Okay, I probably made these more than I should've last summer, but they were seriously addicting. And super cheap. Okay, probably not nutritious in any way, but they were delicious.
Here's my alterations and suggestions:
1. I didn't do the garlic butter glaze. In all honesty, I didn't even look at the directions, I just say the picture and thought it would be a good idea. The recipe still is great when you just do crescent rolls, pepperoni and cheese.
2. I halved the cheese sticks, but only did three to five pepperoni per roll, depending on how much of a pepperoni mood I was in.
3. I bought a pack of four crescent rolls instead of the typical eight. I was just cooking for myself, and four of these were more than enough for me.
4. Because I wasn't working off of this recipe, I just used the time and temperature printed on the crescent roll package. I believe I cooked them for about 10 minutes and they were perfect.
These are super easy, super quick and super cheap. And they taste good too! What better combination could you ask for?
Thursday, May 7, 2015
Utensil Essentials for Apartment Cooking
After writing my "Kitchenware Essentials for Apartment Cooking" post, I thought it would be beneficial to also include a post that mentioned essential utensils when cooking. Below is my list.
Necessities (in no particular order)
1. Can opener
I honestly can't stress the importance of having a can opener enough. Have you ever tried to open a can of shredded chicken with a dull knife? Well, I have. Technically, I let my boyfriend handle that, but still. It wasn't pretty, I can tell you that. He ended up cutting himself and some flecks of the metal got into the chicken, so we couldn't use it anyway. Now, I have this one, but that's mainly because I was fortunate enough to have one in our basement at home. It's really nice because it creates a smooth edge and is SUPER easy to operate (my roommate might disagree with you, but I swear it is once you get used to it). You don't have to puncture the metal as you're opening it, so it doesn't take as much force on your part. This summer, I was living away from home and bought a can opener at Target for $3 or less. It wasn't the best quality, but it worked. I just suggest you have some kind of can opener if you're going to be doing any type of cooking.
2. Measuring cups
This is mainly because I'm obsessive when I cook and like to have all the exact measurements. Honestly, though, who doesn't? So making sure you have a pack of measuring cups with 1/4, 1/3, 1/2 and 1 cup measurements will help immensely. I think most sets come with a more complete pack, but those measurements are the only essential ones you'll need.
3. Knife set
I suppose this isn't as essential if you're not going to be doing a lot of recipes with diced chicken or cut vegetables. However, I think it's nice to have a knife set for those types of occasions. Having at least one or two sharp knives that you can use to dice chicken is extremely helpful if you ever find a recipe that calls for it (and a good amount call for either diced or shredded chicken). Even when a recipe calls for shredded chicken I can usually substitute diced chicken in instead so I don't have to wait for the chicken to cook in the crockpot.
4. Multiple stirring spoons
Especially if you're a pasta lover like me, it's a good idea to have multiple stirring spoons. That way, you don't have to wash it every time you want to make a meal. Even two or three instead of one can make a difference.
5. Spatula
I have a few spatulas, but they're extremely helpful to scrape the sides of the mixing bowls or the inside of a can. I have what I consider a large and small spatula that I use most often. I use the large spatula for a lot of batter mixing, and the small spatula for scraping the insides of soup cans.
Non-necessities (but nice to have every once in a while)
1. Garlic press
Okay, so I don't actually have one of these in my apartment, but I wish I did. I tried to buy a tiny jar with already pre-diced garlic, but it didn't work the best. Plus, bulbs of garlic stay good way longer than this jar did. I keep meaning to swipe a garlic press, but I always forget. Story of my life. The one we have at home is this one. It's insanely awesome because you don't have to peel the clove of garlic before you press it. The press does it for you. Talk about lazy perfection
2. Measure-All Cup
If you have measuring cups, you don't technically need this, but I find myself using this more than the measuring cups. It's nice because you don't have to scrape the food out of it. You just push up the base and the measured food pops into the bowl. Now they make them so you can measure liquid in the base. This isn't ideal for all situations, which is why I put regular measuring cups under the necessities, but it's nice when you're feeling just a little lazy. Pampered Chef now has a large and small version of these, which I must admit I have both. If I had to pick one, I would pick the larger size. In my opinion, it's better to have the possibility for larger measurements, even if you don't use them that often.
Necessities (in no particular order)
1. Can opener
I honestly can't stress the importance of having a can opener enough. Have you ever tried to open a can of shredded chicken with a dull knife? Well, I have. Technically, I let my boyfriend handle that, but still. It wasn't pretty, I can tell you that. He ended up cutting himself and some flecks of the metal got into the chicken, so we couldn't use it anyway. Now, I have this one, but that's mainly because I was fortunate enough to have one in our basement at home. It's really nice because it creates a smooth edge and is SUPER easy to operate (my roommate might disagree with you, but I swear it is once you get used to it). You don't have to puncture the metal as you're opening it, so it doesn't take as much force on your part. This summer, I was living away from home and bought a can opener at Target for $3 or less. It wasn't the best quality, but it worked. I just suggest you have some kind of can opener if you're going to be doing any type of cooking.
2. Measuring cups
This is mainly because I'm obsessive when I cook and like to have all the exact measurements. Honestly, though, who doesn't? So making sure you have a pack of measuring cups with 1/4, 1/3, 1/2 and 1 cup measurements will help immensely. I think most sets come with a more complete pack, but those measurements are the only essential ones you'll need.
3. Knife set
I suppose this isn't as essential if you're not going to be doing a lot of recipes with diced chicken or cut vegetables. However, I think it's nice to have a knife set for those types of occasions. Having at least one or two sharp knives that you can use to dice chicken is extremely helpful if you ever find a recipe that calls for it (and a good amount call for either diced or shredded chicken). Even when a recipe calls for shredded chicken I can usually substitute diced chicken in instead so I don't have to wait for the chicken to cook in the crockpot.
4. Multiple stirring spoons
Especially if you're a pasta lover like me, it's a good idea to have multiple stirring spoons. That way, you don't have to wash it every time you want to make a meal. Even two or three instead of one can make a difference.
5. Spatula
I have a few spatulas, but they're extremely helpful to scrape the sides of the mixing bowls or the inside of a can. I have what I consider a large and small spatula that I use most often. I use the large spatula for a lot of batter mixing, and the small spatula for scraping the insides of soup cans.
Non-necessities (but nice to have every once in a while)
1. Garlic press
Okay, so I don't actually have one of these in my apartment, but I wish I did. I tried to buy a tiny jar with already pre-diced garlic, but it didn't work the best. Plus, bulbs of garlic stay good way longer than this jar did. I keep meaning to swipe a garlic press, but I always forget. Story of my life. The one we have at home is this one. It's insanely awesome because you don't have to peel the clove of garlic before you press it. The press does it for you. Talk about lazy perfection
2. Measure-All Cup
If you have measuring cups, you don't technically need this, but I find myself using this more than the measuring cups. It's nice because you don't have to scrape the food out of it. You just push up the base and the measured food pops into the bowl. Now they make them so you can measure liquid in the base. This isn't ideal for all situations, which is why I put regular measuring cups under the necessities, but it's nice when you're feeling just a little lazy. Pampered Chef now has a large and small version of these, which I must admit I have both. If I had to pick one, I would pick the larger size. In my opinion, it's better to have the possibility for larger measurements, even if you don't use them that often.
Wednesday, May 6, 2015
Using Coconut Oil Instead of Vegetable Oil When Baking
Last summer, I went to California for an internship. Exciting, right? Especially since it's on the other side of the country for me.
When my internship was nearing its end, I knew I had to get rid of a lot of the food I had in the apartment, especially the flour and sugar as my roommate had no use for it. So, what better to do than bake for everyone at the office?
However, in my short sight to use my available resources, I forgot to pick up vegetable oil from the grocery store. My roommate offered for me to use the coconut oil she had in the pantry as a substitute. I had heard of coconut oil being substituted for other things, so it seemed like a safe bet.
The only problem was coconut oil clumps when it reaches a certain temperature. I decided to use it regardless because I really wanted to get rid of the ingredients I had. And let's face it, I also just wanted cupcakes.
The recipe I used called for a cup of boiling water after mixing the ingredients. This eased my mind and made all of the clumps in the coconut oil disappear. I just didn't want to bite into a clump of coconut while eating a chocolate-peanut butter cupcake. Talk about confusing your taste buds.
The ending result? Coconut oil is a fine substitute for vegetable oil when baking, at least when baking chocolate cupcakes. I think the cocoa taste overpowered the little hints of coconut. I did smell it slightly, but I couldn't taste any difference. The only other difference was in the cake. I don't know if it was the recipe or the oil, but the cake turned out a little tackier or denser than cupcakes typically are. I'm going to assume this was from the oil.
So, if you're baking with coconut oil, have no fear about the quality of the cupcake. (I'm using cupcake as an example because that's the one time I've used it as a substitute.) The cupcake may be a little dense and give you the whiff of coconut every few bites, but it's nothing to worry about. Plus, everyone always raves about the health benefits associated with using coconut oil as a substitute. Maybe I should use it more often so I don't feel as guilty for eating sweets all the time...
When my internship was nearing its end, I knew I had to get rid of a lot of the food I had in the apartment, especially the flour and sugar as my roommate had no use for it. So, what better to do than bake for everyone at the office?
However, in my short sight to use my available resources, I forgot to pick up vegetable oil from the grocery store. My roommate offered for me to use the coconut oil she had in the pantry as a substitute. I had heard of coconut oil being substituted for other things, so it seemed like a safe bet.
The only problem was coconut oil clumps when it reaches a certain temperature. I decided to use it regardless because I really wanted to get rid of the ingredients I had. And let's face it, I also just wanted cupcakes.
The recipe I used called for a cup of boiling water after mixing the ingredients. This eased my mind and made all of the clumps in the coconut oil disappear. I just didn't want to bite into a clump of coconut while eating a chocolate-peanut butter cupcake. Talk about confusing your taste buds.
The ending result? Coconut oil is a fine substitute for vegetable oil when baking, at least when baking chocolate cupcakes. I think the cocoa taste overpowered the little hints of coconut. I did smell it slightly, but I couldn't taste any difference. The only other difference was in the cake. I don't know if it was the recipe or the oil, but the cake turned out a little tackier or denser than cupcakes typically are. I'm going to assume this was from the oil.
So, if you're baking with coconut oil, have no fear about the quality of the cupcake. (I'm using cupcake as an example because that's the one time I've used it as a substitute.) The cupcake may be a little dense and give you the whiff of coconut every few bites, but it's nothing to worry about. Plus, everyone always raves about the health benefits associated with using coconut oil as a substitute. Maybe I should use it more often so I don't feel as guilty for eating sweets all the time...
Burger Seasoning
Okay, especially since we're starting to head into summer, I thought I would share the seasoning I use whenever I cook burgers. My roommate and I wanted to have burgers on the George Foreman, but had no idea how to make them delicious. The answer? A1 and seasoned salt.
I have to admit, I thought my boyfriend was crazy when he first suggested the pair. "Trust me," he said. Thank goodness I did.
The burgers were fantastic, and were ready in about 5-10 minutes after putting them on the grill.
The way I used this duo was I put a small amount of A1 sauce at the bottom of a large cereal bowl. Then, I placed in the burger on each side to coat it with the sauce. After that, I sprinkled some of Lawry's seasoned salt on either side and stuck it on the grill. It was as simple as that.
Since we had some extra time, we toasted the burger buns in a pan before we ate them. We paired this with some Ore-Ida Zesties fries. It had just the right amount of kick to pair with the seasoned salt and A1.
I have to admit, I thought my boyfriend was crazy when he first suggested the pair. "Trust me," he said. Thank goodness I did.
The burgers were fantastic, and were ready in about 5-10 minutes after putting them on the grill.
The way I used this duo was I put a small amount of A1 sauce at the bottom of a large cereal bowl. Then, I placed in the burger on each side to coat it with the sauce. After that, I sprinkled some of Lawry's seasoned salt on either side and stuck it on the grill. It was as simple as that.
Since we had some extra time, we toasted the burger buns in a pan before we ate them. We paired this with some Ore-Ida Zesties fries. It had just the right amount of kick to pair with the seasoned salt and A1.
Tuesday, March 31, 2015
Kitchenware Essentials for Apartment Cooking
This year, I was fortunate to finally be able to cook for myself. Three cheers for no more cafeteria food or meal plan! I was also fortunate to have a mom that sells Pampered Chef, so she's pretty great at knowing what some kitchen essentials are. This also means we have a basement with racks full of Pampered Chef items that I could take to college. Now that I've cooked for almost the entire year, I know what kitchenware is essential and those you could probably do without so you can better direct your money.
Necessities (in no particular order)
1. A set of pots and pans
Seems pretty common sense, I know. I got a set almost exactly like this from Walmart for about $30. It came with two sauté pans, three pots, a large plastic whisk, slotted spoon and a slotted turner. However, after a year of use, the pots and pans we use most often are starting to burn on the bottoms from the coil burners. I knew when buying the set that it would probably only last me through college and maybe one or two years after that. Then, I was hoping to splurge on nicer pots and pans after getting my own apartment and knowing what I use most often, which would be:
I was lucky enough to have one of these in the basement that I was able to take with me. I have a huge sweet tooth, so this is perfect for making cookies. It's also really nice when you're heating multiple things up at once (like chicken bites and sweet potato fries, in a completely hypothetical situation). However, if you have something small to heat up, you don't want to use this stone. If a small part of the stone is cold compared to the rest of it, it'll break from the heat in the oven. So, either get a smaller stone like this (which I also use quite a bit) or use aluminum foil.
3. GEORGE FOREMAN
This is the perfect example of something I didn't know I needed until I had it. I got it for Christmas because my mom and, incidentally, my godfather are geniuses who knew how essential it was. Since I had two grills, I got to choose which I wanted. I ended up going with this grill because of the removable plates. They're also dishwasher safe, so who couldn't love that? I first started using it to make grilled cheeses, paninis and pizza pie irons. Then, my roommate and I made burgers, and I absolutely fell in love. The green light doesn't only let you know when it's preheated, it also knows when the items inside are grilled to perfection. If you have the chance, I HIGHLY recommend you buy a George Foreman or at least put it on a wish list for someone else to buy for you as a gift.
4. Crockpot
For the most part, crockpot recipes tend to be cheaper and really simple. If you're going to have a rushed dinner but don't want to run through McDonald's again, it's nice to throw something in the crockpot in the morning. Then it's ready by dinner time with very little preparation. The meals turn out to be pretty delicious and don't require much effort.
5. Mixing Bowl
It doesn't really matter if it's plastic or glass, but any kind of mixing bowl is pretty essential to have. I have small and large plastic bowls as well as small and large glass bowls. I say the more the merrier when it comes to mixing bowls! Especially when you're baking or doing a detailed recipe that require mixtures in multiple bowls.
6. Toaster
A toaster is always nice for bagels and stuff like that, but I do find myself using it less now that I grill the entire sandwich on my trusty George Foreman.
7. Mini-Baker
This is especially nice to have when making casserole-esque recipes. I know my roommate and I use it all the time when we make chicken tetrazzini (that we may or may not be slightly addicted to). My mini-baker is like this one, but the mini-baker doesn't necessarily have to be stoneware. It can be metal, but the stone is nicer at evenly cooking. As long as there's something in your kitchen that's a bit of a deeper dish to put in the oven, you're golden.
8. Keurig
This is especially nice for all of the coffee lovers. It's so much better in college to have a Keurig because you don't have to brew an entire pot of coffee for one cup in the morning. Plus, it's really quick and warming up and brewing the coffee. I usually buy a big box full of the cups at Sam's Club and they end up not being too expensive. My roommate and I also use a Keurig without cups in them to brew hot water for tea. It's a nice way to portion it out.
9. Cutting Board
I'm fortunate enough to have a small and large cutting board, but if I had to choose one, I would choose the large board. Although the links aren't the exact boards I have, they are the same size. These boards are nice for the slicing and dicing done to the size, whether that's chicken or onions. Go with the bigger size if choosing just one because it's better to have more space on a cutting board than not enough.
Non-necessities (but nice every once in a while)
1. Small strainer
I don't use this much, but I know my roommate uses it a lot for cleaning off fruits and vegetables. The one I have isn't carried by Pampered Chef anymore, but it's just a 6" base, 8" rim and 5" height.
2. Handheld mixer
I use this a decent amount, but it could also be done by hand. Handheld mixers are nice for whipping something on high speed that would be difficult to do by hand. Or those days that you don't feel like putting in the effort to mix it by hand. I got this one at Walmart for less than $10. It doesn't really have a slow speed and will probably die within the next year, but it's nice for just having it as an option.
3. Pitcher
I haven't been using this much lately, but it's really nice for powered mixes. I have this one from Pampered Chef, but even a regular pitcher without the built in stirrer is nice to have every once in a while.
4. Food chopper
Okay, the disclaimer is I actually don't have one of these in my apartment, but I do use it quite a bit at home. The plainer recipes I typically use don't call for too many things needed chopped finely, but my mom has recipes that do. So, this is not necessarily an essential for me, but if you deal a lot with onions or finely chopped items, a food chopper is probably the way to go.
Necessities (in no particular order)
1. A set of pots and pans
Seems pretty common sense, I know. I got a set almost exactly like this from Walmart for about $30. It came with two sauté pans, three pots, a large plastic whisk, slotted spoon and a slotted turner. However, after a year of use, the pots and pans we use most often are starting to burn on the bottoms from the coil burners. I knew when buying the set that it would probably only last me through college and maybe one or two years after that. Then, I was hoping to splurge on nicer pots and pans after getting my own apartment and knowing what I use most often, which would be:
- 10" inch saute pan: In the set was an 8" and 10" pan. I find myself using the 10" more often for the pure reason that I have more room since I typically cook slightly in bulk to create leftovers. Even making grilled cheese is more convenient in the 10" pan. The 8" pan is just slightly too small, but it's nice for some recipes, especially if you have to brown two things and don't want to/can't use the same pan.
- 1 quart pot: I know, I just got finished saying how nice it was to have more room, and here I am listing the smallest pan as the one I use the most. Here's the thing: I usually only cook pasta for myself or myself and my roommate. So, I don't really need a huge pan because I'm usually just cooking pasta in it. Also, the 1 quart pot I have has easy-pour grooves on the sides, so I don't even need to use a strainer. I do use the 2 quart pot a decent amount, especially when making packaged pastas that I'm afraid won't fully fit in the 1 quart pot. I can't name one time that I've used the 4 quart Dutch oven pot (other than the other two being dirty and I didn't have time/want to clean them).
I was lucky enough to have one of these in the basement that I was able to take with me. I have a huge sweet tooth, so this is perfect for making cookies. It's also really nice when you're heating multiple things up at once (like chicken bites and sweet potato fries, in a completely hypothetical situation). However, if you have something small to heat up, you don't want to use this stone. If a small part of the stone is cold compared to the rest of it, it'll break from the heat in the oven. So, either get a smaller stone like this (which I also use quite a bit) or use aluminum foil.
3. GEORGE FOREMAN
This is the perfect example of something I didn't know I needed until I had it. I got it for Christmas because my mom and, incidentally, my godfather are geniuses who knew how essential it was. Since I had two grills, I got to choose which I wanted. I ended up going with this grill because of the removable plates. They're also dishwasher safe, so who couldn't love that? I first started using it to make grilled cheeses, paninis and pizza pie irons. Then, my roommate and I made burgers, and I absolutely fell in love. The green light doesn't only let you know when it's preheated, it also knows when the items inside are grilled to perfection. If you have the chance, I HIGHLY recommend you buy a George Foreman or at least put it on a wish list for someone else to buy for you as a gift.
4. Crockpot
For the most part, crockpot recipes tend to be cheaper and really simple. If you're going to have a rushed dinner but don't want to run through McDonald's again, it's nice to throw something in the crockpot in the morning. Then it's ready by dinner time with very little preparation. The meals turn out to be pretty delicious and don't require much effort.
5. Mixing Bowl
It doesn't really matter if it's plastic or glass, but any kind of mixing bowl is pretty essential to have. I have small and large plastic bowls as well as small and large glass bowls. I say the more the merrier when it comes to mixing bowls! Especially when you're baking or doing a detailed recipe that require mixtures in multiple bowls.
6. Toaster
A toaster is always nice for bagels and stuff like that, but I do find myself using it less now that I grill the entire sandwich on my trusty George Foreman.
7. Mini-Baker
This is especially nice to have when making casserole-esque recipes. I know my roommate and I use it all the time when we make chicken tetrazzini (that we may or may not be slightly addicted to). My mini-baker is like this one, but the mini-baker doesn't necessarily have to be stoneware. It can be metal, but the stone is nicer at evenly cooking. As long as there's something in your kitchen that's a bit of a deeper dish to put in the oven, you're golden.
8. Keurig
This is especially nice for all of the coffee lovers. It's so much better in college to have a Keurig because you don't have to brew an entire pot of coffee for one cup in the morning. Plus, it's really quick and warming up and brewing the coffee. I usually buy a big box full of the cups at Sam's Club and they end up not being too expensive. My roommate and I also use a Keurig without cups in them to brew hot water for tea. It's a nice way to portion it out.
9. Cutting Board
I'm fortunate enough to have a small and large cutting board, but if I had to choose one, I would choose the large board. Although the links aren't the exact boards I have, they are the same size. These boards are nice for the slicing and dicing done to the size, whether that's chicken or onions. Go with the bigger size if choosing just one because it's better to have more space on a cutting board than not enough.
Non-necessities (but nice every once in a while)
1. Small strainer
I don't use this much, but I know my roommate uses it a lot for cleaning off fruits and vegetables. The one I have isn't carried by Pampered Chef anymore, but it's just a 6" base, 8" rim and 5" height.
2. Handheld mixer
I use this a decent amount, but it could also be done by hand. Handheld mixers are nice for whipping something on high speed that would be difficult to do by hand. Or those days that you don't feel like putting in the effort to mix it by hand. I got this one at Walmart for less than $10. It doesn't really have a slow speed and will probably die within the next year, but it's nice for just having it as an option.
3. Pitcher
I haven't been using this much lately, but it's really nice for powered mixes. I have this one from Pampered Chef, but even a regular pitcher without the built in stirrer is nice to have every once in a while.
4. Food chopper
Okay, the disclaimer is I actually don't have one of these in my apartment, but I do use it quite a bit at home. The plainer recipes I typically use don't call for too many things needed chopped finely, but my mom has recipes that do. So, this is not necessarily an essential for me, but if you deal a lot with onions or finely chopped items, a food chopper is probably the way to go.
Crockpot Buffalo Chicken Tacos
I tried this recipe for Buffalo Chicken Tacos for a Valentine's Day meal. I highly recommend this recipe. I followed the directions and had a really delicious meal, and plenty of leftovers for the rest of the week.
Here's my alterations and comments to the listed directions:
1. I used Wish Bone brand Italian dressing mix. It tasted perfectly fine to me!
2. I put the chicken in the crockpot around 9:45 before I left for my first class. Then, I took it out to shred around 5:15-5:30. I shredded really nicely, but it was pretty dry. I attributed this to my leaving it in a little over 8 hours and having a different crockpot than the original blogger. When I cooked it, I still had quite a bit of juice left in the crockpot from the lemon, Italian dressing and butter mixture.
I turned off the crockpot, shredded the chicken, then let it soak in the juice for 30-45 minutes. I turned the crockpot back on for about an hour before serving. (It could probably be served before this, but I was waiting for my boyfriend to arrive on campus!) The chicken soaked up the remainder of the juice and was perfect after that!
3. I used Frank's Buffalo Sauce and Hidden Valley Ranch. These are my preferred pairings when it comes to buffalo recipes (which I tend to make quite a bit more than I probably should). They worked perfectly with the chicken!
4. For the leftovers, I mixed the chicken in the buffalo sauce and ranch before reheating it. This added a little extra moisture to the chicken before the microwave sucked some of the moisture out of it and didn't create that rubbery chicken taste that sometimes happens when it's reheated.
This recipe is great for people who don't think they have much skill in cooking! It's just putting four ingredients in a pot, switching it on and preparing a taco when they're done. If you're still not confident, then just stick strictly to the times listed in the directions. You can't go wrong!
Here's my alterations and comments to the listed directions:
1. I used Wish Bone brand Italian dressing mix. It tasted perfectly fine to me!
2. I put the chicken in the crockpot around 9:45 before I left for my first class. Then, I took it out to shred around 5:15-5:30. I shredded really nicely, but it was pretty dry. I attributed this to my leaving it in a little over 8 hours and having a different crockpot than the original blogger. When I cooked it, I still had quite a bit of juice left in the crockpot from the lemon, Italian dressing and butter mixture.
I turned off the crockpot, shredded the chicken, then let it soak in the juice for 30-45 minutes. I turned the crockpot back on for about an hour before serving. (It could probably be served before this, but I was waiting for my boyfriend to arrive on campus!) The chicken soaked up the remainder of the juice and was perfect after that!
3. I used Frank's Buffalo Sauce and Hidden Valley Ranch. These are my preferred pairings when it comes to buffalo recipes (which I tend to make quite a bit more than I probably should). They worked perfectly with the chicken!
4. For the leftovers, I mixed the chicken in the buffalo sauce and ranch before reheating it. This added a little extra moisture to the chicken before the microwave sucked some of the moisture out of it and didn't create that rubbery chicken taste that sometimes happens when it's reheated.
This recipe is great for people who don't think they have much skill in cooking! It's just putting four ingredients in a pot, switching it on and preparing a taco when they're done. If you're still not confident, then just stick strictly to the times listed in the directions. You can't go wrong!
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