Slow Cooker Buffalo Chicken

Daddy Ladybug is a huge fan of wings made with Frank's Hot Sauce from a certain local joint, so I attempted to make him happy today. They weren't wings and they weren't deep fried, so I'm not sure if I succeeded, but I made a few adjustments to make it a healthier meal. Even in it's non-deepfriedness, it was yummy with a nice little kick and a crunch!

Slow Cooker Buffalo Chicken Wraps

6 Chicken Breasts 

1 cup Franks Red Hot Sauce 

1/2 cup Chicken Stock

1 Tbsp Butter

1/4 cup Celery, diced small

1/4 cup Greek Yogurt or Sour Cream

1-2 tsp Blue Cheese, crumbled (optional)

Wraps or Kaiser Buns (your choice)

Place chicken breasts into the base of the slow cooker. Melt butter and mix with hot sauce and chicken stock and pour over chicken. Cook on high for 4 hours or low for 8 hours until chicken shreds easily. Remove chicken from liquid and shred. Add celery, greek yogurt and blue cheese (optional). Serve on a wrap or bun.

If you're a fan of hot sauce, this is delicious and easy!

~Adel~

Homemade Pepperoni Pizza Pockets

Daddy Ladybug loves all things convenience. He especially loves the food of his childhood, so today I decided to try my hand at Pizza Pockets.

Homemade Pepperoni Pizza Pockets

2 1/2 cups Flour

1/2 tsp Salt

2/3 cups Regular or Butter Flavoured Shortening

1/2 cup Cold Water (more or less as needed)

1 cup Pizza Sauce, divided in 2 (make your own!)

1/2 cup Pizza Pepperoni, chopped in small chunks

1/2 cup Mozzarella Cheese, shredded

1/4 cup Parmesan Cheese

1 tsp Italian Seasoning

1 egg, beaten

Make pastry crust by mixing flour and salt in a bowl. Cut in shortening until it is the consistency of oatmeal and slowly add cold water 1 Tbsp at a time, mixing with hands, until the dough sticks together but not sticky. Roll out to about 1/4" thickness and cut 5" circles. Should make about 12 circles.

In a separate bowl, add 1/2 cup of pizza sauce to bowl, saving remaining sauce for dipping. Mix in pepperoni, mozzarella, parmesan and seasoning.

Spoon 1 Tbsp of filling into the middle of each circle, fold in half and crimp edges together with a fork, fingers, or a pastry pocket maker, ensuring edges are well sealed. (note: It's easy to want to overfill, but I've learned that adding more than a Tbsp of filling makes it run out or be difficult to seal well) 

Place filled pockets on a greased baking sheet and brush tops with beaten egg. Bake for 20 minutes at 375F until tops start to become golden.

Heat remaining 1/2 cup of pizza sauce and serve on the side as a dip.

A great homemade lunch option, or make a double or triple batch and freeze partially cooked (about 15 minutes) and cook in the microwave to heat up for a quick snack. Great for kids, hungry teens, and Daddy Ladybug's post-hockey starvation!

~Adel~

Pizza Subs

Daddy Ladybug has been working on perfecting one of his favourite lunches, so I thought I'd share it!

Pizza Subs

6 Submarine Buns

Pizza Sauce

Sub Sauce (I use Maple Leaf Ezee Sub Sauce) or Zesty Italian Dressing

18 slices Pepperoni Sausage

18 slices Salami Sausage

18 slices Ham

2 cups Mozzarella Cheese, grated

Italian Seasoning

Slice sub buns horizontally (leaving it hinged on one side) and open. Place open on a baking sheet. Spread pizza sauce on both halves and squeeze a bit of sub sauce or italian dressing on each side. Place 3 slices of each kind of meat on each sub. Top with mozzarella cheese and sprinkle with italian seasoning. Bake in a 350F oven for 10 minutes or until cheese gets bubbly and starts to brown. Fold closed, slice in half, and serve. 

Delicious hot or cold. I wrap any leftovers individually in the fridge and save for snacks or lunches. Can also be done on the grill if you don't want to use the oven. Add other toppings (mushrooms, onions, tomatoes, pineapple) if desired - my family likes them plain!

~Adel~