Shredded Buffalo Chicken

One thing I’ve been missing for a long time is buffalo.  Wings, tenders, salads, and any combination thereof.  All of that came to a screeching halt when I had to cut out added sugar and breaded foods.

While I mourned, I also searched.  Luckily I found two different sauces that fit the bill:

  • Louisiana’s Pure Crystal Hot Sauce
  • Tobasco Buffalo Style Hot Sauce
The main difference between the two is that the Tobasco has garlic in it.  I decided to go with that one, but I also bought the Crystal, so experiments will come with that later.  
Here’s what I needed:
  • 8 bone-in skin-on chicken thighs
  • 1 tbsp ghee
  • 3 pressed garlic cloves
  • 3 tbsp Tobasco Buffalo Hot Sauce
First you want to preheat your oven to 425ºF, and place your chicken thighs on a bake pan; I used a roasting pan.
Then I roasted the thighs for 30 minutes.  About 15 minutes in, I added a the ghee and a tbsp of the hot sauce, along with the garlic cloves into my slow cooker on the lowest setting.
After letting the chicken sit a bit, I pulled the skins off and started shredding the thighs in a large bowl.  This takes some patience, but the chicken is so juicy.
Finally I add the chicken to the mixture in the slow cooker, and add an additional 2 tbsp on top of the chicken.
Mix thoroughly and let cook on low (this slow cooker goes from 1 to 5, and I kept it on 1) for 45 minutes, and then it’s good to go.
Next time I will roast the garlic first, as it is a little sharp, but still tasty.  I can’t wait to use this over salads, or in a romaine leaf with some slices of avocado on top.  The possibilities are endless, and I get to have my buffalo back!

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Homemade Spicy Sausage

We’ve seen a lot of great recipes lately calling for sweet or spicy sausage, and unfortunately, we couldn’t find any without sugar or preservatives, so we decided to take it on ourselves.  We’ve almost run out of it so far, but there have been several great applications–those recipes will come later in the week.

Here’s what went into the sausage:

  • 2 lb pork (we used the stew meat pork cut from the super market)
  • 1 tbsp salt
  • 1 tbsp fresh dill
  • 1 1/2 tbsp smoked paprika
  • 1 tbsp minced garlic
  • 1 tsp fresh ground black pepper
  • 3 tbsp coconut vinegar
  • 1 roasted jalapeño pepper, diced
Using our ninja, we pulsed the pork with the ingredients until it was well mixed.  After grinding it, we then let it sit for two hours before cooking with it so that the flavors all melded and settled.  This has unbelievable potential, and we hope you add it to your next meal.

Sweet Potato and Egg Hash

Word to the wise: this is a great way to use leftover ingredients.

I’ve been making eggs every morning for the past week. They’ve been quite yummy–onion, red and green bell pepper, a little salt and pepper–but I wanted something different this morning.

Meanwhile, Brent wanted two plain eggs (scrambled, his favorite) and there were only three eggs left in our refrigerator. So I made Brent his eggs, and then looked around for something to add to my single egg that would give it substance.

What can I say? I’m a hearty breakfast on the weekends kind of girl. 😉

I grabbed a sweet potato, some leftover bell peppers and onion, the egg and some olive oil.

Don’t worry, I didn’t try to use that entire sweet potato. Here are the actual measurements of those ingredients I ended up using:

2/3 cup sweet potato diced
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup onion diced
1 egg
1/2 tablespoon olive oil

Step 1: Heat the olive oil over medium-high, then toss in sweet potato and onion. Sauté until the sweet potatoes are just a little soft (about 3-5 minutes, I think; I actually walked away to put on laundry and then tasted one little piece of sweet potato).

Step 2: Mix in the bell peppers. Cook for 2 to 3 minutes. This will get them tender, but not too soft. I like my bell peppers with just the slightest crunch to them.

Doesn’t that look beautiful?! 🙂

Step 3: Take half of the hash mix out of the pan, pour in the egg (previously beaten in a bowl), mix it around, and then toss the other half of the hash mix back into the pan.

Step 4: Keep mixing everything with a fork (or flipped spatula) until the egg is fully cooked.

Step 5: Enjoy!

This turned out to be quite delicious. Hearty, but not heavy, and the balance of ingredients was perfect. Of course, there was too much for me to eat on my own. So after eating about half, Brent ate the rest for me. He was pleasantly surprised by it. 🙂

P.S. If you want, throw in some spices! Next time, I will. I bet a little salt, paprika and cinnamon would be pretty awesome.

Savory Brussels Sprouts

Ok, so this was stupid easy.  Again we were working to clean out the contents of our freezer, and I have been working hard to convince Heather that Brussels sprouts are actually delicious.  Mom’s cooking turned the corner for her, but unfortunately we don’t have bacon and butter on our side to coat them with their fatty goodness.  
I wanted to do something to them other than halve them and roast them slightly, so I started digging through the cabinets… Nothing really seemed to work until, bam, it hit me.
Gram masala.  
1/8 tsp sprinkled over the whole thing, and mixed through with about 1/2 tbsp of olive oil, and these things are delicious.  Next time I want to try coconut oil.  Ridiculously easy, but wow, will I be doing this again–probably with sliced carrots or beets as well.  

Spicy Scallops on Spinach

Tonight we decided to start to work toward emptying all of the frozen foods out of our freezer; it’s really out of control.  We picked up a large bag of frozen scallops at Costco last week, so tonight was a great night to experiment.  I looked around at new and old scallop recipes, but I really wanted to go in a different direction.  Here is how it went down.

  • 2 tbsp olive oil
  • 2 minced cloves of garlic
  • 1 tsp red pepper flakes
  • 1.5 lb scallops (10-12 large)

I heated the garlic and red pepper flakes in the olive oil over medium-high heat in my cast iron skillet.  While I typically enjoy using the skillet, next time I’ll stick with a more traditional pan (the clean up was not a good time).

Once cooked down a bit, I added in the scallops.  Two minutes per side, and then took off to rest.

The smell was pretty great.  I was worried the garlic and spice from the pepper flakes would be too overwhelming, but fortunately it was just right for me.  A lingering heat in the mouth that slowly settled with water and time.  If you’re not a big fan of spice, I would recommend limiting it to 1/2 tsp.  I placed these over a bed of spinach, and dinner was served.  I’ll happily do this again with the rest of the scallops…just in a non-stick pan.

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