Chicken Parm Sliders

Ingredients

  • 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
  • 3 cups shredded rotisserie chicken (we used breast meat)
  • ½ cup marinara sauce (we used Newman’s Own marinara)
  • 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
  • ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
  • ½ cup butter, melted (we used unsalted butter)
  • 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
  3. Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.

*Our buns were pre-sliced so we didn’t have to cut them in step 2.

**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.

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This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !

This recipe came from Tasty.

We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.

Take care everybody !

Southern Fried Pickles with Creamy Rémoulade

Ingredients

  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 large eggs
  • 2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
  • 1 cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (we used table salt)
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
  • Creamy Rémoulade
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)

Directions

  1. First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
  2. Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
  3. Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
  4. Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
  5. Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
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This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !

We got this recipe from Paula Deen’s magazine.

We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.

Take care everybody !

Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • Kosher salt and freshly ground black pepper
  • ¾ cup hot sauce (we used Frank’s RedHot original)
  • ¼ cup unsalted butter, cut into equal pieces
  • 2 Tbsp. molasses
  • ¼ tsp. cayenne pepper

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the last 30 minutes on the cook time for the chicken wings, take a saucepan out and pour the hot sauce in, turning the heat up high enough for boiling to occur.
  3. Once the hot sauce is boiling, take the saucepan off the heat and stir one piece of butter in at a time, not adding more butter until the previous piece has melted.  Stir in the molasses and cayenne until combined. Place the cooked chicken wings in a large mixing bowl, pouring the sauce over them afterwards. Toss the chicken wings to coat and eat immediately afterwards.
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These wings were freaking delicious ! I thought that the molasses would create a sweet and spicy flavor but you don’t get any sweetness in the flavor. What sauce does stick to the chicken wings just creates a vinegar-y, slightly spicy flavor but if you take the remaining sauce and pour it over the chicken wings, then you get an addictively delicious spiciness to the wings ! These wings taste so good you’ll be fighting over them !

The buffalo sauce recipe came from Taste of Home.

We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.

Take care everybody !

Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.
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These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !

Gooey Chocolate Cookies

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ cup butter, softened (we used unsalted butter)
  • 1 egg (we used a large egg)
  • 1 tsp. vanilla extract
  • 1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)

Directions

  1. Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
  2. Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.

*We lined our baking sheets with aluminum foil before placing the balls of dough on them.

Yields 4-½ dozen (we only got 38 cookies out of this)

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These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Pillsbury or Taste of Home.

Take care everybody !

Lemon Crisp Cookies

Ingredients

  • 1 package (18-¼ ounces) lemon cake mix (we used a 15.25 oz. package of Betty Crocker Super Moist Lemon Cake Mix)
  • 1 cup crisp rice cereal
  • ½ cup butter, melted (we used unsalted butter)
  • 1 egg, lightly beaten (we used a large egg)
  • 1 teaspoon grated lemon peel

Directions

  1. Preheat your oven to 350 degrees. Add all the ingredients to a large mixing bowl, stirring to combine (the dough will look crumbly). Roll the dough into 1-inch balls (we used a rounded teaspoon to yield 1-inch balls), placing each ball two inches apart on ungreased baking sheets (we lined our sheets with aluminum foil before placing the balls on them).
  2. Place each sheet in the oven for 10-12 minutes or until the cookies are set (we cooked ours for 8 ½ minutes). Let the cookies cool for a minute before taking them off and moving them to a wire rack where they can finish cooling off.

Yield: About 4 dozen (we got around 56 cookies)

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These are some adorably tiny cookies (you could finish each cookie in two bites at most). You get the nice lemon flavor without the pucker power. When this comes out of the oven it feels pillowy soft but after a couple of minutes it becomes chewy with crispiness from the bottom of the cookie. We didn’t really understand why the rice cereal was added to this because the little bit of crispiness that we felt seemed to come only from the bottom of the cookie. Nice for when you want a sweet treat but you don’t want to indulge too much.

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Betty Crocker or Taste of Home.

Take care everybody !