Game Day Yummies

I love everything about football season but football. I love dressing the kids up in Redskins gear. I love the crisp smell of the fall air when I head out for runs. I love hearing whistles and commentaries coming from the TV on Sundays (perfect for naps if you ask me). And most of all I love game day food. As for actual football? I might care more about that as the boys grow older and adorn some pads of their own. But for now, I really don't care or even know what I'm watching. I'm just happy there's food involved.

These little sliders are EASY as can be and quite tasty. Kudos to Elina on teaching me about the magic of Red Hot (a fat free, butterless hot sauce, to which I promptly added butter) and for enlightening me about the wonders of substituting Greek Yogurt for Sour Cream in almost every recipe. Cuts WAY down on the fat and you can't taste the difference.


Buffalo Sliders with Blue Cheese Spread

2 to 3 chicken breasts, shredded (I did mine in the Deep Covered Baker in the microwave which attributed to this recipe being easy as can be)
1/2 cups Red Hot
4 tablespoons honey
1 tbl butter
1 tbl vinegar
slider buns

Spread:
1/2 cup greek yogurt
1/4 cup crumbled blue cheese
1 celery stalk, finely chopped
bout 2 green onions chopped
1 tbl vinegar
salt and pep




So first get your chicken ready. Whisk hot sauce, butter, vinegar and honey (if you don't add honey, the sauce will just be HOT with no flavor. This will balance it out). Pour directly over the chicken (if raw). Bake or microwave in DCB until chicken is cooked through. Mine took 8 minutes in the microwave in the Deep Covered Baker. If you add the sauce to a rotisserie chicken, just make sure to heat the sauce on the stove first to meld flavors!


Meanwhile mix greek yogurt, blue cheese, finely chopped celery, green onion, vinegar, salt and pep in a bowl.


Fridge it til ready.


Shred your chicken and put on a slider roll with Blue Cheese Spread. All I had on hand was dinner rolls so I went with it. This is a bite size morsel of heaven!

P.S. Reader Question: Can these be done in the crock pot?

I can't see why not but I'm no crock pot pro. My only insight would be to use chicken thighs as opposed to breasts because they have more fat and therefore won't dry up in the crock pot.