Slow Cooker Buffalo Chicken Wings

My husband loves wings. Nothing makes his foodie heart pitter-patter then a big plate of chicken wings. Every year I try to come up with 1-2 new recipes to fulfill his food dreams (and stomach). In an effort to simplify my life a little, I decided to try and cook wings in the slow cooker, and I kept it super simple. When I say I kept it simple, it's just good old chicken wings and a bottle of Frank's Red Hot Buffalo Sauce. Nothing too fancy here! I kept it simple, and let me tell you that they tasted fine and with very little fuss! I did use a little dried parsley as a garnish to brighten them up a little, but most people couldn't care less about it. I garnish everything so my husband doesn't expect anything less from me. To give the wings the crispy fried and baked feel, after the wings were done cooking in the slow cooker, I turned on the broiler to my oven. I carefully removed the wings from the slow cooker using tongs (one by one) and then I placed them on to a baking sheet with a rim. I broiled them for 5 minutes. The first 3 minutes I had them on my middle rack and then the last 2 minutes I moved them to the top rack. They gave the wings just the amount of crispiness without being burnt. You don't have to do this step; however, if you want your wings to have that crispy taste to it then I highly suggest you don't skimp on the broiling step! So the verdict... My husband loved these wings! The meat fell right off the bone and because of that he probably ate more than he normally would. We wrapped up any leftovers and then just reheated them in the oven the next day. But if you're entertaining or going to a potluck and want to bring wings, I highly suggest you try my recipe for slow cooker buffalo chicken wings. Print Save Slow Cooker Buffalo Chicken Wings Recipe Embed Ingredients cooking spray 5 pounds fresh chicken wings 1 12 ounce bottle frank's red hot buffalo sauce fresh parsley, for garnish ranch ranch, bleu cheese, and celery, to serve Directions Spray a slow cooker with cooking spray. Place wings inside the slow cooker and pour 11 of the 12-ounce bottle over the chicken wings. Toss until all the wings are coated. Cook on high for 2 hours and 30 minutes. Preheat the broiler on high. Remove the wings from the slow cooker and place on a baking sheet with a lip (reserve excess sauce in the slow cooker). Broil on high for 5 minutes (3 minutes on middle rack and 2 minutes on top rack) or until wings are crispy and golden (but not burnt). Drizzle the remaining 1-ounce of buffalo sauce on to the broiled wings. Garnish wings with a little parsley and serve with ranch dressing, bleu cheese dressing, and celery. Recommended KitchenAid Slow Cooker Demarle Silpat Non-Stick Baking Mat Le Creuset Jelly Roll Pan Dreamfarm Clongs via Food Fanatic http://ift.tt/2jxPlNZ Food Fanatic

Stuffed Spinach Bread

You've never had stuffed spinach bread quite like this one. I'm talking insanely delicious meat, cheese and bread. I promise no one will be complaining about eating their veggies with this one! This is a recipe long part of my family repertoire via a friend. We call it spinach bread, but it's actually more like a stromboli filled with Italian sausage, lots of mozzarella cheese and spinach. The flavors are hearty and oh-so-mouthwatering! This spinach bread recipe is one of my dad's specialties, but he makes homemade pizza dough for the crust. Homemade dough is not hard, but I usually resort to what the original recipe called for: frozen bread dough. All you need to do is thaw! With premade dough, there's no waiting for the dough to rise, so this recipe is fairly quick to throw together. Some grocery stores even carry bags of fresh pizza dough in the refrigerated section. I like this option since there's no waiting for the dough to thaw. A last option is to use canned pizza dough. This is recipe is versatile because it's filling enough to be served a dinner, yet it can also be sliced and served as an appetizer. Sometimes I like to eat just appetizers for dinner! Chili cheese bean dip is an appetizer I invented when we had nothing else to eat for dinner one night. If you're a football fan, this spinach and cheese bread will definitely be a new game day favorite. I like to stick to a "theme" when grubbing, so in keeping with the stuffed trend, I would also suggest papas rellenas—potatoes stuffed with beef. There are two tricks to ensuring this stromboli turns out perfect. Firstly, remove as much moisture from the spinach as possible. Spinach contains a lot of water and no one wants soggy, mushy bread! Instead, you want a nice crisp crust that's soft on the inside. Secondly, add the cheese in two batches. This is my favorite part. Actually, you could just give me bread and cheese and I would be happy, but the sausage and spinach make it even better. A layer of cheese on the top and bottom creates a barrier between the crust and the spinach filling. Plus, it helps bind everything together in gooey deliciousness. Use the whole bricks of good mozzarella and shred it yourself for pizza parlor strings of melted cheese. I like to serve this stuffed bread with pizza sauce for dipping, although my father never does that. With so much flavor it doesn't need it, but I like to dip away!  Print Save Stuffed Spinach Bread Recipe Embed Ingredients 1/2 pound italian sausage, bulk 1 10 ounce package chopped frozen spinach, thawed 1 pound pizza dough, frozen, or bread dough, thawed 1/2 pound mozzarella cheese, shredded Directions In a large skillet, brown the sausage until cooked through. Squeeze the spinach to remove excess moisture. Add to the skillet with sausage and sauté until heated through. Set aside. Roll out dough into a 14x6 rectangle, or about 1/3-inch thick. Sprinkle with half the cheese, then top with spinach mixture and remaining cheese. Roll up dough like a cinnamon roll, starting with the long end. Pinch seam to seal. Pinch the ends to seal completely and place on cookie sheet, seam side down. Bake for 30 minutes or until golden brown. Let stand 5-10 minutes before slicing. Recommended Le Creuset Skillet Lodge Cast Iron Skillet Demarle Silpat Non-Stick Baking Mat 360 Bakeware Jelly Roll Pan via Food Fanatic http://ift.tt/2kaMv2y Food Fanatic