Buffalo Chicken Tenders

We are trying to cut down on going out to eat.  One thing we have missed is the Buffalo Chicken from Denny's restaurant here in NY.   The other day my husband bought some buffalo flavored potato chips.  No one liked them...they were really hot!  I guess that helps in controlling the amount you eat.  I do not like to waste things.  Wasted food=wasted money.  So I got the idea to make Buffalo Chicken tenders with them.

Buffalo Chicken Tenders

8 chicken tenders

3 eggs, slightly beaten

4 cups buffalo flavored potato chips

Place the potato chips in the food processor and process until fine.  Dip the chicken in the eggs and then into the potato chips.  Place into a baking pan and bake at 350 degrees for about 20 minutes.

You can use any flavor potato chips you like.  Next we are going to try Cheddar Sour Cream flavor.  The sky is the limit with these.  They crisp up very nicely!!

Buffalo Chicken Tenders

Garlic-Lemon Chicken in the Pressure Cooker

Last year for my birthday my husband got me a pressure cooker.  It's a 3-in-1 cooker...slow cooker, pressure cooker and steamer all in one.  I love it!!  Especially on a day like today.  I took the chicken out of the freezer yesterday to thaw.  Checked it this morning...still frozen.  GRRRR!  So out comes my kitchen saver.  I love this baby!!

A while ago I got "The Easy Pressure Cooker Cookbook".  This book is full of wonderful recipes.  This is one I changed around a bit for us.

Garlic-Lemon Chicken

3 tablespoons oil

2 teaspoons salt

2 pounds chicken parts bone-in

4 garlic cloves minced

pinch of red pepper flakes (I used Cayenne)

1 teaspoon dried oregano

1 cup chicken stock

1/2 cup fresh lemon juice (I used the bottled kind)

Brown the chicken in the pressure cooker with the oil until nice and brown.  Add garlic, red pepper flakes and oregano.  Cook for about 1 minute.  Watch carefully...you do not want the garlic to burn.  Add lemon juice and chicken stock to the pot.  Place chicken in and seal with the lid.  Cook at high pressure for 15 minutes. 

Let the pressure come down naturally and then remove the lid.  Remove the chicken.  Bring the sauce to a boil and thicken anyway you wish.  I use rice flour and water.  Boil until thick. 

I tell you this was SO good!!  Next time I will use boneless skinless chicken.  It would be great on a salad!!

I love my pressure cooker.  Even from a frozen state the chicken was done all the way and very juicy.  Kids said, "and it wasn't dry".  LOL!  Best part of this machine, is it's electric....so I don't have to stand at the stove and watch.

Slow Cooking Thursday~~Cajun-Style Chicken

We love chicken wings here.  Well we love the flavor of them here!  There just isn't a lot for your dollar when you buy chicken wings.  So I usually take the chicken wing sauce and cook boneless skinless chicken breasts in it.

Now this is S.P.I.C.Y!  You can alter it to your liking.

Cajun-Style Buffalo Chicken

5 boneless skinless chicken breasts cut into pieces

1 bottle of spicy BBQ Sauce

1/2 - 1 tsp red cayenne pepper

2 teaspoons black pepper

1/2 teaspoon granulated garlic

1/2 teaspoon onion flakes

3 tablespoons Worcestershire Sauce

4 Tablespoons chicken wing sauce

Add all ingredients except chicken mix well.  Add chicken and stir to coat.  Cover and cook on low 4-6 hours.  YUM!!

You can also do this with whole boneless skinless chicken breasts.  After they are done cooking you can shred them and put on totillas with all the fixings.

I'm hooking up with Diary of a SAHM for Slow Cooking Thursday.  Come on over and join in on the fun.

Slow Cooker Spicy Chicken Nachos

Photo Credit

I got this recipe from a jar of Old El Paso salsa.  Love it!!  Sometimes my husband likes something to snack on when he gets home from work.  These are perfect because I can leave the slow cooker on warm until he gets here.  YUM!!

Spicy Chicken Nachos

1 block of Velveeta with jalapenos

3/4 cup salsa

1 can black beans rinsed and drained

1-2 cups cooked chicken breasts, cubed

1 container of sour cream

1 cup chopped red bell pepper

3 tablespoons of green onions chopped

Tortilla chips

Spray slow cooker with nonstick spray.  Add cheese, salsa, black beans and chicken.

Cover and cook on low for 2 hours, stirring once after 1 hour.

Stir in sour cream, red bell pepper, and onions.  Increase heat setting to high and cook 45 minutes longer or until hot.

Serve with tortilla chips.  You can leave this on warm for 2 more hours.

I am linking up with Sandra over at Diary of a SAHM for Slow Cooking Thursday.

Cooking Thursday~~Balsamic Raspberry Chicken

Since we are eating A L.O.T. of chicken here I needed to find ways of making it not so normal.  Sorry there is no picture!  I left the camera on and battery died!  You can use a number of different kinds of preserves in this dish.

Balsamic Raspberry Chicken

1 tsp canola oil

1/2 cup chopped red onion

1/2 tsp dried thyme

4 boneless skinless chicken breasts

1/3 cup sugar free raspberry preserves

2 Tblsp balsamic vinegar

1/4 tsp pepper

Heat oil in non stick skillet.  Add onion and saute 5 minutes. Add chicken and thyme, saute 6 minutes on each side or until done.  Remove chicken and keep warm.

Reduce heat.  Add preserves, vinegar and pepper, stirring until preserves melt.  Add chicken back into skillet and heat through.

For my Weight Watcher folks this is 5 Points Plus.

To see other Cooking Thursday posts visit Diary of a SAHM.

Balsamic Chicken with Mushrooms

I got this recipe from the Weight Watchers website.   ENJOY!

Balsamic Chicken with Mushrooms

2 tsp. canola oil

3 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 garlic clove minced (i used granulated garlic)

4 (4 oz) boneless skinless chicken breasts

2 cups mushrooms sliced

1/3 cup chicken broth

1/4 tsp. dried thyme

Mix 2 tablespoons of vinegar, mustard and garlic in a bowl.  Add chicken and turn to coat. 

Heat one teaspoon of oil in a non stick skillet.  Put chicken and vinegar mixture into hot pan.  Saute chicken until cooked through.  Transfer to platter and keep warm.

Saute mushrooms for 1 minute.  Add chicken stock, thyme and other tablespoon of vinegar.  Cook stirring occasionally until mushrooms are deep brown.  Pour sauce and mushrooms over chicken.