Creative Chicken Leftovers

On May 25, 2016 By Isobar ExpeditionsIn Recipes8 Comments

Since it is just the two of us, when we cook a whole chicken, we always have a lot of leftovers. Making open-face buffalo chicken sandwiches on English muffins or biscuits is a tasty option for using some of the chicken we have sitting in the refrigerator. It can make for an easy dinner, quick lunch, or even an afternoon snack.

Ingredients

12 oz Cooked Chicken (breast or thigh meat works equally well)
8 oz Hot Sauce (Buffalo or Louisiana Hot Sauce)
1/2 cup Shredded Cheddar Cheese (or blended cheese of your choice)
4 oz Ranch Dressing
2 tsp Ground Cayenne Pepper – optional
2 English Muffins or Large Biscuits

Instructions

Cut the chicken into small, bite-size, chunks. In a medium bowl, combine the chicken, hot sauce, and cayenne pepper, thoroughly coating the chicken. Let sit at room temperature for 30 to 40 minutes to allow the chicken to absorb the flavor. Heat an oven or toaster oven to 350 degrees. Cut the muffins or biscuits in half and place one-quarter of the chicken mixture on each half. Place the open-face sandwiches directly on the rack and heat for 15 minutes. Place the cheese on top of the chicken mixture and continue to heat for another 5 minutes or until the cheese is completely melted. Remove the sandwiches from the oven, pour the ranch dressing over the top and enjoy. Serves two.

Old Bay Deviled Eggs

On March 23, 2016March 24, 2016 By Isobar ExpeditionsIn Recipes6 Comments

Deviled eggs are always a favorite appetizer when we have a party and no matter how many we seem to make, they are always gone before the night is over. Especially this time of year, using boiled eggs to make deviled eggs or egg salad is always a good idea and this recipe takes a slightly different twist on the classic. Old Bay Seasoning is something that is quite common on the east coast, but usually for seafood, so using it with deviled eggs added a unique and unusual flavor. The same recipe can easily be altered to make egg salad sandwiches, simply by chopping the eggs up and mixing in all of the other ingredients.

Ingredients

6 Large Eggs – hard boiled and cooled
2 tbsp Mayonnaise
1/2 Celery Stalk – finely chopped
1 tsp Old Bay Seasoning
1/2 tsp Spicy Brown Mustard
2 to 3 tbsp Milk
Ground Pepper to taste

Instructions

Peel the eggs and cut them lengthwise. Spoon out the yolks and place them in a bowl. Mash the yolks with the backside of a fork and add the mayonnaise, celery, Old Bay, and mustard. Continue to mash the yolks with the ingredients, slowly adding the milk, until it is smooth and creamy. Season the mixture with pepper. With a spoon, fill the yolk cavity in the egg white with about a tablespoon of the yolk mixture. Top with a celery leaf or sprinkle with a tiny bit of Old Bay prior to serving.

Bacon Wrapped Crackers

On November 18, 2015 By Isobar ExpeditionsIn Recipes1 Comment

Needless to say, sometimes something super simple can be absolutely delicious, especially when it has bacon. This is the case with these bacon wrapped crackers. They don’t take much time, are simple to do, and are truly a crowd pleaser. They are perfect for a holiday or tailgate party and can be served warm or at room temperature. If they weren’t so decadent, we’d make them for a weekend afternoon snack while we’re watching sports, but these aren’t your everyday type of snack food. While you can probably make these with almost any type of cracker, we’ve found that rectangular crackers work the best. And don’t choose a saltine cracker, you need one with some buttery flavor to it, after all, you won’t find this in any diet books. We hope you enjoy them as much as we do.

Ingredients

36 Buttery Crackers – Rectangular (such as Town House)
12 Slices of Bacon (not thick sliced)
1/4 cup Parmesan Cheese – finely grated

Instructions

Cut the bacon strips into thirds, which should result in 36 slices of bacon approximately 3 to 4 inches in length. Wrap each cracker around the narrow side with a slice of bacon, being sure to overlap the edges where the strips meet. Place the bacon wrapped crackers, with the side where the bacon edges meet down, onto a baking sheet with a rack or parchment paper. Preheat an oven to 425 degrees. Cook the bacon wrapped crackers for 12 to 15 minutes or until the bacon is crispy. Immediately upon removing the crackers from the oven, sprinkle with parmesan cheese. Serve warm or at room temperature.