Chicken Parmesan Sliders by Amy @ Not Your Average Crazy

I'm so excited to be guest posting for Jaime today. I'm Amy and I usually blog over at Not Your Average Crazy. You may remember Jaime doing a guest post for me, featuring her Red Hot Fudge recipe. This is officially my first guest post ever, so a great big thanks to Jaime for asking me!

For some reason I've really been into slider sandwiches lately. Pulled pork, buffalo chicken, cranberry BBQ... so I asked myself what kind of slider recipe could I come up with. I have a book club meeting in two weeks and the book focuses a lot on Italian heritage. Plus, I really love pasta and wine. That's when it came to me: Chicken Parmesan Sliders. 

Forgive my mediocre food photography.

And the best part? You cook the chicken in the slow cooker while you handle your business. Genius.

The whole family enjoyed this easy chicken recipe and trust me, that's saying something. I've never met more pickier eaters. And my daughter isn't even the worst one! I hope everyone here enjoys these as well. You're welcome to stop on by my blog and let me know what you think if you try this recipe out.

Chicken Parmesan Sliders

Ingredients:
Makes 12 Sliders

3-4 boneless chicken breasts (mine were frozen)
2 tablespoons olive oil
1 jar marinara sauce
1/2 cup water
1 cup grated parmesan cheese
1 tablespoon + 1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 cup of butter
1 cup shredded mozzarella cheese
12 Sarah Lee brand slider buns (or regular dinner rolls)

Directions:

1. Cover bottom of slow cooker with the olive oil and place chicken breasts on top of the oil.
2. In separate bowl add marinara sauce, water, parmesan cheese, 1 tablespoon garlic powder and crushed red pepper. Mix well and pour over chicken.
3. Cook on low 6-8 hours if frozen or 4-5 hours if thawed. Shred chicken halfway through cooking time.
4. When the chicken is done, preheat oven to 350 degrees.
5. Place desired amount of chicken on slider buns and top with mozzarella cheese. (I also sprinkled extra parmesan cheese on top of the mozzarella.)
6. Put the tops of the buns on the sandwiches and bake for 5 minutes.
7. While sliders are baking, melt butter and mix with 1 teaspoon garlic powder.
8. Brush sliders with garlic butter mixture as soon as you take them out of the oven.
9. Let sliders cool slightly.
10. Enjoy. (With wine.)

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Chocolate Truffle Cupcakes with Cherry Buttercream Frosting

  Welcome to the first installment of the Behind The Curtain Dessert Challenge hosted by Sheryl at Lady Behind The Curtain.  Every month she gives us two ingredients & we have to create a dessert.  Not that I really need another excuse to make something sweet, but I'm all over these challenges!!  

This month, being that it is Valentine's Day, our combo we got to create with is chocolate and cherries.  Next to peanut butter and chocolate, chocolate and cherries is probably the second best combo.  These cupcakes were a delicious way to pair the two flavors!
 

CHOCOLATE TRUFFLE CUPCAKES

WITH CHERRY BUTTERCREAM FROSTING

Yield: 24 cupcakes

 

INGREDIENTS FOR CUPCAKES:

• 1 box (18.25 ounces) devil's food cake mix
• 3 eggs
• 1 & 1/3 cups milk
• 1/2 cup (1 stick) butter
• 24 chocolate truffles

 

INGREDIENTS FOR FROSTING:

• 1/2 cup (1 stick) butter, at room temperature
• 2 & 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh squeezed lemon juice
• 2 & 1/2 tablespoons maraschino cherry juice

COOKING DIRECTIONS:

1. Preheat your oven to 350 degrees. Line a cupcake tin with baking cups.
2. Blend together the cake mix, eggs, milk and butter in a large mixing bowl at low speed until moistened. Beat 2 minutes at medium speed. Fill the cupcakes liners half full.
3. Add one chocolate truffle to the center of each cupcake tin of batter.
4. Bake for 20 minutes or until a toothpick inserted towards the outside comes out clean ~ the melted truffle could cause you to think the middle is still not baked when its done if you insert the toothpick directly in the middle of the cupcake
5. Cool the cupcakes in the pan for 10 minutes and then remove to wire rack to cool completely.  While the cupcakes cool, make the frosting.
6. In a mixing bowl, beat the butter on high speed until creamy. Sift in the powdered sugar and mix on low until fully combined. Add the vanilla, lemon juice and maraschino cherry juice. Mix to combine.
7. Frost the cupcakes when they are completely cooled. Top with a maraschino cherry {optional but pretty} :)

 

 

Now check out the rest of the Behind the Curtain Dessert Challenge Creations:

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Marshmallow Caramel Corn

This is a recipe I've had pinned on Pinterest for about 6 months & I wish I had made it 5 months and 29 days ago.  I already love popcorn, I could probably eat it every day but then when you add in the caramel-y, marshmallow-y goodness from this recipe, all I can say is...

 

Good Lord it was good.

 



MARSHMALLOW CARAMEL CORN

INGREDIENTS:

• 2 bags microwave popcorn, popped & unpopped kernels removed
• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons honey
• 1 teaspoon vanilla
• 12 large marshmallows

COOKING DIRECTIONS:

1. Melt the butter in a medium saucepan over low heat.
2. Add the brown sugar, honey, vanilla & marshmallows. Turn heat to medium and stir until the marshmallows are melted and the mixture is smooth.
3. Spoon over the popcorn & toss to coat.
4. Store in an airtight container.

 

RECIPE INSPIRED BY: Chef In Training

       

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