Buffalo Shredded Chicken (Crockpot Recipe)

This shredded buffalo chicken recipe is so easy to make in the crockpot! The meat is so versatile you can use this meat so many ways. I actually made for my brother as he loves buffalo chicken. It can easily be used to make a buffalo chicken sandwich or wrap. You can eat on it’s own or top it over rice and noodles or you can also make into enchiladas. If you love buffalo wings this recipe is for you. To keep a little less fattening I didn’t add any liquid dressings like ranch or blue cheese. I used low fat cream cheese. It comes out so delicious!!

Crockpot Buffalo Shredded Chicken

Ingredients:
4lb chicken breasts, boneless, skinless
2-3 cups Buffalo wing sauce
1 Ranch packet seasoning
8 oz reduced cream cheese, cut in cubes

Directions: Add a crockpot bag liner to your crockpot. (See link below for what I use from Amazon) Add in your chicken breasts. Using half the seasoning packet of Ranch sprinkle both sides of chicken. Let cook on low 2 hours.

After the 2 hours add in and cover the chicken breast completely with buffalo sauce. Let cook another 2-3 hours on low until the chicken is fully cooked. (Note: It may be less, or more time depending on the thickness of the breasts, Mine were pretty thick.)

Remove chicken from the crockpot and add to a large bowl. Using 2 forks, shred the chicken completely.

Add chicken back into the crock pot and add in the chunks of cream cheese and mix well. Sprinkle on the rest of the ranch seasoning. Let cook another 15-30 minutes until the cream cheese is completely melted. Mix well. Remove from crock put and enjoy. Serve however you like. This recipe is also great for the freezer.

Creamy Holiday Mashed Potatoes

Growing up for holidays my Mom always made a few different type of mashed potatoes. For some reason she called these “Holiday” mashed. So, I decided I’m sticking with that! These potatoes are one of my favorites. They are beyond creamy and they are full of indulgent ingredients. They are very simple to make but they are great for any meal or side dish. If you are looking for a super creamy mashed taters! This one is for you! Yum!

I hope you enjoy as much as my family!

Creamy Holiday Mashed Potatoes

Ingredients:

3lbs potatoes, peeled, cut into 1 inch chunks
1 8 oz cream cheese, softened, cut into chunks
1/4 cup butter (1/2 stick)
1/2 cup sour cream
1/2 cup milk or half and half
2 eggs, slightly beaten
1/2 cup onions, finely chopped
1 t salt
1 t pepper

Directions: Boil potatoes in salt water until fork tender. Remove from the pan and add to a large mixing bowl.

Add in the butter and cream cheese and beat using a hand mixer or stand mixer. Add in the sour cream and continue to beat.

Then add the milk to the beaten eggs and slowly add to the bowl while beating. Beat until the potatoes are light and fluffy, there should be no large lumps and potatoes should be smooth. Lastly, using a spoon stir in the chopped onion and season with salt and pepper. Adjust season to your taste.

Add to a deep casserole dish or oven safe pan. Spray pan with cooking spray. Refrigerate potatoes for at 8-12 hours or overnight.

Once ready to make, bake at 350° for 45-55 minutes. The top will be slightly golden in color. Let sit 5 minutes. The potatoes will be pipping hot. Enjoy!

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!

Creamy Potato Soup

Fall is upon us here in Chicago. I love fall for some many reason, but mostly for the food! I love a nice comfort dish, like a delicious bowl of soup, or a stew or chili. Anything I can put in a cute little bowl and enjoy on a crisp fall day.

Potato soup is one of my favorites. It’s usually the first kind I think about when I am craving soup. This potato soup is nothing short of delicious. I use half and half vs. heavy cream to keep it a little lighter. This is finished off with some sour cream which really takes this soup to the next level. You can easily adjust the flavors. Keep in mind all recipes of mine have my taste buds in mind. However, the spices can easily be adjusted.

I need to talk about these adorable soup/chili bowls I got from Amazon. I ordered them and couldn’t wait for them to arrive and couldn’t wait to use them. They are absolutely perfect for soup, chili, pasta, stew, or anything that need to go in a bowl. Check out my Amazon favorites https://www.amazon.com/shop/garlic_and_oliveoil_veins for the bowls. They are fairly inexpensive and they are oven, microwave and dishwasher save! I can’t wait to use them over and over!!

So, check out this delicious recipe!

Creamy Potato Soup

Ingredients:
4 T butter
2 T olive oil
1 1/2 cups celery, diced (about 4 stalks)
2 cups onion, diced (2 medium onions)
4 cups russet potatoes, diced
4 garlic cloves, minced
2 -32 oz chicken stock
1 cup half and half (or heavy cream)
1/4 cup light sour cream
8 oz shredded cheese ( I used cheddar jack)
2 T grated Romano cheese
6 slices cooked bacon, chopped
3 T flour
2 t thyme
2 t rosemary
1 t crushed red pepper flakes
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper

Toppings:
cheese
chopped bacon
green onions

Directions: Heat a large stockpot/ soup pot on high heat. Add in the olive oil and let heat 2 minutes. Add in the celery, onions and garlic, cook till tender and fragrant. Season with a pinch of salt and pepper. Add in the butter and let melt. Sprinkle the onion mixture with the flour and mix well. Let the flour cook about 3 minutes.

Next add in the chicken broth and mix well. Add in the potatoes and half of the thyme and rosemary. Reduce heat to medium and cover. Simmer 30 minutes until the potatoes are tender. After the 30 minutes make sure the potatoes are fork tender.

Remove pot from the stove and use an immersion blender to break up the potatoes. If you want to keep the soup a little heartier you can keep some of the potato pieces whole. I prefer a smoother finish so I make sure all the potatoes are pulsed.

Next add in the shredded cheese and half and half and mix well. Make sure that the cheese is fully melted. Season the soup with the garlic and onion powder, the rest of the thyme and rosemary, the crushed red pepper and salt and pepper. Taste and adjust seasoning as needed. Add in the chopped bacon. Let simmer on low for 10 minutes mixing a few times .

To finish the soup, add in the sour cream and Romano cheese and mix till it’s fully melted. To serve using a ladle add into a soup bowl and top with shredded cheese, chopped bacon and green onions. Enjoy!

Notes: You can adjust this to make it vegetarian. Use veggie broth and remove the bacon! It will still be delicious. I use low sodium chicken broth in this as well. Keep in mind with doing that you will need to make sure the soup is seasoned enough with salt. I prefer to add my own salt vs getting all the salt from the broth, therefore I can control the salt level.

Cheesesteak sandwich on Garlic Butter Roll

This cheesesteak sandwich is filled with tender NY strip steak, peppers, onions and mushrooms on a crispy garlic butter roll with gooey melted cheese. This is simple to make and will sure be a favorite. This sandwich can be made on a grill, flat tip or a large skillet!! It’s the perfect meal for a crowd, too! Give this spectacular sandwich a try!

Cheesesteak Sandwich on Garlic Butter Roll

Ingredients:
2 lb boneless NY strip, fat trimmed, thinly sliced
2 green peppers. sliced
1 medium onion, sliced
6oz mushrooms, sliced
2 T olive oil
1/2 T steak seasoning
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
8 slices cheese, mozzarella, provolone, white cheddar

Rolls:
4 hoagie rolls
1/2 stick butter, softened
2 t dried parsley
2 garlic cloves, minced
1/2 t salt
1/2 t pepper
1/2 t onion powder

Directions: Preheat oven to 400. In a small bowl add soften butter, garlic cloves, parsley, salt and pepper and set aside.

Seasoning the thinly sliced beef with seasonings above. Heat a large skillet on high heat. Add in 2 T oil. Let heat 2 minutes. Add beef to one side of pan and veggies to the other. Seasoning veggies with salt and pepper. Let the beef and veggies cook to your preference. I cook the beef with a little pink inside and I cook the veggies till the peppers are soft but still have a bite.

Slice the bread rolls in half. Using a brush, brush on butter mixture over all the rolls. Toss in the oven for 7-8 minuites until rolls are crispy.

Take a spoonful of beef and veggies and cover with sliced cheese, do this 4 times. Make 4 small piles covered with cheese.

Remove the toasted buns from the oven. Using a spatula transfer the beef mixture to the roll. Continue with rest of the beef. Serve immediately!

Note: You can switch up what kind of beef you want to use. I just bought a NY strip. Use any cheese you like. I use what I had which was white cheddar. Make this dish lower carbs and turn into a bowl. Top the veggies & steak in a bowl over cauliflower rice or on it’s own. It’s a great keto option!

Beef & Ramen Stir Fry

I really enjoy making take out meals at home! This recipe is one of those. This beef & ramen stir fry has all the flavors you could want. It’s full of tender steak, veggies and ramen noodles! Yes, you heard that right. Ramen noodles!

I made this dish for my Mom and I. She doesn’t like things spicy so I opted to have the spiciness added to the top vs in the sauce. However, any way you make it it comes out delicious! When I decided to make this stir fry, my Mom was skeptical. She didn’t understand the ramen. Long story short, she loved it. Definitely give this recipe a try! It will be one you’ll want to make again and again.

Beef & Ramen Stir Fry

Ingredients:
1 lb NY strip steak, thinly sliced
2 large red peppers, large diced
1 large yellow onion, sliced
4 garlic cloves, chopped
4 green onions, green & white, chopped
1 T lite soy sauce
1 T hoisin sauce, optional
2 packs 3 oz ramen noodles (spice packet discarded)
3 T corn starch
2 T olive oil, for cooking

Marinade:
1/2 cup lite soy sauce
2 T rice wine vinegar
3 garlic cloves, grated
3 green onions, sliced
3 T olive oil
1/4 C lite brown sugar
2 t red chili flakes, optional
1 T sriracha, optional

Directions: Mix all the above ingredients for marinade in a medium bowl. Add in the thinly sliced beef. Let marinade at least 1 hour up to 24 hours. Cook the ramen noodles according to the pan, set aside with a little olive oil.

Remove beef from marinade and reserve the liquid. Toss the beef with 3 T of cornstarch. (This is optional, it gives it a nice crispy exterior but not necessary.) Using a large wok or a large skillet heat to high heat. Once pan is heated add in 1 T of olive oil. Add in the beef and let cook until it starts to brown and is cooked to your taste. Wait about 3-4 minutes before mixing. Let cook another 3-4 minutes.

Remove beef from the pan and set aside. Add in last tablespoon of olive oil and let heat. Next add in the onion, peppers and garlic and let cook for about 2-3 minutes. Add in the reserved marinade and let cook for 5-6 minutes longer, mixing often. You want the peppers to be soft but still have a bite. Next Add in soy sauce and hoisin and toss together.

Put in the green onions and the 6 oz of cooked ramen noodles, mix well. Lastly put the beef back to the pan and let heat for another 3-4 minutes to heat everything through completely. Remove from the pan and serve immediately. Top with red chili flakes and green onion if desired.

Note: If you don’t want it spicy, you can omit the red chili flakes & sriracha from the marinade and just top with those ingredients at the end. This is great for anyone who’s making for a family who doesn’t have all the same spice preferences.