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Tag Archives: Frank’s

Holiday Cooking in the South

I can’t believe Thanksgiving already ended. It’s crazy how it just came and went in a flash. I intended on writing an article last week, but I got with everything – mainly cooking and eating delicious food. How was your Thanksgiving? Mine was wonderful!

I can’t believe Christmas is just right around the corner. I am very excited! It’s one of my favorite holidays. I can’t wait to share some yummy recipes with you over the next few weeks.

Do you have any of your favorite dishes or desserts you would like to share?

Now onto the recipe

The weather in Texas during the fall and winter months can be funny and strange. If you have ever lived or visited the state of Texas, then you’ll understand. If not then let me explain the craziness of the weather. On some days it will be hot (the high 80’s) and it will be like that for most of the day. Then there are other days where it’s super cold in the mornings, but throughout the week/day, it gradually will get warmer. Oh, it hardly ever snows here.

So, I admit that it sometimes can be hard to be inspired to cook soups, stew, and chili while living in Texas or pretty much anywhere in the South. I forgot what day it was last week, but the weather was hot for the most of the day, later that evening it was going to be chilly. So that inspired me to cook this Buffalo Chicken Chili.

This recipe is so simple and has only a few ingredients in this slow cooker dinner. Creamy and spicy all in one! It will certainly warm you and family up on a chilly night.

Slow Cooker Buffalo Chicken Chili

Ingredients

1 1/2 lbs boneless chicken breasts

2 14.5 oz can great northern beans

1 14.5 oz can fire roasted tomatoes with juice

2 C chicken broth

1/4 – 1/2 C Frank’s red hot buffalo wing sauce

½ tsp onion powder

½ tsp garlic powder

¼ tsp salt

8 oz cream cheese

Optional

Blue cheese crumbles

celery slices

Directions

1. Add the chicken, beans, tomatoes with their juice, chicken broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt into a 6-quart crockpot.

2. Cover and cook on low for six hours. Cut the cream cheese into small cubes and stir into the slow cooker. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker.

3. When the cream cheese is melted ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired. Enjoy! 🙂

Source The Girl Who Ate Everything

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Crazy Addicting Buffalo Chicken Pasta

Earlier this week I had a serious craving for Buffalo chicken with a little comfort food tied into it. As We all need a little cheat now and then, right?  And this one is completely (and I mean TOTALLY) worth the splurge.

Delicious, rich, addicting, cheesy, creamy and just the right amount of spicy…. Cheesy Buffalo Chicken Pasta. In the crockpot. Almost every step is done in your slow Cooker. Isn’t that nice? You hardly have to do anything! Have I convinced you yet?

I usually don’t indulge in any pasta too often. So this recipe was indeed a real treat. But when I do indulge I always try to get a small serving size with a vegetable or a side salad. However, I confess that I didn’t do it this time. Haha! I stuffed my face with this tasty, cheesy, gooey pasta. And then I got extremely excited about the idea of sharing it with all of my readers.

Some of you know that I’m a big fan of anything buffalo chicken. I’ve stated that once or twice (or a billion times) that it’s only been a few years that I found the excellent spicy flavor and now I can’t seem to control myself.I hope you don’t mind. But I think I could eat it every day. Just kidding!

This pasta dish would make a great dinner for a busy weeknight or the weekend with a good movie with your family or friends.

Slow Cooker Cheesy Buffalo Chicken Pasta

Ingredients

1 to 1½ lbs boneless skinless chicken breasts

3 C chicken broth

½ C buffalo wing sauce (1/4 cup now, ¼ cup later) I love Frank’

1 Tbsp ranch dressing mix (dried packet kind)

½ tsp garlic powder

¼ tsp celery salt

¼ tsp salt

⅛ tsp pepper

8 oz cream cheese

1 Tbsp shredded sharp cheddar

1 Tbsp corn starch + 1 tablespoon water

16 oz linguine noodles

Chopped cilantro for garnish (optional)

Directions

1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crockpot. Top with cream cheese and shredded cheese. Cover and cook on HIGH for four hours or LOW for eight.

2. When chicken is fully cooked remove to separate bowl and shred with two forks. Add remaining ¼ cup buffalo sauce to chicken and toss to coat

3. Set aside chicken. Whisk together corn starch and water and add to crockpot. Use a whisk and stir until cheese and cream cheese is all combined and smooth

4. Break noodles in half and place in crockpot. Top with chicken and cover

5. Turn crock on high for thirty-sixty minutes until noodles are fully cooked, stir three-four times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time. Garnish with cilantro if desired and serve immediately.

Source Slow Cooker Gourmet

Buffalo Chicken and Tater Casserole

Buffalo Chicken and Potato Casserole

Ingredients

3 lb red potatoes, washed and cubed
2 lb boneless, skinless chicken breasts, cubed
1/2 lb bacon (about six thick slices), cooked until crisp and diced 4 green onions, thinly sliced
6 garlic cloves, minced
1 Tbsp paprika
1/4 tsp ground black pepper
1/3 C prepared buffalo wing sauce (I love Frank's)
2 C shredded mozzarella cheese

Directions

Grab your 6-quart slow cooker. Place the potatoes into the insert, and add the chicken. Add the bacon, green onions, garlic, paprika, and pepper. Stir in the buffalo wing sauce, and top with the cheese. Cover, and cook on low for seven hours, or until the potatoes have reached the desired tenderness.

Source 365 Slow Cooker Suppers

A twist on Buffalo wings

These Buffalo Cauliflower Bites tastes so much like the favorite chicken Buffalo wings but is a healthy vegetarian alternative and perfect for a light snack.

Buffalo Cauliflower Bites

Ingredients

One head cauliflower
1/2 C flour
1/2 C water
1 Tbsp olive oil
1 Tbsp garlic powder
1/2 tsp salt
2/3 C Frank’s Buffalo sauce
2 Tbsp butter, melted

Directions

Preheat oven to 450 degrees F. Heavily grease a baking dish with butter or non-stick cooking spray.

Separate the cauliflower into bite sized chunks. In a large bowl, mix flour, water, olive oil, garlic powder and salt until well combined. Combine cauliflower and gently toss to coat each piece evenly. Transfer coated cauliflower to the previously prepared baking dish and bake in preheated oven for fifteen minutes, turning once halfway through cooking time. Remove from oven. In a large bowl, combine hot sauce and melted butter.

Add partially baked cauliflower and gently toss to spread evenly. Return cauliflower to the baking sheet and continue cooking for an additional twenty-twenty five minutes, turning once, until pieces start to turn golden brown. Remove from oven and serve hot with blue cheese dressing and fresh celery sticks.

Source Self Proclaimed Foodie

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Tangy Buffalo Chicken Taquitos

It has been a real long time since I’ve made anything with buffalo chicken. I mean a long time! The time of not having any access to buffalo sauce was so extensive that I have had some serious cravings for it. My favorite brand is Frank’s Buffalo Sauce. I love this stuff because it is not only delicious, but it too has little calories and carbs.

So anyway I finally couldn’t stand the cravings anymore and got my fix by whipping up these tangy Buffalo Chicken Taquitos. They were incredibly easy and relatively quick to prepare, as I used raw chicken breasts. Also, it was a little messy too, but that’s what makes cooking, even more, fun! Right?

Here is my way of how I prepared the chicken. I placed three raw chicken breasts onto a baking sheet and baked them in the oven at 400 degrees F for twenty five minutes. However, if you are low on time or you just don’t feel like doing all of that mumbo jumbo stuff then don’t fret because here are some different options. 1. To have a chicken already cooked in the refrigerator. 2. A rotisserie chicken 3. even canned chicken works with this stuff.

You and your family will enjoy eating these tasty Taquitos for a weeknight supper, or they too would make an excellent finger food for game day.
BAKED BUFFALO CHICKEN TAQUITOS

Ingredients

8 oz low-fat cream cheese or sour cream
⅛ C Frank’s buffalo sauce + extra for dipping
2 C cooked and shredded chicken
12 small flour tortillas (low carb)
Optional Fat-free Ranch Dressing for dipping

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with foil and grease it with cooking spray.

Mix in a large bowl cream cheese and buffalo sauce until well combined. Stir in chicken until well combined. Place three tablespoons of the mixture and spread into a thin line onto the middle of a flour tortilla.

Place the taquito on a lightly greased cookie sheet and repeat for remaining taquitos. Once taquitos is arranged on the cookie sheet, lightly spray the tops with cooking spray. Bake for fifteen-twenty minutes or until the taquitos is golden brown.
Source Recipe Diaries

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The various ways to get your Buffalo Chicken Fix

This Buffalo Chicken is dangerously delicious and incredibly easy. Here are three different ways you can eat it to satisfy your craving: 1. Eat it by itself. 2. You can top it with some crackers. 3. Serve on toasted buns with a slice of cheese. Number three was my choice. Yummy! That’s what I love about this recipe; you can choose to eat it which ever way you want 🙂 I promise you won’t regret it and oh once the chicken touches your taste buds you will be hooked on this stuff. I know I was. Haha!

The World’s Easiest Buffalo Chicken Sandwiches

Ingredients

3 lbs boneless, skinless chicken breast, rinsed and pat dry

Non-stick cooking spray

1 (1-oz packet) ranch salad dressing mix

1 (12-) bottle Frank’s Buffalo wing sauce

6 hamburger buns

6 oz cheddar cheese, sliced

Directions

Use a four or six-quart slow cooker insert. Lightly grease your crock pot with non-stick cooking spray and place the chicken into the insert. Pour in the salad dressing mix and the buffalo wing sauce. Cover and cook on low for six to seven hours. After the chicken is finished cooking shred the chicken completely with two forks, and serve on toasted buns with a slice of cheese, if desired.

Source  365 Slow Cooker Suppers

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Announcement: I wanted to let you ahead of time that since next week is Thanksgiving, I will be doing some cooking but will not be blogging as much. I’m going to write only one blog post in regards to roasting pecans.

Million Dollar Buffalo Chicken Pasta

I am not surprised that I found another Buffalo Chicken recipe. And since I’m a huge enthusiast of anything buffalo flavor I, of course, wanted to try the dish. This recipe not only has Buffalo sauce, but it too has pasta. Yummy! As you can tell, I also love eating pasta as well. My favorite kind is penne and spaghetti.

Moreover, if you are the same as me and you honestly cannot help it but respond to the cry of a recipe that requests for the flavor buffalo call out your name and saying “could you please pretty please cook and devour me lol.” Then your immediate response should be “getting off of your couch, and going into your kitchen, doing these few simple steps; 1. grabbing your crockpot, 2. tossing a few ingredients into your slow cooker. 3. Wait a few hours then BOOM you have semi cooked lol yourself some delicious Buffalo Chicken Pasta using your crockpot.

Oh, don’t let this recipe fool you because although this recipe calls for affordable ingredients available at your grocery store, it tastes like a million bucks.

What is your favorite kind of pasta? 

Crockpot Buffalo Chicken Pasta

1 lb chicken breasts, chopped

salt and pepper, taste (Optional)

One can cream of chicken soup

1 can Rotel diced tomatoes with green chilies

1/2 C  Frank’s buffalo wing sauce or your favorite hot sauce

1 1/2 C. Mozzarella or cheddar cheese

1/2 C  ranch dressing

1 1/2 C Daisy sour cream

3 C  Barilla’s penne pasta, cooked

Directions

Season chicken with salt and pepper and put into the slow cooker. Combine the chicken soup, hot sauce, and diced tomatoes with green chilies; stir. Cook on LOW for four to six hours or on HIGH for two to three hours. Stir in shredded cheese, ranch dressing, and sour cream, then turn off your crockpot. Boil pasta according to package instructions; drain well and add to the slow cooker. Stir well. Enjoy! 😀 

Source The Crockin’ Girls Slow Cookin’ Companion

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