More Football (Or Busy Night) Food

Does anything say football food more than chicken wings? I don't think so. But let's face it, those little suckers are a little labor intensive. Sure, there are short cuts; but to do them right is to do them the way God intended, and quite frankly, I don't have that kind of time. But what I do have time for is a fun little sandwich that has all the same flavors, and cooks itself in my Crock Pot.

Sliders scream armchair quarter backing! When we are screaming at the refs and leading a team down the field in a 2 minute drill, we can't be bothered with some huge sandwich! But a tiny, hands friendly one, with huge flavor...we can all get on board with that! 

Oh, and let me add, if your schedule is as hectic as ours, these also make a terrific weeknight supper too! I served them with some cut veggies/dip on the side and sweet potato fries. The meat cooked all day while I was busy doing other things and then dinner came together in almost no time!

Football food can easily be turned into every day food when we utilize our favorite kitchen assistant, the Crock Pot! And these are so tasty, even non-football fans will show up, just to eat!

Crock Pot Buffalo Chicken Sliders

2 lbs. boneless chicken thighs, extra fat trimmed
1 envelope ranch dressing mix
Garlic Powder, to taste
Salt and Pepper, to taste
12 oz. bottle hot sauce
2 TBS butter
Slider Buns
Blue Cheese Crumbles

Grease Crock Pot. Lay chicken in bottom. Sprinkle with ranch dressing, garlic powder, salt and pepper. Pour hot sauce over. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3 hours more. Remove and shred. Add back to Crock Pot. Add butter and stir. Cook on LOW 30 minutes. Serve on slider buns with blue cheese crumbles.

Shared at Weekend Potluck

Summer Time Boats

Did that title immediately take you to the lake, nice and cool, and yourself riding in a big boat, the wind in your hair? Well...I'm actually talking about a different kind of summer time boat, but I guarantee you, you'll like them!

I'm kind of addicted to finding things to put in lettuce leaves. I think we've discussed this recently. I'm always looking for new dishes, or transforming old ones, so they can be served in their own little "boat" of lettuce. It's fun, healthy and totally hands friendly for all those cookouts and parties popping up this time of year.

I love a good Cobb salad. Especially a California Cobb, with the added avocado. But I I know from when I worked as a waitress, not everyone grooves on all the regular components of a Cobb. I remember these business ladies that would come in for lunch every week, and in the group of 4, not one of them ordered the salad as is. They each had something they wanted left off. And that's fine... to each their own. But I bring it up, because that's where these might be a better option. Set out all the "fixin's" so to speak, and let everyone build their own!

If you're planning a big Independence Day picnic or maybe a day at the lake, these would be a great take along! Simply pack everything up in separate containers and then assemble on site for your eating pleasure!

Boats and summer time go hand in hand, and now they can also go from hand to stomach too!

Cobb Salad Boats

1 1/2 lbs. boneless chicken thighs

Olive Oil

Salt and Pepper to taste
Garlic Powder to taste

3 hearts of Romain, leaves separated

1 pint cherry tomatoes, halved

4 oz. blue cheese crumbles

1 bunch of green onions, chopped, dark greens only

1/2 lb. bacon, cooked crisp and chopped

6 hard boiled eggs, chopped

1 avocado

1 tsp. lemon juice
Favorite dressing

Preheat oven to 350. Drizzle chicken with olive oil and season with salt, pepper and garlic powder. Roast for 30 minutes. Allow to cool and chop. In a small bowl combine avocado, lemon juice and a pinch of salt. Mash until mixed well. To build boats, spoon some avocado mixture into bottom of lettuce leaves. This will act as a barrier and "glue" for the other ingredients. Add other desired toppings. Serve with dressing on the side.

Shared on The Country Cook 

Stacey, Southern Bite and Salad {A Review and Giveaway}

I'm guessing some of you that read that title knew immediately what I was leading up to! Because this amazing foodie community, I'm so lucky to be a part of, is so big, but yet small at the same time, there are many in the EMM family that are also very familiar with Southern Bite and the great guy behind it, Stacey Little.

And now, my good foodie friend has just published his first cookbook! How exciting is that? I couldn't be happier for him. Stacey is the nicest guy, and the minute you see him, read his stories filled with southern hospitality, or cook one of his amazing recipes, you feel like you've known him all your life!

When my copy landed on my doorstep, I was almost giddy! I couldn't wait to start browsing the recipes and choose the first one I would try. Well, I should have known that would be easier said than done...I wanted to cook everything!

But alas, I had to choose one; and the minute I saw this I knew I had found it! We love broccoli salad and Mr. Everyday is a blue cheese fanatic, so I knew this would be an instant hit! It would make a great dish for any cookout or barbecue this summer. Or if your family is like ours, and enjoys a good ole' fashion picnic, this must be in that basket! Crunchy broccoli, crisp bacon, a creamy sauce, and just a little tang from the blue cheese...the flavor combinations are amazingly delicious!

Oh, and did I mention I've got a fantastic Southern Bite prize pack to give away to one lucky winner? Simply scroll down after the recipe to check it out. And if you haven't yet, be sure to checkout Southern Bite online, Facebook, Twitter, Pinterest and Instagram!

Bacon and Blue Broccoli Salad
1 large bunch broccoli, chopped (about 5 cups)
5 slices bacon, cooked crisp and chopped
1 medium red onion, chopped
4 oz. blue cheese crumbles
1 c. mayo
2 TBS cider vinegar
Salt and Pepper to taste

In a large bowl combine broccoli, bacon, onion and blue cheese. Toss well. In a small bowl whisk together mayo, vinegar, salt and pepper. Pour over broccoli and stir well. Chill until serving.

Shared on The Country Cook April 4, 2014

Broccoli at Very Good Recipes

***GIVEAWAY***

To Enter: Simply leave a comment on this post. Tell me hi. Tell me a story. Anything. Just be sure to leave an email address with it so I can find you. 

(1) Winner Will Receive a Southern Bite Prize Pack: 

(Valued at over $50!)

 1 Copy Southern Bite Cookbook

1 Southern Bite Reusable Bag

Assortment of Kitchen Gadgets/Utensils