Tag Archives: coleslaw

Perfect World Cup party food! Buffalo Chicken Sliders with Blue Cheese Coleslaw - Yum! everydaygoodthinking.com @hamiltonbeach

Buffalo chicken sliders are the perfect food for watching football (and by football, we mean World Cup soccer) in front of the big screen, but don’t relegate these delicious sandwiches to just game day. They’re perfect for potlucks, cookouts and weekday lunches. We love how the spiciness of the Buffalo-style chicken is cooled off by the blue cheese slaw, and we think you’ll love them, too.

Perfect World Cup party food! Buffalo Chicken Sliders with Blue Cheese Coleslaw - Yum! everydaygoodthinking.com @hamiltonbeach

Perfect World Cup party food! Buffalo Chicken Sliders with Blue Cheese Coleslaw - Yum! everydaygoodthinking.com @hamiltonbeach

Best of all, these sliders come together easily after you make the chicken in the slow cooker and the slaw in the food processor. The chicken is a set-and-forget slow cooker recipe, perfect for summer days that call for fun in the sun rather than hours inside at the hot stove. It keeps well in the fridge, so plan on enjoying leftovers for lunch tomorrow.

Perfect World Cup party food! Buffalo Chicken Sliders with Blue Cheese Coleslaw - Yum! everydaygoodthinking.com @hamiltonbeach


Buffalo Chicken Sliders with Blue Cheese Slaw
SERVES: 10

Ingredients
3/4 cup hot sauce
3 Tablespoons butter, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless, skinless chicken breasts
Slider buns, split
Blue Cheese Coleslaw
1/2 cup mayonnaise
4 teaspoons hot sauce
Instructions
Combine 3/4 cup hot sauce, butter, salt and pepper in slow cooker crock.
Cover and cook on HIGH for 10 minutes or until butter is melted; stir until blended.
Add chicken breasts, turning to coat with hot sauce mixture.
Cover and cook on HIGH for 1 1/2 to 2 hours or LOW for 3 to 4 hours or until chicken is fork tender.
Remove chicken from crock; reserve 1 1/2 cups liquid. Shred chicken and return to crock with reserved liquid.
Stir mayonnaise and 4 teaspoons hot sauce until well blended.
Spread mayonnaise mixture on bottom of buns, top with chicken mixture and Blue Cheese Coleslaw.
Everyday Good Thinking http://everydaygoodthinking.com/

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Intellitime Slow Cooker from @hamiltonbeach

 

If your Buffalo chicken recipe calls for 4 hours on low, but you’ll be out of the house for 8 hours, the IntelliTime™ 6 Quart Slow Cooker will adjust accordingly. This way, your food will be perfectly cooked when you want to eat rather than when the recipe says.

Blue Cheese Slaw - goes great with Buffalo chicken! everydaygoodthinking.com @hamiltonbeach


Blue Cheese Coleslaw
SERVES: 10

Ingredients
3/4 cup mayonnaise
2 Tablespoons cider vinegar
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1 small head green or red cabbage, shredded (about 5 cups)
1 container (8 oz.) crumbled blue cheese
Instructions
Stir mayonnaise, vinegar, sugar, salt, celery seeds and pepper in a large bowl until well blended.
Add cabbage and blue cheese, stirring until cabbage is coated.
Cover and refrigerate several hours or overnight.
Everyday Good Thinking http://everydaygoodthinking.com/

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70579Hamilton Beach® Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Fast and easy to use, these versatile food processors incorporate smart ideas—especially this Big Mouth® Duo 14 Cup Food Processor with Second Bowl model, with its extra-large feed tube for slicing whole fruits and vegetables.

 



Barbecue Recipes for Fourth of July

I am invited, like many of you, to a 4th of July potluck at a friend’s house where we will celebrate by listening to music, eating wonderful food and enjoying each other’s company. We will celebrate freedom, but my secret is that I am also celebrating freedom from being attached to my stove or oven the night before. Instead, I’m bringing North Carolina Barbecue that I’ll make in my slow cooker.


Along with the barbecue, I’m bringing the most delicious coleslaw to go with it. I’ll let my slow cooker do the work while others toil away at cupcakes and complicated casseroles the night before. I will bring the barbecue in my slow cooker because it has these great clips that make it virtually spill-proof, and I’ll happily accept everyone’s compliments on my dish. Happy Independence Day, happy freedom-from-too-much-work day and I hope you like the barbecue.

 


North Carolina Pork Barbecue (for 5-6 quart slow cooker)
YIELDS: 10 servings

In the mid-Atlantic, barbecue refers to a sandwich with pulled pork and coleslaw. North Carolina barbecue is known for its vinegar base, which gives the pork a nice tang compared to the sweeter styles of other regions. We suggest using the Set & Forget® 6 Qt. Programmable Slow Cooker because it travels well and has a separate unit to heat the sauce.
Ingredients
2 1/4 cups apple cider vinegar
3 Tablespoons sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon crushed red pepper flakes
2 teaspoons salt
1 1/2 teaspoons black pepper
1 pork butt, shoulder or blade roast (3 to 4 lbs.)
Instructions
Combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper flakes, salt and pepper in a medium bowl.
Place pork in crock. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
Cover and cook on HIGH for 5 hours or LOW for 10 hours.
Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone.
In a small saucepan, bring remaining vinegar mixture to a boil. Reduce heat and simmer 5 minutes. Serve with pork.
Shred meat with a fork. Serve on buns with coleslaw.
Everyday Good Thinking http://everydaygoodthinking.com/

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Creamy Coleslaw
YIELDS: 12 servings

Coleslaw is a great dish for potlucks, cookouts, barbecues and office parties. This creamy version was made using a variety of fresh produce that was chopped using the convenient and simple Stack & Snap™ 10 Cup Food Processor.
Ingredients
1 cup mayonnaise
1/4 cup apple cider vinegar
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 small green cabbage, cut into eighths
1/2 small red cabbage, cut into eighths
3 green onions
2 medium carrots, peeled
Instructions
Combine mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Using slicing blade, with food processor running, add green​ cabbage to food chute. Process until sliced. Add green cabbage to mayonnaise mixture. Repeat with red cabbage.
Using shredding blade, with food processor running, add green onion and carrots to food chute. Process until shredded. Stir into cabbage mixture.
Cover and refrigerate for several hours to blend flavors.
Everyday Good Thinking http://everydaygoodthinking.com/

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