Game Day Recipe: Shredded Buffalo Chicken Sandwiches

I have to hurry up and type this out…I’ve been told the Eagles Game starts at 1:00 and my husband needs the computer for Fantasy Football!!!!!  Anyway, I’ve been on a sandwich kick lately with my Game Day recipes.  One of my recent recipes was for Hot Roast Beef Sandwiches and this week I’m doing Buffalo Chicken Sandwiches!  I think the appeal of a sandwich is that its uncomplicated.  Just a couple ingredients, some rolls, and you are good to go!

Since my Roast Beef Sandwiches turned out so good in the crock pot, I decided to stick with the crock pot theme and pull out one of my slow-cooker cookbooks for some advice.  The recipe I found was great, and also came with a delicious little carrot/celery slaw to top off the sandwich!

Recipe: Shredded Buffalo Chicken Sandwiches
Ingredients:

  • 4 boneless/skinless chicken breasts
  • Salt & Pepper
  • 1 tablespoon olive oil
  • 1 bottle of wing sauce (approximately 14 ounces or so)  – I chose mild, but you can choose whatever you like!
  • Kaiser Rolls
Directions:
  • Sprinkle the chicken on both sides with salt and pepper.
  • Heat the olive oil in a pan on the stove over medium/high heat.
  • Add your chicken to the pan and cook for about 2 minutes on each side.
  • Next, transfer the chicken over to your crock pot/ slow cooker.
  • Save about 2 tablespoons of wing sauce for to make your slaw later if you like.  Pour the rest of the bottle into the crock pot/ slow cooker over the chicken.
  • Place the lid on your crock pot/ slow cooker and cook on low for about 3 hours.
  • Once cooked, remove the chicken and shred in a bowl with two forks.
  • Once chicken is completely shredded, take about 1 cup of the wing sauce/liquid from the crock pot and pour onto your shredded chicken.  Mix well.

You can eat your sandwiches on kaiser rolls now if you like.  My husband liked it this way with just the buffalo chicken and the rolls. OR you can continue and mix up a little carrot/celery slaw to add on top of your sandwich like I did!!
Carrot/Celery Buffalo Ranch Slaw
Ingredients:
  • 3/4 cup sliced celery (about 2 stalks)
  • 3/4 cup matchstick carrots
  • 1/3 cup ranch dressing
  • 2 tablespoons wing sauce
Directions:
  • Mix your 2 tablespoons wing sauce with 1/3 cup of ranch dressing.
  • Thinly slice your 2 celery stalks.  This should add up to about 3/4 cup.
  • Toss your carrots and celery into the ranch/wing sauce mixture.  Refrigerate until ready to serve.
  • Add a bit of your slaw to the top of your buffalo chicken sandwich!

This slaw adds a bit of crunch to your sandwich AND gives it a little more punch of flavor!  Delicious!

Recipe Adapted From: Slow Cooker Quick Fixes Cookbook, from the editors of Southern Living

ONE year ago: Restaurant Review: Coyote Crossing in Conshohocken, PA

 

xoxo, Food Marriage

Game Day Recipe: Hot Roast Beef Sandwiches

Nothing says “Game Day” like Hot Roast Beef Sandwiches, warm in the Crock Pot all day long.  This is quick to make and is really easy to change the recipe based on how many people you are cooking for!

If you are cooking for two people, you probably only need one pound of meat, unless you want leftovers.  I decided to make about two pounds of meat, so we could enjoy the sandwiches the following night for dinner, too!  When I buy my roast beef, I just to go up to the deli counter and get lunchmeat sliced roast beef.  You should get an option of rare or well-done….go with the rare meat, because it will be cooking more in your crock pot.

The rule of thumb for this recipe is for every one pound of meat, you will use one can of au jus and one can of beef gravy.  I use the smaller cans that are about 10.5 ounces or so.  My recipe below is for two pounds…enjoy!

Ingredients:

  • 2 pounds rare roast beef, sliced thin
  • 2 (10.5 oz) cans of au jus
  • 2 (10.5 oz) cans of beef gravy
  • Kaiser Rolls
Directions:
  • Pour both cans of au just and both cans of beef gravy into your crock pot.  Stir well so they mix together well.
  • Piece by piece, add in your roast beef.  (Don’t just drop all in one clump!!  You want it separated so it can soak in the juices and be easy to pull out for your sandwiches).
  • Put the lid on your crock pot and heat on high for about an hour.
  • Once it has cooked for an hour, you can leave it on the warming setting all day and grab a sandwich anytime you want!
  • Put your meat onto Kaiser rolls and enjoy with the Football Game (or in today’s case, the Ryder Cup, too!)
 

xoxo, Food Marriage

Steak and Avocado Quesadillas

I never know where I’m going to get an idea for a great recipe!  I don’t always plan ahead, look on certain websites, or use certain cookbooks.  Sometimes I just get an idea and then run out to the grocery store.  Yesterday, I got a great idea from a supplement that came packaged with my monthly Good Housekeeping magazine.  (Thanks to my mom for ordering me the subscription!  It has turned out to be one of my new favorite magazines!!)

Steak and Avocado Quesadillas
Anyway, the supplement was called YourGoodHouse and mainly focused on different interior design ideas for the home, but towards the end of this little 27 page booklet, there was a section with a few recipes from Marcela Valladolid from Food Network.  I took one look at it and knew that I had to make Steak and Avocado Quesadillas for dinner!  I did not take her specific recipe or methods of cooking, but instead used the idea for my own inspiration!
Here is my recipe for scrumptious Steak and Avocado Quesadillas!
Ingredients:
  • Flour Tortillas (you can usually buy them in packs of 8)
  • 1 bag Shredded Mozzarella Cheese
  • 1 lb Skirt Steak
  • Sour cream and/or salsa if desired
  • A bit of butter
  • Salt and pepper for seasoning.
  • 3 tablespoons vegetable oil.
  • 1 avocado
Directions:
  • Cut your skirt steak into several smaller pieces.
  • Sprinkle both sides of each piece of meat with some salt and pepper.
  • Pour your vegetable oil into a large skillet and place on high heat.
  • Once the oil is fully heated, place your meat into the pan.
  • Cook the meat in the oil for a total of at least 10 minutes: 5 minutes on one side; 5 minutes on the other.  Check with a meat thermometer to see if it is cooked to your desired amount – I left mine a little more on the rare side. (Yea…so much for trying to cut out read meats, haha)
  • Once cooked, remove your meat from the pan, let sit for a few minutes, and then slice into thin strips.  (It is easiest to cut against the grain of the meat).
  • Pre-heat another skillet to medium heat.  Place in just a bit of butter.
  • Once the butter is melted, place a tortilla in the bottom of the skillet.  Rub it around so it gets fully  coated in the butter.
  • Sprinkle some mozzarella cheese just on one side of the tortilla.
  • Line your strips of steak on top of your mozzarella.
  • Layer avocado strips on top of your steak.
  • Top with a bit more of mozzarella cheese.
  • Fold the top of your tortilla over so it now looks like a closed sandwich (it should now be a half circle).  Keep on medium heat and flip over.
  • Cook until each side of the tortilla is golden brown.
  • Cut into three pieces and serve with sour cream or salsa!
Like this recipe?  You should also check out my Easy Chicken Quesadilla Recipe.
 

xoxo, Food Marriage

Recipe Submitted by a Reader: Pepperoni Stromboli

So excited!!  I just got my first recipe sent to me from a reader!!!!  Thanks to Blog Reader, Angela, for sending me this great recipe for a Pepperoni Stromboli!  She’s made this fabulous recipe before and wanted to share it to see if I would like it!  I definitely did, and now I get to share it with you too!!

Ingredients:

  • 1 Pillsbury Classic Pizza Crust (they come in the cans)
  • 2 eggs
  • 1 tablespoon parmesan cheese
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1/2 pound pepperoni
  • 1/2 pound (2 cups) mozzarella cheese

Directions:

  • Preheat oven to 350°.
  • Open up your crust and roll out flat.  It will be a rectangle shape.
  • Separate your egg yolks from the egg whites.
  • Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
  • Spread your mixture evenly onto your crust.  (I used a spatula to spread)
  • Layer on all of your pepperoni.
  • Top with all of the cheese.
  • Starting on one end, roll up like a jelly roll.
  • Pinch the ends of your dough together to seal it all together.
  • Brush the outside of the dough with your egg whites (I used a pastry brush to do this)
  • Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top.
  • Bake in 350° oven for about 20-25 minutes.
  • Remove and enjoy!!
Thanks again, Angela, for a fantastic recipe!  Now that my husband has realized I know how to make stromboli, he’s already putting in requests for me to attempt a cheesesteak stromboli!  That may be next week’s project 😉
If anyone else has a recipe recipe you would like to share, email your recipe to foodmarriage@gmail.com – thanks!!
 

xoxo, Food Marriage

Recipe for Ham & Cheese Pretzel Melt

Tired of the same old thing for lunch?  Don’t want a boring ham and cheese sandwich? Here’s a fun way to twist it up!  Try a Ham and Cheese Pretzel Melt baked to perfection in the oven!

 

Ingredients:

  • Box of frozen pretzels (I bought Super Pretzel Brand)
  • Ham (I used Virginia Baked Ham lunchmeat from the deli at my grocery store)
  • Cheese of your choice
Directions:
  • Place frozen pretzel into the microwave.  Microwave on high for 20 seconds (this will be enough to de-thaw the pretzel but not to heat it up completely).
  • Pre-heat oven to 400°
  • Using a knife, carefully slice the pretzel in half, separating the top of the pretzel from the bottom of the pretzel.
  • Place the bottom part of of the pretzel onto a baking sheet.
  • Layer a few slices of ham onto the pretzel.
  • Add a slice of your favorite cheese on top of the ham.  (I used swiss cheese; my husband had American!)
  • Close your sandwich with the top of the pretzel and then add any pretzel salt if desired.
  • Bake in 400° oven for about 9 minutes.
  • Remove your pretzel melt from the oven and enjoy!
This pretzel melt will be perfectly warmed with a touch of melted cheese and the pretzel will develop a perfect crunch in the oven!  These were so good we ate them two days in a row for lunch!!
 

xoxo, Food Marriage