Leftover Chicken? No problem! Buffalo Chicken Sliders, it is!

Being from the South…we shut the cities down for a single snowflake.  But Ice Storms?  Forget it.  Especially ones named “Pax” or “Leon”.  Where do they come up with these names anyway?!?!  Leon stranded a lot of people on the roads for a few days.  So no one was going to take any chances with Pax!  The grocery stores were empty 2 days before “Pax” was set to strike!!  Bread, Milk, Eggs, Beer, Wine, Sweets, Jerky (depending on your priorities, of course)…mostly gone.  And I was no different!  I bought lots of chicken and ground beef and bread.  Made sense at the time with my gas oven.  Plan for a blizzard. Or being snowed in until March. 3 feet of Ice. Stranded Cars.  No Power for weeks. See…I think I’m convincing you of my logic.

So the dilemma once none of that happened.  All of this food and little snow.  Or Ice.  I decided I could freeze most of it.  Or just put it in my bunker (I kid, I kid).  But what to do with that yummy, non-freezable Rotisserie chicken I purchased?  Let’s make some sliders!  Buffalo Sliders!  Buffalo Sliders with Blue Cheese Broccoli Slaw and Swiss or Provolone!  Score! Finally…my previous logic began to make sense.  *wink, wink*

So here is what you need. A Rotisserie chicken, slider buns, your favorite buffalo sauce (I like Frank’s Red Hot Buffalo Wings Sauce), blue cheese dressing, broccoli slaw, carrots, spray butter & swiss or provolone cheese.  Very, Very simple!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Ingredients

Now…just shred up that Rotisserie.  Every bit of it!  Don’t waste a single shred of that chicken! And add a little salt & pepper to taste.  Then heat up about half a bottle of your favorite wing sauce with a tbsp of butter until it’s well mixed.  Or don’t add the butter.  Your call.  You don’t have to heat up the sauce if you don’t add the butter…one less step. Mix the chicken with the buffalo sauce, a couple of tablespoons at a time.  Use as little or as much as you like to your taste and then set aside.  Next for the broccoli slaw. I purchase this in the produce section. It’s just like shredded cabbage slaw! I make homemade blue cheese (let me know and I’ll post the recipe).  It’s too easy not to.  But if you don’t have it and don’t want to make it, then just buy yourself a jar of GOOD blue cheese dressing like Naturally Fresh Blue Cheese.  And just mix a couple of tablespoons to the broccoli & carrot mixture!  Simple and Easy.

Now for your assembly line.

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Assembly Line, Ready!

Line a baking sheet with aluminum foil (for easy clean up later).  Put the bottom of your slider buns down first.  I always use Publix Deli Sliders.  You can use Hawaiian Rolls, Hamburger Buns or whatever you like. Next add the cheese.  I added half a slice of swiss on one half and provolone on the other half.

This is how they will come together….

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Coming Together!

Next spoon on the chicken, then the slaw and another small slice of cheese if you wish!  I totally wish for extra cheese!  Once you have each slider assembled, then spray the tops of each bun with a couple of dashes of no calorie spray butter.  Bake on 350 degrees until cheese is melted and buns are lightly browned!  About 10-15 minutes!

And that’s it.  Use that leftover chicken you have from these snow days…or make these for your next tailgate…or your next picnic!  Or just a fun night with the kids!  These are sure to be a crowd pleaser for any occasion!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Take THAT Winter Storm Pax!!!

Let me know what you think!  Enjoy!

Buffalo Chicken Sliders with Broccoli, Carrot, Blue Cheese Slaw

  • Servings: 12
  • Difficulty: Easy
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Credit: Simple Southern Living

1 Rotisserie Chicken
1 Bag of Broccoli Slaw
1 Bag of Shredded Carrots
1 Bottle of Frank’s Buffalo Wing Sauce
12 Slider Buns
6 Provolone Cheese & Swiss Cheese Slices
Blue Cheese Dressing
Spray Butter

1. Preheat Oven to 350 degrees.
2. Shred the Rotisserie Chicken into pieces then salt & pepper to taste.
3. Mix the Wing Sauce into the chicken until coated & set aside.
4. Mix half of the Broccoli Slaw with 1/4 of the Shredded Carrots.
5. Add a couple of tablespoons of the blue cheese dressing into the slaw mixture.  Set aside.
6. Line a cookie sheet with aluminum foil and align the bottoms of the slider buns evenly.
7. Layer half a slice of cheese, then chicken, slaw & more cheese if desired.
8. Place the tops of the buns on each and spray a couple of times with no calorie butter spray.
9. Bake for 10-15 minutes until heated through, cheese is melted and buns are golden brown.

Easy, Cheesy Black Eyed Pea & Artichoke Dip–YES, please!

This dip is so yummy.  And so easy.  And so YUMMY!  And so EASY! It seems like an unlikely marriage…black eyed peas and artichokes?  What?  Who thought of this?  I wish I could take credit.  I wish I could GIVE credit!!  I actually found this recipe years ago in one of the Junior League of the Shoals Cookbooks after tasting this loveliness at one of my BFF’s Wedding Showers.  And I’ve been hooked ever since.  I always have this in my pantry ready to make for parties, weddings, unexpected guests…or most importantly…just for me!

Here is my latest and greatest spin on a classic.

That's a Happy Chip

That’s a Happy Chip

To start…grab up your ingredients. Light Sour Cream, Light Mayo, Sriracha (or your favorite hot sauce), Minced Onions, Hidden Valley Ranch Buttermilk Dressing Mix (isn’t everything better with Ranch?), Grated Parm, Shredded Mozzarella, Canned Black Eyed Peas & Canned Artichoke Hearts.

First step is to mix up the first 6 ingredients in a mixing bowl.  Whoa…this is going to be complicated, I can tell.

First 6 Ingredients

First 6 Ingredients

Next…wash and drain the peas and artichoke hearts really, really well.  Shall we say that watery dip…is. not. so. good.  NOT that I would know anything about that.  Clearly.

See how those are going to be drained REALLY, REALLY well?

See how those are going to be drained REALLY, REALLY well?

Gosh…now the REALLY hard part.  Dump the drained peas and artichokes into the bowl with the first 6 ingredients. Combine it all, shred the artichoke hearts as you mix,  pour it in a baking pan, top it with the mozzarella and more parm.  Bake it for 30-35 minutes on 350 degrees or until lightly brown, bubbly, gooey, cheesy, yummy…sigh…I’m ready to eat!!

Perfection

Perfection

Dig in!  What are you waiting for?!?!?!  Serve it with pita chips, tortilla chips, Fritos (my personal, all-time fave), eat it with a fork, eat it with a spoon.  What EVER you feel like doing!  I topped this with a little dried parsley.  But chives would work too, *note to self*.  Or add some spinach to it!  Or sausage!  Or Shredded Chicken! There are so many ingredients to have fun with!  It’s just so Yummy!!  And so Easy!!  I think you get the idea.

Let me know how it turns out! Enjoy!

Kicked Up Black Eyed Pea & Artichoke Dip

  • Servings: 4-6
  • Difficulty: Easy
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Adapted from Junior League of the Shoals–The Art of Cooking

2 cans Black Eyed Peas (Washed & Drained Well)
2 cans Artichoke Hearts (Washed & Drained Well)
2 pkgs of Hidden Valley Ranch Buttermilk Dressing Mix
3 tbsp Sriracha (Or more or less to taste)
1 c Light Duke’s Mayo
1 c Light Sour Cream
1/2 c Minced Onions
1/2 c Grated Parmesan Cheese
1/4 c Grated Parmesan Cheese (for topping)
2 c 2% Shredded Mozzarella
Dried Parsley, Thyme or Fresh Chopped Chives
Salt & Pepper to Taste

1. Preheat oven to 350 Degrees.  
2. Wash and Drain Well the Peas & Artichoke hearts.  Set Aside.  
3. Combine the Mayo, Sour Cream, Sriracha, 1/2 c Parm, Minced Onions & Ranch Dressing Packets.  Mix well.
4. Fold Peas & Artichokes into the Mixture, Combine Well & Shred the Artichoke Hearts While you Mix.  
5. Pour Mixture into a 9×11 Baking Dish.  
6. Top with Mozzarella and Additional Parm.  
7. Bake for 30-35 Minutes or Until Bubbly and Cheese is Lightly Browned.  
8. Top with Dried Parsley, Thyme or Fresh Chopped Chives.

Super Bowl Party! Or Just a Reason to Get Together….

Ahhh the Super Bowl.  That Sunday every year where 2 NFL teams duke it out for the Championship and 364 days of bragging rights.  Or for me…that Sunday every year to attend our friend Phil’s annual cookout, watch the best commercials of the year, and of course the half-time show (I think I’m a Bruno Mars fan now)!

I love potluck parties like this one.  You get to try a lot of different yummy dishes, meet the people making those yummy dishes and most importantly just snack and snack and snack to your heart’s content!  This year I decided to take a couple of my “old faithful” appetizers and mix up the recipes just a bit!

Puff Pastry Sliders…who doesn’t love anything wrapped up in Puff Pastry??  And who doesn’t love all kinds of yummy sliders?? Hence…Puff Pastry Sliders.  There are several “staple” items I always have in my kitchen.  Ground Beef is one of them.  Puff Pastry is another.  Always.  My BFF Lucy over at Lucysinspired, kids me about my Puff Pastry stash.  But it’s just so versatile for all dishes!  And I love it.  And everyone else loves it.  And what if there was a Puff Pastry shortage?  I would totally be ready. 

So here is where I started…and most of this is just pantry items that I already had on hand.  My inspiration for these came from the Pepperidge Farm Website a few years ago and continue making it my own.  Because I love all things Pepperidge Farm.  And if you didn’t already know…I love Puff Pastry.

Puff Pastry Slider Ingredients

Puff Pastry Slider Ingredients

Puff Pastry, Ground Beef or Chuck, Cheese–Any that your prefer, Shallot, Salt, Pepper, Egg White.

Make sure to follow the instructions on the Puff Pastry and let it thaw for 40 minutes before trying to use it…(Very important step here–Trust me when I say frozen Puff doesn’t work).  Start by seasoning the ground beef with salt and pepper.  This time I also added garlic powder, Worcestershire and a little low sodium Dales Sauce.  Then finally dice up or shred a medium shallot to the mix.  Make sure not to overwork the meat!  We aren’t making meatloaf.  Remember…Puff Pastry Sliders.

Next…pat out the sliders into small patties like below.  You want 12 of them.  Fry them for a couple of minutes on each side just until brown.  Don’t fully cook them because they will get more cooking time in the oven.  About 3-4 minutes on each side depending on how thick you make them.  If you use lean ground beef, then make sure to add a little olive oil so they don’t stick to the pan.  Once these are done, set them on paper towels to drain any excess grease.  (We don’t want soggy Puff Pastry later-Trust me again on this).

Ground Beef Slider Patties

Ground Beef Slider Patties

While these are cooling, preheat the oven to 400 degrees.  Grab your thawed Puff Pastry, some flour and a rolling pin.  Lightly flour a clean surface and flour that rolling pin.  You just want to roll out each sheet of the Puff Pastry a little into a rectangle shape.  Not too much.  Just a little.  You are going to want 6 sliders for each of the sheets.

Pimento Cheese, Bacon Cheddar, Pepper Jack & Cheddar Sliders

Pimento Cheese, Bacon Cheddar, Pepper Jack & Cheddar Sliders

Now get creative!  Place 6 patties on the Puff Pastry.  Top these with any ingredients you like!  I had some left over bacon, cheeses, pimento cheese and caramelized onions that I used.  You can make taco sliders, BBQ sliders, plain sliders…whatever you like!  I made bacon cheese, pimento cheese, pepper jack & sharp cheddar and my favorite…blue cheese & caramelized onion.

Caramelized Onion & Blue Cheese Sliders

Caramelized Onion & Blue Cheese Sliders

Completely Perfect Puff Pastry Slider Pockets

Completely Perfect Puff Pastry Slider Pockets

Now take your egg white and whisk it until just a little frothy so it’s easy to brush on the pastry and set aside.  Grab a knife or a pizza cutter and cut the Puff Pastry into 6 even squares so you can fold these up.  Take each corner of the Puff Pastry and fold it to the middle of the sliders.  You can make pockets and seal them up or just leave a little opening where the edges meet for presentation.  Totally up to you.  If you are using Pimento Cheese…make sure they are sealed and firm so the excess grease doesn’t drain out and make the pastry open up.

Take each of the sliders and place on a baking sheet lined with parchment paper.  Take your egg white and brush the Puff Pastry so it will turn out nice and golden brown.  They don’t have to look perfect (Unlike mine…they are all even.  Clearly all perfect little packages).  Now pop these in the oven according to the Puff Pastry directions!  Or watch them and take them out when they are golden brown and not over cooked and dry.  No one likes dry Puff Pastry.

Golden Brown Slider Yumminess

Golden Brown Slider Yumminess

And Tah-Dah!!  Puff Pastry Sliders.  Sure to wow a crowd and make everyone think you spent hours and hours on their potluck party dish!  Don’t correct them.  Tell them it took forever to make.  Just gives you more to talk about at the party!  And the meaning of Tah-Dah in the Urban Dictionary is “be impressed” or “aren’t I just amazing“.  If you are bringing these to my potluck parties, then I would say “Why yes…yes you are”! Enjoy!

Let me know what you think!

Puff Pastry Sliders

  • Servings: 8
  • Difficulty: easy
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Credit: Simple Southern Living & Pepperidge Farm

1 1/3 lbs of Ground Beef or Chuck
1 pkg of Thawed Puff Pastry (2 rolls in the package)
1 Diced or Shredded Medium Shallot
1 tsp Garlic Powder
1/4 cup Low Sodium Dale’s Sauce
10 Dashes of Worcestershire Sauce
1 tbsp Ground Pepper
1/2 tsp Salt
1 Egg White
Flour for Rolling the Pastry
Toppings of Your Choice

1. Preheat oven to 400 degrees.  Mix Ground Beef, Shallot, Garlic Powder, Salt, Pepper, Dale’s & Worcestershire together.  Be sure not to over mix.  
2. Pat out into 12 small patties, slider size and fry just until pink in the middle but browned on each side. About 3-4 minutes per side according to thickness.  Drain well on paper towels.
3. Roll out Puff Pastry onto a lightly floured surface so it doesn’t stick.  
4. Place 6 patties onto each puff pastry and top with toppings of your choice.  No condiments or lettuce though.  
5. Take a knife or a pizza cutter and cut the pastry into equal squares around the sliders.  Fold the corners to the middle of the slider to make a “package” or a “pocket”.  
6. Place on a parchment lined baking sheet, brush the tops and corners with the egg white and bake until golden brown according to the directions on the Puff Pastry package.  

These can be served hot or at room temperature and great for any occasion.