Slow Cooker Buffalo Chicken Chili

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I’m a huge chili fan.  It’s a great meal to make during these crazy MN winter days.  I love to try new varieties as well, so when I saw buffalo chicken chili I knew this was going to be good.  I wasn’t sure if the family was going to like it, but I knew I would.  If you ask why the family wouldn’t like it, well, there’s those big orange things in it.  And then the little black beans.  Oh and I did add some chopped onion.  (Craig made a sandwich for dinner!!).

Here’s what you need:

Reynolds™ Slow Cooker Liners – I didn’t use these

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (I used the rotisserie Oscar Meyer cut up chicken 2 containers)
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup) – I even left the celery out for the picky people
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained – I used a jar of salsa instead to give it more flavor since I’m not a huge tomato fan
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar) (I put this in after serving the kids’ bowls)
Crumbled blue cheese, if desired
  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.

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  • Cover; cook on Low heat setting 8 to 10 hours.

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  • Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Adding the salsa to it gave it that extra boost in flavor.  And I put the wing sauce in after serving up the kids’ bowl because they wouldn’t be able to eat the hot sauce!  I added a bit more to my own bowl.  I dipped some Frito Scoops with mine (weird habit) and had some dinner rolls on the side.

There was enough left over for my lunch today.  I loved this.  I’d make it again for sure.

Have a great rest of the week.  Hopefully you’re somewhere warm reading this.  Today’s high in MN is going to be 18 degrees (not including the wind chill) and tomorrow a high of 1 degrees (again, not counting the windchill).  I am so waiting for Spring to arrive!!!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker

 

Cheeseburger Crescent Casserole

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The doesn’t look like an average cheeseburger, I know.  And it doesn’t have a bun on the top and the bottom.  But it does taste like a good cheeseburger!!  I think you could add even more of the burger condiments but I chose not to.  Maybe some onions and some mustard!!  The pickle relish added great flavor, but what about putting some actual pickle slices on it too!  Huh..maybe next time!

Ingredients

1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
  • Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. (I don’t have glass pie plates so I used my cake pans)

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  • Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

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  • Bake15 to 20 minutes or until cheese is melted.

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When I find something new I always get asked two questions.  1.  Have we had this before?  2.  What’s the back up plan!!

The answer to number 1 is usually no, we haven’t.  For number 2 there really isn’t a back up plan.  If it’s not like, there is bread and lunch meat in the fridge!!

I doubled the ingredients so I could feed my family of 7.  Or if you have big eaters, one pan may not be enough.

Enjoy!!

Two Girls Cooking – Patricia 😉

Source:

Pillsbury

Strawberry Ice Cream

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We’re all ice cream lovers in our house.  So it was a good thing when I finally decided to get the Cuisinart maker.  I’ve used it several times so far.  Strawberry was the next suggested flavor to make.

I have been keeping my bowl in the freezer outside so that when I need it it’s ready to go.  But I have a feeling that the freezer isn’t working as well as it should.  I’ve been having problems with the mixture not getting thick when it’s being mixed.  The first time I made some last week the recipe I had for vanilla ice cream didn’t say to chill in the fridge.  I talked to Heidi at work and she says she chills her mixture in the fridge for a couple of hours before mixing it in the freezer bowl.

So when I made this batch I brought freezer bowl in the kitchen fridge and I put the ice cream mixture in the fridge to chill.  Not for a couple of hours (because we were celebrating Justice’s birthday) but for about an hour.  Still, after putting it in the freezer bowl for 25 minutes, it didn’t come out thick at all.

I put it in the fridge over night and had some after lunch today.  It has a great flavor, but a bit of freezer burn feel to it.  I’m not sure what I’m doing wrong here.  Any suggestions would be helpful!

Ingredients:

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract

Instructions:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of sugar.  Stir gently and allow the strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving juices.  Mash or puree half the berries.

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In a medium mixing bowl, use a hand mixer on low speed to combine the mild and remaining granulated sugar until the sugar is dissolved, about 1 or 2 minutes.  Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

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 Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

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Five minutes before mixing is completed, add the reserved sliced strawberries and let mi in completely.  The ice cream will will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight  container and place in freezer for 2 hours.  Remove from freezer about 15 minutes before serving.

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After reading the dang directions from the book that came with the mixer, I realize you get directions for a reason.  It did say that you should chill the mixture at least 2 hours or over night.  I did put mine in two airtight containers and ate it today.  I will not be discouraged!  This was really good.  I like making it at home!  We’ll see what new kind we can come up with soon.

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My favorite is Praline Ice Cream.  I’ve found some recipes so I’ll have to give that a shot next!

Two Girls Cooking – Patricia 😉

Source:

Cuisinart Ice Cream Maker