Chicken Parm Sliders

Ingredients

  • 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
  • 3 cups shredded rotisserie chicken (we used breast meat)
  • ½ cup marinara sauce (we used Newman’s Own marinara)
  • 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
  • ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
  • ½ cup butter, melted (we used unsalted butter)
  • 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
  3. Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.

*Our buns were pre-sliced so we didn’t have to cut them in step 2.

**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.

This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !

This recipe came from Tasty.

We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.

Take care everybody !

The nacho cheese

Ingredients

  • 1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
  • ½ cup peeled, diced carrot (about 1 carrot)
  • ¼ cup vegetable oil
  • ¼ cup nondairy milk or water (we used plain soy milk)
  • 1 tablespoon nutritional yeast
  • 1 ½ teaspoons arrowroot flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 2 teaspoons freshly squeezed lemon juice
  • 6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
  • 1 tablespoon tomato paste

Directions

  1. Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
  2. Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.

*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.

Yields around 1 ½ cups.

This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !

This recipe came from “Vegan Comfort Classics” by Lauren Toyota.

We weren’t paid in any form to promote the cookbook or Lauren Toyota.

Take care everybody !

Soft Beer Pretzels

Ingredients

  • 1 bottle (12 oz.) amber beer or nonalcoholic beer (we used Dos Equis amber beer)
  • 1 pkg. (¼ oz.) active dry yeast
  • 2 Tbsp. unsalted butter, melted
  • 2 Tbsp. sugar
  • 1 ½ tsp. salt (we used table salt)
  • 4 to 4 ½ cups all-purpose flour
  • 10 cups water
  • 2/3 cup baking soda
  • Topping
    • 1 egg yolk
    • 1 Tbsp. water
    • Coarse salt (we used kosher salt)

Directions

  1. Preheat your oven to 425 degrees. Pour the beer into a small saucepan, heating it to 110-115 degrees. Once the beer is in that temperature range, take the saucepan off the heat and immediately stir in the yeast, continuing to stir until all of the yeast has dissolved. Add the butter, sugar, 1 ½ tsp. salt, yeast mixture and 3 cups of flour to a large mixing bowl. Use a hand mixer set to medium speed to blend these ingredients together just until smooth. Mix in just enough of the leftover flour to create a soft dough (the dough will be sticky as well).
  2.  Grease* a large mixing bowl, setting it aside for now. Take the dough out of the bowl and place it on a floured surface where you’ll knead it for 6-8 minutes or until it becomes soft and elastic. Place the dough in the bowl you greased earlier, flipping the dough over once so the top is greased. Cover the bowl with plastic wrap and put it in a warm place where the dough can double in size, this will take about an hour to achieve (we put the bowl on the stovetop).
  3. Take the plastic wrap off the bowl and punch the dough down. Place the dough on a lightly floured surface, dividing it into 8 portions and shaping each portion in a ball. Roll each portion into a 24-inch rope. Now curve the ends of the rope to form a circle, twisting the ends once and laying them over opposite sides of the circle, pinching the ends to seal.
  4. Pour the water and baking soda into a Dutch oven (the recipe doesn’t say to but we stirred the mixture together), turning the heat up high enough for the water to boil. Place 2 pretzels into the water at the same time for 30 seconds, taking them out using a slotted spoon and placing them on a paper towel-lined plate to drain.
  5. Place the pretzels two inches apart on a greased* baking sheet (we lined our baking sheet with aluminum foil and then greased the foil). Add the egg yolk and water to a bowl, whisking to combine. Brush the yolk mixture over the pretzels, sprinkling salt onto the pretzel afterwards. Bake the pretzels for 10-12 minutes or until they look golden brown. Once you take the sheet out of the oven, take the pretzels off the sheet and place them on a wire rack to finish cooling off.

*We used unsalted butter to grease.

This took a bit of work to make but it was all worth it once we took our first bite ! The pretzel has a little bit of chew to it and you can taste the yeast in the dough. We really enjoyed eating this with some nacho cheese but it’d probably taste just as good being served with mustard.

This recipe came from Taste of Home.

We weren’t paid in any form to promote Dos Equis or Taste of Home.

Take care everybody !

Southern Fried Pickles with Creamy Rémoulade

Ingredients

  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 large eggs
  • 2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
  • 1 cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (we used table salt)
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
  • Creamy Rémoulade
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)

Directions

  1. First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
  2. Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
  3. Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
  4. Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
  5. Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.

This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !

We got this recipe from Paula Deen’s magazine.

We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.

Take care everybody !

Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.

These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !