Spicy Hot Chicken Legs

I have always loved the taste of Spicy Chicken Wings with the blue cheese sauce, but don't really like chicken wings since they are so bony with little meat and seems to be all skin which totally grosses me out.

Chicken drumsticks are my favorite and I'm thrilled to have found this recipe! Why didn't I think of this?

Another thing I love is that this is a slow cooker recipe . . . throw in all the ingredients, turn it on and walk away!!  Cooking really doesn't get easier and the resulting aroma is an added benefit.

Please note that if you like crispier chicken, bake them in the oven at 400 degrees for the last 30 minutes.

Ingredients

• 12 chicken drumsticks 
• 1 (5 ounce) bottle hot red pepper sauce 
• 1/4 cup butter, cubed 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• salt and pepper to taste 
• 1 1/2 cups blue cheese salad dressing 

Directions

Put the chicken in a slow cooker and top with with pieces of butter.

Add the hot sauce over the chicken.

Season with garlic powder, onion powder, salt and pepper. 

Set slow cooker on high, cover and cook for 3 hours or until tender.

Serve chicken with the blue cheese dressing on the side. 

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Recipe and Photo Source: Food Love RR

Cornbread Stuffing Chicken Casserole

This is comfort food at its best for me!  It doesn't get easier than the convenience of the "cream of" soups and cornbread stuffing mix for a quick and delicious meal.  This is also a very versatile recipe!

You will keep coming back to this chicken casserole over and over again . . . it is so good!   I make mine  with or without sour cream, but add one more can of my favorite type of "cream of" soup (chicken) if the sour cream is not used.

For some variation, add some steamed broccoli and substitute cream of broccoli soup for the listed soup.  Another variation for mushroom lovers would be cream of mushroom soup with fresh mushrooms.

In my opinion, the cream of celery and cream of chicken makes the best gravy, however, use what you like!  We found that using sour cream makes it even creamier.  Stove Top Stuffing Mix is what I prefer to use.

The prep work for this meal is so easy and a great recipe for a beginning cook who wants great results with little effort or cooking skills.  We used shredded precooked chicken, but it would be just as easy to pull out some frozen chicken tenderloins and quickly pan fry them before putting the casserole together.

The casserole itself is delicious with awesome creaminess, with or without sour cream.  The Captain mentioned that he loved the way the stuffing on the top made an awesome crunchy topping, while some of it blended in with the creamy mixture.  Very nice combination!

This casserole is perfect for pot luck meals!  Try it . . . you'll probably love it!

Ingredients

• Cooked chicken, cut up in bite sized pieces
•  (the equivalent of a whole chicken)
• 8 oz sour cream or another can of "Cream of" soup
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 1 box cornbread stuffing, uncooked
• 1 cup chicken broth
• 1/2 stick melted butter

Directions

Preheat oven to 350.

Place chicken in the bottom of the dish (9 x 13).  

Mix the "cream of" soups and sour cream (if you choose to use the sour cream). Spread over the chicken.

Place the uncooked cornbread stuffing over the soup mixture.  Heat in the microwave . . . the broth and melted butter until butter is melted and pour over all of the casserole.

Bake uncovered at 350° for 30 minutes. Serves approximately 6 - 8.

Classic Scalloped Chicken

Mr. Food's website has one of the best concepts for recipes around, in my opinion.  However, this is one of those recipes that I would use only as a guide. 

For one thing, instant rice is a big no-no in our kitchen and I hate it with a passion. Whether you use it or not if you try this recipe is up to you . . . everyone has different tastes.  I've also discovered that fresh mushrooms always make a dish so much better.

You can make this versatile dish as semi-homemade as you have time for!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 4 tablespoons (1/2-stick) butter, melted and divided 
• 1 3/4 cups chicken broth 
• 1 (12-ounce) jar chicken gravy 
• 1 (4-1/2-ounce) jar sliced mushrooms, drained 
• 1 (2-ounce) jar diced pimientos, drained 
• 1 1/2 cups instant rice 
• 1/4 cup plain bread crumbs

Directions

Preheat oven to 400 degree F. Coat a 9" x 13" baking dish with cooking spray.
  

Season chicken with salt and pepper, and sauté in 2 tablespoons melted butter in a large skillet over medium-high heat for 8 to 10 minutes, or until golden.

Remove from heat and add chicken broth, chicken gravy, mushrooms, pimientos, and rice; mix well. Pour into prepared baking dish, cover with aluminum foil, and bake 30 minutes.

Remove from oven, uncover, and stir well. Sprinkle with bread crumbs and drizzle with remaining 2 tablespoons melted butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.




Source:  Mr. Food

Crab Stuffed Mushrooms

This is the closest recipe to mine that I could find and I will be tweaking my recipe with some items I think will enhance them.  The major difference in the way mine are put together is bread crumbs . . . I use italian seasoned bread crumbs because I love the taste.  I have never used veggies, but I think the addition of roasted red peppers and would be awesome.

Use the ingredients you like!  Recipes are a guide based on someone else's taste . . . make them your own!

Crab Stuffed Mushrooms have always been one of the most popular appetizers when I entertain and I never leave them out of a party.

Ingredients:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

Preparation:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. 

Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. 

Fill each mushroom and sprinkle  with a little Parmesan cheese, if desired. 

Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

Makes 16 to 20 stuffed mushroom appetizers.

Source: Diana Rattray @ About.com