THE THURSDAY NIGHT GAME

Put frozen chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top.

Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. Add butter, stir and cook on low for an additional hour.

Serve on buns and serve with a side of ranch or blue cheese dressing (see below). Would be great with crumbled blue cheese on top along with pickles and cole slaw! This dish also can be made a couple of days in advance and then reheated at the tailgate.

***Much better than the processed packet of ranch dressing – make your own!  Here’s the recipe:

1/3 cup dry buttermilk (you CAN omit if you don’t have this ingredient on hand)
2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt

Mix together in a food processor until finely ground. (To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.)

***Great blue cheese dressing:

2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

CAESAR COLESLAW
(Adapted from Envie Recipes)

1 cup Hellman’s mayonnaise
3/4 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
3 1/2 tablespoons fresh lemon juice
2 medium garlic cloves, minced
3/4 teaspoons freshly ground black pepper

for the slaw:
1 1/2 pounds Chinese napa cabbage, cored and thinly sliced (8 cups)
1/2 pound red cabbage, cored and thinly sliced (2 cups)
1/2 pound jicama, peeled and cut into long thin strips
2 large carrots, shredded or grated
4 scallions, thinly sliced (green and white parts)
1/2 cup freshly shredded Parmesan cheese

In a small mixing bowl, whisk all of the dressing ingredients until well blended.

In a large bowl, toss together both cabbages, jicama, carrots, and scallions. Add enough dressing to coat well. Add the Parmesan and toss again. Serves 6-8.  And you can always use store bought pre-made cole slaw mix if pressed for time.  ***Because there is mayo in this coleslaw make sure to keep it very cold.  I’m keeping the dressing in a cooler and then tossing right before we eat.  It’ll be fine after that, as it’s supposed to be a cool evening temperature wise.