When someone you spend a lot of time with has a concealed carry permit and chooses to carry, it’s important to understand the reasoning and the safety around that decision. People who choose to concealed carry aren’t only doing it for their own safety, but for those around them as well. You are as active a participant in your partner concealed carrying as they are.
When Drew and I first started dating, he shared with me that if we were together, I should expect that he would be carrying a firearm unless we were out drinking. As a police officer, Drew has received training so I’ve never felt worried or uncomfortable about this choice but I know that there are plenty of people who concealed carry who might not have that level of training.
When given the option between flavors, I’ll choose buffalo every single time. Buffalo chicken pizza, buffalo chicken wraps, buffalo chicken salad, you get the picture. I love buffalo (except the CU one). The first time I made a buffalo chicken used chicken breasts that had been marinated overnight in Frans Red Hot and baked them in the oven.
After a bit of experimenting I’ve found that I prefer using the CrockPot because it requires less patience and the texture is perfect for shredding the chicken so it can be used as a base in a wide variety of dishes.
I like to make a big pot and use it for sandwiches, salads and on top of sweet potatoes over the course of a week. This is a very easy recipe to master and it’s the perfect weekend meal prep!
Buffalo Chicken Chicken Recipe
Start off by placing three chicken breasts into the bottom of the crock pot. This is approximately 1 pound of meat.
In a separate bowl, mix together two cups of Franks Red Hot and 1 tsp Dill, 1 tsp Parsley, 1 tsp minced onion and 1 tsp garlic powder. This is virtually adding a pre-made Ranch Dressing powder to the mix. I get headaches from MSG so I can’t use the pre-made recipes in my dishes, but if you don’t have problems with MSG you could save some time and go that route.
Salt and pepper to your preference and mix the seasonings into the sauce.
Pour the mix over the top of the chicken breasts and set the CrockPot on low for 8 hours, or high for 3. The chicken is done when it is easy to shred with a fork.
My two favorite ways to serve this is on top of a bun with coleslaw as a side, topped with blue cheese crumbles and ranch dressing. Coleslaw is the perfect side or can be added to the top of the sandwich for a bit of a crunch. If you want a lighter meal, heat up a sweet potato and serve the same way.
Interested in more ways you can CrockPot? Check out my CrockPot Tortilla Soup Recipe!
We’re just a couple of weeks into the pro football and while the playoffs are still anyone’s ball game there is one surefire way to win every tailgate you show up at – with a filling recipe that the entire crowd can enjoy. After spending a month learning the in’s and outs of Whole 30 I have a new appreciation for folks who create recipes for special diets.
Both hearty and healthy this easy recipe is perfect for tailgates where you want to eat healthy and still feel full before heading into the stadium. Over the last couple of month’s I’ve shared my favorite discada recipes for breakfast (Tailgate Breakfast Tacos) and lunch (BBQ Bacon Burgers). Today’s dish is my pick for dinner in the parking lot before the game begins.
For today’s recipe I am using a I’m using the 22″ Discada and 12″ burner stand from Carolina Cooker. This is a big cooking space perfect for mixing up a large batch of stir fry! Also known as a Cowboy Wok or a Disco, a discada is made from a recycled plow disk that has had the center welded into a large dish. I love the versatility of a discada for tailgating!
Whole 30 Tailgate Stir Fry Recipe
Eating healthy at a tailgate can be a challenge. This easy recipe is perfect for anyone who wants to enjoy a hearty and health meal before the game begins.
When I’m planning to tailgate the first step to prepare for cooking is prepping all of the produce and veggies. I love this dish because I can do all the chopping the night before and store each ingredient in a gallon ziplock bag. Once it’s time to cook just heat up the discada and away we go!
To start cooking, turn the discada up to a medium high heat and add olive oil in the pan. Once hot, toss in the yellow onions. I used 1 whole onion for this dish.
Allow onions to saute for 10-15 minutes or until translucent. Add sliced potatoes and season with salt and pepper. Potatoes take the longest to cook so keep an eye on the pan and make sure you aren’t allowing anything to burn.
Once potatoes are approximately 3/4 cooked, add the bell peppers. You can use any color of bell pepper you’d like. For my version I used an orange, yellow and green pepper.
Stir continually so nothing sticks to the pan. Once veggies appear close to done, toss in your sliced sausage. For this dish to be whole 30 I used Applegate chicken sausage because it is 100% sugar free. The sausage is fully cooked, so we are browning each piece while the veggies finish cooking.
If things appear a bit undercooked, push everything together into the center of the pan. This piling method allows for steam to finish cooking the potatoes and vegetables. Plate and serve with your favorite hot sauce or eat by itself!
[tasty-recipe id=”2626″]
Disclaimer: I received a product sample from Carolina Cooker to inspire this post. All content, opinions and thoughts are my own
When I was doing Whole30 a coworker introduced me to a chicken coconut curry recipe. I loved it, but I am terrible at keeping a wide variety of spices on hand and I usually have ground turkey in my freezer so this variation of the original recipe allows me to prep meals in advance and prepare it in the crockpot instead of stovetop.
What I love about this Thai Meatballs recipe is the flexibility to serve it as either an appetizer at a party or a dinner at the end of the day. This is perfect for when you are craving takeout, but want to eat healthy instead. I recommend doubling the meatball recipe and baking two batches at a time so one set is served for dinner tonight and the other is in the freezer for your next quick dinner.
Crockpot Thai Meatballs Recipe
- 1 cup chopped carrots
- 1 cup diced onion
- 2 tsp fresh cilantro
- 1 tbs soy sauce [Whole30 use Coconut Aminos]
- 1 tbs fresh ginger
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Can Coconut Milk
- 3 tbs red curry paste
- 2 lbs ground turkey
The first step for this recipe is preparing the meatballs. Heat the oven to 400 degrees and toss the carrots, onion, cilantro, ginger, soy sauce, salt and pepper together in a bowl. I really love using fresh cilantro and ginger because it adds a crisp taste that I don’t feel you get from dried options.
Ginger root is pretty easy to find in the store, but preparing it can be a bit of a bear. A small amount goes a long way. Use a potato peeler to remove the skin and a grater or microplane to grind up the appropriate amount for the recipe. If you don’t have a grater on hand you could dice the ginger but make sure to keep the pieces small to prevent having too much ginger in any one meatball.
Mix all the ingredients together and shape into 1″ meat balls. Place about 1″ apart on a foil lined cookie sheet. Cook for 30 minutes turning halfway through. While the meatballs cook, start the sauce in the crockpot.
Place the Crockpot on high and add one can of coconut milk. If you like more sauce, you could put 2 cans.
Next add 3 tbs of red curry paste. If you use the Thai Kitchen Curry it is about 1/2 the jar.
Once the meatballs are cooked, pull them out of the oven and put them into the crockpot to cook for 3 hours. When the sauce has thickened it is ready to serve. I like cooking up a double batch of meatballs and freezing half for later. If you are cooking from frozen, use the same recipe for the sauce but place the Crockpot on low for 8 hours instead.
Serve on top of white rice or cauliflower rice if you are doing Whole 30. If you are using as an appetizer at a party, serve with toothpicks instead.
[tasty-recipe id=”2702″]Interested in other crockpot recipes? Check out my Crockpot Chicken Tortilla Soup recipe.
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