I still can't get to my scone recipe....

so I will share this spicy buffalo chicken recipe instead. Not the same as blueberry-lemon scones (fingers crossed ~ next week) but good and easy (imagine that?)

While all my furniture has been jammed into the kitchen I haven't felt like cooking and I really miss baking.  Home-baked cookies, muffins, breads, pie, and those darn scones!  Can't stop thinking about them.  After this past winter and Christmas I need to be on this forced diet.  Summer is coming and so is bathing suit season ~ ugghh!

Moving on.....

The crock pot has been a lifesaver.   I'm finding lots of new recipes to try and this one's a keeper for sure.  Courtesy of Everyday Food, it's good, it's lean and it's got a bit of a kick.  I changed it just slightly by adding in brown sugar.  There's that sweet tooth talking again!  Very versatile, it may be used in many ways....a wrap, tacos or in a salad if you don't want the bread (blue cheese dressing ~ yum!)

What are you cookin' this week?

Happy Wednesday!!

  If you really want it to be leaner, don't make macaroni salad as your side :)

 Spicy Buffalo Chicken Sandwiches

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• Salt and pepper
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 medium yellow onion, diced small
• 3 garlic cloves, roughly chopped
• 1 medium red bell pepper, seeded and diced small
• 1 can (14.5 ounces) crushed tomatoes
• 1/4 cup hot-pepper sauce, I used Frank's
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 3 tablespoons brown sugar
• 1 tablespoon molasses
• hamburger buns or thick Italian bread

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
    
2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
   
   
3.   To slow cooker, add crushed tomatoes, hot-pepper sauce, brown sugar, worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.