Buffalo Chicken Popovers

It's been a while since I posted so I'm trying to get caught up on the back log from last season.

These little gems were something I made for the playoff game tailgate in January. They were gone in 10 mins so I didn't get a good picture of them. Also the picture was taken with my cell phone so its not the best quality.

Ingredients:

1 lb of boneless skinless chicken breast
1 cup of chicken broth
3-4 tbsp of Frank's red hot wing sauce
Tastefully Simple Cheesy Chive Mix
Blue cheese dressing
2 packs of crescent rolls
1 pack of shredded cheddar cheese

Directions:

In a slow cooker cook chicken and broth for 5-6 hours on low or until you can shred the chicken easily with a fork. Take the chicken out and drain the broth.

For the tailgate I did this overnight and shredded it in the morning before heading out. Once the chicken is drained I added the wing sauce and cheesy chive mix. I did a little at a time until it was spicy but not too spicy. If you love hot sauce then add more. Just make sure its not dripping just coated.

Separate the crescent rolls and scoop a little in the middle. Add some shredded cheddar cheese on top of each bit of meat. Fold the crecsent over.

Heat the oven to 350 degrees. Cook in the oven for 10-15 mins or until the roll is golden brown the and insides are bubbly.


I used the Camp Chef Oven during the tailgate so I cooked them a little longer since it was propane and not gas/electric powered. Serve with a little blue cheese dressing on the side for dipping! Enjoy!

Chicken Salad Crescents

Found this recipe on one of my favorite food blogger's sites...Plain Chicken.  I modified it slightly. 

I'm ashamed to admit I had all of the makings for this for the Memorial Weekend cookout but in all the hub bub I totally forgot to make it.  It worked out for the best though since I wouldn't have been able to take pictures that day.

For tailgate I can chill the mixed up ingredients and take with me in a cooler.  Then I'll assemble them and use the Camp Chef Oven to cook.

Ingredients:

• Rotisserie Chicken (pick meat off and break into small chunks)
• 1 cup chopped celery
• 1 tsp worcestershite sauce
• 1 tsp salt
• 3/4 cup mayo
• 2 can of crescent rolls
• 1 package (2 cups) of shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

Take all the ingredients except the rolls and mix together in a bowl. 

Separate out the rolls into triangles.

I then took a scooper from pampered chef and took a generous scoop and placed on each triangle.  Roll the triangle up with the mixture securely inside.

Put in the oven and cook for about 18 minutes until the tops are golden brown and the insides are gooey and melted.

Let cool for a few minutes.