BUFFALO CHICKEN PULL APART BREAD

I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious?  I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first. Well, it was HUGE success and I now make it more regularly.

Well, this recipe did not disappoint.  I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.

BUFFALO CHICKEN PULL-APART BREAD
2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)

  • Preheat oven to 350°.
  • In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
  • Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
  • Brush each square with the melted butter.
  • Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
  • Brush loaf pan with butter.
  • Stack each square on top of each other in your loaf pan with the chicken side up.
  • Brush top of bread with remaining butter.
  • Top with remaining cheese.
  • Bake 40-50 minutes until golden and set.

NOTE:  The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

CLASSIC BEEF STROGANOFF and/or DEVILED STEAK TIPS

CLASSIC BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
1 tablespoon Coleman’s dry mustard
1 teaspoon sugar
Fresh ground black pepper
1 tablespoon avocado oil
1 large shallot, diced fine
1 tablespoon tomato paste
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon fresh chopped flat leaf parsley

  • Poke each piece of meat with a fork
  • In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.

 

  • While meat is marinating prep mushrooms.
  • In a large skillet melt butter over medium high heat.
  • Add mushrooms and sauce until soft and caramelizeng.
  • Drain mushrooms and set aside.

 

  • Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
  • Pat meat dry with paper toweling.
  • Season with fresh ground pepper.

 

  • Heat oil in large skillet over medium high heat.
  • Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
  • Add Add onions and saute until caramelized and browning.
  • Add in the tomato sauce and flour, stirring to blend.
  • Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
  • Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
  • Remove from heat and fold in sour cream.
  • Serve immediately over buttered noodles.
  • Sprinkle with parsley.

*NOTE*: I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.

OR You can make this version of the same basic style meal – just depends on your flavor palette:

DEVILED STEAK TIPS serves 4-6
2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
2 1/2 tablespoons avocado oil
1 shallot, minced
2 garlic cloves, minced
2 tablespoons Wondra flour
3/4 cup beef broth
3/4 cup water
1/2 cup tomato sauce
1 tablespoon white wine vinegar
1 teaspoon creamy horseradish
1 teaspoon Dijon mustard
Fresh ground sea salt and black pepper

  • Pat beef dry.
  • Season with salt and pepper.
  • In a large skillet heat 1 tablespoon of the oil over medium-high heat.
  • Add half the beef and cook until well browned on all sides, turning as needed, about 6-8 minutes.
  • Remove beef with a slotted spoon to a bowl and add second batch.
  • Remove second batch with slotted spoon.
  • Add remaining oil to the pan.
  • When oil is hot, add onion and season with salt, sautéing until soft.
  • Add garlic and season with pepper.
  • Add in flour and stir to blend, cooking until golden.
  • Whisk in tomato sauce, beef broth, vinegar, horseradish, mustard and water. Be sure to scrape up any browned bits from the pan bottom.
  • Return beef and any accumulated juices to the skillet.
  • Simmer, stirring occasionally 1 – 1 1/2 hours until sauce is thickened and meat is tender.
  • Season to taste and serve over buttered noodles.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

BACON HERB ROASTED TURKEY

BACON HERB ROASTED TURKEY
1 pound bacon, chopped
2 sticks butter
1 shallots, minced
3 cloves garlic, minced
1/3 cup dry sherry
1 tablespoon Dijon mustard
2 green onions, sliced
1/4 cup, chopped flat leaf parsley
3 sprigs fresh thyme, stems removed
3 sprigs fresh rosemary, stems removed, chopped
3 sprigs fresh tarragon, stems removed, chopped
15 pound turkey, rinsed, drained and innards removed and reserved for gravy
1 medium red onion, peeled and quartered
1 large lemon, rested and quartered
1 blood orange, quartered
2 tablespoons avocado oil
1/4 cup brown sugar
2 teaspoons fresh ground Himalayan salt
2 teaspoon fresh ground tricolor pepper
5 large carrots, washed and trimmed
5 stalks celery, washed and scraped

  • Pulse together the bacon, shallots, garlic, sherry, green onions, mustard, tarragon, thyme and rosemary until you have a smooth paste.
  • Refrigerate until chilled through. I like to make this part on Tuesday so it is well chilled.
  • Preheat oven to 350°.
  • Lower oven rack to bottom.
  • Arrange carrots and celery on bottom of roaster in a basket weave pattern.
  • Place onion, lemon and orange quarters in turkey cavity.
  • Tie legs with food grade twine or baking bands.
  • Whisk together the lemon zest, avocado oil, salt and pepper.
  • Carefully separate skin from the body without tearing or piercing the skin.
  • Insert the bacon paste between skin and meat, massaging into an even layer.
  • Coat the outside of the turkey with the oil.
  • Pat brown sugar over oil.
  • Place the turkey in the roaster on top of carrot and celery grid.
  • Tent loosely with foil.
  • Bake 20-25 minutes per pound or until turkey reaches 150° (in the thigh). Baste ever 20 minutes or so.
  • Remove foil and bake uncovered until skin has browned and temperature has risen to 160°. Continue basting every 15  minutes or so. You want the skin to crisp, but NOT dry out.
  • Remove turkey from oven, tent with foil and allow to rest 20 minutes or so.

NAVY BEAN & HAM SOUP with GARLIC CHEESE BISCUITS

NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

RED CHICKEN CHILI ~ ANOTHER WINTER MUST MAKE

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SWEET & SOUR CHICKEN

SWEET and SOUR CHICKEN

1/3 cup apricot pineapple jam**
2 tablespoons apple cider vinegar
scant 1/4 cup grated onion
pinch red pepper flakes
2 cloves garlic, finely minced
1 teaspoon chili sauce
1 tablespoon packed brown sugar
8 ounce can crushed pineapple, WELL drained (reserve juice)
1/2 teaspoon molasses
splash grenadine (for color)
1/4 cup pineapple juice
Fresh ground salt and black pepper, to taste
2-3 pounds chicken thighs##
Scallion Rice@@
Sliced scallions for garnish

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Whisk together the jam, vinegar, chili sauce, brown sugar, grenadine, pineapple juice, molasses, garlic, all but 1/4 cup of the crushed pineapple and onion.
  • Cook over a low heat to heat sauce through.
  • Place chicken skin side up on baking sheet, generously seasoning with fresh ground salt and pepper.
  • Roast chicken 15 minutes.
  • Brush glaze onto chicken pieces (about 1/3 of the glaze).
  • Roast another 10-15 minutes until juices run clear and chicken is cooked through (170°).
  • Turn oven to broil and raise rack to 5 inches below broiler.
  • Brush chicken again with glaze and return to oven, broiling until crisp and golden brown, about 5 minutes.
  • Heat any remaining glaze in the microwave for 30 seconds.
  • Serve over buttered rice.
  • Garnish with scallion greens.

NOTE ** In many places in this country you can’t buy apricot pineapple jam, but I usually buy a jar of apricot and a jar of pineapple and make my own when I can’t find it already made.

NOTE ## You can use mixed chicken parts just as easily, I just prefer thighs. You can also use boneless chicken, JUST BE SURE to adjust cooking times. Also remember that there won’t be any skin to crisp so chicken will dry out some as well as cook faster. IF USING BONELESS PIECES, I brown them in avocado oil in a skillet before adding and tossing with the sauce.

NOTE:@@ To make scallion rice, I substitute a combination of mainly chicken broth with a little pineapple juice for the water in any rice recipe.  I then add 1 tablespoon butter, the scallion whites of the onions and 1/4 cup of the crushed pineapple and then cook per package directions.

BISCUIT TOPPED CHICKEN POT PIES

BISCUIT TOPPED CHICKEN POT PIES 6 servings
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE Vidalia onion, chopped
2 large carrots, sliced
1 large stalk celery, diced
2 + 1/2 cups flour
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 cup whole milk
4 cups shredded rotisserie chicken
2 cups spinach leaves
Fresh ground black pepper and salt, to taste

  • Preheat oven to 400°.
  • Line a baking sheet with parchment paper and set aside.
  • In a large stock pot, heat oil and butter over medium-high heat.
  • Add onions, carrots and celery, stirring until soft, about 6-7 minutes.
  • Add 1/2 cup flour, stirring to blend until flour is golden.
  • Add broth and bring to a boil, stirring until thick and creamy.
  • Reduce heat to low.
  • Stir in cream and milk until well blended.
  • Add in spinach and chicken pieces, cooking for 5 minutes more.
  • Season with salt and pepper to taste.
  • Divide mixture into 6-8 ramekins.
  • Arrange ramekins on baking sheet. (KEEP WARM)
  • I like to pour the contents out onto a plate for eating.

OPTIONAL: I sometimes add a can of Le Seur peas for color more than anything.

BISCUITS

1 1/2 cups finely grated sharp white cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons COLD unsalted butter, cut into tiny pieces
1 cup whole buttermilk

  • In a large bowl sift together 2 cups flour, 1 cup of the cheese, 1 teaspoon salt, baking powder and baking soda.
  • Using a pastry blender cut in the cutter until mixture is crumbly.
  • Add buttermilk and stir with a wooden spoon until combined. (Dough will be sticky and that’s okay)
  • Drop by HEAPING spoonfuls onto silicone lined baking sheet.
  • Bake until edges are beginning brown.
  • Place one biscuit on top of each ramekin and sprinkle with remaining cheese.
  • Sprinkle with fresh cracked pepper.
  • Add to oven for 5-6 minutes until cheese is melted and pot pies heated through.

BRANDING IRON MEATBALLS

I originally found this old recipe in some things of my grandmother. It is from an old cookbook she evidently bought at Knott’s Berry Farm. I’ve modernized it to our tastes, but I love that they are on skewers, making it a great party recipe. They are also great on the grill – I use fire wires when I grill them to make it easier to turn them regularly.

BRANDING IRON MEATBALLS
MEATBALLS
2 pounds ground sirloin
2 eggs,, beaten
1 LARGE shallot, grated
2 cloves garlic, minced
1/3 cup Panko crumbs**
Fresh ground salt and pepper, to taste
Stainless steel Skewers
pineapple chunks, cherry tomatoes or green and red pepper chunks

  • Soak skewers in water for an hour before using if using wooden skewers.
  • In a large mixing bowl combine ground sirloin, eggs, shallot, garlic, Panko crumbs, salt and pepper until well blended.
  • Roll meat mixture into golf ball sized balls.
  • Arrange meatballs on on skewers alternating with veggie pieces, pineapple chunks or tomatoes.
  • Arrange skewers in a single layer on a jelly roll pan covered in foil.
  • Pour cooled sauce over skewers.
  • Marinade skewers for an hour or so, turning to coat every 15 minutes.
  • Broil for 5 minutes.
  • Turn skewers and broil 5 minutes more.

NOTE:** You may need to add more to achieve the desired consistency for the meatball to hold together well.

SAUCE
1 shallot, finely chopped
2 tablespoons avocado oil
2 tablespoons tomato paste
2/3 cup chicken broth
3/4 cup apple cider vinegar
3/4 cup apricot pineapple jam**
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 tablesspoon Frank’s hot sauce

  • Heat oil in saucepan over medium-high heat.
  • Add shallot and saute’ until soft.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat and simmer 15-20 minutes until thickens.
  • Cool.

NOTE:** Recipe called for Knott’s Orange Honey, but I haven’t been able to find it so substituted the jam.

BAKED PINEAPPLE ORANGE CHICKEN

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
  • Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
  • Place chicken pieces on baking sheet.
  • Bake 15-20 minutes or until cooked through.
  • While chicken is baking, prepare sauce.
  • In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
  • In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
  • Stir into sauce pan and simmer until thickened.
  • Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
  • Serve over rice and top with scallions.

Linking up with Julie over at Back to My Southern Roots.

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CREAMY PORK TENDERLOIN

CREAMY PORK TENDERLOIN serves 4
1 pork tenderloin cut into quarters
1 egg, beaten
pinch garlic powder
pinch fresh ground black pepper
pinch fresh ground salt
1 tablespoon milk
1/2 cup Italian bread crumbs
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound mushrooms, sliced
1 can cream of chicken soup undiluted or soup substitute (recipe below)
1 cup sour cream
1/4 cup chicken broth

  • Preheat oven to 325°.
  • Place each piece of tenderloin in a ziplock bag and flatten to 1/2 inch thick.
  • In a shallow dish combine egg and milk.
  • In another shallow dish sift together the bread crumbs, flour, pepper, salt and garlic powder seasonings.
  • In a large skillet heat butter and oil.
  • Dredge each of pork in the egg mixture then the bread crumb mixture and add to skillet.
  • Brown on each side about 5 minutes until golden.
  • Transfer pork pieces to a baking dish.
  • Add mushrooms to skillet, sautéing until tender.
  • Add soup and broth, folding until smooth.
  • Fold in sour cream.
  • Pour over pork.
  • Cover and bake 30-45 minutes until pork is cooked through.

SOUP SUBSTITTUTE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and slightly thickened.

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.