Brittany wrote this on 18 January 2017
Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeersAndBuns #CollectiveBiasIt is officially that time of year when sports are at the top of everyone’s list. I have partnered with Pepperidge Farm® and Kroger to bring you a great new recipe that is perfect for those game day get togethers with family and friends!
Meatball subs are definitely a crowd pleaser and as much as I love them, I wanted to avoid the overly sauced, too salty and too sweet versions that seem to be everywhere. So I created these simple meatballs that are virtually hands free! A few ingredients and a few hours in the slow cooker and voila! Done! These are wonderfully saucy without being a mess and the flavor is definitely family friendly; not too spicy or too strong. Served on Pepperidge Farm Sweet & Soft buns, they are positively irresistible. I shopped for all my ingredients at Kroger and everything was easy to find. The bread aisle carries all kinds of Pepperidge Farm® products, including Bakery Classics Sweet & Soft Slider Buns. I can think of a million different uses for them, whether I’m tailgating or headed on a picnic. But for this recipe, I used the Top Sliced Sweet & Soft Hot Dog Buns. They come already sliced (lifesaver!) and are absolutely perfect for holding meatballs and a layer of melted cheese! The buns are prepared by bakers, done the right way, and you can taste the difference!Did you know that Kroger carries an extensive selection of import beers? True story! I grabbed a pack of Warsteiner to go with my subs and you can be sure you’ll find whatever suits your taste. In addition Kroger has a website full of Game Day Greats, a collection of tips and ideas to pair up food and drinks with sports fans. It also carries coupons for the products mentioned here so be sure to click on the link and check it out!Slowcooker Meatball Subs
Fans of all ages will be asking for these year round!
2 bags (14 oz each) plain or Italian frozen meatballs
1 (14 oz) can crushed tomatoes
1 (14 oz) can petite diced tomatoes, drained
1/4 c brown sugar
1 tsp minced garlic
2 T balsamic vinegar
1 tsp red pepper flakes
sliced provolone cheese
Pepperidge Farm Bakery Classics Sweet & Soft Top Sliced Hot Dog Buns
In the bowl of your slow cooker, combine all ingredients except cheese and buns. Cover and heat on low for 4-5 hours or on high for 2 hours. The heating time will vary depending on your brand of meatballs. Stir them occasionally and they are done when hot and bubbly! Carefully spoon meatballs onto the buns (four meatballs fit perfectly!) and place on a lined sheet pan. Top with sliced cheese to your preference and if desired, broil in the oven to melt and toast! This isn’t necessary, but it IS really good! Watch so it doesn’t burn! Remove and enjoy
Brittany wrote this on 11 January 2017
This is my absolute favorite southern dish!
Although pimento cheese runs a close second and shrimp and grits is definitely near the top, chicken bog takes the #1 spot of the ‘Southern Food I Discovered After Moving To South Carolina And I Don’t Know How I Ever Lived Without It’ category. If you are reading this post and wondering what the heck I am talking about, I will offer a bit of background.
A low country favorite, chicken bog is named for its texture. It is more wet and ‘boggy’ than many other similar dishes and sometimes it is even called chicken stew. Although, if the historian at the Lexington County Museum in Columbia, SC can be trusted, chicken stew doesn’t contain sausage. Regardless, the ingredient list is minimal and straightforward. A whole chicken is simmered in water and onions until it falls apart, then the chicken is removed and the bones and skin discarded. Sausage and rice is added to the shredded meat, onions, and liquid, and the whole shebang is cooked until all the stock is absorbed. Occasionally I come across a version that contains green peppers or even corn, but purists agree. Rice, chicken, sausage, onions, broth and maaaaaaaaaybe a splash of hot sauce. Thats it.
And let me tell ya, folks. That is all it needs. I realize it doesn’t sound like much. When a good family friend first introduced me to chicken bog, I tried to politely decline. The name didn’t sound like something even remotely delicious, and whilst I trust this friend, I was skeptical. When he ignored my protests and made me eat a few bites, my life was forever changed. It was so simple! So easy! So goooooooood.
When you start to talk to people about chicken bog, you quickly came to realize that very few people are privy to this dish. Outside of South Carolina, it is virtually unheard of. But here in the sunny palmetto state, we bring it to potluck dinners, serve it at the historical society, and even honor it with a yearly festival. Much the way Tator-Tot Hotdish is a treasured childhood dish of mine, so will chicken bog be for my own children.
The traditional method is easy, yes, but I streamlined the process a bit to make it even faster, thus making it possible to have it more often. I confess this was my only goal when finalizing the recipe. Must. Eat this. More. Often. 🙂 Over time I have blended various ingredients and flavors that I have picked up from different native South Carolinians, due to the fact that, like most regional recipes, everyone has their own version. The result is still pretty traditional and especially tasty. So tasty that these photos are incredibly distracting and are making me hungry.
Haver YOU ever had chicken bog?
This freezes quite well. Just defrost and reheat in the microwave. Be conservative when salting this dish as the sausage will add to the overall flavor.
3 c white rice
2 onions, diced
1 stick of butter, salted or unsalted
2-48 oz containers good quality chicken broth, or about 12 c homemade chicken broth or stock
4 c cooked chicken, shredded into bitesized pieces (or the meat of 1 rotisserie chicken)
1-14 oz package, beef smoked sausage or kielbasa, cut lengthwise then cut crosswise into half-moons
1 T Old Bay Seasoning
2 tsp season salt
1 tsp ground black pepper
In a very large, heavy bottomed stockpot, combine the first three ingredients over medium, med-low heat. Stir it often for the next three or four minutes, letting the onions soften a bit and the rice get a little toasty. Add the Old Bay, season salt, and pepper. Add all of the broth and set your heat to medium. You want the pot to bubble just a tiny bit, but not boil, so adjust your burner accordingly. Let the rice cook, stirring often to prevent sticking, until the liquid is absorbed and the rice is cooked through. The time will vary based on your rice, but plan on a good half hour or so. Occasionally, for whatever reason, my pot goes dry and my rice isn’t done. I just add a bit more broth. The texture of the dish should be very thick, but very moist. Stir in the chicken and sausage and let come up to serving temp. Taste for seasoning and add more salt if necessary. We serve this with green beans and we put out hot sauce, red pepper flakes, and cajun seasoning as options to top it off.
Brittany wrote this on 14 December 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias
When I was a kid, my Mom used to have a stockpile of them because giving out homemade goodies was something we did every single year. We spent days baking and making candy and then packaged everything up to give to family and friends. I still use many of the same recipes that my Mom received from my Grandmother. Now, as an adult with a family of my own, I find myself collecting containers of all sizes and designs. We follow tradition and prepare edible gifts for teachers, bosses, volunteers, and everyone we want to show a little extra love. We make it together and we deliver it together. And that is what it is all about, right? Time with family and making sure that those who are most important in your life really know it. When making my list of treats this year, I found myself gravitating toward my favorite flavors: coffee, chocolate, and peppermint. I am guilty of drinking peppermint mochas year round (I never seem to get sick of them) and I love the fact that the holidays showcase them even more! When I saw these White Peppermint M&M’S® (available for a limited time!) I immediately thought of chocolate and coffee and these bars were born! With an M&M’S® in almost every bite, they are irresistibly minty! And can we just say, gorgeous? So festive! Be prepared to hear the shrieks of delight when you hand a Christmas tin of these babies to your boss/babysitter/piano teacher/ballet instructor.
I picked up my ingredients at Walmart and stocked up on all kinds of goodies for snacking and baking! You can find the candies in the holiday isle! Such an easy thing to do with such a loving impact on those we care about. You know what else has an impact? Every time you buy M&M’S® candies at Walmart, milk is donated to local food shelfs through Feeding America*! Its true! Want to learn more about the Great American Milk Drive and how it is helping families this holiday season? Head to milklife.com/give to get details and donate. So each batch of goodies is the gift of quality time spent with family, the tangible gift of sweet treats, and even the gift of donation.
Want to see what else is happening with the MARS company this season? Click here to follow along so you won’t miss a thing!
Peppermint Mocha Bars
These travel great!
1 box brownie mix for a 9X13 pan
1 T instant espresso powder or instant coffee
1 bag (9 oz) M&M’S® Brand White Peppermint (Limited Edition) Candies
1 c good quality semi-sweet chocolate chips or chopped chocolate
1 tsp canola oil
1/3 c chocolate covered coffee beans, chopped
Mix the brownies according to package directions. Stir in the instant coffee powder. Pour into prepared 9X13 pan and evenly sprinkle the bag of candy over the top. Bake as directed. Cool. Cut the bars into squares or use a cookie cutter to punch out shapes. Combine the chocolate and the oil in a microwave bowl and heat in 30 second intervals until JUST MELTED! Do not overheat! Drizzle the melted chocolate over the bars and sprinkle with chopped coffee beans. Let chocolate set and store in an airtight container for up to 4 days.
*For every purchase of M&M’S® Brand Chocolate Candies product purchased at Walmart between 11/7/16 and 12/25/16, Mars Chocolate, Inc.® will contribute $5.00 to Feeding America® on behalf of its national network of food banks to secure and deliver one (1) half-gallon of milk or more based on local markets. Maximum contribution is $100,000.