Cranberry Meatballs

Ingredients

• 26 ounces frozen bite size meatballs
• 14 ounces whole cranberry sauce can substitute grape jelly
• 12 ounces Heinz Chili Sauce
• 1 ½ tablespoons Worcestershire sauce
• 1 ½ tablespoons dark brown sugar

Instructions

• Place the frozen meatballs into a slow cooker set on low heat.
• In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Pour over meatballs.
• Cover and cook on low for 4 hours, stirring occasionally. To serve, set slow cooker to warm. Serve garnished with chopped green onions.

Bacon Pancakes

Ingredients

• 1 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons butter melted
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 8 slices thin cut bacon

Instructions

• In a large frying pan on a medium setting, fry the bacon until browned – a few minutes on each side. You can also bake your bacon as I do. You can pour the slightly cooled (NOT hot!) bacon fat into a heat proof container and use that to cook the pancakes in, if desired, for additional bacon flavor.
• Transfer the bacon to a plate lined with paper towels to soak up any excess fat and cool slightly.
• Chop the bacon into approx. ½ inch pieces. Set aside.
• In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt together.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, sugar and vanilla extract. Mix well.
• Pour the dry ingredients into the bowl with the wet ingredients and gently fold everything together until just combined. It’s ok if the mixture is a little lumpy.
• Heat a little neutral oil (or you can use some butter or some bacon fat as previously discussed) in a large frying pan on a medium setting. Wait until the pan is hot before adding the batter.
• Scoop approximately 1/4 cup of the pancake batter into the pan. While the batter is still wet, place bacon pieces all over the top of the pancake. Cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
• Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time.
• Serve with maple syrup, butter, fresh berries or your alternative toppings of choice.

Buffalo Chicken Salad Sandwich

Homemade Gorgonzola (Blue Cheese) Dressing

Buffalo Chicken Salad – serves 4-6

3/4 cup Greek yogurt
1/2 cup buttermilk
3/4 cup Frank’s Red Hot Wings Sweet Heat BBQ Sauce
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups shredded poached chicken breast (see below)
3 large celery stalks, finely chopped
1/3 cup red onion, minced
2 tablespoons packed fresh flat-leaf parsley leaves, coarsely chopped

Chicken
3 boneless, skinless chicken breasts – directions below (mine were on the larger side, probably equaling 1 1/4-1 1/2 pounds) 
3 cups water plus more if needed to completely cover the breasts while cooking 
3 teaspoons chicken bouillon granules 
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place chicken breasts in a large saucepan in a single layer.
Cover chicken broth.
Add poultry seasoning, bay leaf, salt and pepper.
Bring to boil and lower heat to simmer.
Cook chicken breast for 5 minutes.

Remove from heat, turn chicken breasts over, partially cover saucepan and allow to sit for 15 minutes.

Using tongs, drain chicken and transfer to a cutting board to shred using two forks.
In a large bowl, combine Greek Yogurt, Buttermilk, BBQ Sauce, lemon juice, salt and pepper. Mix well.

Add chicken, celery and red onion to sauce and mix until thoroughly combined.

Place some chicken salad on the bottom of a sandwich roll and drizzle with the  Cover with top and serve with celery and carrot sticks

Homemade KFC Chicken Recipe

Ingredients:

• 10 pieces of chicken (thighs and legs with skin)
• 2 cups of wheat flour
• 5 tablespoons cornstarch
• 2 eggs
• 1 cup of evaporated milk
• 1 tablespoon mustard
• 1 tablespoon chicken or meat seasoning
• 1 tablespoon minced garlic
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Wash and dry the chicken pieces thoroughly, and I season them with a pinch of salt and pepper.

2. In a large pot, I partially submerge the chicken pieces in water and cook over low heat for 10 minutes with the lid on.

3. While cooking, I prepare two large bowls. In the first, I combine flour, cornstarch, minced garlic, and seasoning, stirring well. In the second, I mix eggs, milk, mustard, salt, and pepper with a fork.

4. Once cooked, I remove the chicken from water and pat dry. I coat each piece in the flour mixture, then in the egg mixture, and again in the flour. I refrigerate them for a couple of minutes.

5. Meanwhile, in a stockpot or high skillet, I heat enough oil to submerge the chicken over medium heat.

6. Once the oil is hot, I remove the chicken from the refrigerator and fry 2-3 pieces at a time until golden brown on all sides, making sure to avoid burning the chicken or oil.

7. After frying, I let the chicken rest on a plate with absorbent paper to remove excess oil.