We love buffalo sauce, as you might have guessed when we made Buffalo Chicken Meatballs. So, when Michelle had the girls over for a party one day, we threw together this Buffalo Chicken Dip in the slow-cooker. It was a HUGE hit.It may not be the healthiest thing to come out of our kitchen, but everyone needs a cheat day once in a while.
We snagged this recipe from allrecipes.com and actually didn't change anything!
Here's what you need:
2 10 oz. cans of chunk chicken, drained
2 8 oz. packages light cream cheese, softened
1 cup ranch dressing
3/4 cup hot sauce (we used Frank's Red Hot)
1 1/2 cups shredded cheddar cheese
Here's what you do:
In a high-walled skillet, heat the chicken and hot sauce over medium heat.
Add the ranch dressing.
Add the softened cream cheese and stir until everything comes together and warms through.
Stir half of the shredded cheese and stir until melted in.
Transfer the mixture to the slow-cooker and top with the rest of the shredded cheese. Turn heat on low and cover. Once the cheese has melted on top (imagine a picture of that), turn the slow-cooker to warm.
Enjoy!
Michelle had a few girls over to celebrate a friend's upcoming nuptials. The bride and groom will be heading to Hawaii for their honeymoon, so we created a Hawaiian themed meal for the get together. The Shoyu pork was a hit! And, it is ridiculously easy to make.
We deviated from the original recipe a bit. We don't really like sake, like the original recipe calls for, so we substituted it with vinegar.
Here's what you need:
4 lb pork butt roast
1 8 oz can of tomato sauce (we got the low sodium)
1 cup white sugar
1 cup low sodium soy sauce
1 cup rice wine vinegar
3 cloves garlic, crushed
Here's what you do:
Put the sugar, soy sauce, tomato sauce and vinegar in a large bowl.
Stir together until the sugar dissolves. Toss the garlic into the mix
Place the roast in a large slow cooker and pour the sauce over the top.
Let cook on low for 10-12 hours. Flip the roast over half way through.
The meat will fall apart - that's when you know when you're done.
Place the roast on a cutting board, and pull apart with a couple forks. Remove any large pieces of fat and discard.
Return to the sauce and keep on warm in the slow cooker until you're ready to eat.
Enjoy!
Well, we're a little behind on our St. Patrick's Day posts. We tried to make the food before the big event and have the blogs ready for you beforehand. Well, that didn't really work out with our schedules, so we're sorry about that.
This recipe comes from one of Zack's coworkers. We LOVE this recipe. We've made this corned beef every year on St. Patrick's Day, and a few time in between, for the 4 years we've been together. We'll continue to make it every year until forever. We love it! And the best part - you put it in the slow cooker and 10-12 hours later, it's finished!
Here's what you need:
1 corned beef with peppercorn packet (You can find them anywhere around St. Patrick's Day)
A couple Tablespoons Dijon mustard
2 Beers (we used Harp)
1/4 cup brown sugar
1/2 cup water
8-10 red potatoes
4-5 carrots
1/2 large red onion, or 1 small
1 head of cabbage
Here's what you do:
We woke up at 6 am to get this started. If you know us, you know we aren't typically awake at 6 am on a weekend. That's how much we love this meal. One thing we realized, however, is we aren't as diligent about taking pictures that early in the morning. There are still a few though!
Start by doing a large dice on the onion, peeling and chopping your carrot, and washing and slicing your potatoes in half. Throw everything into the bottom of a 6 quart slow cooker. You can use a smaller one if you want, you'll just probably have to remove the corned beef later for the cabbage.
Next, remove the corned beef from the package, drain all the juices, and pat dry with a paper towel. Coat the outside with Dijon mustard on all sides.
Place into the slow cooker and pour in the beer.
Combine the brown sugar and water, and stir until the brown sugar mostly dissolves.
Pour that over the roast.
Next, just sprinkle the seasoning packet over the top.
Cover and cook on low for 12 hours.
The entire process takes 12 hours, but with one hour left on your roast, slice up your cabbage. Remove the center rib by making a simple little V shaped cut at the base.
Add the cabbage to the slow cooker and cover for the last hour on low heat.
After 12 hours, your corned beef should be fork tender and a-m-a-z-i-n-g. Remove from the slow cooker and scrape off the top layer of fat.
Slice the roast and serve.
Enjoy!
