In past posts I have mentioned my deep affection for all things with Buffalo sauce and Blue Cheese. I adore it. Almost unnaturally so. So, when I needed to use up some leftover grilled chicken breasts, I remembered this recipe from my beloved Cook’s Country magazine and decided to make it. Oh.my.goodness. This chicken salad is just awesome. This is not the kind of chicken salad that is lettuce with chicken on it. This is the yummy, creamy, bad for you kind that you put on white bread and snarf down. It is filled with chicken, blue cheese, mayo, hot sauce AND blue cheese dressing. This is not gourmet food people. This is comfort food and it is ROCKIN’. If you have some leftover chicken from all that summertime grillin’ I know you are doing, then try this chicken salad. You will be so happy.
Buffalo and Blue Cheese Chicken Salad
from Cook’s Country magazine June 2007
||cup crumbled blue cheese (or more!)
||tablespoons hot sauce (Use MORE!! And, use Frank’s)
||tablespoons bottled blue cheese salad dressing (We used Naturally Fresh)
||celery ribs chopped
||cups cooked boneless, skinless chicken breast, chopped
||Salt and pepper
Combine mayonnaise, cheese, hot sauce, dressing, celery, and carrot in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.
I know that ya’ll are probably thinking that I have either abandoned this blog or that I have been feeding my family McDonald’s for the last month. Things have been super hectic here and while I have been cooking quite a bit, I haven’t found the time to blog. I promise that I have quite a few yummy recipes to share, so don’t give up on me.
One of my favorite types of shows are the ones where a guy goes around to different places and restaurants and eats the most awesome food on the planet. One of those shows that we love to watch is Man VS Food. Despite the fact that most of the challenges that Adam does would make me ralph in a heartbeat (can you say 72 oz. steak or 180 oysters?????), he does get to travel to cool places and eat some good chow. He visited a place in Brooklyn that was famous for their French Dip sandwiches and ever since Ren and I watched that, I have been obsessed with making one. So, we made them this weekend. I’ll tell ya, the only thing that wasn’t good about these is that there wasn’t enough. Now, I know some folks don’t like their bread soggy and if that is you, just don’t dip the sandwich in the au jus. But, if you like a yummy, soft, meaty, cheesy good sandwich, make this tonight. For real.
Slow Cooker French Dip
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French Onion Soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
**We put a couple of slices of provolone cheese on ours and melted it in the oven. OH YEAH.
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
I adore pulled pork sandwiches. I am, after all, a good Southern girl. We Southerners take our barbecue very seriously. In fact, I can name at least 5 barbecue joints within a 5 mile radius of my house. My favorite thing to get is a pulled pork sandwich and put coleslaw on top of it. Now, to the uninitiated this probably sounds revolting, but trust me, it rocks. You must try it at least once. Even my cabbage-hating hubby loves his sandwiches this way. The other thing that makes this sandwich kick butt is the Coke BBQ sauce. I am from ATLANTA, home of Coca-Cola, so I only use Coca-Cola. Coke. The Real Thing. Please, for the love of all things good and holy, do not use Pepsi. If you must, do not tell me about it.
Slow Cooker BBQ Pork
Adapted from Southern Living magazine
1 (3-4 lb) boneless pork picnic roast
1 can of Coca-Cola (do NOT use diet!)
1 bottle of cheap barbecue sauce (do not spend money on the good stuff, save that for the sandwich)
- Place pork in 6 qt. slow cooker; pour barbecue sauce and Coke over roast. Cook on high 6 to 7 hours or until meat is tender and shreds easily.
- Remove pork from cooker and shred with 2 forks. After shredding you can add a little of the juices from the slow cooker to keep the meat super moist, but this isn’t imperative.
- Serve on buns with good barbecue sauce and coleslaw.
Coke BBQ sauce
From Steven Raichlen
1 C. Coca-Cola (Do not use diet)
1 C. Ketchup
¼ C. Worcestershire sauce (I always use Lea and Perrins)
¼ C. A-1 steak sauce (I used Bold and Spicy A-1)
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. black pepper
1. Combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce heat to gentle simmer and simmer until reduced by ¼, about 6 to 8 mins.
Creamy Spiced Coleslaw
Adapted from Allrecipes.com
|1 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons cider vinegar
2 tablespoons hot sauce, if desired
1 (16 ounce) package shredded
coleslaw mix (If you use an angel hair type of slaw, grate up some carrot into the mix)
||In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
***I usually halve the amount of dressing because I don’t like my coleslaw too creamy or soupy.
I had this sandwich for the first time the other day at a friend’s house. She made this for me and I absolutely loved it. In fact, I loved it so much I decided to make it for dinner last night. The weird thing is, I don’t even like tomatoes and I STILL liked this sandwich. It is so gooey and flavorful. It is definitely a step above regular ole grilled cheese sandwiches. Another awesome thing about this sandwich is for the second night in a row, my kids ate pretty much what Ren and I ate. CRAZY!!!! I hope you like it!! Oh yeah, don’t skimp on the pesto. It is what makes this sandwich great.
Grilled Pesto Sandwiches
From the AJC
6 to 8 tablespoons prepared pesto
8 slices sourdough bread
6 slices Provolone cheese-We used 3 pieces per sandwich.
4 to 6 slices fresh tomato-We used 2 slices per sandwich.
1 to 2 tablespoons butter, softened
1. Spread pesto on one side of each piece of bread. Top with 1 1/2 slices of cheese and 1 to 2 tomato slices. Sandwich the bread, pesto sides inside. On the other sides of the bread, spread the butter to lightly coat.
2. On a stove-top griddle or in a large skillet over medium heat, cook the sandwiches until the bottom is golden and the cheese melts, about 2 minutes per side.
This is one of those recipes I have been making since we first got married almost 15 years ago. It is simple and completely awesome. It basically is a chicken version of a gyro wrap since most of us don’t have a spit grilled lamb just lying around at home. What makes this wrap so awesome is twofold. First, the tzatziki sauce. I could drink this stuff. I have been known to just eat it with some warmed pita bread for lunch. I love it that much. Now, I know that it isn’t a completely traditional tzatziki. Traditional tzatziki is made with all plain yogurt. But, you know what??? That is just too damned sour for mine and Ren’s liking, so I make mine with almost equal parts yogurt and sour cream. I guess I really don’t care how authentic it is, I just want it to taste good to me. The second crucial part is the pocketless pita. These are the type of pita breads that gyros are served in at restaurants, not the ones with a pocket. We buy the Kontos brand from Costco. This batch of sauce usually makes enough sauce for several wraps. Please note that if you keep the tzatziki around for too long, the garlic gets strong enough to kill a vampire. Not so much a problem for us, but you may not like it that strong or don’t live near any vampires. 🙂
Grilled Chicken Wraps
Grilled chicken breasts –We grill chicken tenders with a good amount of cracked pepper and sea salt.
Tzatziki sauce, recipe follows
Good Quality Feta
Pocketless Pita bread, We use Kontos brand
- Preheat oven to 350. Warm the pita bread in the oven until just warm and soft, not rock hard.
- Spread some Tzatziki on the pita. Top with grilled chicken, lettuce, feta and some additional Tzatziki, if desired.
1 C. sour cream-I prefer the full fat, but use what you have
½-3/4 c. plain yogurt, preferably Greek yogurt
3 cloves garlic finely minced I use more because we LOVE garlic, but adjust to your taste
1 large cucumber, peeled and seeded
- Mix sour cream, yogurt, and minced garlic in a bowl. Set aside.
- Shred seeded cucumber on the large holes of a box grater that has been placed over a double layer of paper towels. After grating, fold the paper towel around the cucumber and squeeze out all the excess water that you can.
- Gently stir the drained cucumber into the sour cream mixture.
- Add desired amount of sea salt.
Ok, so I am a bit behind updating the blog. Things have been a bit crazy here. On Wednesday we had Sloppy Joes. Now, I know some of you are thinking, “How can someone who has a Greek Pita Pizza one night also eat something so lame as Sloppy Joes.?” Well, I’ll tell you. They are good. Plain and simple. And I eat things I like. You might also be thinking, “Sloppy Joes are gross.” I thought so too because all I had ever had were Manwiches mix from a can. Those ARE puke. These are not. So, for those of you who want to try a good ole’ Sloppy Joe, here ya go. This recipe is from Cook’s Country.
Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.
||tablespoons vegetable oil
||medium onion , chopped fine
||teaspoon table salt
||cloves garlic , minced
||teaspoon chili powder
||pound 85 percent lean ground beef-This is essential to get lean ground beef. I used chuck and they were too greasy.
||Ground black pepper
||teaspoon brown sugar
||cup tomato puree
||cup water-Just FYI, I have NEVER used the water.
||teaspoon hot pepper sauce
1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.
2. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and serve.