Crockpot Buffalo Chicken Sliders

Buffalo Chicken Sliders

Happy 4th of July, y’all!! My buffalo chicken obsession continues! Here’s a quick delicious snack that everyone will love this holiday while they celebrate ‘merica! 😉

What You’ll Need:

1 Pack Hawaiian King Rolls

1 lb. Chicken Breast or Tenders (Cooked and Shredded)

Ranch Dressing (As a topping)

1 Packet Ranch Dressing Mix

2 Cups Buffalo Sauce (I used Moore’s Hot Buffalo Sauce)

Optional: Slice of pickle on top

Directions:

In a Crock pot mix chicken, dressing mix, and buffalo sauce together and cook on low for about 4 hours. Serve on rolls and top with ranch dressing or slice of pickle. Didn’t I tell you it was quick and effortless!? Enjoy!!!

For more delicious crock pot recipes click here!

Mexican Casserole

Mexican Casserole

Mexican Casserole Plate

Clearly we can’t get enough Mexican in my family, ha. Fast and easy casserole dish, that’s perfect as a comfort food. The first picture is after hubby and I already dug in 😉

What You’ll Need:

2 lb. Ground Beef 

10-12 White Corn Tortillas (Sliced Thin)

2 Green Bell Peppers (Diced)

1 Red Bell Pepper (Diced)

1 Red Onion (Minced)

1 Can Corn (Drained)

1 Can Refried Beans

1 Can Enchilada Sauce

2 Cups Fiesta Blend or Mexican Blend Cheese (Shredded)

1 Tbsp. Cumin

1 Tbsp. Chili Powder

Salt and Pepper to Taste

Toppings: Sour Cream, Salsa, Cilantro, Hot Sauce

Instructions:

Preheat oven to 400 degrees. In a medium skillet, brown the ground beef until no longer pink. Drain and set aside. In a saute pan, add bell peppers, corn, onions, and season with cumin, chili powder, and salt and pepper and cook for about 5 minutes on medium high heat. Add in the ground beef and mix well. Set aside. Grease a 9×13 baking dish, preferably with olive oil. Drizzle a tablespoon of red enchilada sauce on the bottom. Take the sliced tortilla strips and evenly spread on the bottom of the baking dish. On top of that, evenly coat the refried beans. On top of that, add the beef mixture and evenly coat. Pour all of the enchilada sauce evenly over. Top with cheese. Put in oven and cook for about 20-25 minutes, until bubbly and cheese is melted. Serve with toppings and enjoy!

Sweet Potato Nachos

These nachos are a healthier alternative to your typical nachos with chips. And the sweet potatoes add a little sweetness to this dish! A very quick and easy recipe! 

What You’ll Need:

4 Sweet Potatoes (Sliced thin and skinned)

1lb. Ground Beef

1 Tomato (Diced)

1 Yellow Onion (Diced)

Shredded Lettuce

Green Onion (chopped)

Cilantro (chopped)

Sharp Cheddar Cheese (Shredded)

Salsa

Sour Cream

1 Packet Taco Seasoning

1 Tbsp. Olive Oil

1 Tsp. Paprika

Salt and Pepper

Hot Sauce

Instructions:

Preheat oven to 375 degrees. In a large ziplock bag, combine sliced sweet potatoes, olive oil, salt and pepper and paprika and coat/shake evenly. Spread out onto a baking dish and cook for about 30 minutes or until crispy to your liking. 

In a medium skillet, cook ground beef until no longer pink. Drain meat and return to skillet. Add taco seasoning and let simmer for about 5 minutes. On a plate, add sweet potatoes and top with ground beef and all other ingredients/toppings. Enjoy!! 

For more paleo recipes click here !

Gooey Hot Fudge Brownie Sundae


What You’ll Need:

Vanilla Ice Cream

Hershey’s Fudge (Thick)

2 cups white sugar 

1 cup butter 

1/2 cup cocoa powder 

1 teaspoon vanilla extract 

4 eggs 

1 1/2 cups all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

Instructions: 

Preheat oven to 350 degrees. Melt butter and mix all ingredients together, except ice cream and fudge, in a medium sized bowl. Grease a 9 x 13 baking dish and pour mixture in. Bake for about 30 minutes or when toothpick is clean after being inserted. Let cool for about 5 minutes. Put on plate and top with ice cream and fudge. 

Buffalo Chicken Dip

Buffalo Chicken Dip

I absolutely love this dish. Make it as a snack, an appetizer, and if you’re into it…dinner! 😉 It’s perfect since it’s VERY quick and easy and it’s Memorial Day weekend. Your guests will love it! I suggest making it the day before and refrigerating it. Husband and I tend to like it better after it’s thickened a little bit. 

What You’ll Need:

2 Chicken Breast (Cooked and Shredded)

1 8oz. Cream Cheese

1 Cup Ranch Dressing

1 1/2 Cup Hot Sauce or Buffalo Sauce (I use Red Hot hot sauce or Moore’s Buffalo Sauce)

1 Cup Shredded Pepper Jack Cheese

1 Bag Tostitos Scoops or Pita Chips

Instructions:

Preheat oven to 375 degrees. 

In a small round baking dish, soften cream cheese in the microwave, about 30 seconds. Add the ranch, hot sauce, chicken, and pepper jack cheese and combine/mix evenly and well. Put in oven and bake about 20-25 minutes or until bubbly. Let it cool off and serve with chips.

*Husband and I like to eat it after being refrigerated for a couple hours.

Cajun Chicken Pasta

Cajun Chicken Pasta

Another favorite in our home! With a little creole spice and a bit of color from the peppers, this meal will never disappoint!

What You’ll Need:

4 Chicken Breast

1 Box Penne Pasta

1 8-oz. Tony Chachere’s Original Creole Seasoning

2 Tbsp. Butter

2 Green Bell Peppers (Sliced Thin)

1 Red Bell Pepper (Sliced Thin)

2 1/2 Cup Heavy Cream

1 Tsp. Lemon Pepper

1 Tsp. Basil

Salt and Pepper to Taste

Instructions:

Boil noodles until al dente. Set aside, do not rinse. 

In a large deep skillet, melt butter over medium/high heat. Using a teaspoon of creole seasoning for EACH chicken breast, put chicken breast and seasoning in a zip lock bag (separately) and shake until well coated. Add the chicken breast to the skillet. Cook until chicken is done. Add the heavy cream and the peppers. Season with lemon pepper, basil, and salt and pepper. Saute on medium/low heat for about 10 minutes or until the peppers are soft, mixing occasionally and flipping chicken breast in sauce. Add the noodles and mix well to coat in the sauce. Serve and enjoy!

*While the sauce and peppers saute, you can add and sprinkle a little more creole seasoning to taste. It depends on how spicy you like it.

Homemade Banana Bread

Homemade Banana Bread

Greg has been asking me for a couple of weeks to make this and I finally got around to it 😉 Banana bread is perfect for breakfast while sipping on your coffee or a light snack anytime during the day!

What You’ll Need:

3-4 Bananas Crushed (The darker the peel the better. I used my bananas when the peels were almost black!)

1/2 Cup Light Butter

2 Eggs

1 Cup Sugar

1 1/2 Cup All Purpose Flour

1/2 Tsp. Vanilla Extract (Be careful with this. A little bit of vanilla goes a long way!)

1/2 Tsp Salt

1 Tsp. Baking Soda

Walnuts (Crushed)- Optional

Instructions:

Preheat oven to 350 degrees.

In a medium size bowl, cream together sugar and butter until light yellow/white and fluffy. Add eggs and bananas and mix well. In a small bowl, sift together baking soda, salt, and flour. Mix in with the cream mixture and then add the vanilla mixing everything well together. In a loaf baking dish, take a little bit of butter and grease the bottom and sides of the dish. Sprinkle a little bit of flour on the bottom of the dish. Pour the mixture in and bake for 1 hour. After an hour, take out of the oven and let cool down before serving. 

*If you are baking with walnuts, add the walnuts into the mixture when you are mixing in your bananas.

Chicken Caesar Salad with Homemade Caesar Dressing

Chicken Caesar Salad with Homemade Caesar Dressing

Chicken Caesar Salad is basically my favorite salad to eat. This recipe is for the Caesar dressing only!  🙂 For more servings, double the ingredients.

What You’ll Need:

4 Tbsp. Light Mayo

2 Lemons Sqeezed

1 1/2 Cup Grated Parmesean Cheese

4 Dashes Worcestershire Sauce

2 Garlic Cloves (Minced)

1/2 Cup Olive Oil

Salt and Pepper to Taste

Anchovies (optional)

Instructions:

Mix all the ingredients together in a medium sized bowl. Let it sit in the refrigerator for about 4-6 hours, stirring every now and then. Serve on top of fresh chopped romaine lettuce, grilled chicken and top with Shredded Parmesean Cheese. 

Summer Shrimp Tacos

Summer Shrimp Tacos

This recipe is soooo easy but soo good! The days are hotter and these shrimp tacos are perfect for summer! 

What You’ll Need:

1 lb. Shrimp (deveined, tail-less, peeled)

8 6-inch Flour Tortillas

1 Cup Sour Cream

1 Tbsp. Cumin

1 Tsp. Garlic Powder

4 Limes (wedged)

2 to 3 Cups Shredded Cabbage

1 Tbsp. Butter

Salsa and/or Hot Sauce

Instructions:

Melt butter in medium sized skillet over medium/high heat. Add shrimp. Sprinkle the shrimp with garlic powder and half the cumin. Cook thoroughly and mix well. In a small bowl, mix sour cream and the remaining cumin. Take the tortillas and spread the sour cream mixture evenly over the tortilla. Add the shrimp, and top with cabbage, salsa, and hot sauce. Squeeze lime juice on top and serve!

Chicken Lazone With Spicy Sausage Over Homemade Mashed Potatoes

Chicken Lazone with Spicy Sausage over Homemade Mashed Potatoes

Last night’s dinner was another success! The chicken and sausage are covered in a rich, spicy, creamy sauce over creamy mashed potatoes. So good! Other recipes call for just the chicken over pasta or rice, but I decided to add sausage and throw it over homemade mashed potatoes . Yum!

What You’ll Need:

For the Chicken Lazone

1 lb. Chicken Breast or Tenders

1 Pkg. Spicy Italian Sausage (I use Premio Hot Italian Sausage)

2 Tbsp. Chili Powder

2 Tbsp. Onion Powder

1 Tbsp. Garlic Powder

1 Tsp. Cayenne Pepper

2 1/2 Cups Heavy Cream

1/4 Cup Butter 

1 Tbsp. Salt

For the Homemade Mashed Potatoes

4-6 Russet Potatoes (They tend to have a creamier effect)

1 Cup Milk

1/2 Cup Sour Cream

1 Tbsp. Garlic Powder (Or to Taste)

2 Tbsp. Butter

Salt and Pepper to Taste

Instructions:

In a large pot, boil potatoes. When the water has reached it’s boiling point, simmer and cover potatoes for about 20 minutes. Meanwhile, combine all the seasonings in a small bowl. Sprinkle EVENLY over chicken on both sides. Take about 3 or 4 sausage links, and slice them. In a large and deep saute pan, melt half the butter on medium/high heat. Cook the chicken until done and no longer pink. About 10 minutes before chicken is done, add the sausage and cook with the chicken.  Pour the heavy cream and add the rest of the butter into the saute pan. Lower the heat and simmer until the sauce thickens about 7 minutes. Take the potatoes and drain them. Mash them in a large bowl adding all of the ingredients for the mashed potatoes. Serve chicken and sausage over the mashed potatoes. Enjoy!