Food, drink, and geek stuff
When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it. Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black …
This post contains affiliate links which cost you nothing, but may earn me a small commission. So…this is not a vintage recipe, but I made something very similar back in the mid nineties (I know…the nineties aren’t THAT vintage). I found the recipe that I …
This post contains affiliate links which cost you nothing, but may earn me a small commission.
One of the boards that I have on Pinterest is called “Pinterest Recipes I’ve Made and Liked”. The inspiration for this recipe came from a pin that I found, tried, and then stuck there. I like mine a little better.
What you’ll need:
3 large or 4 medium chicken breast halves
12 ounce bottle cayenne pepper hot sauce (I use the kind from Aldi, but any buffalo wing-style sauce will work just fine)
1 Tablespoon Ranch dressing mix (powder)
1/2 cup water
1 cup sour cream
Place the chicken breast halves in the bottom of your crockpot. Sprinkle on the Ranch powder, then pour the bottle of hot sauce over the chicken. Pour in 1/2 cup of water. Set it on low and cook for 6-8 hours while you’re at work.
Shred the chicken with two forks, then stir in the sour cream. Cook another 15 minutes.
That’s it. So. Freaking. Easy.
If you’re eating keto, scoop this up with celery sticks, or just eat bowls full of it. If you’re eating low carb, make burritos with low carb tortillas…or just eat bowls full of it.
We like to fill tortillas and top the chicken with blue cheese crumbles… or just eat bowls full of it topped with blue cheese crumbles, or pepperjack cheese shreds. Or cheddar cheese shreds. Because cheese.
You can use your favorite flavor of hot sauce to shake things up, but I definitely recommend that you follow the recipe the first time, and tweak it the second time you make it. And yes–there will definitely be a second time. It’s that good.
It’s your food–make it the way you want it!
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Super easy, super yummy, and super versatile! Use this in sandwiches or tacos, use it as a dip, top it with blue cheese, or enjoy it as it is!
4 medium chicken breasts
12 oz bottle of hot sauce (buffalo style)
1 Tablespoon Ranch Dressing Mix (powder)
1/2 cup water
1 cup sour cream
Place the chicken breasts in a slow cooker, then sprinkle on the ranch powder.
Pour the hot sauce and water over the chicken.
Turn the slow cooker on to the low setting and cook 6-8 hours.
Shred the chicken using two forks, then stir in the sour cream. Cook another 15 minutes.
Serve on buns, in tortillas, or scoop up with celery sticks or tortilla chips.
Top with blue cheese, pepper jack cheese, or enjoy it as it is!
When I was a kid, my mom used to make Beef Stroganoff every now and then, and I Loved It.
That combination of beef strips, onions, mushrooms, and the sour cream/beef broth sauce was heavenly. Never mind that the beef was usually tough since it was a good way to use chewier cuts of beef. I didn’t care.
As an adult with a red meat allergy, I can’t have beef stroganoff anymore, so I developed this easy chicken version.
It has all the taste that I remember, but I can still eat it!
Stroganoff has its roots in 19th century Russia, but became popular in the US in the 1950s, so it’s a perfect recipe for the Retro Kitchen!
You can, of course, use beef or tofu, or any other protein that you like. You can even use vegetable broth and leave out the meat altogether–just add more onions and mushrooms.
Maybe toss in some baby portabellas with your white mushrooms. It’s entirely up to you and your tastebuds.
This super easy dinner comes together quickly, but tastes like you spent hours in the kitchen!
What you’ll need:
2 large chicken breasts
4 Tablespoons butter
1-1/2 cup chicken broth
1 teaspoon salt
several grinds of freshly cracked black pepper
1 clove garlic, minced
3 cups sliced white mushrooms
1 medium onion, sliced
3 Tablespoons cornstarch
1 cup sour cream
1 teaspoon Worcestershire sauce
hot cooked egg noodles
Dried Parsley flakes
Slice chicken into strips and saute in butter in a large skillet.
Add salt, pepper, garlic, and onions. Cook and stir for five minutes.
Add one cup of broth and the mushrooms. Cover and cook another five minutes.
Combine 1/2 cup broth with the cornstarch and Worcestershire sauce. Stir together, then stir into pan.
Stir in the sour cream, toss with the noodles, and sprinkle with parsley flakes. That’s it! Super easy, super yummy.
This made enough for three large or four medium servings. If you serve it with a salad, you can serve smaller portions, and have tons of leftovers for lunch the next day!
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This hearty chicken stroganoff has all the taste of classic beef stroganoff, but it’s great for people who can’t eat red meat, or just want less of it in their diet
2 large chicken breasts
4 tablespoons butter
1-1/2 cups chicken broth
1 teaspoon salt
fresh cracked black pepper
1 clove garlic, minced
3 cups sliced white mushrooms
1 medium onion, sliced
3 tablespoons cornstarch
1 cup sour cream
1 tablespoon Worcestershire sauce
hot cooked egg noodles
dried parsley flakes
Cut the chicken into strips. In a large skillet, saute the chicken in butter.
Add the salt, pepper, garlic, and onions. Cook and stir five minutes.
Add one cup broth and the mushrooms. Cover and cook another five minutes.
Combine 1/2 cup broth with the cornstarch and Worcestershire sauce and stir into the pan.
Stir in the sour cream. Toss the sauce and chicken mixture with the noodles, and sprinkle on the parsley flakes.
This post may contain affiliate links, which cost you nothing but may earn me a commission. I used to make this as a spinach and sausage pie, with both top and bottom crust, and it was one of our favorites. Then we started doing the …
This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission. If you’ve been following the blog for a while, you know that I was a vegetarian for over four years due to an allergy to meat. While …
