Shredded Buffalo Chicken Sandwiches

I absolutely LOVE the flavor of buffalo sauce.  Just the thought of it makes my mouth water.  So I had to try this recipe out when I came across it.  Let me start off by saying this is super easy to make and delicious.  The only thing is, it is HOT!  Next time I think I will only do half the amount of buffalo and if we want or need more we can add it on top of the chicken once the sandwich is made.

Not my picture, we were so excited and salivating so much that we just dove right in lol.


    • 6 boneless skinless chicken breasts
    • 1 (12 oz.) bottle buffalo wing sauce
    • 2 tablespoons ranch mix seasoning
    • 2 tablespoons butter
    • 6 hamburger buns
    • 6 slices cheddar cheese
    • Ranch or blue cheese dressing


  1. Place chicken breasts in lightly greased slow cooker.
  2. In medium bowl, combine the buffalo wing sauce and ranch seasoning.
  3. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
  4. Shred chicken breasts in the slow cooker. Stir in butter until melted.
  5. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
  6. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.

Original recipe can be found here


Bang Bang Chicken Pasta

Let me start off by saying that I LOVE Bang Bang Shrimp!  So when I came across this recipe I had to give it a try!  Original post

If you like a little sweet and a little spicy then you will love this recipe.  It is really great when served with garlic bread too 🙂 Sorry the picture doesn’t even do the dish justice.  I only had my cell phone with me.

This dish is delicious!  It was a huge hit with my husband and I.


  • 8 oz thin spaghetti pasta
  • 1/2 lb boneless chicken breast, cubed
  • 2 cloves garlic, minced
  • chopped parsley for garnish

for the sauce:

  • 1/2 cup light mayonnaise
  • 1/4 cup + 2 tbsp Thai sweet chili sauce
  • 1/2 tbsp honey
  • 1 tbsp sriracha sauce
  • 1 tbsp lime juice


1. Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add in chicken pieces and cook until chicken is cooked through and slightly browned.

2. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when pasta is finished.

3. While pasta is cooking, prepare the sauce. In a small bowl, make the sauce by combining all ingredients and mixing with a whisk until smooth. You can adjust as needed.

4. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in the microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.

Oriental Chicken Salad

I went to Applebee’s for lunch one day and happened to see their Oriental Chicken Salad on the menu and decided to give it a try.  OMGoodness it was amazing.  To this day it is my favorite salad.  It is all because of that dressing.  I loved it so much that when I came home I decided to try to look up a copycat recipe, figured it can’t be that hard.  This is what I found, I have no idea where I found it.  I have been making this recipe for several years now.  It is my husbands favorite as well.  This recipe is for 1 salad…I usually triple the ingredients so we are sure to have enough.  Hope you enjoy.

Oriental Dressing

3 tablespoons Honey

1.5 Tablespoons Rice Wine Vinegar

1/4 cup mayo

1 tsp. Dijon Mustard

1/8 tsp. Sesame Oil


1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 tsp salt

1/4 tsp pepper

3 to 4 cups Vegetable oil for frying

1 pound of chicken breast

Bag of Salad ( I use 2 )

bag of shredded carrots

sliced almonds

Small can of Mandarin Oranges

Rice Noodles

You can also just saute your chicken instead of using the recipe for the breading, to make it healthier.


1. Blend together all ingredients for the dressing in a small bowl. Put dressing in refrigerator to chill while you prepare the salad.

2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

3. In a small, shallow bowl beat egg. add milk and mix wee.

4. In another bowl combine flour, with corn flake crumbs, salt and pepper.

5. Cut chicken breasts into strips. Dip each strip into egg mixture then the flour mixture, coat each piece completely.

6. Fry each finger for 5 minutes or until coating has turned golden brown.

7. Pour salad and carrots in a large bowl and toss.

8. Place salad on a plate, top with sliced almonds, a few mandarin oranges, rice noodles and drizzle the dressing over the top.