Wing Sauce Sliders

I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.

Wing Sauce Sliders | Bottom Left of the Mitten

So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.

Wing Sauce Sliders | Bottom Left of the Mitten
Not only have my tastes changed over the years but my entertainment habits have too.  Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights  making a great meal and pairing it with some great beer while watching some great entertainment.  Ok, now on to the food!

First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.

Wing Sauce Sliders | Bottom Left of the Mitten
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.  Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.

While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce.  Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.

WingSauceSliders_1f

For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.

Wing Sauce Sliders | Bottom Left of the Mitten

The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery.  The perfect topping!

Wing Sauce Sliders | Bottom Left of the Mitten

Put chicken onto your slider buns. Viola!  Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……

Wing Sauce Sliders | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich
Print Recipe
Wing Sauce Sliders
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.
Share this Recipe

Sheet Pan Salmon #SundaySupper

While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets.  The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.

Sheet Pan Salmon | Bottom Left of the Mitten

To say that this dinner is family friendly would be an understatement.  My 10 year old LOVES seafood.  I was a little worried what the 3 year old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.  Even my husband who isn’t a big seafood eater liked it.  For me I’ve always enjoyed seafood and salmon especially.  Growing up my family was full of adventurous eaters and I’m hoping my boys will be too as I expand my home cooking skills.

The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade.  You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added.  This will take one average sized sheet pan.  Cover with tin foil then oil it so the fish doesn’t stick.  Preheat oven to 400 degrees.  Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl.  Drizzle with 1 Tbs oil, salt and pepper.  Stir to coat all the veggies.  Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.

Sheet Pan Salmon | Bottom Left of the Mitten

Place the fish onto the greased sheet pan.  Take the asparagus mixture and layer around the salmon.  Spread the mayonnaise mixture on top the salmon.   For the crunchy topping you can easily use breadcrumbs to top this off why not crush up some homemade croutons?  Place it all into the preheated oven and cook for 30 minutes.

I served this meal with some mashed sweet potatoes.  So sweet and creamy they were a perfect balance with the fish.  And here you…..

Sheet Pan Salmon | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts.  For more sensational seafood recipes check these out……

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sheet Pan Salmon | Bottom Left of the Mitten #SundaySupper #salmon #seafood #bakedsalmon
Print Recipe
Sheet Pan Salmon
Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Sheet Pan Salmon | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Sheet Pan Salmon | Bottom Left of the Mitten
Instructions
  1. On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
  2. Preheat oven to 400 degrees.
  3. Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
  4. Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
  5. Place the fish onto the greased sheet pan.
  6. Take the asparagus mixture and spread around the salmon.
  7. Spread the mayonnaise mixture on top the salmon.
  8. Cover the top with breadcrumbs or crushed croutons.
  9. Place it all into the preheated oven and cook for 30 minutes. Enjoy!
Share this Recipe

Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce #SundaySupper

Sliders have been a huge hit in my house since I started making them about a year ago.  In the summer they pair well with chips and other cold side dishes. In the winter they are perfect for dipping into soups.  They are also big on flavor when you hit the right combination.  I think I have a winner for you today for Sunday Supper, Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce.

Turkey Back Slider from Bottom Left of the Mitten

Sure you can make these sliders just plain or maybe add some boring mayonnaise on it but why would you when you can add some ‘Isn’t That Special’ Sauce?  While this is similar to the pickle & vinegar based sauce we all know and love I really wanted to set mine apart with a unique name.  So I am paying homage to a show that I have loved since my early teen’s, Saturday Night Live.

You know that question, “Who are the 3 people you would invite to dinner?”  I could easily answer that and everyone at the table would be a former cast member of SNL.  I am a super Tina Fey Fan Girl.  Will Ferrell in my eyes is the hottest guy in Hollywood.  And Steve Martin is a genius. Who would you invite to dinner?

Alright, enough chit chat.  Let’s get cooking!.  Gather your ingredients….

Turkey & Bacon Sliders from Bottom Left of the Mitten

Cook your bacon according to package direction.  I just make mine right on my stove top but my friend swears by baking it in the oven.  Drain the bacon then set up a slider assembly.  Grease the bottom of a baking dish.  Add buns, turkey, bacon and cheese.  Top off with the bun.  In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder.  Melt butter in microwave.  Pour on top of the sliders.  Put sliders into a preheated 375 degree over for 15 minutes.

Turkey & Bacon Sliders from Bottom Left of the Mitten

For the sauce.  Mix all the ingredients together in a bowl.  Done!  Pour over the sliders when they are served. Add tomatoes if you wish. And here you are…..

Turkey & Bacon Sliders with 'Isn't that special' sauce from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always I would like to thank our host for this Sunday Supper, Erica from The Crumby Cupcake.  She is actually the one that introduced me to this wonderful group.  So thank you Erica! Now go ahead and try these other 40+ bacon recipes:

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal. Bottom Left of the Mitten
Print Recipe
Turkey & Bacon Sliders with 'Isn't That Special' Sauce
Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal.
Turkey Back Slider from Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Turkey Back Slider from Bottom Left of the Mitten
Instructions
Turkey & Bacon Sliders
  1. Cook your bacon according to package direction. Drain the bacon then set up a slider assembly.
  2. Grease the bottom of a baking dish. Add buns, turkey, bacon and cheese. Top off with the bun.
  3. In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder. Melt butter in microwave. Pour on top of the sliders.
  4. Put sliders into a preheated 375 degree over for 15 minutes
'Isn't That Special' Sauce
  1. Mix all the ingredients together in a bowl. Pour over sliders when serving.
Share this Recipe

Portobello Mushroom Burger

One thing that I really love about blogging is sharing.  And one of my favorite ways of doing that is through my Instagram.  Now mine may not be the most beautiful but whether it’s what I made for dinner last night or my kid crying on the ground it is an honest portrayal of me & my family.  Messy at times but mostly beautiful.

When I first got on IG I started something I hashtagged #MittenMovieNight.  Usually Friday nights hubby & I enjoy a few craft beers and watch a movie.  I snap what we are drinking and watching and tag it with this hashtag.  I look forward to this fun little night and I also look forward to sharing it.  So I thought, hey why not add a recipe to go along with it.  YEAH!  Dinner, Movie, Craft Beer!  So without further ado……

 

Let’s start with what we are eating, Portobello Mushroom Burger.  Next what we’re watching, The Bronze.  I love dark comedies! Lastly, what we are drinking: Lost Dune from New Holland Brewing in Holland, Michigan.  While I am not a huge blueberry fan I do love coriander and this is fruity & refreshing.  Pairs very well with the woody meatiness of the mushroom and the sweetness of the onions & peppers.  Let’s get cooking.  Gather your ingredients…..

Portobello Mushroom Burger from Bottom Left of the Mitten

Start with the Basil Mayonnaise.  In a food processor combine basil, garlic and salt.  While running add oil through the top and blend until smooth.  Take the ingredients from the processor and move to another bowl.  Add the rest of the ingredients and stir until combined.  Cover and refrigerate.  This will keep for around 3 days.

Basil Mayo from Bottom Left of the Mitten

Mix the marinade ingredients together.   Oil, vinegar, salt and lemon juice.  Set aside. Prepare the mushrooms by removing the stems and scraping the gills out. Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 30 minutes.

Portobello Mushroom Burger Marinade from Bottom Left of the Mitten

Chop peppers and onion.  Saute in 2 Tbs. of butter for 5 minutes.  Assemble the marinated mushrooms on a greased baking pan.  With mushroom cup side up add onions and peppers.  Top with mozzarella cheese.

Portobello Mushroom BUrger from Bottom Left of the Mitten

Cook at 425 degrees for 20-22 minutes.  In the last 5 minutes of cooking the mushrooms I put butter on my split rolls and put them in the oven as well to crisp up the buns.  Smear the rolls of your choosing with pesto mayo.  Add mushroom burger.  And here you are…..

Portobello Mushroom Burger with Basil Mayo from Bottom Left of the Mitten

I would love to know if you made this!  Follow & tag #MittenMovieNight on Instagram.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Wedding Save the Date Magnets

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten
Print Recipe
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.
Portobello Mushroom Burger from Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Portobello Mushroom Burger from Bottom Left of the Mitten
Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
  3. Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
  2. Prepare the mushrooms by removing the stems and scraping the gills out.
  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 30 minutes.
  4. Chop peppers and onion. Saute in 2 Tbs. of butter for 5 minutes.
  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
  6. Cook at 425 degrees for 20-22 minutes.
  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Share this Recipe

Cherry Limeade Pretzel Pie

Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels!  It’s Cherry Limeade Pretzel Pie.

This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.

My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.

Pretzel Pie

For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.

So on to the recipe. Gather your ingredients.

Cherry Limeade Pretzel Pie

First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.

Cherry Limeade Pretzel Pie

Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.

Pretzel Crust

Mix it all together and form the crust on the bottom and around the sides of the pie plate.

Pretzel Crust

In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.

Spoon it into your crust.

Cherry Limeade Pretzel Pie

Refrigerate until chilled which takes a good 4-6 hours.  A perfect no-bake treat for any occasion. And here you are….

Cherry Limeade Pretzel Pie

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Print Recipe
Cherry Limeade Pretzel Pie
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Instructions
Pretzel Crust
  1. Crush pretzels to make 1 1/4 cup crushed pretzels.
  2. Melt 1/2 cup butter while crushing the pretzels.
  3. Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
  4. Mix it all together and form the crust on the bottom and around the sides of the pie plate.
Cherry Limeade Filling
  1. In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
  2. Once combined you will then fold in your whipped topping.
  3. Spoon combined filling into pretzel pie crust.
  4. Refrigerate until chilled for 4-6 hours.
Share this Recipe
 

Food Blog Theme from Nimbus
Powered by WordPress