Buffalo Chicken in a Biskit

I grew up eating these crackers as a kid.  Loved them.  I also love Buffalo chicken.  So thie recipe came from the leftovers I had over half a rotisserie chicken, half a bar of cream cheese.  Sorry I forgot to get a picture and when I went back to grab a pic of the only one left it was gone...The family loved them.  This one is a keeper.

1 can of Grands buttermilk biscuits (8)

2 cups cooked chicken (breast/thighs - I have even used leftover rotisserie chicken)

1/2 cup of mayo (not miracle whip/salad dressing)

1/2 cup cream cheese (room temp)

1/4 cup sharp cheddar cheese

1/4 cup Frank's buffalo sauce

Mix the chicken (chopped) with mayo, cream cheese, cheddar cheese, Frank's together.  

Open the biscuits and flatten a biscuit to about 4 to 4 1/2 inches around ( i hand shape mine).

Put about two tablespoons of the chicken mixture in the flattened biscuit.

Fold the biscuit in half and pinch the opening shut.

Bake at 350 for 20 to 25 minutes.

I offered Ranch and Blue Cheese Dressing for dipping but everyone was happy with them just as they were.  Served with Salad. 

Angie's Beef and Mushroom Burger
(They were delish - ENJOY!!)

Tonight we are having my version of a British pub burger.  We have been on a mushroom kick lately and I had some mushrooms in the fridge so I decided to make a mushroom burger.  I took the standard beef spices that I use when making a roast (mustard, white pepper, onion and Worcestershire sauce) and worked up a burger recipe.  


4 ounces of Baby Bella mushrooms - chopped fine
1 pound of ground round 
2 tsp of dehydrated onions
1 tsp of white pepper
2 tsp of Worcestershire sauce
2 tsp of Dijon mustard


Put it all in a bowl and mix with your hands.  Yes you can't make burgers if you don't use your hands.  I have large buns on and and there are three of us, so I split the mixture in to three equal servings.  Cook them in a large non stick frying pan for 5 to 6 minutes each side.  You can also bake them at 400 for 10 minutes flipping once and letting them cook another 4 minutes.  We will be finishing them off with dijon or HP brown sauce.  I am serving oven fries and a side salad with them.  

Tonight we had an awesome dinner.  We had roasted Potatoes with Salmon and Roasted Fennel.  I have both the recipes listed below.  I hope you all enjoy!

Roasted Potatoes with Salmon
4 potatoes - sliced thin
2 tablespoons of butter
1 cup of vegetable stock (i used Better than Boullion)
1 lb to 1.5 lbs of salmon in 4 portions - filet not steak
Lemon Pepper
1 Lemon


Prepping the Potatoes

• Once potatoes are sliced thin, layer the slices in a casserole dish.  I use a 3 to 4 quart oval dish. 
• Divide the butter in to small pats and place on the top of the potatoes.
• Pour the vegetable stock over the potatoes, if the mixture does not at least cover most the potatoes ad a small amount of water.  
• Bake at 350 degrees for 30 minutes.  

Prepping the Salmon

• After the potatoes have baked for 25 minutes take the salmon portions from the fridge and begin prepping. 
• Pat the salmon dry with paper towel.
• Sprinkle each piece of salmon liberally with Lemon Pepper - I use Penzey's Lemon Pepper.  
• Take the potatoes from the oven.
• Place the salmon portions on top of the potatoes.
• Slice lemon and place lemon slices on top of salmon portions.
• Return to the oven for 15 minutes.

Roasted Fennel

I got this recipe from Ina Garten - she loves roasting veggies!!  I only had one fennel bulb.  

Prepping the Fennel

• Remove the stems and root. 
• Cut the bulb in half.
• Slice each half of the bulb in to think slices.  
• Place on baking sheet.
• Sprinkle with about 1 teaspoon sea salt.
• Dress with 1 tablespoon of olive oil.
• Bake at 350 degrees for 30 to 35 minutes.