Tuesday, August 12, 2014

Slow Cooker Buffalo Chicken and Mushroom Sandwiches

I love the taste of buffalo chicken...when I can combine that with an easy slower cooker recipe, I think I have a winner :-)  This recipe was easy to put together and tasted great!


4 boneless chicken breast
1 cup Frank's Red Hot Sauce
2 tablespoon of Ranch Dressing mix
2 tablespoons of butter
1 pound mushrooms, sliced
1 package of buns for sandwiches

In the crock pot, mix Frank's Red Hot sauce and ranch dressing mix. Add chicken breast and mushrooms.  Cook on low for 6-8 hours or high for 4 hours.  Toward the end of the cooking time, shred the chicken breast and add the butter, mix to finish the sauce.  Serve on buns and enjoy!


Mixing Ingredients in Crock Pot

Sauce mixed and ready for the other ingredients

Adding Chicken

Adding mushrooms

Great Sandwich

Low Country Shrimp Boil

Tim and I just got back from a vacation in South Carolina.  Charleston was hot and sticky, but filled with history and great food.  We tried a few "low country" dishes, so when I found a low country recipe in the July 2014 Family Circle magazine, I decided to give it a go.  It was a pretty simple recipe and tasted great.


3 pounds red potatoes
1 1/2 pound kielbasa, sliced into 2 inch pieces
4 ears of corn, shucked and halved
1/4 cup seafood seasoning (I used Old Bay) plus more for seasoning later
3 pounds shrimp

Place potatoes and kielbasa in the bottom of a large stock pot.  Add 5 quarts of cold water , stir in seasoning, put on the lid and bring to a boil.  Boil for 15 minutes.  Take off cover add corn and cook for 10 additional minutes.  Finally add shrimp and cook for 2 minutes more.  Drain.  Sprinkle with more seasoning and enjoy!

Easy list of ingredients

Getting ready to boil potatoes and kielbasa in seasoned water

Adding the corn

Finished Dish...Yum!!!

Sunday, August 3, 2014

Delicious Granola

This recipe is one that we received at one of Kelly's bridal showers...not sure if I'll ever buy store made granola again.  This is delicious if not a little bit addictive!  When I make a batch, everyone fills up their quart jar to have a snack for the office.  It's nice and portable that way.  It also makes a great breakfast or snack mixed with yogurt.

To find all the ingredients may take a trip to a store like Whole Foods or Fresh and Natural.  You can also opt not to use raw nuts, but then make sure that they are not salted...or don't use any additional salt...my first batch tasted good, but was too heavy on the salt.


3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips or flakes
1 1/4 cup  raw pecans, coarsely chopped
3/4 cup extra virgin olive oil
3/4 cup pure maple syrup
1/2 cup packed lightly brown sugar
Coarse salt to taste.

MIx oats, nuts, seeds, and coconut in a large bowl.  In a separate bowl, mix together oil, brown sugar, and maple syrup.  Pour liquid over dry ingredients and mix well.  After coated, sprinkle with salt and mix again.  Spread mixture on two cookie sheets.  Bake at 300 for 30 - 45 minutes stirring every 15 minutes.   Remove and let cool - taste and as salt as necessary. Cool completely.

Store in air tight containers for up to one month...it won't last that long!