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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Kicked Up Beef Dip Sandwiches

beefdip

BJ hit another home run cooking dinner last night. He’s gotten REALLY good at choosing awesome recipes that pack a major flavor punch. I would argue that choosing a good recipe to prepare is an important key in being a good home cook. Not everyone has that ability. If you don’t choose a good recipe to follow the end result won’t be tasty no matter how well you foliow it. You can’t always trust every recipe you see, and some basic knowledge of flavors and combos that work well together will take you far in the kitchen. That’s where BJ is. He is a total amateur cook, but he knows what sounds good and he can follow directions. More often than not this translates into a successful dinner, which is exactly what we had last night.

The Food Network is almost always on the TV in our house. Especially right now. I’m not exactly watching it all day long or anything, but it’s our background noise. BJ’s grown pretty accustomed to it and even catches himself paying attention from time to time. That’s how he discovered this recipe and decided he wanted to give it a whirl. Ree Drummond calls them Drip Beef sandwiches but I’m not a fan of the “drip” part. Sounds kinda gross to me. So since this is my blog and I just totally gave her the credit for the yummy goodness, let’s call them Kicked Up Beef Dip sandwiches. They’re delicious and super easy to get on the table. Perfect for BJ. He seared a chuck roast and then cooked it low and slow for five hours in a Dutch Oven with beef stock, fresh rosemary and chopped pepperoncini, with their juice. Just four ingredients. Pretty amazing. He let them cook for five hours, then shredded the beef and piled it high in deli rolls. We didn’t top the sandwiches with caramelized onions like the recipe calls for, although I’m certain it would have taken it to a whole other level. These are so good you will definitely want to add them to your rotation. You can’t beat a four ingredient recipe that tastes like you spent a ton of time perfecting it. It absolutely hits the spot at the end of a busy day.

Enjoy!

Kicked Up Beef Dip Sandwiches

One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar chopped or sliced pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls

  1. Sprinkle the chuck roast with salt and pepper.
  2. Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
  3. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and sauté until light golden brown. Set aside.
  4. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.

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