Monday, June 20, 2011

Buffalo Chicken (I LOVE) invention

I. Love. Buffalo. Chicken.
I accidentally invented this dish, and it got a round of compliments from the whole family, ages 5-55.

You need:
3 cups (or so) cooked chicken meat
This is a great time to use left-overs
One tube of crescent roll dough
8 oz cream cheese
2-3 Tablespoons of Frank's Hot Sauce
1 cup of finely shredded Sharp Cheddar Cheese


Bring the cheeses to room temperature, and stir in the Frank's. If your chicken is cold, heat the cheeses up a bit in the microwave and then stir in the chicken until it's all sticky and well combined.

Grease a 9x9 glass casserole dish, flatten the chicken out in a single layer, unroll the crescent roll dough on top, and bake in a 350 degree oven for 11-13 minutes, or until the dough is golden brown.

If you started with cold chicken, you may want to heat it up a bit in the oven before you put the crescent roll dough on top.

I didn't add a layer of corn and peas, because we had a righteous Kale Salad at the table that night. Next time, I'm adding the veggies between the chicken and the dough.

Happy!



Wednesday, June 8, 2011

Banana Bread on a Hot Day


I know. It's kind of crazy to turn on the oven today, since today Is the Oven. But my family BEGS for bananas (consuming five pounds in five days) and then refuses to eat them the next week. I came a bit late to the banana bread party, so I am so impressed by freezing over ripe bananas as an alternative to throwing them away. I tried to feed them to our dogs. That did not go well. Just as I sat down at 9:30 pm after a long day of kid-chasing and food-making, Tori hollered, "Momma! Charly just threw up in my bed!" Ewwww.
This morning, I realized I had six bananas in my freezer, and six black speckled ones on the table. Here's the latest Banana Bread recipe I've been using. It makes one loaf. Here at the brick house, that's three servings. We love it.

Thaw 3-4 over ripe frozen bananas. Put them in a bowl. They ooze.
Squeeze the gooey banana pulp into the bowl.
Melt 1/3 cup of salted butter and pour into the banana goo. Stir until the banana chunks are smaller than a dime.
Stir in 3/4 cup of brown sugar, 1 Tablespoon of white sugar, 1 large fresh egg, 1/4 teaspoon of almond extract (or vanilla if you hate almonds) and 1 tablespoon of baking soda.
When those ingredients are combined well, slowly fold in 1 1/2 cups of white flour.
Pour into a 4x8 greased loaf pan and cook in a preheated 350 degree oven for an hour.
If you like a dessert-crust on your bread, sprinkle brown sugar on the batter in a thin layer before you put it in the oven.

It's hot out, but the bread is still delicious.