teaspoons prepared mustard

Batter:

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 Tablespoons sugar
• Salt, to taste
• About 1 cup milk

“Fully Dressed” Ingredients:

• 1 can chili, no beans
• Prepared coleslaw (recipe above)
• Tomato, sliced
• Red onion, diced
• Prepared mustard

DIRECTIONS:
 
1. Start by making the coleslaw. In large bowl, add bag of coleslaw mix. In smaller bowl, mix together
    sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine.
    Cover and refrigerate until ready to use.
2. Trim excess fat off boneless, pork tenderloins. Tenderize meat. Pound pork into thin cutlets.
3. Make batter: In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until
    the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to
    the pork chop without running off.
4. Preheat about an inch of oil in large skillet over medium high heat.
5. Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while
    browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and
    brown on other side. Set aside; keep warm.
6. Meanwhile, in small pot, heat “no bean” chili.
7. To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping
    helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with
    sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place
    atop all.

Impossible Peaches and Cream Pie

Okay; this isn’t exactly a pie. Remember when Bisquick® first introduced all the “Impossible Pies?” You mix together the ingredients and when it cooks, it "magically" makes its own crust. Well, that’s why I renamed this “Impossible Peaches and Cream Pie.” It’s hard to categorize this recipe. It’s more like a moist shortcake-type dessert. It’s so soft, it dissolves it your mouth when you take a bite. It’s refreshingly light and the cinnamon sugar topping (which may seem overabundant while preparing), adds a whole other dimension of flavor. The crust layer is made with flour, salt, baking powder and dry vanilla (cook ‘n serve) pudding mix. It is then topped with sliced peaches and a “creamy” cheesecake layer. The cheesecake layer doesn’t cook long enough to really set up, giving it that soft, silky texture. Then the whole “pie” is generously sprinkled with a cinnamon/sugar mixture. Does this make a “mouthwatering” presentation? Not exactly. But, would you give it a try if you knew that the author, Debbi Borsick, has won numerous blue ribbons for this pie (as well, as some of the recipe reviewers)? This is one of those visually deceptive desserts, all the beauty is in the taste. It’s an incredibly simple dessert to throw together for that backyard bash. Whether served warm with a scoop of ice cream, or cold with a dollop of whipped cream, this pie will “win” you tons of compliments.

Missing from photo: butter

Preheat oven to 350° F.  Grease sides and bottom of a 10-inch deep-dish pie pan (or spray with a non-stick flour infused spray like Baker’s Joy).

VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. If you prepare it, exactly as directed, you will get perfect results.

Thoroughly drain peaches, reserving 3 Tablespoons of juice. Although, not in the original instructions, I cut the peach slices in half (or thirds). I thought this way you get a “taste” of peaches in each and every bite (and it would more thoroughly and evenly cover the crust layer). Another note: peaches must be as dry as you can get them. After I cut them into smaller pieces, I laid them out on paper towels and blotted them dry. 

In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n serve, NOT instant). 

Add butter, egg and milk. Beat for 2 minutes. 

Pour mixture into prepared pie pan.

Evenly arrange peach slices on top of the cake/pudding mixture.

In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach syrup. Beat for 2 minutes. 

Spoon mixture over peaches, leaving a 1-inch border around outside edges of pie pan. 

In small bowl, combine sugar and cinnamon. Mix well. Sprinkle over top of pie. (Yes, it looks excessive; but, trust me, if you cut back, you’ll regret it later. It adds such a nice dimension of flavor to the finished pie.)

Bake in preheated oven for 30 to 35 minutes, or until golden brown. (I cooked mine for 35 minutes exactly. I wouldn’t exceed that, because cake will continue to cook while resting.)

Chill before serving. 

IMPOSSIBLE PEACHES ‘N CREAM PIE
Source: Debbi Borsick, All Recipes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking pwder
• 1 (3-ounce) package Cook ‘n Serve vanilla pudding mix
• 3 Tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29-ounce) can sliced peaches, drained well, reserving 3 Tablespoons syrup**
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup white sugar

Cinnamon Topping:

• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350° F.  Grease sides and bottom of a 10-inch* deep-dish pie pan (or spray with a
    non-stick flour infused spray like Baker’s Joy).
2. Thoroughly drain peaches. Cut in slices in half (or thirds). Drain on paper towels. Blot dry with
     additional paper towels.
3. In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n
    serve, NOT instant).
4. Add butter, egg and milk. Beat for 2 minutes. Pour mixture into prepared pie pan.
5. Evenly arrange peach slices on top of the cake/pudding mixture.
6. In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach
    syrup. Beat for 2 minutes. Spoon mixture over peaches, leaving a 1-inch border around outside edges
    of pie pan.
7. In small bowl, combine sugar and cinnamon. Mix well. Sprinkle “all” of the mixture over top of pie.
8. Bake in preheated oven for 30 to 35 minutes, or until golden brown. (Do not exceed 35 minutes.)
9. Chill before serving.

*NOTE:  VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. Prepared exactly as directed, you will get perfect results!



** As an alternative to peach syrup, you can substitute Peach Schapps
 

Pepperoni Pizza Pull-Apart Bread

This recipe for Pepperoni Pizza Pull Apart Bread kind of reminds me of a savory monkey bread. It makes a great snack, fun party appetizer, or light meal.  When I came across this recipe on In the Kitchen with KP, I just happened to have a craving for pepperoni. The timing couldn’t be more perfect. So, rather than order a pizza, I opted to give this a try. At first, I thought preparation was going to be a little labor intensive, but it was surprisingly easy to put together (especially with the help of pre-made pizza dough). Layer bite-size pieces of pizza dough, brush with flavored dipping oil, top with plenty of pepperoni and shredded mozzarella, and season with garlic powder, repeat layers. The final layer will be pizza dough, drizzled with oil and seasoned with garlic powder. Looks like bread, but tastes like pizza. Serve with a side of marinara sauce for dipping, and you’ve got the best of ALL worlds! And, it’s just as versatile as pizza. Add any toppings you prefer. Mmmm, I bet the addition of bacon bits would be killer!

Ingredients for Pizza Bread.

Preheat oven to 375° F. Lightly spray bundt (or tube) pan with non-stick cooking spray.

Ingredients for Flavored Dipping (or substitute your favorite). Use jarred minced garlic to save on time.

If you don’t already have a favorite dipping oil on-hand, here’s a quick and easy dipping oil recipe, with the perfect blend of flavors for this bread. In small bowl, whisk together olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, crushed red pepper, and lemon juice. Whisk in grated Parmesan cheese. This makes 1 cup and you only need 1/3 cup for the bread. Store the leftover oil for another use.

Divide pizza dough into 3 equal portions (for the 3 layers). Take each third and roll into small balls. Don’t be “blond” like me and try to put rolled balls in a bowl (they stick together and you only have to re-roll….duh). Spread out in a single layer on wax paper, instead.

Layer 1/3 of dough pieces in bottom of prepared bundt (or tube) pan. The original recipe calls for drizzling flavored dipping all over dough pieces, but I would recommend brushing on the oil. Brushing gives you a more even coating of oil (and you’re less likely to get “pockets” of oil, like I did).

Layer 1/2 of the pepperoni slices over oiled dough balls. Sprinkle generously with 1/2 of the shredded mozzarella. Sprinkle with 1/3 of the garlic powder.

Layer again with 1/3 of pizza dough; brush with 1/3 of dipping oil; layer with second half of pepperoni and cheese. Sprinkle with 1/3 of garlic powder.

End the final layer with last 1/3 of pizza dough pieces. Brush with last 1/3 of dipping oil and garlic powder.

Bake in preheated oven until bread is brown and cooked through, 30 to 40 minutes. Remove from oven. Cool on rack. 

Meanwhile, in small pot, warm marinara sauce (if desired) for dipping.

When cool, flip the bread out of the pan. 

I flipped it back again, as I thought it made a prettier presentation this way; and the bread pieces protruded more, making it easier to “pull-apart” in bite-size pieces. But, that’s a personal preference. 

PEPPERONI PIZZA PULL-APART BREAD
Sources: In the Kitchen with KP; All Recipes.com
Posted by: www.meldingmagic.com

INGREDIENTS:

Flavored Oil (or use your own favorite):

• 1 cup olive oil
• 1/2 Tablespoon dried basil
• 1/2 Tablespoon dried parsley
• 1/2 Tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried crushed rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper (or to taste)
• 1/4 teaspoon lemon juice
• 1 Tablespoon grated Parmesan cheese

Pizza Bread:

• 1/3 cup flavored dipping oil, divided (use recipe above, or substitute your favorite blend)
• 3 teaspoons garlic powder, divided
• 2 (16-ounce) packages pre-made pizza dough (or substitute home-made)
• 1 (7-ounce) package sliced pepperoni, divided
• 1 (8-ounce) package shredded mozzarella cheese, divided

DIRECTIONS:

1. Prepare flavored dipping (if not using your own blend). In small bowl, whisk together olive oil, basil,
    parsley, garlic, thyme, oregano, black pepper, rosemary, salt, crushed red pepper, and lemon juice.
    Whisk in grated Parmesan cheese. This makes 1 cup and you only need 1/3 cup for the bread. Store
    the leftover oil for another use.
2. Divide pizza dough into 3 equal portions (for the 3 layers). Take each third and roll into small balls.
3. Layer 1/3 of dough pieces in bottom of prepared bundt (or tube) pan. Brush with 1/3 of the flavored
    dipping oil.
4. Layer 1/2 of the pepperoni slices over oiled dough balls. Sprinkle generously with 1/2 of the shredded
    mozzarella. Sprinkle with 1/3 of the garlic powder.
5. Layer again with 1/3 of pizza dough; brush with 1/3 of dipping oil; layer with second half of pepperoni
    and cheese. Sprinkle with 1/3 of garlic powder.
6. End the final layer with last 1/3 of pizza dough pieces. Brush with last 1/3 of dipping oil and garlic
    powder.
7. Bake in preheated oven until bread is brown and cooked through, 30 to 40 minutes. Remove from
    oven. Cool on rack.
8. Meanwhile, in small pot, warm marinara sauce (if desired) for dipping.
9. When cool, flip the bread out of the pan. For prettier presentation, flip again before serving. Serve
    warm with marinara sauce (if desired).