Buffalo chicken sandwiches

Buffalo Chicken Sandwiches
4 skinned and boned chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 (14 ounce) bottle buffalo wing sauce, divided
2 small celery ribs
3/4 cup matchstick carrots
1 tablespoon thinly sliced red onion
1/3 cup refrigerated blue cheese dressing
6 bakery-style buns or kaiser rolls, lightly toasted
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a 4 quart slow cooker. Reserve 2 tablespoons wing sauce. Pour remaining wing sauce over chicken. Cover; cook on low for 3 hours, or until chicken is done. Meanwhile, thinly slice celery crosswise to measure 3/4 cup. Combine reserved 2 tablespoons wing sauce, celery, carrots, onion and dressing; toss to coat. Shred chicken in bowl with 2 forks; toss with 1/2 cup cooking liquid from slow cooker. Serve shredded chicken on buns; top with carrot slaw.
Makes 6 servings.

Sesame chicken

Sesame Chicken
1 1/4 cups chicken broth
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons dark sesame oil
1 1/2 pounds skinned and boned chicken breasts, cut into 1 inch pieces
2 cups sugar snap peas
2 cups crinkle cut carrots
1 1/2 tablespoons sesame seeds, toasted
Hot cooked rice
Chopped green onions, for garnish
Whisk together broth, sugar, cornstarch, vinegar, soy sauce, chili sauce, honey and sesame oil in a 4 quart slow cooker. Stir in chicken. Cover; cook on high for 2 1/2 hours, or until chicken is done, stirring after 1 1/2 hours. Steam sugar snap peas and carrots. Stir vegetable mixture and sesame seeds into slow cooker. Serve over hot cooked rice. Garnish, if desired.
Makes 4 to 6 servings.

Mushroom And Sausage Wild Rice With Pecans And Raisins

Mushroom And Sausage Wild Rice With Pecans And Raisins
1 pound ground pork sausage
1 (8 ounce) container refrigerated prechopped onion
1 (8 ounce) package sliced fresh mushrooms
1/3 cup wild rice
3 cups chicken broth
2 cups converted long-grain rice
2/3 cup raisins
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup coarsely chopped pecans, toasted
Brown sausage in a large skillet over medium-high heat, stirring often, for 5 minutes, or until meat crumbles and is no longer pink; drain, reserving 2 tablespoons drippings in pan. Saute onion, mushrooms and wild rice in hot drippings for 5 minutes, or until vegetables are tender. Add broth to vegetables, stirring to loosen particles from bottom of skillet. Place sausage, rice, raisins, thyme, salt and pepper in a lightly greased 5 quart slow cooker; stir in broth mixture. Cover; cook on low for 2 1/2 hours, or until liquid is absorbed and rice is tender. Add pecans to rice; fluff with a fork.
Makes 6 servings.

Louisiana style smothered pork chops

Louisiana Style Smothered Pork Chops
4 ounces smoked sausage, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 (1 1/2 inch thick) bone-in center-cut pork chops
3 tablespoons vegetable oil
1 (16 ounce) package gumbo frozen vegetable mix
1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Hot cooked rice
4 green onions, sliced
Hot sauce, optional
Saute sausage in a large skillet over medium-high heat until browned. Drain sausage, reserving drippings in pan. Combine flour, salt and pepper in a large zip-top plastic freezer bag; add pork chops. Seal bag and shake to coat. Add oil to drippings in skillet. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side, or until browned. Transfer pork chops to a 5 to 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover; cook on low for 6 hours. Remove pork chops from slow cooker; cover and keep warm. Increase slow cooker temperature to high. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, for 10 minutes, or until thickened. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.
Makes 4 servings.

Mexican combo

Mexican Combo
1 pound ground beef
1 medium onion, diced
1 medium green pepper, diced
2 tablespoons chili powder
1 1/2 cups hot water
6 cups shredded sharp Cheddar cheese
1 (16 ounce) can red kidney beans
Salt and pepper to taste
Brown ground beef, onion and pepper in a large skillet, using fork to break up meat. mix chili powder and water; pour over meat mixture. Simmer for 5 to 10 minutes. Add cheese, beans with juice, salt and pepper. Simmer until cheese melts. Be careful not to let it burn.

Slow cooked cajun dirty rice

Slow Cooked Cajun Dirty Rice
1 pound lean ground beef
1 pound ground pork sausage
2 teaspoons cajun seasoning
2 (8 ounce) containers refrigerated prechopped celery, onion and bell pepper mix
2 cups uncooked converted long-grain rice
1/4 teaspoon ground red pepper
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup chicken broth
Brown ground beef, sausage and cajun seasoning in a large skillet over medium-high heat, stirring often, for 8 minutes, or until meat crumbles and is no longer pink. Transfer meat mixture to a 5 quart slow cooker, using a slotted spoon. Stir in remaining ingredients. Cover; cook on low for 2 hours, or until liquid is absorbed and rice is tender.
Makes 8 servings.

One-derful chicken

One-Derful Chicken
1 chicken leg (about 1/4 pound)
1 tablespoon melted butter or margarine
1/2 can (7 1/2 ounce size) mushroom with wine soup
1 slice Swiss cheese
1/2 cup hot cooked rice
Arrange chicken, skin side down, in a shallow baking dish; pour butter over top. Bake in preheated 400 degree oven for 15 minutes. Turn chicken; bake for 15 minutes longer. Stir soup; pour over chicken and bake for 10 minutes longer, or until chicken is tender. Top with cheese; bake for 5 minutes longer, or until cheese melts. Serve with rice.
Remaining 1/2 can soup can be refrigerated and used as a sauce for cooked vegetables.
Makes 1 serving.

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