Happy 3rd Birthday, Kellan!

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This weekend we celebrated three whole years of the fabulous, Kellan Christian Purvis. I can’t believe he’s already three. It seems like only yesterday  we were at the hospital anticipating his arrival. Crazy!

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There is so much to love about this little boy. He has a HUGE heart for other people and loves to be around friends and family. He’s the most considerate kid I know, always asking others how they are, how they slept last night (Ha, funny kid!), and loves bringing imaginary surprises to make people “feel better.” Sometimes I just want to pinch myself because I can’t believe how blessed BJ and I are to be chosen by God to be his parents.

Happy Birthday, K-Bug! Everyone who knows you loves you, and we celebrate you every single day!

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Perfect Mornings- Breakfast Burritos

Breakfast Burrito

There are few things in life that my husband loves more than his “perfect morning”.  Yes, me and our little love bugs are absolutely those few things, but BJ can get energy for weeks from just one, seemingly ordinary, perfect morning. He and I have differed on our idea of a great morning since we got married nine years ago. I want to stay in my pjs, hair all askew, and slowly sip a strong cup of coffee on my couch. I don’t want food, and I certainly don’t want to have to look presentable. Just give me my mug, my uggs, and the Food Network. Ahhhhhh. BJ is the opposite. He wants to go to breakfast…always. The man LOVES going to breakfast. Of course, BJ looks just as great when he gets up in the morning as he did when he hit the sheets the night before, so that might have something to do with it. But I kid you not, he would happily go out to breakfast every single day. However, breakfast alone does not a perfect morning make. No, you have to add surfing to the mix to make it to nirvana. This is how it goes down…

5:30 am- Alarm goes off. My alarm, which is unfortunate for me but just always happens to be the case. 

5:40 am- Board shorts on and surfboard loaded onto car. Do I actually know this is what happens when he stumbles out of bed? No. No way! I’m already snoring again, but I imagine that’s what goes on downstairs at those ungodly (WEEKEND!!) hours.

6:05 am- Rolls into San Onofre State Park and waits in line behind a bunch of other crazy people who woke up that early on at Saturday to go hang out in ICY cold water. The line probably isn’t too long, so he’ll be in soon.

6:15 am- Wetsuit is on and he’s paddling out into the surf. He’s still half asleep, but it only takes one splash of 68 degree water in the face to wake him right up.

6:20 am- He sits on his board, feet dangling in the water, facing the purple hills of Camp Pendleton. He watches the sun come up over the mountains and thanks God for the beauty, majesty and peace of it all. This I know. This he’s told me.

6:21 am- Paddles into his first wave and enjoys a long ride to the shore.

6:35 am- Repeat….repeat….repeat….repeat….listen to old surfers talk about the good ‘ol days…catch another wave….repeat….repeat….repeat….witness a young surfer go irate on someone who cut him off, laugh about it because “good grief this is San Onofre”…ride his last wave to the shore.

8:30 am- Loads back up in the car and heads to breakfast. Not any breakfast, of course, he goes for a breakfast burrito.

9:00 am- Takes burrito and a cup of coffee from his favorite shop in San Clemente to a bench by the pier. Eats. Sips and huddles around his cup of joe- his own personal fireplace. Breathes in the salt air and takes a few more minutes to just sit.

9:20 am- Arrives home. Opens the door to see his wife, with her Uggs and her mug, sitting on the couch with a shaggy headed toddler and an already-napping baby girl. Gives her a kiss when she says, “How was it?”

“Perfect,” he says.

Wow. Just writing that make me want to take up surfing! Not really. I’m afraid of deep water. And sharks. Actually all fish to be honest. But man! I think BJ has the perfect morning pretty well perfected. No, it doesn’t happen all that often anymore. Two kids later and all the responsibility that comes with being a 32 year old man providing for his family, those mornings are hard to come by. But that doesn’t mean I can’t give him a small part of his happy place…I can make him food!

I tried my hand at recreating BJ’s favorite breakfast burrito. It’s a simple one really…a thin layer of refried beans, fluffy scrambled eggs, cheddar cheese and a few slices of avocado. That’s it! Wrap it all up in a large tortilla and you’re done!

Give these breakfast burritos a try. Who knows, maybe they’ll become a part of your perfect morning too!

Breakfast Burritos

4 large flour tortillas
1 can refried beans, warmed in microwave or on stovetop
2 avocados, sliced
8 eggs, scrambled
1 cup sharp cheddar cheese, shredded
salt and pepper, to taste
salsa or pico de gallo, for serving

The trick to perfect at-home burritos is to steam your tortillas. The best way to do this is to place a colander over a pot of simmering water and put a few tortillas down inside it. Cover with aluminum foil and allow to steam for 1 to 2 minutes. You end up with this super stetchy, soft, and pliable tortilla JUST like what you would get at a place like Chipotle. Best trick ever! Probably the most important information you’ll get from this post. 🙂

To assemble:

Taking a steamed tortilla, spread a thin layer of refried beans on one side. Top with about 1/4 cup scrambled eggs, 3-4 avocado slices, and a small handful of cheddar. Begin to roll, tucking the ends under after one time around, and continue rolling until you’ve formed a burrito. Lay seam side down until serving. Repeat with remaining tortillas. Serve burritos with fresh salsa or pico de gallo.

Mix it up with whatever your favorite breakfast items are. These would be great with home-fried potatoes, bacon, or sausage. You can also add your favorite Mexican accompaniments and cheeses.

Happy cooking!

It’s a Funfetti Celebration!

soft bake funfetti sugar cookies

What a great weekend! My sister’s boyfriend surprised her with a trip to visit us for her birthday. He told her about it Wednesday night, they were on a plane 24 hours later and ENGAGED 24 hours after that! What a whirlwind!! It’s crazy how your life can change in a few short hours. Chelsey went from planning to spend the weekend hanging out in Atlanta, to being sent on the scavenger hunt of a lifetime that led her to a gorgeous cliff overlooking the Pacific Ocean, where she would find her future husband waiting to propose. It was seriously one of the sweetest moments I’ve ever gotten to witness and I’m so grateful that he let us be a part of it.

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Did I mention that on top of all of that fun it was also Chelsey’s birthday weekend? Lucky duck! I considered baking her a cake but Chelsey’s a little bit of an oddball when it comes to cake. The girl doesn’t like icing. I know, I know. Who doesn’t like icing? When she was little, our mom would bake her an icing-less funfetti cake straight from the box. And while a little bit of vanilla icing wouldn’t have hurt anyone, I have to admit, funfetti cake is pretty fabulous all by itself. Good call, Chelsey.

stack of funfetti cookies

funfetti cookies on cooling rack

So no, I wasn’t feeling a cake for this particular birthday celebration. Instead, I thought a few dozen Softbatch Funfetti Sugar Cookies would be even better! Chelsey loves sugar cookies, soft batch cookies, shortbread cookies and…you guessed it…funfetti. Naturally, these cookies were perfection for her. I sent her a photo of them as she boarded the plane and she sent me back an enthusiastic, “OMMMMGGGGGG!!!” I love welcoming people to our home with fresh baked goods. There’s just something about a plate of warm cookies waiting on the table to make people feel special and celebrated, and we had a lot to celebrate this weekend! Congratulations Chelsey and Seth!! We are all so excited for you to begin this new adventure together and can’t wait to celebrate this and all of your other special moments in life!

stack of funfetti cookies

Funfetti Cookies (makes approximately 28 cookies)

2 sticks unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
3 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
3 teaspoons almond extract
3 cups all-purpose flour
4 teaspoons corn starch
1 1/2 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cup rainbow sprinkles

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Using a cookie scoop, form heaping two tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350 degrees, line two baking sheets with silpats or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks

inside of funfetti cookie

Family Heirlooms- Grandmothers and Tomatoes

tomato tarte tartin

My very first memory of tomatoes is with my Grannie. I was a tiny little girl, sitting at her big kitchen table with a plate of beautifully red, juicy, and perfectly ripe sliced tomatoes. She sprinkled them with salt and pepper and encouraged me to eat up. At the tender age of five, I was in love; I was in love with tomatoes. From that time on Grannie and I have shared our love for tomatoes like it’s our own special secret that no one else is privy to. When she gets her hands on some good tomatoes, she always shares them with me. Growing up, she would come over to our house for no other reason than to drop off a tomato for her Sweet Loryn, while always reminding us all that she would bring them for her Sweet Chelsey too, if Chelsey liked them. She’s always fair, that Grannie. When I was in college, I would show up at her house for lunch as often as I could, and the menu was often the same. A plain ol’ tomato sandwich that was anything but plain. White bread, good mayonnaise, juicy sliced tomatoes. Perfection. Sometimes she’d throw some roast beef and provolone cheese on there, but the tomatoes were always the star.

Fast forward ten years and I still don’t see a tomato sitting on the counter without thinking of my Grannie. I’m not sure there’s another person in the world who understands the delicious simplicity of a salted, sliced, fresh-off-the-vine tomato. I recently found myself with a couple pounds of hideously malformed, but beautifully bright and juicy heirloom tomatoes. Those things…seriously so ugly, they’re cute! I saved a few for slicing up for lunch, but wanted to put the rest to use in a fun way. How about a Tomato Tarte Tatin?

Sounds fancy…

Sounds hard…

It’s not!

A tarte tatin is simply and upside-down tart. Where as a regular tart would be baked with all of the toppings sitting atop puff pastry, a tarte tatin is the opposite. You put all of the goodness- in this case tomatoes, butter, onions, cheese- in an oven-safe skillet, top with puff pastry and bake. To serve, you say a quick prayer and invert the whole thing on a plate. It looks super impressive but is actually quite simple. You can do it with anything really, but it’s classically done with butter, brown sugar, apples and puff pastry. That would be PERFECT as fall really begins to roll in. But today, I’m making a tarte tatin with a few of my favorites.

Using a combination of olive oil and butter, I caramelized a small red onion. To that, I threw in a few tablespoons of fresh dill and crumbled goat cheese, and topped that goodness with a gorgeous layer of sliced and seasoned heirloom tomatoes. Sprinkle the tomatoes with a thin layer of breadcrumbs and roll the puff pastry out on top of it all. Bake until the pastry is brown, crisped up and cooked through. I let it cool for a few minutes and then ran a silicone spatula around the edges to loosen everything up, and then inverted the whole thing on to a plate.

Man, this thing is good. It reminds me of a tomato salad served with a buttery breadstick. YUM!! My Grannie would be pleased with this dish. She would love the caramelized onions, the flaky puff pastry, and especially the heirloom tomatoes. She would taste and nod and tell me how delicious it was, as she does with everything I cook. But I have a feeling, a tiny hunch in my heart, that she would secretly prefer a plate of sliced and salted heirlooms, served in her home with a very eager little girl sitting across the table. I have a confession…I would too. There is nothing better!

Tomate Tarte Tatin

1 lb. heirloom tomatoes
1 red onion, sliced
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons fresh dill, chopped
2-3 oz. crumbled goat cheese
1/8 cup panko bread crumbs
1 sheet puff pastry, thawed
salt and pepper, to taste

  1. Preheat the oven to 425ÂşF.
  2. On a sheet tray lined with a cooling rack, arrange the tomato slices. Season both sides of the tomatoes and allow to sit for 30 minutes to remove moisture. After 30 minutes, blot both sides of the tomatoes with a paper towel to soak up any remaining moisture.
  3. In the meantime, gently roll out the puff pastry to fit the diameter of a 12-inch sauté pan.
  4. Place a nonstick, 12-inch sauté pan over medium-high heat. Add oil and butter. Once the butter has melted, add the red onion and a pinch of salt. Sauté until the onions begin to turn golden-brown, about 5 minutes. Add the dill to the onions. Remove pan from heat.
  5. Sprinkle the goat cheese evenly on top of the onions. Arrange the tomato slices on top, in a circular pattern, overlapping them slightly. Season the tomatoes with salt and pepper. Sprinkle the panko breadcrumbs on top in an even layer and place the puff pastry on top. Place in the oven and bake for 20-25 minutes until golden brown, puffed and crisp.
  6. Remove from the oven and allow to cool for 5 minutes before inverting the tart onto a plate. Slice into 6 pieces. Serve warm or at room temperature.

Dinner Parties, Good Friends and Olives

marinated olives appetizer

Dinner parties, good friends, and olives…just a few of my favorite things. I LOVE having people over for dinner. The more the merrier! It can be a challenge to wrangle all of my favorite people together at the same time, but the stars aligned this weekend and we had ten wonderful friends slated to eat dinner at our home.

When I’m cooking for a lot of people, I try to keep it simple. I like to choose a meal that can be mostly prepped and cooked in advance, and then reheated as my guests arrive. This works well for a lot of reasons, but my favorite reason is because my kitchen can be all cleaned up with no dishes in the sink when the party starts. Always a plus! When cooking for more than four to six people, it’s way too stressful to try to serve a meal that has to be cooked and served immediately. That’s even tough to do for a weekly family dinner, but throw in wanting to socialize with friends and keeping your kitchen  moderately presentable, and it’s nearly impossible.

So for our little dinner party I made my Mega Meaty Pizza Lasagna, caprese salad, arugula tossed with a quick vinaigrette, butter-charred crusty bread, marinated kalamata olives, and a simple ice cream dessert. With just a little planning, I was able to do almost all of it HOURS before the party started. So easy!

One of the surprises from the night was how much everyone liked the marinated olives. Really? The two-minute, simple, no-recipe-needed appetizer was the show stopper? Figures. So! Whenever something is REALLY easy and yet REALLY yummy, I always feel compelled to share it with you so you can wow your crowd as well. This is a great appetizer to make when you want to stretch a dollar yet make a big impact. Kalamata olives are marinated with minced rosemary, garlic and the zest of one lemon and one orange. That’s it! It’s great for holiday entertaining- especially at Christmas. I chuckle as I type that because ever since my best friend, Haley, told me that rosemary tastes like a Christmas tree, I always pair the herb with that holiday. I mean, she’s right after all, so why not go with it? (She also thinks goat cheese tastes like a farm, but I’m not yet willing to only serve the delicious cheese when I’m having a hoedown…which is never.)

bowl of marinated olives

This is a really great dinner party menu. It helps you, the host, have the best of both worlds- a delicious spread of food and plenty of time to enjoy your friends. And the olives…yum! Give them a try soon; even if you aren’t having a dinner party. They’re easy and inexpensive enough to make for absolutely no reason. Enjoy!

Happy cooking!

Marinated Olives

2 jars kalamata olives, pitted
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
zest of 1 lemon
zest of 1/2 large orange
drizzle of extra-virgin olive oil

Mix all of the above ingredients together. Cover with plastic wrap for an hour or up to overnight. Serve with crostini, crackers, or alone.

marinated kalamata olives

 

Nacho Mama’s Nachos- College Football Week Two

baked nachos

Is everyone still pumped about football season? I’m guessing that depends on how your team fared in week one…or how much fun you had at the big get-together. For those who need something besides your team to keep you happy while watching the game this weekend, check out these nachos.

This is more of a nacho strategy than a recipe. It’s a fool-proof method for a one-pan wonder that you can pop in the oven, pull out in 15 minutes, and plop down on the coffee table in front of your hungry friends.

When I’m making nachos for a crowd, I like to do all of the prep work hours before, or even the night before, I plan on serving them. Brown and season your ground beef, chop the tomatoes, shred your cheese; that’s the kind of stuff you can get done in advance. And while we’re talking about cheese, please don’t buy the stuff that comes already shredded. They coat that cheese in something that keeps it from sticking together in the plastic bag, which also keeps it from melting properly. Plus, you get a much better bang for your buck if you buy your cheese in block-form.

When it’s almost time to eat, preheat your oven to 375 degrees. Line a rimmed baking sheet with aluminum foil for easy clean up, and then cover the sheet with a single layer of tortilla chips. Top chips with the ingredients you would want to eat warm, like refried beans, ground beef, green chiles, and lots and lots of cheese. Bake for 15 to 20 minutes, until the cheese is bubbly and melted and the chips are starting to brown on the edges. Remove from the oven and top with the cold toppings like tomatoes, sour cream, and guacamole.

Ever since I started doing nachos like this instead of a build-your-own nachos bar, I’ve really enjoyed them so much more. There’s something to be said for using warm tortilla chips as the base. They keep everything else warm and it’s an all around yummier experience.

Give these a shot this weekend and let me know what you think. Have fun with the toppings and let me know what combination you come up with, I would love to hear from you!

Happy cooking!

Oven-Baked Nachos (my version)

1 lb. ground beef
taco seasoning packet
1 can vegetarian refried beans
1 can fire roasted green chiles
2 avocados (combine with lime for quick guacamole)
1 lime
4 plum tomatoes, seeded and chopped
8 oz. block cheddar cheese, shredded
8 oz. block Monterrey jack cheese

(See directions in blog)

 

 

Goodbye, Dog Days of Summer

fun hot dog toppings

I feel like I was just saying HELLO to summer and already it’s time to bid farewell. It goes by so fast doesn’t it? Like a long-awaited vacation or a three-day weekend, good things always come and go so quickly!

Our friends have been staying in an awesome house on Balboa Island this summer, and we’ve enjoyed many Friday nights with them. They have a little boy only a year younger than Kellan, and the two love playing together while the grown-ups hang out. We always eat something fabulous, watch the kiddos destroy the house, clean it all up, and then walk to get dessert somewhere on the island. We’ve had balboa bars, donuts, cookies, and cupcake sundaes. It’s been a great summer.

Reed is an excellent cook. I’ve bragged on him before and probably will again. Every time we come for dinner he grills something delicious and whips up some amazing homemade sauce to go with it. A few weeks back we were greeted with one of my favorite smells of all time- bacon. Is there anything that smells or tastes better? My eyes quickly found a pan of super crispy, hot-from-the-oven bacon, and I practically tripped over my feet trying to get to it. Reed had decided to candy some bacon. I know. It was as delicious and wonderful as it sounds, and I ate more than a few of the men.

This past Friday I decided I should probably be the one to cook the main course. I’m a chef after all, and can’t stay on the sidelines for too long. I decided to go with hot dogs. Fancy, right? I know you’re thinking that I took the easy way out, but hot dogs have been on my mind for a while. I’ve been wanting to try out a bunch of new topping combinations, so making them for a crowd seemed like the best idea. I mean how many hot dogs could BJ and I go through on our own?

We had grilled dogs with four different toppings to choose from. There was cherry pepper BBQ sauce, Caper-Dijon Butter garnished with fried capers, Banana Pepper Ketchup with Caramelized Onions and Reed’s skillet BBQ sauce with chicken-fried IPA onion rings. Yep, another Reed speciality.

hot dog toppings

hot dog toppings

We had such a great time coming up with these combos and an even better time eating them. I may or may not have seen one of the guys throw all of the toppings on a pile of onion rings, just to “finish it all off”. I won’t name any names but they know who they are. 🙂 Doing hot dogs this way is a really easy, really delicious way to celebrate Labor Day and summer’s last hurrah! You could even encourage everyone who comes to your get-together to bring their own fun topping idea. The possibilities and yumminess are endless!

Happy Labor Day!

Cherry Pepper BBQ Sauce

Combine chopped cherry peppers (from a jar) and your favorite store-bought BBQ sauce. Stir to combine and serve on hotdogs, hamburgers, or use as a dipping sauce.

Caper-Dijon Butter

In a food processor, combine a stick of butter, 1/2 cup dijon mustard, 1/4 cup capers, salt and pepper, 1/4 cup parsley, zest and juice of 1 lemon, and 1 teaspoon of honey. Pulse until everything is combined and mixed well. Serve on a hotdog, hamburgers or use as a dipping sauce.

Banana Pepper Ketchup

Combine ketchup and chopped banana peppers. Serve with caramelized onions as a hotdog or hamburger topping.

It’s Football Season- Time to eat Hot Wing Sliders!

Hot Wing Sliders

Summer is on its way out and it’s time for my favorite season of the year. I’m not talking about Fall, although Fall is pretty awesome in its own right. No, my favorite season has less to do with great weather and falling leaves, and more to do with an increase in trash talking, wearing a particular set of colors every Saturday, and eating some delicious, nerve-calming food. That’s right, it’s FOOTBALL SEASON!! We made it!

Football season is not great for eating healthy food, but when your nerves are shot watching your team go for it on 4th and inches during a tied ballgame, who wants to be dipping celery in some ranch? Not me, certainly not my husband, and I’m guessing not you, either. I laughed as I overheard BJ giving our little boy a heads up last weekend.

“Kellan, next weekend starts the beginning of staying inside all day, yelling at the TV, and eating lots of yummy food. Are you ready?” Kellan is. Granted, he will be over it in about ten minutes and I’ll be the bad mom who puts Mickey Mouse Clubhouse on the iPad to babysit him for a few, but I’m confident he’ll still turn out alright.

BJ and his brothers always use football season as an excuse to ask their mom to make her famous hot wings. They are so good. They will set you on fire and have you begging for a gallon of milk to guzzle, but that’s the point of hot wings, isn’t it? The only problem is, it can be a drag to make hot wings. It is A LOT of work unless you have an indoor deep fryer. Masterbuilt makes some incredible fryers that make everything, including clean up, easier. If you love making hot wings, you need one!

But let’s say you don’t have an indoor fryer, you don’t want the mess and hassle of homemade hot wings, but you DO want the delicious, melt-your-face off, I’m-crying-real-tears, essence of a hot wing. That’s when Hot Wing Sliders become your new best friend.

Three Hot Wing Sliders

These little gems are super easy and will give you EXACTLY what you’re looking for in hot wing flavor. Honestly, I think I like them just as much…maybe better.  I’m a girl after all, and the idea of gnawing on a chicken wing, especially given my dislike for chicken in general, is kind of unappealing. Especially when there are other people around, which there inevitably are on game day. Yep, this is easier. Easier to make and easier to eat. You can feed an army with this recipe, just double or triple it as your crowd grows. You can even toss it all in a slow cooker if you really want a hands-off experience. I love that idea on a busy game day!

Give these Hot Wing Sliders a try this weekend. Win or lose, at least you’ll be eating well.

Happy football season!

Happy cooking!

Oh– and WAR EAGLE!

Hot wing slider on a plate

Hot Wing Sliders (makes 12 sliders)

2 lbs. boneless, skinless chicken breast
18 oz. Lousiana Hot Sauce
2 teaspoons garlic powder
1 packet ranch dressing seasoning
Ranch dressing or blue cheese dressing, for garnish
Pack of 12 Hawaiian Rolls, halved into slider buns

  1. Season chicken with salt and pepper. In a bowl, mix 1/4 cup hot sauce and garlic powder with 2 cups of water. Set aside.
  2. Heat oil over medium-high heat in a large, heavy-bottomed pan like a Dutch oven or braiser. Sear chicken, about two minutes per side. Reduce heat to low, and hot sauce-water mixture until it goes a little over half way up the sides of the chicken, cover with a lid and let cook on low for 1 to 2 hours, depending on how much time you have.
  3. Meanwhile, combine remaining hot sauce and dry ranch dressing seasoning. Remove chicken from pot and shred. Drain cooking liquid from pot. Add chicken back to pot and pour in hot sauce-ranch mixture. Cover and keep on low heat.
  4. To serve, top one side of Hawaiian bun with a heap of chicken mixture. Top with ranch or blue cheese dressing. Top with other side of Hawaiian bun. Eat!!!

holding hot wing slider

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