Baked BBQ Buffalo Chicken

This will probably be the simplest recipe I ever post on LLB!

I grew up eating the baked BBQ chicken version of this recipe, but you all keep asking for more and more buffalo chicken recipes and I love to eat them so I added the delicious buffalo sauce to make a delectable sweet and spicy chicken dish!

Ingredients (serves four)

• 4 chicken breasts (boneless, skinless)
• 1/2 cup BBQ sauce
• 1/3 cup buffalo sauce

Place the chicken breasts in an oven-safe dish with lid, top with BBQ sauce.

Then add the buffalo sauce.

Mix the sauce’s together on top of the chicken breast.

Cover and place in the oven at 375° for one hour.

That’s all! Just wait for it to cook and soak in all the sauces. After one hour, remove the lid and the sauce will be bubbling and chicken cooked through.

Baked Buffalo Potato Wedges are the perfect side to throw in the oven along side the chicken!

Loaded Baked Potato Bread is also an awesome option as a side!

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Slow Cooked Pulled Pork and Cole Slaw Sliders

After this post I’m almost caught up with publishing all of the recipes from my Superbowl Party! This dish was the main course for the party so the pressure was on! Also, being from Oklahoma where BBQ is a state tradition, I had a lot to live up to!

The dish itself was delicious! The cole slaw added that crunch and saltiness on top of the juicy pork!  It was a little hard to keep up with it, as well as all of the other dishes I was preparing for the party so I apologize in advance for the lack in pictures!   The next time I make this dish, I’m serving it as the star and giving it my undivided attention!

Ingredients (serves 8)

• 1/2 cup brown sugar
• 2 tbsp salt
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tsp oregano
• 1 tbsp cayenne pepper
• 1/2 tbsp black pepper
• 1 tsp thyme
• 1 tsp red pepper flakes
• 4 lb pork shoulder (or pork butt)
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp mustard
• 4 tbsp molasses

Start by combing the first 11 ingredients in a small bowl.

Next, rub the pork with these ingredients.

Cover and refrigerate for 2-4 hours.

Next, combine the white vinegar, apple cider vinegar, ketchup, mustard and molasses in a mixing bowl.

Remove the pork from the refrigerator and add to a crock pot set on low.

Pour the wet ingredients over the pork.

Now cover and allow to cook for 4 hours, turning the pork and basting with the sauce every hour.

Once the pork is cooked, move from the crock-pot to a cutting board and pull apart with a fork.

The pork can then either be placed back into the sauce or served with the sauce on the side.

While the pork is cooking prepare the cole slaw.

Ingredients

• 1 head green cabbage (shredded)
• 1 head purple cabbage (shredded)
• 6 carrots (peeled and shredded)
• 1/2 green bell pepper (chopped)
• 1/2 cup greek yogurt
• 1/2 cup dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp celery salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp brown sugar

Start by combing the green and purple cabbage, carrots and bell peppers in a large mixing bowl.

Next, combine the yogurt, mustard, vinegar, celery salt, black pepper, cayenne pepper and brown sugar in small mixing bowl. Pour this mixture over the cabbage mixture and toss.

Now take a little  cole slaw and place it on top of the delicious pork, then sandwich all that deliciousness between a slider bun or hawaiian roll and you have a lunch any southern girl would be proud to serve!

♦ Gluten Free Option: Use gluten-free buns.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.