Shredded Buffalo Chicken Sliders

Last weekend, we were driving home from Cedar Point after a visit that was cut short by a crazy storm. Along the way we passed a couple of Buffalo Wild Wing restaurants (or BWs, as I have always known them). It sounded so yummy to me, that I knew that I wanted to fit buffalo chicken into my menu last week. At first, I thought I would make buffalo chicken rolls or wontons, but then I decided to try a different route and make a shredded chicken in buffalo sauce. I have a bag of bread flour that I need to use part of so that I can fit the rest in my container, so I decided that I would make my slider rolls using my everyday bread recipe.

Shredded Buffalo Chicken

4 boneless, skinless chicken breasts (about 24 ounces)
1 packet ranch salad dressing mix
2 tablespoons butter
1 bottle (5 fl oz) Frank's Red Hot buffalo sauce

Place ingredients in crock pot on low for 6 hours.

Shred.


Homemade Slider Rolls

1 cup warm water (110 F)
1/3 cup sugar
3/4 teaspoon salt
2 tablespoons canola oil
3 cups bread flour
2 1/4 teaspoons active, dry yeast

Sprinkle the yeast on top of the warm water. In a mixing bowl, place 2 cups of the flour, sugar and salt. Pour the wetted yeast and water into the bowl and stir. Add additional flour, about 1/4 cup at a time. When the dough starts to come together, turn out onto a floured surface and knead for about 5 minutes, until the dough is smooth. Place back in mixing bowl, rub on a little canola oil and cover with a damp cloth. Let it rise for about 30 minutes, until dough doubles in size.

Separate dough into 16 rolls (approx 1.5 oz each) and place on baking sheet. Let the rolls rise for about 30 minutes. Then, bake at 350F for 30 minutes.

After the rolls have cooled, slice in half and top with the shredded chicken.

This meal got the thumbs up from the family and is sure to be part of future menu plans.

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Chocolate Chocolate Chip Banana Bread

I am a big fan of banana flavored dishes. You might have noticed that I have a few posts about banana recipes. One of my favorite treats is banana bread - it is especially yummy when it is warm, with a bit of butter and some cinnamon sugar sprinkled on top. Sometimes, I like to change it up and put in chocolate chips. This bread, takes that idea one step further, it is banana bread with chocolate chips and cocoa - to make it a yummy chocolatey treat. It has a nice crumb and it is delicious at room temperature and warmed too!

Chocolate Chocolate Chip Banana Bread
Servings 18

1 3/4 cups flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup butter melted and cooled
3 bananas ripe
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl and stir to combine.

In a separate bowl, mash the ripe bananas and add eggs, melted butter and vanilla. Stir until mixed. Add the dry ingredients, stirring just to incorporate. Add the chocolate chips and stir.

Pour into a greased loaf pan. Bake at 350 for 55 minutes, until a toothpick inserted in the middle comes out clean.

Cool on a wire rack before slicing.

Each slice of the bread (about 55 g) is just 186 calories. I think it makes for a great treat that I don't have to feel too guilty about.

Disclaimer

Rattlesnake Pasta

When it comes to pasta, we have a lot in our house. In order to not feel like we eat the same meal over and over again, we like to try out new recipes. This recipe is based off of a recipe that is (was?) on the menu at Pizzeria Uno. It is pretty much a chicken Alfredo with jalapenos. Normally, I would mix the jalapenos and a little bit of the liquid that they are in directly into the Alfredo, but since my daughter doesn't like spicy foods, I garnish with them and spoon some of the liquid into each dish.

I have tried to pull out some extra calories, by using milk instead of cream and by reducing the amount of butter that is used. Still, this dish is a 'treat' at approximately 500 calories per serving with the sauce and pasta.

Rattlesnake Pasta

12 ounces boneless, skinless chicken breasts (about 2)
1 tablespoon butter
1 tablespoon Italian seasoning
2 cloves minced garlic
3 tablespoons butter
2 cloves garlic
1/3 cup flour
1 teaspoon salt
1 teaspoon ground white pepper
3 cups milk
1/2 cup grated Parmesan cheese
8 ounces shredded Cheddar Jack cheese
4 ounces jarred jalapeño peppers sliced
1 box penne pasta

In a large skillet over medium heat combine chicken, 1 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Cook penne pasta to al dente and drain.

Make a roux: Melt 3 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy. Stir in Parmesan and Cheddar Jack cheeses; stir until cheese is melted.

Stir in chicken.

Serve over prepared Penne pasta and garnish with Jalapeno pepper slices.

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