Tag Archives: Garlic cloves

Buffalo Chicken Sandwiches

Chicken, garlic, buffalo wing sauce, and ranch mix....

Chicken, garlic, buffalo wing sauce, and ranch mix….

2 lbs. boneless skinless chicken breasts

12 oz bottle of Buffalo Wing Sauce

1 oz dry ranch mix

2 tbsp. butter

2 cloves garlic, minced


Place the chicken breasts in the slow cooker…

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Sprinkle packet of ranch mix over chicken…

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Mince garlic and sprinkle over chicken….

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Pour sauce over chicken and other ingredients….

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Add butter and place the lid on the slow cooker. Cook on LOW 4-6 hours…

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Shred breasts and return the meat to the slow cooker, stir to combine, and cook for another hour to let the meat soak up the sauce…

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We devoured our sandwiches on Onion buns and enjoyed these with a great beer!

Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

Barbecue Chicken Tacos

I had three chicken breasts sitting in my fridge for 2 days (still frozen) and had no idea what to do with them. I looked through my cookbooks and looked through my blog to decide what else to do….something out of my ordinary, that’s when I came up with Barbecue Chicken Tacos! I know it has been done before but most people use bottled BBQ sauce, throw in the chicken, and call it a day. I didn’t. I made a sauce that has a little tanginess to it and it is very good….it compliments well with the soft flour tortillas and the garnishes. Hope you enjoy!

Makes: 6 tacos (8-inch)

Here’s what you’ll need:

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3 boneless, skinless chicken breasts (or 1-2 pounds of boneless chicken)

1 (8 oz can) tomato sauce

1/4 cup fresh lemon juice

1 Tbsp butter

1 tsp lemon zest (optional)

1 Tbsp Worcestershire Sauce

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 garlic clove, minced


Combine all ingredients except chicken, in a large saucepan. Simmer over low-medium heat for 10-15 minutes….

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Add chicken, cover and cook over medium heat for 45-55 minutes (if chicken is frozen), turn chicken over 1/2 way through cooking time…

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Once cooked (internal temperature should read 165 degrees), remove chicken from saucepan (keeping the sauce in the pan), using 2 forks begin shredding chicken and add back to the sauce…

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Mix shredded chicken in the sauce and let sit on low while you cut up the toppings (garnishes)….

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For garnishes (toppings), we used:

  • Green Bell Pepper
  • Cheese (shredded)
  • fresh tomatoes, diced
  • green onions, slilced
  • 8-inch flour tortillas

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Place the chicken and the garnishes inside the tortillas and fold over (or wrap up) and Enjoy!

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These are also great as quesadillas! 🙂

Molasses Glazed Chicken Thighs

I must say this has been the best December day that I have gotten to experience in a long time. The temps were in the 70’s and could have done without the wind, but the day was still sunny and fabulous! I figure it’ll be back in the 30’s by next week. I still love winter! I decided that since I was going shopping with some friends today that I wanted to make a dinner that could use some decent marinating time and I found this recipe at www.cookbookjunkie.blogspot.com. I changed it up a little bit and it was definitely worth it. The recipe originally called for broiling but I decided to just bake it in the oven. It turned out AMAZING and full of flavor! I can’t wait for you to try it! ENJOY!

Makes: 4 servings

Here’s what you’ll need:

molasses galzed chicken ingredients

3/4 cup molasses

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup olive oil

3 garlic cloves, minced

1 tsp black pepper

1 1/2-2 lbs. boneless, skinless chicken thighs


Pre heat oven 350 degrees and then combine first 6 ingredients in a zip-lock (1 gallon) freezer/storage bag…(I put the bag into a glass bowl, lay top of bag over the rim of the glass and add the ingredients…
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glazing ingredients

Add chicken to marinade, cover and seal…

chicken and marinade in a bag

Chill in the fridge for approximately 6-8 hours, flipping the bag over occasionally. Remove chicken from marinade and lay out on a baking sheet…


Place the chicken thighs in pre heated oven for 20-25 minutes. Chicken should register 165 degrees (firm to the touch). Sprinkle with a little dollop of fresh parsley. ENJOY!

chicken and mashed potatoes

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