Homemade Buttermilk Chicken Nuggets

I've been wanting to make chicken nuggets at home for forever. I kept thinking they would be more complicated or time consuming than they actually were. We loved these chicken nuggets and thought they cooked beautifully. This recipe is adapted from The Comfort of Cooking.

1 cup buttermilk
1 tsp salt
1/4 tsp black pepper
3 boneless skinless chicken breasts
4 cups canola oil
1 cup flour
1/2 tsp garlic powder
1/4 tsp paprika

Cut the chicken into 1 inch pieces. Place the chicken into a ziplock bag and add the buttermilk, salt and pepper. Place in the refrigerator for 30 minutes to 1 day.  Pour oil into a large pot and heat over medium high heat. In a shallow pan mix together the flour, garlic powder and paprika.  Take a few pieces of chicken and toss it in the flour mixture, then dip back in the buttermilk then again the flour then place in the oil.  Let cook for 4-5 minutes or until the nuggets are cooked through and brown. Continue to fry the nuggets, 7-8 pieces at a time, then remove and let drain on a paper towel covered plate. Serve warm. 

Crock Pot Crack Chicken Sandwiches

I made these for small group one night! Its the easiest recipe with the most delicious outcome! They would be great for tailgating too! This recipe is from Cookies and Cups.

2 lbs boneless skinless chicken breasts
16oz cream cheese
2 (1oz) packages Ranch mix
8oz bacon (cooked and crumbled)

Place the chicken breasts in the bottom of the crock pot. Cube the cream cheese and place on top of the chicken then sprinkle with the ranch seasoning. Cook on low for 6-8 hours or high for 4 hours. Once the chicken is cooked, shred then stir in the crumbled bacon.Let the mixture cook for 15 minutes.  Place on a bun and serve.

Slow Cooker Buffalo Chicken Sliders

Crock pot. Buffalo. Easy. Yes please. Adapted from Real House Moms.

2 lbs boneless skinless chicken breasts
1 1/2 cups Frank's Hot Sauce
2 tbsp butter
slider buns
blue cheese sauce

Place the chicken in the crock pot and cover with hot sauce and butter.  Cook for 6 to 8 hours on low. Shred chicken in the sauce and stir to cover. Serve on slider buns with blue cheese sauce.

Texas Trash Dip

Football season is officially underway! Woohoo, Go Gamecocks! I don't know where I originally found this recipe but I used to make it a ton back in the day.  Somehow it got buried in the sea of recipes but it popped back into my head not to long ago and I had to make it!  This is such an easy recipe and a total crowd pleaser.

2 cans Refried Beans
8 oz Cream Cheese (softened)
1 cup Sour Cream
1 package Taco Seasoning
4 cups Colby Jack Cheese

Heat oven to 350.  Mix together cream cheese and sour cream. Stir in refried beans and taco seasoning. Spread into a greased 9x13 baking dish. Top with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Serve with tortilla or corn chips. 

Football Friday: Boneless Buffalo Wings and Blue Cheese Dipping Sauce

I really don't even know what to say about this recipe.  They were good. Really good.  Gray and I devoured this whole plate in just minutes.  I have a feeling we are going to be using this recipe a lot in our house!  This recipe is from The Taste Tester.  For real y'all, I think I might text my husband and ask him to pick up some chicken on the way home so we can have these for dinner! They were THAT good.

3 large boneless skinless chicken breasts
2 cups flour
2 tsps salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 eggs
1/2 cup milk
2-3 cups vegetable oil
1 (12 oz) bottle Frank's Red Hot Buffalo Wing Sauce (they have several levels of heat!)
Some sort of container with a tight lid for tossing in the sauce

Heat oven to 200.  Line a cookie sheet with tin foil.  In a medium size bowl combine the flour, salt, pepper, cayenne, garlic powder and onion powder.   In a separate bowl whisk together the eggs and milk.  Cut the chicken breasts into cubes.  First dunk them into the flour mixture, then the egg mixture and then the flour mixture again.  Continue with each chicken piece, placing them on a plate as you go. Heat the oil in a nonstick skillet over medium high heat.  You want the oil to be at least 1 inch thick.  When the oil is ready, drop several pieces of the chicken into it.  Fry for 3 to 4 minutes on each side.  Remove and drain on a plate lined with paper towels. After they have drained for 3 or 4 minutes place them onto the cookie sheet and put them in the oven.  Continue until all the chicken is fried.  Place the chicken into the container with 1/2 cup of wing sauce.  Place the lid on top and shake until the chicken is coated, add more sauce if necessary.  Serve right away.

Blue Cheese Dipping Sauce

1/4 cup blue cheese crumbles
1/4 cup sour cream
1/4 mayonnaise

Mix all of the ingredients together, use a fork to break up the blue cheese crumbles until you get it at your desired consistency.  Refrigerate for at least 2 hours before serving. 

Football Friday: Spinach Artichoke Dip

This is one of the best spinach dips I have ever had!   It's different from your typical spinach dip recipe but so delicious!  I took this to our small group one night and it was a huge hit. It would be the perfect pre-game snack. This recipe is adapted from Get Off Your Butt and Bake.


3 tbsp Butter
1 Small Onion (finely chopped)
1 Clove Garlic (chopped)
2 tbsp Flour
1 cup Heavy Cream
1 (10oz) box frozen chopped spinach (thawed and squeezed dry)
Sea Salt & Pepper to taste
1 (8oz) jar artichokes hearts (chopped)
1 (10-ounce) can Rotel
1 cup Shredded Mexican Cheese Blend
1/4 shredded Parmesan cheese

Heat oven to 350. In a medium size saucepan melt the better, when the butter is melted add the onion and garlic.  Saute for 3 minutes or until it is soft. While stirring, add in the flour and cook for several minutes. Slowly stir in the cream then add in the spinach.  Let it simmer for several minutes or until it starts to thicken up, add in artichokes, rotel, 1/2 cup of mexican cheese blend and parmesan cheese. Stir until the cheese is melted. Pour into a baking dish and top with the remaining cheese.  Place in the oven and cook until the top layer of cheese is melted. Remove from oven and serve with pita chips or tortilla chips. 

Football Friday: Philly Cheesesteak Sliders

We had these on Saturday night while watching some football and they were just perfect! My husband devoured them.  These would be perfect to take to a party or tailgating. Easy to make and easy to pick up and eat. Recipe is from the Hungry Harps.

2 tablespoons olive oil
1 green bell pepper (chopped)
1 small onion (chopped)
11/2 tbsp garlic (chopped and divided)
1/2lb deli sliced roast beef (chopped)
12 Pack Original Hawaiian Rolls (we used the Savory Butter Flavor)
1/2 cup mayonnaise
6 slices provolone cheese (quartered)
1/2 cup butter (melted)

Heat over to 350.  Heat olive oil in a skillet over medium heat.  Add the bell pepper and saute for several minutes. Add the onion and continue to saute.  Stir in the 1 tablespoon of garlic and add the roast beef.  Cook for several minute or until the liquid has evaporated, you might need to drain the meat if the liquid is heavy. Set to the side. Slice the Rolls in half and place the bottom layer in a baking dish. Spread the mayonnaise on bottom layer.  Place a piece of the quartered provolone on top of the mayonnaise layer.  Add the roast beef mixture then top with another quarter of cheese and top with the bun.  Stir the melted butter with the remaining 1/2 tablespoon of garlic. Brush the top of the rolls with the butter mixture.  Wrap with foil and bake for 20 to 25 minutes. Remove the foil and continue baking for 10 additional minutes.

Football Friday: Slow Cooker Three Bean and Beef Chili

This was our first pot of chili for the year!  It wasn't even that cool out but it's fall and we were watching football so chili must happen. This recipe was adapted from Joyful Healthy Eats.

1 lb lean ground beef
1 tbsp olive oil
medium onion (diced)
red pepper (diced)
28 oz. Crushed Tomatoes
15 oz. Fire Roasted Tomatoes
2 tsp cumin
2 tsp chili powder
1/4 tsp chipotle chili powder (optional)
1/2 tsp garlic salt
1 cup water
juice of 1 lime
1 can pinto beans
1 can black beans
1 can kidney beans
shredded cheese
fritos
sour cream

In a skillet at the olive oil and saute the onion.  Once the onion is transparent add the ground beef and brown.  Drain off the grease and place in the crock pot.  Stir in the red pepper, crushed tomatoes, fire roasted tomatoes, cumin, chili powder, chipotle chili powder, garlic salt and water.  Stir and let cook on low heat for 5 hours.  Drain off the cans of beans and add to the chili along with the lime juice. Stir and let cook for another hour.  Serve with shredded cheese, fritos and sour cream.

Football Friday: Black Bean and Corn Nachos

There is this little wine bar that Gray and I love to escape to when we get a date night.  It's pretty rare but this has quickly become one of our favorite places.  Great wine, awesome food and amazing atmosphere, pretty much a winner all around.  One of our favorite things to get is their black bean and corn nachos so I tried to recreate them at home.  Gray and I both enjoyed eating these while watching football the other night!

1 can Black Beans (drained)
1 can Corn (drained)
1/2 tsp Cumin
1/2 tsp Chili Powder
2 cups Colby Jack
Tortilla Chips
Diced Fresh Tomatoes
Salsa
Sour Cream
Guacamole

 In a skillet combine the corn, black beans, cumin and chili powder, cook until the mixture is heated through.  Layer tortilla chips in the bottom of a baking dish or pie plate. Top with the black bean mixture and cheese.  Place the nachos under the broiler until the cheese is melted.  Remove and top with tomatoes. Serve with salsa, sour cream and guacamole.

Football Friday - S'mores Bars

These are the perfect game day sweet treat! I adapted this recipe from 4 Little Fergusons.

16 oz Golden Grahams
8 cups mini marshmallows
6 tbsp butter
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

Melt the butter in a large pot over low heat.  Add in 6 cups of marshmallows and stir was they melt.  Once they are fully melted remove from heat add in the Golden Grahams.  Stir until coated with the melted marshmallow.  Add in the remaining 2 cups of marshmallows and all the chocolate chips while stirring.  Pour into a greased 9x13 dish.  Place in the refrigerator for 1 hour.  Remove and serve at room temperature. 

Football Friday - Southwest Frito Pie

We are big college football fans around here, more specifically we are big SEC football fans around here and most specifically we are big South Carolina Gamecocks fans around here.  Our Saturday mornings will now be filled with Game Day on the TV and football watching all day long.  We love it. Like a lot.  So I decided to start a fun little Football Friday series for football season! First up is this delicious recipe that I found on Culinary Covers!

2 pounds lean ground beef
3 tbsp chili powder
2 tbsp all-purpose flour
1 tsp salt
1 tsp garlic powder
2 cups water
1 can (15-oz) pinto beans (drained and rinsed)
4 1/2 cups corn chips
2 cups shredded lettuce
1 1/2 cups shredded cheese (cheddar, monterey jack or colby jack would all work well)
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
2 diced avocados
sour cream

In a deep pan or a pot brown the ground beef over medium heat. Drain off the grease. Add the chili powder, flour, salt and garlic powder then stir in.  Slowly add the water. Stir in the beans and bring to a boil. Reduce the heat and let simmer for 10 to 15 minutes while stirring occasion.  Divide the corn chips into 6 bowls. Top with the beef mixture, cheese and remaining toppings as desired.