Tuesday, June 30, 2015

Crock Pot Buffalo-Ranch Shredded Chicken Sandwiches

If you love Buffalo-style chicken wings and Frank's Buffalo RedHot Wings Sauce, this is a recipe you must try - Crock Pot Buffalo-Ranch Shredded Chicken Sandwiches! These sandwiches are kickin' with flavor and are a cinch to make. 

You only need three ingredients to make the shredded chicken - chicken breasts, Frank's Red Hot Buffalo Wings Sauce and a packet of Hidden Valley Ranch Salad Dressing & Seasoning MIx. 

The shredded chicken isn't just great for sandwiches, it's perfect for wraps and salads too. Even better, it's so simple to make - a perfect dinner for a busy weeknight. 

Crock Pot Buffalo-Ranch Shredded Chicken Sandwiches

  • 2 pounds, boneless skinless chicken breasts
  • 12 oz bottle Frank's RedHot Buffalo Wings Sauce
  • 1 oz packet Hidden Valley Ranch Salad Dressing & Seasoning Mix
  • Rolls
  • Optional toppings - cheddar cheese, blue cheese crumbles, ranch dressing, blue cheese dressing, lettuce - anything else you like.
Lightly spray crock pot with non-stick cooking spray. Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Next, pour Frank's RedHot Buffalo Wing Sauce over chicken. Cook on high for 4 to 5 hours or on low for 6 to 8 hours. When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings - blue cheese crumbles, cheddar cheese, blue cheese dressing , ranch dressing, lettuce. Enjoy!

Thanks for stopping by!

Friday, June 26, 2015

Strawberry Rhubarb Jam - Weekend Potluck 176

Welcome to Weekend Potluck #176, 
we are so happy you could join us!

Let's take a quick peek back at last week!


Hawaiian Ice Box Pie by Melissa’s Southern Style Kitchen


Philly Cheese Steak Stuffed Burgers by Dad Whats 4 Dinner

Raspberry Sticky Cake by Table for Seven


Strawberry Rhubarb Jam by Angels Homestead

The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary

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Tuesday, June 23, 2015

Perfect Garlic Roasted Potatoes

Today I am sharing these terrific roasted garlic potatoes, a tried and true recipe from Ina Garten. This is one of my favorite go-to potato recipes that's so simple to make, so good - a big winner in our house.

These potatoes go with so many dinners and there are never any leftovers. They have a perfect crisp on the outside with a wonderful garlic taste. 

The recipe has over 225 reviews with a 5 star rating.  

Perfect Garlic Roasted Potatoes

Ina Garten recipe - slightly adapted
  • 2 1/2 to 3 pounds red or white potatoes - small potatoes are best. If using small potatoes, cut in half or in quarters. Larger potatoes, cut into large bite size pieces - see photo above for size.   
  • 1/4 cup olive oil, enough to lightly coat potatoes
  • 5 to 6 garlic cloves, mined 
  • fresh group black pepper to taste 
  • 1 to 1 1/2 teaspoons kosher salt or sea salt (adjust to taste or diet)
  • 2 teaspoons dry parsley flakes or *2 tablespoons fresh parsley, minced
  • Preheat oven to 400 degrees F.  
  • In a large bowl toss potatoes in olive oil, garlic, *parsley, salt and pepper, being sure to coat the potatoes evenly. 
  • Place potatoes in a roasting pan or on a cookie sheet in a single layer.
  • Place on middle rack of oven and bake for approximately 40 to 45 minutes, turning the potatoes two times while baking. Baking times may vary from oven to oven.  When ready, remove and serve warm. Salt and pepper to taste. Enjoy. 
  • *If using fresh parsley - wait until AFTER potatoes are finished baking to toss with the fresh parsley.
  • Fresh rosemary (minced) is a great addition to this recipe. Add the rosemary BEFORE baking.    
Head to foodnetwork.com for a great video by Ina making these wonderful potatoes.