Official Website of USA TODAY BESTSELLING AUTHOR JILLIAN DODD
All That Glitters: Fall Foods!
Crockpot Buffalo Chicken Sliders INGREDIENTS 4 skinless, boneless chicken breast halves 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided 1/2 (1 ounce) package dry ranch salad dressing mix 2 tablespoons butter 6 hoagie rolls, split lengthwise (or mini hamburger buns) DIRECTIONS Place the chicken breasts into crock pot, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the margarine, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Slow Cook French Dip INGREDIENTS 2 1/2 lbs beef chuck roast 1 (14.5 oz) can beef broth 1/4 cup low sodium soy sauce (regular would be fine, just reduce the salt added) 1 1/2 Tbsp Worcestershire sauce 1 Tbsp honey 1 tsp liquid smoke flavoring salt and freshly ground black pepper 1 1/2 tsp onion powder 3/4 tsp garlic powder 6 Hoagie buns 6 slices Swiss, Provolone or Muenster cheese DIRECTIONS Place roast in a slow cooker. In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder. Pour mixture over roast in slow cooker, cover slow cooker with a lid and cook on low heat 8 hours. Remove cooked roast and place on a cutting board, reserving broth in slow cooker. Shred roast with two forks. Using a fine mesh strainer, strain reserved broth from slow cooker into a bowl. Return shredded beef to slow cooker (no more cooking necessary) and pour 1/2 cup broth over shredded beef and toss to evenly coat. Sandwich beef between hoagie buns buttered and toasted if preferred and top warm beef with sliced cheese.
Beer Cheese Soup INGREDIENTS 1/4 c. flour 1/4 c. butter 2 c. sharp cheddar cheese, grated 2 t. Worcestershire sauce 1 small onion, minced 2 c. milk 1 c. beer (I prefer Fat Tire!) 1 1/2 t. mustard powder 1/4 t. cayenne pepper 1 t. salt 1/4 t. pepper DIRECTIONS Saute onion in butter in a large pan over medium-high heat. Add flour and mustard powder and stir to create a roux. Cook roux for a couple of minutes, and then add milk, stirring constantly. Add beer and seasonings, then allow to simmer for five minutes. Add cheese and stir gently. Allow cheese to melt, then ladle into bowls. Garnish with chopped bacon, additional cheese, and chopped scallions, if desired. Serve with crusty bread.