Barbeque Chicken Wings (in the Slow Cooker)

I've made these wings several times but always in the oven and/or grill.  This time it was 100 degrees outside and I said screw it I'm not going outside or turning on the oven for 2 hours.  I don't know where I saw these done.  I think I was watching a grilling special on TV and saw someone make it. 

These are always a hit and turned out great in the slow cooker!

Ingredients:

• Famous Dave's Rib Rub
• Hidden Valley Ranch Dressing
• Fresh Chicken Wings
• Sweet Baby Ray's BBQ Sauce

Directions:

Preheat slow cooker on High.

Cut off strips of aluminum foil to make pockets.  Take 2-3 chicken wings at a time and coat with ranch dressing then sprinkle with rub.  Place in the aluminum pocket and seal.  Place in slow cooker.

Repeat until crock pot is filled with chicken wing pockets.

Cook on High for approximately 2 hours.

Take a tray and place wings on the tray meaty side up. 

Brush with BBQ sauce (I used my Bobby Flay basting brush!).  Stick under the broiler in the oven on High for aprox 5 mins.

Enjoy!

Zucchini Pizza Boats

Around this time of year I'm always faced with the issues of zucchini burn out.  I've made loaves of zucchini bread.  I've grilled zucchini on the grill.  I've used zucchini for stir fry.  I'm just getting tired of the lame ass options for zucchini prep that I'd always gone to.  So I decided to do an "Ode to Zucchini" and experiment a little.

On the Tasty Kitchen website I found an interesting little recipe for "Zucchini Pizza".  It looked intriguiing and almost like I wouldn't feel guilty for gobbling down an entire tray in one sitting of this yummy creation.  Score!

And it lived up to all the hype and then some!

The link to the original recipe is here.

Ingredients:

• One zucchini (cut into small strips lengthwise)
• olive oil for drizzling
• Salt
• Pepper
• Spaghetti sauce (I used Ragu traditional...why?  because it was on sale)
• Shredded Mozzarella cheese
• Toppings (I used sliced mushrooms and pepperoni)

Directions:

Preheat oven to 450ºF. Cut off ends of zucchini and slice lengthwise into several pieces. Place on a baking sheet or glass dish. Drizzle with olive oil, salt and pepper to taste. Lay flat on the pan. Spoon about 1 tablespoon of sauce over each zucchini slice until the entire slice is covered. Sprinkle with approximately 1 to 2 tablespoons of mozzarella. Top with any toppings you like or none at all. Bake for 15 minutes, until brown and bubbly.

Pepperoni Pizza Pull Apart Monkey Bread

This is another recipe from Six Sisters.  The link is here.

I made this on a whim this morning.  I had two cans of biscuits that were going to expire on July 1st and I happened to have all the other ingredients.

The only difference is that I used 2 cans instead of 3.  That's all I had so I made due.

Ingredients:-3 cans refrigerated biscuits (each cans should have 10 biscuits)
-1 (24-26 oz) jar of your favorite spaghetti sauce (we love Prego Traditional)
-1 (6-8 oz) package of pepperoni
-2 cups shredded mozzarella cheese
-1 teaspoon Italian seasoning
-Other favorite pizza toppings: green peppers, olives, onions, cooked ham, cooked sausage, etc

Directions:

Preheat oven to 350 degrees.

Open canned biscuits and cut into quarters and place into a large bowl.

Pour spaghetti sauce on top of biscuit pieces and add Italian seasoning. Mix all together.

Then add about 3/4 of the pepperoni pieces (reserving 1/4 to put on top) and 1 cup of cheese and stir well.

Pour the pizza pieces into a greased 9x13" baking dish (check out my cute helper! She did the stirring and the dumping into the bowl).

Sprinkle remaining cheese, pepperoni, and other toppings on the top of pizza. Place in the oven and bake for 25-30 minutes or until the biscuits are fully cooked. They will be slightly firm when you press down on them.