Buffalo Wing Garlic Toasted Hoagies

*** This is not my recipe, but I did make changes, the recipe as it is written will be put here, my changes will be in Cook’s Notes at the bottom. First of all, let me say that I got this from Just A Pinch. Secondly, this is a VERY good meal, would be awesome for game day!***

Ingredients:

4 hoagie rolls, split in half length wise thorough the middle

3/4 cup butter ( about 1 1/2 sticks), softened

2 TBS minced garlic

2 TBS chopped parsley, fresh

1 (20 ounce) bag of southwestern seasoned fully cooked chicken breast strips

1 bottle (1/2 cup) of Franks red hot sauce or wing sauce

4 TBS butter

1 TBS Sweet Baby Ray’s BBQ sauce

1/2 tsp. chili powder

8 slices Muenster cheese

2 cups shredded lettuce

salt and pepper

2 TBS finely chopped celery

12 slices of Roma tomatoes

8 TBS thick and chunky blue cheese dressing—you can use more if you desire

Directions:

In a frying pan combine chicken, hot sauce, 4 TBS butter, bbq sauce, and chili powder

Heat till simmering, simmer on very low.

In small bowl, combine 1 1/2 sticks butter, garlic, and parsley. Spread on inside of hoagie rolls on both sides.

Place hoagie rolls with garlic mix on cookie sheet and under broiler until lightly toasted. Or you could bake at 400 degrees for 4 minutes.

Remove rolls from oven and on bottom half of roll, pile high with chicken mixture. Place 2 slices of cheese on chicken mixture and put back in oven either under broiler or in 400 degree oven for another 2 minutes. Remove from oven.

Top each sandwich with lettuce and celery mixture and a pinch of salt and pepper. Top each sandwich with 3 tomato slices, then add the dressing on each sandwich on the top half of the roll. Cut in half.

 

****Cook’s Notes: I never buy the ready cooked chicken breast strips, not because they are not handy but because it is expensive and you really do not get very much. I used fresh chicken tenderloins for this. I seasoned them with garlic and herb seasoning and sautéed them in butter in cast iron skillet. I used about 10 of them. I cooked up the rest and will use for another recipe. I then cut the tenderloins into strips getting about 4 strips from each tenderloin. I also used Provolone cheese instead of Muenster, mainly because hubby has never had Muenster and so we went with what we liked. I also do not like blue cheese dressing so substituted with Ranch. These sandwiches are so good and honestly kind of addictive, so if you are using fresh chicken tenderloins like I did and you have chicken left over, cook it up, cut it up, and freeze for next time, then you will be ahead of the game!****

Advertisements

My Secret Ingredient

If you know anyone who cooks a lot or is a chef you might have heard them talk about their secret ingredient that they use a lot. I have one too. For me, I love garlic. My secret ingredient is minced garlic. I always keep a big jar on hand in the refrigerator to add to things. Now, I am not saying that is all I use, I love garlic in all forms, whole clove, garlic powder, sometimes even garlic salt.

For me, garlic adds that other dimension to a dish. The extra flavor. I put some in mashed potatoes, I recently used it in my twice baked potatoes for the first time and my Army Boy was like, these are so good! Now normally, I would be like, and they are not usually good?!?! But i understood there was a little more pizzazz in them this time, so I let that go. Sometimes as cooks we wear our hearts on our sleeves and when someone says something like that it is almost like stabbing us in the heart and leads us to think that the dish we made before was not as good. Which honestly kills us a little bit inside.

But back to garlic. It does not take a lot and face it garlic is healthy for us too. I am not saying you need to eat tons, but to dress up a dish and change it around it is good for that most definitely.  I use it in marinades, side dishes, main dishes, everything but dessert. As I said, sometimes it only takes about 1 teaspoon of minced garlic to give it a different flavor. You can usually find the minced garlic in the produce section, it comes in small jars or large jars. I am a large jar kinda girl! It is also good for those people who like garlic but don’t want to frighten off that special someone. Use in small quantities and you will be fine. Of course if you scorch it , minced garlic will act like regular garlic and be bitter. It is still garlic after all!

-Ciao!

Buttery Garlic Ranch Pretzels

**These would be perfect for a party or even just a snack. I found these on the Just A Pinch recipe site, the best thing about this site is that it is free and if you want to upgrade, it is only $11 year. It has all kinds of wonderful food and non food recipes.**

Ingredients:

16 ounce bag of mini pretzels

4 ounces of Orville Redenbacher’s buttery flavor popcorn oil

1 ounce of Hidden Valley Original Ranch dip mix

2 tsp. of garlic powder

 

Directions:

Pour the pretzels into a large mixing bowl.

Toss with popcorn oil, until the pretzels are well coated with the oil

Sprinkle the dip mix and garlic powder over the pretzels

Toss again until the ingredients are distributed evenly over the pretzels

Pour onto large cookie sheet to let the pretzels dry for several hours.

When the pretzels are dry, store in an airtight container.

 

*** This is a recipe that you could change up the flavors with, you could make any kind of variation to taste with this!!  Do be careful, I have heard that these are quite addicting!**

Cheddar Bay Biscuits

** These are look a likes, based on the biscuits from Red Lobster, which I totally love!! Hope you enjoy this**

Ingredients:

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 TBS cold butter (1/2 stick)

1/4 tsp. garlic powder

1 heaping cup grated cheddar cheese

Used to Brush Top of Biscuits:

2 TBS butter, melted

1/4 tsp dried parsley flakes

1/2 tsp garlic powder

pinch of salt

Directions:

Preheat oven to 400 degrees

Combine Bisquick with cold butter in medium bowl using a pastry cutter or large fork. There should be small chunks of butter throughout about the size of peas. Add cheddar cheese, milk and 1/4 tsp garlic powder. Mix by hand until combined, but do not over mix.

Drop approximately 1/4 cup portions of the dough onto an ungreased cooking sheet using an ice cream scoop

Bake 15-17 minutes until the tops of the biscuits begin to turn light brown

When you take the biscuits out of the oven, melt 2 TBS butter in small bowl in your microwave. Stir in 1/2 tsp garlic powder and the dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits, using all the butter.

 

**I have not made these just yet, but I have friends who did and they are fabulous!! **

N.Y Strip Marinade

IMG_0180I got this recipe for the marinade from a Paula Deen recipe for N.Y Strip Steaks and Tarragon Butter. I did not want to  use the rest of the recipe so I used the marinade. This recipe is for 6 steaks. If you are making less than that, use half the recipe. It came out amazing!! 

NY Strip Marinade:

Ingredients:

1/2 cup olive oil

1/4 cup lemon juice

3 cloves garlic, minced

2 tsps. Worcestershire sauce

1 tsp. black pepper

Directions:

In a heavy-duty, resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce, and pepper. Add the steaks to the bag, press the air out of the bag and seal tightly. Turn several times to distribute the marinade. Place the bag in bowl and refrigerate 30 minutes, turning bag occasionally. Overnight is best.

** When I made this I did marinate them overnight and it really made the steaks amazing**

Tawnya’s Garlic Butter & Bacon Green Beans

 

I came up with these when I wanted something different to do with fresh green beans. I wanted them to have amazing flavor and this dish is a hit!

IMG_0177

Ingredients:

1 package of bacon, your choice of brand
1/2 stick of butter
1/2- 1 pound of fresh green beans
several dashes of pepper
3 cloves minced garlic

Directions:

Clean the green beans by snapping off the ends and breaking them in half of you want. While doing this cook bacon according to package directions.

Drain the pan, leaving approximately 2 Tablespoons of bacon fat in the pan. Boil water in large pot, when the water is at a rolling boil, add green beans. Cook beans in water for approximately 5-10 minutes, depending on how crisp you want the beans.

Melt the butter in the pan with the bacon fat, add minced garlic and cook for 30 seconds. Add the beans to the pan with the butter and garlic, heat beans through. Cut or tear the bacon into bite sized pieces and add to the pan with the beans. Mix well. Serve hot. Season with salt and pepper to taste.